The Ten Days of Thanksgiving & Stuffed Winter Squash

I’ve said it before and I’ll say it again, Thanksgiving is marathon; not a sprint. I love surrounding my table with family and friends on Thanksgiving. However, this annual gastronomic extravaganza only works because I pace myself. As of this minute, there are ten days until Thanksgiving. For anyone who’s cooking this year, here are ten tips to get you from here to there in one piece.

On the FIRST day of Thanksgiving – that’s today – finalize your guest list but assume there could be last-minute additions or changes. While you’re at it, find out about food allergies or issues. If you haven’t done it yet, order the turkey

To anyone alone this Thanksgiving: let friends and neighbors know. Assuming you are a decent sort, one or more will be delighted to invite you … but they can’t if they don’t know of your predicament.

On the SECOND day of Thanksgiving – finalize your menu. If you’re having trouble deciding how to cook the spuds or whether to bother with creamed onions, stop dithering. Now is also a good time to decide how you want to handle those food allergies and issues.

 

My attitude – except for real allergies, true health issues and deeply held beliefs, don’t worry about it. Twenty years ago, the Atkins diet was all the rage. Trend followers then demanded gluten-free everything before moving on paleo eating and keto. Omnivore, carnivore, pescatarian, vegetarian, vegan – it’s one dinner. There’ll be loads of delicious food to pick and choose. Relax, no one will starve.

On the THIRD day of Thanksgiving – create your detailed shopping list; actually, two detailed lists. The first list includes anything with a week to ten-day or longer shelf life. The second covers everything else, including the turkey.

On the FOURTH day of Thanksgiving – shop for everything on list number one.

On the FIFTH day of Thanksgiving – make soup. Try one of my Thanksgiving favorites; butternut squash or mushroom. Both soups freeze beautifully. Spend the afternoon making as many quarts as you can stuff into your freezer. Enjoy some on Thanksgiving and the rest on a cold winter night.

On the SIXTH day of Thanksgiving – track down all your serving dishes and set the table. Make and freeze pie dough.

On the SEVENTH day of Thanksgiving – make the cranberry sauce. Yes, it IS much better than the canned stuff and takes very little time and effort. Due for a change? Try cranberry chutney.

On the EIGHTH day of Thanksgiving – pick up the turkey and everything else on list number two.

On the NINTH day of Thanksgiving – take the day off from work and anything else. Tomorrow’s the big day; it’s time to get cooking. Prep the stuffing, make the side dishes and bake pies.

On the TENTH day of Thanksgiving – Make or finish any of the side dishes and desserts that didn’t get done on Wednesday. Stuff the turkey and pop it in the oven. Take a long walk and relax.

Happy Turkey Day and bon appétit!

Stuffed Winter Squash

Delicious as a side for omnivores or a festive Thanksgiving main dish for vegetarians. Enjoy!

Serves 6 as a main and 12 as a side dish

  • 3 (12-16 ounce) delicata, sweet dumpling or acorn squash
  • Olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 cup brown rice
  • 1/4 cup wild rice
  • 1/4 cup quinoa
  • 1 pound mushrooms, trimmed and chopped
  • 1 onion, finely chopped
  • 2 carrots finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons thyme
  • 1 teaspoon sage
  • 1/2 teaspoon smoked paprika
  • 12-16 ounces baby spinach
  • 1 cup chopped walnuts
  • 8 ounces cheddar cheese, shredded (optional)
  • 2 ounces Parmigiano-Reggiano cheese, grated (optional)
  • 1/2 cup panko breadcrumbs

Preheat the oven to 375 degrees. Cut the squash in half lengthwise and remove the seeds. If serving as a side dish, cut the halves in half. Brush the flesh side of the squash with a little olive oil and season with salt and pepper. Roast the squash cut side down at 375 degrees until tender, 20-30 minutes. Remove from the oven and reserve.

Put the rice in a fine mesh sieve and rinse well under cold water. Put 1 3/4 cups water in a pot and bring to a boil. Add the rice and cook for 30 minutes.

Put the quinoa in a fine mesh sieve and rinse well under cold water. Add the quinoa to the rice and cook 10-15 minutes more or until the grains are tender. Remove from the heat and reserve.

Meanwhile, lightly coat a large skillet with olive oil and heat on medium. Add the mushrooms, onion, carrots and celery, sprinkle with 1 teaspoon thyme, the sage and smoked paprika, season with salt and pepper and cook, stirring frequently, until lightly browned. Add the garlic and cook 2-3 minutes more. Add the spinach and toss until wilted. Remove from the heat.

