Archive for ‘Sides’

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November 20, 2011

Not Your Mama’s Cranberry Relish

Not Your Mama's Cranberry Relish

Looking for a new twist on the usual canned cranberry sauce? This is an easy homemade recipe that will be a perfect partner for your holiday bird. Although my daughter claimed to like my cranberry relish, I know she secretly prefers the stuff from the can. In fact, she can proudly eat an entire can of cranberry sauce if left to her own devices. Not sure what the attraction is? I always thought of cranberry sauce as more of a condiment, not a side dish. For her, it’s the star on the plate. The canned cranberry sauce might be the thing she most looks forward to on the Thanksgiving table. At only a dollar a can, I could never deny her craving.

With that said, this cranberry relish is sure to please. Zesty from the tart cherries and with just the right sweetness from the honey, this was delicious on our Day After Thanksgiving sandwiches. Yes, we’re actually working backwards here. We had Day After Thanksgiving sandwiches for dinner this week so that we could come up with some great combinations for your leftovers. My daughter scarfed down her sandwich with this relish and didn’t even notice it wasn’t sliced from a can. That was my cue that this recipe was a good one.

INGREDIENTS

  • 1 12oz package fresh cranberries, rinsed and picked through
  • 1 jalapeño pepper, minced
  • 1 1/2 cups water
  • 1/2 cup fresh squeezed orange juice
  • 1 tbsp orange zest (from 1 orange)
  • 1 1/2 cups dried tart cherries (6oz package)
  • 3/4 cup sugar
  • 1 1/2 tbsp honey

In a medium sized (4qt) saucepan, bring the orange juice and water to a boil, then shut off the heat. Immediately add the dried cherries and let sit for 5 minutes until plumped and soft. Add the sugar, orange zest, cranberries and jalapeño to the pot and stir. Turn the heat back on and bring to a simmer for about 10 minutes, stirring frequently. The cranberries will burst and slump as they cook. Shut off the heat and stir in the honey.  Transfer to a bowl and allow to cool a little. Place in the refrigerator for at least 6 hours to cool completely. It will thicken as it chills. Happy Thanksgiving!

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November 8, 2011

Roasted Green Beans with Toasted Pine Nuts & Parmesan

Roasted Green Beans with Toasted Pine Nuts & Parmesan

Did you know the traditional Campbell’s green bean casserole has been served at the holiday table for 56 years? Yes, 56 years! That means it’s older than Leave it Beaver, Bonanza and the Twilight Zone! You can appreciate that the birth of the green bean casserole in 1955 makes it an American cult dish. I know it’s one of those dishes that we’ve all been eating since we were kids. Thanksgiving is probably the only day of the year that it graces your dinner table. I was thinking there has to be another way to serve this beautiful bean, sans the processed can of soup. I’ve oven roasted green beans here for a healthy twist – not a replacement for your grandmother’s casserole, but let’s just call this bean option number two. Change is good and in this case, very tasty.

INGREDIENTS (serves 4)

  • 1lb fresh green beans, washed & trimmed
  • 2 tbsp olive oil
  • Kosher salt & pepper to taste
  • 1 tbsp lemon zest
  • 1 small clove garlic, minced
  • 2 tbsp toasted pine nuts
  • 1 tbsp grated parmesan cheese

Preheat your oven to 425 degrees. Place the green beans on a metal rimmed sheet pan. Drizzle over the olive oil and season with a little kosher salt and pepper. Toss together and spread out the beans on the pan. Roast in the oven for about 10 minutes. The green beans should be bright green and still have a little crunch. No mushy grey-green beans here! Meanwhile, while the green beans are roasting, zest half a lemon, mince the garlic and toast your pine nuts (see below for tips on toasting nuts). Remove the green beans from the oven and transfer to a bowl. Sprinkle over the zest, garlic, pine nuts and parmesan – give a toss and taste for reseasoning. Enjoy!

HOW TO TOAST NUTS

Although there are other methods for toasting nuts, this is what works for me. Spread the nuts out in a single layer on a sheet pan and place in a preheated 375 degree oven for about 5-7 minutes (the toaster oven works great for this). Give them a shake about halfway through and keep a close eye. They can go from perfectly toasted to burnt, fast. You’ll know they are done when they turn slightly golden and you can smell them starting to roast.

* Click here for other roasted vegetable ideas 

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