By LSquire | November 10, 2012
Hello Everyone! Welcome back. This is my special Thanksgiving blog. Though I am sure you all have your favorite family specials lined up, it is my hope that perhaps people that don’t cook or maybe someone looking to do a little differently will take something from this post. Not all recipes have pictures. My pics from last year were deleted earlier in the year. However, I wish everyone a happy, healthy, and safe Thanksgiving! Remember to give thanks for the little things!
(Me with my Mentor Chef)
Prep Time 20 minutes Cook Time 1 hr Servings 8
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon of pumpkin pie spice (I like Trader Joe’s brand)
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 can (15 ounces) pumpkin purée
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 1 cup heavy cream
- 1 unbaked 8-inch deep-dish pie shell
Directions – Preheat oven to 425 degrees. Combine spices and sugar. In a separate bowl, combine pumpkin, maple syrup, and vanilla. Stir in eggs, then spice mixture. Stir in cream. Pour into pie shell and bake for 15 minutes. Turn oven down to 350 degrees and bake until center is set, about 45 minutes. Cool on wire rack. Serve with whipped cream (optional)
Southern Healthy Collard Greens
Prep 10-15 mins. Cook 40-45 mins. Serves: 4 to 6
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 large onion, chopped
- 1 teaspoon red pepper flakes
- 1/4 cup minced garlic
- 1 pound collard greens, chopped
- 3 cups vegetable stock (or chicken stock if you prefer. (I like Swanson brand)
- 1/2 cup white vinegar
- 2 small tomatoes, seeded and chopped
- Salt and freshly ground black pepper
Directions – In a large pot over medium heat, heat oil and butter. Saute the onions until softened, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock and vinegar; cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.
- Use a food thermometer. You can’t tell if the turkey is cooked simply by looking.
- Check to make sure the turkey reaches a minimum internal temperature of 165 oF, even if your turkey has a pop-up temperature indicator. Check the thickest part of the bird. (Usually the breast).
- Let turkey stand for 20 minutes before carving to allow juices to set. Stuffing should also reach a minimum temperature of 165 oF.
Remember to keep all colds foods cold, and all hot foods hot! Have a safe, delcious and Happy Thanksgiving!!! – Chef Li