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November 24, 2022

30-Minute Thanksgiving Recipes for Last-Minute Meals

Thanksgiving is a time when home cooks can flex their culinary skills before an audience of family and friends. But getting the house ready for company, not to mention running various errands, can often leave little room to actually cook.

Luckily, you don’t have to necessarily spend a ton of time in the kitchen in order to impress your holiday guests. Newsweek recently spoke with Chef Adrianne Calvo to learn her top three 30-minute Thanksgiving recipes for people who have done zero prep.

Chef Adrianne has earned numerous honors and awards and opened two renowned restaurants. She’s appeared in reality cooking shows, been named the “Best Chef in Miami” and authored six cookbooks. She also has an acclaimed YouTube series, Searching for Maximum Flavor with Chef Adrianne, and counts more than 1 million Instagram followers.

Chef Adrianne, Thanksgiving, recipes, no-prep — Chef Adrianne told Newsweek about her favorite no-prep Thanksgiving meals.
Courtesy Chef Adrianne

So, it’s true that Chef Adrianne is an accomplished professional, but she knows what it’s like to face holiday meals under a time crunch. The restaurateur relies on some clever hacks to blow her dinner guests’ minds.

“They know I’m a chef, so I better come up with something really great,” she told Newsweek. “So these are the recipes that make it look like I’ve been in the kitchen for two days prepping—I have all the ovens on, all the pots are working—but that’s not really what’s happening.”

At Thanksgiving, people connect with one another through food and the dinner table is the star of the evening, she said. Sure, you can make your holiday meals complicated, but you also don’t have to.

The way Chef Adrianne tells it: “You can have an exquisite, beautiful holiday dinner without doing a whole lot of prep.”

A (literal) pro tip, though: People who do succumb to procrastination should bring their “A game,” Chef Adrianne said. If you’re executing a holiday meal on a quick turnaround, then keeping clean and organized is key because otherwise, you could wind up in a frenzy. Tackle one recipe at a time and measure ingredients out in advance for maximum ease in the kitchen, she added. It helps to set out pre-measured items on the counter beforehand so all you have to do is mix.

And with that, let’s get to Chef Adrianne’s top three 30-minute Thanksgiving recipes.

Skillet turkey and buttermilk biscuits — A woman prepares meat in a skillet at a stove with an inset of buttermilk biscuits.
Alina Rosanova/Getty; Getty

What Are Some 30-Minute Thanksgiving Recipes for Last-Minute Meals?

Chef Adrianne calls this recipe her “shortcut to roasting a turkey for hours on end.” It’s a delicious and flavorful play on a classic dish that’s also a fan favorite.

The herby recipe “packs a ton of flavor” and tricks guests into thinking you’ve spent hours marinating and roasting, she said.

“In fact, it takes you about 20 minutes to sear that turkey tenderloin and you’re done,” Chef Adrianne added. “So that’s like a turkey hack.”

Herb Skillet Turkey Tenderloins, Serves: 6-8

INGREDIENTS:
2 lbs turkey breast tenderloins
Canola oil
1 cup dry white wine
1/4 cup fresh flat-leaf parsley, minced
5 green onions, chopped
1 shallot, minced
2 tablespoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

Pat tenderloin dry. Flatten out a bit. Season with kosher salt and pepper to your liking.

In a medium bowl, mix together wine, parsley, green onions, shallots, garlic, and dried spices. Spread the flavorful paste into the tenderloins. Re-season with salt and pepper if needed.

Using an iron skillet or large pan, heat about 1/4 cup of canola oil to medium-high heat. Cook the seasoned tenderloins for about 5-7 minutes on each side. Allow to rest before carving.

Make sure the internal temperature reaches 165 degrees F. Reserve the pan juices to serve over the sliced turkey tenderloins.

Chef Adrianne’s second clutch recipe—which features to-die-for candied quinoa, soy brown butter and cilantro mayo—is featured in one of her cookbooks. She calls it her “go-to” Thanksgiving sweet potato side dish.

You don’t have to peel the sweet potatoes, and you can shave off cooking time by cutting them in pieces, she said. The candied quinoa delivers a crunchy texture and the soy brown butter brings an “umami” factor.

“My guests are wowed,” Chef Adrianne said. “It takes me a fraction of the time than a classic sweet potato casserole, and it has all the elements.”

