Get a Head Start on Thanksgiving!
Even though Thanksgiving is a month away, it’s never a bad idea to plan in advance! The reason? The closer we get to Thanksgiving, the harder it is to find ingredients for the common “traditional” dishes. In the coming weeks, we’ll be giving alternatives to make your Thanksgiving as headache-free as possible!
How to Roast a Delicious Thanksgiving Turkey
There is some debate around our great nation as to what the greatest Thanksgiving centerpiece is, and turkey is typically always the unbridled winner. It’s not surprising, either; it’s delicious, versatile, and, of course, for many, it’s one of the rare occasions where they enjoy it.
Naysayers will all say it’s impractical to roast a turkey whole because the white meat cooks faster than the dark meat, which while true, I’m here to show you around that. Which is probably why you’re here. A no-nonsense guide on roasting a whole bird with crispy skin, moist meat, and drippings for a gravy that’ll hit it out of the park.
Stuffed Portobello Mushrooms
These veg stuffed portobellos loaded with onions, bell peppers, and mushroom stems are a classic appetizer for parties and get-togethers. They’re soft and tender on the outside and warm, savory, and meaty on the inside. A generous sprinkling of bread crumbs and parmesan on top adds a contrasting crunchy, cheesy texture to these mini, umami-packed, vegetable stuffed mushrooms.
Creamy Potato Au Gratin
The combination of cheese and potato is an absolute winner and this potato au gratin celebrates it. This classic side dish is so flavourfully decadent and effortlessly simple that it can stand up to – and at times dethrone – the slow-cooked and labored-upon-for-hours main. In this recipe, a few pantry staples, mainly potato, cheese, and flour, culminate into a scoopable slice of creamy, gooey goodness.
Vegetarian Pot Pie with Cornmeal Crust
The classic no-fuss chicken pie was my go-to recipe for weekly friends’ night in. It didn’t take all day to prepare, felt homely and was loved by all. But as they say, change is the only constant. And this change came knocking on my oven door, when one day, a friend announced that she was turning vegetarian. My first thought was ‘oh no, what about chicken pot pies?’. Her decision coerced me to experiment and try out veg pot pie.
How to Make Traditional Agua de Horchata
Agua de Horchata or 'rice water' is a traditional Latin American drink made with rice, milk, sugar, and a dash of cinnamon. Many countries have their own variant of this drink. Personally, I love this Mexican version of horchata. This white beverage that bubbles away in the corner of every Mexican taqueria can quite easily be made at home with a few pantry staples. Creamy, slightly nutty, sweet, and refreshingly cool.
