Thanksgiving came and went so quickly this year. We celebrated, as we always do, at Joel’s parent’s house with my family too. The food was delicious and the extra days off were much appreciated. I was in charge of relishes and sweet potatoes, so I brought my favorite 3-Ingredient Sweet Potato Casserole with Maple Pecans. It’s creamy, sweet, and completely vegan (if you’re in to that sort of thing). I suggest you bookmark the recipe for next year.
Cuba- Style Black Beans (recipe from Tiffani Thiessen via Cooking Channel) &
Cuban Fluffy White Rice (recipe from Juliann Esquivel via Just a Pinch Recipes)
The photo does not do this dinner justice, but it’s actually one of our absolute favorites. The beans are mild, perfectly cooked, and well seasoned every time, while the rice is truly addictive. Adding a smashed garlic clove, 1 1/2 teaspoons of salt, and 1/4 cup of oil to the rice while it cooks renders it flavorful and glossy. As for the beans, I watched Tiffani make them on her cooking show a while ago and, if I remember correctly, she said that she got the recipe from the Cuban mother of her ex- backup dancer boyfriend. I’ve never been to Cuba but both of these recipes taste authentic to me. What may not be authentic, but still delicious, is topping your bowl of beans and rice with sour cream and shredded cheddar cheese. Be sure to keep and eye on your beans while they cook, adding a bit of water each time the beans are no longer submerged.
Sides: Greens with vinaigrette & roasted sweet potatoes sprinkled with chili powder, paprika, garlic powder, salt, and pepper
Sesame Noodles with Swiss Chard and Chicken (recipe adapted from Chrissy Tiegen by Alexandra Stafford at Food 52)
Another family favorite! The combination of tahini, soy sauce, garlic, and chili oil is superbly delicious. Throw in the fact that the chicken breasts are poached whole (no messy cutting boards!) and there’s a full bunch of swiss chard mingling among those slippery noodles and this meal has it all.
Sides: Red cabbage sautéed/ braised with a bit of water until tender and finished with a pat of butter, a splash of red wine vinegar, salt, and pepper
A simple morning celebration with French Toast to honor Bear’s 3 1/2 Birthday + Thanksgiving Leftovers for dinner
Thanksgiving leftovers with friends
(Nov 18th, 2018 – Nov 24th, 2018)