Thanksgiving is defined in Webster’s dictionary as “the fourth Thursday in November in the U.S. or the second Monday in October in Canada celebrated as a legal holiday for people to be thankful for what they have.”
However, to me in particular, it has always been more of a celebration of the season and appreciation of life. It is a time to express gratitude for the sun rising each day, the love of our family and friends, the change in seasons and the simple things that we often take for granted. One of those things we take for granted is nourishment and sustenance. Thanksgiving was originally started as a way to give thanks for that year’s harvest. I am going to give some recipes that include some of those old time harvest foods. I hope you enjoy!
Coconut-Butternut Crockpot Soup Recipe
I made this soup for the first time this year, and I will for sure be keeping this recipe. It has a delicious earthy taste, and it keeps you warm in the autumn chill. It uses lots of butternut squash, which is one of the season’s richest foods. I already talked about this recipe in my article about making the most of fall, but it’s just that good. This recipe can be found on a website about making healthy foods that kids will actually enjoy.
- 3 cups butternut squash, chopped
- 2 cups chopped sweet potato
- 1 onion, chopped
- 2 cups chicken broth
- ¼ cup butter
- 2 cups half and half (or coconut milk)
- ½ tsp cumin
- 2 tbsp shredded coconut
- Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours
- Using an immersion blender, or scooping your squash into a regular blender, puree until smooth
- Return to crockpot and add remaining chicken broth, half and half, cumin and coconut. Cook for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.
Paula Deen Corn Casserole
Like most Paula Deen recipes, this corn casserole isn’t great for the arteries, but it’s great for the soul. It is extremely easy to make, and it is appreciated by all. A cousin of mine actually loves this casserole so much she once asked me to make it instead of a birthday cake. I gladly obliged. The recipe can be found on the Food Network website.
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 stick butter, melted
- 1 to 1 1/2 cups shredded Cheddar
- Preheat oven to 350°F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
- Pour into a greased 9×13-inch casserole dish.
- Bake for 45 minutes, or until golden brown.
- Remove from oven and top with Cheddar.
- Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
This one is pretty standard. Most everyone loves a good burst of cranberry flavor with leftover Thanksgiving turkey sandwiches. This is a simple, easy, no fuss recipe that will wake up your taste buds, and is also found on the Food Network website.
- 1 12-ounce bag of fresh or frozen cranberries
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tablespoons water
- Empty cranberries into a saucepan and transfer 1/2 cup to a small bowl.
- Add sugar, zest, and water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, for about 10 minutes.
- Increase the heat to medium and cook until the cranberries burst, for about 12 minutes.
- Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
Food is often more about the memories that come with it and the nostalgia that it brings. I wish you all wonderful memories this upcoming holiday season.