Monday, November 25, 2013

Easy Thanksgiving Sides

Today I showed my friends how to prepare a few quick and easy sides for Thanksgiving.  I'll keep this short and sweet so here are the delicious recipes and a few pictures.


Sage Stuffing

Makes one 9x11 pan or 24 muffins

Ingredients
8 tbsp. butter or coconut oil (1 stick)
2 1/2 cups milk (skim or rice is fine)
1- 12 oz bag dried bread crumbs or stuffing mix
1 medium yellow onion, chopped
4-6 celery stalks with leaves, chopped
1 can water chestnuts, chopped
1-2 drops doTERRA Clary Sage essential oil
Kosher Salt
Pepper
 
Directions:

Preheat oven to 350° degrees.
In a saucepan over medium to low heat, scald the milk and butter until it simmering. Then set aside.
Chop onions, celery, sage and water chestnuts. In a large bowl add stuffing mix and all chopped ingredients.
Then using a third of a cup, (thirds) slowly add the milk/butter mixture, and carefully toss until all incorporated. DO NOT OVER STIR/TOSS or it will be very mushy. It should have a fluffy appearance. We probably added 1 1/3 cups of the milk mixture. Don’t be worried if you don’t use all the milk mixture, you probably won’t need it all, but that’s okay because it’s great saved for the mashed potatoes.
Salt and pepper to taste, mixing lightly as you add.
Scoop into oven safe dish and bake until brown, about 20-30 minutes. Serve and enjoy!




Crock Pot Garlic Parmesan Mashed Potatoes

Ingredients
5 lbs red potatoes

2 cups or 1 can vegetable  broth
3 cloves garlic
1/2 cup coconut oil or organic butter 
1 1/2 cup organic sour cream
1 cup grated good quality Parmesan
1 tsp salt
1-2 drops doTERRA oregano essential oil

Instructions
Please note this makes a HUGE amount . Wash and cut your potatoes into quarters.  Place in the slow cooker with broth, garlic, and butter and cook on low 6-8 hours.  Potatoes should be easily pierced with a fork when done.  Add sour cream, Parmesan, salt and oregano. Use a potato masher to mash and blend until well combined and the potatoes are the desired consistency.  Serve or keep warm in crock pot until time to serve. Enjoy!     





Cranberry-Wild Orange Sauce
1 Cup Dark Cherry Juice
1-2 drops doTERRA wild orange essential oil
1 cup water
1 Cup Organic Sugar
1/4 tsp Salt
1 Cup Dried Cherries
24 oz Fresh Cranberries (sorted & cleaned)
Directions:
Combine the cherry juice, Wild Orange oil, water, sugar and salt in a large saucepan.
Over medium heat, dissolve the sugar while stirring for about 3-4 minutes.
Add the cherries and cranberries. Partially cover pot with lid or foil to prevent spatter.
Cook for 15-20 minutes, stir frequently the last 5 minutes.
Remove from heat, transfer to a container and store in the refrigerator.


Because quality is everything when it comes to essential oils, never buy your oils from the grocery store. Although they may be suitable for aroma, they aren't the quality you need for health purposes. This is why I support and affiliate for our favorite brand, doTERRA essential oils.
There are several ways to get your hands on wild orange, oregano and Clary sage essential oil: retail, discounted, or wholesale.
But retail sucks.
So I recommend purchasing a discounted or wholesale account (similar to something like Costco) to get the best prices on this or other oils. Which is the best fit for you will depend on your needs. You may email me at angelaf.doterra@gmail.com for more information or visit my site here


*Any health-related topics shared on this site are solely the opinion of the author or guest author. These statements have not been evaluated by the Food and Drug Administration. Any products or statements are not intended to diagnose, treat, cure or prevent any disease. Our Journey to Natural  is not a replacement for your own best judgment or a medical professional where indicated. Always consult your own opinion and/or your health care provider when making important health care choices.
 

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