Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  What are we cooking for Thanksgiving
Users Browsing Forum
No Members and 5 Guests

What are we cooking for Thanksgiving  This thread currently has 2,117 views. Print Print Thread
3 Pages 1 2 3 » All Recommend Thread
Cristina
Monday, November 9, 2009, 12:29pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
In America is a public holiday.  We do not celebrate that here officially, although I am sure there must be countless families that do something special on this day.

Now we have our visitor from Las Vegas, so it will be fit to help her feel a bit more 'at home' by having our first Thanksgiving celebration.

What are your cooking plans for the day?

I'll start by ordering our organic turkey tomorrow morning, (Neutral and only allowed meat protein for me)  and she mentioned something about pumpkin pies (easy enough to make compliant).  So it looks like there will be at least those two choices in our Thanksgiving Menu.

How about yours? If too early for you to decide on the menu now, how about your wish list (food wise) in the menu  for the day?

I will be paying special attention to O negatives and warrior's menu options, but I learn from all ideas.  




Logged Offline
Private Message Private message
Andrea AWsec
Monday, November 9, 2009, 12:36pm Report to Moderator Report to Moderator

SWAMI INFJ Warrior Taster
Kyosha Nim
Columnists and Bloggers
Posts: 7,670
Gender: Female
Location: Long Island, NY
Age: 51
I have the most trouble with pie crust. My kids just like the store bought one.
I have purchased.. rice flour, spelt flour, amaranth flour, millet flour.. but still I struggle with how to make a tasty pie crust.

So anyone have one they like that actually tastes good.

I  am traveling to a relatives house and will have to bring all my own food, to share with everyone. My husband will eat whatever is served. I on the other hand need my own food.
Tofu just never looks pretty no matter what I do to it. ideas on that would be good.

My sister in law makes a lovely salad with loads of things in it peppers, tomato ( etc)  and just a little lettuce.  I try not to offend her by picking out the stuff I don't want but it is not easy.  Then her dressing is some vinegar based yuck.

Well let me see if I can find something better to think about family and wine.. Ok I'll manage.


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
Logged
Site Site Private Message Private message Reply: 1 - 55
Katsy
Monday, November 9, 2009, 12:41pm Report to Moderator Report to Moderator

+ Teacher +
Autumn: Harvest, success.
Posts: 393
Location: Mississippi
My traditional family Thanksgiving meal is turkey with stuffing (my mom's homemade, from her homemade bread), mashed potatoes, dinner rolls, gravy, and then vegetables (usually green beans and corn; sometimes carrots). Desserts of choice include pumpkin pie, pecan pie, maybe a cake or two -- just depends on what my mom has ended up making, and sometimes she tries out a new dessert or two.  

That's so nice of you to do this for your American friend.  


A married to an O with two children, A & O

For we wrestle not against flesh and blood, but against ...spiritual wickedness in high places. Eph 6:12
Logged Offline
Private Message Private message Reply: 2 - 55
Debra+
Monday, November 9, 2009, 1:14pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
Gender: Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 57
Hey Cristina...Thanksgiviing...Canada here...been there done that. I had posted on another thread that my sister-in-law's hubby is celiac so she stuffs her turkey with onions (3 or more kinds), celery, garlic, ghee(not sure if I put that in the last post or not) and spices.   Turns out pretty good.   She does do stove top dressing for others...blllaaaaahhh.    Not sure about others, but we usually have turnip, squash, sweet potatoes and riced potatoes. And compliant gravy...yeeeaaayyyy.   I make sure that there is a big green salad of some sort...dressing on the side.    Gotta get those greens in too.   Desserts...well...I won't go there as they are usually store bought and I don't eat those.

Andrea...you could ask your sister-in-law if you could have some of the salad picked out before she puts on the dressing so that you can put your own on.   That's what I do.  

Good luck with Thanksgiving Cristina.  I hope your hubby is doing okay with the bee sting and your granddaughter's finger is healing fine.   Positive thoughts for them.

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
Logged Offline
Private Message Private message Reply: 3 - 55
Andrea AWsec
Monday, November 9, 2009, 1:27pm Report to Moderator Report to Moderator

SWAMI INFJ Warrior Taster
Kyosha Nim
Columnists and Bloggers
Posts: 7,670
Gender: Female
Location: Long Island, NY
Age: 51
Have you met my sister in law ?


MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
Logged
Site Site Private Message Private message Reply: 4 - 55
Debra+
Monday, November 9, 2009, 1:46pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
Gender: Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 57
Quoted from Andrea AWsec
Have you met my sister in law ?




