Thanksgiving celebrations 2013

2013 Thanksgiving celebrations were with our kids, Adam and Suzanne and many of their friends and ours around two tables. The Tennessee cornbread is what I choose to share with you. It is one of my favourite recipes from living in that wonderful state for many of my adult years.  Suzanne's friend, and mine, Sarah, made 3 times this recipe for our 20 sit down guests.







Heat oven to 200C/400F   Makes 12 servings

Ingredients:

1 1/2 cups cornmeal
1/2 cup plain flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon soda
2 eggs, lightly beaten
1 cup buttermilk
3 tablespoons olive oil

Sift dry ingredients into a bowl. Add eggs and buttermilk; stir just enough to blend. Heat the oil in a 9" pan. Pour batter into hot pan and bake for 25 minutes.

Nibbles of Spiced Roasted Cauliflower and Broccoli

We plan to welcome our guests with a glass of steaming mulled wine and these tempting savoury spiced nibbles on a toothpick this Thanksgiving. Everyone eats hot roasted veggies. The oven does most of the work.








Oven temperature: 200C/400F Serves 4-6 as nibbles before your meal.

Ingredients:

1 head broccoli, broken into florets, (cut into half florets for the large ones)
1 small head cauliflower, broken into florets (cut into half florets for the large ones)
2 Tablespoons olive oil
1 teaspoon cumin
1 teaspoon dry coriander
Salt
Black pepper
3-4 cloves garlic, peeled and sliced

Toothpicks on a platter to serve

On a large baking sheet drizzle the oil and add the spices and garlic. Rub the florets in the spiced oil and roast in the preheated oven for about 30 minutes. The vegetables are best enjoyed with a slight crunchiness left so don't allow to over cook.

Serve hot on a platter with toothpicks. Enjoy along with your chosen beverage.

Roasted Stuffed Pumpkin

Isn't this just the perfect meal to add to your Autumn favourites?! The whole family will love it. This easy to follow recipe makes light work of preparation because most is done in the oven. Beautiful aromatic flavours of cinnamon, cumin, coriander and lamb fill your kitchen as the stuffed pumpkin is roasting. Also roast the removed seeds for extra fun if you so desire.






Ingredients:

One 10-inch pumpkin, top sliced off and saved; seeds and fibers scraped out using a tablespoon
1 tablespoon olive oil
2 medium yellow onions, peeled and roughly chopped
1 pound//500g minced lamb or turkey
1 400g tin chopped tomatoes
1 400g empty tin filled with tap water
1 cup dry white rice
2 teaspoons dry cumin
1 teaspoon dry coriander
1 teaspoons ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Small bunch of fresh curly parsley, snipped with kitchen shears, for garnish

Heat oven to 160C/325F

Put all ingredients in a large wok, except pumpkin and parsley. Mix together thoroughly and bring up to the simmering point and cook for a couple of minutes.

Place the prepared pumpkin in the centre of your roasting pan, lined with foil. Fill with the hot meat mixture from the wok. Place pumpkin top back on. Move roasting pan to the bottom oven rack and roast for two hours, or until the rice is soft.

Remove from oven and place roasted stuffed pumpkin on serving tray. Garnish with parsley as shown in the picture. Enjoy!