Skin-On Roasted Sweet Potato, Serves: 2

INGREDIENTS:
1 large sweet potato, cut into three pieces
2 tablespoon quinoa
1 tablespoon sugar
1 tablespoon unsalted butter
1 tablespoon light soy sauce
1 tablespoon cilantro
1 tablespoon mayonnaise
¼ teaspoon garlic, minced
¼ teaspoon hot sauce
1 tablespoon green onion, thinly sliced

Preheat the oven to 350 degrees F. Place cut sweet potato onto a nonstick cookie sheet. Place in oven for 15-20 minutes or until fork tender.

Meanwhile, in a small pan, melt sugar and add quinoa. Cook over medium heat for 3-5 minutes until the sugar starts to turn golden. Take off the heat and set aside.

In another small pan, heat butter to medium-high and cook for 2-3 minutes or until butter starts to brown. Add soy sauce and whisk vigorously to combine. Set aside.

In a food processor, add cilantro, mayonnaise, garlic, and hot sauce and pulse to combine.

To plate, press baked sweet potatoes on the sides to push out the flesh from the top. Add a spoonful of soy brown butter to each. Top with candied quinoa and green onions. Add a dollop of cilantro mayonnaise to each piece of dressed sweet potato.

Chef Adrianne’s third 30-minute Thanksgiving recipe is for black pepper buttermilk biscuits—and it’s sure to leave diners thinking that the dough rested for hours. The trick? Working with cold butter.

“In under 30 minutes, you have these beautiful, flaky, very flavorful buttermilk biscuits,” she said.

Black Pepper Buttermilk Biscuits, Serves: 12

INGREDIENTS:
2 cups all-purpose flour
¼ cup granulated sugar
¼ cup roughly chopped fresh thyme
4 teaspoons baking powder
1 teaspoon kosher salt
¾ teaspoon ground black pepper, divided
¼ teaspoon baking soda
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup cold unsalted butter, cubed
1¼ cups whole buttermilk, add slowly checking for moisture
Egg wash, to brush over biscuits
Butter, to serve

Preheat oven to 450 degrees F. Lightly spray a square cast-iron skillet with cooking spray.

In a large bowl, stir together flour, thyme, baking powder, salt, ½ teaspoon of pepper, baking soda, garlic powder, and onion powder. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly. Gently stir in buttermilk until a soft dough forms.

Turn out dough onto a lightly floured surface and gently pat to ¾-inch thick. Using a 2½-inch round cutter, cut dough, re-rolling scraps as necessary.

Arrange biscuits in a prepared skillet. Brush tops with egg wash. Sprinkle with remaining ¼ teaspoon pepper. Bake until golden brown, 15 to 18 minutes.

Newsweek‘s “What Should I Do?” offers expert advice to readers. If you need advice, let us know via life@newsweek.com. We can ask experts for advice on relationships, family, friends, money and work and your story could be featured on WSID at Newsweek.

November 23, 2022

Need a bite to hold you over while the turkey roasts? 3 recipes to kick off your Thanksgiving meal

You’re about to feast. The turkey, the stuffing, the potatoes, the cranberry sauce, the pies. The last thing you need to worry about is a first course or multiple appetizers. And yet, sitting around waiting for hours while the turkey roasts, those buttery potatoes wait to be mashed and those sweet fruit-filled pies come out of the oven can make a person awfully hungry.

So a peace offering. The idea with these recipes is that they offer a light nibble or first course to satiate you while your house fills with those incredible scents. First up: a creamy, earthy roasted mushroom soup with no dairy. And, rather than serve a big, filling bowl of soup, why not think about tiny shot glasses to stave off hunger without filling you up? Or whirl up a super-simple smoked salmon and caper dip to serve while you’re finishing off the last of the cooking. Or a pumpkin-filled deviled egg that can be made completely ahead of time. All three recipes are light, flavorful and appetite-enhancing.

And what to drink with it all? A bonus recipe: an apple-ginger mocktail/cocktail garnished with frozen sugared grapes and thin apple slices.

And it wouldn’t be Thanksgiving without cranberry sauce. Every year I make my own cranberry sauce full of fresh ginger, pineapple and nuts. An annual tradition.

A few tips:

You’re about to eat a lot of food. So keep the nibbles light and healthy. Avoid cheese plates. Cheese is very rich and filling.
Think about spiced nuts or flavored olives.
How about a tray of fresh fennel wedges, carrots, celery, radishes and grapes served with a good coarse sea salt to dip into?

