Thanksgiving is just a few days away and we can hardly wait! Every year around this time we like to share a few of our favorite recipes with you. This time we have a few sides and soups for your Thanksgiving feast. Give one or more of these a try if you are looking for a new recipe.

 

Janet's Recipe

Pumpkin Bread

From Heloise

 

Ingredients:

1⅔ cups flour

1¼ cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

½ cup chopped pecans

2 eggs, slightly beaten

½ cup salad oil

1 cup canned pumpkin

 

Directions:

Sift together dry ingredients. Add nuts and mix well. Set aside. Combine remaining ingredients and add to dry ingredients. Mix just enough to blend. Pour into 9-by-5-by-3-inch pan that is greased and floured. Bake at 350 degrees for 60-75 minutes. There’s nothing like a warm slice of pumpkin bread to bring back the taste and smell of an autumn day.

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Sandra's Recipe

Cauliflower Stuffing

From Delish

 

Ingredients:

4 tbsp. butter

1 onion, chopped

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 c. chopped mushrooms

Kosher salt

Freshly ground black pepper

1/4 c. chopped fresh parsley

2 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh sage (or 1 tsp. ground sage)

1/2 c. vegetable or chicken broth

 

Directions:

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.  Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.

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Bonnie's Recipes

Beans n Greens Soup

A luscious hearty soup with a little kick to stimulate the appetite or it can be the main event.

Serves about 10 To 12

 

Combine the following in a Cuisinart /blender til smooth:

4  - 8 oz. cans garbanzo beans (drained)

1 small can of tomato paste 

1 sautéed chopped red onion & 4 red & 2 yellow peppers (use- 1 teaspoon sesame seed, 1 pat butter & 2 teaspoon olive oil to sauté)

4 whole cloves of garlic

10 green-pitted olives

1 teaspoon each Cumin & Turmeric

A large bunch cilantro leaves

Pinch of nutmeg

3 cups organic chicken OR vegetable stock

1/2 cup of white wine

1-tablespoon fig balsamic vinegar or juice of 1 lemon

1 teaspoon of hot pepper flakes OR 4 pickled jalapenos rounds

Generous amounts of cracked black pepper and 1/2 teaspoon of sea salt

 

STIR IN after blending: 1 large baby food jar of cooked pureed carrots

Cook over low heat about 30 minutes til thickened.

TO SERVE: In each bowl or cup of soup MIX IN 2 tablespoons heated chopped, drained, cooked/seasoned collards, kale, or other cooked greens.

 

Finish with grated Parmesan, feta, or goat cheese and a dollop of sour cream.

Serve with hearty warmed bread w lots of butter.

 

In A Split Pea Soup 

 

Blend in a Cuisinart until pureed:

4 cans peas ...drained

1 teaspoon Honey

1 healthy dash sea salt

Fresh Ground Pepper

 

Transfer to a pot and ADD:

1 cup organic chicken soup OR vegetable broth

2 dashes liquid smoke

1 small dash of vanilla extract

Heat to blend on low 10 to 15 minutes.  Correct consistency with broth as desired.

 

TO SERVE: Place soup in a cup or bowl. Swirl about 1 tablespoon heavy cream that has been heated with a cinnamon stick and dash of nutmeg  (heat about 1 cup of cream with stick/spice in advance).

 

Ham cubes, Parmesan breadcrumbs, and ready whip may be used as garnish.

Serve with cheesy swirls or warm crusty bread with cinnamon and butter.

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Annamaria's Recipe

Cinnamon & Honey Yams

 

Ingredients:

1 can large yams whole

1 stick butter

2 tablespoon cinnamon + 2-3 cinnamon sticks 

 

Directions:

Add all ingredients

Smother in honey 

Bake at 350 for 45 minutes

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