Thanks!!

With Thanksgiving Day rapidly approaching we need to step back and really think about the true meaning of this holiday. Giving thanks to...family, friends, life, our home, our environment, all that is good....and, of course, food! Yes, theThanksgiving meal has taken on a mind of it's own. We are bombarded with ads of high calorie dishes and ingredients, beautiful casseroles, breads and pie a la mode. You can still have a great meal while keeping it low fat and simple.  All it takes is some careful planning.

I usually post pictures of the foods I am presenting...however, for this post that would have required me making a whole Thanksgiving dinner ahead of time. And that was just not going to happen. I take several things into consideration for Thanksgiving since I will have many different eating styles sitting at my table. Vegetarian, diabetic, low fat, and traditional all time favorites. I try to please everyone while at the same time taking care of myself and my needs. I will tell you what I am making, include some recipes that I have tried, and some that I am trying for the first time. All I can say is....the food will be GOOD!!

Here is my Thanksgiving menu and the recipes to make dinner:

Rosemary Red Soup (posted Nov 7th)

Turkey (ask your Mom)

Vegetable Chili (listed below)

Classic Cranberry Sauce (just follow directions on bag. Can substitute some artificial sweetener if you like. Super easy)

Roasted Brussel Sprouts (listed below)

Apple Onion Stuffing (listed below)

I Can't Believe It's Not Sweet Potato Pie (listed below)

Steamed Broccoli (duh, just steam it)

Corn Bake (posted 9/16)

String Bean Casserole (courtesy of A)

Garlic Mashed Potatoes (courtesy of M)

pies (courtesy of S)

fruit (courtesy of J)

Phew, I am exhuasted already! It will somehow all get done and we will enjoy a dinner full of good food, good conversation and wonderful family and friends. Here are some of the recipes:

Vegetable Chili

1 medium eggplant- diced to 1/2 inch

2 medium onions- chopped

2 large yellow squash- diced

2 large zuccini- dived

2 red peppers- diced

8 plum tomatoes- chopped

1 29oz can crushed tomatoes

4 cloves garlic- chopped

1/2 cup olive oil

1 19oz can red kidney beans

1 10oz can chickpeas

1 11oz can corn

1/2 cup chopped fresh parsley

1 tablespoon cumin

4-6 tablespoon chili powder

1/2 teaspoon crushed red pepper flakes

1 teaspoon ground black pepper

Saute garlic, onion, zuccini, squash, peppers and eggplant in oil until "softish".  Add tomatoes, parsley and spices.  Cook on low heat 30-40 minutes.  Add beans and corn. Adjust seasoning to taste.

Apple Onion Stuffing

(Rachel Ray and http://www.hungry-girl.com/)

6 slices light bread (40-45 calories and at least 2 grams of fiber per slice)

4 cups chopped Fuji apples

2 cups chopped sweet onion

1 cup chopped celery

1/3 cup chicken broth- plus xtra if needed (I will use vegetable)

1/4 cup raisins

1/4 cup chopped fresh parsley

1/4 cup fat free liguid egg substitute (or one egg)

1 tablespoon light whipped butter

1 tablespoon minced shallots

1 teaspoon minced garlic

1/4 teaspoon salt

salt and black pepper to taste

Preheat oven to 350 degrees.  Lightly toast bread slices and cut into cubes. Set aside.  Melt butter in medium pot over medium heat.  Once butter has melted, add celery, onion, shallots, garlic and salt.  Saute veggies to 4-5 minutes, stirring frequently.  Remove pot from heat and add apples, raisins, and parsley.  Mix well.  Add broth and egg substitute, and stir thoroughly.  Spray a medium baking dish with nonstick spray.  Transfer veggie mixture from the pot to the baking dish.  Add bread cubes and fold in gently. The bread cubes should be moist but not saturated.  Add a few extra tablespoons of broth to coat, if needed.  Let stuffing mixture sit at room temperature for several minutes, allowing bread cubes to absorb some of the moisture.  Cover with foil and bake in oven for 20 minutes.  Remove foil and, using a fork, gently fluff and rearrange stuffing.  Return to oven, uncovered.  Bake for 10-15 minutes, until top is golden brown.  While stuffing is still warm, mix gently.  Season to taste with salt and pepper.

Makes 8 servings- 108 calories, 1g fat

I Can't Believe It's Not Sweet Potato Pie

(www.hungry-girl.com)

1 large butternut squash (large enough to yield 2 cups mashed)

1/2 cup fat free liquid egg substitute (or 2 eggs)

1/3 cup light vanilla soymilk

1/3 cup sugar free maple syrup

1/4 cup Splenda sweetener (granulated)

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2/3 cup miniature marshmallows

Preheat oven to 350 degrees.  Use sharp knife to remove both ends of the squash.  Peel squash and cut into large chunks, removing seeds. (Important hint- you can buy this squash already peeled and cut into chunks in the produce department of the super market. It saves a TON
 of time and effort!!)  Fill a large, microwave-safe dish with 1/2 inch water.  Place squash into the dish and cover.  Microwave for about 8 minutes and then drain. (squash should be tender enough to mash. but not overcooked.)  With a potato masher, food processor or fork, mash squash thoroughly.  Measure out 2 generous cups, lightly packed, and place in baking dish.  Add all ingredients except for marshmallows to the dish.  Mix ingredients thoroughly, but do not over stir. (squash should still be pulpy).  Bake in oven for 45-50 minutes, until solid and not liquidly.  Top the "pie" with mini marshmallows.  Return to the oven for 5 minutes or until the marshmallows begin to brown.  Can allow to cool before serving..or serve hot! Makes 4 generous servings so double if you are having a large crowd.

