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Post by goodcookin on Nov 4, 2007 14:21:48 GMT -5
Golden Cornbread
Serves 9
Ingredients:
* 1 cup flour * 1 cup corn meal * 2 tablespoons sugar, Optional * 3/4 teaspoon baking soda * 3/4 teaspoon salt * 2 cups buttermilk * 1 egg, beaten * 1 tablespoon butter, melted
Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until blended.
Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean.
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Post by amirah on Nov 6, 2007 12:40:34 GMT -5
ww Candied Sweet Potato with Pineapple
POINTS® Value: 2 Servings: 6 Preparation Time: 10 min Cooking Time: 45 min Level of Difficulty: Easy Canned pineapple replaces the need for a lot of sweetener in this tropical version of candied sweet potatoes. And the juice has a caramelizing-like effect imparting great flavor and texture.
* 1 sprays cooking spray * 1 1/2 pound sweet potato(es), peeled and cut into 1-inch chunks * 8 oz canned crushed pineapple in juice, undrained * 1 Tbsp SPLENDA No Calorie Sweetener * 1/4 tsp ground cinnamon
Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. Yields about 1/2 cup per serving.
Note: You can use canned sweet potatoes in water to save time if you prefer.
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Post by bonnie on Nov 11, 2007 15:22:19 GMT -5
Turkey with Southwest Stuffing Makes 8 to 10 servings.
10 to 12 pound turkey butter, melted
Southwest Stuffing: 1 cup butter, melted 1 cup chayote squash, chopped 4 jalapeño peppers, seeded and finely chopped 2 cloves garlic, finely chopped 1 cup onion, finely chopped 1 tablespoon fresh cilantro, minced 1 teaspoon salt 1/2 teaspoon thyme leaves, dried 1/2 teaspoon sage leaves, dried 9 cups cornbread, 1 inch cube 1 cup pecans, chopped
Southwest Stuffing: In a 10 inch pan, melt the butter. Sauté chayote, jalapeño, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Do not pack as stuffing will expand. Tuck drumsticks under band of skin at tail or skewer to tail.
Spoon any remaining stuffing into a small ungreased casserole and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
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Post by bonnie on Nov 11, 2007 15:23:43 GMT -5
Classic Pecan Pie Makes 6 to 8 servings.
1 9-inch unbaked pie shell 3 eggs 1 cup sugar 2/3 cup dark corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/8 teaspoon salt 3 tablespoons Armagnac or other brandy 1 1/2 cups pecan halves
Preheat the oven to 400 degrees F. In a glass mixing bowl beat the eggs. Blend in the sugar, syrup, butter, vanilla, salt and Armagnac. Stir in the pecans. Pour the mixture into the pie shell and bake 10 minutes.
Lower the oven to 350 degrees F. and bake 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.
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Post by amirah on Nov 12, 2007 12:26:39 GMT -5
ww Roasted Brussels Sprouts with Toasted Almonds
POINTS® Value: 3 Servings: 4 Preparation Time: 8 min Cooking Time: 22 min Level of Difficulty: Easy Roasting vegetables brings out their natural sweetness. In the case of Brussels sprouts, it also adds a nutty flavor.
* 20 oz Brussels sprouts, trimmed of outer tough leaves and cut in half lengthwise * 2 Tbsp olive oil, extra-virgin * 1 Tbsp balsamic vinegar * 1/4 tsp sea salt * 1/4 tsp black pepper * 2 Tbsp sliced almonds, natural flavor
Preheat oven to 425ºF.
In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; spread on a baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot. Yields about 2/3 cup per serving.
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Post by amirah on Nov 12, 2007 12:27:39 GMT -5
ww Last-Minute Mashed Sweet Potatoes
POINTS® Value: 2 Servings: 8 Preparation Time: 3 min Cooking Time: 40 min Level of Difficulty: Easy Baking the sweet potatoes concentrates their natural sweetness. Couple that with naturally sweet pineapple and you've got a delicious, 2-ingredient Thanksgiving side dish.
* 4 large sweet potato(es), washed and dried * 15 1/4 oz canned pineapple, packed in juice, crushed, drained
Preheat oven to 400ºF.
Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.
Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving.
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Post by amirah on Nov 13, 2007 14:04:58 GMT -5
Curried Pumpkin and Chickpea Chowder from The Washington Post's "Lean Plate Club"
Most versions of curried pumpkin soup are made with either canned pumpkin or pureed butternut squash. This one plays around with the traditional elements, using chunks of pumpkin instead. The soup is hearty enough to serve solo for lunch or with a salad and bread for dinner.