Add the grains and nuts to the vegetables and toss to combine. Cool to room temperature, add the cheddar and toss to combine. Arrange the squash in a lightly oiled baking dish and spoon the vegetable mixture into the squash cavities.

Put the Parmigiano-Reggiano, breadcrumbs and remaining thyme in a bowl, season with salt and pepper and toss to combine. Drizzle with a little olive oil and toss again. Sprinkle the tops of stuffed squash with the cheesy breadcrumbs.

Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking.

Bake uncovered at 375 degrees until piping hot and lightly browned, about 30 minutes. Transfer to a serving platter or individual plates and serve.

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Are you cooking this Thanksgiving? Feel free to share your favorite tips!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Getting Ready to Give Thanks & Roasted Brussels Sprouts & Sweet Potatoes

There is a light at the end of the Blahvember tunnel. Dull or shining, that light is Thanksgiving and it will be here in just a few short weeks. Nothing beats Thanksgiving for inspiring both gratitude and conflict. Think about it. What other holiday inspires joy in some while unleashing fear or dread in others? Host or guest, it doesn’t matter – contrary feelings persist around tables across America.

Thanksgiving fans embrace the day. A good many of them love to cook. For those that prefer life outside the kitchen, they have workarounds like potlucks and restaurants. No matter the circumstance or place, Thanksgiving fans are absolutely delighted to spend the holiday with a tableful of friends and family.

To both borrow and mangle a line from W.C. Fields, Thanksgiving detractors would rather be in Philadelphia. For them, Thanksgiving is a highly combustible gathering of gripes and grumbles. Siblings, cousins, ex-s and in-laws, these relationships can be fraught with rivalry, disdain or both. Add a few too many glasses of wine and an explosion of one kind or another is more or less guaranteed.

Now, it’s upon us. Whether you meant to or not, you raised your hand over Labor Day weekend and agreed to host Turkey Day. That means, it’s time to get organized. And no, you can’t go back and pretend you were kidding or swatting a nonexistent mosquito.

Start by letting everyone know that Thanksgiving is still on and you’re still hosting. Give them an arrival time and turn a deaf ear to complaints. It’s an age-old fact, no matter what time you choose, afternoon – early or late – or wait until evening, some big football game will kick off at just the wrong minute. Ignore the complaints, cue the DVR and have a lovely dinner. By the way, it’s always nice to encourage your guests to bring along any Thanksgiving orphans.

Invitations done; the menu is next. Unless of course, you have one of those families. You know the type. They insist on the same menu every year. A few might even admit that they don’t really like great-grandma Annabel’s stuffing or great-great-aunt Betty’s yams. They just like the sense of tradition that a decades old menu brings.

My family is one of those types. If it wasn’t on Nana’s Thanksgiving table, they don’t particularly want it on theirs. Except for me. Makes you wonder; was I somehow switched at birth? Anyway, I haven’t exactly ignored them – just reinvented an old dish or three. Okay, maybe I have ignored them but I like to think of it as gently nudging my nearest and dearest out of an antiquated food rut.

My reinventions are not all that dramatic. Instead of boiling, I roast the vegetables and have amped up the decadence on the smashed potatoes. No one but no one is complaining about the spuds. That said, although he loves my Roasted Butternut Soup, my brother is still accusing me of heresy for dropping Mom’s stuffing. On a more positive note, everyone seems delighted that pumpkin cheesecake has replaced pie.

If you’ve hesitated to change things up, stop worrying. While they may threaten, your family won’t disown you over a few Brussels sprouts.

Happy planning, happy cooking and bon appétit!

Roasted Brussels Sprouts & Sweet Potatoes

Brussels sprouts and sweet potatoes were not part of my childhood Thanksgiving. However, I like them as does about half of my family. So, last year, I added them to our Thanksgiving table. Enjoy!

Serves 8

  • 12 ounces thick cut bacon, cut in small pieces*
  • About 2 pounds Brussels sprouts, trimmed and quartered
  • About 2 pounds sweet potatoes, peeled and cut in 1/2-inch cubes
  • 1 large onion, chopped
  • Apple cider vinegar
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, minced
  • 1-2 cups chicken or vegetable broth
  • About 1/2 cup chopped walnuts, toasted

Preheat the oven to 375 degrees.

