The only thing I love more than beating Global Warming at its own game, is cooking food for my lovely girlfriend and anybody else who likes to eat. I spent the majority of the day yesterday, in the kitchen coming up with Thanksgiving dinner. Instead of a whole turkey, we went with a turkey roast from the Red Barn Market. They take a turkey breast, and wrap a thigh in it. You season the whole thing, and bake accordingly. There is no waste, or mess. I’m a big fan of the roast:
Here is the finished product.
First, the starter: Beet Salad with Goat Cheese, Chives and Olive Oil
I changed into my stretch pants for this part.
Clockwise from top left:
a) Mashed Potatoes. I made these with roasted garlic, fresh dill, and herb and garlic cream cheese.
b) Stuffing. Because we didn’t cook a whole turkey, I made it in the slowcooker. Red peppers and pine nuts give it a distinctive and original taste.
c) Roasted Carrots. Covered in butter and a sprinkle of brown sugar.
d) Turkey. Delicious.
e) Gravy. I can’t lie, I didn’t make it from scratch, it was a powder mix.
f) Green Bean Casserole. Our guests Ron and Lisa brought this dish, made with onion soup mix and almond slivers. Yummy.