A Time for Thanks

Thanksgiving is one of my very favorite holidays because it is a special time to spend with friends and family, there is no pressure around gift buying, and food traditions help us make memories and keep them in our hearts. Even if you are feeling pressured around cooking, stop and reflect on the meaning of this day. We all have our sorrows and concerns but let this day bring some joy to you and your family. All of us have much abundance in our lives, so share this with others.

The recipes this month are just in time for the holiday season. This is a delectable, and different, soup to satisfy you as the days get shorter. These are great side dishes for Thanksgiving which are delicious and, most importantly, can be made ahead. We all need to have some time - savers so that we, too, can enjoy the day. I’ve included some simple table decorations that are colorful and will brighten your table.

So remember to make it easy on yourself as Thanksgiving approaches, get others involved, take them up on offers of help, use some short cuts, like buying some pre-made, good quality side dishes or home-made desserts. Take a deep breath when you are feeling overwhelmed. Happy Thanksgiving to you and your loved ones.

Thanksgiving Table Decorations

If you have been a reader of this newsletter for any time at all, you know that I love natural items to use in any table decorations. Take a footed cake plate and fill it with votive, walnuts, cranberries, pears, grapes and colorful leaves. Fill your room with the bright colors of the season.

Tie a cloth napkin with a ribbon or twine, make a small bow, and tuck a leaf under the bow.

Use the ‘color’ white on a rusty colored table cloth – white napkins, white Squash and white eggplants, and top with some chunky white and rust color candles. This is a beautiful setting and something that will be a bit different this year. I recently went to the Martha Stewart Show with some girlfriends and Martha had a whole open cabinet filled with tons of white and green Squash. It was a beautiful color mixture if you want something unusual.

Use amber glasses to brighten the table. You can pick up inexpensive glassware at K Mart or Target. Intersperse this with your crystal or clear glasses, and add some leaves and mini pumpkins for a festive Thanksgiving table.

As always, remember to keep it simple and get others involved. The kids will love to gather twigs or leaves and place them in the centerpiece or in a napkin. This is a time for families so get them to be part of the celebration.

Wine Tips for Turkey Day

I have been doing a little research in order to find some wine recommendations for Thanksgiving dinner. The favorites are Pinot Noir, Zinfandel, and Riesling. (Cabernet Sauvignon can be a bit heavy with turkey, but if that is what you love, ask your local wine merchant what they would recommend for this holiday table.)

Pinot Noir, which has expanded in popularity since the movie "Sideways" came out, compliments most any flavor very well and does not overpower the food. The wine has enough fruit to stand up to the cranberry sauce, and sweet potatoes, also.

If you prefer white, a Riesling can be a fine choice. For the Riesling, the most important thing to look for on the label is "Kabinett." These are the driest Rieslings from Germany. A Sauvignon Blanc also pairs well with turkey and gravy. A sparkling wine can help to lighten the feast.

Remember that there are lots of flavors at the Thanksgiving table – from the yams to the gravy to the Jell-O mold, so you may want to consider several options for your guests. Go with what you enjoy and have another selection for your company. I always find the advice of a good wine merchant very helpful. Ask questions, test, and enjoy.

November Holidays

November 11

Even though Veteran’s Day will have passed when you get this newsletter, bake some cookies for a veteran, active or retired, whom you may know in the neighborhood, just to say that they are not forgotten. And there are some wonderful organizations where you can ‘adopt’ a soldier. For example,www.soldiersangels.org is a truly worthwhile organization.

Other holidays 15th is Clean Your Refrigerator Day (it’s true)
16th is the Great American Smokeout Day
23th is Thanksgiving
25th is National Parfait Day

As usual, there is something for everyone to celebrate.

November Recipes

Soup That Satisfies

Soup always reminds us of home. No matter if your memories were of Campbell’s Tomato Soup (served, of course, with a grilled cheese sandwich) or of a large pot of homemade chicken soup simmering on the stove on cold winter afternoons, soup is the ultimate in foods that comfort and nourish us. Soup does not have to be thick or creamy to satisfy – if it is filled with fresh vegetables and herbs, the aroma and taste will bring you joy from head to toe.

This is a really flavorful soup, filled with a plethora (I just love that word) of vegetables and spices. It is hard to believe this soup is so healthy - lots of tomatoes and lentils and chic peas for antioxidants and fiber. It just tastes too delicious to be this good.

Even though there may be some exotic spices, this is not too spicy a dish. Experiment with the spices – add as much as you like. Be adventurous. Don’t be afraid to use the raisins. You will be in for a taste sensation as all of these flavors and spice mix together.

Make this ahead – it gets even better after a day in the refrigerator.

Moroccan Tomato and Chick Pea Soup

Makes 8+ servings

1 can chick peas with their liquid
1 (35-oz) can whole tomatoes, coarsely chopped
1/2 medium onion, finely chopped
1 large celery rib (including leaves), finely chopped
2 - 3 tablespoons extra virgin olive oil
1/2 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon Kosher salt
3 tablespoons fresh basil, julienned
1/2 cup chopped fresh parsley
4- 5 cups vegetable broth or chicken broth
1 cup lentils, rinsed and soaked in hot water for 15 minutes if the instructions on the bag say to soak them
1 cup raisins
1/2 cup chopped fresh parsley
Fresh ground pepper

Accompaniment: lemon wedges

Sauté onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Do not brown. Add turmeric, pepper, oregano and cinnamon and cook for another 2 –3 minutes.

Add tomatoes, parsley, chickpeas, lentils, broth and ½ cup parsley, and half of the basil.

Cook for 1 hour until lentils and chickpeas are soft. Add more broth if too thick. Add remaining parsley and basil before serving, and add salt and pepper to taste. Serve with lemon wedges.

It is even better the next day so this can be made up to 2 days in advance.

© 2006 Girlfriends In The Kitchen, all rights reserved.

Pomegranates

If you have not had a pomegranate before, try one of these juicy and delectable fruits while they are in season.

How to Select and Store:

A most delicious fruit, a pomegranate has a thin, leathery skin, is about the size of a large orange and can range in color from red to pinky yellow. Inside are hundreds of seeds that are separated by bitter, cream-colored membranes. Each seed is tiny and surrounded by a translucent, brilliant red pulp that has a tangy sweet-tart flavor. (There is a tale that every pomegranate has exactly 613 seeds.)

Thought to be native to Persia, the fruit is grown everywhere from Spain to California. In the United States they're available from October to almost January. When buying, choose those that are heavy for their size and have a bright, red color and blemish-free skin. If refrigerated in a plastic bag, they will stay for up to 2 months.

To use, cut the pomegranate in half and pry out the pulp-encased seeds, removing any of the light-colored membrane (these are bitter and inedible) that may adhere. You can hit them over a bowl of water, and let the seeds fall to the bottom and the membranes float to the top. Drain the water. Just be careful – the juice is really red and can stain. Although this sounds like a bit of work, it’s not and the sparkling, juicy taste of the seeds is unlike anything else.

Serving Ideas:

Pomegranates can be eaten as fruit, used as a garnish on sweet and savory dishes or pressed to extract the juice. They're rich in potassium and fiber and are brimming with vitamins A, C, E and iron.

The seeds are a brilliantly colorful addition when tossed on top of a salad of micro greens, toasted pignoli nuts, and grape tomatoes with a rich balsamic, extra virgin olive oil and honey dressing. You can also serve them on top of cantaloupe pieces, or on a fresh fruit salad. Or pop a few seeds in a pomegranate martini – yum.

They are also beautiful in centerpieces, along with pumpkins, squash and dried leaves.

Try this fruit- the season is short but the rewards are tremendous.

Thanksgiving Vegetables

I wanted to add a few more recipes to this newsletter since everyone is always looking for new and interesting recipes to serve for the holidays. This is one of my all-time favorite vegetable dishes:

Brussel Sprouts with Browned Butter

Makes 4 to 6 servings.

Now don’t turn your nose up at the mention of Brussel Sprouts. Choose sprouts that are small, cook them quickly and sauté them in browned butter for a juicy, nutty taste that most people will love.

1 to 1 1/2 pounds Brussels Sprouts
1/4 + cup butter
Bowl of ice water
Water for boiling
Coarse salt
Freshly ground pepper

Cut the long stems from the Brussels Sprouts, and remove any blemished leaves. Cut a small X in the bottom of each sprout.

In a medium sauce pan, fill halfway with cold water and salt and bring to a boil. Add the sprouts and cook for about 4 – 5 minutes until they are slightly tender. Drain quickly and immerse in a large bowl of ice water to stop the cooking.

In a large heavy skillet, heat the butter over medium-high heat. You want the pan to be really hot and the butter browning. Sauté the sprouts until they are lightly browned. Remove from heat and add salt and pepper to taste. Serve immediately

© 2006 Girlfriends In The Kitchen, all rights reserved.

ASK THE COOK! – An Easy One-Pot Meal

KC writes: "Do you have an easy one-pot dinner that can be fixed ahead and taste great for this time of year?"

MBG: "You will love this easy, delectable dish to make for autumn or winter. It is hearty, flavorful, and the chicken falls off the bone it is so tender. It can be made a day or two ahead. Just reheat and serve. This is an excellent family or company dish – brimming with flavor and fresh ingredients. Make ahead and enjoy the meal. "

Be sure to keep sending your cooking questions- I do love to hear from you all.

Winter Tuscan Chicken

6 servings

1 1/2 cups flour (for coating)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 boneless chicken bre/asts or 10 thighs, skin off, cut into Large pieces
1 1/2 -2 tablespoons extra virgin olive oil or butter
1 cup sweet onion, sliced
1-2 cloves garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 can (14 ½ ounces) diced tomatoes
1 – 2 cups chicken broth
3 tablespoons capers, drained
1 teaspoon dried oregano
1/2 cup red wine
3 tablespoons balsamic vinegar
1 1/2 cups fresh Cremini. Baby Bella mushrooms, or mixed fresh mushrooms, quartered
Kosher salt and fresh ground pepper

Combine the flour, salt and pepper in a plastic bag and shake chicken pieces in flour mixture until coated. Heat oil in a large skillet and brown chicken pieces on both sides. Do this in batches so the chicken does not steam – you want it to brown lightly and be golden in color.

Remove from skillet, set on paper towels to drain (chicken will not be cooked through), and add onion, garlic and bell pepper to the skillet. Sauté until the onion is golden, even a little browned. Add mushrooms, salt and pepper to taste, and continue sautéing until mushrooms are lightly golden.

Return the chicken to the skillet and add 1 cup of the chicken broth, and red wine. Boil for about 2-3 minutes to cook off vinegar and wine. Add the tomatoes and oregano.

Cover and simmer for 30 - 40 minutes over medium low heat, or until sauce thickens. Stir occasionally. This can simmer longer if you have the time and want a thicker sauce – be sure that there is plenty of juice, so add some additional chicken broth if needed.

Serve over spaghetti or couscous as a side. Garnish with fresh parsley or basil leaves.

ANNOUNCING: A New Simple, Little Contest
It’s been a while since I had a contest so I thought this would be a great time of year to get everyone involved.

I always encourage people to be adventurous - try new recipes and spices and cuisines. So let me know what you have done this year that is beyond your usual comfort zone when it comes to food. What did you cook that was really different and how did others react to it? What new cuisine did you try? What is your new favorite spice and why?

There will be two prizes as an incentive for sharing your stories - one for the best recipe for cooking a different or unusual recipe or cuisine, and the second for the best story about a new or unusual meal you cooked and how everyone reacted to it.

The prize for each of the two winners is a $15.00 gift certificate each to Williams - Sonoma. Send me an email to enter – marybeth.gregg@verizon.net

Just a few contest rules-

1. Contest is void where prohibited by law. Subject to all federal, state and local laws and regs. - you know, the usual stuff.
2. Entries must be received via email by midnight, December 1, 2006
3. Entries will not be acknowledged or returned and your entry constitutes permission to edit, modify, publish and otherwise use the recipe in any way without compensation.
4. Prizes will be awarded no later than December 15th - unless I get swamped with entries so then give me one more week until December 22nd. Prizes will be sent to you via USPS. Your recipe will be featured in the next newsletter, with acknowledgement to you.

UPCOMING NEWS

Lots of great Food, Table and Decorating ideas for the big holidays in December. Gift ideas – cookbooks and other great food items.

Another new guest contributor whose information I know you will love. More information on wine, too.

Food for Thought

http://www.secondharvest.org

America's Second Harvest Network is still responding to Hurricane Relief disaster and to others in need of basic food. Please give generously to this or your local Foodbank or other charity.

I hope you enjoy this issue. I continue to get emails telling how much people look forward to my newsletter – thank you. It makes me feel really good to hear from you. If there is anything of particular interest that you would like me to include, be sure to let me know. You can reach me at: marybeth.gregg@verizon.net.

Enjoy the best of season! Marybeth Gregg.

Check in to this new website to see our new business venture – team building for groups using cooking as the team event: www.teamchefs.com

Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years. She is well-known for her wonderful cuisine and great parties. She started her successful cooking school four years ago. She has a new business with Chef Ted Kanterman called TeamChefs – which provides teambuilding programs using cooking as the team event. She has attended cooking schools in Chicago, Philadelphia and has completed several programs at the French Culinary Institute in the New York City. She lives in central New Jersey and has been featured in the Newark Star Ledger, The Courier News, Asbury Park Press, the Coast Star and the Kansas City Star newspapers; she was one of only ten culinary experts to be invited to the Spring Lake Kitchen Tour, and was featured in the PhillyWIT Chapter of WorldWIT Food and Fashion Expo in Philadelphia last fall.