4 recipes to get you through the next week

4 recipes to get you through the next week nourish (and imbibe) yourself before Turkey Day Thu, 21 Nov 2024 15:31:21 GMT https://carmeninthegarden.substack.com/p/4-recipes-to-get-you-through-the Today’s newsletter is packed with the recipes to fill the gaps between now and Thanksgiving indulgence. From breakfast to clean, easy, and flavorful dinners, plus a cocktail to tie it all together—I've got you covered. But first, a little housekeeping:

I hosted a Thanksgiving Hotline last night here on Substack and the replay is available here . My dream Thanksgiving menu can be found here .

I’m considering putting together a gift guide again this year, similar to last year’s. They’re always fun to create and let me get creative with gift-giving ideas. That said, I want to be mindful of overconsumption during this busy season, and I’ll admit, the amount of gift guides can sometimes feel a bit overwhelming to me too. What do you think? Be honest—I’d love your input! 😊

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Buttermilk Biscuit Breakfast Sandwiches (meal prep idea)

These breakfast sandwiches are a nostalgic nod to my corporate office days, where my coworkers would actually pay me to bake these biscuits for them. They’re buttery, flaky, and the perfect foundation for these sandwiches. When I asked Instagram what to meal prep for a mom-to-be for my series “Mama’s Meals,” the overwhelming consensus was breakfast. And honestly, I’m so glad I listened.

This year, I started eating breakfast again after what felt like a lifetime of skipping it. Not to be dramatic, but it’s changed my life. I have more energy throughout the day, my reliance on caffeine has dropped significantly, and I feel creatively inspired by the possibilities of this once-neglected meal. These sandwiches, with their from-scratch buttermilk biscuits, customizable veggie-packed eggs, crispy bacon, and gooey melted cheese, are a reflection of that inspiration.

They're freezer-friendly, easy to reheat, and surprisingly affordable—I calculated the cost per sandwich to be $1.73 . So, why reinvent the wheel? Make a batch of these for your freezer, and I promise you’ll be thanking yourself every single morning. Whether you’re a mom-to-be (or meal-prepping for one ), an on-the-go professional, or just someone looking to transform their mornings, these sandwiches are perfect.

The Recipe makes 12 breakfast sandwiches

Ingredients For the biscuits:

3 cups all-purpose flour

1 ½ tablespoons baking powder

1 ½ teaspoons baking soda

1 teaspoon kosher salt

½ cup unsalted butter, very cold, cut into small cubes

1 ¼ cups buttermilk (cold)

For the eggs:

12 large eggs

1 cup cream

1 teaspoon salt

½ teaspoon black pepper

Optional: ¾ cup chopped vegetables ( like spinach, bell peppers, mushrooms, or onions)

For assembly:

12 cheddar cheese slices

12 pieces thick cut bacon

Instructions For the biscuits:

Preheat to 425°F (220°C). Line one large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cubed butter and cut it into the flour mixture with a pastry cutter or fingers until it resembles coarse crumbs.

Gradually add buttermilk and mix gently until the dough comes together. Do not overwork the dough.

Turn the dough onto a floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself 3-4 times for flaky layers. Roll or pat the dough into a rectangle about 12x9 inches. Cut into 12 equal squares using a knife or bench scraper.

Place biscuits on the baking sheet, leaving a small gap between them. Bake for 12-15 minutes, until golden brown.

For the eggs:

Preheat oven to 350°F. Whisk together eggs, milk, salt, and pepper.

Grease and line a single 9x13-inch baking dish with parchment paper for easy removal. Pour the egg mixture evenly into the dish. Sprinkle chopped vegetables if using.

Bake for 20-25 minutes, or until eggs are set and slightly golden.

Let cool, then cut into 12 squares for easy layering in sandwiches.

For assembly:

Cook the Bacon:

Preheat the oven to 375°F.

Line a baking sheet with parchment paper and place a wire rack on top.

Lay out extra-thick cut bacon slices on the wire rack in a single layer, ensuring they do not overlap.

Bake for 25-30 minutes, or until the bacon reaches your desired level of crispiness. (Cooking time will decrease if you use thin-cut bacon).

