Archives for November 2010

Fall Fest 2010: Yet Another Thanksgiving Side Dish

November 24, 2010 By

Mashed Potatoes, check.

Gravy, check.

Sweet Potatoes, check.

Rolls, check.

Carrots… Check!


I agreed to make carrots for Thanksgiving, but I was stumped for quite a while as to what exactly I was going to do with the carrots. It would be boring to make them the way I always do (or one of the ways I always do), but to be honest, I don’t really love carrots cooked most other ways; you know, with a glaze or some other kind of sweet treatment. Nor do I really like creamed carrots, another option.

Enter roasting. With parsnips!


Roasting carrots is something I don’t do very often, although I do enjoy them prepared in that way. The addition of parsnips adds extra color, flavor and texture to make it even more interesting. And the use of cumin is genius! At least I think so. I love cumin! Usually, it’s combined with other spices, but it stands alone as the star flavor in this dish.

Just in case you need another last-minute addition to your Thanksgiving menu, this one’s for you!

Cumin, Carrots and Parsnips
2 lbs carrots
1 lb parsnips
2 TBSP olive oil
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper

Peel the carrots and parsnips and cut into 3″ strips. Be sure not to cut them too thinly, because they will burn (I speak from experience!). Place in a large bowl and drizzle with oil. Stir until all pieces are coated. Add spices and continue to stir until they are distributed throughout the vegetables. Divide the carrots and parsnips equally between 2 greased cookie sheets, and spread into a single layer. Place pans, on separate racks if necessary in a 450F oven and roast for 15 minutes. Use a spatula to flip all the vegetables, and if they are on two separate oven racks, switch them at this point. Continue roasting for 15 minutes or until vegetables are tender when pierced with a fork.

The wonderful thing is that this recipe can be made ahead, which is why I made it today. My plan is to reheat it in a 350ish oven for 20-25 minutes or so on Thanksgiving Day. So if you have more time on Wednesday than you will on Thursday, it’s ideal for you!

It’s certainly not as QUICK as my usual method of microwave steaming, then mixing with melted butter and seasonings. And I have to admit that peeling and chopping all those vegetables took what seemed like forever! This is why I don’t roast carrots on a regular basis, but it’s worth it for Thanksgiving. AND because I can make them ahead, it saves considerable time on the actual day.

It is EASY, though, aside from the hard labor of peeling and chopping.

It’s pretty CHEAP, aside from the massive quantities of vegetables, which totaled close to $4 for me. If I were just fixing it for my family for a regular weeknight dinner, I’d use half the vegetables or less, which puts it into perspective.

I CAN say that it is definitely HEALTHY! You know carrots are healthy, with all the vitamin A evident in that vivid orange, but parsnips are also very good for you. They are great sources of folic acid, vitamin C, niacin and fiber, so eat up!

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Fall Fest 2010: Spiced Cider… Want a Sip?

November 23, 2010 By
A long time ago, I think when I was a teenager (a very long time ago, indeed), I started making spiced cider for my family on special holidays like Thanksgiving and Christmas. It’s since become a tradition, at least for me! I don’t know if anybody else still wants hot spiced cider, but for me the holiday is not complete without it.
When I first began making it, I used a recipe, but after making it a few times, I just kind of started dumping stuff into the pot. As long as there is cider (or even apple juice in a pinch) and some holiday spices, it’s all good. I even like to add cranberry juice sometimes for an extra kick, or a small amount of lemon juice.
Most of the time I make it in the crock pot, which is perfect, because it frees up the stove for other important things like boiling potatoes for mashed potatoes and the like. The slow cooker is also convenient because you can set it going pretty much at any time that is convenient to you, as long as it is a few hours before you plan to serve it. Otherwise, if it’s on low, you can let it go for quite a while.
Of course, the stove top is definitely an option, but it’s not as convenient. You have to keep a much closer eye on it, and the longer it sits on the stove, the more it will simmer and burn or evaporate away.
I did my best to come up with some accurate measurements for you, but there are two things you should keep in mind:
  1. The spices can definitely be adjusted to taste. If you love cinnamon, use the full amount or more, but if it’s not your favorite, reduce as much as you want.
  2. This is hardly an exact science. Increase the sugar, use half cranberry juice and half cider, add some additional spices, take away any spices you don’t want, etc. etc. Completely flexible! So do it your own way!

 

Holiday Spiced Cider
1 gallon apple cider
1/2 cup raw sugar
1 tsp whole cloves
1 tsp allspice berries
6 2″ cinnamon sticks
Place all ingredients in slow cooker and set on low. Serve as soon it’s heated through, although allowing it to heat in the slow cooker for a while will blend the flavors and bring out the spices more.
For an elegant touch, serve with cinnamon sticks as stirrers.
The great thing about this recipe is that you can make it ahead. All you have to do is rinse out and dry the apple cider container, and set it aside until the cider is finished to your satisfaction (at least a few hours on low). Allow it to cool until it is room temperature or close to it. Use a mesh strainer to remove the spices.
Place a funnel over the opening of the apple cider container. It might be useful to place the mesh strainer over the funnel as well to catch any remaining cloves or berries. Pour the cider carefully through the strainer and funnel into the gallon container.
Store in the refrigerator. When ready to serve, you can do either of the following:
  1. Reheat one cup at a time in the microwave.
  2. Heat the contents of the entire container in the slow cooker (this will naturally take some time).
  3. Heat the contents of the entire container in a large pot on the stove.
It is perhaps not as QUICK as using a packet of mulled cider flavoring, but if you use a slow cooker, you can forget about it once it’s mixed together.
It’s very EASY, just as easy as using one of those afore-mentioned packets.
Well, a gallon of cider isn’t exactly CHEAP, not in my book anyway, but if you’re really on a tight budget, you can use apple juice instead. (Nothing beats the cider, though, it’s definitely worth the splurge for the holidays.)
It’s one of the HEALTHY-est holiday drinks you can indulge in throughout the season. There is sugar in it, to be sure, but not much: that 1/2 cup is spread throughout approximately 16 servings.So enjoy guilt-free!

 

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Fall Fest 2010: Pumpkin Sweet Rolls with Honey or Chocolate Glaze

November 19, 2010 By

I don’t know about you; but I always enjoy a delicious, decadent breakfast the day of (or the day after) a holiday like Thanksgiving or Christmas. After all, days off of work and other responsibilities were meant for relaxing, enjoyable mornings full of goodness.

Here’s a recipe that will fit nicely into your Thanksgiving weekend breakfast plans. They can easily be made ahead, with several options:

  1. Individually freeze the finished product (if you opt for the chocolate glaze, you’ll want to make that just before serving). When ready to serve, bring to room temperature, then zap in the microwave for 15-20 seconds.
  2. Freeze the sliced raw rolls. To bake, remove from freezer, bring to room temperature, then allow to rise before baking.
  3. You can even freeze the entire log, before slicing. Some people say that it’s easier to slice the log when it’s still semi-frozen. Allow to completely defrost and rise before baking.
  4. Alternatively, you can make the dough the day before, prepare the rolls for baking, then refrigerate the entire baking pan(s) covered with plastic wrap, over night. Bring to room temp and rise before baking.
I used the bread machine to make these, but if you’re more comfortable with the usual mixing and kneading process, it’s easily adaptable. Just follow the usual method for old-fashioned bread baking. I am biased, though; I highly recommend using a bread machine because it frees you up to do other things while the dough is preparing. The whole process becomes much quicker!
Pumpkin Sweet Rolls
Dough:
1/3 cup milk
2 TBSP butter
2 TBSP honey
1 egg
1 cup pumpkin puree
1/2 tsp salt
1 TBSP cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp cloves
2 cups all-purpose unbleached flour
1 1/4 cups whole wheat flour
2 1/4 tsp yeast
Place ingredients in this order in the bread machine pan. Choose the “dough” option, and allow to run its full course.
Make the filling:
6 TBSP butter, softened
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 cup raw sugar
Punch dough down and remove from pan onto a floured surface. Roll out into a large rectangle. Spread filling over surface of dough, then roll the dough into a log, starting on the long side.
For honey glazed sweet rolls, make the honey glaze:
1/2 cup honey
1/2 cup raw sugar
1/2 cup butter
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
Put all ingredients in a saucepan over medium-high heat, and bring to a boil, frequently stirring with a whisk. Allow to simmer for a few minutes. Pour the mixture into the bottom of prepared pans.
For both varieties:
Slice the log into 1″ or 1 1/2″ thick slices, and place them cut side up into greased pans (or right into the honey mixture for the honey glazed variety). I usually use a 9×13 and an 8×8 pan.
Bake at 350F for 20-22 minutes. For honey glazed sweet rolls, immediately turn rolls out onto a wire cooling rack set into a cookie sheet (to catch the drips).
Chocolate glaze :
1/2 cup melting chocolate wafers (I find them at Trader Joe’s)
1 tsp oil
Melt together in microwave in 30 second intervals, stirring between each time in the microwave, until a smooth, flowing consistency. Drizzle over cooled pumpkin sweet rolls. Allow to set slightly before serving.

Using a bread machine makes these pretty QUICK, as does using one of the above make-ahead options. After the bread dough is ready (which takes about an hour and 40 minutes in my bread machine), the rest of it finishes up in about an hour, including baking.
Using a bread machine also makes it very EASY! No mixing or kneading or extra risings. Simple!
These are a bit of an indulgence to be sure (in more ways than one), so they aren’t CHEAP enough for me personally to make very often. Holidays are a great reason!
They’re also an indulgence when it comes to HEALTHY-ness, although I try to use the healthiest ingredients possible: at least partially whole wheat flour, raw sugar, honey, plenty of spices, real butter, and of course, pumpkin. I also like how this recipe has no sugar in the actual dough, and only a quarter cup in the filling. If you eat them without any glaze at all, there’s actually very little sugar. But who wants to eat them without the glaze? Umm….. not me!
Find more great pumpkin recipes at Katherine Martinelli’s Friday Shout-Out.
Find more holiday bread recipes at:

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Fall Fest 2010: On the Wild Side with Rice

November 17, 2010 By
One doesn’t usually think of rice as “wild”; in fact, it’s really rather more of a sedate food in general. No exciting flavor, nothing really exotic about it, kind of bland overall in fact, the wallflower of the food world. Dependable, available, loyal, wonderful qualities often overlooked.
Of course, rice does have a cousin that likes to live on the wild side: difficult to cultivate, much more expensive, and loves to play hard-to-get. Yes, that would be wild rice. And yes, it’s true: wild rice is significantly much more difficult to cultivate than regular old rice, usually costs a lot more, and is not nearly as readily available as plain old boring -not-very-wild rice.
Which would be why I have never made wild rice in my life before. Because, you know, I like quick and easy things, and it didn’t seem to fit the bill. However, recently I was able to procure a bunch of wild rice for a really good price at a couple different grocery stores in town, thanks to some coupons and sales, so I set about finding a way to tame it without having to get wild myself.
Soup seemed a good solution, since it wouldn’t be the star of the show, and therefore wouldn’t have to cook perfectly in order to still be good. I also needed to use up some leftover turkey (yes, already!) so I thought that sounded like a delicious combination.
It ended up being extremely easy, and quite delicious. I did make the mistake of falling asleep while the soup was simmering on the stove, and it simmered a little bit too long, leaving very little broth in the soup and resulting in very soft wild rice. Still delicious, though, so this is a good recipe to try if you’ve got a lot going on. Apparently, a little extra time on the stove doesn’t ruin it completely.
**Hint: This recipe will be a great use of your leftover turkey after the big day. Use the turkey bones to make a broth (I got 2 batches out of my 14lb turkey) as the base for this soup. **
Wild Turkey Soup
6-8 cups chicken or turkey broth
1 cup wild rice
2 carrots, peeled and sliced
2 celery stalks, chopped
2 cups chopped cooked turkey
1 TBSP salt
1 tsp thyme
1 tsp marjoram
1 tsp oregano
freshly ground black pepper
Bring the broth to a simmer in a large soup pot; add the rice, carrots and celery. Simmer, covered, for about 30 minutes, then add remaining ingredients. Continue to simmer for another 15-20 minutes until all vegetables and rice are tender.
You can also add 1/2 cup of cream at the end if you prefer a creamy soup. Serve with a thick slice of hot buttered bread.
This is a great QUICK weeknight recipe, particularly if you have leftovers of turkey (or chicken) on hand. It comes together in less than an hour.
It’s also very EASY. Wild rice, at least in this format, was not as tricky as I was expecting (I have trouble with rice).
Wild rice is not the CHEAPest form of rice (well, it isn’t actually even rice, but whatever) available, to be sure. However, I am testimony to the fact that it can be found for a good price if you keep your eyes peeled for deals.
It’s very HEALTHY; it’s actually one of the healthiest “grains”. It is particularly famous for being high in folic acid, which is of particular interest to pregnant women. It’s also low in calories but high in protein, so it’s great for anyone trying to lose weight.

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Fall Fest 2010: Mashed and Squashed!

November 16, 2010 By

Congratulations to Kate, winner of the Orinoco Coffee giveaway! Enjoy! Thanks to all who entered and good luck next time!

Normally, being mashed and squashed is not exactly comfortable, but when we’re talking about potatoes, it’s a totally different matter. Potatoes love to be mashed and squashed. OK, maybe they don’t love it, but they don’t really have a say. Tough cookies for them. And good for us, because we get to enjoy the yummy deliciousness of mashed and squashed potatoes.
I’m sure you’re all familiar enough with the concept of mashed potatoes, but you may be wondering exactly what I mean by “squashed” potatoes. It’s easy: just add squash to the mashed potatoes. That’s it! Brilliant and simple, and oh, by the way, also very quick, easy, cheap and healthy! (PS. Add it to your Thanksgiving menu. Your guests will love it.)

As I’ve mentioned before, many people have their own favorite way to prepare mashed potatoes and if you are one of them, the easiest thing in the world to do is mash them the way you usually do, and then just add about a cup of pureed squash. Or, you can follow the recipe below:
Mashed and Squashed Potatoes
6 medium potatoes, peeled and cubed
1 cup pureed winter squash
1/2 -1 cup chicken broth
1 tsp salt
1 tsp parsley
1 tsp crumbled or powdered sage
1/2 tsp freshly ground black pepper
Rinse the potatoes, then cover them with water in a large pot, and bring to a boil. Boil until easily pierced with a fork. Remove from heat and drain in a colander; rinse again. Push through a potato ricer:
Isn’t it cute? I was thrilled to find a potato ricer at a thrift store so I could try it out. I had never used one, and I’m never going back to mashing potatoes any other way. In my experience, potatoes simply do not mash up as smoothly and fluffily without a potato ricer. If you don’t want to wait until you stumble across one at a thrift store, try this potato ricer.
If you have a stand mixer, use the whipping attachment on medium or high to whip the potatoes into a nice fluffy mash, adding chicken broth a little at a time, until desired consistency is achieved.
Add pureed squash and spices and whip until blended. Be sure to scrape the sides of the bowl frequently so it’s well mixed.
Serve with butter and gravy.
This is just as QUICK as mashed potatoes, if you have pureed squash on hand. I keep some frozen to use when I need it, or you could use store-bought frozen butternut squash puree. Canned pumpkin is also an option, although it will definitely alter the color.
It’s just as EASY as regular mashed potatoes, too, once again, especially if you have the pureed squash handy. (Yet another easy-ish option is to buy the cubed butternut squash, steam it, then puree it in the blender.)

It’s a great CHEAP side dish, also, especially this time of year. I just paid $0.79/lb for acorn and butternut squash, and each one will make at least 2 cups of puree. Potatoes are also very inexpensive this time of year; I’ve found them for as cheap as $1.50 for a 5lb bag.

It’s very HEALTHY, too, if you use homemade broth especially! In fact, I dare say it’s healthier than mashed potatoes alone, because the squash offers a lot of additional nutrients.

Disclosure: This post contains affiliate links.


Find more great Thanksgiving menu ideas at:


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Fall Fest 2010: Improving the Thanksgiving Side Dish

November 10, 2010 By

I’m talking about one Thanksgiving side dish that has reached “tradition” status in many a household: the sweet potato casserole. You know, the one filled with canned sweet potato, tons of sugar, topped with marshmallows? Yeah, that one. It has a few variations - like the kind with sweetened condensed milk in addition to the tons of sugar, or the kind with crushed sugared cornflakes on top instead of marshmallows - but they all have one thing in common: a lot of extra sugar. And I mean a lot.

Which is something I don’t really get. Aren’t sweet potatoes, well, umm…. sweet? Do they really need all that extra sugar?

I think not.

Which is one reason why I found a totally different sweet potato recipe that uses minimal sugar and lets the sweet potato flavor shine through. Try it this Thanksgiving and see if your family doesn’t love it, too! I’ve made this recipe many times, mostly for my Certain Little Someone, who looooooooovvveeessss sweet potatoes, and can’t have all the milk and egg that are often found in traditional sweet potato recipes. It’s one of my favorite ways to prepare sweet potatoes for him, and it also receives rave reviews when I serve it to guests or at other events.

Note: I’m usually making this for my Certain Little Someone, so the recipe is scaled down. I find it’s actually pretty convenient, though: all the other ingredient ratios are based on one sweet potato, so you can multiply them to fit however many sweet potatoes and/or guests you are serving.

Sweet-Enough Sweet Potatoes
For each sweet potato, you will need:
2 TBSP coconut oil
1 TBSP raw sugar
1 tsp cinnamon
1/2 tsp salt
1 pinch freshly ground black pepper

Wash, peel and slice the sweet potato. Place the coconut oil in a square baking dish and place in oven heated to 375F for about 5 minutes. Remove from oven, and carefully add the sliced sweet potatoes, turning with a spatula until all are covered with the oil. Return to oven and bake for about 10 minutes. While they’re baking, mix the remaining ingredients in a small bowl. Remove sweet potatoes from oven and sprinkle with the cinnamon mixture. Stir carefully with spatula until all pieces are covered, Return pan to oven and continue to bake at least 10 minutes, until potatoes are soft and easily pierced with a fork. (It may take up to 20 minutes.) Drain sweet potatoes on paper towel, then remove to serving bowl.

The original recipe I found suggested drizzling some fresh lime juice over the sweet potatoes just before serving, which is a great gourmet touch, perfect for your Thanksgiving table. I have to admit, though, that I haven’t found it to change the taste significantly, so I usually just omit that part and consider it purely optional!

This is just as QUICK as the famous sweet potato casserole, despite the fact that it starts with fresh rather than canned sweet potato.

It’s very EASY, too. It’s very much like roasting vegetables, which anyone can do.

It is much CHEAPer than a regular sweet potato casserole because there are no marshmallows or sweetened condensed milk, both of which add at least $1 to the cost.

It is so. much. HEALTHY-er than that other recipe, too. Aside from the little bit of sugar, the ingredients are all very basic, good-for-you ingredients.

Add it to your Thanksgiving menu!


Here are some other great ideas if you are bringing a dish to a Thanksgiving or Christmas celebration:





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Coconut Oil and Cookies

November 7, 2010 By

There is a growing number of people - among them medical professionals, scientists and nutrition experts - who believe that natural fats play an important role in a healthy diet, and that we are cheating ourselves out of vital nutrients by sticking to low-fat or no-fat diets. I do not count myself among the experts, but I do tend to agree with the research. When looking at the big picture, and even when reading between the lines of conventional research that seems to prove otherwise, the evidence suggests that they may be on to something.
Some go so far as to purposely include more fat in their diet, intentionally planning high fat foods into their meal plans. I don’t seek out extra sources of fat, but neither do I shy away from using high-fat products like whole milk, cream, palm oil shortening… and coconut oil.
The whole topic can be controversial and political, and it’s hard to find independent research that isn’t trying to sell something. The Coconut Research Center is a good unbiased place to start if you want to read up on the subject. I read an article (that is unfortunately not available online or I would share it with you) in the Living Without magazine that independently analyzed a variety of “specialty” oils, and coconut oil was one of them that struck me as having the highest potential health benefits, as well as the most ease of use in cooking and baking.
One of the more attractive features of coconut oil is the fact that it is very heat-stable, meaning that cooking and frying with it does not destroy its nutrients, unlike most vegetable oils. It has a decently high smoking point, too, which helps.
Normally, I buy the cheap, not-quite-as-healthy refined stuff at Walmart just because I can’t afford the really good stuff. However, Tropical Traditions was kind enough to send me a quart of their Gold Label Virgin Coconut Oil.
This is definitely the good stuff! It still has the faint aroma and taste (when raw) of the coconut so you know it still has the highest number of nutrients intact. It’s definitely worth the investment, especially since Tropical Traditions is always running a sale of one kind or another, and also promotes heavily through blog reviews and giveaways (sorry, folks, no giveaway this time).
Soooo…. check out the Tropical Traditions website for all their amazing products! For coconut oil inspiration, try their collection of coconut recipes, look throughout my blog for recipes featuring coconut oil, or make these delicious, perfect-for-fall cookies…



