What started as a simple festival celebrating the year’s bountiful harvest has turned into an archetypal American holiday, with grand dinners featuring savory and sweet dishes alike. Thanksgiving foods have changed over the years, but there are still some iconic favorites that have withstood time. Hover over each food below in this interactive image and find out more about their role in this day of feasting:
What are your favorite Thanksgiving dishes? Let us know in the comments below!
The post A look at Thanksgiving favorites appeared first on OUPblog.
Diabetic Diva Susan with her latest recipe book.
I asked our friend Susan
http://www.diabetic-diva.com/ also known as Diabetic Diva whether she had some recipes that children could cook with their grown up.
Diabetic recipes are ‘Healthy’ because they have limited amounts of refined sugars and salts so if you want more healthy recipes take a look at her website.
Remember you don’t have to be diabetic to enjoy Susan’s tasty recipes, in fact eating these healthy feasts can help prevent you becoming diabetic so tuck in!
TWIRLY SPAGHETTI & MINCE SAUCE
A family favourite and so easy to make. The mince can be prepared in a batch and frozen for at least 3 months. Good with jacket potatoes, rice, pasta, mock pizza.
Main ingredient: Mince beef, spaghetti Preparation time: 15 minutes
Cooking time: 30 minutes Serves 4:
EQUIPMENT
Chopping board
Sharp knife
Can opener
Measuring spoon
Large saucepan with lid
Wooden spoon
For spaghetti
Measuring jug
Measuring spoon
Medium size saucepan with lid
Spoon for stirring
INGREDIENTS
500g lean ground mince beef
½ sweet pepper, roughly chopped
½ onion roughly chopped
1 tin chopped tomatoes
1 jar pasta sauce
½ tsp salt
¼ tsp black pepper
2 tsp dried Italian herbs
METHOD
COOK the mince in a pot stirring with a wooden spoon until it’s brown in colour and no pink bits remain. ADD the onion and peppers and cook for another 3 minutes
NEXT add all the other ingredients and let meat mixture cook until the sauce starts to bubble. TURN the heat down to low and let this cook for at least 20 minutes
SERVE with spaghetti and a salad (even a teeny weeny one would be great) Remember your 5 A Day.
SPAGHETTI
PUT 500ml of water and ¼ tsp salt into a pot
LET it boil
ADD 100g wholemeal spaghetti to the boiling water
COOK for 8 minutes (al dente) cooked still firm
DRAIN and put on a plate
SPOON some mince sauce over
If you like sprinkle grated parmesan cheese over and dried parsley.
Try these
Make mock pizzas using the mince sauce. Slice a wholemeal French roll in 2. Spoon some of the sauce over and about 2 tbsp grated cheese. Grill under hot grill until cheese melts.
Or add red kidney beans, ½ to 1 tsp chilli powder and dried Italian herbs to make chilli.
Here is Susan cooking with some children.
Children love to cook when there's a grown-up to help.
Worlds Apart, an extraordinary new collection of Russian fantasy and science fiction is now available in bookstores. Edited by
Alexander Levitsky, this anthology includes selections that represent the works of Russia's best authors and the dominant themes of her history: Myth and the Fairy Tale, Utopianism and Dystopianism, Mechanization and Modernization, Space Flight, and more. The authors range from familiar figures - Gogol, Dostoevsky, and Bulgakov - to writers practically unknown outside the Slavic world such as Derzhavin, Bulgarin, Kuprin, and Pilniak. For the fantasy enthusiast and to anyone with an abiding interest in Russian history and culture,
Worlds Apart is an indispensable volume.
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