While some Americans are having a larger Thanksgiving, quite a few are again limiting numbers and thinking about a smaller menu. A turkey roulade (roo-LAHD) — a rolled up, stuffed turkey breast served up with a pan or two of roasted vegetables is for just that more intimate occasion and will serve 1-2 with plenty of leftovers, 4 with some, and 6 without much at all in those pesky where-are-the-lids Tupperware containers. (You can double it all for a larger group if need be, but do plan on more time. I also include a couple of other options for one-pan sides.) With some prep, this beautiful meal goes into the oven all together and is done in less than an hour — which makes it a lovely small dinner party menu as well. If you can get a boned turkey breast and don’t have to bone it yourself, you are way ahead of the game. Not Thanksgiving without mashed potatoes and gravy or …? You can surely add other dishes though you don’t need them. (See TIPS below for links to Brussels sprouts I made, gravy without drippings, my spicy cranberry sauce, etc.) Easily purchased appetizers and a bakery pumpkin pie help give you most of the day off, a lot less dish washing, and time to watch “Home for the Holidays,” with Holly Hunter, Robert Downey Jr., Anne Bancroft, and Charles Durning– one of my favorite Thanksgiving movies. No movies, but want music?Here are some listening ideas.
Note: While this meal is basically gluten-free, do check all purchased ingredients, including turkey, for GF labels.Our Honeysuckle frozen turkey breast did not contain gluten, but other brands might.
You know how you just love those meals where you toss everything into one pan and slide it into the oven? Here’s another to add to your list of easy favorites that also makes the house smell like someone special is coming to dinner. They are and it’s you! My very fall-ish one-pan chickenbraise is simple to grasp, fun to make, and will fill you up happily this very week. (Sorry I’m a little late to the Oktoberfest party… but it couldn’t be helped.) Chicken and apples, much like pork and apples, are a lip-smacking and quintessential autumn pairing. If you like this dish, it can go into your regular dinner rotation and — hey — you’ve got something different to eat! Leftovers are luscious for small households and the recipe can be decreased or increased. Look through the photos, read the instructions, and put the inexpensive and healthy ingredients on your shopping list, though you might have some of them already. Check under TIPS to see about how to change it up to suit your tastes. Here you go…
A few weeks ago, my friend Jeanne’s niece, Julianne and her family, came to visit Colorado from Florida. Why didn’t we come for a cookout? wondered Jeanne. We have a long-standing tradition of eating my cheesecake sometime around husband Dave’s birthday and the 4th of July, so it only made sense to offer to bring it. Jeanne was thrilled, but allowed that as Julianne followed a gluten-free diet, would I make some GF cookies, too? Of course I would.
Thanksgiving is definitely my favorite holiday. There’s no gift buying or wrapping, little decorating except the table, and it’s all about the food and wine. I’ve cooked for two times twenty and I’ve cooked for two, loved both and everything in between.
This year, with distanced or small Thanksgivings on tap for many folks, it could be the time to pull out all of the stops for a dinner-party style meal complete with several small courses and wine pairings. What if you dig out grandma’s china and crystal, throw on a table cloth, light the candles, and go big? It’s not something easily possible when there are 15 of you including 2 toddlers who eat nothing, a newly-vegan teenager, and aging parents (low sodium, please), but it is doable and entertaining for four who might share the cooking. Yeah, so that’s one idea.
While Thanksgiving seems like a lot to plan and execute, perhaps it’s the day we should, instead, plan on sharing the work and the fun. Someone brings only wine, but offers to help clean up or play a board game with the kids after dinner. Another spends all week baking grandma’s favorite pies and does nothing that afternoon but pour New Mexican sparkling wine–namely, Gruet. (No French Champagne on Thanksgiving, please!) There’s also the real possibility of skipping the pig-out buffet and planning a curated — and maybe more healthful — meal. Making it somewhat more dinner party-ish, we could think in terms of one vegetable instead of 4, two pies rather than 10 desserts, a single perfect potato dish, and maybe someone’s favorite aunt’s cranberries. Ok, you have to have stuffing. Would it still be Thanksgiving without twenty casseroles? You bet your little tom turkey it would. And could we talk a little less in the way of dishes and leftovers here? But of course!
Looking for something to take to friends or family for Thanksgiving? Crunchy dried apples, chewy sweet cranberries, toasted nuts, and warm spices (all the usual suspects plus a tad cayenne pepper) make this the perfect little take-along, especially if you’re traveling for the holiday. And, you know what? Granola doesn’t go bad, won’t melt, smell, crack, or crumble (much), is fine at room temperature, goes in suitcase or tote bag, and is the quintessential snack if you get hungry on the road. And really easily, (see recipe for changes and notes), this adaptable food makes a hearty vegetarian, vegan, and/or gluten free breakfast. It also solves the, “What’s for breakfast?” that everyone except the cook asks on Thanksgiving morning. Add yogurt, fruit, milk, or top a big bowl of oatmeal or other cereal with this crunchy goodness. In fact, it’s great on ice cream! Sorry, we were talking breakfast. Have time to get fancy? Make my Bacon-Granola Pancakes with Fried Egg.
Stove top version included in the printable recipe below.
A few years ago, next-door neighbor Mike brought over a big dish of peas with pearl onions and fresh mint for the Easter potluck (he did that again this year as peas and mint–mushy or not– are a standout comfort spring bonus with lamb) and Easter Monday I discovered he’d left a big bagful in my fridge. It seemed time for some sort of pea soup and you’ll find that post here. I loved that soup to death, but had sort of forgotten about it in the interim. It wasn’t split pea, though it might have been its third cousin twice removed. Not dark and smokey with bacon, nor a homey thick, tummy full soup you’d want in the thick of winter, this was pea soup gone light and bright–and it was a gorgeous hue. (What are mushy peas?)