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Sunday, December 4, 2011

Recipes from Thanksgiving

First off I hope everyone had a wonderful Thanksgiving!
I do not know why but this year unfortunately I did not take any pictures of everything at Thanksgiving. I think because I was trying to keep things a little bit simpler this year. Normally I would be really excited about Thanksgiving, since it is the time of year when I get to cook up a large variety of everything that we grew. This year I was not quite a excited since not everything that I cooked up had been grown by us, because this year was such a bust with all the rain and all.

Any I just thought I would share a couple of new recipes that I tried with you guys. One is a recipe for butternut squash and the other is for beets. Usually I would cook up my butternut squash for Thanksgiving with brown sugar and butter in the oven, but since I am trying to stay away from sugar (due to the fact that sugar always gives me a headache) my old way of cooking winter squash was just not going to work. So I found this recipe that did not contain any sugar and I think it turned out pretty good.

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Butternut Squash Casserole
3 pounds butternut squash, peeled and cubed
2 eggs, beaten
1 cup shredded cheddar cheese
1 medium onion, chopped
3/4 cup milk
1 package crushed Ritz crackers
2 tbls. butter

Place squash in a saucepan and cover with water bring to a boil. Cook until soft, remove and drain; mash. In another bowl combine eggs, cheese, onion, and milk; add to the mashed squash and mix. Transfer to a baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake uncovered at 350 degrees for 45 minutes.
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This next recipe I found on allrecipes.com. When I made it I didn't exactly measure things out just sort of threw it together. I do not think that I used quite as much olive oil and vinegar that the recipe called for, and I also added more garlic than the recipe said. I do think that the beets taste their best the first day that they are made, but that is just my opinion.

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Garlicky Beets
6 medium beets
3 tbls. olive oil
2 tbls. red wine vinegar
2 cloves garlic

Boil the beets until tender at least 45 minutes. Remove the skins as soon as the beets have cooled enough to handle after they have been strained. Slice the beets and toss with all ingredients.
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