Three Thanksgiving recipes – so very easy!

We’re getting ready for Thanksgiving- just as millions of other
Americans are doing this weekend.

Ours will be very intimate this year – just 3 of us; no
hoopla, just good company, food, and loving thoughts of those who can’t join

Despite the size of our guest list, the menu will not be down-sized too much: roasted turkey, homemade Armenian – style stuffing, my favorite cranberry sauce recipe (see below), 2 colorful vegetable dishes (recipes follow) and a surprise dessert to be brought by our long-time friend, Linda. (I can’t wait to see what she’ll bring!)
Armenian stuffing for turkey or chicken – or – simply a side dish!

One of the veggie dishes I’m making will be Roasted Brussels
sprouts with Basturma – if I can find some, otherwise suitable substitutes will be prosciutto or bacon.

UpdateDarn! Just came back from my little go-to Armenian store
and they’re fresh out of basturma! Looks like prosciutto will be used instead.
The recipe will be delicious, just the same.

The second veggie recipe is a really simple carrot dish I’ve
made for years – it’s so simple that even my high school cooking students could
whip it up in a flash! This time I’m going to jazz it up with one
additional ingredient – pistachios.

 The Armenian Kitchen
– and my family – wish you all a truly Happy Thanksgiving!

Orange – Cinnamon Cranberry Sauce
Yields about 3 cups

1- 12 oz. bag fresh or frozen cranberries
¾ to 1 cup granulated sugar
2 tsp. zest and juice of 1 orange (any kind of orange will do)
1 cup water
1 cinnamon stick (1 tsp., or to taste, ground cinnamon may
be substituted)
Dash of ground cloves, optional

Rinse and sort cranberries, discarding any bruised or soft ones.
Cranberries cooking with sugar, water, orange  juice, zest, cloves, and cinnamon stick.

In a **non-reactive saucepan, stir together the cranberries,
sugar, orange zest and juice, water, cinnamon stick (or ground cinnamon) and
cloves, if using. Cook over medium-high heat until it reaches a boil. Reduce
heat and simmer, stirring occasionally – about 10 to 15 minutes. The sauce
should start to thicken and the cranberries should burst.

Place in a serving bowl, let cool, then cover and
refrigerate until ready to serve.
This can be made a day or two in advance.
** Examples of a non-reactive saucepan include glass, stainless steel, food-grade plastic, ceramic, porcelain, and hard anodized aluminum. Poor materials include cast-iron, copper, and aluminum.

My photo of Roasted Brussels Sprouts with Proscuitto (Sadly, basturma wasn’t available, but this version got two thumbs-up!)

Roasted Brussels sprouts with Basturma

Serves 4

NOTE: This recipe can easily be
doubled or tripled depending on the number of mouths to be fed.

3 to 4 pieces of thinly sliced basturma, cut into small strips (Note:
You may substitute bacon or prosciutto for the basturma.)
2 – 3 tablespoons olive oil
1- lb. fresh Brussels sprouts, rinsed, ends trimmed,
bruised leaves removed, and cut in half lengthwise
2 cloves garlic, minced, optional
Freshly ground black pepper, to taste
Note: Since basturma, prosciutto and bacon are salty, you
shouldn’t need to add additional salt, but the choice is yours.


Preheat oven to 400°F.

Add 1 Tbsp. of the olive oil to an oven-proof skillet, cook
the basturma until it becomes crispy. Remove from skillet. Place crispy
basturma on a plate lined with a piece of paper towel; set aside.

Add the remaining olive oil to the same skillet and sauté
the garlic (if using) until slightly golden. Add the Brussels sprouts and stir
to combine well with the basturma. Add black pepper. Toss to coat. Roast for 15-
20 minutes.

If skillet is not ovenproof, transfer Brussels sprouts to a
roasting pan and follow the same roasting time. Serve immediately.

Carrots with Parsley and Pistachios

Carrots with Parsley and Pistachios

Serves 4

1 lb. carrots, peeled and rinsed
2 – 3 Tbsp. butter
1/4 cup flat leaf parsley (leaves only), washed, and coarsely
Salt, to taste
Garnish: ¼ cup coarsely chopped unsalted pistachios

Cut carrots on the diagonal about ¼” thick.
Place cut carrots in a microwave-safe bowl; add 3 Tbsp.
water. Cover bowl and microwave at full power for about 5 or 6 minutes. Carrots should be tender-crisp, and not too soft. Drain excess
Stir in butter and parsley. The heat of the carrots will
melt the butter. Toss gently.
Place in a serving bowl and garnish with the chopped
pistachios. Serve immediately.

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  1. Kerry Schultz December 13, 2017 at 3:02 pm

    I am an african but i hav ealways had a thing with American food, to me the rosted brussel sprouts with basturma looks very yummy and i must try them out this festive season to suprise my family. thanks form the shares.


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