Thanksgiving Recap

As most of you know, yesterday was Thanksgiving in the U.S. It’s our national day of feasting, and some friends and I did just that. The menu included:

  • roasted turkey breast for the non-vegetarians
  • penne for the vegetarians and as a side
  • mashed potatoes
  • stuffing (boxed)
  • gravy (from a jar because there weren’t enough drippings)
  • cranberry sauce (from a can)
  • cinnamon citrus carrots
  • roasted asparagus
  • crescent rolls (refrigerated dough)

The penne dish was made in the slow cooker and was based on this recipe, except I parboiled the pasta first and mixed some ricotta into the red sauce.

The asparagus was excellent, and I think roasting asparagus is the best way to cook it. Just chop asparagus into pieces; toss it with olive oil, salt, and pepper; spread the pieces in a roasting pan, and roast at 325º F for 10-15 minutes.

The carrots were described by one of my guests as “the carrots from heaven,” so I thought I’d share what I did. I modified a slow cooker recipe and used the following ingredients:

a 1 lb bag of baby-cut carrots
3/4 cup of orange juice
1 or 2 T lemon curd
1 T butter
1/2 t cinnamon
1/4 t nutmeg
1/4 t allspice
1/4 t salt
freshly ground pepper

Put everything in the slow cooker and cook for 3 to 4 hours on high, stirring occasionally.

Unfortunately, there are no pictures. You’ll just have to take my word for it that everything looked and tasted great.

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