Tag Archives: Thanksgiving 2019

Holiday, Quick, Roasted Vegetables, Side, Winter

Roasted Root Vegetables

November 28, 2019 Sam

Print Recipe

Roasted Root Vegetables

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: California, Thanksgiving

Keyword: Roasted Vegetables, Simple

Servings: servings

Calories: 117kcal

Ingredients

2 large parsnips
1 large purple-top turnip
1 large fennel bulb
2 small red onions
1 tbsp sage minced
1 tsp rosemary minced
1 tsp thyme minced
1 tsp salt
fresh ground pepper
2 tbsp olive oil

Instructions

Remove the skin from the red onion. Peel the parsnips. Chop everything into large chunks, about ½" each. Consistent sizes helps things roast evenly.
2 large parsnips, 1 large purple-top turnip, 2 small red onions, 1 large fennel bulb
Preheat oven to 450ºF.
Add the minced herbs. Add about 1 tsp salt and plenty of fresh pepper. Add the 2 tbsp olive oil.
1 tbsp sage, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, fresh ground pepper, 2 tbsp olive oil
Toss the vegetables, herbs, olive oil and salt and pepper. Spread vegetables in an even layer on a large sheet pan and place in the oven. Check every 15 minutes and stir at least once. Remove from the oven when done, about 30 to 45 minutes.

Notes

Makes about 6 small servings

Nutrition

Holiday, Pressure Cooker, Side

Lentil-Jeweled Mashed Potatoes

November 22, 2018 Sam

Converted this to the pressure cooker for Thanksgiving 2018. These were incredible. It looks like a lot of work, but it’s really worth it! The lentils should be fairly firm – don’t overcook them.

Print Recipe

Lentil-Jeweled Mashed Potatoes

Prep Time15

Cook Time45

Other Prep Time1

Total Time2

Course: Side Dish

Cuisine: American, Thanksgiving

Keyword: Lentils, Potatoes

Servings: servings

Calories: 234kcal

Equipment

Stovetop pressure cooker

Ingredients

Lentils

100 g Black caviar lentils
½ medium onion
2 cloves garlic
3 sprigs fresh herbs rosemary, thyme, and/or sage
½ tsp salt
1 tbsp butter
1 tbsp balsamic vinegar to taste, won't use it all

Potatoes

2 lbs Yukon gold potatoes
60 g butter
80 g cream cheese
2 tbsp milk or a bit more
½ tsp salt
½ tsp black pepper

Instructions

Lentils (can be made ahead)

Rinse the lentils and add to a small sauce pan. Put garlic cloves, the half onion and the herbs in a sachet or cheesecloth and add to the pot. Cover lentils with a few inches of water, and add a small amount of salt, about ½ tsp.
100 g Black caviar lentils, ½ medium onion, 2 cloves garlic, 3 sprigs fresh herbs, ½ tsp salt
Turn heat to medium-high and bring to a gentle boil and then immediately turn down to a low simmer. Simmer for 25-30 minutes, until soft, checking at 15 minutes just in case. When lentils are cooked but still toothy, remove from heat immediately. If you are making them ahead, put the lentils in a storage container, let them cool briefly, and then place in the fridge.

Potatoes (best made just before mashing)

Rinse, peel and cut the potatoes into the same size chunks, about 1-inch. Place a steamer in the stovetop pressure cooker and add 1 cup water. Heat to full pressure and then turn off the burner and allow to set for 15 minutes. Release remaining pressure. Check for doneness; a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Steam longer if not done.
2 lbs Yukon gold potatoes
Remove the potatoes from the pressure cooker. Rinse out the pressure cooker and briefly dry it. Return it to the stove. Mash the potatoes over lowest heat, allowing steam to escape. They can be a bit chunky here still.
Preheat oven to 350ºF if you’re baking the dish right away; if not, hold off on pre-heating until you’re ready to bake. (The combined dish can be refrigerated for a bit before baking, if desired.)
Turn off the stove and add 60g butter, 80g cream cheese and about 2 tbsp milk (you may need more). Mix and mash everything together. You can take pauses to allow the butter and cream cheese to melt, if that's easier. Add a bit of salt and pepper.
60 g butter, 80 g cream cheese, 2 tbsp milk, ½ tsp salt, ½ tsp black pepper
Stir well and and set aside as you finish the lentils.

Finish lentils

Discard the herbs and other ingredients before continuing, if you haven't already. In a medium saucepan or high-sided skillet, melt 1 tbsp butter over medium heat. Add drained lentils along with just enough of their cooking liquid (less than ¼ cup) to moisten slightly. Bring to a simmer, then cook until lentils are heated through and enough liquid has evaporated that the lentils are coated in a creamy glaze but there isn't any standing liquid.
1 tbsp butter
Add the balsamic vinegar 1 tsp at a time until the lentils have a pleasant bright flavor (it should taste like a light contrasting tang, but not strongly sour). Season with salt and pepper.
1 tbsp balsamic vinegar

Combine and bake

Add the lentils to the mashed potatoes and stir to combine. Add to the baking dish. (You can briefly refrigerate here if needed.)
Bake at 350ºF for 5-15 minutes, until heated through.

Notes

Makes about 8 servings as a side dish

Nutrition

Nutrition Facts

Lentil-Jeweled Mashed Potatoes

Amount Per Serving

Calories 234 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 399mg17%

Potassium 517mg15%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 407IU8%

Vitamin C 24mg29%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Favorites, Holiday

Baked Mac & Cheese

November 21, 2018 Sam

Traditionally I have made this for Thanksgiving, but I don’t see why (besides for health reasons) I shouldn’t make this every day. Well, maybe that often. But every few months is probably fine, right?

Bakes exceptionally well in the largest of the Forest Fancies Pyrex casseroles.

Print Recipe

Baked Mac & Cheese

The Perfect Casserole™

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: American, Comfort Food

Keyword: Thanksgiving

Servings: servings

Calories: 358kcal

Equipment

2+ quart casserole dish

Ingredients

½ lb pasta fusilli, elbows, shells, farfalle, etc.
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 clove garlic
1 tsp smoked or hot paprika
½ tsp cayenne pepper
5 oz cheddar cheese grated
5 oz fontina cheese grated

Topping

½ cup course bread crumbs
1 tbsp olive oil
4 tbsp Parmesan cheese finely grated

Instructions

Cook ½ lb of pasta in a large pot of salted boiling water until it’s barely al dente. (It should be a little undercooked – it will cook more in the oven.) Drain and set aside when done.
½ lb pasta
Grate the cheeses – both the mixed and topping cheese. Crush or finely chop the garlic. Measure out the ingredients, since this one requires active cooking/stirring when making the sauce.
Pre-heat the oven to 425ºF.
In a large saucepot (at least 3 qt), melt the butter over medium heat. Whisk in the 2 tbsp flour and cook, whisking constantly for about 4 minutes, until the flour foams and is beginning to turn a light golden brown.
2 tbsp unsalted butter, 2 tbsp all-purpose flour
While still stirring, add the garlic, paprika and cayenne, then season lightly pepper.
1 clove garlic, 1 tsp smoked or hot paprika, ½ tsp cayenne pepper
Slowly whisk in milk to avoid clumping. Keep whisking while it comes to a simmer, making sure the flour mixture on the edges is totally incorporated.
2 cups whole milk
Remove the pan from heat. Add the grated cheese. Whisk to blend until the cheese is completely melted; it will start thick, then thin out. It should be fairly thin – you want to cook and whisk until it coats the back of a spoon like a cold heavy cream. (It will thicken in the oven and once cooled a bit, so it's ok if it seems far too thin here.) Pour into the baking dish.
5 oz cheddar cheese, 5 oz fontina cheese
In a small bowl, add the ½ cup bread crumps, 1 tbsp olive oil and 4 tbsp grated hard cheese. Spread the toping in a thin layer on top.
½ cup course bread crumbs, 1 tbsp olive oil, 4 tbsp Parmesan cheese
Bake for at least 25 minutes, until everything is bubbling, thickened, and creamy, and the bread crumbs are evenly golden brown.

Nutrition

Nutrition Facts

Baked Mac & Cheese

Amount Per Serving

Calories 358 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Trans Fat 1g

Cholesterol 72mg24%

Sodium 688mg30%

Potassium 305mg9%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 7g8%

Protein 18g36%

Vitamin A 1120IU22%

Vitamin C 3mg4%

Calcium 454mg45%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Holiday, Sauces, Side

Meyer Lemon Cranberry Sauce

November 22, 2017 Sam

Print Recipe

Meyer Lemon Cranberry Sauce

Prep Time5

Cook Time30

Total Time35

Course: Sauce, Side Dish

Cuisine: American, Thanksgiving

Keyword: Fruit

Servings: servings

Calories: 78kcal

Ingredients

12 oz fresh cranberries
115 g sugar
¼ cup fresh Meyer lemon juice from about 2 Meyer lemons
2.5 tbsp finely grated Meyer lemon zest from about 2 Meyer lemons
½ cup water may use less

Instructions

Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
115 g sugar, ½ cup water
Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it’s too thick.

Notes

Nutrition estimate is for small servings, as a side.

Nutrition

Nutrition Facts

Meyer Lemon Cranberry Sauce

Amount Per Serving

Calories 78 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 47mg1%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 16g18%

Protein 1g2%

Vitamin A 27IU1%

Vitamin C 11mg13%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Holiday, Side

Classic Deviled Eggs

June 4, 2017 Sam

Print Recipe

Classic Deviled Eggs

Prep Time15

Cook Time15

Cooling Time30

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, Thanksgiving

Keyword: Eggs

Servings: servings

Calories: 120kcal

Ingredients

6 large eggs
1 tsp Dijon mustard
2 dashes Cholula hot sauce
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp snipped fresh chives
3 tbsp mayonnaise
Paprika for garnish
Whole fresh chives

Instructions

Add about 1 in. of water to a pot with a steamer basket in the bottom. Rinse eggs with warm water. Once the water is boiling heavily, add the eggs to the steamer basket and allow to steam for about 12 minutes. If the eggs aren’t in a single layer: first, why are you cooking so many eggs; and second, add about five minutes to account for the added eggs.
6 large eggs
Once the timer has gone off, remove eggs from the steam and set aside to cool for about 30 minutes. Do not plunge in water or do anything besides letting them cool naturally for a bit, until they are not too hot to handle. Peel the eggs.
Halve the eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add the 1 tsp Dijon mustard, a few dashes of Cholula, a ¼ tsp salt, ¼ tsp pepper, and snipped chives. Stir in 3 tbsp mayonnaise.
1 tsp Dijon mustard, 2 dashes Cholula hot sauce, ¼ tsp freshly ground black pepper, 1 tbsp snipped fresh chives, 3 tbsp mayonnaise, ¼ tsp salt
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Garnish with whole chives.
Paprika, Whole fresh chives

Notes

Six servings, two pieces each

Nutrition

Nutrition Facts

Classic Deviled Eggs

Amount Per Serving

Calories 120 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 189mg63%

Sodium 223mg10%

Potassium 72mg2%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 275IU6%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.