Series: How To Cook Thanksgiving Dinner: The Main Item

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This is a series of links to recipes, videos and more for creating your perfect holiday feast. The first one is for the main item, the turkey, crown roast or whole roasted cauliflower for a vegan option.Nut Crusted Fresh Fruit Tart

Following series over the next few days leading up to the big day, will be the following posts:

  • Vegetables and side dishes
  • Breads and rolls
  • Desserts
  • What to do with left overs

Whether this is your first Thanksgiving dinner or your 50th, here are some tips and recipes for making the feast stress free.

I’m linking to the posts I’ve published over the years so click the links and create the Perfect Thanksgiving meal!

Let’s take a look at The Main Item

How to Roast a Turkey – a Step by step guide, with pictures.

Remember to click on the links for the full posts!

Of course if you don’t eat bacon, don’t use it, but it sure is delicious! If not using bacon, be sure to baste the bird every 1/2 hour. If the skin gets to dark, tent it with foil.

Tips for the Turkey:

  • Order fresh organic birds well in advance
  • If getting a frozen bird, allow it 3-4 days to thaw in your refrigerator
  • If brining your bird, remember to keep it cold
  • Open up all the cavities and remove any packets of innards, necks etc, from the inside, use these to make stock for gravy
  • Allow ample time to roast the bird and to let the bird rest at least 20 minutes before you start carving.
  • Save the bones to make stock. I love making stock on a cold dreary day. It makes everything smell so warm!

Turkey Roasting Chart for unstuffed and stuffed birds: Calculate your roasting time with this chart http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the "cooks treat". Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

Cover with bacon strips to baste the turkey during the initial phase of roasting. Remember the large bird will roast for several hours. After the first 2-3 hours, the bacon will be done, remove it and this becomes the “cooks treat”. Continue roasting the bird, basting every 30-40 minutes. The skin will crisp and become golden brown. If the skin starts to get too brown before the bird is done, tent it with foil.

If Turkey isn’t on your menu but a Crown Roast is,

Here is a video from Charlotte Cooks on How to make a Crown Roast of Pork or Lamb (Mint Sauce recipe on the site)

Watch it here:

Tips for the Crown Roast:

  • Be sure to order your roast well is advance from your butcher. These aren’t typically an “off the shelf” kind of item. they will even french the bones (recommended) and tie it for you, just ask.
  • Use your favorite stuffing
  • Use a meat thermometer to cook it just right:
    • Rare: 135°F remove at 125°F and allow carry over cooking to reach 135°F
    • Medium Rare: 140°F Remove at 135°F and allow carry over to reach 140°F
    • Medium: 145°F Remove at 140°F and allow carry over to reach 145°F
    • Mid well to well 150°F and above. It is suggested to remove the number of well done portions from the others and finish those later rather than subject the entire roast to well-doneness disaster.
  • Carry over cooking is when the internal temperature of the meat continues to rise after it is removed from the oven.
  • Allow the roast to rest at least 20 minutes before slicing.

If a vegan meal is on your menu, you can Roast a Whole Cauliflower.

We love this and have it often during the year.

Tips for the Vegan Roast:

Plated roasted cauliflower

Plated roasted cauliflower

  • Buy large unblemished organic cauliflower; it really has the best flavor.
  • Use Greek yogurt, it’s thicker. Or drain plain yogurt in cheesecloth or a strainer over night to thicken it.
  • Use any leftovers to make a delicious soup!

 

So! There are some ideas for your main menu item on the Thanksgiving table.

Next up: Vegetable side dishes!

Happy Holidays!

#thanksgiving #thanksgivingrecipes #thanksgivingdinner #howtoroastaturkey #howtomakeacrownroast #stuffing #holidaymeal #veganroast

 

 

 

Make Almond Milk – It’s So Easy!

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It’s so easy to make almond milk at home, why wouldn’t you?

Almond Milk and Cookies

Almond Milk and Cookies

The most difficult thing is to remember to soak the almonds overnight. Once you start making your own milk on a regular basis, you’ll get into a rhythm. There is not one bit of this that is hard to do.

The ingredients are few, recognizable as real food and delicious.

Here’s how:

Almond Milk, lightly sweetened

  • Servings: 5 eight ounce
  • Difficulty: easy
  • Print

Ingredients for Almond Milk

Ingredients for Almond Milk

To make 5 cups:

1 cup raw almonds, skin on

Water to cover for initial soaking; about 4-5 cups (this water gets discarded)

4 cups water – to make the milk

3 Medjool dates, remove the pits

1 teaspoon vanilla extract

pinch of salt

Method:

Place the almonds in a bowl, cover them with fresh water. Cover the bowl and allow the almonds to soak for 12-24 hours.

Drain the water and use it to water some plants.

Place the soaked almonds into a blender.IMG_9859

Add 4 cups fresh water, pitted dates, vanilla and salt into a high-powered blender. Secure the cover and turn on high. Allow it to run on high for 2-4 minutes, depending on the power of your blender. If you are using a vita-mix, use the lower time to 2 minutes, more generic style blenders, process for a longer time.

Use a wire mesh strainer over a bowl to strain the milk from the solids. Using a rubber spatula or bowl scraper,work the almond, date pulp around the wire strainer until it’s as dry as you can get it. Save this for another use, after all it’s just ground almonds, dates and vanilla.

