Thanksgiving is back, and we couldn’t be happier! As soon as the clock struck midnight on Halloween, our minds we’re fast-forwarding to the Thanksgiving table… We’re excited about family time, food, and the fun that Thanksgiving brings!
If you’re getting organized this week by making that all important grocery list, we think you should check out a few of our food ideas. We are all for the traditional Thanksgiving foods, but why not add a couple of extra delicious alternative treats to your table? We’ve got a soup, a side and a sweet that you won’t regret adding to your list!
SOUP: Portobello Mushroom Soup
Pumpkin soup is nice, yes. But, have you tried a Portobello mushroom soup? It’s warming, creamy, flavorsome, and is something a little different to offer friends and family this year!
You Will Need:
2 large Portobello mushrooms, 2 Tbsps. Butter, 1 Leek, ½ Onion, 750ml Chicken Broth, 120g heavy cream, 20g Plain Flour, 1 Tsp. thyme (dried), 1 Bay Leaf, Fresh Parsley (chopped to serve), Salt & Pepper.
- Wash the leeks, halve them lengthwise, then thinly slice. Chop the half an onion.
- Place a large pot over a medium heat and add the 2 tbsp. butter along with the leeks and onion. Cook until softened, approximately 3 minutes, stirring continuously.
- Scrape the dark gills of the mushrooms out and slice. Reduce the heat on the pan and add the sliced mushrooms to the pot. Cover and cook for a further 10 minutes. Stir occasionally.
- Stir in the plain flour and cook for a couple of minutes before adding the thyme and bay leaf.
- Return the heat to medium and add in the broth. Season with salt and pepper to your liking, then partially cover. Leave to cook for a further 10 minutes.
- Remove from the heat and allow to cool a little before pureeing the soup with a hand blender or a processor. Return the smooth soup to the pot and place over a low heat.
- Add the heavy cream and, taking care not to over boil, heat the soup through.
- Serve with a sprinkle of parsley!
SIDE: Bacon and Brussels
Brussel sprouts are not for everyone BUT, they are for us! These green dreams are packed with nutrients and if prepared well, they are DELICIOUS. Try this dish and you won’t be disappointed!
You Will Need:
500g of Brussel Sprouts, 6 Slices Bacon (chopped), 1 Large Onion (sliced), 4 Cloves Garlic (thinly sliced), 100ml of Beef Broth, Salt & Pepper.
- Place a medium skillet over a medium heat and add the chopped bacon. Cook until the bacon is brown. Remove from pan and reserve the bacon fat.
- Cut the stem from the Brussel sprouts. Remove the outer layer of skin and either half or quarter depending on the size. Add to the pan and cook for one minute.
- Next, add the bacon back to the pan along with the sliced onions. Sauté for 5 minutes.
- Add the sliced garlic and continue to sauté for another 4 minutes, or until the garlic begins to brown. Stir often to prevent the garlic from burning.
- Add the beef broth and bring to the boil, then reduce the heat and simmer until the broth cooks off and the sprouts are crisp but tender.
- Season with salt and pepper to your liking and serve!
SWEET: Grilled Cinnamon Pears
A step away from the pumpkin, apple and pecan desserts, we decided to let the pear shine! This recipe takes minimal effort and time, yet still is a great addition to any table this year!
You Will Need:
3 Pears, 2 Tbsps. Honey, 1 Tbsp. Cinnamon, ¼ Cup Chopped Pecans, Butter and Sea Salt!
- Heat a grill pan over a medium-high heat.
- Wash pears and cut in half, remove any visible seeds but take care to leave the stem for aesthetics!
- In the microwave or a little pot melt the butter, brush the pears and sprinkle with sea salt.
- Place the pear halves, skin side down on the grill. Cover and cook for 15 minutes. Check the pears every 5 minutes after this until cooked for potentially another 15 minutes.
- While the pears cook, combine the honey and cinnamon in a small bowl.
- Removed the cooked pears from the heat and allow to cool a little, then drizzle with the honey cinnamon mixture and top with chopped pecans and an extra sprinkle of salt!
- Serve warm!