Innovative ideas for Thanksgiving side dishes
HOUSTON (FOX 26) - Quinoa Stuffing (Serves 6
Chef Matt Johnson, Phoenicia Specialty Foods
Ingredients
- 3 cups white quinoa
- 6 cups vegetable broth
- 3 tbsp butter
- 1 tbsp Kosher salt
- 1 cup dried cranberries
- 1 cup chopped pecans _________________________
- 1 bunch chopped green onions
- 3 sprigs fresh rosemary
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 tbsp Kosher salt
Directions
- Preheat oven to 350 degrees.
- In a sauce pan, bring the broth, butter and salt to a boil. Add quinoa and simmer covered for 15 minutes or until quinoa is tender.
- Put the cooked quinoa in a bowl and add all of the remaining ingredients and stir to combine well.
- Put the mixture in a baking dish and place in the 350 degree oven and bake for 10-15 minutes or until stuffing is hot.
Curried Butternut Squash (Serves 6-8)
Chef Matt Johnson, Phoenicia Specialty Foods
Ingredients
- 1/2 cup olive oil
- 3 each julienned yellow onions
- 10 cloves fresh garlic, sliced thin
- 3 lbs butternut squash, peeled, cubed
- 2 cups Sherry cooking wine
- 3 tbsp curry powder
- 2 tsp chili flake
- 4 each bay leaves
- 2 tbsp Kosher salt
- 1 tsp ground black pepper
- water as needed
- 1 bunch chopped cilantro (for garnish)
Directions
- In a large pot with a lid, heat the oil.
- Add the onions and sweat until tender.
- Add the garlic and cook for another two or three minutes.
- Add the squash and sherry.
- Turn the heat down to medium/low and add the rest of the ingredients except for the cilantro.
- Cover with lid and continue to cook over low heat stirring every 5 minutes or so to make sure the squash is not sticking to the bottom.
- As the squash breaks down, it will create its own sauce. If it seems to dry, add a little water.
- Continue to cook until the squash is tender but not completely cooked to mush.
- Remove from the heat and garnish with chopped cilantro.