Text 4165, 106 rader
Skriven 2010-11-25 03:07:34 av Janis Kracht (1:261/38)
Ärende: Two Thankgivings
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Hi Everyone!

Here's a wish for a great Thanksgiving tomorrow for those in the US.  I know
our Canadian friends had their's on Oct. 10th or thereabouts :)

I was mentioning to my daughter today how when they were small (like she
couldn't remember this haha), every holiday Ron and I would take the kids to
either his parents or mine first (like in the morning and stay until around
3pm) and then to the other "parent's" place later that evening..  not that they
lived that close together, but it wasn't horrendous since his parents
 lived about an hour and a half from mine... but with two little ones at the
time, it was a "drive" <grin>

Also, needless to say, we were more than stuffed by the end of the holiday ouch
(laugh)

I'm not sure today which is better.. doing a holiday on an alternate day as
we've been doing with our kids, or uh.. requesting their prescence on the
actual day of the dinner <vbg>.. all I see is lots of cooking regardless
(laugh).

Here's what we had on Sunday for our daughter's "thanksgiving/grandpa's
birthday" with the grandboys, no dairy, meat or poultry allowed :)

Antipato:
Stuffed Mushrooms with Parsley, garlic and red peppers Caponata with green and
black olives Anchovies (yes! I love them <grin> YMMV) Roasted Red Peppers

Soup:
Provincal (french accent there <g>) Wheat Berry, Spinach and Bean soup
(absolutely delicious :))

Main Course:
Capellini with Fondue de Tomato
Orzo Pilaf with Peas, Peal Onions and Roasted Red Peppers

Dessert:
special since it was also Ron's birthday, so it was his pick: 6-egg Sponge Cake
with a dusting of Confectioner's Sugar (I only buy confectioner's sugar made
with Tarrow root starch so Eoin can have it..he's got worse Corn allergies than
anyone I know)..

Now, being a sissy for the traditional Thanksgiving (I always rememeber how Mom
did it), tomorrow will be more what I grew up with:

Antipasto (as above, and believe me I made a lot of capanata <g>)

No soup (darn I do get tired these days <g>)

Lasagne with Meatballs and Sausage sauce Turkey with stuffing (ok, I only
bought a 15 lb. turkey.. I mean, how much in the way of leftovers that you care
about can you fit in the 'fridge? :) ) Green Beans with garlic and Balsamic
Vinegar Candied sweet potatoes
Mashed Potatoes with Turkey gravy

Dessert:
Pumpkin pie (from baked pie pumpkins) Pumpkin Bread (more like a cake, great
recipe)

Here's my recipe for the stuffed mushrooms.. let me know if you'd like any of
the others - this one is my own, but it's pretty common if you know what I
mean..

===Stuffed Mushrooms with Parsley, garlic and red peppers
preheat the oven to 350F

Ingredients:
12 large button or baby bella "button" sized mushrooms 3/4 cup italian flavored
bread crumbs, or regular bread crumbs with garlic
    salt, basil, parsley and thyme added. Work the spices in with your fingers
    and a touch of olive oil...
2 large cloves of garlic minced, but NOT elephant garlic please :) 3/4 cup
Marsala wine
1 or two tablespoons roasted red peppers diced 2 tablespoons Pecorino Romano
cheese Olive oil (I use virgin olive oil for this one)

Oil a cookie sheet lightly with olive oil. Remove the stems from the mushrooms
and mince them fine.

Put about 2 tablepoons olive oil in a frying pan and heat over med-high heat.

Saute the minced stems and cook until the mushroom juices are extruded and
start to evaporate (about two-three minutes). Add the marsala and cook stirring
frequently for about 2 minutes more or until most of the marsala evaporates.
Remove from the heat.

Add the breadcrumbs, parsley, minced garlic, cheese and red pepper to  the pan
with the stems and marsala  and mix well until combined.  Moisten slightly with
more olive oil. You should be able to clump the filling somewhat by pressing
with your fingers.

Coat each of the rounded bodies of the mushroom caps lightly with olive oil and
place the the caps on the cookie sheet. Rub a touch of olive oil in the
interior of each mushroom cap.

Fill each mushroom cap with about a tablespoon of filling. After you fill the
caps, drizzle just a touch of olive oil over each filled mushroom cap.

Bake for about 30 minutes.
==

Take care,
Janis

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