We all have our crosses to bear. Don't take it personally. (((((Big Hugs)))))

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
Logged Offline
Private Message Private message Reply: 5 - 55
Heidi
Monday, November 9, 2009, 2:17pm Report to Moderator Report to Moderator

GT4Explorer
Autumn: Harvest, success.
Posts: 367
Gender: Female
Location: USA
Age: 44
Our Thanksgiving menu is pretty much the same every year. This year's dinner will be at my sister's and cooking duties have been divided up so I don't get to do everything my way   

There will be the traditional things like turkey, mashed potatoes (mashed sweet potato w/roast garlic for me) stuffing, baked yams, cranberry sauce, pumpkin pie and sparkling cider..

I'll be making the cranberry sauce (maple sweetened), rolls (yeast-free for my dad this year) the vegetable (broccoli since everyone likes it) and our traditional vegetarian main dish for the non-turkey eaters. I'll also be bringing a pie so I have something sugar and wheat free for my kids and myself. I've decided on a blueberry pear pie with crumb topping.

Andrea, I'm making my crust with cultured butter and white spelt. I know butter is a no-no, but  all other cultured dairy is a superfood for me so I'm just going to splurge. I'm going to make a "test pie" today so I will update this post with how it worked out   I've already got it made and in the pan, just need to bake it and see how it tastes.

Pie crust update: It turned out great! Nice and flaky, good flavor and held up beautifully. I can't say how it compaires to ready made, since I haven't ever tasted one as far as I know  



Rh-, ISFP, Super Taster, Non-Secretor 52% SWAMI-XP'd Explorer.


Revision History (1 edits)
Heidi  -  Monday, November 9, 2009, 9:26pm
Logged Offline
Private Message Private message Reply: 6 - 55
ruthiegirl
Monday, November 9, 2009, 3:01pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,086
Gender: Female
Location: New York
Age: 41
I roast a whole turkey, stuffing gets cooked inside. My Mom used to use pre-packaged "stuffing mix"  and add to it, but I've taken her recipe and used homemade bread crumbs (from whatever kind of bread I was eating at the time) or cooked  brown rice. Raw rice doesn't work- grains need to precook before being used as stuffing. I'll probably use millet this year, since rice is now a black dot for me. To the cooked grains (or bread crumbs), I add celery, onions, dried  and/or fresh fruit, and lots of spices.

I make gravy with turkey drippings and whatever starch is safe for me at the time- I plan to use arrowroot this year.

We generally make cooked whole potatoes and sweet potatoes (easy enough for me to decline) and serve margarine  (non hydrogenated) on the side (since we don't serve dairy products with meat or poultry.) I decline the margarine. I've made squash casserole in the past, but I can't have squash either right now. I may make a crustless pumpkin pie as a side dish instead of as a dessert. I'll probably prepare green beans as well (simply baked with some grapeseed oil, salt, and spices.) Oh, and cranberry sauce. Typically I'll buy a can (canned berry sauce) for the kids plus make homemade for the grownups. I plan to cook the cranberries in pineapple juice this year, and add a little stevia and/or agave if it needs more sweetness.

Traditionally, we've made both apple and pumpkin pies. I've used rice flour in the past, but I may experiment with other flours if I want to have any crust myself. Or I might do something completely "un traditional" for dessert such as brownies, and skip the pies.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 7 - 55
Pink
Monday, November 9, 2009, 3:41pm Report to Moderator Report to Moderator

Rh+ Teacher
Summer: Realization, expansion.
Posts: 59
Gender: Female
Location: Brighton, Colorado, USA
Age: 44
My company gives each of us a beautiful organic, fresh turkey every year just before Thanksgiving, and since it's a neutral for both of us, that will be our main dish.  I've also been experimenting with various rice-based "stuffings".  My favorite so far is cooked wild rice with a little ghee and good amount of olive oil, traditional poultry seasonings (sage, thyme, marjoram...), celery, onion and a little garlic.  Toss it all in a frying pan over med-high to mix all the flavors together, and then transfer to a baking dish and put it in the oven for a little while.  The key that I've found is to make sure there's enough oil so that it doesn't dry out while baking.

One of my favorite turkey day dishes I haven't been able to figure out how to make compliant is my Broccoli Rice Casserole.  I used to make it with white rice, fresh broccoli, a jar of Cheez Whiz and a couple of cans of Cream of Mushroom soup.  Anyone have any thoughts on that one?  I keep thinking there's got to be a way around the soup with tofu, but can't quite figure it out.  And then there's the "cheese"     I have NO idea what to do about that  

I just love Heidi's dessert ideas - the blueberry/pear pie and maple-sweetened cranberries - Yum!  


