Barb Boose Publications Director, Marketing and Communications November 22, 2013Friday recipes: Thanksgiving sides While I understand people who drool just thinking about next week’s roasted turkey and whipped-cream-covered pumpkin pie, my favorite parts of America’s annual Thanksgiving feast are the sides. (Just to rant a bit, I do not understand people who like sweet potatoes swimming in marshmallows and brown sugar. Roast ’em instead with a little garlic and grated fresh ginger – your waistline will thank you.) Just Do. Not. Make. This.Side dishes are a great way to work in more flavors without going crazy on the calories. I’ve associated little trays of carrot sticks, green olives, peperoncini and baby dills with holiday dining since I was a little kid going to my Grandma Miller’s house. For more involved sides, the holidays are a great excuse for going beyond tossed salads. Below are good ones to try. Two use healthy grain, barley and millet; the other couldn’t be easier given its use of canned chick peas. Bonus: The roasted chick peas could be a great snack or accompaniment to your leftover bird.Toasted barley with mixed vegetables1/2 cup uncooked barley1 3/4 cups vegetable broth1/2 cup chopped red onion1/4 cup chopped fresh mushrooms1/4 cup chopped carrot1/4 cup chopped green bell pepper1 tablespoon chopped fresh or 2 teaspoons dried dill weed1/4 teaspoon salt1/4 teaspoon pepper4 medium green onions, chopped (1/4 cup)Heat oven to 350 degrees. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions. Heat to boiling. Spoon mixture into casserole.Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.Millet muffins Deb Lindsey for The Washington Post2 1/4 cups whole-wheat pastry flour1/3 cup raw millet1 teaspoon baking powder1/2 teaspoon kosher salt1 cup regular or nonfat plain yogurt2 large eggs1/2 cup melted unsalted butter1/2 cup honey1 teaspoon finely grated lemon zest plus the juice of 1 lemon1/2 cup dried or fresh cranberries (optional)Preheat the oven to 400 degrees. Butter a 12-well muffin pan or line with paper liners.Whisk together the pastry flour, millet, baking powder and salt in a mixing bowl.Whisk together the yogurt, eggs, melted butter, honey, lemon zest and juice in a separate bowl until well incorporated.Pour the yogurt mixture into the flour-millet mixture, stirring just until the dry ingredients are well blended. Stir in the cranberries, if using.Divide the batter equally among the muffin wells. Bake for 15 to 17 minutes; the muffins won’t brown much, but the tops will be cracked. Serve warm or at room temperature. Cool completely before storing. The muffins can be covered and stored at room temperature for 2 or 3 days, or refrigerated in an airtight container for up to 1 week.Gluten-free herbed roasted chick peas2 cans (15 ounces each) chick peas or garbanzo beans, drained and rinsed1 tablespoon olive oil1/2 teaspoon dried rosemary leaves1/4 teaspoon salt1/2 teaspoon dried thyme leaves1/2 teaspoon dried oregano leavesHeat oven to 425 degrees. Pat chick peas dry with paper towels, removing any loose skins. Place chick peas in an ungreased rectangular pan, 15x10x1 inches. Drizzle with oil, and sprinkle with seasonings; toss to coat. Spread chick peas in single layer in pan. Bake 20 minutes; stir. Bake 15 to 20 minutes longer or until slightly browned and crispy. Serve immediately. One response to “Friday recipes: Thanksgiving sides” thank youLog in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.