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Vegetable Recipes for Thanksgiving Biography

Source:- Google.com.pk

The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.[3]
A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.[4]
The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee.[5]
Side dish
A Thanksgiving meal in New England
Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper.
Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is "incomplete" without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; sweet potatoes; mashed potatoes; dumplings; noodles; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore); peas and carrots; bread rolls; cornbread (in the south and parts of New England); or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie. In Québec, tourtière is usually served alongside as a traditional staple of Quebecois cuisine.
Herb Crusted Grilled Turkey Breast

1 - 4 1/2 lb turkey breast, skin off, trimmed of any excess fat

6-7 pieces butcher twine cut into 14 inch strips

2 tablespoons extra virgin olive oil

1 onion, cut into large pieces

2 celery stalks, cut into large pieces

1 carrot, cut into large pieces

1 head of garlic cut in half

6 sprigs fresh thyme

1/2 cup Dijon Mustard

1/2 cup finely chopped parsley

1/2 cup finely chopped chives

Preheat the oven to 350°F.

Arrange the onion, celery, carrot, garlic and thyme in a single layer in a roasting pan and set aside.

Lay 6 strands of kitchen twine horizontally across a large rimmed baking sheet spaced evenly apart, Place the turkey breast atop the twine, perpendicular to the twine.

Starting with the center twine and working toward the outer twines, tie the twine as tight as possible around the turkey ensuring it is uniform in width. to ensure even cooking.

Place a large, nonstick sauté pan over high heat and add 2 tablespoons oil.

When oil is hot, add turkey and brown well on all sides.

Remove the pan from the heat and transfer the turkey breast to the roasting tray, on top of the bed of vegetables.

Roast in oven for 45 minutes, and then check temp after every 15 minutes, until an instant-read meat thermometer inserted into the thickest part of the turkey reads 165°F.

Remove from oven, let sit approx 20 minutes to allow juices to redistribute.

After resting, coat turkey with thin layer of mustard and generously sprinkle with fresh chopped herbs.

To serve: cut into thin slices and arrange on platter family style and serve with mushroom sauce.

Makes 12 servings.

Calories 220

Total Fat 4.5g

Sat Fat 0g

Cholesterol 65mg

Sodium 350mg

Total Carb 4g

Dietary Fiber 1g

Sugar 1g

Protein 42g

Creamy Mushroom Sauce

1 organic shallot, finely sliced

1/2 organic leek (white portion only), finely sliced

1 teaspoon olive oil

8 ounces field mushrooms, finely sliced

2 cups chicken stock fat free low sodium

3/4 cup skim milk

Sprigs of organic chervil, to garnish

Sweat onion and leek in oil for 2 minutes

Add mushrooms and cook for a further 10 minutes, until most of the moisture has evaporated

In a second pan, simmer stock

Pour stock over mushrooms and bring to a rapid boil

Add milk and bring soup to a gentle simmer for 10 minutes

Don't allow to boil

Pulse in a blender in batches until smooth. Yield: Six cups or 12 1/2 cup servings

Reheat in saucepot transfer to gravy bowl. Serve.

Makes 12 servings.

Nutrition Facts per 1/2 cup serving:

Calories 20

Total Fat 0g

Sat Fat 0g

Cholesterol 0mg

Sodium 85mg

Total Carb 3g

Dietary Fiber 1g

Sugar 1g

Protein 2g

Roasted Root Vegetable with Mandarin and Thyme

2 lb parsnips, peeled, cut into 1 inch pieces

1 1/2 lb baby carrots, peeled, cut into 1 inch long pieces

2 teaspoons extra virgin olive oil

Mandarin Gremolata

1 tangerine , zest and juice of (1/3 cup)

3 ea sprigs fresh thyme, cleaned from the stem, just the leaves

1 shallot chopped finely

2 t fresh tarragon, chopped finely

2 t sherry vinegar

2 t finely chopped chives

1 Tablespoon extra virgin olive oil

Preheat oven to 375F. Place 2 empty baking trays in oven to preheat as well.

Toss parsnips with 1 tablespoon of oil and season with pepper. In separate bowl repeat the same with Carrots.

