Pumpkin Custard

Hi Everyone! Are you ready for Thanksgiving? Well lets talk about my guilty pleasure of the holidays... Dessert! As I have mention many times I have a sweet tooth which isn't the healthiest thing to have. If you like Pumpkin Pie then this recipe is the same texture and flavor without the crust.  This recipe is a great healthy alternative for your average Thanksgiving dessert.  Enjoy!

Ingredients:

1 cup Pumpkin Puree

1 tsp Cinnamon

¼ tsp Ground Ginger

2 pinches Nutmeg

2 Eggs

½ cup Agave Nectar

1 tsp Vanilla Extract

1 cup Coconut Milk (canned, full fat)

Directions:

1)   Pre-heat the oven to 350 degrees.

2)   Combine pumpkin and all spices in one bowl.

3)   In a smaller bowl, beat the eggs lightly then whisk in the agave nectar, vanilla and coconut milk.

4)   Whisk the egg mixture into the pumpkin mixture until well combined.

5)   Pour mixture in 8 small (¼ cup) ramekins or one medium ceramic baking dish.

6)   Place ramekins in roasting pan and add enough boiling water to the dish to come up 2” high around ramekin or baking dish.

7)   Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.

 

 

Cranberry Relish

Hello! I know cranberry sauce or relish isn't everyone's favorite but it is one of mine. I couldn't imagine my Thanksgiving plate without a little cranberry on it. I prefer homemade but I know stores sell canned cranberry jelly. It is easy to make cranberry sauce or relish at home. My favorite part is watching the cranberries burst in the pot. I guess that's the kid in me.  ;-)


 

Ingredients: 

1 pound fresh cranberries

1 ½ cups water

½ cup dried apricots, cut into quarters

3 tablespoons agave nectar

1/2 teaspoon ginger zest

1 teaspoon orange zest

 

Directions: 

1) Pick through the cranberries, discarding the soft and rotten ones, wash the rest

2) Place cranberries and water in pot, bring to a boil and then turn down to a simmer for 10 minutes

3) Add the apricots and simmer for five minutes

4) Add agave, orange and ginger zest and simmer five minutes.

5) Enjoy!

Green Bean Almondine

Hey Everyone! How is your November going? So what is Thanksgiving dinner without some vegetables? One of my favorite vegetables are green beans. Here is a simple recipe with green beans and almonds. You can make this recipe 10 minutes before dinner time. Just a reminder there are more Thanksgiving recipes on my website www.chefwithaheart.com. 

 

Ingredients:

1 lb green beans

1 1/2 Tbsp olive oil

1/2 cup chopped almonds

2 cloves garlic, minced

1/4 tsp Black Pepper or to taste

 Directions:

1) Steam the green beans for about 5 minutes, or until they turn bright green and are just barely tender.  If you don’t have a steamer, you can also boil them.

2) While the green beans are cooking, heat the olive oil in a large skillet over medium heat.  Add the almonds and cook them, stirring frequently, until you can smell the nuts toasting. Stir in the garlic and cook for about 1 minute more, stirring constantly.

3) When the green beans are done cooking, put them into the skillet with the almonds and stir until they are coated.  Sprinkle with pepper.

4) Enjoy!

Roasted Acorn Squash

Ingredients:

2 small Acorn Squash

2 tbsp Butter (unsalted, melted)
2 tbsp Light Agave Nectar
1 tsp Cinnamon
1/8 tsp Ground Cloves

1/8 tsp Ground Cardamom

Directions:

1) Preheat oven to 400 degrees. Cut squash in half through the stem end and remove seeds. Cut each half into six wedges and place wedges on large baking sheet. 

2) In a small bowl, combine melted butter, agave, cinnamon, cloves and cardamom.

3) Use a pastry brush to lightly brush squash pieces with the butter mixture, reserving about 1 tbsp for brushing on after cooking.

4) Roast the squash for 12 minutes in the oven. Use tongs to flip the squash pieces and continue to roast until they are nicely browned and tender, 10 to 12 minutes more. The bottom of the pieces will be browner than the tops. 

5) Enjoy!

Apple and Sage Stuffing

We are only a few weeks away from Thanksgiving; are you ready? Well here is a basic stuffing recipe to add to your Thanksgiving menu. I'm not very big on actually putting stuffing inside of a raw turkey so I always make it separate. When shopping for ingredients please read the sodium level on the chicken broth. Some labels that say low sodium aren't actually that low in sodium. There are brands out there that have chicken broth with 50 to 70 mg of sodium per cup. Also if you are vegetarian you could easily make this recipes and just use Vegetable broth. Just a reminder there are more thanksgiving recipes on www.chefwithaheart.com.  Enjoy Everyone! 



Ingredients:
1 cup Celery (chopped)
1 cup Sweet Yellow Onion (chopped)
1 medium Gala Apple (chopped)
1 cup Very Low Sodium Chicken Broth
1 tbsp Sage (ground)
8 sprigs fresh thyme, leaves removed and finely chopped
Dash Black Pepper
12 slices Diet Whole Wheat Bread (toasted and cubed)

Directions:
1) Preheat oven at 350.
2) In a medium saucepan, cook celery, onion and apple in 1/3 cup broth, until tender. Remove from heat.
3) Stir in sage and pepper.
4) Place dry bread cubes in large mixing bowl and mix in onion mixture.
5) Drizzle with enough broth to moisten bread mixture and toss lightly. 
6) Transfer mixture to a spray a baking dish and bake for 20 to 25 minutes or until stuffing is firm and golden brown.

Herb Roasted Turkey

The Thanksgiving countdown has begun. It is time to plan your menu, buy your ingredients and get your hands dirty. Thru out the month of November I will be post different Thanksgiving recipes on here and my website www.chefwithaheart.com. The recipes will be some of your favorites with a healthy low sodium twist. The first recipe is .... Turkey of course! Roasting the turkey with the herb mixture gives the turkey a lot of flavor. You can mix the butter with any of your favorite herb combination just remember if using fresh herbs are always best. Enjoy!





Ingredients: 

Herb Butter-
I cup of unsalted butter (room temperature)
1 teaspoon fresh ground pepper
2 teaspoons chopped fresh parsley 
2 teaspoons chopped fresh sage
1/2 teaspoon marjoram
1/2 teaspoon fresh thyme
1 clove garlic minced

Turkey-
1 whole turkey (about 12 - 14 pounds), thawed if frozen, rinsed and patted dry, neck reserved (set aside giblets for stuffing, if desired)
6 large carrots, halved crosswise
2 large onions, cut into 8 wedges
3 stalks celery, halved crosswise


Directions:
1) Preheat oven to 350 degrees with rack in the lowest position. Make herb butter: In a small bowl, mix together butter with chopped herbs, garlic and black pepper.

2) Start preparing the turkey by loosening the skin. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin. Place turkey breast side down. Fill neck cavity with 1/3 of vegetable mixture; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones). Loosely fill large cavity with 1/3 of vegetable mixture. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

3) Cut neck into pieces; mix rest of vegetable mixture and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

4) Lift turkey onto rack and tent turkey loosely with foil. Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125 degrees, about 3 hours.

5) Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.

Healthy Tips for the Holidays

It's officially the start of the Holiday Season! Which means lots of events that of course food is likely involved. Let's face it, most party foods are high in calories, fat and sodium - and not exactly meant to help us on our diet quest. If you aren't the one cooking, what should you do to avoid the sweet, salty and decadent temptations that surround every special event?

Here are some ideas for coping with the party fare served in other people's homes:

1) Offer to bring a dish- You will know what your eating and what ingredients went into that dish. It is also a way to feel like you have some control over the menu. 

2) Choose wisely - Instead of choosing foods that you could have on an everyday occasion choose something that is special to that event or occasion. 

3) Moderation - If you must try something less then healthy then have very little. Then, fill up on healthier choices, such as salads, lean proteins, fruits and vegetables. 

4) Have something before you go - Before you leave for your event or occasion, have a light snack and a glass of water. You are less likely to overindulge if your aren't famished when you arrive at your event or occasion. 

The key to enjoying any occasion or event is moderation and planning. Let the Holidays begin!