Thanksgiving Alternatives

It's that time of the year again for us in the United States where the more fortunate one's get to spend time with their family and having an amazing meal together.   Of course there are many that aren't as fortunate so please donate some food to a local food bank, even if it's a few cans so a family or people can have a nice meal too!

Anyway back to cooking!  As much as I love the food at Thanksgiving I don't like the pounds it can put on, no matter how good it tastes.  SO here are two dish alternatives to the famous candied sweet potatoes (315 cal a serving) and the green bean casserole (my personal favorite  but it can be up to 175 cal a serving).

Don't let the phrase "  its better for you" deter you from trying these dishes because they taste just as good as the original dishes, if not better!   I made these two recipes along with the Brined Turkey recipe, which is also on this blog, and everyone's tummies and mouths were happy in the end.


The first recipe is the alternative to my favorite dish, this recipes is simple, and not time consuming which is always good when cooking holiday dishes.  It can get overwhelming trying to prepare more than one dish at one time!  This is a great dish for those that can't have the dairy in the casserole version or are cutting back on their sodium intake.   Use veggie broth if you are a vegetarian or vegan, or have some coming over to eat.

Green Beans with Shallots

photo credit: womens health.com

Ingredients
1/4 cup of olive oil
3/4 tsp salt
1/4 tsp pepper
4 large shallots, peeled, and quartered
2 Tbsp reduced-sodium chicken broth or veggie broth
2 lbs of green beans, trimmed


Directions

1. Bring a large pot of water to a boil

2. While the water is heating, pour the olive oil into a large sauté pan over a medium heat.  Add the shallots.  Reduce the heat to a medium-low and sauté until the shallots are soft, about 10 minutes.  Add the broth, 3/4 teaspoons salt, and 1/4 tsp of pepper, stir well.  Remove from heat.

3. Add the green beans to the boiling water and cook them for 5 mintues. Drain and toss the beans the shallot mixture.  Serve immediately and enjoy! 

serving: 1/2 cup = 107 cal, 7 g fat, 12 g carbs, 4 g fiber, 2 g protein




Now onto our second dish!  Candied yams or sweet potatoes are amazing, who doesn't love melted marshmallow and brown sugar?   Well, as much as I do, I'm trying to make better choices with food in my life.  For those of you that are on a diet, want to eat more healthy, or maybe have restrictions like diabetes this is a great alternative!  It has chili and cinnamon in it, both which help break down fat-cells and help you consumer fewer calories!  Cinnamon is a great natural way to keep you blood sugar down, plus it tastes and smells delicious in this dish!

Chili Spiced Mashed Sweet Potatoes

 photo credit: everyday health.com 

Ingredients

4 large sweet potatoes ( 3 1/2 lbs total)
1/2 cup fresh orange juice
2 tsp orange zest
2 Tbsp brown sugar
2 tsp ground cinnamon
1 tsp chili powder


Directions


1. Bake the sweet potatoes in a 425 F oven until they are soft, about 70 mins (test them with a fork, if they are soft they are done).  Remove the sweet potato from the oven and allow them to cool before handling them.  No one want to play hot potato and burn their hands!
2. In a small bowl, whisk together orange juice, orange zest, brown sugar, 1/4 tsp salt, cinnamon, and the chili powder.

3. Scoop out the insides of the potato and place them into a larger mixing bowl.  Pour the orange juice mixture over the sweet potatoes and mash well, then serve.






serving size : 1/2 cup > 191 cal, 1g fat (0 sat fat), 45 g carbs, 6 g fiber, 3 g protein






(Recipe credit: women's health magazine)

Potato Leek Soup

 Since the fall season is here, with winter sneaking up behind the corner, it means its soup time!
I love soup, it's so comforting and warming on a cold day.    Especially here in Portland Oregon where its both cold and rainy!

