Thanksgiving in Edinburgh!!

all the things I cooked for a non-traditional thanksgiving for two

Thanksgiving this year was anything but traditional for me. I am halfway across the world from my friends and family that I usually spend the holiday with, but that doesn’t mean I was going to ignore one of the best holidays. Jordan and I were out for the actual day, the Thursday, so we decided to celebrate the next day.

Since it was just the two of us this year, I didn’t cook a whole thanksgiving dinner. I didn’t make a roast, and I only made two sides, all of which could really be eaten any day of the year and not just thanksgiving. So if you’re over the thanksgiving foods and just want something warm and comforting, these recipes may be for you!

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We started off the day at a logical point, breakfast. We didn’t have any of the ingredients that we would usually use to make a breakfast — bread, eggs or avocado. So I made my classic improvisation meal, shakshuka, with leftover salmon that was otherwise destined for neglect.

Now, this was by no means a traditional shakshuka, which usually requires bell peppers and eggs, one of which I am allergic to and one of which I didn’t have. But my concoction I think might be my favorite way I have ever eaten leftover salmon, maybe even salmon in general.

As a bonus, it is incredibly healthy, and packed with protein to fuel you throughout your day.

Salmon Shakshuka

Ingredients:

• 1/2 an onion diced

• 1 can tomatoes

• 1 can chickpeas

• 1 tsp curry powder, 1/2 tsp turmeric, 1/2 tsp garlic powder

• leftover baked salmon

• cheese!

Directions:

• Heat oil in a pan and sauté the diced onion with curry powder and turmeric until the onion is soft and translucent

• Stir in the canned tomatoes with a pinch of salt and let the mixture simmer for about five minutes

• Add the chickpeas and cook for another three minutes

• Gently stir in the leftover salmon, breaking it into chunks as needed, and cook until it’s warmed through

• Serve hot with a healthy amount of cheese

I actually love this meal even though I have only made it a few times, it is a nice break from the norm that breakfast usually follows for me. Although, I do usually prefer it with eggs. If you are making it with eggs, crack the eggs directly into the tomato mixture and let it cook (ideally with the lid on) until the whites of the eggs has been cooked.

I cannot recommend shakshuka enough, please let me know if you end up trying this, it is perfect now that we are in the colder months!

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After going out all day, we came back and I got started on making Jordan and I a (not so traditional) thanksgiving dinner. The first thing I started with was the chicken, because I wanted to slow cook it and knew it would take the most time.

I made a dish from my mom’s cookbook aptly named, delicious chicken. The first time we had it was in Zimbabwe, when my Auntie Edz made it and it was a hit in my family ever since. I remember constantly pleading with my mom to make it, and now that I know how to make it, I understand why she didn’t want us eating it all the time — it is rich!

Delicious Chicken

Ingredients:

• 10 ish chicken thighs

• 1 can cream of mushroom soup

• 1/3 cup mayonaisse

• 1/4 cup Worcestershire sauce

• 1/2 cup apricot jam (I used sweet marmalade)

• 1 tbsp mustard (not yellow mustard, I used dijon)

• 1 can cream of mushroom soup

• 1 tbsp cornstarch

• 2 cups of water

• salt, pepper, 2 tsp curry powder

Directions:

• Mix all of the non chicken ingredients together in a bowl to make a sauce

• Sear the chicken thighs in an oven-safe pot or Dutch oven until lightly browned on both sides

• Pour the sauce over the chicken and add enough water to cover the pieces

• Bring the pot to a boil on the stove, then cover it and transfer to a 250°F oven. Cook for about one hour with the lid on, and then another hour with the lid off

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Growing up, my mom made the best roasted potatoes—crispy on the outside, soft on the inside. For years, I thought this was a coveted family secret. Turns out, it’s a classic English method. The best part is, they’re very easy!

English Potatoes

Ingredients:

• Potatoes

• Minced garlic

• Oil and seasonings

Directions:

• Cut the potatoes into evenly sized cubes (about one inch)

• Boil them in salted water until they’re almost fully cooked and just starting to break apart (about 10-15 minutes)

• Drain the water, then shake the pot with the lid on to roughen up the edges of the potatoes—this helps create that crispy exterior

• Spread the potatoes on a baking tray, drizzle with oil, and season generously. Bake in a hot oven for about 15 minutes

• Add minced garlic, toss the potatoes, and continue baking until golden brown.

These potatoes are a little bit more work than tossing the potatoes straight into the oven, but trust me — the texture is so worth it!

potatoes after being shaken

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Sweet Potato Casserole

I followed this recipe almost exactly (I didn’t have an egg) and it worked out great. I would type out the recipe here but that would be plagiarism and also i’m lazy and there’s a lot of ingredients.

However, one note from me is that cinnamon is not optional in sweet potato casserole. I added at least one teaspoon of cinnamon, maybe two or more into the filling, and then I also added half a teaspoon into the crumble mix.

It turned out great and I am thankful to have plenty of leftovers!

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Even though my Thanksgiving was a day late and didn’t feature the traditional foods, it was everything I could have ever asked for. I spent a fantastic day with my boyfriend in one of the most beautiful cities in the world, reflecting on all the blessings I’ve received this year. From cherished conversations with family and friends to the time I’ve had to grow in my passions for cooking and writing, I couldn’t be more grateful.

To everyone following along on this journey, thank you for your love and support. Your encouragement means the world to me, I could not do it without you, and I’m so thankful to share these moments with you.

xx abby