Thanksgiving Side Dishes

Thanksgiving is my favorite holiday of all. This time makes me feel so blessed with all the good things that have happened during the year in my family. Everyone still has a job,, and our family is still intact and enjoying happy lifestyles. However, life is not perfect. Some of my family members were diagnosed with celiac disease, so I have to change some of the traditional side dishes served with the Thanksgiving dinner to be more gluten free. Turkey is a very healthy meat to consume, but the side dishes served with the Thanksgiving dinner always pack on more pounds. This year, I want to make healthier side dishes but still keep the tradition that we all love at the Thanksgiving table. I will replace the heavy bread stuffing with quinoa. The green beans casserole filled with bacon and cheese will be replaced with green beans stir-fried with coconut oil and mushrooms. Last but not least, potatoes ratan will be substituted for heavy, cheesy, mashed potatoes. Of course, I always serve cranberry sauce because no turkey meal would be complete without this sweet-tangy sauce. I think changing from the way we usually eat a big feast at Thanksgiving to eating good-healthy food is another blessing.

Quinoa Stuffing
Ingredients:
1 cup quinoa, washed and drained
2 cups vegetable broth or water
1/2 cup red onions, chopped
1/2 cup green peppers, diced
2 cloves garlic, minced
1 cup cooked kidney beans and Navy beans
1/4 cup raisins
1/4 cup dried cranberries
1 tsp salt
1/4 tsp black pepper
1 tbs olive oil

Directions:
In a medium sauté pan, heat oil and stir in onions and garlic. Cook until fragrant (about 3 minutes). Add green peppers and cook until wilted (about 5 minutes). Stir in raisins and cranberries. Season with salt and pepper. Remove and mix in cooked beans. Let cool.
In a rice cooker, add quinoa and vegetable broth . Close lid and turn on to cook. When it is done, mix the beans mixture with the cooked quinoa. Lightly oil a baking dish with coconut oil and pour quinoa stuffing onto the baking dish. Coverwith foil and refrigerate until ready to bake. This dish can be prepared ahead of time. On Thanksgiving Day, preheat oven to 400° and bake for 20 minutes.

 

Green beans with Mushrooms
Ingredients:
1 lb fresh green beans, trim removed and washed
1/2 lb or about 3 cups of fresh mushrooms, such as baby portabellas, oyster and white button, thickly sliced
1 shallot, chopped
2 cloves garlic, minced
1/4 cup good balsamic vinegar
1 tsp salt
1/4 tsp black pepper
2 tsp soy sauce
1 tsp chili flakes or Cayenne pepper
3 tbs coconut oil

Directions:
Bring a pot of water to boil. Add green beans and cook for 5 minutes. Quickly drain and submerge in ice-cold water to stop the cooking. This process maintains the vibrant green color of the beans.
In a large sauté pan, add coconut oil. When the oil is hot, stir in shallot, chili flakes, and garlic.  Sauté for 3 minutes or until fragrant. Add mushrooms and cook for 5 to 7 minutes. Add balsamic and cook for a couple of minutes. Stir in green beans. Sauté and add salt, soy sauce, and black pepper. Garnish with fresh chopped parsley.

Potatoes Ratan
Ingredients:
1 lb. small red potatoes, washed, thinly sliced
1 cup nonfat milk
1 cup five cheeses–mozzarella, provolone, Romano, asiago, and parmesan
1/2 sweet white onions, thinly sliced (about 1 cup)
2 cloves garlic, minced
Salt and pepper to taste
Pinch of nutmeg
Fresh chopped parsley
1 tbs butter
1 tbs olive oil

Directions:
Bring a pot of water to boil. Add 2 tbs salt and add potatoes. Parboil potatoes for 5 minutes (this will help to cut baking time).
Drain.
In a sauté pan, add oil and sauté onions for 5 minutes on low heat. Stir in minced garlic and cook for another 2 minutes.
Combine broth and milk in a mixing cup and set aside. Add salt and pepper. Mix well.
Butter an 8" x 5" ovenproof baking dish. Layer the potatoes and onions. Sprinkle on the cheese, nutmeg, and parsley. Pour the broth and repeat another layer and save some cheese for the top. Pour the rest of the broth and sprinkle with the cheese and parsley.
Preheat oven to 350° . Bake for 40 to 50 minutes uncovered or until the potatoes are completely cooked, and the liquid absorbed. If the top browns too much, cover loosely with foil. Let it rest for 10 minutes before serving.

 

Cranberry Sauce
Ingredients:
1 bag 12 oz fresh cranberries
1 stick cinnamon
Zest of orange
1 knob of ginger, peeled and julienned
1/2 cup sugar
1/2 cup honey
1 cup apricot preserves or raspberry jam
1 cup orange juice
In a medium sauce pan, combine all the ingredients except the apricot preserves. Bring to boil and simmer for 20 minutes. Remove cinnamon stick and add the apricot preserves. Simmer for another 5 minutes. Ladle into a jar with lid . Warm up before serving.