My Thanksgiving Menu 2010

Acer grandidentatum fall leaves. 4th of July C...

Image via Wikipedia

So after the “Mock” Thanksgiving dinner, now I have decided what to cook tomorrow! Whew! So I did go with the whole turkey instead of the split turkey breasts because I’m going to utilize the rest of the cooked turkey to make a fabulous Turkey Vegetable Rice Soup this weekend…( stay tuned for that recipe) So here’s the list! ….and always subject to change due to inspiration and experimentation that always seems to occur in my kitchen!

Fresh Cranberry and Blackberry Preserves ( yes there are still leftovers, and they were so divine with my lunch this week on the Turkey Goat Cheese and Cranberry Wrap..you’ve got to try it! )

Green Bean Almondine.. I Just love the way it sounds! So basic, but so yummy too! Just boil fresh clean  and cut green beans and then saute in pan with olive oil and sliced almonds! Season with salt and pepper. add a little dash of nutmeg too 🙂

Sweet Potato Casserole with a Praline & Marshmallow Crust an experiment in the works combing two ideas I have in mind…will share with you tomorrow!

Apple and Chicken Sausage Stuffing~ 2 fresh Granny Smith apples diced with browned mild Italian chicken sausage (minus the casings) blended with herb stuffing and fresh mushrooms…MMMMmmmmm! So yummy!

And so that leaves the bird….I’m thinking Brown Sugar and Honey Glazed Turkey…..with a little soy sauce to offset all the yummy sweetness 🙂

“To stuff or not to stuff the Turkey that is the question…what will you do?”

And for the finale…Cranberry Praline Crumble..I saw this recipe for a Nantucket Cranberry Pie on Food Press and was immediately inspired and thought how could I turn it to something we would all enjoy..Crumble it is!

And I’m also thinking I’ll make with Gracie some kid approved Pumpkin Oatmeal Chocolate Chip Cookies~ just add 3/4 cup of pumpkin puree to a chocolate chip cookie  mix , 1/2 cup rolled oats, 1 tsp pumpkin spice, 1 tsp vanilla, 1 tsp cinnamon…Sure to make any child smile!

Advertisements

Lefotver’s Tonite: Whole Wheat Lasagna with Spinach and Mushrooms

Published in: on November 9, 2010 at 2:54 pm  Comments (1)  
Tags: , , , , , , ,

My Crock Pot Experiment

Yesterday while shopping for our Sunday meal..(which I bought portabella mushrooms and spinach and made a Whole Wheat Spinach and Mushroom Lasagna), I also picked up extra mushrooms and a bag of finely shredded cabbage. I was thinking along the lines of Swedish Meatballs, but I wanted put a healthy spin on it. So I thought lean ground turkey meatballs that would cook all day in a all natural Creamy Portabella soup with sliced portabella mushroom, onions and shredded cabbage.  I’m hoping that this comes out awesome, and well the aromas alone already are inticing!

I used 1.5 lb lean ground turkey: seasoned it with 1 tbsp fennel seeds, 1 tbsp all spice, salt and pepper, 1 tsp ginger, 1 tbsp paprika..Formed into small meatballs and added EVOO to pan and browned on both sides, using a baslamic glaze reduction at the end. Placed meatballs into the crock pot with the 2 containeers of 32 oz creamy portabella soup…Added then the mushrooms and bag of finely shreddeed cabbage. I chopped  one onion and added it to the pan that the meatballs were browned in, scraping up all the juices…then put into crockpot. Sprinkled extra ground pepper and cinnamon. Put the lid on and cooking it on low for 6 hours. Will serve over yolkless whole wheat noodles…

I have a feeling that this experiment will go well….:)

 

My Lunch!

The soup I made this week has been such a delicious reward at work! I gave the Dr. some and he said “Its reminds me of walking into Williams and Sonoma in Chicago during the Fall”..Just made my day! That’s what I was trying to do 🙂

Dinner “In” Tonite

Making my Greek Style Pizza tonight for dinner, and topping it with fresh chopped arugula..One of my favs!

http://passionforthekitchen.com/2010/09/11/greek-style-shrimp-pizza/

Published in: on October 23, 2010 at 7:05 pm  Leave a Comment  
Tags: ,

Leftovers for Dinner Tonite :)

A sweet potato.

Image via Wikipedia

I love making the Roasted Chicken because you can get a couple of meals out of it!

Tonite I’ll use the quarted darks and make Arugula Stuffed Sweet Potatoes..So delicious evenjust by themselves topped with baked procuitto 🙂

Ideas and Thoughts

 

Produce Stand

Image by vgm8383 via Flickr

 

After my visit to the Green Market yesterday, once again I was inspired to make some wonderful dishes this week! I found this beautiful and fragrant bunch of Rosemary that I will use in a Roasted Chicken and Squash dish. Those large portabellas were available again, so this week I want to make a Mushroom Barley Soup. I also purchased some more of the  Arugula that I will stuff inside baked sweet potatoes for a quick and tasty meal .

For dessert one night this week, Ill make Baked Pears with a sweet Balsamic Glaze 🙂

Stay tuned for all these recipes and maybe more!

Tonight Im going to fresh Lemon Tilapia Fish simply baked in the oven with lemon zest, juice and salt and pepper.

Inspirations

Produce stand full of Autumny goodness in Ohio

Image by Scorpions and Centaurs via Flickr

The Green Market has opened up, and once again I have been inspired to make some very delicous dishes that I cant wait to share with friends and family.

This week they had these beautiful, enormous portabella mushrooms that were so fragrant. I can only imagine how tasty they will be once their juices start to release while cooking!

Tonite I’m going to make a Creamy Chicken and Portabella Mushroom with shallots and spices over whole wheat noodles; a dish that is so delicous  it will be hard to believe it is both healthy and low fat!

I also found these sun dried tomatoes that inspired me to make a Chicken with Goat Cheese, Spinach and Sun Dried Tomatoes…I think I will stuff chicken breasts full of this scrumptious mixture there will be no need for a side dish!

There were these huge bountiful bouquet of Basil, that I immediately thought Pesto! So I’ll make a Fresh Pesto and Tomato Pizza on friday, a healthy treat to enjoy after a long work week..:) Topped with some of the fresh Arugula I found also…

Oh and did I mention I have a simple, low fat and delicious recipe for Pumpkin Raviolis? ( don’t worry I don’t have time to make fresh pasta, I use won tons) So so good with an irresistible cream sauce that will leave you wanting more!

Recipes to follow! 🙂

Published in: on October 12, 2010 at 9:35 am  Leave a Comment  

Dinner Tonite

http://passionforthekitchen.com/2010/10/06/leeks-and-mushroom-chicken-pot-pie/

Published in: on October 6, 2010 at 6:28 pm  Leave a Comment  
Tags: , , , , , ,

Quick and Healthy Breakfast Idea

One of my weekly breakfast choices..Whole wheat toast, 1 tbsp natural PB and 1/2 banana topped with agave nectar

Published in: on October 6, 2010 at 7:19 am  Leave a Comment  
%d bloggers like this: