Posts Tagged ‘Thanksgiving’

  1. spinach artichoke dip

    December 14, 2016 by Angie

    I’ve tried several spinach dip/spinach artichoke dip recipes. This one is the go-to. It’s never too soggy, too tart, or too rich. It’s a Cooking Light recipe so it’s a little less terrible for us than some other recipes out there. It also doesn’t call for any mayonnaise (blah!) which means it’s the cheesy, delicious kind of spinach dip rather than the far inferior, mayo-based variety.

    I used this Cooking Light recipe posted on myrecipes.com with slight variations.

    Ingredients

    1 8 oz package of shredded part-skim mozzarella cheese, divided
    1/2 cup fat-free sour cream
    4 tablespoons grated Parmesan cheese, divided
    1/4 teaspoon black pepper
    1 1/2 teaspoons minced garlic
    14-ounce can artichoke hearts, drained and chopped
    2 8 oz blocks light cream cheese, softened
    10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
    crackers or chips for serving

     

    spinach artichoke dip on a triscuit
    Enjoying some of my spinach artichoke dip at the campus potluck

    Instructions

    1. Open the package of spinach and place the frozen spinach in a microwave-safe bowl. Microwave for 2 minutes. Flip and microwave for two more minutes. After that, I stirred the spinach around to expose the frozen bits and microwaved for one more minute.

    2.Put the cream cheese blocks out on the counter to soften them.

    3. Construct a spinach draining apparatus. I put a double layer of paper towels in a colander over a plate and poured the thawed spinach in there. I put another layer of paper towels over that and squished the water out. I had to change the paper towels again. You want to be sure the spinach is drained really well.

    4. Preheat the oven to 350 degrees.

    5. Drain the artichoke hearts. I again placed a double layer of paper towels on a plate (RIP trees), picked the artichoke hearts out of the can and placed them there, then topped with another layer of paper towels. Press them paper towels to get the water out. Chop the artichoke hearts into small pieces.

    6. Mix 1.5 cups of the shredded Mozzarella, the sour cream, 2 tablespoons of Parmesan cheese, the black pepper, the minced garlic, and the cream cheese blocks together in a large bowl.

    7. Add in the spinach and the artichoke hearts. Stir everything together until it’s a beautiful dip.

    8. Bake for 30 minutes at 350 degrees on the middle rack or until it starts to get bubbly.

    9. Serve with crackers or chips. I like Triscuits!

    pan of spinach artichoke dip

    The whole pan of dip – I bakcd it at home but forgot to get a photo. This is after warming it in the microwave at work.


  2. vegan mashed potatoes

    November 27, 2016 by Angie

    I am really bad at making mashed potatoes. I get horrified by the ingredients in the internet’s favorite recipes: bucket of sour cream, 19 sticks of butter, multiple cups of heavy cream, gallons of whole milk. I feel guilty enough about the potatoes. I have tried several healthier versions over the years and they have all sucked.

    This year I based my attempt on a vegan recipe that pledges to be “the creamiest vegan mashed potatoes” from the blog My California Roots. They were cold by the time I got to eat them on Thanksgiving Day, but Robbie and I loved the leftovers. I would make and eat these again and again. I think next year I need to explore a vegan gravy to go on top.

    Thanksgiving 2016

    There they are with apple and onion stuffing, cranberry sauce (I used brown sugar this year – yum), tofu vegetable pot pie, and cheddar bay biscuits. Mom’s sweet potato casserole and Isa Chandra Moskowitz’s vegan pumpkin chocolate chip cupcakes were dessert.

    I changed things around a little so here is what I did.

    Ingredients

    1 cup water
    1/2 cup raw cashews
    2.5 lbs gold potatoes
    4 tablespoons Earth Balance margarine
    2 tablespoons (probably more like 5, but who’s counting?) minced garlic
    salt and pepper to taste

    Instructions

    1. Wash, peel, and chop the potatoes.
    2. Submerge the potatoes in water in a large pot.
    3. Microwave a cup of water in a bowl.
    4. Add the half cup of cashews to the boiling water. Set aside for at least half an hour.
    5. When it’s getting closer to meal time, boil the potatoes in the pot for about thirty minutes or until the potato chunks are tender when poked with a fork.
    6. While the potatoes are cooking, make the cashew cream by blending the water and cashews together. I used my crappy food processor and it worked out fine.
    7. Drain the potatoes.
    8. Mash the potatoes with a potato masher. Add the cashew cream, Earth Balance, garlic, salt, and pepper.
    9. Using a hand mixer, blend everything together for as little time as you can while still getting the lumpy to smooth ratio you like for your mashed potato consistency.
    10. Eat them right now! They get cold in a hurry.

  3. apple margarita

    October 18, 2015 by Angie

    I saw this recipe in an ad from Publix Liquors. It seemed like a delicious fall take on a favorite drink. Robbie made it for me and it is delicious.

    apple margarita

    Ingredients

    2 shots of apple cider (the non-alcoholic kind)
    1.5 shots of silver tequila
    3/4 of a shot of orange liqueur
    1/2 oz. lime juice (Robbie used the juice from half a lime.)
    apple slices and cinnamon sticks for garnish (optional)

    Directions

    1. Fill your glass with ice.
    2. Pour all of the liquid ingredients into the glass and stir. If you own a shaker, that would probably be better, but we don’t and it worked out fine.
    3. Garnish and enjoy!


  4. twice baked spinach spaghetti squash

    September 29, 2015 by Angie

    I cooked and ate spaghetti squash for the first time last week. I’ve never met a squash I didn’t like so I’m not surprised that I really loved this. I used this twice baked kale spaghetti squash recipe from Food52 as a guide.

    a savory bite

    Serves two people as an entree.

    Ingredients

    1 medium spaghetti squash
    olive oil
    salt and pepper, to taste
    minced garlic, about a teaspoon
    yellow onion, diced
    a bag of fresh spinach, stems removed
    1/2 to 1 cup shredded mozzarella cheese
    1/4 to 1/2 cup shredded parmesan cheese
    red pepper flakes, to taste

    twice baked spaghetti squash

    Directions

    1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
    2. Wash the spaghetti squash and then cut the top off of it so you can put it down without it rolling all over the place.
    3. Use your most serious knife to cut the spaghetti squash in half lengthwise.
    4. Scoop the seeds and pulpy stuff out of each half. Try to leave the part under that intact.
    5. Drizzle olive oil over the insides of the squash. Sprinkle with salt and pepper. Place the squash halves facedown on the parchment-lined baking sheet. Bake for about 45 minutes until the inside of the squash has softened and there are some browning, crystalizing parts.
    6. While the squash is baking, chop the yellow onion. De-stem the spinach leaves.
    7. Heat a pan with some olive oil in it. Add the chopped onions and minced garlic. Sauté until the onions are softened. Add the spinach leaves and cook until they have wilted. Set the vegetable mixture aside.
    8. When the squash looks ready, take it out of the oven, but leave the oven on. Heck, crank it up to 425 degrees.
    9. Using a spoon, scrape out the insides of the squash halves. It will look like spaghetti!
    10. Transfer the spaghetti looking insides and the vegetable mixture to a large bowl.
    11. Add the mozzarella and parmesan cheeses. Sprinkle with salt and pepper and red pepper flakes to taste. Stir to combine.
    12. Spoon the mixture back into the squash shell halves. Sprinkle the tops with a little more parmesan cheese. Bake for about 15 minutes on 425 or until the cheese is melted and starts to brown a little.

    they are twins!


  5. butternut squash soup

    October 26, 2014 by Angie

    I saw a butternut squash in its pre-soup form for the first time this week. I asked Robbie to identify one and bring it home from the grocery store. He did a good job, picking out a nice, big one even though neither of us were sure what they look like.

    butternut squash

    On Friday, I turned it into soup. Preparing a butternut squash is not the most straight-forward thing, the first time. This site helped me. You’re going to need a serious knife and some elbow grease. Aside from that, this recipe is very easy and we both liked that it requires minimal cleanup. The soup was delicious, if I do say so myself.

    time to eat soup!

    Adapted from College Vegetarian Cooking by Megan and Jill Carle.

    Yields 4 meal-size servings or six side/appetizer servings.

    Ingredients

    1 stalk of celery
    1 medium yellow onion
    1-2 carrots
    2 large russet potatoes
    1 large butternut squash (2.5-3 lbs)
    1 quart of vegetable broth
    salt and pepper to taste

    Instructions

    1. Wash and peel (if applicable), the celery, yellow onion, carrot(s), and potatoes. Chop into smallish pieces and put them in a large stockpot to clear your cutting board for the next step.

    2. Wash and peel the butternut squash. I peeled later but it was pretty dangerous so if you can do it now, do it now. Cut the squash across the neck, then in halves. Scoop out the seeds and stringy stuff. Chop off and discard the ends. Chop the rest into smallish pieces and add them to the stock pot.

    3. Pour the vegetable broth into the stockpot and turn it on to get the broth boiling. Turn the heat down to medium-low (3 or 4) and cook for thirty minutes, stirring every once in a while.

    4. When the vegetables are tender and verging on mushy, turn off the heat. Use an immersion blender to puree the vegetables. Add salt and pepper to taste.

    5. Eat your delicious soup with some buttery toast.

    butternut squash soup


  6. easy pumpkin spice muffins

    September 21, 2014 by Angie

    It’s pumpkin season! I saw this recipe on Pinterest, I think, last year. You buy a box of spice cake mix (I used Duncan Hines, it’s vegan) and a 15-16 oz can of plain pumpkin. Preheat the oven to 350 degrees and place 12 adorable Halloween cupcake liners in a cupcake pan. Pour the entire box of cake mix into a large bowl. Pour the entire can of pumpkin into the bowl. Stir until there are no more lumps. Divvy the batter up amongst the 12 cupcake liners. Bake for about 20 minutes. Most of the recipes I saw called for less time but my oven is not very good so I did the toothpick test and they were ready at about 22 minutes.

    Easy Pumpkin Spice Muffins

    A dozen pumpkiny Fall muffins in a hurry.

    An Easy Pumpkin Spice Muffin

    Robbie and I both enjoyed these. I think they could use a little more of the pumpkin spices. He suggests adding chocolate chips. It’s such a fast recipe that I probably will make them again with those changes. However, I do prefer the two more labor-intensive pumpkin treats I make several times per year, both by Isa Chandra Moskowitz: pumpkin crumb cake with cashew streusel from Veganomicon and pumpkin chocolate chip cupcakes from Vegan Cupcakes Take Over the World.

     


  7. sautéed Brussels sprouts with garlic and pecorino

    July 6, 2014 by Angie

    I’m still trying out new side dishes to add to the repertoire and really love this one. It’s this recipe for Brussels sprouts sautéed in vegetable broth with garlic, onion, and thyme. Because it’s sautéed instead of baked, it takes a lot less time to make. Once it’s finished, serve and sprinkle with some shaved Pecorino Romano cheese (or leave it off to enjoy a vegan version).

    Sauteed Brussels sprouts with garlic and pecorino

    I think this would make a great Thanksgiving side. It cooks up pretty quickly and won’t be taking up any precious oven real estate. The Brussels sprouts are so tender and flavorful when prepared this way and the fancy cheese on top takes everything to another level. Sookie could smell the cheese from the living room and, the way she was acting, you’d think there was doggie crack in our kitchen. I’ve never seen her so motivated to eat something before. Sadly, I can kinda understand where she’s coming from.


  8. Thanksgiving 2012

    November 28, 2012 by Angie

    People tend to be curious about what vegetarians eat for Thanksgiving so here’s a quick rundown of what we had at Thanksgiving Part 1 at my parents’ house. That’s right, there was a Thanksgiving Part 2. We are very committed to this holiday but there was wine at Part 2 in SoFlo and thus I kinda forgot to take photos.

    We started off with baked Brie served on Triscuits or lentil chips topped with chardonnay wine jelly from the best cheese shop this side of France, Cheese Please. I didn’t get a photo of that either – wahhh. We also had some spinach phyllo triangles to start.

    On the plate here is corn on the cob (obviously), tofu vegetable pot pie, apple and onion stuffing a la Rachel Ray, Mom’s wonderful sweet potato casserole, and homemade cranberry sauce.

    Glorious.

