The Queen of my nearly home made heart had spoken to me, this Thanksgiving will be all sides! Mostly Carbs and root veggies, cheese and bacon accents. This year I'm taking it easy on myself so I can be gentle on my joints.
First of all, I bought a vegetable 9 in 1 chopper from Amazon to make it a bit faster going in the prep time. I've been looking on the Shorts on Youtube and finally pulled the trigger on it. Super affordable too, but I'll report on the durability soon.
Now to the cooking hacks: There are a few things from Ina Garten that I'm implementing this year. Very simple and easily could pass off as homemade.
Some things are my twist because I'm Gluten free and Low Cal
GF Stuffing! Gluten free brand Canyon Bread in the Hawaiian Sweet flavor, diced and toasted, sage and rosemary, pan seared mushrooms and cheddar cheese. Grate the cheese and set aside. Start your small dice celery carrot and onion. Start a stick of butter in a saucepan on low heat. Put small dice veg in the sauce pan. stir occasionally. Buy pre sliced baby bella mushrooms. Pan sear and wilt in a non stick pan, season with salt and pepper. Add soy sauce, powdered sage and dried rosemary, bring to simmer, combine everything in a large bowl, and spread out on a large baking sheet. Bake at 350F until cheese is melted and bread cubes are toasted.
Mashed Potatoes! Bob Evans mashed potatoes, sour cream, grated grueyere cheese to taste. That's it.
Bacon and blue cheese roll ups! Make 8 pieces of thick cut bacon until crisp and set aside. Open a package of crescent rolls and separate into 8 triangles. Sprinkle blue cheese at widest part of roll and put bacon at that wide end as well, roll to narrow end but loosely. Bake for 12 min at 375F and Enjoy.
Store Bought Pies are Fine! If you have a good bakery near you why not buy store bought?
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