College Students are kind of like Pilgrims, right?


One of my good friends is going to Paris over Thanksgiving break, and I promised her I would make her a Thanksgiving dinner to make up for the one she will miss. There definitely has to be turkey, sweet potatoes, stuffing, cranberry sauce and gravy. Pumpkin pie is also a possibility if there is time. In order to make this dinner without missing class I am breaking the preparation up into phases.
Phase 1: Weekend Before

-Celery and Onion Stuffing: My mom's classic stuffing is just a cup of onion and celery per serving, the instructions are on the bag. If the stuffing has actually been inside the turkey it can last for a few days in the fridge and I think the condensation from the plastic wrap adds moisture, somehow.
-Cranberry Sauce: I have never made this before but Alton Brown always makes recipes in a classic sort of way, and classic seems to be the theme.

Phase 2: Day/Night Before

-Cook Turkey: My turkey is coming from Whole Foods, but I think the most important thing is that it has a plastic popper to tell you when it's done cooking. Even a small turkey takes several hours, so I will put it in the oven as soon as I get back from class the night before and refridgerate it over night.

Phase 3: Day of the Meal
-Bake sweet potatoes: My friend is in charge of sweet potatoes; she covers them in maple syrup, brown sugar and mini marshmellows -delicious!
-Make instant gravy: Because it's necessary, but a pain to make.
-Buy fresh bread: Optional, but I think every good meal could use some good bread.

Dinner is planned for Wednesday night, so I will be recording all my problems and successes for the first thanksgiving dinner in my own apartment.

Comments

  1. Lana ReyNovember 17, 2020 at 4:38 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an
Read more

Recipe Re-do: Morning Glory Muffins

 I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations. I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down... 1 apple - 1 serving 1/2 cup applesauce - .5 serving 3/4 cup raisins - 3.8 servings 6 carrots - 12 servings 8 oz pineapple - 1.4 servings / 18.7 servings per recipe, .6 servings per muffin So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something. Ingredients 1/2 cup spelt flour 1 cup whole wheat pastry flour ½ cups sprouted wheat flour ¾ cup almond flour 1
Read more