There is something really great about the Thanksgiving holiday. For me it really is one of the top two holidays of the year. Spending time with family (most family anyway – there is always that one relative) and friends, taking time to reflect on all you are thankful for, and eating some amazing food! The food part can be a little scary however. That’s why I though I could share some of my own recipes. These have been made in a way that you don’t have to worry about eating them and of course they taste great![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][heading]
Creamy Garlic Mashed Potatoes[/heading][vc_column_text]Ingredients
- 1 1/2 pounds cubed, unpeeled red potatoes
- 3 garlic cloves, peeled and thinly sliced
- 1/2 cup whole organic milk
- 2 tablespoons organic butter
- 3/4 teaspoon Redmond sea salt
- 1/4 teaspoon black pepper
Place potatoes and garlic in a large saucepan; cover with cold water, and bring to a boil over high heat.
Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes).
Drain; return to pot over low heat.
Add milk, butter, salt, and pepper. Mash potatoes with a potato masher to desired consistency.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][heading]
Green Beans with Lemon-Butter Breadcrumbs[/heading][vc_column_text]Ingredients
- 1 tablespoon organic unsalted butter
- 3/4 cup panko breadcrumbs
- Zest of 1 lemon
- 1 tablespoon Redmond sea salt, plus 1/4 teaspoon, divided
- 1 1/2 pounds fresh green beans, trimmed
- 1 tablespoon olive or coconut oil
- 1 1/2 tablespoons lemon juice
- 1/3 cup slivered almonds,
- Freshly ground black pepper
Melt butter in a skillet over medium heat. Add panko; stir constantly for 2 minutes or until golden.
Remove from heat. Stir in zest and 1/4 teaspoon salt.
Fill a large saucepan 2/3 full of water; bring to a boil. Add remaining 1 tablespoon salt. Add beans; cook 2
minutes. Fill a large bowl 2/3 full of ice water. Transfer beans to ice water to cool; drain.
Add oil to a skillet over medium heat. Add beans; sauté, stirring constantly, 3 minutes or until heated.
Add lemon juice and almonds; sauté 1 minute. Season with pepper. Add panko topping; serve.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][heading]
Sweet Potatos With Pecans[/heading][vc_column_text]Ingredients
- 2 1/4 pounds sweet potatoes, peeled and chopped
- 1 cup half-and-half
- optional 1/4 – 3/4 cup xylitol (i like it without the added sweetener)
- 1 teaspoon Redmond sea salt
- 2 teaspoons vanilla
- 2 organic free range eggs
- Coconut or Olive oil
- 1/4 cup all-purpose flour
- 1/8 – 1/4 cup xylitol
- 1/4 teaspoon Redmond sea salt
- 2 tablespoons chilled organic butter, cut into small pieces
- 1/2 cup chopped pecans, toasted
Preheat oven to 375°.
To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat,
and simmer 20 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add half-and-half, xylitol, 1 teaspoon salt, and vanilla. Beat with a mixer at
medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch
baking dish coated with coconut or olive oil.
To prepare topping, sprinkle flour into a dry measuring cup; level with a knife. Combine flour, xylitol, and 1/4 teaspoon salt in a medium bowl. Cut in
butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle
over potato mixture. Bake at 375° for 30 minutes or until golden brown.[/vc_column_text][/vc_column][/vc_row]