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Forotten Thanksgiving Side Dishes Recipes Grandma Used In 1950s-1970s

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Baked corn pudding is a beloved dish in American cuisine, particularly in the Southern states. It often appears at family gatherings and holiday meals, celebrated for its comforting, custardy texture and sweet corn flavor. Variations abound, with some recipes incorporating different cheeses or spices, reflecting regional tastes. Today, it remains a staple at potlucks and festive occasions, cherished for its simplicity and heartiness.

Ingredients

  • ●corn
  • ●milk
  • ●eggs
  • ●butter
  • ●cornmeal
  • ●sugar
  • ●baking powder
  • ●salt
  • ●black pepper
  • ●cheddar cheese
  • ●onion
  • ●green bell pepper
  • ●parsley
  • ●garlic powder

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2Grease a baking dish with butter.
  3. 3In a large bowl, combine corn, milk, and eggs.
  4. 4Melt butter and stir it into the mixture.
  5. 5Add cornmeal, sugar, baking powder, salt, and black pepper; mix well.
  6. 6Fold in shredded cheddar cheese, diced onion, and chopped green bell pepper.
  7. 7Pour the mixture into the prepared baking dish.
  8. 8Bake for 45-50 minutes, until the top is golden and set.
  9. 9Let it cool for 5 minutes before serving.
  10. 10Garnish with chopped parsley if desired.

Ingredient Alternatives

cheddar cheese

Healthier: low-fat cheese

Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

milk

Healthier: almond milk

Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

butter

Healthier: olive oil

Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cornmeal

Healthier: whole wheat flour

Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is cheaper.

Techniques

mixingbaking

Equipment

baking dishmixing bowlwhiskmeasuring cupsspatula
🌶️🌶️🌶️Lowmilkeggs

Also Known As

Corn PuddingCorn Casserole

Ingredients

  • ●4 cups cornbread, crumbled
  • ●1 cup celery, chopped
  • ●1 cup onion, chopped
  • ●1/2 cup butter
  • ●2 cups chicken broth
  • ●1/2 tsp sage
  • ●1/2 tsp thyme
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 cup giblets, cooked and chopped
  • ●2 eggs, beaten

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, and sauté until softened, about 5-7 minutes.
  3. 3In a large bowl, combine the crumbled cornbread, sautéed vegetables, sage, thyme, salt, and pepper.
  4. 4Add the chopped giblets and beaten eggs to the cornbread mixture, and mix well.
  5. 5Gradually add the chicken broth to the mixture until it reaches your desired consistency (you may not need all of it).
  6. 6Transfer the mixture to a greased baking dish and spread it evenly.
  7. 7Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
  8. 8While the dressing is baking, prepare the giblet gravy by combining the remaining giblets with 2 cups of chicken broth in a saucepan.
  9. 9Bring the mixture to a simmer and thicken with a roux or cornstarch slurry as desired.
  10. 10Serve the cornbread dressing warm, topped with giblet gravy.

Equipment

large skilletbaking dishmixing bowlsaucepan

Ingredients

  • ●1 can (14 oz) whole cranberry sauce
  • ●1 cup diced celery
  • ●1 cup diced apples
  • ●1/2 cup chopped walnuts
  • ●1/2 cup mini marshmallows
  • ●1/2 cup cream cheese, softened
  • ●1/4 cup mayonnaise
  • ●1/4 cup sugar
  • ●1/4 tsp salt

Instructions

  1. 1In a mixing bowl, combine the whole cranberry sauce, diced celery, diced apples, chopped walnuts, and mini marshmallows.
  2. 2In a separate bowl, mix the softened cream cheese, mayonnaise, sugar, and salt until smooth.
  3. 3Fold the cream cheese mixture into the cranberry mixture until well combined.
  4. 4Pour the mixture into a mold or a serving dish and smooth the top.
  5. 5Refrigerate for at least 4 hours or until set.
  6. 6To serve, run a knife around the edges of the mold and invert onto a serving platter.
  7. 7Slice into wedges or scoop out portions with a spoon.

