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Thanksgiving is my holiday to host. I make a full menu for both vegetarians and non-vegetarians. I approach the meal with all the tactical planning I use when I cater a complicated wedding or banquet. You need a game plan to make this holiday successful and stress-free. I make the side dishes simple and diversified. The first important step in planning the holiday dinner is making the menu and writing it down. Then you can create a list of ingredients to purchase. When you make the menu, consider assigning some of the side dishes to your family and friends. And it’s a great idea at any family gathering for everyone to participate. Here are some of the side dishes I will be serving this year, some of which can be pulled together at the last minute.
CABBAGE AND APPLE WITH CARAWAY
Battle plan: This dish can be made ahead and reheated in the oven or microwave without any loss of flavor or character.
1 tablespoon olive oil
1 large onion, chopped
2 tablespoons caraway or poppy seeds, optional
1 large head green or red cabbage, quartered, cored and sliced thinly
2 apples, peeled, cored, quartered and sliced thinly
1/4 cup sugar
2 tablespoons lemon juice
4 bay leaves
1/2 cup water or apple juice
Salt and fresh-ground black pepper, to taste
Heat a very large saute pan or wok with the oil over medium heat. Add the onions and saute 4 minutes until lightly browned.
Add the caraway seeds and cabbage. Continue sauteeing 5 minutes. Add apples, sugar, lemon juice, bay leaves and water. Continue to cook, uncovered, stirring occasionally 10 minutes until tender but still a bit crunchy. Season with salt and pepper. Makes 6 to 8 servings.
Per serving (with caraway seeds): 97 calories, 20 percent calories from fat, 2 grams total fat, no milligrams cholesterol, .28 gram saturated fat, 2 grams protein, 20 grams carbohydrates, 4 grams total fiber, 21 milligrams sodium, 14 grams total sugars, 16 grams net carbs.
MASHED YAMS WITH MAPLE AND GINGER
Battle plan: You can bake the yams a day before making the mash. After baking, cool and peel potatoes and refrigerate until ready to mash. For a real time-saver, make this dish ahead and transfer it to an oven-safe casserole. Just before serving, add a generous sprinkle of brown sugar over the top and place in the oven to heat. I like to garnish the potatoes with a handful of sun-dried cranberries.
4 tablespoons unsalted butter or soy margarine, melted
1/2 cup maple syrup
1/4 cup orange juice
1 tablespoon dried orange peel
2 teaspoons cinnamon
2 tablespoons grated ginger root
1/4 cup light cream, optional
5 pounds warm, peeled and cooked sweet potatoes or yams (see note)
Combine all ingredients except yams in a small saucepan and allow to blend. Place potatoes in a bowl and mash. Fold in melted butter mixture and continue to mash with a potato masher or whisk. Makes 6 to 8 servings.
Per serving (with cream): 276 calories, 24 percent calories from fat, 7 grams total fat, 5 milligrams cholesterol, 2 grams saturated fat, 4 grams protein, 51 grams carbohydrates, 6 grams total fiber, 66 milligrams sodium, 27 grams total sugars, 45 grams net carbs.
Per serving (without cream): 262 calories, 20 percent calories from fat, 6 grams total fat, no cholesterol, .85 gram saturated fat, 3 grams protein, 50 grams carbohydrates, 6 grams total fiber, 63 milligrams sodium, 27 grams total sugars, 44 grams net carbs.
(Note: To cook sweet potatoes or yams: Bake in a 375-degree oven 35 to 40 minutes until tender. Cool slightly before peeling and mashing.
GREEN BEANS WITH SHALLOTS, GARLIC AND WALNUTS
Battle plan: Cook the green beans and store, covered, in the refrigerator. Bake the shallot and garlic mixture and simply combine them in the saute pan when ready to eat. For a nuttier flavor, toast the walnuts 10 minutes in a 375-degree oven before combining.
3 pounds green beans, ends snipped
Water
6 large shallots, peeled and sliced 1/4 inch thick
18 cloves garlic, peeled
1/4 cup olive oil
1 teaspoon kosher salt
1 cup walnut pieces
Cook green beans in a large pot of boiling water 4 to 5 minutes until crisp but tender. Immediately rinse with ice cold water and drain. Set aside. Or place beans in a large microwave-safe dish. Add 1/2 inch water, cover lightly and microwave on high 5 minutes.
Preheat oven to 375 degrees. Place sliced shallots and garlic cloves in a baking pan with oil; season with salt. Bake shallot and garlic mixture 20 minutes until golden brown and caramelized. Set aside. Heat a large saute pan over medium heat. Add shallot mixture and green beans and saute 5 to 6 minutes until heated through. Add walnuts and serve. Makes 6 to 8 servings.
Per serving: 198 calories, 74 percent calories from fat, 16 grams total fat, no cholesterol, 2 grams saturated fat, 6 grams protein, 11 grams carbohydrates, 6 grams total fiber, 204 milligrams sodium, 4 grams total sugars, 5 grams net carbs.