The past two days have been lovely. Thanksgiving was spent with extended family and tons of great food while Black Friday was a quiet day at home with just Benzo and Jack eating lots of leftovers. I honestly couldn’t ask for a better holiday!
I have so much to be thankful for but this year I am especially thankful for my baby boy Jack.
Every day I look at him with awe and disbelief that he is my baby. God has truly blessed us with him and I thank Him every day for that gift.
This is also my 400th post! That’s right, 400 posts of this nonsense I call a blog. 🙂 Seriously though I really do enjoy writing and reading blogs. I get so many ideas from reading other blogs and I hope that other people get a creative spark from reading mine as well.
Now on to the holiday food.
My family had previously decided to order a dinner from Bob Evans so that no one would have to cook. One of Movie Mom’s coworkers does that and said they really enjoy it so my family decided to give it a try. I knew though that I wouldn’t be able to eat any of the Bob Evans food because they put butter in everything. So I made a few dishes to take with me.
First I made the chickpea pot pie but in casserole form. It was good but not as great as I remembered it. I kept trying to put my finger on what I did differently and I later realized that I used vegetable bouillion instead of vegetarian chicken flavor. Apparently the “chicken” flavor is what makes it so tasty so I’ll be sure to use that next time.
The pot pie baked up beautifully in the casserole. I used an 8×8 square pan. The puff pastry sheet would’ve fit better in a 9×9 but I just tucked the corners and sides under and it was fine. I baked it for 20 minutes total.
I also make a small dish of mashed potatoes with EB and soy milk and then stuffing (from a mix) made with EB and dried cranberries for fun.
Finally I made the dairy-free pumpkin pie that I tested out a week or so ago. Since I knew there would be other pies I decided to do something different and make them mini pies. I used the same crust and filling recipe but followed the baking instructions for Mini Pumpkin Pies in a Muffin Tin on Make and Takes.
What I failed to realize is that the crust to filling ratio is a lot greater with mini pies and you actually need two crusts to make enough mini pies to use up all the filling. I managed to squeek out enough crust for 8 little pies and stuck the rest of the filling in the fridge. I think I might use it to make pumpkin pie brownies today. We’ll see…
Anyway the little pies turned out so cute! I wanted to keep them all to myself.
So that’s what I made. Movie Mom went on a dairy-free cooking rampage and made roasted sweet potatoes, corn casserole, cresent rolls, peanut butter cookies, chocolate chip cookies and brownies. It was so great of her to make all that stuff dairy-free so I could enjoy it as well as the rest of the family. I love having a big spread at a holiday meal so I can have lots of different things on my plate. My family even remarked that for someone with a limited diet my plate sure was full!
As I mentioned before Black Friday was spent lazing around the house all day. No shopping for us. In fact we didn’t leave the house at all and I didn’t even change out of my pajamas until 5pm. (And I only did that because we were putting up Christmas decorations and taking pictures and I didn’t want to be in my pajamas in the pictures.) It was fabulous. I did make pumpkin pancakes in the morning, but the rest of the day we ate leftovers, which I LOVE because there is minimal effort and minimal dishes.
Only two more days before my vacation is over. 😦