Updated Thanksgiving menu

21 Nov

I decided to change up my menu a bit for tomorrow’s big meal, so here is what I’m planning to make:

Sourdough rolls

Sauteed Swiss chard (depending on how stressed I am tomorrow)

Cranberry sauce

Cornbread casserole

Garlic mashed potatoes

Roasted Brussels sprouts

Pecan pie

Oh, and my brother-in-law bought a pre-cooked turkey, which the boys will be in charge of entirely. The rest means I have prep work to do.

  • Tonight: Mix sourdough starter with other ingredients to let it rise overnight; bake the pie; roast the garlic; make cranberry sauce; make the cornbread casserole.
  • Tomorrow morning: Second rise of dough; boil, mash, and generally prepare the potatoes; roast the Brussels sprouts.
  • Just before serving: Bake the rolls; pan fry the sprouts; reheat the cornbread; saute the Swiss chard.

It’s actually less daunting to type it out that way. I could do a lot of stuff tomorrow instead of tonight, but I really don’t want to be stressed/bitchy on Thanksgiving.

And just so this post isn’t entirely self-serving, here are a few recent meals:

Another beet salad! This one was my favorite, though. I roasted the beets longer so they browned a little. I also steamed and then marinated a block of tempeh in a mixture of soy sauce, olive oil, liquid smoke, garlic, chili powder, pepper sauce, black pepper, and brown sugar — no measurements as I just dumped everything in a bowl. Then I sauteed some spring onions in olive oil and added the tempeh and beet greens. After a couple of minutes, it was nicely wilted/sauteed, and into a bowl with the beets it went. The salad was served atop salad greens and drizzled with a little lime juice/Dijon combo. So, so good!

Here you are beholding Spabettie’s Baby Portobello Strogranoff, served atop barley instead of quinoa. On the side is simple roasted cauliflower. I didn’t add wine to the recipe (just because we didn’t have any — I used more broth instead) but wish I had. The recipe was still delicious, but I imagine it would have been even better with a little cab sauv in the background.

And finally, more of the Butternut Squash Mac n’ Cheeze. I added broccoli and mushrooms this time, plus more garlic, and I liked it quite a bit. We were out of Dijon (see salad above), and I missed the flavor, so don’t skip it either! The swirly twirly pasta was fun, too. I rarely buy anything but spaghetti or occasionally penne, but I really enjoyed the variety.

I hope everyone is preparing for a joyful holiday. Enjoy the food, but join me in trying (so, so hard) to embrace the truly happy meaning behind Thanksgiving. Lots of love from my kitchen to yours!

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One Response to “Updated Thanksgiving menu”

  1. Tammy November 21, 2012 at 8:56 pm #

    Happy day back at you! portabello stroganoff is a great idea.

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