Monday, December 8, 2014
3 to 4 zucchinis, 1 red onion, 2 green onions, 2 tablespoons olive oil, 1 tablespoon butter, 1 tablespoon bacon fat, 1 teaspoon French thyme, 2 teaspoons Herbes de Provence (or rosemary, or basil or both) Smokehouse ground black pepper, salt and 2 tablespoons balsamic vinegar - some chopped parsley.
Wash then spiralize the zucchinis into noodles. Slice the red onion and the 2 green onions - separating the white parts and green parts. Place the olive oil, butter and bacon fat in a large frying pan. Add the red onion and white parts of the green onions. Stir and fry for a minute or so. Add the zucchini noodles, stir, then add the Smokehouse black pepper and salt. (I like this pepper as it is strong and I usually cover the vegetables with it to get the dish a bit spicy.) Then add the herbs, stir. Add the balsamic vinegar - white or red balsamic. Lower heat and cover. No need to add any liquid as the zucchinis will render some liquid. Cook for about 8 to 10 minutes, until tender but still crunchy (taste after 7 min. or so and stir.) When ready add chopped green part of the green onions and chopped parsley. That's it.
For Thanksgiving, I usually make my basic cranberry sauce - a recipe I found on a bag a long time ago and very easy. Place 3/4 cup brown sugar, 1/2 cup apple juice and 1/4 teaspoon allspice in a saucepan on medium heat. Heat until sugar is dissolved. Add 2 cups washed cranberries and stir. Keep stirring until the liquid boils. Lower hear and cook 15 minutes, stirring occasionally. Cool. I have some left as you can see below - it makes a thick sauce, not too sweet.
Saturday was a good day for cooking as it rained in the morning. It was cloudy and only 67 degree F (19 C.) The back yard looked very golden with a thick cover of dead leaves. The leaves had vivid colors as they were still coated with water when I took my photos.
On Sunday it was bright and sunny. The colors in the backyard looked different. It was warmer as well.