We don’t need a once a year holiday to feel grateful or to eat a big dinner. Katie and I exchange gratitude lists every day and have since the beginning of our relationship of over 3 years. I often talk about what I’m grateful for at work and my co-workers share in this as well. It just feels good to talk about the good stuff in life rather than dwell on the crappy side of things.
As far as food goes, I make dinner every night and it pretty much always looks like this.
Tonight I made a quinoa pilaf with toasted pecans and dried cranberries, roasted butternut squash, from our garden, paired with Fuji apple and Field Roast Applewood Smoked Sausage (it’s vegan, of course), steamed broccoli and kale and mesclan salad (also from the garden).
It was delicious!
1/2 cup quinoa
3/4 cup mushroom broth
1/4 cup chopped onion
1/4 cup chopped pecans
1/4 cup dried cranberries
olive oil, salt and pepper
In a small pan, bring broth to a boil. Stir in quinoa, cover and lower heat to simmer. Steam for 19 minutes or until all of the liquid is absorbed. Meanwhile, in a saute pan, heat a small amount of oil and saute onion until a bit browned. Add nuts and cranberries. Stir and heat through until nuts impart a wonderful fragrance. Stir into cooked quinoa and season with salt and pepper to taste.
I hope you all have a wonderful Thanksgiving Holiday. Katie and I will probably do our usual routine: stay in our jammies, make homemade pizza, watch movies, play pool and eat pumpkin pie!