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DD decided that she and I should cook Thanksgiving dinner for my parents this year. A big production holiday dinner has become more than my Mom wants to do, since so much of her energy is spent taking good care of my Dad. Last year they bought a catered meal. It was good, but it wasn’t the same foods that we traditionally have. As DD makes progress toward health, she wanted to see if we could fix the traditional foods with mostly beneficial ingredients.
She got home Tuesday night, and we cooked all day Wednesday while my husband was at work. We were in new territory, adjusting family recipes to be in line with the BTD. My husband’s mom had taught me that rather than buying a self basting turkey with hydrogenated fat injected under the skin, I could make my a turkey juicy by filling the cavity with apples and onions. This year, at the suggestion of a friend, I added slices of lime to the apples and onions. The flavor was delicious – just a tiny hint of citrus. I did stuff the cavity pretty tight, so the turkey took longer than expected to cook. DD and I laughed and said that if we had been expecting company at 6:00 we would have been in trouble! But since we were cooking a day in advance, it didn’t matter.
Dressing was the biggest hurdle. We all love traditional dressing. I’ve blogged in past years about making it with corn bread and rye bread or cornbread and spelt biscuits. DD was adamant that we not use cornbread this year. After much discussion we decided to use flax seed bread and spelt biscuits. Except for that, we followed our traditional recipe. We didn’t tell anyone what it was. HH asked why it was darker than usual. We said it was made with whole grains. He said it was the best dressing he had ever eaten. Truly it was delicious. The spelt biscuits gave it the right texture. The flax seed bread gave it the right flavor.
We made cranberries using the cranberry part of Jayne's cranberry crunch recipe. The flavor is the best!
DD was for leaving out the sweet potatoes, but I knew my Mom & Dad would miss them. My Mom’s recipe calls for canned sweet potatoes mashed with milk, spices and orange juice. She tops it with marshmallows. This year I made it with the same spices, but with freshly baked sweet potatoes. I substituted pineapple juice for the milk and orange juice. It was not only good; I think it was better.
DD wanted pumpkin pie with no avoids. She decided we could make a pat in crust with ground walnuts. The first day, the walnuts were crunchy and had the appearance of a crust. By Saturday, the juices from the pie had mingled with the walnuts, so it was more like a pudding than a pie. It still tasted great, but the texture was best the first day. We used 100% pure canned pumpkin, and started with the recipe on the can. We substituted honey for the sugar, added ginger juice, and left out the milk. DD and I loved it. We are glad that there is one more piece for each of us tomorrow. The rest of the family liked it, but preferred my Mom’s pecan pie.
We rounded out the meal with broccoli and spiced peaches. My mom provided rolls and a relish tray. It was a wonderful Thanksgiving dinner. At church the Sunday before Thanksgiving we sang a chorus that sums up the season for me.
For all that you’ve done, I will thank you.
For all that you’re going to do.
For all that you’ve promised, and all that you are
Is all that has carried me through.
Jesus I thank you.
Thank you for loving and setting me free
Thank you for giving your life just for me.
How I thank you. Gratefully thank you.
Thank you, thank you, Lord.
Around Passover, many markets have BTD acceptable marshmallows. They're generally made from tapioca syrup and fish gelatin. Passover Pareve foods are usually wheat and corn free (though often then using potato starch)which when desperately wanting marshmallows on sweet potatoes or in rice crispy squares, makes it more BTD friendly.
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