Roasted mushroom soup

The depth of flavor defies the effort it takes to make this simple vegan soup. Mushrooms are roasted with onions and a touch of fresh ginger and then simmered in vegetable stock. The whole mixture is pureed and that’s it. No dairy. No embellishments. It’s light, while still bursting with big fall flavors. A perfect start to your feast. Of course, you can choose to top the soup with a swirl of heavy cream or yogurt, or a sprinkle of chives or parsley. But you don’t need a thing. The soup can be made up to 3 days ahead of time, freeing you up on Thanksgiving day. Serve very small portions — a demi-tasse or small tea or coffee cup or even a shot glass.

Serves 4 to 6 small portions.

Ingredients

2 medium onions, or 1 large, chopped into ½-inch size pieces
3 scallions, ends trimmed and chopped, into ½-inch size pieces
2 tablespoons fresh ginger, peeled and finely chopped
1 pound shiitakes or your favorite mushrooms, coarsely chopped into 1-inch size pieces
1 ½ tablespoon olive oil
Salt and pepper to taste
4 cups vegetable stock

Optional garnishes:

¼ pound mushrooms, think about using a different variety for contrast, stems trimmed and coarsely chopped
1 tablespoon olive oil
Salt and pepper to taste
About 2 tablespoons chopped fresh chives and or parsley
Greek-style yogurt or heavy cream, optional

Instructions

Make the soup: Preheat the oven to 450 degrees.
In a medium roasting pan or baking sheet with sides, toss the onions, scallions, half the ginger, mushrooms, olive oil, salt and pepper. Roast on the middle shelf for 15 minutes.
Meanwhile, heat the stock and the remaining ginger in a medium pot over medium heat until simmering. Scrape everything from the roasting pan into the simmering stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 10 minutes. Taste for seasoning. Puree the soup with an immersion blender or transfer to the bowl of a food processor or blender and whirl until smooth. Reheat and taste for seasoning.
To make the mushroom garnish: Heat a medium skillet over high heat. Add the oil and then the mushrooms, salt, pepper and chives or parsley. Cook, stirring, for 5 minutes. Top the hot soup with the cooked mushrooms and chives, or with cream or yogurt.

Smoked salmon and caper spread

Six ingredients plus a little black pepper in a food processor. Whirl. Whirl. Done. This is the kind of quick, easy snack that will get you through Thanksgiving day. Serve it on bagels for breakfast. Serve with crackers and raw vegetables for a snack while you’re cooking. Or serve it as a first course with crackers and warm slices of crusty bread alongside a holiday salad. The spread can be made several hours ahead of time; cover and refrigerate until ready to serve. Best served only slightly chilled.

You could also substitute smoked trout or any other smoked fish for the salmon. If you want to get fancy, top the spread with ½ cup red salmon caviar.

Serves 4 to 6.

Ingredients

8 ounces smoked salmon, chopped
1 cup cream cheese, at room temperature
3 ½ tablespoons drained capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 scallions, or 2 tablespoons chives, finely chopped
Grinding black pepper

Instructions

In the container of a food processor or blender, whirl together the salmon, cream cheese, capers, olive oil, lemon juice, half the scallions and grinding pepper. Taste for seasoning.
Place in a serving bowl or ramekin and serve or cover and refrigerate up to 24 hours ahead of time. Remove from the refrigerator about 15 minutes before serving. Surround with raw vegetables and/or crackers.

Pumpkin deviled eggs

Everyone loves deviled eggs, so why not put a seasonal spin on it? Here, eggs are boiled, the yolk is popped out and mashed with pumpkin puree, lemon, and mayonnaise, and then stuffed back into the egg white. A thin sliver of scallion on top mimics the shape of a pumpkin and a sprinkling of sweet (or smoky) paprika tops it off. The eggs can be made several hours ahead of time and no precious oven space is needed. The recipe can easily be doubled or tripled depending on the size of your Thanksgiving.

Serves 2 to 4.

Ingredients

4 medium-large eggs
3 tablespoons pumpkin puree, canned or homemade
2 tablespoons mayonnaise
1 ½ teaspoon lemon juice
Salt and freshly ground pepper
Sprinkle of sweet or smoky paprika
1 scallion green, cut into very thin ¼-inch slivers

Instructions

Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once the water is boiling, turn the heat off and keep the pot on the burner for 11 to 12 minutes, depending on the size of the eggs.
Drain the hot water off and cover with cold water. Drain the cold water off and, with the eggs in the empty pot, roll the eggs around from side to side to gently crack the shells. Peel off the shells and refrigerate for at least 10 minutes to cool.
Cut the eggs lengthwise and pop out the yolks; place the yolks in a medium bowl. Mash the yolks with the pumpkin puree, mayonnaise, lemon juice, salt and pepper. Spoon the mixture back into the hollowed egg whites, doming them up at the top. Sprinkle lightly with the paprika and add a sliver of the scallion green just on top of the filling to mimic the stem of a pumpkin.

A Thanksgiving apple-ginger mocktail/cocktail

Imagine the flavors of apple pie with a few other surprises in a glass. This apple-ginger drink is super easy to throw together — the only thing you need to do to pull this mocktail/cocktail together is freeze some red and/or green grapes for at least 1 hour. The rest of the drinks come together in about 5 minutes. The drink can be served as is or you can add a jigger (1 ½ ounces) of rum, dark rum, or bourbon.

This makes 1 large drink and can be doubled, tripled, etc.

Serves 1.

Ingredients

4 red or green grapes
About 2 tablespoons sugar
⅔ cup apple cider
⅓ cup ginger beer
1 jigger ( 1 ½ ounces) rum or bourbon, optional
Dash ground cinnamon
1 very thin slice apple, with skin (center cored removed)

Instructions

Place the grapes in a small bowl or on a plate and freeze for at least an hour. Place the sugar in a small bowl or plate and set aside.
In a cocktail glass mix the cider and ginger beer. Add the rum or bourbon if using and gently stir the liquids together. Add ice cubes.
Roll the frozen grapes in the sugar and then put them on top of the drink. Cut a small slit in the apple and place it on the glass rim. Sprinkle it with just a tiny bit of cinnamon.

More recipes

Click here for classic Thanksgiving cranberry sauce recipes
Click here for a blood orange and mint mocktail/cocktail
Click here for a recipe for Oysters Rockefeller
Click here for five onion dip and an onion tart
Click here for a recipe for squash galette
Click here and here for more turkey, stuffing and sides recipes

November 23, 2022

6 Kitchen Appliances To Buy on Sale This Black Friday

Black Friday remains one of the best times of the year for deals on appliances both large and small — especially in the kitchen. So whether you’re looking for something little that sits on top of your counter or something big that’s built into it, discounts are easy to come by both in stores and online the day after Thanksgiving.

Holiday Spending: Get Top Holiday Shopping and Savings Tips
See: If Your Credit Score Is Under 740, Make These 4 Moves Now

Appliances are expensive — especially the big-ticket powerhouses that do the heavy lifting in the kitchen. So it’s essential to plan, prepare and pick your targets before Black Friday to avoid making an impulse purchase with something that’s so pricey and important.

But in a lot of cases, you won’t have to wait until the actual big day. Many retailers are spreading the savings out and offering their Black Friday deals early — a few of the following discounts are yours for the taking right now. Some of the best sales are delivering 30{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} off the top brands — but some appliances are going for up to half off their regular prices.

Best Buy: Whirlpool Freezer-Top Refrigerator

You can take around 30{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} off the regular price of this 20.5-cubic-foot white fridge/freezer, which earns high marks for its low cost and generous size from more than 2,500 reviewers. It’s illuminated with LED lights and comes with the option of an icemaker, and the FreshFlow system keeps food fresher and crisper for longer. Simple dial temperature controls are easy to use and you can customize your interior storage with the moveable Flexi-Slide bin.

Take Our Poll: How Has Inflation Impacted Your Holiday Shopping Plans?

Home Depot: Samsung 4-Door Smart Refrigerator With Beverage Center

If you’re looking for something a little fancier than a standard freezer-top fridge, you can save 28{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} on a high-end customizable Wi-Fi-enabled refrigerator with glass doors and changeable panels. The concealed beverage center features an auto-filling pitcher and dual ice maker that makes either ice bites or cubes. A metal interior ensures consistent cooling and the FlexZone drawer offers five different temperature settings. In total, it offers 29 cubic feet of space for maximum storage.

