Have you tried cauliflower rice yet? I made some up the other night and it was great. I like cooked cauliflower, if you don’t you might want to pass this up. Substitutes are great only if you like the ingredients in the substitute. I have tried a few things over the years that weren’t worth the time or money. But this is easy and to me and my family taste great. All you do is grate cauliflower and a little onion, put it in a warm pan with a little olive oil or butter, (doesn’t take much in a non-stick pan) and warm it through. That simple. I served this with the Korean Beef recipe and it was delicious. I did use my food processor to grate the vegetables.
Are you ready? I think I have everything in order. Of course something will go wrong, important just to go with the flow. Maybe it will be the family story for a while. Probably the most important thing is to plan out your timing. I had dinner at a friend’s house who started the green beans before the turkey. We just ate what was done and stretched dinner out for a very long time. It’s a learning process.
Here is my favorite jello recipe and pretty darn easy. I am making it today so don’t even have to worry about it tomorrow. This is from Taste of Home. I just make mine in a pretty dish and don’t worry about un-molding it. One less worry.
Prep: 15 min. + chilling
- 3 cups unsweetened applesauce
- 1/4 cup orange juice
- 2 packages (3 ounces each) raspberry gelatin
- 1-1/2 cups lemon-lime soda
- In a large saucepan, bring applesauce and orange juice to a boil.
- Remove from the heat; stir in gelatin until dissolved. Slowly add soda.
- Pour into a 6-cup mold coated with cooking spray. Refrigerate until unmold onto a serving platter.
Nutritional Facts: 1/2 cup equals 111 calories, trace fat (trace saturated fat), 0 cholesterol, 44 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.
© Taste of Home 2014 Read more: http://www.tasteofhome.com/recipes/applesauce-raspberry-gelatin-mold#ixzz3Iy2PUCEF
Now for the gravy. I will confess I don’t use a recipe here. It is one of those things I just have in my head. But if I were going to follow a recipe I would go to Ree Drummond, The Pioneer Woman.
I usually do two vegetable dishes for Thanksgiving dinner, one yellow, one green. I like doing a corn dish and this recipe for Skillet Corn is pretty easy, it’s from Plain Chicken. Then roasted asparagus is my favorite, but sometimes hard to find this time of year. If I can’t find the asparagus then I choose green beans, this recipe is from Cooks.com.
- 3 cups corn, cut fresh from cob (can use frozen)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1/4 cup butter
- 1/2 cup water
- 1 Tbsp flour
- 1/4 cup milk
Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet. Cover and simmer 15 minutes on medium heat, stirring occasionally.
Combine flour with milk, blending until smooth. Stir into corn.
Cook five more minutes, stirring constantly.
Green Beans with Mushrooms and Almonds
2 cloves garlic, crushed
1/4 lb. mushrooms, sliced
1 tbsp. butter
1 med. red onion, cut into strips
1 lb. green beans
1 tsp. dill weed
2 tbsp. slivered almonds or 1 tbsp. pinenuts
Saute garlic and mushrooms in butter until tender. Add red onion, stir
and set aside. Steam or cook the green beans in the small amount of
water until tender- crisp.
Sprinkle the dill weed and almonds over the beans, mix all together and
(Marla’s side note: toast almonds for a few minutes to bring out flavor)
I love cranberry sauce with my turkey. I married into a family that cranberry sauce is an after thought. There have been turkey dinners with no cranberry sauce. So I make my own now and take it to dinner. It is so easy to make and much better than canned. And the leftovers get made into turkey, cream cheese, cranberry sauce, bagel sandwiches, Yum!
This recipe comes from Once Upon a Chef.
Fresh Cranberry Orange Sauce
- 1/2 cup fresh orange juice, from one orange
- 1/2 cup water
- 3/4 cup plus 2 tablespoons sugar
- 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
- Zest of one orange, about 2 teaspoons
- Pinch salt
- Bring orange juice, water and sugar to a boil in a medium sauce pan. Add cranberries, orange zest and salt and bring back to a boil. Reduce heat to medium and boil gently for about 10 minutes, until most of the cranberries have burst open.
