Our Thanksgiving Menu

Our first Thanksgiving 3 years ago was an adventure in experimentation.  Bob and I were quite happy with the results of my mad scientist efforts in creating a healthy and festive meal for this special occasion.   Traditionally we always have another (carnivorous) couple over the next day for leftovers.  I was worried how it was going to go over with them but they loved it!  So here is my menu for the big day to help anyone over the hump of thinking that holidays might be a bit of a drag going without the usual turkey, marshmellowed yams, heavy oily stuffing and mountains of buttery desserts.   You will not feel cheated and if you are going to someone else's home for Thanksgiving, everything can be made in advance and go with you to rewarm elsewhere..self-defense cooking is a must and everyone else will want to taste what you have!

Do realize that this is a "feast" menu, meant to be enjoyed just a few times a year.  The sesame glaze is a high density calorie food and the dessert is high in sugar.

Thanksgiving Menu

Mushroom Lentil Loaf

Green Beans with Sesame Seed Glaze

Baked Japanese Sweet Potatoes

Spinach Greens with Garlic Mustard Dressing

Baked Apple-Berry Crumble

MUSHROOM LENTIL LOAF

1½ cups red lentils cooked in advance in 2½ cups water until tender, then partially mash in cooking water (doing this the day before is very helpful)

2 medium onions, chopped

2 large portobello mushrooms, diced

red wine, vegetable broth or water for sauteing

2 cups packed fresh spinach, chopped

1 15 oz can diced no-salt tomatoes and juice

2 cups brown rice, cooked (another do-ahead)

1 tsp garlic powder

1 tsp dried sage

1 tsp Mrs. Dash's garlic and herb seasoning blend

½ tsp dried marjoram

¼ - ½ cup ketchup or barbecue sauce

[best sauces are “Bone Suckin' Sauce” BBQ sauce (my favorite) or Muir Glen ketchup]

1. Preheat oven to 350 degrees.
2. Stir-fry onions and mushrooms in wine, broth or water in a nonstick pan. Add spinach and cook, covered, until spinach wilts.
3. Add onions and mushrooms, tomatoes, rice, garlic, sage, Mrs. Dash, and marjoram to lentils in a large bowl and mix thoroughly.
4. Press into a 9x5 inch loaf pan and spread ketchup or BBQ sauce on top.
5. Bake for 45 – 60 minutes. Serve with more sauce drizzled over slices.

If you have any leftovers this makes great sandwich material.

GREEN BEANS WITH SESAME SEED GLAZE

The Beans:

2-3 lbs of fresh green and yellow wax beans rinsed and looked over.

Steam beans for approximately 25 minutes then turn into an oven proof baking dish.

The Glaze:

4 TBS sesame seeds

2 tsps honey

2 tsps low-sodium tamari sauce

1. Toast sesame seeds in the oven or in a pan, watching carefully so they don't burn. Place in a small grinder or food processor and process just until ground.
2. Put sesame seeds in a small bowl and add honey and tamari. Stir until mixed and just crumbly. Add to hot green beans. Gently toss and keep warm in low oven until time to serve.

Both beans and glaze may be made in advance, then mixed together and warmed about 15 – 20 minutes before serving.

JAPANESE SWEET POTATOES

4 – 6 small sized Japanese sweet potatoes (sometimes also called oriental yams) depending on number of people. At least one potato per person. But these are delicious and you will want some extras for possible seconds.

Any type of sweet potato or yam will do. We like the  jewel or garnet yams.

I simply scrub and place in a convection or regular oven and bake at 350 – 360 degrees for about 1 ½ hours. Leave in oven to keep warm. Serve as is...they just don't need anything else.

FRESH SPINACH GREENS WITH GARLIC MUSTARD DRESSING

Fresh spinach, well washed and coarsely chopped...set aside in salad bowl.

Dressing:

In a jar with tight lid combine

2 cloves fresh garlic finely minced or pressed

2 TBS of Dijon Mustard or your favorite spicy mustard

½ cup balsamic vinegar

juice of 1 lime

Shake well, adjust for your own taste

Serve greens and dressing separately for guests to add dressing as they choose.

BAKED APPLE-BERRY CRUMBLE

5 Granny Smith apples, peeled, cored and sliced

1 cup blackberries, chopped

1 cup raspberries, halved

1 cup blueberries

½ cup packed brown sugar

1 ½ tsp ground cinnamon

1/3 cup buckwheat flour

2 ripe bananas, mashed

1/3 cup rolled oats

1. Heat oven to 375 degrees. In a large bowl, combine apples, berries, ¼ cup brown sugar and ½ tsp cinnamon; toss to blend. Place apple-berry mixture in a 1 ½ to 2 quart baking dish.  (I cheat and use a disposable aluminum baking pan - no gooey washing)
2. In medium bowl combine flour, remaining ¼ cup brown sugar, and 1 tsp cinnamon. With pastry blender or two knives, cut in mashed bananas and then add in the oats. Spoon on the banana/oat topping over the apple-berry in baking dish covering apples as much as possible. Bake 40 – 45 minutes until apples are tender and topping is getting crispy.

Note: frozen berries are fine if fresh are not available.

ENJOY!

Farley