Thanksgiving 2010 Recipes

Note: most of these recipes were modified and adapted from recipes found on the internet.  One of my favorite sources is simplyrecipes.com

 

Spaghetti Squash Spaghetti

  • 1 large spaghetti squash (or 2 small ones)
  • 2 Tbs. olive oil
  • 1 1/2 tsp. Italian seasoning
  • 4 medium tomatoes, diced and unseeded
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • fresh basil
  • Parmesan cheese
  • tiny pinch of chipotle powder
  1. Preheat oven to 350
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds.  Pierce the skins with a fork.  Place both halves in a baking dish, cut side up.

3.  Drizzle olive oil evenly over each half.  Sprinkle Italian seasoning on top of the olive oil.  Add a tiny pinch of chipotle powder.

4. Mix the tomatoes, onion and garlic together in a small bowl.  Spread the tomato mixture evenly in the spaghetti squash halves.

5. Cover the baking dish and bake for 40-50 minutes, or until squash is tender.

Carefully hold each spaghetti squash half over a large serving bowl.  Empty out the halves by pouring the tomato mixture into the bowl. Using a spoon, scrape the strands out of each spaghetti squash half into the bowl.

6. Chop fresh basil and mix in. Sprinkle with salt and pepper if desired.  Sprinkle on some Parmesan cheese if desired.  Gently stir to combine.

 

Mashed Sweet Potatoes with Brown Butter, Sage, and Goat Cheese

Ingredients

  • 3 lbs. sweet potatoes, halved and quartered
  • 1/2 teaspoon of salt
  • 6 tablespoons of butter
  • 3 tablespoons of milk (or soymilk)
  • 3 tbs of chopped fresh sage
  • 4 ounces of goat cheese chevre
  • 2 teaspoons of apple pie or pumpkin pie spices
  • 1/4 cup brown sugar
  • 1/2 medium onion
  • salt and pepper to taste
  • a few drops of vanilla extract

Method

1 Place the potatoes and salt in a pot and fill the pot with cold water until the potatoes are covered. Bring to a boil over high heat, then bring the heat down to low and simmer for 15-20 minutes or until a fork easily pierces the potatoes. Drain the water from the potatoes.

2 Place the butter in a small saucepan over low heat and brown the butter. The butter will foam for a bit before calming down. When the butter turns to a light amber color watch for it to turn to a nutty brown (this can happen very quickly). Immediately take off heat. Add the chopped sage and onion to the butter (it may cause some foaming). Pour over the potatoes.

3 Add the goat cheese chevre, spices, brown sugar, vanilla and milk and mash the potatoes with a potato masher until smooth and all ingredients are well incorporated. Salt and pepper to taste and serve immediately.

 

 

Apple Cranberry Crumble Pie (1/3 the sugar than usually called for) – Makes 2 pies

Ingredients

  • about 1 cup cranberry sauce
  • 1/2 cup granulated sugar
  • 2 tsp apple pie spice
  • 1 tbs orange zest
  • 1/4 tsp salt
  • 6 granny smith apples, cored and chopped into bite sized pieces
  • 2 small (8-10″) pie crusts
  • 1 stick unsalted butter, cut into chunks
  • 1/2 cup brown sugar
  • 1 cup plus 6 tablespoons flour

Method

 

1 Preheat oven to 375°F. In a large bowl mix 1/2 cup white sugar with 6 Tbsp flour, orange zest, apple pie spice, and salt.  Add cranberries and apples and mix well. Split filling between 2 pie pastries.

2 In another bowl mix 1 cup flour with 1/2 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10×15 inch baking pan (to catch the juices).

3 Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.

4 Set pie on rack, uncovered, to cool for 2 to 3 hours.

 

Pita Bread

Makes 8 pitas

  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1 Tablespoon sugar or honey
  • 1 packet yeast (or, if from bulk, 2 teaspoons yeast)
  • 1 1/4 to 1 1/2 cups water, roughly at room temperature
  • 2 tablespoons olive oil, vegetable oil, butter, or shortening

 

If you are using active dry yeast, follow the instructions on the packet to active it (see the note on yeast above). Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (I had to add an extra 1/4 cup).

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.

Recipe from The Fresh Loaf.

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