Equipment

mixing bowlserving dishmold

Creamed pearl onions are a classic American side dish often served during holiday feasts and special occasions. This dish highlights the delicate sweetness of pearl onions, enveloped in a rich and creamy sauce, making it a beloved addition to festive tables. Over the years, variations have emerged, with some incorporating cheese or herbs, but the original creamy version remains a favorite comfort food.

Ingredients

  • ●pearl onions
  • ●butter
  • ●heavy cream
  • ●chicken broth
  • ●salt
  • ●black pepper
  • ●fresh parsley
  • ●nutmeg

Instructions

  1. 1Peel pearl onions and set aside.
  2. 2Melt butter in a skillet over medium heat until foamy.
  3. 3Add pearl onions and sauté until golden brown, about 5-7 minutes.
  4. 4Pour in chicken broth and bring to a simmer.
  5. 5Cover and cook until onions are tender, about 10-15 minutes.
  6. 6Uncover and reduce the liquid by half over medium heat.
  7. 7Stir in heavy cream and season with salt and black pepper.
  8. 8Add a pinch of nutmeg and mix well.
  9. 9Simmer until the sauce thickens slightly, about 3-5 minutes.
  10. 10Remove from heat and stir in chopped parsley before serving.

Ingredient Alternatives

heavy cream

Healthier: Greek yogurt

Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Techniques

sautéingsimmering

Equipment

skilletmeasuring cupsspatula
🌶️🌶️🌶️Lowmilksulfites

Also Known As

Creamed OnionsOnions in Cream Sauce

Scalloped oysters have a rich history in American coastal cuisine, often enjoyed during festive occasions and gatherings. This dish showcases the delicate flavor of oysters, combined with a creamy sauce and crispy topping, making it a luxurious treat. While traditionally served in the Northeast, variations have emerged across the country, adapting to local tastes and ingredients.

Ingredients

  • ●oysters
  • ●butter
  • ●flour
  • ●milk
  • ●heavy cream
  • ●onion
  • ●garlic
  • ●parsley
  • ●breadcrumbs
  • ●salt
  • ●black pepper
  • ●cayenne pepper
  • ●lemon juice
  • ●cheese
  • ●Worcestershire sauce

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2Melt butter in a saucepan over medium heat.
  3. 3Add finely chopped onion and garlic; sauté until translucent, about 3-4 minutes.
  4. 4Stir in flour and cook for 1-2 minutes to form a roux.
  5. 5Gradually whisk in milk and heavy cream; cook until thickened, about 5-7 minutes.
  6. 6Season the mixture with salt, black pepper, cayenne pepper, and Worcestershire sauce.
  7. 7Remove from heat and stir in lemon juice and chopped parsley.
  8. 8Arrange oysters in a baking dish, shucking them if necessary.
  9. 9Pour the cream mixture evenly over the oysters.
  10. 10Sprinkle breadcrumbs and cheese on top of the oysters.
  11. 11Bake in the preheated oven for 20-25 minutes until golden and bubbly.
  12. 12Let cool for a few minutes before serving.

Ingredient Alternatives

heavy cream

Healthier: Greek yogurt

Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

Healthier: nutritional yeast

Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Techniques

sautéingbaking

Equipment

ovensaucepanbaking dishwhiskknifecutting board
🌶️🌶️🌶️Lowshellfishmilkwheat

Also Known As

Oysters au GratinBaked Oysters

Ingredients

  • ●4 cups grated carrots
  • ●1 cup raisins
  • ●1 cup crushed pineapple, drained
  • ●1/2 cup mayonnaise
  • ●1/4 cup chopped walnuts (optional)
  • ●1 tablespoon lemon juice
  • ●1 tablespoon sugar (optional)
  • ●1/2 teaspoon salt

Instructions

  1. 1In a large mixing bowl, combine the grated carrots and raisins.
  2. 2Add the crushed pineapple to the bowl, ensuring it is well-drained to avoid excess moisture.
  3. 3In a separate small bowl, mix together the mayonnaise, lemon juice, sugar (if using), and salt until smooth.
  4. 4Pour the mayonnaise mixture over the carrot and raisin mixture, and stir until everything is well coated.
  5. 5If using, fold in the chopped walnuts for added crunch.
  6. 6Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. 7Before serving, give the salad a good stir and adjust seasoning if necessary.
  8. 8Serve chilled as a refreshing side dish.

