Thanksgiving Sides: Asparagus Soup

From Almost Slowfood

Was Blind, But Now

Every day last week, every time I opened my fridge, there they were, two and a half pounds of once fresh and beautiful spring asparagus deteriorating before my very eyes. Whether I was reaching for milk or for other, less qualified vegetables, I always threw a guilty glance at the long green stems as they stood up, erect and proud, in the shallow dish of water I had so conscientiously placed them in. Continue reading »

Thanksgiving Desserts: Fried Apples

From La Fuji Mama

Apple Peeler + Fried Apples + A Giveaway!

I love apple season because apple season means apple cider, fresh apple sauce, apple curry, and apple desserts. An apple peeling gadget can be a wonderful thing to have in your kitchen during apple season. It makes apple sauce and apple pie making a much quicker process. Continue reading »

Favorite Family Recipe: Corn and Potato Mini Pancakes with Salsa

From Idaho Potato Commission

Yield: 30 cakes

Ingredients:

• 2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes)
• 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
• 1 egg, slightly beaten
• 1 cup seasoned bread crumbs
• 1/2 cup canola oil (for frying)

Directions:

1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3. Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4. Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.

For the Salsa

Ingredients:

• 1/2 cup finely chopped yellow pepper
• 1/2 cup finely chopped green pepper
• 4 plum tomatoes, seeded and chopped
• 1 tablespoon minced jalapeno pepper
• 1/2 cup chopped red onion

Thanksgiving Breakfast: Pumpkin Pancakes

From The Saucy Apron

Bundt’s Pumpkin Pancakes

With Fall, pumpkins and pancakes our resident baker Bundt was inspired to whip up a bunch of these pumpkin pancakes last night. Her kids devoured them, but she can’t help but feeling like she forgot something. Any suggestions to give these a little more kick? My 2 cents was nuts. Continue reading »

Thanksgiving Sides: Root Veggie Gratin

From Big Girls, Small Kitchen

Potluck Parties: Root Veggie Gratin

We welcomed Essie home from her two year sojourn in Mozambique with a classic rendition of the everybody-contributes dinner party we’ve made a standing tradition in her absence. Continue reading »

Baby Thanksgiving Recipes

From Wholesome Baby Food

Thanksgiving Baby Food Recipes & Meal Ideas

Our Thanksgiving Baby Food ideas below will help baby have a wonderful time exploring foods and sharing in the family celebration. Pull baby’s high chair up to the Thanksgiving dinner table and watch her joy and wonder as she takes part in the Thanksgiving tradition. Continue reading »

Thanksgiving Sides: Corn Pudding with Parmesan Crust

From The Naptime Chef

Mom’s Thanksgiving Corn Pudding with Parmesan Crust

As you might expect, putting together our family’s Thanksgiving table is quite a circus. Over the years we have all become partial to our favorite dishes and expect them to be prepared for us year after year. My husband will not sit down to eat if there isn’t a fresh pan of his mother’s homemade corn bread on the table, and I won’t even think of celebrating without my mother’s corn pudding. Fluffy, rich and creamy, it is the most perfect savory pudding I have ever tasted. Continue reading »

Thanksgiving Sides: Pumpkin Casserole

From Devil and Egg

Stale Bread + Pumpkin + Creme Fraiche = Good

I woke up on Saturday morning with a full rainy day ahead of me and two loaves of day-old baguette below me in the bread bin. With the pantry stocked with puree pumpkin there seemed like only one logical answer: bread pumpkin. For breakfast. Continue reading »

Thanksgiving Sides: Sweet Potato Apple Cheese Tart

From London Foodie in New York

I feel like a bit of a jet-setter or late- a tour around the UK followed by a jaunt to Naples, Florida before heading to Miami for the marathon. It hasn’t been a glamorous trip- travel in piggery class, dinners on a budget, nights slept on various friends/family sofa beds and of course the marathon on Sunday will be no jaunt in the park. Continue reading »

Thanksgiving Desserts: Sugared Cranberries

From Elizabeth’s Edible Experience

Pour Some Sugar on Me!

I have been haunted by a bag of leftover fresh cranberries sitting in my fridge since Thanksgiving. I had no idea what to do with them until I came across this recipe. I thought these little candies were so cute and seemed very easy to make. I think they would make great Christmas treats that you could package in fun little tins and give as gifts. Continue reading »