Sunday, November 18, 2012

A Gingery Thanksgiving

Every year, about 40 of my friends organize and get together for an annual Thanksgiving dinner a week before actual Thanksgiving.  It is a huge pot luck and everyone dresses up in costume.  Matan (my fiance) and I dressed up as pilgrims and Matan made a super tasty and beautiful looking turkey.  I contributed with my cranberry ginger sauce to perfectly compliment the turkey.  This cranberry sauce is not your typical out of the can jellied blob...it's crunchy, sweet, tart and refreshing! The ginger adds a whole new flavor profile to the cranberry sauce and helps with digestion (not a bad thing on thanksgiving if ya know what I mean...).
Below, I included the best parve pumpkin pie you have ever tasted.  My grandmother asks me to make it for our  family Thanksgiving bash every year! Enjoy and Happy Thanksgiving!   


Cranberry Ginger Sauce
1 - 12 oz. Bag Fresh Cranberries
1/2 C. Sugar (add more or less depending on taste)
1 - 2" Piece of Ginger, peeled and zested
1 Orange, zested and peeled, rind discarded and orange segments reserved
1/2 C. Walnuts

In a food processor, grind the cranberries, sugar, ginger, orange zest, orange segments and walnuts to desired consistency.  Serve or refrigerate for later. 



Pumpkin Pie
Makes 10 Servings

16 Oz. Pumpkin
12 Oz. Soymilk
2 Eggs
¾ C. Brown Sugar
1 t. Cinnamon
½ t. Ginger
¼ t. Nutmeg
(If no cinnamon, ginger, or nutmeg, substitute 1 ½ t. of Pumpkin pie spice)
½ t. Salt
 
Prepare dough as directed through chilling.  Roll out dough and line a 9 inch pie plate; make turret edge.  Refrigerate or freeze 10-15 minutes to firm pastry.  Preheat oven to 425.  Line pie shell with foil and fill with pie weights.  Bake 15 minutes, remove foil and bake 5-10 more minutes, until golden.  If crust puffs up during baking press it to the pie plate with the back of a spoon.  Turn oven to 375.  In a bowl, combine all of the ingredients and beat until well mixed.  Pour it into the pie shell and bake for 50 minutes or until knife comes out clean.  Cool and serve with whipped cream.

Matans Infamous Turkey


Sunday, November 4, 2012

Hurricane Happiness

What would you do if you were stuck inside your home for 2 days?
Personally, I discovered that I get major cabin fever and extremely antsy.  I think that's a normal reaction.  For the first few hours I was fine and then I started to get a little stir crazy.  With the torrential downpour and heavy winds, I was not going outside.  I tried making the most of the situation and opened a new cookbook I had been meaning to try.

I flipped through the pages of Super Natural Everyday by Heidi Swanson.  The cookbook is a James Beard Foundation book award winner so in my mind the recipes in there had to be good!

I discovered so many dishes I wanted to make.  But today was a day of comfort food and I was craving something homey and warm.  I had all the ingredients in my house and for the baked oatmeal.  The recipe looked and sounded fantastic!  After whipping this up in literally 10 minutes, i realized that this would be a great go-to breakfast in the morning!  I could make this on Sunday and warm up  individual pieces for breakfast in the morning before I rush to work!

Not only is this recipe super scrumptious, but it is so healthy for you!  I added some chia seeds and flax seeds to the mixture and took this healthy breakfast to a super healthy breakfast!


Baked Oatmeal
Serves 6 Generously

2 C. Rolled Oats
1/2 C. Walnut, in pieces
3 TBS. Butter, melted
1 tsp. Baking Powder
1 1/2 tsp. Cinnamon
Scant 1/2 tsp. Salt
2 TBS. Flax Seeds
1 TBS. Chia Seeds
2 C. Almond Milk
1/3 C. Maple Syrup
1 Egg
2 tsp. Vanilla
2 Ripe Bananas, cut into 1/2 inch pieces
1/2 C. Raisins
1/2 C. Prunes

Preheat oven to 375.  Pour and coat the melted butter over an 8 inch baking dish.  
In a bowl, mix together the oats, half of the walnuts, baking powder, cinnamon, salt, flax seeds and chia seeds.  In another bowl, mix together the maple syrup, almond milk, egg and vanilla.  
Arrange the sliced bananas on the bottom of the baking dish.  Sprinkle half of the raisins and prunes over the bananas.  Cover with the oat mixture.  Drizzle the milk mixture over the oats.  Give the baking dish a little shake so the liquid distributes evenly.  Sprinkle the remaining fruit and nuts over the top.  Bake for 35-45 minutes, until the top is nicely golden and the oat mixture has set.  Cool for a few minutes and drizzle maple syrup over the top if you want it to be a bit sweeter.


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