Heat a skillet with over medium, add the bacon and cook until it starts to brown. Remove from the pan and reserve. Reserve the rendered bacon fat as well.

Put the Brussels sprouts, sweet potatoes and onion in a roasting pan, drizzle with enough equal parts bacon fat and vinegar to lightly coat and toss to combine. Sprinkle with thyme and sage, season with salt and pepper and toss again.

Tossing at the midpoint, roast the vegetables at 375 degrees for 30 minutes. Add the bacon, garlic and chicken broth, toss to combine and roast for 15 minutes. Give the vegetables another toss and continue roasting until tender, another 10-15 minutes

Transfer the vegetables to a serving bowl, sprinkle with toasted walnuts and serve.

*  If you have a few vegetarians at your table, you may want to skip the bacon. Instead of bacon fat, toss the veggies in olive oil. Along with the toasted walnuts, sprinkle with grated Parmigiano-Reggiano cheese and serve.

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Do you have a favorite tip for Thanksgiving? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Tell Your Story & Grilled Broccolini with Tahini Vinaigrette

I don’t know about you, but I missed Grandparents Day this year. It was a few Sundays back. Before you get your knickers in a twist, Grandparents Day isn’t just another excuse to send a card or flowers. Instead, it’s about connecting across generations. It’s about spending time, not cash.

I was extremely lucky to have all four of my grandparents around until I was well into my twenties. Even when I was little, most of my friends had one or maybe two grandparents. In addition to the fearsome foursome, we were blessed with a great-great aunt and a couple of my grandfather’s cousins. Knowing these amazing oldsters was a true gift.

If you are a grandparent, make the effort to share your story with your grandchildren. If you’re not, then share your story with nieces and nephews or the kid next door. Senior family members are important links between past and present and the world around us. Personal stories put historic events in human context and make them real.

Don’t be shy; sharing your personal stories can be surprisingly easy, especially when you have a willing ear. Write them down if you want. If not, take a walk with your favorite kids. As you mark the miles, tell them about your childhood, your school days, your first job … the list is more or less endless. Even if you think they aren’t interested, give it a try. They’ll probably surprise you.

And by the way, don’t worry about keeping everything in perfect chronological order. It’s okay to share a tale about your first day of college today and, then tomorrow, skip back in time to childhood games on the ice. Eventually, all the bits and pieces will come together. In spite of the jumbled time line, a pretty good picture of the various people, places and events in your life will shine through. Your loved ones will get a sense of how all these pieces came together to create you.

What to tell? If you remember a certain person or event; if the memory makes you smile or laugh or cry, it’s probably meaningful. Focus on information that can’t be found in the history books and, yes, details matter. Pertinent details will bring your story to life but be careful. Irrelevant details will bog down your story and might even make it tedious.

Where to start? Why not with your nearest and dearest. For example, my dad was very close to his grandfather and loves to tell stories about him. Born on the same day as Abraham Lincoln’s inauguration, my great-grandfather was a carpenter. As a teenager, he left home to learn his trade. Earning a pittance as an apprentice, he signed up for the night shift at the fire department to have a place to sleep. From that inauspicious start, he became the epitome of the American success story. He built a business and a good many double-deckers. A formidable patriarch, most of the family was afraid of him. Knowing full well that he put his socks on before his shoes, his daughter-in-law, my grandmother, refused to be intimidated. He loved her for it.

A few fun facts, Great-Grandpa Nye had two wives, a bunch of girlfriends, grew gladioli and drove big sedans. He adored my dad, his only grandson, and made a point of taking him along on his various adventures, wheelings and dealings. That’s the tiniest of mini-snapshots. Dad has the details so you’ll have to talk to him if you want more.

Bon appétit!

Grilled Broccolini with Tahini Vinaigrette

Broccolini makes a delicious first course as a substitute for a leafy green salad. It is just as good as a side dish. Enjoy!

Serves 8

  • About 2 pounds broccolini, trimmed
  • Olive oil
  • Apple cider vinegar
  • Kosher salt and freshly ground pepper

Preheat the grill to medium-high heat.

Put the broccolini in a large bowl, drizzle with just enough equal parts olive oil and vinegar to lightly coat and toss. Season with salt and pepper and toss again.

Arrange the broccolini on the grill and cook for about 5 minutes. Turn and grill until tender and lightly charred, 2-3 minutes more.

