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Posts Tagged ‘thanksgiving’

Freezer Recipes for Easy Weeknight Dinners

Tuesday, December 14th, 2010
Lasagna Makes for a Great Freezer Meal

Lasagna Makes for a Great Freezer Meal

Life can often be hectic and very few of us have time to cook up elaborate meals during the week. This time of year, comfort foods like soups, stews and casseroles are great, but they require time and planning. Instead of stressing about getting dinner on the table, why not look to freezer recipes that will keep for weeks and provide easy weeknight dinners in a flash?

Freezer Meals
Not all of your favorite meals are freezer friendly, but there are a number of recipes that are easily frozen. Think of things that often taste better the second day like chili, lasagna or soup. By preparing a large batch of something, you are instantly cooking freezer meals that will be good for lunch or dinner. If your regular recipe usually provides you with four servings, double it and freeze the leftovers. It often doesn’t take much more effort to make twice as much of something – especially when you’re prepping with a sharp, Chef’s knife – but it does save you lots of time and energy the next time you need a quick meal. Just chop up a few extra onions for pasta sauce, or peel a few more carrots for chicken stew.

Preparing Freeze Ahead Meals
How do you prepare freeze ahead meals? It’s pretty simple. If you’re  making something like soup or chili, ladle it into freezer safe containers and let it cool down before putting the lid on. Once your containers are cool enough, they can go straight into the freezer. Freeze ahead meals like soup are then ready to be pulled out whenever you need them. Making a lasagna? You can either make it, cook it and then freeze it in portions, or make a whole lasagna in a Pyrex or disposable aluminum pan and freeze it before cooking. Cover the pan tightly with plastic wrap, and then aluminum foil to prevent freezer burn.

Great Meals to Freeze

You can choose from a number of meals to freeze to add to your standard weeknight dinner lineup:

  • Pesto
  • Macaroni and Cheese
  • Soups
  • Stews
  • Pasta Sauce
  • Chili

Make This Your Best Thanksgiving Dinner

Tuesday, November 23rd, 2010
Peeling Potatoes for Thanksgiving Dinner

Peeling Potatoes for Thanksgiving Dinner

No matter how you slice it, cooking Thanksgiving dinner is a lot of work. From the mashed potatoes to the sweet potato pie, each Thanksgiving dish you make requires some form of prep and can make for a long and hectic day of cooking. Instead, why not spread your meal prep over a couple of days to give yourself a stress-free holiday.

Thanksgiving Dinner Menu Plan

When you have a Thanksgiving dinner menu, cooking becomes a whole lot easier. Decide how many dishes you want to prepare, and how big each dish will need to be to accommodate all of your guests. Once the dishes have been established, it’s time to figure out what can be prepared ahead of the big day.

Prepping for Thanksgiving Dinner

A number of Thanksgiving dinner recipes can be made ahead of the actual day. Dessert is definitely a dish you want to make at least one day in advance – two is even better. That will give you the night before Thanksgiving to cut up vegetables, get your turkey thawed and the stuffing ingredients prepared. Here are a few quick tips:

  • Vegetables like potatoes can be peeled, cut and stored in water in the fridge until you’re ready to use them. Stir in a little lemon juice to prevent them from browning.
  • Chop your onions and celery for stuffing and store them in an airtight container. You can also cube your bread and store in a plastic bag overnight. Toss everything together first thing in the morning before putting your turkey in the oven.
  • If possible, choose an appetizer that doesn’t take a lot of prep or one that can be made in your crockpot. Butternut squash soup is a warm and satisfying first course that can be made the day before and reheated in the crockpot. Baked brie or a quick spinach salad are quick Thanksgiving appetizers that are also sure to be a big hit.

Not sure what to do with all that leftover turkey? Check out our turkey soup recipe!

Thanksgiving Recipes for a Memorable Holiday

Wednesday, October 6th, 2010
Thanksgiving Recipes

Thanksgiving Recipes

With Canadian Thanksgiving just a week away, it’s time to start planning your Thanksgiving menu. Whether you’re cooking for a crowd or plan on having a more intimate meal, these Thanksgiving recipes are sure to impress. Your ceramic kitchen knives will get a lot of use when prepping these meals.

Thanksgiving Recipes

Every family has their own standby recipes for Thanksgiving, but when’s the last time you introduced a new side dish into the standard Thanksgiving rotation? Don’t be afraid to modify these recipes to complement the featured Thanksgiving recipes you’re planning on making.

Thanksgiving Stuffing Recipes
While you may have a standard stuffing you use with your turkey, a nice change of pace is a stuffing recipe that you bake in the oven on its own. It requires little work, other than chopping up the onions, apples and bread. It can be made ahead of time and thrown in the oven just before you’re read to eat.

Apple Stuffing Recipe
Ingredients

  • 3 Tbsp butter
  • 2 medium onions, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/4 cup sliced celery
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 tsp dried sage
  • 5 cups cubed day old dark bread like rye or pumpernickel
  • 2/3 cup chicken or vegetable stock
  • 1/4 cup chopped fresh parsley

Directions:
In large skillet, melt half of the butter over medium-low heat; cook onions and half each of the salt and pepper, stirring occasionally with your silicone spatula, until golden, about 30 minutes. Transfer to large bowl.

In same skillet, melt remaining butter over medium heat; cook celery, apples, sage and remaining salt and pepper, stirring occasionally, until softened, about 15 minutes. Add to bowl.

Add bread, stock and parsley; mix well. (This can be made ahead of time, covered and refrigerated for up to 24 hours.)

Thanksgiving Side Dishes

Offer an alternative to mashed potatoes by roasting a medley of root vegetables. For this Thanksgiving side dish, take your ceramic knife and chop up a few carrots, parsnips, beets, yams and whatever other root vegetable you’d like into one inch cubes. Throw all the vegetables into a large bowl. Chop an onion into wedges and add it to the bowl. Toss with 2 Tbsp olive oil, a few fresh spring of rosemary and salt and pepper to taste. Throw on a parchment lined cookie sheet and bake at 400 degrees for approximately 45 minutes to an hour, or until tender and starting to brown.


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