- Transfer sauce to a serving bowl. Cover and chill until ready to serve.
A friend sent this recipe to me a couple of days ago and we tried it last night. It was a hit. I cut back on the bacon to five slices (turkey bacon) and I used about a cup of ready made mayonnaise. If you like broccoli I think you will really like this recipe from Paleo Leap.
Bacon, Grape, and Broccoli Salad
- 2 or 3 heads of broccoli, depending on their size;
- 1 1/2 cup red or green grapes, halved;
- 10 slices bacon;
- 1/2 chopped onion;
- 1/2 cup slivered or chopped almonds;
- 1 1/4 cup paleo mayonnaise;
- 1/4 cup lemon juice.
- Place the slices of bacon in a large pan on medium heat and cook for about 8 minutes on each side until crispy.
- While the bacon cooks, cut the broccoli in small florets. You can use the stalks as well, making sure to cut it in pieces about the same size as the florets.
- Mix the florets with the almonds, chopped onion and halved grapes.
- Once the bacon is cooked and crispy, crumble and add it to the salad.
- In a separate bowl, mix the mayonnaise with the lemon juice.
- Mix the dressing with the salad, mix well, serve and enjoy!
Cauliflower is a favorite raw or cooked and if you add cheese…well it makes it twice as good. So if you are following a strict DASH diet this may not be the dish for you, but if you are looking for a great side dish, made from scratch I think you will like this one. This is from The Everyday DASH Diet Cookbook by Marla Heller. I found it on a cookbook review by She Knows.
Cauliflower Macaroni and Cheese
- 1 head cauliflower, trimmed and broken into bite-size florets
- 1-1/4 cups elbow macaroni
- Canola oil in a pump sprayer
- 2 cups low-fat (1%) milk
- 1 tablespoon cornstarch
- 1 teaspoon dry mustard powder
- 4 ounces (1 cup) shredded reduced-sodium mild Cheddar cheese
- 4 ounces (1 cup) shredded Swiss cheese
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko (Japanese-style breadcrumbs), preferably whole-wheat panko
- Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a wire sieve or a skimmer, transfer the cauliflower to a colander; leave the water boiling. Drain well. Pat the cauliflower dry with paper towels.
- Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.
- Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with oil.
- Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from the heat, add the cheeses and pepper, and whisk until smooth. Add the cauliflower and macaroni and mix well. Spread in the baking dish and sprinkle with the panko.
- Bake until the sauce is bubbling, about 20 minutes. Let stand at room temperature for 5 minutes, then serve hot.
Nutritional Analysis (1 serving): 234 calories, 13 g protein, 23 g carbohydrates, 10 g fat, 2 g fiber, 30 mg cholesterol, 88 mg sodium, 405 mg potassium. Food groups: 1 grain, 1 dairy, 1 vegetable.
I am making this for dinner tonight. Cauliflower is such a wonderful veggie. I have made mashed cauliflower, but haven’t tried cauliflower rice yet. Sodium Girl has great recipes on her blog.
Simple Cauliflower Rice Summer Salad
- 3 cups chopped cauliflower florets
- 1 ear corn, kernels removed
- 1/4 cup fresh basil, cut in ribbons (or parsley, roughly torn)
- 1 lemon, zest and juice
- 1/4 cup olive oil
- 1/4 tsp salt-free garlic powder
- 1/4 tsp red chili pepper flakes
- 1/8 freshly ground black pepper
- 1 medium shallot, minced
Add the cauliflower florets to a food processor and pulse until they resemble a crumbly, rice-like texture. Transfer the cauliflower to a serving bowl and add the corn and herbs. Mix until combined.
Pour the lemon juice into a small mixing bowl, and while whisking, slowly add the olive oil. Add the fresh herbs, spices, and shallot. Whisk until well combined. If not serving right away, refrigerate the cauliflower, corn, and herb salad separately from the dressing. And when ready to serving, mix in the dressing and any leftover fresh herbs on top.
+Sodium Count: Cauliflower: 16mg per 1/2 cup; Fresh corn: 11mg per 1/2 cup; Avocado: 14mg per avocado