Thursday, November 28, 2013

Day 262 My contributions to Thanksgiving dinner

For the last few years, I've brought drinks to Thanksgiving dinner because I didn't cook. This year, of course, I do, and so I am making two dishes.

Chard with portabello mushrooms

Coarsely chop 2-3 bunches of rinsed chard and place in a heavy pan with about an inch of water. Cook until limp. Add a little more water if needed. Drain off water and save for juice. In a frying pan, place sliced or chunked mushrooms and add a bit of water, sea salt, and balsamic vinegar. Cook until mushrooms go soft. Add mushrooms to chard and serve warm or room temperature (do not chill).

Fruit bake

Thaw one package T Joe's frozen mango chunks. Cut up 3-4 apples in chunks. Do the same with 3-4 pears. Peel apples and pears if not organic or tough-skinned. Combine reduced balsamic vinegar (i'm using a dark cherry vinegar that I cooked on the stove until it started to get thick), vanilla, a little sea salt, maybe some honey, maybe some apple juice. (Make a sauce that tastes good to you) Pour over fruit in a deep bowl to coat. Put into a glass baking pan and bake at 350 until fruit is a little soft (pears and mango will soften before apples). Sprinkle with pecans. Serve at room temperature or a little warm.

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