Thanksgiving dinner gets healthy update

Toasted walnuts add crunch to roasted asparagus

Toasted sourdough bread creates a tasty topping

Orange Carrot Cake is topped with chocolate ganache

A few side dishes and desserts always make it to the table on Thanksgiving day, but I’m not one of those cooks who have a menu that never changes. I find it helps keep the occasion fresh to mix up a few new recipes with the old standbys. Most sides I’ve prepared in the past have been gloopy and pretty heavy on fat and calories. I collected recipes several months in advance that sounded flavorful and healthy to try out this season.

Toasted walnuts add crunch to roasted asparagus

One really simple dish to make that got rave reviews from guests was roasted asparagus. The addition of toasted nuts and a sprinkling of sea salt was all that was needed to provide a healthy vegetable side. Another green treat (even for those who don’t usually like broccoli), was a cobbler-like casserole. It was delicious without oodles of cream and full of good texture with the addition of toasted bread cubes.

I didn’t skim on calories for dessert. A scrumptious orange cake draped in chocolate was eyed by diners throughout the meal. And with carrots added into the batter, it’s still good for you! These supporting dishes were such perfect complements to the turkey star that they may remain on the menu throughout winter.

Roasted Asparagus with Toasted Walnuts

1 bunch asparagus

3 teaspoons olive oil

1/2 tablespoon unsalted butter

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/3 cup walnuts, toasted

Preheat oven to 450 degrees. Coat asparagus with olive oil, salt, pepper and butter. Cook for about 10 minutes until asparagus is tender. Remove from oven and sprinkle nuts on top.

Servings: 8

Toasted sourdough bread creates a tasty topping

Broccoli Cobbler

1/3 cup butter, melted

3 cups cubed sourdough bread

1/2 cup grated Parmesan cheese

3 cups broccoli florets

1/2 pound cooked chicken strips

1/3 cup drained roasted red bell pepper

3 tablespoons chopped white onion

1 10-ounce container reduced-fat Alfredo sauce

1/4 cup heavy whipping cream

Salt and pepper to taste

Drizzle butter over bread cubes in a large bowl. Sprinkle with cheese and toss. Preheat oven to 400 degrees. Combine broccoli and remaining ingredients in a large bowl. Spoon filing in a lightly greased, 2-quart baking dish. Top with bread cubes.

Bake, uncovered, at 400 degrees for about 25 minutes or until bubbly and top is toasted.

Servings: 4

— Adapted from Southern Living Christmas Cookbook (Time Home Entertainment, 2011)

Orange Carrot Cake is topped with chocolate ganache

Orange Carrot Cake with Chocolate Ganache

4 eggs at room temperature

3 cups all-purpose flour

1 1/2 teaspoons orange extract

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 1/4 cups sugar

1 cup canola oil

1/4 unsalted butter, softened

1 1/2 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 11-ounce can mandarin orange sections, drained and chopped

1/4 cup toasted pecan halves

For the Orange Cream Cheese Filling:

6 ounces cream cheese, softened

3 tablespoons butter, softened

1/2 cup blood orange marmalade

1/3 cup powdered sugar

For the Chocolate Ganache:

2/3 cup heavy whipping cream

8 ounces semisweet chocolate

Grease three round cake pans and line with parchment paper.

Preheat oven to 350 degrees. In a medium bowl, stir together flour, orange extract, baking powder, salt and baking soda; set aside. In a large bowl, combine eggs, sugar, canola oil, butter and vanilla. Beat with an electric mixer on low speed until combined. Add flour mixture to liquid mixture, beating on low until just combined.

Using a wooden spoon or spatula, fold in carrots and coconut. Fold in mandarin oranges and toasted pecans. Pour batter evenly into prepared pans. Bake for about 40 minutes or until a wooden toothpick comes out clean. Cool layers on a wire rack for 10 minutes. Remove from pans and peel off paper. Cool completely.

Filling: In a medium bowl, beat softened cream cheese until fluffy. Add marmalade and powdered sugar.

Chocolate ganache: In a small saucepan, bring 2/3 cup whipping cream to just boiling over medium heat. Add chocolate; do not stir. Let stand until slightly thickened.

Servings: 10

— Adapted from Holiday Baking: Better Homes & Gardens Special Interest Publications, 2011

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Posted by admin on Dec 29 2011. Filed under Seasonal. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry