On the Third Day of Well-Mas, Santa gave to me three tasty treats!
The holidays are a time to eat, drink, and be merry… this doesn’t mean you should stop eating healthy! Staying with the holiday theme, below are a few recipes to help you stay healthy while still being festive!
Shredded Root Vegetable Pancakes
This recipe was taken from http://www.eatingwell.com. Red beets and golden carrots look especially festive but avoid parsnips, which need to be cored!
Serves 6, 2 pancakes each
Total Time: 45 minutes
1 large egg, lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
6 teaspoons canola oil, divided
- Preheat oven to 400°F. Coat a baking sheet with cooking spray.
- Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
This low-calorie recipe, taken from http://www.delish.com, makes a moist, flavourful turkey without a lot of added fat.
Total Time: 3 hr 30 min
1 (10-to-12 pound turkey) turkey
1/4 cup(s) fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoon(s) canola oil
1 teaspoon(s) salt
1 teaspoon(s) freshly ground pepper
Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cup(s) water, plus more as needed
- Position a rack in the lower third of the oven; preheat to 475°F.
- Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
- Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
- Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
4 large good baking apples
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup raisins
Tin foil, to wrap them in
- Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
- In a small bowl, combine the sugar, cinnamon, raisins, and pecans.. Stuff each apple with this mixture. Wrap the individual apples in tin foil.
- Put the apples directly on the oven rack and bake for 30-40 minutes, until tender, but not mushy. Remove from the oven and serve warm!