November 19, 2012

What I’m Making for Thanksgiving

I am late to the game with Thanksgiving. After spending time in areas devastated by recent Hurricane Sandy, I admit I’m feeling less focused on the holidays, and extra grateful and appreciative that I can put food on our table in a house with a roof. That said, this morning I got it together and created a menu and shopping list. Though, it is certainly not the most wonderful time of the year to go grocery shopping in NYC, as the stores are always packed with other “last minuters” like myself. I’ll deal with that tomorrow.
I’ve included some recipes I’ve found in various places, but overall mostly on Food & Wine’s excellent site. Of course, from our own kitchen, I am pleased to offer you simple recipes for our very easy-to-make turkey, as well as mashed potatoes, sweet potatoes, cauliflower, brussel sprouts and broccoli sides. If you are on Pinterest, I’ve created a Thanksgiving board for your convenience. Have a good one!

Cider-Glazed Turkey with Lager Gravy
Juicy and Tender Roast Turkey and Gravy (for the first timer!)
Shiitake Mushroom and Fresh Herb Stuffing
Sweet Potato Casserole
Roasted Cauliflower and Sage
Whole Roasted Carrots with Garlic
Broccoli with Raisins and Garlic
Roasted Sweet Potato Coins
Brussels Sprout Salad with Blue Cheese Dressing
Mashed Potatoes with Garlic and Thyme
Chunky Cranberry Sauce

Apple Cider Cream Pie
Pumpkin Pie
Maple Cream Meringue Pie
Old-Fashioned Apple Pie
Maple Bourbon Pecan Pie

photo by Dana Gallagher

Posted by Jessica Seinfeld
Category: Delicious Recipes

November 19, 2012

Mashed Potatoes with Garlic and Thyme

An old favorite just got better.

Prep time:10 minutes
Total time: 30 minutes
Serves: 4

Ingredients:
1½ pounds medium red or Yukon Gold potatoes (3 or 4)
½ cup low-fat milk
2 cloves garlic, smashed
3 tablespoons unsalted butter or e.v. olive oil
4 whole sprigs thyme
1 teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 tablespoon e.v. olive oil

Directions:

Scrub the potatoes if you are not peeling them. The potato skins are thin and edible so peel only if you wish. Then cut potatoes in half. Place them in a medium saucepan and cover with cold water by 2 inches. Bring to a boil then lower the heat to medium and simmer (low boil) until the potatoes are very tender and can be easily pierced with the tip of a paring knife, 18 to 22 minutes.

Meanwhile, wash the 4 sprigs thyme, smash and peel 2 cloves garlic, cut off 3T. of butter and unwrap.

Add to a small saucepan with 1/2 c. milk and 1 tsp. salt. Bring to a boil then turn off the heat and let sit until the potatoes are ready. Are the potatoes tender, yet? Place a colander in the sink and drain the potatoes. Return them to the same saucepan.

Mash the potatoes with a handheld masher. Using tongs, pluck the thyme and garlic from the milk mixture and discard. Then, pour all of milk mixture over the potatoes and continue to mash and stir until creamy. You can add a little more milk, if you like, for a creamier consistency. Serve topped with a 1T. drizzle of olive oil and the 1/8 tsp. pepper (6 turns on pepper mill).

Tools needed: cutting board, chef’s knife, peeler (if desired), medium saucepan, small saucepan, measuring spoons, measuring cups, paring knife, colander, potato masher

Posted by do it Delicious
Category: Delicious Recipes

November 19, 2012

Brussels Sprout Salad with Blue Cheese Dressing

If you have a food processor (and know how to operate it!), this fast and delicious recipe will make you look like an expert.

Prep time: 15 minutes
Total time: 15 minutes
Serves: 4

Ingredients:
¾ pound medium Brussels sprouts (12 to 15)
¼ cup fresh lemon juice (about 2 lemons)
¼ cup e.v. olive oil
½ cup crumbled blue cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Directions:

Place the Brussels sprouts in a strainer and pass under cold running water to wash. With a paring knife, trim the ends off of each and discard any discolored leaves.

