A World Of Thanks - Recipes to share
Thanksgiving is the largest feast in the US.
Harvest Squash Spiced Soup
Ingredients:
4 tbsp. butter
3 cups thinly sliced onion
2 cups carrot diced
1 cup harvest tomatoes
3 tablespoons chopped garlic
2 tablespoons Vegetable Subzi Spice Blend
1 tablespoons freshly grated ginger
4 tablespoons jaggery
5 pounds harvest squash, peeled, seeded, and cut into ½-inch
2 ½ quarts water or low sodium chicken stock
½ cup heavy cream (optional)
Fresh herbs in season for garnish and flavor
Salt and pepper
Preparation:
In a large heavy bottomed pot heat the butter. Add the onions and saute till transclucent. Add the subzi spice, ginger and cook for 2-3 more minutes. Add the butternut squash, carrots, tomatoes, jaggery and water. Season with salt and pepper, and bring to boil over high heat. Reduce the heat, and simmer for 1 hour, or until the squash is very soft. Add cream and herbs, if using, bring to boil, and simmer for 10 more minutes.
Blend until smooth using a blender or an immersion blender. Season to taste before serving.
__________________________
Turkey World Style
4 tbsp. Joujeh Persian Poultry Spice Blend
4 tablespoons kosher salt
¼ cup ghee
4 tbsp. plain yogurt
Juice of one lemon or lime
1 turkey
In a mixing bowl combine the first 5 items. Rub the turkey with the this mix, making sure to season the interior of the bird. Place the turkey in a large roasting pan, cover with plastic wrap, and refrigerate overnight.
The next day, remove the turkey from the refrigerator and bring it to room temperature, about 1 hour.
The bird is ready to be roasted in the oven.
__________________________
Stuffing Persian Style:
½ cup olive oil
1 cup diced mushrooms
1 cup ¼-inch dice onion
1 cup ¼-inch dice celery
1 cup ¼-inch peeled and diced carrot
2 tablespoons finely chopped garlic
2 tablespoons chopped fresh parsley
2 tablespoons Persian Sabzi Polo Blend
5 ½ cups water or low sodium chicken stock
Salt and pepper
18 cups (about 1½ pound) toasted croutons
Preparation:
Preheat the oven to 325 ° F
In a heavy-bottomed 8 quart saucepan, heat the olive oil. Add the mushroom and onions and cook for about 5 minutes over medium-low heat. Increase the heat to medium, and add the celery, carrots, garlic, and sabzi. Cook until the vegetables have softened but are still a bit firm. Season to taste with salt and pepper.
Remove from the heat and allow to cool to room temperature.
In a large bowl, soak the croutons with the broth and the vegetable, mixing carefully so the croutons don’t fall apart. Transfer the croutons and vegetables to a greased 9-by-12-inch baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil, and bake for an additional 20 minutes until golden brown on top.
