Sweet Potatoes for the Holidays

If your family is like mine, it is a must to have sweet potatoes on the holiday table.  I must also say that our sweet potato dish starts with a stick of butter and is topped off with a cup (minimum) of sugar.  Now you see why my family does not purchase bathroom scales.  We will still make candied yams this year.  If we didn't, we would be cast out of the family. 

While I am willing to provide the traditional family favorites, I am also going to add a few healthier options.  After all, those concerned with their caloric intake should also have options.  And if the others like, we'll share.

Sweet Potato Gratin

Serves 6 to 8.

Ingredients:
3 pounds sweet potatoes
6 Tablespoons butter, divided
¼ cup, plus 2 Tablespoons packed light brown sugar, divided
2 eggs
⅔ cup orange juice
2 teaspoon cinnamon, divided
½ teaspoon salt
¼ teaspoon nutmeg
⅓ cup all purpose flour
¼ cup old fashioned or quick oats (not instant)
⅓ cup chopped walnuts or pecans

Directions:
1.  Preheat oven to 350°F.  Pierce sweet potatoes in several place with a knife or fork.  Place on a rimmed baking sheet and bake until tender, about 1 hour.  Alternately, sweet potatoes can be cooked in a microwave.

2.  While sweet potatoes are still hot, remove the peel and place potatoes in a large bowl.  Beat in 2 tablespoons butter and 2 tablespoons brown sugar.  Add eggs, orange juice, 1½ teaspoons cinnamon, salt and nutmeg.  Beat until smooth.  Pour mixture into a 1½ quart baking dish.  Smooth the top.

3.  Topping.  Combine flour, oats, remaining ¼ cup sugar and ½ teaspoon cinnamon in a medium bowl.  Cut in the remaining ¼ cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle topping evenly over sweet potatoes.  At the point, the dish can be covered and refrigerated for up to one day.  Let stand at room temperature one hour before baking. 

4.  Preheat oven to 350°F.  Bake the gratin for 25 to 30 minutes or until sweet potatoes are heated through.  For a crisper topping, broil 5 inches from heat source for 2 to 3 minutes or until golden brown.

Healthy Holiday Sides - Brussels Sprouts

 

First of all, I'm not sure if anyone eats Brussels sprouts at Christmas and Thanksgiving.  However, food magazines seem to think that we all eat Brussels sprouts during the holidays.  I am actually quite fond of Brussels sprouts. But after testing a few Brussels sprouts recipes for this blog, I don't want them for the holidays.  If you haven't had your fill of Brussels sprouts yet, give them a try during the holidays. 

Brussels sprouts belong to the cruciferous family of vegetables.  Other members of the cruciferous family include collards, kale, turnip, broccoli, and kohlrabi.  These vegetables tend to be slightly bitter.  You may have to try a few preparation methods before you convince your children to try them. 

Recently, scientists have been touting the benefits of cruciferous vegetables.  These vegetables contain a compound called isothiocyanates which may help prevent certain forms of cancer.  And that is good news.  So this holiday season make sure there is at least one cruciferous vegetable on the table.

I found this recipe for Not Your Mama's Brussels Sprouts in the book, A New Turn in the South, by Hugh Acheson.  I really like the book.  For a Southern girl, turned sorta Midwesterner, that's a compliment.  The Brussels sprouts are parboiled for about 1 to 2 minutes and then dipped in cold water.  They are then briefly sautéed in butter and olive oil.  If you want a little extra zip, add red pepper flakes.

Not Your Mama's Brussels Sprouts

Serves 6.

Ingredients:

1 pound Brussels sprouts
1 teaspoon Kosher salt, divided
½ Tablespoon olive oil
1 Tablespoon butter
1 Tablespoon red wine vinegar
½ teaspoon red pepper flakes, optional

Directions:

1.  Wash Brussels sprouts and slice off about ¼-inch on the stem end (It's dirty).  Slice Brussels sprouts in about ¼-inch slices.  Set aside.

2.  Bring 2 quarts of water to boil over high heat.  Add ¾ teaspoon salt.  Add Brussels sprouts and cook for about 2 minutes.  Remove and immediately dump into ice bath.  Drain water.

3.  In a 12-inch skillet heat the olive oil and butter until it is almost smoking.  Add Brussel sprouts and sauté for about 3 to 4 minutes.  Add the remaining ¼ teaspoon salt and vinegar.  Serve immediately.

