| CHAPTER 8 |
Side Dishes
|
That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.
Madeleine L'Engle
Thanksgiving at my house is all about the side dishes. We know we're going to have smoked turkey, but the real excitement comes with the countless sensational side dishes that fill up our holiday bellies.
And if you're like me, you're quite particular about those side dishes. At my house, our sweet potatoes don't have marshmallows, and our corn bread dressing (not stuffing) has to be my grandmother's recipe. Show up with something else, and we might escort you straight out the back door.
I'm just kidding, but a co-worker told me one year that the only way he was going to have a good Thanksgiving dinner was if he could eat alone.
Unfortunately, family dinners can turn into nightmares in a matter of seconds. Uncle Billy announces at the table that your mashed potatoes taste like wallpaper paste. Aunt Marjorie asks you (again) why you're not having more children. And your tipsy father reminds you about the time (when you were seven) that you said you were going to move back home to join him in the family business when you grew up.
And not every criticism is that obvious. Silence among family members can hurt far worse, and suddenly you find yourself eating and leaving as fast as you can.
We all have family members whom we wouldn't choose to spend time with on a daily basis, even for just a few hours. But the days of my family all being together are numbered, as are yours, and I want to try and find the good in every crazy person in our family tree.
The biblical story of the Prodigal Son is about a family and a feast. The younger, wayward brother returns home to a place of forgiveness and feasting. The older, obedient brother refuses to enjoy the homecoming. He stays outside, feasting only on past wrongs and self-righteous misbehavior. I bet he was hungry though.
Your family is connected to you in some way, whether you chose them or not. And there is something to learn from each of them, and something you can give back. Life is so much easier when we decide to see the good in each other, and to feast on the love gathered around the family table.
O Lord, we thank Thee for our daily bread. May it strengthen and refresh our bodies! And we pray Thee, nourish our souls with Thy heavenly grace, through Jesus Christ, our Lord. Amen.
| 4 cups | sweet potatoes, peeled and cubed (approx. 4 med.) |
| 2 tsp. | ground cumin |
| 1 tsp. | chili powder |
| ½ tsp. | smoked paprika |
| ½ tsp. | salt |
| ¼ tsp. | cayenne pepper |
| 1½ Tbs. | olive oil |
Preheat oven to 425°F. Put potatoes in a mixing bowl and add dry seasonings. Toss to coat evenly. Drizzle with olive oil and toss again. Arrange potatoes in a single layer in a shallow baking pan lined with foil. Roast on the lower rack for 8 minutes. Turn potatoes and continue roasting until tender, 6–10 more minutes. Serve warm. Serves 4.
| 1 Tbs. | olive oil |
| ½ tsp. | paprika |
| 8 | sweet potatoes, peeled and sliced lengthwise into quarters |
Preheat oven to 400°F. Lightly spray a baking sheet with nonstick cooking spray. In a large mixing bowl, combine olive oil and paprika. Add quartered potatoes and stir well to coat evenly. Place on baking sheet in a single layer. Bake for 40 minutes. Remove from oven and serve warm or at room temperature. Serves 8.
| 3 cups | sweet potatoes, cooked and mashed |
| 2 | eggs, beaten |
| 1 cup | sugar |
| ½ cup | unsalted butter, melted |
| 1 tsp. | vanilla extract |
| pinch | salt |
For topping:
| ½ cup | chopped pecans |
| 1 cup | brown sugar |
| ⅓ cup | all-purpose flour |
| ½ cup | unsalted butter, softened |
Preheat oven to 350°F. Spray a 9 × 13 casserole dish with nonstick cooking spray. Mix sweet potatoes with eggs, sugar, melted butter, vanilla, and salt. Mix thoroughly and pour in dish. For the topping, combine pecans, sugar, flour, and softened butter to make a crumbly streusel. Sprinkle over potatoes. Bake 30–40 minutes.
| 6 | bacon slices, diced |
| 4 sm. | yellow summer squash, sliced ¼-inch thick |
| 1 med. | sweet onion, thinly sliced |
In a large skillet, cook bacon over medium heat until crisp; remove to paper towel. Drain, reserving 2 tablespoons drippings. In the drippings, sauté the squash and onion for 6–8 minutes or until crisp-tender. Sprinkle with crumbled bacon.
| 1 (2–2½ lb.) | spaghetti squash |
| 3 Tbs. | unsalted butter or olive oil |
| 1 Tbs. | basil, chopped |
| 1 Tbs. | chives, chopped |
| 1 Tbs. | parsley, chopped |
| salt and pepper to taste |
Preheat the oven to 375°F. Using a sharp knife, cut squash in half lengthwise and place, cut sides down, in a 9 × 13 baking dish. Add enough water to come half an inch up the sides of the baking dish, and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over, re-cover with foil, and continue to cook another 15 minutes, until the squash is very tender. Allow squash to cool slightly. Remove the seeds with a spoon and discard. Using a fork, gently pull the strands of squash away from the rind and place the squash strands into a mixing bowl. Heat a large skillet over medium-high heat. Add butter or olive oil, spaghetti squash, herbs, salt, and pepper and toss thoroughly but gently to combine. Heat through. Serve immediately or cover and keep warm until ready to serve. Serves 6.
Maple Roasted Butternut Squash
| 2 med. | butternut squash, halved lengthwise and seeded |
| ½ cup | unsalted butter |
| ⅓ cup | maple syrup |
| ¼ tsp. | cinnamon |
Preheat oven to 400°F. Score cut sides of butternut squash diagonally in 2 directions and place cut sides up in a 9 × 13 baking dish. Melt butter in saucepan over medium heat. Add maple syrup and cinnamon. Stir until blended. Brush butter mixture over squash. Add enough water to come half an inch up sides of baking dish. Bake 50–60 minutes, until squash is tender. Serves 4–6.
| 2 lbs. | yellow summer squash, sliced ¼-inch thick |
| 1 cup | onion, chopped |
| 1 tsp. | salt |
| ¼ tsp. | black pepper |
| water | |
| ¼ cup | unsalted butter |
| 1 cup | saltine crackers, crumbled |
| ½ cup | milk |
| 1 cup | cheddar cheese, shredded |
| ½ cup | bread crumbs |
Preheat oven to 350°F. Place squash, onion, salt, and pepper in a large saucepan. Add enough water to cover bottom of pan. Cover and cook squash until tender, stirring occasionally and adding more water if necessary. Drain. Return vegetables to pan and stir in butter. Taste and adjust seasonings, adding more salt and pepper, if desired. Spray a 1½-quart casserole dish with nonstick cooking spray. Stir crumbled crackers into the squash mixture, and scoop into the casserole dish. Pour milk over squash and sprinkle with cheese and bread crumbs. Bake, uncovered, for 20 minutes, until bubbly. Serve hot. Serves 4–6.
MOPS Favorite: Zucchini and Tomato Bake
| 4 sm. | zucchini, thinly sliced |
| 4 sm. | tomatoes, diced |
| 1 sm. | yellow onion, thinly sliced |
| salt and pepper to taste | |
| 2 Tbs. | brown sugar |
| 2 tsp. | Italian seasoning |
| ¾ cup | bread crumbs |
| 1 cup | cheddar cheese, grated |
| ¼ cup | unsalted butter, melted |
Preheat oven to 350°F. Spray a deep 2-quart casserole dish with nonstick cooking spray. Layer half of the zucchini, tomatoes, and onions in the dish. Sprinkle with half of the brown sugar and Italian seasoning, then salt and pepper to taste. Sprinkle with half of the bread crumbs and cheese. Drizzle with half of the butter. Repeat layers. Bake covered for 30 minutes. Uncover and continue baking for 5 minutes, until center is bubbling. Serves 6.
| 1½ cups | panko (Japanese bread crumbs) |
| ¾ cup | Parmesan cheese, shredded |
| 1½ tsp. | Italian seasoning |
| ¼ tsp. | cayenne pepper |
| ¾ tsp. | salt |
| ¼ tsp. | black pepper |
| 2 lg. | egg whites, lightly beaten |
| 2 lg. | zucchini, halved and cut into bite-size sticks |
Preheat oven to 425°F. Spray 2 baking sheets with nonstick cooking spray. In a shallow dish, combine panko, Parmesan cheese, Italian seasoning, cayenne pepper, salt, and black pepper. Dip zucchini sticks in egg whites and then bread crumbs, pressing to coat zucchini well. Place on baking sheets. Bake on separate oven racks for 20 minutes or until crisp, turning zucchini halfway through and rotating baking sheet positions. Season fries with salt and pepper as desired. Serve hot.
| 4 ears | sweet corn, husks removed |
| 2 Tbs. | corn oil |
| ½ cup | mayonnaise |
| 1 tsp. | chili powder |
| 1 tsp. | garlic salt |
| black pepper to taste |
Preheat grill to medium-high heat. Rub corn with oil and grill, turning frequently so all sides are evenly charred, about 6–10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with mayonnaise mixture.