Transfer to a serving platter or individual plates, drizzle with Tahini Vinaigrette and serve

Tahini Vinaigrette

Makes about 1 1/2 cups

  • 2 cloves garlic
  • 1-inch chunk red onion
  • 1/2 teaspoon or to taste harissa
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground pepper to taste
  • Juice and zest of 1/2 lime
  • 2-3 tablespoons apple cider vinegar
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2-4 tablespoons water

Put the garlic, onion, spices, lime juice and zest and vinegar in a small food processor and pulse to combine and finely chop. Add the tahini and olive oil and process until smooth. A tablespoon at a time, add the water and process until smooth and creamy.

Let the vinaigrette sit at room temperature for at least 30 minutes or longer in the refrigerator to combine the flavors. Bring to room temperature and give it a good shake before serving.

Cover and store extra vinaigrette in the refrigerator.

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One Year Ago – Pesto alla Genovese
Two Years Ago – Pasta with Roasted Grape Tomatoes & Corn
Three Years Ago – Cardamom Plum Tort
Four Years Ago – Easy Microwave Popcorn
Five Years Ago – Bruschetta with Fresh Tomatoes, Goat Cheese & Pesto Oil
Six Years Ago – Lemon Pasta & Shrimp with Olives & Capers
Seven Years Ago – Roasted Sausages with Caramelized Onions, Broccoli Rabe & Polenta
Eight Years Ago – Lobster Mac & Cheese
Nine Years Ago – Sausage, Kale & Potato Soup
Ten Years Ago – Soupe au Pistou
Eleven Years Ago – Mulled Cider

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have stories to tell? What’s holding you back? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

 

 

 

Ways to Show – I Love You & Grilled Carrots with Green Tahini Sauce

Love isn’t easy. Romantic love, familial love, dear friendships – they all take effort and time. Love of a spouse or a sibling, love of a parent, cousin or friend, it doesn’t matter. Things can get messy, and sometimes, even ugly. Yes, indeed, like it or not relationships are not effortless hugs and kisses, long chats and giggles. A good relationship takes work, sometimes a lot of work, sometimes one-sided work – but it can be absolutely, positively worth it.

Great as love is, it won’t mend all that’s wrong with the world. It won’t erase the niggling insecurities we all have. Love won’t miraculously give you or anyone else world class soccer skills. Love isn’t the key to winning a Pulitzer. Love can’t guarantee a better job or a raise. It can’t straighten hair or get rid of pimples. However, it can help everyone feel better, stronger and … well … loved.

Perhaps you’re not good with words or not particularly demonstrative. If you have trouble expressing your feelings …

… here are a few things you can SAY to show your love –

Did you eat?
What can I do for you?
Come sit; tell me what you’ve been up to.
What would you like to do today?
I love the new haircut.
Let me get that for you.
It’s supposed to rain today, don’t forget your umbrella.
Please, wear bright/florescent/reflective clothing when you go out on your walk.
Be safe.
You are smart.
You are beautiful.
You are amazing
Thank you.
I love you.

… and a few things you can DO to show your love –

Smile when they walk in the room.
Laugh at their jokes.
Ask their advice.
Cook them a special meal. Invite them to cook with you and share a favorite recipe.
Put your dishes in the dishwasher. Put their dishes in the dishwasher.
Get over it. Whatever pissed you off; it’s not worth it.
Call for no reason except to say hello.
Spend time with them.
Join them at their favorite game or activity.
Give a book you know they’ll love.
Give flowers.
Give a heartfelt hug.
Give your undivided attention.
Listen, really listen.

This summer, this year, this millennium, let the people you love know it.

Love is too good to keep it a secret. Bon appétit!

Grilled Carrots with Green Tahini Sauce
Tender, new carrots fresh from local farms are incredible when grilled. Perfect as an appetizer or side dish, serve them plain or with my Moroccan tahini inspired sauce. Enjoy them with people you love!
Serve 8

Green Tahini Sauce (recipe follows)
1 1/2 – 2 pounds carrots
Olive oil
Kosher salt and freshly ground pepper

Make the Green Tahini Sauce. Preheat the grill to medium hot.

Toss the carrots with enough olive oil to lightly coat and season with salt and pepper. Arrange the carrots on the grill and cook for 5 minutes. If using a gas grill, reduce the heat to low and turn the carrots. If using a charcoal grill, turn and move the carrots to the cool side of the grill. Grill for an additional 5 minutes or until tender.

Transfer the carrots to a serving platter or individual plates and serve warm or at room temperature with Green Tahini Sauce.

