Wednesday Recipes

Six recipes to help with tomorrow's Thanksgiving dinner - or any time. Enjoy!

SWEET POTATO CASSEROLE

This comes from WebMD, and begins, “This is a traditional sweet potato favorite made lighter in fat and calories!” Prep Time: 20 minutes; Cook Time: 1 hour; Serves: 8

To view this online, click here.

Ingredients

4 cups hot mashed sweet potatoes

1 tablespoon butter or margarine

3 tablespoons light pancake syrup, or real pancake syrup

1 large egg, beaten

1/4 cup egg substitute

1/2 cup low fat, fat free half and half or whole milk

1/3 cup pecans, chopped

1/3 cup flaked coconut (sweetened)

1/3 cup brown sugar, packed

1 tablespoon flour

1 tablespoon melted butter or margarine

Instructions

Preheat oven to 325°F. Coat a 1 1/2 to 2 quart casserole dish with canola cooking spray.

With electric mixer, blend sweet potatoes, 1 tablespoon butter, and pancake syrup together. Beat in egg, egg substitute, and milk. Pour mixture into prepared casserole dish.

Combine pecans, coconut, brown sugar, and flour. Stir in a tablespoon of melted butter. Sprinkle mixture over sweet potatoes. Bake in preheated oven for 1 hour.

CREAMY SWEET POTATO RISOTTO WITH PECANS

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is a fabulous cobimation, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.” Serves 3 to 4; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

4 tablespoons butter

2 tablespoons minced shallots

1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups

1/3 cup chopped pecans

2 to 3 cups vegetable broth

1 cup Arborio rice (about 6 to 7 ounces)

salt and freshly ground black pepper, to taste

1/2 cup fresh grated Parmesan cheese

1 tablespoon finely chopped green onion tops or fresh parsley

Preparation

Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.

In a medium saucepan melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed.

Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft.

The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth.

Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.

GLAZED CARROTS

This comes from Campbell's Kitchen, and begins, “Perfect for the holidays, but easy enough for everyday, these honey-orange glazed carrots are sure to be a hit!” Prep Time: 5 min; Total Time: 35 min; Serves: 4

To view this online, go to http://www.campbellskitchen.com/recipes/glazed-carrots-50984.

Ingredients

2 tablespoons butter

1 pound peeled and trimmed baby carrots

1 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

2 tablespoons honey

1 tablespoon packed brown sugar

2 tablespoons orange juice

1 tablespoon chopped fresh parsley

Directions


Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the carrots and stir to coat. Cook for 5 minutes or until the carrots are lightly browned, stirring occasionally.


Add the broth, honey and brown sugar and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.


Stir in the orange juice, remaining butter and parsley. Cook until the mixture is hot and bubbling. Season to taste.

BEAUTIFUL BRUSSELS SPROUTS

Brussels sprouts seem to be one of those foods that people either love or hate. I absolutely love them, so I'm glad to find this recipe from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 16 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beautiful-brussels-sprouts.print.html?oc=linkback

Ingredients

1 large butternut squash

2 1/2 pounds Brussels sprouts

4 red onions, cut into chunks

1/2 cup olive oil

1 tablespoon chili powder

Pinch kosher salt

Pinch freshly ground black pepper

1/4 cup pomegranate molasses

1 cup pomegranate seeds

Directions

Preheat the oven to 375 degrees F.

Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets.

Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.

Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON

This comes from Melissa Clark in the New York Times' Cooking e-newsletter. She begins this yummy recipe, “This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.” Time: 1 hour 15 minutes; Two 8-inch loaves.

To view this online, click here.

Ingredients

1/2 cup (1 stick) unsalted butter

1/4 cup bourbon (or use water or apple cider)

1 tablespoon vanilla

1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)

4 eggs

1/2 cup olive or other oil (such as canola)

2 cups all-purpose flour

1 cup whole wheat flour

1 3/4 cups light brown sugar

1 1/2 teaspoons baking soda

1 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

Preparation

Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.

In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)

In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.

In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.

Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

BUTTERNUT SQUASH CAKE WITH HAZELNUTS

This comes from Brett Moore, About.com's Gourmet Food expert. Brett writes, “Squash for dessert? Butternut squash makes a wonderful component for desserts. The complex flavor adds a nice dimension to your cake that your guests won't be able to figure out. The hazelnut frosting is the perfect complement to this sweet and moist cake.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: Serves 8 to 10

To view this online, click here.

Ingredients

Cake:

4 ounces (1/2 cup) unsalted butter, softened

1 1/2 cups granulated sugar

1/2 cup canola or other neutral oil

2 large eggs

1 tablespoon distilled white vinegar

2 teaspoons pure vanilla extract

13 1/2 ounces (3 cups) unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

3/4 cup buttermilk

2 1/4 cups peeled and grated butternut squash (about 8 ounces)

Frosting:

1 lb unsalted butter, softened

4 2/3 cups powdered sugar

1/8 teaspoon sea salt

1 tablespoon vanilla extract

1/4 cup ground hazelnuts

1/4 cup whole hazelnuts, for garnish (optional)

Preparation

Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9- by 13-inch cake pan or 10-cup Bundt pan.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.

Add the oil and beat for about half a minute until combined.

Add the eggs one at a time, mixing well on low speed after each one.

Add the vinegar and vanilla and mix again until just combined.

Add half of the flour and the baking soda, salt, ginger and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top evenly.

Bake for approximately an hour or until a toothpick or small knife inserted in the center comes out clean.

Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.

When the cake is completely cool it may be frosted.

Make the Hazelnut Frosting:

Use an electric mixer to beat together the butter, powdered sugar, salt, and vanilla until smooth.

Fold in the ground hazelnuts.

Frost cake. If you like, roughly chop some toasted hazelnuts and sprinkle over the top of the cake for decoration.