ʻO nā kīʻaha ʻaoʻao meaʻai no ka hoʻomaikaʻi hou ʻana e hoʻohauʻoli i kou mau ʻono

Anter

• ʻO ka ʻuala me ka ʻaila Chile, Tahini, a me Fennel-Herb Salad
• ʻO nā kāloti i kālua ʻia me nā lā, ka lime, a me ka pata ʻala
• ʻO Gingery Butternut Squash Gratin
• ʻO Brussels Sprouts me Bacon, ʻAlani, a me Mezcal
• ʻO Parmesan Caulilini me ka Pepa a me ka Huaʻalani Piʻi keʻokeʻo
• Nānā no

ʻO kahi lā ʻo Turkey maʻamau i hoʻolaha i nā hiʻohiʻona hōʻoluʻolu - a me ka nui o lākou. Ma waena o nā uala i kāwili ʻia, nā ʻōwili, a me nā mea i hoʻopiha ʻia, e like paha kāu pā me kahi puʻu keʻokeʻo nui, maikaʻi maikaʻi, a ʻoiai ʻo AF ʻoluʻolu, makemake paha kou kino i kahi mea iʻoi aku ka momona a me ka momona.

Hoʻokahi ala e kiʻi ai i ka mahele o nā meaola i kēia lā o ka ʻai me ka ʻole o ka hoʻohoka ʻana i ka ʻono? ʻO kēia mau kīʻaha ʻaoʻao lau mea hoʻomaikaʻi. ʻO ka ulu ʻana me nā mea ʻono, mehana, ʻo kēia mau kīʻaha i nā mea kanu i loko o ka wā e like me ka kalakeke, nāʻuala, a me nā ʻōpuʻu o Brussels a, mahalo i nā mea ʻala, nā mea kanu, a me nā citrus i hoʻohana ʻia, kūpono no ka hāʻule hau anuanu. (E pili ana: Hiki iā ʻoe ke hana i kēia meaʻai hoʻomaikaʻi maʻalahi me nā mea liʻiliʻi liʻiliʻi)

I kēia makahiki, e hahau i kēia mau kīʻaha ʻaoʻao ʻaoʻao ʻo Thanksgiving a hāʻawi iā ʻoe iho i nā huaora, nā minerala, a me nā macronutrients maikaʻi no ʻoe. E hilinaʻi, mahalo ʻoe i ka hana ʻana pēlā.

ʻO ka ʻuala me ka ʻaila Chile, Tahini, a me Fennel-Herb Salad

ʻO ka casserole ʻuala momona loa ka makahiki i hala. Loaʻa i kēia kīʻaha ʻaoʻao Thanksgiving kahi punch o ka wela mai nā pepelu Szechuan, nā pepelu ʻulaʻula, a me ke kinamona, ʻoiai nā tahini a me nā mea kanu hou e ʻono.

Hoʻomaka e hoʻopau: 1 hola 10 minuke

Lawelawe: 4

Nā Pono:

• 4 ʻuala liʻiliʻi (2 1/2 paona), ʻili ʻia ka ʻili a maloʻo
• 2 punetēpuni ʻaila ʻoliva puʻupaʻa, a me nā mea hou aku no ka drizzling
• paʻakai Kosher
• 1/4 kīʻaha kūleʻa ʻaila, e like me ka grapeseed
• 1 punetēpuni Szechuan peppercorns
• 1 lāʻau kinamona
• Anise hōkū 1
• 1 mau puna flakes ʻulaʻula
• 3 punetēni tahini
• 1 punetēpē a me 2 teaspoon ka wai lemon hou
• 1/2 poʻo fennel liʻiliʻi, ʻoki ʻia a ʻokiʻoki loa
• 1/4 kīʻaha ʻonika ʻulaʻula i ʻoki ʻia
• 1/4 kīʻaha i haehae i ka basil hou, mint, a i ʻole dill
• 1 mau teaspoon kālua ʻia nā ʻanoʻano sesame

Nā kuhikuhi:

1. E puhi mua i ka umu a 425°F. Hoʻopili i kahi pepa bakena a me ka pā. E kuʻi i ka ʻuala me ka ʻōpala, a hoʻolei i ka pepa bakena me 1 punetēpē ʻaila ʻoliva. Hoʻomoʻa a palupalu, ma kahi o 45 mau minuke (huli i ka hapalua o waena).
2. Wehe i kaʻuala mai ka umu, a hoʻomaʻalili iki. Ke ʻoluʻolu e lawelawe, huli i ka umu i pala. Wehe i ka pā mai ka pepa bakena. E wāwahi i ka ʻuala i ʻāpana nui me 2 puna. E hohola i ka ʻuala ma luna o ka pepa bakena, ʻaoʻao ʻiʻo i luna. E hoʻomoʻi me ka paʻakai, a kāpīpī me ka ʻaila ʻoliva i koe. E hoʻomoʻa a hiki i ka ʻā ʻana i nā kiko, ma kahi o 5 mau minuke.
3. I kēia manawa, i loko o kahi kōpena liʻiliʻi, hoʻohui i ka aila grapeseed, peppercorn, lāʻau cinnamon, a me ka anise hōkū. Hoʻomaʻa i ka wela waena a wela a ʻaʻala ka aila, ma kahi o 5 mau minuke. Wehe i ka wela, a hoʻohui i nā ʻāpana pepa ʻulaʻula. E ninini i ka aila chile i loko o kahi kīʻaha wela liʻiliʻi, a e noho a hiki i ka mākaukau e hoʻohana, ma kahi o 10 mau minuke.
4. I loko o kekahi kīʻaha liʻiliʻi, e hoʻokuʻi i ka tahini me 1 punetune wai lemon a me 2 punetune wai. Hoʻohui hou i ka wai inā pono, a maikaʻi ke kūlike ʻole no ke kō ʻana. ʻO ka wā me ka paʻakai.
5. I loko o kahi kīʻaha liʻiliʻi, e hoʻolei i ka fennel a me ka aniani me ke koena 2 teaspoons wai lemon. ʻO ka wā me ka paʻakai.
6. E lawelawe, kānana i ka aila chile ma o kahi sieve fine-mesh, hoʻolei i nā mea paʻa. E hoʻonohonoho i nā ʻuala i moʻa ma kahi pā. E kāpīpī i ka ʻaila chile a me ka meaʻai tahini. ʻO luna me ka salakeke fennel, basil, a me nā ʻanoʻano sesame.

ʻO nā kāloti i kālua ʻia me nā lā, ka lime, a me ka pata ʻala

Mahalo i ka ʻala ʻana a me ke kō maoli i loko o nā kāloti, ua maikaʻi kēia ʻaoʻao ʻaoʻao ʻo Thanksgiving a me ka caramelized i ka umu. A no ka mea, hoʻohana ʻo ia i nā mea ʻala a me nā mea ʻai meaʻai he nui paha i loaʻa iā ʻoe ma ka lima, ua kūpono kēia mau kāloti e hana i kēlā me kēia makahiki (a ʻaʻole pono e kūʻai i hoʻokahi ton meaʻai).

E hoʻomaka e hoʻopau: 45 mau minuke

Lawelawe: 4

Nā Pono:

• 2 mau paona kāloti waena, ʻili ʻia, hāliʻiliʻi koleka, a hapalua ka lōʻihi inā mānoanoa
• 2 punetune ka aila ʻoliva puʻupaʻa
• ʻO ka paʻakai Kosher a me ka pepa ʻeleʻele hou o ka ʻāina
• 3 punetune punetune pata ʻole
• 1 mau pāpale punetēpē
• 1 teaspoon kumine lepo
• 1 kika honua koriana
• 2 lime, luna a ʻokiʻoki i mau ʻāpana, a me 3 punetēpō ka wai lime hou
• 3 mau lā Medjool, kuʻi a ʻoki liʻiliʻi
• 1/4 kīʻaha mint hou

Nā kuhikuhi:

1. E puhi mua i ka umu a 425°F. Ma luna o kahi pepa bakena rimmed, e hoʻolei i nā kāloti me kaʻaila, a me ka paʻakai a me ka pepa. E kālua ʻia a ʻoluʻolu loa a ʻulaʻula, ma kahi o 35 mau minuke.
2. I loko o kahi kōkō waena, e hoʻoheheʻe i ka waiūpaka me nā capers, cumin, a me ka coriander ma luna o ka wela wela. Hoʻomoʻa, hoʻoulu, a hiki i nā mea ʻala a ʻala, ma kahi o 1 mau minuke.
3. Wehe i ka skillet mai ka wela, a hui i ka wai lime. E ninini ma luna o kāloti kālua ʻia. E hoʻokuʻu mālie i nā kāloti me nā lā a me nā ʻāpana lime, a hoʻololi i kahi pā. Haehae i nā lau mint, a kāpīpī i luna.

ʻO Gingery Butternut Squash Gratin

PSA: Oe * pono * i Instagram i kēia ʻaoʻao ʻaoʻao Thanksgiving. Lawe paha ia i ka lima kūpaʻa, akā hoʻonohonoho pono i nā ʻoki butternut squash i loko o kahi hoʻolālā rose nani e hoʻonoe ʻia ke ʻano o ka meaʻai e like me ka ʻono. E hoʻonoho i ka pā i waenakonu o ka pākaukau a hāʻawi i ka nānā i kūpono.

Hoʻomaka e hoʻopau: 1 hola 10 mau minuke

Lawelawe: 6

Nā Pono:

• 2 punetēpō ka waiūpaʻa ʻole
• 2 aniani melemele waena
• ʻO ka paʻakai Kosher a me ka pepa ʻeleʻele hou o ka ʻāina
• 1/2 kīʻaha waina keʻokeʻo
• 1/4 kīʻaha ʻaila ʻōpio keu
• 2 punetēpē i ʻili ʻia a ʻokiʻoki ʻia
• 2 kālika cloves, minced
• Nā pepelu ʻulaʻula
• 1 ʻōpae pāpaʻi nui (e pili ana i 3 paona), ʻili ʻia, ʻoki ʻia a wehe ʻia nā ʻanoʻano, ʻokiʻoki ʻia i loko o nā hapalua mahina.
• ʻO 1 teaspoon ʻoki hou i kou hou

Nā kuhikuhi:

1. E hoʻoheheʻe i ka pata i loko o kahi skillet nonstick nui ma luna o ka wela waena. E hoʻomoʻi i ka ʻaka, kau me ka paʻakai a me ka pepa, a kuke, e hoʻonoi pinepine, a gula nā ʻōnika, ma kahi o 15 mau minuke. Hoʻohui i ka waina keʻokeʻo, a kuke a hiki i ka manawa i hoʻopau ʻia, 1 mau minuke hou aʻe. Hoʻopili i nā ʻaka i lalo o kahi pā 9 mau ʻīniha gratin.
2. Preheat umu i 350 ° F. E hoʻihoʻi i ke kōpena i ka wela mehana. E hoʻohui i ka ʻaila, ka ginger, ke kāleka, a me kahi ʻāpana o nā ʻāpana pepa ʻulaʻula, a e kuke a hiki i ke gula māmā a me ka ʻala, ma kahi o 4 mau minuke. Wehe i ka wela.
3. E hoʻonohonoho i ka ʻōpala ma nā pōʻai ʻāwili ma luna o ka ʻaiki a puni ka lihi o ka pā gratin, e hana ana i ke kikowaena a hoʻopiha ʻia ke kīʻaha i ka ʻōpala. E kāpīpī i ka ʻōpala me ka ʻaila ginger, kāpīpī me koume, a me ka paʻakai.
4. E hoʻomoʻa a ʻoluʻolu a ʻulaʻula ka ʻōpala, ma kahi o 55 mau minuke. E hoʻomaha i 5 mau minuke ma mua o ka lawelaweʻana.

ʻO Brussels Sprouts me Bacon, ʻAlani, a me Mezcal

ʻO kēia mau ʻawaʻawa ʻawaʻawa, lil pēpē ka mea hope loa e ʻai ʻia, akā ke hoʻomākaukau ʻia me kēia meaʻai, ʻo lākou ka mua e pau loa i ka ʻai ʻia. Hāʻawi ka citrus i kahi kukui a me ka acidity i makemake nui ʻia i ke kīʻaha, aʻo ka Mezcal e hoʻohui i kahi ʻala ʻala, a hāʻawi ka puaʻa i ka momona momona. He mea ʻai mea kanu ma ka hale? E hoʻololi i ka puaʻa no nā halo sautéed. (Pili: Nā Mea Hoʻomaikaʻi Vegan Thanksgiving Maikaʻi no ka ʻAina Hoʻomaha Meatless)

E hoʻomaka e hoʻopau: 30 mau minuke

Lawelawe: 4

Nā Pono:

• 4 auneke i ʻoki ʻia i ka puaʻa, ʻoki ʻia i loko o nā ʻāpana 1/2-iniha
• 1/4 kīʻaha ʻoliva keu-puʻupaʻa, a me nā mea hou aku no ka mimī ʻana
• 1 1/2 paona kupu ʻo Brussels, ʻoki a hapa ʻia
• ʻO ka paʻakai Kosher a me ka pepa ʻeleʻele hou o ka ʻāina
• 1 1/2 mau kīʻaha mezcal
• 1/4 kīʻaha wai lime hou
• 1 kīʻaha radicchio ʻoki
• 2 ʻalani, wehe ʻia ka ʻili a me ka pith, ʻoki ʻia i ka hapalua mahina
• 2 punetēpuni cilantro hou i ʻoki maikaʻi ʻia, a me nā mea hou aku no ka hoʻonani
• 1/3 kīʻaha queso fresco i kuʻi ʻia

