Thursday, November 22, 2012

Happy Thanksgiving! (some notes & ideas!)

For most of us Thanksgiving is more about tradition than novelty.

Regardless of this, here is a helpful hint and some recipes that could make for a different Thanksgiving experience.  

Existential Thanksgiving Question

To stuff or not to stuff?

Most of us grew up with some sort of stuffing.  A mixture of bread and spieces, a heartier blend of meat, nuts and spices or some other concoction might have been the inner filling of that roasted bird.

The real question however is how do you prepare it?  

Recently I spent an evening with friends while a food enthusiast made me rethink how most of us prepare our turkeys and stuffing.
 Most of us that stuff that huge bird while cooking it at the same time are doing it all wrong, especially if it is something that needs a higher temperature to cook and kill bacteria (i.e meat).  When you do this you are prolonging the time the Turkey is in the oven (because the temperature needs to reach such high levels on the inside as well) 
and thus dries the bird out! 

Cook the stuffing outside then place it inside once the turkey is done!

Now you can have your stuffing and not a dry Turkey (you know no one likes that)



Vegetarian Choices?

Some of us (a lot more of us in Southern California) have vegetarian friends who sometimes feel left out during these meat-filled holidays.  


Here are some options so they too can join in in the festivities.

Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto



Roasted Eggplant and Chickpeas With Cinnamon-Tinged Tomato Sauce and Feta




Giant Beans With Spinach, Tomatoes and Feta




Northern Greek Mushroom and Onion Pie (portobello) 






Everyone have an amazing thanksgiving and remember to laugh, drink and be merry!!!





Janette Mallory

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