Jeanette's Healthy Living http://jeanetteshealthyliving.com Where delicious and healthy come together Thu, 08 Dec 2016 21:01:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.1 http://jeanetteshealthyliving.com/wp-content/uploads/2015/09/cropped-cropped-logo-32x32.jpg Jeanette's Healthy Living http://jeanetteshealthyliving.com 32 32 Roasted Shrimp Cocktail http://jeanetteshealthyliving.com/roasted-shrimp-cocktail/ http://jeanetteshealthyliving.com/roasted-shrimp-cocktail/#comments Thu, 08 Dec 2016 10:00:00 +0000 http://jeanetteshealthyliving.com/?p=20483 Roasted Shrimp Cocktail is an easy and elegant appetizer for a special occasion. Roasting the shrimp with garlic and a touch of Spanish smoked paprika gives the shrimp an extra bump of flavor. Shrimp cocktail is one of the most popular holiday appetizers. This version of shrimp cocktail is one I made several years ago for...

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Roasted Shrimp Cocktail is an easy and elegant appetizer for a special occasion. Roasting the shrimp with garlic and a touch of Spanish smoked paprika gives the shrimp an extra bump of flavor.

Roasted Shrimp Cocktail -Much more flavorful than regular shrimp cocktail and easy to make in large batches. Garlic and smoked paprika make these extra special

Shrimp cocktail is one of the most popular holiday appetizers. This version of shrimp cocktail is one I made several years ago for a friend’s book signing event. I “catered” the entire affair for 40 people at our house, and spent several weeks testing out recipes and preparing the menu until I was satisfied. My son and husband benefited from all the testing, eating appetizers for dinner many nights.

Roasted Shrimp Cocktail -Much more flavorful than regular shrimp cocktail and easy to make in large batches. Garlic and smoked paprika make these extra special

This Roasted Shrimp Cocktail was a last minute addition to the menu. I wanted to make my favorite Garlic Shrimp but that was going to require cooking after the guests arrived. I needed a shrimp appetizer that could be done in a large batch easily and made ahead of time. So, I incorporated the flavor of garlic shrimp with a touch of Spanish smoked paprika into these roasted shrimp.

Roasting shrimp brings out the natural sweetness in shrimp and is a great way to make shrimp in large quantities. It’s a win-win.

Roasted Shrimp Cocktail -Much more flavorful than regular shrimp cocktail and easy to make in large batches. Garlic and smoked paprika make these extra special

For the cocktail sauce, I simply doctored up a bottle of cocktail sauce I found at Trader Joe’s, making it spicier with the addition of prepared horseradish and some of my Ghost Chile Carrot Hot Sauce.

Roasted Shrimp Cocktail -Much more flavorful than regular shrimp cocktail and easy to make in large batches. Garlic and smoked paprika make these extra special

My presentation that night was even prettier than what I show here. I used lemon slices to line the bottom of the platter and laid the shrimp on top. Save this recipe for the holidays – it’s easy, can be made ahead, and makes shrimp cocktail that much more special and tastier.

Roasted Shrimp Cocktail

The shrimp and cocktail sauce can be made the morning before serving.

Roasted Shrimp

  • 3 pounds shrimp (peeled and deveined (I used Trader Joe's Wild Blue Shrimp), 15-count)
  • 1 1/2 tablespoon good olive oil
  • 3-4 cloves garlic (minced)
  • 1/4 teaspoon Spanish smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cocktail Sauce

  • 11 ounce bottle seafood cocktail sauce (I used Trader Joe's)
  • 1/2 cup organic ketchup
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Ghost Chile Carrot Hot Sauce or other hot sauce
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce

Roasted Shrimp

  1. Preheat oven to 400 degrees. In a large bowl, toss shrimp with olive oil, garlic, smoked paprika, pepper flakes, salt and pepper. Spread on baking sheet in a single layer. Roast for 8-10 minutes, until shrimp is just cooked through. Set aside to cool. Arrange on a platter with a bowl of Cocktail Sauce.

Cocktail Sauce

  1. In a bowl, stir together all the Cocktail Sauce ingredients.

Adapted from Ina Garten.

Nutrition facts do not include cocktail sauce.


* Nutrition facts do not include cocktail sauce

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100+ Healthy Holiday Appetizer Recipes + Cocktail Party Menu Planning Tips http://jeanetteshealthyliving.com/healthy-holiday-appetizer-recipes/ http://jeanetteshealthyliving.com/healthy-holiday-appetizer-recipes/#comments Mon, 05 Dec 2016 10:00:00 +0000 http://jeanetteshealthyliving.com/?p=20272 You’ll want to bookmark (or Pin) this collection of 100+ Healthy Holiday Appetizer Recipes and refer back to these tips for planning a cocktail party menu.  Pictured top to bottom, left to right: Black Bean, Pomegranate and Avocado Salsa (Two Peas and Their Pod), Coconut Shrimp with Thai Chili Ginger Sauce (Joyful Healthy Eats), Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger (Jeanette’s Healthy...

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You’ll want to bookmark (or Pin) this collection of 100+ Healthy Holiday Appetizer Recipes and refer back to these tips for planning a cocktail party menu. 

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured top to bottom, left to right: Black Bean, Pomegranate and Avocado Salsa (Two Peas and Their Pod), Coconut Shrimp with Thai Chili Ginger Sauce (Joyful Healthy Eats), Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger (Jeanette’s Healthy Living), Caprese Bites (Cooking On The Front Burners), Thai Chicken Skewers with Sweet and Spicy Chili Sauce (Jeanette’s Healthy Living), Mediterranean Stuffed Mushrooms (Aggie’s Kitchen), Fresh Basil Hummus (The View From Great Island), Prosciutto Wrapped Dates Stuffed with Goat Cheese (Jeanette’s Healthy Living), Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes (Tasty Yummies), Satay Beef Skewers with Peanut Sauce (Jeanette’s Healthy Living), Roasted Shrimp Cocktail (Jeanette’s Healthy Living), Endive Stuffed with Old Bay Crab Salad (Jeanette’s Healthy Living), Falafel-Spiced Roasted Chickpeas (An Edible Mosaic), Roasted Red Pepper Hummus (A Cedar Spoon)

(Updated to include more appetizer recipes for the holiday season)

I have to admit that appetizers are my favorite part of the meal, whether we’re eating at a restaurant or going to a holiday party. I just love being able to taste little bites of this and that. In fact, I’d rather eat a bunch of appetizers than eat a whole meal. The only problem with appetizers during the holiday season is that they’re often very rich, so the calories and fat start adding up quickly.

So, to help with holiday menu planning, whether you’re throwing a holiday party or just entertaining your own family, I’ve put together an enormous list of healthier, light holiday appetizers. I’ve categorized this huge list into Nibbles, Finger Foods, Skewered and Stuffed Appetizers, Bean Dips and Hummus, and Salsas Spreads and More to make it easier  to pick and choose your favorites.

Cocktail Party Menu Planning Tips

How Much Food To Make For A Cocktail Party

I’m always worried I won’t have enough food, so here are a couple of tips for how much food to make for a cocktail party:

  • Make 5-6 different appetizers
  • Choose 3-4 appetizers that can be made ahead of time and either served cold, room temperature, can be easily reheated or assembled last minute
  • Include a few dips or a cheese platter that can be placed out as soon as guests arrive while you attend to last minute details
  • Count on 8-10 bites per person (e.g., For a party of 10, that means 80-100 bites total. So, if you’re making 5 appetizers, make 16-20 pieces of each appetizer, erring on the side of more rather than less
  • Put out a few bowls of nuts and nibbles (Trader Joe’s has a nice assortment of spiced nuts if you don’t want to make your own)

Tips For Organizing A Cocktail Party

  • Write down the menu and print out the recipes
  • Test all the recipes ahead of time (my family loved eating appetizers for dinner as I was testing out recipes for our cocktail party)
  • Jot down any garnishes you want to include with the appetizers (e.g., lemon slices for Roasted Shrimp Cocktail platter, banana leaves to line the platter for Thai Chicken Skewers, chopped chives and red bell peppers for Endive Stuffed with Old Bay Crab Salad)
  • Make a shopping list and shop a few days before the event (you will almost always have last minute items to pick up, but try to get most of the shopping out of the way earlier)
  • Take out serving platters the day before
  • Write down a schedule of what needs to be done the day before and the day of the party, and anything that needs to be done right before the party.  I’m a little anal, so I even write down what needs to be done hour by hour the day of the party, backing up from the time the party starts.

Sample Cocktail Party Menu

Healthy Snacks served in Yumi Nature+™ Serving Platter © Jeanette's Healthy Living

Take a look around and let me know if you try any of these recipes. I know I’ll be referring to it through the New Year.

Appetizer Nibbles

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured left to right, top to bottom: Honey Mustard Roasted Cashews (The Law Student’s Wife), Warm Rosemary Olives (The Kitchen is my Playground), Falafel-Spiced Roasted Chickpeas (An Edible Mosaic)

Prosciutto Wrapped Goat Stuffed Dates with Balsamic Vinegar Glaze - just four ingredients - super easy and delicious - perfect as a last minute appetizer idea!

