Monday, November 17, 2008
We rounded out our meal with a trip to Trader Joe's, where the rest of the ingredients came effortlessly together. I wanted to keep it light, just to see if we really missed anything. Of course, since we just had a turkey breast, there was no stuffing, so it wasn't really Thanksgiving. We did, however have mashed potatoes, green beans, a spinach salad, and homemade cranberry sauce. I tried to keep each item true to it's roots, but update it just a tad. Here are the recipes, plenty for two with leftovers.
Creamy and Fluffy Mashed Potatoes with a little less guilt
3 large russet potatoes, peeled and sliced for boiling
1 cup 2% greek strained yogurt (recommended brand, FAGE at TJ's)
2 tablespoons butter
2 tablespoons 2% milk
salt & fresh ground pepper to taste
Measure out the yogurt and leave on the counter to come to room temperature. Boil the potatoes until tender, drain and mash with the remaining ingredients.
Crisp-Tender Green Beans in a flash
1 package french green beans (pretrimmed is a bonus, look for them in the fridge section at TJ's)
Spray olive oil or cooking spray such as Pam
Salt, to taste
Line a baking sheet with foil. Spray with the olive oil and add the green beans in one layer. Sprinkle with salt, and mist with a light spray of oil. Bake with the turkey at 325 for about 10 minutes, or until crisp-tender.
Lower Sugar Cranberry Sauce
1 package (12 oz) fresh cranberries
zest & juice of 1 orange and 1 lemon
1 3-inch piece of vanilla bean, scraped
3/4 cup agave nectar (look in the baking section at TJ's)
Rinse the cranberries in a colander under cool water. Add to a medium saucepan. Zest and juice the lemon and orange into the pot. Add the vanilla bean seeds, and place the remaining pod in the pan with the fruit. Add the agave nectar (spritz your measuring cup for a second with cooking spray to make it easier to pour) and heat over medium heat until simmering. Simmer, uncovered, over medium-low heat for about 10-15 minutes, or until most of the cranberries have burst. Let stand at room temperature for a couple hours (while the turkey cooks) to thicken. Serve at room temperature, or chilled.
Pictures to come soon!
Friday, November 14, 2008
Thursday, November 13, 2008
I hadn't been going to Jimbo's lately, even though I love their selection of organic produce. They also tell you where the items are from, and whether or not they are organic. The majority of things are, but there are a few things where organic doesn't matter as much. I filled my cart with so many wonderful things, broccoli, butternut squash, red cabbage, celery, green leaf lettuce, yellow delicious apples, and these beauties:
Have you ever seen a purple carrot? Or a red one, for that matter? I could not pass these up. Grown right here in California, no jet fuel added. I can't say that I am always perfect, sometimes you just have to feed that craving and give in to the out of season items if it's what you really want. However, sometimes you find something that you didn't even know exists which is better than the other thing altogether. I guess we just have to keep looking- and every little bit helps. Hope you find an unexpected treasure sometime soon!
More info on CSAs, Farmer's markets, etc.:
Monday, November 10, 2008
The crumble topping isn't necessary, but it's yummy. I used a half stick of butter, 1/4 cup flour, and 2 tablespoons brown sugar. There is no need to be too technical with this, I used a pastry blender to cut it all together, but you can also just use your fingertips. Just cube the butter into small dice and squish all the ingredients together. Sprinkle on top right before you bake.
I thought this pie was great, and I used 5 apples. Three granny smith, 1 figi, and 1 golden delicious. I think the trick is to slice them quite thin, and try to overlap the slices as much as possible. For the filling, I also used lemon juice and zest, as well as my favorite new spice blend, Chinese 5 spice blend. Chris liked the layers of apples overlapping each other. The flavors were right on, not classic apple pie, but it was a great update.
One pie crust, store bought or homemade.
For the filling:
5 large apples, peeled, cored, and sliced. Any combination of granny smith and other less tart apples, try figi or yellow delicious.
1/4 cup brown sugar
Zest and juice of 1 lemon
1 & 1/2 teaspoons Chinese 5 spice blend
1 & 1/2 teaspoons ground cinnamon
For the crumble topping:
1/2 stick butter, cut into small dice
1/4 cup flour
2 tablespoons brown sugar
Butter a 9 inch pie plate and assemble the pie. Brush the crust which overlaps with a mixture of 1 egg, beaten with a little cream. Sprinkle with coarse sugar, if desired. Bake at 350 degrees for 45 minutes, until filling is bubbly.
Oh and look at who is still hanging around... I thought I had to throw these away when I wrote about them last week, but Chris just suggested changing the water again. It worked! They are still here!