Time To Be Grateful





I have been thinking a lot about being grateful, lately. And not just because of the season, but for the many little things in my life. I think it is because we have seen so many images of people who have lost everything in the floods and hurricanes this year that it has made me slow down and think about all of the goodness in my life. From my family and great friends, to biting into a fresh, crisp apple, I am trying to focus on the abundance that is around us in this season. So this is a great time to enjoy not just those apples and pomegranates (short season so try them now - great in salads) and other gifts from the earth, but also to treasure the things great and small, in our lives.

I wanted to share some recipes with you that you will use over and over again. These are great side dishes for Thanksgiving which are delicious and, most importantly, can be made ahead. We all need to have some time-savers so that we, too, can enjoy the day.

So remember to make it easy on yourself as Thanksgiving approaches, get others involved, take them up on offers of help, use some short cuts and take a deep breath when you are feeling overwhelmed.



Thanksgiving Table Decorations



You can use fresh cranberries, and other fresh fruits and seasonal vegetables and squash, for a beautiful addition to your table. Use a serving platter or decorative plate and place a large, pillar candle in the center. Spread cranberries around the base of the candle. Or fill a vase with cranberries and place a candle in the center, being careful not to let the berries catch fire. You can float the cranberries also, in a glass container with white mums, stems cut off.

Make an arrangement with gourds, pumpkins, apples, sticks, branches, fall leaves, and pine cones. Have the kids gather these and put something together if you are having a less formal meal- it's great to get them involved and create something for the family. These are easy and colorful ways to spark up your table. Remember- keep it simple and get others involved.

November Recipes:

Here are two of the best recipes you can make ahead for Thanksgiving.





FESTIVE CRANBERRY RASPBERRY MOLD



This recipe has been in my family for many years. It is a welcome change from the canned stuff, and chock full of fruits for a healthy addition to your Thanksgiving Table.





Makes 10 - 12 servings



1 package fresh cranberries

1 cup boiling water 1 cup sugar

1 package raspberry Jell-O

1 cup boiling water

1-1/2 cups grapes, seeded and halved

1 cup crushed pineapple packed in its own juice, drained well *

1 cup chopped walnuts or pecans (optional)

Cooking oil spray (canola or vegetable)



Place Jell-O in a large bowl, add the boiling water, stir until dissolved and set to cool.





Halve and seed (if needed) the grapes. In the bowl with the Jell-O, add grapes, nuts and pineapple (*drain well using a wooden spoon on a strainer or sieve to drain juice) and mix well. Add cranberry mixture and stir again. Pour mixture into 2 quart mold that has been sprayed. Chill in the fridge for several hours to overnight covered. Can be made up to 3 days ahead, tightly covered and refrigerated.

I usually use a standard ring mold and put the dressing on a footed compote. Turn out onto a serving plate, garnish and enjoy. Cut into slices. If you are making this ahead, unmold just before serving.





Preparation Tips: Here is the trick to un-molding the cranberry mold.



Spray bottom and sides of the mold very lightly with a coating of an aerosol cooking oil before filling it with the ingredients. I only use canola or corn oil - you don't want an olive oil taste to this ). When it's time to serve, run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold onto the plate. I rarely have to dip the mold in hot water to loosen the relish. Add kale or collard greens to the dish for garnish if desired.





FRESH GREEN BEANS WITH MUSTARD-SHALLOT DRESSING



Makes 4-6 servings.



1 pound fresh green beans, trimmed

Fresh basil, to taste

Salt and freshly ground pepper, to taste

Dressing: 4 tablespoons extra virgin olive oil

1 teaspoon white wine vinegar

2 teaspoons whole grain Dijon mustard

1 shallot, minced



Emulsify (whisk until thickened) dressing ingredients together until thick and thoroughly mixed.



Cook beans uncovered until tender, about 5-8 minutes. Do not overcook. Drain and refresh under cold running water to keep green color. Pour dressing over green beans and season with salt and pepper and fresh basil if desired. Serve hot or at room temperature.

Preparation Tips

When buying beans, look for those that are smooth and unblemished. If they are speckled with brown and wrinkled, they are old and tough. Do not cover green beans while cooking- they will give up their fresh green color.

Do-Ahead Tips



Dressing can be made up to two days in advance. Cover and refrigerate. Bring to room temperature and whisk again before serving.

I hope you enjoy these recipes and your Thanksgiving Day. Let's all be grateful for all that we have.

About the author:

Marybeth Gregg, owner of Girlfriends In the Kitchen/Cook With Confidence Cooking Schools, has been cooking, entertaining and giving cooking advice for almost 20 years, is well-known for her wonderful cuisine, great parties and started her successful cooking school several years ago. She has been featured in several newspapers, is currently working on cookbook.You can find other great tips and recipes at www.girlfriendsinthekitchen.com