As I collect ideas for Thanksgiving and try them out on my (thankfully willing) family, I am also collecting ideas for Christmas and I may or may not be knitting at a break-neck pace to try to knit up and otherwise craft all these fun projects! Second year here and it’s still pretty weird to be knitting up Christmas gifts and trying out Thanksgiving recipes when the weather is so wonderful but I know, poor me, right?
The kids have been learning more differences between Canadian Thanksgiving and American Thanksgiving. Canadian Thanksgiving is all about the fall harvest and of course, American Thanksgiving is a celebration of the Plymouth colonists and Wampanoag Indians sharing a harvest feast. Similar, but not quite the same. So we’ve been learning some American history. Here’s a little trivia that’s new to me, this first breaking of bread between the colonists and the Native Indians took place in 1621, but it wasn’t an official holiday until Lincoln declared it one in the middle of the Civil War in 1863. I wonder if it was a tradition for some people during those 242 years it wasn’t an ‘official’ holiday?
These potatoes have an extra dose of Vitamin C, Vitamin B-6 and Magnesium by adding pureed cauliflower to the mixture before it’s spooned back into the potato skins. This is yet another winner from Deceptively Delicious, my go-to collection of recipes for hiding pureed veggies in everyday meals.
4 large potatoes
1 cup cauliflower puree
1/2 cup sour cream
2 tablespoons butter
1 garlic clove
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices turkey bacon (cooked, drained, dried and chopped)
Preheat your oven to 400, and wash the potatoes. Poke vents in them in a fork, wrap in aluminum foil and bake for about an hour.
Once potatoes are cooked and cooled, cut each in half and remove the flesh. Don’t scoop too close to the skin or you may tear it, better to leave some extra flesh than lose a whole potato skin bowl! Mash the potato flesh with the cauliflower puree, sour cream, butter, garlic, salt, and pepper.
Spoon this mixture back into the potato skins and bake for another 15 minutes. Now sprinkle with bacon and voila!