Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | Thanksgiving Recipes | Bay Area Bites | KQED Food. I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat.
Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce. Now, don’t get me wrong. I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. Anyway, this year I had a brainstorm. But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. Brussels Sprouts Gratin with Bacon and Gruyère Makes 6 to 8 servings Ingredients: Instructions: Preheat the oven to 400F.Bring a large saucepan half filled with salted water to a boil over medium-high heat.
In a large heatproof frying pan over medium heat, fry the bacon until crisp. Kim Laidlaw. The Best Paleo Pumpkin Pie | The Paleo Mom - (Private Browsing) Pumpkin pie has always been my all-time favorite dessert (and breakfast, for that matter). And, I have to admit that I am a bit of a pumpkin pie snob. In my pre-paleo days, I was well-known among my friends and family for making The Best pumpkin pie. It was a pie that converted many non-pumpkin pie lovers. Many people would say that the only pumpkin pie they liked was mine. I can give you the secrets to my old pumpkin pie recipe now, since I won’t be making it that way ever again. So, when I embarked on my adventure to paleofy pumpkin pie, I didn’t want to create just another pumpkin pie recipe.
This pie is a very creamy-style custard pumpkin pie, which has always been my preference (think thick mousse). I actually got the custard the way I wanted it on the third try with this pie. Note: If you want to just make the pumpkin custard, you don’t need the extra yolk leftover from making the crust. Makes one 9” pie. Ingredients (Pie Crust): Ingredients (Pumpkin Pie): Two Ingredient Cranberry Sauce | zenbelly. ‘Cause when you’re making a million things for one meal, you need a little simple thrown in there!
The cranberry sauce at my childhood Thanksgiving table was probably the strangest thing my family ate, in comparison to our normal fare. Having hippies for parents meant that we hardly ever ate food that came from cans, and our sugar consumption was almost nil. Our cranberry sauce, however, was totally off the rails: Canned cranberries, canned pineapple, canned mandarin oranges, diced granny smith apples, and walnuts. By the way, it was freaking delicious. I could eat it by the bowlful. I’m tempted each year to go all out and make it the way I remember, but decided to keep it simple, tart, and limited to one can. Simplest-Ever Cranberry Sauce Two Ingredient Cranberry Sauce 12 ounces of fresh cranberries 1 14 ounce can diced pineapple Put the cranberries and pineapple in a medium sauce pan over medium high heat.
It’s beginning to smell a lot like Thanksgiving. | zenbelly. Everyone’s got that one Thanksgiving dish, right? The one that has to be on the table. If missing, you get all pouty and you might even sulk, because whoever spent the past four days cooking neglected to take the time to make the dish that you look forward to all year. The nerve. For me, it’s stuffing. I don’t even really care what animal is at the center of the table. I’ve never gotten all that excited about squash or sweet potatoes. Mashed potatoes (or mashed cauliflower for you low-carbers) are always delicious, but it would be a gross exaggeration to say that I get excited about them. My uncle Allan makes the best stuffing. There are, apparently, a gazillion different takes on stuffing (or dressing, if it’s not actually stuffed inside the bird. In true compulsive recipe developer fashion, I was in the car in about 15 seconds, list in hand.
Why on earth am I making you sauté all of the vegetables separately? For two reasons: Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits. If I were you, I’d put cheese in these. Not that these don’t taste delicious without cheese, but cheese is delicious. Especially the cheddar kind. When I’m feeling real frisky, I’ll get my favorite kind of cheese from Whole Foods: seaside cheddar. I could live off of that stuff.
I wish these tasted like cresent rolls. Speaking of things hurting, my face hurts. So I have some exciting announcements! The symposium will focus on not only nutrition, but strength, conditioning, and natural movement. Now for the second! That is a very link infested blog post. Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits 1 large sweet potato or yam (equivalent to 2 cups mashed)3 tablespoons Coconut Flour3 eggs, whisked6-8 strips of bacon, dicedleftover rendered fat from bacon3-4 tablespoons chives, thinly diced1 teaspoon baking powder½ teaspoon garlic powdersalt and pepper, to taste If you don’t use bacon/bacon fat, add ¼ cup of coconut oil, melted.
Thanksgiving Caramelized Onion & Sausage Stuffing. I can’t stop eating plantain chips. I’m giving them up, cold turkey. And I’m doing a sugar detox. My face is being stupid. I’m annoyed. That’s was way too negative to start off a post like that. So remember how I told you that I was going to be teaching a cooking class for CrossFit Thin Air at Brickhouse 40? Anywho, the facility was amazing. Speaking of people I like, here’s a story of someone I don’t know but like already. Thanksgiving Caramelized Onion & Sausage Stuffing 1lb ground pork sausage2 yellow onions, sliced1 sweet potato or yam1 container of mushrooms, roughly chopped2 tablespoons white wine vinegar1 cup pecans, chopped2 eggs, beaten⅓ cup chicken broth1 tablespoon fresh rosemary, chopped1 tablespoon fresh thyme, chopped2 tablespoons fat of choice1 garlic clove, mincedsalt and pepper, to taste Preheat oven to 375 degrees.