Wednesday, November 21, 2012

What To Do When It's Thanksgiving for Two: Good Eats


Welcome to the second installment of What To Do When It's Thanksgiving for Two! If you missed the first one, Decor No More, you can find it here: WTDWITFT: Decor No More. Today's post is all about the food!


Cooking a massive meal for two is a bit tricky since I hate to be wasteful and really only like to try a lot of different foods.  So, after much debate, I decided to try and create a "small plates" sort of meal for me and the TH.  Because this was my first time as the head kitchen boss, I invited my fellow TW Nic and a dear friend Ash over to try my test run.


First things first, set the mood.  I lit those sassy smelling candles right up and let their scent take over the room.  I moved my autumn flowers to the eating bar (we don't have a dinner table per se, so please don't judge) and used those as my "center pieces" between each place setting.



Once my place mats were down I used my standard white plates for not only that whole "charger" effect, but also to use for the dinner portion of the meal.  Atop the white plate went a bright red salad plate to provide a bit of color contrast.  I used my brown linen napkins and gorgeous vintage napkin rings (courtesy of my amazing mother-in-law) and felt ready to go.  Each girl got a stemless wine glass of course, with some delicious vino provided by Ash herself, thanks girl!


Since I like to start off with a salad for every meal, that is just what I did.  I got my winter salad going complete with romaine lettuce, candied cashews, dried blueberries and chunks of honey crisp apple for a punch.  Topped with a  bleu cheese vinagrette and a roasted garlic broccoli florette we were off to the races with course one.


Once the first plates were cleared, another glass of wine was poured and we moved on to the quasi main event.  Because I do not support meat in any way shape or form, I decided my guests must also follow that mantra.  For the real deal tonight, I of course am going to push beyond my personal beliefs and get ONE turkey breast for my TH.  I figure it is his Thanksgiving and I therefore want to shower him in meat... barf.  So, for the purposes of my run through and this post, we did not in fact eat meat.  Instead, we had a carb party. {Note from Nic: probably my favorite kind of party.}

Stuffing on the other hand was totally happening and seemed to be pretty easy considering it was a box of Cornbread Stuffing Mix from Trader Joe’s.  To add a little pizazz to this box of mix I  took a note from my TH’s Aunt B and tried to recreate her  Stuffin’ Muffins.  I got that mix a-cooking, placed a heaping scoop into my large muffin pan and baked those little cuties right up.


For the vegetable portion of the meal (and pretty much the main event), I decided to use the bounty from my local farmer's market and create a potato and autumn veggie roast party. I used purple carrots, butternut squash and a variety of red, purple and fingerling potatoes.  I also threw in some pearl onions to give it a little kick.  Once cut up, I threw them in a pan, tossed with olive oil, salt, pepper, rosemary and threw it in the oven at 400 to roast away.


Since I am totally and openly obsessed with cornbread, I was really excited to share a fresh batch of jalapeno cornbread I also purchased that morning at the farmer's market.  I cut some squares, tossed those in the oven and whipped out some honey butter (vegan butter heated for 30 seconds with some honey).  Once nice and hot, I cut them open and brushed that butter right in there... I wanted the girls to be surprised when they bit in and got a punch of flavor matched with a sweet sensation, oh yeah!


When it was all said and done we had hit our carb maxes for the week and felt perfectly fine sipping wine on the couch for the rest of the evening as we let it all hang out at our sweats party...  I got the stamp of approval for Wednesday's cook-off and am really excited to do it all over again.  Granted there will be some additions, such as the prepared and pre-purchased turkey breast (please don't talk too much about this, it really kills me to use my purchasing power on meat, poor turkey), cranberry sauce, gravy and..... wait for it... homemade pumpkin cheesecake!  (Thanks to my Aunt L for hooking me up with her recipe!)

I hope you all enjoy your Thanksgiving feasts and now know what to do when it is Thanksgiving, just for two!



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4 comments:

  1. yum! everything looks so delicious (especially that salad)
    tiffany
    www.hydrangeasandhandbags.com

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    1. Oh yeah, the salad was a hit! I am sort of a saladista if I do say so myself! By the way, not sure if you know I am totally and utterly obsessed with hydrangeas, but I am! Not only have they been my favorite flower my entire life, but my whole wedding was themed around them, LOVE! Hope you had a great Thanksgiving and loving that ginger miso dressing!

      Strive to thrive,
      Em

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  2. I cannot begin to express how AMAZING this dinner party was! The potato and autumn veggie roast and jalapeno cornbread were my absolute favorite. The best part about the jalapeno cornbread was that it made a delicious leftover breakfast before I hit the road the next morning. Em popped it in the microwave with some light butter and honey and BAM! Delicious! Thank you Em and Nic for making me a part of your trial run. LOVES.

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    1. Oh Ash you are too sweet! Thank you for joining us and providing that divine vino. It is always a pleasure to spend time with a fellow Thriving Wife! Hope you had a happy and healthy Thanksgiving!

      Strive to thrive,
      Em

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