Archive for November 3rd, 2009

Thanksgiving 2009

It’s officially November, marking the official countdown to one of my all-time favorite food holidays of the year – Thanksgiving.  Don’t ask me why, but I literally look forward to this feast all year long, and have been known to cook the entire spread more than once just because I love it that much.  The thing to know about me is this: when it comes to the actual day of Thanksgiving, I refuse to eat anything other than the traditional spread I grew up with.  Last year my mom attempted to change things up a bit, but I quickly vetoed that…and of course, because she is my amazing mommy, she indulged me.

With that said, I am all about trying new things leading up to and following that one never-fails-to-be-perfect meal.  The Food & Wine website is proving to be my main source of inspiration this year and as I flipped through the various pages, studied the recipes and menus etc. I came across a few things I thought I would share.  And who knows, maybe just maybe I will find a new favorite to add to our usual repertoire.

Easy As Pie…

Here are two already assembled menus that come with printable menus, shopping lists and time planners – making what can sometimes seem like a daunting meal, foolproof.

Something for Everyone…

And of course, here is F&W’s Ultimate Thanksgiving Guide…where everyone, regardless of their tastes and preferences, can find the perfect Thanksgiving recipe(s).


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This yummy sounding recipe comes from the American Dietetic Association’s Cooking Healthy Acorss American Cookbook. I can’t wait to make these!

Recipe courtesy of: Beverlee Kell, R.D. 

This fusion of all-American banana bread with an Asian flair-so common in California cuisine-provided by coconut and wheat germ to provide a touch of health is a wonderfullly unique version of an all time favorite.

Serves: 24

Hands-on time: 15 minutes

Baking time: 25-30 minutes


  • vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tsp baking soda
  • 1/2 tsp cardamom
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1.5 cups sugar
  • 5 very ripe bananas
  • 1/2 cup chopped hazelnuts (or chopped walnuts)
  • 1/2 cup shredded sweetened coconut


  1. Preheat oven to 350 degrees. Coat 24 regular muffins tins with the cooking spray.
  2. Mix the flour, wheat germ, baking soda, and cardamom in a small bowl; set aside. Combine the oil, applesauce, sugar, bananas, nuts, and coconut in a medium sized bowl. Fold the flour mixture into the wet ingredients, stirring until just blended. 
  3. Fill the muffin cups 3/4 full. Bake for 25-30 minutes, or until a  toothpick instered in the middle comes out clean.

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