Side Dishes (Gluten-Free)
Basic Jerky – Not So Tough
As promised, here’s the jerky recipe I’m (loosely) following. I looked around for ground meat jerky recipes after I read that commercial jerky is often made with ground meat. We knew that jerky was pretty soft, and we thought it would work better for the people in my family that have teeth issues… sensitive teeth or braces. (I’m sorry, Dr. Price, but we learned about you too late.)
Beyond Creamed Corn
I had reason to clean my freezer yesterday – it was getting repaired and I had to empty it out. I found 8 ears of corn purchased from the local pastured poultry farm. They grow some wonderful tomatoes and corn, in addition to the poultry. The corn is a non-GMO heritage variety, grown from seeds they save year after year. I bought a few dozen extra ears of corn in the summer, steamed them and froze them for later. Later turned out to be yesterday.
Gallery of Thanksgiving Sides
I’ve been looking forward to this day for awhile! We’ve got some great dishes lined up to inspire you for a healthier, more nourishing Thanksgiving. I’d love to hear if you’re able to try any of these dishes – and what your family members thought. Thanks to everyone who submitted dishes for this Gallery. I’ll continue updating the photo gallery throughout the day, as recipes are submitted. So be sure to check back!
Homemade Coconut Milk Yogurt
Today’s Weekly Kitchen Tip comes to us from Sonya, who shares how she makes coconut milk yogurt. Thanks, Sonya!
Lacto-Fermented (Naturally Pickled) Turnips and Beets
I’d like to share how simple and fun lacto-fermentation of vegetables can be. I’ve only done a bit of it, but enough to see that lacto-fermented vegetables taste fabulous and are very easy to make. What I love the most about it is that I don’t have to heat anything (though some recipes call for a bit of cooking) and that measuring is not that precise. This is the kind of anti-cooking I like!
Leftover Quinoa
We love leftover cooked quinoa. It is ideal in all sorts of skillet dishes. Our favorite is the most simple: I will soften diced onions in extra virgin olive oil (or unrefined coconut oil or red palm oil) in a cast iron skillet, then incorporate the leftover quinoa. Once it is all warm, I season [...]
Fried Okra
I am going to cook okra for the first time in my life. I have eaten okra before as a child. The fact that I never liked it has nothing to do with my mom’s cooking (she’s an excellent cook). It was prepared in a tomato sauce, an authentic Arabic recipe, and this creates slimy [...]
Stir-Fried Green Beans
I have to thank my friend Cheryl for inspiring some yummy food for tonight’s dinner. We got a big bag of local, naturally-grown-although-not-certified-organic green beans at the Farmer’s Market yesterday. I was going to make Loubieh (Arabic Green Bean Stew) out of them. But her simple recipe sounded so good and so simple, so [...]
Leftover Corn Skillet
Leftover steamed corn on the cob? Here’s a super easy and fabulously delicious side dish.
Heat a cast iron skilet over medium heat with a few tablespoons of oil (your choice: olive, grapeseed, coconut, red palm, butter).
While the pan and oil are heating, cut all the kernels off the ears of corn.
Transfer the corn to the [...]
Flatbread Melts
Pinto Bean Melt
Wild Salmon Melt
gluten-free, egg-free, dairy-free (uses goat cheese)
Four Grain Flatbreads
chicken, chicken salad, wild salmon salad or pinto bean spread
Shredded Goat Cheese
Under the broiler of the oven or in a counter-top toaster oven, toast both sides of the flatbreads. Spread with desired topping(s) and then top with shredded goat cheese. Put back under the [...]
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