Caribbean Recipes: Thanksgiving Made Easy

Thanksgiving is celebrated on the fourth Thursday of November in the United States and the second Monday of October in Canada; a traditional North American holiday. Because November, 2019 begins on a Friday, which means the fourth Thursday of the month falls on Nov. 28 and is the first time Thanksgiving has been this late since 2013. Thanksgiving celebrates the story of the Pilgrim’s meal with the Native Americans and is reserved as a day to spend with loved ones; a great time to be thankful and appreciate who you have and what you have.

Below are three easy side dishes to serve with your main dish, whether it be turkey or something else that you may choose.

 

EASY PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH
Prep time: 15 minutes. Cooking time: 50 minutes. Serves: 8
1 medium onion, chopped
2 Tbsp chopped garlic
1 cup diced celery
2 Tbsp olive oil
1 (16 oz) can pure pumpkin
2-1/2 cups chicken broth
1/8 tsp ground ginger or 1 tsp fresh grated ginger
1/8 tsp ground nutmeg or 1/2 tsp fresh grated nutmeg
Himalaya pink salt, to taste
1 cup unsweetened coconut milk, half n half or regular milk

In a large pot sauté onion, garlic, and celery in olive oil over medium heat, until onions and celery are soft, but not browned. Add pumpkin, chicken broth, ginger, nutmeg, and salt. Simmer about 15 minutes. Add coconut milk, cream or milk. Purée in blender. Serve hot or cold with Relish. 

Relish:
1 crisp apple McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 Tbsp fresh lemon juice
1/2 cup dried sweetened cranberries, chopped
1 tsp chili powder
2 tsp honey
1/2 tsp ground cinnamon

Combine apple, onion, lemon juice, cranberries, chili powder, honey, and cinnamon. Serve soup in bowls and garnish with relish.

 

EDAMAME BEANS AND SAUTEED ONIONS
Prep time: 5 minutes. Cooking time: 20 minutes. Serves: 8
2 (16-ounce) bags Edamame beans (shelled soybeans)
2 Tbsp extra-virgin olive oil
1 cup apple cider
2 medium yellow skinned onion, peeled and finely sliced
Salt and pepper

Heat a large skillet over medium heat. Add olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes. Add salt and pepper to taste. Mix in the beans and cook 5 minutes more. Keep warm until ready to serve.

 

ROASTED CARROTS
Prep time: 5 minutes. Cooking time: 20 minutes. Serves: 8
14 carrots, peeled
1/4 cup olive oil
1-1/2 tsp kosher salt
1 tsp freshly ground black pepper
3 Tbsp chopped fresh parsley

Preheat oven to 400ºF. Slice the carrots diagonally into about 2-inch slices. Place in a baking dish in one layer and toss with olive oil, salt, and pepper. Place in oven and roast until tender. Sprinkle with parsley.

 

ROASTED BRUSSELS SPROUTS
Prep time: 5 minutes. Cooking time: 15 minutes. Serves: 8
2 lbs. Brussels sprouts, trimmed and halved
2 Tbsp olive oil
1 Tbsp minced garlic
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp finely grated lemon zest, fresh
2 tsp lemon juice
Garnish: Grated Parmesan cheese

Preheat oven to 400ºF. Put Brussels sprouts in a bowl with olive oil, garlic, salt, and pepper; toss to coat. Place in a roasting dish and cook for about 15 minutes or until crisp-tender. Shake the pan from time to time, to cook evenly. Sprinkle with lemon zest and juice; toss to coat. Garnish.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK