Thanksgiving Recipes

Thanksgiving is one of our favorite holidays in the Pagan household.

We're thankful for so many things this year: a nice variety of residency interviews over the next several weeks, good health, good friends and family, the freedom and resources to enjoy artsy things, and, per David, big tigers.

Over the last few days I've been surfing the net looking for new recipes to try between now and Christmas.  Then I thought, why not share some staple holiday recipes from our kitchen?  Here are some of the dishes that we  look forward to making all year:

Therein lies the [turkey] rub
I know it sounds un-American, but we just cooked a turkey breast this year...  in a cooking bag in the oven.  It sounds ridiculous, but we're just less wasteful this way.  We don't eat legs or wings, and we've discovered that the bag keeps the meat really, really moist.  Also, no basting.  Amen.  But you can't just throw the bird in the bag, then in the oven.  No.  You need a rub, as well as some onions, celery and carrots.  Here is the link to the turkey rub recipe I've used for the last four years.

Pumpkin-y, with just a touch of chiffon
Last year, we hit the pumpkin pie wall.  We wanted to try something different and I knew our oven would be occupied all of thanksgiving day.  I stumbled upon this pumpkin chiffon pie recipe, and I used the crust recipe from the Pioneer Woman.  Try not to eat all of the crust before you fill it with the pumpkin mixture.  This pie is even better the next day.

Auntie Rhonda's Famous Sweet Potato Casserole
I don't have a link for this, but it doesn't matter.  These sweet potatoes turned me from a woman who actively avoided sweet potatoes in the produce section to a woman who just finished eating a bowl for dessert a moment ago.  Thank you, Auntie Rhonda!

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract

Directions

1.   Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash (I mashed with a mixer – then beat in the items listed below)

2.   In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.

3.   Bake in the preheated oven 30 minutes, add mini marshmellows when there is about 10 minutes left.

Jenn's garlic mashed potatoes
Very garlic-y.  Very whippy.  Very tasty.

Ingredients

• 8 red potatoes (skin on)
• 8 cloves of garlic (smashed)
• 1 stick of butter
• 1/4 C milk... or half & half.... or heavy cream if you want to get crazy
• Salt and pepper to taste
• Pinch of white pepper (a little goes a long way)

Directions  

1. Quarter the potatoes and boil along with garlic in large pot until tender
2. Drain, do not rinse, and return to the pot (turn heat off)
3. Add butter, milk, salt and peppers, then mash (I use a hand mixer)
4. Transfer to serving dish and enjoy!

Jenn's college green beans
These are the green beans that my college roommate introduced me to back in 2006 (thanks Amanda!). We really, really like them.

Ingredients

• Mess of green beans (this is a unit of measure in the South)
• 8 cloves of garlic (coarsely chopped)
• 1 small package of sliced almonds (or any kind of almonds--they're all good)
• 4 turns of extra virgin olive oil
• Salt and pepper to taste

Directions  

1. Blanch green beans in boiling water for three minutes.  While beans are boiling, heat a large skillet on medium heat.
2. Drain, rinse and transfer to bowl of ice water--cold shock and awe
3. Throw the beans in the hot skillet and add the olive oil, salt and pepper
4. Cook for 5-7 minutes (I like mine more crisp), then add almonds and garlic and cook another 1-2 minutes to desired softness. 

There you have it!  Our stuffing, cranberry sauce, rolls, etc. weren't noteworthy enough to post, but I'm definitely open to suggestions if you have any ideas for next year!

Hope you all had a happy Thanksgiving too!