Thanksgiving Menu Mailer Part 4 – Recipe Roundup
Is your mouth watering yet? Here’s the rest of the recipes.
Next week, I will give you a Turkey 101 essay so you can “talk turkey” with your bird, Turkey Triage help (troubleshooting cooking problems) and some “tools of the trade” (stuff you may need to either borrow or purchase so you can make the meal!
If dinner is a hassle at your house, you need Menu-Mailer. Go to http://www.SavingDinner.com and get your menu and check out the new low carb menu while you’re there. Watch for my new book, Saving Dinner: The Low Carb Way coming out in December.
Roasted Sweet Potatoes and Onions
8 medium peeled sweet potatoes — cut into 2-inch pieces
4 medium red onions, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper
1 teaspoon salt
Preheat oven to 425 degrees.
Combine all ingredients in 2, 13 x 9 inch baking dishes, evenly dividing up the ingredients. Toss to coat and bake for 35 minutes or so, until the taters are fork tender and nicely browned.
Sauteed Green Beans with Nutmeg
12 handfuls of green beans
2 tablespoons of butter (I use unsalted)
1 splash of olive oil
generous dash of nutmeg (or you can grate it fresh-I have a grater and it’s awesome!)
salt and pepper to taste
When you go to the grocery store, count out by the handful, how many beans you will need. Give each adult one handful, and count one handful per two small children. Yes, use your hands, grab a handful of beans, plop it into a plastic bag and consider it a serving.
I know that doesn’t give you pounds. Well, it’s the best way I know to give you a good idea of what to buy. Who cares if there isn’t a weight? (it’s probably close to 2 and a half pounds anyway, if you’re cooking for 12).
Here’s what you do with those beans:
Wash beans and string them (pull the string starting at the stem and pull to the bottom). Then snap them in half (or cut them or leave them whole if they’re thin and small). Steam them in a veggie steamer or boil them in a skillet half full of water. When they turn bright green, they’re finished. (they will still be a little undercooked). Strain them and set aside.
In a skillet, heat the butter and oil over a medium high heat and add the well-drained beans. Add the salt and pepper to taste and saute` them for about 2 to three minutes. Add a touch of nutmeg and saute` another minute or so. Beans should be tender, but not mushy.
Rolls and Butter
BUY the rolls! Buy the rolls from a good bakery or the frozen dough kind are good. Make sure they’re of a good quality. And BUTTER, not margarine.
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in a plastic bag with a rolling pin)
1/4 cup unsalted butter — melted
3 (8 ounce) packages cream cheese — softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)
Preheat the oven to 350 degrees.
In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9″ spring form pan inches. Bake 10 minutes, then let cool.
Reduce oven temp. to 300 degrees.
In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell.
Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in your case, you did it two days prior at least)
To loosen cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve a dollop of whip cream on the cheesecake.
This recipe is to die for!