Equipment

mixing bowlmeasuring cupsmeasuring spoonsspatularefrigerator

Ambrosia salad is a classic American dish often served at potlucks, holiday gatherings, and family reunions. Its origins can be traced back to the 19th century, where it was a popular dessert in the Southern United States. The dish is characterized by its sweet and creamy texture, combining fruits, marshmallows, and whipped cream, making it a nostalgic favorite for many.

Ingredients

  • ●mini marshmallows
  • ●canned fruit cocktail
  • ●fresh pineapple
  • ●shredded coconut
  • ●whipped cream
  • ●chopped nuts

Instructions

  1. 1In a large bowl, combine the canned fruit cocktail and fresh pineapple.
  2. 2Add the mini marshmallows and shredded coconut to the bowl.
  3. 3Gently fold in the whipped cream until well mixed.
  4. 4If using, add the chopped nuts for crunch.
  5. 5Chill the salad in the refrigerator for at least an hour.
  6. 6Serve in individual bowls or a large serving dish.

Ingredient Alternatives

mini marshmallows

Healthier: sugar-free marshmallows

Lower in calories.

canned fruit cocktail

Healthier: fresh mixed fruit

Cheaper: frozen mixed fruit

More nutritious and budget-friendly.

whipped cream

Healthier: Greek yogurt

Higher in protein.

Techniques

mixingchilling

Equipment

large bowlspoonrefrigerator
nuts

Also Known As

Fruit SaladMarshmallow Salad

Ingredients

  • ●2 lbs potatoes, peeled and quartered
  • ●1/2 cup milk
  • ●1/4 cup butter
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 cup chopped kale or cabbage
  • ●1/2 cup green onions, chopped

Instructions

  1. 1Place the peeled and quartered potatoes in a large pot and cover with cold water.
  2. 2Add 1/2 tsp salt to the water and bring to a boil over medium-high heat.
  3. 3Reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
  4. 4While the potatoes are cooking, melt the butter in a skillet over medium heat.
  5. 5Add the chopped kale or cabbage to the skillet and sauté until wilted, about 5 minutes.
  6. 6Once the potatoes are cooked, drain them and return to the pot.
  7. 7Add the sautéed greens, milk, and butter to the potatoes.
  8. 8Mash the potatoes until smooth and creamy, then stir in the chopped green onions, black pepper, and adjust seasoning if necessary.

Equipment

large potskilletmashermeasuring cupsmeasuring spoons

Ingredients

  • ●1 pint shucked oysters
  • ●1/2 cup unsalted butter
  • ●1 cup chopped onion
  • ●1 cup chopped celery
  • ●1/2 cup chopped green bell pepper
  • ●1 tablespoon minced garlic
  • ●1 teaspoon dried thyme
  • ●1 teaspoon dried sage
  • ●1/2 teaspoon black pepper
  • ●1/2 teaspoon salt
  • ●8 cups stale cornbread, crumbled
  • ●1 cup chicken broth
  • ●2 large eggs, beaten
  • ●1/4 cup chopped fresh parsley

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large skillet, melt the butter over medium heat.
  3. 3Add the chopped onion, celery, and green bell pepper to the skillet. Sauté until the vegetables are soft, about 5-7 minutes.
  4. 4Stir in the minced garlic, thyme, sage, black pepper, and salt. Cook for an additional 2 minutes.
  5. 5In a large bowl, combine the crumbled cornbread and the sautéed vegetable mixture.
  6. 6Add the shucked oysters, chicken broth, beaten eggs, and chopped parsley to the bowl. Mix until well combined.
  7. 7Transfer the mixture to a greased baking dish, spreading it evenly.
  8. 8Cover the dish with aluminum foil and bake for 30 minutes.
  9. 9Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.
  10. 10Let it cool for a few minutes before serving.