Healthy Holiday Sides

This is my second year of doing healthy holiday side dishes.  It's been fun doing these dishes to help you keep your holiday table a little healthier.  Most of these dishes are simple and easy to prepare.  After all, it's the holidays and something in your life should be simple. 

Since you don't have a lot of time, I'll get right to the recipe.

Braised Winter Squash

Serves 4 to 6.

Ingredients:

2 pounds winter squash, peeled and cubed
2 Tablespoons butter
1 teaspoon rosemary or sage, optional
1 teaspoon salt
2 cups apple cider or apple juice
Freshly ground black pepper, to taste

Directions:

1.  Melt butter in a large saucepan.  Add rosemary or sage and cook until fragrant, 1 to 2 minutes.

2.  Add apple cider, salt and black pepper.  Bring to a simmer.

3.  Add squash.  Cover and cook until tender, about 20 minutes, stirring occasionally.  At this point, the squash should have a glazed appearance.  If not, remove the lid and continue to cook for a few minutes.

This recipe will work with any type of winter squash or sweet potatoes.  Winter squash include butternut, acorn, sweet dumpling, and delicata.  Check with your supermarket or farmer's market for selections available in your area.

It's All About the Pears!

One of the things that I like about fall is the arrival of pears.  There are over 3,000 varieties of pears grown around the world, but only a few are available in the United States.  Pears are widely available in the fall and winter.  When selecting pears, gently press your thumb at the neck to test for ripeness.  The more the pear gives, the riper it is.  Store pears at room temperature until they reach desired ripeness.  They should be refrigerated to avoid over-ripening.  For more information and fun pear facts, take a look at USA Pears. 

For years, I only thought of pears as a snack to be eaten right out of hand.  And there is nothing wrong with that.  Recently, I have begun to think of pears as more than a snack.  And why not?  It's a fruit just like apples. Pears can be used in numerous ways, to make pear sauce - think applesauce.  They can be made into pies and tarts.  They are also wonderful roasted or simmered in honey.  For more pear recipes, check out Saveur magazine website.

One of my favorite ways to cook pears is stovetop in honey and a bay leaf.  I serve this with Greek yogurt, but ice cream would be a good accompaniment.

Pears with Honey, Bay and Greek Yogurt

Serves 6.

Ingredients:
⅓ cup sliced almonds or pistachios
3 firm Bosc pears
⅓ cup honey
3 bay leaves
2 Tablespoons amaretto, optional
1½ cups Greek yogurt

Directions:
1.  Preheat oven to 375°F.  Place nuts on a rimmed baking sheet and toast in the oven until fragrant and lightly browned, about 5 minutes.  Pour onto plate and cool.  (This can be done a head of time.)

2.  Halve the pears, lengthwise.  Cut out the fibrous sections connecting the stems to the cores.  Using a melon baller or paring knife, scoop out the cores.

3.  In a large skillet over low heat, combine honey and bay leaves.  Bring to a simmer.  Continue to cook until honey bubbles.  Remove from heat.

4.  Carefully place pear halves, cut side down, in skillet.  Cover and continue to cook for about 10 minutes.  Using a long handled spoon, gently turn the pears over and baste with the honey mixture.  Drizzle amaretto, if using, into the honey mixture.  Continue to cook, uncovered, until pears are golden brown and a paring knife slips easily into the centers, about 6 to 8 minutes. 

5.  In a bowl, stir the yogurt until smooth.  To serve, place each pear half in a bowl, dollop with the yogurt and sprinkle with nuts.  Dizzle with the honey mixture and serve.

50 Ideas for Breakfast on the Fly

 

 

I'm finally back into the swing of school and classes and most of the other things that go along with rising a little earlier.  Even though I need to be out of the house a little earlier, I also like to have breakfast before I leave for work.  Most likely due to years of my mother, "Now, you know breakfast is the most important meal of the day.  You can't learn on an empty stomach".  I'm sure you heard it too.  While I want breakfast, I also need it to be quick and hand-held is a good idea.  It doesn't have to be pretty, just nutritious and quick.

I realize smoothies are the 'in thing' and I do like them.  But in the morning, I'm just not 'with it' enough to handle motorized moving parts, aka, a blender. 

While meandering through the web, I found this idea on food network. It was titled 50 Breakfast on the Fly.  My first thought was that old song, 50 Ways to Leave Your Lover.  Okay, back to food.  I thought it was an excellent idea.  Most of the ideas are pretty basic and made with common ingredients.  Just quick and easy ideas to help you eat breakfast. 

