Thanksgiving

Cranberry Pie with Dried Figs and Cashews

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There’s more to Thanksgiving than the turkey. It’s cranberry season too! And the folks at Squaremealroundtable.com are featuring a recipe collaboration that showcases all sorts of recipes using cranberries.

Here’s mine, a riff on pecan pie. Because of allergies I can’t cook with pecans, so over the years I’ve learn to develop recipes using substitutions. This pie, which is on my Thanksgiving menu, has cashews. And because cashews are sweeter than pecans, I wanted something tart for some balance.

Cranberries!

I also added some dried figs because why not! I’ve also made this pie using dates. Cut up dried plums would work too.

Thanks to Squaremealroundtable and Whatannieseating for organizing this fun and festive cranberry collaboration.

After the recipe you can find a list of some of the other recipes people submitted.

Cranberry Pie with Dried Figs and Cashews

  • 2/3 cup honey

  • 1/3 cup sugar

  • 3 large eggs

  • 3 tablespoons melted coconut oil, butter or margarine

  • 2 tablespoons all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 cup fresh cranberries

  • 1 cup halved cashews

  • 1/2 cup chopped dried figs or dates

  • 1 unbaked 9-inch pie crust

Preheat the oven the 350 degrees. Combine the honey, sugar, eggs and coconut oil in a bowl and whisk the ingredients until well blended. Stir in the flour, cinnamon, salt and vanilla extract and blend in thoroughly. Stir in the cranberries, cashews and dates. Pour the mixture into the pie crust. Bake for about 45 minutes or until the top is richly brown and crunchy.

Makes one pie

Here are some of the other recipes:

LaLaLunchbox Cranberry Orzo Salad

SquareMealRoundTable: http://www.squaremealroundtable.com/recipes/cranberry-orange-streusel-pie

WhatAnniesEating: WhatAnniesEating.Com

RonnieVFein: http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

rumblyinmytumbly:_www.rumblytumbly.com

shortgirltallorder: https://shortgirltallorder.com/vegan-cranberry-orange-sweet-buns

aforkfulofyum: www.aforkfulofyum.com/http://aforkfulofyum.com/chocolate-cranberry-almond-bars/

siftandsimmer: https://www.siftandsimmer.com/white-chocolate-cranberry-cookies/

fufuinthekitchen: https://fufuskitchen.com/cranberry-orange-biscotti/bavettemeat.com

joyosity: https://the-cooking-of-joy.blogspot.com/2016/12/cranberry-curd-tart.html

jessiesheehanbakes: https://www.jessiesheehanbakes.com/2017/12/06/cranberry-buckle/

wildflourchi:www.wildflourchi.com

Ciao Chow Bambina: https://www.ciaochowbambina.com/cranberry-pecan-cracker-spread/

bakingthegoods: http://bakingthegoods.com/2017/11/13/cranberry-apple-brown-butter-crumble-pie/

katiebirdbakes: https://www.katiebirdbakes.com/cranberry-sauce-breakfast-rolls/

crumbtopbaking: https://www.crumbtopbaking.com/cranberry-orange-overnight-oatmeal-muffins/

tinykitchencapers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

pieladybakes: https:/youcanliverichonless.com/cranberry-tarts/


Mashed Potatoes, Two Ways (dairy-free and dairy-loaded)

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In our nuclear family of 11, there are the pro-potato people and the no-potato people.

I am a top level pro-potato person.

And as you can see from the photos, so are two of my grand daughters, who helped me make some mashed potatoes for dinner a while ago.

The recipe we made was a butter-cream-cheese-sour-cream indulgence. (It could be a meal in itself!) But we’ve also made dairy-free versions. Pro-potato people like it all ways.

Are mashed potatoes on your menu for Thanksgiving? If so — or any other time — check out both recipes, dairy-loaded and dairy-free.

dairy-loaded Mashed Potatoes

  • 2 pounds boiling potatoes (such as Yukon Gold)

  • 4 tablespoons butter, cut into chunks

  • 4 tablespoons cream cheese, cut into chunks

  • 1/2 cup dairy sour cream

  • 1/4 cup warm milk, approximately

  • salt and freshly ground black pepper to taste

Peel the potatoes and cut them into chunks. Cook them in lightly salted simmering water for about 20 minutes or until tender. Drain and return the potatoes to the pan. Cook briefly over low heat to evaporate the excess moisture. Mash the potatoes with a ricer or potato masher. Add the butter and cream cheese and mash them in thoroughly until the butter and cheese are completely blended in. Add the sour cream and blend in thoroughly. Mix in enough milk for desired consistency. Season to taste with salt and pepper.