  1. Prosciutto Wrapped Dates Stuffed with Goat Cheese, Jeanette’s Healthy Living
  2. Chili Spiced Almonds, Jeanette’s Healthy Living
  3. Falafel-Spiced Roasted Chickpeas, An Edible Mosaic
  4. Honey Mustard Roasted Cashews, The Law Student’s Wife
  5. Warm Rosemary Olives, The Kitchen is my Playground
  6. Rosemary and White Pepper Almonds, Seasonal and Savory
  7. Crunchy Seeded Crackers, Karen’s Kitchen Stories
  8. Baked Pita Chips with Za’atar, The Lemon Bowl
  9. Garlic Parmesan Yellow Squash Chips, Diethood
  10. Herb Marinated Feta, Tasting Page
  11. Baked Crispy Sweet Potato Fries, Petite Allergy Treats
  12. Breaded Zucchini Fries, Petite Allergy Treats

Finger Food Appetizers

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured left to right, top to bottom: Spicy Tuna Bites (Food Faith Fitness), Caprese Bites (Cooking On The Front Burners), Coconut Shrimp with Thai Chili Ginger Sauce (Joyful Healthy Eats)

Asian Salmon Cucumber Appetizers - these are so easy to make and perfect for entertaining - only 5 ingredients

  1. Easy Asian Salmon Cucumber Appetizers, Jeanette’s Healthy Living
  2. Spicy Tuna Avocado Cucumber Appetizers with Pickled Ginger, Jeanette’s Healthy Living
  3. Spicy Ahi Tuna Avocado Tartare Bites, Jeanette’s Healthy Living
  4. Roasted Old Bay Shrimp, Jeanette’s Healthy Living
  5. Roasted Shrimp Cocktail, Jeanette’s Healthy Living
  6. The Best Spanish Garlic Shrimp, Jeanette’s Healthy Living
  7. Red Curry Meatballs with Vietnamese Dipping Sauce, Jeanette’s Healthy Living
  8. Za’atar Meatballs, Jeanette’s Healthy Living
  9. Assorted Tartines, Jeanette’s Healthy Living
  10. Pink Salmon Quinoa Patties, The Bitter Side of Sweet
  11. Spicy Tuna Bites, Food Faith Fitness
  12. Zucchini, Tapenade & Feta Bites, Cook The Story
  13. Crispy Millet Pancakes with Smoked Salmon, Cook The Story
  14. Garlicky Red Quinoa Patties with Mango Black Bean Salsa, An Edible Mosaic
  15. Spinach and Feta Quinoa Bites, Aggie’s Kitchen
  16. Red Lentil Patties with Spicy Tomato Jam, Crumb
  17. Coconut Shrimp with Thai Chili Ginger Sauce, Joyful Healthy Eats
  18. Caprese Bites, Cooking On The Front Burners
  19. Spicy Barbecue Beer Shrimp, American Heritage Cooking
  20. Crab Puffs, Seasonal and Savory
  21. Southwestern Sweet Potato Rounds, A Cedar Spoon
  22. Roasted Cauliflower Bruschetta, The Law Student’s Wife
  23. Sweet Potato Bites, The Law Student’s Wife
  24. Mini Caprese Polenta Pizzas, Cupcakes and Kale Chips
  25. Butternut Squash Pomegranate Goat Cheese Crostini, Cupcakes and Kale Chips
  26. Easy Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes, Two Healthy Kitchens (with indoor broiler option)
  27. Mini Hummus & Roasted Pepper Phyllo Bites, Cookin’ Canuck
  28. Skinny Pesto Pizza Crostini, Cookin’ Canuck
  29. Skinny Coconut Shrimp, Skinnytaste
  30. Shrimp Salad on Cucumber Slices, Skinnytaste

Stuffed and Skewered Appetizers

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured left to right, top to bottom: Greek Salad Skewers (Karen’s Kitchen Stories), Mediterranean Stuffed Mushrooms (Aggie’s Kitchen), Party Animals (The View From Great Island)

Thai Chicken Skewer Appetizers with Sweet and Spicy Chili Sauce - these were a huge hit at our cocktail party - the marinade is delicious and the sweet and spicy chili sauce goes perfectly

  1. Thai Chicken Skewers with Sweet and Spicy Chili Sauce, Jeanette’s Healthy Living
  2. Satay Beef Skewers with Peanut Sauce, Jeanette’s Healthy Living
  3. Assorted Skewered Party Appetizers, Jeanette’s Healthy Living
  4. Endive Stuffed with Old Bay Crab Salad, Jeanette’s Healthy Living
  5. Mediterranean Stuffed Mushrooms, Aggie’s Kitchen
  6. Vegan Grain-Free Stuffed Mushrooms, Tasty Yummies
  7. Gluten-Free Stuffed Mushrooms, Rhubarb and Honey
  8. Spinach & Goat Cheese Stuffed Mushrooms, Joyful Healthy Eats
  9. Mini Prosciutto and Melon Cups, Cook The Story
  10. Cheese Cup Appetizers, Simply Sated
  11. Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes, Tasty Yummies
  12. Zucchini Salsa Cups, Petite Allergy Treats
  13. Wild Sardine and Grapefruit Salad in Endive Cups, Seasonal and Savory
  14. Heavenly Deviled Eggs, Renee’s Kitchen Adventures
  15. Party Animals, The View From Great Island
  16. Apricot Canapés with Goat Cheese, Almonds and Rosemary, Cook The Story
  17. Greek Salad Skewers, Karen’s Kitchen Stories
  18. Mini Caprese Salad Skewers, Karen’s Kitchen Stories
  19. Guacamole Deconstructed & Skewered, Tasting Page
  20. Healthy Chicken Skewers with Tzatziki Sauce, With Style & Grace
  21. Christmas Mini-Skewers, Gimme Some Oven

Bean Dips and Hummus

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured top to bottom, left to right: Hummus Dip with Kalamata Olives and Capers (Jeanette’s Healthy Living), Fresh Basil Hummus (The View From Great Island), Roasted Red Pepper Hummus (A Cedar Spoon)

Smoky Sun Dried Tomato Roasted Red Pepper Hummus - this vibrant hummus is the perfect crudite dip for a party!

  1. Smoky Sun-Dried Tomato Roasted Red Pepper Hummus, Jeanette’s Healthy Living
  2. Hummus Dip with Kalamata Olives and Capers, Jeanette’s Healthy Living
  3. Sweet Potato Hummus, The Kitchen is my Playground
  4. Hummus with Jalapeno and Lime, Food Faith Fitness
  5. Edamame Dip, Aggie’s Kitchen
  6. Italian Cannellini Hummus with Basil and Sun-Dried Tomatoes, Two Healthy Kitchens
  7. Ginger-Miso Edamame Spread, Crumb
  8. Roasted Red Pepper Hummus, A Cedar Spoon
  9. Jalapeno Cilantro Hummus, Renee’s Kitchen Adventures
  10. Maple Walnut Sweet Potato Hummus, Cupcakes and Kale Chips
  11. Spinach Parmesan White Bean Dip, Cupcakes and Kale Chips
  12. Fresh Basil Hummus, The View From Great Island
  13. Chestnut Hummus, Busy In Brooklyn
  14. Healthy White Bean Dip, Yummy Healthy Easy
  15. Spinach Artichoke White Bean Dip with Feta, Tasty Yummies
  16. Eggplant and White Bean Dip, The Lemon Bowl
  17. Sriracha Butternut Squash Hummus, Farm Fresh Feasts
  18. Spicy Sriracha White Bean Dip, White On Rice Couple

Salsas, Spreads and More Dips

100+ Healthy Holiday Appetizers & Cocktail Party Tips - PIN this now to refer to throughout the holiday season - dips, finger foods and more

Pictured top to bottom, left to right: Black Bean, Pomegranate and Avocado Salsa (Two Peas and Their Pod), Smoked Salmon Dip (An Edible Mosaic), Cowboy Caviar (From Valerie’s Kitchen)

 

Cranberry Apple Chutney Pecan Brie Appetizer - this elegant appetizer is perfect for the Christmas holiday!

