Ideas for Thanksgiving dinner - Electrokittie

[Guest guest]

I would love the recipe for Three Sisters Stew in Individual Pumpkin Bowls!

 

Lucinda, Montgomery, Alabama, USA

 

p.s. I think it's a great idea to share with the group where we're all from.

Then we can associate a name with a place!

 

 

 

Shape in your own image. Join our Network Research Panel today!

 

 

[Guest guest]

I'm still looking for a French Onion soup that I really like - so far,

the ones I have tried have been so-so. I love the frozen French onion

soups you get at Trader Joes - that's the taste I'm trying to duplicate!

 

Apple Pumpkin Soup (From Taste of Home)

12 servings

 

2 c finely chopped peeled apples

1/2 c chopped onion

2 T butter

1 T flour

4 c broth

3 c canned pumpkin

1/4 c brown sugar

1/2 t cinnamon

1/2 t nutmeg

1/2 t ginger

1 c apple juice

1/2 c half-and-half

1/4 t salt

1/4 t pepper

 

Saute apples and onion in butter for 3-5 minutes until tender. Stir

in flour until blended. Gradually whisk in broth. Sir in pumpkin,

brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce

heat, cover and simmer for 25 minutes. Cool slightly.

 

In a blender, cover and process soup in batches until smooth. Pour

into a bowl; cover and chill 8 hours or overnight.

 

Just before serving, transfer soup to a saucepan. Cook over medium

heat for 5-10 minutes. Stir in the apple juice, cream, salt and

pepper, heat through.

 

 

 

> Sounds great. Please share your French Onions Soup and Apple

Pumpkin Soup recipes. They sound good as does your zucchinni dip.

> Thanks for all these great ideas.

> Judy

[Guest guest]

This is the recipe I plan on using:

 

" THREE SISTERS " STEW

6 servings

 

In Native American mythology, squash, corn, and beans are known as of

the " three sisters. " These are the very crops, along with garden

vegetables, that the harvest festival of Thanksgiving is meant to

celebrate!

 

• 1 small sugar pumpkin or 1 large butternut or carnival squash (about

2 pounds)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1/2 medium green or red bell pepper, cut into short, narrow strips

• 14- to 16-ounce can diced tomatoes, with liquid

• 2 cups cooked or canned pinto beans

• 2 cups corn kernels (from 2 large or 3 medium ears)

• 1 cup homemade or canned vegetable stock, or water

• 1 or 2 small fresh hot chiles, seeded and minced

• 1 teaspoon each: ground cumin, dried oregano

• Salt and freshly ground black pepper

• 3 to 4 tablespoons minced fresh cilantro

 

Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and

fibers. Cover with aluminum foil and place the halves, cut side up, in

a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until

easily pierced with a knife but still firm (if using squash, prepare

the same way). When cool enough to handle, scoop out the pulp, and cut

into large dice. Set aside until needed.

 

Heat the oil in a soup pot. Add the onion and sauté over medium-low

heat until translucent. Add the garlic and continue to sauté until the

onion is golden.

 

Add the pumpkin and all the remaining ingredients except the last 2

and bring to a simmer. Simmer gently, covered, until all the

vegetables are tender, about 20 to 25 minutes. Season to taste with

salt and pepper.

 

If time allows, let the stew stand for 1 to 2 hours before serving,

then heat through as needed. Just before serving, stir in the

cilantro. The stew should be thick and very moist but not soupy; add

additional stock or water if needed.

 

I use the small pie pumpkins for making pies, so I'll have shells

leftover. Then I just spoon the stew in and serve!

 

 

 

 

> I would love the recipe for Three Sisters Stew in Individual Pumpkin

Bowls!

>

> Lucinda, Montgomery, Alabama, USA

>

>

[Guest guest]

Thanks for posting this recipe! It looks wonderful!

 

Lucinda, Montgomery, Alabama, USA