Friendsgiving over the weekend was a huge success with delicious recipes that I’d happily make for my family Thanksgiving or really any day of the week. Here are the recipes that I loved (kicking myself for not taking proper photos but trust me, they are delish!):
Turkey and Quinoa Meatloaf: Original recipe from All Recipes HERE. Lauren edited this recipe by removing the hot sauce, putting a small zucchini in the food processor and sautéing it with the onions and garlic, boiling the quinoa in chicken broth and on top mixing bbq sauce and a little honey. I haven’t tried the original recipe but I can say that with Lauren’s edits it was super moist and delicious (I had leftovers for three meals and didn’t get tired of it.
Garlic String Beans: This recipe is from Becca-
Ingredients: 2 lbs french string beans, 1/3 cup soy sauce, 2 tablespoons crushed garlic, 3 tablespoons sesame oil (if desired), a touch of salt and pepper to taste.
What to do: Place the string beans in boiling water for 4-5 minutes or until desired tenderness, immediately take them out and place them in an ice bath to stop the cooking process. In a bowl, mix together the soy sauce, garlic, salt, pepper and oil (if desired) and then in either a large bowl or a plastic ziplock, pour the sauce over the green beans and mix until well-coated. Let them marinate for at least 4 hours or if you have time, overnight.
You can eat these hot or cold, my preference is hot. Again, had leftovers for days and couldn’t get enough!
So both of the above recipes I’d eat any day of the week. The following recipe is strictly for holidays because holy butter this one is decadent.
Carrot Souffle:
Ingredients: Filling–2 pounds of fresh carrots, boiled until soft (or about 50oz canned carrots, drained), 6 eggs, 2/3 cup sugar, 6 tbsp flour, 2tsp vanilla extract, 2 sticks melted unsalted butter, dash of nutmeg (optional). Topping–12 tbsp dark brown sugar, 8 tbsp melted butter, 1 cup chopped pecans, 1 cup crushed cornflakes
What to do: Put cooked carrots and eggs into a food processor and puree until smooth. Next add the sugar, flour, vanilla and melted butter and process again until smooth. Bake in a greased 9×13 pyrex pan at 350 degrees for 40 minutes. Mix the topping ingredients together and once you take the baked souffle out of the oven, put the topping mixture over it. To finish the dish and get it ready to serve, bake it for another 5-10 minutes at 350 degrees. Serve hot, leftovers will keep in the fridge for 3-4 days and can be reheated.
Next, go on a 10 mile run to burn off butter weight.
