complete thanksgiving spread from cooking light mag.Okay, at long last here's the vegetarian Thanksgiving spread I've been drooling over the past few weeks from the November issue of Cooking Light magazine. Unfortunately, I won't be able to make it b

[Guest guest]

Okay, at long last here's the vegetarian Thanksgiving spread I've been drooling over the past few weeks from the November issue of Cooking Light magazine. Unfortunately, I won't be able to make it because 1) I won't have the time and 2) no relatives will be in town and 3) i have to work on turkey day. :-)

 

The menu is as follows: Marinated Lentil Salad, Mushroom and Carmalized Shallot Strudel, Creamy mashed potatoes with chives (or sweet potato & apple gratin), cranberry, pear, & ginger relish, & herb & onion wheat biscuits. Following all the recipes is a time-table for preparing the thanksgiving spread. These recipes are designed to be able to bake several things at once while cooking on top of the stove at the same time.

 

Megan

 

=======================================================

 

HERB AND ONION WHEAT BISCUITS

 

The onion is pureed so that its flavor carries throughout the biscuits. You can make and freeze the buisciuts up to a week ahead. When ready to serve, thaw, rap in foil, and heat in a 325 oven for 10 to 12 minutes or until thoroughly heated.

 

cooking spray1 c. chopped onion3/4 c. fat-free milk1-1/2 c. all-purpose flour1/2 c. whole wheat flour2 t. baking powder1/2 t. salt1/4 t. sugar1/4 t. dried oregano1/4 t. dried basil1/4 c. chilled butter, cut into small pieces

 

1. Preheat oven to 425 degrees.2. Heat a small skillet coated with cooking spray over medium heat. Add onion, cook 6 minutes or until tender, stirring frequenly. Spoon onion into blender. Add milk; process until smooth. Cool.3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky); and knead lightly 5 times with floured hands. roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425 for 12 minutes or until golden. Yield: 10 servings.

 

CALORIES 119 (31% from fat; FAT 4.1 g (sat. 2.4g); PROTEIN 3.1g; CARB 17.9g; FIBER 1.3g; CHOLESTEROL 11mg; IRON 1.1mg; SODIUM 227mg; CALCIUM 73mg

 

=======================================================

 

MUSHROOM AND CARMELIZED-SHALLOT STRUDEL

This recipe makes two strudels; for an eye-catching centerpiece, place them on a large platter, and surround them with fresh thyme sprigs.

 

1 t. olive oil

1-1/2 c. sliced shallots (about 8 ounces)

1/8 t. sugar

1 T. water

4 8-oz. packages presliced mushrooms

2 T. dry marsala or madeira wine

2/3 c. lowfat sour cream

1/4 c. chopped fresh parsley

1/2 t. minced fresh or 1/4 t. dried thyme

1/4 t. freshly ground black pepper

8 sheets frozen phylo dough, thawed

cooking spray

1/3. c. dry breadcrumbs, divided

1 T. butter, melted

 

1. Preheat oven to 400 degrees.

2. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook uncovered over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper.

3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying) and lightly coat with cooking spray. Sprinkle with about 2 teaspoons of breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray and breadcrumbs, ending with the phyllo. Spoon about 1-3/4 c. mushroom mixture along 1 long edge of the phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray breadcrumbs, and mushroom mixture. Bake strudels at 400 for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices. Yield 2 strudels, 8 servings (servings size one slice).

 

CALORIES: 176 (28% from fat); FAT 5.5g (sat. 2.7g); PROTEIN 7.4g; CARB 24.9g; FIBER 2.1g; CHOLESTEROL 11mg; IRON 2.6mg; SODIUM 314mg; CALCIUM 60mg

 

 

=======================================================

 

SWEET POTATO & APPLE GRATIN

 

Sweet but not overly so, this side dish is a delicious accompaniment to a holiday meal. Let it stand for 10 minutes after baking so the juices can thicken.

 

3 c. thinly sliced, peeled Granny Smith apples (about 1-1/4 lbs.)

1 t. lemon juice

4 small sweet potatoes, peeled and thinly sliced (about 2 lbs.)

1/4 c. maple syrup

1 T. butter, melted

1/2 t. salt

1/4 t. black pepper

Cooking spray

2-1 oz. slices white bread

2. t. olive oil

1/4 t. ground nutmeg

 

1. Preheat oven to 400 degrees.

2. Combine apples and lemon juice in a large bowl. Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper). Place the sweet potato mixture in a 13x9 inch baking dish coated with cooking spray. Bake at 400 for 40 minutes, stirring after 25 minutes.

