Good things to eat

Posts tagged ‘Thanksgiving’

Roasted Squash Soup

The Chef and I have taken up yoga.

Well, to be honest, I’ve done yoga for years, but the Chef, not so much.

I give him an A for effort!  And I think he is somewhat comforted ( and so was I frankly cause this is the first time this has ever happened!) by the fact that there are actually a few other dudes in the class too!

My only complaint is with the when to eat situation.

You don’t really want to eat before going, what with the twisting and squeezing and upside downness of it all because you will end up with indigestion, or worse.

But because class is in the evening, you don’t want to be eating too late and then having trouble sleeping or what have you.

So I needed to come up with a solution.

How about a nice hearty soup after class.  Substantial enough to sustain but not too heavy to interfere?

And now that the weather is finally starting to feel a little like Fall ( people were still in shorts and T-shirts last weekend at Thanksgiving!!) it is time to return to the comfort food!

Roasted Squash Soup

So here’s what you will need to do.

Start by turning on the oven to 400 degrees.

I had a butter nut squash, but I imagine any nice winter squash will do.

Cut it in half and remove seeds and debris and then lay both sides cut side down in a greased baking dish.

Pop them in the heated oven for about half hour ( depending on size) and give it a head start baking.

Meanwhile chop up:

  • 1 yam ( skin on)
  • 1 medium onion
  • 5 -6 cremini mushrooms

After about half an hour poke the squash with a knife to check doneness.   If they are almost done, carefully cut them into smaller pieces ( like 3 to 4 pieces per half) and then add the chopped vegetables to the dish with the squash.  Add a little olive oil to coat and a bit of poultry seasoning, toss well.

Bake in the oven until everything is nice and roasted.

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While that is going on in the oven.   Get out your heavy pot and add:

  • 1 finely diced carrot
  • 1 rib finely diced celery
  • anything else that seems to go…I used some chopped kale

Wilt those up in a little olive oil.

Then add the roasted vegetables ( make sure to take the skin off the squash at some point before putting in the soup!).

Then add water, or the stock of your choice.

I then added:

  • 1/2 tsp chili flakes
  • 1 tsp pumpkin spice

But that’s the kinda crazy chick I am!  A little salt and pepper will do fine too.

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Let that simmer for a bit till you are sure all the various vegs are nice and cooked and then turn it off.

Make sure to let it  cool a bit before blending with the hand blender so if you should get splattered, it won’t hurt as much.

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Then when you get back from yoga class, just reheat ( shouldn’t need much cause it probably hasn’t fully cooled yet!).

And then I added a CRAZY topping!!  Instead of croutons, I added a little of the left over turkey stuffing from Thanksgiving!  I KNOW!!  Crazy stuff, but it worked!  And then a little chopped toasted hazelnut ( cause it happened to be on the counter!)

But a dollop of plain yoghurt or sour cream would do well too.

Warm, satisfying, FULL of vegetables and doesn’t make you feel bad before bed!!

Namaste indeed!

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Pumpkin Scones

I thought what with Thanksgiving rapidly approaching ( this weekend here in Canada but next month in the US) that I would re-run a favorite seasonal treat that I tried last year.

Pumpkin Scones

I see a version of these in my local grocery store every year and it always bothers me how expensive they are!   And they REALLY aren’t as good as these!

Givem a try and impress your people!

Pumpkin scones

 

Gravy Soup

I love turkey dinner, but I don’t much like it the next day.

I like the elements individually reworked into other things, but I do NOT like to recreate the dinner over again.  

So this poses a problem.  What to do with left over gravy?

Make soup out of it of course!

The Chef was offended by this concept, “but why?” I argued, there is all the same stuff in gravy as there is in soup! 

Because I hate to break this to you, but you know when you go to a restaurant and the soup is think and delicious?  Well that’s because it is full of flour and butter!  There, it’s out of the bag!!

So I don’t feel so bad about the two little teaspoons of flour I put in the gravy!  I don’t even like it in there but seems obligatory for holiday meals!

It was time to clear out the fridge.

In the dutch oven:

  • a tbsp or two of olive oil
  • 1 medium onion cubed
  • 1 carrot peeled and cubed
  • 2 ribs of celery cubed

Cook those up until they are nice and soft.   Then I added a cup of mixed pea soup blend which is green split peas, yellow split peas, red lentils and barely.  This item always seems readily available in the bulk section.

Then I added the left over brussels sprouts and bacon, chopped up into small bits.

Stir that in till it is nicely coated and cook for a minute or two. 

 Then add enough liquid ( water or stock) to cover everything.  Turn on high till it boils then turn it down to a simmer.

When it is cooked the peas will have broken down and you will have a nice thick “Pea Soup” . 

NOW is when you add the left over gravy.  If you put it in too soon all the gravy goodness will be cooked down and you won’t get the same amount of flavour.

There you have it, a lovely heart warming post Thanksgiving ( give your stomach a rest) soup!

Thanksgiving Breakfast

I know you will all be up to your eyeballs in turkey talk so I thought I would change lanes a little and talk about what to eat on Thanksgiving for breakfast!!  I mean you are gonna need your strength for a long day of cooking and what not!

Every year around this time my local grocery store comes out with these and I usually give in and buy a batch but always say to myself “I could make those!”  So this year I am giving them a try.

PUMPKIN SCONES

I scoured the internet for a good recipe.  They vary widely and some seem super easy while others are quite involved.

This is the one I settled on…well…mostly   ( click here if you want to follow along  )

The result was quite nice.

Scones cooling

They actually took a little more involvement and certainly a lot more dishes and clean up than I really cared for on an already big cooking day but they were very tasty.

I only used the simple glaze instead of the full on spice glaze because I just didn’t have time to wait for them to cool and all that.

I’ve got potatoes to peel and stuffing to make!

Glazed Pumpkin scones

But they were very nice and gave a good sugar rush to get me going and the Chef loved them too.  But then again he loves anything sweet!

Actually their taste was very reminiscent of a childhood favorite.  Pillsbury apple turnovers, those ones that came in that weird roll up can that you had to whack on the counter to release the doughy goodness and then bake up and glaze with the odd little bag of icing!

Happy Thanksgiving!   If you are here in Canada that is……..Happy Sunday to the rest!

Pumpkins in the sun

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