Tag: thanksgiving

  • 3 Recipes

    3 Recipes

    Combine autumn spices and slow cooking techniques for a Thanksgiving meal to be grateful for

    Butternut Squash, Pear, and Walnut Crostini with Blue Cheese Whipped Ricotta

    It’s the season of all things pumpkin spice, and the delicious, warm flavours we love at this time of year have inspired this dish. We’re giving butternut squash and pears a gentle roast in a cloak of cinnamon and nutmeg and laying them on toasted crostini with a whipped blue cheese ricotta. It’s the perfect savoury bite to kick off a Thanksgiving meal.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Whipped blue cheese ricotta
    • 1 ½ ounces mild blue cheese such as a Danish Blue
    • ½ cup ricotta
    • 1 teaspoon extra-virgin olive oil
    • Black pepper to taste
    Squash mixture
    • 3 cups finely diced butternut squash
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon hot smoked paprika
    • ¼ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 ½ cups finely diced pears
    • ½ cup walnuts chopped in pea-sized pieces
    Crostini
    • 1 baguette sliced on the bias
    • 2 teaspoons extra-virgin olive oil divided
    • 1 tablespoon chopped fresh thyme leaves to garnish
    • 1 teaspoon honey to garnish

    Method
     

    1. For whipped blue cheese ricotta, combine all ingredients in food processor. Process for approximately 60 seconds, until light and airy. Remove to airtight container, cover, and refrigerate.
    2. Place baking sheet in oven and preheat to 400°F.
    3. For squash mixture, in large bowl, toss butternut squash with cinnamon, nutmeg, paprika, salt, and olive oil. Arrange on preheated baking sheet in even layer. Roast for 10 minutes.
    4. Meanwhile, add pears to same bowl and toss to coat with remaining oil and seasonings. After 10 minutes, add pears to baking sheet and roast for an additional 10 minutes, stirring well to combine. Lastly, add walnuts and roast for a further 2 to 3 minutes, stirring occasionally to prevent burning. Remove from oven and keep warm.
    5. For crostini, arrange baguette slices on second baking tray and drizzle or brush with 1 teaspoon olive oil. Turn slices over and drizzle or brush with remaining 1 teaspoon oil. Bake for 10 minutes, until golden brown, flipping halfway through.
    6. Spread whipped blue cheese ricotta mixture on each toasted baguette slice and top with squash mixture. Repeat with remaining baguette slices. Garnish with thyme leaves, drizzle with honey, and enjoy.

    Braised Chicken and Rice with Cardamom, Cranberry, and Orange

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 6 chicken thighs bone in, skin removed
    • 1 teaspoon ground cardamom
    • 1 teaspoon black pepper
    • ½ teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 garlic clove finely chopped
    • 1 cup thinly sliced shallots
    • 4 cardamom pods cracked
    • 2 cinnamon sticks
    • 1 cup basmati rice washed
    • 1 ½ cups thinly sliced carrot rounds
    • ¼ cup cranberries chopped
    • ½ cup white wine optional
    • 1 ½ cups low-sodium chicken broth
    • ¼ cup chopped fresh cilantro
    • 1 orange zested, then cut in half

    Method
     

    1. Pat chicken dry and season with cardamom, freshly ground black pepper, and salt. Let stand at room temperature for approximately 30 minutes.
    2. Heat skillet over medium-high and add olive oil. Place chicken bone side up and sear for approximately 3 to 4 minutes. Repeat on other side. Remove to plate and set aside.
    3. Lower heat to medium and add garlic, shallots, cardamom pods, and cinnamon sticks. Cook for approximately 2 minutes, stirring frequently. Add rice, carrots, and cranberries and stir to combine. Add wine, if using, followed by broth. Stir gently to combine, then spread rice in even layer. Arrange chicken bone-side down over rice. Cover and simmer over medium-low for 20 to 25 minutes, removing lid during last 5 minutes of cooking.
    4. Remove from heat. Cover and let rest for 5 minutes. Sprinkle with cilantro and orange zest. Squeeze orange juice over top. Serve from skillet.

    Whole Roasted Cauliflower with Autumn Spices, Pepitas, and Pomegranate

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    Servings: 6
    Ingredients Method

    Ingredients
      

    • 3 tablespoons extra-virgin olive oil
    • 1 garlic clove minced
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cumin
    • ½ teaspoon salt
    • 1 whole cauliflower leaves removed
    • ¼ cup pepitas
    • ¼ cup pomegranate arils
    • ¼ cup chopped fresh mint
    • 2 teaspoons honey to garnish (optional)

    Method
     

    1. Preheat oven to 375°F.
    2. In small bowl, combine olive oil, garlic, cinnamon, cardamom, cloves, nutmeg, cumin, and salt.
    3. Slice cauliflower stalk across the bottom so it sits flat. Starting on underside, brush spice mixture over cauliflower, getting it into recesses of the vegetable. Flip over and brush top side, until cauliflower is completely covered with spices.
    4. Place cauliflower flat into a Dutch oven and bake in preheated oven for 30 minutes with lid on. Remove lid and roast uncovered for a further 45 minutes, until a knife easily pierces cauliflower.
    5. Remove from oven, move to serving plate, and sprinkle with pepitas, pomegranate, and mint. Finally, drizzle with honey, if using.

    By Helena McMurdo

    RECIPES Courtesy of Alive Magazine

  • Fuss-free Thanksgiving dinner

    Fuss-free Thanksgiving dinner

    Fuss-free Thanksgiving dinner

    Less shopping, more savoring

    The solution for a simple, delicious Thanksgiving can often be found in what we already have. Look to the ingredients you have in your pantry, fridge, and freezer for all the inspiration you need to put together these recipes that will help you embrace a fuss-free Thanksgiving—all while keeping things nutritious and flavorful.

    Hasselback Sweet Potatoes with Pistachios and Pomegranate

    What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing.
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    Servings: 12
    Ingredients Method Notes

    Ingredients
      

    • 6 sweet potatoes about 8 oz each
    • 3 tablespoons olive oil
    • 1 teaspoon maple syrup
    • ¼ teaspoon cumin
    • ¼ teaspoon cayenne
    • 1 teaspoon cinnamon divided
    • ¼ teaspoon black pepper
    • ½ teaspoon salt
    • ¼ cup Greek yogurt
    • ¼ cup pistachios
    • ¼ cup pomegranate seeds

    Method
     

    1. Preheat oven to 425°F.
    2. To cut each sweet potato Hasselback style, place a chopstick on either side of potato, parallel to the length of the potato, as a guide to prevent cutting all the way through. Make thin slices about 1/8 inch thick along the sweet potato, stopping as the knife reaches the chopsticks.
    3. Then cut each in half through a center slice so you have 2 pieces for each potato, for a total of 12 portions.
    4. In small bowl, combine olive oil, maple syrup, cumin, cayenne, 1/2 tsp cinnamon, and pepper. Brush mixture over each sweet potato, carefully brushing between slices, taking care not to break them. Arrange potatoes on baking tray or casserole dish and sprinkle with salt. Bake in preheated oven for 40 minutes.
    5. Combine yogurt with remaining 1/2 tsp cinnamon and set aside. Put pistachios in food processor to break them up into pea-sized crumbs.
    6. To serve, drizzle yogurt dressing over baked sweet potatoes and top with pistachios and pomegranate seeds.

    Notes

    Each serving contains: 361 calories; 6 g protein; 5 g total fat (1 g sat. fat); 79 g total carbohydrates (18 g sugars, 10 g fiber); 202 mg sodium

    Turkey Sausage Skillet with Mixed Vegetables and Spinach

    This is a simple and delicious way to enjoy turkey and all the fixings. Made with turkey sausage and frozen vegetables, this dish cooks up on the stovetop without any chopping but with plenty of flavor.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 3 turkey sausages total weight about 10 oz
    • 10 oz bag of mixed frozen vegetables
    • ½ cup low-sodium chicken stock
    • 2 tablespoons dried sage
    • ½ teaspoon white pepper
    • 1 teaspoon nutmeg
    • 9 oz frozen chopped spinach

    Method
     

    1. Remove and discard sausage casings. With kitchen scissors, snip sausage into pieces approximately 1 inch thick.
    2. Heat large cast iron or nonstick skillet on medium-high heat. Add sausage and brown on all sides. Add mixed vegetables and chicken stock and stir to combine. Lower heat, cover, and cook on medium heat for about 1 minute. Season with spices, add spinach, replace cover, and cook for 4 to 5 minutes more, until spinach is warmed through.

