There’s no getting around it: Next week is going to be hard. Eight months into this pandemic, and in many parts of the country things are worse. We can’t see our families, and it’s extra-stressful for folks who live alone. I feel for all of us. But I don’t want this newsletter to be all doom and gloom, so let’s talk about the interesting opportunity this unusual holiday presents.
I know more than a few people who are ordering their Thanksgiving dinners from a local restaurant—not only does it save them the stress of cooking a too-large feast, it also supports a struggling business. If you’re doing that, I’m here for it. And others, like me, are scaling down their traditional recipes. I’ll be roasting turkey breasts instead of the big bird and adding a drumstick or two to the pan, so I’ll have drippings for gravy. Stuffing is my only requirement for Thanksgiving, so I’m making a half-recipe of my favorite one. (I could easily eat a full recipe on my own, but my pants wouldn’t fit.) We’ll have a shaved Brussels sprouts salad with it, but no sweet potato pie—in my little family, that’s considered optional. Instead of making homemade cranberry sauce, I’ll buy one of the small cans. Don’t laugh, but I like the jellied kind! It’s so comforting. And who doesn’t need a little comfort right now?
If you haven’t figured out what you’re doing yet, I’ve included a super-simple option for you, with both meat-eater and vegetarian versions: Cook your Thanksgiving dinner on sheet pans. It scales down the amounts and coordinates the cooking times so everything is ready at the same time. And there’s much less cleanup! All you need to add is some pie.
Here’s the menu for next week:
SUNDAY: Optional prep: Cook a pound of pinto beans. I don’t soak dried beans any more, not since I discovered this oven method. These days I’m much more likely to use the Instant Pot, which also happens without pre-soaking. If you’d rather not deal with dried beans this week, using canned is just fine.
MONDAY:
Southwestern Falafel with Avocado Spread from My Recipes with a green salad. Use half the beans you cooked (or two cans) to make a double batch—it’ll take just a few minutes longer to cook them all, but you’ll have leftovers for lunch.
TUESDAY: Vegetarian Butter Tofu from Food & Wine, with rice and pita. Think of this as an easy, weeknight, vegetarian version of Indian Butter Chicken. Note that this recipe serves 2, so you’ll have to double it. Speaking of doubling, make a double batch of rice to use tomorrow—vegetarians, make sure to set aside one cup for the Thanksgiving recipe.
WEDNESDAY: Peruvian Beans and Rice (Tacu Tacu) from the Washington Post. Where I live in Queens, we’ve got multiple restaurants that serve Tacu Tacu. Think of it as a giant, crispy, rice-and-beans pancake. It’s a great way to use up leftover beans and rice—and the crusty outside appeals to picky eaters. Use less hot sauce if your kids balk at spice, and serve it on the side instead. Serve each portion topped with a fried egg, if you like.
HAPPY THANKSGIVING!
Thanksgiving on 2 Sheet Pans from Food Network or Vegetarian Thanksgiving Dinner on a Sheet Pan from Live Eat Learn. Let’s keep things simple and have a sheet-pan Thanksgiving.
FRIDAY: Reinvented Thanksgiving leftovers. This will depend on what you cooked, and what you’ve got left. Possibilities include the classic sandwich, of course, but also things like casseroles, quesadillas, even quiche.
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Here’s the shopping list:
Remember, items with an asterisk * are for the vegetarian option.
Produce
1 bunch scallions (M)
1 bunch cilantro (M, W)
1 bunch parsley (W)
1 bunch oregano OR dried (W)
1 bunch sage (Th)
1 bunch thyme (Th)
1 bunch rosemary* (Th)
1 avocado (M)
2 plum tomatoes (M)
1 medium red onion (M, W)
5 medium onions (T, W)
1 large knob ginger (T)
12 +2* cloves garlic (T, W, Th*)
4 small sweet potatoes, about 1 1/2 lbs. (Th)
1 1/2 lbs. small red potatoes* (Th)
Lettuce (M)
1 small cucumber (M)
2 ribs celery (Th)
1 1/2 lbs. Brussels sprouts (Th)
1 carrot* (Th)
1 medium butternut squash* (Th)
3 limes (M, W)
8 oz. cranberries (Th)
1 small orange (Th)
1 small granny smith apple* (Th)
2 (12-oz.) packages soft or silken tofu (T)
Pantry
1 lb. dried OR 4 (15-oz.) cans pinto beans (M, W)
2 oz. tortilla chips (M)
Ground cumin (M)
Garam masala (T)
Turmeric (T)
Ground coriander (T)
Fenugreek seeds, optional (T)
Cardamom pods OR ground cardamom (T)
Dried oregano OR fresh (W)
Onion powder* (Th)
Garlic powder* (Th)
3/4 cup canola or vegetable oil (M, T, W)
Extra-virgin olive oil (Th)
2 (15-oz.) cans crushed tomatoes (T)
1/4+ cup brown sugar (T, Th)
1/2 cup granulated sugar (Th)
Baking soda* (Th)
Flour* (Th)
1/4 cup almond butter (T)
2 cups white rice (T, W, Th*)
Aji amarillo paste OR Tabasco or other hot sauce (W)
12 oz. low-sodium chicken broth (Th)
24 oz. vegetable broth* (Th)
1 cup (about 5 oz.) roasted chestnuts (Th)
1/3 cup mini marshmallows (Th)
Prepared turkey gravy (Th)
1/4 cup dried cranberries* (Th)
Small can cranberry sauce* (Th)
Soy sauce* (Th)
Nutritional yeast* (Th)
Meat Counter
1 (6-7 lbs.) whole turkey breast, breast halves removed from the bone with skin attached (Th)
2 strips thick-cut bacon (Th)
Dairy
4 oz. shredded Monterey Jack cheese (M)
3-7 large eggs (M, W, Th)
1/4 cup sour cream (M)
1/2 cup heavy cream (T)
1 1/2 sticks unsalted butter (Th)
1 cup crumbled feta* (Th)
Whipped cream for pie (Th)
Bakery
8 pitas with pockets (M, T)
1 loaf brioche or challah (Th)
4 dinner rolls (Th)
Pie of your choice (Th)
Freezer Case
Puff pastry* (Th)
On Saturday, paying subscribers will get the details on how it all comes together.
Good luck next week, everyone, and have a lovely holiday.
Debbie