Hubby O!, Daughter #1 A, Daughter #2 O





Logged Offline
Private Message Private message Reply: 8 - 55
ruthiegirl
Monday, November 9, 2009, 4:01pm Report to Moderator Report to Moderator

SWAMI O+ Gatherer, Healing from Fibromyalgia
Kyosha Nim
Columnists and Bloggers
Posts: 12,086
Gender: Female
Location: New York
Age: 41
Well, "cream of mushroom soup" can be replaced by sauteeing mushrooms and a few onions in a compliant oil (don't be skimpy with the oil) then adding a compliant flour or starch, stirring that up, and slowly adding liquid (water or "milk") slowly, stirring constantly, until it's the thickness you want. It might be easier to make the roux (the oil/flour mixture with liquid added) separately, then add the cooked mushrooms to that. Once you ahve the mushroom and sauce mixed together, season (add salt, garlic, etc) as needed.

If you were only looking for "healthy and natural", I'd suggest mixing some natural shredded cheddar cheese into the sauce and letting it melt in, instead of using cheez wiz. But if you can't have cheddar cheese, then this won't work. Maybe just omit the cheese and have a creamy broccolli rice casserole with a slightly different kind of flavor?


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


Logged Offline
Private Message Private message Reply: 9 - 55
Jane
Monday, November 9, 2009, 5:03pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,559
Gender: Female
Location: Metrowest Boston, MA
Age: 70
Fresh Turkey from Whole Foods, homemade cranberry sauce; sweet potato casserole - traditionally made with pineapple and marshmellow fluff on top (I only top part of it for the kids); stuffing made on the side; some fresh vegetables - asparagus and/or green beans, mashed potatoes for my sons that love them.  I make pumpkin pie with a crushed pecan crust.  It's fabulous and very easy.  I've been experimenting lately with substituting for the sweetened condensed milk.  I tried goat's milk cheese and agave.  It was OK.  I may try a little ricotta and agave and maybe an extra egg.  If it comes out more like a pudding, that's OK.  One of the boys may bring an extra dessert too...
My favorite time of year!
Jane
Logged Offline
Private Message Private message Reply: 10 - 55
Mrs T O+
Monday, November 9, 2009, 6:12pm Report to Moderator Report to Moderator

Concealed Carry Gatherer! SWAMI Explorer Blend
Kyosha Nim
Posts: 3,176
Gender: Female
Location: Chicago, Illinois
Since it is spring "Down Under" you may not be able to get the fall veggies we may use here. If you can't get fresh cranberries, I guess canned cranberry sauce could be found.

Thanksgiving is my main big meal of the year & one of my faves, if not my fave.
Strange that we didn't always have a Christmas dinner when I was a kid.  We had few material things all year, so the gifts were the main attraction. Since my husband is kind of a Scrooge about Christmas(too tired to celebrate & foreign-born), I have kind of evolved in having a big dinner to feel like Christmas was here.  I've tried different things over the years, but a Thanksgiving-style thing usually works.

Anyway, have a wonderful time. The American guest will surely appreciate any effort you make!


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
Logged Offline
Private Message Private message Reply: 11 - 55
Brighid45
Monday, November 9, 2009, 6:48pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
So much fun to read everyone's great menus for Thanksgiving dinner!

This year we're getting a nice big turkey (lots of leftovers to freeze) and stuffing it with quartered lemons, onions, rosemary and garlic (and putting some of the herbs under the skin too, to get the maximum flavor). I prefer to roast breast side down and drizzle the turkey with a mixture of light olive oil and ghee. (The bird won't look picture-perfect, but the breast stays more moist that way.) Gravy will be au jus with a little help from some turkey broth. Sides will be mashed sweet potatoes, baked greens, squash risotto, fresh steamed green beans, and cranberry relish. Dessert will be pumpkin and cherry pies made with Pamela's rice flour shortbread cookie crusts, topped with a little real whipped cream. (Pie for breakfast on Black Friday, yippee! )

We usually watch a holiday movie after dinner to kick off the Yule season. For the last couple of years it's been Love, Actually, a great film. K always buys a nice box of chocolates to munch during the movie.


