A Slow Food Thanksgiving

The weekend before Thanksgiving, our Slow Food foodies gathered to spend some quality time together and, of course, share some very very good food. Featured here are some of our favorites from this meal, including some special home-recipies. We hope you too can take the time this holiday to enjoy some delicious slow food, and from all of us at Slow Food-UW, Happy Thanksgiving!

SWEET POTATO CASSEROLE

1 cup firmly packed brown sugar
1 cup chopped pecans
½ cup flour
1 stick butter. Melted
3 cups mashed cooked sweet potatoes (peel and boil them until soft, then mash with a beater)
1 cup granulated sugar
1 cup sweetened flaked coconut
½ cup raisins
2 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup heavy cream

 Heat oven to 350 degrees and place rack in the center of the oven.  Lightly oil a large ovenproof casserole dish with olive oil.

 Stir together brown sugar,nuts, flour and half of the butter with a fork.  Set aside to use for the topping.

 In a large bowl, stir together potatoes, sugar, coconut, raisins, eggs, extract and the other half of the butter.  Stir in cream, combining well.  Spoon into oiled dish.  Spread topping over sweet potato mixture and bake until golden brown, 20 – 30 minutes.

SWEET-N-SPICY GLAZED BUTTERNUT SQUASH DONUTS

Butternut Squash Donuts

1 butternut squash
7.5 lb self-rising flour (you’re going to make a mountain of donuts!)
13 tablespoons butter
5 eggs
oil for frying

 Cut the squash into quarters. Roast it in the oven (350F, 15 minutes/until soft). Scoop out the squash. Blend squash, butter, and eggs in food processor. Pour the mixture into a bowl for kneading. Add in flour until the dough doesn’t stick. Divide the dough into several portions. Flour the counter/cutting board/whatever surface you are working on. Take one portion of the dough. Use rolling pin to make it into a 1/4-inch sheet. Use you favorite donut mould to give the donuts your desired shapes. Shape your donuts until you don’t feel like making donuts anymore for the rest of your life. Heat cooking oil in a deep-frying pan/pot under medium heat. Fry the donuts until you don’t feel like frying donuts anymore for the rest of your life.

 Sweet-n-Spicy Glaze

2 handfulls of dried chili
2 cups of water
6 cups of sugar (or more)
4 cloves of garlic
1 bulb of onion
1 teaspoon of salt
4 tablespoons of vinegar
1/3 cup oil

 Cut the dried chili using scissors to get the seeds out. Boil the chili for 5 minutes. Drain the water. Using food processor, blend the chili, onion, and garlic. Heat the oil in a big pan. Saute the blended mixture for 3 minutes. Use low heat. Add sugar, vinegar, and salt until you get the desired taste. You may add a little bit of water if needed (do not add too much water as we want to keep the glaze thick so that when we put the donuts in it, they won’t be soggy). Throw in some donuts into the glaze. Use a ladle with holes to turn the donuts. Take the donuts out as soon as they get coated by the glaze. The glazing process needs to be done quickly to prevent the donuts from getting soggy. Let the donuts cool down. Eat/serve/enjoy your donuts!

SPICY BUTTERNUT SOUP

one diced butternut squash
half a diced onion
two diced cloves of garlic
a few shakes of super spicy pepper flakes (my roommates grandpa makes real spicy flakes)
couple shakes of curry powder
2 tsp powdered ginger
vegetable stock
2 cups dry wild rice

 heat 1 tbsp olive oil in a sauce pan (one that will hold everything)

sautee onion and garlic until they start to brown

add butternut and mix until it is coated in oil

add vegetable broth until it covers an inch above veggies

add garlic, curry powder and pepper flakes

bring to a boil and then turn heat to low

simmer until squash is very soft (20 minutes-ish)

blend until smooth

add salt until it tastes like you want to bathe in it

add whatever else makes you happy

cook wild rice to serve with it

OTHER ONLINE RECIPES SLOW FOOD LOVES!

Cranberry Almond Quinoa

Vegetarian Stuffing

Ginger Cookies

Vegetarian Beer

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