Thanksgiving is in two days, and whether you're having extended family and friends at your place, or going to their place (or, maybe, staying home with your immediate household), chances are you'll be cooking something. Here are a few things to help that meal along, as well as to fix at other times. And no matter what your plans, here's wishing you a Happy Thanksgiving. Enjoy!
SCALLOPED HASSELBECK SWEET POTATOES
This recipe comes from The Baker Chick. If you haven't signed up for her email newsletter, I highly recommend doing so. (Go ahead, I'll wait.) This particular recipe can be viewed online at http://www.the-baker-chick.com/2014/11/hasselbeck-sweet-potato/.
Ingredients
3 oz. finely grated cheddar or Gruyere cheese
3 oz. finely grated Parmesan cheese
2 cups heavy cream
5 – 6 medium sweet potatoes*
2 cloves of garlic, minced
1 tablespoon of fresh rosemary, roughly chopped
salt & pepper to taste
butter for greasing the pan
Instructions
Preheat oven to 400F.
Using a microplane or whatever else works for you, slice the potatoes to 1/8 inch thick. Soak in water until ready to use.
Combine the cheeses. Take about 1/3 out and set aside. To the rest of the cheese add the cream, garlic, rosemary, salt & pepper. Whisk together.
Drain & dry the potatoes and add them to the cheese/cream mixture. Make sure that each slice gets coated, using your hands to separate them.
Use the butter to grease a 9-inch skillet or other 2-3 quart sized pan. Grab a stack of the potato slices and arrange them vertically around the perimeter of the pan.
Continue, arranging the potatoes in the pan and then continuing onto the inside as well. Pour the remaining cream mixture over the potatoes, filling it about halfway up the side of the pan.
Cover with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes uncovered. Finally, add the remaining cheese all over the top and bake for a final 30 minutes, or until super golden brown with the cheese crisp.
Notes: *Since every potato is slightly different, you may need a few extra slices to wedge in to make the whole thing fit in snugly. I had one extra that I ended up using in the end.
CLASSIC COOKED CRANBERRY SAUCE
This holiday must-have is from FamilyTime. It makes 2 generous cups. Prep time: 5 minutes; Cook Time: 10 to 15 minutes.
To view this online, click here.
1 cup water
1 cup granulated sugar
1 12-ounce bag cranberries
Combine the sugar and water in a large saucepan. Cook over medium-high heat until boiling. Stir occasionally until the sugar dissolves.
Add the cranberries and cook, stirring, until boiling. Reduce the heat to low and cook gently for 10 to 15 minutes until the cranberries pop and the sauce thickens. Set aside to cool.
When cool, the sauce will thicken further. Cover and refrigerate for up to 1 week.
GREEN BEAN CASSEROLE
Another recipe from FamilyTime. This one makes 12 servings (3/4 cups each). Prep Time: 10 minutes; Cook Time: 30 minutes.
This can be viewed online here.
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Notes:
For the green beans, you can use 2 bags (16 to 20 ounces each) frozen green beans, thawed, 4 packages (9 ounces each) frozen green beans, thawed, 4 cans (about 16 ounces each) green beans, drained or about 3 pounds fresh green beans.
For extra crunch, add 1/2 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
For a festive touch, add 1/2 cup chopped red pepper with the soup.
For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.
For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
GLAZED ROAST TURKEY WITH CRANBERRY STUFFING
This also comes from FamilyTime. It starts off, "The shiny, red-hued glaze will make this year's turkey even more special!" Serves 18. Prep Time: 45 minutes; Cook Time: 5 hours 10 minutes.
If you've already bought your turkey and it's a different size, no problem: simply adjust the measurements accordingly. Of course, you could always make more stuffing, no matter what, and cook the extra in a casserole dish for the last hour that the turkey is baking. Just remember to baste it periodically with the turkey pan drippings or turkey broth.
To view this online, click here.
Cranberry Stuffing:
1 cup butter or margarine
3 medium celery stalks, (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onions
9 cups soft bread cubes, (15 slices) or corn bread cubes
1/2 cup dried cranberries, or raisins
2 tablespoons chopped fresh sage leaves, or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon Pepper
The turkey:
1 whole turkey, 12 pounds, thawed if frozen
2 tablespoons butter or margarine, melted
Cranberry-Apple Glaze:
1 can (8 ounces) jellied cranberry sauce
1/4 cup apple jelly
1/4 cup light corn syrup
Heat oven to 325 degrees F. Prepare Cranberry Stuffing. (See Note with stuffing directions for baking stuffing in casserole.) Stuff turkey just before roasting--not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180 degrees F when the turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165 degrees F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. While turkey is roasting, cook giblets for Turkey Giblet Gravy.
Prepare Cranberry-Apple Glaze while turkey is roasting. Brush glaze on turkey about 20 minutes before turkey is done.
Place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Allow to stand about 15 minutes for easiest carving. While turkey is standing, prepare gravy if desired.
To serve, brush again with glaze before carving. Cover and refrigerate any remaining turkey and gravy separately.
Cranberry Stuffing
Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss. Stuff turkey just before roasting.
Note: To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches. Cover and bake in 325 degrees F oven 30 minutes. Uncover and bake 15 minutes longer.
Cranberry-Apple Glaze
Mix all ingredients in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth.
VEGETABLE POT PIES
This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.
To view this online, click here.
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan
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