I am fortunate to not have to slave in a hot kitchen making Thanksgiving dinner. We always head to my parent's house where everything is prepared and we just bring the extras like some healthy appetizers. On a recent visit to Houston to see my brother and his family I got some yummy recipes I had to share. I am always amazed what my sister in law can whip up that's scrumptious and good for you...I love visiting because I come back with some wholesome recipes for my collection. Here are two nutritious appetizers to have or bring to Thanksgiving, so you can save your calories for the pumpkin pie.
Kelly's Roasted Pecans
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| These heavenly pecans take no time to make! Recipe 1 pound of raw pecans or any nuts (I like pecans the best) 2 teaspoons of canola oil sea salt to taste preheat oven to 450 degrees mix pecans with oil and salt place one even layer on a baking sheet bake for 3 to 4 minutes or less and then turn pecans and cook for a couple more minutes (keep an eye on the nuts while cooking...they burn easily) take out of oven and let sit until completely cool add sea salt to taste |
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| Mix pecans, oil and sea salt |
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| Spread even layer of pecans on a baking sheet |
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| Cook for 3 to 4 minutes and then turn pecans on baking sheet and cook for 3 more minutes or until brown |
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| Take out of oven and let pecans cool completely. Optional - add more sea salt to taste Tomato Basil Bisque This delicious bisque is divine and a family favorite. When using this soup as a festive Thanksgiving appetizer I would put in small glasses like shot glasses so no spoon is needed. I like to add a fun garnish too.  |
Tomato Basil Bisque Recipe
2 to 2 1/2 lbs of ripe tomatoes (the riper the better)
2 white or yellow onions sliced
5 cloves of peeled garlic left whole
1/4 to 1/2 cup of olive oil
2 big handfuls of fresh basil
sea salt and pepper to taste
optional: 2 teaspoons of nutritional yeast**
Preheat oven to 400 degrees
Slice tomatoes in halves or fourths, slice onions, wrap garlic in foil and place these ingredients on a baking sheet.
Drizzle with olive oil
Generously season with salt and pepper
Roast for 30 to 35 minutes
Transfer roasted vegetables to large pot. Bring to a boil, then simmer for 10 minutes.
Transfer soup to blender and add basil (you may have to do this in small batches) and blend. You can use a hand immersion blender if you prefer (I like this method the best). Puree until very smooth. Return soup to the pot and add salt and pepper to taste.
Enjoy!
**Nutritional yeast is
rich in vitamins, especially the B-complex vitamins. An excellent source of folic acid, which is important for formation, growth, and reproduction of red blood cells. We like to use the brand Red Star. This is optional and it does slightly change the taste.
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| I like using lots of basil, but it does make the bisque a greener color |
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| Add 1/4 - 1/2 cup of olive oil or drizzle the oil over sliced tomatoes and onions |
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| The roasted veggies can be made way ahead of time and can sit until ready to make bisque. Great for a busy school night. |
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| My preferred method of blending soups and bisques is a hand immersion blender |
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| My sweet niece, Lucy, enjoying the bisque! |
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Order deadline is December 12th
Have a Happy and Healthy Thanksgiving!
I am no expert, just a Mom who is passionate about learning more about the relationship between food and good health.