Green Tahini Sauce
Makes about 2 cups

3-4 cloves garlic
2-3 scallions, chopped, white and light green parts separated from the dark green
1 teaspoon ground cumin
1/2 teaspoon or to taste sriracha or your favorite hot sauce
1/4 teaspoon smoked paprika
Juice and zest of 1 lime
2-3 tablespoons apple cider vinegar
Sea salt and freshly ground pepper to taste
1 cup tahini
1/4 cup extra virgin olive oil
1 cup loosely packed cilantro leaves
1/2 cup loosely packed parsley leaves

Put the garlic, white and light green scallion and spices in a small food processor, add the lime juice and zest and vinegar, season with salt and pepper and pulse to combine and finely chop.

Add the tahini, olive oil, herbs and remaining scallion and process until smooth. If necessary, add a little water, a tablespoon at a time, and process until smooth and creamy. Let the sauce sit at room temperature for at least 30 minutes or longer in the refrigerator to combine the flavors.

Serve at room temperature. Cover and store extra sauce in the refrigerator.

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One Year Ago – Spaghetti with Fresh Tomatoes & Basil
Two Years Ago – Grilled Romaine Salad
Three Years Ago – Fresh Tomato Crostini
Four Years Ago – Blueberry Crostata
Five Years Ago – Orzo Salad with Lemony Pesto & Grilled Tomatoes
Six Years Ago – Watermelon & Cucumber Salsa
Seven Years Ago – Grilled Chicken Salad Provencal
Eight Years Ago – Lobster with Corn, Tomato & Arugula Salad
Nine Years Ago – Greek Green Beans
Ten Years Ago – Blueberry Pie
Eleven Years Ago – Grilled Lamb

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are you grilling this week? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Shoo Flies & Asparagus with Lemony Aioli

The street sweeper came by in the middle of last week. With all the rain in April, I think it was a bit behind schedule. Anyway, the combination of the sweeper and Mother’s Day signals the end of mud season. Unfortunately, that means black fly season has arrived. In other words, hardly-spring has morphed into sort-of-like-spring or, maybe, spring-bites.

Mud and flies are fundamental to our two-part spring. Sounds awful but it’s not too bad. With longer and warmer days, it’s a happy time. Or at least mostly happy. Okay, make that happy when/if it doesn’t rain every day for a month. Anyway, moving on. With mud season in the review mirror, trees are budding, daffodils and tulips are bobbing in the breeze and people are sneezing.

The second phase of spring in New Hampshire raises a big question – how to cope with those d#$%m black flies? There are two parts to the issue. The first is the females. These vampires really know how to take a bite out of life. Bloodthirsty dames, they will attack any exposed skin. Depending on your luck or lack of, you are left with itchy bumps or oversized welts.

Now, stop for a minute and think of the tragedy here. After months wrapped in layers of fleece and down, it’s finally warm enough, or almost, for T-shirts and shorts. We are soooo ready to soak up a little natural vitamin D. Sorry, the black flies have a different idea. Instead of the cold, we need to cover up against these beasts. By the way, pants and a long sleeve shirt aren’t enough. Covering up includes your ankles, wrists, hands, face, neck and scalp. If you don’t have one, be sure to get one of those nets that goes over your head. Believe me, it’s a wonderful look.

Now for the male black flies. Happily, they don’t bite. Instead, they flit from flower to flower, sipping nectar. Unfortunately, they do not have an insatiable appetite. Once they’ve had enough, they look around for someone to pester. Like silly boys in middle school, they buzz around and get in your face. Annoyance, sometimes to the point of insanity, rather than pain is the operative word here.

So, here’s the scenario, it’s finally warmed up. If you’re lucky, the sun is out. All you want to do is spend the day outside – hiking, gardening, paddling your kayak, sitting in a café – the list goes on and on. Stepping outside, you are met by a swarm of biting and buzzing flies. What to do? Here are a few hints –

  • Go out in the middle of the day. The flies are apt to be napping or whatever they do when they aren’t pestering you.
  • Black flies congregate in and around running streams. Unlike mosquitos, they like moving water so take your paddling to a quiet pond or lake.
  • They’re not that fast, so trade in your hiking boots for a bicycle and out run them.
  • Wind is your friend. Flies have trouble tracking you down on a breezy day. If you are planning a few hours outdoors and have some flexibility, check the weather report.
  • Stick with light colored clothing. Not only is it more spring-like but dark colors attack flies.
  • Try a natural repellant and reapply frequently. I like lavender but some people swear by vanilla. About lavender, it’s not infallible. At some point, the flies will figure out that you’re a person and come back to bite, buzz and annoy.

