Category Archives: Sides

Thanksgiving Maple Glazed Sweet potatoes

Makes: 12 servings, about 1/2 cup each
Active Time: 10 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 kgs / 3,5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 10 cups)
  • 1 can pure maple syrup
  • 4 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 2 tablespoon lemon juice
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • Flaked coconut
  • 1 cup chopped pecans

Directions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
    3. Melt butter in a large cast-iron or other ovenproof skillet over medium heat.
    4. Add sweet potatoes; toss to coat evenly.
    5. Add maple syrup; toss potatoes to coat, and bring to a boil.
    6. Use non-aerosol non stick spray to grease a 8×8 inch baking pan.
    7. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish.
    8. In a small saucepan, melt butter, syrup, lemon, sugar and coconut together over a low heat.
    9. Cook for 3 to 5 minutes, stirring constantly. Sprinkle mixture over sweet potatoes.

  • Cover and bake the sweet potatoes for 15 minutes.
  • Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
  • Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper.
  • Serve warm. Top mixture with pecans.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

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Nutrition

Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 fat

 

Other recommended sweet potato recipes

Roasted sweet potato and pinapple

Maple whipped sweet potatoes

Traditional Sweet potatoe casserole

Caramelized sweet potato wedges

Burbon sweet potatoes

Butter Pecan sweet potatoes

 

 

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Thanksgiving Creamed Corn

Original recipe makes 15 servings

Ingredients

  • 4 packages (20 ounce – 550 grams in total) frozen or canned corn kernels, thawed
  • 2 cups heavy whipping cream
  • 2 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Bacon grease
  • 4 tablespoons butter
  • 2 cup whole milk
  • 4 tablespoons all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  • In a saucepan, melt butter over medium heat. Stir in flour until smooth.
  • Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
  • Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally until corn is very tender, 20 to 25 minutes.
  • Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
  • Remove from heat, and stir in the Parmesan cheese until melted. Serve hot..Optional
  • Broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

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Thanksgiving Best Turkey Stuffing Ever

For this Thanksgiving I decided to try a new and more interesting stuffing with a home invented recipe. The good thing is that it turned out to be the best Turkey stuffing ever.

Best Turkey Stuffing Ever

  • 200 grams of fresh baked white bread in crumbs
  • 150 grams of dried mango
  • 150 grams of stick celery
  • 1 red onion
  • 1 single clove garlic
  • Fresh Basil, Oregano and Cilantro (about one loose handful of each)
  • 200 grams of melted butter Salt and Pepper to taste
  • 1 small can (1,5 dl) of coconut milk

Follow these steps:

  • Chop the stick celery, the mango, and the onion in small pieces.

Stuffing02

  • Melt the butter and add the vegetables in a casserole.
  • Chop the bread in small square pieces.
  • Chop the fresh spices.

Stuffing01

  • Add all to the butter and the vegetables.
  • Add the coconut milk

Let it all Cook until the bread is completely soaked and all the ingredients are well blended. Stuffing03 .

Hummus (and Tahini)

Hummus:

Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Hummus

———

Tahini
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:

  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil

Preparation:

Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.Yield: 4 cups

Waldorf Salad

The Waldorf salad is one of the most classical ingredients to a Norwegian buffet table, however it tastes delicious with any white meat like Turkey, Chicken and Pork.
The Waldorf Salad origins from the legendary Hotel Waldorf Astoria in New York.

  • 3 Apples (peel and remove the core)
  • 3 Stick Celery
  • 1/2 Pineapple (fresh or canned – I use fresh)
  • 50 grams of Walnuts (buy a 75 gram bag as you need some for decorations as well)
  • 1 ½ dl Mayonnaise
  • 3 dl whipping Cream
  • ½ Lemon
  • 200 grams Red or Blue Grapes

How to do:

  1. Cut the Apples, the Stick Celery and the Pineapple in pieces.
  2. Whip the cream and mix the whipped cream with the mayonnaise.
  3. Mix the Apples, the Stick Celery, the Pineapple and Walnuts with the cream mix.
    Add a little bit of Lemon juice for taste.

Decorate with walnuts and Blue / Red Grapes.

Fra Tine

Cream Gratinated Potatoes

Ingredients
1 Table Spoon Butter
12 Potatoes
1 Red Onion
1 single clove garlic (free of choice)
4-5 dl Cream
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded cheese to cover the dish

Butter the Pan. Slice the Potatoes in 0.5 cm thick slices.
Chop the Onion (and garlic) in tiny pieces.

Heat the cream in a pan and add the salt and pepper. Add the potatoes and the onion (and garlic) to the cream and let cook for about 15-20 minutes.

Gently place the potatoes in a frying pan and sprinkle the cheese over the potatoes and place in oven pre-heated to 200 C degrees.

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Cook for 15 minutes until the cheese has melted and reached a beautiful golden color.

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Enjoy

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