Thanksgiving Sides

Who doesn't love the sides? I sure do.

New to eating allergy free or gluten free due to a recent medial diagnosis? Cooking for a crowd and not sure what to make for the guest(s) with dietary restrictions? Check out these helpful links. After all, Food, it's the heart of all we do!

Brussels Sprouts:

I washed the sprouts under cold water and sliced them in half. It's best to place them cut side down in a lightly oiled pan. Chop some red onion and place garlic cloves in whole. Spritz with olive oil and salt and place in a preheated 350 degree oven.

Cook until sprouts soften yet get a bit crispy on the outside. If necessary, add a little water to the pan, you don't want them to burn.

When everything is cooked well, use a spoon to remove the garlic cloves. Chop them into small pieces and place back into the dish. You don't want to chop them small before cooking because they will burn.

Vegetable Soup:

I made the vegetable soup stock on Wednesday. We just had to add the chicken balls I helped mom make during my cooking frenzy and some pasta (gluten free for me). We also left some soup separate for my niece who is vegan. For soup recipe, click link.

Last night I used some leftover soup to make a "new" soup. I washed and chopped broccoli and put it in water to cook in the microwave for about 2 minutes. I made some white rice to also add to the soup.

When the broccoli was done, I drained and added to the pot along with fresh spinach. I let it simmer a few minutes then put in some of the rice. It was delicious.

This afternoon, I heated up the last of the soup. I added white beans, and had a third variety of this soup. (See Lovely Leftovers)

Cauliflower in White Sauce:

I cleaned, washed and chopped the cauliflower then steamed it until almost soft. Place it into a flat pan so that the sauce can cover it evenly.

After laying out the cauliflower, sprinkle with Parmesan cheese. Make your béchamel sauce. Click green link for sauce recipe. Pour the sauce over the cauliflower, top with more cheese and pats of butter. I cooked it the next day, on Thanksgiving, just before dinner. Put into a preheated 350 degree oven and cook until slightly browned.

Glazed Carrots:

I boiled the carrots but left them a little hard. Let them drain for a long time. You want them to dry off.

Mom made the glaze. She melted butter then added brown sugar and a little bit of honey. Stir it up well and let it get hot and gooey. Add carrots. They will cook in the glaze. When carrots are at the texture you prefer, they are done. Easy, peasy.

Mashed Potatoes:

Peel, wash and chop your potatoes. Of course, put them into cold water as you are chopping so they don't brown. Once all potatoes are chopped, put them up to boil. Boil them until they are very soft; your fork easily goes through them and they break apart.

Drain potatoes into a colander. Put them into a large mixing bowl Add softened butter, salt and (here's the secret) warm milk. Heat your milk in the same pot you cooked the potatoes in. Watch carefully, you don't want to scald it. You just want to heat it.

Pour hot milk over potatoes. Mix with your mixer until smooth.

We had a small, socially distanced, holiday at my daughter's house this year. Normally, we would be over 30 people.

She has an eye for decorating and she made and constructed all these decorations.

I love the gorgeous hedges in her yard and of course, no holiday is complete without a grandpuppy to join in the festivities. Of course, he gets tuckered from all the activity and needs a nap.

She set up a buffet and we had a lot more sides than what was made above.

My sister brought mushrooms in red sauce and green bean casserole.

My daughter made corn casserole.

My brother-in-law made a big pot of vegan/vegetarian bean soup - he didn't realize I also made soup.

My son made mashed sweet potatoes and the turkey for those who eat meat.

My mom made stuffing and. we washed it all down with...

Pumpkin chiffon pie and Applesauce cake! It wouldn't be Thanksgiving without these two desserts on the table. Take a peek at my YouTube channel for many more vegetarian, gluten free recipes.

I hope everyone had a happy, healthy, safe and fun Thanksgiving.