Sunday, November 21, 2010

New Thanksgiving Recipes to try

Good Sunday morning Everyone. I've been up since around 4:45, just couldn't sleep anymore, too many thoughts rambling around in my head.

I found two new recipes to try for our Thanksgiving dinner and am looking forward to them both. I love to cook and bake, it's the clean up that I have a hard time with. :-) But, I'm thankful that we have food to eat, and dishes to wash.

Anyway, the first is a healthier green bean casserole. Takes more time than opening cans of soup and fried/dried mushrooms, but I'm ready to give it a try. It sounds really good to me, and I enjoy the process.

The recipe below was found here.

Green Bean Casserole
Healthy Weight High Fiber Healthy Heart
Active time: 30 minutes | Total: 45 minutes

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

3 tablespoons canola oil, divided (or olive oil)
1 medium sweet onion (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry (see Ingredient Note)
1 pound frozen French-cut green beans (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder (see Ingredient Note)
1 teaspoon paprika
1/2 teaspoon garlic powder

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Makes 6 servings, about 3/4 cup each.
Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrate; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.
Nutrition bonus: Calcium (16% daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1/2 starch, 1 vegetable, 2 fat

Ingredient Notes:
Don’t use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

*************************

The other recipe is Pumpkin Pie with Streusel Topping found at Prudence Pennywise

Pumpkin Pie with Pecan Streusel, adapted from Bon Appetit
1 pie crust, partially baked
Filling:
1 16-ounce can solid pack pumpkin
1 1/2 cups half and half
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping:
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
1 tablespoon finely minced crystallized ginger, optional
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

Preheat oven to 350 degrees.For filling:Whisk all ingredients in large bowl until combined. Pour into partially baked, cooled pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.

Meanwhile, prepare topping:Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. Serve with whipped cream.

Happy Thanksgiving to All who celebrate this holiday.


Zone 10 ~ s.e. FL

11 comments:

Southern Lady said...

Sounds yummy! Carla

the Goodwife said...

Happy Thanksgiving to you Flower Lady! This year I'm cooking for around 20 people. It will be a houseful, but a joyus time!

Merrie said...

Those recipies look absolutely delish! Happy Thanksgiving to you and your Hubby. I bet it will be a wonderful celebration. I swear, you could run a bed and breakfast with that lovely garden, beautiful decor and fabulous cooking!

Sandy said...

Thank you so much for taking your time to
type out these delicious sounding recipes.
I think I will try that topping on our
pumpkin pie. My hubby loves his green beans
without any frills though so I'll wait to
try the other recipe.
Here's hoping you and your husband have a
wonderfully blessed Thanksgiving together!
Blessings,
Sandy

Antique ART Garden said...

If you lived with me I would be a good 20 lbs. heavier, full of every delicious offering you dish out. Your husband is one lucky guy, tell him that. hope you have a good Thanksgiving, take care, Gina

gld said...

They both sound very good. My family will not tolerate change.....

Could you use whole wheat flour in the green beans to make it even more heart healthy? I think you could.

Have a wonderful, happy Thanksgiving.

glenda

YayaOrchid said...

I'd like to wish you a Happy Thanksgiving FlowerLady! Those recipes will be a hit. They sound utterly delicious!

Becca's Dirt said...

Sounds so yummy. I am so hungry already this morning with so many scrumptious recipes floating around this morning. The bean casserole sounds really good and much better than the traditional one using soup. Oh but the calories and fat of the pie kinda make up for those uh! I am really going to miss eating the way I've always eaten for thanksgiving. I am cutting most of the fat from my dinner. The removal of the gallbladder will prevent me from eating the high fats this year.Hope you have a great day.

Darcie said...

I guess I didn't realize that you had more than one blog. :-) Glad I found this one too, but was mainly coming over to wish one of my dear blogging friends a Happy Thanksgiving week. Hope your day is just beautiful.

Morning's Minion said...

I like the sound of the green bean recipe--I've made my own onion topping for that these many years.
Isn't it rather sad that most of us over-eat on holidays? I'm trying to narrow it down lately to the foods we really enjoy at a special meal.

Corner Gardener Sue said...

LOL, FlowerLady,
That's the green bean casserole recipe I used. I didn't find it in time to use fresh mushrooms, and did not have the buttermilk powder. I used canned mushrooms, and used some of the liquid in place of some of the milk.