Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Archive for November, 2009
Favorite Thanksgiving Day Recipes
Nov 24th
Please share your favorite Thanksgiving Day recipes with others in the comment section below – I may even post your recipe in my healthy cooking e-newsletter! Thanks and Happy Thanksgiving!
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Loading ...Mississippi Caviar
Nov 24th
8 ounces dried black-eyed peas (1 1/4 cups), about 4 cups cooked
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
1/4 cup olive oil
2 bottled jalapeno peppers in vinegar, drained and minced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon sugar
1/4 teaspoon tabasco sauce
Freshly ground black papper, to taste
If you are using dried beans, rinse and pick through them. Soak
the beans overnight in a pot of cold water to cover.
Drain the beans and place them in a saucepan, cover with cold water,
and bring to a boil. Reduce the heat and simmer until just tender,
30 to 45 minutes.
Drain the beans, rinse under cold water, and drain again. Place
them in a large bowl, add the remaining ingredients, and toss until
well blended.
Let the salad stand for several hours, stirring occasionally, to
develop the flavors. Serve at room temperature.
(No Ratings Yet) Loading ...Thanksgiving Day Menu
Nov 24th
Turkey
Cornbread Dressing
Appetizers:
Mexican Cheesecake
Trash Mix
Cold Dip
Stuffed Mushrooms
Sweet Potato Cheeseball
Pumpkin Spice Dip
Sides:
Sweet Potato Casserole
Wild Rice & Cranberry Salad
Garlic Almond Green Beans OR
Spinach Squares OR
Broccoli Casserole OR
Asparagus Au Gratin
Fruit Sides:
Pineapple Souffle OR
Cranberry Sauce Salad OR
Orange Salad
Breads:
French Bread OR
30 Minute Hot Rolls OR
(No Ratings Yet) Loading ...Sundried Tomato Cream Cheese Herb Spread on Toasted Pita
Nov 24th
8 ounces cream cheese
2 tablespoons of chopped sun dried tomatoes in oil
1 garlic clove, pressed
2 tablespoons of fresh basil, chopped
The juice of half a lemon
Salt to taste
Pepper to taste
Pita Pockets
Vegetables to top: Black Olives, Red Bell Pepper, Tomato Slices, Cucumber, etc
Cut pita pockets into small triangles. Baste with a small amount of olive oil and toast in oven for about 5 minutes.
Mix together first 7 ingredients. Spread a generous amount of the cream cheese mixture on each pita bread and top with vegetables as desired.
(No Ratings Yet) Loading ...Cornbread Dressing
Nov 24th
I also asked my mom to share her Thanksgiving Cornbread Dressing recipe with me. Here in the South, it’s Cornbread Dressing, NOT STUFFING!
One making of cornbread, made in a 10″ iron skillet. If you don’t have one, here is one to use:
Sift together:
1 cup flour
4 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
2 cups corn meal
Then add: 2 cups milk or chicken broth
1/2 cup oil
2 beaten eggs
Bake at 400° for about 20-30 min.
Dressing:
Cornbread Recipe Above
1 onion, chopped,
1 bell pepper, chopped
1 1/2 cups celery, chopped
3 bay leaves, crumbled
3 cloves garlic, minced
1/2 teaspoon sage
1/2 teaspoon cayenne pepper
salt and pepper to taste
Saute your onion, bell pepper, and celery in a little bit of oil along with all the rest of the seasonings. After your cornbread has cooled a little, crumble it into a large bowl and add your sauteed seasonings and mix well.
Several cups of Chicken Broth
2-3 boiled eggs, finely chopped
2 raw eggs, beaten
finely torn loaf bread (2-4 pieces)
Add your chopped boiled eggs, your beaten eggs, and 2 pieces of bread. Add more as needed.
Use Chicken Broth to moisten your dressing. You don’t want it runny, but it will dry out as you bake it. You will need to taste test for salt and pepper. Add more as needed. It is best to make the dressing a day or two ahead and keep in the refrigerator. It gives the flavors a chance to “marry.” When you are ready to bake it, bake in a 350° oven for about an hour, or until is has begun to brown and set. It is best not to stir while baking.
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