| 3 Tbs. | unsalted butter |
| 1 sm. | yellow onion, diced |
| 1 med. | sweet red pepper, diced |
| 1 | jalapeño pepper, diced |
| 2 lg. | garlic cloves, minced |
| 3 cups | fresh corn kernels, with juice |
| 1 tsp. | ground cumin |
| 1 tsp. | smoked paprika |
| ¼ cup | heavy cream |
| 2 oz. | cream cheese |
| salt and black pepper |
Melt the butter in a large sauté pan. Add onion, sweet pepper, and jalapeño pepper. Cover the pan and sweat the veggies over medium-low heat for about 5–7 minutes. “Sweating” means we are not looking to add any color, but just simmering the mixture in a covered pan. Add garlic and cook 1 minute. Add corn kernels and any juice. Cook over low heat for a few minutes, then add cumin, paprika, cream, cream cheese, and salt and pepper to taste. Mix well but gently, so as not to squash the corn too much; cover the pan and simmer for about 6–8 minutes. Taste and adjust seasonings as desired.
| ¼ cup | butter substitute, such as Smart Balance Buttery Sticks |
| 4 cups | fresh corn kernels |
| ½ tsp. | salt |
| 1 Tbs. | all-purpose flour |
| ¾ cup | fat free half-and-half |
| black pepper to taste |
Heat butter substitute in a large skillet over medium heat. Add corn kernels and salt. Stir well to coat. Cook 5 minutes, stirring occasionally. Don't let the corn brown. Sprinkle flour over and stir well. Cook 2 minutes. Add half-and-half, stirring well. Simmer 3–4 more minutes until corn is tender and half-and-half starts to thicken. If corn is starchy, you may need to add a bit more half-and-half. Add salt and pepper to taste. Serve immediately. Serves 4–6.
| 1½ lbs. | fresh green beans, trimmed |
| 2 Tbs. | extra virgin olive oil |
| 1 tsp. | kosher salt |
| ½ tsp. | freshly ground black pepper |
Preheat oven to 425°F. Toss beans with olive oil, salt, and pepper, and spread out evenly on a parchment-lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp-tender, 12–15 minutes. Serves 6.
| 4 Tbs. | unsalted butter, divided |
| 2 Tbs. | all-purpose flour |
| 1 Tbs. | sugar |
| ¼ tsp. | pepper |
| ½ tsp. | salt |
| 1 Tbs. | onion, chopped |
| 1 cup | sour cream |
| 2 (14.5 oz.) cans | whole green beans, drained |
| ½ lb. | Swiss cheese, shredded |
| 1 cup | bread crumbs |
Preheat oven to 350°F. Melt 2 tablespoons of butter in a large saucepan over medium-low heat. Add flour, sugar, pepper, salt, and onion.
Stir in sour cream and heat through, but do not boil. Stir in green beans and cheese, and pour into greased casserole dish. Melt remaining butter and toss with bread crumbs; sprinkle on casserole. Bake uncovered for 20 minutes. Serves 6.
| 1 lb. | fresh green beans |
| ½ cup | bread crumbs |
| ½ tsp. | garlic salt |
| ¼ cup | Parmesan cheese |
| 1–2 Tbs. | olive oil |
Fill a large pot with water and bring to a boil over high heat. While waiting for water to boil, wash green beans and trim ends if necessary. Once water is boiling, toss green beans in pot and boil about 4 minutes, until bright green. While beans are boiling, mix together the dry ingredients in a separate bowl. Drain beans and toss with olive oil. Sprinkle crumb mixture over the beans and serve immediately. Serves 6.
| 3 (14.5 oz.) cans | whole green beans, drained |
| 2 cups | reduced fat French salad dressing |
| 12–16 | bacon slices, halved |
Gently toss green beans with French dressing. Cover and refrigerate at least 1 hour or up to overnight. When ready to bake, preheat oven to 350°F. Spray a 9 × 13 casserole dish with nonstick cooking spray. Divide beans equally among bacon slice halves to make bundles. Wrap bacon slices around beans and lay bundles, seam side down, in bottom of casserole dish. Bake for 20–25 minutes, until bacon is browned. Serves 6–8.
| 2½ cups | chicken broth |
| 1 cup | basmati and wild rice mix |
| ½ cup | green onions, chopped |
| ½ cup | pecan pieces, toasted |
| ½ cup | dried cranberries |
Bring chicken broth to a boil in a medium saucepan. Add rice mix and return to boil. Stir once, and cover. Simmer over low heat until rice is tender and broth is absorbed, about 30 minutes. Remove from heat. Just before serving, toss rice with green onions, pecans, and cranberries. Can be served warm or at room temperature.