  1. Cranberry Apple Chutney Pecan Brie Appetizer, Jeanette’s Healthy Living
  2. Cranberry Pistachio Mint Goat Cheese Appetizer, Jeanette’s Healthy Living
  3. Crab Avocado Tomato Basil Appetizer with Wasabi Soy Dressing, Jeanette’s Healthy Living
  4. Skinny Hot Spinach and Artichoke Dip, Jeanette’s Healthy Living
  5. Warm Artichoke and Hearts of Palm Dip, Jeanette’s Healthy Living
  6. Greek Feta Yogurt Dip, Jeanette’s Healthy Living
  7. Roasted Red Pepper and Walnut Dip, Jeanette’s Healthy Living
  8. A Healthier Crab Dip, Jeanette’s Healthy Living
  9. Black Bean, Pomegranate and Avocado Salsa, Two Peas and Their Pod
  10. Creamy Avocado Yogurt Dip, Two Peas and Their Pod
  11. Goat Cheese Spread with Roasted Tomatoes, The Creekside Cook
  12. Tomato, Garlic and Basil Bruschetta, Karen’s Kitchen Stories
  13. Harvest Sweet Potato Salsa, Farm Fresh Feasts
  14. Butter Chicken Dip & Homemade Naan Bread, Food Faith Fitness
  15. Smoked Salmon Dip, An Edible Mosaic
  16. Healthy Roasted Garlic and Chive Cottage Cheese Crema, An Edible Mosaic
  17. Festive Greek Dip, Neighborhood Food
  18. Corn, Edamame and Quinoa Dip, Two Healthy Kitchens
  19. Black Eye Pea and Three Pepper Salsa, The Domestic Front
  20. Creamy Roasted Corn Avocado Dip, Petite Allergy Treats
  21. Homemade French Onion Dip, Crumb
  22. Roasted Red Pepper and Walnut Dip, Seasonal and Savory
  23. Roasted Red Pepper and Feta Dip, Tasty Yummies
  24. Creamy Dill Greek Yogurt Dip, A Cedar Spoon
  25. Guilt-Free Jalapeno Artichoke Dip, Dizzy Busy and Hungry
  26. Cowboy Caviar, From Valerie’s Kitchen
  27. Roasted Garlic Chive Dip, Dinners Dishes and Desserts
  28. Skinny Avocado Dip, Yummy Healthy Easy

What are your favorite healthy holiday appetizers? Do you have any cocktail party menu planning tips you’d like to share?

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Slow Cooker Red Wine Short Ribs Recipe http://jeanetteshealthyliving.com/slow-cooker-red-wine-short-ribs-recipe/ http://jeanetteshealthyliving.com/slow-cooker-red-wine-short-ribs-recipe/#comments Wed, 30 Nov 2016 10:00:58 +0000 http://jeanetteshealthyliving.com/?p=30041 These Slow Cooker Red Wine Short Ribs are fall-off-the-bone tender. Hearty, delicious and pure comfort food. One of my oldest son’s favorite dishes is braised short ribs. He orders it when we eat out sometimes, and I remember his disappointment the last time. Braised short ribs should be tender and moist, not dry and flaky....

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These Slow Cooker Red Wine Short Ribs are fall-off-the-bone tender. Hearty, delicious and pure comfort food.
Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender
One of my oldest son’s favorite dishes is braised short ribs. He orders it when we eat out sometimes, and I remember his disappointment the last time. Braised short ribs should be tender and moist, not dry and flaky. So, when he came home to visit recently, I made these fall-off-the-bone tender short ribs for him. He loved these!

This recipe is based on my favorite Slow Cooker Red Wine Pot Roast recipe that I’ve been making for years, with a few tweaks.

My mom used to make short ribs once in a while and I remember how nice and moist they always were. My mom didn’t have a slow cooker, but she did have a pressure cooker, so I think she might have used that instead.

If you’re short on time, a pressure cooker works well for tough cuts of meat, but if you’re looking for a short rib recipe that can cook all day, these Slow Cooker Red Wine Short Ribs will fit the bill.The best way to ensure moist and tender braised short ribs is to cook them low and slow, making the slow cooker the perfect vehicle to do this.

Flavor Agents for Red Wine Short Ribs

Slow cooking is a great way to cook tough meat, but you need to take a few extra steps before slow cooking for best flavor. First, season and sear the short ribs. These are grass-fed short ribs.
Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender
Once the short ribs are nicely browned on all sides, transfer them to the slow cooker and cook the aromatic vegetables in the same pan. These include carrots, celery, onion and garlic.
Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender
Next, add the tomato paste and cook a few minutes to deepen the flavors. Deglaze the pan with red wine and reduce it by three-quarters. There are many budget-friendly red wines that work well in cooking (and can be enjoyed as regular drinking wines). One of my favorite lines of wine are the 90+ Cellar wines. They are a bargain for the quality.
Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender
Pour the red wine mixture on top of the short ribs in the slow cooker and add the rosemary, thyme, bay leaves and stock.
Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender
Cook the red wine short ribs for 8 hours on low. By the time these short ribs are done, they will be fall-off-the-bone tender. There will be a fair amount of fat that has risen to the top of the pot. See below for two ways to remove this excess fat.
Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender

How To Remove Fat From Braised Short Ribs

Short ribs naturally have a lot of fat on them. Short ribs can be purchased boneless or on the bone. For slow cooker red wine short ribs, I like to use short ribs on the bone because the bones add extra flavor to the sauce. Since short ribs tend to be fairly fatty, you’ll want to remove as much fat as possible before enjoying this dish. trim some of the fat off before cooking if you can. Try to plan ahead and make these braised short ribs at least a day in advance and refrigerate them. Then, scoop off any hardened fat that floats to the top of the container.

First, trim some of the fat off the short ribs before cooking if you can. Second, remove as much fat as possible from the sauce after cooking the short ribs. I try to plan ahead and make these braised short ribs at least a day in advance and refrigerate the sauce. This makes it easy to scoop off any hardened fat that floats to the top of the sauce.

If you don’t have time to refrigerate the short ribs and want to remove as much fat as possible from the sauce, here’s a trick I learned. Place a saucepan and a small bowl on the counter. Strain and pour the slightly cooled short rib sauce into a Ziploc bag, seal the bag, and hold the bag over the saucepan. Use scissors to cut off one of the corners of the bag so the sauce pours out into the pot. Once the fat layer gets close to the bottom of the bag, quickly move the bag to the small bowl.

The sauce in the pot is now ready to be thickened into a gravy if you wish.

Making Gravy From The Sauce

My kids love gravy from slow cooker red wine short ribs served over mashed potatoes. I use a cornstarch slurry to thicken up the sauce from these slow cooker red wine short ribs to make gravy. Heat the defatted sauce to a boil in a saucepan. Then, whisk in the cornstarch slurry (cornstarch mixed with cold water) until slightly thickened. The result is a nice gravy for the short ribs, not too thick, not too thin. If you like your gravy thicker, make more cornstarch slurry and whisk into the sauce.

Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender

Slow Cooker Red Wine Short Ribs - these are fall-off-the-bone tender

Slow Cooker Red Wine Short Ribs

These shorts ribs are super tender, fall-off-the-bone. Thicken the gravy if you like and serve with mashed potatoes.

  • 4 pounds short ribs (on the bone)
  • 2 tbsp extra virgin olive oil
  • 1 large onion
  • 3 carrots (peeled, cut into chunks)
  • 2 celery stalks (cut into chunks)
  • 6 cloves garlic (chopped)
  • 2 tbsp tomato paste
  • 3 cups red wine
  • 6 cups beef or chicken stock
  • 2 sprigs rosemary
  • 2 teaspoons dried thyme
  • 3 bay leaves
  • 2 tbsp cornstarch (mixed with 4 tablespoons water)
  • fresh chives or parsley (chopped)
  • sea salt and fresh ground black pepper (to taste)
  1. Season short ribs with salt and pepper. Heat oil in a large skillet. Place short ribs in skillet and brown on all sides. Remove short ribs to slow cooker.

  2. Add onion, carrots, celery and garlic to skillet. Saute on medium heat until fragrant, about 5-7 minutes. Add tomato paste and cook for a few minutes. 

  3. Add red wine, bring to a boil, then reduce heat to medium-low and reduce wine by three quarters. 

  4. Pour mixture over short ribs in slow cooker. Add stock, rosemary, thyme, and bay leaf.

  5. Cook on low for 8 hours, until very tender and meat falls off the bone. To remove as much fat as possible, strain sauce, transfer to a container and refrigerate overnight. If you don’t have time to refrigerate overnight, slightly cool sauce, then transfer to a Ziploc bag. Place a saucepan and a small bowl next to each other on the counter. Place bag over saucepan and cut one of the corners of the Ziploc bag. Let sauce pour into saucepan until you see fat layer getting to bottom of the bag. Move bag immediately over small bowl for fat to pour out. 

  6. To thicken sauce, mix cornstarch with 4 tablespoons water. Heat sauce in pan until just boiling. Whisk in cornstarch slurry and cook a few minutes until slightly thickened.

Nutrition facts assume 2 pounds of short ribs (net of bones) and do not calculate removal of fat from sauce.


*Nutrition facts assume 2 pounds of shortribs (net of bones) and do not calculate removal of fat from sauce.

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Smoky Roasted Red Pepper Feta Dip Recipe http://jeanetteshealthyliving.com/smoky-roasted-red-pepper-feta-dip/ http://jeanetteshealthyliving.com/smoky-roasted-red-pepper-feta-dip/#respond Mon, 28 Nov 2016 10:00:28 +0000 http://jeanetteshealthyliving.com/?p=29648 This Smoky Roasted Red Pepper Feta Dip makes a healthy snack or appetizer, and will help boost your immune system. Serve with colorful fresh cut vegetables. Sponsored by MegaFood. A strong immune system is important to staying healthy year round, being your first line of your body’s defense against disease. Eating a healthy diet, rich in...

