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Thanksgivukkah

You may have heard that for the first time since 1888 Thanksgiving and Hanukkah are converging at the same time. And it's not going to happen again for another 77,798 years!  There are hundreds of recipe ideas for celebrating the two holidays together....check out this Pinterest page if you're looking for some creative ideas!  I've also included a few of my favorite traditional recipes below.

Garlic Mashed Potatoes and Cauliflower

Serves 8

• 4 cups peeled and quartered organic potatoes
• 4 cups chopped cauliflower florets
• 1 head garlic, cloves separated and peeled (see quick technique above in the Did You Know section)
• ¼-1/2 cup hot milk or low sodium vegetable or chicken broth (amount depends on how creamy you like this)
• 2 tbsp butter or trans-fat free soft margarine
• Sea salt and fresh ground black pepper to taste
• Chopped parsley for garnish

1. Boil the potatoes, garlic, and cauliflower until soft. Drain well.
2. Smash or put through a ricer. Add the hot liquid and butter or margarine. Stir lightly to combine.
3. Season to taste with salt and pepper and garnish with chopped parsley. Serve hot. 

Gingered Pumpkin Pie

Serves 8

When you make this, you'll realize a great pumpkin pie doesn't require a pie crust! The gingersnap streusel topping adds a delightful crunch to this favorite Thanksgiving dessert. 

• 18 gingersnap cookies
• 1 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons chilled butter, cut into small pieces
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can unsweetened pumpkin (or 2 cups fresh mashed pumpkin)
• 1 (12-ounce) can evaporated fat-free milk
• 2 large eggs
• 1 large egg white

1. Preheat oven to 350°.
2. Whir 8 ginger cookies in a food processor until crumbs are formed. Spray a 9" pie pan with cooking spray and dust with the crushed gingersnap cookies. 
3. Place another 10 cookies, 1 tablespoon sugar, and flour in the food processor; process until cookies are ground. Add butter; pulse until crumbly. Reserve for topping.
4. Combine the 1/3 cup of each sugar and remaining ingredients and mix well.. If you are using fresh pumpkin, you will get a smoother texture if you process the mixture with a handheld mixing wand, mixer, or blender. Pour mixture into the pie plate that has been dusted with the crumbs. 
5. Bake at 350° for 30 minutes. Sprinkle reserved crumb mixture over pie; bake at 325° an additional 15 minutes or until center is set. Cool to room temperature on a wire rack.

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