A simple side...

You are probably busy preparing your Thanksgiving menu. I know I am. Either you are hosting or attending, but most likely (if you are reading this!!) you are going to be cooking one thing or lots of things. Your table will be full of fabulous side dishes like stuffing (see my cornbread/leek recipe!), sweet potatoes, mashed potatoes, or green bean casserole. Here's the story-hubby and I both HATE mushrooms. But, don't tell our kids, because somehow Mimi has managed to get them to try them and eat them and love them! So all those green bean casseroles with saucy looking mushrooms and mushy looking fried things on top just never got an invitation to our table. So I have found many other yummy ways to invite our green friends-sauteed green beans, broccoli kugel, grilled zucchini, stir-fried asparagus, should I go on? A newer favorite of mine is this brussel sprouts recipe, made awesome with agave and soy and balsamic. I originally found it on a vegan blog called Almond and Agave, then of course I tweaked it until it felt just right! Again, super easy, healthy and of course, delish! This will be my green side dish this year, let me know if it gets an invitation to yours too!

INGREDIENTS


40 brussel sprouts (the recipe isn't a science-this is about 2 lbs, or 2 bags from Trader Joe's-can be doubled or tripled!)
1/4 cup agave nectar, either light or dark
2 tablespoons EVOO
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1-2 teaspoons of freshly ground pepper
canola or vegetable oil for sauteing

DIRECTIONS

• Gently trim and halve the brussel sprouts, making sure the root end stays intact (the big ones I often quarter and the smaller ones can be left whole)
• Whisk together the agave, EVOO, vinegar, soy sauce and pepper
• Add sprouts and toss to coat
• Marinate in fridge or on counter for at least 15 minutes or up to an hour
• Heat a large pan or electric skillet to medium high and add canola oil
• Place the brussel sprouts face down in the hot oil for a few minutes, then flip and toss so sprouts are browned on both sides, about 5-10 minutes more
• Drizzle with any extra marinade and finish sauteing. I often make some extra marinade and add toward the end.
• These are delicious!!

Eat and enjoy! Happy Turkey Day!

Stuffed from stuffing!!!!

• Stuffing is the non-Jewish equivalent to brisket, kugel or latkes. You are laughing but agreeing, right? Doesn't everyone try to convince you that their stuffing is the best?? It was their mom's or grandma's or mother-in-law's and it could have mushrooms or sausage or herbs but for sure it will be your favorite....so they say!!! Well, the deal here is that my mom was not born in America and grew up in a house with Polish/Israeli parents who celebrated Thanksgiving with their other Polish/Russian/Hungarian/Israeli friends who still made cholent and peirogi on Thanksgiving-there was no family favorite recipe for stuffing!!!! A few years ago my mom and I found this recipe and tried it and tweaked it and twisted it and tasted it and...LOVED it! You can either bake it in a casserole and serve as a typical side dish, or you can go for the unusual and stuff it in a boneless, butterflied turkey breast. Both ways it is delicious and a great stuffing recipe if you don't have that family favorite!!
• 
  
• INGREDIENTS
• 4 whole leeks, white part only, roots trimmed and cut into rings
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Leaves from 2 fresh thyme sprigs (in case you don't know, you hold the sprig by the end and gently pull the little leaves off backward)
• Kosher salt and black pepper, to taste
• 4 cups crumbled cornbread (you can bake your own from scratch, use Trader Joe's or Marie Callendar's mix for semi-homemade or totally go store-bought...the recipe works any which way!)
• 1 cup chicken stock or boxed chicken broth

DIRECTIONS

Fill a large bowl with water and add the leeks, then swish them around with your hands to get the sand out from in between the layers. The leeks will rise and the dirt and sand will sink! Then strain them and rinse again.  In a large saute pan over medium heat, add 1 tablespoon each of the butter and the EVOO. Add the leeks, the thyme leaves, salt and pepper and cook for about 10 minutes, stirring every few minutes until the leeks are softened but not colored. Remove the leeks from heat to cool.

In a large bowl combine the leeks, crumbled cornbread, and chicken stock.  Season the mixture with salt and pepper.

Turn stuffing into a buttered casserole dish and bake at 400 degrees F. If you are going to stuff the turkey breast, open it up like a book, place stuffing inside (not all of it), close the "flaps", then roll it up and secure with a few pieces of kitchen twine. Then melt remaining butter and EVOO and brown turkey breast on both sides before baking in oven for 40-50 minutes, using a meat thermometer to check for doneness. 

I hope this part didn't lose you, it just sounds tricky!!!!!

Eat, enjoy and HAPPY THANKSGIVING!! Hope this makes it into your file of family favorites-it's definitely in mine!!