amazondreamer wrote:What should I make for side dishes for Christmas dinner? My future mother-in-law is coming to our home for the holidays, and it'll just be the three of us. I think we’ve settled on a small turkey for the entre (though ham was considered as well), but what to go with it?
Oooh, it's always tough to sort out Christmas dinner. There are so many options, and often not enough people to justify cooking them.
The big question is if your family has any allergies, diabetes, or if you're on a diet. This can drastically change how you want to eat for the holidays.
Key component:
If you're going with turkey and you're not frying it, I'd suggest a gravy. I know there are some people who say you can cook a turkey and have it moist. I… just haven't seen that done yet. A turkey based gravy would be best.
http://www.waitrose.com/home/recipes/re ... gravy.html This is an example of a recipe, but I have not tried this recipe and cannot vouch for if it is good or not.
To Starch, or not to Starch
The biggest issue here is that starch is pretty much just made up of sugar. Which means, once it breaks down in your stomach and small intestine.. well, you might as well have just drank a BIG OL soda. Now, if you're like me. I love starches. I still eat starch no matter what people say about how bad it is for me. Ahahaha oh sweet bread and potatoes, how I love thee!
Speaking of Potatoes…
You can go the mashed route, but I find that it's hard to get a lot of flavor into mashed potatoes without either dousing it with gravy or lots of cream and butter. Someone told me a trick about putting ranch dressing into potatoes to give them a delicious flavor, but I would experiment with this a bit before trying it on Christmas day. You would use milk or heavy cream, butter, and salt (The amount of salt depending on whether your butter was unsalted or not) If you're going to try adding ranch, don't add salt until you get it how you like it with the ranch. you're gonna have to experiment with this one. XD
A healthier alternative is roasted potatoes. These are ridiculously easy. You take those little red fingerling potatoes and wash them up real good. Then add olive oil to a bowl, enough to coat the potatoes. Then add rosemary, Sage and Thyme and coarse kosher salt. Don't add a -ton- of salt. I learned that the hard way. Just enough so that there are a nice spattering of salt crystals on the potatoes. Maybe pop a little black pepper on there too, for a little extra something. Throw your washed potatoes into the bowl of all this stuff and coat them thoroughly. These are rather simple, but if you love the taste of potatoes then you'll not be disappointed. Leave the skin on, and eat it. It's the best part.
http://www.foodnetwork.com/recipes/tyle ... index.html This is the recipe I went with for the potatoes, but I didn't add garlic because I didn't feel like mincing, and I refuse to crush garlic any more.
There's always Rice…
Lets face it. Rice is one of those things that just goes well with birds. I myself get a little bored of it if it's not in a stir fry myself. But, if you like mushrooms, a cousin of mine made a recipe quite recently that I loved.
Mushroom Rice
5 Tbs Butter
1Cup Mushrooms (I'd imagine any kind would do. Go with your favorite. I bet portabello would make it taste quite meaty,but might be a little strong. I think the typical 'white button' mushrooms is what my cousin used. It's what is most commonly used around here, I think.
1Cup Onions (Chopped)
1 Cup Rice (Long Grain)
1 Can Cream of Mushroom Soup
1 Can Beef Consume'
Sautee mushrooms and onions for 3-5 minutes, and add rice. Sautee for three more minutes (This is to give the rice a bit of a roast, and to absorb the mushroom and onion flavors)
Stir in Soup and Consume'
Cover and Back at 350 Degrees Fahrenheit for 45-60 minutes. Check after 30 minutes to see if it is drying out. If it is, add a bit of boiling water and stir it in to moisten it back up. (Not sure about this part. I wouldn't add more than a fourth of a cup myself… I'd experiment with this before christmas dinner to get a feel for it.)
Slightly less Carbolicious Options
Broccoli -- Steamed with cheese
Used in a Quiche
Soup
Broccoli Almondine --Toss steamed broccoli with butter and fresh lemon juice; sprinkle with toasted sliced almonds.
Collard Greens -- Creamed
Boiled down soft with salt and ham hock. Soaking collards in a salt brine a few hours before cooking helps with flavor.
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Is that a good start, or do you need more? Just let me know what sort of vegetables you are interested in and I'll do some footwork to find more info for you.