Thanksgiving Recipes Prod Tradition, Boast Nutrition and Exude Flavor
Monday October 30, 5:07 am ET
Honor our country’s flavorful roots with these thankfully easy, exciting offerings
PITTSBURGH, Oct. 30 — Thanksgiving is a holiday built on traditions passed down from generation to generation, but sometimes preparing the same menu year after year can turn tried and true into predictable and passe. This Thanksgiving, celebrate America’s early beginnings by updating your holiday menu with recipes that reflect the best of our country, including bold, ethnic flavors, fragrant fruits and variations on our favorite veggies.
Chef, columnist and cookbook author Andrew Schloss knows that preparing a holiday meal can be a stressful feat for even the veteran home chef. Whether it’s adding smooth coconut to pumpkin pie, sweetening your turkey stuffing with unexpected flavors or even serving up a spicy new soup, canned ingredients offer the busy holiday chef quick and nutritious ways to create new Thanksgiving culinary customs.
“Expectations are always high at a family, holiday meal — with so many cooks in the kitchen, it’s best to plan dishes that don’t take too much work, but still wow the audience,” says Schloss. “Many people are surprised to know that canned foods are already cooked in the can, eliminating a lot of prep time.”
Schloss, in conjunction with the Canned Food Alliance, created four easy, nutritious twists on classic Thanksgiving flavors:
* Pumpkin Lasagna
* Green Chile Posole Soup
* Sweet and Savory Corn Pudding
* Pumpkin Sweet Potato Coconut Pie
“These recipes incorporate the convenience and inherent nutrition of canned foods, so that family cooks have less planning to worry about during the holidays,” says Schloss.
Log on to http://www.mealtime.org to view the Canned Food Alliance’s entire Thanksgiving recipe collection among hundreds of other healthful and easy-to- prepare recipes.
CANNED FOOD NUTRITION
A University of Massachusetts study found that canned foods are comparable in nutrition to their fresh and frozen counterparts when prepared in a recipe. Additional studies show that the canning process actually boosts the antioxidant activity in certain fruits and vegetables compared with fresh and frozen varieties. Canned blueberries are a better source of flavonoids, canned pumpkin is a better source of vitamin A, canned tomatoes are a better source of lycopene and canned sweet corn is a better source of lutein. The canning process boosts the bioavailability of these key nutrients making them more available to the body.
ABOUT THE CANNED FOOD ALLIANCE
The Canned Food Alliance is a partnership of the American Iron and Steel Institute’s Steel Packaging Council, the Can Manufacturers Institute, select food processors and affiliate members. The primary mission of the CFA is to serve as a resource for information on the nutrition, convenience, contemporary appeal and versatility of canned food. For hundreds of mealtime solutions, visit http://www.mealtime.org.
Pumpkin Sweet Potato Coconut Pie
Courtesy of http://www.Mealtime.org
Early American settlers didn’t take long to turn native New World pumpkins
into a sweet custard “pye” in the old English tradition. If you’re still serving your pumpkin pie in that time-honored way, we’ve got a revolution for
you. This fusion recipe starts with a typical colonial pumpkin custard
(seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes,
and then gives it a Caribbean stir of coconut milk and a vanilla-scented
candied coconut topping.
1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup,
1 can (15 ounces) 100% pure pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/3 cup light brown sugar
2 tablespoons butter, melted
1/2 cup canned coconut milk
3 eggs, large or extra large
1 prepared, refrigerated piecrust
1 cup sweetened flaked coconut
1/3 cup light corn syrup
1/4 teaspoon vanilla extract
Rolling pin if using large size pie plate
9 or 9-1/2-inch, deep-dish glass pie plate
Combine the sweet potatoes, reserved syrup, pumpkin, cinnamon, ginger, allspice, brown sugar, melted butter, coconut milk and 2 eggs in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute.
Line the pie plate with the prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1-inch bigger all around if using a 9-1/2-inch pie plate. Fill the crust with the filling and even the surface. Bake for 45 minutes.
Meanwhile mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes. Cool for at least 1 hour before serving.
Makes 12 servings
Nutrition Information Per Serving: Calories 293; Total fat 13g; Saturated fat 7.8g; Cholesterol 24.7mg; Sodium 137mg; Carbohydrate 37.6g; Fiber 2.9g; Protein 4.0g
Source: The Canned Food Alliance
Hobgoblins’ Pumpkin Pudding
A scrumptious chilled pumpkin dessert with a delicious orange and cinnamon flavour that will cool the hottest hobgoblin
one and a half pounds (675g) pumpkin
one and a half pounds (675g) granulated sugar
2 tsps. of powdered cinnamon
2 pints (1.2 litres) water
Put the coarsely chopped rind and juice of the 2 oranges in a 5 pint (3 litre) saucepan Add the water and boil until the orange rind is soft Add the sugar, pumpkin and powdered cinnamon then simmer until the pumpkin is soft. Remove and keep the pumpkin on one side, then continue boiling the rest of the ingredients until it is reduced to half, about 30 minutes. Return the pumpkin to the pan and simmer for about 5 minutes
Allow to cool then pour into a serving dish and refrigerate
Serve well chilled
One package of softened cream cheese
One jar of favorite salsa
A variety of favorite crackers
Place the cream cheese on a platter.
