Sweet Potato Soufflé

Sweet Potato Souffle

This is another side dish that appears at every holiday dinner and I can’t imagine a holiday without it.  The silky sweet potatoes topped with a crunch sweet topping, it doesn’t get much better than this.  Technically, I am not sure if this is a souffle but it doesn’t really matI’ve cut down the sugar and butter and it is just as good.  This dish is best served the day of so the topping is crunchy but we eat leftovers without any complaints too.J 

Sweet Potato Souffle

Sweet Potato Soufflé
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3 cups mashed sweet potatoes (about 2 lbs of sweet potatoes, peeled, chopped, boiled until soft, and mashed)
teaspoon salt
2 eggs
½ cup granulated sugar
cup unsalted butter, melted
1 ½ teaspoon vanilla extract
½ cup milk
1 cup pecans, chopped
¼ cup light brown sugar
1 Tablespoon all purpose flour
1 ⅔ Tablespoon unsalted butter
1.  Preheat oven to 350F
2.  Make sure potatoes do not have any lumps, add remaining ingredients for potatoes (through the milk) and mix.  Place in a buttered baking dish. 
3.  Bake for 20-30 minutes or until set.
4.  While potatoes are baking mix together brown sugar and flour, then cut in the butter with a pastry cutter, fork, or your fingers, until the mixture looks like crumbs.  Add chopped pecans. 
5.  Add topping to baked sweet potatoes and place back in the oven for 10 minutes more.
Lindsay Lou
Source: Zora Calder From Dinner on the Grounds Broadmoor Baptist Church, Memphis, TN


Green Bean Bundles

Green Bean Bundles

These green bean bundles have become another family favorite and like the corn casserole this recipe is from my Aunt Cathy.  We just love Aunt Cathy, and not just because she has wonderful, tasty recipes!  I would suggest making 2-3 bundles per person as they have been very popular when we make them.  Make sure to use frozen green beans and not fresh, my mom reports that the fresh get overcooked because the bacon takes too long to cook.  These pair a lovely sweet and salty combination that most everyone I know enjoys.  These little bundles also make a nice table presentation. 

Green Bean Bundles
1 pound frozen whole green beans
10 pieces of bacon, not cooked
1 Tablespoon Greek Seasoning
¼ teaspoon salt if your Greek Seasoning doesn’t contain salt
¼ cup light brown sugar, lightly packed
4 Tablespoons unsalted butter, melted
1.  Preheat oven to 350F
2.  Cut slices of bacon in half
3.  Mix Greek Seasoning and salt if you are using salt
4.  Take 6-8 beans and wrap a half slice of the bacon around them. Optional: tie the bacon in a knot on the top of the bundle or just wrap the ends underneath the bundle
5.  Place the bundle in a 9×13 baking dish and repeat with the rest of the beans until the beans and bacon are gone. 
6.  Sprinkle Greek Seasoning and brown sugar over the bundles
7.  Drizzle melted butter over the bundles and place in the oven.  Bake for 35-45 minutes or until bacon is cooked through.
Lindsay Lou
Source:  From Aunt Cathy, original source unknown

Aunt Cathy’s Corn Casserole

Corn Casserole 2
This recipe as you may have guessed from the name is from my sweet Aunt Cathy.  We make this casserole at every holiday meal it seems now and it never gets old.  In fact, I can’t wait for it and sometimes we have it on other special occasions.  It is always the one dish that is usually gone at the end of the meal.  Everyone loves it, even when I have taken it to other people’s homes I receive so many compliments on it.  To be honest, it is one of the easiest recipes to make I have actually memorized it.  It is a one bowl preparation and bakes at 350F which a lot of our other sides do so that is another star in my book.  You can serve it hot, warm, or room temperature, another great thing about this tasty dish. 
Corn Casserole

Aunt Cathy’s Corn Casserole
1 can yellow corn (15.25 ounces), Do Not Drain
1 can (14.75 ounces) cream-style corn
1 stick of butter, melted (I use salted butter for this)
8 ounces sour cream (I use light)
1 package (8.5 ounces) Jiffy Corn Muffin Mix
1.  Preheat oven to 350F
2.  Mix all ingredients in a bowl and pour into a 9×13 baking dish or similar size.
3.  Bake at 350F for 50-60 minutes or until firm and starting to brown around the edges.  Serve hot, warm, or at room temperature.
Lindsay Lou
Source:  Aunt Cathy

Roasted Vegetable Orzo

This meal came together one night when I got home late and had no idea what to make for dinner (a week I had not done my menu planning).  I looked to see what was in the refrigerator and what pantry staples I had on hand. This is what I came up with.  Amazingly, my rosemary is still going strong outside (a hearty herb!) so I was excited to use it.  You can throw the vegetables together and while they are roasting, cook the orzo. The roasted rosemary will make your home smell yummy!  If there are vegetables you would like to add or ones you don’t like and want to leave out – go ahead this is a versatile recipe!

Ingredients: Roasted Vegetables

8 ounces mushrooms, cleaned and quartered (I used baby bellas – mini portabella mushrooms)
1 can quartered artichoke hearts (14 ounces), drained and rinsed
1 can (large) small, black, pitted olives, drained and rinsed
1 cup sweet peppers, chopped (about 7 small)
1/2 cup onion, chopped
2 sprigs of fresh rosemary (about 4 inches each)
1 garlic clove, minced
1/2 teaspoon kosher salt
2 Tablespoons olive oil

Directions for Roasted Vegetables
1.  Preheat   oven to 450F
2.  Mix all ingredients and place on a sheet pan or roasting pan
3.  Roast vegetables 20-30 minutes (stirring half-way through cooking time) or until vegetables are cooked but not mushy. Start on orzo (see below)
4.  Remove rosemary stems (the leaves will probably fall off and are edible so I just leave them in).  Add to orzo when it is finished.

Ingredients for Orzo

1 1/2 tablespoon butter
2 cups orzo
3 cups chicken stock
2 tablespoon freshly grated Parmesan
1/8 teaspoon salt (I used truffle salt but this is optional – I was feeling gourmet 😉

Directions for Orzo
1.  Add butter to medium-sized sauce pan and melt.
2.  Add orzo, stirring to coat with butter and add chicken stock.
3.  Bring to a boil, reduce heat to low and cook orzo 20 minutes or until water is absorbed but orzo is still creamy.  (I check on it occasionally and stir it).
4.  Add grated Parmesan and salt, stir.
5.  Add roasted vegetables.

Lindsay Lou

Source: Lindsay Lou Original

Roasted Sweet Potatoes with Maple-Orange Glaze

Third and last side dish recipe before Thanksgiving. If you are still looking for a side dish to make for Thanksgiving here is a twist to sweet potatoes inspired by sweet potato pie. This is another fairly quick and easy recipe. We really like sweet potatoes but tend to only eat them around the holidays in sweet potato souffle (YUM!) I have been trying new ways to prepare sweet potatoes, again trying to add more vegetables to our menus. Any sides you choose I am sure you will have a wonderful Thanksgiving (see below for more sides here on Hoosier Baker). Enjoy your time in the kitchen and at the table with your family and friends. Happy Thanksgiving!

Makes about 6 – 1/2 cup servings

Sweet Potatoes
2 pounds sweet potatoes or yams, peeled and chopped into 1-inch cubes
1 tablespoon dark brown sugar
3 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg (can substitute with store-bought ground nutmeg)
1/2 teaspoon salt (I used vanilla salt but you can use plain salt)
1 teaspoon vanilla

3 tablespoons orange juice (we had orange juice with pineapple which was very good)
1 tablespoon pure maple syrup
1 teaspoon dark brown sugar

Directions for Sweet Potatoes
1. Preheat oven to 400F
2. Spread potatoes on a baking sheet (11×15) with sides.
3. Mix the rest of the ingredients for the potatoes (dark brown sugar, maple syrup, cinnamon, vanilla, nutmeg, and salt), pour over potatoes, tossing to coat.
4. Spread potatoes back into a single layer on the pan and roast for 20 minutes.
5. Remove potatoes from the oven, stir and return to the oven for 10 minutes.
6. Remove from oven and top with glaze (see recipe below)

Directions for Glaze
1. Mix ingredients for glaze in a small saucepan.
2. Bring to a boil over medium heat, stirring continuously until sauce thickens to a syrup consistency (about 10 minutes).
3. Pour over potatoes and serve.

Lindsay Lou

Source: Lindsay Lou Original

Other Sides on Hoosier Baker:
Mashed Cauliflower
Roasted Asparagus
Roasted Sesame Green Beans (you could always switch out the sesame oil for olive oil and omit sesame seeds if sesame doesn’t go with your menu).
Tomato Cucumber Salad
Roasted Carrots with Honey and Cumin
Cinnamon Applesauce (add a dash of nutmeg for something special)

Mashed Cauliflower

Second day of side dishes in honor of Thanksgiving (See below for more side suggestions). When I was first presented with this side dish long ago, I was told you could substitute this for mashed potatoes. Look, mashed potatoes are a staple on our holiday table and there are rarely leftovers so I would never hear of a mashed potato substitution (I mean that is just crazy). Plus, I wasn’t wild about the mashed cauliflower I had tried. I decided to try it again this weekend, just to get some more vegetable variations on our menu. I initially tried to “mash” the cauliflower using my stand mixer paddle attachment but this was not successful. I was unimpressed, I didn’t like the texture and the taste was blah as I didn’t add a lot of seasoning. I decided to try again using my food processor to puree the cauliflower also adding fresh chives and sour cream to achieve the creaminess of mashed potatoes. Although, I was still skeptical about calling this a substitute for mashed potatoes. With these changes though, I have to say the pureed cauliflower is so similar to mashed potatoes I don’t know that I would miss the mashed potatoes at a meal. Wait, did I just say I wouldn’t miss mashed potatoes? My family reading this just gasped, my mom is probably laughing not believing I would ever say that as I would arm wrestle my stepdad for the last spoonful of her mashed potatoes. I too can’t believe that I just said this as I have a love for mashed potatoes but these are a nice change (that is if you are looking for one or just another way to get more vegetables on your menu). Maybe you could make both and see what your family likes best at Thanksgiving.

Tip: Don’t have a food processor? Use a blender (Just use with caution as the heat will build up and the top will might have a tendency to come off. You can put a towel over the lid and hold it down. If the cauliflower is not moving around in the blender you can add a bit of milk – just not too much).

Serves: 4

1 head of cauliflower, chopped and rinsed
1 garlic clove, minced
1/4 sour cream (I used light sour cream)
1 tablespoon chopped fresh chives
1 teaspoon course sea salt

1. Boil cauliflower until very soft (a fork should easily pierce the cauliflower), drain.
2. Puree cauliflower in a food processor or blender (Note: You may have to do this in batches in order to get the cauliflower pureed. I had to do this in 3 batches).
3. With a whisk or whisk attachment on a stand mixer or hand held mixer whisk in sour cream and minced garlic.
4. Stir in salt and chives.

Serve Warm

Other side dishes on Hoosier Baker:
Roasted Asparagus
Roasted Sesame Green Beans (you could always switch out the sesame oil for olive oil and omit sesame seeds if sesame doesn’t go with your menu).
Tomato Cucumber Salad
Roasted Carrots with Honey and Cumin
Cinnamon Applesauce (add a dash of nutmeg for something special)
Lindsay Lou

Roasted Asparagus

Wow, I can’t believe Thanksgiving is this week! Can you? Is your menu planned? Have you done all your grocery shopping? Are you cooking something new this year or sticking with old favorites? Feel free to leave comments about what you are cooking, I would love to hear from you! I want to dedicate the next 3 days to sides, in case you are still trying to decide on your menu or what to bring on Thursday. Why sides? I know the turkey is the leading lady on Thanksgiving but the sides are my favorite, besides dessert of course 😉

Now, this recipe is not fancy but I love that it is simple and a nice side when you have a lot of other decadent sides. Plus, it is easy. Asparagus wasn’t on our menu this week but I couldn’t resist the asparagus in the store. If the asparagus isn’t fancy enough for your taste you could always make this lemon sauce, drizzle it over the asparagus with a little grated lemon peel on top 😉

Tip: If your asparagus is different sizes you can use a vegetable peeler (peeling vertically) to peel the larger ones so they will cook evenly.

1 tablespoon olive oil
1/2 teaspoon course sea salt
1 pound asparagus (rinsed and ends cut)

1. Preheat oven to 400F
2. Lay asparagus on a baking sheet with sides (I use a jelly roll pan). Make sure they are in a single layer.
3. Drizzle with olive oil and sprinkle salt, toss to coat.
4. Spread asparagus out again to make sure they are in a single layer.
5. Bake 10-20 minutes, depending on thickness of asparagus and how crispy you like the asparagus (we like ours a bit crisp so I usually cook for 10 -15 minutes).

