This recipe graciously stolen for inspiration from GlutenFreeHappyTummy.
About 15 brussels sprouts, halved
1 red pepper sliced
1. Preheat oven to 400 degrees. Place your red pepper slices in a mixing bowl and stir with olive oil. (Don’t season with salt and pepper yet.)
2. Then place oiled pepper slices on baking sheet that’s been lined with tin foil and drizzled olive oil.
3. Roast for 30 minutes, flipping once at 15 minutes. When you flip them after 15 minutes, add the grapes to the sheet and bake them with the peppers for the remaining 15 minutes.
4. While they are roasting, cook your brussel sprouts with olive oil cut side down in a single layer of a large skillet. Let them sit and form a crust for about 4 minutes. Flip and let the other side brown. Finish sprouts with generous salt and pepper!
5. Mix the sprouts with the red peppers and grapes!
Seriously, you will not believe your mouth! MY FRIENDS, IT DOES NOT MATTER IF YOU LIKE BRUSSEL SPROUTS OR NOT! This vegetable side is intricately balanced in flavor, a perfect fresh and sweet combination! There is a great sweetness added to the brussel sprouts that made the sprout haters at the table go gaga! Everyone at the table agreed that this side was heavenly! Recommending to anyone? Yes, yes we are…
Total Time: 50 minutes
Prep –5 minutes
Cook – 45 minutes
Yield: 4 servings
This recipe stolen graciously from Mr. Ed’s Research and Recipes.
2 (12 oz each) bags freshcranberries
1 (12 oz) bag frozen raspberries, thawed
1 (10 oz) bag frozen strawberries, thawed
1 1/2 cups honey
4 packets (about 4 TBSP) Knox Unflavored Gelatin
3 cups water
1. Place 2 cups of the water, along with the cranberries, thawed raspberries and thawed strawberries in a medium saucepan.
2. Bring to the saucepan goods to a boil and simmer for about 10 minutes. Meanwhile, in a large mixing bowl, pour in 1 cup cold water. Sprinkle in gelatin and let it sit.
3. Ladle the softened cranberry mixture into the strainer over the bowl with the gelatin. Use the ladle or a wooden spoon to press the liquid through the mesh. Stir the hot liquid with the gelatin to dissolve.
4. Repeat step 3 until all the mixture has been pressed out.
5. Stir in the honey to dissolved mixture.
6. Cover and refrigerate overnight until set.
We made the classic cranberry sauce last year, so we decided to try a different one this year. We haven’t tasted it yet (we’ll wait for Thanksgiving Day), but the liquid is yummy! We put our first batch into a jello mold that looks like a brain and into the last bits into a tin can… you know like you’d think it should be from! Ha! We’ll let you know how it turns out. Seems promising…
*UPDATE* It was wonderful!
Total Time: 15 minutes
Prep – 5 minutes (both before and after cooking)
Cook – 10 hour
Yield: 20 servings
This recipe is a Recipe Thieves original!
2 12 oz. bags frozen cauliflower
4 Tbs. butter
1/2 lb cheddar cheese, shredded
salt to taste
1. Steam frozen cauliflower in microwave or over stove top and drain excess water.
2. In a blender, combined steamed cauliflower with butter, cheese, and salt to taste.
Miss your mashed potatoes? So do we. We make these on Thanksgiving and with steak, sooooooooooooo perfecto!!!!! 🙂
Total Time: 18 minutes
Prep – 10 minutes (both before and after cooking)
Cook – 8 minutes
Yield: 4 servings
This recipe graciously stolen from scdrecipe.com.
1 bag fresh cranberries
1 cup water
3/4 to 1 cup honey (or to taste)
zest of 1 orange, grated
1. Mix cranberries with 1 cup of water in a small pot. Cover and simmer for 5 to 10 minutes or until berries burst and the sauce thickens.
2. Remove from the heat and stir in honey and orange zest. (You can substitute lemon zest, if you like a more tangy taste)
3. This sauce can be refrigerated for up to one week.
4. Serve at room temperature. Makes 3 cups of sauce.
Just like cranberry sauce. 🙂
Total Time: 16 minutes
Prep – 6 minutes
Cook– 10 hour
Yield: 16 servings
This recipe graciously stolen/inspired by Marilyn L. Alm’s cream soup recipe.
4 cups fresh green beans, ends snipped and cut into halves or quarters
2 cups SCD chicken stock
1 cup yogurt cheese
1/2 lb sliced mushrooms, crimini or button
2 tablespoons finely minced onion
6 tablespoons butter
4 cloves garlic, pressed
1/2 teaspoon each fresh basil and thyme
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1/4 teaspoon salt
1. In a large sauce pan, melt 2 Tbsp of butter. Saute onion until just translucent, then add garlic and cook about 2-3 minutes. Add 1/2 cup of the stock.
2. Whisk in the yogurt cheese. Gradually add the rest of the stock, whisking until smooth.
3. Saute mushrooms in the rest of the butter. Sprinkle with dried thyme. Cook slightly, then add mushrooms and butter to the yogurt cheese mixture.
4. Steam green beans until just about tender. Add green beans and mushroom mixture to a 9 x 13 pan. Cook in a 350 degree oven for 1 hour.
This is a great, healthy alternative to the canned soup version of this classic Thanksgiving dish! We’re currently experimenting with ways to make a good onion topping with almond flour, but for now, this dish is going topless. Woohoo!
Total Time: 1 hour 30 minutes
Prep – 30 minutes
Cook– 1 hour
Yield: 12 servings
This recipe graciously inspired by FoodEditorials.com and embellished delightfully by Lauren’s Madre.
2 lbs. string beans
8 shiitaki mushrooms
1 medium onion or 8 miniature
2 steam fresh oregano
3 basil leaves
3 cloves garlic
salt to taste, liberally is suggested
1. Chop oregano, basil onion, garlic and mushrooms.
2. Add all chopped ingredients and string beans to pot over stove.
3. Add water to pot, 1/3 depth of green beans.
4. Liberally salt mixture.
5. Bring to boil and then simmer covered over heat for 30 minutes or until done.
Lauren loves green beans. Loves them. These are no exception.
Total Time: 38 minutes
Prep – 8 minutes
Cook – 30 minutes
Yield: 6 servings
This recipe graciously conjured by Lauren’s Madre.
1 (16 ounce) package frozen broccoli, cauliflower, & carrots
2 Tbsp. butter
1 Tbsp. chopped fresh dill
salt and pepper to taste
1. Add water and frozen vegetables into a pot and bring to boil. Let boil 5-8 minutes.
2. While, vegetables are boiling, chop the dill, and set aside.
3. Drain water from vegetables.
4. Add butter, dill, salt, and pepper to vegetables over heat and stir until butter melts and covers the veggies.
So quick, so easy, so good… so why aren’t you making them yet?
Total Time: 7-10 minutes
Prep – 2 minutes
Cook– 5-8 minutes
Yield: 4 servings