A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.
1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
salt (opt.)
flour, for rolling out dough
Instructions
Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
Thanksgiving is my favorite food holiday. My perfect bite is one with a little bit of everything on the fork. Turkey, mashed potatoes, gravy, a few green beans, sweet potato, some stuffing, and just enough cranberry sauce to bring some sweet tart to a very rich bite. I wait all year for this meal. It’s not like we can’t have it another time. But, somehow that seems wrong. Just me? Anyone else feel this way?
The last two years we’ve hosted Thanksgiving in our home. We’ve invited friends who, like us, live far away from family. Last year some of my family came to visit us for the holiday. It was the best! We pushed furniture out of the way and set up three tables in the living room. I got out the tablecloths that get used once a year, found some candles, and made use of the way too many plates that we have been holding on to.
If I could only have two things to eat at Thanksgiving it would be mashed potatoes and gravy. Last year our friend, Zach, brought the mashed potatoes. The serving dish was an industrial sized pot that was about two feet in diameter. Oh happy day!
Thanksgiving will look a little different for us in 2020. I’m guessing yours might too. We haven’t hosted friends indoors in eight months. We’ve hung out in the garden, stood six feet apart in the driveway, and have had Zoom dinners. But the living room furniture will stay as is this year.
To make it feel special, we’re doing a month of Thanksgiving. Once a week we’re having a special dinner. Menus inspired by Thanksgiving. With a few elements that remind us of the traditional meal, or that are very loose and fun adaptations of it.
Salad with Cranberries and Candied Pecans (top butter lettuce with cranberries, candied pecans, and thin slices of apple or pear, then drizzle with olive oil and balsamic vinegar)
On the big day, it’ll be a paired down version. Maybe turkey breast instead of a whole bird. Mashed potatoes and gravy for days. And a side or two from our favorites.
In the past we’ve had a whole turkey. Yum. Delicious. This year it will probably be roast turkey breast, or legs.
Last year when my brother and his family came they made a Seitan Roast since they are vegan. For those who don’t eat meat, or who want to try something new this year, this could be a delicious option.
Or is it dressing? Technically, stuffing is cooked in the bird. But at our Thanksgiving dinners it’s always made in a separate pan, no matter what we call it. Stuffing sounds so much better than “dressing”, so I’m going to keep calling it stuffing, even if that’s not technically correct.
I want there to be enough to have leftovers with gravy at least twice, plus some for making Potato Pancakes.
For vegan mashed potatoes use olive oil or a vegan butter (there are some great ones available) and use a dairy free, unsweetened milk that you like the flavor of.
You may call those orange fleshed roots “yams” if you’d like. They are technically sweet potatoes, but we mean the same thing. I don’t go for the ones with marshmallows on top anymore. I like them cubed and roasted with a bit of olive oil and salt and pepper. Simple, but delicious.
Cranberry Sauce
Are you a cran from a can fan? I know that for some, it’s tradition. It needs to schloomp out of the can so they can see the ridges as it wobbles on the plate. That’s cool. My tradition is cranberry sauce made from scratch using fresh or frozen cranberries, a bit of orange zest, balsamic vinegar, and maybe some fuyu persimmons. But, with that said, if someone brought a can of cranberry sauce to Thanksgiving dinner as their contribution, I’d eat it and love every bite.
I’m new to loving brussels sprouts. I’ve been a big fan ever since I discovered that they don’t have to be boiled forever until they’re mushy and tasteless.
I may say that these take up valuable Thanksgiving stomach real estate. And I wouldn’t be wrong. But, my husband, Tim, makes the best rolls. They’re fluffy and tender, and are just the perfect thing for mopping up any extra gravy and cranberry sauce left on my plate. So, I’ll take one please… maybe two.
I have a confession. I don’t like pie. I know. I’m so sorry. Tim loves pie. So, he makes it. And I’ll admit that I’ve been converted by his apple pie. It’s delicious. He told me the other day that he’s going to get me to like pecan pie too. I told him there’s no chance. I guess we will see. Personally, I’d rather have cake or maybe just the ice cream that’s served with the pie. I know, I know, I’m the worst. ¯\_(ツ)_/¯
Things are different this year. But that doesn’t mean we won’t be enjoying all the foods we love. It’ll be a paired down version that might include Zoom dinners and FaceTime calls, but the main gist of the holiday remains: thankfulness.
