Thanksgiving brings together family with food and fun and also brings the opportunity to share gratitude. In addition to time with family we all look forward to our favorite dishes for the Thanksgiving holiday. While I am certainly looking forward to mirliton dressing, I will also prepare a healthy side to share my gratitude for health in this season.
I fell in love with the oyster mushrooms from the Red Stick Farmers Market and wanted to share this tasty idea a side option. With multiple varieties of kale in season, I selected the tender Dino kale and sautéed them with garlic and the mushrooms for a quick and easy side dish. You can always substitute any other mushroom of choice. Check out the recipe below.
In addition to this recipe, the savory sweet potato dishes in my last post would also make great seasonal sides. I challenge you to make a healthy dish and add it to the mix this Thanksgiving. Be sure to share your creations!
Sautéed Kale and Mushrooms
4 cups of Kale
2 cups of oyster mushrooms diced
6-8 cloves of garlic minced
1 tbsp. Olive oil
1/2 cup of water
1 tsp. Red pepper flakes or cayenne
Salt and pepper to taste
- Rinse kale and slice leaves in half longwise before chopping.
- Heat oil over medium heat. Peel and mince garlic and add to oil. Add red pepper flakes.
- Chop mushrooms and add to garlic. Add in kale and stir well for one minute.
- Add water, top and reduce heat to low for 3-5 minutes or until tender.
- Salt and pepper to taste.
Prepping ahead goes a long way toward helping you stay on budget and curbing the need for take out under the notion of “I don’t have any thing easy to cook at home.” It’s helpful to always keep a couple of quick cook options stocked in the freezer whether leftovers from a large batch of beans or meat sauce, or pre chopped veggies and seasoning that can be added to your protein of choice. Seasonal vegetables like squash, zucchini and potato can last for several months in the freezer and make an easy breakfast, lunch or dinner meal in a pinch. I’ve added sausage and have also smothered it with onion and garlic to go with chicken. It can also be seasoned a variety of ways to keep things interesting.
A quart size bag makes 2 to 3 servings and a gallon would make roughly 6-8 servings. It’s best to chop and freeze it in your preferred quantity. You can always add bell pepper and/or onion (green, white or yellow) to your mix for added flavor. Personally I prefer a higher ratio of the squash and zucchini to the potato for a higher fiber, lower card ratio.
After thoroughly rinsing the veggies, I chopped roughly a cup to 1 1/4 of squash and zucchini and a 1/2 cup of potato. when adding the onion and bell pepper, add only a cup of the first two veggies to make sure the quart size bag has space.
As some of you may have seen last week, I am attempting to add a videos to support these post. That will be a work in progress :). Please share your thoughts and happy prepping!
I’ve been exploring gluten free dishes and pastas to better support friends and family with gluten sensitivities. Simple is best and adding great flavor is what makes it great. Pasta is a simple dish that can be dressed up many different ways and for this dish I went Greek with a dash of North African flavor. I was also excited to use some produce from my own backyard. I have been growing sweet peppers, tomatoes and of course fresh herbs such as rosemary and green onion. This was easy to pair with baked chicken that I seasoned two ways (lemon rosemary and garlic and herb) for some variation this week. Check out the recipe below and be sure to share your thoughts.
Gluten Free Pasta Salad
1 cup of dry gluten free elbow pasta
1 cup sliced tomato
1/2 cup sliced sweet peppers
1/4 cup green onion
2 tbsp. harissa
2 tbsp. chopped kalamata olives
1 tsp. red pepper flakes
1 tbsp. fresh rosemary
1 tbsp. garlic infused olive oil
- Bring 4 quarts of water to a boil.
- Rinse vegetables and herbs. Slice tomato; cut peppers in half and remove seeds before slicing thinly. Chop rosemary.
- Boil pasta for 8-9 minutes. Chop whole olives or used canned, by straining liquid.
- Once boiled, add to a bowl, then add remaining ingredients.
- Mix well and enjoy.
I decided to cleanse my palate with a couple vegetarian dishes this week and decided on a chickpea and millet salad with an array of sliced veggies in a citrus vinaigrette. This dish took 20 minutes to make and will hold up well in the fridge this week. I decided to use canned organic chickpeas and at 99 cents at Trader Joe’s, it was an easy yes to pay and extra 20 cents for the organic option. Regardless it is still important to rinse any canned beans to remove extra salt from your dish.
As a second meal this week, since I am still craving avocado and have the fixings, I’m thinking another round of veggie bowls are in order with some black beans, sautéed mushroom, onion and peppers with cilantro rice, sour cream and fresh guacamole. The rice, beans and sautéed vegetables can all be prepared ahead of time where the only thing to make is fresh guacamole per serving which takes all of three minutes.
Check out the recipe below for the chickpea and millet salad. If you are interested in the veggie bowl dish, I have posted a similar recipe in my A Bowl of Fun post.
1/2 cup millet dry
1 1/4 cup water
1 cup sliced asparagus
1 cup diced tomato
1/2 cup diced yellow or red onion
1 14 oz can organic chickpeas
4 tbsp. chopped parsley
2 tbsp. chopped orange mint (or reg. mint)
1/2 cup sliced mushroom
1/2 cup fresh squeezed orange juice (2 juicing oranges)
Juice of 1/2 lemon
3 tbsp. olive oil
Salt and pepper to taste
1. Toast millet over medium high heat for 2 minutes by gently shaking the pot and flipping the millet with a fork or spoon. Add water and bring to a boil and then reduce heat, top it (to cook like rice) for 15 minutes.
2. While the millet cooks, wipe mushrooms (about 4) and slice thinly and set aside. Peel and dice a small onion and add about 1/2 cup and mushrooms to a small skillet. Sauté over medium heat for three minutes to soften.
3. Rinse asparagus. Take one spear and bend lightly until it breaks naturally. Use this as a measurement to cut remaining spears. Thinly slice asparagus on an angle and set pile aside.
4. Rinse and dice one to two small tomatoes and set aside. Rinse and chop parsley and mint.
5. Add onion and mushroom mix to a medium-sized bowl and other vegetables. Once millet is cooked and still hot, add on top of the veggies and mix well. The steam with help soften the vegetables.
6. Open and rinse the can of chickpeas and add to the bowl. Rinse and roll the lemon and oranges and cut each in half. Add the herbs and juice oranges and half a lemon directly over the mixture.
7. Mix well and salt and pepper to taste. (Start with 1 tsp. of sea salt and a coarse black pepper.)