Everything But the Kitchen Sink

Man, it's cold outside. We spent most of the weekend indoors decorating, watching movies and layering on some winter weight. (That sounds really bleak for two people in their mid-twenties, but when the weather matches your age you get a free pass to veg.) 

Sunday we got ambitious and made sugar cookies, roasted a Natty Boh and garlic turkey, whipped up some edamame hummus and (finally) hung a million strands of lights while keeping one eye on Home Alone. 

We turned these beautiful beans into...

...this delicious mush.

Defrosted a turkey in the tub to create...

...a perfectly crispy meal.

And got all Martha Stewart on these cookies asses...

(...but not these really.)

Recipes after the jump.

Edamame Hummus

 Ingredients

1 bag (12 ounces) shelled edamame

2 cloves garlic

2 tablespoons tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon ground cumin

Pinches of salt and pepper to taste

Directions

Boil edamame for three minutes. Pour the garlic, tahini, lemon juice, olive oil and seasoning into a food processor (a blender can work here too) and blend. Pour the finished edamame into a colander and hold under cold water. Add edamame to the processor and blend until the mixture is the texture of guacamole. Add water and/or olive oil in small amounts if the hummus is too dry.

Roast pita bread, slice red peppers or buy falafel chips to dip in hummus. Or, get creative and use what you have like we did:

Natty Boh & Garlic Turkey

Ingredients:

One 8 pound turkey (and a few days or a bathtub to defrost)

5-8 garlic cloves

salt

pepper

olive oil

can of Natty Boh ber

roasting pan

Directions:

After your turkey is defrosted, rinse under cold water and pat dry. Rub turkey with olive oil and two cloves minced garlic. If your turkey is big enough, open a can of Natty Boh and push into turkey, open side out. If your turkey is too narrow, pour entire beer over, in and around the turkey. Sprinkle with salt and pepper and drop garlic cloves inside and around the bird.

Cook at 325 for 3 hours, basting often for soft skin, and occasionally for crispy skin.

Vanilla Roll Out Cookies

We used this epicurious recipe for the dough as well as this recipe for the frosting