Giving Thanks

Every year my Mom creates the most beautiful centerpieces for her Thanksgiving table. Here is a preview of this year's table.

We assembled these simple posies of Red Daisies and Safflowers..
...and then added Mexican Sage from our backyard.

The milk glass vases were bought on Ebay.

Soon this room will be filled with friends and family. I have so much to be thankful for!

Lemon Curd: From Tree to Table

I made lemon curd last night for the first time. It was really easy to prepare, as it only required 4 ingredients and about 20 minutes of my time. The best part? That the lemons came right from my parents backyard! This recipe will serve 4-6 as a garnish.

Ingredients:

5 egg yolks

1/2 cup sugar

4 Meyer lemons, zested and juiced

1 stick butter, cut into pats and chilled

Fill a saucepan with water and bring to a simmer. Combine egg yolks, sugar, zest, & 1/3 cup lemon juice in a medium size metal bowl and whisk until smooth. Once water starts to simmer, reduce heat to low and place bowl on top of saucepan. Whisk for 8 minutes, or until thickened. Remove from heat and stir in one butter pat at a time, allowing each to melt before adding the next. Store in a jar and place a layer of plastic wrap directly on the surface of the curd. (This prohibits a layer of skin from forming.) Refrigerate and store for up to two weeks. Serve over pound cake, scones, or even a simple slice of toast.

Oatmeal and Apples

Two Servings:

1 cup dry oatmeal

2 cups water

1 large apple

lemon juice

2 teaspoons butter

cinnamon

Bring oatmeal and water to a boil. While the oatmeal is cooking, grate a large apple. I've been buying the Pink Lady variety, because they are so crisp and sweet. As soon as the oatmeal reaches a boil, stir in the apple and sprinkle with lemon juice. Spoon into two bowls, stir in a teaspoon of butter in each bowl, and sprinkle with cinnamon. Enjoy!

Cranberry Oat Cookies

Tonight we are invited to dinner at a friend's house, so I thought I would bake some cookies to take over. I love to bake these in the fall because of their nutty, cranberry flavor.

Ingredients:

1 cup flour

1/2 teaspoon baking powder

1 cup rolled oats

1 stick + 1 tablespoon butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1/2 cup dried cranberries

1/2 cup roughly chopped pecans

1 cup white chocolate chips

Preheat oven to 350. Combine flour, baking powder, and oats in a bowl. In another bowl beat butter and sugars until creamy. Add egg and vanilla. Beat in dry ingredients, then fold in cranberries, pecans, and chips. Drop balls of dough onto a baking sheet lined with foil and bake for 15 minutes. Makes 3 dozen.

Chicken Tortilla Soup & Cornbread

(serves four)

Ingredients:

olive oil

1 minced garlic clove

2 teaspoons taco seasoning

1 teaspoon ground cumin

pinch of salt

28 ounces low sodium chicken broth

14.5 ounce can of stewed tomatoes, undrained and pureed

1/2 rotisserie chicken; shredded

4 small flour tortillas

1/4 cup fresh cilantro

1 lime, cut into wedges

1/2 avocado sliced

sour cream & cheddar cheese

Heat oil in a large saucepan and saute the garlic and spices. Add the broth, tomatoes, and chicken and simmer for 15 minutes. Slice the tortillas into thin strips and add to soup. Serve and garnish with remaining ingredients.

Ingredients:

2 tablespoons butter

3/4 cups cornmeal

1/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup organic sugar

1 egg

1/2 cup milk

Preheat oven to 375. Put butter in the bottom of a loaf pan and place in the oven. Meanwhile combine dry ingredients in a bowl. Mix the eggs and milk, then add to the dry ingredients. If the mixture seems too dry add a little more milk. Pour batter into pan and bake for 30 minutes.