November: Cranberries + Sweet Potatoes

Cranberry S’mores

Prep Time: 5 minutes Cooking Time: None, if you already have made cranberry sauce Prep Time: 5 minutes, or less
  • 1 package of graham crackers (8)
  • 8 oz. package of cream cheese
  • cranberry sauce (that you made already)
  • 2 T. honey
  • 1/2 t. cinnamon

Equipment: Plastic knife, paper plate, measuring spoon

  • Step 1: Mix cream cheese, honey, and cinnamon in a bowl.
  • Step 2: Spread the cream cheese mixture on your graham cracker.
  • Step 3: Add cranberry sauce on top.
  • Step 4: Put another graham cracker on top to make a s’more sammie. It beast burnt marshmallows any day!

Enjoy!

Sweet Potato Fries

Prep Time: 10 minutes Cooking Time: 40 minutes Prep Time: 50 minutes
  • 4 sweet potatoes
  • 4 T. olive oil
  • 4 t. sea salt
  • ground pepper, to taste
  • Step 1: Preheat oven at 425 degrees (the high heat provides a nice crisp).
  • Step 2: In a large bowl, toss together 4 T. olive oil, 4 t. of sea salt, and ground pepper to taste.
  • Step 3: Wash the potatoes and leave the skins on (there are a ton of vitamins, minerals, and fiber in the skin).
  • Step 4: Slice them into 1/4-inch thick rounds or into long strips.
  • Step 4: Lay them flat on a baking sheet and pop into the oven for 30-40 minutes until the skins are slightly caramelized looking. Be sure to flip them a couple of times during the baking process using tongs, which work very well.
  • Step 5: Upon removing from the oven, sprinkle 3 T. of powdered sumac on the fries. Eddie and I had this once at a German restaurant, and it was so good. Note: although sumac can be a little difficult to find, check out your specialty spice stores or order online. It’s worth the effort!

Monte Cristo Sandwich

Prep Time: 5 minutes Cooking Time: 5 minutes Prep Time: 10 minutes
  • 2 slices of whole grain bread
  • Egg wash (1 egg, 1 T. milk, and 1 t. mustard)
  • 2 slices of ham (or turkey)
  • Handful of spinach leaves
  • 1 slice of your favorite cheese
  • Step 1: Dip your two bread into the egg wash, milk, and mustard mix.
  • Step 2: Lay flat on a dish and begin to build your sandwich, adding slices of ham and cheese, and the spinach.
  • Step 3: In a hot pan with a dollop of butter, grill on both sides until brown.

Bread Critters Rolls

Prep Time: Dough creating time: 5 minutes • Rise time 25 minutes • Critter creating time: 10 minutes Cooking Time: 10 minutes Prep Time: 50 minutes
  • 6 cups of unbleached whole wheat flour or bread flour
  • 1 T. olive oil
  • 1 ¾ c. warm water – 105 degrees
  • 2 T. salt
  • 1 ¼ oz quick rise yeast envelope
  • Decorations: sunflower seeds, sesame seeds, raisins, rosemary
  • Step 1: In a small bowl, pour in the warm water and add the yeast – stir gently for 10 seconds – let sit until you see the bubbles forming from the enzymes of the yeast that are now growing. What does it smell like?
  • Step 2: In a large bowl, mix together flour, salt, oil – after yeast water is ready, mix it in and combine until you have a soft dough.
  • Step 3: Add flour onto your work space – each student will get a portion of the dough to “knead” for 5 minutes until it is smooth and elastic. Cover with a towel and put in a warm place – on a paper plate with each child’s name on it. You will need to let it rise about 30 minutes.
  • Step 4: Let kids roll into shapes such as snakes, snails, butterflies, mice, and an octopus. Place the rolls on an oiled baking sheet and brush with an egg white wash.
  • Step 5: Bake at 425 degrees for about 15 minutes.

Makes 8 critter rolls

Thanksgiving Cranberry Sauce

Prep Time: 5 minutes Cooking Time: 15 minutes Prep Time: 20 minutes
  • 2 cups of fresh cranberries
  • 1/3 cup of water
  • 1/3 cup of orange juice
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1/4 t. cloves
  • 3 T. honey
  • zest of 1/2 orange

Equipment: Stock pot, 1 large bowl, large spoon, measuring cups and spoons, zester/grater

  • Step 1: Measure cranberries, water, cinnamon stick, cloves, honey, and dump into large pot. Place on burner.
  • Step 2: Let them cook until you hear the cranberries pop.
  • Step 3: Now you get to decide. Do you want mushy sauce or chunky sauce? Cook longer for the mushy version.
  • Step 4: Zest the orange rind, and squeeze the juice out. (Or just use orange juice.)
  • Step 5: Now you are done! No fuss, no muss. Serve hot or cold.
  • Note: We love it s’more style. Check the next recipe for details.

