For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Saturday, November 17, 2012

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy

Persimmon, Orange, and Pomegranate Salad

1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

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