A Meat Eating/Vegetarian/Vegan Thanksviging Part II

Since I work for an investment company, we are open the day after Thanksgiving, which means no travel to Northern California for turkey this year for Dave and I...solution..you bet! Most of my family is coming to Newport Beach this year and we are having ten people for a feast in my 800 square foot beach cottage. Being the obsessive planner that I am, and trying to please the (newly vegan or vegetarian) palates of all family members, I started early on the menu planning this year and assigned everyone a dish according to their expertise. Here's what we are making:

*Turkey- I will be roasting a turkey filled with fresh herbs, lemon, seasonings...luckily I have done this before and there will be plenty of help
*Gravy- Dad's specialty
*Michael Mathews' famous sausage and cognac stuffing- again, Dad's specialty
*Natalie's vegan version of Mathews' stuffing
*Buttermilk and chive mashed potatoes- me..I prefer to use buttermilk because I like them tangy and you can use nonfat buttermilk, which has lots of flavor, but eliminates the fat
*Sauteed green beans with apple wood smoked bacon and shallots- Dave my husband loves these so he will be making them this year
*Vegan sweet potatoes au gratin- Nat
*Shaved brussel sprout salad- Nat
*Rolls- Aunt Kathy
*Cranberry Chutney- Aunt Kathy
*Pumpkin pie- mom's specialty


In honor of it being turkey day this week, I thought I'd post two recipes in order to help those of you who are still menu planning...stay tuned for the results of our Thanksgiving feast! (and wish us luck!)

Dad's Famous Gravy

Ingredients:
3/4 cup dry white vermouth
2 tablespoons Cognac
1/3 cup all purpose flour
About 5 ½ cups of broth – turkey, veal stock, and/or chicken
About 4 tablespoons of fat – reserved from Turkey or use butter
All the browned bits from the bottom of the turkey pan

Directions:
Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.

Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup broth; bring to boil, scraping up browned bits.

Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups of broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Season with salt and pepper.

Carmel Apple Pie
I made this this weekend for the Marshall Thanksgiving and it turned out pretty good. It came from the holiday issue of Cooking Light.

Ingredients:

Topping-
1/4 c flour
1/4 c packed brown sugar
2 T chilled butter, cut into small pieces

Crust-
1 1/4 c flour
1/4 t salt
3 T chilled butter, cut into small pieces
2 T chilled vegetable shortening, cut into small pieces
3 T ice water
cooking spray

Filling-
1/4 c white sugar
2 T cornstarch
4 c thinly sliced granny smith apples
3 c thinly sliced fuji apples

Carmel Sauce-
1/2 c store bought fat free caramel sauce
1/8 t sea salt

Directions:

Topping- combine all ingredients in a food processor. Pulse ten times, transfer to a bowl and refrigerate.

Crust- combine flour and salt in food processor. Add 3 T butter and shortening. Pulse 4 times or until mixture looks crumbly. With processor on, add ice water until mixture combines. Remove from food processor and press into a ball. Wrap in plastic wrap and chill for 15 minutes. Overlap two pieces of plastic wrap on a smooth surface. Place dough in center and cover with an additional two sheets of plastic wrap. Roll evenly into an 11 inch circle. Freeze circle of dough about 5 minutes, until it can be easily removed from the plastic wrap. Press into pie pan.

Preheat oven to 375.

Filling- whisk together cornstarch and sugar. Add apples. Toss to combine. Add apple mixture to pie pan, mounding slightly in the center.

Bake at 375 for 25 minutes. Remove pie and top evenly with topping. Bake an additional 25 minutes until golden. Top with caramel sauce and whipped cream, if desired.

A Meat Eating / Vegetarian / Vegan Thanksgiving... How we are going to do all 3 (Part 1)

This Thanksgiving is going to be different than our usual Thanksgivings (except for the family and lots of red wine part). For one, we will be celebrating in Southern California for the first time since 1993, but also, in the past year, I have switched to a mostly vegetarian diet and my brother has gone completely vegan. In turn, we are trying to plan aspects of the dinner that will please everyone.

