THANKSGIVING–Starters, Soups, and Sides

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Pike’s Place Market, Seattle

It’s an odd thought, but Thanksgiving is overwhelmingly vegetarian. I mean, think about it.  Except for the turkey, everything is basically and definitely vegetarian (or appears that way); even the gravy and the stuffing could be if you so wanted.  Mashed potatoes, broccoli casserole, buttery rolls, pumpkin pie; it’s all on that side of the equation. Skip the turkey or duck-duck-goose stuff, as well chicken broth in the various sides, and there’d you’d be at a nearly totally vegetarian meal.

Thanksgiving Baking on More Time

         Thanksgiving Basics and Organization on More Time

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Thanksgiving Basics–Start Early, Finish Late! (Getting Organized)

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above:  Our son Sean with his smoked turkey a couple of years ago. No gravy joy here, but lots of luscious, scrumptious eating. Buy gravy or make it ahead using roasted wings, etc.

Talking Turkey:  When you buy your turkey, look at the ingredients list on the wrapper. If it says anything other than just TURKEY, you may want to check out another brand. 

                   Halloween Fun Food from Genius Kitchen

As Maria (a la “Sound of Music”) would say, “Let’s start at the very beginning. A very good place to start.” And we all know we can trust her, right?  My theory is that if you start early with a few basics, you can enjoy Thanksgiving from now until the leftovers are long in your tummy or stored safely in the freezer for busy December nights.

Thanksgiving is my very favorite holiday of the year and I want it to be yours, too. I like it to last for days and it should when you consider how long it takes to prepare and make.

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More Time, French Style: One-Pan Pork Tenderloin with Apples, Potatoes, and Dijon-Calvados Sauce

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When one thinks of French food, probably things like wine, cheese, croissants, baguettes, fruit tarts, foie gras, French fries, Coq au Vin, or fill in the blank come to mind.  I’m here to tell you that those things are assuredly there and in spades; you’d be right.

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A Tale of Two Stews: Boeuf Bourguignon and Colorado Green Chile Beef Stew with Butternut Squash (More Time, French Style and Colorado Local)

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You may not share my approach to living.  I’m most happy and feel terribly rich when there’s a big pot of something luscious bubbling on the stove–especially on a snowy day.

Enough to feed 12 is about right.  And maybe there’s a bottle of wine airing on the table with glasses perched just within reach. A fresh baguette wafting its bouquet throughout the kitchen. Salted butter, of course. Paris Café music on the Bose, as we’re just back from France:

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Upside Down Apple-Spice Muffins or Fall in a Breakfast

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The blog, Dave, and I are going on vacation for the rest of September.  If I can, I’ll post photos, but I’m concentrating on tasting and walking France – YES YES YES- and will catch you up after we return. See you later!

                                                                   photo courtesy Beaune tourism

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Fave Sides: Cayenne Sweet Potato Fries, Lemon Green Beans, Cumin Carrots, and Spinach Orzo

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 Note to readers: This is reposted from my blog dinnerplace.blogspot.com–May 15, 2013. We were living in St. Paul, Minnesota at the time. Dave went to find my lemon green beans on this blog–a staple here at home–and he couldn’t find it. Now it’s here!

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“Greek” Steak Salad with Quinoa

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If you’re lucky enough to have leftover steak, you’re lucky enough.  At our house, red meat is well-loved, but kept in its healthy place. So we invest in a good quality product  and eat it usually only once a week. If there’s a little left, and it’s steak, there’s usually a next day steak sandwich for my husband, Dave. Occasionally, though, there’s more than a little left  and I make a steak salad or tacos for us both. Maybe steak and eggs if we’ve been really good. A tiny bite for the pups could be forthcoming, too.

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