The countdown is on tothe biggest food holiday of the year.
Many of us begin the month thinking about Thanksgiving with good intentions of being well-planned out.But the holiday creeps up fast.So, we are here to help withonline recipes for Green Bean Gratin, Herb and Asiago Cheese Twists,Roasted Kuri Squash Soup,Scalloped Corn CasseroleandCranberry Carrot Bread.Yum!
1. Green Bean Gratin
Serves:12 (generously as a side dish) /Preparation time:35 minutes /Total time:1 hour, 15 minutes
You can trim and blanch the green beans for this recipe up to twodays in advance. Store them in a plastic sealable bag in the refrigerator.
Ingredients:
2 pounds green beans, trimmed and cut into 2-inch pieces
6 tablespoons unsalted butter, divided, plus more for the baking dish
3/4 cup sliced shallots
1 red bell pepper, seeded, finely diced
8 to 10 ounces mixed sliced mushrooms such as shiitake (remove stems) and cremini
Kosher salt to taste
2 tablespoons all-purpose flour
1/4 cup dry sherry
2 cups whole milk or 2% milk
1 round (5 1/4 ounces) Boursin cheese (regular or light)
1/4 teaspoon freshly ground black pepper
Grated zest of 1 lemon
2 tablespoons fresh tarragon
3/4 cup panko bread crumbs
3/4 cup grated or shredded Parmesan cheese
3/4 cup sliced almonds
Directions:
Preheat the oven to 375 degrees.
Butter a 9-by-13-inch baking dish or favorite casserole dish.
Bring a large pot of salted water to a boil. Prepare an ice water bath. Add the beans to the boiling water and cook until tender, about 3 to 5 minutes. Drain the beans, then plunge them into the ice bath to stop the cooking. When beans are chilled, drain and set aside.
In a large, heavy-bottomed saucepan, melt 4 tablespoons of the butter over medium-high heat. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add the bell pepper and mushrooms and a pinch of salt and cook, stirring occasionally, until the vegetables have softened and the mushrooms have given up their liquid, about 5 minutes. Stir in the flour and cook, stirring, for 1 minute more. Stir in the sherry, mixing well, then add the milk while whisking constantly. Bring to a simmer, stirring occasionally. Reduce the heat to medium-low and cook, stirring, until thickened, about 1 minute, then cook for 3 minutes longer.
Remove from the heat and whisk in the Boursin cheese, 1/2 teaspoon salt, pepper, lemon zest and tarragon. Taste and adjust seasoning with salt and pepper if needed. Add the reserved green beans and toss to combine. Transfer to the baking dish. (The recipe may be prepared up to this point 2 days ahead. Cover and refrigerate.)
To finish: In a small bowl, stir together the panko, Parmesan and almonds. Melt the remaining 2 tablespoons butter and pour over the bread crumb mixture and toss to combine. Sprinkle the crumb topping over the green beans. Bake until the topping is golden and the bean mixture is bubbling, about 30 minutes. Serve immediately.
Adapted from “The Macy’s Culinary Council Thanksgiving & Holiday Cookbook” (Book Kitchen, $24.95). Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
277 calories (61% from fat), 20 grams fat (9 grams sat. fat), 18 grams carbohydrates, 10 grams protein, 446 mg sodium, 41 mg cholesterol, 4 grams fiber.
2. Herb and Asiago Cheese Twists
Makes:About 30 appetizers /Preparation time:30 minutes /Total time:45 minutes
Ingredients:
One sheet (1/2 package) puff pastry, thawed
1 egg white, slightly beaten, divided
2 tablespoons grated Parmesan cheese, divided
1 cup shredded Asiago cheese
2 teaspoons Italian seasoning or other favorite herb blend, divided
Directions:
Preheat the oven to 375 degrees. Line several baking sheets with parchment paper or spray them with nonstick cooking spray.On a lightly floured work surface, unfold the puff pastry. Roll out the pastry to about a 10-by-15-inch rectangle.
Brush the pastry from edge to edge with some of the egg white. Sprinkle with 1 tablespoon of the Parmesan cheese, the Asiago cheese and 1 teaspoonseasoning.Fold the top portion of the pastry over the cheeses.
Press the pastry down. Brush the top of the pastry with the rest of the egg white and sprinkle it with the remaining 1 tablespoon of Parmesan cheese and 1 teaspoon Italian seasoning.
Cut the pastry lengthwise into half-inch wide strips. Working with one strip at a time, use both hands to twist a strip to form a spiral shape (left hand counterclockwise, right hand clockwise).Place the strips on the prepared baking sheet about an inch apart and press the ends onto the sheets.
Bake about 10 to 12 minutes or until the strips are puffed and golden brown.Remove them from the oven. Cool a few minutes on the baking sheet, then transfer the straws to a serving tray.
Tested and developed by Susan Selasky for the Detroit Free Press Test Kitchen. Analysis per oneappetizer.
56calories(60% fromfat), 4 gramsfat(1 gramsat. fat), 4 gramscarbohydrate, 2 gramsprotein, 101 mgsodium, 4 mgcholesterol, 5 mgcalcium, 0 gramsfiber.
