Today I’m going to be sharing a couple side dishes for the big turkey day. I know side dishes are the hardest thing for me to come up with so when I was asked to come up with a couple using I Can’t Believe It’s Not Butter, I jumped at the chance. I’ve worked with I Can’t Believe It’s Not Butter in the past and was even lucky enough to make some brownies in the Unilever kitchens:
Anyway, I’m obviously a big fan of using I Can’t Believe It’s Not Butter. I almost always have it in my fridge and I absolutely love the sticks for baking! Plus it has 0 grams of trans fat!
For my side dishes I went with a basic mashed potato recipe but jazzed it up with some roasted garlic. If you’ve never roasted garlic, it’s super simple. You cut off the top of the garlic bulb to expose all the little cloves, rub it with some olive oil, and then roast it for about 30 minutes. The little cloves practically fall out after that. Once roasted, the garlic doesn’t have quite the punch that raw garlic has – it’s absolutely delicious and you could easily mix it into a ton of different foods.
These Roasted Garlic Parmesan Mashed Potatoes are perfect for Thanksgiving because they can be made ahead of time. Which means less stress on you! You simply refrigerate them until the bird is ready and then quickly bake them until they’re heated through. The roasted garlic and the Parmesan are perfection together and they are really fantastic with gravy poured all over.
1 stick (1/2 cup) I Can't Believe It's Not Butter, melted
1/2 - 1 cup milk, warmed
1/2 cup Parmesan cheese, divided
salt and pepper to taste
To make roasted garlic:
Preheat oven to 350F.
Slice off the top of the garlic bulb, making sure to expose the top of each clove of garlic. Rub the olive oil over the exposed tops. Wrap in aluminum foil and roasted for 30 - 35 minutes or until the cloves easily slide out. Set aside.
To make the potatoes:
Wash, peel (if desired - I leave mine with peels), and dice. Place in a large pot; fill with water to a couple inches above the potatoes. Boil until fork tender. Drain and mash.
Place the potatoes in the bowl of a stand mixer; add cream cheese, melted I Can't Believe It's Not Butter, and warmed milk. Beat slowly at first to combined everything and then at a higher speed to further mash the potatoes. Continue beating until the potatoes are as mashed as you prefer. Beat in 1/4 cup of Parmesan cheese, salt, and pepper.
Spray a 2-quart baking dish with cooking spray. Spoon the potatoes into the dish and sprinkle with the remaining 1/4 cup Parmesan.
At this point you can cover and refrigerate overnight if you need to.
To bake the potatoes:
Preheat the oven to 350F.
Bake for about 30 minutes, until the cheese is melted and the potatoes are hot.
The second recipe I chose to make is inspired by something I got from one of those fancy health food store hot bars around this time last year. It was a rice dressing that had a ton of cranberries in it. I thought it was the strangest thing when I loaded it into my little cardboard box but I definitely fell in love once I tasted it.
I used a wild and brown rice mix but if you can’t find it, an equal amount of wild rice and brown rice works just the same. This version is loaded with cranberries, pecans, fresh thyme, fresh parsley, all the good stuff. It’s absolutely scrumptious and is perfect for Thanksgiving.
4 cups vegetable broth (or a mixture of broth and water)
1 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme
salt and pepper, to taste
In a large pot, heat I Can't Believe It's Not Butter and olive oil over medium heat until butter is melted; add onion. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook another 30 seconds, or until fragrant. Add rice; stir to combine. Gradually pour in vegetable broth. Bring to a boil; cover and lower to a simmer. Let cook for about 50 minutes (check package instructions).
Stir in cranberries, pecans, parsley, thyme, and salt and pepper. Serve immediately.
Happy Hump Day! How’s about a giveaway to make this Wednesday a little less painful?
I was recently sent a mandoline slicer as part of the OXO Blogger Outreach Program. I was pretty stoked about it because I’ve wanted a mandoline forever but those dang TV chefs had me completely scared of them. I mean seriously, those chefs talk like the sole purpose of a mandoline is to cut off your fingertips. But as it turns out, it’s really no big deal. And this handheld slicer from OXO comes with a nice little food holder that keeps your fingers far from the blade.
I knew immediately that I wanted to make some sort of veggie chip. I love those veggie chip mixes that you can find in bulk bins. LOVE them but how horrible are they for you?! The veggies don’t taste or look like their original form once they come out of the deep fryer.
So I sliced a sweet potato with my sparkly new mandoline and then baked them for what seemed like days. They turned out to be everything I hoped for and more. My oldest, who doesn’t like sweet potatoes, went crazy over them! They do take a verrrrry long time to bake but I promise it’s worth it. And don’t crank the oven up to speed things along – you’ll end up with black sweet potato chips. Not that it happened to me or anything… ahem.
US only, please.
Giveaway will run until Sunday April 15, 2012 at 10 pm Mountain time.
Winner will be randomly chosen. I’ll email the winner and he or she will have 48 hours to respond before I have to choose another person.
One of the great things about French Fridays with Dorie is that we get to nominate and then vote on what we want to cook each month. I was particularly excited when I saw these Broth-Braised Potatoes showed up on the monthly ballot. I mean, what’s wrong with potatoes that are braised in broth? Absolutely nothing.
This was a very simple and quick dish. The potatoes are just sliced in half and then braised in broth with thyme (or rosemary) and some garlic. It took less than 20 minutes and was such a fun way to serve potatoes!
I wasn’t sure that my boys would appreciate this one – and actually briefly considered mashing some of the potatoes for them – but they all ended up eating some, even if they did cover them in ketchup! I thought they were delicious and was happy to eat them for breakfast the next day. I especially loved that my broth turned purple overnight thanks to my purple potatoes!
I took a brief hiatus from French Fridays with Dorie because… well, I didn’t like the recipe choices. But Around My French Table has been staring me in the face, taunting me, wanting me to at least attempt my original goal of cooking every recipe in the book – even if I’m convinced I won’t like them.
This week’s recipe was a good one to ease back into. It was easy, quick, and I already had all the ingredients on hand. I bet you do too (and although the group members don’t share Dorie’s recipes on our blogs, a quick google search will bring up quite a few matafan recipes you can try!).
So the idea behind these fluffy mashed potato pancakes is that you bake a couple potatoes on a salt bed so that they dry out and then mash them, mix with eggs, and fry until golden brown. Easy, right?
I was kind of disappointed with them at first. I found them bland even after added a ton of salt and some garlic powder but sprinkling Parmesan, sea salt, and pepper on top really helped them out. They turned out delicious and I was sad that the recipe made such a small batch!
Ahh, sweet potatoes – the most important part of Thanksgiving! I love sweet potatoes anyway but the Thanksgiving sweet potatoes are even better with all their brown sugar and pecans and extra extra butter. This version is a pretty standard sweet potato casserole but the amount of topping is so great that it actually becomes like a crust on top of the sweet potatoes.
For this I used roasted sweet potatoes (just baked for about 45 minutes at 400F, or until they’re easy to mash) but you can use the canned ones if you want. They can also be prepared in advance – I wouldn’t add the topping until they are ready to go in the oven but the topping can be mixed up and refrigerated until you’re ready.