Holiday Foods

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  • Talking Turkey

    November 1st, 2012

    The fragrant smell of roasting turkey is a welcome scent on Thanksgiving Day. But what to do with the rest of the bird when next-day turkey-and-gravy sandwiches have lost their appeal?

    Fast, fresh takes on Thanksgiving leftovers
    By Lisa Turner
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  • Oatmeal-Nut Crunch Apple Pie

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    Crust

    1 cup all-purpose flour

    1/2 cup whole-wheat pastry flour

    1/4 teaspoon salt

    4 tablespoons cold unsalted butter, cut into small pieces

    2 ounces reduced-fat cream cheese (Neufchâtel)

    2 tablespoons canola oil

    3 tablespoons ice water

    Filling

    3 medium Granny Smith apples, peeled and thinly sliced

    3 medium McIntosh apples, peeled and thinly sliced

    1/4 cup agave syrup

    1 tablespoon lemon juice

    1/2 teaspoon ground cinnamon

    2 tablespoons all-purpose flour

    Topping

    1/2 cup whole-wheat pastry flour

    1/3 cup old-fashioned rolled oats

    1/4 cup packed light brown sugar

    1/2 teaspoon ground cinnamon

    1/8 teaspoon salt

    2 tablespoons cold unsalted butter, cut into small pieces

    1/4 cup coarsely chopped walnuts

    To prepare crust: Whisk flours and salt in medium bowl. Cut in four tablespoons butter and cream cheese using pastry blender or fork until mixture is pea-sized. Add oil: Stir until evenly moistened. Sprinkle water over mixture: toss with fork to combine. Gather into ball, press into disk and wrap in plastic. Refrigerate for at least 30 minutes or up to two days. Roll dough into 14-inch circle between two large pieces of parchment or wax paper. Peel off top sheet and invert dough into 9-inch pie pan. Peel off remaining paper. Press the dough firmly into bottom, and up sides of pan. Tuck overhanging dough under, forming double-thick edge. Crimp edge with your fingers. Using fork, prick dough in several places. Refrigerate crust for 15 minutes. Position rack in lower third of oven: preheat to 375 degrees. Bake crust for 15 minutes. Remove from oven and let cool—about 30 minutes.

    To prepare filling: Combine apples, agave, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand for ten minutes. Sprinkle two tablespoons all-purpose flour over apples and toss again—mound filling into cooled crust. Coat crust edges with cooking spray, return pie to oven, and bake for 30 minutes.

    Meanwhile, prepare topping: Combine whole-wheat pastry flour, oats, brown sugar, cinnamon, and salt in medium bowl. Cut in butter with pastry blender or fork until evenly distributed. Stir in nuts. After pie has baked for 30 minutes, remove from oven and scatter topping over apples. Return to oven and bake until topping is golden and filling starts to bubble around edges, 20 minutes more. Cool for at least one hour before serving.

    Make Ahead Tip: Prepare and refrigerate dough (Step 1) for up to two days. Recipe provided by Chef Gerard Viverito

  • Dried Fruit Waffle Cookies

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    1 cup all-purpose gluten-free flour

    1/8 teaspoon salt

    1/2 teaspoon cinnamon

    1/2 cup buttery spread

    1/2 cup coconut sugar

    1 egg

    1 teaspoon vanilla

    3/4 cup quinoa flakes

    1 cup finely chopped dried fruit: apricots, raisins, currants, apples, cranberries, etc.

    In small mixing bowl, combine flour, salt, and cinnamon. In large mixing bowl, blend buttery spread and sugar together. Add egg and vanilla and combine. Fold in flour mix and then quinoa flakes and dried fruit. Preheat waffle iron. Place one tablespoon of cookie dough into each quadrant of the waffle maker. Cook until light gold (time of an average waffle). They will still be soft, so gently remove cookies with tongs and place them on a cooling rack. Be careful not to overcook cookies. They are blond when finished; if they are too dark, adjust waffle iron’s settings. Enjoy right away or store in airtight container in refrigerator. Recipe and image courtesy of Dawn Allen’s Culinary Creativity: Let your restrictions set you free cookbook

  • Red Palm Oil Cake

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]

    1 tablespoon butter

    3 cups plus 2 tablespoons flour, used in different parts of the recipe

    4 eggs

    1 cup sugar

    1/4 teaspoon lemon zest

    3/4 cup quality Malaysian red palm oil

    2/3 cup milk

    3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur

    1 tablespoon baking powder

    Preheat oven to 325 degrees. Grease 11-cup Bundt pan with butter, and dust with flour. Set prepared pan aside. Beat eggs and sugar together in large mixing bowl with electric mixer on medium-high speed until pale yellow, about one minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur, and stir with wooden spoon until well combined. Add baking powder and stir until thoroughly combined. Spoon batter into Bundt pan, and smooth out top with back of spoon. Bake until cake is deep golden brown and wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to wire rack and let cool completely in pan. Recipe provided by Chef Gerard Viverito

  • Cinnamon Chia Pumpkin Crisp

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Bittersweet Chocolate Walnut Macaroon Cookies

    November 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    2 1/2 cups California walnuts, toasted

    4 ounces bittersweet chocolate, coarsely chopped

    1 teaspoon finely grated orange zest

    1 tablespoon cocoa powder

    1/4 teaspoon salt

    1/3 cup almond paste (3 1/2 ounces), cut in small pieces

    3 egg whites

    2 teaspoons water

    1/3 cup sugar

    Preheat oven to 325 degrees and cover cookie sheets with parchment paper. In food processor fitted with metal blade, combine walnuts and chocolate and process until finely ground. Add orange zest, cocoa powder, and salt, and process a few seconds more. Transfer mixture into large bowl. Put almond paste in food processor and process until it resembles small crumbs. Add one egg white and water, and process until combined. Set aside. In medium bowl, beat remaining two egg whites until soft peaks form, then gradually add sugar and continue beating until whites are stiff. Sprinkle about 1/2 cup of chocolate walnut mixture over egg whites and fold together, then scoop egg whites on top of chocolate walnut mixture in large bowl. Add almond paste and stir together until thoroughly mixed. Macaroon dough will be firm enough to hold its shape, and a little sticky. Spread top of each wafer with generous tablespoon of dough and place about one inch apart, on parchment-lined cookie sheets. Bake about 18 minutes, until surface of macaroons looks dry, and feels dry to the touch. Cool for a minute on cookie sheets, then transfer to rack to cool completely. Store in an airtight container. Recipe courtesy of the California Walnut Board

  • Turkey and Spinach Potato Lasagna

    November 21st, 2011
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 8

    2 pounds peeled baking potatoes,
    cut into 1/4-inch slices
    2 teaspoons olive oil
    1 pound lean ground turkey breast
    1 medium onion, chopped
    2 cloves garlic, minced
    2 cups no-salt-added tomato sauce
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 cup low-fat ricotta cheese
    1 cup low-fat cottage cheese
    1 egg, lightly beaten
    1 egg white
    1 10 oz package frozen, chopped spinach, thawed and drained
    1 cup shredded part-skim mozzarella cheese
    1/2 cup grated Parmesan cheese (optional)

    1. Preheat oven to 450 degrees.
    2. Coat potato slices with olive oil, and layer on a baking sheet coated with cooking spray. Bake 25 to 30 minutes, until slices are firmly tender and beginning to brown on the edges. Remove, and set aside.
    3. In a nonstick skillet, cook turkey, onion, and garlic, browning meat. Drain fat. Return to burner, adding tomato sauce and herbs. Cover, and let simmer.
    4. In a medium bowl, mix ricotta and cottage cheeses, egg, and spinach.
    5. Arrange half the potato slices in a 9-by-13-inch baking pan coated with cooking spray. Spread with half of the spinach-cheese mixture. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers, and if desired, sprinkle top with Parmesan cheese. 
    6. Bake at 350 degrees for 30 minutes. Remove from oven, and let stand 10 minutes before cutting and serving. 
     

    nutrition info per serving: 434 calories; 15 g fat; 7 g saturated fat; 101 mg cholesterol; 33 g protein; 46 g carbohydrates; 4 g fiber; 327 mg sodium

  • Maple Ginger Pumpkin Pie

    November 18th, 2011
    Featured
    [title]

    Crust
    1/2 cup flour
    1/2 cup whole-wheat flour
    1/4 cup hazelnut meal or ground nuts
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    6 tablespoons butter, softened
    6 tablespoons cold orange juice or water
    Optional: 1 tablespoon date sugar

    Filling
    1 15-ounce can pumpkin
    1/4 cup molasses
    1/2 cup pure maple syrup
    1 teaspoon each cinnamon and ground ginger
    1/2 teaspoon ground allspice
    2 eggs, lightly beaten
    1 cup evaporated fat-free milk
    2 tablespoons flour
    1 teaspoon finely grated, peeled ginger root

    1. In a food processor, pulse together flour, nut meal, spices, and butter to form crumbs. Pour mixture into a bowl, and gradually add orange juice or water to form dough. Press into a 9-inch pie plate coated with cooking spray. If desired, sprinkle with date sugar. Bake at 325 degrees for 8 to10 minutes. Remove from oven, and allow to cool.
    2. In a mixing bowl, combine filling ingredients through evaporated milk, blending well. Stir in flour and gingerroot pieces.
    3. Bake at 375 degrees for 55 to 60 minutes. Cool or chill before serving.

    Nutrition info per serving (10): 174 calories; 8 g fat; 4 g saturated fat; 52 mg cholesterol; 6 g protein; 46 g carbohydrates; 3 g fiber; 57 mg sodium

  • Happy, Healthy Holidays

    November 1st, 2011

    Delicious holiday-inspired meals are often devoid of important nutrients and full of fat, sugar, and excess calories. The combination of holiday stress and unique, savory food often ends in a nutritional disaster and a wider waistline.

    The holiday season is the highlight of the year for many people. It's time to be around family, spend time with loved ones, take some time off work, exchange gifts, laugh, and of course, eat.
    By Brooke Holmgren
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