Sensational Thanksgiving Sides
Cheesy Cauliflower Mashed Potatoes:
Ingredients:
- 2 medium heads of cauliflower (about 2 lbs each)
- 1/4 + cup milk (more or less for desired consistency)
- 1-2 cups hot mashed potatoes
- 1 1/2 cups shredded sharp Cheddar cheese
- Salt and pepper to taste
- Season to taste with snipped herbs: rosemary, chives, thyme, etc
Method: Pre-heat oven to 400 degrees. Break cauliflower into small florets and steam until tender. Mash cooked cauliflower with milk as you would mash potatoes. Stir in 1-2 cups mashed potatoes (up to half potatoes half cauliflower) and half the cheese. Add additional milk for desired consistency; season to taste. Scoop Cauliflower and potatoes into mounds in baking dish, sprinkle with remaining cheese and bake until hot throughout and cheese is golden brown. . (Alternate cooking method, cook cauliflower and potatoes together.)
Sautéd Green Beans and Mushrooms:
Ingredients:
- 1 pound green beans
- 4 ounce portabella mushroom
- 1-2 tablespoons butter
- 1/4 cup water
- 1 clove crushed garlic, more or less to taste
- Salt and pepper to taste
- 2-3 teaspoons lemon juice
- 1-2 tablespoons pine nuts
Method: Snip the ends off the green beans, wash and set aside. Cut mushroom into cubes. In a large skillet sauté mushrooms in 1-tablespoon butter until lightly browned on edges. Place mushrooms in a bowl and set aside. Add green beans to skillet, add 1/4-cup water, cover and simmer 4-6 minutes. Remove lid from pan and cook until moisture evaporates. Add 1-2 teaspoons butter and garlic; stir fry until almost crisp tender (as needed, periodically cover with a lid to generate moisture). Add mushrooms, salt and pepper to taste, continue to cook until beans are crisp tender. Place in serving bowl, squeeze approximately 1/2 lemon over beans, sprinkle with pine nuts and serve.
Crispy Butter Pecan Sweet Potatoes:
Ingredients:
- 3-4 sweet potatoes
- 1/4 cup melted butter
- Salt to taste
- 2 tablespoons brown sugar
- 1/4 cup coarse chopped pecans
- Dash of Cayenne pepper
Method: Preheat oven to 400 degrees; line baking sheet with parchment paper. Peel sweet potatoes and cut into 1/2-inch thick slices. Brush potatoes with 2-tablespoons melted butter. Arrange slices on baking sheet. Sprinkle with salt to taste. Bake 15 minutes, turn slices; bake 15 minutes longer or until tender. (May refrigerate at this point and finish later). Mix together remaining 2-tablespoons butter with the brown sugar; brush over sweet potatoes. Lightly sprinkle with cayenne pepper (to taste). Sprinkle with chopped nuts; bake 10 minutes longer or until glaze is crisp.
