Thanksgiving Greens in Homage to Carrie

I should be continuing on my pumpkin posts but since Thanksgiving is still fresh I'm going to forgo pumpkins and skip right to the greens. Each year we add a new dish to the traditional Thanksgiving fare. I knew the dish I would make had to include greens, because if I didn't use them right away they would be forgotten among the Thanksgiving  leftovers.

I found a recipe for Kimchi Creamed Collard Greens. I thought this looked great. This recipe appealed to me also because my sister is in Korea for a year, and we were celebrating Thanksgiving with out her, so I also decided to make it in homage to Carrie.

Turnip greens and kale

 For the greens, I used turnip greens, kale, and at the last minute I added a lovely bunch of bok choy. I am always amazed that no matter how many greens I have it always looks so much smaller in the end.

 I really loved this dish it's similar to creamed spinach but has a nice kick and flavor. How could you go wrong with greens paired with heavy cream and bacon. The kimchi was a nice spicy addition and if you have an aversion to fermented cabbage it tastes just as good without it. I am really impressed with the way that this turned out and might even work it into Christmas dinner as well.

Kimchi Creamed Greens

 This a salad my mom made but she used some the nice peppery arugula from the box.

 It was a roasted root vegetable salad with pears and roasted parsnips and carrots, and it was great. I hope you had a wonderful Thanksgiving filled with wonderful food.







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A Cornucopia of Pumpkin

I love Thanksgiving, and in celebration of this week of prepping turkeys and peeling potatoes, I've decided to make a post about all the things I've been making with pumpkins. I had been wanting to make pancakes, pumpkin, to be more specific and made a regular sweet breakfast pancake and made a savory one as well.

For the breakfast pumpkin pancakes I used Bob's 10 Grain pancake mix and added three quarters of a cup pumpkin puree and a little bit of cardamom and cinnamon. For the savory pancakes I found a recipe in the The New Moosewood Cookbook for sweet potato pancakes and adapted it for the use of pumpkin.

 Savory Pumpkin Pancakes adapted from The Moosewood New Classics Cookbook
1 1/2cups of pureed pumpkin

 1/3 of onion coarsely grated 
2 tablespoons of lemon juice 
salt and pepper to taste
2 beaten eggs
1/3 cup flour 


1. Combine all ingredients and mix well. 
2 Heat a small amount of oil in a skillet until it is very hot. 
3. Spoon batter and form thin pancakes patting the batter down, frying on both sides until brown. 
4. Serve hot with sour cream or applesauce. 


These were both wonderful treats. I think I am more partial to the savory pancakes, I was really impressed with the way they turned out. and I don't know why I had never thought of a doing a savory pumpkin pancake. But it is definitely not going to be the last time. Maybe next time some green onions or chives or bacon would be really good.

Happy Thanksgiving

Zucchini Couscous Salad

I was told to bring a salad to my friends Sunny and Peter's for dinner. Looking at the vegetables that I had left in the box it was either something with chili peppers, a pumpkin (which I didn't have time to roast), and zucchini. Zucchini it was.  I scoured Food52 for a salad recipe with zucchini and found a Squash couscous with mint, pistachios, and golden raisins. This was a wonderful recipe that I think next time I would probably double the ingredients, for more generous servings per person. There is minimal cooking, sauteing the zucchini and shallots for a couple of minutes at the most, and boiling vegetable broth for the couscous. I can see why this salad would be so appealing to make in the summer because it can be thrown together so easily. There are lots of different flavors going on a little bit of sweetness, freshness from the mint, and lemony goodness from the dressing. This salad also travels well too, which is always nice when bringing food to someones home. It was gobbled up along with the delicious pork stew and smashed potatoes.

These photos were taken with my phone because I apparently  like to leave my camera on  and let the battery drain. 

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