Being the Mathews resident vegetarian chef, I am planning the vegan dishes, simply because they are different than my family's normal style of cooking. I have been familiarizing myself with this diet in the past couple of months and have tried to make it from whole, plant based sources instead of simply finding freaky soy replacements for meat; tofurkey anyone?

Here's what I am making along with some recipe highlights. I'll post full recipes and reviews after the holiday.

Triple Spiced Creamy Sweet Potato Gratin
Based on a recipe from Kathy Patalsky, writer of Healthy Happy Life. Kathy writes a great blog with vegan recipes and wellness tips. She put together a delicious looking potato au gratin recipe that I hope to recreate with some added sweet potatoes.

Sauteed Shaved Brussels Sprouts
Featuring balsamic, red onions, pine nuts and cranberries. I make this often, this year sans prosciutto.

Mathews (now Vegan) Stuffing
My dad makes great stuffing. I am going to attempt a version without animal products. His famous ingredients are Congac and veal stock. I am adding portabello mushrooms, walnuts, butternut squash and lots of fresh herbs.

We'll see if we'll be keeping these recipes around for future Thanksgivings. Melanie should be posting some of her recipe ideas shortly and we'll catch up with how this all went after the holiday.

Fiesta Mac and Cheese

On the subject of mac and cheese, I adapted this from the December issue of Cooking Light. It was really good and only took about 15 minutes of prep time plus an additional 15 minutes of cook time. It was all made in one pot so barely a mess. This would make a good week night meal. I think you could use any type of cheese in this. Pepper jack might make a nice substitute for the white cheddar, but I just used what I had in the fridge.

Ingredients (serves 4):
2 1/2 cups whole wheat penne
1 T butter, divided
1 c chopped red bell pepper
2 1/2 T flour
1 1/2 c nonfat milk
1/2 c extra sharp cheddar
1/2 c white cheddar
1 small can fire roasted green chilies
1/2 c thinly sliced green onion
1/4 t salt
1/4 t pepper
1 slice sourdough bread

Directions:
Preheat oven to 375.

Cook pasta according to package directions. Drain and place in a large bowl. In the pasta pot, melt 1 T butter. Add bell peppers and cook 5 min until tender. Add to pasta.

Add flour to pan. Slowly add milk and stir until smooth. Bring to a boil (about 2 minutes). Remove from heat, slowly add cheese while stirring constantly until melted into milk mixture. Stir in chilies, salt, and pepper. Add to pasta mixture. Add green onions and toss until well
combined.

Place bread in small food chopper and process until crumbly. Melt remaining butter. Mix bread crumbs and butter together in bowl.

Pour pasta into small oven proof dish. Top with breadcrumbs and bake for 15 minutes. Serve immediately.

Stovetop Macaroni and Cheese with Roasted Tomatoes

Fall is in the air. Even though it is 85 degrees outside in San Luis Obispo, I am dreaming of stews, soups and braised everything, so I figured it was time to post my favorite mac recipe. This recipe originated in a Cooking Light circa 2005 when Melanie and I were roommates in college. We love it so much we still both make it and modify it accordingly.

Ingredients (serves 8)
3 cups halved cherry tomatoes
Cooking spray or spray olive oil
a sprinkle of Italian seasoning
1/4 teaspoon black pepper

3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
2 cups cheese- I use a combo of blue cheese, extra sharp cheddar and fontina
1 egg, whisked
1 1/2 teaspoons sea salt
1/4 teaspoon ground red pepper
1/4 teaspoon nutmeg
1 (12-ounce) can evaporated low-fat milk

12 ounces large elbow macaroni or medium size shells

Directions
Line a baking sheet with foil and spread out tomatoes. Spray with cooking spray and sprinkle with Italian seasoning and pepper. Bake at 350 degrees for 30 minutes to an hour until the tomatoes blister and start to appear sun dried.

Meanwhile, in a blender or food processor, combine bread pieces, melted butter and a pinch of sea salt until crumbs are formed. Lay out crumbs on a separate baking sheet and cook 15 minutes or until golden.

Boil pasta for 7 minutes or until al dente by package directions. In a bowl, combine remaining ingredients. After draining pasta, return to a medium heat and stir in your bowl of cheese, milk, egg and spice mixture. Cook for 4 minutes or until cheese melts.

Serve immediately topped with bread crumbs and tomatoes.

Leftovers are good, but fresh is best with this recipe. Enjoy!

Tuscan Potato Soup

In the spirit of fall being in full effect, I made this soup the other evening. The gist of the recipe came from a recent Cooking Light, but I changed it up a bit. This was a pretty easy weeknight dinner to make (I recommend an immersion blender) and the leftovers were great in lunches for the week! The Yukon potatoes gave this soup a very creamy texture without all the added fat of using a lot of butter or cream. I have never done crumbled sausage on top before, but now could not imagine this soup without it.

Ingredients

2 heads garlic
2 1/2 tablespoons olive oil, divided
2 cups finely chopped onion, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
2 1/4 pounds cubed peeled Yukon gold potato (about 6 cups)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
4 ounces sharp cheddar cheese
3 green onion stalks, chopped roughly

6 ounces hot turkey Italian sausage, casings removed

Directions

Preheat oven to 400.

Cut off pointed end of each garlic head to partially reveal cloves, place each head in the center of a small sheet of heavy-duty aluminum foil. Drizzle 1/2 teaspoon oil over each head; wrap each in foil. Bake at 400° for 45 minutes; cool 10 minutes. Squeeze to extract pulp; discard skins.

Heat 2 teaspoons oil in a large pan over medium-high heat. Add 1 1/2 cups onion; sauté 4 minutes, stirring frequently. Stir in pepper, 1/8 teaspoon salt, and potato; sauté 2 minutes. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potatoes are very tender, stirring occasionally. Stir in half-and-half. Squeeze roasted garlic into pot, blend entire pot with immersion blender until smooth (can be done in a real blender if you do not have an immersion blender). Finely grate 2 ounces cheese to yield 1/2 cup; stir into soup. Cook over medium heat 5 minutes or until thoroughly heated.

Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add remaining 1/2 cup onion; sauté for 6 minutes, stirring frequently. Stir in 1/8 teaspoon salt and sausage cook 8 minutes or until browned, stirring to crumble sausage.

Divide soup into bowls, top with remaining cheese, sausage crumbles, and green onions.

Coconut Water: Nature's Gatorade

Where have I been for I don't know, a month? I guess keeping busy training for a half marathon. The event took place this Sunday where over one thousand runners raced in the local City to the Sea Half Marathon. During my training, I discovered a drink called coconut water. The health promoting, new age hipster blogs that I read rave about it, so I decided to give it a try. It has since been a staple beverage in my household that I enjoy after strenuous workouts or a night of partying alike.

So what is it?
Not to be confused with coconut milk, coconut water is the clear liquid found inside young, green, unripe coconuts. When a coconut ripens, the liquid inside hardens and becomes a part of the white flesh, which is used to make coconut milk.

Coconut water is naturally 99% fat free and low in carbohydrates and sugars. It is a natural isotonic beverage that contains essential salts and minerals in the same concentration as our bodies, thus making it ideal for replenishing and rehydrating after a workout. Ten ounces of coconut water has more potassium than a banana (about 15 times more than most sports drinks) thus making it ideal for preventing cramps and promoting muscle recovery. Best of all, it is a drink found in nature, so when you drink it you can be confident that it doesn't have chemicals, artificial colors, added sugars or preservatives that you would find in most sports drinks.

What does it taste like?
I have an undying love for coconut and anything with coconut in it. So naturally, I enjoy the taste of this beverage quite a lot. My best description of the flavor would be a very cold, flat, coconut taste that is nutty and not overly sweet. If coconut isn't your thing, many companies make "flavored" coconut water that is naturally created with the juices of other fruits such as lime or passion fruit. I prefer the original flavor.