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 12 - 55
Mayflowers
Monday, November 9, 2009, 7:57pm Report to Moderator Report to Moderator
Guest User
My menu is pretty much the same. We used to have Italian and a turkey, but now I just have the turkey, with chestnut stuffing..sweet poatoes, ( butternut squash for me   ) a vegetable, rolls,  pumpkin pie. My kids like my mother's recipe with crisco.. .  So what's worse? Store bought or crisco? lol..
I was going to try an almond crust for myself on the bottom of a round cassarole dish..kind of like a pumpkin pudding more served with carmalized apples and whipped cream...sigh..you know the NEUTRAL cream?  .
Logged
E-mail E-mail Reply: 13 - 55
jayneeo
Monday, November 9, 2009, 8:05pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
Posts: 6,184
Gender: Female
Location: San Jose, CA
Age: 67
that dessert sounds good MayF!
My DH is going to smoke a turkey.......
(he always says, "it's good but hard to light")
Logged Offline
Private Message Private message Reply: 14 - 55
Brighid45
Monday, November 9, 2009, 8:34pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Mmm, smoked turkey!


Everyone is entitled to his or her informed opinion. --H. Ellison
Logged
Private Message Private message Reply: 15 - 55
Cristina
Monday, November 9, 2009, 9:26pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
Great menus!!!

I never cooked turkey before until the other day, some turkey legs hubby bought at the supermarket (not organic   ), sat on the freezer for  a while and by the time we defrost them and cook them in the oven they were stringy and tough as ... something very stringy and tough (cannot think of an analogy here, but I think you get my point   ).   ..  

Anything I should be doing, not doing to make it nice and tender (or it was probably and old, tired turkey who had a sad life ...).




Logged Offline
Private Message Private message Reply: 16 - 55
Debra+
Monday, November 9, 2009, 10:27pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
Gender: Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 57
Cristina...if it's organic...you shouldn't have to do too much to it, but stuff it (if that's what you choose to do) and season it.  Add some water to the bottom and put it in the oven at 350 F and voila.  Depending on size (I think it's a half hour for every pound) a few hours later...there you go.

You have never cooked a turkey before?  You defrosted the turkey legs...in the microwave?  That would do it...or at least add to the stringyness.   Cooked in the slowcooker is a good way or roasted in the oven.  I need to go eat...it's supper time and my mouth is salivating and my tummy is grumbling.  

Debra

P.S.  If it's a whole turkey...there should be some nice surprises inside the cavity from the front or the back.   Neck, liver, gizzards and heart...throw them in too.  I'll be there if no one else wants them.    Oh yeah...and save the bones and carcass for making broth/soup.  


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care

Revision History (1 edits)
Debra+  -  Monday, November 9, 2009, 10:29pm
added  P.S.
Logged Offline
Private Message Private message Reply: 17 - 55
geminisue
Monday, November 9, 2009, 10:30pm Report to Moderator Report to Moderator

SWAMIED Rh+ G2-Gatherer
Sam Dan
Posts: 2,763
Gender: Female
Location: GOTL, Ohio, U.S.A.
Age: 69
Turn oven on to 425 for first hour, then lower to 350F Or do the whole thing at 325 degreesOh yes Christina Look inside both cavities in the turkey, the one between the legs and the one under where the neck use to be and pull out the neck and giblets (liver, heart etc) (this step many new cooks forget for their first time cooking turkeys, than wash with water,(Oh I forgot, if frozen defrost first, 20 minutes per pound in frig, or in your sink filled with cold water, and change, when warm or both) Pull breast skin up (start at tip above between the legs, rub down with butter, or oil of choice, plus your favorite herbs and spices, also pat these inside of cavities. If your going to stuff it, this is where you do that.Place in roaster with lid off, if it doesn't close, and add tented piece of aluminum foil across width of pan, place in hot oven, close door all the way with it on low shelf.  About every thirty minutes, after the first hour, start basting it (there is something called a turkey baster you can buy at the store, or you can dip in beside the turkey with large spoon, or gravy ladle and pour over breast and thighs and legs,this will keep the turkey moist, figure 20 minutes per pound of turkey, (when you think it will be done in an hour, take the tent off and let the top brown) It will be beautiful when finished.
When time is up wiggle a leg (the turkeys not yours, lol)and see if it is about free, you can poke a fork if it comes out bloodyish, its not done.  When finished remove from oven, wait 20 minutes remove turkey to platter, take some of the juice, maybe a cup or two depending on the number of people, and make your compliant flour and water mixture, boil this juice and slowly stir flour water mixture into it, it thickens.  Than you can either save rest of liquid for making turkey soup, or you can make a soup, for an appetizer, using liquid, veggies, gizzards could cook up in it, and you could scrape the liver with a sharp knife into a glob of a mess and add this to cream of wheat or cream of rice would probably work to, and lots of parsley, plus sea salt and pepper and an egg or two, and when soup is boiling you dip a teaspoon into the soup then scoop a edge of a spoon worth of dough and drop into pan, when they come to the top, the dumplings are finished cooking.(These are called liver dumplings)

When you want to slice the turkey pull the skin off, take one side of breast and put on another serving plate and can slice in either direction, depending on how you like it, Pull a leg off and either slice it or save thigh and/or leg for who ever wants it, slicing looks nice, place skin over either platter if you have to wait to eat, and then over leftover turkey when you do eat from platter, It will keep the moisture in the turkey breast especially.

