Chipotle-mashed sweet potatoes (my favorite Thanksgiving recipe) and a cranberry-apple relish. And, for Wednesday night dinner, I made a fantastic squash stew from my new Vegetable Love cookbook (recipe below). Scott and I had a relaxed evening - we drank a bottle of dark chocolate oatmeal stout beer, nibbled on dark chocolate, and watched TV - the second episode of Supernatural that his sister Julie guest starred in (Go Julie! She was great!) and then an episode of Nova that was all about fractals - I loved it.
This morning, we both woke up at 4 am, so I baked the dinner rolls (very easy, when you already have a bunch of dough in the fridge). We went back to bed from 6-9. Woke up, went for a run (it's beautiful out today!), made a Northwest Waldorf salad, and called to wish my parents a happy Thanksgiving. We're just about ready to head over to Lindsay & Nathan's house. What a wonderful day.
Also, here are some photos from our trip to Yosemite, a week and a half ago.
|Yosemite November 2008|
Coconut-Jarrahdale Vegetale Stew
* 3 T butter
* 2 medium onions, diced (2 cups)
* 2 medium carrots, chopped (1/2 cup)
* 1 bunch broccoli, chopped (5 cups)
* 2-3 pounds of winter squash (Jarrahdale, acorn, etc.)
* 1 cup coconut milk
* 1/2 cup stock/broth
* 1 T ground cardamom
* 2 T celery seeds
* 1 T salt
* Black pepper
1. Melt the butter in a large saucepan over medium heat. Add the onions. Cook for 3 minutes, or until limp & translucent. Increase teh heat to high. Add the carrots, broccoli and squash. Cook for 5 minutes, stirring occasionaly.
2. Reduce heat to medium-high. Add the coconut milk and stock. Bring to a boil. Stir in the cardamom and celery seeds. Continue to boil for 3 minutes. Cover, reduce the heat to medium and simmer for 10 minutes, or until the squash is cooked through.
3. Remove the lid and cook over high heat to reduce and thicken the sauce. Season with salt and pepper.
From Vegetable Love by Barbara Kafka