Best Buy: Samsung Front-Control Dishwasher

Save more than 30{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} on a 24-inch stainless steel EnergyStar-certified dishwasher that reviewers say stands out for its large interior, sleek style, quiet operation and excellent cleaning ability. Its flexible third rack lets you clean more utensils and culinary tools and the upper rack is height-adjustable so you can customize your cycles. The interior of the door is stainless steel, which makes it both more durable and more hygienic, and it offers the versatility of four wash cycles and five options for pressure and temperature.

P.C. Richard and Son: Samsung Over-the-Range Microwave

Take 29{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} off this stainless steel microwave oven with 10 power levels and 1,000 watts of cooking power. It’s fingerprint resistant and its display automatically turns off when not in use to save energy, but its most impressive feature might just be its ventilation system. The powerful vents operate nearly silently while clearing the air of steam and odors at a rate of 300 cubic feet per minute. Its sleek and modern design is available in four color schemes to match any kitchen.

Samsung: Samsung Smart Slide-In Gas Range

Head to Samsung.com to get this Wi-Fi-connected self-cleaning range for more than 46{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} off. Built to easily slide into your existing 30-inch freestanding range cutout, it’s got a fingerprint-resistant finish and you can slide even heavy pots and pans across its seamless, edge-to-edge five-burner cooktop grate. Link it to Bixby, Google or Alexa to change the temperature with your voice and enjoy peace of mind with Samsung’s Ready2Fit guarantee. It comes with free shipping and free returns for up to 15 days.

Walmart: Chefman French-Door Air Fryer and Oven

Anyone in the market for a toaster oven that can do a whole lot more can save more than 50{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} on a 26-quart air fry and countertop oven from Chefman when they purchase online through Walmart.com. From full chickens to baked desserts, crispy perfection is possible every time without the fat that comes with frying — and you can choose to air fry, broil, toast or rotisserie. Cool-touch handles make cooking comfortable, clean-up is easy and all the accessories are dishwasher safe.

More From GOBankingRates

Prices and availability are accurate as of Nov. 21, 2022, and are subject to change.

This article originally appeared on GOBankingRates.com: 6 Kitchen Appliances To Buy on Sale This Black Friday

November 23, 2022

Kindergartners give turkey cooking tips

Thursday is Thanksgiving, which means it is time to cook the annual turkey. Kindergartners from Fulton Public Schools have given some advice on how they think a turkey should be cooked.

Cade: First, buy a turkey. Next, cook it. Then, take it out and put gravy on it. Cook at 75 degrees for 57 minutes. Serve with salt, pepper, chicken nuggets, and cheese pizza.

Bently: First, cook them up. Next, fry them up. Then, eat it. Cook at hot degrees for 30 minutes. Serve with a knife and fork.

Aeron: First, cut the hair off. Next, put it in the oven. Then, eat it. Cook at 40 degrees for 50 minutes. Serve with leaves and that’s all.

Bryor: First, put it in the oven. Next, put sauce on it. Then, put it back in the oven. Cook at 20 degrees for 8 minutes. Serve with pizza.

Lillian: First, cut up the turkey. Next, sit down. Then, eat it. Cook at 5 degrees for 6 minutes. Serve with different food.

Hadley: First, foil on it to bake it up. Next, cut it up on the pan. Then, put it on the plate. Cook at 10 degrees for 2 minutes. Serve with valentines cookies with red icing.

Chase: First, get a turkey at the turkey store. Next, cook the turkey. Then, eat the turkey. Cook at 7 degrees for 6 minutes. Serve with mashed potatoes, green beans, pumpkin pie, and salad.

Cooper: First, get all the bad skin off. Next put it in the oven. Then, take it out. Cook at 31 degrees for 14 minutes. Serve with pumpkin pie.

Sophia: First, catch the turkey. Next, put it in the oven. Then, put sauce and foil over it. Cook at 70 degrees for 50 minutes. Serve with mac-n-cheese, pumpkin pie, mashed potatoes, and macarons

Isabelle: First, put foil on cooking sheet. Next, put it in the oven to bake. Then, put sauce on it. Cook at 55 degrees for 10 minutes. Serve with pumpkin pie.

Luke: First, put on lemons to make it sweet. Next, put ketchup. Then, milk. Cook at 52 degrees for 5 minutes. Serve with sausage.

