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Sides for Holiday Meal



Vegan Collard Greens



INGREDIENTS

  • vegetable oil

  • 1 onion, halved

  • 1 quart unsalted or low sodium vegetable stock

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon crushed red pepper flakes

  • 2 pounds collard greens, stems removed (if desired), washed, and cut into strips

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon smoked paprika + more to taste

INSTRUCTIONS

  1. Heat a little bit of oil in a large pot over medium to medium-high heat. Add the onion cut-side down and cook until charred.

  2. Add the vegetable stock, salt, garlic powder, black pepper, red pepper flakes and smoked paprika to the pot and bring to a boil.

  3. Add the cut collard greens to the vegetable broth, cover, and let simmer until nice and silky, anywhere from 45 minutes to 2 hours (or more).

  4. Add the vinegar, taste, and adjust the seasonings as you see fit. Serve.




Creamy Homemade Baked Mac and Cheese

This baked mac and cheese is a family favorite recipe, loved by children and adults.


Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Ingredients

  • 1 lb. dried elbow pasta

  • 1/2 cup unsalted butter

  • 1/2 cup all purpose flour

  • 1 1/2 cups whole milk

  • 2 1/2 cups heavy cream

  • 4 cups grated medium sharp cheddar cheese divided (measured after grating)

  • 2 cups grated Gruyere cheese divided (measured after grating)

  • 1/2 Tbsp. salt

  • 1/2 tsp. black pepper

  • 1/4 tsp. Onion powder

Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

  • Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

  • While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

  • Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/heavy , while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

  • Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

  • Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Notes

Mac and Cheese can be made ahead:

  • Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.

  • Before baking, let dish sit on counter for 30 minutes.

  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.


FIVE CHEESE VARIATION:

Replace cheese amounts with the following:

  • 2 cups cheddar cheese, shredded

  • 1 cup Colby cheese, shredded

  • 1 cup Muenster cheese, shredded

  • 1 1/2 cups Gruyere cheese, shredded

  • 1/2 cup mozzarella cheese, shredded

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

Nutrition

Calories: 665kcal | Carbohydrates: 43g | Protein: 28g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 126mg | Sodium: 700mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1320IU | Vitamin C: 0.6mg | Calcium: 711mg | Iron: 1.3mg




Southern Candied Yams


Candied yams is a old fashioned side dish that's slow cooked in a candied mixture on the stove-top with warm spices, sugar and butter.



Prep Time 10 minutes

Cook Time 1 hour

Servings 5 people

Author April

Ingredients

  • 2lb sweet potatoes

  • 3/4 cup dark brown sugar or light brown sugar

  • 1 cup white sugar

  • 2 tsp cinnamon

  • 1 tsp nutmeg

  • 1/4 tsp ginger

  • 1/4 tsp salt

  • 2 tbsp vanilla extract

  • 1 stick butter

  • 4 tbsp frozen orange juice concentrate thawed

  • 1 tablespoon bourbon (Bull Young preferred )

Instructions

  • Scrub, peel and slice your yams into 1/2 inch rounds. In a medium pot over medium high heat, combine the sweet potatoes and the rest of th