If desired, add 1/4 cup of heavy cream to give the soup a true chowder finish.
* 2 tablespoons mild olive oil or vegetable oil * 1 small to medium onion, finely diced (about 1 cup) * 1 small (1 3/4- to 2-pound) pumpkin, peeled, seeded and cut into 1/4- to 1/2-inch dice (about 3 cups) * 2 to 3 teaspoons sweet, mild curry powder, plus more as needed * 1 15.5-ounce can chickpeas, drained and rinsed (1 3/4 cups) * 4 cups low-sodium chicken broth * 1 tablespoon sugar * Salt * 3/4 pound red potatoes, peeled and cut into 1/4- to 1/2-inch dice
In a large pot, heat the oil over medium-high heat until it shimmers. Add the onion and cook for about 4 minutes, until the onion is tender and just starting to turn golden. Add the pumpkin and cook, stirring, for 2 minutes; then add the curry powder to taste. Cook for 2 to 3 minutes, stirring to combine and dissolve the curry. Add the chickpeas and mix well, then add the chicken broth, sugar and salt to taste.
Reduce the heat to medium-low and cook for about 10 minutes; the liquid should be barely bubbling around the edges. Add the potatoes and increase the heat to medium-high until the mixture boils, then reduce the heat to medium-low. Taste and adjust the salt and/or curry powder as needed. Cook for 10 minutes or until the potato and pumpkin pieces are tender. Before serving, taste and adjust seasoning as needed. Serve hot.
Makes 7 to 8 cups (about 6 servings).
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Post by amirah on Nov 14, 2007 13:24:31 GMT -5
ww San Francisco Sourdough Stuffing
POINTS® Value: 4 Servings: 12 Preparation Time: 30 min Cooking Time: 63 min Level of Difficulty: Easy This stuffing has it all: tangy sourdough bread, sweet dried fruit, toasted pecans, turkey sausage and lots of fresh herbs. Feel free to substitute any dried fruit for the dried figs and cranberries.
* 1 pound sourdough bread, cut in 1/2-inch cubes (about 7 cups) * 8 oz raw turkey sausage, Italian-style (removed from casings) * 2 Tbsp light butter, divided * 2 1/2 cup onion(s), chopped * 1 1/2 cup celery, chopped * 3 oz dried fig(s), finely chopped (about 3/4 cup) * 1/2 cup chopped pecans, toasted * 1/3 cup dried cranberries * 3 Tbsp thyme, fresh, chopped * 3 Tbsp fresh sage, chopped * 1/2 tsp table salt * 1/2 tsp black pepper, freshly ground * 1 cup reduced-sodium chicken broth * 1/3 cup parsley, fresh, chopped * 1 sprays cooking spray
Preheat oven to 350ºF. Spread bread cubes on a large rimmed baking sheet; bake, stirring twice, until very lightly toasted, about 16 to 18 minutes.
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking up chunks with a wooden spoon, until no longer pink, about 3 minutes; remove to a large bowl.
Melt 1 tablespoon of butter in same skillet. Add onions and celery; cook over medium-high heat, stirring often, until tender, about 10 to 12 minutes. Add remaining tablespoon of butter to skillet; stir until melted. Add onion mixture to sausage mixture and then add toasted bread, figs, pecans, cranberries, thyme, sage, salt and pepper; stir to mix well.
Gradually add broth to stuffing and toss until evenly moistened. Coat a 2- to 2 1/2-quart baking dish with cooking spray. Spoon stuffing into prepared baking dish; cover and bake 30 minutes. Uncover stuffing and bake until top is lightly toasted, about 15 minutes more. Remove from oven; sprinkle with parsley and toss. Yields about 3/4 cup per serving.
Note: Want to get a head start on your Thanksgiving cooking? You can toast the bread up to 3 days ahead and the sausage, onions and celery can be sautéed up to 2 days in advance.
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Post by amirah on Nov 14, 2007 13:25:16 GMT -5
ww Sauteed String Beans with Almonds
POINTS® Value: 1 Servings: 8 Preparation Time: 8 min Cooking Time: 11 min Level of Difficulty: Easy Forget fattening green bean casserole. These string beans are simple and flavorful, with lots of almond crunch.
* 1/2 cup slivered almonds * 2 tsp olive oil * 3 medium garlic clove(s), minced * 8 cup green snap beans, fresh, trimmed, or thawed if frozen * 1/2 cup canned chicken broth, or vegetable broth * 1/2 tsp table salt, or to taste * 1/4 tsp black pepper, freshly ground, or to taste
Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside.
Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.
Notes: For variety, substitute pine nuts for almonds. Toast them just as you would the almonds. You may also use wax beans, snap peas or snow peas, if desired.
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Post by amirah on Nov 14, 2007 13:25:57 GMT -5
ww Pumpkin Pie with Graham Cracker Crust
POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.
* 3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets * 1 Tbsp packed light brown sugar * 2 Tbsp unsalted butter, melted * 2 large egg white(s) * 1 large egg(s) * 1/2 cup dark brown sugar * 1/4 tsp table salt * 2 tsp pumpkin pie spice, or less to taste * 1 cup canned pumpkin * 1/2 cup fat-free evaporated milk * 4 Tbsp lite whipped topping
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
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Post by amirah on Nov 14, 2007 13:26:56 GMT -5
ww Roasted Acorn Squash with Cumin and Pumpkin Seeds
POINTS® Value: 1 Servings: 8 Preparation Time: 7 min Cooking Time: 30 min Level of Difficulty: Easy Smoky cumin and toasted pumpkin seeds add delicious flavor to acorn squash. Toast extra seeds for use as a garnish for other Thanksgiving dishes.
* 4 medium acorn squash, halved crosswise and seeded * 2 sprays cooking spray * 1/8 tsp table salt, or more to taste * 1/8 tsp black pepper, freshly ground, or more to taste * 2 tsp ground cumin * 1/3 tsp pumpkin seeds (unhulled), toasted*
Preheat oven to 400ºF.
Place acorn squash halves, cut side up, in a large baking dish or on a baking sheet; spray with cooking spray. Season with salt and pepper; sprinkle with cumin.
Roast squash until tender, about 30 minutes. Transfer squash to serving plates and sprinkle each half with about 2 teaspoons of pumpkin seeds.
Notes: To toast the seeds, heat a heavy, large skillet over medium heat. Add seeds and shake pan constantly or stir seeds to prevent burning. Seeds are toasted when they look slightly golden and are aromatic. If you can’t find pumpkin seeds, substitute pine nuts.
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Post by goodcookin on Nov 15, 2007 23:40:23 GMT -5
Cauliflower and Roasted Garlic Soup from "Blueprint" magazine
To prime everyone's palate for creative comfort food, serve a hearty, piping-hot cauliflower and roasted garlic soup garnished with cauliflower florets for your first course at Thanksgiving this year.
Serves 10 to 12
3 heads garlic Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil, plus more for drizzling 3 white onions, peeled and thinly sliced 4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets 8 sprigs thyme, tied with twine, plus 1 tablespoon chopped 1 cup dry white wine 6 cups chicken stock, plus more to thin, if desired 2 cups heavy cream, plus more to thin, if desired 2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese 2 tablespoons chopped parsley
1. Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
2. Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
3. Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
4. Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.
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Post by goodcookin on Nov 15, 2007 23:45:16 GMT -5
Cranberry-Ginger Relish from "Everyday Food" magazine
You can make this tart ruby-red relish up to three days ahead of the feast.
Prep: 5 minutes Total: 20 minutes
Serves 8
1 bag (12 ounces) fresh or frozen cranberries 1 cup sugar 1 tablespoon grated fresh ginger 2 tablespoons sherry vinegar or red-wine vinegar
1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar.
2. Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days).
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Post by goodcookin on Nov 15, 2007 23:49:19 GMT -5
Glazed Pearl Onions from "Everyday Food" magazine
The longer the pearl onions cook, the sweeter and more caramelized they will become. Toss with a little balsamic vinegar, if desired.
Prep: 5 minutes Total: 30 minutes
Serves 4
2 teaspoons olive oil 1 pound frozen pearl onions, thawed and patted dry 2 teaspoons sugar Coarse salt and ground pepper 1 1/2 teaspoons fresh thyme, (or 1/4 teaspoon dried)
1. Heat oil in a 10-inch skillet over medium heat. Add onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes.
2. Sprinkle with sugar; season with salt and pepper. Add 2/3 cup water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.
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Post by goodcookin on Nov 15, 2007 23:51:26 GMT -5
Buttermilk Mashed Potatoes from MarthaStewart.com
Serves 4
1 1/2 pounds red new potatoes, scrubbed Coarse salt and ground pepper 3/4 cup low-fat buttermilk 2 tablespoons reduced-fat sour cream 2 tablespoons butter
Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.
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