3. Place bread in a food processor, pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, oil, and nutmeg, sprinkle over the sweet potato mixture. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving. Yield: 8 servings.

 

Calories 214; (14% from fat); Fat 3.4g (sat. 1.3g); Protein 2.6g; Carbohydrates 44.3g; Fiber 4.6g; Cholesterol 3.9mg; Iron 1.1mg; Sodium 281mg; Calcium 42mg

 

 

=======================================================

 

CREAMY MASHED POTATOES WITH CHIVES

 

You can subsitute 2/3 c. lite cream cheese, 2 T. fresh chives, and 1 T. chopped onion for the flavored cream cheese.

 

3 pounds peeled Yukon gold potatoes, quartered

2/3 c. fat-free milk

1 t. salt

2/3 c. (5-oz.) light cream cheese with chives & onions

 

1. Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain. Return potatoes to pan, add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended. Yield: 10 servings (servings size, 3/4 cup).

 

Calories 172 (16% from fat); Fat 3g (sat 2g); Protein 6.1g; Carbohydrates 30/4g; Fiber 2.8g; Cholesterol 9mg; Iron 2.4mg; Sodium 399mg; Calcium 70mg

 

 

=======================================================

 

MARINATED LENTIL SALAD

 

Cooking the lentiles for only 15 minutes preserves their shape and texture. Tossed with a little vinaigrette, they make a tasty satisfying salad.

 

Vinaigrette:

1/4 c. fresh lemon juice

1/4 c. red-wine vinegar

3 T. olive oil

1/2 t. salt

1/4 t. sugar

1/4 t. freshly ground black pepper

 

Salad:

1/2 c. chopped parsnip

1/2 c. chopped carrot

6 c. boiling water

1-1/2 c. dried lentils

1/2 c. thinly sliced celery

1/3 c. thinly sliced green onions

3 T. minced fresh parsley

 

1. To prepare vinaigrette, combine first 6 ingredients in a smallb owl, stirring with a whisk. Set aside.

2. To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender. Remove vegetables with a slotted spoon. Add lentils, bring to a boil. reduce heat, and simmer for 15 minutes or until tender; drain in a colander. Cool.

3. Combine parsnip, carrot, lentils, celery, onions, and parlsey in a bowl, stir in vinaigrette. Marinate at room temperature for at least 20 minutes. Yield: 8 servings (servings size: 2/3 cup).

 

Calories 186 (27% from fat); Fat 5.5g (sat. .7g); Protein 10.5g; Carbohydrates 25.1g; Fiber 12g; Cholesterol 0 mg; Iron 3.5mg; Sodium 262mg; Calcim 32mg.

 

 

=======================================================

 

CRANBERRY, PEAR, & GINGER RELISH

 

Improvise with this relisth; add or subsitute other dried fruits, such as finely diced dried apple, pear, or apricot.

 

3 c. fresh cranberries

2 c. finely chopped peeled Anjoy pear (about 3 pears)

1-1/3 c. orange juice

1-1/4 c. dried cranberries

2/3 c. packed brown sugar

3 T. dried currants or raisins

3 T. minced crystallized ginger

1/8 t. ground cardamom

 

1. Combine all the ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occaisonally. Chill. Yield: 15 servings (serving size 1/3 cup).

 

Calories 123 (1% from fat); Fat .2g (sat 0g); Protein .4g; Carbohydrates 30.8g; Fiber 2.3g; Cholesterol 0mg; Iron 1.6mg; Sodium 8mg; Calcium 29mg.

 

 

=======================================================

 

GAME PLAN FOR THANKSGIVING SPREAD

 

Two days ahead:

* Make relish; cover and refrigerate

 

One day ahead:

* cook the mushroom and shallot filling for the strudel; cover and refrigerate

* make the lentil salad; cover and refrigerate

 

One hour before cooking:

* remove the relish and the lentil salad from refrigerator; bring to room temperature

* peel and cut potatoes for mashed potatoes; let sit in cold water

* make breadcrumbs for sweet potato gratin

* assemble the strudels & chill

 

Time to cook:

* bake biscuits; decrease oven temperature to 400

* put gratin in oven

* 25 minutes later, start mashed potatoes

* put strudels in oven when it's time to add breadcrumbs to gratin