Thanksgiving side dishes - sweet potato casserole

Sweet Potato Casserole

Tired of marshmallow topped sweet potatoes? Try this casserole for a delicious change to your holiday menu! A crunchy pecan, brown sugar topping makes this sweet potato dish amazingly delicious.

2 29-ounce cans of sweet potatoes (or yams), drained

2 eggs, beaten

2 Tablespoons butter, melted

1/2 cup brown sugar

1 teaspoon cinnamon

Topping:

1 cup Ritz crackers, crushed

1/2 cup pecans, chopped

1 stick (1/2 cup) butter, melted

1/3 cup brown sugar

1. Preheat oven to 350º.
2. In a large bowl, mix together the sweet potatoes, egg, butter, brown sugar and cinnamon. Place in a buttered 2 quart casserole.
3. In a small bowl, prepare the topping. Mix together the crackers, pecans, butter and brown sugar. Sprinkle topping evenly over yam mixture.
4. Bake for 25 minutes.
This dish can be made ahead. Bring to room temperature and bake for 25 minutes.

Preparation time: 15 minutes Cooking time: 25 minutes Serves: 8

Thanksgiving side dishes

This is the time of year when friends and family come together to share in traditions, to give thanks for the good things in our lives, and to feast on a collection of food made with love.
If you're hosting the meal, have everyone bring their favorite dishes. Make sure to find out what the guests' intend to bring (you don't want four pumpkin pies and no brussels sprouts... or, maybe you do!).

Succotash
This classic side dish of lima beans, corn kernels and sweet peppers has been modernized with additional vegetables and a light herb cream sauce.

3 Tablespoons butter

1 medium onion, finely chopped

2 cups baby lima beans

1/2 cup vegetable broth (or chicken broth)

2 cups corn kernels

1 cup zucchini, cut into small cubes

1 cup yellow squash, cut into small cubes

1/2 cup red pepper, cut into small pieces

1/2 cup heavy cream

1 teaspoon dried thyme

3/4 teaspoon salt

1/4 teaspoon black pepper

1. In a large saucepan, heat butter over medium heat. Add onion and sauté until softened and translucent, about 5 minutes.
2. Stir in lima beans and vegetable broth. Bring to a boil. Simmer until beans are almost tender, about 5 minutes.
3. Add the corn, zucchini, yellow squash and red pepper. Simmer until vegetables are tender, approximately 10 minutes.
4. Stir in cream, thyme, salt and pepper. Taste for additional seasonings. Happy eats.

Preparation time: 10 minutes Cooking time: 20 minutes Serves: 8

Green Beans w/ Brown Butter & Toasted Hazelnuts

Tender-crisp beans are topped with a nutty, toasted hazelnut butter.

1 ½ pounds green beans, stem ends snapped off
1 teaspoon salt
4 Tablespoons unsalted butter
1/3 - ½ cup hazelnuts {or another nut}, skinless & chopped
salt and pepper

(1.) Add the green beans and teaspoon of salt to a large pot of boiling water. Cook until the beans are bright green and tender but a little crisp, about 4 minutes.
(2.) Drain beans in a colander and transfer to a warm serving dish.
(3.) While the beans are cooking, place the hazelnuts in a small skillet over medium heat. Toast for 2 – 3 minutes, just until fragrant. Transfer to a plate. Heat the butter in the skillet, stirring frequently for 3 minutes. Add the hazelnuts back into the butter and cook for 1 additional minute. Season with salt and pepper.
(4.) Drizzle the browned hazelnut butter evenly over the beans. Serve immediately

Preparation Time: 15 minutes Serves: 4 - 6

Cooking FUNdamentals

Cooking FUNdamentals

Page after page of mouthwatering menus, recipes and tasty dishes for any occasion. This handy dandy cookbook is loaded with cooking hints, terminology and food substitutions (particularly to make recipes vegetarian). The recipes are fast & easy to prepare, easily modified to vegetarian, and most importantly, delicious!

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Golden Potato Gratin w/ Caramelized Onions & Goat Cheese

Golden Yukon potatoes, baked with caramelized onions and a rich goat cheese sauce, form a delicious potato gratin recipe.