Potato leek is one of my personal favorites and since I live only a block away from a saturday farmers market I decided to try out this recipe from a book.  So I bought some fresh leeks, and potatoes and gave this recipe a go.  Since I live by myself now I had to cut this recipe down but here is the full recipe which serves 8 cups worth of delicious, creamy leek soup!


Ingredients:
6 tsp butter or oil
1 cup chopped onion
1 Tbsp minced garlic (about 2-3 cloves, but I always add more!)
2 cups water
2 cups half-and-half (obviously use a soy version if you are vegan or lactose intolerant, trader joe's carries one)
4 cups cubed yukon gold potatoes or any small gold potatoes (about 3-4)
2 cups celery chopped, plus leaves (4 stalks)
1/8 tsp turmeric ( I didn't have any so I used curry powder)
Fresh ground black pepper to taste
2 tsp salt plus dash or to taste
1 cup finely cubed extra firm tofu **optional, but add for more protein**
1/2 cup frozen corn **optional**
1 1/2 cups finely slicked leeks (2 leeks, white part only)
1 tsp dried rosemary or 2 tsp minced fresh
1/4 cup toasted sliced almonds **optional**


1.  Heat 2 teaspoons of butter or oil in a 4 quart pot over high heat. Add the onion and sauté for a couple of minutes until it just begins to brown.  Add the garlic and sauté for another minute.

2. Add the water, half-and-half, potato, celery, turmeric, pepper, and 1 3/4 teaspoon of the salt and gently bring to a boil.  Immediately reduce the heat to medium-low, cover, and simmer for 10-15 minutes until the potatoes are tender.

3. Meanwhile, if including the tofu, heat 2 teaspoons of the butter or oil in a medium skillet over medium-high heat.  Add the tofu and 1/4 teaspoon of salt and pan-fry for about 5 minutes, stirring occasionally, until the tofu is golden brown on most sides.  Once the potatoes are tender, add the tofu, and corn to the soup.    Skip this is you aren't adding the corn or the tofu!

4.  In the same skillet, heat the remaining 2 teaspoons of butter or oil over medium-high heat.  Add the leek and the remaining salt and sauté for a few minutes until the leek begins to brown.  Add this to the soup along with the rosemary.

5. Simmer the soup for a few more minutes.  Remove from the heat and ladle into bowls.  Garnish with toasted almonds (optional) and serve!

**Blended Variation
If you want a thicker consistency, blend 2 to 3 cups of the soup adding the tofu, corn, and leek.

Cook time is 35 mins


Recipe credit: Wai Lana's favorite soups
Photo: mine (pardon the horrid quality of my pictures I need to charge my Nikon d50)

Braised Tofu in Caramel Sauce

Sometimes I just crave tofu, I know isn't that a bit strange? I found this recipe in an old SUNSET magazine and decided to give it a go.   If you like tofu this is delicious! So if you are vegetarian or maybe having some vegetarian friends over for dinner this can be an appetizer or paired with hot cooked rice and a stir fry!

Ingredients:

1 pound firm tofu ( I only used half of this amount)

3 Tablespoons of sugar

3 Tablespoons of soy sauce ( I used the lite soy sauce and it tasted fine)

1/4 cup minced shallots

1 Tablespoon minced ginger ( I didn't have any and once again it tasted fine without it)

1 clove garlic, peeled, and minced

2 tablespoons of thinly sliced green onions, including the tops.

1/8 teaspoons of pepper (or to taste)

1/2 cup hot water, you will need this for step 2

1.  Cut tofu into 2 by 3 inch, 1/2 thick slices, and pat dry to get out the water.

2. Place sugar in a 10-12 inch frying pan over a medium-high heat; shake pan often until sugar is melted and amber colored, 2-3 mins.  Add 1/2 cup hot water( mixture will bubble) and stir over medium heat until caramelized sugar is dissolved.