Happy spring and bon appétit!

Asparagus with Lemony Aioli
One of the first vegetables of the season, who doesn’t love asparagus? Steamed, roasted or grilled, add a quick and easy aioli for a delicious first course or side dish. Enjoy!
Serves 8

2 pounds (more for fanatics) asparagus, trimmed
Olive oil
Sea salt and freshly ground pepper

Forget the pencil thin asparagus. Sure, they look elegant but the nice, fat spears have the best flavor and texture. Steamed, roasted or grilled, asparagus are best cooked until tender-crisp. Cooking time will vary depending on thickness.

To steam: put about 2-inches of salted water in a large skillet or sauté pan and bring to a boil. Add the asparagus, cover and cook for 3-5 minutes.

To roast: Preheat oven to 400 degrees. Place the asparagus in a single layer on a large rimmed baking sheet, drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven for 8-12 minutes.

To grill: Preheat a charcoal or gas grill to medium-high. Put the asparagus in a large dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Arrange the asparagus on the grill, cook for 1-3 minutes.

To Serve: Arrange the asparagus on a platter or individual plates. Serve warm or at room temperature with Lemony Aioli.

Lemony Aioli
Makes about 3/4 cup

1/2 cup mayonnaise
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
Pinch cayenne pepper
Sea salt and freshly ground pepper to taste

Put all the ingredients in small bowl and whisk to combine. Cover and refrigerate for at least 1 hour to combine the flavors. Whisk again and serve.

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One Year Ago – Grilled Moroccan Chicken with Chickpea Salsa
Two Years Ago – Pissaladière
Three Years Ago – Tabbouleh
Four Years Ago – Mixed Greens with Grilled Asparagus, Cucumber & Avocado
Five Years Ago – Grilled Balsamic Vegetables
Six Years Ago – New Potato Salad Dijon
Seven Years Ago – Israeli Couscous Salad with Grilled Vegetables
Eight Years Ago – Chocolate Chip Cupcakes
Nine Years Ago – Feta Walnut Spread
Ten Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola

Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you deal with black flies? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

Come Together & Quinoa-Cheddar Cakes

What’s going on? We are plagued by division. Forget dog eat dog; we live in a world of dog people versus cat people. The simplest of nonissues spark controversy with #whiteandgold versus #blueandblack, Facebook versus Twitter and Superman versus Batman. Not to mention, the more significant debates of stay-at-home versus working moms, Coke versus Pepsi, skins versus shirts, this versus that and on and on. It’s exhausting.

Not only exhausting but (and I’m speculating here) it’s hardly worth it. White-gold-blue-black, it’s only a dress. As for the Facebook and Twitter question, well, think for a minute. Whether its 400 or 4,000 or 4,000,000, the vast majority of your contacts are not friends and they are definitely not your followers. Unless of course, you are some kind of cult leader. If that’s the case, I guess you do have followers. Whoa, that’s a bit scary.

Anyway, life is complicated. Issues can rarely be dumbed down to either or. Unless someone’s asking about dinner at a wedding reception, then it works. By the way, take the chicken. The beef is always well done as in overcooked and tough as shoe leather. Okay, lets get back to more complicated choices and debates.

The Man of Steel can fly which is incredibly special and pretty wonderful, especially if you live somewhere with a lot of traffic. On the other hand, Batman has lots of cool toys and is a millionaire. However, he is a brooding type of guy and never seems too happy. You could ask, why have a bunch of cool toys if they don’t make you happy? Wouldn’t it be better to fly around and leap tall buildings? Not to digress but have you ever noticed that invisibility is an exceedingly rare super power? More than complicated, that one is just creepy.

Anyway, I guess if pushed to choose, I’d lean towards Superman. However, in the grand scheme of things – the debate is not worth a big or even a small blowup. Surely, you wouldn’t risk a longtime friend or the close relationship with your sister, brother, uncle or whoever over Clark Kent and Bruce Wayne.

Cuddle your cat or sing with your parakeet. Enjoy that Pepsi, Mountain Dew or Dr. Pepper. Play rugby with or without a shirt. Post your photos on Instagram and Tweet to your heart’s content. It’s okay by me. Except for mean Tweets, even if I don’t see them, it would make me sad to think you might be so inclined.