Hope this will be a help.
Logged Offline
Private Message Private message Reply: 18 - 55
JPage
Monday, November 9, 2009, 10:31pm Report to Moderator Report to Moderator

Explorer
Spring: Growth, Peace.
Posts: 45
Gender: Female
Location: Bay Area, California
Age: 45
I like to cook my own cranberry sauce (with agave instead of sugar), a hint of ginger and orange or lemon zest.

I also do mashed yams with zest and more ginger (powdered or fresh, adjust to taste).

Baked acorn squashes. Dark wild rice. Stewed prunes. Hot cranberry cider with a splash of red wine.

I'd love an o-compliant pumpkin pie recipe, yum.

When I'm just cooking for the husband and myself, I'll do a small roast turkey (for the carcass) but I prefer just baking parts in rosemary and sage. I love the thighs, myself, delicious dark meat.


O- nonsecretor, troubled Swami Explorer, INFP. Happily married to an A+. Blissfully, mercifully child-free.
Logged Offline
Private Message Private message Reply: 19 - 55
JPage
Monday, November 9, 2009, 10:32pm Report to Moderator Report to Moderator

Explorer
Spring: Growth, Peace.
Posts: 45
Gender: Female
Location: Bay Area, California
Age: 45
I should also add that I "do" Thanksgiving dinner several times a year -- it's some of my favorite cuisine. Such dark, wild, wonderful foods.


O- nonsecretor, troubled Swami Explorer, INFP. Happily married to an A+. Blissfully, mercifully child-free.
Logged Offline
Private Message Private message Reply: 20 - 55
Ribbit
Monday, November 9, 2009, 10:54pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Note:  Dressing is what some U.S. Southerners use instead of Stuffing.

"Corn" bread dressing.  Made from millet:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?762

Cranberry Nut Spelt Bread:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?842

Cranberry sauce (no sugar):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?776

Cranberry Walnut Cake (gluten-free, egg-free):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1092

Green bean Casserole (or squash, or whatever)---Use this instead of canned Cream of Mushroom Soup:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1115

Date Pecan Pie:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?755

Pie Crust:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1102

Here's a Ranch Dressing substitute for your pre-dinner veggie slices:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?967

Rice "Dressing" (all your Thanksgiving flavors):

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?769

Squash casserole:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?765

For all your leftover turkey:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?766

Zucchini Bisque:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1012





ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 21 - 55
Debra+
Monday, November 9, 2009, 11:44pm Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
Kyosha Nim
Posts: 5,812
Gender: Female
Location: Kirkland Lake, Northern Ontario, Canada
Age: 57
Looks like Ribbit is feeling better...nice to see you girl.  

Debra


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

O+nonT

CBP (Certified BodyTalk Practitioner)
Mindscape (remote/distant healing)
Traditional Chinese Medicine
Accunect Practitioner...in training to teach Self-Care
Logged Offline
Private Message Private message Reply: 22 - 55
jayneeo
Monday, November 9, 2009, 11:46pm Report to Moderator Report to Moderator

Rh- Gatherer
Kyosha Nim
Posts: 6,184
Gender: Female
Location: San Jose, CA
Age: 67
wow...a mother-lode of recipes!
Logged Offline
Private Message Private message Reply: 23 - 55
Cristina
Tuesday, November 10, 2009, 12:47am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,548
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 62
Gemminisue, thanks for the detailed info.

Debra, sounds silly doesnt it?  Specially when I grew up with chickens, horses, pigs, cows, dogs, cats, ducks (not all of them edible!!   ), but do not remember living near one (turkey that is)  and I gather with the on-off vegetarian way of life I had, in my meat eating periods, I tend to reach for what I knew, and living in places where turkey is not on the mainstream table...It just did not happen, or if it did I can not reember.  I will confirm it when my genes get finally reset   , my memories, if any,  may come back then.  Mmmm, I have eating the sliced turkey stuff they sell you at the supermarkets, mainly for sandwiches, but that is just about it.  Very sad state of affairs ...     Soon to be remedy though ...  with your help.  




Logged Offline
Private Message Private message Reply: 24 - 55
3 Pages 1 2 3 » All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  What are we cooking for Thanksgiving

Thread Rating
There is currently no rating for this thread