Order Learn Eat FAQs You Shop
 
     
 

 

 

More Thanksgiving Recipes

  
     
 

Simple Cranberry Sauce

  
  Boil 8 oz Fresh Cranberries with 1/2 cup Orange Juice and 4 Tablespoons Agave Nectar for 20 - 30 minutes with a pinch of sea salt until it reduces some and thickens.  Remove from fire.  Add Orange Zest and vanilla and cover and let steep (covered off the fire).  
     

Mashed Potatoes
   
  Instead of boiling the potatoes, I steam them (washed, of course) (put about an inch of water on the bottom and potatoes piled high) on medium for about 40 minutes to an hour until fork tender.  Check to make sure that all the water doesn't evaporate.  Steaming them in their skins really enhances their flavor and preserves the nutritional value.  When they are cool enough to handle I easily peel off the skin.  Then I mash them with some warmed milk, a little butter, a scrape of fresh nutmeg, salt and pepper.  If I want to go overboard, I'll also add some sour cream and chives.  Other times, I might add roasted Garlic and Parsley.  
     

Stuffing
   
  Sauté Onions, Garlic, Celery, Apples until onions are translucent in olive oil or olive oil and butter.  Add fresh Sage and Parsley.  I sometimes add Thyme too.  You can add Mushrooms to this mixture as well.  Then pour this mixture on top of the Bread Crumbs and add chicken stock.  I don't add butter and it's always moist and delicious from the sauté mixture.  
     
 

Sweet Potato Banana Soufflé

  
   
  Roast Sweet Potatoes about an hour or until tender at 350.  During last 15 minutes, put a couple bananas in the oven with the Potatoes.  Make sure there is a pan under to catch the juices.

Cool.  Peel the Sweet Potatoes and put in a bowl.  Squeeze the Bananas and Banana juice into the  bowl.  Add fresh squeezed Orange Juice, Butter, and Maple Syrup or Brown Sugar, Salt, Cinnamon, a scrape of fresh Nutmeg, and Vanilla and mix it all together.  You can eat it just like this or put it in a baking dish and bake at 350 for 20 minutes. 

Or you can make it a soufflé by adding 2 egg yolks to the mixture (make sure that the mixture is not hot and won't "cook" the eggs, otherwise temper the eggs first by adding a little of the warm mixture to the eggs at first to get them to the same temperature.  This is sometimes an easier way of mixing in the eggs anyway.)  Beat the egg whites to soft peaks in a clean mixing bowl.  Add 1/3 of the whites to the mixture.  Once incorporated, fold in the rest of the egg whites .  Put it in a soufflé dish that has been buttered and coated with sugar.  Cook in a preheated 350 F oven for 30 minutes. 

Toasted Pecans are always nice to add on top of this.

  
     
  Orange Glazed Carrots  
     
  I like to cut the carrots on a rolled cut which means you cut it on an angle, then roll it 1/4 turn and cut the same angle to make fun uneven shapes.  Steam the carrots by placing a little water and orange juice in the bottom of a pan and add the carrots and cover for 15 to 20 until tender.  Add salt and then make a slurry by mixing a tablespoon of corn starch with orange juice.  Add this to the carrots and bring to a boil to glaze the carrots and reduce the sauce.  
     
 

Mashed Turnips

  
     
  Cook the turnips in water (peeled and cut) and salt until tender (about 1/2 hour).  Unlike mashed potatoes, you can do these in a food processor or mixer with warmed milk, butter, salt and pepper.  
     
 

Fancy Cold Green Bean Salad in Sherry Cream Sauce

  
     
  1 lb Green Beans

sherry vinegar cream:  Mix Together:
1/3 cup heavy cream
1 tsp sherry vinegar, or red wine
Salt and pepper to taste

slow roasted tomatoes:
tomatoes, olive oil, salt, pepper, thyme
cook at 450 for 12 minutes, turn off and leave overnight

Trim the Green Beans and add to boiling salted water for 1-2 minutes until done to your liking.  Immediately move beans to an ice bath to set the color and stop the cooking process.  Mix Green Beans with the really cold cream sauce. 

To Plate:  Put a tablespoon or two of the Tomatoes down first.  Add a heaping serving of the Green Beans tossed in the Sherry Cream sauce on top.

Put the tomatoes down first, they are so sweet and slightly pump, with the green beans put that on top. As an added touch fry some strings of shallots and add on top.

  
     
 

Sautéed Green Beans and Hazelnuts

  
     
  Toast Hazelnuts in the oven 425 degrees for 8 minutes or until they start to turn brown and you can smell them.

Boil a lot of water with sea salt.  Once boiling, add trimmed Green Beans for one minute.  Then drain and add to an ice bath (water and ice) to set the color and stop them from cooking.

Add 3 tablespoons of butter to a med low pan and cook slowly until it begins to brown, NOT BURN.  Optional:  you can add some bacon pieces to a little less butter for added flavor and crunch.  Add Green Beans to Brown Butter and sauté with chopped hazelnuts.  Optional:  sprinkle grated parmesan on top/

  
     
     
  ©Copyright 2004-2005 Delicious Organics, Inc All Rights Reserved. This content and all information under the recipes section may be copied in full, with copyright, contact, creation and information intact, with specific permission.  This copyright applies to all information written in the  www.deliciousorganics.com web site.

Disclaimer: The entire contents of this website are based upon the opinions of Delicious Organics, Inc, unless otherwise noted. Articles are synopsis of our opinions based upon research we've done on these issues and we retain copyright to all information and articles contained herein.  We've provided links for further research and encourage you to make your own opinions based upon the information we provide as well as any information you find contrary to our opinion.  We see this site as an easy summary of the many issues we research and a good starting point for you to use.  We encourage each of us to continue researching and learning more about how we can live a better and healthier life in a cleaner and stronger world.  We DO it for ourselves, our children, our environment and our future.