"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-16-2017, 06:11 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,874
2017 new Holiday side dishes..

Most of us serve the classic side dishes most everyone enjoys but I'm wondering if there is an out of the ordinary side dish that will be on your holiday tables this year.
Links or original recipes are most appreciated.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-16-2017, 06:25 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,972
I grew up with rice pilaf as the primary starch rather than potatoes. We serve pilaf at Thanksgiving, no mashed. Only once in my 72 years have I not had pilaf at Thanksgiving.

Rice Pilaf
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-16-2017, 06:44 PM   #3
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,874
This recipe got rave reviews after some slight changes. I made the changes here, along with slightly different directions. It will be on one of my holiday tables.

Carrot Souffle'
  • 7 cups chopped carrot (about 2 pounds)
  • 1/3 cup granulated sugar (or sweetener equivalent)
  • 1/4 cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • Cooking spray
Step 1
Preheat oven to 350°.

Step 2
In a large pot cook carrot in boiling water 15 minutes or until very tender; drain. Use a stick blender on the carrots till smooth. Add the rest of the ingredients and pulse to combine.

Step 3
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar if desired.

An added benefit is it has fewer carbs and calories than a sweet potato casserole.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-16-2017, 07:13 PM   #4
Head Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 1,685
I wish. My family eats the same holiday meals today that we ate 60 years ago.

CD
__________________
Everyone has a talent they don't know about, until tequila.
caseydog is offline   Reply With Quote
Old 11-16-2017, 07:36 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,874
Casey, why don't you take along a new side dish to add to the table?
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-16-2017, 07:54 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,773
I'm the boring cook CD wants relief from I don't want anything different for Thanksgiving. I love the tradition of the holiday. We change things up for Christmas and New Year's.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-16-2017, 08:14 PM   #7
Head Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Pacific Grove, CA
Posts: 1,416
Quote:
Originally Posted by GotGarlic View Post
I'm the boring cook CD wants relief from I don't want anything different for Thanksgiving. I love the tradition of the holiday. We change things up for Christmas and New Year's.
+1... Unfortunately, my family traditions have all but gone.. Life goes on but, I miss those days and traditions.. The good thing is that my daughter, in Missouri, upholds the family holiday dinner traditions and I will be with her for 2018 holidays..

Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 11-16-2017, 08:17 PM   #8
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,303
Smile

Our family, after 40+ years using my admission ticket to a family- free- for- all (you kids take it outside if you're going to do that, I swear I heard someone say this last year, ala the Ghost of Mom) has finally begun to loosen up with what is a traditional holiday meal vs allowing additions or variations. (honesty prevails here, if you are a new family member you are allowed to bring a dish from your own traditions.) It was only last year that home made cranberry sauce was allowed on the table in addition to canned jellied kind. I tried that one year a long time ago, no one ate any. One year someone made a savory sweet potato dish. The only reason it was allowed back is because it was quite tasty. But we're back to brown sugar sweets and a separate savory dish. For the longest time I was only allowed to bring scalloped corn, which was indeed a new addition 40 years ago. But you know, I had to break that mold, it gets to be a tiresome expectation if that's the only thing you are allowed to bring.

I might make scalloped corn this year , haven't done it in quite awhile. and only because I would want to do it.

Other things I really want to bring is Tax Lady's Danish red cabbage. I'd have to add an apple and probably some onion to her recipe.

I am considering a baby green bean vegetable salad with a garlicky Dijon vinaigrette. Serve at room temp and no need to nuke it up and over cook the beans.

Or

Roasted Brussels Sprouts Salad also served room temp. I haven't made this, but the recipe looks good to me:


1 lb brussels sprouts ends trimmed
1 tbsp olive oil
1/4 cup sliced almonds
1/2 red onion sliced
1/4 cup dried cranberries (more, they're little)
2 stalks green onions chopped
1/4 cup extra virgin olive oil
Juice from 1 lemon
1 tbsp apple cider vinegar
1/2 tsp maple syrup
1 tsp dijon mustard
1/2 tsp dried oregano
Salt and pepper to taste

Use a sharp knife to slice the brussels sprouts thinly lengthwise, or you can do this in a food processor with the slicer attachment.
Preheat oven to 350 degrees F, and spread sliced almonds in a single layer on a baking sheet.
Bake for 5-6 minutes until the almonds are lightly browned, shaking the pan every minute.
Remove from the oven and transfer to a separate plate to keep from browning further.
Raise the oven temperature to 400 degrees F.
Combine sliced brussels sprouts, 1 T oil, salt and pepper in a large bowl and toss until well combined.
Transfer to a baking sheet and bake for 20 minutes, stirring halfway through, until the brussels sprouts are tender and the edges are browned slightly.
While the brussels sprouts are roasting, combine the rest of the ingredients, in a large mixing bowl and toss together.
Add the brussels sprouts into the bowl once they are finished roasting. Toss everything together to coat.
Season with more salt and pepper, if needed.
Serve warm or cold.

--
HEY-- I didn't put that mad face up there and don't know how delete it. Fingers/keyboard need to get into Holiday Mode!
__________________
Whiskadoodle is offline   Reply With Quote
Old 11-16-2017, 09:22 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,520
I turned that frown upside down for you, Whiska!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 11-16-2017, 10:25 PM   #10
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,303
Quote:
Originally Posted by PrincessFiona60 View Post
I turned that frown upside down for you, Whiska!
Thanks And one for you too!
__________________

__________________
Whiskadoodle is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.