Equipment

large skilletbaking dishmixing bowlaluminum foil

Ingredients

  • ●1 package (3 oz) lime Jell-O
  • ●1 cup boiling water
  • ●1 cup cottage cheese
  • ●1/2 cup crushed pineapple, drained
  • ●1/2 cup chopped walnuts
  • ●1/2 cup mini marshmallows
  • ●1/2 cup whipped cream

Instructions

  1. 1In a mixing bowl, dissolve the lime Jell-O in 1 cup of boiling water, stirring until completely dissolved.
  2. 2Allow the mixture to cool to room temperature.
  3. 3Once cooled, stir in the cottage cheese until well combined.
  4. 4Add the crushed pineapple, chopped walnuts, and mini marshmallows to the mixture, folding gently to combine.
  5. 5Pour the mixture into a mold or serving dish and refrigerate for at least 4 hours, or until set.
  6. 6Once set, remove from the mold (if using) and place on a serving platter.
  7. 7Top with whipped cream before serving.
  8. 8Slice into wedges or scoop into bowls for serving.

Equipment

mixing bowlwhiskserving dishrefrigerator

Ingredients

  • ●1 lb carrots, peeled and cut into sticks
  • ●1/4 cup unsalted butter
  • ●1/4 cup brown sugar
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 cup water
  • ●1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. 1In a large skillet, melt the butter over medium heat.
  2. 2Add the carrots to the skillet and stir to coat them in the melted butter.
  3. 3Sprinkle the brown sugar, salt, and black pepper over the carrots.
  4. 4Pour in the water and stir to combine all the ingredients.
  5. 5Cover the skillet and let the carrots cook for about 10 minutes, stirring occasionally, until they are tender.
  6. 6Remove the lid and increase the heat to medium-high to allow the liquid to reduce, about 5 minutes.
  7. 7Continue to cook until the carrots are glazed and the sauce is thickened, stirring frequently.
  8. 8Remove from heat and garnish with chopped parsley before serving.

Equipment

large skilletspatulameasuring cupsmeasuring spoons
vegetariangluten-free

Ingredients

  • ●2 large rutabagas, peeled and cubed
  • ●1/2 cup milk (or plant-based milk for vegan option)
  • ●4 tbsp butter (or vegan butter for vegan option)
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp garlic powder
  • ●1/4 tsp onion powder

Instructions

  1. 1Place the cubed rutabagas in a large pot and cover with water.
  2. 2Bring the water to a boil over medium-high heat and cook for about 20-25 minutes, or until the rutabagas are tender.
  3. 3Drain the rutabagas and return them to the pot.
  4. 4Add the milk, butter, salt, black pepper, garlic powder, and onion powder to the pot.
  5. 5Mash the rutabagas with a potato masher or use an immersion blender for a smoother texture.
  6. 6Taste and adjust seasoning if necessary.
  7. 7Serve warm as a side dish.

Equipment

large potpotato mashercolander

Ingredients

  • ●4 cups broccoli florets
  • ●2 cups cooked rice
  • ●1 can (10.5 oz) cream of mushroom soup
  • ●1 cup Cheese Whiz
  • ●1/2 cup milk
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/2 tsp black pepper
  • ●1 cup shredded cheddar cheese
  • ●1/2 cup breadcrumbs

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the cooked rice, broccoli florets, cream of mushroom soup, Cheese Whiz, and milk.
  3. 3Add garlic powder, onion powder, and black pepper to the mixture and stir until well combined.
  4. 4Transfer the mixture to a greased 9x13 inch baking dish.
  5. 5Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  6. 6In a small bowl, mix the breadcrumbs with a little melted butter, then sprinkle over the cheese layer.
  7. 7Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. 8Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
  9. 9Let the casserole cool for a few minutes before serving.

Equipment

mixing bowlbaking dishaluminum foiloven

Ingredients

  • ●1 cup diced apples
  • ●1 cup diced celery
  • ●1 cup grapes, halved
  • ●1/2 cup walnuts, chopped
  • ●1/2 cup mayonnaise
  • ●1/2 cup plain yogurt
  • ●1/4 cup sugar
  • ●1/4 cup lemon juice
  • ●1 packet (3 oz) gelatin
  • ●1/2 cup water
  • ●1/2 tsp salt

Instructions

  1. 1In a small saucepan, dissolve the gelatin in 1/2 cup of boiling water, stirring until completely dissolved.
  2. 2In a large bowl, combine the diced apples, celery, grapes, and walnuts.
  3. 3In another bowl, mix together the mayonnaise, yogurt, sugar, lemon juice, and salt until smooth.
  4. 4Add the dissolved gelatin to the mayonnaise mixture and stir well to combine.
  5. 5Pour the gelatin mixture over the fruit and nut mixture, stirring gently to coat all ingredients.
  6. 6Transfer the mixture into a mold or a serving dish and refrigerate for at least 4 hours or until set.
  7. 7Once set, carefully unmold the salad onto a serving platter or serve directly from the dish.
  8. 8Slice into wedges or scoop out portions to serve.
  9. 9Garnish with additional walnuts or a sprig of mint if desired.

Equipment

small saucepanlarge bowlmold or serving dishspoon

Ingredients

  • ●4 cups yellow squash, sliced
  • ●1 cup onion, chopped
  • ●1 cup bell pepper, chopped
  • ●1 cup shredded cheddar cheese
  • ●1/2 cup milk
  • ●2 large eggs
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp garlic powder
  • ●1 cup crushed Ritz crackers
  • ●1/4 cup butter, melted

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large skillet, sauté the sliced squash, onion, and bell pepper over medium heat until tender, about 5-7 minutes.
  3. 3In a large bowl, combine the sautéed vegetables with shredded cheddar cheese, milk, eggs, salt, black pepper, and garlic powder. Mix well.
  4. 4Transfer the mixture to a greased 9x13 inch baking dish.
  5. 5In a separate bowl, combine the crushed Ritz crackers with melted butter and mix until the crackers are evenly coated.
  6. 6Sprinkle the Ritz cracker mixture evenly over the squash mixture in the baking dish.
  7. 7Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
  8. 8Remove from the oven and let it cool for a few minutes before serving.

Equipment

skilletmixing bowl9x13 inch baking dishoven

Ingredients

  • ●1 cup cornmeal
  • ●4 cups milk
  • ●1/2 cup unsalted butter
  • ●1/4 cup sugar
  • ●1 tsp salt
  • ●1 tsp baking powder
  • ●4 large eggs
  • ●1 cup shredded cheddar cheese (optional)

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a large saucepan, bring the milk to a boil over medium heat.
  3. 3Gradually whisk in the cornmeal, stirring constantly until thickened, about 5 minutes.
  4. 4Remove from heat and stir in the butter, sugar, salt, and baking powder until well combined.
  5. 5Let the mixture cool slightly, then whisk in the eggs one at a time until fully incorporated.
  6. 6If using, fold in the shredded cheddar cheese.
  7. 7Pour the batter into a greased 9x13 inch baking dish.
  8. 8Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. 9Let it cool for a few minutes before serving. Spoon into bowls and enjoy!

Equipment

large saucepanwhisk9x13 inch baking dishtoothpick

Ingredients

  • ●1 lb Brussels sprouts, trimmed and halved
  • ●1 cup cooked chestnuts, chopped
  • ●4 slices bacon, chopped
  • ●2 tbsp olive oil
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp garlic powder
  • ●1/4 tsp red pepper flakes (optional)

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2In a large bowl, combine the halved Brussels sprouts, chopped chestnuts, and chopped bacon.
  3. 3Drizzle with olive oil and season with salt, black pepper, garlic powder, and red pepper flakes if using. Toss to coat evenly.
  4. 4Spread the mixture in a single layer on a baking sheet.
  5. 5Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and the bacon is crispy.
  6. 6Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetlarge bowlknifecutting board

Ingredients

  • ●2 lbs fresh spinach
  • ●2 tbsp unsalted butter
  • ●1/4 cup all-purpose flour
  • ●2 cups whole milk
  • ●1/2 tsp ground nutmeg
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 cup grated Parmesan cheese

