Thanksgiving morn. Started out chilly and ended up being in the 50s! The kitchen windows were opened to let out some of the heat!
With the Thanksgiving holiday over but Christmas right around the corner, I find now is the time to delve into lighter meals for dinner. I try to make this time in between the holidays to be about healthy, yet comforting meals. Less on the meat, more on the fruits and vegetables. Your waistline will thank you in April!
A couple of months ago I noticed a picture of a dish in a copy of Eating Well magazine that looked very similar to my own Chris’s Chi-Chi Beans with a few additions. I didn’t bother looking at the recipe, I decided to add those extra ingredients and try it! The dish I created was a warm and comforting vegetarian recipe (and gluten-free, too) that will be good on any night. Plus, it made lots of leftovers for lunches!
“Frost” the top of the casserole with the squash!
Chickpeas and Squash Casserole with Quinoa
I like to have a box or two of frozen squash on hand in the winter. Along with being a quick side dish, I find it utterly comforting; it’s much smoother than I can ever get squash I roast. With no additions, it’s just pure squash and it’s delicious!
2 teaspoons olive oil
1 onion, diced
2 large garlic cloves, minced
2 carrots, diced
1 can chickpeas, rinsed
1 can diced tomatoes
1 cup cooked quinoa*
1 package of frozen winter squash, thawed
Salt and pepper to taste
In a medium-sized saucepan, warm the olive oil. Sauté the onion, garlic, and carrot until the the carrots are soft and onions soft and translucent. Add the chickpeas, tomatoes, quinoa and stir to combine. Place in a casserole dish and top (or “frost”) with the thawed winter squash. Place in a 350 degree oven for about 20 minutes or until you’re ready to serve dinner.
*To cook just one cup of quinoa, add one cup of water to a saucepan and bring to a boil. Add ½ cup of quinoa and cook until soft and the water is absorbed.
Cook’s note: When setting some of this aside for my lunch, I thought a dash of cinnamon would be a welcome spice and it was! Just a tiny bit really gave it much more flavor and melded well with the beans and tomatoes.
I thought I’d check back with this year’s Thanksgiving recipes. I made four new dishes (including the aforementioned Astor House Rolls), some were repeaters, some not. (For those of you wondering, I chickened (turkeyied? yuck yuck!) out and cooked the stuffing on the side instead in the bird; I didn’t want to take any chances!)
I followed most of my pre-dinner tips, although I skipped making the pie on Wednesday afternoon in favor of seeing “Lincoln” (which was great, by the way). Along the way amongst the many cooking podcasts, websites, and magazines, I also collected a couple more tips to add to my entertaining arsenal!
• When making pie crust, put the stick of butter in the freezer for a little while and take out your hand grater and grate it like you would cheese or a carrot, thus making small pieces of butter to start making crust! This worked great; I keep butter in the freezer, so my stick took some elbow grease to shave, but it certainly beats chunks of butter that you need to work into the flour. This tip came from Amanda Hesser of Food52.
• Take out the crock pot! With just four burners and an oven, I heard on “America’s Test Kitchen Radio Show” to use your crock pot for whatever needs warming, leaving one more available burner. I decided to do this with mashed potatoes; not wanting to make them at the last minute, I made them the night before with the intention of warming them in the crock pot. I just added a little liquid and they tasted like they were just made!
• Remember the paper towels! Noticing the windows in the November light hadn’t been cleaned in months, I used up most of my paper towel roll and had just a couple of sheets left. Lucky for me, my dad carries them in the car, so we were saved!
Madeira-Sage Turkey Gravy
I thought I was lucky when I snatched a 2012 holiday catalog from Williams-Sonoma. I love perusing and dreaming of all the cookware and they sometimes have recipes interspersed. And this recipe for a dark coffee-colored turkey gravy in a turquoise Dutch oven looked really yummy. Unfortunately, mine wasn’t that dark and the flavor was just ok. But full admission, I made this before the turkey was done, so I didn’t get a lot of pan drippings, probably less than a quarter cup, and it was quite thin. And I found the Madeira was on the strong side. If I make this again, I will definitely follow instructions!
Canal Street’s Cranberry Port Gelée
If you have a bag of cranberries, some sugar, and ten minutes, then you can make this recipe! This came together quickly, although once you start to serve it, I noticed the “gelée” sort of lost its gel. This was definitely one of the better homemade cranberry sauces I’ve made, with just the right amount of sugar to lose the sourness and bitterness of the cranberries. I used Madeira, since I had it on hand and they said that was a worthy substitute.
Bourbon Pecan Pie
This recipe, from The Essential New York Times Cookbook was the sparkling gem. Frankly, I don’t know if I’ve ever had a bad pecan pie, but this was tops. Just those two tablespoons of bourbon lent just a slight flavor in the rich filling. I’m not sure what happened, but the tart totally collapsed, so my fluted edges sank. It wasn’t particularly pretty, but it was delicious! A definite repeater, but perhaps an ending for a less filling and rich meal!
While delicious, my beautiful fluted crust sank when put in the oven.