Five recipes to cultivate gratitude

Whether you live in residence and lack heavy kitchen equipment or are a student living on a tight budget off campus, enjoy Thanksgiving with five easy, cost-effective recipes

ARTICLE AND PHOTOS BY ANCHITAA GHAG

“Silent gratitude isn’t very much to anyone.” — Gertrude Stein, an early 20th century author and playwright.

Gratitude comes in many forms. It can be a word spoken to a stranger, a reflective journal entry, or it can even involve food. The act of preparing and sharing food serves as a gentle thank-you to friends and family alike for their companionship and support. It can also be an opportunity to appreciate seasonal produce such as pumpkins, brussel sprouts, carrots, and potatoes, which are all in-season this time of the year. The recipes featured here use these classic ingredients and have been simplified for novice and beginner cooks.

PUMPKIN PIE IN A CUP Adapted from “Microwave Mug Pumpkin Pie” by Gemma Stafford at biggerbolderbaking.com

Serves one

Ingredients:

• 2 tbsp. crumbled graham crackers or digestive biscuits • 1 tsp. pumpkin pie spice or cinnamon • 1 egg • ⅓ cup pumpkin puree • 1 tbsp. milk • 2 tbsp. brown sugar • ½ tsp. vanilla extract Serves six to eight

Optional: • Whipped cream

Steps:

1. Add the crumbled graham crackers to the bottom of a microwave safe mug or ramekin. Set aside. 2. In a bowl, whisk the pumpkin puree, egg, milk, brown sugar, pumpkin pie spice and vanilla. Ensure there are no lumps. 3. Pour the pumpkin mixture into your mug or ramekin. 4. Microwave for approximately one and a half to two minutes. 5. Remove from microwave, let cool, and serve with whipped cream.

TURKEY & CRANBERRY CIABATTA Adapted from “Chicken, cranberry and cream cheese ciabatta” by Jan Bilton at nzherald.com

Serves one

Ingredients:

• 1-2 tbsp. mayonnaise • 1 medium ciabatta roll • 4 roasted turkey breast slices • 1-2 tbsp. cranberry sauce • Approx. ½ cup arugula leaves Optional: • Cream cheese, lemon juice, tomato slices, cucumber slices, and various kinds of cheese slices

Steps:

1. Slice the ciabatta bun in half.

Toast both sides using a pan, skillet, or toaster. 2. Spread cranberry sauce on the top slice of the bread. 3. Spread mayonnaise on the bottom slice of bread. 4. Top bottom slice with arugula leaves, turkey slices, and other toppings of choice, and serve.

GARLIC ASIAGO MASHED POTATOES Adapted from “Garlic Asiago Mashed Potatoes” by Roxie Kelley in Goodness Gracious (2007)

Ingredients:

• 6 medium potatoes • ¾ cup hot milk • ½ cup sour cream • ¼ cup butter, softened • ½ tsp. salt • 1/8 tsp. pepper • 1 garlic clove (minced) • 1/3 cup shredded asiago or swiss cheese

Steps:

1. Peel and cube the potatoes into one inch pieces. 2. Cook potatoes in boiling water for approx. 15 minutes or until tender. 3. Drain and mash the potatoes. 4. Put potatoes in a bowl and stir in the milk, sour cream, butter, salt, pepper, and minced garlic until blended. 5. Fold in the shredded cheese and serve hot.

MAPLE-GLAZED CARROTS Adapted from “Maple-Glazed Carrots” by Christine Gallary at finecooking.com

Serves four

Ingredients:

• ½ tsp. salt • 3 ½ cup carrots, peeled and sliced thick • 2 tbsp. unsalted butter • 2 tbsp. maple syrup • 1 tbsp. lemon juice Serves four

Steps:

1. Boil and drain the carrots in a medium saucepan until just tender (approximately six to seven minutes). Set aside. 2. In a medium saucepan or skillet, heat the butter, maple syrup, lemon juice, and salt until the butter is melted and all the ingredients have combined. 3. Add the boiled carrots to the pan and cook for two to three minutes. 4. Remember to stir occasionally as the glaze thickens and coats the carrots. Serve hot.

BACON-WRAPPED BRUSSEL SPROUTS Adapted from “Bacon-Wrapped Brussel Sprouts” by Julia at savorytooth.com

Ingredients:

• 12 slices of bacon • 12 brussel sprout pieces • 12 toothpicks

Steps:

1. Preheat oven to 400 F. Line a baking sheet with parchment paper. 2. Wrap a slice of bacon around a brussel sprout piece and secure with a toothpick. 3. Repeat the process until all brussel sprouts are wrapped. 4. Place on baking sheet in a single layer. 5. Bake for approximately 40 minutes or until bacon is crispy and brussel sprouts are tender. Serve hot.