Per serving: 113 calories, less than .5 g fat, 1.5g fiber

Roasted Brussel Sprouts

 brussel sprouts(or any vegetable you like)

sea salt, pepper, olive oil, balsamic vinegar

Line cookie sheet with aluminum foil and spray with non stick cooking spray or drizzle with olive oil. Cut hard ends off of sprouts and cut in half lengthwise. Put in bowl and drizzle with olive oil and balsamic vinegar.  Add sea salt and pepper and toss well.  Spread on cookie sheet with cut side down. Roast in oven for about 15 minutes. Cut side of sprouts should be nicely browned when done.  This is best enjoyed straight out of the hot oven!

For each new morning with it's light

For rest and shelter of the night

For health and food, for love and friends

For everything thy goodness sends

-Ralph Waldo Emerson

Please accept my special thanks to each and every one of you reading my blog. The response has been incredible!
Happy Thanksgiving and Happy Eating!

Eat FRESH!

I have been on a journey over the past couple of years to embrace a healthier and more balanced lifestyle. I eat more whole grains... less processed foods...include more exercise...make myself a priority...and celebrate all that is good in my life! It is a wonderful journey and one I look forward to embracing day after day. With this journey comes the ability to open myself to new ideas and knowledge. So it was with extreme interest that I attended a screening and panel discussion of an eye opening documentary last week. This film, "FRESH!" includes the subtitle "New thinking about what we're eating". http://www.freshthemovie.com/  FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. By embracing sustainable farm agriculture, organic food and produce, and local farmers, we can live a healthier lifestyle while at the same time  help the future of our food system and our planet.

Now...wait...I am not getting all "Mother Earth" on you. I am just saying...there is nothing wrong...and everything right...with eating healthy, organic, local food energized by a humane and sustainable farming system. So it was with this frame of mind that I drove over to our local Whole Foods Market in order to buy the ingredients for a totally organic, vegetarian meal. I enjoyed shopping for the ingredients, cooking it, serving it and, of course, eating it! When I was done I felt energized and happy that I was participating in just one little way to help preserve our planet and make it better for the future of our children and our children's children. And when the meal was all over, consumed and cleaned up,  my wonderful husband, H, did not say "Where's the beef?". I hope you enjoy these recipes as much as I did. Rosemary Red Soup is deliciously smooth and warming.  Romaine Chop Salad with Basil Dressing is a fresh main course salad with an interesting mixture of tastes and textures. 

Rosemary Red Soup

(Feeding the Whole Family/Cooking With Whole Foods, Cynthia Lair)

3 medium carrots

1 large beet

1 tablespoon extra virgin olive oil

1 large onion, diced

1 3inch sprig fresh rosemary or 1 teaspoon dried

1 tablespoon fresh oregano or 1 teaspoon dried

1 cup dried red lentils, washed and drained

2 bay leaves

6 cups water or vegetable or chicken stock

2 to 3 tablespoons light miso

Scrub and chop carrots and beet.  Remove beet greens, if present.  No need to peel unless vegetables are not organic.  Heat oil in 4 quart pot; add onion and saute until soft.  Add carrots and beet; saute a few minutes more.  Finely chop rosemary and oregano leaves, if using fresh herbs.  Add herbs, lentils, bay leaves, and water/stock to sauteed vegetables; bring to a boil.  Lower heat and simmer 40 minutes.  Remove bay leaves.  Let soup cool and puree in small batches in blender or use an immersion blender. (this is a great tool and my new best friend!!)  Dissolve miso in 1/2 cup water and stir into pureed soup.  Gently reheat before serving.

Romaine Chop Salad with Basil Dressing

(Feeding the Whole Family/Cooking With Whole Foods, Cynthia Lair)

Dressing

2 cloves garlic

1 teaspoon dijon mustard

1 teaspoon honey

3 tablespoons brown rice vinegar

1/4 cup extra virgin olive oil

1/3 cup fresh basil

Salad

1 egg

1/2 head romaine lettuce

1/2 cucumber, diced

1 large ripe tomato, diced

1/2 cup cooked chickpeas

1/3 cup crumbled blue cheese (I used parmesan)

Place garlic, mustard, honey and vinegar in a blender and blend well.  With the blender running, slowly pour in olive oil.  Once the oil is incorporated, add basil and pulse a few times to blend.  Place egg in pan filled with water.  Bring to boil.  As soon as it is boiling rapidly turn off heat, cover, and set timer for 10 minutes.  When timer goes off, drain water from pan and refill with cold water repeatedly until egg is cool.  Peel egg and cut into small pieces.  Break apart lettuce leaves and wash in sink with cold water.  Stack leaves on top of each other.  Bisect the stack with a knife then begin chopping into 1 inch squares.  Place chopped lettuce in a salad spinner and spin dry.  Put lettuce in a salad bowl.  Add cucumber, onion, tomato, egg, chickpeas and cheese.  Pour dressing over the salad and toss well. Serve immediately.

Enjoy! Happy Eating!