    Tofu veggie pot pie with a puff pastry crust

    Apple & onion stuffing and Mom’s sweet potato casserole

    It wasn’t even a week ago and I’m ready to do it again! My wish is for never-ending Thanksgiving leftovers and a lightning fast metabolism.


  9. spinach phyllo triangles

    November 28, 2012 by Angie

    These take some time to make but they’re really popular and tasty appetizers. I make them a few days before, freeze them, and bring them to Thanksgiving every year. The phyllo dough is finicky but if you keep it covered while you work it’s not so bad.

    Makes about 36 spinach phyllo triangles.

    Ingredients

    1/2 package (one sleeve) of phyllo dough, thawed
    olive oil
    1 cup onion, diced
    1 tablespoon minced garlic
    2 10 oz packages of frozen chopped spinach, thawed and squeezed dry
    2 tsp oregano
    8 oz crumbled feta cheese
    2 oz shredded parmesan cheese
    freshly ground pepper
    around 4-6 tbsp melted butter (I use Smart Balance.)

    Steps

    1. Take the phyllo dough and frozen spinach out of the freezer to thaw. You’ll almost definitely have to defrost the spinach in the microwave because it’s an ice block.

    2. Squeeze as much liquid as you can from the spinach.

    3. Dice an onion.

    4. In a deep frying pan, heat the olive oil. Saute the diced onion and minced garlic. When that looks good add in the spinach and oregano and cook until the spinach is warm. Add ground pepper to taste.

    5. Remove the spinach mixture from the heat. Stir the cheeses into it.

    6. Now the filling is ready and it’s time to set up your phyllo triangle assembly station. Melt some butter in the microwave – you can start with 2 or 3 tablespoons.

    7. Put a layer of damp paper towels down on your work surface, I use a cutting board. On top of that place a layer of plastic wrap then your sheets of phyllo dough. Cover them with another plastic wrap/damp paper towel situation to keep the phyllo dough from drying out while you’re working.

    8. Take one sheet of phyllo dough out and brush it with melted butter. Repeat by stacking two more sheets of phyllo dough with butter brushed on top of each. Cut through all three layers longways to make five or six long, thin strips.

    9. Spoon a small amount of spinach mixture at the bottom of each of the thin strips. Fold it over like a flag to make a triangle shape enclosing the spinach mixture inside. Brush with melted better and place it on a prepared cookie sheet.

    10. Once you’ve constructed all of your triangles you can freeze them if you want to have them on hand for the holidays or you can bake them up right away. Bake for 15 to 20 minutes at 375.

    I got 36 triangles from this recipe and stacked them between parchment paper in this Tupperware.

     


  10. Louisiana-style sweet potato casserole

    November 22, 2012 by Angie

    Week 47’s 52 Weeks of Baking Challenge is sweet potatoes. My mom makes the best sweet potato casserole! I already made a vegan sweet potato casserole earlier this year for the gluten-free challenge. It really doesn’t compare to the Southern version my mom makes for Thanksgiving every year so I cheated a little by submitting hers for the challenge. I cooked/baked a lot of other stuff for today and I’m bringing an amazing recipe to people’s lives so I don’t feel too bad about it. I do, however, regret not eating more sweet potato casserole.

     

    Mmmm, brown sugar topping.

    Mom uses a recipe from a cookbook of New Orleans dishes called La Bonne Cuisine. Here it is!

    Ingredients

    1 (2 pound 14 ounce) can sweet potatoes
    2 eggs
    1/4 cup margarine
    1/2 cup sugar
    1/3 cup evaporated milk
    1 teaspoon vanilla

    TOPPING:
    1/3 cup margarine
    1/4 cup light brown sugar
    1/2  cup flour
    1 cup chopped nuts (optional)

    Directions

    In a saucepan over low heat stir the sweet potatoes until thoroughly heated.  Remove from heat and cream well.  In a bowl mix together the remaining ingredients and add the mixture to the potatoes.  Pour the mixture into a pie pan.  In a small saucepan melt the margarine and add the remaining topping ingredients.  Pour the topping over the potatoes.  Bake the casserole, uncovered, at 350 degrees Fahrenheit for 35 minutes. Serves 4-6.

    There it is hanging out by the cranberry sauce.