Recipe Share Thread!

km_md

Since there seemed to be interest in a weekly recipe thread I thought I would go for it. I think Wednesdays are good because we don't have the UOs and flaunting and coffee threads. But if that doesn't work I can change it to another day.

I'll start with some type of theme or main food each week to get us started but anything you want to share is welcome!

So for this week how about a Thanksgiving dish. Canadian thanksgiving is just about here and the American one is not far off either. So let's hear em ladies!

Also this thread needs a better title...

Brandiewine11

Great idea! If people could note things that are specifically allergen friendly (dairy free, nut free, MSPI friendly, etc) I think that would be really great too.

km_md

Brandiewine11 said:

Great idea! If people could note things that are specifically allergen friendly (dairy free, nut free, MSPI friendly, etc) I think that would be really great too.

Great idea! We have a lot of different diets and allergies on this board so that will be very helpful

Into+the+Kitty

Mmmm chocolate cream pie.

stoneycakes

I make this cranberry sauce now every year for Thanksgiving.  It's so yummy.

Cranberry Chutney with Red Wine

1 1/2 cups Pinot Noir

12 dried figs, diced

3/4 cups sugar

3 stripes orange zest

1 (2") piece ginger, peeled and finely grated

4 cups fresh or frozen cranberries

Kosher salt and fresh ground black pepper

 1. Bring the wine to a simmer in a small saucepan.  Remove from the heat, add the figs and let soak until soft, about 30 mins.  Drain, reserving the wine and figs separately.

2. Combine the sugar, 1 1/2 cups water, the reserved wine, orange zest and ginger in a large sauce pan and bring to a boil over high heat.  Cook until the sugar has completely melted, a minute or two.  Add half of the cranberries and cook stirring occasionally, until the berries have popped and are very soft (about 10 mins).  Stir in the remaining cranberries and the soak figs and cook 5 mins longer.  Season lightly with salt and pepper.

3. Discard the orange zest and scrape the chutney into a serving bowl.  Serve at room temp or chilled.  This can be prepared 24 hours in advance and stored covered in the fridge. 

freezorburn

Ginger Sweet potatoes - a nice alternative to candied sweet potatoes. Because sweet potatoes are already sweet.

Pierce sweet potatoes with a fork, roast in oven at about 400 degrees F. Until they shrivel up and the skins are falling off. About an hour, depending on size and quantity.

Peel, and mash with butter and powdered ginger and a pinch of salt if you so desire. Butter can be omitted if you need to be dairy-free. Goes without saying that this is GF, nut free and soy free.

stoneycakes

freezorburn said:

Ginger Sweet potatoes - a nice alternative to candied sweet potatoes. Because sweet potatoes are already sweet.

Pierce sweet potatoes with a fork, roast in oven at about 400 degrees F. Until they shrivel up and the skins are falling off. About an hour, depending on size and quantity.

Peel, and mash with butter and powdered ginger and a pinch of salt if you so desire. Butter can be omitted if you need to be dairy-free. Goes without saying that this is GF, nut free and soy free.

Yum.  Sweet potatoes are really good with coconut oil if you're MSPI.

freezorburn

I might try it with coconut oil this year because it sounds delicious!

CLLDLL

I tried this last year and they were a big hit.https://m.allrecipes.com/recipe/67952/roasted-brussels-sprouts/

Also if you haven't tried a brined Turkey before, do it. It will rock your world.

Oh and DH's mom makes this every year for Thanksgiving and Chrismas. She uses Southern Comfort Eggnog.
https://www.tasteofhome.com/recipes/christmas-eggnog-pie

countrycotton

I do something simulate to the roasted Brussels sprouts. Except it's not as healthy I dice some bacon and cook it up in a skillet, pull the cooked bacon out leaving the drippings. Leave 1-2 tablespoons of the dripping in the pan. Crush 2-3 cloves of garlic, and heat in the dripping to infuse the garlic flavor in the drippings. Removed the garlic. Trim and half ( if needed) the Brussels sprouts. Toss quickly in the hot garlic infused bacon drippings. Put in 400 degree oven for 30 minutes. In the last 10 minutes add the bacon crumbles to the pan. I also add about 1/4 cup of pine nuts at that point. Obviously they can be left out if nut allergys are present. The are great hot, but I like them better at room temp.

I make these for thanksgiving and Christmas. My SIL hates brussel sprouts, but loves these. My nieces even eat them, without complaint. Let me add these are fast food people.