Monday, November 18, 2013

Holiday Side Dishes

On the Menu
We're heading into our final week before Thanksgiving remember not to leave everything up to the last minute. Here are 3 small tasks that will help lighten the load next week.

  1. Shop for the squashes and root vegetables, such as butternut squash, carrots, potatoes, parsnips and turnips.
  2. Dig out roasters, platters and serving dishes.  Wash and iron linen if needed.
  3. Pull out and clean the cooler to use as a storage chest in order to make more room in the refrigerator. The larger the cooler the better.
Gosh mom, when are you going to get to the turkey?
Patience my dear patience.

Soulful Eating!
Angelique & Joyce  


Ham Boneless Beans
6 Servings
This recipe was inspired by:
Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.

1 pound package dried lima beans or white beans (Great Northern or Navy)
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped celery
1 carrot, chopped
1 chipotle pepper in adobo sauce, minced
1 heaping tablespoon minced garlic
6 cups water
3 bay leaves
1 teaspoon liquid smoke
1 teaspoon sea salt, or to taste
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon of Cajun Seasoning fresh herb for garnish (parsley, sage, thyme, etc.) 

Rinse and sort through the beans and set aside.
Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.
Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.
Bring to a gentle boil, reduce heat, and simmer for about 1 ½ - 2 hours, stirring occasionally until beans are tender.
Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.


 Wild Rice with Mushrooms
10 Servings

12 ounces wild rice mix
¼ cup olive oil
1 large onion, diced
4 garlic cloves, sliced
12 ounces assorted fresh mushrooms, trimmed and sliced
¼ teaspoon sea salt
½ cup Marsala
½ cup chopped fresh flat-leaf parsley

Prepare rice mix according to package directions.
Meanwhile, in a large skillet over medium-high heat; add oil, onion and sauté until onions are translucent.
Add sliced garlic, mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender.
Add Marsala, and sauté 3 minutes or until liquid is absorbed.
Stir mushroom mixture and parsley into prepared rice and seve.

Golden Beet Salad
8 Servings
6 medium golden beets
1 medium red beet - optional
¼ cup water
¼ cup olive oil
½ bunch Italian [flat leaf] parsley
1 stalk celery, sliced
1 medium fennel bulb, sliced - How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic

Preheat oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.

 Traditional Potato Salad
6 - 8 Servings
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
2 medium jalapeño pepper, seeded, diced
1 celery stalk, diced
1 small carrot, grated
2 hard boiled eggs, diced
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.
Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
 Smoked Mozzarella Pasta Salad
6 Servings
1 pound Penne pasta
1 teaspoon sea salt
1 pound smoked mozzarella cheese
2 roasted red peppers
¼ pound baby spinach
½ cup parmesan cheese
½ bunch parsley
For the dressing
1 cup vegan mayo
¼ cup white wine vinegar
1 tablespoon garlic, minced
½ teaspoon chipotle or cayenne pepper, ground

Cook past until it is al dente.
Drain, rinse in cold water until pasta is cool enough to handle.
Transfer to a large bowl, add salt, mix thoroughly then place pasta a refrigerator.
Dice cheese into ½ inch cubes.
Grill red peppers, remove seeds then julienne and chill.
Add mozzarella cheese, peppers, spinach, parmesan cheese and parsley to the pasta and mix thoroughly.
Whisk together the ingredients for the dressing until well combined.
Add dressing to pasta and mix thoroughly, cover and refrigerated until pasta is chilled.
Roasted Yams and Pecans
6 – 8 servings
2 ½ pounds yams, 1 inch cubes 
1 cup  garlic cloves 
1 medium onion, diced
1 – 1 ½ cups raw pecans 
¼ cup olive/grapeseed oil   
1 teaspoon sea salt        
½ teaspoon garlic, granulated       
½ teaspoon onion, granulated  
½ teaspoon oregano, dried    
½ teaspoon crushed red peppers


Preheat oven 450 degrees
Lightly wipe 2 sheet pans with oil and set aside

Place yams, garlic and pecans in a large bowl.
Whisk together oil and seasonings; pour mixture over potatoes and mix thoroughly by hand.
Place potatoes on on a sheet pan and bake 45 minutes.  Half way through cooking time, gently mix potatoes with a spatula and continue cooking.
Mashed Rutabaga
6 servings
2 lbs rutabaga, peeled, dice
2 cups water
1 bay leaf
½ teaspoon sea salt
½ teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil

Peel rutabagas with a vegetable peeler, and cut into cubes.
In a saucepan over high heat add water, bay leaf and rutabagas.
Bring pot to a boil, reduce heat to medium and cook uncovered 15 – 20 minutes or until fork tender.
Drain, remove bay leaf and using a potato masher, mash rutabagas in the saucepan until they are as smooth as you want them to be.  They can be chunky or smooth like mashed potatoes.
Add the salt, pepper and oil, taste for flavor and add more salt/pepper if needed.

 Candied Yams with Peach Schnapps
10 Servings

This fun twist on sweet potatoes was inspired by James Rosebud of the famous Cotton Club in New York City.

3 Pounds Sweet Potatoes
6 Tablespoons Butter
1 ½ Cups Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
¼ Teaspoon salt
1 Teaspoon Lemon Zest
1 Teaspoon Orange Zest
2 Teaspoons Vanilla Extract
¼ Teaspoon Almond Extract
¼ Cup Peach Schnapps
1 Cup Orange Juice
1 Lemon, Juiced
½ Orange, Sliced

Preheat oven 350 degrees
Peel and slice sweet potatoes, place them in a large pot of lightly salted water.  Bring to a boil, let potatoes boil 5 minutes, drain and set aside.
Put sweet potatoes into a 2 quart casserole, dot with butter.  
Combine sugar, cinnamon, nutmeg, salt, lemon and orange zest mixing thoroughly.  Then sprinkle mixture over the potatoes.  
Combine vanilla and almond, extract, peach schnapps, orange and lemon juice then pour over the potatoes.  
Place orange slices over the top of the potatoes then bake in the oven uncovered, 45 minutes to an hour.


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