Thanksgiving is one of my favorite holidays. What could possibly be better than delicious hearty food, pie, family, friends, and most of all tradition? Nothing. Every year my family spends thanksgiving at our very good family friend’s house in the village just a few blocks from home. We split up some of the cooking. My mom and I made green beans, pear crumble pie and a curried quinoa butternut squash salad to bring.
Garlic-Roasted Green Beans with Shallots and Almonds
(Makes 4 servings)
1 lb. fresh green beans
6 shallots, peeled, and cut into thin slivers
5 large cloves garlic, peeled and cut into thin slices
2 T olive oil
1 tsp. salt
fresh ground pepper
1/4 cup flat leaf parsley, very finely chopped
1/4 cup almonds, chopped (I used sliced almonds and only slightly chopped them)
1 tsp. lemon zest
1. Preheat oven to 450 F. Trim ends from green beans.
3. Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetable in a single layer. (I like to cover the plan with foil and spray the foil for easy clean-up). Roast 12-15 minutes or slightly longer, until beans are slightly shriveled, and shallots and garlic are lightly browned.
4. While beans cook, toss together chopped parsley, chopped almonds, and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.
Curried Quinoa with Chickpeas and Butternut Squash
1 small butternut squash, peeled, seeded and cut into cubes
1 tablespoon olive oil, divided (1/2 tablespoon=1 1/2 tsp)
1 tablespoon honey
1 can chickpeas, rinsed and drained
1/2 tsp cumin
1 cup quinoa
2 cups water
1 tsp curry powder
1 tsp mustard powder
1/4 cup pumpkin seeds
salt and pepper
1. Preheat the oven to 400 F. Mix the squash with half the olive oil, 1 tablespoon of honey, and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.
2. Combine chickpeas with remaining olive oil (1.5 tsp), cumin, salt and pepper. Toss to combine and spread onto a foil lined baking sheet. Bake for about 10 minutes or until slightly crunchy and heated. Set aside.
3. While squash and beans are cooling, combine quinoa, water, curry powder and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover, and cook until the liquid is absorbed, about 12-15 minutes.
Vanilla and Pear Crumble Pie
1 deep dish pie shell (can use frozen or make your own)
5 pears, cored and thinly sliced
1/4 cup all purpose flour
1/2 tsp fine sea salt
1/2 cup natural cane sugar
1 tsp ground cinnamon
1 tsp vanilla extract (or 1/2 a vanilla bean split lengthwise and seeds scraped out)
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup chopped pecans
1. Preheat oven to 325 F. In a large bowl combine pears, flour, salt, sugar, cinnamon and vanilla. Use your hands or a spoon to carefully combine the ingredients together, making sure the pears don’t break apart. Set aside.
3. Place the pie tin on a rimmed cookie sheet. Spoon the filling into the pie shell. Top with the crumble mixture. Your pie should be very tall and overflowing. The rimed cookie sheet will catch any spillage.
4. Cover the exposed pie shell with thin strips of foil. Bake for 35 minutes. Remove the foil and bake for an additional 25 minutes.
The food was INCREDIBLE. We were all in severe food comas by the end, but it was well worth it. Here are some pictures from our beautiful thanksgiving feast:
And of course, no thanksgiving is complete without an assortment of desserts….
And just for good measure, here are some pictures I dug up from thanksgiving last year:
Hope you all had wonderful thanksgiving feasts with your family and friends! I’m already counting down the days until next year.