Straining Almond Milk

Straining Almond Milk

Pour the milk into a pitcher or milk jug and refrigerate until well chilled.

This milk is very lightly sweetened and is the consistency of whole milk. If you want it thinner, add more water, thicker, use less water. Same with the dates for sweetening.

You want chocolate Almond Milk? Add organic dark coc

oa powder with the dates. Simply amazing.

Almond Milk Label

Almond Milk Label

Once you try this homemade almond milk, you’ll be so spoiled! Read the labels on a store-bought almond milk. Which would you prefer to drink and give to your family?

The ground almonds and dates left over from the process make nice cakes and cookies. I’ve used the almond debris to replace zucchini in zucchini brownies with great success.

I’ve made Chocolate Almond Cherry Ice Cream and no bake almond butter, date and oat balls.

Almond milk "debris"

Almond milk “debris”

How do you use the almond debris left over from the milk? I’m getting fat from the cakes and cookies!

#almondmilk #makeyourown #makealmondmilk #almonds #noprocessedfood #wholefoods #vegan #nondairymilk #nutmilk

#makenutmilkathome #healthyeating #wellness

Almond Milk and Almond Cranberry cookies made from the debris

Almond Milk and Almond Cranberry cookies made from the debris

Chocolate Almond Peanut Butter Cups

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Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

Quick and Easy: Chocolate Almond Peanut Butter Cups

Who can resist?!

Use honey to sweeten, dark cocoa powder  and nut butters, that’s about it.

Remember Reese’s? Same concept, only much more healthy!

Nutrition notes:

Use fresh ground nut butters, if you can. Certainly do not use any that have added sugars! The labels should read ground peanuts or ground almonds.

Read the labels on your cocoa, it should be pure raw cocoa for best benefits

Toast your own nuts, it’s easy and you are doing the process.

Add dry milk powder or protein powder for added nutritional boost. I like to use maca powder for this.

Using dry milk powder will also help them hold shape better when at room temperature.

Extra virgin coconut oil please. Or grass-fed butter, but that’s a lot and it would be decadent but certainly not vegan.

Chocolate Almond Peanut Butter Cups

  • Servings: 24 small cups
  • Difficulty: easy
  • Print

Before you begin, line a mini-muffin tin with pleated paper liners. It is important to use paper liners as you’ll need it to hold them while eating.

Make two layers, chocolate first as it needs to firm up before adding the top layer.

Use mini-muffin tins. Fill cups half way with chocolate mixture

Use mini-muffin tins.
Fill cups half way with chocolate mixture

Chocolate Almond Layer:

  • 1/4 cup coconut oil
  • 1/4 cup local honey (use maple syrup if vegan)
  • 1/2 cup almond butter
  • 1/2 cup cocoa powder
  • 1/4 cup maca powder, if desired
  • 2 Tablespoons toasted almonds, crushed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Using a double boiler, melt the coconut oil, honey and almond butter until smooth. Realize that it won’t be totally smooth due to the nuts you may choose to use.

Rub the cocoa powder and maca powder through a mesh strainer to remove any lumps. Add a pinch of salt to the dry ingredients.

Fold the almonds into the dry ingredients

Fold melted coconut oil mixture into the cocoa powder mixture, stir to totally incorporate; add vanilla and salt and stir well.

Fill each of the paper-lined muffin tins half way up with the chocolate mixture. Be careful not to dribble along the edges so the final product has a clean appearance. Work carefully.

Once filled half way, pop the tray into the freezer to firm up while you make the next mixture.

Add the peanut butter layer, top with toasted nuts before freezing

Add the peanut butter layer, top with toasted nuts before freezing

Peanut Butter Layer

  • 1/2 cup smooth or chunky peanut butter (I love the chunky kind!)
  • 1/4 cup local honey
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Sliced toasted almonds to garnish the tops

Melt everything over a double boiler until everything has melted. Depending on the texture you chose, it may be smooth or lumpy.

Remove the chocolate cups from the freezer, fill each cup with the peanut butter mixture to the rim of the paper.

Sprinkle the top of each cup with toasted almonds and a piece of Maldon salt if desired.

Freeze for a couple of hours before serving.

These are best served frozen or extremely cold. if serving as finger food, leave the paper on, if plating a dessert with them, remove the paper. They will become rather soft as they remain in room temperature.

If a firmer room temperature texture is desired, add 1/2 cup dry milk powder to each mixture. This will boost nutritional value as well.

Irresistible Chocolate Almond Peanut Butter Cups

Irresistible Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

Chocolate Almond Peanut Butter Cups

 

#vegandessert #peanutbuttercups #healthypeanutbuttercups #chocolatealmondpeanutbuttercups #honey #honeydesserts #nutbutter #chocolatealmond

#glutenfree #musteatnow #healthytreats #healthydesserts

 

 

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

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This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.

Do not over-cook, you don’t want the vegetable to fall apart and be mushy.

Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.

This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.

Plated roasted cauliflower

Plated roasted cauliflower

Here’s what you need:

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper

Method:

Preheat the oven to 400°F.

Line a small baking sheet with parchment paper. Set aside.

Very Tasty!

Very Tasty!

Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.

In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.

Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.

Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.

Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.

Slice the cauliflower into wedges and serve with a fresh green salad.Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.

Try this for Meatless Monday!

#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish