Quick Coleslaw

Ingredients:

16 oz. Packaged coleslaw mix (shredded cabbage and carrots)
1/2 cup Vegenaise (or lite mayo)
1 TBL cider vinegar
1 TBL sugar
1/2 tsp celery seed
1 tsp Penzy green goddess herb mix (green onion flakes, sugar, sweet basil, celery flakes, minced garlic and dill weed)
coarse salt and ground pepper to taste

Directions:

In a medium bowl, combine everything but the coleslaw mix. Add cabbage and toss to combine.

Maque Choux

A great side dish to accompany jerk chicken.


8 medium ears of fresh corn
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
2 tablespoons margarine or butter
1 medium tomato, cut up
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse. Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. Scrape cobs with a dull edge of a knife. (You should have about 4 cups.)

In a 3-quart saucepan cook onion and green pepper in margarine or butter about 5 minutes or until tender. Stir in corn, tomato, salt, black pepper, and red pepper. Cover and cook over low heat about 20 minutes or until corn is tender. Season to taste. Makes 6 side-dish servings. 


(Found this recipe from an on-line forum, no credit was given as to who created it. It's pretty delish though!)

New England Sausage, Apple and Dried Cranberry Stuffing

Destined to become your new family tradition, this impressive stuffing gets its Yankee accent from apples and dried cranberries.

Ingredients

– 14 ounces GF bread, cut into 1/2" - 1/4" cubes (about 12 cups or one loaf)
– 1 pound sweet Italian sausages, casings removed
– 1/4 cup (1/2 stick) butter or substitute
– 6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
– 1 pound tart green apples, peeled, cored, chopped
– 2 cups chopped celery with leaves
– 4 teaspoons poultry seasoning
– 1 teaspoon sage (optional)
– 1 cup dried cranberries (about 4 ounces)
– 4 teaspoons chopped fresh rosemary
– 2/3 cup chopped fresh parsley
– 3 eggs, beaten to blend (while this improves the recipe it can be made without. I usually reserve a little EF bowl for myself and bake the rest with eggs for everyone else)
– 1 1/3 cups (about) canned low-salt chicken broth

Directions

Preheat oven to 350°F.

Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet.

Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

To BAKE stuffing in TURKEY: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.

To BAKE all stuffing in PAN: Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

14 Servings (About 18 cups)
Source: Slightly altered recipe from: Bon Appétit_November 1994

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Here are the comments and reviews given from the original version from Epicurious.com.

Don't just take my word for it! This recipe has a four fork rating with 95% of the people who try it, would be willing to make it again. Enjoy! It's amazing - I could eat this three times a day and make it though out the year 'cause just having it annually isn't enough!

Rice with Peas and Mint

This is a lovely unexpected side dish to take to pot lucks and picnics. The mint gives it a light fresh taste perfect for summer get-togethers. I rarely come home with any left.

INGREDIENTS:

1 cup cooked rice
2 Tbl unsalted butter (or substitute like Earth Balance)
1 shallot, minced (about 2 Tbl worth)
Zest of one lemon
1 lb fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 Tbl freshly chopped mint

DIRECTIONS:

Cook rice according to package directions. Melt butter in a medium sauce pan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas and cook until bright green and tender, adding a little water if shallots brown before peas are done.

Add cooked rice, season with salt and pepper. Toss to combine. Remove from heat and stir in mint.

Can be eaten warm or chilled.

Source: This was originally a Martha Stewart recipe but it called for Orzo which traditionally is made from semolina, so obviously, it's off limits for me. It's easily subbed out with a cup of cooked rice.