3.Stir in soy sauce, shallots, ginger, and garlic; stir often over high heat until boiling.  Layer tofu pieces in a single layer in sauce.  Simmer, uncovered over a medium-low heat for 5 mins.  With a wide spatula, turn pieces over until hot and evenly coated with sauce, 3-4 mins longer of cooking after you flip the pieces.

4. Transfer the tofu and sauce to a serving dish or plate and sprinkle the tops with green onions and pepper. 

ENJOY!

Per serving: 219 calories (89 from fat), 19 g protein, 18 g carbs, 0 mg chol, and 790 mg sodium.

Recipe credit: Sunset Magazine pg. 138

Photo: mine

Maple-Spiced Brined Turkey

So the turkey cooking season is coming upon us.  That is if you one eat meat or two cook turkey for the holidays.

For the past couple of years I've tried to make a different turkey recipe for Thanksgiving and last year I found one that I plan on sticking to for a very long time.

When you brine a turkey it not only cuts down on the cooking time but also makes it one of the most tender and juiciest birds you will ever eat.    The turkey cooked in a record time of less than 4 hours for a 12 pound bird! Sure beats the year before which took almost 9 hours!

I can't say enough good things about this recipe that I clipped out of a magazine for healthy eating. So not only is this recipe good for you, but man oh man does it taste good.  I'm not trying to toot my own horn, but it really was one of the best turkey's I've ever had!  The flavor was amazing!


What You Need:

(1) giant pot to brine the turkey in as well as mix all the ingredients in (I used the roasting pan to do this but you can use a giant stock pot or even a canning pot to do this)

(1) turkey thawed that is 12-14 lbs


Brine:
2 cups kosher salt
2 cups pure maple syrup
1/4 cup black peppercorns lightly crushed
1 Tbsp ground cloves
1Tbsp ground cinnamon
1 bunch fresh sage, roughly chopped


Turkey:
3 medium onions, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
3 Tbsp butter, at room temp
6 sprigs thyme



1) Rinse the turkey inside and out, and remove the neck and giblets (really look that bag can really be stuck in there).  Place turkey in a large container, and fill with enough water to cover, the bird completely.  Remove bird, add brine ingredients to water, and stir until salt has dissolved.  Place turkey in brine, and chill for at least 12 hours but not more than 24.  **(I found this recipe the day before and so it only brined for 12 hrs and still turned out delicious, the more it brines the better the flavor).


2) Remove turkey from brine and discard liquid.  Rinse and dry turkey, then put it in the refrigerator uncovered for 8-12 hours.

3) Preheat oven to 400 F.  Combine a third of the onions, carrots, and celery with 1 tablespoon butter, and place in the cavity of the turkey.  Tie legs together with kitchen twine.  Scatter remaining vegetables and thyme in heavy roasting pan, and pour 1 cup water over vegetables.

4) Smear remaining butter over bird.  Place bird breast side down, in a pan with vegetables, and roast for 45 minutes.  Turn bird on its side(thigh side up) and baste.  Roast 15 minutes more.  Turn to the other side and baste again.  Add 1 cup water to the pan, and roast another 15 minutes.  Baste and turn bird so the breast faces up; roast 45 minutes, or until meat registers 160 F on a meat thermometer.

5) Remove turkey from the oven, and let it rest 20 minutes before carving (This is VERY important so that the turkey retains the juices, if you cut it too soon you can have a dry turkey)

makes 12 servings
378 calories, 11g fat, 4g sat, 4 g carbs, 61g protein

I promise you this will be one of the best turkey's you've ever had!  I will add other more healthy alternatives for the upcoming Thanksgiving season such as green bean casserole alternative, and a sweet potato casserole alternative.  I've made all these things and I can tell you they taste just as good as the original without worrying about packing on those holidays pounds!

photo credit: www.foodstylingbykathleen.com
Recipe credit : Women's Health

Balsamic Vinaigrette Dressing

Something I've noticed lately is how cost effective it is to make your own salad dressing.  Plus this way you know exactly what is in the dressing and what is not (like fructose syrup).  Here is a simple and delicious recipe to make your own dressing.

1/3 cup Balsamic vinaigrette 

2/3 cup of Extra Virgin Olive Oil

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 Tablespoon of grated parmesan cheese

2 Garlic cloves minced

Add all ingredients in a bowl, or in your own salad dressing bottle.  Then stir or shake the ingredients all together and enjoy over your favorite veggies or salad! 

*if you want to you can add fresh or dried basil to the recipe to taste.  

Baked Apples

                                           (No Eggs, or Peanuts)
Prep Time: 15mins & 35 mins baking
Serve: 4
Ingredients:
4 Medium apples
4 Tablespoons of shortening
4 Tablespoons walnuts-chopped or other nuts of choice ( take out if you or someone has an allergy to nuts)
3/4 teaspoon of peeled & grated fresh ginger
4 cinnamon sticks (of just add a dash of cinnamon if you don't have the sticks)
5 Tablespoons of agave nectar or fruit sweetener (in the health section of your local store or trader joes/whole foods)
water as needed
3/4 ricotta cheese (or non-diary ricotta, or take a block of tofu, mash it and add a little lemon juice, salt, and nutmeg to taste)


1.Preheat the oven to 450˚F
2.While that's preheating wash the apples and cut off the bottoms to level the apple about 1/4 inch or so to allow it to sit flat in the baking dish (i recommend a glass one)
3. Core the apples and place them into the dish
4. Spoon 1 TBL spoon of shortening, 1 TBL spoon of chopped walnuts, a pinch of fresh ginger, and 1 cinnamon stick (or 1 teaspoons of cinnamon)
5. Top with fruit or agave
6. Place a small amount of water at the bottom of the baking dish & bake for 30-35 mins
7. Remove from oven and let them cool slightly

Ricotta (or tofu) mix

1. Place ricotta or tofu into a blender or food processor and puree till it's smooth.
2. Add 1 TBL spoon of sweetener (fruit or agave) & the remanning ginger
3. Blend it until mixed & place 1-2 TBL spoon on top of each apple.
4. Serve warm & enjoy

If you want that apple pie taste but don't want to bake a whole pie this is the way to go!

Welcome!

So recently I've been into trying new recipes from several books I've purchased along with some on the amazing website www.allrecipes.com  If you haven't used that site yet I highly recommend it especially on those days where you go "what am I going to cook for dinner?"

Now they even have a feature where you can input the ingredients you want to use, example say you have some stuff in the fridge but you have no idea what to make it into.  Type them in the list and hit the enter button and BAM you have a list of recipes with those ingredients.  ALSO super great if you need to find recipes without meat, dairy, nuts ,etc.

I got a little off track there with my over excitement of how much I adore that website.

I've started this on request from a friend (Carly) whom suggested that I start a food blog.  After thinking about it I thought, why not?  So here I am, and hopefully I'm diligent with using this blog so I apologize ahead of time if life gets in the way and I don't post anything.

First off let me say, ANYONE CAN COOK.  Really it's true, you can be 5 or you can be 85 it's never too early or late.

Can you read? Do you know how to measure things? Can you follow directions well?

 Those are the basics you need to be able to do in order to cook, along with patience, because let's face it sometimes our dishes don't come out perfect.

For example my boyfriend (who is going to be upset with me for saying this but oh well) when we started dating he could only cook eggs and mac n cheese. While that's okay, I wanted to show him that anyone can cook you just need to get over this idea that it's hard.  Now he can cook different things from fresh baked zucchini apple bread to thai dishes like pad see ew.  All it took was realizing cooking is just simply following steps and directions.   There is nothing to be scared about like with everything in life you just have to try!

I hope this blog tickles your palettes and gets you in the kitchen and cooking!

Feel free to post your own recipes to share with all of us.

Thanks for checking out my food blog!

xx

Jess