Remove the bacon and transfer to a plate lined with paper towels to drain excess grease. Let cool completely before assembly.

Prepare Biscuits and Eggs:

Slice the square biscuits in half horizontally.

Place one baked egg square on the bottom half of each biscuit.

Add a slice of cheese on top of the egg.

Add a piece of cooked bacon broken in half.

Place the top half of the biscuit over the fillings to complete the sandwich.

Wrap and Freeze:

Wrap each assembled sandwich tightly in parchment paper or foil.

Transfer the sandwiches to a freezer-safe container or bag and freeze.

Reheating instructions from frozen:

Microwave: Remove foil, wrap in a paper towel, and heat for 1-2 minutes, flipping halfway.

Oven: Heat in foil at 375°F for 20-25 minutes.

Ginger Chicken Soup

This recipe was born out of a small shopping mishap—what was meant to be a whole chicken for a mini Thanksgiving meal turned into a half chicken. After a second grocery run and a full feast later, the lonely half chicken was tucked into the freezer, waiting for its moment to shine. That moment arrived on a chilly LA evening (yes, we get cold here too!). There’s something about a gingery, aromatic broth that wraps you up like a cozy blanket. Plus, with the holiday feasting season around the corner, this soup hits the spot with its clean yet bold flavors. It’s nourishing, vibrant, and just what you need when you’re craving something wholesome and warming.

The Recipe serves 4 generously

Ingredients:

1 half chicken (about 2–3 lbs)

2 shallots, quartered

1 onion, quartered

4 cloves garlic, smashed

2 large knobs of ginger, peeled and cut into chunks (add more for extra zing!)

1 teaspoon salt (adjust to taste throughout cooking)

½ teaspoon freshly cracked pepper

4 cups fresh spinach

2 cups baby bella mushrooms, thinly sliced

Cooked rice, for serving

Fresh herbs (such as cilantro or green onions), for garnish

Optional: lime wedges and chili oil, for serving

Instructions:

Place the chicken in a large pot and cover with enough water to fully submerge it (about 8–10 cups). Add the shallots, onion, garlic, ginger, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Let cook for one hour, skimming off any foam or impurities that rise to the surface.

Carefully remove the chicken from the pot and set it aside to cool. Using a mesh sieve, discard the onion, garlic, shallots, and ginger.

Once cool enough to handle, remove the skin and bones from the chicken, shredding the meat into bite-sized pieces.

Add the spinach and sliced mushrooms to the broth, simmering for 5–7 minutes, until the spinach is wilted and the mushrooms are tender. Stir in the shredded chicken and cook for another 2–3 minutes to warm through.

Ladle the soup into bowls and serve with a side of steamed rice. Garnish with fresh herbs. For an added kick, serve with a wedge of lime or a drizzle of chili oil.

*Alternative Chicken Options: If you don’t have a half chicken, you can achieve the same flavorful broth using other bone-in, skin-on cuts. Try one of these options:

Two bone-in, skin-on chicken breasts

One bone-in, skin-on chicken breast + one leg quarter (thigh and drumstick)

Three chicken thighs, bone-in and skin-on

**Leftovers keep well for up to 3 days in the fridge.

Basil & Beef Stir Fry

This stir fry is a weeknight winner, inspired by the Thai basil and green beans overflowing in my garden. It’s quick to make, packed with fresh, bold flavors, and easy to customize. Any type of green beans work—just trim and chop the.

The Recipe serves 4; watch me make it on TikTok and Instagram .

Ingredients:

1 lb lean ground beef (or thinly sliced beef)

2 cups green beans, trimmed and cut into 1-2 inch pieces (or any combination of vegetables like zucchini, snap peas, bell peppers, or broccoli)

1 cup Thai basil leaves, roughly chopped (substitute with regular basilif unavailable; or combination of basil, mint and cilantro)

1 bunch green onions, chopped

2 cloves garlic, minced

1-2 red chili peppers, thinly sliced (adjust for heat preference; use chili flakes or omit for less spice)

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon sesame seed oil

1 tablespoon vegetable oil

Juice of half a lime

Rice or rice noodles for serving

Instructions:

Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add the ground beef and cook until browned. Remove and set aside.

