Prep time: 25 minutes
Total time: 1 hour
Yield: serves 12

Ingredients
1 1/4 cups popcorn kernels
1 teaspoon canola oil
1/4 cup firmly packed light brown sugar
1/4 cup honey
3/4 cup sweet potato puree
1/4 cup flaxseed meal
1/4 teaspoon salt
Nonstick cooking spray

Game Plan:
In a large pot over medium-high heat, combine the popcorn and canola oil. Cover and let cook, shaking the pot occasionally, until you hear the popcorn begin to pop, approximately 1 to 2 minutes. Once the popcorn begins to pop, shake the pot continuously until the popping slows down to once every few seconds. Turn off the heat and leave the pot covered until all the popping has stopped. Transfer the popcorn to a large bowl.

Preheat the oven to 350°F. In a small, heavy-bottomed saucepan, combine the brown sugar and honey. Over medium heat, bring to a boil and cook 2 to 3 minutes, taking care not to burn the sugar mixture. Whisk in the sweet potato puree, flaxseed meal, and salt.

Pour the mixture over the popcorn and toss to evenly coat the kernels. Spread the mixture onto two large rimmed baking sheets sprayed with cooking spray.

Bake for 20 to 30 minutes. Stir occasionally at the beginning and more frequently as the mixture begins to dry out. The mixture will be soggy at first but after it cools, it will be crisp and delicious! Store in a zipper-lock plastic bag.

Nutrition Facts
Calories: 133, Carbohydrate: 30 g, Protein: 3 g, Total Fat: 2 g, Saturated Fat: 0 g, Sodium: 60 mg, Fiber: 4.5 g

Prep time: 15 minutes
Total time: 35 minutes
Serves: 4

Ingredients:
1 yellow onion
2 tablespoons e.v. olive oil
1 teaspoon kosher salt
1 1/2 cups pearled farro
1/2 cup dry white wine
3 cups water
1 small bunch broccoli
1/2 cup grated Parmesan, plus more for serving
1/4 teaspoon freshly ground black pepper

Game Plan:

Chop the onion. Place your large skillet on the stove and turn on the heat to medium-high. Measure and pour in the oil and heat until it shimmers. Add the onion and 1/2 teaspoon of the salt and cook, stirring often, until the onion begins to soften, 5 to 6 minutes.

Measure your farro and wine. When your onions are nice and soft, add the farro and stir. Then add the wine and stir until the wine has cooked off, about 1 minute. Add the water and bring to a boil. Cover, reduce the heat to low and simmer (low boil) until the farro is just tender, 20 to 23 minutes.

Meanwhile, cut the stem off of the broccoli and discard. Chop the broccoli flower into small pieces. You should get about 3 cups.

When the farro is tender, stir in the broccoli and increase the heat to bring to a boil. Cover, then lower the heat to medium-low and simmer (low boil) until the broccoli is just tender, 3 to 4 minutes.

Stir in the Parmesan, pepper (12 turns on pepper mill) and the remaining 1/2 teaspoon salt. The consistency should be nice and creamy not soupy. Serve sprinkled with extra Parmesan.

Tools needed: cutting board, chef’s knife, measuring spoons, measuring cups, large skillet with lid, wooden spoon, cheese grater

Prep time: 15 minutes
Total time: 3 hours 45 minutes
Serves: 4

2 yellow onions
6 medium carrots
1 pound baby white potatoes (about 12)
2 pounds beef brisket
1 1/2 teaspoons kosher salt (1 tsp. + 1/2 tsp.)
3/4 teaspoon freshly ground black pepper (1/2 tsp. + 1/4 tsp.)
14.5-ounce can diced tomatoes
3 tablespoons tomato paste
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
½ cup water or dry white wine

Heat oven to 300°F (with the oven rack in the middle). Take out a large roasting pan.

Trim the stem end off of each onion, cut in half from stem to root end, and peel. Then, thinly slice each half into half moons; discard the root. Scatter over the bottom the pan. Peel the carrots and trim the ends. Cut in half crosswise then cut then in half lengthwise. Scatter over the onions. Scrub the potatoes and add to the pan.

Season each side of the brisket with ½ teaspoon of the salt and ¼ teaspoon of the pepper (about 12 turns on pepper mill each side). Place the brisket, fat-side up, over the vegetables.

In a medium bowl, combine the tomatoes, tomato paste, vinegar, sugar, Worcestershire, water or wine, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Pour over the brisket and vegetables. Seal the pan tightly with foil or a lid and transfer to the oven. Roast until the brisket is fork tender, 3 1/2 to 4 hours.

Slice the brisket and serve over the carrots, potatoes, onions, and sauce.

Tools needed: large roasting pan, cutting board, chef’s knife, vegetable peeler, measuring spoon, measuring cups

Prep time: 15 minutes
Total time: 30 minutes
Serves: 4

Ingredients:
1 head cauliflower
2 cloves garlic
3 tablespoons e.v. olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 box (1 pound) spaghetti
1/4 cup chopped flat-leaf parsley
1/2 cup grated Parmesan
1/4 teaspoon crushed red pepper

Game Plan:
Heat the oven (with oven rack in the middle) to 425°F. Bring a large pot of water to a boil.

Cut the cauliflower into bite-size florets; discard the stem. Place in a colander and pass under cold running water to wash. Transfer to a rimmed sheet pan.