Jacob: First, put in the oven. Next, take it out and put soy sauce on it. Then, put mustard and ketchup. Cook at 60 degrees for 20 minutes. Serve with green beans and chicken.

Gunner: First, put it in the oven. Next, eat it. Then, make some more. Cook at 1 degree for 2 minutes. Serve with nothing.

Piper: First, buy it at the store. Next, put in the oven. Then, turn the oven on. Cook at 7 degrees for 10 minutes. Serve with mashed potatoes.

Leon: First, cut it up. Next, put it in the oven. Then, let it sit. Cook at 30 degrees for 15 minutes. Serve with ranch.

Ellie: First, put salt on the turkey. Next, put pepper on it. Then, put it in the oven. Cook at 5 degrees for 6 minutes. Serve with a fork.

Benjamin: First go to the store and get a turkey. Next, put it in the oven. Then, take it out of the oven. Cook at 10 degrees for 9 minutes. Serve with chips.

Autumn: First, catch it. Next, cook it. Then, eat it. Cook at 1014 degrees for 16 minutes. Serve with potatoes.

Cooper: First, get the turkey. Next, cook it. Then, eat it. Cook at 10 degrees for 7 minutes. Serve with salad.

Brent: First, cook it. Next, boil it. Then, eat it. Cook at 60 degrees for 67 minutes. Serve with people.

Adelynn: First, go to a farm and get a turkey. Next, cook it. Then, use a thermometer to check it. Cook at 6 degrees for 6 minutes. Serve with knives and forks.

Jacob: First, hunt the turkey. Next, cook the turkey. Then, let it cool. Cook at 5 degrees for 2 minutes. Serve with salt.

Cyrus: First, cook it in the oven. Next, chop it so it is small. Then, eat it. Cook at 50 degrees for 10 minutes. Serve with rice and hot chicken.

Hunter: First, put it in the oven. Next, put it in water. Then, put salt and pepper on it. Cook at 3 degrees for 100 minutes. Serve with hot dogs and bologna.

Carson: First, get a turkey. Next, cook it. Then, put salt on it. Cook at 12 degrees for 40 minutes. Serve with sugar.

Mila: First, cook it for 30 minutes. Next, go sit on the couch and wait. Then, check it. Cook at 100 degrees for 30 minutes. Serve with a plate of special stuff.

Ryder: First, put the turkey in the microwave. Next, wait for 10 minutes. Then, take it out. Cook at 60 degrees for 10 minutes. Serve with salt.

Elijah: First, fry it for 10 minutes. Next, take it out. Then, let it chill for 10 minutes. Cook at 70 degrees for 20 minutes. Serve with vegetables.

Corbyn: First, get it at the farm. Next, cook it. Then, eat it. Cook at 6 degrees for 7 minutes. Serve with some ranch.

Maggie: First, put it in the oven. Next, put it on the table. Then, eat. Cook at 5 degrees for 5 minutes. Serve with mashed potatoes and pumpkin pie.

Ethan: First, cook it in the microwave. Next, eat the turkey. Then, sit. Cook at 1 degree for 2 minutes. Serve with sauce.

Ariana: Put sauce on the turkey and cook it.

Carter: Go to the store and buy a turkey. Take it home and cut it up in a bunch of pieces then put it in a pot. My family doesn’t like it very hot so cook it at 20 degrees and then add salt and pepper.

Sadie: Unwrap it and put it on a tray with salt. Then you can eat it!

Jaden: Cook it. I dunno my Sharon does it.

Kaidance: Cook it this hot (holds hands out as wide as they go) put it in a pan and use all the cooking pans and wait for 18 hours while you wait you can watch your phone.

Luke: Put salt on it and pepper. Put it in the oven on medium.

Vanessa: Turn on the oven and cook it.

Kingston: Buy a turkey from the store, cook it, add salt and pepper, and maybe some sauce. Then eat it.

Anthony: With spiderman.

Aria- put it in the oven on 10.

Charlotte: Turn on the oven and put it in.

Hattie: Put sausage on it with pepper then it goes in the oven.

Jordyn: Put it in the oven with baking soda.

November 23, 2022

13 Foods You Should Eat for Optimal Kidney Health

Think of your kidneys like filters that rid your body of all the things you don’t want. These two fist-sized, bean-shaped organs filter your blood. In doing so, they remove toxins and excess fluids while keeping your levels of potassium, sodium and more in check. At the same time, they produce hormones that help to regulate everything from your blood pressure to your bone strength. Long story short: Your kidneys do a lot.

