Hello and happy Fourth! I hope everyone enjoyed the holiday. Tonight I decided to cook up a "Turk'y roast" (this is not real turkey, it's a vegetarian alternative) that has been hanging around my freezer. However I realized I didn't have any gravy of any sort to go with it. So spur of the moment, I took inventory of what I had around the house and decided to whip up an easy cranberry sauce to serve over it and some garlicy asparagus for a side dish. Hope you find this meal as easy and tasty as I did!
Cook Roast as direct. While roast is cooking prepare sauce
Cranberry Sauce:
Ingredients:
1 cup pure cranberry juice (not cranberry juice cocktail)
2 oz dried cranberries
2 cinnamon sticks
a sprinkle of ground ginger
6 cherries, pitted and de-stemmed
1 Tablespoon raspberry jam
Combine all ingredients in a medium saucepan. Bring to a boil. Once boiling reduce heat to medium and simmer 10 min, stirring constantly. Remove from heat to cool a little before serving spooning over slices of roast.
Garlic Asparagus:
Ingredients:
2 large bunches of fresh asparagus
1 clove of garlic, minced
dried garlic flakes to taste
garlic salt to taste
1 Tbs olive oil
black pepper to taste
Cooking spray
1 tsp grated lemon rind
Preheat broiler. Chop ends off asparagus. Not the pretty tips, the round ends, these are tough and are not to be eaten. In a large bowl combine Asparagus, 1 Tbs of olive oil and all the seasoning (not the lemon rind). Spread seasoned asparagus out on rimmed baking sheet coated with cooking spray. Put under broiler for 3 minutes. Yes that's all just 3 min! Once out of the oven sprinkle with lemon rind and toss. Serve right away, texture will be perfect.
I hope you enjoy this easy meal as much as I did! To really make it thanksgivingesque I picked up some pumpkin ravioli from my local gourmet grocer. Delish.
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