I Health & Fitness

FOOD

Side Stepping

New Thanksgiving ideas with traditional ingredients.

Annabel Cohen
Special to the Jewish News

T

hanksgiving is just weeks
away. Here's where I conjure up
thoughts of pumpkin, cranber-
ries, sweet potatoes, corn, root vegetables,
nuts and mushrooms. This year, I pro-
pose different, interesting recipes with
customary ingredients. They're no more
work than our standards (though new
recipes seem to take longer the first time
they're prepared). They may become your
new Thanksgiving traditions.

Ginger Curry Sweet
Potatoes and Spinach
3 pounds sweet potatoes or yams,
peeled and cut into
2-inch chunks
3 Tbsp. olive oil
1 cup finely chopped shallots
1 Tbsp. minced fresh ginger
1 tsp. minced garlic
2 Tbsp. curry powder
1 tsp. kosher salt
1 2 tsp. ground cayenne pepper
(optional)
1 /2 tsp. ground cinnamon
10 oz. fresh baby spinach
2 cups seeded, chopped tomatoes
Salt and pepper to taste
3 Tbsp. extra-virgin olive oil

Preheat oven to 375F. In a large bowl, toss
the potatoes with oil, shallots, ginger,
garlic, curry, salt, cayenne pepper and
cinnamon. Arrange in a large roasting
pan. Roast, uncovered, for 45 minutes or
more, turning once, until the potatoes are
tender when pricked with a fork.
Transfer the potatoes to a large bowl
and add the remaining ingredients,
breaking up the potatoes as you stir (the
mixture should be chunky). Season to
taste with salt and pepper.
Reduce oven temperature to 350F.
Spray a baking dish with nonstick cook-
ing spray. Transfer the mixture to the
baking dish, drizzle with olive oil, and
cook, uncovered, until the potatoes are
hot again. Serve hot or cover and keep
warm until ready to serve. Makes 8-10
servings.

38

November 12 • 2009

Skillet Mushrooms
with Fresh Herbs
24 oz. fresh button mushrooms,
stems removed and reserved
3 Tbsp. extra-virgin olive oil
1 /4 cup minced red or
Bermuda onion
1 tsp. Hungarian or hot paprika
Kosher salt to taste
1/4 cup fresh chopped parsley
1 Tbsp. fresh chopped dill

Clean the mushrooms with a damp cloth
or paper towel. Chop the stems.
Heat oil in a large nonstick skillet over
medium-high heat. Add mushrooms and
sauté for 3 minutes. Add stems, onion,
garlic and paprika. Sauté 4-5 minutes
until mushrooms appear glazed. Add
salt to taste. Remove from heat, stir in
remaining ingredients. Serve immedi-
ately. Makes 8 servings.

Glazed Red Pepper-
Fennel Almonds
My friend always amazes with her deli-
cious vegetarian meals. She prepared this
recipe from Bon Appetit magazine, and
what a hit. I've doubled the recipe (they're
that good).

Nonstick vegetable oil spray
6 Tbsp. sugar
4 tsp. fennel seeds
2 tsp. dried crushed red pepper
2 tsp. salt
2 cups whole almonds
2 Tbsp. water

Preheat oven to 325E Line heavy baking
sheet with foil; spray with nonstick spray.
Combine sugar, fennel seeds, crushed red
pepper and salt in medium bowl. Mix
in almonds and water. Spread mixture
on prepared baking sheet in single layer.
Bake until sugar melts and almonds
are deep golden brown and glazed, stir-
ring often, about 22 minutes. Separate
almonds with fork; cool completely on
sheet. Makes 2 cups of almonds.

Kale Orange Cranberry Pecan
Salad with
Crisped Onions
Onions:
2 medium onions, halved lengthwise
and sliced very thinly

/4 cup flour
cup canola oil

3

Salad:
1 large bunch kale (not flowering or
decorative kale)
1 seedless orange, peeled and
divided into segments and halved
1 2 cup sweetened dried cranberries
1 2 cup chopped pecans
1 cup chopped red bell pepper
1 cup 1/2-inch diced peeled, seeded
cucumber
Salt and fresh ground pepper
to taste

Dressing:
1 Tbsp. olive oil
1 Tbsp. walnut oil
3 Tbsp. white balsamic vinegar
1 Tbsp. honey, any variety
1 tsp. dried tarragon

Line a baking sheet with several layers of
paper towel. Place onions in a medium
bowl and add flour. Toss well with your
hands to coat the onions. Heat oil in a
large nonstick skillet over medium-high
heat until very hot. Add the onions and
cook, turning frequently, until they are
golden. Remove the onions to the pre-
pared baking pan and allow them to
drain well. Set aside (do not chill).
Wash and dry the kale leaves. Remove
and discard any long stems (even into the
leaves). Layer the leaves on top of each
other and roll them to slice them cross-
wise, thinly, to make long thin ribbons
of kale. Transfer to a large bowl. Add the
remaining ingredients and toss well.
Combine the dressing in a small bowl
and whisk well. Pour the dressing over
the greens and toss well. Adjust salt and
pepper to taste. Serve with the onions
sprinkled over. Makes 8 servings.

Cider Roasted Carrots,
Parsnips and Rutabaga
1 cup apple cider
3 Tbsp. olive oil
1 Tbsp. fresh thyme leaves
1 tsp. kosher salt
1 rutabaga (1 Y2 pounds), peeled,
cut into 1-inch chunks
6 parsnips (1 1/2 pounds), peeled,
cut into 1-inch chunks
8 carrots (1 1/2 pounds), peeled, cut

into 1-inch chunks
12 peeled cloves of garlic
Fresh ground pepper to taste

Preheat oven to 425F. Brush a large roast-
ing pan with olive oil. Set aside.
Toss all ingredients together and transfer
to the prepared pan and cover with foil.
Cook for 30 minutes. Uncover, turn the
vegetables and cook for 30 minutes more.
Makes 8 servings.

Pumpkin and Toasted Corn
Soup in Squash Bowls
Toasted Corn:
2 Tbsp. olive oil
4 cups corn kernels

Soup:
4 Tbsp. olive oil
1 1/2 cups chopped onions
1 /2 cup all-purpose flour
2 cups cooked, mashed pumpkin
(canned is fine)
4 cups chicken stock or broth
1 cup dry white wine
1 /4 tsp. ground allspice
Salt and fresh ground pepper to taste

Bowls:
8 small acorn squash or pumpkins

Heat a large, nonstick skillet over medi-
um-high heat until hot. Add corn and
cook, stirring occasionally, until most of
the kernels are golden brown, 8-10 min-
utes. Set aside.
Heat oil and onions in a large pot
over medium heat. Cook, stirring often,
until the onions are very soft, about 8-10
minutes. Add the flour and cook, stir-
ring often for 5 minutes more. Add the
pumpkin, broth, wine and allspice, raise
heat to medium-high and bring to a boil.
Immediately reduce heat to simmer, stir
in the corn and cook, stirring often, for
40 minutes more. Add salt and pepper to
taste.
Use a small sharp knife to cut wide
tops out of the squash or small pumpkins
to make bowl shells (reserve the tops of
the squash or pumpkins).
Ladle the soup into the squash or
pumpkins, replace the lids and serve.
Makes 8 servings. II