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5 Best Thanksgiving Sides for the Holiday Season

5 Best Thanksgiving Sides for the Holiday Season

Photo by Karolina Grabowska from Pexels

Thanksgiving is here with us again. If you’re looking for delicious thanksgiving sides, then this article is for you. Thanksgiving dinner is not complete without side dishes, from sweet potato casserole to stuffing, homemade soups, or cranberry sauce. Here are the top five thanksgiving sides that you’ll love.

Cranberry Sauce1

Nothing beats freshly made cranberry sauce as a compliment to your thanksgiving menu. Make the best cranberry sauce with this thanksgiving side recipe in less than 15 minutes with just five ingredients. The combination of cinnamon and orange juices gives both a sweet and tart taste. You will love it. The best part is that you can prepare three days in advance to enhance the flavor.

Ingredients

  • 3 cups freeze dried cranberries
  • 1 cup orange juice
  • 1½ cups sugar
  • 1 cup water
  • Peel of 2 oranges
  • 2 cinnamon sticks
  • Salt to taste

Directions

  1. In a large saucepan, combine water, sugar, and orange juice. Then, add rehydrated cranberries, a pinch of salt, orange peels, and cinnamon sticks.
  2. Let the mixture simmer over medium heat, stirring frequently.
  3. Cook for about 10 minutes while stirring frequently or until all or most of the cranberries have popped.
  4. Set aside to cool for about 30 minutes. Use immediately or refrigerate until ready to use.

Roasted Cauliflower2

Want to make healthy thanksgiving sides? Look no further than this crisp and delicious roasted cauliflower with toasted panko and raisings. The panko breadcrumbs bring the crispy feel, while the raisins bring in the sweet and tangy taste and will wow your taste buds. Your kids will not even notice that they are eating vegetables.

Ingredients

  • 8 cups of freeze dried cauliflower
  • ½ cup panko bread crumbs
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 tablespoon dried red bell pepper
  • ¼ cup pine nuts
  • 3 tablespoons butter
  • ½ cup chicken broth
  • 2/3 cup raisins
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped parsley

Directions

  1. Heat oven to 425°F. Spread the rehydrated cauliflower on a parchment paper-lined baking sheet. Sprinkle olive oil, salt, and pepper and toss to coat evenly. Roast for about 40 minutes or until the florets are golden and crispy, tossing occasionally.
  2. Meanwhile, roast the pine nuts in a pan over medium heat for about 5 minutes until lightly brown. Transfer to a bowl and set aside.
  3. Melt butter in the pan over medium heat. Add the panko breadcrumbs and toss until lightly brown. Then, set aside.
  4. Add the chicken broth, vinegar, and raisins to another saucepan over medium heat. Simmer until the liquid reduces in quantity and the raisins become plump.
  5. Mix all the elements: the roasted cauliflower, pine nuts, panko, raisin mixture, and parsley. Toss until well combined. Serve warm.

Sweet Potato Casserole3

What is Thanksgiving without sweet potato casserole? This sweet potato casserole is the best thanksgiving side dish you’ll ever have with minimal ingredients. The pecans add a nutty and crunchy feel to the velvety casserole.

Ingredients

  • 10 cups freeze dried sweet potatoes
  • 3 tablespoons extra-virgin olive oil
  • 3 cups almond milk
  • ½ cup fresh sage leaves
  • 1 tablespoon ground ginger
  • Black pepper to taste
  • A pinch of sea salt

For the Topping

  • 1 ½ cups oats
  • 1 cup pecans
  • 1 cup walnuts
  • 2 tablespoons dried sliced garlic
  • 2 tablespoons maple syrup; 1 tablespoon separate
  • 4 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh rosemary, minced
  • 2 tablespoons sea salt
  • Black pepper to taste

 Directions

  1. Rehydrate the sweet potatoes.
  2. To make the topping, combine oats, half of the olive oil, pecans, walnuts, garlic, maple syrup,  thyme, rosemary, and salt in a food processor and pulse until just combined. Then, set aside.
  3. Place the sweet potato in a food processor. Add in the remaining olive oil, milk, ginger, salt, and pepper and pulse to combine. Spread the mixture into the baking tin.
  4. Sprinkle the topping, additional nuts, and sage over the sweet potato. Drizzle with olive oil and bake for about 20 minutes or until the topping browns and is crispy.