So much, in fact, that they can get overtaxed. Roughly one in seven Americans has chronic kidney disease, which can cause waste and fluid buildup in your body. Worse yet, most people with CKD don’t know they have it.

Poor eating habits heighten your risk for CKD. But when you eat the best foods for your kidneys, the reverse can be true. Since certain foods are good for kidneys, what you eat can help to protect your kidney health.

Best foods for healthy kidneys

These are our top picks for foods to add to your diet for optimal kidney health.

1. Fatty fish

Fish delivers protein, and when you choose a fatty fish like tuna, salmon or trout, you’re also getting omega-3 fatty acids. According to the National Kidney Foundation, omega-3 fats may help reduce fat levels (triglycerides) in the blood and may also lower blood pressure.

If you have CKD, you may need to keep an eye on the phosphorus and potassium levels of the fish you choose. The National Kidney Foundation has a chart you can use to determine levels in specific types of fish. Although, it’s best to consult with your doctor.

2. Cabbage

This nutrient-dense vegetable is low in both potassium and sodium while packing in fiber, vitamins C and K and more.

Plus, cabbage is versatile. You can use it in salads and slaws, but you can also use it as a wrap for tacos, sandwiches and more.

3. Bell peppers

Like cabbage, bell peppers pack in lots of good nutrients with low levels of potassium. With them, you get vitamins B6, B9, C and K, plus fiber. And they deliver antioxidants, too.

You can slice them and eat them with dips or roast them up and add them to dinner.

Red bed pepper on cutting board with hands and knife slicing it — Jacobs Stock Photography/Getty Images

4. Cranberries

Cranberries help to prevent urinary tract infections. While these usually stay in your bladder, they can travel up to your kidney, making kidney problems worse. Fortunately, regularly consuming cranberries can help you avoid this unwelcome situation.

Plus, cranberries have antioxidants that can help to fight inflammation, and they can boost your heart and digestive health. It turns out, these tart berries aren’t just for the Thanksgiving table.

5. Blueberries

We’ve talked about some of the best foods for kidneys, but you can take it a step further. The question is: what foods help repair kidneys? Blueberries deliver here.

With high levels of antioxidants and loads of vitamin C and fiber, blueberries are all-around healthy. They can also help to reduce inflammation and support bone health, reversing some of the issues that can come with CKD.

6. Dark, leafy greens

Still wondering what foods help repair kidneys? You can turn to dark, leafy greens like spinach or kale. They deliver so many nutrients that they can help you get key vitamins and minerals, plus immunity-boosting benefits.

Be advised, though, that greens can come with a decent amount of potassium. If you have CKD, talk to your doctor before adding more of these to your diet.

7. Olive oil

Rich in antioxidants and healthy fatty acids, olive oil can boost your overall wellness. A study from the University of Harvard, found that olive oil may lower cholesterol levels and the risk of cardiovascular disease, dementia and some types of cancer.

Beyond all this, it can help you add flavor to dishes without turning to salt or butter.

To get more antioxidants, choose unrefined or cold-pressed olive oil that’s virgin or extra virgin.

8. Garlic

Another antioxidant-rich, inflammation-fighting food, garlic also contains a specific compound called allicin. For people with CKD, allicin — an active compound found in garlic — worked just as effectively to help protect kidney health as a prescription drug. If you’re looking for the best foods for kidneys, garlic has to make the list.

Plus, it’s an excellent way to add flavor even when you’re skimping on salt.

9. Onions

From the same family as garlic, onions give you another excellent and salt-free way to add flavor (bonus points if you saute them in olive oil). Onions also deliver important nutrients like vitamins B6 and C, manganese and copper.

They also contain quercetin, a chemical that can help your body fight cancer, and organic sulfur compounds that can reduce your risk of high blood pressure, stroke and heart disease.

10. Cauliflower

Cauliflower brings the crunch, paired with plenty of vitamins C, B6, B9 and K, along with fiber. It also contains compounds your body can use to neutralize certain toxins — a big help when your kidneys aren’t doing their best filtration work.

Cauliflower does contain some potassium and phosphorus, though, so while it makes the list of foods good for kidneys, people with CKD may want to moderate their intake.