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This Smoky Roasted Red Pepper Feta Dip makes a healthy snack or appetizer, and will help boost your immune system. Serve with colorful fresh cut vegetables. Sponsored by MegaFood.

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

A strong immune system is important to staying healthy year round, being your first line of your body’s defense against disease. Eating a healthy diet, rich in antioxidants, nutrients and polyphenols from a variety of fresh fruits and vegetables is one way to help build a strong immune system. Exercising and getting enough sleep are also important.

Winter where I live (in Connecticut) means more time spent indoors. And of course, the holidays come with their own taxes on immunity. I created this Smoky Roasted Red Pepper Feta Dip, with a seasonally appropriate flavor profile, as an immune boosting after-school snack.

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

Immune Boosting Ingredients* -1

This smoky roasted red pepper feta dip contains several immune boosting ingredients, including a variety of sources of vitamin C. Vitamin C, also called ascorbic acid, is an essential dietary nutrient and is important for the immune system, as well as the cardiovascular, neurological and endocrine systems. 2 Vitamin C is a potent antioxidant and protects the body from free radicals, which can cause cell damage. 3

  • Red bell peppers are nutrient dense, providing a good source of vitamin C, beta-carotene, vitamin K, thiamine, folic acid and vitamin B6. Red peppers also have significantly higher total phenolic content than green peppers. 4
  • Garlic has antibiotic and antibacterial action, and is also known as “Russian penicillin” because Russian physicians have used it as a tonic to support the body’s immune response. 5
  • MegaFood Daily C-Protect Nutrient Booster Powder is a natural way to nourish the immune system. It’s made with vitamin C-rich organic whole oranges (from Uncle Matt’s Farm), phenol-rich organic blueberries and organic cranberries, as well organic astragalus root and organic schisandra berry which work together to fuel your overall immune system and support the body’s healthy response to stress.*

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

Making Smoky Roasted Red Pepper Feta Dip

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

This dip takes just a few minutes to make because everything is whizzed together in a food processor. Roast your own peppers, or you can buy roasted red peppers in the deli section of the supermarket (I think these are much better than jarred red peppers).

One scoop of MegaFood Daily C-Protect Nutrient Booster Powder provides a little extra immune booster.*

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

Spanish smoked paprika, toasted cumin and cayenne add a little smoke and kick to this dip . I highly recommend using toasted cumin powder, which has deeper, richer flavor than regular cumin powder. To make your own toasted cumin powder, pan roast cumin seeds until fragrant and then grind into a powder using a coffee grinder.

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

Feta cheese and extra virgin olive oil give this smoky roasted red pepper feta dip its rich, creamy consistency, perfect for dipping with a rainbow of colorful vegetables.

Smoky Roasted Red Pepper Feta Dip - this healthy dip is immune boosting

Try this smoky roasted red pepper feta dip as a healthy after-school snack or the next time you have a party. Your family and friends will thank you for helping boost their immune system.

Smoky Roasted Red Pepper Feta Dip

This vibrant dip complements any crudite platter.

  • 3 roasted red bell peppers
  • 1/3 cup feta cheese
  • 2 cloves garlic
  • 1/4 teaspoon ground roasted cumin
  • 1/4 teaspoon Spanish smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1 scoop MegaFood Daily-Protect Nutrient Booster Powder™
  • 1 teaspoon lemon juice
  • sea salt and black pepper (to taste)
  • 3 tablespoons extra virgin olive oil
  • minced parsley (for garnish, optional)
  1. Place all ingredients except olive oil and parsley in a food processor. Process until smooth. Continue processing and drizzle in olive oil until combined. Transfer to serving dish and sprinkle with parsley. Serve with assorted crudite.

Sources:
1) 5 Foods To Boost Your Immune System, U.S. News
2) Nutritional Sciences, Michelle McGuire and Kathy A. Beerman
3) Free radicals, antioxidants and functional foods: Impact o human health, Pharmacognosy Review
4) Antioxidant activities of different colored sweet bell peppers, Journal of Food Science
5) Extracts from the history and medical properties of garlic, Pharmacognosy Review

Disclosure: This blog post was sponsored by MegaFood as part of my participation in their Ambassador program. All thoughts and opinions are my own.

*These statements have not been evaluated by the Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease.

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Layered Thanksgiving Leftovers Casserole Recipe {30+ Healthy Thanksgiving Leftover Recipes} http://jeanetteshealthyliving.com/thanksgiving_leftovers_casserole/ http://jeanetteshealthyliving.com/thanksgiving_leftovers_casserole/#comments Thu, 24 Nov 2016 10:00:05 +0000 http://jeanetteshealthyliving.com/?p=16059 This Layered Thanksgiving Leftovers Casserole is an easy and delicious way to use up leftover turkey, stuffing, potatoes, and green beans. Thanksgiving is my family’s favorite holiday, perhaps because it’s the kickoff to the holiday season. We keep things pretty simple for our Thanksgiving dinner because I find my kids like having exactly the same meal...

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This Layered Thanksgiving Leftovers Casserole is an easy and delicious way to use up leftover turkey, stuffing, potatoes, and green beans.
Layered Thanksgiving Leftovers Casserole - this has been a family favorite for years - so easy and a great way to enjoy Thanksgiving dinner for another meal
Thanksgiving is my family’s favorite holiday, perhaps because it’s the kickoff to the holiday season. We keep things pretty simple for our Thanksgiving dinner because I find my kids like having exactly the same meal every year. Plus, I’m the one doing all the cooking.

This Layered Thanksgiving Leftovers Casserole has been a tradition in our family for many years. Immediately after everyone’s done eating, and cleanup is in progress, I put a big pot of water on the stove and make turkey stock using the turkey carcass. Then, I assemble this casserole, layering all the leftover Thanksgiving sides and turkey.

The next day, all I have to do is pop the casserole in the oven, warm up some gravy, and dinner is ready. My kids love this idea, and it’s so easy.

Layered Thanksgiving Leftovers Casserole - this has been a family favorite for years - so easy and a great way to enjoy Thanksgiving dinner for another meal

This Layered Thanksgiving Leftovers Casserole is just one great way to use up Thanksgiving leftovers. If you’re looking for more ways to use up your Thanksgiving turkey and leftovers, check out these recipes which are on the lighter side from some of my fellow foodie friends.

30+ Healthy Thanksgiving Leftover Recipes

Soup/Stew/Chili Recipes using Thanksgiving Leftovers

Turkey Congee
Turkey Soba Noodle Soup
Vietnamese Turkey Noodle Soup (substitute turkey for chicken)
Coconut-Lime Turkey and Rice Soup, Kalyn’s Kitchen
Sweet and Spicy Turkey Curry Soup, Good Life Eats
Turkey Veggie Tray Soup, The Chic Life
Turkey Barley Soup, Kalyn’s Kitchen
Turkey and Pinto Bean White Chili with Lime and Cilantro, Kalyn’s Kitchen
Turkey Pho, Closet Cooking
Soup Recipes for Leftover Turkey, Soup Chick
Turkey Corn Chowder (substitute turkey for chicken)
Turkey Vegetable Curry, Food For My Family
Turkey and Vegetable Moroccan Stew, The Vintage Mixer
Turkey Chili, Simply Recipes

Thanksgiving Leftover Brunch/Lunch Recipes

Turkey Kale Egg Breakfast Casserole, The Chic Life
Turkey Vegetable Hash, The Edible Mosaic
Turkey Fried Rice (substitute chopped turkey for shrimp)
Cold Asian Noodles with Peanut Sauce (substitute turkey for chicken)
Stir-Fry Noodles with Turkey and Chinese Vegetables (substitute cooked turkey for chicken)
Turkey Apricot Sliders, The Kitchen Is My Playground
Thanksgiving Tostados Two Ways, Family Fresh Cooking
Thanksgiving Leftovers Salad, Craving Chronicles
Autumn Turkey & Apple Salad, Cupcakes and Kale Chips
Leftover Turkey, Cranberry and Pesto Panini, Wine and Glue
Turkey Cranberry Quesadilla, Emily Bites

Thanksgiving Leftover Dinner Recipes

Sun-dried Tomato Pesto Pasta with Turkey
Gluten-Free Turkey Biscuit Pot Pie, Sugar-Free Mom
Thanksgiving Leftovers Made Into Poutine, Farm Fresh Feasts
Curried Turkey Shepherd’s Pie, The Chic Life
Pumpkin Mac and Cheese, The Law Student’s Wife
Cranberry BBQ Turkey Stuffed Sweet Potatoes, Cupcakes and Kale
Leftover Turkey Lasagna Rolls with Sun-dried Tomato and Spinach, Cookin’ Canuck
Leftover Turkey, Farro and Cranberries, Reluctant Entertainer
Brown Rice Salad with Leftover Turkey, Red Cabbage and Pecans, Kalyn’s Kitchen

More Recipes Using Thanksgiving Leftovers

Maple Walnut Sweet Potato Hummus, Cupcakes and Kale
Sweet Potato Cookies, The Law Student’s Wife
15 Healthy Recipes for Thanksgiving Leftovers, Sugar-Free Mom

Today, I’m participating in Food Network’s Fall Fest where Thanksgiving Leftovers are being featured. Please be sure to check out what my fellow foodie friends made.

