Friday, November 2, 2007

make-ahead makes it easy

With Turkey Day around the corner we thought we'd feature one Thanksgiving-related recipe each food for thought friday before the big day. Today I've got a fabulous recipe for mashed potatoes, but these are ones you can make ahead and refrigerate for up to one week! This recipe gets passed around our neighborhood and among family and friends every year. The potatoes are absolutely delicious! Thanksgiving Day's busy enough with all that turkey basting going on, so this year try this recipe for your mashed potatoes and you may not have to slave all day in the kitchen!

Make-Ahead Mashed Potatoes
5 lbs. potatoes, peeled and quartered (about 15 medium)
1 block of cream cheese
1 cup sour cream
2 tsp. onion powder
1/2 tsp. pepper
1 tsp. salt
1 T butter
2 egg whites, slightly beaten

Cook potatoes in large pot of boiling water until tender. Mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper, and egg whites; blend well. Cool slightly. Place in removable liner of crock pot. (NOTE: You might want to spray it with a tiny bit of cooking spray.) Refrigerate overnight or up to 1 week. Remove from fridge about 3 1/2 hours before you plan to serve. Turn crock pot on low. Dot potatoes with butter. Cook on low for 3 hours, stirring once or twice.

If you're like me you're always on the lookout for another great appetizer recipe to serve while said turkey is still roasting. Here's one of my favorites that I don't make often enough!
Tomato Bruschetta
1 small sweet onion, thinly sliced
1 T olive oil
1 clove garlic, sliced
2 cups chopped seeded tomatoes
1/2 tsp dried oregano or 1 1/2 tsp fresh
1/4 tsp pepper
1/2 cup Italian three-cheese blend
2 tsp balsamic vinegar
5 fresh basil leaves, chiffanade
16 toasted bread slices (see below)

In a small skillet cook the sliced onions and garlic in the oil until softened. Stir in the tomatoes, oregano, and pepper and heat through. Remove from heat and cool slightly. Add the cheese, vinegar, and basil. Mound about one tablespoon on the oiled side of the toast and serve. Makes 16.

Toasted Bread
1 baguette
1-2 cloves garlic
1/4 cup extra virgin olive oil

Preheat broiler or grill. Cut bread crosswise into 1/2-inch slices. Broil slices about four inches away from heat until browned. Turn over and brown other side. Remove to a dish and rub one side with garlic. Now brush that same side with some olive oil. Serve with bruschetta or eat as is! (NOTE: You can actually freeze and re-warm these as well--another time-saving recipe!) --Emily
And speaking of Thanksgiving, here's some food for thought from Winston Churchill:

We make a living by what we get, we make a life by what we give.


Katie Kates said...

Just thought I'd share a killer carrot cake recipe. I served it to my hubby and friends and received a lot of compliments! Here's the site...
It's so good. And easy!

the girls of gt said...

That looks so yummy and would make a great Thanksgiving Day dessert--thanks for sharing!