Instructions

  1. 1Wash the spinach thoroughly and remove any tough stems.
  2. 2In a large pot, bring water to a boil and blanch the spinach for 2-3 minutes until wilted.
  3. 3Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process. Drain again and chop coarsely.
  4. 4In a large skillet, melt the butter over medium heat.
  5. 5Add the flour to the melted butter and whisk continuously for about 1 minute to create a roux.
  6. 6Gradually add the milk to the roux, whisking constantly until the mixture thickens and is smooth.
  7. 7Stir in the ground nutmeg, salt, and black pepper.
  8. 8Add the chopped spinach to the sauce and mix well to combine.
  9. 9Stir in the grated Parmesan cheese until melted and well incorporated.
  10. 10Serve warm as a side dish.

Equipment

large potskilletwhiskcolandermixing bowl
vegetariangluten-freenut-free

Ingredients

  • ●4 medium apples
  • ●1/4 cup brown sugar
  • ●1 tsp ground cinnamon
  • ●1/4 cup raisins
  • ●1/4 cup chopped walnuts
  • ●2 tbsp unsalted butter
  • ●1/2 cup water

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Core the apples, making sure to leave the bottom intact to hold the filling.
  3. 3In a bowl, mix together the brown sugar, ground cinnamon, raisins, and chopped walnuts.
  4. 4Stuff each apple with the sugar mixture, pressing it down gently to pack it in.
  5. 5Place the stuffed apples in a baking dish and dot the tops with small pieces of butter.
  6. 6Pour the water into the bottom of the baking dish to help steam the apples as they bake.
  7. 7Cover the dish with aluminum foil and bake for 25 minutes.
  8. 8Remove the foil and bake for an additional 15 minutes, or until the apples are tender and caramelized.
  9. 9Let the apples cool for a few minutes before serving.
  10. 10Serve warm, optionally with vanilla ice cream or whipped cream.

Equipment

baking dishmixing bowlaluminum foilknifespoon

Ingredients

  • ●2 cups mashed sweet potatoes
  • ●1/2 cup granulated sugar
  • ●1/4 cup unsalted butter, melted
  • ●1/2 cup milk
  • ●2 large eggs, beaten
  • ●1 tsp vanilla extract
  • ●1/2 tsp ground cinnamon
  • ●1/4 tsp ground nutmeg
  • ●1/4 tsp salt
  • ●2 cups mini marshmallows

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the mashed sweet potatoes, sugar, melted butter, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
  3. 3Pour the sweet potato mixture into a greased 2-quart baking dish.
  4. 4Bake in the preheated oven for 30 minutes, or until the mixture is set and slightly puffed.
  5. 5Remove the dish from the oven and carefully spread the mini marshmallows evenly over the top.
  6. 6Return the dish to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and toasted.
  7. 7Remove from the oven and let cool for a few minutes before serving.

Equipment

mixing bowlbaking dishovenspatula
vegetariangluten-freedairy-freeegg-free

Originating from the Provence region of France, Ratatouille is a rustic vegetable dish that celebrates the summer harvest. Traditionally made with fresh, seasonal vegetables, it reflects the Mediterranean lifestyle and is often served as a side or main dish. Its popularity has grown globally, inspiring numerous adaptations, including variations with different vegetables and cooking methods.

Ingredients

  • ●eggplant
  • ●zucchini
  • ●bell peppers
  • ●tomatoes
  • ●onion
  • ●garlic
  • ●olive oil
  • ●fresh basil
  • ●thyme
  • ●bay leaf
  • ●salt
  • ●black pepper
  • ●parmesan cheese
  • ●fresh parsley

Instructions

  1. 1Preheat oven to 375°F (190°C).
  2. 2Dice eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.
  3. 3Rinse and pat dry the eggplant, then chop zucchini and bell peppers into similar-sized pieces.
  4. 4Chop onion and mince garlic finely.
  5. 5Heat olive oil in a large skillet over medium heat until shimmering.
  6. 6Sauté onion and garlic until translucent, about 3-4 minutes.
  7. 7Add eggplant, zucchini, and bell peppers to the skillet; cook until softened, about 5-7 minutes.
  8. 8Stir in chopped tomatoes, fresh herbs, salt, and pepper; mix well.
  9. 9Transfer the vegetable mixture to a baking dish and cover with foil.
  10. 10Bake in the preheated oven for 30 minutes, then remove foil and bake for an additional 15 minutes until slightly caramelized.
  11. 11Sprinkle with grated parmesan cheese before serving, if desired.

