The two lessons below may seem straightforward, and perhaps well known by my readers. But here is what I learned this Thanksgiving (besides the fact that my 12-14 lb. turkey that I made for leftovers was insufficient. I made it on Saturday, and came home this afternoon to discover that all but the broth is GONE!!!).
Lesson 1. Simple Is Best
I am always looking for new vegetable sides to serve with Thanksgiving. For many years we have made a broccoli-lemon-garlic-parmesan sautee that we love. But not everyone is as crazy about it as we are. So, I was browsing my many recipe-filled magazines and came across a recipe for Roasted Vegetables from Eating Well. Featuring both garlic and capers, we were pretty sure that we’d love it. Oh, and all it really required was chopping, seasoning, roasting, and then drizzling with a dressing made with said garlic and capers. Easy-peasy, and delicious. And an even better bonus … it was a great way to use the fall vegetables that had been featured in our CSA in the weeks leading up to Thanksgiving. Pics below, check Eating Well for the full recipe.
Lesson 2. Make Your Own Cranberry Sauce
Nuff said. Why did I ever buy a can?! All you need to do is heat up 3/4 cup of orange juice, add a bit of sugar, some cinnamon and nutmeg, and some grated fresh ginger… Heat until the sugar dissolves…Stir in the cranberries and heat for about 5 minutes or until they “pop.” If you are so inclined, stir in some pecans or walnuts. My husband has never ever commented on the cranberry sauce. He felt compelled to try this one and exclaimed…”Why haven’t we been making it this way all along?” Good question, dear one.
What did you learn over your Thanksgiving holidays? Hopefully something wonderful.