Spice Up Your Thanksgiving Feast This Season With These Tips

It’s less a month from Thanksgiving, and we asked Medi-Share contributor Laura Bollinger, RDN, to share how we can “spice up” the Thanksgiving season.

In many areas of the country, the changing colors of the leaves signal the coming change of seasons. Outside temperatures are beginning to cool off, and the holidays are approaching. The chill in the air and holiday traditions bring thoughts of warm winter soups and cozy fall spices.

I’m not just talking about pumpkin spice lattes! Fall is full of flavors! From cinnamon and cloves to ginger and nutmeg, there is a combination to delight anyone’s palate.
As Devorah Emmet Wigoder observed in Bible History Daily:

“The Bible reflects an intimate knowledge of herbs and spices, which perfumed the Jerusalem Temple (2 Chronicles 2:4), sweetened the home (Song of Songs 7:13) and seasoned meals during the Exodus (Numbers 11:5–6). Repeated references to herbs and spices indicate that the people of the Bible knew how these plants tasted, smelled and looked, where they grew and what medicinal value they provided.”

Spices are used to make all sorts of delicious treats, especially this time of year. Appetizers, entrees, desserts, and even beverages benefit from the addition of spices.

Use the following list to get creative in your kitchen with spices at every meal:

  • Allspice pairs with stews, carrots, pork or poultry, squash, cakes and cookie
  • Cardamom pairs with cinnamon, cloves and chocolate
  • Cinnamon pairs with stews, curries, fruit, squash, oatmeal, baked goods, pork and beef
  • Clove pairs with sweetbreads, carrots, onions, potatoes, chocolate and fruit
  • Ginger pairs with baked goods, stir-fry, curries, hot tea and seafood
  • Nutmeg pairs with pies, custards, white sauces, spinach and squash
  • Star Anise pairs with soups, stews, braised meats, sauces and some baked goods
  • Turmeric pairs with curries, soups, stews, rubs, marinades, and vegetable and rice dishes

You can even make your own spice blends. If a recipe calls for 1 teaspoon of apple or pumpkin pie spice, use the following recipes to substitute for the store-bought combinations:

  • Apple Pie Spice: 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/8 teaspoon ground cardamom
  • Pumpkin Pie Spice: 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground cloves or allspice

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SOURCE: Christian Post, Medi-Share