¼ cup (1/2 stick) butter
2 – 3 large yellow onions, sliced thin
1 teaspoon sugar
2 teaspoons salt
2 pounds Yukon gold or baby red potatoes, boiled
1 1/2 cups whipping cream
1 cup goat cheese, crumbled
½ teaspoon white pepper
1/3 cup Parmesan cheese, grated
butter for pan

(1.) Preheat oven to 350°. Butter the bottom and sides of a 9 x 13 baking pan. Set aside.
(2.) Heat the butter in a large skillet over medium-low heat. Add onions, sugar and salt. Saute until golden brown and caramelized; this will take about 30 – 40 minutes. Stir occasionally; too much stirring will prevent the onions from caramelizing.
(3.) In a medium saucepan, combine the whipping cream, goat cheese and pepper. Cook the cheese mixture over medium heat. Stir occasionally until the cheese melts, about 7 - 10 minutes. Set the mixture aside
(4.) While the cheese is cooking, slice the potatoes into 1/8-inch thick slices. Evenly layer the parboiled potatoes in the pan. Evenly top with the caramelized onion mixture.
(5.) Pour the cheese mixture over the potatoes and then cover the potatoes with the Parmesan cheese.
(6.) Bake for 35 - 40 minutes, until bubbly & golden brown.
Preparation Time: 20 minutes Serves: 8

butternut squash risotto

The autumn flavor of butternut squash puree is mixed with Italian Arborio rice to form a delicious {and kid friendly} main meal.

1 pound butternut squash

7 1/2 - 8 cups vegetable stock

2 Tablespoons flat leaf parsley, minced {plus chopped parsley for garnish}

1/4 teaspoon ground nutmeg

salt and pepper to taste

1/4 cup olive oil

1 yellow onion, diced

1 1/2 cups Arborio rice

1. ) Preheat oven to 375. Line a baking sheet with parchment paper.

2.) Cut the butternut squash in half through the stem end and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet. Bake until softened 20 - 25 minutes.

3.) Pour the stock into a saucepan and bring to a boil. Reduce the heat to low so the stock barely simmers.

4.) Scoop out the pulp from the cooled squash halves and place in a food processor with 1/4 cup of the stock. Puree until smooth. Transfer to a saucepan and add the parsley and nutmeg. Season with salt & pepper. Cover to keep warm.

5.) In a saucepan over medium heat, heat the olive oil. Add the onion and saute until softened, about 3 minutes. Add the rice, stir to coat with the oil, and cook, stirring, until the edges are translucent, 3 - 4 minutes. Add a ladleful of the simmering stock and continue to stir constantly over medium heat. When the stock is almost fully absorbed, add another ladleful. Stir steadily to keep the rice from sticking and continue to add more stock. The risotto is done when the rice is tender but firm, about 20 minutes. Stir in 1/4 cup of the squash puree. Taste and season with salt and peper.

6.) Divide the remaining squash puree among 6 individual plates. Working quickly, spoon about 1 cup of the risotto over the puree. Garnish with chopped parsley and serve.

blueberry lemon cake w/ a cream cheese icing

A light lemon cake with plump sweet blueberries is topped with a luscious cream cheese icing!

Cake:
1 package white cake mix (reserve 2 Tablespoons of the cake mix)
1 1/3 cups water
2 Tablespoons vegetable oil
2 large eggs
zest and juice of 1 lemon
2 cups fresh blueberries

Icing:
2 8-ounce packages cream cheese, room temperature
3/4 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
1 teaspoon grated lemon zest

(1.) For the cake: Preheat oven to 350. Grease and flour 2 9-inch, round cake pans or a 13 x 9 baking pan. Set aside.
(2.) Measure out 2 Tablespoons of the cake mix and reserve it in a bowl.
(3.) In a large bowl, combine the cake mix, water, vegetable oil, eggs, and lemon zest & juice. (4.) Beat ingredients on low speed for one minute. When combined, turn mixer to medium speed and mix for two minutes.
(5.) Toss the blueberries with the reserved cake mix.
(6.) Pour 1/4th of the batter into the prepared pans. Scatter the blueberries over the batter. (7.) Spread the remaining batter over the blueberries so that it covers the fruit.
(8.) Bake for 27 - 35 minutes, until toothpick inserted in center comes out clean.
(9.) Place pans on wire rack and allow to cool for 20 minutes. Loosen cakes by gently running a knife along the outside of the rim. Place cooling rack on top of the cake. Turn upside down and gently tap on top of the pan to free the cake from the pan. Allow cakes to cool completely while you make the frosting.
(10.) For the icing: In a medium bowl, combine the softened cream cheese, butter, powdered sugar, vanilla, and lemon zest. Beat on medium speed until thoroughly smooth, about two minutes. Refrigerate for 30 minutes.
(11.) Place one cake layer on a serving platter. Ice the top of the cake. Place second layer on top, and ice the top and sides of the cake.

