Orange Cranberry Sauce

Orange Cranberry Sauce

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Orange Cranberry Sauce
Orange Cranberry Sauce
Course Side Dishes
Servings
servings
Ingredients
Course Side Dishes
Servings
servings
Ingredients
Orange Cranberry Sauce
Instructions
  1. Rinse the cranberries (even if they are frozen) in a strainer with cool water, and remove any stems and bad or blemished berries.
  2. In a large saucepan, over medium heat, heat the water, juice and sugar to boiling stirring occasionally.
  3. Continue boiling 5 minutes longer to assure sugar is completely melted, stirring occasionally.  Add the cranberries.
  4. Heat back to boiling over medium heat; stirring occasionally.
  5. Put a lid on the saucepan and continue boiling about 5 minutes longer, still stirring occasionally, until you hear the cranberries begin to pop.
  6. Remove the saucepan from the heat, give it a good stir and allow to cool for about 20 minutes.
  7. Pour the cranberry sauce into a bowl or container and allow to completely cool before refrigerating.
The Perfect Green Bean Casserole

The Perfect Green Bean Casserole

Green beans are a real crowd-pleasing vegetable. With a mild, sweet flavor and a completely portable and edible design, green beans make a great on-the-go snack for kids, and they can also add some real visual interest to a vegetable tray.

But there’s more to this slender green veggie than looks alone!

Green beans are an excellent source of antioxidants, including beta-carotene, zeaxanthin and lutein. Green beans are high in Vitamin A, Vitamin C, Vitamin K, folate, potassium, manganese and fiber.

One of the ultimate ways to enjoy green beans for a special occasion like Thanksgiving Dinner, is with your classic green bean casserole. But the problem with most green bean casserole recipes is that they involve canned soup.

I can not stand canned soups in casseroles. I also can’t stand canned green beans. Yuck.

This Thanksgiving, I hope you’ll still enjoy green bean casserole, but in a new way—with a recipe I’ve perfected over the past few years.

Now, be forewarned. This is not an everyday vegetable dish and it is certainly not a 100% Paleo-friendly recipe. But, hey, Thanksgiving comes around once a year, and sometimes we have to bend the rules a bit in the name of tradition.

Yes, this recipe includes those canned fried onion rings because, in my opinion, you can’t have a proper green bean casserole without them!

Looking for more Thanksgiving inspiration? Download my free Thanksgiving menu, complete with recipes, timeline, and turkey triage guide.  Available in Classic, Paleo, and Keto!

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The Perfect Green Bean Casserole
Course Side Dishes
Servings
servings
Ingredients
Topping
The Casserole Itself
Course Side Dishes
Servings
servings
Ingredients
Topping
The Casserole Itself
Instructions
  1. Preheat oven to 400 degrees.
  2. To make the topping, blend the onions and cheese together in a small bowl; set aside.
  3. Place the green beans in a large mixing bowl. If you are using frozen beans, just put them in frozen. If you are using fresh, make sure you have steamed them to a tender crisp doneness and cooled them a bit before putting them in the bowl.
  4. In a large skillet over a medium–high heat, add the butter and touch of oil (the oil keeps the butter from burning). Add the mushrooms, garlic, salt and pepper, and cook until mushrooms are done. It’ll take about 5 minutes. Turn down the heat, if necessary, and keep the mushrooms moving periodically. Remove the mushrooms from the heat and set aside.
  5. Now add the remaining butter to the pan and add the broth and wine, bringing it to a simmer. In the meantime, toss the cheese with the flour. Add this cheese mixture to the simmering broth, whisking together until well blended. As the sauce starts to thicken, slowly add the cream, whisking all the while. Allow to simmer about 10 minutes on low. Be careful—too hard a boil and the sauce will separate.
  6. Now throw the sauce over the green beans and mix with mushrooms, and toss together to blend. Place the sauced-up beans in a 9-inch by 13-inch baking dish. Sprinkle with your topping and place in the middle of your preheated oven, cooking for about 15 minutes or until all is nice and hot and beans are thoroughly cooked through.
Red Cabbage Slaw

Red Cabbage Slaw

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Red Cabbage Slaw
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Thinly sliced red cabbage, carrots and shallots in a white bowl on a concrete suface.
Instructions
  1. Combine first 6 ingredients (apple cider vinegar through black pepper) in a large bowl; whisk until well blended.
  2. Toss in cabbage, grated carrots and shallots; coat well. Cover and refrigerate for at least 1 hour.
Spicy Compound Butter

Spicy Compound Butter

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Spicy Compound Butter
fresh compound butter in a hinged-lid jar next to a bulb of garlic
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
Course Side Dishes
Cuisine Vegetarian
Servings
Ingredients
fresh compound butter in a hinged-lid jar next to a bulb of garlic
Instructions
  1. In a small bowl, whip together all ingredients using an electric beater or do it by hand.
  2. Once everything is well combined, place it in a sealed container and keep in the fridge till ready to use.
Recipe Notes

Makes enough for about 8 ears of corn.

Pasta Salad Primavera

Pasta Salad Primavera

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Pasta Salad Primavera
colorful shell pasta in a wodden bowl on a black surface
Cuisine Vegetarian
Servings
people
Ingredients
Cuisine Vegetarian
Servings
people
Ingredients
colorful shell pasta in a wodden bowl on a black surface
Instructions
  1. Prepare pasta according to package directions; drain and set aside.
  2. Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.
  3. Add remaining ingredients and mix well.
  4. Add pasta to bowl and toss lightly.
Recipe Notes

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big green salad.

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