Did everyone have a great Thanksgiving weekend? We did!
On Saturday I did my weekly shopping at the market and in the afternoon my daughter went to a birthday party. While she was at the party my husband and I had a couple of hours to ourselves so we went for some lunch at Emma's here in Eastern Passage. I had their famous fishcakes with a side of split pea and ham soup. My husband had the clam and seafood chowder.
On Sunday we met some friends at Noggins for some apple-picking and fun at the farm (see my previous post).
Monday (Thanksgiving Day) we made our way out to Lunenburg for some cranberry-picking, some lunch and what we hoped would be a hike at The Ovens (that one didn't happen; turns out they were already closed for the season - big bummer!!).
When I visited Terra Beata farms last they had mentioned that they had U-Pick cranberries available during the month of October. They had me at U-Pick; let's just say it didn't take much to convince me to go back.
We made sure to wear our rubber boots for this one. It had rained during the night and since cranberries grow in a bog boots were an obvious choice of footwear.
There was no shortage of cranberries. Just look at them all!
Was I excited about our picking adventure? Yeah, I think I was...
After we finished picking we were hungry. We left the house in a bit of a rush so I didn't get a chance to pack us a little picnic. That's okay, lots to choose from in Lunenburg. We ended up near the water and tried to decide which of the 3 restaurants with a view that we wanted to eat at. There were two really nice ones and then Big Red's Family Restaurant. The child kept pushing for Big Red's so we ended up there. I had fishcakes (yes, more fishcakes) and a side garden salad and the husband had a Donair. The kid had a burger and fries. Ugh...I'd love to break her of that habit. It's a good thing we don't go out very often.
After our lunch we drove out to The Ovens ready for a great hike and views of the ocean. BAH!! When we arrived there was a big sign out front saying that they were closed for the season. I was really disappointed. It was such a great day to be outside and I had been looking forward to it for weeks. Sigh...I'll try again in the Spring I suppose...
I'll have to admit, however, that because we didn't go for our hike we did get home earlier than we would have otherwise. That was a good thing because I still had a Thanksgiving meal to prepare. We got home around 4:30 or so and I got to work. I know, I know...starting a big meal at 4:30...was I crazy? No, I knew I could do it. It was just the 3 of us so there wasn't too much to prepare. Besides, I was ultra-organized and had prepared the pie crust earlier before we left for our adventure. Pie dough needs to sit in the fridge for a while anyways, right?
The dough recipe I used this time was adapted from the Clean Eating magazine June 2011 issue. A butterless (nutritious) pie dough. Yup, you heard it right! And it actually turned out! Here's the recipe:
Ingredients (I doubled the recipe to make enough dough for a top and a bottom):
- 1 1/2 cups spelt flour (recipe originally called for whole wheat pastry flour)
- 1 tsp coconut sugar (recipe originally called for sucanat)
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/3 cup rice milk (recipe originally called for milk)
- 1 egg yolk
- 1 tbsp oil
- 1 tbsp apple cider vinegar
In a spouted measuring cup, whisk together milk, egg yolks, oil and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients.
Dump dough out onto a well-floured surface. Squeeze dough together into a mound and pat it down into a disc. Refrigerate for half an hour or longer. Using a rolling pin, roll dough out and place into a pie plate.
(Note: my food processor is on the fritz and the recipe worked perfectly well in my stand-mixer using the flat handle)
The filling I chose for my pie was apples and cranberries, which was mixed with the juice of a lemon, 1 1/2 tbsp spelt flour, 1/4 cup of brown sugar (this is where I splurged) and 1 tsp of cinnamon.
Top the pie with another layer of dough and crimp the dough and remove the excess.
Bake in 350F oven for one hour or until the filling is bubbling and crust is browning.
While the pie baked in the oven I also threw the chicken in there (we don't buy turkey if it's just the 3 of us...seriously..) and roasted it. Our sides were a potato/celeriac mash, carrots and turnip, and some cranberry sauce made with our freshly-picked cranberries of course. The cranberry sauce was a mix of cranberries, diced apples and some honey.
And the pie? Well, it was delicious! The best part was knowing I didn't have to feel guilty about eating it. I could have had some for breakfast and been okay with it (don't worry, I didn't....I saved the rest for dinner tonight).
So, what time was it when we finally ate? Not too late,...we were having dinner not long after 6. Thanksgiving dinner ready in just under 2 hours. Not bad if I do say so myself!