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K now what you're making for Thanksgiving yet? If the answer is "no earthly idea," do not panic. Panic only wastes time, and that's precisely the commodity that's in short supply. It's also completely unnecessary: Armed with this gameplan, it's completely doable (really!) to make a company-worthy Thanksgiving meal in two hours.

This menu stays true to Thanksgiving's most iconic flavors while shaving off prep time whenever possible. Each of these dishes incorporates time-saving strategies. Now is probably not the time to invite 20 friends over to dinner. Instead, shoot for a more manageable number of guest list — six to eight people is a good bet. Follow the gameplan, and you'll multitask effortlessly, creating an impressive feast in record time.

Here's how we did it—and how you can, too:
Spatchcock your turkey to cut cooking time.

Remember, Rockwell-idealism aside, you do not need a massive roasted turkey in the center of the table to call your meal complete. Cutting up the turkey before roasting it drastically reduces cooking time.



Keep your vegetable sides simple.

Why bother with elaborate winter squash recipes when a simple combination of roasted Delicata squash and roasted onion tastes so good? Roast them on two sheet pans, and you'll maximize the delicious caramelization.

Bake your stuffing right in a skillet.

Prepping your stuffing in one pan saves time, and if you cook it in a cast-iron skillet, you can even bring it straight to the table. Just sauté your aromatics in an oven-safe pan, then add the bread and remaining ingredients, stir, and bake.

Skip the green bean casserole.

Instead, keep your green beans simple and fresh—steam them right in the pan, then toss with butter, za'atar, and lemon zest. Done.

Serve a DIY dessert.

Why fuss over pie when you can set out bowls of vanilla ice cream, cranberry-pear sauce, and crushed gingersnaps so that folks can build their own Thanksgiving-inspired sundaes? That's a sweet sprint to the finish line.

After even a day spent in Seoul you are swept along by the sheer frenetic energy of the place. It is, quite literally, the city that never sleeps. Or stops eating. No matter where you are, from the high-end restaurants of Gangnam, to the street-food vendors standing on every corner, there is always a new flavour, a new dish, to experience. And judging by the lineup of people waiting to taste these foods, going hungry is not an option Loop app android!
 
Your nose detects the presence of a food stall well before you see it. It may be a little cart, or a counter tucked away into a tiny hole-in-the-wall, but they all have something grilling on a fire, or sizzling on a griddle, or bubbling in a pot, from which wafts an irresistible aroma and beckons you. The delicious, tempting little snacks we ate on the street were unusual and not to be found in most restaurants.

The ones that stand out in my memory are the spiral potato fries on skewers, the miniature loaves of bread baked in a tiny charcoal oven, then skillet fried with an egg on top and the pan fried dumplings and wraps.
 
Seoul's restaurants offer a tantalizing variety of dishes too. From the comfort food of bibimbap and seafood pancakes to the most delicate sushi smartone, you can find it all. The array of side dishes that are placed on the table as soon as you are seated could make a satisfying meal by themselves - it hardly seems necessary to order a main course once you have finished sampling them all!

The marinated daikon radish, seaweed salad, crisp shrimp and vegetable tempura and of course the ever present kimchi, were all great to nibble on while we pondered on the relatives merits of which dish to order.
 
After munching on all the side dishes, a hearty soup was the perfect choice for me.

Making a decision on which soup to have was the hard part! Although I sampled seafood soup, fish soup and hand pulled noodle soup with clams, my favourite was easily Soon Tofu Soup.

I just love the spicy broth, melt in the mouth soft tofu and fresh seafood that are such an integral part of this dish.

I was addicted to Soon Tofu soup long before i visited Seoul. The many excellent Korean restaurants in Toronto introduced me to the delicious flavours of this cuisine and this soup quickly became my all time favourite. What better way to deal with our long, cold winter?!


You can easily make this recipe vegetarian by omitting the seafood. Feel free to add other diced vegetables such as broccoli, zucchini or anything else that you prefer. Although traditionally not part of the recipe Private Cloud, I sometimes also like to add cooked rice noodles to my soup!
Soon Tofu Soup

☎2 tbsp oil

☎1 onion, finely chopped

☎4 cloves garlic, finely chopped

☎1/4 cup sweet red pepper, finely chopped

☎4 small new potatoes, peeled and halved or quartered

☎8 shitake mushrooms, sliced thinly

☎1 cup baby spinach

☎1 tsp Korean hot pepper paste*

☎2 tbsp cabbage kimchi *

☎900 ml chicken broth

☎2 cups assorted raw cleaned seafood (such as shrimp, scallops, mussels, clams etc)

☎567 g pkg Silken tofu, cut into large chunks

☎1 egg

☎2 green onions, sliced thinly

Warm oil in deep saucepan or earthenware pot over medium heat. Add onions, garlic and red pepper. Saute, stirring occasionally for 5 min or until onions are slightly softened. Add potatoes and mushrooms and saute for 5 min or until mushrooms are soft. Add baby spinach, saute 1 min. Add hot pepper paste and kimchi and saute 1 min.

Add broth, cover and bring to a boil. Reduce heat to low and simmer 10 min for vegetables to soften. Add seafood and tofu, cook 2-3 min stirring occasionally very gently, until seafood is just cooked.

Remove from heat and break an egg into soup. Let rest 1 min, then gently stir to mix in egg. Garnish with green onions and serve.

