Cranberry and Quinoa Pilaf with Roasted Brussels Sprouts
"I HATE BRUSSEL SPROUTS" - someone who's never had our brussel sprouts
Heat the oven up to 400 degrees. Tear off any fucked up lookin leaves on the brussels sprouts and chop them into quarters (or halves if they are little). This might take a minute if your picked up some ugly sprouts. Toss em with a tablespoon of olive oil and a pinch of salt and spread them out on a baking sheet. Roast those motherfuckers for 25 minutes, stirring half way, or till the sprouts are golden and kinda burnt in some places. GOD.DAMN.DELICIOUS.
Boiling these lil cabbage look-a-likes is why people hate brussel sprouts and it should be a fucking crime.
While that's roasting, start on the quinoa. Throw it in a medium pot with the water and pinch of salt and bring it to a boil over a medium heat. Turn the heat down to a simmer, cover that shit, and let it cook for about 15 minutes or until all the water is gone and the quinoa is tender. Turn off the heat. While the quinoa is cooking, you can chop up the garlic and throw it in a small glass with the rest of the ingredients for the dressing and mix all that up.
When the sprouts are done, toss them in a bowl with the cooked quinoa and the dressing. Mix that shit so that everything gets coated. Add the almonds, cranberries, parsley, salt, and pepper and mix again. Taste it and see if you need more salt or pepper or whatever the fuck you think it needs. Serve warm or at room temperature.
Sourdough Herb Stuffing
For the rest of us who enjoy stuffing that WASN’T cooked in a bird’s ass, carb load up with our Sourdough Herb Stuffing. You’ll need your energy to flip the table when Nana starts in on the election.
Coconut Milk Braised Collard Greens
get on these coconut milk braised collards from the one and only Angela Davis from The Kitchenista, Forked Up Pod guest from 2018.
Chickpea Dumpling Soup
This stew is thick as fuck and tasty as hell. If you have never had a version of this Southern staple then GET THE FUCK ON IT.
Winter Vegetable Hominy Hash en Croute
Once a year people do this weird thing and get all fucking jazzed about eating a big ass bird that looks like a poor-man’s peacock. If turkey really tasted that good then everyone would be cooking those fuckers year round.
We don't need to sell y'all on gravy. This shit sells itself. Gravy is king of the holiday foods but great year-round on biscuits with some wilted greens. If you're lazy, just pour it on some toast.
Potato and Swiss Chard Gratin
Put down those mediocre mashed potatoes and pick up this superb side dish. Sure, a gratin is just a fancy sounding casserole but nobody will give a damn what the name is once they taste it.