In the Time of COVID-19, How Much Holiday Food Do I Need?

How much food do I need?

With just under two weeks away, whether your Thanksgiving looks a little smaller this year whether you are a singleton, a couple or if you have a hungry family to feed. Well, this quick cheat sheet for Holiday Servings will help you figure out how much turkey, sides, pie and most importantly, wine that will you need for the holidays.

Most grocery chains are currently taking order for Turkey Day Dinners  with all the trimmings, serving up to 6 people and are available for curbside pick up, locally. Call your local supermarket for availability.

Gourmet on-line shops also offer holiday dinners. Click on the link to check out their offerings. If this seems like an option, order right now!
Harry& David

Williams Sonoma

MagicKitchen.Com Turkey Dinner for 2

 

If you are planning to cook your own dinner, start shopping now. Be sure to start cooking on Monday or Tuesday the week of the holiday to avoid stress in the kitchen.

And if all else fails, you may be able to order take out and have it delivered.

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# of people                  1                     4                           8
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Turkey*                        1 1/4 lbs       5–6 lbs               10–12 lbs
Salad                            2 cups           2 quarts               4 quarts
Stuffing/Dressing    3/4 cup         3 cups                  6 cups
Potatoes/Starch**   3/4 cup         3 cups                  6 cups
Veggie side                1 cup              1 quart                2 quarts
Bread/Rolls               1 piece           1 dozen              2 dozen
9″ pie                           1 slice             1 pie                    2 pies
Bottle of wine***     1/2                   2                           2–3
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* Includes bone weight. For 1–2 servings, consider buying a roast             turkey  breast.

** If buying potatoes to make mashed potatoes, buy 1/2 pound of             potatoes per guest.

*** A standard bottle of wine is 750ml.


Help!!!! I’ve Run Out of Eggs!

Out of eggs?

Here are 9 common ingredients that can be used as simple baking swaps.

by Kate Mendonca
Shopping Editor
Yahoo Canada Style
April 7, 2020

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Getty Images.

With all the free time facing many of us who are spending our days indoors, baking has become a popular hobby once again. Whether it’s a loaf of homemade sourdough bread or a decadent dessert, it’s a fun and delicious pastime that the whole family can enjoy.

You’ve likely already stocked up on the essential ingredients, but what happens when you fall short of what your recipe calls for? Experienced bakers will tell you that there are plenty of swaps that you can use to make the most out of what’s in the kitchen, but it’s not always as straightforward as a one-to-one switch.

 

If you’re looking to whip up some delicious baked goods but have run out of eggs, luckily there are some simple ingredients that you likely already have on hand as a substitute.

Read on to find eight of the best options for your next eggless treats.

Ground Flax Seed

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Getty Images.

Conversion: 1 egg = 1 tablespoon ground flax seeds + 3 tablespoons of water

A staple in vegan cooking, ground flax seed is an egg replacement that can be used to bring your recipes together. When mixed with water, ground flax seeds take on a sticky consistency that’s similar to uncooked eggs, but does lend a slightly heavier texture and earthy flavour to baked goods once they’re cooked.

 

Chia Seeds

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Getty Images.

Conversion: 1 egg = 1 tablespoon chia seeds (ground or whole) + 3 tablespoons of water

Similar to ground flax seeds, when soaked in water chia seeds take on a gelatinous consistency that’s close to raw eggs. If you do use whole chia seeds in your recipe though, note that they add a crunchy texture to baked goods once cooked that’s similar to whole poppy seeds.

Aquafaba

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Getty Images.

Conversion: 1 egg = 3 tablespoons aquafaba, 1 egg white = 2 tablespoons aquafaba

Better known as the liquid from canned chickpeas, aquafaba is a popular egg substitute because of its composition of plant-based carbohydrates and proteins that mimics eggs. Though not a perfect solution for all baked goods, it is an ideal swap if your recipe requires whipping your eggs into stiff peaks, like in a meringue.

Arrowroot Powder

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Getty Images.

Conversion: 1 egg = 2 tablespoons arrowroot powder + 3 tablespoons water

As an egg replacement used when baking, arrowroot powder is mixed with water to create a slurry. Made from the South American tuber, it’s a good binding agent due to the starches found in the powder, but it doesn’t provide the same leavening that cooked eggs do in a recipe. If used, you can expect denser baked goods than normal.

Mashed Bananas

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Getty Images.

Conversion: 1 egg = ¼ cup mashed banana

If you don’t mind the obvious banana flavour that comes with this method, bananas can provide just enough moisture for most baked goods. They can sometimes add a slightly gummy texture and dense though, since again, they don’t add any leavening to your recipes.

Applesauce

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Getty Images.

Conversion: 1 egg = ¼ cup applesauce

Long used as an egg alternative that’s lower in fat and cholesterol, applesauce is another easy switch for most dessert recipes. If you’re looking for a crispy exterior, note that adding applesauce does make for a chewy and more moist treat than using eggs, while also adding a hint of apple flavour.

Water, Oil and Baking Powder

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Getty Images.

Conversion: 1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil

Get the fat and moisture of eggs, plus the fluffy texture that they bring to recipes with this mixture of water, oil and baking powder. It adds just enough lift and an airy texture to baked goods, and the best part is there’s no need to go out and buy any special ingredients.

 

Carbonated Water

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Getty Images.

Conversion: 1 egg = ¼ cup carbonated water

This surprising ingredient is an easy way to add a fluffy texture to cakes, muffins and quick breads. Just be sure that when you add the carbonated water that you don’t over mix your batter, or else the bubbles necessary for baking will lose their potency.

