We had a karaoke Thanksgiving once….I don’t remember the food...but the laughter I will never forget.  

One of my favorite side dishes is Brussels Sprouts and Sweet Potatoes.  

I roast them in the oven or air fryer after tossing them with applie cider vinegar, honey, and salt and pepper...simple….delicious.  

A holiday tradition at our Thanksgiving table is a sweet potato casserole.  Ours and a brown sugar and pecan topping. No marshmallows here!!  Team brown sugar and pecan all the way!!

Happy Thanksgiving!

Pomegranate with Pecan Salad is our family favorite 

Also, fruittart prepared by my daughter

🌶️ Spicy Homemade Pasta (Vegetarian)

Serves: 3–4
Prep Time: 10 mins
Cook Time: 25–30 mins

🛒 Ingredients

For the Spicy Tomato Sauce

1. 5–6 ripe tomatoes, roughly chopped

2. 1 medium onion, finely chopped

3. 6–7 garlic cloves, minced

4. 2–3 green chilies OR/AND

   • 1 tsp red chili flakes

   • OR/AND 1 tsp red chili powder

   • AND 1 tsp paprika
     (adjust spice to preference)

5. 1 small carrot, finely grated (adds sweetness & richness)

6. 1 tbsp tomato paste (optional, but deepens flavor)

7. 1 tsp Italian seasoning

   • OR ½ tsp oregano + ½ tsp basil

8. ½ tsp black pepper

9. 1 tsp sugar (optional – balances acidity)

10. 3 tbsp olive oil

11. Salt to taste

Optional Add-ins

(I love lots of vegetables in my pasta — all included as-is.)

• Bell peppers (any color), mushrooms, zucchini, spinach

• Fresh basil for garnish

• Black beans or kidney beans (canned OR homemade)

Dry Beans (Black or Kidney) – Instant Pot Recipe

1. Soak dry beans for 6–8 hours.

2. Add the soaked beans to the Instant Pot container.

3. Set the Instant Pot to Steam for 3 minutes with pressure ON.

4. Once pressure releases, open the lid and check if beans are cooked to your desired consistency.

5. Drain excess water from the beans.

For the Pasta

1. 300 g pasta of your choice (penne, spaghetti, fusilli)

2. Salted water for boiling

🍳 Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook until al dente.

3. Drain and set aside.

🌶️ 2. Make the Spicy Sauce

1. In a pan, heat the olive oil.

2. Add garlic and green chilies. Sauté until fragrant.

3. Add onions and cook until they are soft and slightly golden.

4. Add the grated carrot and cook for 2–3 minutes.

5. Add the tomatoes and cook until they soften completely (8–10 minutes).

6. Add tomato paste (optional), paprika, chili powder, Italian seasoning/oregano/basil, pepper, and salt.

7. Let the sauce simmer until thickened.

8. Mash lightly or blend for a smoother sauce (optional).

9. Add black beans or kidney beans.

🍝 3. Combine

1. Add the cooked pasta to the sauce.

2. Toss well. Add a splash of water if you want it saucier.

3. Adjust spice and salt as needed.

4. Add any veggies or spinach (optional) and cook for 2 minutes.

🌿 4. Garnish & Serve

1. Top with fresh basil or cheese.

2. Serve hot!

⭐ Optional — Bake the Pasta (Highly Delicious!)

1. Add the pasta to a baking pan.

2. Add mozzarella cheese (or your preferred cheese).

3. Mix it in and/or add cheese on top.

4. Heat the oven to 375°F (190°C).

5. Bake for 10 minutes, or until the cheese is melted.
    

A recipe favorite: Roasted Brussel Sprouts

1. Place a rimmed baking sheet on the middle rack of the oven. Heat the oven to 425°F.

2. Trim and halve 1 1/2 pounds Brussels sprouts (quarter if large). Place in a large bowl, drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Toss to combine.

3. Remove the hot baking sheet from the oven (and line with parchment paper if desired). Add the sprouts and arrange them cut-side down into a single layer.

4. Roast until the sprouts are knife-tender and the cut sides are well-browned, 20 to 25 minutes.

5. Serve with lemon wedges if desired. Alternatively, when the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Drizzle 1 tablespoon maple syrup over the sprouts and toss to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the syrup, about 2 minutes.

🍗 My Most Memorable Thanksgiving Story:

One year, we had a full STR house booked, and a guest realized they forgot the turkey — so we improvised with tamales, champagne, and a portable speaker. They said it was the best “non-traditional” Thanksgiving they’d ever had… and I ended up adding tamales to our welcome basket ever since 😂

Thanks Hospitable + Yhangry — love what you’re doing for hosts and guests! 💜

One of my favorite memories of Thanksgiving was when we were living in Hawaii.  It was just me, my husband and our two kids so we had no family there to celebrate with and Thanksgiving felt strange. Flying back to Wisconsin was not an option - flights for the four of us were too expensive for just a long weekend since we all had to be back to school/work on Monday.  So we decided to fly over to the Big Island and spend the Thanksgiving holiday in the Kona area.

We had a great time visiting Mauna Loa (feeling the cold air at the high altitude!), driving across the island on Saddle Rd to Hilo, and eating our Thanksgiving meal at Splasher’s.  

The kids told us it was the best Thanksgiving they had ever had so we made it our tradition for the remainder of our years living there!

Hi ​@JenofLions! The Yhangry team tried to send you the credit, but it looks like your email is bouncing. Could you please reach out to rosie@yhangry.com? They definitely don’t want you to miss out.

Awesome! Our Thanksgiving tradition in the Washington DC area is to order "Thanksgiving Fusion" heat-at-home meals from local restaurants. We've enjoyed Malaysian, Mexican, Indian, and more. Loved a Malaysian sauce so much we asked to buy some...and they proudly gave us a whole quart for free. :)

Last call! We’re closing this giveaway at the end of the day.

Tell us how your Thanksgiving weekend went and get a free $200 private-chef credit, plus bonus credits you can share with your guests. 💜