Napa Farmhouse 1885: Smashed Potato Tacos with Guacamole & Pico di Gallo
Red or Green: Spiced Winter Squash Muffins
Virtually Homemade: Mashed Potato Pancakes with Homemade Applesauce
Feed Me Phoebe: Turkey Noodle Soup with Ginger and Cilantro
Weelicious: Turkey Shepherd’s Pot Pie
Elephants and the Coconut Trees: Cabbage Roll Stuffed Cabbage with Turkey
Domesticate Me: Mashed Potato Pancakes with Goat Cheese and Chives
The Sensitive Epicure: Cranberry Almond Pancakes with Maple Bourbon Cranberry Syrup (Gluten-Free)
Dishin & Dishes: Turkey Quesadillas with Spicy Cranberry Cream
FN Dish: 10 Ways to Reinvent Thanksgiving Leftovers

Thanksgiving Layered Leftovers Casserole

There are no set measurements for this recipe. Simply layer whatever leftovers you have into a casserole pan right after Thanksgiving dinner; cover and keep in the refrigerator until ready to bake.

  • Leftover Gluten-Free Herbed Cornbread Stuffing
  • Leftover Turkey
  • Leftover Stir-Fried Green Beans
  • Leftover Mashed Sweet Potatoes
  • Leftover Cranberry Sauce
  • Leftover Gravy
  1. Preheat oven to 350 degrees.
  2. In a lightly oiled casserole dish, layer stuffing, turkey, green beans, and mashed sweet potatoes. Cover with foil. Bake for 45 minutes to an hour, or until heated through. Serve with cranberry sauce and gravy.

 

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Turkey Brown Rice Congee Recipe http://jeanetteshealthyliving.com/turkey-brown-rice-congee/ http://jeanetteshealthyliving.com/turkey-brown-rice-congee/#comments Tue, 22 Nov 2016 10:00:00 +0000 http://174.120.127.67/~jeanette/2010/11/the-day-after-thanksgiving-turkey-congee-recipe.html Turkey Brown Rice Congee is a wonderful way to use a leftover turkey carcass. It is humble comfort food. Turkey congee is a tradition in many Chinese American households after Thanksgiving. Congee, also called “shi fan” in the Mandarin dialect or “jook” in the Cantonese dialect, is basically rice cooked in water or broth until...

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Turkey Brown Rice Congee is a wonderful way to use a leftover turkey carcass. It is humble comfort food.

Turkey Brown Rice Congee - this savory breakfast porridge is a great way to use leftover turkey bones from Thanksgiving
Turkey congee is a tradition in many Chinese American households after Thanksgiving. Congee, also called “shi fan” in the Mandarin dialect or “jook” in the Cantonese dialect, is basically rice cooked in water or broth until the rice breaks down into a smooth, creamy consistency. Congee is not unique to the Chinese culture, however. There are versions of congee in the Korean (called Juk), Japanese (called okayu) and Vietnamese (called cháo) culture too.

Congee is a versatile food. It’s easy to eat and digest so it’s good for many people, from babies to the elderly. Congee is most often served for breakfast, but is also great for people who are sick and need nourishment.  Recently, I made turkey congee for an elderly woman who was on a soft food/liquid diet. I wanted to give her a taste of Thanksgiving, so the roasted turkey bone soup base used to make turkey congee was the perfect flavor component.

Turkey Congee - this savory breakfast porridge is a great way to use leftover turkey bones from Thanksgiving

How To Make Turkey Congee

Congee can be made on the stove, in a rice cooker (some rice cookers have a congee setting), or in a slow cooker. Congee can also be made with leftover rice or raw rice.

Typically, white rice is used to make congee, but I usually make it with a mixture of white glutinous (“sweet”) rice and medium grain brown rice. Glutinous rice, also called sweet rice adds creaminess and body to the congee. Cooking with brown rice takes a little longer than white rice.

Congee is most often just rice cooked with water. However, turkey congee has so much more flavor. Each Thanksgiving, as soon as the dishes are cleared from Thanksgiving dinner, I make a big pot of turkey stock by putting the entire turkey carcass in big pot. Sometimes I add carrots, celery, onion, bay leaf and peppercorns as aromatics). This stock cooks for several hours and then is strained. Rice is added to the turkey stock and cooked until the rice breaks down to a smooth, creamy consistency.

What To Serve With Congee

Traditionally, congee is served with an assortment of condiments, such thousand-year-old eggs (these are not really a thousand years old!), fermented bean curd, Chinese pickles (pickled cucumbers or radishes), Chinese braised wheat gluten, and pork or fish “floss” (you can find this at Asian grocery stores – seasoned dry-sauteed pork or fish). You can find many accompaniments to congee in the Asian grocery store.

A woman from Shanghai who lived with us a number of years ago used to make congee with ground pork and thousand-year-old eggs, a traditional Chinese congee.

Here, I show congee simply served with pickled radishes, fried shallots, cilantro and scallion. You could also just drizzle with a little sesame oil and fish sauce or soy sauce.

When Is Congee Eaten?

Congee is typically eaten at breakfast, although there’s no reason you can’t enjoy it throughout the day. In China, congee is fed to babies and adults when they’re not feeling well. It’s the Chinese equivalent of chicken soup.When my husband is sick, I make a batch of congee and serve it to him throughout the day. It’s comforting, nourishing and hydrating.

I look forward to eating Turkey brown rice congee for breakfast the morning after Thanksgiving each year. It’s the ultimate comfort food in my book.

Turkey Brown Rice Congee

Turkey congee is the ultimate comfort food, typically served the morning after Thanksgiving. The base is turkey broth made with the leftover turkey carcass from Thanksgiving. 

  • 1 turkey carcass
  • 1/2 cup medium grain brown rice
  • 1/4 cup glutinous white rice

Accompaniments

  • minced scallions
  • chopped cilantro
  • fried shallots
  • toasted sesame oil
  • soy sauce or fish sauce
  1. Place turkey carcass in a large pot and cover with water. Bring to a boil, then reduce heat and simmer 2 hours. Strain broth.

    Place both brown rice and white rice in a bowl; rinse and strain several times. Transfer to a large pot and add 8 cups of turkey broth. Bring to a boil, then reduce heat and simmer 2 hours, until soft and porridge-like in consistency, adding more water or broth as needed.

    To serve, top with desired accompaniments.

Congee will thicken once refrigerated. To reheat, add more water or broth.

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Butternut Squash Apple Kale Salad Recipe http://jeanetteshealthyliving.com/butternut-squash-apple-kale-salad/ http://jeanetteshealthyliving.com/butternut-squash-apple-kale-salad/#comments Mon, 21 Nov 2016 10:00:19 +0000 http://jeanetteshealthyliving.com/?p=29092 Butternut Squash Apple Kale Salad is a delicious healthy Fall harvest salad that is perfect for the holiday season. Sponsored by Peapod. I created this festive fall harvest salad for Peapod’s holiday entertaining theme. Butternut Squash Apple Kale Salad is perfect for the holiday season. Hearty kale is dressed in a light maple apple cider...

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Butternut Squash Apple Kale Salad is a delicious healthy Fall harvest salad that is perfect for the holiday season. Sponsored by Peapod.

Butternut Squash Apple Kale Salad - this Fall harvest salad is delicious and packed with nutritious ingredients

I created this festive fall harvest salad for Peapod’s holiday entertaining theme. Butternut Squash Apple Kale Salad is perfect for the holiday season. Hearty kale is dressed in a light maple apple cider vinaigrette, then topped with thyme rosemary-scented roasted butternut squash, a sweet and savory warm apple date almond compote topping, and jewels of pomegranate seeds.

Butternut squash is one of my favorite winter squashes. It’s sweet and mild, and not starchy like sweet potatoes. Butternut squash is a wonderful source of carotenes, vitamin C, potassium and magnesium too.

If you’re intimidated by buying a whole butternut squash to roast, don’t be. It’s easier to prepare than you think.

How To Prepare and Roast Butternut Squash

How To Prep Butternut Squash

There are several ways to roast butternut squash. I’ve roasted butternut squash whole for pureed soups, roasted halved butternut squash, and roasted butternut squash cut-up.

First, there’s roasting a whole butternut squash. Roasting butternut squash whole has the great advantage of zero prep. You literally roast the entire butternut squash in the oven for about an hour at 400 degrees. This works particularly well for pureed butternut squash soup.

Second, there’s roasting a halved butternut squash. If you want a little more caramelization, roasting halved butternut squash is a middle-of-the-ground approach. Peel the butternut squash (Tip: microwaving the whole butternut squash for 2-3 minutes makes peeling it easier),

How To Prep Butternut Squash

cut it in half

How To Prep Butternut Squash

scoop out the seeds, and lay with flat side down on an oiled baking sheet.

