Thanksgiving is a time to be thankful for friends, family and the fact that it is almost winter break.
Oh, and food. To impress your family this holiday season, here are two easy recipes that make it seem like you know what you’re doing in terms of cooking.
Roasted Winter Vegetables
Let’s be honest, you haven’t eaten a vegetable since the semester started. Thanksgiving is a decent time to start. The beauty of this recipe is how you can pick and choose whatever vegetables you and your family like, and it'll all work out.
three Golden Beets (medium size meaning roughly a fist and a ½ )
three Red Beets (medium)
three Golden Potatoes
Salt and Pepper to taste
Note: If you don’t like a vegetable listed, just leave it out. Or you could branch out and try something new.
Preheat the oven to 400. If you don’t do it now, you’ll forget later. Also it give you time to do the rest of the prep work.
Peel vegetables except potatoes (the skin’s supposed to be good for you). Save the red beets for last because they’ll stain your fingers and everything they touch. But at least they’re a pretty color.
Cut all the vegetables into roughly the same size. This helps make sure they’ll be cooked at roughly the same time.
Put everything in a roasting pan (ceramic or aluminum whichever you have). If you don’t want everything to be red, a separate pan for the red beets is best. If you don’t care, drizzle some olive oil on the vegetables with salt and pepper to taste. Get your hands dirty and make sure the vegetables are evenly coated in olive oil.
Put in the oven and wait maybe 20 minutes. Check several of the larger chunks with a fork; if they’re tender, they’re done. If they aren’t, put them back and come back in a few minutes.
Yep. That’s it.
As a population, college students aren’t known for their cooking, mainly because food is expensive. So here is a cheap, easy dessert that at least shows your family you’re trying.
one cup of butter (two full sized sticks)
one cup of brown sugar (packed or loose, dealer’s choice)
However many saltines it takes to fill a baking sheet with a slight lip along the sides
two bags of your favorite kind of chocolate chips
Preheat oven to 400.
Line a baking sheet with aluminum foil (that way you don’t need to do dishes later) and spray with a healthy amount of cooking spray. With foil in a nice coating of cooking spray all around, line up the saltines in rows, salt side up. Break a few in half if needed to fill the space along the sides.
Put the cup of butter and a cup of brown sugar into a saucepan over medium to medium high heat. Let the butter melt and sugar dissolve into the butter. Scrape across the bottom of the pan to avoid the sugar burning. Stir occasionally until it comes together in an easy version of a caramel sauce.
Pour the hot sugar/butter sauce over the crackers carefully so you don’t disturb the lovely pattern you probably spent too long making look pretty.
Put that in the oven for five minutes to get the sauce bubbly.
Sprinkle over the bag of chocolate chips over the top, and spread with the back of a spoon. It shouldn’t take too long for the chocolate to melt and become easier to spread. If it gets to a point that the chocolate isn’t melting anymore, put the pan back into the oven for a few minutes, take it back out and finish spreading the chocolate over the top until it is completely covered. If you have extra chocolate chips left, well, darn.
Put the whole thing in the freezer for roughly 30 minutes or until it hardens completely.
Take it out of the sheet (this is where the aluminum foil comes in handy), and break it apart into whatever size pieces you want.