Makes 6 servings

 

DAIRY-FREE Mashed Potatoes

  • 5 medium all-purpose potatoes such as Yukon Gold

  • 1/4 cup olive oil

  • 1 small onion, chopped

  • 1 large clove garlic, chopped

  • 3 tablespoons lemon juice

  • 3 tablespoons chicken or vegetable stock

  • salt to taste

  • pinch or two of cayenne pepper

  • 3 tablespoons fresh bread crumbs

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables are beginning to brown. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and stir them in gently. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Sprinkle with the bread crumbs. Bake for 10-15 minutes or until the top is crispy and brown.

Makes 6 servings

Roasted Bell Pepper Soup

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I’ve lived most of my life in Connecticut and so I am used to cold winters, snow and all that comes with it. I don’t mind really. I actually love the change of seasons and think it makes life more interesting.

But it’s those first days of chill that take some getting used to as we transition from summer’s heat and the gradual change of temperature when autumn comes..

Those are soup days.

I recently made this Roasted Red Pepper soup. It’s exactly what’s needed when the weather turns.

Also makes a good first course for Thanksgiving dinner.

Roasted Red Pepper Soup

  • 5-6 sweet red, orange and/or yellow bell peppers

  • 2 tablespoons olive oil

  • 1 small onion, chopped

  • 1 carrot, chopped

  • 1 stalk celery, chopped

  • 1 tablespoon freshly minced parsley plus more for garnish if desired

  • 1/3 cup raw white rice

  • 5 cups vegetable stock (or chicken stock)

  • 1-1/2 teaspoon salt or to taste

  • freshly ground black pepper

Preheat the broiler. Place the peppers under the broiler, about 4-6" away from the heat. Broil for 2-3 minutes, until the skin has blistered. Turn the peppers and repeat this process until the entire surface is blistered and lightly charred. Remove the peppers and place them in a paper bag. Let rest at least 10 minutes. Remove the peppers from the bag, peel off the skin and discard the stem and the seeds. Cut the peppers into pieces. 

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery and parsley. Cook, stirring occasionally for 3-4 minutes or until the vegetables have softened. Stir in the rice. Add the peppers and stock. Season to taste with salt and pepper. Bring the mixture to a boil, lower the heat and cook at a simmer for 25 minutes. Puree in a food processor or blender.

Makes 6 servings

Green Tomato Pie

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After weeks of enjoying red, ripe summer tomatoes in sandwiches, all sorts of tomato salads, side dishes and puff pastry pizzas, the weather and sunlight have changed and I realized that the remaining tomatoes on the vine would not ripen properly.

So, I picked all the green tomatoes.

In the past when I’ve had green tomatoes, I’ve used them for chutney a few different ways. And I’ve made Fried Green Tomato sandwiches too.

This year I was determined to make a pie. Except that green tomato pie usually calls for slices of tomatoes and my vines were loaded with little ones.

No problem. I cut them in halves and quarters, depending on how small they were, and used them that way.

In addition, many recipes for green tomato pie are layered — tomato slices and dried fruit, usually raisins.

I mixed it all up.

Perfecto! This was delicious.

I made two. Froze one for Thanksgiving.

Can be either dairy or parve.

Green Tomato Pie

  • 2 pounds green tomatoes

  • 1/2 cup raisins

  • 1 cup brown sugar

  • 3 tablespoon all purpose flour

  • 1/2 teaspoon salt

  • 2 teaspoons grated fresh lemon peel

  • 1 teaspoon cinnamon

  • 1/4 teaspoon grated nutmeg

  • 2 tablespoons lemon juice

  • Pastry for 2-crust pie

  • 2 tablespoons butter or solid coconut oil

  • 1 tablespoon milk, optional

    Preheat the oven to 425 degrees. Chop tomatoes if they are large; for mini tomatoes, cut them into halves or quarters. Place the pieces in a bowl. Add the raisins, brown sugar, flour, salt, lemon peel, cinnamon, nutmeg and lemon juice. Toss the ingredients to distribute them evenly and to be sure the fruit is coated completely. Roll our half the dough and fit it into a 9-inch pie dish. Spoon the filling into the dish. Cut the butter into small pieces and place the pieces around the top of the fruit. Roll the remaining dough, place it on top of the filling, crimp the edges to seal in the filling. Pierce the top crust in 2-3 places to allow steam to escape. For a dairy pie, dab some milk onto the top crust and crimped edge here and there, for a golden finish. Bake for 15 minutes. Reduce the oven heat to 350 degrees. Bake for another 40-45 minutes or until the crust is golden brown.