    Notes

    Each serving contains: 122 calories; 11 g protein; 5 g total fat (2 g sat. fat); 10 g total carbohydrates (3 g sugars, 3 g fiber); 363 mg sodium

    Cranberry Almond Pilaf-Style Barley

    This satisfying dish has all the flavor of your favorite stuffing with an added punch of nutrition from nutrient-dense barley.
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    Servings: 6
    Ingredients Method Notes

    Ingredients
      

    • 3 garlic cloves peeled and crushed
    • 1 shallot finely chopped (about ⅓ cup)
    • 1 tablespoon olive oil
    • 1 cup uncooked pot barley well rinsed and drained
    • 1 teaspoon dried thyme
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ⅓ cup slivered almonds
    • ⅓ cup dried cranberries

    Method
     

    1. In medium-sized saucepan (with lid) on medium heat, saute shallots and garlic in olive oil, until soft, about 5 minutes. Increase heat to medium-high, add barley and thyme, and stir well, toasting barley mixture slightly in pan. Add 2 cups water, salt, and pepper; bring to a boil and then reduce heat to medium-low and simmer, covered, for 40 to 50 minutes, until barley is tender but retains a slight bite. Turn off heat and add almonds and cranberries to saucepan. Cover and let stand for 5 minutes. Fluff with fork and stir thoroughly before enjoying warm.

    Notes

    Each serving contains: 132 calories; 4 g protein; 5 g total fat (1 g sat. fat); 20 g total carbohydrates (1 g sugars, 5 g fiber); 153 mg sodium

    By Helena McMurdo

    Article Courtesy of Alive Magazine

  • Traditional Cranberry Sauce

    Traditional Cranberry Sauce

    Traditional Cranberry Sauce

    Welcome to the heartwarming season of Thanksgiving, where the aroma of roasting turkey and the comforting laughter of loved ones fill the air. No Thanksgiving table is complete without the classic accompaniment – cranberry sauce.

    This recipe pays homage to tradition, offering a burst of sweet and tart flavors that perfectly complement the richness of the holiday feast. Join us in crafting a simple yet sublime cranberry sauce that will elevate your Thanksgiving experience.

    Elisa Franco

    Traditional Cranberry Sauce

    As you gather with family and friends around the Thanksgiving table, let this traditional cranberry sauce be the jewel of your feast, bringing a burst of flavor that complements the holiday spirit. The simplicity of this recipe ensures that you spend less time in the kitchen and more time making cherished memories with your loved ones. May your Thanksgiving be filled with gratitude, joy, and the delightful tastes of this timeless cranberry sauce. Happy Thanksgiving!
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 4 cups fresh cranberries
    • 1 cup sugar or sweetener of choice, such as honey
    • 1.5 cups water
    • zest of one orange
    • 1/4 tsp ground cinnamon

    Method
     

    1. Rinse the cranberries under cold water, removing any stems or debris.
    2. In a medium saucepan, combine the cranberries, sugar, and water. Stir well.
    3. Add the zest of one orange to the saucepan. The citrusy notes will enhance the cranberry flavor.
    4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
    5. Stir in the ground cinnamon for a touch of warmth and spice. Adjust the sugar to your taste preference if needed.
    6. Remove the saucepan from heat and let the cranberry sauce cool to room temperature. It will continue to thicken as it cools.
  • Herb-Roasted Turkey Breast

    Herb-Roasted Turkey Breast

    Herb-Roasted Turkey Breast

    Thanksgiving wouldn’t be complete without turkey, and this Herb-Roasted Turkey Breast is a healthier option that still delivers all the savory goodness you crave. With a blend of fresh herbs, it’s a mouthwatering centerpiece for your holiday feast.

