What r u cooking - Turkey Day 2014?

[~~tiny3~~]

Posted: 11/13/14 at 1:41am

Yes, in my 50 sq. foot kitchen. I like a good challenge...

WINE - 2011 OVERLOOK CHARDONNAY, SONOMA CA
BUTTERNUT SQUASH/APPLE/ONION SOUP GARNISHED WITH TOASTED PUMPKIN SEEDS, YOGURT
10 spice CRANBERRY GLAZED TURKEY AND TURKEY GRAVY AU JUS
ROASTED BALSAMIC BRUSSELL SPROUTS
YUKON GOLD GARLIC MASHED POTATOS w/cream and butter of course
WHOLE HASSELBACK ROASTED SWEET POTATOS WITH roasted garlic cloves, SECRET SPICES/DAB OF HONEY
RACHAEL RAY'S STUFFIN' MUFFINS STUFFING WITH APPLES, SAUSAGE, SAGE AND EXTRA YUMMIES. (the 1 thing I really like of hers)
CHOCOLATE MOUSSE, PUMPKIN PIE, COFFEE OR TEA.

Sorry about the cap lock. I clicked it by mistake...


Updated On: 11/13/14 at 01:41 AM

[brdlwyr]

Posted: 11/13/14 at 10:03am

This will be my first T-Day in which consume no animal product - not sure yet! I know Whole Foods has a "vegan" pumpkin pie. I assume with will have Field Roast Apple "sausage" which are tasty.

[SNAFU]

Posted: 11/13/14 at 11:09am

I'll be over around noon Tiny!

[morosco]

Posted: 11/14/14 at 1:28pm

Careful with your coriander! (That's what makes the gravy grander.)

[brdlwyr]

Posted: 11/14/14 at 2:03pm

More hot pies!

[sabrelady]

Posted: 11/14/14 at 3:08pm

Damn their good!

[~~tiny3~~]

Posted: 11/18/14 at 3:41pm

so nobody's cooking? I need some new recipes for NEXT year.

[CarlosAlberto]

Posted: 11/18/14 at 4:00pm

I ain't cooking a damn thing. But I sure am eating a whole helluva lot!

[dreaming]

Posted: 11/18/14 at 4:08pm

I am probably making my cheesy cauliflower dish and will probably have to help with other stuff (since my cousin, who's hosting this year) wants her mother in law to stay out of the kitchen (this is someone who overcooks everything like crazy).

[sabrelady]

Posted: 11/18/14 at 10:50pm

Quinoa Sweet Potato Shepherds Pie ( Veg Main OR side dish)

2 lb (1 kg) sweet potatoes, scrubbed well and pierced all over with a fork

1 tbsp (15 mL) canola oil

1 onion, chopped

1 red pepper, diced

2 cloves garlic, minced

2 tsp (10 mL) ground cumin

One – 540 mL (19 oz) can black beans no salt added, well rinsed and drained

1 cup (250 mL) cooked quinoa made with water

1 cup (250 mL) frozen corn kernels, no need to thaw

¼ cup (60 mL) light sour cream

¼ cup (60 mL) finely chopped cilantro

¼ cup (60 mL) thinly sliced green onion

¼ tsp (1 mL) freshly ground black pepper (optional)

Method:

1. Preheat the oven to 350°F (180°C). Bake the sweet potatoes for 60 minutes or until tender. (Alternately, cook in the microwave on High for 7 to 10 minutes.) Cool until easy to handle.

2. Lightly grease an 8 cup (2 L) baking dish with canola oil spray or oil. Set aside.

3. In a large Dutch oven over medium heat oil and add the onion, red pepper, garlic and cumin. Cook, stirring often, for 5 to 7 minutes. Stir in the black beans, quinoa, corn until well combined. Remove from the heat.

4. Pour into prepared pan. If you used a microwave to cook the sweet potatoes preheat oven to 350°F (180°C).

5. Meanwhile, cut the cooled sweet potatoes in half and scrape out the flesh. (Discard skins) Mash the sweet potato well with the sour cream. Stir in the cilantro. Season with pepper if desired.

6. Either spoon the sweet potato mixture over the quinoa mixture in heaping teaspoonfuls. (If you like more conformity – spoon on and spread out- my choice). Transfer to the preheated oven. Bake for 30 minutes or until heated through and bubbly. Sprinkle the top of the casserole with green onion or coriander to garnish.