3. Roasted Kuri Squash Soup
Serves:8 (1-cup servings) /Preparation time:10 minutes /Total time:1 hour, 45 minutes (not all active time)
1 medium kuri squash, about 3 pounds, or other favorite deep orange flesh squash
2 tablespoons canola or olive oil, divided
1 large sweet potato, cut in half lengthwise
1 large onion, peeled and quartered
2 large cloves garlic
1 tablespoon minced fresh ginger
2 teaspoons red curry powder
6 cups water
Salt and pepper to taste
1/2 cup orange juice
1/4 teaspoon ground nutmeg
1/4 cup chopped chives
Directions:
Preheat the oven to 400 degrees. Carefully cut the squash in half. Scoop out and discard the seeds and fiber. Cut the halves in half.
Lightly oil a sided baking dish with 1 tablespoon of the canola oil.
Place the squash pieces and sweet potato cut side down on the baking sheet along with onion quarters and garlic cloves.
Bake for about 45 minutes or until the squash and sweet potato halves are tender. Remove from the oven and cool slightly.
In a large stockpot, heat the remaining 1 tablespoon oil over medium heat. Coarsely chop the onion, and add it to the pot. Sauté the onion until it is fragrant and soft. Squeeze out the garlic in the pot. Add the ginger and curry powder and sauté until fragrant, about 1 minute. Scoop out the squash and sweet potato flesh into the pot. Mash if necessary and cover with 6 cups of water. Season with salt and pepper.
Cover and bring to a boil. Reduce the heat to medium-low, and simmer for 30 minutes. Remove from the heat.
Working in batches if necessary, puree the squash in a blender or food processor until smooth. Return the pureed mixture to the pot, and stir in the orange juice and nutmeg. Taste and adjust seasonings if necessary.
Serve in bowls or cups, and garnish with chopped chives.
Adapted from Vegetarian Times magazine. October 2007 issue. Tested by Susan Selasky for the Detroit Free Press Test Kitchen.
128calories(26% fromfat), 4 gramsfat(0 gramsat. fat), 24 gramscarbohydrates, 2 gramsprotein, 15 mgsodium, 0 mgcholesterol, 67 mgcalcium, 6 gramsfiber.
4. Scalloped Corn Casserole
Serves:7 (1/2-cup servings) /Preparation time:10 minutes /Total time:1 hour
Ingredients:
Nonstick cooking spray
2 tablespoons trans fat-free margarine, divided
1/2 cup diced onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon ground black pepper
3/4 cup skim milk
1 package (16 ounces) frozen corn, thawed
1 egg, slightly beaten
3/4 cup corn flake cereal, slightly crushed, or panko bread crumbs
Directions:
Preheat the oven to 350 degrees. Coat a 1-quart casserole dish with nonstick cooking spray.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine. Add the onion, red pepper and green pepper to the skillet and cook until crisp-tender, about 3 to 5 minutes. Stir in flour, salt, ground mustard and black pepper. Cook an additional minute, stirring constantly; remove from heat. Stir in milk, return to heat and allow to boil, stirring constantly.
Boil and stir 1 minute; remove from heat. Stir in the corn and egg. Pour into prepared dish. In a small bowl or measuring cup, mix the cereal and 1 tablespoon melted margarine; sprinkle over corn mixture. Bake uncovered 40 to 45 minutes or until center is set.
Created by Darlene Zimmerman, MS, RD, and tested by Susan Selasky for the Detroit Free Press Test Kitchen.
122calories(22% fromfat), 3 gramsfat(1 gramsat. fat, 0 gramstrans fat), 21 gramscarbohydrates, 5 gramsprotein, 135 mgsodium, 30 mgcholesterol, 45 mgcalcium, 2 gramsfiber. Food exchanges: 1 vegetable, 1 starch, 1/2 fat.
5. Cranberry Carrot Bread
Serves:14 /Preparation time:15 minutes /Total time:1 hour, 15 minutes
Ingredients:
Nonstick floured baking spray
1 1/4 cups all-purpose flour
1 cup whole as King Arthur’s Whole Wheat White Flour)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce
1/4 cup skim milk
1 large egg
2 egg whites
2 tablespoons canola oil
1 tablespoon vanilla extract
2 cups shredded carrots
1/3 cup dried cranberries
1/3 cup pecans, chopped
Glaze
1/2 cup powdered sugar
3 tablespoons orange juice
Directions:
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick floured baking spray and set aside.
In a large bowl, combine all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda and salt.
In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add applesauce mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened, being careful not to over-mix (the batter will be thick).
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
To prepare glaze: Combine the powdered sugar and orange juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.
Created by Shannon Cole, dietetic intern, Henry Ford Hospital, for Heart Smart and tested by Susan Selasky for the Detroit Free Press Test Kitchen.
193calories(23% fromfat), 5 gramsfat(0 gramssat. fat, 0 gramstrans fat), 35 gramscarbohydrates, 4 gramsprotein, 168 mgsodium, 15 mgcholesterol, 28 mgcalcium, 2 gramsfiber. Food exchanges: 2 starch, 1 vegetable, 1/2 fat.
