Thanksgiving Soups and Sides
Gila Green. in No Entry, takes her main character Yael Amar on a path to find courage to speak out and stand up for her beliefs and for truth, not an easy task in a world of power and corruption. Yael gets an education on the Kruger National Park Reserve, and it’s more than about nature. It’s about elephant poaching, greed, intimidation and pain.
Gila writes that Yael feels bitter betrayal “when she discovers her idol, Clara Smith, the prestigious and well-respected program director, profits from blood ivory, while preaching about the sanctity of wildlife. Yael is forced to decide on a new mission: expose this poaching ring to the police or run before she becomes their next victim."
Michelle’s Stuffed Mushrooms
My husband loved these Cauliflower Nuggets. We had fallen in love with the potato version, pommes dauphines, when we lived in Paris and I searched for a low-carb/calorie version. And boy does the cauliflower work!!! Crunchy on the outside, soft on the inside, make them delicate or add more pepper for bit of fire. Oven roasted instead of fried also reduces calories. This is a great side for Thanksgiving and sure to please whoever is at your table. This is so tasty you will not want to reserve the nuggets for a holiday. Goes well with BBQ meats, roast chicken or turkey, any broiled or grilled fish, or even on top of a green salad. And don’t forget midnight snacks! Recipe below.
Side dishes are usually my favorites at Thanksgiving and other festive dinners. Look below for fabulous picks for Thanksgiving or any special dinner in the weeks to come.
Cauliflower Nuggets and Thanksgiving Soups and Sides
1 head cauliflower
1 tablespoon minced onion
1 garlic cloves, minced
2-3 cups breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika, to sprinkle on top of finished nugget
Olive oil, 2-3 tablespoons
Wash and core cauliflower. Cut into florets. Steam until soft but doesn’t fall apart.
Mince into very small pieces, rice-grain size.
Preheat oven to 400 F.
Add egg, onion, garlic, salt and pepper to cauliflower mixture. Mix. Add 1 cup of breadcrumbs and mix. Add enough additional breadcrumbs so that when you take 1 1/2 teaspoons and squeeze in your hand, the mixture holds together. Roll into additional breadcrumbs if needed to hold together.
Place nuggets on parchment lined baking sheets. With a squirt bottle, drizzle olive oil on top of each nugget. Bake for 10 minutes. Gently flip and bake 10 minutes more until the nuggets are golden.
Save time: Use riced cauliflower, about 3/4 cups riced cauliflower for 1 cup chopped cauliflower. There are about 4 cups chopped cauliflower in a medium to large head.
Gluten free: Use gluten free breadcrumbs
Vegan: a. 1 tablespoon chia seeds soaked in 3 tablespoons water for a few minutes to replace 1 egg b. Cornstarch or potato starch: 2 tablespoons corn or potato starch dissolved in 2 tablespoons water replaces 1 egg. Use egg free breadcrumbs.