Frugal Thanksgiving Recipes Part 4

Raw Collard and Apple Salad

I'm back from hive hell! Yesterday they got so bad I had to take massive amounts of Benadryl and I ended up a zombie on my couch. Not fun. 

I've learned my lesson. NO MORE WHEAT. 

Today, I have three more recipes to share. The first is the lovely collard and apple salad you see above. I didn't get many votes on which side to make, so I picked the salad because I figure stove space can be limited preparing a huge Thanksgiving meal! 

Raw Collard Salad

4 c finely chopped collard greens

½ c diced celery

2 c diced or shredded carrots

2 c apples, diced ( toss with ½ t apple cider vinegar before adding to salad )

4 T toasted sesame seeds

1 c golden raisins

1 t chunky sea salt ( less if using fine salt )

2 t onion powder

Pinch stevia powder or 3 T agave or honey

¼ t cinnamon

Pinch nutmeg

¼ t white pepper

3 T olive oil

2 T Dijon mustard

3 T apple cider vinegar

Toss everything together with your hands. Allow salad to sit for an hour ( or overnight ) before eating. Taste and adjust seasonings. 

Our second recipe is for Caramelized Garlic Cheesy Potatoes. I am using my Smoky Pimento Spread to give it a delicious, cheesy flavor. I have tweaked the recipe since the last post and I like it better! 

Caramelized Garlic Cheesy Smashed Potatoes

2 lbs Yukon gold potatoes, scrubbed and cut into chunks

30 cloves garlic

½ c olive oil

1 c Pimento Cheese Spread

1 c scallions

Salt/pepper to taste

Method

1. Chop potatoes and boil until fork tender in heavily salted water. ( my rule of thumb is to always start in cold water and bring to a rolling for 2 minutes, then check potatoes. They will usually be done in the first 3 minutes or so) 
2. While potatoes are cooking, place garlic and oil in COLD cast iron pan. Turn heat to medium low. Very slowly, bring garlic up to temperature. This will take around 30-35 minutes. Turn garlic over now and then if it looks like it’s getting too brown. When garlic is done, you will be able to mash it into a paste easily with the oil in the pan.
3. Drain potatoes, mash with the caramelized garlic/oil and cheesy spread. Taste and adjust seasonings. Top with scallions. 

Now onto lentil loaf. The picture you see is before baking.  I like to free form the loaf on parchment. It makes it easier to get out on the pan ( plus there are less dished to do! ) 

Lentil Loaf

4 T Olive Oil

1 large onion

10 cloves garlic

1 t poultry seasoning

1 c celery, diced

1 c carrots, pulsed in a food processor

Pinch salt/pepper

2 c cooked ( and drained ) lentils 

2 c cooked brown rice or millet

½ c pecans or sunflower seeds

½ c oats

2 T flax meal

½ c nutritional yeast

2 t Tony’s Cajun Spice

2 T Dijon mustard

2 T balsamic vinegar

2 T Soy Sauce 

Glaze

½ c cranberry sauce

¼ c ketchup

2 T Dijon 

2 T evoo

1. Sauté onion, garlic , poultry seasoning, celery and carrots along with the pinch salt/pepper for 10 minutes or until soft
2. Place veggie mixture along with the lentils/grains in a food processor and pulse well
3. Scrape mixture into a bowl
4. Pulse nuts and oats, add to bowl
5. Mix in the rest of the ingredients.
6. Taste and adjust seasoning
7. Spray a piece of parchment with cooking spray and form into a loaf; pour half of the glaze 
8. Bake at 375 for 45 minutes; drizzle rest of glaze over the top.

I hope that these recipes come in handy all year long! 

Have a wonderful Thanksgiving everyone!