I picked #13, Breakfast Egg Salad Sandwich.  Here are the ingredients.  One hard boiled egg, 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard (or whatever is in the frig).  Chop the egg, add mayonnaise and mustard.  Mix thoroughly.  This can all be done the night before, meaning an extra 5 minutes of sleep.  For mine, I also added about ⅓ of an avocado and a dash of hot sauce. 

Eggplants and Tomatoes

Summer is almost over and I have not posted anything on eggplants.  Well, you know I just can't let that happen.  After all, eggplants will soon be out of season and I don't feel that you should wait a whole year to eat eggplant.

Eggplant is one of my favorite vegetables.  Until recently, the globe eggplant was the primary one available in the United States.  Now we have a wider variety, such as, Japanese, Thai and Rosa Bianca.  For more unusual varieties, check out your local farmers market. 

While eggplant Parmesan is an excellent dish, there are numerous ways to use eggplants.  The nice thing about eggplants is that they don't have a lot of flavor, therefore, they are able to blend in with other ingredients, such as tomatoes and zucchini. They can be sautéed and used on pizza, in lasagna, and in sandwiches. Eggplant is a component of the Greek dish, briam and the French dish, ratatouille. 

For this recipe, I went to the blog, Olive and Tomato.  I don't generally recommend many blogs, but this is one I like.  The blogger is Elena Paravantes, a registered dietitian, born in the US, but now residing in Athens, Greece.  Ms. Paravantes blogs on the Greek-Mediterranean diet.   This recipe is adapted from one that I found on her blog.

Tomato Topped Eggplants

Serves 4 to 6.

Ingredients:
2 to 3 eggplants
Extra virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups chopped tomatoes, preferably heirloom
½ cup chopped roasted red pepper
Salt and pepper, to taste
1 teaspoon sugar, optional
4 to 6 ounces Feta cheese, crumbled

Directions:
1.  Slice eggplants crosswise, into ½-inch thick slices (do not peel).  Place eggplants in a colander, salt and allow to sit for about 1 hour.  This will help to reduce the bitterness and collapse plant cells, allowing the eggplant to absorb less oil.

2.  Heat about 1 tablespoon of olive oil in a saute pan over medium heat.  Add onion and cook until  translucent, about 3 to 5 minutes.  Add garlic and cook for about 1 minute.  Add tomatoes, red pepper, salt, pepper, and sugar.  Cook until most of the moisture has evaporated.  Set aside.

3.  Rinse the eggplant slices and squeeze out the water.  Brush eggplant with olive oil.  At the point, the eggplants can be sauteed or grilled.  Set aside.

 

4.  Place eggplants on a baking sheet.  Top with tomato mixture and feta cheese.  Drizzle with additional olive oil.

5.  Bake in a  350°F oven until heated through, about 15 to 20 minutes.

Note:  The tomatoes and eggplants can be cooked in advance and assembled and baked later.

If you want more ways to use eggplants, check out this information from Cooking Light. 

What's In My Lunch Box?

School is now into it's third week and I need to break out of my yogurt and granola rut.  Not that I think yogurt and granola are bad, but sometimes you just need something new and different.  So this week, I decided to go outside of my normal lunch.  I decided to try an old favorite, Waldorf salad, with a new twist.  I started with a recipe in one of my favorite cookbooks, Food to Live By and decided to add my own twist to it.  I started by adding rotisserie chicken, so it's off to a headstart already.  I used dried cranberries instead of raisins.

So here is my version of Chicken Waldorf Salad.  Make this and you will not be trading your lunch with little Billy.

Chicken Waldorf Salad

Serves 4.

Ingredients:
⅓ cup plain yogurt or sour cream
⅓ cup mayonnaise
1 Tablespoon Dijon mustard
½ teaspoon honey
2 cups shredded, cooked chicken (rotisserie or leftover)
1 small apple, chopped
½ cup dried cranberries
½ cup walnuts
½ cup thinly sliced celery
1 bag (3 ounce) spring greens

Directions:
1.  In a small bowl combine yogurt or sour cream, mayonnaise, Dijon mustard, and honey.

2.  In a medium bowl combine chicken, apple, cranberries, walnuts and celery.  Stir to combine.  Add dressing and toss to coat. 

3.  Serve salad on top of spring greens.