Cookin' with Carol recipes on NBC5 - November 2005
Baked
Butternut Squash
Serves
6
It’s
that time of year to start thinking about the Thanksgiving meal. Here’s a
great side dish to enjoy on Thanksgiving and throughout the fall season.
1
butternut squash, about 2 pounds
2
tablespoons butter
2
tablespoons light brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground allspice
Preheat oven to 350° F. Cut squash in half lengthwise. Remove seeds with a spoon; discard. Place both squash halves, cut-side-up, on a baking sheet. Bake, uncovered, for 1 to 1 1/2 hours, until squash is tender. Remove squash flesh from the skin shells with a spoon and place in a medium bowl. Add butter, brown sugar, cinnamon, and allspice, and mix together with the squash using a potato masher. Stir with a spoon to combine. Serve warm as a side dish.
Notes:
Experiment with other varieties of winter squash, such as acorn, calabaza, delicate, golden nugget, and hubbard. Prepare and bake as directed above; baking time will vary from 1 hour to 1 1/2 hours, until squash is tender.
(Air Date: November 5, 2005)
Apple
Cranberry Compote
Serves
8
This versatile holiday side dish is the perfect complement to cooked turkey. It is also great with chicken or pork, and can even been served over pancakes for breakfast, or with ice cream for dessert.
2
cups fresh cranberries
2
Granny Smith apples, peeled, cored and sliced
1
teaspoon orange zest
1/2
cup orange juice
1/2
cup sugar
1/4
cup brown sugar
1
cinnamon stick (or 1/2 teaspoon ground cinnamon)
1/4
teaspoon grated nutmeg
1
teaspoon vanilla extract
In a small saucepan, stir together all ingredients, except vanilla. Bring mixture to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes, or until fruit is tender and flavors have blended, stirring occasionally. Stir in vanilla and remove from heat. Serve warm or chilled.
Note:
If using a cinnamon stick, remove from compote before serving.
(Air Date: November 12, 2005)
Herb-Lime
Roasted
Serves
8 to 12
This flavorful way to prepare turkey will save you a little time, and is perfect for novice cooks, or for those who don’t have to feed a crowd on Thanksgiving!
1
lime
2
tablespoons chopped fresh sage (or 2 teaspoons dried sage)
2
tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
1
tablespoon chopped fresh thyme (or 2 teaspoons dried thyme)
1
tablespoon olive oil
1/2
teaspoon coarsely ground black pepper
1/2
teaspoon salt
4
to 5 pound turkey breast, rinsed and patted dry
Using a zester gadget, grate the entire surface of the lime (avoid getting too much of the white, pithy part of the peel, as it tends to be bitter). Place the lime zest (grated peel) into a small bowl. Squeeze the juice from the lime into the bowl. Add the remaining ingredients, except for turkey, and stir to combine. Place turkey in a roasting pan with a rack. Using your fingers, or a rubber spatula, carefully separate the turkey skin from the breast meat (do not remove the skin). Spread the herb mixture between the skin and the breast meat. Spray the surface of the turkey with vegetable oil spray, if desired, to help with browning, and to help keep it moist. Roast the turkey breast, uncovered, in a preheated 325°F oven for 1 1/2 to 1 3/4 hours, or until no longer pink in the middle (when juices run clear when pierced with a fork), or when it registers 170°F on a thermometer. Let turkey rest 15 minutes before slicing.
Notes:
This recipe was inspired by my recent heart-healthy
cooking demo for the Brave Heart Support Group which meets at
“ H A P P Y T H A N K S G I V I N G ! ”
(Air Date: November 19, 2005)
Serves 8
Waste
not, want not---use those leftover turkey bones to make wonderful turkey stock
for this soup. Even if you don't want soup right away, make the stock and freeze
it.
3
pounds roasted turkey bones
8
cups water
2
cups diced cooked turkey
1
cup chopped carrots
1
cup pearl onions
1
cup corn
1
cup chopped celery
1/2
cup dry pasta
1
teaspoon dried thyme
Place
turkey bones and water in a large stockpot. Bring water to a boil on medium-high
heat. Reduce heat to low and simmer, covered, for 1 to 2 hours. Remove and
discard bones. Pour broth (turkey stock) through a fine mesh strainer into a
large soup pot and add remaining ingredients. Bring to a simmer on medium heat
and cook for 7 to 10 minutes, until vegetables and pasta are tender. (Season
with salt & pepper to taste, as desired.) Ladle soup into bowls. Allow to
cool slightly before serving.
Notes:
You can add 1 to 2 teaspoons of toasted sesame oil to the soup (just before serving) for added flavor.
(Air Date: November 26, 2005)