Cranberry Sauce

Cranberry Sauce

Last year, I made thanksgiving dinner in NYC. We rented a townhome for our 3 kids, son-in-law, our 6 year old granddaughter, and us. We had big plans all week, so I ordered the turkey & pies. I prepared the sides – deviled eggs, dressing, CRANBERRY SAUCE, and more. We even went to the Macy’s Parade in freezing temperatures. It was awesome!

Cranberry Sauce

Category: Relishes & Sauces, SIDES

Servings: 8 Servings

Cranberry Sauce

Ingredients

  • 1/2 cup agave or grape nectar sweetener
  • 1/2 cup orange juice
  • 1/2 cup filtered water
  • 12 oz fresh cranberries rinsed & checked
  • Pinch of salt
  • 1 cinnamon stick
  • 1 piece of orange peel

Instructions

  1. Combine sweetener, orange juice, and water in a large saucepan over medium heat
  2. Add cranberries, salt, cinnamon stick and orange peel
  3. Bring to a simmer over medium heat, stirring frequently
  4. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped.
  5. Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
https://michellesipsandsavors.com/cranberry-sauce/

Texas Creamed Corn

Texas Creamed Corn

SIDES

This creamed corn is life changing! The secret is the Parmesan cheese. YES, parmesan. You can use fresh or frozen corn to make this side dish. It’s great with smoked meats, chicken, or your holiday turkey. Add to your holiday meal plans – this stuff is money!!!

Texas Creamed Corn

Category: SIDES, Veggies

Servings: 10

Texas Creamed Corn

Ingredients

  • 1 lb fresh or frozen corn
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 2 TBS sugar
  • 2 TBS Parmesan cheese
  • 3 TBS butter
  • 2 TBS flour

Instructions

  1. In a large pot mix together first 6 ingredients. Once heated add the Parmesan.
  2. Make a roux with the butter and flour in a small nonstick sauté pan. When lightly brown add the roux to the pot of corn and cook until it thickens.
https://michellesipsandsavors.com/texas-creamed-corn/

Fontina Mac & Cheese Topped w/Chickpea Crumbs

Fontina Mac & Cheese Topped w/Chickpea Crumbs

This chickpea elbow pasta topped with chickpea crumbs is so good in this upgraded macaroni and cheese dish. This would make a great addition to your Thanksgiving menu! And, guest what? The leftovers were awesome all by their lonesome the next day!

Fontina Mac & Cheese Topped w/Chickpea Crumbs

Category: Casseroles, SIDES

Servings: 6 Servings

Fontina Mac & Cheese Topped w/Chickpea Crumbs

Ingredients

  • 1 box chickpea elbow macaroni (I used Eat Banza)
  • 4 TBS butter
  • 2 TBS flour
  • 1/2 cup pasta liquid
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup hatch chile sauce or your favorite hot sauce
  • 3 cups cups grated white cheese (I used fontina, parmesan, asiago and mozzarella)
  • 1/2 cup chickpea crumbs (I used Watusee)

Instructions

  1. Cook pasta according to package directions. Reserve 1/2 cup of pasta liquid before draining.
  2. Heat butter and add flour. Mix until smooth and the flour is lightly browned.
  3. Whisk in pasta liquid, milk & sour cream.
  4. Add in hot sauce.
  5. Add in 1 1/2 cups of the cheese. Mix well.
  6. Return the cooked pasta to the pan & fold together well.
  7. Top with remaining cheese and chickpea crumbs.
https://michellesipsandsavors.com/chickpea-pasta-jalapeno-mac-cheese/

Garlic Miso Purple Smash

Garlic Miso Purple Smash

These vibrant purple potatoes are so fun to prepare and serve. The miso adds a wonderful flavor, as does the tangy crème fraiche. They make a wonderful side to meat, chicken and fish. Enjoy!

Garlic Miso Purple Smash

Category: Potatoes, SIDES

Servings: 6 Servings

Garlic Miso Purple Smash

Ingredients

  • 2 lbs purple potatoes, washed
  • White miso paste
  • Milk
  • 1/4 cup butter
  • 1 minced clove of garlic
  • Sea salt and fresh cracked pepper
  • Crème fraiche & chives for garnish

Instructions

  1. Boil the potatoes until very tender. Drain.
  2. Melt the butter & add the garlic in the pot used to boil the potatoes. Sauté until fragrant.
  3. Return the drained potatoes to the pot of butter & garlic. Add the miso paste. Mash the potatoes, until smooth.
  4. Add 1/2 cup milk. Using a whisk, mix in the milk. Add more milk, until desired consistency is achieved.
  5. Add salt & pepper, to taste.
  6. Garnish with crème fraiche & chives. Serve hot.
https://michellesipsandsavors.com/garlic-miso-purple-creamy-potatoes/

Myron’s Jalapeño Mac & Cheese

Myron’s Jalapeño Mac & Cheese

We’ve got a fabulous steak house here in San Antonio that serves the absolute best jalapeño Mac & Cheese. The recipe was published in the local paper, so I had to make it! Here is my take on what has become a family favorite.

Myron’s Jalapeño Mac & Cheese

Category: Casseroles, SIDES

Servings: 12 Servings

Myron’s Jalapeño Mac & Cheese

Ingredients

  • 1 lb pasta shells, prepared according to package directions (I used Banza Chickpea Pasta)
  • 1/2 cup chopped canned pickled jalapeño (reserve 1/4 cup of the juice)
  • 1 3/4 cups heavy cream
  • 3 cups shredded Velveeta cheese (I used half white & half yellow)
  • Fresh jalapeño and chives for garnish

Instructions

  1. Heat oven to 400 degrees. Grease a 9×13 baking dish.
  2. Purée the jalapeños
  3. In a small mixing bowl, combine the jalapeño juice and cream.
  4. Place the prepared pasta shells in a large bowl. Add the cheese, puréed jalapeño, and the jalapeño juice & cream. Toss to evenly mix.
  5. Pour into the prepared dish and cover tightly with foil.
  6. Bake for 25-30 minutes. If desired, uncover & broil for 3-4 minutes to brown the top.
  7. Garnish with slices of fresh jalapeño & chopped chives, if desired.

Notes

This recipe is adapted from the original published the San Antonio Express News, Taste section.

https://michellesipsandsavors.com/myrons-jalapeno-mac-cheese/

Shawarma White Sauce

Shawarma White Sauce

I’m in love with this flavorful Mediterranean sauce! I first heard about this sauce when I was watching the Today Show, one morning. It was shared by Ayesha Nurdjaja, the executive chef of Shuka in NYC. It’s awesome on chicken, as a dip, on falafel and as a salad dressing! It is addictive!

Shawarma White Sauce

Category: Relishes & Sauces, SIDES

Shawarma White Sauce

Ingredients

  • 1/2 cup crème fraîche
  • 1/2 cup mayonnaise
  • 1 cup yogurt
  • 1 clove garlic, finely minced
  • 1 tsp garlic salt
  • 1 TBS onion powder
  • 2 TBS lemon juice
  • 1 tsp freshly ground black pepper
  • 1/2 tsp crushed red pepper flakes
  • 2 TBS sherry vinegar

Instructions

  1. Combine all ingredients in a medium bowl and whisk (can be refrigerated up to 4 days).

Notes

This sauce is great with chicken, falafel & as a salad dressing. I found this recipe originally on the Today Show food website. Just search for Chicken Shawarma. I made slight adjustments to the original recipe.

https://michellesipsandsavors.com/shawarma-white-sauce/

Pumpkin Rice

Pumpkin Rice

It’s still not fall in San Antonio, but I couldn’t wait to prepare a fall dish another day. I served this light side dish with two meals. I made Chicken Shawarma one day, and falafel on another. This rice was super delicious with both entrees. Now, all I need is a cool breeze!

Pumpkin Rice

Category: Rice, SIDES

Servings: 10 Servings

Pumpkin Rice

Ingredients

  • 4 cups of pumpkin or butternut squash, cut into small pieces
  • 1 cup of brown rice
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 green onions, sliced
  • Dash oof cinnamon, nutmeg & cloves
  • 1 tsp Lawry’s Seasoned Salt
  • 1 tsp fresh cracked pepper
  • 1 TBS butter
  • 5 sprigs of fresh thyme
  • 1 whole habanero pepper (optional)
  • 2 3/4 cups vegetable stock

Instructions

  1. In a large stock pot, sauté the onions & garlic until transparent.
  2. Add the seasonings, seasoned salt, black pepper & thyme, and saute for 1-2 minutes, until fragrant.
  3. Add the pumpkin along with the vegetable stock and stir until seasoning is incorporated.
  4. Add the rice and bring to a boil.
  5. Add the butter and the habanero (optional), and reduce the heat to a simmer.
  6. Cover and simmer for 20-25 minutes, until all liquid is absorbed.
  7. Remove from heat and leave covered for 15 minutes.
  8. Keep dish warm until ready to serve.
https://michellesipsandsavors.com/pumpkin-rice/

Homemade Corn Tortillas by The Culinary Institute of America

Homemade Corn Tortillas by The Culinary Institute of America

I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!

Homemade Corn Tortillas by The Culinary Institute of America

Category: Breads, SIDES

Homemade Corn Tortillas by The Culinary Institute of America

Ingredients

  • 1 1/2 cups masa harina
  • 1/4 tsp sea salt
  • 2 TBS vegetable oil
  • 1 cup hot water

Instructions

  1. Combine the masa and salt in a large bowl. Add the oil and stir to combine.
  2. Wearing gloves, stream in the hot water while mixing with your hand until dough comes together as a ball.
  3. Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes,
  4. Divide into 14 balls and lightly dust with flour. Put them between 2 pieces of plastic and press them in a tortilla press.
  5. Heat a cast iron skillet or a comal (Mexican tortilla griddle) on medium to high heat. Cook on both sides until brown spots appear. Wrap in a towel or put in a tortilla warmer to keep hot.
https://michellesipsandsavors.com/homemade-corn-tortillas-by-the-culinary-institute-of-america/

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

I really sharpened my knife skills on this one! This salad is crunchy, fresh and full of flavor. I chose to make this dish to work on my knife skills & boy did I get a work out. Our teacher at the Culinary Institute Plant Forward Boot Camp took time out to demonstrate the proper use of a knife and how to cut in a variety of ways. I actually got pretty good at elliptical cutting. Either way, I think you will enjoy this salad!

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Category: Salads, SIDES

Fennel Salad w/Orange Vinaigrette & Spiced Cashews by The Culinary Institute of America

Ingredients

  • Salad:
  • 2 bulbs fennel, thinly sliced
  • 1/2 red onion, thinly sliced
  • 6 stalks celery, trimmed & thinly sliced on the bias
  • 1/2 cup parsley, chopped
  • Vinaigrette:
  • 1/2 cup fresh orange juice
  • 2 tsp Dijon mustard
  • Sea salt & pepper to taste
  • 1 TBS orange zest
  • Spiced Roasted Cashews:
  • 2 cups raw cashews
  • 1 TBS butter, melted
  • 1 1/2 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Dash cayenne
  • Sea salt to taste

Instructions

  1. Toss all prepared salad ingredients in a large bowl. Set aside.
  2. Combine vinaigrette ingredients in a small bowl & whisk. Cover & set aside.
  3. Toast nuts in a medium skillet until heated. Add butter & coat evenly. Combine spices and toss to coat nuts. Place nuts on a single layer on a sheet pan lined with parchment paper. Bake for 8-10 minutes at 350 degrees, until golden brown. Remove from oven and cool. When cool, rough chop the nuts.
  4. Toss salad with dressing, and top with spiced nuts.

Notes

A few changes were made to the original recipe.

https://michellesipsandsavors.com/fennel-salad-w-orange-vinaigrette-spiced-cashews-by-the-culinary-institute-of-america/

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Talk about a shocker! This recipe was easy & mimicked Parmesan Cheese to a degree that was astounding! This side dish took me all of 20 minutes. It’s yet another recipe from the Plant-Forward Cooking Boot Camp I went to at the Culinary Institute of America in San Antonio. So yummy!

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Category: Grains, SIDES

Servings: 12 Servings

Polenta w/Vegan Parmesan Cheese by The Culinary Institute of America

Ingredients

  • Polenta:
  • 2 cups polenta
  • 8 cups filtered water
  • 1 tsp sea salt
  • 1/4 cup vegan Parmesan cheese
  • Vegan Parmesan Cheese:
  • 1 1/2 cups raw cashews
  • 6 TBS nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • Garnish:
  • Olive oil & chopped parsley

Instructions

  1. Bring water & salt to boil in a medium saucepan.
  2. Stream dry polenta into boiling water, whisking constantly to avoid lumps.
  3. Adjust heat to a simmer.
  4. Cover the pot and reduce heat to a low simmer. Cook for 15-20 minutes, until the polenta is tender.
  5. While the polenta is cooking, prepare the Vegan Parmesan Cheese.
  6. Place all Parmesan ingredients in a food processor. Pulse until the consistency of Parmesan Cheese. Refrigerate until ready to serve,
  7. When polenta is done, stir in the vegan Parmesan Cheese.
  8. Place the cooked polenta in a bowl and top with olive oil, more vegan Parmesan Cheese & chopped Italian parsley.

Notes

Recipe adapted from The Culinary Institute of America

https://michellesipsandsavors.com/polenta-w-vegan-parmesan-cheese-by-the-culinary-institute-of-america/
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