Happy Thanksgiving!

Just in case I don’t make it to the computer tomorrow, I wanted to wish everyone a wonderful holiday today. I know you’re asking, what could possibly keep me from the computer tomorrow? Well, it could be the afternoon game of kickball we have planned with a group of friends, or the fabulous dinner that my pal Lindsay has set up for us…

Here is what we are having:

Snacks/Finger Foods

• Sweet & Spicy Nuts
• Chocolate Coconut Clusters
• Cranberry-Walnut Chocolate Clusters
• Cut-up Fruit
• Cut-up Veggies & Spicy Cumin Pita Chips w/Hummus & Spinach-Artichoke Dip

Meal

• Appetizer: Cranberry-Walnut Goat Cheese Slices w/Whole Wheat Crackers
• Soup: Spiked Pumpkin Soup
• Main Entree: Butternut Squash Cheese Pie
• Side: Oven-Roasted Green Beans
• Dessert: Spiced Pumpkin Bread w/Baked Apple Compote
• Beverages: Wine/Beer (whatever selection we end up with!) & Spiked Apple Cider

Whoa! Now that’s what I call a feast! Lindsay has been kind enough to take in all of her friends that will be hanging around for the holiday. I think there’s 12 of us. What a pal!

I’m hoping to feel better by tomorrow…I have somehow caught a Thanksgiving holiday flu, or cold, or bug. Whatever you call it, I have it…fever, cough, congestion, aches…it always seems to happen during vacation time, doesn’t it?!

Finally, here’s a quick and easy recipe for those post-Thanksgiving days when you don’t really feel like cooking. My friend Leti shared this recipe with us, and I’m not sure where she found it, but I’m glad she did. It’s so flavorful and super-quick.

Southwestern Black Bean Soup

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 1 can diced tomatoes with garlic and onion
• 2 cups (10 ounces) frozen corn
• 2 cans black beans, rinsed and drained
• 2/3 cup packed fresh cilantro, chopped
• 1 (14 1/2-ounce) can vegetable broth, plus 1/2 can water

Cook bell pepper in olive oil over medium heat. Stir in chili powder and cook 30 seconds. Stir in tomatoes, corn, beans, cilantro, broth and water. Simmer, covered, 15 minutes or until heated through.

Makes 4 servings.

Source: Leti Carlin.