The holidays are approaching and it's all about the sides

            ladies and gentlemen...all about the sides.

 

 

Of course there is the main event aka the turkey.   I don't eat meat, but that doesn't mean I don't know how to cook one.  I would never ask someone else not to have it.  My goal is to steer people to more of a plant based diet, no insist you follow my journey.

There's the old adage that "you haven't had the ultimate bird until you've tried it my way". It's the same thing with liver only the turkey statement is true.  You will find my method at the bottom of this page. This is how we cooked it in the gourmet section of the store I worked in.

I'm going to include recipes I haven't posted before and also list where you can find some of the older blogs that are absolutely amazing and you will find that you make them this way in the future all the time. It's also important to keep in mind that there should at least be one vegetarian or vegan dish available for for some guests or family members.

Whether you chose :

Truffle salt Green Beans Almondine 1/7/18  (truffle salt can be purchased at World Market)

My my myyyyyyy potatoes 1/23/18

or Maple Cumin Carrot coins

they are sure to please even the pickiest eaters.

Remember, you can always use nondairy alternates etc. when you prepare these. Just make sure they are organic when possible and pasture raised eggs. (Trader Joe's has the best price)

 Corn Pie   

   This is one of the few recipes that I use a couple of canned products.  You are welcome to cream your fresh or frozen corn simply by pulsing it a few times in your processor.                                                     

  375 for 45-55 minutes or until it's done by checking to see if it still "jiggles". 

Remember, you can use your own alternatives that will work for you. I've also cut in half the amount of sugar because it doesn't need any more. This dish is equally good hot or cold the next day. (like you'll have any left).

Corn Pie

 

 

 

In a bowl mix:

4 whisked eggs 

1 can evaporated milk

1 can creamed corn

1/4 cup sugar

Mix until well combined.

Pour into a prepared deep pie dish and bake

Brussels Sprouts with Cranberries and Butternut  Squash  

I used to be the CEO and founding member of the "I Hate Brussels Sprouts"committee. "No how, no way"  meetings were held especially at the holidays. I confessed that I do like them raw and shaved in salads, but that is it.  

This recipe is a game changer and whatever was left guests wanted to take home. Really, give this a try. This will also make a great vegan offering if you use vegan butter.

Preheat oven to 400 degrees

2 lbs. butternut squash, cleaned and cubed (can use ready cubed or frozen)

3 lbs. small brussels sprouts trimmed and halved

2 T grapeseed oil (this is for the high temp. in the oven)

3-4 T Pure maple syrup (to taste)

3/4 tsp cinnamon

In addition:

1 1/2 cups pecans (best if they're halves)

1 cup dried cranberries

3 T pure maple syrup  (additional  to the amount listed above) 

2 tsp. melted butter

Toss and coat the brussels sprouts only with the 3 ingredients listed after sprouts until well mixed.

NOTE: Before putting this in the oven, I like to cover and microwave about 3 minutes to start the cooking process which insure that they cook tender and browned.

Place onto a sprayed or oiled aluminum foil lined rimmed pan and then roast for about 20 minutes, turning over half way during the cooking process. Remove when they are fork tender and browned.

Do the same with the butternut squash with only 1T additional oil.

You may bake these together. Just make sure they are on separate pans in case one gets done  before the other.  

Toast pecans in a dry frying pan about 3 minutes or until they are slightly browned. Watch them as they can go from browned to burnt quickly.

Combine all ingredients in a serving bowl gently adding the maple surup 1T at a time until desired sweetness is achieved.  Keep warm.

P.S.

Stop eating it! You want some left for dinner.

HOW TO COOK YOUR BIRD

Seriously. I kid you not.

Absolutely never put stuffing in the bird!

 

THE NIGHT BEFORE or VERY early in the morning (perhaps 4 a.m. depending on what time you plan to serve)

Set 0ven to   275 degrees   (you read that correctly)

Oil or butter, and season with herbs you enjoy.

Cover the bird loosely with foil and put in oven. This temp. will turn your oven into sort of a slow cooker. Cook 7-10 hours or until your bird is done.  The time will depend on your size bird. Check it after 5 hours to see where you stand as to how done it is.

NOTE: Use a deep pan because you will have an enormous amount of juices.

Upon finishing, the turkey's internal temp should be 165 degrees which is appropriate. (check  temp.

If bird has not browned (it should already be browned), stick it under broiler for a couple of minutes, but watch it. Be very careful removing the bird as the amount of juice is voluminous and hot. You may wish to ladle  some of it out.

This bird will be the juiciest most tender bird you'll ever make. (or eat)! 

Let me repeat:

This bird will be the juiciest most tender bird you'll ever make. (or eat)!

 

Remember: You are always welcome to email me with questions.

ladywithaunicorn@hotmail.com

Happy Thanksgiving!