Thanksgiving

Herb Roasted Turkey Breast with Gravy for Thanksgiving

November 9, 2015

Herb roasted turkey breastWhen we crave those classic holiday dinner flavors, we often grab a turkey breast roast from the market and make this easier, smaller scale, and faster version of a Thanksgiving feast. It's perfect for a nice family meal or Thanksgiving dinner if your family is smaller and you don't want to deal with cooking and storing a whole turkey. Another bonus when just cooking the turkey breast: you're less likely to overcook it since it's all you're dealing with.

I grab a handful of fresh herbs from the kitchen garden and use them in a compound butter to season the turkey breast bother under and on top of the skin. Not only does this give the turkey an amazing flavor, but it makes the skin extra crispy, too.

Put the roast in a cast iron skillet or roasting pan, pop it in the oven, and you'll have dinner in no time. I love using a cast iron skillet because it makes it easy to make gravy out of the pan drippings.

Thanksgiving Side Dish: Spiced-Cider Braised Winter Squash

November 9, 2015

Apple cider braised squashThis delicious Thanksgiving side dish has the flavors of fall—winter squash and spiced apple cider. It's easy to make, and looks pretty on the holiday table, too. If you use Delicata squash, those orange- or green-striped cream-colored oval winter squash, you don't even need to peel them, and the colors look great, too. You can also make this with cubed butternut squash or pumpkin.

I adapted this from a recipe in the New York Times but used the spiced apple cider from Trader Joe's. The spice flavors are subtle and really enchance the flavor of the squash. Feel free to substitute regular apple cider.

Thanksgiving Recipe: Roasted Vegetables

November 24, 2014

roasted vegetablesWhile 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.

Ingredients

Thanksgiving Books for Kids of All Ages

November 10, 2014

thanksgiving books for kidsThere are ton of terrific books out there dealing with all aspects of the Thanksgiving holiday. Whether it's about being thankful, turkeys, Pilgrims, Native Americans, or just gathering as a family, there's a book out there to help you and your children celebrate and learn more about this uniquely American holiday.

Here are some of our picks for great kids' books about Thanksgiving. The book links below take you to the online children's catalog of the Marin County Free Library.

A Family That Eats Together: Wild Mushroom Brown Rice Risotto

December 9, 2013

Wild mushroom brown rice risottoMarin 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. Here's Nicole's meal plan for this week.

There is just something about the fall season that calls for warm and comforting mushroom risotto. The woodsy mushrooms with the creamy rice and tang of Marsala wine are mesmerizing for either a vegetarian main course or simple side. Using short grain brown rice is a fast way to make traditionally white risotto healthier. What's even better about this dish is that it is great way to introduce mushrooms to your kids. They taste so good they will ask for seconds.

Servings: 3–4 as a side dish, 2 as a main course
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients

  • 2 Portobello mushrooms or 12 Crimini mushrooms, stems removed and finely chopped
  • 2 large shallots, finely chopped

A Family That Eats Together: Roasted Butternut Squash Soup

December 2, 2013

Roasted butternut squash soupMarin 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. Here's Nicole's meal plan for this week.

A perfect first course or main dish, this soup is the essence of fall. The roasted butternut squash is sweet with a delicate roasted taste. Serve this easy to make soup for any dinner or as a side for a holiday feast.

Servings: 8–10
Prep time: 20 minutes
Cooking time: 1 1/2 hours

Ingredients

for the roasted squash

  • 1 large butternut squash, peeled, de-seeded, sliced in half – lengthways
  • extra virgin olive oil

Thanksgiving Recipes: Sautéed Kale with Garlic and Red Onions

November 27, 2013

sauteed kaleHere's another delicious Thanksgiving side dish recipe from our friends at Agricultural Community Events Farmers Markets, the non-profit group that puts on the Marinwood, Downtown Novato, Fairfax, Petaluma East, and Santa Rosa Community Farmers' Markets, among others. This one features everyone's favorite healthy leafy green—kale. What's great about this recipe is it tells you which farmers' market vendors you can buy the ingredients from!

Ingredients

  • 5 tablespoon olive oil (Big Paw at Marinwood Community Farmers' Market has great California Olive Oil, Bannono Olive Oil at Santa Rosa Community Farmers' Market, Wylands Orchard at Petaluma East Side Farmers' Market has olive oil from Petaluma, Nan's Gourmet at Petaluma East Side Farmers' Market)
  • 1/3 cup chopped almonds (Noeller Farms at Marinwood Farmers' Market or Redel's Almond at Petaluma East Side and Santa Rosa Farmers' Market)
  • 2 medium red onions, sliced (Calvillo Brothers at Marinwood Community Farmers Market, Ortiz Brothers at Marinwood, Petaluma East Side and Santa Rosa)
  • 4 clove(s) garlic finely chopped (Krout's Sunset Ranch at Petaluma East Side Farmers' Market, Laguna Farm at Petaluma East Side Farmers' Market and Ortiz Brothers at Marinwood Community Farmers' Market)

Thanksgiving Recipes: Apple-Walnut Sausage Stuffing

November 26, 2013

stuffingHere's another delicious Thanksgiving side dish recipe from our friends at Agricultural Community Events Farmers Markets, the non-profit group that puts on the Marinwood, Downtown Novato, Fairfax, Petaluma East, and Santa Rosa Community Farmers' Markets, among others. What's great about this recipe is it tells you which farmers' market vendors you can buy the ingredients from!

Ingredients

  • 5 celery ribs, thinly sliced - Calvillo Brothers (Marinwood Farmers Market), Ortiz Brothers (Marinwood, Petaluma East Side, and Santa Rosa at the Veterans Building)
  • 2 medium onions, chopped - Lots of options here, Tolay Valley Farm (Marinwood Farmers Market), Calvillo Brothers (Marinwood Farmers Market), Ortiz Brother (Marinwood, Petaluma East Side, and Santa Rosa at the Veterans Building), First Light Farm (Petaluma East Side Farmers Market)

A Family That Eats Together: Pumpkin-Pecan Pie with Whiskey Butter Sauce

November 25, 2013

Pecan pumpkin pieMarin 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.

A combination of pumpkin and pecan pie is divine. Add a little whiskey to it and homemade whip cream and you have a dessert that will blow the socks off everyone. I made this for Thanksgiving but it would be perfect for any holiday party or dessert. For the kids, I made them individual pies, which they absolutely loved.

Ingredients

Pie Crust

  • 1 box of graham crackers, finely ground
  • 5 tablespoons unsalted butter, melted
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