5 Delicious Thanksgiving Dishes
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4-inch slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups chicken broth, divided
2 large eggs
Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
1 almond cup milk
2 Tablespoons butter
1 Tablespoon coconut sugar
2 Tbsp. flour or arrowroot powder
½ tsp. salt
2 (15 oz.) can non-gmo whole corn, drained
2 eggs, well-beaten
Dissolve flour in ¼ almond cup milk.
Boil ¾ cup milk with butter and coconut sugar.
Pour flour mixture into the milk milk mixture after boil is reached to make a thin white sauce.
Remove from heat and stir in salt and drained corn.
Mix in eggs.
Pour into a 1 to 1½ quart loaf pan.
Bake at 400 degrees F for 30 minute for until done.
12 jalapeno peppers approximately 3-4 inches long
1 8 ounce block cream cheese softened
1 cup cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 thinly sliced bacon, do not use thick cut
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
Fill each jalapeno half with the cheese mixture.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.
Salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets
Coconut oil spray
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with coconut oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Delicious Brocoli and Parmesan Cheese Casserole
2 1/2 cup uncooked quinoa
4 1/2 cup low-sodium vegetable stock, or water
2 tbsp pesto sauce
1/2 tsp salt
2 tsp arrowroot powder
2 cups fresh organic spinach
12 oz skim mozzarella cheese, I used 16oz
1/3 cup parmesan cheese
12 oz fresh broccoli florets
3 green onions, chopped
Preheat the oven to 400F.
In a 9x13 baking dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
In a large mixing bowl, with a wire whisk mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.
I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.