Thanksgiving Side Dishes

Today
I’m going to share two recipes by Domino Mag. One recipe is called
“Rosemary-Butter Biscuits” while the other recipe is called
“Brussels Sprouts With White Wine and Thyme”. Enjoy all!

Rosemary-Butter Biscuits

The Ingredients:

¾ cup whole-wheat pastry flour

1 ¼ cups unbleached all-purpose
flour

1 tablespoon organic raw cane sugar

4 teaspoons baking powder

fine sea salt

2 tablespoons fresh minced rosemary

6 tablespoons cold unsalted butter, but
into bits, plus more for serving

¾ cup organic whole milk

Directions:

preheat the oven to 400 degrees.

Sift the flours, sugar, baking powder,
and ½ teaspoon salt into a large bowl. Stir in the rosemary.
With a pastry cutter or fork, cut the butter into the dry ingredients
until the mixture looks like coarse cornmeal.

Add the milk all at once and mix with a
large spoon just until the dough forms into a ball. With lightly
floured hands, knead the dough on a lightly floured surface just a
couple of times, until it all comes together.

Roll out the dough about ½’
thick, and then cut with a 2-inch biscuit cutter or drinking glass.
Place the biscuits on an ungreased baking sheet a few inches apart
from each other. Bake until the biscuits are golden brown on top,
about 15 minutes.

Remove from oven, cut a widthwise slice
halfway into each biscuit and add a thin sliver of butter. Serve hot.

Brussels Sprouts With White Wine
and Thyme

The Ingredients:

2 tablesoons extra-virgin olive oil

1 pound Brussels sprouts, stems trimmed
and cut in half lengthwise

3 garlic cloves, minced

7 to 8 fresh thyme sprigs

½ cup vegetable stock

½ cup white wine

coarse sea salt

freshly ground white pepper

Directions:

Coat a large sauté pan with the
olive oil. Add the Brussels sprouts, arranging them cut side down in
one snug layer. Turn the heat to high and sauté until the cut
side of the Brussels sprouts are lightly browned, 2 to 3 minutes. Add
the garlic and thyme. Sauté for about 2 minutes, or until the
garlic is fragrant, stirring to evenly distribute the garlic and
thyme. Add the vegetable stock, wine, and 1 teaspoon salt. Bring to a
boil and stir well. Immediately lower the heat to low, cover, and
braise until the Brussels sprouts are tender, about 7 minutes. Remove
from the heat and remove the thyme stems.

Season with additional salt and white
pepper to taste and serve hot.

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.