Thanksgiving is just around the corner. If you have been invited to enjoy a feast at someone else’s house, you may want to bring a host gift. Why not put together a gift basket with wine, cheese, crackers and homemade strawberry jam?
It’s a nice touch to add something homemade. Strawberry jam is so easy to make. This gift can be opened and enjoyed right there as an appetizer.
Or, you could put some fresh bread and biscuits into the basket for the host to enjoy for breakfast. Here is a recipe that will fill a beautiful jar of strawberry jam as a gift and still leave a little for your refrigerator as well.
4 Tbsp pectin (I have included a You Tube video with a pectin free recipe)
Mash the strawberries with a potato masher. Pour the strawberries into a pot on high heat. Add the sugar, pectin and lemon juice. Bring to a rolling boil. Cook as it boils, stirring constantly, for ten minutes. Skim off the foam. Turn off the heat. Pour into jars. This will last for three weeks in the refrigerator.
Here is a video of a strawberry jam recipe without pectin:
On December 11, 1620, one hundred and two pilgrims walked off of the Mayflower and set foot on a new land. Some of the travelers were avoiding religious persecution and some were here on business. They were all extremely brave. That first year was devastating for the newcomers. Forty six of the original passengers did not survive.
However, the year of 1621 brought a bounty of food. To celebrate, the colonists, along with the Wampanoag tribe of Native Americans, feasted for three days. This must have been more than a celebration of food. It was a celebration life itself. They survived and were thankful to be alive. According to Edward Winslow’s, “A journal of the pilgrims at Plymouth in 1621,” they ate five deer and as many fowl as they could fit in their arms. This feast marks the beginning of what we now call Thanksgiving Day.
In 1863, President Lincoln proclaimed, “The year that is drawing to its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come… I do therefore invite my fellow citizens in every part of the United States… to set apart and observe the last Thursday of November next, as a day of thanksgiving and praise our beneficent Father who dwelleth in the Heavens…” Thus, we were compelled to give thanks, not just for our bountiful supply of food, but for all that is good in life. Lincoln points out the “fruitful fields” as well as the “healthful skies” which is all that nourishes our life.
Thanksgiving Day is not only about the delicious roasted turkeys, succulent honey glazed hams, cranberry sauce, mashed potatoes, gravy, stuffing, green bean casseroles, and pumpkin pies. We must remember to be thankful for these things, as well as: our health, peace, safety of soldiers, love of family, comfort of friendships, healing nature of laughter, and for our healthful skies.
To commemorate a good life, we feast. After some research, it is not clear that the pilgrims ate any turkey at the first thanksgiving meal. They definitely ate venison.
venison marinating in olive oil and herbs
This week, Jack’s friend, Eli Ahrens, invited us to his house to help butcher a deer which he shot. I instantly thought, well, this is very much a Thanksgiving thing to do.
venison with an apple and blackberry sauce
We’re in! So, our whole family headed over to the Ahrens house to help. I couldn’t do that to my little vegetarian; so, the girls stayed inside with Sara.
caramelized vegetables for venison
Jeff and Eli were kind enough to let us taste the venison at their house and take some home as well. We are thankful.
blackberry and apple reduction with cream for venison
Shortly thereafter, I started to think…maybe somebody wants to have a dinner for two without a turkey? Here is a recipe you might enjoy for a quieter feast while maintaining the special atmosphere that surrounds the holiday. The recipe below is for pan seared venison, marinated in thyme, on a plate of mashed potatoes, topped with caramelized vegetables, and smothered in an apple and blackberry sauce.
pouring the sauce onto the venison feast
pan seared venison with caramelized vegetables
Mashed Potatoes
3 large potatoes, peeled, chopped and boiled
4 Tbsp butter
1 C. whipping cream (it’s Thanksgiving, so go all out with the butter and cream)
Salt and pepper to taste
Mash together all of the ingredients until creamy.
Caramelized Vegetables
2 carrots
1 stalk of celery
½ red pepper
½ orange pepper
½ C. mushrooms, sliced
2 Tbsp. butter
2 Tbsp. sugar
1 C. white wine (and an optional glass to sip while cooking)
Heat the butter and sugar on high heat for one minute. Add the vegetables. Lower the heat to medium high and let them cook until brown (about 15 minutes). You will see that some stickiness will accumulate at the bottom of the pan. Take the vegetables out and add the glass of wine to deglaze the pan. Mix together everything off of the bottom of the pan. Let this simmer until it reduces down to barely anything. Toss back in the vegetables and coat in the sauce. Pour vegetables into an oven safe pan. Stick this in the preheated oven (350 degrees) until finished with everything else.