Broccoli and Cheese Casserole4

This thanksgiving side will spice up your thanksgiving dinner menu. Use freeze dried broccoli to save time for washing and cutting them up.

Ingredients

  • 4 cups freeze dried broccoli, rehydrated
  • 1 ½ cup chicken soup cream
  • 2 tablespoons melted  butter
  • 8 ounces processed cheese, sliced
  • 2 sleeves round crackers, crushed

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spread broccoli into a medium baking tin. Sprinkle half of the melted butter over the broccoli, add the chicken soup and stir until combined. Spread evenly on the dish.
  3. Spread half of the cheese slices over the broccoli mixture. Then, bake for about 25 minutes.
  4. Then, remove from the oven and stir to blend the broccoli with the cheese evenly. Cover with remaining cheese, sprinkle with crackers, and the remaining butter.
  5. Put it back in the oven. Then, bake for about 20 minutes or until the cheese starts to melt.
  6. Set the casserole aside for about 15 minutes to thicken slightly before serving.

Vegan Bologne Sauce5

If you are vegan or want to try meatless thanksgiving sides, try this tasty sauce made from textured soy that is high in protein and will be ready in a few minutes. The best part is that no one will notice or crave meat.

Ingredients

Directions

  1. Add water to a pot, add salt and let it boil. Add the pasta and let it cook according to the instructions on the pack.
  2. Heat the oil in a large pan and add the rehydrated vegetables for about two minutes. Add in the tomato paste and the water and stir well. Add in the textured soy protein and the thyme, mix correctly, then cook for another two minutes.
  3. Add the soy sauce, stir well and add salt and pepper to your liking. Sprinkle the chopped parsley on top.
  4. Serve with pasta and your favorite salad. You can sprinkle some Parmesan on your pasta dish if you are not vegan.

Don’t forget to add these easy Thanksgiving sides to your Thanksgiving dinner menu. Share your thoughts in the comments section below. Happy eating!

 References

  1. https://www.momontimeout.com/best-ever-cranberry-sauce/
  2. https://themodernproper.com/roasted-cauliflower
  3. https://www.loveandlemons.com/sweet-potato-casserole/
  4. https://www.allrecipes.com/recipe/219596/thanksgiving-broccoli-and-cheese-casserole/
  5. https://www.onegreenplanet.org/vegan-recipe/meaty-pasta-bolognese-sauce/
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5 Burrito Recipes That'll Make You Love Wraps for Lunch

5 Burrito Recipes That'll Make You Love Wraps for Lunch

Burrito recipes
Photo by Nishant Aneja from Pexels

There's a lot to love about a good old burrito – from whipping it up within minutes to carrying it around wherever you want. But perhaps its most noteworthy quality is that you can fill it up with pretty much anything, from meat to veggies. So, if you've been looking for ways to make lunchtime a tad more exciting, burritos should be at the top of your list. And since National Burrito Day(1) (April 7th) is right around the corner, we've rounded up five exciting burrito recipes to take lunchtime to a whole new level. So, are you ready to give soggy salads a rest?

1. Cheesy Bacon Burrito

Cheese and bacon are a classic (and often unexciting) combination. But this burrito recipe gives the tried-and-true combo a much-needed makeover as the ingredients share tortilla space with tomato salsa and fluffy eggs. The wrap is also super satisfying and will keep you full for hours.

Ingredients:

Directions:

  1. In a small bowl, add the bacon along with ¼ cup of warm water and soak for 15 minutes. Once hydrated, drain the bacon bits in a colander and squeeze away excess liquid by slightly squeezing them with the back of a spoon. Then, add the olive oil to a skillet and heat over medium-low heat. Sautée the bacon for 3-4 minutes or until it's slightly charred. Remove from the skillet and set aside.
  2. Crack the eggs, mix in the milk and pour the batter in the same skillet. Season with salt and pepper and cook until the batter is cooked through. Set aside.
  3. Warm the tortillas in a microwave for 30 seconds and layer the eggs, tomato salsa, and bacon. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

2. Sweet Potato & Beef Burrito

While most wraps rely on meat to add richness to the mix, this burrito recipe uses the protein as a sidekick. Instead, it depends more on carbs (a.k.a. sweet potato) for flavor and calls for capers and sun-dried tomatoes for some good (zingy) measure.

Ingredients:

Directions:

  1. Add the potatoes and beef to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  2. Add the olive oil to a skillet and heat over medium-low heat. Sautée the potatoes and beef for 10 minutes or until fork-tender. Season with cumin, paprika, salt, and pepper, and remove from heat. Mash the mixture with the back of a fork until the potatoes are coarsely pureed.
  3. (Optional Step) Add the sun-dried tomatoes to a blender and blitz until you have a thick paste. Mix in the potato-beef mixture.
  4. Warm the tortillas in a microwave for 30 seconds and layer the potato-beef mash, capers, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

3. Chicken & Broccoli Burrito

Textured Soy Protein (TSP) chicken and broccoli are the stars of this burrito. But the recipe also calls for other delicious ingredients (see sour cream and mozzarella), which make the dish far more indulgent. For a lighter take on the treat, you can sub sour cream for plain yogurt or low-fat cream cheese.

Ingredients:

Directions:

  1. Add the broccoli and chicken bits to a bowl along with 3 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  2. Heat the olive oil in a skillet over medium-low heat. Sautée the chicken bits and broccoli for 12 minutes or until fork-tender. Set aside.
  3. Warm the tortillas in a microwave for 30 seconds and layer the chicken-broccoli mix, mozzarella cheese, and sour cream. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

4. Pizza Burrito

Wrapped in a flour tortilla and stuffed with tomato sauce, cheese, and sausage, this burrito recipe combines two beloved take-out treats in one delicious meal. When you feel like trying something new, you can easily swap sausage for bacon.

Ingredients:

Directions:

  1. Add the sausage bits to a bowl along with 2 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  2. In a skillet, add the olive oil and heat over medium-low heat. Cook the beef for 10 minutes or until lightly browned. Season with oregano, salt, and pepper and stir in the cheese. Cook for another 1-2 minutes until the cheese melts. Make sure to stir continuously so that the mixture doesn't stick to the bottom of the skillet.
  3. Warm the tortillas in a microwave for 30 seconds and layer the tomato sauce and sausage-cheese mixture. Top with some extra cheese, if desired. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately or store in the freezer for up to 3 months.

5. Mushroom & Blue Cheese Burrito

In this rich vegetarian take, burritos swap meat for mushrooms, which pair great with a savory blend of blue cheese and garlic. The cheese also adds a salty/tangy flavor to the mix, making the wrap even more irresistible.

Ingredients:

Directions:

  1. Add the mushrooms to a bowl along with 2 cups of warm water. Soak for 15 minutes. Squeeze away excess liquid and set aside.
  2. Meanwhile, add the beans to a pot and fill it with water until covered. Cook on medium-low for 30 minutes or until fork-tender. Remove from the water and set aside.
  3. Melt the butter in a pan over medium heat and pour in the milk. Stir in the flour and keep stirring for 3-4 minutes. Add the blue cheese and mushrooms and cook for 2 more minutes or until the sauce thickens. Season with salt, pepper, and garlic; remove from the heat; and set aside.
  4. Warm the tortillas in a microwave for 30 seconds and fill them with the mushroom-blue cheese mixture. Wrap tightly and toast the burritos in the skillet for 1-2 minutes to crisp them up. Serve immediately.

So, are you looking forward to National Burrito Day? Which burrito recipes will you make for the occasion? Let us know in the comment section down below!

References:

  1. https://nationaltoday.com/national-burrito-day/
  2. https://thaicaliente.com/bacon-egg-and-cheese-burritos/
  3. https://hurrythefoodup.com/sweet-potato-burritos/
  4. https://chefjulieyoon.com/2011/10/chicken-and-broccoli-burrito/#recipe
  5. https://momswhosave.com/pizza-burritos
  6. https://laantojadera.com/en/receta/snack/mushroom_burrito_with_cheese/465
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