    Makes one pie serving 8-10 people

Roasted Chick Pea and Carrot Salad

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This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

Roasted Chick Pea and Carrot Salad

  • 2 cups cooked chick peas
  • 1 pound carrots, sliced 1/4-inch thick
  • 4 tablespoons olive oil
  • salt
  • 1/2 teaspoon ground cumin
  • 3-4 tablespoons lemon juice
  • freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Roasted Chick Pea and Carrot Salad

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This dish, which I have made many ways, with many variations over the years, is a nice post-Passover treat for those who don't eat chick peas or beans during the holiday.

It's also an easy dish to do and goes with just about everything and anything else you might be serving at any time during the year -- roasted chicken, grilled fish, steak.

It's a colorful, filling dish for a meatless Monday or vegetarian meal.

I'd use it (have used it) for Thanksgiving dinner.

All in all, a pretty useful recipe.

As I said, versatile too: use white beans instead of chick peas, wine vinegar instead of lemon juice. Add some red onion, thawed frozen peas. Like that.

 

ROASTED CHICK PEA AND CARROT SALAD

  • 2 cups cooked chick peas
  • 1 pound carrots, sliced 1/4-inch thick
  • 4 tablespoons olive oil
  • salt
  • 1/2 teaspoon ground cumin
  • 3-4 tablespoons lemon juice
  • freshly ground black pepper to taste
  • 2-3 tablespoons chopped fresh parsley or chives

Cook dried chickpeas according to package directions (or drain canned chick peas). Preheat the oven to 425 degrees. Place the chick peas and carrots on a baking sheet. Pour 2 tablespoons olive oil over the vegetables. Sprinkle with salt and cumin and toss to coat the vegetables. Roast for about 15 minutes or until crispy and lightly browned. Remove from the oven and let cool. Spoon the vegetables into a bowl. Pour in the remaining 2 tablespoons olive oil and the lemon juice. Toss. Season to taste with salt and pepper. Sprinkle with parsley, toss and serve.

Makes 4-6 servings

Roasted Mushrooms and Tomatoes

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My Seder menu has been more or less stable for the past few years. I change a recipe occasionally, add a new one now and then, but for the most part it's been mostly the same.

Until this year.

I changed quite a bit this Passover. I was bored with some of the old stuff.

Chicken soup with matzo balls? NEVER BORING! Of course I served that!

Also, I served turkey (like my grandma and mother before me) as well as brisket. I also made my old favorite, spinach pie with matzo crust.

But, there was a new haroset (nut-free).

And lots of new vegetable dishes. Like this one, which was incredibly easy and I set it all up in advance and just popped it into the oven minutes before it was needed.

Of course, this dish is a year 'round thing. And it was so well-loved that I know it will be on my menu throughout the year.

 

Roasted Mushrooms and Tomatoes

  • 12-14 medium-large mushrooms, cut into chunks
  • 16 grape, cherry or mini-Kumato tomatoes
  • 3 scallions, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil. Place the mushrooms, tomatoes, scallions and garlic in a bowl, pour the olive oil over the vegetables and toss to coat all the pieces. Spoon the vegetables onto the prepared baking sheet. Sprinkle with salt and pepper. Bake for about 20 minutes, turning the vegetables once or twice during baking, or until tender. Sprinkle with parsley and serve.

Makes 4-6 servings

 

Stuffed Squash with Thanksgiving Leftovers

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Turkey leftovers? 

Sure, there's sandwiches, salad and so on. 

How about a one-pot meal-in-one you can get ready way ahead and pop it into the oven a few days after Thanksgiving? Something tidy, compact, with a profusion of appealing color? That includes so many food groups?

Like this Stuffed Acorn Squash.

Note: you can make the squash and filling ahead separately. These are good hot or at room temperature.

