Sunday, October 12, 2014

Thanksgiving ideas.

Today we are  cooking for meat, chicken, fish eaters ,vegetarian and vegan eating family and friends

We need new and fresh ideas. Find a few new recipes for Thanksgiving  All you need is three or four vegetables, fruits, herbs and spices.  The family like the old favorites, so do not leave them out.  Grandchildren look forward to what you always serve. Keep, the favorites as they expect them to be done.

Everyone expects mash, roast potatoes, pumpkin pie, cornmeal bread and the lovely  cakes you make like pecan pie and apple cakes.

New  ideas include.....
  Beets, mozzarella and mint leaves, sprinkled with pomegranate pips. Simply cook, peel and slice beets, Arrange with slices of mozzarella cheese, arrange leaves of mint over it all and sprinkle pomegranate seeds all over the plate. Drizzle on a little reds wine vinegar and a few drops of olive oil.  Serve with toasted squares.

Green beans, fried onions and  grilled mushrooms.   Cook beans add onions and mushrooms. Sprinkle with grated cashew nuts and a dressing of  oil and lemon juice, salt and pepper.

Sweet potatoes.  Cook four or five, peel and slice carefully. Arrange in a baking pan over a  bed of cooked whole wheat rice.  Sprinkle with olive oil salt and pepper, cinnamon and   toss in a few cloves.   Bake with  a little butter on the potatoes for ten minutes.   Serve hot

Carrots. Slice carrots lengthwise and cook them for five minutes.  Then saute them in a pan with olive oil,  chopped onion and garlic, grated ginger, salt and pepper, sunflower seeds and a teaspoon or two of honey. Glaze until brownish and serve over the  fresh green salad.

Polenta and mushrooms
  Cook polenta and arrange on a baking dish. Saute the freshly cut mushrooms with butter,  a few garlic cloves  , two red onions, thinly sliced,  salt and pepper.  Saute until nicely done. Then serve over the polenta with a rich tomato  sauce.  I make the tomato sauce by dropping a few tomatoes in boiling water, remove the skins and blend with an onion,  two cloves of garlic, some parsley, a teaspoon of soy sauce and a teaspoon of honey Blend all and heat to pour over the mushrooms and polenta.

Brussel sprouts  I cook two cups of these and add  crushed cashew nuts, grated cheddar cheese and a level mustard techina dressing.   Serve hot or cold.

Watch for further ideas   Love and light Rona

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