Shape the cream cheese into an oval, “brain” shape.
Pour salsa over the cream cheese.
Surround the “brain” with a the crackers.
Scoop and eat.
Vampire Blood with Bugs
Items you will need:
4 fresh or frozen strawberries
1/2 cup whipped topping or 1/4 cup milk
2 Tablespoons Strawberry syrup
1/4 cup whole Blueberries
Red licorice Stick
1 Tablespoon Chocolate Sprinkles
Mix all together and serve.
Creepy Crawler Pie
1 ready made chocolate cookie pie crust
1/4 gal. orange sherbet
3/4 cup chocolate sauce
10 gummy worms
Soften sherbet slightly and spoon into pie shell.
Drizzle with chocolate sauce to form “spider web” design.
Freeze for at least one hour.
Decorate with “worms”.
NOTE: Do not freeze pie too long or it will be difficult to cut through the Gummy worms.
2 cups grated Cheddar Cheese
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives
Combine cheese and butter.
Add salt, paprika, and flour and mix well.
Measure approximately one teaspoon of this mixture and form an “eyeball” around an olive.
Turn the olive in the “eyeball” so that it is “staring” outward.
Line up the eyeballs on an ungreased cookie sheet.
Bake in 400F oven for 15 minutes.
6 eggs, hardcooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup
Half eggs widthwise.
Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.
Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.
Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 cup solid pack pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup chopped walnuts
Preheat oven to 375 degrees
Grease cookie sheets.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in vanilla, egg and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.
Cut the cranberries in half and stir into mixture along with the orange zest and walnuts.
Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.
Eyes and Ears in Blood
TO MAKE THE EARS:
1 1/cup cake flour (not self-rising)
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons olive oil
1/4 cup water
3 drops Red food coloring
Mix all of the dry ingredients together in a mixing bowl. In another bowl, mix the wet ingredients together.
Add the wet ingredients to the dry ingredients and mix. Depending on the humidity, you may need to add a little more flour. Dump the dough out onto a floured counter and knead well. If the dough is still too sticky, add more flour. Knead the dough about 5 minutes. Let the dough sit while preparing the eyeballs
TO MAKE THE EYEBALLS:
1-1/2 of Ground Chicken or more
1/8 teaspoon Salt
1/8 teaspoon Pepper (white if you have it but black will do)
1/8 teaspoon Garlic
Pitted Medium Green Olives
Pitted Medium Black Olives
Dump the ground chicken in a mixing bowl, add the spices, and mix well. Make little balls of chicken about 1-1/2 inches in diameter and place on a cookie sheet. To make the iris of the eye, take a green olive and cut in half and remove the pimento if you bought that type. To make the pupil, cut a black olive into small pieces. Now insert the black olive piece into the half of green olive. Stick the green olive onto the ground chicken eyeball. When you cook the eyeballs, you do not want them to brown, so steam them. Steam the eyeballs just like you would steam vegetables. It should take about 20 minutes over medium heat.
BACK TO THE PREPARATION OF THE EARS:
Roll out the dough on a floured counter with a rolling pin. The dough should end up about 1/8 inch thick.
Cut out round pieces of dough using a glass about 3 inches in diameter. Cut a small hole in the middle of the 3 inch piece of dough to form the ear canal. Roll up the edge of the round piece of dough and form into an ear shape. It helps to have a picture of an ear since you cannot look at your own. Put the finished ears on a dishtowel and let dry overnight if possible. If you do not have time, an hour or two will suffice.
Cook the ears in boiling water and 1 tablespoon of olive for about 2 minutes or until they float to the top of the water. Drain the ears in a colander.
TO MAKE THE BLOOD:
Simply take a small jar of spaghetti sauce and mix in some red food coloring.
ASSEMBLE THE DISH:
In a crock-pot or dish, pour the “blood” into bottom. Arrange the cooked “eyes” and “ears” and your done.
It can be easily microwave or heated in a crock pot.
Citrus and Cottage Cheese Salad
2/3 C. nonfat or low-fat cottage cheese
1 tsp. honey
1 1/2 tsp. sliced almonds, lightly toasted and chopped (plus extra
1 orange, peeled and segmented
1 kiwi, peeled and sliced into rounds
Lightly mix together the cottage cheese, honey and almonds. On a plate or in a shallow bowl, arrange a layer of fruit and top with a spoonful of cottage cheese mixture. Repeat one more layer. Garnish with extra almonds.
Variation: You can substitute an 8 oz. container of prepared citrus
segments for the fresh fruit. Makes 1 serving.