thanksgiving recipe: french onion green bean casserole

I love green beans and since it’s on the healthy eating list, I try to at least make a dish once a week with green beans. But, I have always been too intimidated to make a green bean casserole dish for Thanksgiving, so I simply stir fry the beans and put them on the table to eat with a touch of butter. (Boring)

This is I am utterly and completely determined to include a green bean casserole into my menu, so I searched high and low, online of course and found the perfect one to make: Here is the recipe for your viewing pleasure and click here  for the video on how to make the casserole. It looks simple and down right delicious.

For the onions:

2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
1 tablespoon sherry vinegar

For the white sauce:

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1 pinch ground nutmeg
cayenne pepper to taste(optional)
1/4 teaspoon ground thyme

For the topping:

2 tablespoons melted butter
2/3 cup panko bread crumbs
2  pounds fresh green beans, trimmed
4 ounces shredded Gruyere cheese, divided
1/3 cup grated Parmesan cheese

Directions

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve.
• In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve.
• Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
• Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well.
• Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese.
• Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

healthy recipe: thanksgiving salad with kale, cauliflower and parmesan cheese

Thanksgiving is one of my favorite holidays celebrated in the U.S., not because of what it stands for from  the historical aspect of it, but because I literally consider it a “thanks” giving day for my family and the many blessing which go unnoticed throughout the year.

So, although most of the fun of thanksgiving revolves around cooking a hearty meal to celebrate giving thanks, I can’t help but look for ways to make the meal  healthy and light.  In light of that fact, one must on our dinner table is a salad, so I was glad to come across a recipe  here which I can  surely include on  my menu, while I host this years Thanksgiving dinner.

Thanksgiving Sides :: Kale, Cauliflower + Parmesan Salad

Refreshing and clean—a welcomed crunch to your Thanksgiving plate.

½ head of cauliflower
large bunch of kale
Fresh parmigiano reggiano to grate
Juice of one lemon
2 Tbsp Olive oil
Salt + pepper

Wash and tear Kale, removing spine. Slice quartered Cauliflower with a mandolin. Pour good extra virgin olive oil in the bottom of your serving dish. Toss kale and Cauliflower in oil and lemon juice. Salt and pepper to taste. Grate fresh parmesan generously (to taste) over greens. Serves 4-6 as a side.

healthy recipe: thanksgiving menu countdown with williams-sonoma in mind

One of my favorite stores happens to be, Williams Sonoma. I can walk through the store once a week and feel completely inspired to cook a meal just by all the wonderful gadgets and fancy boxed goods they have so perfectly displayed along the selves.

My most favorite time to visit the store however, is the holiday season, which is  from late October through early January, and explore what they suggest to include as part of your holiday menu. The most amazing of course is the smell of cinnamon, warmed apples and various other spices emanating throughout the store, enticing you to follow your nose straight to the cash register with something to take home for the holidays.

Anyway, in addition to the store’s charm and decor, they have an entire section on their website with recipes for the holidays. Since I am on a healthy eating kick, I couldn’t help but hone in on the Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts. Check out the recipe here or below:

Looking for a gluten-free stuffing that tastes amazing? Try this version, made with our quinoa and red rice stuffing mix. To further enhance the flavor, we add Tuscan kale and fresh oregano plus pine nuts for a bit of crunch.

Ingredients:

• 1 packet quinoa and red rice (included with mix)
• 3 1/4 cups water
• Kosher salt, to taste
• Unsalted butter for baking dish, plus 3 Tbs.
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 bunch Tuscan kale, about 8 oz., stems removed and leaves thinly sliced
• 1 Tbs. chopped fresh oregano
• 1 packet spices (included with mix)
• 1 packet dried cranberries (included with mix)
• 1/2 cup pine nuts, toasted
• Zest of 1 lemon
• 1 cup chicken stock, warmed
• Shaved Parmigiano-Reggiano cheese for serving (optional)

Directions:

In a saucepan, combine the quinoa and red rice with the water and salt lightly. Set over high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed and the grains are tender, 15 to 20 minutes. Set aside.

Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a large sauté pan over medium heat, melt the 3 Tbs. butter. Add the onion and celery and cook, stirring occasionally, until softened, 6 to 8 minutes, adding the kale during the last 2 minutes of cooking. Add the oregano and spices and season with salt. Cook, stirring, until the mixture is fragrant, about 1 minute. Transfer the onion mixture to a large bowl. Add the quinoa and red rice, cranberries, pine nuts, lemon zest and stock and stir until well combined.

Transfer the stuffing to the prepared baking dish and bake, uncovered, for 30 minutes. Let rest for 10 minutes, then garnish with cheese and serve. Serves 8 to 10.

Williams-Sonoma Kitchen.

dessert recipe: pumpkin crème brûlée

I don’t know too many people who do not like Crème Brûlée, maybe that’s a bold statement, but I am almost certain, the fact, the dessert is almost on every menu in most restaurants, is a clear indication it is a favorite.

So, since  the holiday season is upon us, here in the U.S., I couldn’t help but fall in love with a recipe I found here, concerning crème brûlée and pumpkins. . Check it out:

1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée.

Divide the mixture among four 8-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).

