Healthy Thanksgiving with WPMT Fox 43

Healthy Thanksgiving with WPMT Fox 43

This morning staff member Susan joined Kiersten Mathieu from WPMT Fox 43 to discuss Healthy Thanksgiving.  Watch the segment.

Here are the recipes showcased on the segment.

Parsnip Bread Pudding (Gluten Free)

Enjoy this spin on stuffing full of fall flavors.

1 lb Parsnips peeled and cut into ½” chunks

Olive Oil

Salt

2 tablespoons butter (We suggest Horizon Organic Butter)

3 tablespoons melted butter (We suggest Horizon Organic Butter)

1 large onion

1/3 cup vegetable broth (Try organic brands such as Pacific or Imagine)

2 tablespoons thyme

2 cups heavy cream

5 large eggs

1 cup grated Parmesan Cheese

1 loaf Gluten Free bread cut into 1” cubes

1. Preheat oven to 425.
2. In a bowl, mix parsnips with olive oil and salt until coated.  Place on baking sheet and roast until tender approximately 25 minutes flipping over cubes as needed.
3. Reduce heat to 375.
4. Add 2 tablespoons to sauté pan and add onions stirring until tender and lightly brown.  Add vegetable broth and thyme.  Remove from heat and add parsnips.
5. Whisk slightly cooled melted butter with heavy cream, eggs and Parmesan Cheese.  Add onion mix and gently fold in bread.
6. Butter a 1 quart baking dish and pour mixture into dish.  Cover with foil and bake for 50 minutes (or until puffed). 
7. Optional – if top does not brown and slightly crisp, remove foil and place in broiler for 1-2 minutes, watching carefully.
8. Garnish top with Parmesan Cheese when bread pudding cooled.

Yields 6-8 servings

Sweet Potato Casserole  (Low Glycemic)

Sweet potatoes are the only potatoes with a low glycemic index value. This holiday recipe for them is not loaded with sugar, marshmallows and other sweets.

2 cans (17 oz. each) sweet potatoes (not in syrup), mashed
Or  5 cups of fresh cooked and mashed sweet potatoes
3/4 cup milk
6 tablespoons butter, softened
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon nutmeg
Dash cayenne pepper
4 eggs, beaten

1. In a large bowl, beat sweet potatoes, milk, and butter with an electric mixer until smooth.
2. Add remaining ingredients and beat well.
3. To bake in the oven, pour into a greased 3 quart soufflé dish or other large deep casserole dish.
4. Bake at 375 degrees for about 1 hour and 15 minutes, until set.
5. To cook in a crock-pot, pour into greased crock-pot.
6. Cover and cook on HIGH setting for 1 hour, then turn to LOW setting for 3 to 4 hours.

Yield 6-8 servings

Wild Rice Stuffed Squash (Vegetarian & Gluten Free)

Nothing says fall like wild rice and squash.

2 acorn squashes (halved and seeds removed)

2 tablespoons butter

½ yellow onion

2 garlic cloves minced

½ teaspoon sage

Salt

2 oz wild rice

½ cup cranberries (or chopped figs)

½ cup pecans (chopped)

1. Preheat oven to 450 degrees. 
2. On baking sheet, place squash cut side down and cover with foil.  Roast until tender approximately 40 minutes.
3. In a saucepan, melt butter, and gently sauté onion, garlic and sage.  Add salt, 1 ¾ cup of water and rice and bring to a boil.  Reduce heat and cook for 25 minutes without stirring.
4. Remove rice from heat and stir in cranberries and pecans. 
5. Take squash and gently drizzle melted butter or olive oil and salt.  Add rice filling.

Tip for pecans: Place pecans in a plastic or paper bag.  Seal bag and using a mallet, gently pound the pecans until in pieces.

To add more flavor to the squash, drizzle olive oil and salt mixture, along with a pinch of sage, prior to baking.  Remove foil after 30 minutes and bake until edges turn golden brown.

Yields 4 servings

And the Pie Contest winner is....

Thanksgiving is a time of hearty traditional meals with good friends and family.  It's also a time for pie baking and eating.  At The Healthy Grocer, we held our 2nd Annual Pie Bake Off.

In 2011, approximately 12 pies were voted on during a live tasting with you, our customers.  Customers had a chance to sample this year's pies and vote for their favorite.  The winning pie becomes the official Healthy Grocer Thanksgiving pie.  By voting, customers were entered to win a Thanksgiving pie from The Healthy Deli. 2011's winning pie was a Peanut Butter Pie. 

This year we had 8 pies to sample.  All pies were made with organic and all natural ingredients from The Healthy Grocer.

Pies included:
Pecan Pie (Non-Gluten, Low Glycemic & Vegan)
Pumpkin Cheesecake
Pumpkin Pie
Cranapple Fig Pie (Non-Gluten, Low Glycemic & Vegan)
Caramel Apple Pecan Pie (Non-Gluten)
Shoefly Pie
Mustikkapiiras (Finish Yogurt Blueberry Pie)
Salty Caramel Apple Pie (Non-Gluten)

This year's winner?   Pecan Pie (Non-Gluten, Low Glycemic & Vegan) by our Deli Manager Fern Wilson!
And congratulations to Opal from Shiremanstown who tasted, voted, and won a Pecan Pie for Thanksgiving!

This year's winning Pecan Pie will be available for sale at The Healthy Deli for your Thanksgiving dessert.  
 
While the winning pie's recipe will become a secret, we will be sharing the recipes of our other pies. 

National Vegetarian Month Recipes

This morning staff member Susan joined Kiersten Mathieu from WPMT Fox 43 to discuss National Vegetarian Month.  Watch the segment.

Here are the recipes showcased on the segment.

Shepherd's Pie
8 medium Russet Potatoes (peeled and quartered)
12 oz Meatless Grounds (Quorn Meatless Grounds or TVP)
4 sticks of Carrots (peeled and chopped)
3/4 cup of Corn (Cascadian Farms Organic Corn)
3/4 cup Peas
1 clove Garlic
Butter or Earth Balance Vegan sticks
Milk (or milk substitute such as Almond or Coconut Milk)
Olive oil

1.) Bring a pot of water to a boil and add potatoes.  Cook until tender.
2). Mince garlic and sauté with olive oil in a pan until garlic starts to turn golden.  Add meatless grounds.  Sauté until meatless grounds are hot and are mildly crisp. (Or use TVP soaked in vegetable broth.)
3). In a loaf pan, add meatless grounds layering the bottom of pan.
4). Add a layer of each peas, corn and carrots.
5).  When potatoes are tender, drain water, add butter and milk until you get a creamy consistency mixing with a electric whisk or food processor.
6). Add layer of mashed potatoes to top.
7). Place loaf pan in an oven at 375 degrees covered with foil for 25 minutes.
8). Remove foil and broil for 5 minutes until the tops of the mashed potatoes have a golden brown color.
Can be pre-made and frozen until ready to serve. 


Harvest Tart
1 Spelt Pie Crust
2 Orange Acorn Squash
1/2 Yellow Onion
1 cup of Cheese (any cheese you would like to use including Daiya's vegan cheese.  We used Horizon’s Organic Provolone Cheese)
3 Eggs (we used local eggs)
3 tablespoons Nutmeg
1 bunch of Swiss Chard and/or Kale (ends removed)
2 cloves Garlic
Olive Oil
Sea Salt

1). Skin the acorn squash, take out seeds and cut into chunks.  Mix in a bowl with 2 tablespoons nutmeg, olive oil, and a pinch of sea salt.
2). Spread squash evenly on a baking sheet and bake at 400 degrees for 20 minutes or until tips of squash become brown.  Remove from heat to cool.
3). In a pan, sauté garlic with olive oil and a pinch of sea salt until garlic starts to sizzle.  Add swiss chard or kale.  Cover pan and sauté for 5 minutes or until leaves become wilted.  Remove from heat and put into a bowl.
4). Peel onion and chop coarsely.  Sauté onions and olive oil over medium heat for 20 minutes until onions caramelize.  Remove from heat.
5). Wisk eggs and add the cooled chard/kale, garlic, onions, half the pre-cooked squash, 1/2 cup cheese, and one tablespoon nutmeg.
6). Pour egg mixture into pie crust. 
7). Alternate the remaining cheese and squash on top.
8). Bake at 400 degrees for 20 minutes or until top is browned.  Cool before serving.
Can be pre-made and frozen until ready to serve.


Autumn Protein Squash (makes 1 serving)
1 Spaghetti Squash (halved with skin on and seeds removed)
2 tablespoons Goji Berries
3 tablespoons of Cinnamon
1 Bosc Pear
1/2 cup Quinoa
1/4 cup Quorn Chik'n Tenders
1/4 cup Maple Syrup
4 tablespoons Green Hulled Pumpkin Seeds
Olive oil
Sea Salt
1). Preheat oven to 375 degrees.
2). In a bowl, mix olive oil, pinch of sea salt, and two tablespoons of cinnamon.  Brush half of the squash in the salt, olive oil and cinnamon mixture until the inside and outer edges are coated.  Remove the skin of the remaining half of the squash, dice and mix in the bowl with olive oil mixture.  Place the “bowl” of squash face up and the chunks evenly spread out into the pan.  Coat with the remaining olive oil mixture.  Cook for 20 minutes or until tips of squash become brown.
3).  Place Quinoa in a bowl of water for 5 minutes (to remove some of the bitter flavor).  Drain with a strainer and add to a pot of 1 cup water and one tablespoon of olive oil.  Bring to a boil and then simmer for 10-15 minutes until water is absorbed.  Remove from heat and cool.  Fluff with fork.
4). Place goji berries in a bowl of water to hydrate (approximately 10-20 minutes) until tender.  Drain.
5). On a baking sheet, place pumpkin seeds and cook for approximately 5-8 minutes until toasted.
6). Fill the “bowl” of squash halfway with cooked quinoa.
7). In a pan, sauté olive oil, pinch of sea salt, garlic and Quorn Chik'n Tenders until golden brown.
7). In a bowl, mix squash chunks, goji berries, maple syrup, chik'n tenders, and chopped pear. Add mixture on top of quinoa.  Garnish with pumpkin seeds.
8). Bake at 375 degrees for 20 minutes or until top is golden brown.
For a cooling alternative to this dish, replace garlic with ginger, replace maple syrup with 5 tablespoons of honey, and add cilantro.  Want heat?  Add chili peppers instead of goji berries.