When it gets right down to it; we’re more alike than different. Most of us want the same things out of life. We want to be warm, safe and loved. We’d like to have enough food to keep us going and good health. We’d like to be happy. While we all have different definitions of luxury, I’m betting we’d all like to indulge in an extravagance now and then.

Not convinced? Here’s one undeniable truth that ties us together – we all put our socks on before our shoes. Spike heels, mukluks or sneakers; silky stocking or wooly socks, the order is undeniable. It links us through time and space. Unless you don’t wear socks or shoes or both. If that’s the case, you probably still put your pants on one leg at a time.

A toast to a lot less partisanship and a lot more kindness and understanding. Bon appétit!

Quinoa-Cheddar Cakes
Appetizer, side dish or main, these little cakes are delicious and have a nice crunch. Serve them with a dab of guacamole and salsa or sprinkle with cilantro and finely chopped red bell pepper. Enjoy!
Makes about 16 regular cakes

1 cup quinoa
Sea salt and freshly ground pepper
4-5 scallions, finely chopped
3-4 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon cumin
1/4 teaspoon smoked paprika
5 large eggs
1-2 teaspoons hot pepper sauce
1 cup (about 4 ounces) grated cheddar cheese
Olive oil
Garnish: your favorite salsa and/or guacamole or cilantro and finely chopped red bell pepper

Cook the quinoa until tender according to package directions.

While the quinoa cooks, put the scallions, garlic, herbs and spices in a large bowl, season with salt and pepper and toss to combine. Add the hot quinoa to the scallions and stir to combine. Cool to room temperature.

Preheat the oven to 170 degrees.

Put the eggs and pepper sauce in a bowl and whisk until smooth. Add the eggs to the quinoa and stir to combine. Add the cheese and toss to combine. Let the mixture sit for about 15 minutes or cover and refrigerate until ready to cook.

Lightly coat a large, heavy skillet with olive oil and heat over medium. Working in batches, add dollops of quinoa to the pan and flatten into pancakes. (A 1/4-1/3 cup ice cream scoop works well. A mini scoop is good for hors d’oeuvres.)

Fry the pancakes for 5-8 minutes per side or until lightly browned and cooked through.

Remove the cakes from the pan and drain on paper towels. Transfer the cakes to an ovenproof platter to keep warm in the oven and continue with the next batch.

Serve immediately with your favorite salsa, guacamole or a sprinkle of cilantro and finely chopped red bell pepper.

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One Year Ago – Roasted Carrot Salad
Two Years Ago – Irish Lamb Stew
Three Years Ago – Roasted Parsnips with Rosemary
Four Years Ago – Not-Really-Irish and Not-Really-French Potato Gratin
Five Years Ago – Zucchini Pancakes
Six Years Ago – Traditional Irish Soda Bread
Seven Three Years Ago – Moroccan Chicken with Preserved Lemons
Eight Years Ago – Grilled Strip Steak with Gorgonzola Sauce
Nine Years Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Ten Years Ago – Fettuccine with Classic Bolognese Sauce

Or Click Here! for a complete list of and links to all the recipes on this blog!

What are your thoughts? Can you suggest one action – large or small – to help bring us together? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2019

 

Thanksgiving – Still a Marathon & Roasted Sweet Dumpling Squash

Before you start reading …
..if you are looking for Thanksgiving menus, click here. On the other hand, if you’d rather build your own menu by picking and choosing from a long list of Thanksgiving-friendly recipes, that list is here.

Recently a friend reminded me of a piece of advice she’d once received from a food writer. She noted that the timing had been uncanny. In the run up to Thanksgiving, her guest list kept growing. From six to nine and then another four and another two. There seemed to be no end to hungry friends and family looking for a spot to land. If you haven’t guessed already, the food writer was me. The advice? Thanksgiving is not a sprint; it’s a marathon.

I developed this philosophy ages ago. Over the years, I’ve thrown a bunch of Thanksgiving dinners. At least a handful of times, I was both surprised and pleased that every single invitation was accepted – and then some. No one had a conflict, another commitment or somewhere else to be. Not only that, they all seemed to have a brother or cousin or old family friend in town.

Cooking dinner for twenty in a tiny kitchen, leaves you with two choices. Freak out or pace yourself. I chose to pace myself. Over the years, I moved to bigger digs with better kitchens but I still paced myself. Now, I have my beautiful dream kitchen and, yes, I still pace myself.

