3 Easy Dishes to Create with Your Littles for Thanksgiving

 

One of the best bonding experiences I believe a parent can have with their child is cooking together in the kitchen. With Thanksgiving around the corner, this is the perfect time to expose your littles to the joys of making a delicious meal that they can enjoy. Here are three easy dishes you can make with your children during the holiday season.

Pumpkin Pie

INGREDIENTS

  • 1 store-bought pie crust

  • 1 cup light brown sugar (200 grams)

  • 1 tablespoon all-purpose flour (8 grams)

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ⅛ teaspoon ground cloves

  • 3 large eggs at room temperature

  • 1 (15-ounce can) pumpkin puree (425 grams)

  • 1 ¼ cups evaporated milk (300 ml)

INSTRUCTIONS

  • To prepare the pie crust: Preheat the oven to 400°F (204°C)

  • Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).

  • Bake the pie crust at 400°F (204°C) for 15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.

  • To prepare the filling: Reduce the oven temperature to 375°F (190°C). In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined. 

  • In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until well combined.

  • Pour the dry ingredients into the wet ingredients and mix together until fully combined.

  • Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 375°F (190°C) for 45 to 50 minutes, or until the center is almost set (it should be a little wobbly). Cover the edges of the pie crust with a pie crust shield or foil as needed to prevent them from over-browning.

  • Remove from the oven and transfer to a wire rack for 2 to 3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.

Stuffins

INGREDIENTS

  • 10 cups dried bread crumbs

  • 1/4 cup butter or margerine

  • 1 cup red onion, diced

  • 1 cup celery, diced

  • 2 tbsp garlic, minced

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 tsp ground sage

  • 2 eggs

  • 2 cups chicken broth

  • 2 tbsp fresh parsley, chopped

INSTRUCTIONS

  • Preheat oven to 350 degrees Fahrenheit.

  • Spray your muffin tin with non-stick cooking spray and set aside.

  • Over a medium-high heat, melt your butter in a frying pan, and begin to sauté your onion and celery until softened. Mix in your garlic, salt, pepper, and sage. Set aside for a few minutes to cool before the next step.

  • In a large mixing bowl, add your sauteed vegetables and seasonings into your bread cubes and fresh parsley. In a separate bowl, whisk your 2 eggs into your broth, and then pour over your bread & vegetable mixture. Stir until everything is well combined and soaked through.

  • Scoop the mixture into the 12 muffin tins, press down, and then top some more until filled.

  • Bake in oven for 30-35 minutes or until they are crisped and golden brown. Let cool for 10 minutes before removing from the muffin tin. Serve hot or cold (they're great both ways!)


Southern Biscuits

INGREDIENTS

  • 12 ounces all-purpose flour (about 2 cups), plus 1/2 cup more for dusting

  • 4 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 ounce (2 tablespoons) unsalted butter, chilled 

  • 2 ounce (1/4 cup)s vegetable shortening, chilled

  • 1 cup low-fat buttermilk, chilled

INSTRUCTIONS

  • Heat the oven to 400 degrees.

  • Whisk together all the dry, powdery stuff (except the flour for dusting, of course) in a large mixing bowl.

  • Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs.

  • Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.

  • Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds or until the dough is soft and smooth.

  • Press the dough into a 3/4-inch-thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter all the way through the dough to the work surface before twisting to punch out the biscuit. Make your cuts as close together as possible to limit waste.

  • Place the biscuits on an aluminum sheet pan so that they just barely touch. Reroll scraps and punch out as many biscuits as possible.

  • Use your thumb to create a shallow dimple in the top center of each biscuit, and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before buttering and devouring!

 
Demia Tunis