Preparation Time: 10 minutes Baking Time: 35 minutes Serves: 8 - 12

banana muffins

This muffin is so delicious that it can definitely double as dessert. These muffins are moist & tender and lightly spiced with a little cinnamon. This recipe is extremely adaptable - I have made it before with one banana and a half a cup of carrot puree, or with one cup of applesauce… basically with whatever fruit that you have at home. The only ingredient that you may not have on hand is buttermilk. Very easy & very family-friendly!

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup chopped pecans (optional)
1/4 teaspoon salt
1 large egg
1 cup mashed ripe banana (about 2 medium bananas)
3/4 cup packed brown sugar
1/2 cup butter (1 stick) melted
1 cup buttermilk
1 teaspoon vanilla

(1.) Preheat oven to 350.
(2.) Line a 12-cup and a 6-cup muffin tin with paper liners (18 muffin cups).
(3.) In a large bowl, sift or stir together the flour, baking powder, baking soda, cinnamon and salt. Stir in the pecans.
(4.) In a medium bowl, beat the egg and brown sugar together.
(5.) Beat in the melted butter, bananas, milk and vanilla into the egg mixture.
(6.) Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.
(7.) Spoon the batter into the 18 prepared muffin cups.
(8.) Bake for 18 to 20 minutes, until muffins are golden brown and a toothpick comes out clean when inserted in the middle of a muffin.

Optional add ins:
Raisins
Chocolate chips
Coconut
Flax seeds
Chopped nuts

Pretzel-Crusted Chicken Fingers & Zucchini Sticks

A couple of months ago, I was perusing Rachel Ray’s magazine and became extremely intrigued with her Pretzel-Crusted Chicken Fingers & Zucchini Sticks recipe. I tore it out and have been periodically eyeballing it. Last night I decided to go for it and make the recipe for dinner. I hate to say it, but I was disappointed! The recipe was rather labor intensive – I don’t mind that if it is fantastic… but this was ‘eh’. The biggest disappointment was the amount of oil that the dish needed… it was basically fried chicken and fried zucchini… I definitely wouldn’t have made the dish if I knew how much oil it needed (I don’t have a problem with fried food, but it’s reserved for times that we are out & about --- I don’t make fried food for the family). The recipe is also touted as a “kid-friendly” recipe. I am very proactive about having children cooking in the kitchen, but this recipe is not a dish that I would want a child to make - hot oil splatters – it can be very dangerous for inexperienced and little cooks, and there was constant opening and closing of the oven – I think this one is best for the adults to make.

The next Rachel Ray’s recipe to make is Too-Tasty-to-Be-Good-for-You Cauliflower Mac 'n' Cheese…. Stay tuned for that review ;)

waffle wake-up call!

Aaah! The coffeepot is brewing, the newspaper is at your door and your pajamas have never felt this comfortable. And just as you're about to dive into your daily horoscope, your little one wakes up and wants something delcious for breakfast... and toast isn't going to cut it. This morning calls for waffles! And not just any ol' waffle recipe will do, it needs to have a feather-light center, a crispy-crusty exterior and plenty of butter and maple syrup. This waffle recipe will give you (and your wee one) a good reason to get out of bed in the morning!

1/2 cup yellow cornmeal

1 Tablespoon sugar

1/2 teaspoon salt

1 cup boiling water

1 cup milk (soymilk & buttermilk both work well)

2 larges eggs, separated (place the yolks in one bowl and the egg whites in another bowl)

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

4 Tablespoons unsalted butter, melted

(1.) Lightly oil or brush melted butter on waffle iron and heat.

(2.) Whisk (or stir) together the cornmeal, sugar, salt and water in a medium saucepan. Cook, over medium heat, whisking constantly until the mixture turns thick, about 3 minutes . Remove from the heat and whisk in the milk.

(3.) Place the cornmeal mixture in a large bowl. Add the egg yolks, flour, baking powder, baking soda and melted butter. Stir until combined.

(4.) Beat the egg whites until stiff - make sure that the bowl, beaters and any utensils that you're using does not have oil on them. Even the smallest traces of fat will deflate the egg whites and will not allow it to get foamy with volume.

(5.) Fold the egg whites into the batter. Use a large rubber spatula and gently stir with scooping movements. Start at the top of the bowl and move to the bottom of the bowl, gently incorporating the ingredients.

(6.) Ladle 1/3 to 1/2 cup of batter into the center of a heated, greased waffle iron.
(7.) Close the lid and bake until steaming stops and waffle is golden brown, 2 - 5 minutes (unless you have a high-tech 90-second machine).

(8.) Serve immediately with room temperature butter and warm maple syrup.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 7 - 8 waffles
Freeze extra waffles in a freezer-proof bag or plastic containers.