Go to Admin » Appearance » Widgets » and move Gabfire Widget: Social into that MastheadOverlay zone
In the famous Norman Rockwell painting of a Thanksgiving Day family gathering, the center of attention is the turkey, looking succulent in all of its hearty glory, in the middle of the table.
This familiar Thanksgiving Day scene has been engrained in the minds of many Americans as the perfect way to celebrate the occasion, but Turkey Day is not just about the bird. Some people cannot eat a tryptophan-infused bird on this holiday, meaning they need alternatives to consume on this day of feasting.
These easy sides, ranging from affordable to healthy, can serve up a simple solution for those who may not want or cannot eat turkey, giving everyone at the table something tasty to gobble up this Thanksgiving.
Banana Pudding (Affordable)
4 tablespoons of flour
½ cup of sugar
4 cups of milk
5 large egg yolks
2 tablespoons of butter
2 teaspoons of vanilla extract
A bag of marshmallows
A box vanilla wafers
1. Preheat the oven to 350 degrees. Cut slices of the bananas, place in bowl and set aside.
2. Place the flour, sugar, milk, vanilla extract and butter in a large saucepan on high heat.
3. Add each of the egg yolks one at a time into the saucepan and stir until mix well. Bring to a boil.
4. After the ingredients thicken, simmer the ingredients on low heat until the mixture combines into a thick pudding texture.
5. Cool for 2 minutes.
6. In a clean baking pan, place a layer of vanilla wafers on the bottom. Then add a layer of sliced bananas on top of the vanilla wafers followed by the pudding mixture on top. Repeat this step until all materials are used.
7. Top off the pudding with closely-spaced marshmallows and bake for 5 to 10 minutes or until the marshmallows are golden brown.
8. Cool and serve.
Green Bean Casserole (Traditional)
4 cans of green beans
2 cans of cream of mushroom
1 can of French’s Fried Onions
Salt and pepper
1. Preheat oven to 350 degrees. In a cooking pan, mix green beans, cream
of mushroom, half of the fried onions and salt and pepper. Stir well.
2. Place the casserole onto a glass baking pan and place in the oven for 20 minutes
or until everything is thoroughly heated and the onions are extra crunchy.
3. Take out of oven and pour the remaining onions on top of the casserole. Place in oven and bake for another 10 minutes.
4. Serve when ready.
Kale and Olive Mashed Potatoes (Vegetarian)
3 pounds of potatoes, peeled and cut into large chunks
4 tablespoons of extra virgin olive oil
4 cloves of garlic, minced
1 bunch of kale, large stems stripped and discarded, leaves chopped
1/2 or more cups warm milk or cream
Freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup of freshly grated Parmesan cheese, for garnish (optional)
Fried shallots, for garnish (optional)
1. Put the potatoes in a large pot and cover with water. Add a pinch of sea salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
2. Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt and saute until tender (about a minute). Set aside.
3. Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. Look for a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season the potatoes with salt and pepper.
4. Dump the kale on top of the potatoes and stir. Transfer to a serving bowl
and make a hole in the center of the potatoes. Pour in the remaining olive oil. Sprinkle with the scallions, Parmesan cheese and shallots.
2 eggs, slightly beaten
3/4 cup of sugar
1 1 lb. can of pumpkin
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
1 2/3 cups of evaporated milk (1 can)
1/2 teaspoon of allspice
9 oz pie crust pastry (enough for two single standard pie crusts)
1. Bake the pie filling in a large casserole dish in at 425 degrees for 15 minutes.
2. After 15 minutes, reduce the temperature to a moderate 350 degrees and continue baking for 45 minutes or until table knife inserted in the center of the dish comes out clean. Cool on wire rack.
3. Make or purchase the pie crust pastry. Roll thin and cut into circles approximately four inches in diameter.
4. Put a spoonful of the cool pumpkin mixture toward one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed.
5. Slice three small slits in the top for venting, place on a greased cookie sheet and bake approximately 20 to 25 minutes or until crust is a light golden-brown.
6. Take the pie out of the oven and serve to guests.
Makes about three dozen miniature pasties.
Angelic Deviled Eggs (Healthy)
1/4 cup of low-fat (1%) cottage cheese
3 tablespoons of prepared fat-free ranch dressing
2 tablespoons of Dijon Mustard
2 tablespoons of minced fresh chives or dill
1 tablespoon of diced well-drained pimiento or roasted red pepper.
1. Place eggs in medium saucepan; add enough water to cover. Bring to a boil over
medium heat. Remove from heat and cover. Let stand 15 minutes before draining. Add cold water to
eggs in saucepan; let stand until eggs are cool. Drain and peel.
2. Slice eggs lengthwise in half. Remove yolks, reserving three yolk halves. Discard
remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving
plate and cover them with plastic wrap. Refrigerate while preparing filling.
3. Combine cottage cheese, dressing, mustard and reserved yolk halves in food processor;
process until smooth. You can also do this in a small bowl, mashing the ingredients with a fork until well blended.
Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg
whites. Cover and chill at least one hour before serving.