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Thursday, November 25, 2010

Health, Happiness, Hamstrings 1st Annual Virtual Blogsphere Thanksgiving

Health, Happiness, Hamstrings readers I would like to welcome you to the first annual Health, Happiness, Hamstrings Virtual Thanksgiving. The bloggers who have been invited to this Thanksgiving dinner and have brought dishes include:

Catherine from weelicious

Lauren from Health, Happiness, Hamstrings

Kelsey from The Naptime Chef

Kath from Kath Eats Real Food

Ree from The Pioneer Woman

Shauna from gluten-free girl and the chef

rachel ray
Guest submission from Rachel Ray

The Menu

Creamy Curry Butternut Squash Soup (KERF)
Sweet Potato Biscuits (weelicious)
"My mom's" Salad--Take on a Cosi Classic (Health, Happiness, Hamstrings)
Gluten Free Turkey (gluten-free girl and chef)
Roasted Root Vegetables (Health, Happiness, Hamstrings)
Green Bean Casserole (The Pioneer Chef)
Corn Pudding with Parmesan Crust (The Naptime Chef)
Cheesy Twice Baked Potatoes (The Naptime Chef)
Corn Bread Dressing with Sausage and Apples (The Pioneer Chef)
Bourbon Pecan Smashed Sweet Potatoes (Rachel Ray)
Individual Pumpkin Cheesecakes (weelicious)
Chocolate-Almond Crackles submitted by The Naptime Chef

We welcome you to our table and hope you enjoy your "dinner".  If anyone makes one of these recipes please make sure you comment when you make them for your table.

Health, Happiness, Hamstrings wishes you a happy and healthy Thanksgiving. From my family to yours I hope it is a wonderful one.
Health, Happiness, Hamstrings Recipe Submissions:

"My mom's" Salad--Take on a Cosi Classic:
Baby spring greens, gorgonzola, pears, pistachio nuts, balsamic dressing, red grapes. Cut and toss.

My Roasted Root Vegetables1 package Brussels sprouts (adjust to amount of people)

1 package parsnips (adjust to amount of people)

6 turnips (adjust to amount of people)

Olive oil (to coat)

Garlic cloves (adjust to taste and amount of veggies)

Fresh rosemary sprig

Preheat oven to 450 degrees. Line baking sheet with tinfoil (my favorite is Reynolds Wrap heavy duty non * stick). Chop all veggies, as indicated in ingredients adjust amounts based on the amount of people. Pound garlic cloves and adjust amount based on taste and amount of veggies. Put veggies into a bowl and coat with olive oil then add pounded garlic and fresh rosemary sprigs. Transfer mixture to baking sheet. Make sure the veggies have surface area to allow for roasting. If necessary, use more than one baking sheet. Baking time depends on amount of veggies therefore continue to watch the veggies and stir until veggies are ready. When veggies are ready remove rosemary stem. Transfer veggies to serving bowel. Garnish suggestion is feta or toasted pumpkin seeds.

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