Tomorrow: Pureed Cauliflower (trust me, it is fantastic!)

Other sides on Hoosier Baker:
Roasted Sesame Green Beans (you could always switch out the sesame oil for olive oil and omit sesame seeds if sesame doesn’t go with your menu).
Tomato Cucumber Salad
Roasted Carrots with Honey and Cumin
Cinnamon Applesauce (add a dash of nutmeg for something special)

Lindsay Lou

Source: Lindsay Lou original

Roasted Sesame Green Beans

I have a thing for roasted vegetables – as I post more recipes this will become obvious 😉 This recipe for green beans is a nice break from canned green beans and an easy, quick side dish. These beans are good served warm or cold. Just a little bit of sesame oil goes a long way but definitely don’t skip this step. Sesame oil may seem expensive but you never need a lot for flavor because it is strong.

1 pound fresh green beans, ends snapped off
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon salt
1 tablespoon sesame seeds

1. Preheat oven to 400F
2. Toss green beans, garlic, sesame oil, salt, and sesame seeds, in a bowl. Spread on a baking sheet that has sides (I use a jelly roll pan).
3. Roast in the oven for 20-30 minutes, depending on how crisp you like your beans (longer for more tender green beans).

Lindsay Lou

Stuffed Eggplant

I couldn’t resist the beautiful eggplants at the farm stand. This is a really versatile meal, you can add other vegetables to the stuffing or you could add meat. I have also made the stuffing with rice instead of couscous. You can serve the extra stuffing on the side if your family wants more stuffing, serve it as a side with another meal, or make it a meal by itself.

1 1/2 cups couscous
2 3/4 cup water
1/2 teaspoon salt
1/2 cup onion, chopped
1 cup peppers, chopped
5 tablespoons olive oil
2 cups zucchini, chopped (about 2 zucchinis)
8 ounces mushrooms, chopped
1 cup dried tomatoes chopped (you can usually purchase these in the tomato section of your produce area packaged and they are nice and soft. I had ones that were dried and not soft they needed some life put back into them. You can do this by covering the tomatoes with boiling water for about 10 minutes).
2 garlic cloves, minced
2 eggplants, cut in half lengthwise, inside scraped out and chopped (reserve outside of eggplant to be filled)
Salt and Pepper to taste
1/4 cup shredded parmesan cheese

1. Bring water to a boil in a saucepan.
2. Add 1/2 teaspoon salt and couscous, remove from heat.
3. Let sit 5 minutes, fluff with fork and set aside until vegetables are ready.
4. Heat a large pan and add 3 tablespoons olive oil. Add onions and cook until carmelized (about 10 minutes)
5. Add peppers and zucchini, cook about 5 -1o minutes or until browned.
6. Add eggplant, sun-dried tomatoes, mushrooms, garlic, salt and pepper to taste
7. Cook until vegetables are tender
8. Add cooked couscous, mix well.
9. Drizzle olive oil on eggplant and make sure to coat the outside. Sprinkle with salt and pepper.
10. Fill eggplant with stuffing and top with cheese.
11. Bake at 350F for 20 minutes.

Lindsay Lou
Source: Lindsay Lou Original

Roasted Carrots with Honey and Cumin

I am always trying to find new recipes for vegetables. Roasting is probably one of my favorite methods of cooking vegetables. I got the idea of using honey and cumin with carrots from my dad who made a similar side dish with carrots but on top of the stove. The combination of honey, cumin and carrots is amazing. The hint of vanilla in the salt is also quite nice.

2 pounds baby carrots
1 teaspoon salt (I used vanilla salt)
1 teaspoon ground cumin
1 tablespoon olive oil
2 tablespoons + 1 teaspoon honey

1. Preheat oven to 400F
2. Mix carrots, salt, cumin, olive oil, and 2 tablespoons of honey in a large bowl; toss to coat carrots.
3. Spread carrots in a single layer on a baking sheet with sides
4. Bake for 30 minutes, remove from oven and drizzle 1 teaspoon honey over carrots

Excellent hot or cold!

Lindsay Lou

Source: Adapted from Lindsay Lou’s Dad