A crazy busy week that began on Saturday before my birthday and culminated today in a marathon of cooking and experimenting. It was great!
Reesie invited her ‘sweety’ over to have Thanksgiving with the family. He got to meet AJ and the pets… he survived the shock, ha ha.
One of the goals I set myself for this new year is to not just eat healthier, but to explore new possibilities. What better time to indulge than today?
First up, a departure from the sugar-laden sweet potato casserole with its marshmallow topping invitation to diabetes… instead I made sweet potatoes with coconut sauce and fresh coconut which provided natural sweetness and a surprising crunchy contrast to the creamier sweet potatoes.
This was yummy … next year I am going to find the purple sweet potatoes. That ought to add a nice pop! to the table 😀
Instead of traditional gravy I made a lovely gravy with vegetable broth, sage, and apple cider. It turned out great, even the kids loved it.
And green bean casserole with its mushroom soup and fried onion topping was replaced with wonderful fresh green beans sauteed with a touch of garlic, caramelized onion, mushrooms (in this case brown beech mushrooms for their lovely nutty flavor, shiitake, and oyster mushrooms for their ‘meaty’ texture), fresh ginger, and a splash of my favorite spicy szechuan sauce and sesame oil.
I took some new ideas, tweaked them to fit our tastes, and what was available, and had so much fun in the kitchen this year. Truly another reason to be so thankful this year.
Can’t wait for the next special occasion to see what I can come up with next.
Hope your Thanksgiving was extra special too.