It’s a very special Thanksgiving episode of Hysteria! This week Erin is joined by Grace Parra and Kiran Deol to finally open some of that reader mail. We answer everything from why women love pockets to what to do when your friend might be a toxic bro. Then we play your listener submitted Hills You’ll Die On and lay out the things we’re grateful for this season. Happy Hillsgiving!
We’ve got some Hysteria approved Thanksgiving recommendations!
My favorite stuffing is, of course, a Deb Perelman https://smittenkitchen.com/2007/11/roasted-stuffed-onions/
(Unfortunately, I no longer eat pork so I’ll just have to live vicariously through those who can)
Here’s a nice fall-y vegetarian side salad I like: https://www.epicurious.com/recipes/food/views/spiced-pumpkin-lentil-and-goat-cheese-salad-355212
A version of the cacio e pepe mac n cheese I’ve talked about
And another vegetarian side that isn’t exactly traditional but is very, very pretty and easy, if you have to make a side dish and you’re not sure what to make:
Quinoa-Roasted Beet Salad
1 cup prepared quinoa
2 large roasted beets, peeled & chopped
1 15-ounce can chickpeas, drained
5-8 ounces feta cheese, crumbled (I always really hit the feta hard but if you don’t like it as much you can minimize)
¼ cup pine nuts, toasted (this is optional but it gives it a more fall flavor)
1 handful fresh cilantro, chopped (can do parsley instead if you hate cilantro)
2 Tbs mustard
¼ cup red wine vinegar
¼ cup good olive oil
Throw the first five ingredients in a big bowl. In a smaller bowl, whisk together the mustard, vinegar, oil, and a little salt & pepper. Pour over the beets, etc and toss. Serve immediately or refrigerate.
HERE’S THE BEST ONE:
What to do with the leftover turkey:
You can double the amount of tomatillos and triple the amount of jalapeños in this, not add cooking water, and just use the base of this soup as a salsa.
FAVE MUSIC TO LISTEN TO:
Aaron Copland’s Appalachian Spring
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