Today I’m thankful for food on the table and, frankly, the table itself. We Also for my mom for relentlessly keeping us well-fed every day and for passing on her rational curiosity for food and cooking. On tonight’s menu: roast turkey, home made cranberry sauce, my sister’s version of green bean casserole, sweet potatoes (southern style, as in, with the marshmallows) and a pumpkin pie.
This is the perfect day to begin this blog project as Thanksgiving can encapsulate everything fun and good about cooking. You know the food, you can plan in advance, you have room to play with tradition and ultimately you’ll be feeding people you love. I realize that for some, it’s more like hours and hours of prep work and a kitchen full of chaos, but this brings us to lesson #1: Although it’s part of many recipes, I say it’s OK to skip the added stress in your cooking.
Cooking for a large group is hard and can get complicated, but part of this rule entails not taking on more than you can manage. Budget appropriately and don’t decide to try something requiring skills you don’t have. I’m not making a whole turkey cause this year there will only be two of us. This means that instead of the stuffing that I do love, I’ll actually end up with more time to prep casseroles and have a glass of wine. The celery sticks with cream cheese that are always a part of mom’s dinner also got the ax because I don’t see myself cutting up and dressing individual sticks and I don’t really have the fridge space to do it advance. Leftovers are great, but I’m only making half portions so we don’t have them for ages. These decisions made shopping easier and will eliminate frustration during cooking and clean up too. Best of all, the dinner is still going to be delicious!
Here’s the plan:
Home from work at 4:45 (in Canada now so no time off today!)
Potatoes in the oven – sweet ones just stabbed with a fork and in foil, savory ones cut in half then bathed in a little olive oil, salt, pepper and oregano.
Turkey prepped with a good rinse and dry then a salt and pepper and butter rub with rosemary under the skin. This will probably be about an hour or so in the oven as it’s a smaller size but will need to check on that as we go.
Cranberries cooked up following this recipe. I was super excited about quite a few other ones out there many of which called for liquors, uncommon spices or soaking over night. I’m aiming for simplicity here so this should be a good basic recipe to start with – the more steps and the longer the ingredient list the more time you should give yourself.
I already prepared the pumpkin (split, gutted, roasted with brown sugar for about an hour) so the pie will be home-made delicious and a cinch. The author of this recipe cut out the crust for calorie concerns; I’m more excited about the time it will save!
Two cans of green beans + one can of classic Campbell’s mushroom + s&p into a casserole. This just needs to warm up a bit so it gets last priority in the tiny oven. A few of those crispy onions on top and broil.
Potatoes out – sweet ones mixed with sugars and maple syrup and topped with jiffy puff and then broiled for a few minutes. Savory ones are ready to go.
Then just a few slices of yummy bread, glasses of wine or maybe cider, and time to call mom back home.
What do you think… Thanksgiving dinner by 7:30? Happy Thanksgiving to all!
(with my thanks to a good friend and dinner guest for taking these photos of dinner!)