Transfer the ramekins to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. Serve immediately.

{photo and recipe credit please click here}

side dishes galore for thanksgiving dinner

I  spent this past weekend, choosing my recipes and planning my  Thanksgiving menu.  Since I am not a fan of turkey and neither are the members of my family, it is very important to have a fun selection of side dishes which are not only easy to prepare but also fun to eat. So below are the side dishes on my menu for this year’s Thanksgiving dinner. {Click on the photo to get the recipe}

Butter-Pecan Sweet Potatoes

Orange Scented Cranberry Sauce

Spiced Lemony Brussel Sprouts

Salad With Roasted Sweet Potatoes

Broccoli and Feta Galette

healthy baking: fall cake recipe

I am not a fan of frosted bland layer cakes. I  much prefer bundt cakes made with dried fruits and nuts, maybe some fresh lemon or orange peel shavings (aka rinds), and definitely infused with  cinnamon, nutmeg and vanilla.

Since this type of cake is not very popular in the U.S., most restaurants and cafes offer either carrot cake or zucchini bread as an alternative. So I usually order either to give me the fix I need, if and when I crave for a slice of  ”robust” cake. I want to state here that I can only tolerate the cream frosting on either cake since it actually and truly compliments the flavors throughout it.

Over the weekend, while I searched for a cake to bake for this year’s Thanksgiving dinner, I came across this visually amazing blog and found an interesting recipe for a cake which I wanted to share with everyone who comes across my blog and also make for this year’s Thanksgiving dessert table.

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

• 3 cups almond flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
• 1/4 cup honey
• 1 1/2 tsp pure vanilla extract
• 3 eggs
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup chopped apple

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream (makes almost 2 cups)

• 1 cup raw cashews, soaked for three hours, water discarded
• 1/2 cup fresh apple juice
• 2 Medjool dates, pitted
• 1 TBS honey
• 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins.

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

{click here for photo and recipe credits}

happy thanksgiving from rawsilkandsaffron.wordpress.com

Have a wonderful Thanksgiving everyone. May your holiday be filled with joy and a sincere gathering with family and friends.  And remember, no matter how bad times are, please take a moment to be thankful for all the blessing you have received  in twenty-ten.

healthy thanksgiving recipes – pumpkin pie

I must admit, I am not a fan of pumpkin pie. I prefer more of a fruit based tart if I am forced to eat a pie like dessert. I say give me fresh fruit any day. But just for traditional sake, I always bake a pumpkin pie for my guests.

In light of trying to stay healthy and watching my family’s calorie intake, I, once again, have opted for the following recipe which I found here.

pumpkin coconut tart

INGREDIENTS

CRUST

• 1 1/4 cups white whole-wheat flour, (see Ingredient Note)
• 1/2 cup slivered almonds, toasted (see Tip)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 4 tablespoons cold reduced-fat cream cheese, (Neufchâtel)

FILLING

• 1 1/2 cups canned unseasoned pumpkin puree
• 3/4 cup sugar
• 2 tablespoons dark rum
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup “lite” coconut milk

GARNISH

1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

PREPARATION

1. Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
2. To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
4. To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

TIPS & NOTES

• Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day. | Equipment: 11-inch round or 8-by-12-inch rectangular removable-bottom pan

• Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• Tip: Place slivered almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Ingredient note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.

NUTRITION

Per serving: 260 calories; 12 g fat (6 g sat, 3 g mono); 80 mg cholesterol; 33 g carbohydrates; 6 g protein; 3g fiber; 168 mg sodium; 163 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Iron (17% dv).

2 Carbohydrate Serving

Exchanges: 2 Carbohydrates (other), 2 fat

healthy thanksgiving recipes – stuffing

Not a shocker to anyone in the U.S. trying to make it through the holidays without over eating or avoiding eating things that are not good for you.

Although if you think about it, the Thanksgiving meal in itself is pretty healthy, based on today’s healthy eating standards.  But just in case you are thinking about how to add more to the healthy Turkey, Cranberry, sweet potato or green beans dishes, I have included a recipe for  stuffing which  I have found  here, that I plan to incorporate to my menu this year.

Pear, prosciutto and Hazelnut stuffing

INGREDIENTS

• 3 teaspoons extra-virgin olive oil, divided
• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 cups onion, chopped
• 2 cups diced fennel bulb
• 1/4 cup minced shallot
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
• 2 Bosc pears, ripe but firm, chopped
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped hazelnuts, toasted
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

PREPARATION

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

• Note: If you don’t have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.
• Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 29 g carbohydrates; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

thanksgiving table setting ideas

Most Americans take great pride in setting up the dinner table for the holidays, especially Thanksgiving. Why not? After all it is probably the most and sometimes the only time a woman has the chance to gather her family and friends around the table to eat at the same time.

I am one of those individuals who take pride in setting up my Thanksgiving dinner table and would consider a different theme each year just for the fun of it. Since Thanksgiving is a holiday celebrated during the  Fall, I have no trouble incorporating nature throughout the table decor.

Just in case you are wondering what I am  going to do this year and even if you are not , I am getting my table decor inspiration from the following photos and plan to include a bit of something from each suggestion to create an eclectic feel.  Let me know what you think?