Give Thanks
Rather you're planning a meal for four or 40 it still requires proper planning, so here's a few tips and a few yummy recipes.
1 week before-
Plan your menu about a week in advance. Print off any recipes from the Internet or bookmark any from magazines and have them handy in the kitchen for the big day. Plan your shopping list and shop for everything two to three days in advance especially if you are buying fresh vegetables or fruit.
One of my favorite places to find recipes is Real Simple.com, All Recipe and of course the blogs I have linked to on the side bar.
1 day before-
Dig out all of your favorite serving pieces and table linens. Buy flowers and arrange them in a vase. Wash and dry all glasses, serving pieces and linens if needed. Make labels for your serving pieces on scrap pieces of paper and place in correct pieces. This is always helpful especially if you have someone helping you then they'll know where to put what. Make some muffins or pumpkin bread for a light, yummy breakfast.
Thanksgiving-
Relax and enjoy breakfast that's already made have some coffee and then get in the kitchen. Set the table after breakfast and plan out your dishes according to time. Set out any rolls or anything that has to rise or defrost. Keep little helpers close by and entertained. I like to ask them to help out with the small, but important stuff like the relish platter, setting the table, and making the easier dishes. Also, send them out for some exercise and have some quieter games on hand to keep them entertained until it's time to eat.
kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil
Directions
1.Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
2.Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3.Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.
source: Real Simple November 2010
Potatoes Au Gratin
4 russet potatoes, sliced into 1/4 inch slices
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 cups shredded Cheddar cheese
fried onion bits, sprinkled on top
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Spray with Canola Oil.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Add half of cheese mixture, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven. Take out of oven about 10 minutes early sprinkle with onion bits and broil on high for 2 minutes to brown them.
1 week before-
Plan your menu about a week in advance. Print off any recipes from the Internet or bookmark any from magazines and have them handy in the kitchen for the big day. Plan your shopping list and shop for everything two to three days in advance especially if you are buying fresh vegetables or fruit.
One of my favorite places to find recipes is Real Simple.com, All Recipe and of course the blogs I have linked to on the side bar.
1 day before-
Dig out all of your favorite serving pieces and table linens. Buy flowers and arrange them in a vase. Wash and dry all glasses, serving pieces and linens if needed. Make labels for your serving pieces on scrap pieces of paper and place in correct pieces. This is always helpful especially if you have someone helping you then they'll know where to put what. Make some muffins or pumpkin bread for a light, yummy breakfast.
serving pieces
Thanksgiving-
Relax and enjoy breakfast that's already made have some coffee and then get in the kitchen. Set the table after breakfast and plan out your dishes according to time. Set out any rolls or anything that has to rise or defrost. Keep little helpers close by and entertained. I like to ask them to help out with the small, but important stuff like the relish platter, setting the table, and making the easier dishes. Also, send them out for some exercise and have some quieter games on hand to keep them entertained until it's time to eat.
small, but important
Pull everything together and sit down to the table, and a delicious meal. Take time to pray and share with your family why you are so thankful.
Green Beans with Bacon Vinaigrette
Ingredients
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil
Directions
1.Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
2.Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3.Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.
source: Real Simple November 2010
Potatoes Au Gratin
Ingredients:
4 russet potatoes, sliced into 1/4 inch slices
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 cups shredded Cheddar cheese
fried onion bits, sprinkled on top
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Spray with Canola Oil.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Add half of cheese mixture, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
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