Not a full thanksgiving dinner, but all the tastes and smells of it! I made turkey rolls with stuffing inside, a nice cranberry relish for the top of them, and then some french cut green beans on the side. It was a pretty dinner, so nice and colorful. I think I have decided that one of my favorite go-to ingredients is dried cranberries. How funny is that??? I mean, they can be sweet or savory, reconstituted or not, and even just eaten by the handful as I'm cooking. It's just a great ingredient and keeps forever too! I made my cranberry sauce/relish tonight by boiling dried cranberries in some red wine, water and a splash of sweeter spices like cinnamon, nutmeg, and a hint of allspice and clove. Very autumn smelling in the house as I cooked.
And to make a great dinner even better, I made some rice pudding out of leftover Chinese food rice this afternoon. I LOVE rice pudding and it was a great treat. Very simple - about 2 cups rice, a bit less than 2 cups milk, 1 egg, some cinnamon. Bring to a boil, then let cool. Doesn't get much easier than that!
Sheri...it's not too early in the year for thanksgiving dinner as far as I am concerned! I bet your kitchen smelled fabulous! Love the rice pudding, too!
ReplyDeleteThanks for dropping by, Anne! And, yes, I loved how the house smelled. I'm a sucker for autumn smells. :)
ReplyDeleteI love seeing meals like this served at other times of the year. Why save all that deliciousness for only Thanksgiving?!
ReplyDeleteVery true, Kristen! It's a combination that we reserve for one day but really is special just for everyday! Thanks for stopping in!
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