Pan Seared Venison and Marinade
¼ lb. venison loin cut into two pieces
1 Tbsp. thyme
1 tsp. salt
1 tsp pepper
5 Tbsp olive oil, divided
2 Tbsp. blackberry juice (from the can of blackberries you will need for the sauce)
Mix 3 Tbsp olive oil, thyme, salt and pepper in a small dish. Add the venison and coat it well with the marinade. Set aside. Place 2 Tbsp. olive oil in a skillet on high heat. Once the pan is very hot (but not smoking) place the venison in the skillet. Let it sear for two minutes each side. Then, place it in an oven safe dish and put it in the oven with the vegetables. The venison will cook for about 15 minutes, which is perfect because you have to make the sauce.
Apple and Blackberry Sauce
1 Tbsp. olive oil
½ onion, diced
1 C. blackberry juice
1 can blackberries
1 green apple, peeled, cored and thinly sliced
½ C. chicken stock
½ C. heavy whipping cream
In a small sauce pan, add olive oil and turn the heat on medium high. Add the onions. Cook the onions in the oil for five minutes. Add the juice, blackberries, apple and stock. Let this all simmer for about ten minutes. Then, sieve the fruit and onions out of the sauce, returning the liquid to the pan. Let this simmer on medium heat for two minutes. Add cream.
Take the venison and vegetables out of the oven. Slice venison. Place a scoop of potatoes on the plates. Layer on a scoop of vegetables. Place the venison slices on top of this. Drizzle everything with the sauce. Enjoy.
Whether your kids take the bus, walk, or you pick them up from school, one thing is for certain: they will come home hungry. Without fail, the kids walk through the door and walk straight for the refrigerator saying something like, “I’m starving,” or “what can I eat?” It might be easier to have something prepared ahead of time. Rather than rummaging through the refrigerator with them desperately seeking a snack, you can make it and have it ready to microwave when they arrive.
artichoke hearts, onions and garlic
If you are home and have time, you could have it hot and ready to eat as they walk through the door. One snack that is sure to please as well as provide some needed nutrients is pasta topped with a vegetable sauce.
add stewed tomatoes
Here is a simple recipe. You can add or take away whatever vegetables you please.
Fill a stock pot with water and place on high heat to bring it to a boil. In a skillet, place 2 Tbsp. of the olive oil. Bring the skillet to high heat. Add the onions and garlic and bring the heat down to medium high. Cook the onions until they become clear. Add the sugar and continue to stir into the sugar for another two minutes. Add the carrots, onions, and artichoke hearts. Add the stewed tomatoes and tomato paste. Add the oregano, thyme, salt and pepper. Let this simmer on low heat until the pasta is cooked and ready. Stir occasionally. Pour the dry pasta into the boiling water with a pinch of salt and the rest of the olive oil and let cook according to the package instructions for al dente. Drain the pasta and add it to the sauce to cook for two minutes more. Top it with the cheeses and cilantro. Enjoy.
It is a good idea to start your Thanksgiving meal with a delicious soup. Maybe while the turkey is still cooking, you could serve this to your guests. People are hungry and you just need to wet their appetite, just a little bit. Try this delicious curried carrot and turnip soup. It is the perfect combination of ingredients for a cool fall day. It’s hearty and creamy. It’s warm and satisfying. This soup is filled with nutritious vegetables and tastes like a bit of heaven. It’s sure to warm everyone from the inside out. What a great way to begin your Thanksgiving meal.
Curried carrot and turnip soup:
2 Tbsp. olive oil
1 C. celery, diced
1 C. onions, diced
1 carrots, diced
2 cloves of garlic, sliced
6 turnips diced
1 Tbsp thyme
1 Tbsp turmeric
1 Tbs curry powder
1 can/bottle beer
1 C. water (enough to cover vegetables)
1 stick of butter
4 Tbsp. sour cream
1 tsp. vanilla extract
1 Tbsp sugar
2 Tbsp balsamic vinegar
A few sprigs of cilantro to garnish
Heat olive oil in a stock pot on medium heat. Add the celery, onions, carrots, garlic, and turnips. Saute the vegetables for ten minutes. Add the thyme, turmeric and curry powder. Mix into the vegetables for about two minutes. Pour in the bottle of beer to deglaze the pan. Add enough water to cover the vegetables. Simmer for one to two hours, until the vegetables are soft. Add one stick of butter and let it melt into the ingredients. Add the sour cream, vanilla, sugar and vinegar. Stir in and let this simmer another fifteen minutes. Blend all of the ingredients until smooth and creamy. Cook another ten minutes. Ladle into bowls and add a few sprigs of cilantro for garnish. Enjoy.
