Thanksgiving 2010
This Thanksgiving I have a lot to be thankful for . Despite my attempts to avoid family gatherings by working three shifts this week, people worked around my schedule to make sure I could participate. I ended up going to a total of four meals , and inevitably there was cooking involved . I made a pumpkin pie , a carrot dish, and cornbread stuffing . The pumpkin pie was made from the recipe on the back of the can - does wonders every time :) The carrot recipe was from an Israeli friend who has great recipes for all kinds of Mediterranean-type foods. Moroccan Carrot Salad: Serves 8 Ingredients: 2 lbs Carrots Fresh parsley, chopped 5 garlic cloves, chopped very finely 1 tbsp olive oil 1 1/2 tsp sweet Moroccan paprika lemon juice from one large lemon a dash of pepper salt to taste, roughly 1 tsp Golden Raisins (optional) Preparation: 1. Peel and trim carrots, place in pot of water and bring to a boil. (If using raisins, simmer them in broth until plump.) 2. Cook until a fork is insert...