My theme is Thanksgiving, I made a salad, side dish and dessert to accompany the rest of the thanksgiving meal my family was preparing. I discussed with my family which dishes they were going to be preparing so I could make other things that would compliment the turkey, cheesy potatoes, quiche, and fruit salad that my family was making. My preparation process included me choosing the recipes, which I found online, budgeting and finding the most affordable ingredients and then made a plan on when and where I would get my ingredients. I chose my recipes based on the ratings and the amount of time the recipe took to make. I tried to do things the most effective way possible so planning the recipes and where I was going to get my ingredients helped a lot.
Overall the three dishes I made I would not consider being a fully balanced nutritious meal, but with the other items my family prepared I think it is. My 3 prepared items are missing protein so that I where it isn’t complete, but again I made this meal to accompany the other items the rest of my family prepared. For my Thanksgiving meal, I had a wonderful, delicious and nutritious meal.
First I prepared the ingredients for the sweet potato dish to ensure everything was in place. To start the process, I peeled and cubed about 6 sweet potatoes. Next, I boiled the sweet potatoes for about 20 minutes until they were easily mashable and drained the water. After this, I preheated the oven to 350 degrees. Then I whisked the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs together. Then I coated the pan lightly in butter to ensure the casserole didn’t stick. I then spread the filling into the pan. On top of that, I poured mini marshmallows on top of most of the sweet potatoes. On the part I didn’t cover with marshmallows I used pecans that I chopped up. I then placed it in the preheated oven and left it in there for about 30 minutes, until the marshmallows were melted and lightly browned. This was a crowd favorite, even for the family members who didn’t usually like sweet potatoes. Everything went smoothly and it tasted delicious. I forgot to take a picture of it after it came out of the oven.
My next recipe was Brussel sprouts. I did this second because the oven was already preheated to 350 and only needed to be raised 50 degrees for the Brussel sprouts. I washed and cut the bottoms off of the Brussel sprouts, I then made sure there was no dirt between the layers and removed the excess leaves that were going to fall off.
Next, I cut them in half vertically. After this, I tossed the halved Brussel sprouts with salt, pepper, and garlic. I then drizzled them in olive oil and made sure the seasoning was evenly dispersed on the Brussel halves. I then placed them on a greased baking sheet and left them in the oven for about 40 minutes. The recipe said to raise the temperature to 450 degrees for the last ten minutes but I found this wasn’t necessary for the Brussel sprouts, they looked done and crispy. After I took them out of the oven I let them cool slightly before grating parmesan cheese over them. I then served it and it was also a hit with my family. Some members added cracked red pepper to add some kick to the Brussels. The Brussel sprouts were gone within 15 minutes. Next time, I might keep some of the excess leaves and coat them in seasoning and oil and pop them in the oven on a separate tray and cook them lightly to have Brussel chips.
Next, I cut them in half vertically. After this, I tossed the halved Brussel sprouts with salt, pepper, and garlic. I then drizzled them in olive oil and made sure the seasoning was evenly dispersed on the Brussel halves. I then placed them on a greased baking sheet and left them in the oven for about 40 minutes. The recipe said to raise the temperature to 450 degrees for the last ten minutes but I found this wasn’t necessary for the Brussel sprouts, they looked done and crispy. After I took them out of the oven I let them cool slightly before grating parmesan cheese over them. I then served it and it was also a hit with my family. Some members added cracked red pepper to add some kick to the Brussels. The Brussel sprouts were gone within 15 minutes. Next time, I might keep some of the excess leaves and coat them in seasoning and oil and pop them in the oven on a separate tray and cook them lightly to have Brussel chips. 
Finally, I prepared my pomegranate, apple, mixed greens, and feta salad. I prepared this last because it is a simple recipe and did not take long. I felt a fresh healthy seasonal salad was necessary for our thanksgiving meal. First I gathered 4 apples, washed them, cored them and sliced them thinly. I tossed them in a bit of lemon juice to prevent browning while preparing the rest of the salad. Next, I started deseeding a pomegranate. 
I realized that I should have done this first because it took a while but oh well, at least my apples weren’t browning. After I had deseeded, and eaten some of the seeds, I placed them into a bowl. I then washed the mixed greens. I added the sliced apples to the mixed greens and poured all of the seeds from the pomegranate into the salad. The recipe only called for 1 ½ cups of seeds but everyone in my family loves pomegranates so it was not an issue. I then crumbled feta and placed it in a small dish on the side because not everyone in my family likes feta. Finally, I made the dressing, which I also put on the side because not everyone wanted salad dressing. The dressing consisted of, balsamic vinegar, minced garlic, sugar, olive oil, honey, lemon juice, and salt.
I realized that I should have done this first because it took a while but oh well, at least my apples weren’t browning. After I had deseeded, and eaten some of the seeds, I placed them into a bowl. I then washed the mixed greens. I added the sliced apples to the mixed greens and poured all of the seeds from the pomegranate into the salad. The recipe only called for 1 ½ cups of seeds but everyone in my family loves pomegranates so it was not an issue. I then crumbled feta and placed it in a small dish on the side because not everyone in my family likes feta. Finally, I made the dressing, which I also put on the side because not everyone wanted salad dressing. The dressing consisted of, balsamic vinegar, minced garlic, sugar, olive oil, honey, lemon juice, and salt.
Comments
Post a Comment