1. I loko o kahi skillet hao nui a i ʻole nonstick skillet, e hoʻonohonoho i ka puaʻa ma kahi papa hoʻokahi. E kau ma luna o ka wela, a kuke, a hiki i ke kōkō he gula, 8 a 10 mau minuke (huli i ka hapalua). E hoʻololi i ka puaʻa i kahi pā i uhi ʻia i ke kāwele pepa.
2. E ninini i ka hamo bacon oi aku, a hoʻolei. E kau i ka skillet ma luna o ka wela mehana. Ke wela loa ka skillet, e hoʻomoʻi i 2 aila puna a me ka hapalua o ka ulu ʻana o Brussels. Kuke a hiki i ka ʻōpuʻu ʻana o ke gula ma nā ʻaoʻao ʻelua, ma kahi o 5 mau minuke (e lele ana i ka hapalua o ka manawa). E hoʻomoʻi me ka paʻakai a me ka pepa, e hoʻolei i ka lole, a hoʻololi i ka pā me ka puaʻa. E hana hou me ke koena 2 punetune aila a me nā ʻōpuʻu, e hoʻololi i ka pā like.
3. E hoʻihoʻi i ka skillet i ka wela waena. E hoʻonui i ka mezcal, a e kuke a hiki i ka emiʻana oʻekolu hapahā, ma kahi o 3 mau minuke. Wehe i ka wela, a hoʻoulu i ka wai lime. Hoʻohui i nā kuke Brussels i kuke ʻia a me ka puaʻa a me ka radicchio, a hoʻolei i ka lole. E hoʻopili i ka ʻalani a me ka cilantro. E kāpīpī me ka ʻaila. E kāpīpī me ka queso fresco a me ka cilantro hou aʻe. E lawelawe i ka skillet a i ʻole i kahi pā.

ʻO Parmesan Caulilini me ka Pepa a me ka Huaʻalani Piʻi keʻokeʻo

Inā ʻalo pinepine ʻoe i ka caipiflower i nā koina āpau, e hoʻāʻo i kēia kīʻaha ʻaoʻao lau mea hoʻomaikaʻi no ka nui. ʻOi aku ka palupalu ʻo Caulilini a ʻoi aku ka ʻono ma mua o ka cauliflower, a, ke hoʻopili ʻia me Parmesan pungent, nā pepa bele, nā pīni, a me nā mea kanu, hoʻololi ʻia i medley āu e makemake ai e ʻai nona iho.

Hoʻomaka e hoʻopau: 40 mau minuke

Lawelawe: 4

Nā Pono:

• 1 1/2 paona Caulilini (mini cauliflower) a i ʻole Broccolini
• 1/4 kīʻaha me 2 punetēpē ʻaila ʻoliva puʻupaʻa
• ʻO ka paʻakai Kosher a me ka pepa ʻeleʻele hou o ka ʻāina
• 1 kīʻaha Parmesan maikaʻi ʻia
• 2 punetēpuni wai lemona hou, me 1 punetēpē i kālai ʻia
• 1 punetēpē ʻo Dijon mustard, ʻokiʻoki ʻia
• 1 hiki i nā pīni cannellini (15 auneke), holoi a ninini ʻia
• 3/4 kīʻaha bele ʻokiʻoki maikaʻi ʻia (ʻulaʻula, ʻalani, melemele, ʻōmaʻomaʻo, a i ʻole kahi hui)
• 3 punetēpē chives maikaʻi loa
• 2 punetune ʻokiʻoki i nā lau pāhiri hou a me nā koʻokoʻo lahilahi

Nā kuhikuhi:

1. Preheat umu a hiki i 425 ° F. E kiola iā Caulilini me nā aila 2 punetēpē ma kahi pepa baking nui. E kau me ka paʻakai a me ka 1/4 teaspoon o ka pepa ʻeleʻele, a hohola like i ka pepa bakena. E kālua a ʻoluʻolu a ʻulaʻula ma nā wahi, ma kahi o 25 a 30 mau minuke.
2. Wehe i ka pepa bakena mai ka umu, a kāpīpī iā Caulilini me Parmesan. E hoʻihoʻi i ka umu a hiki i ke gula gula, ma kahi o 5 mau minuke.
3. I kēia manawa, i loko o kahi pola waena, e hoʻohui i ka wai lemon, a whisk i ka Dijon, kālika, a me ka lemon zest. E kuʻi me ka lohi i ka aila 1/4 kīʻaha i koe a hui pū ʻia. E hoʻoulu i nā pīni, ka bele, ka chives, a me ka paʻi i loko o ka hui wai lemon, a me ka paʻakai a me ka pepa. E hoʻokuʻu i ka marinate a hiki i ka mākaukau e lawelawe.
4. E hoʻonohonoho i ka Caulilini mahana ma luna o kahi pā. E kīʻaha i ka pīniʻi ma luna ona, a kāpīpī me nā wai i koe i loko o ke pola. ʻO luna me kekahi Parmesan crispy i waiho ʻia ma lalo o ka pepa bakena, a kāpīpī me ka pepa hou aʻe ma mua o ka lawelawe ʻana.

Nānā no