Thanksgiving is also extra-special because it happens to be our anniversary. DFJ and I made this decision last year when we reminisced about how awkward our first Thanksgiving celebration was. To make a long story short, we were at a dinner where people without families got together at my friend’s house. Because we didn’t really know most of the guests, they assumed that we were married… Ummm, no we’re not and we haven’t even really talked about whether we are dating or not either… See, quite awkward, right?
All potatoes were then placed in one big roasting pan, the Brussels sprouts in a round pan, and the broccoli in another round pan. It is best to cook different vegetables in different pans, unless they come from the same family (all root vegetables, all leafy vegetables, all stalky vegetables can be cooked in one pan). The vegetables in each pan got a good douse of olive oil and generous sprinkles of salt. I also added some sprigs of thyme and rosemary in the potato pan. All the pans were placed in the oven, which was preheated to 400 degrees F, and cooked for half an hour.
When everything was done and completely cooled, I moved them into containers for storage in the fridge. Before washing the oily pans, I tore the kale into small pieces and rubbed the oil off of the pans with the leaves so as not to waste good olive oil. This way, I won’t have to use too much olive oil to sauté the leaves in. After the leaves were well oiled, I poured about two tablespoons of olive oil in a large pan and heated the oil over medium heat. When the oil was hot, I sautéed a large clove of garlic (minced) until it was golden brown. The kale was then added by batch and cooked until wilted. With each batch of kale that I tossed in, a sprinkle of salt was added to season it.
Last month, I made a really delicious Butternut Squash Tikka Masala that made me forget I was not actually sitting at an Indian restaurant.
Earlier this month, I made a hearty and savory Kabocha Squash Soup.
I would also like to share something so amazingly good that I made earlier this year that has the butternut squash and apple combination, Roasted Butternut-Apple Pasta Sauce.
If you so wish, go ahead and click on the links for the recipes. They are all very good, I promise.
Now it’s time to get back to the grind!
Christmas is just right around the corner, so hang in there friends!