Tahini Broccolini

Serving: 5 | Prep Time: 15 minutes | Cook Time: 13 minutes

Ingredients

3 packs (8 oz) Broccolini 

2 tablespoons of lemon juice 

2 tablespoons of tahini

2 tablespoons of extra virgin olive oil

1 teaspoon of Honey

1/2 teaspoon of Crushed Garlic

Pine Nuts to taste

Directions

1. Pre-heat your oven to 425 degrees

2. Trim the ends off your broccoli

3. Take a large baking sheet and spray with cooking oil

4. Lay your broccoli on the baking sheet and place in the oven for 8 minutes. 

5. While your broccolini is cooking...take a small mixing bowl

6. Add your lemon juice, tahini, garlic, olive oil and honey. Mix well.

7. Add a tablespoon of water to dilute the dressing. 

8. Take the broccoli out of the oven, flip over and place back in the oven for 5 minutes

9. Take the broccoli out, drizzle your tahini dressing and sprinkle with pine nuts

Spinach Puffs

Serving: 12 puffs

Ingredients

1. Frozen Chopped Spinach - 14.5 oz package

2. 2 Puff Pastry Sheets - 17.3 oz package

3. 2 Eggs

4. 1/4 cup of Minced Onions

5. 2 tablespoons of Olive Oil 

6. 1 teaspoon of Crushed Garlic

7. All Purpose Seasoning to taste (I used Emeril's Original Essence)

Directions

1. Pre-heat oven to 400 degrees

2. Squeeze all of the water out of the spinach in order to prevent soggy puffs.
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab  with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.

~Happy Thanksgiving~

Sesame Spinach Salad

Serving: 3

Ingredients

10 oz package of spinach

1 cup of cooked quinoa

1/2 cup of sliced almonds

1 avocado

1 red pepper

2 tablespoons of sesame seeds

1/4 cup of Newman's Sesame Ginger Low Fat dressing

Directions

1. Place spinach on a cutting board. Finely chop spinach leaves, and then place in a large bowl.

2. Dice red pepper. Add to the bowl of spinach. 

3. Add quinoa, sliced almonds, and sesame seeds into the bowl.

4. Before serving, slice avocado and add into the bowl. 

5. Slowly pour the dressing in the bowl and mix until the salad is tossed well. 

Garlic Scallion Mashed Potatoes

Serving: 8-10

Ingredients

5 red potatoes

1/2 teaspoons of crushed garlic

2 tablespoons of margarine

1/3 cup of chicken broth

1 cup of diced scallions

Salt and pepper to taste

Directions

1. Boil potatoes for 30 minutes

2. Drain potatoes and keep in pot.  Add chicken broth and crushed garlic.

3. On a low heat, mash using a potato masher or the back of a fork until smooth. 

4. Add salt and pepper to taste.  Once mixed well, remove from the pot and place in a bowl.

5.  Add scallions.  Mix well.

4th of July Fruit Salad

Serving: 6

Ingredients

1 pint of blueberries

16 oz. of strawberries

3 large bananas 

1/2 pint of heavy whipping cream 

1 tablespoon of vanilla

1/4 cup of sugar

mint

Directions

1. Slice strawberries and bananas and place in bowl

2. Add blueberries to bowl and set aside

3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks

4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 

~Garnish with mint~

Sautéed Mushrooms

Serving: 4

Ingredients

1. 1 stick margarine (8 tablespoons)

2. 3 8 oz. packages of sliced mushrooms 

3. 2 teaspoons of garlic powder

4. Pinch of salt

5. 4 tablespoons of sugar 

6. 2 1/2 cups of white wine 

Directions

1. On medium heat, melt the margarine in a pan 

2. Once the margarine has melted, add in the mushrooms to the pan with the garlic, salt, and sugar and let it sauté for about 5 minutes

3. Add in the white wine and let it simmer for about 20 minutes or so until all the white wine has reduced

4. Enjoy warm! 

Corn Soufflé

Serving:15-20

Ingredients: 

1. 3 cans of whole corn 

2. 3 cans of cream corn 

3. 7 eggs

4. 3 1/2 tablespoons of sugar

5. 1 teaspoon of salt

6. 1 cup of non-dairy creamer or milk 

7. 3 tablespoons of margarine or butter 

Directions: 

1. Pre heat oven to 350 degrees.

2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 

3. Place the whole corn and cream corn in a large bowl.

4. In a separate bowl, whisk eggs and then combine with corn.

5. Add sugar, salt, and creamer to the mixture.

6. Pour mixture in a baking pan. 

7. Sliver remaining margarine and place on top of mixture. 

8. Bake for approximately 1 hour and 45 minutes or until golden brown. 

Cranberry Sauce

Serving: 6

Ingredients

1. 12 oz. of cranberries

2. 1 cup sugar

3. 1 cup water 

4. 11 oz. can of mandarin oranges (drained)

5. 2 tablespoons of fresh orange rind 

Directions

1. Wash cranberries thoroughly

2. Add water and sugar to saucepan and bring to boil

3. Once the water begins to boil, add cranberries, mandarin oranges, and fresh orange rind

4. Return to boil and let simmer for one hour, stirring occasionally
5. Let cool and refrigerate until ready to serve!  

Serve as a side dish as part of your Thanksgiving meal! 

Breaded Cauliflower

Serving: 6

Ingredients

1. Head of cauliflower

2. 3 egg whites 

3. 1 1/2 cups of seasoned breadcrumbs 

4. 3/4 teaspoon of salt

Directions 

1. Preheat oven to 400 

2. Line a baking sheet with tinfoil and set aside

3. Cut the cauliflower into small florets and wash thoroughly

4. Set two bowls aside, one with the egg whites, and the other bowl with the breadcrumbs and salt

5. Dip each floret into the egg and then into the breadcrumbs until it is fully coated

6. Place the fully coated floret onto the baking sheet until all the florets have been covered

7. Bake for about 30 minutes or until golden brown, turning over the florets halfway through baking 

8. Enjoy while hot! 

Stuffed Veggie Pizza Potatoes

We enjoyed making this recipe for She Scribes. 

To get the recipe for this delicious side dish, click here.

Sautéed Mushroom Parmesan

Serving: 3

Ingredients

1. 2 tablespoons of olive oil

2. 1 teaspoon of paprika

3. 2 1/2 cups of chopped mushrooms

4. 1/4 cup of corn

5. 1/4-1/3 cup of grated fresh parmesan cheese

6. 1 cup of chopped onions

7. salt to taste

Directions

1. Take a large frying pan.  Coat the bottom with olive oil.

2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.

3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.