We have the lights up, wreaths of the doors, and the house looks like Christmas. It didn’t take long for the kids to jump into the next holiday. Even though the look around the house has changed, inside our fridge it still looks like Thanksgiving. Does yours?
Still have a ton of turkey left but are getting low on the leftover sides? You can whip this one up in about 15 minutes. It goes great with some turkey and gravy. It has that festive Thanksgiving feel to it, or you can use this for Christmas dinner as well! It’s a one pot deal so there aren’t a lot of dishes. Looking for a lighter option? You can add some quinoa and it becomes a quick lunch too, but you will have to add another pan to the dish load.
I was working with lunch food today so I opted for the quinoa route. To start I got the quinoa going on the stovetop. I used a tri color quinoa for the added festive feeling it gives. Isn’t it beautiful? This tri color is Bob’s Red Mill brand but I know it’s available in grocery stores.
While that is simmering away on the stovetop I prepared my Brussels sprouts, cutting in half the larger ones when needed. I added some olive oil and about 3/4 cup of fresh cranberries. The winter share at Springdell really is awesome, look at these colors!
Add some salt and pepper and let that cook, stirring frequently for 8-10 minutes. Check one of the large sprouts for doneness.
You will notice some of the cranberries pop and start to color the sprouts a bit, totally ok. I then added one Tablespoon of Ben’s Maple Syrup from the farm stand and one Tablespoon of balsamic vinegar as well. Let that cook for about 2 minutes more, it will coat the cranberries and sprouts and form a syrup.
I mixed in my quinoa and added about a half a cup of crumbled feta cheese and you have yourself a meal. I notice that in this picture it looks a bit like ground beef, but trust me it isn’t. Quite tasty.
Hope you are all enjoying the final days of your thanksgiving break. See you tomorrow for Sunday Night Dinner! Enjoy.