| 2½ cups | chicken stock |
| 1 Tbs. | unsalted butter |
| 1 cup | long-grain brown rice |
| 1 cup | Parmesan cheese, grated |
Bring chicken stock to a boil. Add butter. When butter is melted, stir in rice. Reduce heat to a simmer. Cover and cook 45 minutes. Remove from heat and fluff with a fork. Stir in cheese and serve immediately.
| 1 pkg. | chicken-flavored rice, such as Uncle Ben's |
| 2 (6 oz.) jars | marinated artichoke hearts, liquid reserved |
| ⅓ cup | mayonnaise |
| ¾ tsp. | curry powder |
| 4 | green onions, sliced |
| ½ | bell pepper, seeded and chopped |
| 12 | green olives, halved |
Cook rice according to package directions. Mix liquid from artichoke hearts, mayonnaise, and curry powder. Add this mixture to onions, bell pepper, olives, and artichoke hearts. Gradually add rice, stirring carefully. Serve warm or at room temperature. Store in refrigerator. Serves 6–8.
| 1½ Tbs. | canola oil |
| 1 | white onion, chopped |
| 3 | garlic cloves, sliced |
| 1–2 | jalapeño peppers, seeded and chopped |
| 1½ cups | long-grain brown rice |
| 2¾ cups | water |
| ¾ cup | canned crushed tomatoes |
| 1 tsp. | chili powder |
| 1 tsp. | salt |
Heat oven to 350°F. In an ovenproof saucepan, heat oil over medium-high heat. Add onion, garlic, and jalapeño peppers and cook, stirring often, about 4 minutes. Stir in rice and cook 1 minute. Add water, tomatoes, chili powder, and salt. Bring to a boil, stir, and cover. Place in oven and bake, without stirring, until rice is tender, about 1 hour. Fluff with a fork and serve.
| 2 cups | heavy cream |
| 1 Tbs. | chipotle pepper in adobo sauce, puréed |
| 3 med. | baking potatoes, peeled and thinly sliced ⅛-inch thick |
| salt and freshly ground black pepper to taste |
Preheat oven to 375°F. Lightly grease a 9 × 9 casserole dish. Whisk together cream and chipotle purée until smooth. Place 1 layer of potatoes in bottom of dish. Drizzle with 3 tablespoons of cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, salt, and pepper to form as many layers as possible. Cover with aluminum foil and bake for 30 minutes. Remove cover and continue baking for an additional 45–60 minutes, until cream has been absorbed and potatoes are cooked through. Top should be lightly browned.
MOPS Mom: Loaded Mashed Potatoes
Lauren Sarnoff Atwaters, Jacksonville, Florida
As a child, Lauren wanted to be an artist or chef when she grew up. “I was blessed not only with an amazing family, but also to be able to live out both of my childhood dreams,” Lauren said. “I am a work-at-home mom who makes art for a living and gets to cook just about every day.”
Lauren came up with the idea for this recipe while eating a loaded baked potato at a restaurant many years ago. “One night I was cooking regular mashed potatoes and decided to make it a little more fun by loading them up,” Lauren said.
Because her daughter sometimes has low iron levels, Lauren often mixes in a prepared package of creamed spinach (such as Stouffer's) she has warmed. Her kids love eating spinach this way!
| 3½ cups | chicken broth |
| 5 lg. | potatoes, peeled and cut into 1-inch cubes |
| ½ cup | heavy cream |
| ½ cup | sour cream |
| 2 Tbs. | unsalted butter |
| ¼ cup | fresh chives, chopped |
| 4 | bacon slices, cooked and crumbled |
| pepper to taste | |
| shredded cheese, if desired |
Bring broth to a boil. Add potatoes and reduce heat to medium. When potatoes are tender, drain, but save the broth. Mash potatoes, adding back in ¼ cup broth and remaining ingredients. Garnish with extra bacon and cheese, if desired.
| 3 lbs. | russet potatoes, peeled and cut into chunks |
| 1 cup | milk |
| 1 sm. | yellow onion, chopped |
| 6 Tbs. | unsalted butter |
| 4 oz. | soft fresh goat cheese, crumbled |
| salt and black pepper to taste |
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Meanwhile, bring milk, onion, and butter to boil in small saucepan over medium-high heat. Remove from heat. Drain potatoes and return to pot. Add hot milk mixture and mash. Add goat cheese and mash until blended. Season to taste with salt and pepper. Serves 6.
