Boardash: Pecan-Cranberry Tart, Herb-Roasted Turkey, and Brussels Sprouts with Chestnuts & Sage

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Healthy Recipes

For You
Tuesday November 17, 2009

Food Safety Guide
Pecan-Cranberry Tart
Herb-Roasted Turkey
Brussels Sprouts with Chestnuts & Sage

Food Safety Guide
By EatingWell, EatingWell.com

SHOPPING:

When to shop: If possible, go grocery shopping as your last errand before heading home. If you must run other errands, put a cooler in the car and buy a bag of ice to keep the perishables chilled. In fact, in hotter climates, you need a cooler in the car even if shopping is...

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Pecan-Cranberry Tart EatingWell Test Kitchen

Too often pecan pie is overly sweet and laden with fat. Enjoy this better-for-you tart for your next feast.

Servings: 10 servings
Total Time: 1 hour plus cooling time
Ease of Preparation: Moderate
Health: Low Sodium, Heart Healthy, Low Cholesterol, Low Sat Fat

Ingredients:

Crust
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water

Filling
1 cup pecan halves , divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter , melted
2 teaspoons vanilla extract
1 Pinch salt
1/3 cup dried cranberries coarsely chopped

Steps:

1: Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.

2: To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground.

3: Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.

4: Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)

5: To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.

6: Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.

7: Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.

Nutrition: (Per serving)

Calories - 276
Carbohydrates - 38
Fat - 13
Saturated Fat - 2
Monounsaturated Fat - 6
Protein - 4
Cholesterol - 45
Dietary Fiber - 2
Potassium - 129
Sodium - 152

Related Links:

• Oatmeal-Nut Crunch Apple Pie
• More Healthy Thanksgiving Desserts

More Recipes from ArcaMax.com
www.arcamax.com/recipes

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Herb-Roasted Turkey EatingWell Test Kitchen, Jessie Price

This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.

Servings: 12 servings, 3 ounces each, plus plenty of leftovers
Total Time: 3 1/2 hours
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Sat Fat, Low Carb, Low Calorie, Low Sodium

Ingredients:

Herb-Roasted Turkey
1 10-12-pound turkey
1/4 cup fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water plus more as needed

Steps:

1: Position a rack in the lower third of the oven; preheat to 475°F.

2: Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.

3: Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.

4: Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

Nutrition: (Per serving (without skin))

Calories - 155
Carbohydrates - 0
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 2
Protein - 25
Cholesterol - 63
Dietary Fiber - 0
Potassium - 258
Sodium - 175

Equipment: Large roasting pan, roasting rack, kitchen string, thermometer

Related Links:

• Spiral Stuffed Turkey Breast with Cider Gravy
• More Healthy Thanksgiving Main Dishes

More Recipes from ArcaMax.com
www.arcamax.com/recipes

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Brussels Sprouts with Chestnuts & Sage Kathy Kingsley

Chestnuts and Brussels sprouts are a classic pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.

Servings: 12 servings, about 1/2 cup each
Total Time: 35 minutes
Ease of Preparation: Easy
Health: High Fiber, Diabetes Appropriate, Healthy Weight, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie, Low Sodium

Ingredients:

Brussels Sprouts with Chestnuts & Sage
2 pounds Brussels sprouts , trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons reduced-sodium chicken broth
3/4 cup coarsely chopped chestnuts (about 4 ounces; see Tip)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

1: Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.

2: Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.

Nutrition: (Per serving)

Calories - 68
Carbohydrates - 10
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 2
Cholesterol - 3
Dietary Fiber - 3
Potassium - 308
Sodium - 117
Nutrition Bonus - Vitamin C (90 daily value), Vitamin A (15 dv)

Prepare through Step 1, cover and refrigerate for up to 8 hours.

Tip: You don’t need to prepare your own chestnuts for this dish. Cooked and peeled chestnuts are available in jars at this time of year. Look for them in the baking aisle or near other seasonal food items.

Related Links:

• Green Bean Casserole
• More Healthy Thanksgiving Sides

More Recipes from ArcaMax.com
www.arcamax.com/recipes

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