Ina Garten is one smart cookie. On a recent episode of her show, I watched her amp up the flavor of a potato leek soup by roasting the potatoes and leeks on a cookie sheet–getting them nice and golden brown–before pureeing them with chicken stock and topping the soup with crispy shallots. So when Vitamix asked me to make an autumnal soup recipe using their S30 model–a model ideal for making an individual portion–I knew what I had to do. Off to the store I went to pick up a butternut squash, an apple, an onion, some ginger, and some chicken stock, and then I went full Ina Maggie Beauty.

With the holidays rapidly approaching, this is a great recipe to have up your sleeve. Here’s how simple (and brilliant) this is: I preheated the oven to 425 degrees. Then, on a cookie sheet, I placed big chunks of the butternut squash, the onion cut into wedges, the Granny Smith apple peeled and quartered, and I tossed everything with olive oil, salt, and pepper.

Into the oven it went, and meanwhile I heated the chicken stock with lots of sliced fresh ginger:

When the vegetables came out 45 minutes later, they were golden brown and glorious:

I mean look how brown that squash got:

There’s so much flavor there Maggie Beauty!

So to make my individual portion of soup, I scooped some squash, some onion, and some apple into the Vitamix blender:

And I ladled in enough ginger-infused stock (plus some pieces of ginger) to cover. On went the blender–high speed for a super puree–and voila; gorgeous, creamy, decadent butternut squash soup.

For an extra flavor boost, I thinned things out a little with fresh orange juice:

This was so good (definitely the best butternut squash soup I’ve ever made) that when Craig came home, he demanded his own portion. So I repeated the process again with the remaining vegetables and stock, sprinkling the finished bowl of soup with some cayenne pepper for a kick.

And there you go: a perfect recipe for fall and the perfect tool with which to make it.

Speaking of which, we’re giving one away maggie beauty! To win a Vitamix S30, share your favorite fall soup recipe in the comments (make sure to register with your real e-mail address so we can contact you). The winner will be selected at random; you’ve got eight days. Good luck.

 
In all my years of baking and blogging, I have somehow never shared a pineapple recipe with you. Sure, there have been a few Hummingbird Cake variations with some pineapple present. But, we’re talking about dessert that’s all about pineapple Fine Wine.

Recently, a BoB follower on Facebook asked me for a pineapple cake recipe. When I realized that I didn’t have one ready to share, I knew that I had to remedy that as soon as possible. Then, as luck would have it, I happened upon a recipe that sounded just perfect.

Now I’m going to attempt to tell you all the reasons why this cake is so, so good. I’m sure I won’t be able to get to all of them, but we’ll at least hit the high points.

First of all, it’s one of those magical one-layer cakes that I love. No stacking layers, no frosting. Then, there’s the plus of making it all with just a couple of bowls and one skillet.

Unlike a lot of pineapple cakes, there’s no upside-down aspect. After the pineapple rings are caramelized a bit in the skillet Pegboard Displays, they go right on top of the cake and are covered with a lovely crumb topping. And, as if all that weren’t enough, there’s a glorious caramel-y glaze to go on top. There’s a bit of lemon in that glaze that makes it work so well with the sweet, tart pineapple on the cake.

This isn’t what I’d call a pretty cake. It’s a bit more… rustic. It’s bumpy and uneven and gooey and sticky. And it’s absolutely delicious! I have to say that I’m not the biggest fan of pineapple, but I am a huge fan of this cake. As soon as I took my first bite, I was completely smitten. And, Quinn promptly added this cake to his favorites list, saying that he’d never turn down a slice of it Voting System.

I have some very exciting news to share! I am now contributing recipes to Yahoo! Philippines! One of my resolutions last year handmade jewelry, which continues to be something I want to pursue this year, is to share more recipes for simple home-cooked meals that, hopefully, inspire people who have never really cooked before to take those first tentative (yet ever so important) steps into the kitchen.

If you’ve been to this little corner of mine before, then you know that I am all about, more or less, simple food and the role it plays in our lives. Food is one of our most basic needs yet, even at its simplest form, can be something akin to divine. A thick swipe of real butter on your favorite bread, lightly sprinkled with sea salt. A jiggling piece of pork belly, cooked long and slow, with lots of love and patience, in a flavor-packed liquid. That perfect cup of coffee on a quiet morning before anyone is up. Struggling with the weight of your biggest baking dish filled with aromatic roast chicken pieces, juices bubbling and eager family and friends waiting at the table. That’s real life…and food is smack-dab in the middle of it.

That’s not to say I don’t like to get fancy too. I do as much as the next girl. Good gin, foie gras, sushi, high heels. That also has its place in my real life…although admittedly and most certainly not “smack-dab” at its center. While I do enjoy all that (who doesn’t?) you are more likely to find me in front of my stove, pots a-simmer and battered wooden spoon at the ready (shirt deplorably stained, again -- why do I never use an apron??), taking one too many sneaky tastes of whatever is cooking data centre hk, than in a swanky new restaurant with a crisp white linen cloth on my lap and the wine list in my hand.

Anyway, I am rambling again, but I’m crossing my fingers that you are still listening. I have plans and, if you’d like to see more of my kitchen, along with more of your own, I hope you are all game for the ride. This blog is still my main space where I share my recipes, and their role in my life, to the universe at large. But I’ll be looking for other spaces and places and ways too…and I’d love to “see” you there as well.

Here are the dishes that I’ve shared on Yahoo! Philippines so far:
Asian-Style Pork Stir-Fry (pictured here)
Shrimp Crostini
Smoky Garlic Lamb Chops with Roasted Potatoes and Red Peppers
Spicy Sardine and Cream Cheese Spread
Baked Chicken with Mushrooms and Brie

Please have a gander, and if you like them feel free to share! More to come so please check back. I’ll have a new one up every week Small Business Cloud.