Enough Side Dishes to Fill ANY Table!
So, before we begin, I have gotten a lot of requests for pictures. Apparently people want to SEE the insane blogger bringing your recipes week after week. So, as a public service, I now present a picture of mine from my SHARP days…
For those who are now blinded, my deepest apologies. And to the guy who keeps e-mailing me to move to Israel and be his wife, STOP E-MAILING ME! I’m a guy! There’s the proof!Anyhoo, I promised an article of side dishes, what with the American Thanksgiving coming up soon. Yes, I know some feel it’s a ‘gentile’ holiday, but I disagree. It’s a holiday for ALL America to celebrate, eat good food, and be thankful for all the wonderful gifts we have in life. So, I proudly celebrate this day to feed as many as I can! Even going to look into helping out at the local soup kitchens, if they’ll have me, but that’s neither here nor there. No, my friends, when we think Thanksgiving, we think Turkey (Or Tofurky if you’re vegitarian/vegan!). But, a meal can not be made on turkey alone! Well, it can, but it’s not very healthy! That’s why, my dear readers, we’re going to go over a huge amount of side dishes to tickle the palates of anyone eating at your house! And besides, they’re handy for potlucks, as well! So roll up those sleeves, and let’s get cooking!First off, i have a fondness for Mixed Greens, but every one always swears you have to use ham! Ugh… So, let’s start out with Kosher Mixed Greens! First we need 1 pound Turkey Bacon that we’re going to parboil in about 3 cups water. After this, we want to add 1 Medium Onion, Chopped Corsely, 1 Garlic Clove, Crushed, A Pinch of Baking Soda, 1 Tablespoon Reb Pepper Seeds, and Kosher Salt & Freshly Ground Pepper to taste. Next we need 1 bunch each of collards, spinach, and Turnip greens. Wash them to make SURE they are clean, then cut roughly into small pieces. Att the greens to the pot, and cook on low for 1 & 1/2 to 2 hours, stirring every once in a while to mix the flavors. Take off the heat and serve!
But, for Turkey day, casserole is king. So, we’re going to slip to a favorite of mine for dairy potlucks that I learned growing up, Latke Casserole! First, in a large bowl, mix the following ingredients: 2 Pounds shredded potatos, 1/2 cup Margarine or Soft Butter, 1/2 cup Onion, Diced, 1 Teaspoon Kosher Salt, 1/4 Teaspoon Freshly Ground Pepper, 1 Can Cream of Condensed Mushroom Soup, and 1 Pint Sour Cream. Pour the mix in a casserole dish, and top with 8 Oz. Sharp Cheddar Cheese, Shredded. Finally, Top with 2 cups Corn Flakes, Crushed. Bake at 350 degrees F for about 30-45 minutes, checking to see if it’s bubbling slightly up thru the cheese & cornflakes. Sure to make anyone drool in delight!
But let’s get a bit more insane, shall we? Oh, yes, let’s go back down South for Yams with Oranges! We start by preheating the oven to 375 degrees F. Next take 6 yams or Sweet Potatos that have been fully cooked & cooled. Peel & slice them thinly, then place one layer of slices in a shallow greased baking or casserole dish. Next slice thinly 3 Navel Oranges and lay a layer of oranges over the sweet potatos/yams. Next we want to break up 3/4 cup butter in stick form, and crumble the butter over the oranges and sweet potatos/yams. Finally, dust the top with brown sugar. Continue layering until near the top of the casserole dish, or you are out of oranges & yams/sweet potatos. Next, mix 1 Cup Orange Juice and 2 Tablespoons Fresh Lemon Juice together, and pour into the casseroleor baking dish. Bake for about 1 & 1/2 hours, or until a thick syrup has formed, and the top is browned slightly.
But, don’t think I’m going to forget mashed poatos! Rather than go into some little recipe over how to make mashed potatos, I won’t think so lowly of my readers. Instead, I’ll teach you how to make mashed potatos AHEAD of time, so you can focus on cooking OTHER dishes. First, take 5 pds. Potatos and cook them up. Once cooked, peel and mash them before adding 6 oz. Cream Cheese, 1 Cup Sour Cream, 2 Teaspoons Onion Salt, 1 Teaspoon Salt, 1/4 Teaspoon Pepper, and t Tablespoons Butter. Mix until blended, then place in a sealable dish or bowl in the fridge for up to two weeks. When it’s time for dinner, place the potatos in a greased casserole dish. Dot the top with butter and bake at 350 degrees F for 30 to 60 minutes, depoending if you’re baking a half or whole batch. If in a pinch, the potatos can also be frozen.
