Rania's Recipes: Quick Thanksgiving Dishes
Thanksgiving is just over a week away and if you're looking for some recipes that won't take a lot of time, check out these three from Rania Harris!
Roasted Root Vegetables
- 6 parsnips – peeled and cut into large chunks
- 6 carrots - peeled and cut into large chunks
- 1 large sweet onion - peeled and cut into large chunks
- 1 large container diced butternut squash
- 2 pounds Brussels Sprouts
- Olive oil for coating the vegetables
- Sea salt and freshly ground black pepper to taste
- Balsamic syrup (See recipe)
Directions:
Preheat the oven to 400 degrees. Toss the parsnips, carrots, onion and butternut squash with the olive oil and salt and pepper in a big bowl. Place them onto a baking sheet in a single layer and roast for 20 minutes or until tender.
Toss the Brussels Sprouts with olive oil and spread out on another baking sheet. Roast the Brussels Sprouts for about 12 – 15 minutes. Combine the vegetables and toss gently.
Drizzle the roasted vegetables with balsamic syrup to taste and toss gently. Place in a serving bowl and serve immediately.
Serves 6 - 8
Balsamic Syrup
- 2 cups balsamic vinegar
Directions:
Put the vinegar in a small, heavy saucepan. Cook over high heat for 12to 14 minutes, or until it becomes syrupy and bubbles begin to form. Be careful not to reduce it too much as it will become burnt and stringy.
Remove from heat and cool. Pour into an airtight container.
Yam Souffles
- 6 large yams
- 2 teaspoons cinnamon
- 6 tablespoons brown sugar
- 2 teaspoon pure vanilla extract
- Sea salt to taste
- 8 egg whites
Topping:
- 1 cup finely chopped pecans
- ½ cup brown sugar
- 4 tablespoons flour
- 4 tablespoons unsalted butter – melted
- Pinch of sea salt
Directions:
Preheat oven to 400 degrees. Place yams on a baking sheet and prick well with a fork, to allow the steam to escape while baking. Bake the yams for about 50 minutes or until they are tender and cooked through, Cool the yams and then scoop out the flesh and transfer to a food processor fitted with the steel blade.
Add the cinnamon, brown sugar, vanilla extract and sea salt to taste. Process briefly and then add the eggs whites and process until smooth.
In another bowl, combine the topping ingredients and blend well.
Butter 6 small oven proof ramekins and divide the yam mixture evenly into each ramekin. Sprinkle the yam mixture with the crumb topping. Bake the ramekins until set and puffed, about 35 minutes. Serve immediately
Serves: 6
Dried Fruit and Sausage Stuffing
- 8 tablespoons unsalted butter
- 4 stalks celery – diced
- 4 medium leeks – cleaned and diced
- 1 granny smith apple – cored and diced
- 1 cup dried cherries
- ½ cup chopped dried apricots
- 10 cups stale bread cubes
- ½ cup chopped parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- Sea salt and freshly ground black pepper to taste
- 1 pound fresh sweet sausage – cooked and drained
- ½ cup dry white wine
- 2 large eggs – beaten
- 3 – 4 cups low sodium chicken stock
Directions:
Melt the butter in a skillet and cook the celery and the leeks until soft and translucent - about 10 minutes. Scrape the vegetable mixture into a large bowl and add the apples, dried cherries, apricots, bread cubes, parsley, sage, thyme, salt and pepper. Toss well. Add the reserved sausage meat and toss again. In another bowl, combine the wine, beaten eggs and chicken stock. Pour the mixture over the stuffing mix and toss lightly. Spoon the stuffing into a greased 3 quart casserole and bake covered for 40 minutes at 350 degrees - serve hot.
Serves 10 - 12