    Elisa Franco

    Herb-Roasted Turkey Breast

    The combination of fresh herbs infuse the meat with incredible flavor, making it a delightful centerpiece for your holiday celebration.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 bone-in skin-on turkey breast about 4-5 pounds
    • 2 tblsp olive oil
    • 2 cloves garlic minced
    • 1 tblsp fresh thyme leaves
    • 1 tblsp fresh rosemary leaves
    • 1 tblsp fresh sage leaves
    • salt and pepper to taste

    Method
     

    1. Preheat your oven to 350°F.
    2. In a small bowl, combine the minced garlic, fresh thyme, rosemary, sage, olive oil, salt, and pepper to make a herb rub.
    3. Pat the turkey breast dry with paper towels and rub the herb mixture all over the skin and under the skin where possible.
    4. Place the turkey breast in a roasting pan, skin-side up.
    5. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F.
    6. Let the turkey rest for 15 minutes before carving.
  • Apple and Endive Salad

    Apple and Endive Salad

    Apple and Endive Salad

    Still searching for a dish for Thanksgiving? While most item on the table are non-negotiable, the stuffing, the pie, mashed potatoes and gravy! The salad course is where you can really flex your creativity without upsetting anyone. The combination of apple and endive is crunchy and bright – a welcome contrast to the richness of so many traditional dishes.

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    Apple and Endive Salad

    Servings 2

    Ingredients

    Dressing

    • 3 tbsp avocado oil
    • 2 tbsp apple cider vinegar
    • 2 tbsp maple syrup
    • 4 large basil leaves minced
    • ¼ tsp sea salt
    • ¼ tsp ground black pepper

    Salad

    • 2 Belgium endive
    • 1 small head radicchio
    • 1 medium Granny Smith apple
    • ⅓ cup pomegranate seeds

    Garnish

    • ⅓ cup walnuts
    • ¼ cup pistachio shelled

    Instructions

    • Whisk together avocado oil, apple cider vinegar, maple syrup, basil, salt, and pepper until emulsified.
    • Chop endive and radicchio into bite size pieces. Core and chop apple. Combine in a mixing bowl.
    • Toss salad with half of the dressing and place on serving plates. Garnish with walnuts and pistachios. Serve with remaining dressing.

    Recipe Provided by INFRA

  • Pumpkin Soup

    Pumpkin Soup

    Pumpkin Soup

    This Pumpkin Soup is like a warm hug on a chilly Thanksgiving day.

    It’s a simple yet flavorful addition to your holiday spread, and it’s a great way to embrace the flavors of the season.

    Enjoy the comfort and healthiness of this soup as you gather with loved ones to celebrate Thanksgiving.

    Elisa Franco

    Pumpkin Soup

    Warm up your Thanksgiving dinner with a cozy and nutritious Pumpkin Soup. This hearty soup is a fantastic way to incorporate seasonal flavors into your holiday menu while keeping it healthy.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cans pumpkin puree
    • 1 medium onion finely chopped
    • 2 cloves garlic minced
    • 4 cups vegetable or chicken broth
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground ginger
    • salt and pepper to taste
    • 1 cup heavy cream or substitute with coconut milk for a dairy-free option
    • 2 tblsp olive oil or butter
    • roasted pumpkin seeds for toppings
    • 1 bunch parsley chopped, for toppings
    • 1 dollop sour cream or yogurt for toppings

    Method
     

    1. In a large soup pot or Dutch oven, heat the olive oil or melt the butter over medium heat.
    2. Add the chopped onion and minced garlic. Sauté for about 5-7 minutes, or until the onions are soft and translucent.
    3. Add the canned pumpkin to the pot and stir well.
    4. Season the mixture with the ground cinnamon, nutmeg, ginger, salt, and pepper. Continue to stir, ensuring the spices are evenly distributed.
    5. Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally to meld the flavors.
    6. Reduce the heat to low, and then stir in the heavy cream (or coconut milk) to the soup. Let it heat through but avoid boiling.
    7. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
    8. Serve hot, garnished with your choice of toppings, such as roasted pumpkin seeds, fresh parsley, or a dollop of sour cream or yogurt.
  • Baked Sweet Potato Fries

    Baked Sweet Potato Fries

    Baked Sweet Potato Fries

    Looking for a healthier alternative to traditional French fries for your Thanksgiving gathering? These Baked Sweet Potato Fries are a tasty and nutritious choice. They’re crispy on the outside and tender on the inside, making them a perfect side dish for the holiday.

