While the turkey is usually the star of the Thanksgiving table, there wouldn't be much of a feast without a variety of delicious side dishes. One of the things I love to make on Thanksgiving—or any other time of year, really—is roasted vegetables.
Roasting vegetables in the oven at hight heat has a lot of things going for it: it's easy, it works with a variety of different ingredients, and the results are uniformly delicious! I like to use this technique on cruciferous veggies like broccoli, cauliflower, and Brussels sprouts. They get really sweet and it's much harder to overcook them than it is when boiling our steaming them. My kids often ask for seconds of these veggies—they're that good. Carrots, parsnips, and other root vegetables are fantastic roasted, too.
Roasted veggies couldn't be easier to make: cut vegetables into chunks, toss with extra-virgin olive oil, salt, and pepper, and roast in a hot oven. That's it! There's nothing like a super simple and delicious side dish to help make your Thanksgiving less stressful.
This year, as I've done for several years now, I'll cook our Thanksgiving turkey on the charcoal barbeque grill. This is, in my humble opinion, the best way to cook a turkey, hands down. And it frees up the oven for more important Thanksgiving fare, like pie.
Cooking the turkey on the grill has long been my family's favorite way of doing so. I know a lot of people like to deep fry their turkeys in one of those turkey fryer contraptions, but as Captain Kirk shows in this cautionary video, it can be hazardous to life and limb.
Here's what you'll need to cook up your turkey on the grill. My method is optimized for your standard 22-inch Weber charcoal grill, so your mileage may vary with other kinds. I have no idea if this will work on gas grills, so if you try it and it doesn't work don't blame me.
At this time of year, my family and I love making a warm pot of comforting soup for dinner. The kids love chicken soup in all its forms, so I created this Mexican-inspired version of chicken and rice soup to mix things up a bit.
This definitely isn't your run-of-the-mill bowl of chicken soup—it's simple but delicious and everyone loved it. Filled with chicken, rice, and vegetables, you can also mix in garnishes to personalize your bowl.
While the "right" way to make this is probably to simmer a whole chicken for a long time, this weeknight one-pot-meal is easy and quick to put together with boneless skinless chicken breasts and good quality chicken broth.
1 pound boneless skinless chicken breast or tenders (frozen is OK)
This healthy and tasty white bean soup with ham is a hit with everyone in our family. It's also a breeze to make; one of those slow-cooker recipes that's truly easy.
Put everything in the slow cooker in the morning, set it on "low" and walk away. Then come back later to dish up a delicious hearty soup at dinnertime, one that's perfect for these chilly winter evenings. It freezes well, too.
This version includes smoked ham, which you could easily leave out for a vegeterian or vegan version.
I'm a big fan of cooking with pumpkin, which is one of the reasons I love the fall. Pumpkin soup, pumpkin muffins, pumpkin bars, pumpkin ravioli—they're all delicious. My kids' favorite are these pumpkin oatmeal cookies, which are chewy and, I like to think, actually good for you. These cookies are a great treat for the lunchbox too.
I mix in in dark chocolate chunks (chocolate chips work equally well), walnuts, and dried cranberries to make them more interesting. They're also fantastic with toasted pumpkin seeds instead of the walnuts. In fact, feel free to use whatever you like to mix in: white chocolate chips, raisins, dried cherries, and pecans are all good.Ingredients
Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.
Finding Butternut Squash puree in the freezer section at the grocery store last week was like finding gold. I don’t know why I never knew about it but, boy am I happy I found it
In our house butternut squash might be one of the most adored veggies. We love it in ravioli, pasta, soups, and alone as a side dish. One of our favorite comfort foods is risotto and I am always looking for ways to make it as healthy as possible so when I found the butternut squash puree in the freezer section, I knew exactly what to do with it.
We always experiment with a lot of pumpkin recipes every fall. The hands-down favorite of all our pumpkin creations has to be these pumpkin waffles. With a subtle spice flavor, they're moist on the inside with a crisp exterior, just like a waffle should be.
Serve them for breakfast with butter and maple syrup, or even for dessert topped with vanilla ice cream. They're a great fall treat that's so good we'll probably start making these year-round, since canned pumpkin is easy to come by!
They're easy to make, too, and you probably have most of the ingredients in your pantry already.
In many families—ours included—it can be a challenge to get kids to eat healthy. While our kids aren't particularly picky eaters, they do gravitate toward the kid staples like mac-and-cheese and pizza, but that all changes if we get them involved in the kitchen to try new things. That's also the premise behind the new book The 52 New Foods Challenge (336 pages, Avery, 2014; $20) by local San Francisco Bay Area author Jennifer Tyler Lee.
In this welcome addition to any parent's kitchen library, Lee offers a guide to getting kids to eat fresh, healthy, seasonal food by experiencing cooking adventures like exploring the farmers' market, growing food in the backyard, and of course making fun, delicious recipes together. This week-by-week guide features over 150 recipes and activities designed to inspire your kids' creativity and build confidence in the kitchen.