It all comes down to a realistic menu and comprehensive shopping and to-do lists. And by comprehensive, I mean absolutely everything. Yes, set aside a time to set the table. Yes, include the obvious on your shopping list. If you’re like me, you can forget to buy milk if it’s not on the list. So, unless you have a crush on the produce guy and want go back time and time again – write it down.

By the way, you’ll need two shopping lists, one for each trip. That’s right, two shopping trips. Make the first one in the next few days. That’s when you buy anything with a long or long-ish sell-by date like flour, hardy vegetables and wine. A day or two before Thanksgiving, do a quick fly-by for the turkey, perishables and whatever you forgot on the first go-round.

As for that to-do list, be sure to be realistic with timing and deadlines. Once you map everything out, the reality of the space-time continuum will be clear. Sorry, no matter how good you are at multi-tasking, you can’t singlehandedly run the local 5K Turkey Trot, set the table, bake three pies, peel the potatoes and make the stuffing between seven and ten on Thanksgiving morning.

Anything you can do ahead – do ahead – way, way, way ahead. If you can freeze it, cook it now. Not to brag but I whipped up my family’s favorite Butternut Squash Soup last weekend. Five quarts are ready to go in the freezer. Set the table on the Sunday. Make the cranberry sauce on Monday. If you are making a veggie casserole or two, get them done on Tuesday and Wednesday.

Don’t hesitate to ask for help. If your brother loves to smash potatoes, let him have at it. He can peel them too. If your neighbor is famous for her apple pie, invite her to bring one along. She’ll be flattered. Thanksgiving is all about sharing. Sharing a meal and sharing at least some of the joy of cooking it.

Revise your plan if the situation changes. Wait a minute, make that when the situation changes. Have you ever known a Thanksgiving to go without a hitch? The dog will steal the turkey. The supermarket will run out of butternut squash or cranberries or whatever. Your uncle’s car will break down and he’ll need a lift. Out of blue, a long-lost cousin will show up on your doorstep. Meanwhile, your niece’s kids will get the flu and they’ll cancel at the last minute. You’ll break your ankle. (I’ve got that one covered – did it a few weeks ago.) It will snow and the power will go out … or something like that.

Have a wonderful Thanksgiving and bon appétit!

Roasted Sweet Dumpling Squash & Onion
A quick and easy squash recipe to add to your Thanksgiving repertoire and beyond. Enjoy!
Serves 8

About 3 pounds Sweet Dumpling Squash, halved, seeded and cut into 1/2-inch wedges
2 medium red onions, halved and cut into 1/2-inch wedges
1 teaspoon finely chopped rosemary
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
Olive oil
Apple cider vinegar

Arrange the racks in the upper and lower third of the oven and preheat to 425 degrees.

Put the rosemary, thyme, salt, pepper and paprika in a small bowl and whisk to combine.

Put the squash in a large bowl, drizzle with enough equal parts olive oil and vinegar to lightly coat and toss. Sprinkle with half of the herb-spice mix and toss again.

Spread the squash in a single layer onto rimmed baking sheets. Roast the squash for about 15 minutes at 425 degrees.

While the squash roasts, put the onion in a large bowl, drizzle with enough equal parts olive oil and vinegar to lightly coat and toss. Sprinkle with the remaining the herb-spice mix and toss again.

Remove the baking sheets from the oven, give the squash a toss and arrange the onion around the squash. Switching pan positions from top to bottom and vice versa, return the vegetables to the oven. Reduce the heat to 375 degrees and roast for 15 minutes or until tender and browned.

Can be prepared in advance, cooled to room temperature, covered and refrigerated. Reheat at 350 degrees for about 10 minutes or until piping hot.

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One Year Ago – Cheesy Pumpkin-Sage Biscuits
Two Years Ago – Butternut Squash Tartlets
Three Years Ago – Lemony Kale & Radicchio Salad
Four Years Ago – Wild Rice & Mushroom Stuffing
Five Years Ago – Sweet Potato & Goat Cheese Crostini
Six Years Ago – Pumpkin Cheesecake
Seven Years Ago – Rustic Apple Croustade
Eight Years Ago – Cranberry Sauce
Nine Years Ago – Decadent Cheesy Potatoes
Ten Years Ago – Broccoli Puree

Or Click Here! for a complete list of and links to all the recipes on this blog!

Are you a host or a guest this Thanksgiving? Either way, do you have a plan? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018