Other random facts:

• It has almost identical properties to human blood plasma, and in times of war or famine it has successfully been used as a replacement for intravenous hydration fluid.
  
• Some pregnant women prefer drinking coconut water as a natural aid to help ease digestion problems or heartburn during pregnancy. The lauric acid found in coconut water is the same as human breast milk.
• It helps in relieving problems related to the urinary tract, intestines and kidneys and is known to break up kidney stones.
  
• Coconut water boosts your metabolism and your immune system. It can also aid with weight loss.
  
  

Low Fat Banana Bread Muffins

Ingredients:
2 large eggs
3/4 c organic sugar
1/3 c applesauce
3 smashed extra ripe bananas
1 T canola oil
1 T vanilla extract
1 3/4 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 c toasted chopped walnuts

Directions:
Preheat oven to 325. Using mixer, beat eggs and sugar for 5 minutes until thick. Add remaining wet ingredients, sift in dry ingredients. Pour mixture into baking cups. Bake until tops are golden brown, about 30 minutes until cake tester comes out clean.

Butternut Squash Lasagna

Nutty and cheesy with a toasty hazelnut crunch. Not meant to be eaten alone. Not meant for those watching their caloric intake.

This was a pretty darn good version of roasted butternut squash lasagna that I found on Food Network via Michael Chiarello. I made this for a small dinner with friends and we really enjoyed it. It was a balanced, hearty meal that went well with wine. In addition, it was also my first successful venture at creating a bechamel sauce that didn't resemble paste.

Ingredients

2 large butternut squash, about 3 to 5 pounds
3 T extra-virgin olive oil
1 T finely chopped fresh sage leaves
1 t Fennel seeds, crushed
1 t cinnamon
2 t salt
1/2 t freshly ground black pepper
1 t freshly grated nutmeg
2 cups ricotta cheese (or a 15-ounce container)
1 cup freshly grated Parmesan
2 large eggs
1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches
Extra-virgin olive oil
1/8 cup toasted, crumbled hazelnuts

For the sauce:
2 quarts 2 percent milk
6 T unsalted butter
1 T sage, minced
2 t minced garlic
1/2 cup all-purpose flour
2 t salt
Freshly ground black pepper
1/2 t freshly grated nutmeg

Lasagna Assembly Extras
Butter, for dish
1 pound mozzarella, grated
1 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, fennel, cinnamon and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg.

In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.

In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.

Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.

Preheat the oven to 375 degrees F.

Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Right before removing from oven, sprinkle with hazelnuts. Allow lasagna to rest before slicing. Serve warm.

Notes:

• The leftovers of this are especially delicious
• I made a half version of this recipe (it would still be enough to serve 6 people minimum because it is such a rich dish)
• If you have extra bechamel sauce- mix it with marinara and toss over whole wheat spaghetti for a quick meal
• This recipe is quick for a weeknight if you roast the squash the day before
• You can also use frozen or prepared butternut squash cubes to cut out extra prep time
  

Channa Masala (Indian Chickpea Curry)

Masala = Spice Mix = The heart and soul of any Indian Food

Garam Masala = My new favorite spice = smells like Chai tea

I've been on a bit of a vegetarian Indian food kick lately and have stocked my spice drawer accordingly. Channa masala is a classic Northern Indian dish that I came across on seriouseats.com and decided to give it a whirl after sampling something similar at Trader Joe's (they had a vegetarian Indian food sample night recently). It is a curry made of chickpeas that is beautiful in color, fragrant and rather healthy.

Ingredients (serves 2)
1 T olive oil
1/2 onion, chopped
1 garlic clove
1/2 T ground coriander
1 t ground cumin
1/4 t ground cayenne pepper
1/2 t ground turmeric
6 T chopped tomatoes (or half a can)
1/2 cup water
1 15-ounce can chickpeas, rinsed and drained
1 t paprika
1/2 t garam masala
1/2 t salt
Juice of 1/4 lemon
1/2 jalapeño, stemmed, seeded, and chopped
1 t fresh ginger, grated

Directions

Pour olive oil in a skillet set over medium heat. When warm, add the onion and cook until soft and beginning to brown, about 6 minutes. Add the garlic and cook for another minute.

Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.

Stir in the tomatoes. Cook for 5 minutes, stirring occasionally.

Dump in the chickpeas and the pour in the water. Stir until combined, and then bring mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

Sprinkle in the ginger and jalapeno. Cook for another 30 seconds. Season with salt if needed.

Notes

• I served this over Trader Joe's garlic naan. It comes in the frozen section of their store and it is delicious!
  
• I hear it is also served with rice.
• I found all of the spices that you can't find at a regular grocery store at Cost Plus World Market. They have a nice selection of unusual and exotic spices.
• This was pretty mellow in terms of heat. If you want to kick it up a notch add more jalapeno or forget to deseed it!

Organic Carrot Cake with Cream Cheese Frosting

I made this for Wendy's Birthday last weekend. Recipe is from Bon Appetit online. The recipe called for using everything organic. I used organic carrots, flour, and sugar but didn't go to the extreme to find things like organic cream cheese. I think I would recommend adding a little more coconut if you like it to give it more texture as well as some golden raisens if you are in to those. I added toasted walnuts, but probably would have added more than the 3/4 cup the recipe calls for if I did it again. This is also one of those recipes you could use applesauce instead of some of the oil to make it healthier due to the density of the cake.

Ingredients:
1/3 c shredded unsweetened coconut
1 lb organic carrots
1 c chopped pineapple
1 1/2 c organic all purpose flour
1/2 c organic whole wheat pastry flour
1 1/2 c organic cane sugar
2 t baking soda
2 1/4 t cinnamon
1 t salt
1/2 c dark brown sugar
3/4 c canola oil
1 T vanilla extract
3 eggs
frosting recipe (below)

Directions:
Preheat oven to 350. Spray 2 eight inch round cake pans with nonstick spray and line the bottom with parchment paper.

Place the coconut in a cup of warm water to soften it for 15 minutes.

Put carrots in the food processor and process for 1 minute. Add the pineapple and puree, 1-2 minutes until smooth.

In a large bowl, sift together dry ingredients. Add brown sugar and whisk to break up pieces.

Drain the coconut and place it in a medium bowl. Add the oil, vanilla, eggs, and carrot-pineapple puree, whisk to combine.

Add the wet ingredients to the dry, mixing with a spatula to incorporate, but not overmix. When the batter is almost mixed, add chopped walnuts if desired. Pour batter into prepared pans.

The recipe called to bake for 55 minutes, however, I checked mine after 30 minutes and it was done. Let the cakes cool in the pan for 15 minutes, invert onto a rack and cool completely before frosting.

Lemon Cream Cheese Frosting

Ingredients:
3 8 oz packages reduced fat or nonfat cream cheese (I used 2 nonfat and 1 light)
2 sticks unsalted butter, softened
1 t grated lemon zest
1 1/2 T lemon juice
1 T vanilla extract
2 3/4 c powdered sugar

Directions:
In a stand mixer fitted with the whisk attachment, whip the cream cheese and butter on med high speed until combined and airy, about 2 minutes. Mix in the lemon juice, zest, and vanilla.

Sift the powdered sugar. Turn mixer to low speed and slowly pour into frosting mixture.

Fill the inside of cake and frost the outter layer. I 'decorated' the cake by mixing the remaining frosting with yellow food coloring (and then later with green) and putting into frosting bags. I recommend putting the frosting in the fridge for a bit if you want to use it to decorate the cake in order to make it a little stiffer. As a side note, I think the recipe made a little too much frosting unless you wanted to really mound it up on the cake. I also used this frosting on red velvet cupcakes this week and it is a nice airy and not too sweet frosting to compliment many types of dessert.