How To Prep Butternut Squash

Roast for about half an hour at 400 degrees. The flat side ends up with a little caramelization, which adds extra flavor. I like this for soups and mashed butternut squash dishes.

Third, there’s roasting cut up butternut squash. This requires a little more work, but ensures even roasting and more caramelization.

How To Prep Butternut Squash

Roasting butternut squash with herbs is an excellent way to infuse flavor into this winter squash, and yields a nice balance of sweet and savory flavors.

Butternut Squash Apple Kale Salad - this Fall harvest salad is delicious and packed with nutritious ingredients

Roasted butternut squash and kale go together nicely. To add finishing touches to this fall salad, I made a light maple apple cider vinaigrette, then topped the salad with a sweet and savory warm apple date almond compote topping, and jewels of pomegranate seeds.

Butternut Squash Apple Kale Salad - this Fall harvest salad is delicious and packed with nutritious ingredients

Butternut Squash Apple Kale Salad - this Fall harvest salad is delicious and packed with nutritious ingredients

I suggest letting the kale salad marinade in the maple apple cider dressing for a little bit to soften the leaves before serving.

Butternut Squash Apple Kale Salad - this Fall harvest salad is delicious and packed with nutritious ingredients

Enjoy this Butternut Squash Apple Kale Salad during the holiday season.

Butternut Squash Apple Kale Salad

Kale Butternut Squash Apple Salad is a wonderful side dish for the holidays. Warm apple compote and herb roasted butternut squash provide a nice sweet and savory contrast to this salad.

  • 12 cups kale leaves (shredded)
  • 1/4 cup pomegranate seeds

Roasted butternut squash

  • 3 cups butternut squash (cut into 1/2" pieces)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 1/2 tablespoon extra-virgin olive oil

Apple Compote

  • 1 tablespoon unsalted butter
  • 1 cups apple (diced (~ 2 1/2 ))
  • 6 dates (pitted, diced)
  • 1/4 cup plus 2 tablespoons whole roasted almonds (coarsely chopped)
  • 3 tablespoons red onion (diced)
  • 2 teaspoons lemon juice

Maple Dressing

  • 1 tablespoon maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • sea salt and pepper (taste)

Roasted Butternut Squash

  1. Preheat oven to 400 degrees.
  2. Toss butternut squash, thyme, rosemary and olive oil together; season with salt and pepper. Spread in a single layer on a foil or parchment paper-lined baking sheet.Bake squash until tender, about 15 minutes.

Apple Compote

  1. Melt butter in a saucepan. Add apples, dates, almonds, and onion. Saute a few minutes until apples start to just soften. Sprinkle with lemon juice and turn off heat. Season to taste with salt and pepper.

Maple Dressing

  1. In a small bowl, whisk together maple syrup, apple cider <g class=”gr_ gr_74 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep” id=”74″ data-gr-id=”74″>vinegar</g> and olive oil. Season to taste with salt and pepper.

To Serve

  1. Toss kale with salad dressing. Divide kale among six salad bowls. Divide roasted butternut squash and apple compote among salad bowls. Sprinkle pomegranate seeds on top.

More holiday recipes From The Pod:

15-Minute Homemade Orange Cranberry Sauce
Butternut Squash Coconut Soup
Maple Thyme Dry Brined Turkey
Roasted Brussels Sprouts and Sweet Potatoes
Light Pumpkin Pie Gingersnap Parfaits

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100+ Gluten Free Holiday Side Dish Recipes http://jeanetteshealthyliving.com/gluten-free-holiday-side-dish-recipes/ http://jeanetteshealthyliving.com/gluten-free-holiday-side-dish-recipes/#comments Fri, 18 Nov 2016 10:00:48 +0000 http://jeanetteshealthyliving.com/?p=24121 Refer to this huge collection of Gluten Free Holiday Side Dish Recipes for all your holiday entertaining. It’s hard to believe the holiday season is right around the corner! To make your holiday menu planning easier, I’ve pulled together over 100 gluten-free side dish recipes from my blogger friends that would be perfect for the...

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Refer to this huge collection of Gluten Free Holiday Side Dish Recipes for all your holiday entertaining.
100+ GLUTEN FREE HOLIDAY SIDE DISH RECIPES - Tons of gluten-free holiday side dish recipes, including stuffing, sweet potato casseroles, green bean casserole, gratins, salads and gravy
It’s hard to believe the holiday season is right around the corner! To make your holiday menu planning easier, I’ve pulled together over 100 gluten-free side dish recipes from my blogger friends that would be perfect for the holidays. This collection of gluten-free side dish recipes is divided into a couple of sections to make it easier for you to pick and choose your side dishes.

Here are a few tips that have helped make my holiday cooking and entertaining easier over the years:
– Prep/assemble side dishes ahead of time whenever possible to take some of the work load off of the big day. Most side dishes can be either prepped ahead of time or cooked ahead of time and just reheated the day of your holiday dinner
– Choose a variety of colorful side dishes for a nice visual appeal, e.g., sweet potatoes, a colorful salad, green beans or brussels sprouts, fresh cranberry sauce
– Choose some side dishes that can be served cold, made on the stovetop or in a slow cooker so your oven is freed up for the turkey or roast

Sweet Potato and Winter Squash Recipes

  1. Sweet Potato Casserole with Praline Topping
  2. Maple Bourbon Mashed Sweet Potatoes, The Roasted Root
  3. Mashed Stokes Purple Sweet Potatoes
  4. Coconut Spiced Sweet Potato Casserole
  5. Chipotle Honey Mashed Sweet Potatoes, Neighborhood Food
  6. Vanilla Scented Sweet Potato Casserole with Toasted Hazelnut Streusel Topping, An Edible Mosaic
  7. Southern Sweet Potato Casserole, It’s Yummi
  8. Twice Baked Sweet Potatoes, Karen’s Kitchen Stories
  9. Maple Roasted Sweet Potatoes with Curry, Food Faith Fitness
  10. Kettle Corn Grilled Sweet Potatoes, The Big Man’s World
  11. Sweet Potato Gratin with Goat Cheese, Kalyn’s Kitchen
  12. Sweet and Savory Sweet Potato Casserole with Apples, One Creative Mommy
  13. Brown Butter Sage Mashed Sweet Potatoes, American Heritage Cooking
  14. Maple Roasted Butternut Squash and Beets, The Roasted Root
  15. Ginger Miso Acorn Squash with Toasted Pistachios, Snixy Kitchen
  16. Sweet and Savory Sweet Potato Casserole with Apples, One Creative Mommy
  17. Butternut Squash Gratin, Its Yummi
  18. Roasted Acorn Squash + Caramelized Shallots with Parsley Oil, With Food + Love
  19. Butternut Squash Mash with Smoked Paprika, Rachel Cooks
  20. Sweet Spiced Winter Squash Casserole
  21. Butternut Squash Casserole

Potato Recipes

  1. Creamy Garlic Mashed Cauliflower Potatoes
  2. Cauliflower Mashed Potatoes with Truffle Oil
  3. Cheesy Cheddar Mashed Cauliflower Potatoes
  4. Skinny Garlic Mashed Potatoes, Skinnytaste
  5. Greek Yogurt Mashed Potatoes, Good Life Eats
  6. Vegan Garlic Olive Oil Mashed Potatoes, The Blender Girl
  7. Vegan Mashed Potatoes, Healthy Happy Life
  8. Duchess Potatoes, Tea Biscuit
  9. Bacon Chive Duchess Potatoes, Gluten Free Yumms
  10. Make Ahead Garlic Cream Cheese Mashed Potatoes, Baked By Rachel
  11. Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese, Jeanette’s Healthy Living
  12. Roasted Garlic Cauliflower and Potatoes, Jeanette’s Healthy Living
  13. Roasted Cinnamon Little Potatoes and Pumpkin, Noshing with the Nolands
  14. Roasted Potatoes with Goat Cheese Bacon and Balsamic Drizzle, Hezzi-D’s Books and Cooks
  15. Twice Baked Potatoes, Vegan in the Freezer
  16. Potato Turnip Mushroom Gratin

Green Bean Recipes

  1. Roasted Green Beans with Balsamic Browned Butter, Two Healthy Kitchens
  2. Gluten-Free Green Bean Casserole, Recipe Renovator
  3. Healthy Green Bean Casserole (vegan), Fork and Beans
  4. 15 Minute Green Beans and Bacon, Iowa Girl Eats
  5. Green Beans with Mushrooms, Bacon and Herbs, Cookin’ Canuck
  6. Vegan Green Bean Casserole, Eat The Love
  7. Pomegranate Glazed Green Beans and Portobellos, Gluten Free Goddess
  8. Alkaline Lemon Garlic Green Beans with Sliced Almonds, The Blender Girl
  9. Green Beans with Almonds and Thyme, Simply Recipes
  10. Stir-Fry Green Beans

More Vegetable Side Dish Recipes

  1. Loaded Mashed Cauliflower Casserole
  2. Cauliflower Gratin, The Heritage Cook
  3. Roasted Carrots, Apples and Onions, The Heritage Cook
  4. Carrot and Cauliflower Puree, Karen’s Kitchen Stories
  5. Sweet and Tangy Cabbage Cranberry Saute, An Edible Mosaic
  6. Pan Roasted Brussel Sprouts, I Heart Eating
  7. On The Stalk Roasted Brussels Sprouts, Nutmeg Nanny
  8. Glazed Brussels Sprouts
  9. Roasted Brussels Sprouts with Winter Squash
  10. Roasted Cauliflower and Brussels Sprouts with Prosciutto
  11. Roasted Brussels Sprouts and Grapes
  12. Lemon &  Maple Glazed Roasted Brussels Sprouts, Foxes Love Lemons
  13. Brussels Sprouts and Leeks with Lime-Ginger Butter, American Heritage Cooking
  14. Creamed Onions, One Creative Mommy
  15. Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate, Spoonful of Flavor
  16. Creamed Onions, One Creative Mommy
  17. Garlic Roasted Kale
  18. Garlicky Cheesy Broccoli Gratin
  19. Oven Roasted Vegetables with Sage and Thyme

Stuffing and Stuffing Alternatives

  1. Gluten-Free Dairy-Free Thanksgiving Stuffing
  2. Gluten-Free Mushroom Cornbread Stuffing Muffins
  3. Gluten-Free Sausage Apple Cornbread Stuffing, Snixy Kitchen
  4. Gluten-Free Apple Sausage Cornbread Stuffing, Farm Fresh Feasts
  5. Slow Cooker Gluten-Free Stuffing, Weary Chef
  6. Grain Free Thanksgiving Stuffing, Fork and Beans
  7. One Pot Spicy Chicken Sausage Dressing, Around My Family Table
  8. Super Veggie Sage Stuffing with Brussels Broccoli + Kale, With Food + Love
  9. Herbed Wild Rice & Quinoa Stuffing, The Kitchen Treaty
  10. Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts, Iowa Girl Eats
  11. Basmati Rice with Chickpeas, Currants and Herbs, The View from Great Island
  12. Vegetable Wild Rice, Tasting Page
  13. White and Wild Rice Stuffing, Pastry Chef Online
  14. Cranberry Pecan Quinoa Stuffing, Gluten Free Yumms
  15. Quinoa Zucchini Pie, Kitchen Tested
  16. Wild Rice Stuffed Acorn Squash, The Marvelous Misadventures of a Foodie
  17. Slow Cooker Wild Rice Blend and Pecans, Vegan in the Freezer
  18. Roasted Acorn Squash Stuffed with Quinoa Mushroom Pilaf

Holiday Salads

  1. Warm Roasted Brussels Sprout Apple Salad
  2. Roasted Butternut Squash Beet Cranberry Salad
  3. Quinoa Beet Kale Apple Walnut Goat Cheese Salad
  4. Quinoa Butternut Squash, Chickpea, Apple, Roasted Beet Salad
  5. Roasted Beet Apple Walnut Salad with Honey Yogurt Dressing
  6. Orange Pomegranate Salad with Fennel Pollen and Toasted Quinoa
  7. Roasted Orange & Maple Beet Salad with Pecans and Goat Cheese, Steph in Thyme
  8. Cranberry Quinoa Salad with Candied Walnuts, Peas and Crayons
  9. Brussels Sprout Salad, Kalyn’s Kitchen
  10. Tangy Brussels Sprout Apple Salad
  11. Shaved Brussels Sprout Apple Bacon Salad, Nutmeg Nanny
  12. Shaved Fennel & Apple Fall Slaw with Creamy Honey Yogurt Dressing, Steph in Thyme
  13. Curried Butternut Squash Salad, Food Faith Fitness
  14. Wild Rice Salad with Cranberries and Nuts, The View From Great Island
  15. Roasted Pear Walnut and Kale Salad, Tasting Page
  16. Shaved Cauliflower Salad with Pickled Onion, Pears and Brussels Sprouts
  17. Lentil Kale Whole Grain Beet Winter Squash Mushroom Salad
  18. Persimmon Pomegranate Salad
  19. Festive Clementine Avocado Salad

Cranberry Sauce and Gravy

  1. Cranberry Pear Sauce
  2. Clean Eating Cranberry Sauce, The Gracious Pantry
  3. Easy Cranberry Sauce with Apples, Pecans and Pineapple, Two Healthy Kitchens
  4. 3 Ingredient Paleo Cranberry Sauce, Cook Eat Paleo
  5. Slow Cooker Apple Strawberry Cranberry Sauce, Peas and Crayons
  6. Apple Cranberry Sauce with Orange and Ginger, Spoonful of Flavor
  7. Dried Cherry Orange Cranberry Sauce, Cookin’ Canuck
  8. Chambord Raspberry Cranberry Sauce, Marla Meredith
  9. Gluten-Free Creamy Mushroom Gravy, Recipe Renovator
  10. Gluten-Free Gravy, Gluten Free Girl and the Chef
  11. Herb Gravy, Elana’s Pantry
  12. Vegan Mushroom Gravy, Fat Free Vegan
  13. Creamy Mushroom Gravy, The Perfect Pantry

 

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Sous Vide Pork Loin Banh Mi Buns Recipe {GIVEAWAY} http://jeanetteshealthyliving.com/sous-vide-pork-loin-banh-mi-buns/ http://jeanetteshealthyliving.com/sous-vide-pork-loin-banh-mi-buns/#comments Thu, 17 Nov 2016 10:00:40 +0000 http://jeanetteshealthyliving.com/?p=29446 Sous Vide Pork Loin Banh Mi Buns feature tender, juicy lean pork cooked in a sous vide bath. Learn what sous vide cooking is, the equipment used in sous vide cooking, what sous vide works best for, and food safety using sous vide. Sponsored by Hamilton Beach. Have you heard of sous vide cooking? It’s...

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Sous Vide Pork Loin Banh Mi Buns feature tender, juicy lean pork cooked in a sous vide bath. Learn what sous vide cooking is, the equipment used in sous vide cooking, what sous vide works best for, and food safety using sous vide. Sponsored by Hamilton Beach.

Sous Vide Pork Loin Banh Mi Buns - sous vide pork loin is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

Have you heard of sous vide cooking? It’s a new way of home cooking that has been used in restaurants for a while. I’ve been cooking using the sous vide method after participating in a one-of-a-kind Culinary Exploration Workshop at the Culinary Institute of America at Greystone several years ago.

Recently, Hamilton Beach sent me their Professional Sous Vide & 6-Qt. Slow Cooker to test out. Having made a number of sous vide recipes using an immersion circulator, I was curious how this self-contained sous vide water oven would compare.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

I have to say that I love the convenience of having a self-contained sous vide unit that doubles as a slow cooker. It eliminates the need for a separate pot on my countertop and pulling the immersion circulator out of my storage closet. Since I use my slow cooker a fair amount during the cooler months, this is a big plus. The only application where an immersion circulator would work better is if I needed a deeper pot to cook larger quantities.

To make sous vide pork loin for these Sous Vide Pork Loin Banh Mi Buns, I seasoned the meat first. Then I sealed it in a food-safe bag using a vacuum sealer. Since I made a single large piece of pork loin for these Sous Vide Pork Loin Banh Mi Buns, I simply placed the bag directly into the water bath The Hamilton Beach Professional Sous Vide & 6-Qt. Slow Cooker does come with a sous vide rack to place small individual pouches of food but I did not use it.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

I set the temperature on the sous vide cooker to 135 degrees for 3 hours, which resulted in a pork loin that was juicy and soft, slightly pink inside. After the pork loin was done cooking, I seared it in a hot cast iron skillet with a little oil.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

These Sous Vide Pork Loin Banh Mi Buns are a leaner version of a pork belly bun. Served with pickled daikon radish and carrots, cucumber slices, cilantro and black garlic mayonnaise, they are reminiscent of Vietnamese Banh Mi except served on steamed Chinese buns.

Sous Vide Pork Loin Banh Mi Buns - sous vide pork loin is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

What is Sous Vide Cooking?

Sous vide is a cooking technique that means “under vacuum.” It’s a method of cooking where the food you are cooking is placed in an airtight bag and submerged in a precise temperature-controlled hot water bath. Food is cooked to the desired internal temperature. The result is food that is cooked consistently and evenly throughout. There are no overcooked or undercooked parts because the entire piece of food is cooked to the same temperature.

Sous vide cooking was actually developed by chefs for use by professional chefs in restaurants. Sous vide is great for producing consistently cooked foods in large quantities. It’s almost impossible to overcook anything using sous vide cooking technique.

What is Sous Vide Equipment?

When sous vide cooking was first introduced, it required commercial immersion circulator and vacuum sealers that can cost thousands of dollars. Today, sous vide cooking is much more affordable with home options that cost substantially less. Currently, there are two home options for sous vide cooking: (1) Stick immersion circulators that require just a large pot to cook sous vide and (2) Self-contained sous vide water ovens which is a self-contained water bath.

In addition to an immersion circulator or sous vide water oven, oftentimes, you will want to seal the food in a heat-safe bag, that is BPA-free and PVC-free. This can be achieved using either a home vacuum sealer or a resealable, food-grade plastic bag with the water displacement method. The reason you want to eliminate as much air as possible in the bag is to ensure efficient heat distribution from the water bath to the food for even cooking.

What is Sous Vide Best For?

I’ve found sous vide works best in a variety of situations:

  • Turning tough cuts of meat into tender meat (not stringy), e.g., short ribs, anything you would normally braise
  • Cooking less expensive cuts of meat to a texture that mimics more expensive cuts of meat, e.g., chuck roast
  • When you want softer textures for meat and fish, e.g., chicken, turkey, pork salmon
  • When you want to make amazing poached eggs in quantity

The texture of the pork loin for these Sous Vide Pork Loin Banh Mi Buns was evenly soft and juicy throughout the entire piece of meat, a texture that would be very difficult to achieve if cooked conventionally.

Is Sous Vide Safe?

Sous vide typically involves cooking food at lower temperatures, so one might wonder if sous vide is safe. Food safety is a function of both time and temperature, so as long as food is cooked at temperatures for a long enough period to achieve pasteurization, it is safe. Generally, food that is heated and served within 4 hours is considered safe. Pasteurizing food cooked sous vide requires a minimum cooking temperature of 126.1 degrees that varies depending on the food you’re cooking. Although the pork loin I made for these Sous Vide Pork Loin Banh Mi Buns was pink inside, it was cooked at 135 degrees for 3 hours, so it is considered pasteurized.

Note: Unpasteurized food is not suitable for people who are pregnant or those with weaker immune systems.
Hamilton Beach is providing one (1) Sous Vide 6-Qt. Slow Cooker to giveaway to my readers.

Sous Vide Pork Banh Mi Buns - sous vide pork is juicy and tender, and makes a delicious appetizer or small bite served with pickles, cucumber and black garlic mayonnaise

a Rafflecopter giveaway

Sous Vide Pork Loin Banh Mi Buns Recipe

  • 2 pounds boneless pork loin
  • Chinese five spice powder or your favorite spice mix
  • sea salt
  • ground black pepper

Daikon Carrot Pickles

  • 2 cups daikon (julienned)
  • 1/2 cup carrots (julienned)
  • 1/4 teaspoon sea salt
  • 2 1/2 tablespoons organic sugar
  • 1/2 cup rice vinegar

Black Garlic Mayonnaise

  • 3 cloves black garlic (finely chopped)
  • 1/2 cup mayonnaise

For Serving

  • steamed Chinese buns
  • English cucumber (thinly sliced)
  • leaves cilantro
  • steamed Chinese buns

Sous Vide Pork Loin

  1. Season pork loin with five spice powder, sea salt and black pepper. Seal in sous vide bag or in a Ziploc bag.

  2. Fill sous vide cooker with water and set temperature of sous vide cooker to 135 degrees. Place bag with pork loin in water bath and cook for 3 hours. When ready to use, open bag, pat pork loin dry with paper towel. Sear in hot pan with a little oil. Slice thinly.

Daikon Carrot Pickles

  1. Heat sugar and water in a small saucepan until sugar melts. Turn off heat and cool.
  2. Place julienned daikon and carrots in a medium bowl and toss with salt. Let sit for 30 minutes; rinse and drain well. Add cooled sugar water and let sit for an hour. Refrigerate until ready to use.

Black Garlic Mayonnaise

  1. In a small bowl, mix together black garlic and mayonnaise. Set aside until time to serve.

To Serve

  1. Steam Chinese buns until hot. If they are defrosted, it will only take 5 minutes. Spread a little Black Garlic Mayonnaise inside bun. Lay a slice of pork loin inside bun. Top with two cucumber slices, some (drained) daikon carrot pickles and a few cilantro leaves.

*Nutrition facts do not include steamed Chinese buns.



For more sous vide recipes to try, you might like:
Perfect Poached Eggs
Brined Sous Vide Turkey with Sage Spice Rub
Sous Vide Chinese Drunken Wine Chicken

Sources:
Codlo Sous-Vide Guide & Recipes, Grace Lee
Sous Vide Cooking Times and Temperatures, MolecularRecipes.com

Disclosure: I received a Hamilton Beach Sous Vide & 6-Qt. Slow Cooker to review for this post, and Hamilton Beach is providing a free unit to one of my readers.

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Green Bean Casserole Soup Recipe http://jeanetteshealthyliving.com/green-bean-casserole-soup/ http://jeanetteshealthyliving.com/green-bean-casserole-soup/#comments Mon, 14 Nov 2016 10:00:52 +0000 http://jeanetteshealthyliving.com/?p=29855 This creamy Green Bean Casserole Soup incorporates all the flavors of a traditional green bean casserole into soup form. Bright green beans, sauteed onion, mushrooms, thyme and nutmeg, and cashew cream come together to create a deliciously healthy and vibrant soup. I developed this Creamy Green Bean Casserole Soup for Thanksgiving this weekend. One of...

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This creamy Green Bean Casserole Soup incorporates all the flavors of a traditional green bean casserole into soup form. Bright green beans, sauteed onion, mushrooms, thyme and nutmeg, and cashew cream come together to create a deliciously healthy and vibrant soup.
Creamy Green Bean Casserole Soup - all the flavors of green bean casserole in this healthy and delicious soup!
I developed this Creamy Green Bean Casserole Soup for Thanksgiving this weekend. One of my friends is cooking for someone who is on a soft food diet and low sodium diet, and I offered to make some Thanksgiving themed foods she could eat. I find great joy in creating foods for people that they can enjoy when they have difficulty eating. Food is one of the great pleasures we enjoy. Cooking is my way of showing someone I care.

The Soft Food Diet

There are many reasons someone might be on a soft food diet. I’ve cooked for people on soft food diets for various reasons, from my kids who had their wisdom teeth extracted to people who have undergone cancer treatment and had difficulty chewing and swallowing. My father-in-law had Parkinson’s Disease and had difficulty chewing and swallowing too.

I remember making a special dinner plate for my father-in-law one Thanksgiving. Fortunately, many Thanksgiving dishes are naturally pureed or soft including mashed potatoes, sweet potato casserole, butternut squash casserole and pumpkin pie.

Creating Recipes for Special Diets

Creamy Green Bean Casserole Soup - all the flavors of green bean casserole in this healthy and delicious soup!

 

Transforming traditional green bean casserole into a tasty soup proved to be more challenging than I expected. I didn’t want to just put regular green bean casserole into a blender and puree it. I think that would have resulted in a brown unappetizing soup.

I wanted to create a dish that incorporated all the flavors of green bean casserole, yet keep it an appetizing green color. One of the key components of traditional green bean casserole are the fried onions on top. To mimic this toasted onion flavor,  I used some oil that had been infused with garlic, shallots, and green onions. I happened to have some of this infused oil made already, but if you don’t want to bother making this, another way might be to use toasted onion powder (Penzey’s carries this). Flavor enhancers are important when cooking for people on a low-sodium diet.

In order to coax the umami flavors from the onions and mushrooms without making the final dish brown, I sauteed the onions and mushrooms until soft and fragrant, but was careful not to let them brown. Another important element of this soup is to cook the green beans until they are tender, but still a nice green color.

Nutmeg and thyme add another layer of flavor. When cooking for people on a low-sodium diet, spices and herbs are a great way to add flavor.

Vegan Cashew Cream - this is so rich and creamy - it makes a great dairy-free substitute for heavy cream

I added some Cashew Cream to obtain a creamy consistency reminiscent of cream of mushroom soup, another ingredient often used in traditional green bean casserole. Cashew cream has a wonderful richness that can stand in for heavy cream in recipes.

Creamy Green Bean Casserole Soup - all the flavors of green bean casserole in this healthy and delicious soup!

In addition to making this creamy Green Bean Casserole Soup, I made turkey congee for this woman so she could have a taste of roasted turkey.

For more recipe ideas if you’re on a soft food diet or cooking for someone who is, check out my soft food diet recipes and pureed soups and sauces.

Creamy Green Bean Casserole Soup Recipe

This soothing soup includes all the flavors of green bean casserole.

  • 1 tablespoon garlic/shallot/scallion flavored oil or organic butter
  • 1 tablespoon organic butter
  • 1 medium onion (chopped)
  • 2 cloves garlic (smashed)
  • 10 ounces white mushrooms (stems removed, sliced)
  • 1 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • 1 pound green beans (trimmed)
  • 4 cups low sodium chicken broth
  • 1/4 cup plus 2 tablespoons cashew cream
  • sea salt and black pepper (to taste)
  1. Heat oil and butter in a large saucepan. Add onion, garlic and mushrooms. Saute until vegetables are soft, but not browned. Add thyme, nutmeg, green beans and chicken broth. Bring to a boil, then reduce heat and cook, covered for 8-10 minutes until beans are tender, but still bright green. Transfer to blender and puree. Add cashew cream and blend until incorporated. Season to taste with salt and pepper.

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