Sunday, November 23, 2014

Thanksgiving Menu + Shopping List

First Course

Deviled Eggs (Hard boil 4 eggs, slice in half. Mix yolks with 2 T homemade mayo and 1/2 t. mustard.  Replace into whites.)

Pumpkin Soup (Saute 1 onion and 3 cloves garlic, add 2 cups chopped pumpkin and 1" fresh peeled and chopped ginger, then add 1 1/2 qt. bone broth. Bring to a boil, add 1 t. salt and 1-3 optional chilies.  Lower to a simmer for 25 minutes.  Blend using an immersion blender. Also great with carrots.)

Main Course

Roasted Chicken (Bake a whole chicken in a Pyrex with a sprinkle of sea salt at 350 for 1.25 hours.)

Vegetarian Stuffing from Running in a Skirt

Paleo Stuffing from Paleo Movement

Mashed Cauliflower from Zen Belly

Cranberry Apple Sauce from yours truly

Third Course

Whipped Cream (1 pint raw cream in mixer with 1 T vanilla and 1 t. honey)

Pumpkin Pie Recipe Made w Honey from Prairie Homestead

Pumpkin Custard from Nourished Kitchen

Shopping List

4 Eggs, hard boiled 
6 eggs, fresh
homemade mayo (1 1/4 c. olive oil, 1 egg, 2 T lemon juice, 1/2 t. sea salt, 1/2 t. mustard powder)
1/4 t. mustard

 4 1/2 qt. bone broth

whole chicken
1 lb. ground meat
1 3/4 pints raw cream

2 T lard
2 T coconut oil
stick butter

1 carrot
2 stalks celery
8 apples
2 bell peppers
1 lb. mushrooms
3 bags cranberries
2 cups chopped pumpkin, raw
2 cups cooked and mashed pumpkin
1 head cauliflower
4 onions
5 cloves garlic
1" fresh peeled and chopped ginger

 4 t. sea salt 
1-3 optional chilies
1 T fresh rosemary
1 T fresh thyme
5 T fresh sage
1 T pumpkin pie spice (or 2 parts cinnamon, 3/4 part nutmeg, 1/2 part cloves)
1 T chives, optional
1 cup honey
1 T + 1 t. vanilla

1/2 loaf rice bread, cut into 1/2" cubes
1/2 c. raisins
1/3 c + 2 T coconut flour
1 1/4 c. flour
4-6 T cold water

+ ingredients for
Pumpkin Custard from Nourished Kitchen (her website is down)

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