First of all, I swear I started writing this post a week ago but I can’t find a draft. My mind must be playing tricks on me..
So Christmas cooking. Like I said in the last post, we had a really scaled down Christmas and Thanksgiving feast. The Husband didn’t want to make a lot of dishes (he does about 95% of the cooking in the household. I can see his point.) There are only three of us, including a picky eater. Food will often go bad before we can consume everything and we were really lacking in the holiday spirit. We had the usual dishes for Thanksgiving–turkey, cake, roasted Brussels sprouts, more vegetables, homemade cranberry sauce and dressing–I’m from the South, it will always be dressing. Unfortunately, my dressing is not like my mom’s and I’m starting to dislike making it and eating it.
Overall, I feel like this was our most healthful holiday meal EVA! We mixed it up really good. We had our roasted Brussels sprouts and green beans but we had a lamb roast (so good!) and a blackberry/raspberry cobbler with a handmade crust using some berries in the freezer from one of the many u-pick farms in the area.
I decide to nix my regular dressing in exchange for a recipe for Sage and
Stuffing Dressing Seasoned Quinoa.
It turned out both great and okay. Here’s why I say that: I think the recipe was very good, but I shouldn’t have added the celery (I generally don’t like it). The celery tasted odd and unpleasant to me when I reheated it. Maybe I overcooked it originally and it didn’t hold up to a reheating? Also, I could have been more adventurous with the spices. I tend to add as I go along and this time I didn’t. I pretty much followed the recipe. By no means was it bland but I’m so used to adding as I go, I think I missed that about my own cooking. Since The Boy won’t eat anything he isn’t familiar with and The Husband was feeling “meh” about it because it wasn’t dressing; I don’t know if I will cook it again for the holidays. I do love that it was a healthy alternative and I loves me some quinoa. Maybe I’ll add it into our regular rotation.
Biscuits are an utter pain in the ass to make. In order to make good ones, you need to sacrifice a least a month of your time kneading and pleading. In most recipes, there are so many steps, I refuse to make them on principle alone. Then I came across the game changer: Easy buttermilk biscuits made with whole wheat flour. The hell. You say. It can’t be true. You guys, seriously. Seriously. You guys. It really worked. These were better than restaurant biscuits and I made them myself and my arms only hurt minimally. As usual, I did make some changes. The UGC used regular milk but I used buttermilk. I followed her advice about using half whole wheat and half all purpose flour. The Husband and I loved them! The Boy said he liked it, maybe. Which means not really. **Le sigh. I’ll keep trying.