Thanksgiving Lunch on the Fly: Maple Syrup and Mustard Turkey Legs with Sweet Potatoes and Green Beans
I am still cooking and still writing, but, for various reasons, unfortunately, not for this wonderful blog. I have missed the comradery of the blogging community!
It can be sometimes be challenging to balance working, my children’s special needs and the dietary guidelines of the Jewish faith. In an age of instant gratification, teaching my children to say “No” to delicious non-kosher food is not simple.
I want my daughters to enjoy our faith and feel committed to following our culture, even though they are unable to attend a yeshiva and they are in an environment with very few other Jews.
They are teenagers, and at the age where they want to feel that they belong to a group of friends or peers. It is hard to be different and not do or eat what everyone else is doing or eating.
Raizel was talking about the Thanksgiving school menu for weeks. Her teachers were concerned that she might feel left out or deprived that she could not eat what all the other children were eating. They are so kind, that they bought a microwave that would only be for kosher food!
I made this wonderful crockpot turkey with sweet potatoes for the first time in years. It is fast, easy, all natural and delicious.
Paired with a super simple frozen green beans, Raizel was able to have a delicious thanksgiving lunch on the fly.
It occurred to me that this is a perfect simple menu for anyone!
Maple Syrup and Mustard Turkey Legs with Sweet Potatoes
3 sweet potatoes, peeled and cut in cubes
3 turkey legs, skinned
1/2 cup maple syrup
1/3 cup prepared mustard, of your choice
½ teaspoon garlic powder, onion powder, paprika, ginger
¼ teaspoon pepper, to taste
1/8 teaspoon red pepper flakes
Salt to taste.
Optional: Thicken broth with 1 tablespoons of tapioca.
Put sweet potatoes in the bottom of the pot. Add the turkey legs on top. Mix together the maple syrup, mustard and spices and then pour over turkey.
Stove top: bring to boil and let simmer until done. Adjust seasonings to taste, if necessary.
Crockpot. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for to 3 to 3-1/2 hours.
In pressure cooker: 12 minutes to pressure and then use the quick release method by running cold water over the lid when done.
Easy Garlic Green Beans
1 lbs. frozen green beans
3 cloves garlic, crushed
Salt and pepper to taste.
¼ cup water (approximately)
Optional: 1 tablespoon of olive oil or margarine.
Place frozen green beans in a skillet. Add 1/4 cup water. Cover the skillet, then steam the beans until tender. Add crushed garlic and season with salt and pepper to taste. For an extra rich flavor, add oil or margarine and mix well.
Since I was not originally planning on posting these recipes, unfortunately, I only have 2 pictures:
I am happy to say that it was a success! Both girls, and even my husband liked it very much.
Happy Thanksgiving Everyone!