Mashed Potatoes with Fresh Corn
| 2 lg. | potatoes, peeled and cubed |
| 5 Tbs. | unsalted butter |
| ½ cup | milk |
| 4 | garlic cloves, minced |
| 1 cup | fresh corn kernels |
| 2 tsp. | chili powder |
| 1 tsp. | fresh cilantro, chopped |
| 1 tsp. | honey |
| salt to taste |
In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil; reduce heat and simmer 15–20 minutes, until tender. Drain thoroughly. Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chili powder. Strain mixture, reserving liquid. Place cooked potatoes in large mixing bowl. With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in corn, cilantro, and honey. Season with salt.
| 3 lbs. | new potatoes, washed and halved |
| 2 Tbs. | olive oil |
| 1 tsp. | salt |
| black pepper to taste | |
| 1 Tbs. | fresh rosemary, chopped |
Preheat oven to 450°F. In a large bowl, stir together potatoes, olive oil, salt, and black pepper to taste. Line a baking sheet with foil. Spread potatoes in an even layer on the sheet. Sprinkle with rosemary. Roast for 35 minutes, stirring once, until potatoes are cooked through and browned. Serves 6–8.
| 2 lbs. | Yukon gold potatoes |
| 2 med. | onions, thinly sliced |
| 1 | garlic clove, minced |
| 2 Tbs. | unsalted butter |
| 1 cup | heavy cream or half-and-half |
| salt and pepper to taste | |
| ¾ lb. | Gruyère cheese, shredded |
Preheat oven to 350°F. Boil whole potatoes for 10 minutes; remove from heat and allow to cool to room temperature. In the meantime, sauté onions and garlic in butter until soft and translucent. Slice potatoes and layer with onions in a 9 × 9 baking dish. Pour cream over potatoes. Season to taste with salt and pepper and sprinkle Gruyère over the whole shebang. Bake 40–50 minutes or until golden.
| 8 sm. | new red potatoes |
| 1 lb. | sugar snap peas |
| 6 Tbs. | apple cider vinegar |
| 2 Tbs. | fresh dill, minced |
| ½ tsp. | salt |
| ½ tsp. | black pepper |
| ½ cup | olive oil |
| 6 | green onions, chopped |
Place potatoes in a large pot. Cover with water and boil 25 minutes, until tender. In the last 2 minutes of cooking, add peas. Drain. When cool enough to handle, slice potatoes thinly. Add to peas in serving bowl. Combine vinegar, dill, salt, and pepper in a small bowl. Whisk in oil. Pour over peas and potatoes. Mix together, adding green onions. Serve immediately, or refrigerate and serve cold. Serves 6.
| 1 Tbs. | olive oil |
| 1 | garlic clove, crushed |
| ½ cup | unsalted cashew nuts |
| 3 cups | raw broccoli, cut into small florets salt to taste |
Heat oil in a heavy nonstick pan over medium-high heat. Add garlic and cashew nuts. Cook and stir over medium heat 2 minutes, or until lightly golden. Add broccoli and stir-fry 3–4 minutes, or until just tender. Sprinkle with salt to taste. Serve hot.
| 8 cups | broccoli florets |
| ½ lb. | fresh green beans, trimmed |
| ½ cup | olive oil |
| 3 | garlic cloves, thinly sliced |
| 1 tsp. | crushed red pepper flakes, or to taste |
| ½ tsp. | salt |
| ½ tsp. | black pepper |
Steam broccoli and green beans until crisp-tender. Heat oil in a large skillet over medium-high heat. Add garlic and ½ teaspoon red pepper flakes. Sauté 30 seconds. Remove garlic and discard. Add vegetables to oil. Sauté until heated through, about 5 minutes. Season with additional red pepper flakes if desired, salt, and black pepper. Serve warm. Makes 4 servings.
| 1 lb. | fresh asparagus, cleaned and trimmed |
| 4 tsp. | olive oil |
| 1 Tbs. | balsamic vinegar |
| ½ tsp. | salt |
| ⅛ tsp. | ground black pepper |
Preheat oven to 425°F. Line a large baking sheet with foil and arrange asparagus in a single layer on the sheet. Drizzle olive oil over asparagus and roll gently to coat. Roast for 15–20 minutes, until tender. Toss roasted asparagus with balsamic vinegar, salt, and pepper; serve immediately. Serves 6.
