How was everybody’s holiday? It’s hard to believe that Thanksgiving 2013 is already over, and that we are already onto the second day of Chanukah! Where does time go???
I decided that since both of these meals took place within about 24 hours time, I will combine them into one post. Here we go:
1st night of Chanukah:
When planning what to have for dinner I knew that I wanted something easy (because, hello, it was going to be the night before Thanksgiving!), but I also wanted to do something fun. I vetoed latkes for the first night (I’m going to save the mess from frying for a night that’s not the night before Thanksgiving!). I decided to do finger foods that could be made earlier in the afternoon, and we’d eat it picnic-style on the living room floor in front of the menorah.
The first thing I made, which is what gave me the idea of doing that type of dinner, are these Spiced Sweet Potato “Gelt” with Orange Honey Sour Cream Dipping Sauce. I loved how easy these were to make, and I way more of them than I should have!
In keeping with the “gelt” theme, I also made these Baked Zucchini Coins with Tomato Sauce. These were a little more time-consuming to make, because of the triple dipping you need to do, but they were very worth it because they were delicious.
The last thing I made were these Onion, Mushroom, and Goat Cheese Mini Frittatas. They are made in muffin tins, making them a perfect size for picking up and eating, no forks necessary. The tomato sauce from the zucchini coins was also incredible with these.
I set it all out in a side table in the living room, and after we lit the menorah we filled up our plates, sat down, and watched the candles flickering.
It was just the five of us again for Thanksgiving this year, so my goal was to have a variety of foods, but keep the prep simple and not have too many leftovers . I made several new recipes this year, many of which are from fellow bloggers. I think the meal I ended up with was perfect!
I knew I didn’t want to roast a whole turkey. Last year I made a roast turkey breast, but this year I decided to go with turkey legs. When I saw this recipe for Pumpkin Glazed Turkey Legs, full of wonderful fall flavors, I knew that it would be perfect. The glaze was wonderful! The only problem I had was that mine took a lot longer to cook, but that could be due to the size of the legs that I used. (You can see how many times I cut into them to check doneness—must get a meat thermometer!)
Due to my insane love of vanilla, I added this Bourbon-Vanilla Cranberry Sauce to my menu the same day it was posted! So simple to make, and so delicious!
I wanted to make some sort of sweet potato dish, but I did not want anything that involved marshmallows! I went with this Spiced Sweet Potato Casserole, which I thought was wonderful.
It wouldn’t be Thanksgiving to me if I didn’t make my grandma’s saltine stuffing (dressing). I know it probably sounds weird to most of you, but I love the stuff! This year, I couldn’t resist baking it in a cast iron skillet!
The final recipe for our main course was Roasted Cauliflower with Chickpeas, Mustard & Parsley from It’s All Good. This has become my favorite way of serving cauliflower. Try it, it’s outstanding! (Recipe below)
For dessert I made this wonderful Amaretto Apple Crisp that I served warm with vanilla soy ice cream from Trader Joe’s. Why store-bought ice cream , when I so obviously love to make my own? Well, we keep kosher, which means no dairy at a meat meal. T.J.’s does non-dairy ice cream very well, so I don’t mind relying on the when I need to.
And that’s that! Enjoy the rest of your holiday weekend (and Chanukah, if you celebrate it)!
I’m very obviously way more into the sides than the turkey!
Roasted Cauliflower with Chickpeas, Mustard, & Parsley
1 (14-ounce) can chickpeas, rinsed & drained, and dried with a kitchen towel
1 head cauliflower, cut into bite-sized florets
Extra-virgin olive oil
Coarse Sea Salt
1 tablespoon Dijon Mustard
1 tablespoon seeded mustard (I use country-style Dijon)
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley
1. Place a rack in the middle of your oven, and preheat oven to 400°F.
2. Combine the chickpeas and the cauliflower florets on a large sheet pan, and toss with 3 tablespoons of olive oil and a big pinch of salt. roast for about 45 minutes, stirring occasionally, until everything is dark brown and the cauliflower is soft.
3. In a small measuring cup or bowl whisk together 1/4 cup of olive oil, the 2 mustards, the vinegar, a big pinch of salt, and a few big grinds of pepper. Pour over the still-warm chickpeas and cauliflower, add the parsley, and toss to combine. Serve warm or at room temperature.
Makes 4 servings