If you’re reading this from the United States, I’m sure I don’t have to tell you that American Thanksgiving was yesterday. Honestly, if you’re Canadian I probably don’t have to tell you that. Americana permeates our border rather aggressively. No shade! I like Elvis and bourbon as much as the next person. Anyway, since a large portion of my readers are North American based, I’m going to go out on a limb and assume y’all are reading this hungover and riddled with heartburn. So, with your delicate state in mind, I devised these Jade Noodle Bowls with Soy Braised Tofu and Green Coconut Sauce to rehabilitate you. They have vegetables, remember them? I promise they’re pretty good, maybe not pie good but pretty good.
Guys, I know I say this about all of my recipes but today’s Shrimp Bisque Risotto is so. damn. good! Like so good! I ate it for three straight days and I was sad when it was gone. That never happens to me because when it comes to food cravings, I have the attention span of a gnat. I took a huge risk making this risotto because I knew I’d be on the hook to eat the whole thing. Bae does not do seafood, so when it came to leftovers, it was either me or the compost. Needless to say, the compost did not see a grain of this Shrimp Bisque Risotto.
Okay, I’m pretty sure I’ve mentioned somewhere on this blog that I am no fan of turkey. I mean, I get that it’s large, grand and it feeds a crowd. But, my gosh, you have to do so much to it to make it edible. You’ve gotta brine it, stuff butter under its skin and baste the crap out of it. And, as I mentioned, turkeys are large. That means they are difficult to maneuver into and out of the brine to the oven an onwards to the table. And if you aren’t feeding a small army, you will be eating leftovers for the rest of time. So, with my anti-turkey stance firmly established, I would like to throw my weight behind these Pomegranate Lacquered Cornish Hens with Jeweled Saffron Rice. If you have a small family who’s interested in moist, flavorful poultry meat, these hens have got your back.
The countdown to American Thanksgiving is on and boy, do I feel left out. I know, I already had mine and Christmas isn’t that far away, it’s just hard. Everyone is talking about pie and stuffing and I’m just sitting here staring at pasta. Yes, it’s just November to me. But my bitterness over my lack of Thanksgiving does not detract from the considerable charms of today’s Chorizo Spaghetti with Spiced Pepitas. Nor does it imply that this dish is unsuitable for holiday noshing. Oh no, this pasta is holiday-worthy, trust me.