| ¼ cup | unsalted butter |
| ½ cup | fine dry bread crumbs |
| ½ cup | Parmesan cheese, grated |
| 1 tsp. | salt, or to taste |
| ⅛ tsp. | pepper |
| 3 lg. | tomatoes, peeled and cut into 1-inch slices |
Preheat oven broiler and line a baking sheet with foil. Spray foil with nonstick cooking spray. Melt butter. Put half in a small bowl and stir in bread crumbs, Parmesan cheese, salt, and pepper. Brush tomato slices with remaining butter. Dip both sides in crumb mixture. Arrange on baking sheet. Broil 5–6 inches from heat until lightly browned, about 3 minutes. Turn with a spatula and brown other side. Serve hot. Serves 6.
| 1 (9 in.) | prepared pie crust |
| 3 | ripe tomatoes, peeled and sliced salt and pepper to taste |
| 2 tsp. | fresh basil, chopped |
| 2 Tbs. | green onion, chopped |
| 1 cup | mayonnaise |
| 1 cup | cheddar cheese, shredded |
Preheat oven to 350°F. To prebake pie crust, line with parchment paper or foil and fill ⅔ full with pie weights, dry beans, or uncooked rice. Bake for 20 minutes, then remove from oven and carefully remove weights and paper or foil. Poke a few holes in bottom of crust with a fork and return to oven for ten minutes. Let cool before filling.
Fill bottom of crust with thick slices of tomatoes. Combine remaining ingredients. Spread over tomatoes. Bake at 350°F for 30 minutes. Serve immediately. Serves 6.
| 1 (15 oz.) can | black beans, undrained |
| 1 Tbs. | fresh lime juice |
| 1 Tbs. | sour cream or plain Greek yogurt |
| 1 tsp. | cumin |
| ½ tsp. | salt |
In a food processor, combine all ingredients and purée until smooth. Heat in a saucepan over low heat, stirring occasionally, until heated through, about 5–10 minutes.
| 2 Tbs. | canola oil |
| 1 lg. | garlic clove, thinly sliced |
| 3 Tbs. | orange juice |
| 1 (10 oz.) | bag fresh baby spinach leaves salt and pepper to taste |
In a large skillet, heat oil over medium-high heat. Add garlic and stir constantly for 30 seconds. Add orange juice and cook for another 30 seconds. Add spinach. Stir constantly until spinach wilts. Remove from heat and season with salt and pepper. Serve immediately.
| 3 Tbs. | sesame oil, divided |
| 1 Tbs. | garlic, minced |
| 1 lb. | baby spinach |
| 1 Tbs. | sugar |
| 1 Tbs. | soy sauce salt to taste |
| 1 Tbs. | toasted sesame seeds |
Heat 2 tablespoons sesame oil in a large skillet over medium heat. Add garlic and cook 30 seconds. Add spinach and cook, stirring occasionally, until spinach is completely wilted. Reduce heat to low. Stir in sugar and soy sauce. Remove from heat. Add salt to taste. Serve hot, drizzled with remaining sesame oil and sprinkled with sesame seeds.
| 1 (12 oz.) | bag fresh cranberries |
| ¾ cup | orange juice |
| ⅔ cup | brown sugar |
| ⅓ cup | sugar |
Place all ingredients in a saucepan and cook over medium-high heat for 15–20 minutes, stirring occasionally. Liquid will reduce and cranberries will start to pop open. Remove from heat and serve warm. Cranberry sauce can be made ahead and stored in refrigerator, and brought to room temperature or slightly heated before serving.
| ¼ cup | yellow onion, finely chopped |
| 1½ lbs. | carrots, peeled and sliced |
| 4 Tbs. | unsalted butter, divided |
| ½ cup | water |
| ½ tsp. | salt |
| 1 tsp. | sugar |
| 1 Tbs. | fresh lemon juice |
| 1 tsp. | dill |
| pinch | white pepper |
In a medium sauté pan, cook onion and carrots in 2 tablespoons butter until vegetables are softened. Add water and salt. Simmer 10 minutes. Pour off liquid. Set vegetables aside. In a small saucepan, melt remaining butter. Add sugar, lemon juice, dill, and white pepper. Toss carrots in butter mixture. Heat thoroughly. Serves 6–8.