STUFFED ACORN SQUASH

  • 4 small acorn or carnival squash
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 1 cup chopped yellow squash 
  • 1-1/2 cups finely chopped cooked turkey
  • 1 cup chopped fresh spinach
  • 1/4 cup dried cranberries or raisins
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon cayenne pepper, optional
  • 2 large eggs
  • salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees. Cut the squash about 1/4 to 1/3 of the way down and remove the cap (you can bake it and serve it for decoration). Scoop out the seeds (you can rinse them off and roast them separately to use as a snack). Wrap the squash in aluminum foil and bake for about 35-45 minutes or until tender. Set aside. Reduce the oven heat to 350 degrees. While the squash is roasting, heat the olive oil in a sauté pan over medium heat. Add the onion and carrots and cook for 3-4 minutes, to soften them slightly. Remove the pan from the heat. Add the squash, turkey, spinach, cranberries, breadcrumbs, parsley, thyme and cayenne pepper (if used) and toss the ingredients to distribute them evenly. Mix in the eggs and salt and pepper to taste. Spoon equal amounts of the mixture into the baked squash hollows. Bake for about 30 minutes or until golden brown.

Makes 4 servings

Lentils with Roasted Squash and Dried Cranberries

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It’s all turkey talk when it comes to Thanksgiving.

But really – it’s the side dishes that everyone stresses about, right?

What to serve with the turkey.

Back in the day my Mom served the same menu every year: candied sweet potatoes (fabulous but with more sugar than I can even imagine using now!); baked cranberries (spiked with brandy); a green vegetable of some sort; her famous “filling” made with barley-shaped pasta, mushrooms, onions and celery.

I like to mix it up every year, although I stick to tradition too. So we always have some sort of sweet potato dish (sometimes – yes --- with marshmallow, sometimes not); the same baked cranberries my Mom made; lots of vegetables; and stuffing (the kids got tired of Nana’s “filling”).

We also have a vegetarian entrée, usually mujadarah or koshary. And I must be aware of allergies, so, no nuts in the stuffing, plus I try to make an additional vegetarian stuffing.

This year I am serving this lentil side dish also. It’s sort of like a salad but also like a casserole. And it can be made ahead. It’s a beautiful dish, filled with colorful, seasonal ingredients. It’s vegetarian. It’s a side-dish. It’s nut-free.

 

Lentils with Roasted Squash, Spinach and Cranberries

  • 2 cups diced winter squash (such as butternut)
  • 1 large shallot, chopped
  • 3 tablespoons olive oil
  • 1 cup green French lentils
  • 3 cups water, lightly salted
  • 1/3 cup dried cranberries
  • 2 tablespoons chopped fresh parsley
  • 2-3 tablespoons orange juice
  • salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Place the squash and shallot on a parchment-lined baking sheet. Pour one tablespoon of the olive oil over the vegetables, toss and bake for about 20 minutes, tossing the vegetables occasionally. Remove the vegetables from the oven and set aside. While the vegetables are roasting, place the lentils and water in a large saucepan over medium heat. Bring the liquid to a boil, turn the heat to medium-low and cook uncovered for about 20 minutes or until the lentils are tender. Drain the lentils and place them in a bowl. Stir in the vegetables, cranberries and parsley. Pour in the remaining 2 tablespoons olive oil and toss the ingredients. Add orange juice, season to taste with salt and pepper and toss the ingredients. Add more orange juice if needed for moisture.

Makes 6 servings

Brussels Sprouts with Apples and Dried Cranberries

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Our Thanksgiving feast has all the usual stuff -- turkey, sweet potatoes, cranberry sauce and so on.

Also -- Brussels sprouts. We are a Brussels sprouts-loving family.

This is this year's version, with cranberries and apples. I like the seasonal aspect of the dish and the ingredients add some color and glamor to the plate alongside pale slices of turkey, rich sweet-potato-orange and crusty-brown stuffing.

 

Brussels Sprouts with Apples and Dried Cranberries

  • 1 pound Brussels Sprouts
  • 2 tart apples
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 large shallot, chopped
  • 1 teaspoon finely grated fresh lemon or orange peel
  • salt to taste
  • 1/4 cup dried cranberries

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Wash and trim the Brussels Sprouts and, if large, cut them in half. Place the vegetables on the baking sheet. Peel and core the apples, cut them into chunks and place on the baking sheet with the Brussels Sprouts. Pour the olive oil over the ingredients and toss to coat them. Sprinkle the brown sugar, shallot and lemon peel on top, toss the ingredients. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Add the cranberries, mix them in and bake for another 5 minutes or until the Brussels Sprouts are tender.

Makes 4 servings