Southwest Jeweled Fruit

Prep Time: 10 minutes Cooking Time: None Prep Time: 10 minutes
  • 1/2 cup pomegrante seeds
  • 1/2 cup jicama cut into thin strips
  • 2 mangoes, peeled and cut into chunks
  • 3 clementines, peeled and sectioned
  • 2 blood oranges, peeled and sectioned
  • 2 pears, thinly sliced
  • Dressing: 1 T. Fresh Ginger, minced, 2 T. lime juice, 2 T. honey
  • Step 1: Cut, peel and slice the ingredients into a large bowl.
  • Step 2: Mix together the dressing and pour over fruit salad. Toss.
  • Note: This is a beautiful and fresh fruit salad — a far cry from the marshmallow mush that generally accompanies our holiday tables. The delicious dish is only 118 calories per 1/2 cup serving.

Brine a Turkey

Prep Time: 2 days Cooking Time: About 2-1/2 hours Prep Time: For Thanksgiving dinner
  • Turkey(s)
  • A large space in your refrigerator, lobster pot, cooler
  • Salt and other various flavor enhancers
  • Orange peels, dried allspice berries, brown sugar
  • Step 1: Dissolve your salt and other enhancers in the solution and keep in fridge from 8 hours to 1 day. If you are using a cooler – make sure to keep the ice so the water does not go above 38-39 degrees.
  • Step 2: Rinse off the turkey, inside and out.
  • Step 3: Place the turkey back in the refrigerator for 1 additional day, up to 2 days before cooking.
  • Step 4: Begin roasting in a 450-500-degree oven — but for only for 30 minutes. After that, turn down the heat to 350 degrees and roast away according to how big the bird is (typically, a 14-16 pound turkey will roast for about 2 ½ hours).

Quinoa with Butternut Squash, Cranberries, and Pecans

Prep Time: 10 minutes Cooking Time: 45 minutes Prep Time: 55 minutes
  • 2 lbs. butternut squash, diced
  • 1 onion, diced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 cups cooked quinoa
  • ¾ cup of feta cheese
  • 1-1/2 tablespoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/3 cup chopped pecans

 

Here’s a a great gluten-free Thanksgiving side dish that’s as delicious as it is heart-healthy!

  • Step 1: Preheat the oven to 375 degrees. Toss squash, onion, sage and thyme with 2 T. olive oil. Season to taste with sea salt and pepper. Roast for 45 minutes.
  • Step 2: Warm cooked quinoa and combine with cranberries and pecans.
  • Step 3: Toss vinegar, Combine squash and quinoa mixture and toss with dressing.

 

Turkey Vatapa

Prep Time: 15 minutes Cooking Time: 15 minutes Prep Time: 30 minutes
  • 1 t. olive oil 
  • 1/2 cup finely chopped onions
  • 3 garlic cloves, minced 
  • 1 T. minced peeled fresh ginger 
  • 1 jalapeño pepper, minced 
  • 24 ounces vegetable broth 
  • 2 cups of diced roma tomatoes
  • 1/4 cup unsalted, dry-roasted peanuts
  • 3 cups chopped skinned cooked turkey 
  • 1/2 cup light coconut milk 
  • 1/2 cup finely chopped fresh parsley 
  • 1/2 cup finely chopped fresh cilantro 
  • 1 T. fresh lime juice 
  • 1/2 t. salt, 1/2 t. black pepper 
  • Optional: Fresh shrimp
  • Garnish with plain Greek yogurt and sprigs of cilantro
  • Step 1: Heat oil in a Dutch oven over medium-high heat.
  • Step 2: Add onion and garlic; sauté 2 minutes.
  • Step 3: Add ginger and jalapeño; sauté 30 seconds.
  • Step 4: Stir in broth and tomatoes; bring to a boil.
  • Step 5: Cover, reduce heat, and simmer 20 minutes.
  • Step 6: Place peanuts in a spice or coffee grinder; process until finely ground.
  • Step 7: Add ground peanuts, turkey, (shrimp, if desired) and coconut milk to pan. Stir, and increase heat to medium until soup is simmering. Keep stirring for another 5 minutes.
  • Step 8: Add parsley, cilantro, juice, salt, and pepper. Garnish with cilantro sprigs. Serve!