    Elisa Franco

    Baked Sweet Potato Fries

    These Baked Sweet Potato Fries are a crowd-pleaser that won't leave you feeling guilty after indulging. Add them to your Thanksgiving menu for a healthier twist on a classic favorite. Your guests will love the crispy, flavorful goodness of these fries!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 3 large sweet potatoes peeled and cut into fries
    • 2 tblsp olive oil
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp salt flakes
    • 1/4 tsp coarse ground black pepper
    • fresh thyme for garnish

    Method
     

    1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
    2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, salt flakes, and black pepper until evenly coated.
    3. Arrange the fries in a single layer on the prepared baking sheet, making sure they are not crowded.
    4. Bake for 20-25 minutes, flipping the fries halfway through, until they are golden brown and crispy.
    5. Garnish with thyme, serve with your favorite dipping sauce.
    6. Enjoy!
  • Cranberry and Walnut Stuffed Acorn Squash

    Cranberry and Walnut Stuffed Acorn Squash

    Cranberry and Walnut Stuffed Acorn Squash

    Acorn squash is a quintessential fall ingredient, and this Cranberry and Walnut Stuffed Acorn Squash recipe celebrates its natural sweetness while adding a delightful twist. It’s a gorgeous and healthy dish that will elevate your Thanksgiving table.

    Elisa Franco

    Cranberry and Walnut Stuffed Acorn Squash

    This Cranberry and Walnut Stuffed Acorn Squash is a work of art on your Thanksgiving table, and its taste is just as impressive. With the sweetness of the squash, the tartness of cranberries, and the crunch of walnuts, it's a symphony of flavors. Enjoy this healthy, elegant dish as you give thanks this holiday season.
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    Ingredients Method

    Ingredients
      

    • 2 acorn squashes halved and seeds removed
    • 1 cup quinoa rinsed
    • 2 cups vegetable broth or bone broth
    • 1/2 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 2 tblsp maple syrup
    • 2 tblsp olive oil
    • salt and pepper to taste

    Method
     

    1. Preheat your oven to 375°F.
    2. Place the halved acorn squashes on a baking sheet, cut side up, and drizzle them with olive oil, maple syrup, salt, and pepper.
    3. Roast the squashes for about 35-40 minutes, or until they are tender.
    4. While the squashes are roasting, rinse the quinoa thoroughly and cook it in vegetable or bone broth according to package instructions.
    5. Once the quinoa is cooked, fluff it with a fork and stir in dried cranberries and chopped walnuts.
    6. Fill each roasted acorn squash half with the quinoa mixture.
    7. Place the stuffed squash back in the oven for an additional 10 minutes.
    8. Serve warm, drizzled with a bit of maple syrup if desired.
  • Roasted Butternut Squash and Quinoa Salad

    Roasted Butternut Squash and Quinoa Salad

    Roasted Butternut Squash and Quinoa Salad

    As Thanksgiving approaches, it’s essential to have some healthier options on the menu. This Roasted Butternut Squash and Quinoa Salad is not only delicious but also packed with nutrients. It’s a perfect side dish to balance out the indulgent treats on your Thanksgiving table.

    Elisa Franco

    Roasted Butternut Squash and Quinoa Salad

    This Roasted Butternut Squash and Quinoa Salad is a delightful addition to your Thanksgiving spread. It's not only a treat for your taste buds but also a nourishing choice for your body. Enjoy this healthy, colorful dish as you celebrate gratitude and good food this Thanksgiving!
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 small butternut squash peeled and diced
    • 1 cup quinoa rinsed
    • 1 cup kale chopped
    • 2 cups vegetable broth
    • 1/2 cup pomegranate seeds
    • 1/4 cup fresh parsley chopped
    • 1/4 cup pecans chopped
    • 2 tbsp olive oil
    • salt and pepper to taste

    Method
     

    1. Preheat your oven to 400°F.
    2. Toss the diced butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender and slightly caramelized.
    3. While the squash is roasting, rinse the quinoa thoroughly and cook it in vegetable broth according to package instructions.
    4. Once the quinoa and butternut squash are ready, combine them in a large bowl.
    5. Add pomegranate seeds, chopped parsley, chopped kale and chopped pecans. Mix well.
    6. Season with salt and pepper to taste.
    7. Serve warm or at room temperature.
  • Better-For-You Thanksgiving Recipes with Christine Waltermyer!

    Better-For-You Thanksgiving Recipes with Christine Waltermyer!

    Better-For-You Thanksgiving Recipes

    with Christine Waltermyer

    MENU:

    Lentil Loaf

    Vegan Scalloped Potatoes

    Vegan Green Bean Casserole

    Vegan Squash Pie

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!