Green, white and purple cauliflowers on cutting board — Thanasis/Getty Images

11. Egg whites

Egg whites are specifically recommended for people with kidney problems. They give you a way to increase your protein levels — which can be especially important with later-stage CKD, and especially if you’re on dialysis.

12. Arugula

Arugula is packed with nutrients your body needs like magnesium, iron, calcium and vitamins A, B9, C and K. Plus, it’s antioxidant-rich and has glucosinolates, which can help your body protect itself against a range of cancer types.

You can eat arugula raw (it’s a great salad base), but you can also sprinkle it over whatever you’re whipping up. It’s great on pizzas, in omelets and in pastas, for example.

13. Apples

Apples deliver the cancer-fighting quercetin and fiber that can help to keep your cholesterol and blood sugar at healthy levels. And they’ve got plenty of antioxidants.

Better yet, they’re easy to work into your diet. Leave a bowl of apples on your counter and you’ll have a kidney-healthy grab-and-go snack whenever you need one.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

November 23, 2022

First-ever Blessings Dinner in Augusta aims to celebrate food, cultures from around the world

AUGUSTA — Mark Ambrose loaded a little bit of everything onto his plate, from Iraqi sambosas to turkey, macaroni and cheese, and pie, walking away with a dish that celebrated both the cultures and people that make up Augusta Adult and Community Education’s English Language Learner program.

His feast was part of the adult education program’s first-ever Blessings Dinner, held on Tuesday at the Buker Community Center.

Though Ambrose did not cook a meal for the celebration, his classmates brought dishes from their cultures — some that are typically eaten during the winter holiday season and others that are timeless favorites.

It was a Thanksgiving meal with a twist, since not everyone is familiar with the traditional American dinner of turkey, cranberry sauce and mashed potatoes, but most share a common love for food.

Guests greet each other Tuesday during a Thanksgiving meal hosted by Augusta Adult and Community Education for students enrolled in the English Language Learner program at the Buker Community Center in Augusta. Andy Molloy/Kennebec Journal

Kelli Gilzow-Stowell brought the idea of the Blessings Dinner with her from Lewiston, where it takes place every year.

“The focus is celebrating the blessings of the students,” she said. “Just allowing them to share their food and celebrating togetherness is a blessing.”

Most of the students in the English Language Learners course are from different countries — some of them hail from Mexico, Syria, Iraq and Mongolia, nations that were represented in the cuisines shared Tuesday.

Augusta Adult and Community Education Director Kayla Sikora did bring two turkeys, which were cooked and carved by workers at the Augusta Civic Center.

But for sides, students brought Kahafe — a sweet Syrian dish — vegan enchilada casserole, sambosas, macaroni and cheese, and ponche, among other homemade dishes.

“We wanted to provide a sense of community and show one of our traditions and hope (the students) would bring in food and their culture in,” Sikora said.

Guadalupe Santioemma made ponche, a warm, traditional Mexican drink made with apples and cinnamon typically consumed during Christmastime. Santioemma is a student in the program and said she decided to make a drink because it’s something everyone forgets to bring to a community dinner.

Aham Daaboul made Kanafeh, honey-soaked Syrian sweets, that he brought along with his granddaughter, Mariam, and great-niece, Shouq, who enjoyed running around the event and eating the samboas, or triangular puff pastries stuffed with meat and vegetables.

Mariam Daaboul was hesitant to try some of the new offerings, but said the dish her family brought, Kahafe, is “really, really good.”

Though many of the students will not celebrate Thanksgiving on Thursday, their attendance at Tuesday’s event meant having a “sense of community” and offered a way to be together and share their culture.

Bushra Nasif, left, greets Mariam Daaboul, 13, with a kiss Tuesday at the Buker Community Center in Augusta during a Thanksgiving meal hosted by the Augusta Adult and Community Education for students enrolled in the English Language Learner program. Andy Molloy/Kennebec Journal

Ambrose, who will attend a Thanksgiving event Thursday, decided to come as it was “something special” going on. This year, he said he is thankful to “be alive, for friends and for gatherings,” such as the Blessings Dinner.

“It’s great to come and be thankful, whether there is one thing, or a few,” he said.

With the event celebrating community and culture, closer to home in Augusta, the Capital Area Technical Center’s culinary program made an array and assortment of pies for the event and other people brought Russian almond cookies and cranberry bread for those who saved room for dessert.

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