Nice, huh? Next up, my wife may hate them, but I happen to LOVE beets! To quote Skeeter from Doug, “Beets are Nature’s Candy!” This I agree with, so let’s make some Beets With Pineapple! Start by pulling out our trusty cast-iron skillet and mixing 2 TableSpoons Brown Sugar, Packed, 1 Tablespoon cornstarch, and 1/4 Teaspoon Kosher Salt over Medium heat. Once mixed, stir in 1 8 oz. Can Pineapple chunks WITH the syrup. Cook while stirring until the mix starts to thicken and bubble. Once bubbling, add 1 Tablespoon Butter or Dairy-free margarine, 1 Tablespoon Lemon Juice, and 1 16 oz. can Sliced or Diced Beets, drained. Keep heating for another 4-5 minutes, stirring occasionally, and serve!
Next up, let’s go for another favorite, Corn Casserole! We start by melting 1/2 cup Butter or Margarine in a 9×13 baking dish. To this we want to add 1 17 oz. can whole corn WITH liquid, 1 17 oz. can creamed corn, 2 Eggs, Slightly Beaten, and 1 8 1/2 oz. box corn bread mix; mixing gently with a fork. Next we want to drop dollops of Sour Cream over the corn & corn bread mix. If you want, you can just smooth out 1 Cup Sour Cream over the top. I just prefer the dollop method, myself. next fold the sour cream into the corn bread mixture, getting it evernly mixed. Finally, top with 1 cup Cheddar Cheese, Shredded and bake in a 350 degree F oven for 30 minutes. Let cool and cut into squares.
Well, let’s try to do at least ONE dish for the Vegitarians, all right? Next up is Broiled Tomatos, and it is easier than you think! First we need 4 Large Fresh Tomatos that have been washed & pitted. Slice the tomatos in half, and marinate them in 1 Cup Italian Dressing in the baking dish. Once covered, drain off the extra dressing so the tomatos still glisten. Next we want to mix together 2 cups Bread Crumbs, 1 cup Extra Sharp Cheddar Cheese (Or Soy Cheddar, if you prefer), grated, amd 1 Tablespoon Parsely, Minced Finely. Salt the tomatos with A Pinch or Two of Kosher Salt, then topp the tomatos with the bread crumb mixture. Broil in the oven until the tob bubbles and the tomatos are warm thru and thru. These tomatos can also be cooked on a BBQ grill, as well, as long as you keep an eye on them.
But, as a final treat, we ALL know Turkey day is ALL about the desserts! So, since I already shared my pumpkin Pie Recipe, let’s go over a dessert before I leave! Let’s start out with Coconut Pie. Now this recipe is for TWO pies, so you have some for yourself, and some to be devoured by fisiting family and friends, all right? As A kindness, I’ll post this one as a ‘normal’ recipe, and those who want to
steal ‘borrow’ it can just use my name.
2 Cups Milk
1 1/2 cups sugar
1/2 cup AP Flour
1/4 cup butter or Margarine, melted
1 teaspoon vanilla extract
1 (7 oz.) bag flaked coconut
Dash of Almond Extract
Combine the eggs, milk, sugar, flour, butter, almond extract, and vanilla extract with a stand mixer or blender on its lowest setting for 2 minutes for a stand mixer & 3-4 for a hand mixer.
Put the mixture into two greased 8 in. pie pans, and topp with coconut flakes. As you top, press down slightly to press the coconut into the mix.
Bake at 350 degrees F for 30 minutes, and let cool in the fridge before serving.
So, sadly, most these dishess have had dairy in some form or another in them. I can’t help it, I’m partial to Dairy! Of course, this means your main dish better be fish! If you’re making these for your turkey dinner, don’t tell me! Your rabbi wants to hear from you! ^^ Seriously, no matter whatever you’re eating this upcoming holiday, I want you to all know I’m thankful for you, my readers. I do this for all for you week after week. And the comments, good and bad, that I get make me glad to know people out there care about what I’m cooking. Until next time, Shalom and Good Cooking!