5 Easy Thanksgiving Side Dishes

1. Green Bean Casserole

Check out the original recipe here.

Brief recipe description:

  • Spice your holiday table with this delicacy. Impress your guest, indulge your taste buds:)

Ingredients:

  • 1 1/3 cups of fried onions
  • 3 cups of cooked cut green beans
  • 1 teaspoon soy sauce
  • ½ cup milk
  • 1 can of mushroom soup

Directions:

  • Preheat oven to 350 degree F.
    Mix the soup, black pepper, milk, soy sauce, beans and a cup of onions in an appropriate sized casserole.
    Bake for 20 minutes, then stir mixture. Bake for 5 more minutes

2. Homemade Cranberry Sauce

Check out the original recipe here.

Brief recipe description:

  • This recipe is really simple and easy. You can prepare your cranberry sauce some days beforehead, keeping it in fridge until the moment that it will be served. However, store in glass or plastic and try to avoid metal bowls. Also, you can make this sauce savory or sweet, as desired, for a savory version, use 1/2 cup of dry wine and 1/2 cup of water. Season with the salt little by little, tasting and making this sauce your creation :)

Ingredients:

  • 6 tablespoons sugar
  • Black pepper to taste
  • Salt to taste
  • 1/2 cup cranberry juice (optional)
  • 1 cup orange juice
  • 1/2 pound fresh or frozen cranberries

Directions:

  • 1. Place all the ingredients in a small-medium saucepan.
  • 2. Cook over medium heat until thickened (it may take some time, but worth it!
  • 3. Store or serve right away.

3. Roasted Pumpkin Slices

Check out the original recipe here.

Brief recipe description:

  • This is a great side dish or appetizer for the Thanksgiving! Create your own mix of spices to go with it or follow this suggestion :)

Ingredients:

  • Salt to taste
  • 1/4 teaspoon cinnamon powder
  • 1 pinch ginger powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 3 tablespoons olive oil
  • 1 pound Pumpkin (seeded and sliced)

Directions:

  • 1. Coat the pumpkin slices with the olive oil. Season with salt.
  • 2. In a bowl, combine the nutmeg, allspice, ginger powder and cinnamon. Use this mixture to season the pumpkin.
  • 3. Place the slices in a greased baking tray. Bake in preheated oven (325F) for about 30 minutes or until browned.
  • 4. Serve right away!

4. Mozzarella Quiche with Thyme and Cherry Tomatoes

Check out the original recipe here.

Brief recipe description:

  • Mozzarella Quiche with Thyme and Cherry Tomatoes- You can cook small units, serve them in a plate, with a napkin or prepare a large quiche and cut it into slices.

Ingredients:

  • 1/2 lb. whole wheat flour
  • 1/2 cup warm water
  • 1 teaspoon instant yeast
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons fresh thyme (chopped)
  • 1 cup cherry tomatoes (halved)
  • 8 eggs
  • 1 1/2 cup fresh mozzarella (grated)
  • Salt to taste
  • Pepper to taste

Directions:

  • 1. To prepare the dough, mix the flour and the instant yeast. Then add in water and salt. Mix well.
  • 2. Add the olive oil and mix until combined. Knead the dough for about 5 minutes, add more flour or water if needed. The dough should not be too sticky.
  • 3. Let the dough rest covered for about 20 minutes.
  • 4. In the meantime, prepare the filling, by mixing eggs, cheese, thyme, salt and pepper. Refrigerate while you wait.
  • 5. Stretch the dough with a rolling pin and flour to help. Grease a large quiche pan or small pans with oil. Cover evenly with the dough, pressing to mold.
  • 6. Bake the dough in preheated oven (375F) for about 10 minutes.
  • 7. Remove from oven and fill with the egg mixture. Carefully place the tomatoes inside the filling.
  • 8. Return to oven (now at 325F) for about 20 minutes or until the filling is cooked. Wait to cool a little bit to serve.

5. Red Cabbage Coleslaw

Check out the original recipe here.
  • Brief recipe description:
  • Enjoy your Thanksgiving meal with this gluten free coleslaw recipe. Juicy, nourishing and tasty

Ingredients:

  • • 2 teaspoons horseradish
  • • 2 cup of egg free mayonnaise
  • • 2 Tablespoons olive oil
  • • Kosher salt
  • • 1 cup apple cider vinegar
  • • 1 red onion (very thinly sliced)
  • • 3 carrots (grated)
  • • 2 bulbs cored and julienned
  • • 6 cups shredded red cabbage

Directions:

  • • Mix cabbage, fennel, carrots, and onion in a large bowl.
    • Add vinegar, season with salt, cover and allow to sit for 1 hour (soften vegetables)
    • Drain excess liquid before adding olive oil and horseradish.
    • Serve