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Even though Monday was officially President's Day-many states still separate Lincoln's and Washington's birthdays.  So it's okay to talk about recipes.

For the turkey-I like to use tenderloin that is pre-done.  They roast very well and keep moist.  I buy mine at Costco and it's usually done in a lime/tequila marinade.

As for the asparagus-my family loves them roasted rather than steamed or blanched.  I simply use an olive oil spray (keeps the fat and calories way down) and toss them with minced garlic and kosher salt.

Pre-heat the oven to about 350.  This is lower than the normal temp that I would roast vegetables at, but this is the temp to roast the turkey at, so keep it the same.  The asparagus will take about 25 minutes.

For the jasmine rice-I usually only serve brown rice, but this grain has the most wonderful aroma and with the beautiful color of the cranberries-I just like the look.  I do use chicken broth and add a teaspoon of white vinegar (per 2 C of liquid).  Put the cranberries in at the same time as the rice.

Now for dessert.  What I love about any crisp is that they are definitely comfort food and you don't have to use any particular amount of the ingredients.  

You can use all frozen cherries here or a mix of cherries, raspberries, strawberries and even add some cranberries.  In this instance using frozen is easier and less expensive than using fresh fruit and certainly more nutritious than using the canned varieties.

Simply defrost the fruit and mix it with ΒΌ C of sugar and flour (each), use more sugar if you like things on the sweet side.  I love grating in some fresh ginger-but don't go too heavy as ginger quickly overpowers the fruit!
For the "crisp" part-I like to use equal amounts of graham cracker crumbs with brown sugar, whole wheat flour and margarine.  Cutting in the margarine until the mixture looks like cornmeal.

Grease a 2-3 quart casserole (depending on how much fruit you're using); add the fruit mixture and then top with the crumb mixture.  Bake at 350 for about 45 minutes or until the topping is nicely browned and crisp and the fruit is bubbly.  Cool about 10-15 minutes before serving.  Delicious when topped with whipped topping or French vanilla ice cream/frozen yogurt.

Have a great rest of your cooking week!  

Before you all go-here’s a link to a story of mine that has a lot of social merit!  Please give it a read and click recommend!

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