Thoughts on Thanks (and our Thanksgiving Hors D'oeuvre)

This time every year, and throughout the holiday season, we are called to be thankful. The truth is, we can never be reminded enough. 

Hogs in a Blanket with Mustard Chutney, Photo: NK 

Now I know as well as anyone how easy it is, amid life's many obligations, to feel sorry for ourselves. When I'm exhausted after a long day at work and facing several hours of household chores, even the littlest annoyance (most recently it's been never being able to find the matching lids to my tupperware, and if you ask my husband, he'll accurately report that it is "ruining my life!") can send me into a pity spiral. 

Though I have momentary lapses, I like to think I've always been a grateful and generous person, someone very tuned in to the world around me, and more keenly, someone aware of the suffering of others. The world has been on my mind more than ever this past year, the year I became a mom. Not a day goes by that my heart doesn't break for families and children that are suffering in our all too troubled world. And whether it is because food is my passion and cooking is my favorite way to pass time, World Hunger is a scourge that I also lament often. 

As I cook today's appetizers for our family Thanksgiving feast, it doesn't escape me that for far too many, ample food is a luxury they will never be afforded. Whether we look across town, across the country, or to the other side of the world, children and adults suffer the pain of hunger. I can think of no greater psychic pain than not being able to nourish my child. And so my heart breaks,

for those enduring hunger, 
malnutrition, and wars and terror in their homeland. 
And for anyone who has lost a loved one because of these horrors. 

And it is in these moments that, almost daily, I am overcome by gratitude, even shame for my trivial complaints. As I think more on human suffering, I inevitably reaffirm a very basic truth I have always held in my heart, that there, but for the grace of God (or if you prefer, the fates), go I.

If you can lend your time, talents, or money to help others, then you too are very lucky and your soul will be full. Whether it be making a meal for an elderly person on your block, volunteering, or making a donation to a worthy charity, let the Thanksgiving gratitude you feel for the good things in your life inspire you to pay it forward. Not just now, but all year long. In this giving spirit, I've included links to three food-related charities that I continually support as they realize their mission of fighting hunger one belly at a time. 

The Community Food Bank of New Jersey - feeding hungry communities locally 

Heifer International - Provides animals and farming supplies and training to needy families across the globe, allowing them a sustainable and renewable means to feed themselves and their communities 

City Harvest - Rescuing huge amounts of food from all over NYC that would otherwise be wasted, and supplying it to shelters and other outreach centers 

And to the brave people who run towards and not away from danger and war to help those in need (I am thinking especially of two other worthy charities, Doctors Without Borders and The International Rescue Committee), you are gift to humanity doing work that few among us, myself included, would be selfless enough to do.  

In closing, I am thankful for my beautiful family, the food on my table, the safety and warmth of my home, a job that I enjoy by day and one that helps me to provide for my loved ones, and finally, that I am fortunate enough to share my passion for cooking with others. Thank you for reading and please enjoy today's creative take on Pigs in a Blanket.


Cook's note: We followed Food & Wine's recipe exactly except that we used Applegate Farm Turkey and Chicken Andouille Sausage. The key to perfectly cooking these little bites is a mini muffin tin (which is a great investment because she has so many great uses, especially for hors d'oeuvres). Trust me, you will not be able to keep these on the plate!!  

Hogs in a Blanket
From Food & Wine, Grace Parisi
Makes 36 Hors D'oeuvres

HAPPY THANKSGIVING!!!!! 

Say Hello To Soup Season - Kale & Sausage Soup

You know the drill. There's a chill in the air so it's time to psych ourselves up for fall. We'll gloss over how it's the inevitable start of the soon-to-be interminable winter season, and focus on the good - pumpkin beer, great produce, cozy dishes and beautiful foliage. Fall is also the time of year where I get a hankering for soup. Inspired by a loose interpretation of a traditional Portuguese dish called Caldo Verde, today's comforting soup combines Kale and spicy Andouille Sausage. It is SO easy to make and even better, it's super fast. Now, hold the phone...it's got BEER in it. Are you sold? Whip up a batch this weekend and it will feed you for days.

Kale & Sausage Soup, A great comfort dish for fall! Photo: NK

Now, enjoy!

And may your fall be filled with all the best tastes the season has to offer. Enjoy

Kale & Sausage Soup
Adapted from Martha Stewart
Serves 6

Ingredients:

1 Tablespoon Olive Oil
1 Sweet  Yellow Onion such as Vidalia, diced
2 medium Potatoes, peeled and cut into half-inch pieces
3 Garlic Cloves minced 
1/2 teaspoon Crushed Red Pepper
3 Cans (43.5 Oz) Low Sodium Chicken Broth
4 Ounces Fall Seasonal Beer such as Sierra Nevada Octoberfest
1 Bunch Kale (12 ounces), ribs removed and leaves torn into bite-sized pieces
12 Oz Applegate Farms Andouille Sausage or Smoked Chicken Sausage, cut to 1/3 inch half-moons
1/4 teaspoon Coarse Sea Salt or Kosher Salt (if needed)
Crusty Bread (optional), for serving
Louisiana Hot Sauce (optional) such as Tabasco,  for serving

Method: 

1. In a large pot heat Oil over medium flame. Add the Onion and saute for about 3 minutes, stirring occasionally. 

2. Add the Red Pepper Flakes and Garlic and cook until it starts to be fragrant, approximately 1 minute. Add the Broth, Beer, and Potatoes and bring to a boil. Lower the flame and simmer about 10 minutes until the Potatoes are tender - a few minutes additional if they require it. 

3. Add the Kale and Sausage and cook until Kale is wilted, another 5-7 minutes. You can leave the soup on a very low simmer until you are ready to eat but be sure to cover it.

4. Before serving, taste for seasoning and add the 1/4 teaspoon Coarse salt or more to taste if needed. The salinity of Sausages can vary so use your judgement. Serve with some Louisiana Hot Sauce such as Tabasco and crusty Bread for dunking!