In the same pan, sauté the minced garlic, sliced chili peppers, and chopped green onions for about 1 minute. Add the green beans (or substitute veggies) and cook until tender-crisp, about 3-4 minutes.

Stir in the soy sauce, fish sauce, oyster sauce, and sesame oil. Mix to coat the vegetables evenly.

Return the beef to the pan and toss to combine with the veggies and sauce. Taste and adjust salt and pepper if necessary or add more soy sauce.

Stir in the chopped Thai basil (or substitute basil). Cook for 1-2 minutes until wilted. Squeeze in the juice of half a lime.

Serve hot over rice or rice noodles, garnish with additional basil.

Pomegranate Spice Spritz

In case you missed it, I harvested six pomegranates from my garden and promptly made it my entire personality for the week . I turned them into a dessert, gifted one to my in-laws, and now we’re here: possibly my favorite creation—a cocktail (or mocktail) just in time for Thanksgiving. Don’t worry, you don’t have to go full “pomegranate person” like me. You can absolutely buy the store-bought juice and arils and save yourself the mess. But if you want to be extra, grab a whole pomegranate and flex your juicing skills—I’ve got instructions for that, too.

This drink is the perfect balance of cozy and vibrant, with cinnamon, cloves, and ginger in a honey-spiced syrup that feels like a warm hug. Add bourbon for a cocktail, or keep it zero-proof with an alternative like this ; either way, the tangy pop of pomegranate and the sparkling apple cider make it holiday-ready. I’ve even included batch instructions because this is one of my favorite things to bring to a Thanksgiving gathering—delicious, festive, and super easy!

Honey Spiced Syrup Ingredients : ½ cup water

½ cup honey

1 cinnamon stick

2-3 whole cloves

1 small piece of fresh ginger (about ½ inch), sliced

Drink Ingredients : ¼ cup fresh pomegranate juice

1 oz honey spiced syrup (adjust to taste)

1-½ oz bourbon (or non-alcoholic bourbon substitute, I like this one )

Sparkling apple cider (hard or Martinelli’s)

Ice

Pomegranate seeds and a cinnamon stick for garnish

Instructions : In a small saucepan, combine the water, honey, cinnamon stick, cloves, and ginger. Bring to a gentle simmer over medium heat, stirring to dissolve the honey. Simmer for about 5 minutes to infuse the flavors. Remove from heat, let cool, and strain out the spices. Set aside.

In a shaker, combine pomegranate juice, 1 oz honey spiced syrup, and bourbon (or non-alcoholic substitute). Add ice to the shaker and shake well until chilled.

Strain into a rocks glass filled with fresh ice. Top with sparkling apple cider and gently stir. Garnish with pomegranate seeds and a cinnamon stick.

How to Juice a Pomegranate Prep the Pomegranate :

Roll the whole pomegranate on the counter to loosen the seeds.

Slice it in half horizontally.

Extract the Juice :

Hold one half over a bowl, cut-side down, and squeeze the pomegranate

Place the seeds in measuring cup or bowl. Muddle the seeds to release the juice.

Strain the mixture through a fine-mesh strainer, pressing the pulp with a spoon to extract more juice.

Batch Prep Tips for 6 Servings Adjust Ingredients :

Pomegranate juice: 1½ cups

Honey spiced syrup: 6 oz (or adjust to taste)

Bourbon or non-alcoholic substitute: 6 oz

Sparkling apple cider: 3 cups

Mix the Base :

Combine pomegranate juice, honey spiced syrup, and bourbon (or non-alcoholic substitute) in a large pitcher or container.

Stir well and refrigerate until ready to serve. For traveling, I like to put it in a quart mason jar.

Serving Instructions :

Wait to garnish and top off with sparkling apple cider until just before serving to maintain the bubbles.

When ready, fill glasses with ice (ask your host if you need to bring ice!), pour the pre-mixed base (about 4 oz per glass), and top with sparkling apple cider (about 2 oz per glass). Garnish with pomegranate seeds and cinnamon sticks. I like to just package my garnishes in mason jars or ziploc bags.

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