Thanksgiving --- something awesome and fun and great to eat .... that can hold for a day or two and travel
- Firegoat Nov 16, 2011 10:51 AM
Yeah... that's not a hard challenge. I'd like to bring something really fun and home-made. Not a major main dish. Something that can hold up to 7 hours in a car. Any ideas of something you've done that's been really successful? I don't want to go to the frozen food section at Sam's or just get the bottle of wine. (altho that might happen.). Appreciate any suggestions/recipes. Will have a cooler for transport, and ability to heat up when I get to the destination if necessary.
How about homemade hot fudge sauce, or caramel, or butterscotch? Get to your destination, pick up some ice cream, and celebrate with a "make your own sundaes" night!
This recipe originally called for canned pumpkin, but sweet potatoes are available all year round. Use any herbs and spices that you have at home for the vegetable stock or buy the stock at the supermkt. I used herbs and spices that needed be used before being discarded. Store the finished soup in jars with lids that can be tightened just before you leave home.
Sweet Potato Black Bean Soup
with homemade vegetable stock (17Dec10)
Vegetable Stock Ingredient List
1 rutabaga, peeled and chunk chopped
2 carrots, washed but not peeled and chunk chopped
1 medium onion, chunk chopped
2 celery ribs, chunk chopped
several whole garlic cloves
1 teaspoon dried juniper berries
1 teaspoon dried marjoram
1 teaspoon dried fennel seeds
1 teaspoon allspice berries
1 teaspoon dried savory
Water to make about 3 quarts
Simmer all ingredients in a 5-quart Dutch oven for about an hour. Separate stock from solids by straining stock into jars. Reserve vegetable solids discarding the berries and puree for other use.
Soup Recipe recipe adapted from my daughter's soup recipe substituting sweet potatoes for pumpkin
2 cans black beans, drained and rinsed (3220 mg salt)*
1 (14.5 oz.) can diced tomatoes (770 mg salt)*
3 sweet potatoes,(1 large, 2 medium), baked at 375˚F for 1½ hours
1 medium onion, diced
3 garlic cloves, minced
4 Tablespoons olive oil
1 teaspoon ground cumin
4½ cups of homemade vegetable stock
1 teaspoon ground cinnamon
1. Place oil, onion, garlic and seasonings into a Dutch oven.
2. Saute onion and minced garlic until onions are translucent.
3. Puree beans and tomatoes with half the vegetable stock. Add to Dutch oven. Puree peeled sweet potato with 1 cup of stock, and add to other ingredients, and rest of the stock to the pot.
4. Simmer uncovered until thick, about 40-45 minutes.
* Try substituting cooked dried beans and Hunt’s No Salt Added Tomato Sauce to reduce salt content.
This was my contribution last year at my Chowhound family's thanksgiving - and it was WONDERFUL! A slightly spicy, very full flavored Butternut and Poblano Chili gratin.
Layered together with a mix of jack cheese and creme fraiche, topped with toasted pumpkin seeds, this was a very nice and different way to enjoy squash, and made for a super main for my vegetarian sister in law who was in attendance as well.
I don't frquently follow recipes completely even the first time I make them, but this one I did, and it was just great.
It was from last years Nov. issue of Food & Wine mag... here is a link to the recipe: http://www.foodandwine.com/recipes/sq...
Can be made ahead, and will travel well and reheats beautifully. I am making it again this year!
This is a favorite recipe of mine that is easy to cook, reheats well, is a little out of the ordinary and delicious.
Butternut Squash and Green Bean Risotto
serves about 5
adapted from this recipe from Bon Appetit February, 2005
7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese
Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.