I was trying to think of a more clever name for this incredibly delicious Thanksgiving side dish that my dad makes, but really it’s just a series of memories that come to mind. This reminds me of childhood, of fall in the northwest, crisp fall weather, and epic movie days with my sisters over Thanksgiving weekend. My dad makes the best Thanksgiving dinner, and this side dish, while very simple, is always a family favorite.
In the last couple of weeks I’ve been adding squash to just about ever dinner I’ve been making. After having this side dish I know that this is going to be a regular rotating as well, there is no need to only try it with your Thanksgiving meal.
I left the skin on with this version and I really liked it. In a medium sized pot, heat over medium heat then add 2 tbs of butter, and diced yams. Cover and cook while stirring frequently for about 20 minutes until the yams are fully broken down, and the consistency of mash potatoes. Add 1/2 tsp of salt, and 1/4 cup of brown sugar. Sugar is optional as the yams themselves are quite sweet. You can also substitute the butter for olive oil. I hope you enjoy this dish as much as we do.
- 4 yams
- 2 tbs unsalted butter
- 1/2 tsp salt
- 1/4 cup brown sugar
While it’s not technically summer any more it still feels like summer. The temperatures are expected to creep back towards 100 degrees by the end of the week….uuugggghhhh, but hello warm nights. Today however you can feel that quality in the air that says fall is just around the corner. Well LA’s version of fall. It’s not like in Seattle where you have that beautiful fall weather, leaves are changing, school starts, and there is a certain energy about the city which I really miss, that says this is really the beginning of a new year. Then of course October 15th hits, and it’s rain and clouds from then on out.
The produce section of the grocery stores are also an indication of the seasonal change in a city where there really isn’t a huge variance. I started making green smoothies last winter, and in my humble opinion they are amaze. I tend to just grab whatever I happen to have lying around, and will fluff it up with kale, as much as will fit into a ninja, and sometimes a second round of blending to cram more in for that green goodness.
You can vary this quite a bit, I always do, and kept forgetting what works until I finally started taking notes on the combinations. I LOVE Pacific’s dairy free milk options. I’ve been bouncing between hazelnut milk, hemp milk, and their 7 grain milk for quite awhile now. I originally started with rice milk, but I just don’t think that it has enough flavor, I find that these three really have a full flavor to them.
- 1 bunch kale, washed and torn into smaller pieces
- 1 banana
- 1 grapefruit
- 1 orange
- 1 pear
- small hand full of mint leaves
- 1 cup of hazelnut milk.
- 1 cup of ice cubes
Start with the ice first, I find that if it’s on the bottom it blends much better than adding the greens, or fruit first. Peel the grapefruit, orange, and banana and throw that in as well. I then top it off with the kale and really cram it in there. Pour the glass of whatever milk you feel like using. I always want more kale than will fit in the first time, so I do a pre-blend, then add the rest of the kale in after that.
*Note that I use the Ninja which is a bad ass blender, can’t say that my technique will work on any blender, I’m just sayin’.