Thanksgiving

Because neither of us was feeling all that great, this year was another Thanksgiving that we spent by ourselves. As tired as I've been lately, I didn't mind too much, and that gave me a chance to put some snowflakes I made on Tuesday up in my windows. Plus it rained all day long, and that made me feel that much less guilty about lounging around the house all day, doing a whole lot of not much.

This year we got a bit creative and decided to try some new things for Thanksgiving Dinner. On the Bureau of Environmental Services (Brian's new job) website, there are a few Native American recipes posted for Native American Heritage Month (which takes place in November). So here's what we made: (I'm also posting the actual recipes because I have a feeling the site will change.)

Butternut Squash With Cranberries

2 pounds butternut squash or sweet potatoes
1/4 teaspoon ground cloves
2 tablespoons olive oil
1 to 1-1/2 cups cranberries
1/2 cup cranberry juice cocktail (or apricot nectar)
1 teaspoon finely shredded orange peel
1/3 cup maple syrup
1/4 cup chopped walnuts or hazelnuts (filberts), toasted
orange peel strips (optional)

Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds. Slice squash or sweet potatoes crosswise into 1/2-inch slices.
In a large skillet cook squash or potatoes and cloves in olive oil covered, over medium heat for 8 minutes or until nearly tender. Stir occasionally.
Add cranberries, juice or nectar, and shredded orange peel. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is just tender, stirring once or twice. Remove from heat. Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange peel strips, if desired. Serve immediately.
Yield: 6 to 8 servings

Green Beans with Leeks and Toasted Pine Nuts

1 leek, trimmed
1 pound green beans, trimmed
1 tablespoon butter
1 tablespoon olive oil
2 tablespoon pine nuts

Interesting presentation of green beans with Native American flavor, leeks (ramps) and pinenuts. The sweetness of fresh green beans is enhanced by cooking them with leeks. Pine nuts are a welcome addition both for texture and flavor. Preparation Time: 25 Min
1. Bring a medium-sized pot of salted water to a boil. Meanwhile, slice the leek very thin and soak the slices in a bowl of cold water. Allow the dirt to settle before removing the leek with a small strainer without disturbing the dirt.
2. Blanch the green beans in the boiling water until very green and just tender with a slight crisp to the bite, 4 to 5 minutes.
3. Using tongs, transfer beans to a bowl of ice water to stop their cooking. Do not pour out the boiling water.
4. Bring the water back to a boil and cook the leeks for 3 minutes; drain well. Heat the butter, oil, and pine nuts together in a large saute pan over medium-high heat. Keep the pan in constant motion to toast the pine nuts, about 2 minutes.
5. Stir in green beans and leeks. Cook until heated, about 4 minutes.
Season to taste with salt and pepper; serve immediately.

Both turned out quite good. We used butternut squash for the first recipe and I must say, the combination of the orange/red (squash/cranberries) is quite beautiful to behold. The green beans turned out perfectly--it's nice to have a non-mushy, non-casserole green bean experience at this time of year.

I didn't make any sweet potato pie for Thanksgiving this year because I already have 2 pies in the fridge. I will probably make one (or more) between Thanksgiving and Christmas instead...I need to eat more sweet potatoes anyway!