 

Mayonnaise

 

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Christina Carlyle

 

Conversion:1 egg =  3 tablespoons of mayonnaise

 

If you are out of eggs and need a substitute for a baking recipe, you can use mayonnaise. Egg adds structure and stability to the final product and mayonnaise doesn’t do the job quite as well. But the oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added. Use real mayonnaise for the best effect. This substitution works only for baking recipes, not recipes that use eggs for other purposes, such as thickening custards, adding gloss to pastries or scrambling as a main dish.

Mix the mayonnaise in with the wet ingredients thoroughly before combining wet and dry ingredients. Complete the recipe as usual.

Check the final product once it’s done. If the recipe is too wet or greasy, reduce the substitution amount to 2 or 2 1/2 tablespoons of mayonnaise per egg next time you use the recipe.

Here is a recipe to make you own mayonnaise at home.

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Valentine’s Day Dinner

Reservations are scarce, restaurants are crowded, and the weather can be frightful this time of year — so why brave the Valentine’s Day scramble for a restaurant reservation when you can go to the best restaurant of all: The one in your kitchen. You don’t need to make a reservation, you get to call the shots on the lighting, the music — and most importantly — the menu.

 

 

 

The secret to this menu is fresh, top-quality ingredients simply and deliciously. All you will need to do is a quick shop and do it early in the day if you can, then get out some candles and cue your favorite music for an intimate meal you can have ready in under an hour.

Plus, the act of preparing a meal for, or maybe even with, someone can be a romantic gesture. So, yes, a Valentine’s Day date night at home can be special, memorable, romantic — and delicious. Here’s our ultimate Valentine’s Day dinner menu that feels just as special as a table at a fine dining restaurant, minus the whole going-out hassle and it will leave you plenty of time for relaxed, indulgent dining.

 

 

THE MENU

 

Oysters

Oysters

Start with an appetizer of sweet, briny, velvety oysters: They are  the classic aphrodisiac for lovers and a great at-home treat. You can shuck them yourself — just watch this how-to video.

Serving them can be as simple as placing some lemon wedges and a small bowl of cocktail sauce on the side, or try an easy topping like chimichurri, a fresh, herbal sauce that is an unexpectedly delicious topping for oysters; try this recipe for a simple mild chimichurri sauce with chopped bacon and finely diced jalapeño, a pleasure for bacon lovers.

Oysters can also be served with sriracha and lime, a modern riff on the spicy-tangy combo. Also, a  Classic mignonette sauce, a sophisticated pairing of red-wine vinegar and shallots that’s so easy to make. They will be absolutely delicious.

 

 

Surf & turf: Ribeye Steak and Lobster Tails
Few dishes say “special occasion” like surf and turf, a white tablecloth classic. Pair a beautifully marbled, ribeye with creamy, rich lobster tail.

There’s nothing quite like sharing tender, succulent lobster with someone you love. Wild-caught lobster tails are a fantastic way to indulge,How to Cook: Steamed Lobster Tails with minimal prep and mess (no bibs required!). Steamed lobster is a classic and tops for enjoying the pure taste of the luscious tail meat. Or you can roast the tails with a flavorful herb topping; this easy recipe shows you how.

You will want one or two tails per person, and have extra lemon slices and melted butter on the side, plus some flaky seas salt and cracked pepper — simplicity rules.

 

 

Twice-baked New Potatoes
Baking these creamy, fluffy potatoes twice — once to cook the potato, and again to crisp up the topping — gives a special occasion­–worthy upgrade to an otherwise everyday side dish. The technique results in a much more striking visual presentation than standard mashed potato fare, without being too labor-intensive or tedious. Add an extra-special touch of decadence by topping with chives and caviar.

 

 

Lemony Asparagus Spears
With their juicy stalks and slightly crispy ends, oven-roasted asparagus make a perfect counterpart to a fancy entrée like steak and lobster. Plus, it’s delicious enough to stand on its own without taking over the plate. Steam the spears or blanch them in lightly salted water, and they’ll be ready in minutes; cook them just until they turn bright green and the stalks just turn tender. Drizzle them with a little fresh lemon juice for a subtle pop of acidity and sprinkle of salt and pepper that takes this takes this side dish to the next level. For the roasted version on this dish click on the link here.

Simple roasted asparagus recipe (the perfect spring side dish!) - cookieandkate.com

                   Photo Credit: Cookie+Kate

 

 

Chocolate-covered Strawberries
Chocolate Covered StrawberriesEvery romantic dinner should end things on a sweet note. Chocolate-covered strawberries are an all-time classic romantic dessert, and for good reason: The juicy, sweet-tart berries pair perfectly with the creaminess of milk chocolate or the bittersweet flavor of dark chocolate. For and easy chocolate-covered strawberry recipe click on the link here.

 

 

Don’t Forget the Bubbly
For the requisite champagne, fill your flutes with Jacques Bardelot Brut, a crisp, dry French  Champagne with clean and balanced flavors that will complement, rather than overpower, the meal. Not a fan of bubbly? Consider the wine pairing or H&G Howell Mountain Cabernet Sauvignon with the ribeye.

Another suggestion is a sparkling wine: Toad Hollow Risque French Sparkling Wine,  which is a fruity sparkling wine with a natural delicate sweetness.

And in serving champagne or wine at at home with your special dinner has another benefit to staying in: no corkage fee!


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