Remove preheated trays from oven, place parsnips in single layer on one tray and place back in oven. Repeat the same with carrots.

To make the Gremolata, combine all the ingredients together and mix well.

When the vegetables are cooked, put in a mixing bowl and combine the Gremolata.

Place on large platter and serve family style.

Nutrition Facts:

Calories 90

Total Fat 2g

Sat Fat 0g

Cholesterol 0mg

Sodium 50mg

Total Carb 17g

Dietary Fiber 5g

Sugar 7g

Protein 1g

Leek and Celery Stuffing

2 tablespoons olive oil

1 large yellow onion, small dice

5 leeks (whites only), small dice

4 stalks celery, small dice

1 small dried chili, seeded and halved

1 small sprig rosemary

3 cloves garlic, peeled and chopped fine

1/2 cup white wine

1/2 cup extra virgin olive oil

1cup / 240ml low sodium chicken stock

1 tablespoon chopped thyme

1 1/2 whole grain baguettes, cut into 1/2 inch cubes (19 oz ounces each )

1 tablespoon flat leaf parsley, chopped

1 egg, beaten

Heat a large sauté pan over medium high heat for 1 minute.

Sweat onions in olive oil for 2 to 3 minute, stirring constantly.

Add leeks, celery, chili, and rosemary and cook for 4 minutes, stirring often.

Add garlic and continue cooking until vegetables start to get a light golden color, about 5 minutes.

Remove vegetables from pan, and deglaze pan with white wine.

Add 1/2 cup oil, half of the thyme, chicken stock, and let reduce by half.

Remove from heat, discard rosemary and chili from vegetables and allow liquid and vegetable mix to cool slightly.

While cooling, cut the bread into 1/2 inch cubes.

In a large mixing bowl, combine bread and leek mixture.

Sprinkle in remaining thyme, parsley, and egg. Mix well.

Slowly start drizzling in the liquid mixture and mix thoroughly, adding just enough liquid to moisten the bread.

Once mixture is nice and moist, season to taste with pepper.

Transfer stuffing to an oven safe dish and bake covered at 350F for 25 minutes.

Remove cover from dish, and bake for an additional 10 to 15 minutes or until golden brown on top.

Makes 12 servings.

Nutrition Facts:

Serving Size 1 cup

Calories 230

Total Fat 6g

Sat Fat 1g

Cholesterol 20mg

Sodium 340mg

Total Carb 33g

Dietary Fiber 6g

Sugar 6g

Protein 10g

Pecan-Crusted Apple Tarts

Apples:
5 pounds apples, peeled, cored and each cut into 8 wedges

1 vanilla bean, sliced and scraped

1 Cinnamon stick

2 cups apple cider

1 cup orange juice

1/2 cup cranberry juice

Topping:

1/4 cup whole wheat flour

2/3 cup whole oats

1 teaspoon ground cinnamon

1 tablespoon canola oil

1 tablespoon agave nectar

1 cup toasted pecans

Preheat the oven to 400F.

In large heavy bottomed saucepan, over medium high heat combine vanilla, cinnamon, cider, orange juice and cranberry juice. Bring to simmer and add apples.

Lower heat, cover and let cook until apples are tender but not mushy. Approx 10 minutes.

While apples are cooking combine all the ingredients for the topping in a medium mixing bowl. With a fork or your fingers, work the topping together to thoroughly combine. Add pecans and toss gently.

Once apples are cooked, transfer to an oven ready baking dish with slotted spoon.

Return the liquid back to medium high heat and cook a further 10-12 minutes to reduce the liquid into a thin sauce. Remove from heat and let sit. Sauce will thicken as it cools so be careful not to reduce to far.

While liquid is reducing, sprinkle the topping evenly over the apples and place in oven on middle rack.

Cook apples until topping has crisped and begins to brown, being careful not to burn the pecans.

To serve: place a heaping spoonful of apples in a serving bowl and top with sauce.

Serving suggestion: Top with dollop of with plain fat-free Greek yogurt.

Vegetable Recipes for Thanksgiving Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics