December 2, 2013 § Leave a comment
Like in years past, both my sister and I spent Thanksgiving day with our in-laws’ family. We had the traditional fixings of turkey, mashed potatoes, two kinds of stuffing, green beans and cranberry sauce. After lots of chatting, a few more drinks and over-stuffing ourselves with dessert, we hopped back in the car and rode home in the dark. On Friday though, instead of dealing with crowded stores and buying more than we should, my sister, brother and I, the kids, decided to do our own version of second thanksgiving.
We all gathered at my little brothers new home in Connecticut. We bought a pre-roasted chicken, prepped a few side dishes and relaxed on the couch together. We nestled in with a few blankets, the puppy and a new TV show. We chatted when we felt like it, but most of the time we just enjoyed having a day with no real agenda. When the buzzer rang to tell us the roasted chicken was warm again, we sat down to a very nontraditional thanksgiving meal of chicken, roasted veggies, edamame couscous and garlic bread. It was delicious and simple. We brought some tradition to the table with a classic apple pie and pear and cranberry crumble for dessert.
I know Thanksgivings like this will happen less and less in the future. Lives get busier, people move, families expand and traditions end up changing. And even though this year was so nontraditional, it was wonderful to be with family. I am lucky each year we get to see one another and was very thankful that this year was no different.
Serves 4-6 as sides
Inspired by Sprouted Kitchen
1 (5.8 oz) package of couscous (I used roasted garlic and olive oil)
1 bag (12 oz) edamame beans
2 tablespoons rice vinegar
juice from 1/2 lemon
2 tablespoons toasted sesame oil
1/4 cup fresh parsley, packed
1 tablespoons extra virgin olive oil
1/3 cup walnuts, finely chopped
Bring a large pot to boil. Add the edamame to the pot and wait for the water to return to a rigorous boil. Once boiling again, turn the heat down to medium-high and simmer for 5 minutes. Pour the cooked edamame into a colander and spray with some cool water to stop the cooking process. Set aside to cool slightly.
Prepare couscous according to package direction.
In a sauté pan heat 1 tablespoon of olive oil over medium heat. Once warmed, add the chopped walnuts and fry for 4-5 minutes until the nuts are fragrant and slightly browned. Set aside.
Push out all the edamame beans with your fingers into a food processor, discarding the shells. Add the rice vinegar, lemon juice, toasted sesame oil and parsley. Pulse until the mixture is slightly smooth but still has some chunks for crunch.
In a large bowl combine the edamame, couscous and walnuts. This dish can be served warm or cold.