Thanksgiving Dinner with the Daharis

David and Brandi visited for Thanksgiving and we had such a nice time. Bran helped do a lot of the food prep. It was my first time cooking it and I think almost everything turned out spectacularly.

Most of the recipes were from Cooking Light magazine Fall (November) 2005.
Parmasan-sage Turkey
Cranberry-Cherry-Walnut Chutney
Mashed Celery Root (my idea combined with the Camambert Potatoes in mag) and Turkey Gravy
Homemade flaky rolls
Stuffing with Sourdough bread and Italian Turkey Sausage
Fresh Green Beans
Pumpkin Soup with Bourbon (I didn't care for this dish too much)
Pumpkin Cheesecake with Graham cracker and pecan crust (Healthy Cooking, November 2005)

I'll do something similar at Christmas, but I'll let everyone else help.

Anasazi Bean and Ham Soup

Anasazi Bean and Ham Soup

1 lb bag of Anasazi Beans
1 onion
1 Cup celery
1 Cup carrots
3 cloves garlic
ham bone with a bunch of meat still on it
3/4 teaspoon thyme
1 Bay leaf
1/4 teaspoon pepper

Put the beans in a 5 quart pot and fill with water. Boil the Anasazi beans until firm but not hard (I did about 1.5 hours and it was probably a little long, but didn't adversely affect the soup). Add everything else and fill pot back up with water. Bring to a boil and then simmer for another 15-30 minutes. Get as much meat off the bone as possible. Mash or blend and serve.