People in our communities are struggling with food insecurity and loneliness. Here are some great ways that you could share the things you’re thankful for and bless someone this holiday season:
Add the dishes in one of these menus into theMeal Hero app (for Apple or Android) and use the Instacart feature and have food delivered to someone you know who could use a little love right now.
Make twice as much as you need for one of the above menus (at Thanksgiving or any meal) and bring a meal to someone in your community who might have a hardship.
Make the food the day before they’ll eat it. Chill it and handwrite a menu. You could repurpose clean takeout containers so they don’t have to worry about getting any dishes back to you. To stay socially distant, drop the food off at their door, then send them a text that it’s there and wave from the driveway.
Many families will be depending on their local food banks for Thanksgiving dinner and other meals. Click here to find a food bank in your area if you’d like to drop off non-perishable foods for those in need.
There are also many food focused charities that you can donate to if you’d prefer to stay home and do it online.
How will you be celebrating this year? Will things be different in your household? From my home to yours, happy gratitude day.
The original post, written by Rachel Oberg, owned by Meal Hero, first appeared on the Meal Hero site. It has been used with permission. It has been adapted slightly. The copyright for the photos that appear in this post are owned by Rachel Oberg.
I love to shop in the bulk section of the grocery store. I feel like I save so much money by packaging it myself. I love a good deal and I love it when I come in under budget after a trip to the grocery store.
The way that Meal Hero works (type in an ingredient and get tons of recipe inspiration) is such a great way to menu plan and get creative with the treasures found in the bulk bin.
Here’s an in depth look into my favorites in the bulk bin. They star in many of our meals and take up plenty of space in the pantry of my kitchen.
My Favorite Bulk Bin Ingredients and What to Do With Them
Legumes
Beans
I always have beans on hand. They’re great for so much more than Chili. They make a great addition to pasta. Want a hearty vegetarian dinner that’s gonna be quick and easy? Look no further than Pasta E Ceci. You could sub some cannellini beans for the chickpeas and add some hearty greens (like swiss chard, spinach, or kale) and it’ll change it up enough to feel like a completely different meal. Oh and with those pasta leftovers, add a little bit of stock and you’ve basically got a Minestrone Soup. If it’s movie night and you want something to snack on that’s a little more substantial than popcorn (also something I like to buy from the bulk bin), turn some leftover pinto beans into refried beans. I like to top them with some cheese and bake until it’s hot. Then top with some sautéed bell peppers, homemade guacamole, sour cream, and salsa.
Lentils
Lentil Stew is one of my favorite things to make with lentils. But, lentils are also a great addition to salads. They can star in a Lentil Salad, or be an accompaniment to hearty greens and winter squash in a Roasted Squash Kale and Lentil Salad. You could even toss them with some pasta if you’re all out of chickpeas for your Pasta E Ceci. Leftover cooked lentils can be blended and made into Lentil Hummus, which would be great for dipping raw bell peppers and carrots. They would also be great in a wrap.
Oats
I can’t remember the last time I bought rolled oats from anywhere other than the bulk section. I always have cooked oatmeal on hand. I make a huge batch and freeze it in individual sized containers. Oats are obviously great for so much more than oatmeal though. They’re amazing in cookies. They’re a great addition to snacks and breakfast foods like muffins and breakfast cookies, pancakes, granola, and granola bars. And they make great homemade bread. Oh! Can we hop back on the oatmeal train for a second? Have you ever tried Baked Oatmeal?! It’s like oatmeal’s fancy cousin. Drizzled with a bit of maple syrup and served with a side of breakfast sausage, that’s a favorite comfort food of mine. Oats are one of the main ingredients in a Fruit Crisp. And what’s perfect about this dessert (which also doubles as a breakfast – add some yogurt, a drizzle of milk, or just eat it cold right out of the fridge!) is that it can be made all throughout the year. In the spring, try Rhubarb Crisp. Summer calls for berries or stone fruit (or both!). Fall means apples and pears. In the winter, I’d like dried fruit in a Cranberry Apple Raisin Crisp.
Pssst… did you know that oats are great in savory dishes too? Doesn’t this recipe for Shiitake Mushroom & Kale Savory Oats sound fabulous? You could also make a pot of oatmeal and top it with things like crispy bacon, scallions, crispy onions, chopped nuts, grated cheese, seeds (pepitas/flax seeds/toasted sesame seeds/chia), a drizzle of olive oil, and a sprinkle of Maldon salt. Such a great bulk bin meal!
Grains (or things we think of as grains)
When I think of grains I usually think about rice. But, then I remember amazing things like farro, quinoa, and wild rice (which is not technically a rice at all).
One of my favorite ways to use farro is in a Farro Grain Bowl. You could switch up the toppings depending on what you’re in the mood for. I love to top them with roasted veggies, bacon, and a fried egg. I also love salads where grains are the stars. Like in this Kale and Farro Salad with Bacon. Farro is amazing in soups and stews. I’d definitely recommend using it in something like this Creamy Chicken and Farro Soup. And in this Farro Risotto with Roast Mushrooms… farro and roasted mushrooms?! Yes please!!
Wild rice is one of the best things to make when I want to switch things up a bit. I love brown rice. I am a fan of quinoa. But sometimes I get in a rut and forget to get creative with what’s in the bulk bin. Wild rice is great in a simple meal. You could cook some artichokes, crisp up some sausage or tofu, and top cooked wild rice with butter or olive oil, lemon zest, and some sea salt. Perfection. But, let’s not stop there. I think that served with a simple green salad, Cheesy Crockpot Wild Rice Casserole, Crock Pot Autumn Quinoa Pilaf, or Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing will make easy weeknight dinners. I might pair these Cranberry Wild Rice Meatballs with Potato Pancakes (I’m thinking ahead here, but this could be a super fun day after Thanksgiving meal and a great way to use up those leftover mashed potatoes). And how about this Fruited Multigrain Pilaf that uses wheat berries, farro, and wild rice and pairs it with fruit. Sounds delicious!
I love to eat quinoa. Its tiny little bobbles are simultaneously crunchy and soft. It’s quick and easy and is a great way to add protein to a dish. I really enjoy it with beans and fresh corn in the summer in a Mediterranean Quinoa Salad. In the winter, swap out the corn and summer veggies for some leftover cooked winter squash, keep the beans, and serve it hot rather than cold. If you’re a fan of Tabbouleh, try it with quinoa instead of rice. Quinoa is a great addition to a Chicken Teriyaki Bowl. If you love muffins, try some Quinoa Chocolate Chip Muffins. It can also be a simple side. Cook the quinoa and add a bit of salt and any of the toppings I suggested for the pot of oatmeal with savory toppings. Or make it sweet by topping it with a splash of coconut milk, some maple syrup, and some cinnamon.
No, you can’t buy cookies and bread in the bulk bins (but if you’ve got a great local bakery to support you’ve got it made!). But, you can buy things like flour, cornmeal, and sugar there. Some stores will even have flours that have been milled by local farmers. Ask the people working at the store. They usually know a lot about the items that they’re stocking and are eager to tell you about their favorites and what they love to make.
Nuts
I think that nuts are the best from the bulk bin. Not only do I get to see them before I buy them, but since I’m packaging them, I know how long they’ve been in the bag. (Tip: Shopping at a high traffic store means the bulk bins are likely to be restocked often, meaning fresher food for you!) I love to sprinkle nuts on salads. One of my favorite breakfast treats is a Trail Mix Cookie that’s loaded with nuts. I enjoy nuts eaten out of hand with an apple or banana. They’re a great addition to a Fruit Crisp or toasted and added to a bowl of granola and yogurt.
Seeds
Same story as the nuts. They’re great bought out of the bulk bin and are a great addition to so many dishes. I always have sesame seeds, pepitas (pumpkin seeds), flax seeds, sunflower seeds, and chia seeds on hand. I eat them all the time. I top almost every salad with sunflower seeds and pepitas. I love to mix chia seeds into a bowl of oatmeal.
Snacks
Sometimes I can’t believe how expensive it is to buy good quality snacks. But, then I head over to the bulk bin and am able to not only save some money, but buy the amount I need (because who needs the pressure of eating the entire bag before they go stale?!). Two of my favourite things to get are those little sesame sticks and chocolate covered almonds.
What are your favorite meals to make that star the bulk bin?
Happy Cooking!
The original post, written by Rachel Oberg, owned by Meal Hero, first appeared on the Meal Hero site. It has been used with permission. It has been adapted slightly. The copyright for the photos that appear in this post are owned by Rachel Oberg.
