Healthy Food Recipe

Archive for November, 2006

Thanksgiving

Although most of us have Thanksgiving traditions, some variation in the menu can add interest to the meal. If you’ve never served roasted vegetables, consider trying the recipe from our recent column.

You can include white potato, sweet potato and carrots, roast them a day or two before Thanksgiving and reheat them in the oven as the turkey rests.
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Thanksgiving Turkey

4 turkey thighs, skinned
Salt and ground black pepper, to taste
1 onion, diced
1 1/2 pounds sweet potatoes, peeled and cut into chunks
1 box (about 17 ounces) mole cooking sauce, such as Knorr, or 1/4 cup mole paste dissolved in 2 cups water
1 cup salsa, any heat level
1 cup water
2 tablespoons chopped cilantro

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Salad

1 cup fine bulgur, soaked in cold water for 20 minutes
1 medium-sized onion (or 4+ scallions) finely chopped
1 1/2 cup of parsley, finely chopped
1/4 cup fresh chopped mint
1/4 cup olive oil
1/4 cup lemon juice
salt
2 romaine lettuce hearts, separated into leaves
2 medium-sized tomatoes, cut in wedges

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Spanish Recipe

1 1.5 lb lobster, cooked
1 lb shrimp
1 dozen or more small clams
1 quart mussels
1 1.5 lb chicken
1 tsp oregano
2 peppercorns
1 clove garlic, peeled
1 1/2 tsp salt
6 tblsp olive oil
1 tsp vinegar
2 oz ham, cut in thin strips
1 chorizo (hot Spanish sausage), sliced
1 oz salt pork, finely chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 tsp ground coriander
1 tsp capers
3 tblsp tomato sauce
2 1/4 cups rice, washed and drained
4 cups boiling water
1 tsp saffron
1 can peas, drained
1 can pimientos

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Risotto

200 g wild rice
4 fillets chicken
2 onions
1 leek (or spring onions)
30 g Cashews
2 tblsp Sherry (or something similar)
butter/margarine
salt, ground pepper

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Appetizer

• 2 6-oz. cans of minced or chopped clams
• 2 medium onions
• 5 cloves minced garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese (a combination of Parmesan,
Romano, and Gruyere is best)
• 1 – 2 T. dried oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt & pepper to taste
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Breakfast

8 oz Loaf Italian bread

1 lg Red pepper; 1/4″ slices
3 tb Butter or margarine; melted
1 sm Onion; 1/4″ slices
2 lb Hot or sweet Italian sausage
1 sm Zucchini; 1/4″ slices
1/2 ts Dried thyme
12 lg Eggs
Salt and Pepper to taste

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Banana Bread

1/2 c Butter, softened
2 c Flour
1/2 c Brown Sugar
1 ts Baking Powder
1/2 c Granulated Sugar
1 ts Baking Soda
2 Eggs
1/2 ts Cinnamon
3 tb Sour Cream
2 Apples, cored and chopped
1 Banana, mashed
/2 c Chopped Walnuts
1 ts Vanilla

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10 oz Cheddar; Sharp, Grated
2 c Milk
4 Egg Yolks; Lg
1 c Corn Meal; Yellow
1/4 c Butter
1 ts Sugar
1/2 ts Salt
4 Egg Whites; Lg

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Candy

There’s nothing better than the juicy, flavorful hard candy from your local gourmet candy shop . . . unless you make it yourself, that is! Making perfect hard candy at home is easier than you think. You just need the right tools, a few simple ingredients, and your imagination.

Try these tips the next time you want to make something special in the kitchen. Your family will love it!
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