First, put your food processor on a stable surface. Lock the bowl in place, insert the slicing blade, and lock the top into place. Lift out the pusher, put the Brussels sprouts in the feeding tube, turn on, and push through. You should get about 5 cups of shredded Brussels sprouts; transfer to a large bowl.

Juice 1/4 c. of lemon juice into a liquid measuring cup. Add 1/4 c. e.v. olive oil, 1/2 c. crumbled blue cheese, 1/2 tsp. salt, and 1/4 tsp. pepper (12 turns on pepper mill) and whisk together. Pour over the Brussels spouts and toss well with tongs.

Tools needed: cutting board, paring knife, strainer, food processor, citrus juicer, liquid measuring cup, measuring spoons, measuring cups, tongs

Posted by do it Delicious
Category: Delicious Recipes

November 15, 2012

Macaroni and Cheese (made with carrot or sweet potato)

This dish was the gateway to puree for me. Other options are cauliflower and butternut squash…

Prep time: 20 minutes
Total time: 40 minutes
Serves: 8

Ingredients:
1 pound whole-wheat pasta, such as elbows or shells
Nonstick cooking spray
2 tablespoons trans-fat-free soft tub margarine spread
1 1/2 tablespoons flour
2 1/2 cups (skim) milk
1 cup shredded reduced-fat (2%) cheddar cheese
1 teaspoon kosher salt
1/2 cup carrot or sweet potato puree
1/4 cup whole-wheat breadcrumbs
2 tablespoons grated Parmesan

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

Preheat the oven to 375°F. Coat a 9 x 12-inch baking dish with cooking spray.

Heat the margarine in a heavy-bottomed saucepan. Whisk in the flour to combine. Slowly whisk in milk to prevent lumps from forming. Bring to a boil and cook until the mixture thickens slightly, about 5 minutes. Add the cheddar cheese, salt, and carrot puree. Whisk until smooth. Stir the cheese mixture into the pasta.

Transfer to a baking dish. Sprinkle the top with breadcrumbs and Parmesan. Bake until the macaroni and cheese is bubbly and the breadcrumbs begin to brown, 20 minutes.

Tools needed: large pot, 9 x 12-inch baking dish, heavy-bottomed medium saucepan, whisk, measuring cups, measuring spoons, silicone spatula, cheese grater

Posted by do it Delicious
Category: Delicious Recipes

November 13, 2012

Tacos (made with sweet potato, carrot or butternut squash)

A favorite meal of ours, with a little extra vitamin boost. From Deceptively Delicious.

Prep time: 10 minutes
Total time: 30 minutes
Serves: 6 to 8

Ingredients:
Nonstick cooking spray
1 tablespoon olive oil
1 pound lean ground sirloin or turkey
1 (14-ounce) can crushed tomatoes, with their juice
1/2 cup sweet potato, carrot, or butternut squash puree
1/2 (1.25-ounce) packet taco seasoning, with no MSG
1 package taco shells (18 shells)
1/2 cup shredded reduced-fat mozzarella or Cheddar cheese

Toppings:
1/2 pound cherry tomatoes, stemmed and quartered
1/2 cup canned or frozen corn kernels
1/4 cup lowfat sour cream
3 large leaves Romaine lettuce, thinly sliced crosswise
1/2 small avocado, pitted, peeled, and sliced
1 small red pepper, stemmed, seeded, and finely sliced

Directions:
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the meat, breaking it up with a spoon. Brown for 4 to 5 minutes, stirring occasionally.

Stir in the tomatoes and their juice, vegetable puree, and seasoning mix. Reduce the heat to low and simmer until the meat is no longer pink and the mixture begins to thicken, 10 to 15 minutes longer.

Preheat the oven to 325°F. Fill the taco shells with the meat mixture and sprinkle with cheese. Stand the shells in a baking dish and bake until the cheese melts, 5 to 10 minutes. Add your favorite toppings.

Tools needed: large nonstick skillet, measuring spoons, measuring cups, wooden spoon, can opener, cheese grater

Posted by do it Delicious
Category: Delicious Recipes