Chef Tse: Quinoa Stuffing & Maple Glazed Sweet Potatoes
To me, Thanksgiving and the holidays is all about making food with love. So instead of reaching for a can or a box, why not make dishes from scratch? Not only is it simple but the flavors will blow you away. Here are two of my favorite Thanksgiving recipes.
Quinoa Stuffing with Butternut Squash, Pecans and Dried Cranberries
2 cups water
Bring water to a boil in a medium saucepan and season with salt and pepper. Add quinoa and bring to a boil. Cover, reduce heat to medium low and simmer 12 minutes. Remove pan from heat, don’t lift cover, and let quinoa steam another 15 minutes.
Meanwhile, heat a stainless steel skillet over medium-high heat. Add oil and heat until it shimmers. Add squash and thyme and sauté until squash begins to brown on all sides. Add water and continue cooking until liquid evaporates and squash is cooked through.
Pour quinoa into a medium bowl and fluff with a fork. Add squash, pecans, cranberries, parsley and lemon and fold together. Taste and adjust seasoning if necessary. Serve immediately.
Homemade Maple Glazed Sweet Potatoes
1 1/2 pounds sweet potatoes, peeled and cut into 1/3 inch thick slices
Preheat oven to 400 degrees. Spray an 8x8 glass baking dish with cooking spray. Arrange sweet potato slices in rows overlapping each other in baking dish. Set aside.
In a small saucepan bring orange juice, maple syrup, butter, nutmeg and pinch of salt to a boil. Pour over sweet potatoes and sprinkle pecans over top. Cover tightly with foil and bake 30 minutes. Remove foil and continue baking until liquid becomes a syrup, about 15 to 20 minutes longer. Serve hot.