Ingredient Alternatives

eggplant

Healthier: zucchini

Cheaper: mushrooms

Zucchini is lower in calories and mushrooms are often more affordable.

olive oil

Healthier: avocado oil

Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is generally less expensive.

parmesan cheese

Healthier: nutritional yeast

Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh basil

Healthier: dried basil

Cheaper: basil paste

Dried basil has a longer shelf life and is often cheaper.

Techniques

sautéingbaking

Equipment

large skilletbaking dishcutting boardknifemixing spoon
🌶️🌶️🌶️Lowdairy

Also Known As

Ratatouille NiçoiseVegetable Ratatouille

Ingredients

  • ●2 cups elbow macaroni
  • ●4 cups diced tomatoes (canned or fresh)
  • ●1 cup shredded cheddar cheese
  • ●1/2 cup grated Parmesan cheese
  • ●1 medium onion, chopped
  • ●2 cloves garlic, minced
  • ●1 tsp dried basil
  • ●1 tsp dried oregano
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 cup breadcrumbs (optional)
  • ●2 tbsp olive oil

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. 3In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until the onion is translucent.
  4. 4Add the diced tomatoes, basil, oregano, salt, and pepper to the skillet. Stir and let simmer for about 5 minutes.
  5. 5In a large mixing bowl, combine the cooked macaroni, tomato mixture, and half of the cheddar cheese. Mix well.
  6. 6Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese and Parmesan cheese. If desired, sprinkle breadcrumbs on top for added crunch.
  7. 7Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  8. 8Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  9. 9Let it cool for a few minutes before serving.

Equipment

large potskilletbaking dishmixing bowlaluminum foil
vegetarianplant-baseddairy-freeegg-freegluten-freenut-free

Ingredients

  • ●2 medium acorn squashes
  • ●1/4 cup maple syrup
  • ●2 tbsp olive oil
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/2 tsp ground cinnamon
  • ●1/4 tsp nutmeg
  • ●1/4 cup chopped pecans (optional)

Instructions

  1. 1Preheat your oven to 400°F (200°C).
  2. 2Cut the acorn squashes in half and scoop out the seeds.
  3. 3In a small bowl, mix together the maple syrup, olive oil, salt, black pepper, cinnamon, and nutmeg.
  4. 4Place the squash halves cut-side up on a baking sheet.
  5. 5Drizzle the maple syrup mixture evenly over the squash halves.
  6. 6If using, sprinkle the chopped pecans on top of the squash.
  7. 7Bake in the preheated oven for 30-35 minutes, or until the squash is tender and caramelized.
  8. 8Remove from the oven and let cool for a few minutes before serving.

Equipment

baking sheetsmall bowlknifescooper

Ingredients

  • ●1 cup uncooked rice
  • ●2 cups vegetable broth
  • ●1 cup sliced mushrooms
  • ●1 medium onion, chopped
  • ●2 cloves garlic, minced
  • ●1 cup shredded cheese (optional)
  • ●1/2 cup heavy cream
  • ●1 tsp dried thyme
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 tbsp olive oil

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  3. 3Add sliced mushrooms to the skillet and cook until they are soft and browned.
  4. 4In a large mixing bowl, combine uncooked rice, sautéed mushroom mixture, vegetable broth, heavy cream, dried thyme, salt, and black pepper. Mix well.
  5. 5Transfer the mixture to a greased casserole dish. If using, sprinkle shredded cheese on top.
  6. 6Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
  7. 7Remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the top is golden brown.
  8. 8Let it cool for a few minutes before serving.

Equipment

large skilletcasserole dishmixing bowlaluminum foil

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