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On The Menu

Whittle down those
Thanksgiving calories.

Annabel
Cohen
Food
Columnist

W

ith just a few weeks until Thanksgiving, ifs time
to talk. Not turkey, though. Talking turkey is next
week. I once read that the average Thanksgiving
dinner hits around the 3,000-calorie mark; but before you
decide to scrap the turkey and stuffing to serve baked fish
and steamed vegetables, hold on. Here are some recipes to
whittle down the calories without even noticing.

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SQUASH CRUMBLE

Topping
1 cup crushed bran flakes
'/2 cup chopped pecans
2 Tbsp. olive oil
1/2 cup brown sugar
Squash:
4 cups cooked mashed butternut or
acorn squash (or sweet potatoes)
% cup sugar
8 egg whites
1 cup low-fat evaporated milk
1 tsp. vanilla extract
'/2 tsp. ground cinnamon

Preheat oven to 350 degrees. Spray a
6-cup or larger attractive baking dish
with nonstick cooking spray. Set aside.
Combine topping ingredients in a medi-
um bowl, and stir well. Set aside.
Combine squash ingredients in a large
bowl, and stir well. Transfer the squash
mixture to the prepared baking dish, and
smooth the top. Bake for 30 minutes.
Sprinkle the crumb topping over the
squash, and bake for 15-20 minutes
more, until the topping is golden. Makes
8-12 servings.

CRANBERRY CHUTNEY
1 12-oz. bag fresh or frozen
cranberries
2 cups chopped fresh pears (or
canned pears)
1 cup chopped onions
2 Tbsp. balsamic vinegar
2 Tbsp. water
1 Tbsp. fresh minced ginger

Combine all ingredients in a large sauce-
pan over medium-high heat. Bring to a
boil, reduce heat and simmer for 20 min-
utes, or until pear is tender. Remove from
heat, and cool completely. Chill until just
before serving. Serve at room tempera-
ture. Makes 12 servings.

APPLE LEEK STUFFING
2 cups vegetable broth (more if
needed)
4 egg whites
1 lb. loaf whole wheat bread, cut into
1-inch cubes and toasted
3 Tbsp. coconut oil, melted (or olive

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oil)
3 cups thinly sliced leeks (white and
light greens parts), rinsed well
2 cups chopped, peeled Granny
Smith apples
2 Tbsp. fresh chopped sage leaves
sea salt and pepper to taste

Preheat oven to 350 degrees. Spray a large
baking dish with nonstick cooking spray.
Set aside. Whisk together the vegetable
stock and egg whites. Add toasted bread
cubes, and toss well.
Melt oil in a large skillet over medium-
high heat. Saute the leeks for 5 minutes.
Add leeks, apples, sage, and salt and pep-
per to taste (start with 1 tsp. salt and 1 /2
tsp. pepper) to the bread mixture, and stir
to combine.
Transfer to the prepared baking dish.
Cover with foil, and bake for 30 minutes.
Remove foil, and bake an additional 20
minutes. Pour additional hot broth over
if the stuffing becomes too dry. Makes 12
servings.

BROWN AND WILD RICE
2 Tbsp. olive oil
2 cups chopped onions
1 Tbsp. chopped garlic
1 cup brown rice
1 cup wild rice
6 cups chicken broth or water
'/2 tsp. dried thyme
salt and pepper to taste
'/2 cup finely chopped parsley or 2
Tbsp. dried parsley flakes
1 cup golden raisins or dried cherries

Heat the oil in a large saucepan or pot
over medium-high heat. Add the onions
and garlic, and saute until soft and trans-
lucent, about 8 minutes. Add the brown
and wild rice, broth and thyme, and stir.
Bring to a boil, reduce heat and cover
the pan. Cook for about 40-45 minutes,
until the rice is tender and the liquid is
absorbed. Season to taste with salt and
pepper.
While the rice is still hot, stir in the
parsley and raisins. Serve hot, or keep
warm until ready to serve. May be pre-
pared the day before and reheated for
10 minutes on high in the microwave
oven. Makes 8 servings.

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

Orchard Lake Rd. South of 14 Mile • Farmington Hills

851-7000

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(248) 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm

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6199 Orchard Lake Rd.
West Bloomfield, MI 48322

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November 6 • 2014

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