Chop the garlic and add to the pan. Drizzle everything with the oil and sprinkle with the salt and pepper (about 12 turns on pepper mill). Toss together with your hands and spread into a single layer.

Roast for 15 minutes, pull the pan out of the oven and turn the cauliflower with a spatula. Return to the oven to finish cooking until golden brown and tender, 10 to 15 minutes more.

Is the water boiling yet? Add the pasta and cook according to the package directions.

Meanwhile, chop the parsley and grate the cheese (if not already pre-grated).

Once the pasta is al dente, use a liquid measuring cup to scoop out 3/4 cup of the pasta water from the pot and set aside. Then, drain the pasta and the rest of the water into the colander. Return the pasta to the pot along reserved pasta water. Turn the heat on to low. Sprinkle in the Parmesan and stir until it melts and coats the pasta. Remove from the heat and stir in the roasted cauliflower, chopped parsley, and red pepper. Taste to see if it needs more salt before serving.

Tools needed: large pot, cutting board, chef’s knife, colander, rimmed sheet pan, measuring spoons, metal spatula, grater (if using)

yum!

Prep time: 20 minutes
Total time: 20 minutes
Serves: 2

Ingredients:
1/2 cup bulgur wheat
2 cups water
1/4 cup fresh blueberries
1 tablespoon dark brown sugar
milk

Directions:
In a small saucepan, combine the bulgur and the water. Place over high heat and bring to a boil. Lower the heat to medium-low and simmer (low boil), stirring occasionally, until tender, but still chewy, about 20 minutes. It should be thick and creamy. Divide between bowls and top with the blueberries and sugar. Pour in as much milk as you like.

Tools needed: small saucepan, measuring cups, measuring spoons

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

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

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

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

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

Prep time: 20 minutes
Total time: 20 minutes
Serves: 4

Ingredients:
8 cups low-sodium chicken broth
4 to 5 tablespoons low-sodium soy sauce
2-inch piece fresh ginger (about the size of a man’s thumb)
4 ounces shitake mushrooms
2 cups fresh baby spinach
6 scallions, thinly sliced
8 ounces soba or other quick-cooking noodle like ramen noodles without the spice pack

Directions:
Place a large pot on the stove and measure and pour in the broth and soy sauce. Peel the ginger using a vegetable peeler then grate it on cheese grater; add to broth. Turn the heat on to high and bring to a boil.

While you wait for the broth to boil, remove and discard the stems from the mushrooms. Wipe the mushroom caps with a damp paper towel to remove any dirt and then slice them as thinly as you can. Place the spinach in a salad spinner, wash, and spin dry. Trim the roots from the scallions and peel off and discard the outer membrane. Wash and then thinly slice the white and light green part into rounds.

When the broth comes to a boil, break the noodles in half and add to the pot along with the mushrooms. Cook, stirring occasionally, until the noodles are tender, 6 to 8 minutes. Stir in the spinach and cook until wilted, about 1 minute. Divide the soup between bowls and top with the scallions.

Tools needed: cutting board, chef’s knife, vegetable peeler, cheese grater, large pot, measuring cups, spoon

Ingredients:
1 grapefruit
1 avocado
1/4 cup roasted pistachios
1 lime
2 T. e.v. olive oil
kosher salt, to taste
freshly ground black pepper, to taste

Directions:
Using your serrated knife, cut off both ends of the grapefruit. Set it flat on a cutting board. Following the shape of the grapefruit, cut away the remaining peel and white part (pith) to expose the fruit. Slice the grapefruit into rounds and divide between plates.

Put the avocado on a cutting board. Place your palm flat over the top. With your chef’s knife horizontal to the board, cut into the avocado until you reach the pit. Hold the knife still while you rotate the avocado to cut all the way around the pit. Remove knife. Twist the two halves apart. To remove the pit, aim the bottom corner of the blade at the pit and give it a firm enough whack to lodge it into the pit (if this freaks you out, scoop it out with a spoon). Twist the knife and pull out the pit. Flick off the pit with your thumb. Using the tip of a paring, make slices in each half of the avocado flesh (do not cut through the skin). Then scoop out with a spoon and place over the grapefruit. Top with the pistachios.

Cut the lime in half and squeeze as much as you like over each salad. Drizzle 1T. of oil over each salad then sprinkle with a tiny a bit of salt and a few turns of the pepper mill.

Tools needed: cutting board, serrated knife, paring knife, measuring cups, measuring spoons

Prep time: 5 minutes
Total time: 30 minutes
Makes a 9-inch layer cake

Ingredients:
Nonstick cooking spray
1 (18-ounce) box yellow cake mix (any brand)
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
1 large egg white
6 ounces nonfat lemon, banana, or vanilla yogurt

Directions:
1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray and flour lightly.

2. In a large mixing bowl or the bowl of an electric mixer, combine the cake mix, pumpkin puree, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1 to 2 minutes.

3. Dividing evenly, pour the batter into the cake pans and bake until a toothpick inserted into the cake comes out clean, about 20 minutes.

Variation:
Devil’s Food Cake:
Substitute a box of devil’s food cake mix for the yellow cake mix, and beat with 1 cup pumpkin puree, 1/4 cup water, 2 tablespoons canola or vegetable oil, 2 large eggs,1 large egg white, and 3/4 cup plain yogurt (preferably Greek). Bake as above.