I feel like I’ve been hibernating the last week and I feel shamed by it. 🙁 Time to brush the dirt off and keep on keeping on. A recap is necessary because there were a few really lovely and tasty dishes that although are good any time of year are especially fitting during this holiday season.
I hope you all had a great Thanksgiving filled with good conversations and food whether you were among family or friends!
We feasted with our Portland Peeps from midday on and to avoid leaving too prematurely with the holiday schedule of public transit – we had a slumber party. Ha!
Enjoyed everything about it from the cozy atmosphere, enlightening conversations, dancing in the kitchen, to the serious nom nom food and wine, and general good times.
A little bit of what we brought along:
- Portobello mushroom steaks infused with Lapsang Souchong tea in a light marinade
- A mushroom walnut loaf inspired by a 2010 Foodie Friday at Raw Food Rehab
- A raw ‘canned’ cranberry *fingers crossed* – I can’t wait to share this if it works out (did not gel like I wanted it too 🙁 )
- My personal favorite, a traditional green bean casserole!
- and….Jeremy made an apple pie
I’ll part with a roasted squash seed recipe, just in case you have any seeds laying around. I did from my tasty banana squash.
Roasted Banana Squash Seeds
SO good! A perfect snack for taking to the movies.
- 1 2/3 to 2 cups winter squash or pumpkin seeds
- 1 1/3 cups water
- 1/2 tablespoon sea salt
- Once the gunk is removed from the seeds, add water and salt to a saucepan and bring to a boil. Stir in seeds and leave for 2-5 minutes.
- Remove from heat and let stand until cool. Cover and chill 12 - 24 hours.
- Preheat oven to 375F.
- Drain seeds and spread evenly on a cookie sheet. Bake until seeds are dry and crisp throughout, about 20-25 minutes for small seeds, 35-40 minutes for large seeds. Stir often.
- Remove from oven and allow to cool. Eat or store in an airtight container at room temperature up to 10 days.