Sunday, November 21, 2010

Menu Plan, Thanksgiving Edition

Last week's menu plan went pretty well. The only substitution was that instead of spaghetti with Italian sausage, I decided to make sausage and peppers instead. YUM!

Yesterday, we met some friends for dinner at Van's Vietnamese Restaurant on Central Ave, Albany. It was absolutely amazing. I completely loved the experience and will be back again soon. Afterwards, we went to a small birthday celebration at a friend's house, where they made an absolutely divine flourless chocolate cake from the America's Test Kitchen cookbook. YUM!

Now, given the fact that it's that time of year again, and we're hosting a combined Thanksgiving with our families for the second year in a row, I'm not bothering with a weekly menu plan this week. Mostly because, after cleaning the house to pass the white-glove test and taking Wednesday off to spend the day cooking, I foresee takout in our future; and hopefully leftovers after the big day!

Let's do something more fun and talk about what we'll be serving for Thanksgiving dinner.

Right now, we're expecting eight people: hubby and myself, our parents, my sister-in-law and hubby's uncle. I wanted to get my favorite low-cost pinot grigio, Ecco Domani, but unfortunately Empire Wine was out of it when I went there this weekend so I picked up Cavit pinot grigio to sip throughout the day. Most people usually stick with that for the turkey, but we have Blackstone pinot noir on hand as well for red-wine drinkers.

  • A hot crab dip, consisting of canned claw meat crab, cream cheese, cheddar cheese, and scallions. Mixed together and baked at 350 until bubbly, topped with extra cheddar cheese and baked for another 10 minutes, and served with freshly baked and toasted whole-grain gluten free bread for toasting. (Sorghum and brown rice flour are perfect for this!)
  • To go along with the whole grain toast, I'll have a bowl of Trader Joe's olive tapenade to spread on slices. YUM!
  • Shrimp cocktail, a holiday staple.
  • An assorted cheese and cracker spread.

  • We've purchased a 25-lb. turkey, which we'll be roasting, and of course, making gravy from scratch.
  • Both "regular" and gluten free stuffing, to be prepared by my mother and mother-in-law, respectively.
  • Mashed potatoes
  • My mother's famous sweet potatoes, with liberal amounts of marshmallow and brown sugar
  • Creamed white onions (using sweet rice flour to thicken the sauce)
  • My mother-in-law's famous applesauce
  • Southern corn-bread, using the recipe from America's Test Kitchen (it only calls for corn meal, so it's naturally gluten free!)
  • Homemade cranberry sauce
  • Italian-style whole green beans, tossed in garlic and olive oil
  • Kernel corn tossed in butter
  • Peas
  • Non-gluten free pumpkin and pecan pies, purchased from FoCastle Farms
  • Gluten free apple pie, with a pie crust from Gluten Free Girl's wonderful site
  • Gluten free pumpkin pie, with a pie crust made up of crushed gluten free graham crackers
  • Pecan cloud cookies
  • And, of course, vanilla ice cream and Starbucks (decaf) coffee. Irish coffee optional. ;-)
Fortunately, the last piece of cardio equipment for our home gym will be delivered and set up for Black Friday post-food-comatose workouts. :)

I hope that everyone has a wonderful Thanksgiving! What are your plans??

1 comment:

Anonymous said...

good luck on the apple pie.. and don't call me for help cause i obviously suck at gf pies :)