What would happen if each family in America contributed one dish to one giant Thanksgiving potluck?
At first blush, all the dishes would look more or less the same–platters laden with the requisite turkeys, bowls of stuffing and cranberry sauces, gravy boats, endless chafing dishes of potatoes and green beans.
A closer inspection, though, would undoubtedly reveal a world of differences between any two dishes of like ingredients. The recipes here can put a fresh spin on favorite family side dishes.
CALIFORNIA SUCCOTASH
Preparation time: 30 minutes
Yield: 12 servings
Cooking time: 45 minutes
1 tablespoon canola oil
2 packages (16 ounces each) frozen pearl onions
1 can (13 3/4 ounces) reduced-sodium chicken broth, defatted
4 red bell peppers, seeded, diced
4 cups frozen corn kernels
6 small zucchini, cut into
1/4-inch rounds
1/4 cup reduced-fat sour cream
Salt, freshly ground black pepper to taste
1. Heat oil over medium-high heat in a Dutch oven. Add onions; cook, stirring occasionally, until golden, 15 to 20 minutes. (Add 1 or 2 tablespoons water if needed to prevent scorching.)
2. Add chicken broth and bell peppers. Heat to a simmer; cook 5 minutes. Add corn and zucchini. Return to a simmer; cook, covered, until vegetables are tender, 15 to 25 minutes. Stir in sour cream. Season with salt and pepper. The succotash will keep, covered, in the refrigerator up to 2 days; reheat before serving.
Nutrition information per serving:
Calories …… 110 Fat …………. 2 g Cholesterol .. 3 mg
Sodium ….. 110 mg Carbohydrates .. 23 g Protein ……. 4 g
SAVORY CARROT PUDDING
Preparation time: 30 minutes
Cooking time: 40 minutes
Standing time: 10 minutes
Yield: 12 servings
3 1/2 pounds carrots, peeled, sliced
4 large eggs, lightly beaten
2/3 cup all-purpose flour
1/2 cup granulated sugar
2 tablespoons butter, melted
2 teaspoons each: salt, ground cinnamon
1 teaspoon each: ground ginger, ground nutmeg
1 cup 1 percent milk
1. Heat oven to 350 degrees. Cook carrots in boiling salted water in a large pot until very tender, 12 to 14 minutes. Drain and refresh under cold running water; drain well.
2. Puree carrots in a food processor. Scrape pureed carrots into a large bowl. Add eggs, flour, sugar, butter, salt, cinnamon, ginger and nutmeg; whisk until smooth. Gradually whisk in milk. Transfer to 2 lightly oiled 9-inch quiche dishes (or pie pans).
3. Bake puddings 25 to 35 minutes, or until set in the center. Let stand 10 minutes before serving. Puddings will keep, covered, in refrigerator up to 2 days. Reheat before serving.
Nutrition information per serving:
Calories …… 165 Fat …………. 4 g Cholesterol .. 75 mg
Sodium ….. 455 mg Carbohydrates .. 28 g Protein …….. 5 g
MASHED POTATO CASSEROLE
Preparation time: 35 minutes
Cooking time: 30-50 minutes
Yield: 12 servings
5 russet potatoes (1 1/2 pounds), peeled, cut into 2-inch chunks
1 small head green cabbage, shredded
4 ounces reduced-fat cream cheese, softened, cut into pieces
1 teaspoon salt, plus more to taste
6 green onions, thinly sliced
Freshly ground black pepper to taste
1 cup grated extra-sharp Cheddar cheese
1. Place potatoes in a large heavy pot. Add salted water to cover; heat to boil. Reduce heat to medium; cook until tender, 10 to 20 minutes. Heat oven to 425 degrees.
2. Meanwhile, drop cabbage into pot of boiling salted water; cook, stirring occasionally, until tender, about 6 minutes. Drain; set aside.
3. Drain potatoes; return to pot. Place over low heat; shake, uncovered, about 30 seconds to evaporate excess moisture. Remove from heat; mash with electric mixer or potato masher. Add cream cheese and 1 teaspoon of the salt. Mash until smooth. Fold in green onions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into greased 3-quart baking dish; top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.)
4. Bake casserole, uncovered, 30 to 50 minutes, or until golden. Let stand 10 minutes before serving.
Nutrition information per serving:
Calories …… 120 Fat …………. 5 g Cholesterol .. 15 mg
Sodium ….. 300 mg Carbohydrates .. 15 g Protein …….. 5 g
