Not so Small Thanks

Hubs and I had grand plans for this year's Thanksgiving.

Travel.

Family.

Fun.

Thankful for so much.

But, those plans derailed.

Instead of travel, family, and fun, the plans for Thursday will be very small.

We are still thankful for so much,
perhaps even more than before.

Now, I am looking at a cozy meal for just Hubs and myself. 

We still NEED turkey, dressing, and pie.
I haven't decided if we will have Chiffonade of Brussels Sprouts or Green Beans in Mushroom Sauce.
Hubs won't touch cranberry sauce, but I am not ashamed to like the canned variety.
Double (or is it triple) carbing it with mashed potatoes and gravy seems to be a given.
Butternut squash always played a part in my childhood holiday meals, but with just 2 of us at the table this year, I think that the marshmallow-topped richness of Twice-Baked Sweet Potatoes might be a better fit.

Not such a small meal after all.
Not so small thanks for all our blessings.

Twice-Baked Sweet Potatoes

(adapted from Food and Wine)

5 sweet potatoes

1 tablespoon canola oil

4 tablespoons unsalted butter

2-3 tablespoons maple syrup

1/4 teaspoon cinnamon

kosher salt

cayenne pepper

1 cup mini marshmallows

Heat oven to 350 and line the bottom with foil.
Rub each sweet potato with oil and prick with a fork 5 or 6 times.
Roast the potatoes on the oven rack for about 1 hour, until tender.
Allow to cool slightly.
Cut each potato lengthwise and carefully scrape the flesh in a large bowl.
Mash with the butter until smooth.
Stir in maple syrup and cinnamon. 
Season with salt and cayenne pepper to taste.
Fill 8 sweet potato shells (discard the additional skins) with the mashed mixture and arrange on a baking sheet.
Press mini marshmallows onto the filled sweet potatoes.
Bake the potatoes for 10 to 15 minutes until heated through.
Turn on the broiler and broil the potatoes about 1 minute, until the marshmallows are toasted.
Serve immediately. (Serves 8)

Fridge Friday; Episode 16

Sweet 16. Sixteen peeks inside my fridge(s)...I haven't taken time to really blog about it, but did you notice that somewhere along the way I finally got the most awesomest fridge of my dreams? I think that I shall celebrate the 16th Fridge Friday with not just a look inside my fridge, but also a look inside my oven. *wide-eyed amusement and sly grin*

OK. It isn't REALLY a look inside my oven, but by the time I peeled a couple sweet potatoes and chopped some of that cauliflower (front and center on the bottom shelf) into florets, and tossed it all with olive oil, salt and pepper, and roasted them to sweet, caramelized excellence, my daylight was gone. No good photo shots were going to happen no matter how close to the windows I plopped the Roasted Cauliflower and Sweet Potato Coins. Therefore, I decided to try a food shot done in the oven. I kinda like glow from the oven light; don't you? *insert sappy kissed-with-oven-light sweet 16 pun*

I more than kinda like Roasted Cauliflower and Sweet Potato Coins (although, truth be told, the sweet potatoes are my favorite part...and Hubs' favorite is the cauliflower...it is the PERFECT side dish for us). Tonight, this will be along side some pretty darn good thrown-together Sloppy Joes. (Chile Garlic Sauce is the secret ingredient, and they would be a most excellent Fridge Friday post, if I had a recipe.) But, I have also paired these amazing vegetables with roasted chicken, stuffed pork chops, meatloaf, and just about anything else that has landed On My Plate.  

Roasted Cauliflower and Sweet Potato Coins

(adapted from Everyday Food)

1 or 2 sweet potatoes

1/2 head of cauliflower (more or less)

2 tablespoons olive oil

kosher salt

fresh ground black pepper

Preheat the oven to 450 degrees.
Peel the sweet potatoes and slice into 1/4-inch thick rounds.
Cut the cauliflower into florets.
On a rimmed baking sheet, toss sweet potatoes and cauliflower with olive oil, salt, and pepper.
Roast until cooked through and browned on one side, about 25 minutes. (Serves 4.)

Where's the Beef?

Hubby loves a good burger. I could take it or leave it. Once in a great while, I will crave a juicy, grilled burger loaded with bacon, cheese, lettuce and tomato, but usually, I would rather have almost anything else. Perhaps, this is due to the hockey pucks that I was served as a child. My father only ate things that were cooked to death; my mother accommodated his preferences. Back then, I preferred to have a little burger with my serving of ketchup or Miracle Whip...as little burger, as possible. (I should add that I don't even eat Miracle Whip now that cremated meat is no longer on my plate.)

But, Hubby's cries of "Where's the Beef?" have forced me to reconsider burgers. I have tried many recipes and techniques. Burgers have become an evolution for me as I persist with my experiments to develop one that makes me cry for the beef. Last night, Hubby dropped a not-to-subtle hint of his desire for a burger by bringing home hamburger buns. Therefore, tonight's dinner continues the burger quest.

Of course, there has to be a side with the burger. Hubby would be happy with just a huge slab of fried beef on a toasted bun, but until I develop a hunger for burgers, I need a good side dish. Fries seem like the natural choice, and Chili Roasted Sweet Potato Wedges are a fabulous option. Sweet potatoes have their own natural sweetness that is enhanced by the roasting and chili powder seasoning. The salt and bit of sugar really make the other flavors pop. Ketchup isn't even necessary. Hubby gets his burger, and I get luscious sweet potato fries. The beef is on my plate.

Chili Roasted Sweet Potato Wedges

2-3 medium sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon fresh ground pepper

Preheat oven to 425°. Cut each peeled potato lengthwise into 8 wedges.
Line a large rimmed baking sheet with parchment paper or foil.
Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.
Place sweet potatoes, cut sides down, on baking sheet.
Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving. (Serves 4)