| 1 lb. | bacon, diced |
| 2 | red bell peppers, seeded and diced |
| 2 | yellow onions, diced |
| 16 oz. | nonalcoholic beer |
| 1 cup | purchased barbecue sauce |
| 1 cup | brown sugar |
| 1 cup | molasses |
| 2 (15 oz.) cans | pinto beans, drained and rinsed |
Preheat oven to 375°F. Spray a 9 × 13 casserole dish with nonstick cooking spray. Place bacon, peppers, and onions in a nonstick skillet over medium heat and cook, stirring occasionally, until bacon is cooked through and vegetables are softened. Drain excess grease. In a separate bowl, combine beer, barbecue sauce, brown sugar, and molasses. Mix well. Add beans and bacon mixture to sauce and stir to mix well. Pour into casserole dish. Bake for 45 minutes or until bubbling.
| 1 cup | quinoa, rinsed and drained |
| 2 cups | chicken broth |
| 2 Tbs. | basil pesto |
| 1 | tomato, diced salt and pepper to taste |
Bring quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until moisture is completely absorbed, about 15 minutes. Remove from heat and stir in pesto. Fold in tomato. Season with salt and pepper to taste.
Quinoa Pilaf with Sun-Dried Tomatoes
| 1 Tbs. | unsalted butter |
| 1 Tbs. | olive oil |
| 1 | shallot, minced |
| 2 | garlic cloves, minced |
| ¼ cup | sun-dried tomatoes, chopped |
| ½ cup | quinoa, rinsed well and drained |
| 1 cup | chicken stock |
| ¼ cup | fresh cilantro, chopped |
Heat butter and olive oil in a saucepan over medium heat. Add shallots and sauté until softened. Add garlic and sauté 1 minute. Add tomatoes and quinoa and stir well. Continue to sauté until quinoa is toasted and has a wonderful aroma, about 15 minutes. Add chicken stock and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed, about 13–15 minutes. Stir in cilantro and serve.
| 3 Tbs. | unsalted butter, divided |
| 2 lbs. | turnips, peeled and cut into sticks |
| ⅔ cup | apple cider |
| 3 Tbs. | brown sugar sea salt and pepper to taste |
| 2 Tbs. | fresh parsley, chopped |
Preheat oven to 400°F. Grease a 9 × 13 baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, sugar, sea salt, and pepper in a small saucepan and cook over medium heat until well combined. Pour this mixture evenly over turnips. Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork-tender and liquid has reduced, 20–30 minutes more. Sprinkle with parsley and serve.
| 1 Tbs. | olive oil |
| 1 med. | yellow onion, chopped |
| 1 | carrot, chopped |
| 3 | cups water |
| 1 cup | green lentils, rinsed |
| 1 | bay leaf |
| 1 tsp. | dried thyme salt and pepper to taste |
In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, stirring frequently, about 5 minutes. Add remaining ingredients and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, season to taste, and serve.
Glazed Brussels Sprouts with Bacon
| 4 | bacon slices |
| 1 (14 oz.) can | chicken broth |
| 1 Tbs. | brown sugar |
| 1 tsp. | salt |
| 1½ lbs. | Brussels sprouts, trimmed and halved |
Cook bacon in a Dutch oven or saucepan over medium heat for 10 minutes or until crisp. Remove bacon and drain on paper towels, reserving drippings in Dutch oven. Add broth, brown sugar, and salt to drippings and bring to a boil. Stir in Brussels sprouts. Cover and cook 6–8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with crumbled bacon. Serve immediately.
| 2 lbs. | med. red beets, scrubbed, green tops removed olive oil salt |
| ½ cup | balsamic vinegar |
| 2 tsp. | sugar freshly ground black pepper |
Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place beets in pan. Rub olive oil over beets and sprinkle with salt. Cover beets with another sheet of foil. Roast for 1–2 hours until tender, depending on size of beets. Test beets by poking with a fork. Remove from oven. While beets are cooling, heat balsamic vinegar and sugar in a saucepan over high heat, stirring frequently, until syrupy. Remove from heat. Gently peel beets and cut into chunks. Pour balsamic glaze over beets and sprinkle with pepper. Serve immediately.
| 1 (.25 oz.) pkg. | rapid rise yeast |
| 2 cups | warm water |
| ½ cup | sugar |
| 1 tsp. | salt |
| 3 Tbs. | unsalted butter, melted |
| 4–5 cups | all-purpose flour |
Dissolve yeast in warm water. Stir in sugar and salt. Add 4 cups of flour and mix well. You may need to add up to another cup of flour to make a firm dough that is not sticky. Place in a greased bowl; cover and let rise in a warm place until double in size, about 1½–2 hours. Turn dough out onto a floured work surface and roll ½-inch thick. Cut dough with a biscuit cutter, without twisting. Dip each roll in melted butter. Fold each roll in half and place in a 9 × 13 baking pan that has been sprayed with nonstick cooking spray or 2 round cake pans. Cover and let rise again until doubled in size, about 30–45 minutes. Preheat oven to 425°F. Bake rolls for 15–20 minutes until golden brown. Makes 20 rolls.
