I'm no authority on this. I'm just sharing my journey.
While many moms do a great job of cooking ahead and freezing their food, I can't do it. Cooking is my outlet. When Nora naps, it's my time to play in the kitchen. I am the type of person who thinks all day about what we're having for dinner. After dinner, I start thinking about tomorrow's dinner. And with all that thinkin' ahead, you'd think I'd actually do some prep work ahead. Cause cleaning up the kitchen isn't so fun. And it's greener to just use that knife and cutting board once.
I have been craving these since the first time I made them. The original recipe came from Allrecipes.com for Louisiana Sweet Potato Pancakes. Now I have to tell you, I was raised in Louisiana, and I did not have the opportunity to try such a fabulous item. But I'm so glad I've found them now!
A few years ago, I learned from The Vegetarian 5-Ingredient Gourmet that it is possible to mix and mash white and sweet potatoes. No, the nutritionist in me had never thought of it before. Keep in mind that I had only ever had sweet potatoes with cinnamon and sugar and didn't realize there was more to their value. I've since learned to love sweet potatoes.
A big thank you to my father-in-law for forwarding me this great story from the NY Times that appeals to me as a medical professional, as a mother, and of course as a budget-friendly vegetarian blogger.
As you know from my Thanksgiving Day menu post, we will start the day with a 5k walk at the Turkey Trot. Our goal for the day was to not spend the day in the kitchen. Moreover, I didn't want to make my mom who can't attend the walk feel like she has to do all the work herself. So, let's just go over the menu items, how easy they are to prepare, and whist day-of requirements there are.
What does this picture have to do with Thanksgiving? Well, this light dinner we ate a few weeks back reminds me that that's about what I normally eat. I don't have to have an overflowing plate Thanksgiving Day just because it's a holiday. I hope I remember that next week. . .
OK, the moment many of us (including myself) have been waiting for: Our Menu Plan for Turkey-Day 2010.
You might call this a replay, but it didn't matter because it went over so well. I made kabobs alternating in new particular order carrot slices, sweet potato slices, Redi-Burger chunks, sweet pepper slices, and chunks of onion. It is recommended to pre-cook the carrots and sweet potatoes. Grilled would have been much more fun, but I was running out of time. Instead, I brushed the kabobs with oil and broiled them. Hence the crisped skewers.
I hope this is my last depressing post for a while. I feel so bad about it, I couldn't even post a larger photograph out of embarrassment. The plate looked much more monochromatic than I expected it to. Everyone knows that a more colorful plate is generally a more healthy plate. And I thought it didn't taste so good. Fortunately, I have a very forgiving husband, and he blamed my incompetency on the antibiotics I was taking because he thought everything was fine. But for a driven person and perfectionist like myself, fine just isn't good enough.
Now that it's really cold in Florida, I feel like I can share these creative plasticware snowflakes from New York and fit right in. Especially since this morning it was about the same temp as it was in New York early December. What's up with that!
Select equal portions of fresh sweet potatoes, brussel sprouts, and beets.
Cut the brussel sprouts in half, peel the potatoes and cut into bite-sized pieces, cut beets as well.
Place top rack in oven just above center and the second rack a notch or two below for space to get a second pan in and preheat oven to 400 degrees.
Grease jelly roll pans with a light coat of spray. (Marsha had only two pans, and cooked the brussel sprouts first. Again, this is the beauty of a vegetable for a large group that doesn't have to be served hot.)
Spread each vegetable individually and evenly over pan.
Sprinkle olive oil semi-generously (although excess will not hurt) over the vegetable.
Sprinkle fresh ground black pepper and salt evenly over vegetables.
Top with three cloves each pan of chopped fresh garlic.
Chop fresh rosemary (about 3 long sprigs per pan) and sprinkle around pan.
Place pans in oven until bottom of vegetables are golden brown. The time varies depending on the veggie.
Last week's menu plan went really well. The only thing I never got around to was the Dutch Boy. Sadly, I still won't get around to it this week because we're out of eggs and there will be no grocery shopping until we return from a long Easter weekend with Paul's family.
Wagamama's moto is "positive eating + positive living". "Positive" explains our opinion about the restaurant. Paul was able to eat at Wagamama with some coworkers while he finished out his week of meetings. He brought back the following report: