All my patients kick and bite full#
All my patients kick and bite plus#

The recipe can easily be doubled or tripled depending on the size of your Thanksgiving. The eggs can be made several hours ahead of time and no precious oven space is needed. A thin sliver of scallion on top mimics the shape of a pumpkin and a sprinkling of sweet (or smoky) paprika tops it off. (Kathy Gunst/Here & Now)Įveryone loves deviled eggs, so why not put a seasonal spin on it? Here, eggs are boiled, the yolk is popped out and mashed with pumpkin puree, lemon, and mayonnaise, and then stuffed back into the egg white.

Sprinkle with the remaining scallions and then surround with raw vegetables and/or crackers. Remove from the refrigerator about 15 minutes before serving.

Place in a serving bowl or ramekin and serve or cover and refrigerate up to 24 hours ahead of time.

In the container of a food processor or blender, whirl together the salmon, cream cheese, capers, olive oil, lemon juice, half the scallions and grinding pepper.2 scallions, or 2 tablespoons chives, finely chopped.1 cup cream cheese, at room temperature.If you want to get fancy, top the spread with ½ cup red salmon caviar. You could also substitute smoked trout or any other smoked fish for the salmon. The spread can be made several hours ahead of time cover and refrigerate until ready to serve. Or serve it as a first course with crackers and warm slices of crusty bread alongside a holiday salad. Serve with crackers and raw vegetables for a snack while you’re cooking. This is the kind of quick, easy snack that will get you through Thanksgiving day.

All my patients kick and bite plus#

Six ingredients plus a little black pepper in a food processor. Top the hot soup with the cooked mushrooms and chives, or with cream or yogurt. Add the oil and then the mushrooms, salt, pepper and chives or parsley. To make the mushroom garnish: Heat a medium skillet over high heat.Puree the soup with an immersion blender or transfer to the bowl of a food processor or blender and whirl until smooth. Reduce the heat to low and simmer, covered, for 10 minutes. Scrape everything from the roasting pan into the simmering stock and bring to a boil over high heat. Meanwhile, heat the stock and the remaining ginger in a medium pot over medium heat until simmering.Roast on the middle shelf for 15 minutes.

In a medium roasting pan or baking sheet with sides, toss the onions, scallions, half the ginger, mushrooms, olive oil, salt and pepper.

Make the soup: Preheat the oven to 450 degrees.

Greek-style yogurt or heavy cream, optional.

About 2 tablespoons chopped fresh chives and or parsley.

¼ pound mushrooms, think about using a different variety for contrast, stems trimmed and coarsely chopped.

1 pound shiitakes or your favorite mushrooms, coarsely chopped into 1-inch size pieces.

2 tablespoons fresh ginger, peeled and finely chopped.

3 scallions, ends trimmed and chopped, into ½-inch size pieces.

2 medium onions, or 1 large, chopped into ½-inch size pieces.

Serve very small portions - a demi-tasse or small tea or coffee cup or even a shot glass. The soup can be made up to 3 days ahead of time, freeing you up on Thanksgiving day. Of course, you can choose to top the soup with a swirl of heavy cream or yogurt, or a sprinkle of chives or parsley. It’s light, while still bursting with big fall flavors. The whole mixture is pureed and that’s it. Mushrooms are roasted with onions and a touch of fresh ginger and then simmered in vegetable stock. The depth of flavor defies the effort it takes to make this simple vegan soup.

How about a tray of fresh fennel wedges, carrots, celery, radishes and grapes served with a good coarse sea salt to dip into?.

Think about spiced nuts or flavored olives.

All my patients kick and bite full#

Every year I make my own cranberry sauce full of fresh ginger, pineapple and nuts. All three recipes are light, flavorful and appetite-enhancing.Īnd what to drink with it all? A bonus recipe: an apple-ginger mocktail/cocktail garnished with frozen sugared grapes and thin apple slices.Īnd it wouldn’t be Thanksgiving without cranberry sauce. Or a pumpkin-filled deviled egg that can be made completely ahead of time. And, rather than serve a big, filling bowl of soup, why not think about tiny shot glasses to stave off hunger without filling you up? Or whirl up a super-simple smoked salmon and caper dip to serve while you’re finishing off the last of the cooking. First up: a creamy, earthy roasted mushroom soup with no dairy. The idea with these recipes is that they offer a light nibble or first course to satiate you while your house fills with those incredible scents. And yet, sitting around waiting for hours while the turkey roasts, those buttery potatoes wait to be mashed and those sweet fruit-filled pies come out of the oven can make a person awfully hungry. The last thing you need to worry about is a first course or multiple appetizers. The turkey, the stuffing, the potatoes, the cranberry sauce, the pies.