Did you have a favorite dish growing up? Did you ask for this meal anytime it was your birthday? I did. When I was growing up, every year, I wanted my mom’s special lasagna and a homemade chocolate cake. For many years, it never changed. Her lasagna contains about five different cheeses. I have always been a huge fan of cheese. My favorite was the ricotta which she would just clump all over the top of the lasagna and when it heated up, there would be a little crust on the outside edge. I would bite into a big ball of ricotta, break through the crust, and sink into the creamy deliciousness inside. It was so perfect. For at least five years, on my birthday, we went to the roller rink. I’d invite about ten friends. We’d boogey on skates to Devo’s “whip it.” We wore the four wheeled skates (not inline) and mine had a pink toe guard and pink pom poms. I wore pony tails in my hair and had a favorite rainbow sweater where the rainbow ran from one sleeve through the middle and onto the other sleeve. Then, we’d head back to my house to eat lasagna and chocolate cake. It was perfect.
Then, about the time I was in college, my tastes changed. I had a horrible perm in my hair and wore shorts under shorts and little boot shoes. They were not boots but they weren’t shoes either. I seemed to have a lot of polka dotted clothes. Life wasn’t just about cheese and pasta or chocolate for that matter. I learned about other delicious meals that were healthier. I started choosing these meals not just for their health benefits, but because they were so tasty. In my twenties, my mom still asked me what I wanted for my special birthday meal. Suddenly, it became her salmon cooked in foil. This was also about the time I fell in love with red wine.
Salmon in foil has been my consistent choice for a special meal ever since. I won’t talk about my fashion sense now. It always seems normal at the time. The first day I brought Claud over to my parent’s house for dinner, I asked my mom to make salmon in foil for him. I had to impress Claud and show him that I knew about food too. He was a chef and I was intimidated. It worked: he loved it. The smell of the ginger and cilantro penetrate your senses as soon as you open the foil. The combination of the soy sauce with the garlic, herbs and lemon make the sauce so delicious; you have to sop up every last drop of it. Then, you are sad when it is finished.
Now, that I don’t rely as much on my mom’s cooking, I make this meal for my family. The best part of all of this is that this dish is so simple to make and takes about 30 minutes. Daphne has chosen this meal as her special birthday meal. She doesn’t have that cheese loving gene I have. This will help her in her thirties when extra weight doesn’t come off as easily as it used to. Here is a video of my daughter and I making this dish together:
I ought to mention how helpful salmon is to your health. I’d hate for you to think you should make this just because it is beneficial to your health and not for the love of it; though, the health benefits are a huge bonus. This meal could stand on taste alone. However, it should be mentioned that salmon is an excellent source of Omega3 fatty acids. It is a great source of lean protein. Eating salmon is a perfect way to adhere to a Mediterranean diet.
The Mediterranean diet has been studied extensively and has been proven to promote longevity. This can be seen in the lifespan of those who live in Sardinia. There are more people living over the age of 100 years in Sardinia than almost anywhere else in the world. For more information about this, please read The Blue Zone by Dan Buettner. This is an excellent book which reveals different cultures and lifestyles. In it, Buettner promotes good food, family and friends, and the importance of humor and laughter.
You will love this recipe for the simple reason that it is beyond delicious. I thought it really should have a better name than salmon in foil; but this is what we have always called it in my family. Besides, there is something to be said about the simplicity of the name and how it correlates with the unfussiness of this dish. So, I think we’ll keep it that way.
Salmon in foil:
2 pieces of aluminum foil (about 12 inches square)
2 pieces of salmon fillets
1 leek, sliced lengthwise and then on the bias
2 tsp butter (optional)
4 slices of ginger
1 clove of garlic, minced
2 slices of lemon
2 spring onions, chopped
½ C. soy sauce or low sodium soy sauce
1 large bunch of cilantro, chopped
Salt and pepper to taste
Place the leeks onto the foil. Place the salmon on top of the leeks. Divide the butter onto each piece of salmon. Layer the ginger, garlic, onion, lemon slices and spring onions. Top with a generous amount of cilantro. Sprinkle with salt and pepper. Fold up the sides of the foil to create a pouch in which the soy sauce, when poured in, will not drip out. Pour in the soy sauce. Place on a cooking tray. Put into a 350 degree preheated oven for 15 minutes. Check at 15 minutes to see if the salmon is cooked to your liking. The middle should still be a bit pink.Place over a bed of rice or mashed potatoes. Pour the sauce on top. Discard the ginger and lemon rind. Enjoy.
Football is back in full swing. Here in Minnesota, the talk around town is all about the Vikings. Most likely you have been invited to a friend’s house to watch the game. Maybe you are planning to have people over to watch football at your house. If you are really lucky, you will attend the game and watch the Viking live. If you do, you must join in the fun with by joining the tailgate party.
beef bourguignon
Traditionally tailgate parties are all about hamburgers, hot dogs, and potato salad. People bring out the grill and make easy meals while they socialize and get pumped up for the game. Here is an idea for a tailgate party which can be made the day before and you won’t need to drag along the grill. Beef bourguignon is a great dish to bring to a tailgate party.
beef bourguignon: garlic and herbs
Beef bourguignon will warm you from the inside out on these cold fall days while you stand outside chatting and partying with your friends before the game. This is a traditional French recipe which began as a peasant dish but developed into classic French cuisine. Instead of a bulky grill, bring a crock pot which you can plug into the cigarette lighter in the car, some paper bowls, and plastic spoons. It’s best to warm it up slowly a day or so after you make it. The flavors intensify after a day of sitting chilled in the refrigerator.
beef bourguignon
The hearty textures of potatoes and beef in the stew combined with the rich red wine and fresh herbs create a satisfying, filling and warming experience. This is ideal for outdoor eating. Besides, it’s healthier than a burger with all of the vegetables and herbs especially as I have substituted the traditionally used bacon fat with olive oil. This recipe can feed ten people for about ten dollars. You can’t do much better than that on a budget.
Beef bourguignon:
2 ½ lbs. beef roast
¼ C. olive oil
1 1/2 C. flour
½ tsp. salt
½ tsp pepper
3 large potatoes, peeled and sliced thick
3 large carrots, sliced thick
6 cloves of garlic, sliced thick
2 C. button mushrooms, sliced and sauted in 1 tsp. butter
4 bay leaves
2 Tbsp mustard seed
1 Tbsp dry thyme
1 Tbsp dry rosemary
1 bottle burgundy wine
2 ½ C beef broth
¼ C. sugar
Salt and pepper to taste
Cut beef into 1 ½ inch cubes. Pat the beef dry with a paper towel. Mix flour with salt and pepper. Roll the cubes of beef into the flour. Pour olive oil into a pot and place on medium high heat. Once the oil is hot, but not smoking, place the cubes of beef into the oil. You want to brown each side of the cube. Do not let the meat touch each other. You may have to brown it in stages. Once the cubes are browned on all sides, place on a paper napkin. Pour the rosemary, garlic, mustard seed, and thyme into the oil. Add the onion and carrots. Let these sauté for about five minutes. Pour in the wine to deglaze the pot. Add the broth and the sautéed mushrooms. Sprinkle the remaining flour (bout ½ C.) over the potatoes. Add the beef cubes and potatoes to the pot. Make sure everything is covered in liquid. If not, add more wine and broth to cover stew. Bring to a boil. Lower the heat and simmer with lid on for two hours. Take the lid off and skim off the oil which has accumulated on the top. Add sugar. Simmer uncovered for thirty minutes. Add salt and pepper to taste.
Peanut butter is an amazing food. It is high in protein and contains unsaturated fat.
peanuts in their shells
In fact, peanut butter has more protein than any other legume or nut. This is especially important for growing children and vegetarians. Peanut butter is also very high in fiber. All around, it is a nutrient rich food.
shelled peanuts
Peanut butter originated in 1890 when Dr. John Kellogg provided peanut butter as a healthy substitute for people without teeth. They would get all of this nutrition without needing to chew into meat or nuts.
peanuts ready to be peanut butter
Now, it has become a favorite with children everywhere. It’s great in a sandwich, on celery, and in cookies. There are so many different brands of peanut butter available at the grocery story. Many have added sugars and preservatives. If you are trying to guide your family toward a more natural diet, stick to the peanut butter with very few ingredients, like peanuts, oil and salt. However, if you want to take it one step further, make homemade peanut butter. It is simple and tastes better than the store bought brands. Besides, you will know exactly what is in it.
peanut butter in a jar
Homemade peanut butter:
(1 C. peanuts = ½ C. peanut butter; so, adjust accordingly)
1 C. unsalted, dry roasted peanuts, shelled
1 tsp Kosher salt
1 ½ tsp. honey/brown sugar
1 Tbsp canola/peanut oil
Pour the peanuts into a food processor. Blend well. Add salt and sugar or honey. Blend again. Pour in the oil and blend again. It should be creamy and delicious. Pour into a jar and store it in the refrigerator for up to 2 months. Enjoy.
Zucchini bread is simple to make and tastes very delicious. The smell of freshly baked zucchini bread will fill your home with happiness.
zucchini bread: dry ingredients
Have some ready for Thanksgiving morning or to nibble on while you are cooking. If you grow your own zucchini in the garden, you can shred them and freeze them in bags with two cups in each bag. This makes it so easy to pull zucchini out of the freezer and make zucchini bread fresh and warm all year round.
zucchini bread: wet ingredients
Kids love zucchini bread and serving this is a great way to sneak vegetables into their diet. This is a traditional zucchini bread recipe. There are lighter versions which use apple sauce as a substitute for some of the sugar. Here is a YouTube video with instructions on how to make a vegan version of zucchini bread, if that is more your style.
Which type of turkey are you planning to put on the table this Thanksgiving? Here is some useful information to distinguish between free-range, organic, natural and kosher. Read this information and decide which turkey best fits your palate and your philosophy.
youtube:
Free-Range:
According to the U.S Department of Agriculture, free-range turkeys have “been allowed access to the outdoors.” This doesn’t ensure that the turkeys are free to roam. The conditions may vary by producer. If the free to roam lifestyle is what you prefer, you may want to look for pasture raised turkey. This is an unregulated term but indicates a freer life spent strutting around in the sun eating up the grass.Free-range birds tend to be moist but not exceptionally so. They have a robust flavor.
Organic:
These turkeys are raised free of antibiotics and growth hormones. They are given access to the outdoors. So, they are also free-range. They are fed with organic feed. This feed, by law, contains no genetically modified grains, pesticides, herbicides or animal by products. They have a pronounced turkey flavor.
Natural:
If the turkey is labeled “natural”, by law, the turkey must be minimally processed and contain no artificial ingredients, coloring or preservatives. Typically, the more natural the turkey, the better the flavor.
Kosher:
These turkeys are raised and processed under rabbinical supervision and in accordance with strict dietary law. This mandates a soaking in a cold freshwater bath and hand salting inside and out, followed by a triple rinse. They can vary dramatically in flavor. Some have a cardboard texture. Some retain a few stray feathers. However, these feathers are super clean with all of those rinses. I’d still wash it all again.
It doesn’t matter if you have been married for a decade or you are newly in love, staying in on a cold Saturday night can ignite the passions of romance. What’s that? You have kids? You work late? You don’t feel like making the effort? Just give it a try. You surely will not regret it. You won’t believe the change in your whole life once you add a bit of romance into the equation. I bet you will have more patience with your kids; your job will be more fun; and, you will have so much more energy. Love is everything; and, in the words of John Lennon, “All you need is love.” Well, food…and love, right? Here are some tasty, romantic, simple appetizers to share with the one you love.
It won’t hurt to add a bit of flair to the evening by lighting the fire and a few candles. Find some great romance music like Stevie Wonder’s Love Songs, or anything by Van Morrison to play quietly in the background. All that is left, in preparation, is the food and drink and maybe your clothes (less is more). According to the Rita Watson, the Love and Marriage Examiner, you should “give yourselves at least one date a month for Succulent Saturday.”
Here are some suggestions which are sure to correspond with firelight, love songs, and romance. Feel free to make your own choices or substitutions.These are simple and delectable nibbles:
Champagne:
It is a great idea to begin the evening with a cocktail. Champagne has always been the choice of romantics. Why not up the ante a bit and make it a Kir Royale? It doesn’t take much of an effort but the result is delicious and beautiful. Just add 1 part crème de cassis to five parts champagne of your choice. You slowly drizzle the cassis on top after you pour the champagne into the glass. Have a bowl of fresh strawberries handy to eat with the Kir Royale. The combination tastes wonderful.
Smoked Salmon:
Buy smoked salmon from the grocery store or deli. Add a squeeze of lemon, salt and pepper, and a few capers. Serve alone or with water crackers.
Cheese and Crackers Platter:
This is so simple. Buy some of your favorite cheeses at the market. Be creative though. Try some new type: goats cheese with herbs, brie, something blue…Add some different styles of crackers and the two of you can sample all of these together. Add some grapes to the platter and maybe some slices of sweet apples.
Tapenade:
20 pitted kalamata olives, chopped
1 Tbsp capers, chopped
1 tsp lemon juice
2 Tbsp. lemon juice
2 tsp olive oil
½ tsp anchovy paste
Dash of black pepper
Combine ingredients into a food processor give it a few pulses. Pour into a dish. Serve with warm fresh French bread and creamy butter. Cozy up, stay warm and enjoy the night.