| 3 cups | buttermilk baking mix (such as Pioneer) |
| ½ tsp. | cayenne pepper |
| ½ cup | sharp cheddar cheese, shredded |
| 1 cup | milk |
In a bowl, combine baking mix, cayenne pepper, and cheese. Stir in milk just until moistened. Turn out on a lightly floured surface and knead 3 times. Roll ¾-inch thick. Cut with a floured 2-inch biscuit cutter. Place 1 inch apart on ungreased baking sheet. Bake at 400°F for 13–15 minutes or until golden brown. Makes 9–12 biscuits.
| 3 cups | celery, chopped |
| 2 cups | yellow onion, chopped |
| 1 cup | unsalted butter |
| 4 cups | crumbled corn bread (can make from a mix) |
| 3 cups | torn white bread |
| 2 Tbs. | poultry seasoning |
| 1 Tbs. | dried sage, optional |
| 1 tsp. | salt |
| 1 Tbs. | black pepper |
| 2 | eggs, beaten |
| 8 cups | chicken broth |
Preheat oven to 350°F. In a large skillet, sauté celery and onion in butter until softened, but not brown. Combine crumbled corn bread and white bread in a large mixing bowl. Add celery mixture, poultry seasoning, sage, salt, and pepper. Mix well. Add more salt and pepper if needed. Add eggs and mix well. Stir in enough broth to make a fairly thin mixture. It will be thinner than you think it should be, but the corn bread soaks up the broth. Spoon dressing into a large baking pan sprayed with nonstick cooking spray. Bake for 1 hour. Serve immediately. Serves 8–10.
Smoked Gouda Macaroni and Cheese
| 1 lb. | macaroni shells, cooked according to pkg. directions |
| ¼ cup | unsalted butter |
| ¼ cup | all-purpose flour |
| 4 cups | milk |
| ½ tsp. | salt |
| ½ tsp. | black pepper |
| 2 cups | sharp white cheddar cheese, grated |
| 2 cups | smoked Gouda cheese, grated |
| ½ tsp. | paprika |
Preheat oven to 400°F. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Continue whisking and cook for 2 minutes. Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened and bubbly. Reduce heat to low and stir in salt, black pepper, and most of the cheese, reserving about ½ cup of each cheese. Pour pasta into a lightly greased 8 × 11 × 2 baking dish. Spoon cheese sauce over pasta, stirring lightly to even out the sauce in the pan. Sprinkle the top with remaining cheese and paprika. Bake for 20 minutes or until bubbly. Serves 8.
| 5 cups | water |
| 1 tsp. | salt |
| 1¼ cups | uncooked quick-cooking grits |
| 1 cup | sharp cheddar cheese, shredded |
| 1 cup | Monterey Jack cheese, shredded |
| ½ cup | half-and-half |
| 1 Tbs. | unsalted butter |
| ½ tsp. | garlic powder |
| ¼ tsp. | pepper |
Bring water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes or until thickened. Stir in cheeses and remaining ingredients until cheese is melted and mixture is well blended. Serve immediately. Serves 6.
Roasted Garlic Dipping Oil for Italian Bread
| 4 | heads garlic, roasted (see recipe below) |
| ½ cup | olive oil |
| ¼ cup | balsamic vinegar salt and pepper to taste |
| 1 med. loaf | crusty Italian bread |
Smear 3 tablespoons of roasted garlic in the bottom of a shallow dish. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste. Serve with hot Italian bread.
For the roasted garlic:
| 4 | heads of garlic |
| ½ cup | olive oil |
| 2 tsp. | coarse sea salt |
| 1 tsp. | ground black pepper |
Preheat oven to 400°F. Place baking sheet in oven while it preheats. Peel off the outermost layers of each head of garlic, but leave a few layers so the head stays together. Using a sharp knife, cut the top off the heads, which will expose a little bit of each garlic clove. Place the whole heads on a piece of foil, and drizzle each with olive oil, salt, and pepper. Seal foil well. Place on heated baking sheet and roast 40 minutes or until very tender. When cool enough to handle, squeeze garlic pulp from heads.