Wednesday, November 24, 2010

Happy Thanksgiving!

If you are stumped for some holiday cooking ideas, worry no more! This week Mari hosted an amazing thanksgiving themed soup night. It was a great time to give thanks…..thanks for soup! The soup was made with tofurkey, which I know sounds scary, but was actually quite good.

Butternut Squash and Tofurkey Soup
Sweet Potato and Pecan Pie with Pumpkin Ice Cream

Serves 10-12
*adapted from spark recipes
1 cup flour
1 cup cornmeal
1/2 tsp. salt
3 Tbs. sugar or honey
2 tsp. baking powder
1 tsp. baking soda
1 egg
1 cup buttermilk
3 Tbs. butter (plus some to grease the pan)

Preheat oven to 350 degrees. Melt butter in cast iron skillet or baking pan. Combine dry ingredients. Mix egg with buttermilk. Pour wet ingredients in dry and mix until just combined. Pour batter into pan (with butter) and mix again. Bake for 20 minutes.

Butternut Squash and Tofurkey Soup*adapted from family oven
2 tsp canola oil
2 leeks, trimmed, thoroughly cleaned and chopped (3 1/2 cups)
1 red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
4 cups vegetable broth
1 1/2 pounds butternut squash, (2 medium), peeled, seeded and cut into 1-inch cubes
2 tbs chopped fresh thyme, or 2 teaspoons dried thyme leaves
1 1/2 tsp ground cumin
1 pound tofurkey
2 cups frozen corn kernels
2 tbs lime juice
1/2 tsp crushed red pepper
2 tsp honey
Salt and freshly ground pepper
Heat oil in a large heavy pot over medium-high heat. Add leeks and pepper; cook, stirring often until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring constantly, 1 minute more.

Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.

Add to tofurkey and corn; return the broth to a simmer. Simmer until the tofurkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper and honey. Season to taste with salt and pepper.

Sweet Potato and Pecan Pie
*adapted from food network

1 pound 3 ounces sweet potatoes, peeled and cubed
1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 tsp of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tbs maple syrup
Special equipment: steamer basket

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

Wine and Beer served

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