Pumpkin Chocolate Chip Cookies

1 teaspoon baking soda
1 teaspoon milk
1 cup pumpkin
1/2 cup sugar
1/4 cup honey
1/2 cup coconut oil
1 egg, lightly beaten
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips


In a small dish, dissolve baking soda in milk. Set aside. In large bowl whisk together pumpkin, sugar, honey, oil, egg and vanilla. Whisk together dry ingredients in a separate bowl; then add to pumpkin mixture. Mix well, then stir in the baking soda-milk mixture and then chocolate chips. Spoon onto cookie sheet or baking stone. Bake 12 to 15 minutes at 375F.

This is a good QUICK recipe, perfect for after-school snacks!
It’s also very EASY. There might be one extra minimal step or two, like the baking soda milk mixture, but that doesn’t make it difficult or complicated. There’s a lot of moisture in these cookies, so it’s easy to make them nice and soft.
It’s pretty CHEAP, although with the extra ingredient of pumpkin, and the use of coconut oil, it’s not as cheap as regular old chocolate chip cookies.
Did you notice the honey replacing part of the sugar, and the whole wheat flour? Combine that with the addition of pumpkin and the use of coconut oil, and you have yourself a fairly HEALTHY cookie!
Disclosure: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review in return for the free product.

Find more tasty recipes at:

 

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Fall Fest 2010: Harvest Fruit Salad

November 1, 2010 By

A looooooonggggg time ago, I posted a recipe for a fruit salad that I loved to make. That was back before I really knew anything about blogging, back when I had one faithful reader! Since then, my blog has definitely improved (at least, I think it has!), and so has this recipe. There’s nothing wrong with the original, but I’ve settled on a way to make it that suits me and my family… and is still Quick and Easy, Cheap and Healthy! And it’s still one of my favorite ways to serve fruit for dinner - it’s dressy enough to serve to guests, but easy enough to make for a family weeknight dinner.

And… it’s perfect for fall!


Apples, especially, but also pears, are abundantly available this time of year. Combine that with some cinnamon and you have all the flavor of an apple pie without all the work. So many people rave about Honeycrisp apples - and they are delicious apples, I agree! - but I love Crispin apples, too, which is what I used in my fruit salad today. You can use pretty much any apple, but the best ones are the sweet and crisp varieties. A firm, crisp pear is also your best bet, to match the crunch of the apple. I always use raw honey in this salad, read here (another post from the archives!) for some reasons why.

The quantity of ingredients below will make approximately 2 servings. It’s so easy to double, though; just double the fruit. You may or may not need to double the honey and cinnamon - let your taste guides be the judge!

The New and Improved Better than Fruit Salad
1 apple (any crisp and sweet variety)
1 firm pear
1 tsp raw honey
1/2 tsp cinnamon
1 TBSP dried cranberries (optional)

Wash and chop the apple and pear. Place in serving bowl. Stir in honey until all pieces are coated. Stir in cinnamon until well distributed. Gently toss in cranberries. Chill until ready to serve.

Don’t worry about coating the apples with lemon juice. I never do with this recipe, because the honey seems to do the trick as long as I refrigerate it in a covered dish and serve within a few hours.

I love it when I can offer you a recipe that is truly QUICK, EASY, CHEAP and HEALTHY all at once! Add it to your menu repertoire, and you won’t be sorry!

Find more great Holiday-Worthy salads at:

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