The Menu


To follow-up the Thanksgiving themed posts, I will wrap it all up with one last post…the menu. Sadly, I have no pics to add to this delicious food bonanza except a photo of the last piece of gluten-free, dairy-free pumpkin pie. I think I will be making another pumpkin pie in the near future since this was such a hit.

The  Menu

Butternut Squash Soup

Caramelized Brussels Sprouts

Roasted Garlic Whipped Potatoes

Rutabaga

Homemade Stuffing (no boxed stuff here!)

Vegetarian Gravy

Herb Roasted Whole Chicken

Vegetarian Baked Beans

Gluten-Free, Dairy-Free Pumpkin Pie

Real Whipped Cream sweetened with Maple Syrup

Butternut Squash Soup

I never use a recipe for squash soup. Or most of the soups I make, for that matter. I start by heating up a couple tablespoons of oil in a large soup pot and add in a couple of medium-sized, chopped  onions. I saute the onions until they are just starting to brown slightly to give some added flavour. At this point I toss in an entire butternut squash (medium size) that has been skinned and cut into large pieces of about an inch or so cubed. Drop in one large sprig of fresh rosemary (you will remove the stem before blending soup) or remove leaves from stem and chop finely. Pour approximately 8-10 cups of vegetarian stock into the soup pot and simmer for approximately 45 minutes to an hour until the squash is very tender. At this point, puree in small batches in the blender until very creamy and smooth or use an immersion blender. The silkier the soup, the better. This soup can be made to serve immediately or even a day prior to serving. I think the soup tastes better the longer it rests.

Caramelized Brussel Sprouts

I really love Brussel sprouts. They have always been one of my favourite foods but until recently I have always had them served boiled. My sister made them a couple of years ago sautéed and caramelized with brandy. Oh…my…GOSH! I learned to love them even more!  I have made them since then a few times following her method but for Thanksgiving dinner I simply steamed them in a saute pan then removed the lid, added a bit of ghee and let them do their thing until they were nicely golden and sweet. Mmm, mmm,mmm.

Roasted Garlic Whipped Potatoes

Early on the morning I would be needing the roasted garlic I sliced of the top off of  a head of garlic, set it  on a square of foil, poured a bit of olive oil over top and sprinkled with  freshly ground black pepper. I then wrapped the foil tightly around the garlic and popped it in the toaster oven until it was fragrant and soft. I set it aside until dinner prep time when I squeezed all of the luscious soft cloves from the bulb and dropped them into the pot of cooked and drained potatoes.   I got busy and whipped the potatoes and garlic  with vegetarian stock instead of milk and butter to make them lighter and much easier on my figure.

Rutabaga

Yummy, sweet rutabaga…how I love thee. Usually I hear mass rebellion at the presence of rutabaga at our table so I don’t serve it often. I decided to go “old school” and boil and mash it but with the twist of real Canadian maple syrup and ghee added instead of butter and brown sugar as my mom prepares it. The kids decided that rutabaga can be delicious so I will no longer have the entire bowl to myself. For this, I am grateful.

Homemade Stuffing

Of course the recipe for stuffing that I have made in the past that I love had conveniently disappeared right before I needed it, so I had to wing it. A loaf of crusty, day old bread was ripped into bite-sized pieces and put into a 13 x 9 Pyrex dish. In a frying pan I sautéed cubed celery and onion until translucent then poured them over the bread.  I also added in herbs (dried thyme, marjoram,  as well as fresh chopped rosemary) , one egg, salt/pepper and some hot stock until it seemed moist but not sloppy and drowned. Stir everything around gently so the bread doesn’t turn into mush. The pan was covered with foil and put in the oven at 350*F for about 40 minutes. I then took off the foil to crisp the stuffing slightly for another 20 minutes or so. Watch that it doesn’t burn.

Vegetarian Gravy

Sometimes I add onions or mushrooms to gravy but I opted for no-fuss good old plain gravy that is certainly not boring. I start with either coconut oil or ghee and add about a tablespoon of quinoa flour into the hot pan and stir so as to not burn the flour. Once the flour starts to colour slightly, I add about 2 cups of vegetarian stock and stir with a whisk to remove any lumps. Stir until the gravy thickens. Voila…easy homemade gravy!

Herb Roasted Chicken

After acquiring a whole chicken, which wasn’t an easy task at a time when turkeys are all the rage. I am rather squeamish when it comes to dead animals so this was the tricky part for me. The bird was rinsed under running water then a mixture of dried herbs (fresh lemon thyme and rosemary), about four slices of lemon, and a couple of cloves of garlic were put into the cavity. I brushed melted butter oven the outside of the chicken for an extra layer of flavour. The chicken was lovingly placed into my cast iron casserole with lid and placed into the oven at 350*F for about and hour and 20 minutes. I had to hunt down the proper amount of time for cooking a whole chicken since it is not something I do regularly. I learned that a chicken needs to be cooked for 20 minutes per pound for a perfect roast chicken.  After the allotted cooking time, I removed the lid of the casserole dish to brown the skin slightly. The house was really smelling amazing at this point.

Vegetarian Baked Beans

After reading a fantastic post with a recipe for homemade baked beans by a fellow blogger, I knew I had to try her recipe. Wow, I’m so glad I did! It was scrumptious! You can check out her recipe here: Homemade Baked Beans.

Gluten-Free, Dairy-Free Pumpkin Pie

This was another “first time” recipe for me and I am so glad I decided to give it a try! It was excellent and has already claimed a place in our Thanksgiving meal for next year. I highly recommend this recipe – Gluten-Free, Dairy-Free Pumpkin Pie.

Real Whipped Cream Sweetened with Maple Syrup

Is there anything more nostalgic than pumpkin pie and whipped cream when it comes to Thanksgiving? Not in my mind there isn’t. To make my life easier I always use my Kitchen Aid stand mixer to do whipped cream. This way I can do my usual ten other things while the cream is being fluffed full of air. Pour the whipping cream into the mixing bowl, add a couple of tablespoons of real maple syrup (no fake maple-flavored crap here)  to the cream as well as about a half teaspoon of real vanilla extract then turn on the mixer and leave your hands free for other tasks. Once the whipped cream is the desired thickness turn off and place in a bowl for those around your table to serve themselves their desired amount instead of dolloping it on top of the whole pie before serving. I find the amount of whipped cream varies from person to person so allowing others to do their own is not only fun for the kids but for the adults too.

I have always found it curious that Canadian and American Thanksgiving celebrations are so far apart on the calendar.  I am looking forward to hearing how our friends to the South celebrate their Thanksgiving once it rolls around.


“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” ~Voltaire

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12 thoughts on “The Menu

  1. Looks absolutely fantastic. I was struck by the name “Rutabaga.” Had to Google it. We call it a turnip, but I’m not sure if it’s the same kind of turnip we get here. Apparently there’s a yellow turnip which we don’t get here – wondering if that’s a Rutabaga. Great post.

    • It never dawned on me to explain the rutabaga. Sorry about that. Rutabagas are very similar to turnips except they feel a bit denser and are covered with wax to keep them from rotting quickly. They are yellow inside and incredibly delicious. In some places they are referred to as turnips but here in Canada, a turnip is a turnip and a rutabaga is a rutabaga.

      Thanks Don. Always great to read your comments.

    • Thank you, it was thoroughly enjoyable to prepare a traditional (mostly) Thanksgiving dinner. I love to try out new recipes regularly so it was a nice change to whip up some comfort food. The new additions to the menu in the form of a twist or different/new recipes were very welcome.

      Love your blog, btw. Great content, beautiful pics and quotes delivered with with a friendly and knowledgeable tone

  2. Pingback: Thanksgiving Challenge | livelovebegreen

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