Turkey Roll?First there's the Thanksgiving feast (plus leftovers). Then there's Christmas dinner Christmas dinner is the primary meal traditionally eaten on Christmas Day. It is often seen as the main event of the day for which the family all gathers and eats together. (plus leftovers). Then there's a New Year's bash (plus leftovers). By the time January I rolls around, rolling may be the only way you have of getting around. These four Turkey Day side dishes won't solve the Battle of the Year-end Bulge. But they're a delicious way to get the holiday season off to a healthy start. CRANBERRY cranberry, low creeping evergreen bog plant of the genus Oxycoccus of the family Ericaceae (heath family). Cranberries are considered by some botanists to belong to the blueberry genus Vaccinium. WILD RICE Adapted from Vegetarian Times Low-Fat & Fast (1997, Macmillan). 1 cup fresh or frozen cranberries 1/2 cup brown sugar 1/4 cup sliced almonds 2 cups cooked wild rice (about 1/2 cup raw rice) 1 cup cooked brown rice (about 1/4 cup raw rice) 1/2 cup sliced celery 1/3 cup fresh orange juice 2 Tbs. red wine vinegar 1 tsp. grated orange peel In a medium non-stick skillet, cook the cranberries, sugar, and almonds over medium heat, stirring constantly until the sugar melts and coats the cranberries and almonds, about 6 minutes. Stir in the remaining ingredients. Cook until heated through, about 5 minutes, stirring frequently. Serves 10. PER SERVING Calories: 130 Total Fat: 2 grams Saturated Fat saturated fat, any solid fat that is an ester of glycerol and a saturated fatty acid. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be : 0 grams Fiber: 2 grams Sodium: 40 mg Cholesterol: 0 mg Carbohydrate: 26 grams Protein: 3 grams BRUSSELS SPROUTS Brussels sprouts, variety (gemmifera) of cabbage producing small edible heads (sprouts) along the stem. It is cultivated like cabbage and was first developed in Belgium and France in the 18th cent. AND CARROTS WITH ALMONDS Adapted from Cooking Light Annual Recipes 2000 (1999, Oxmoor House). 1 Tbs. tub margarine 1 1/2 cups julienne-cut carrots 3 cups trimmed brussels sprouts, quartered (about 3/4 pound) 2 Tbs. minced fresh parsley 1 Tbs. sliced almonds, toasted 1 tsp. brown sugar 1/4 tsp. salt 1/8 tsp. black pepper Melt the margarine in a large non-stick skillet over medium-high heat. Add the carrot; saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. 4 minutes. Reduce the heat to medium. Add the brussels sprouts; saute 5 minutes or until crisp-tender. Add the parsley and remaining ingredients; cook for 30 seconds or until the sugar melts, stirring constantly. Serves 4. Editor's note Editor's Note (foaled in 1993 in Kentucky) is an American thoroughbred Stallion racehorse. He was sired by 1992 U.S. Champion 2 YO Colt Forty Niner, who in turn was a son of Champion sire Mr. Prospector and out of the mare, Beware Of The Cat. Trained by D. : recipe can also be made using frozen petite brussels sprouts. PER SERVING Calories: 100 Total Fats: 5 grams Saturated Fat: 1 gram Fiber: 4 grams Sodium: 220 mg Cholesterol: 0 mg Carbohydrate: 14 grams Protein: 3 grams GLAZED TURNIPS WITH CHIVES chives alliumschoenoprasm. Adapted from Cooking Light Annual Recipes 2000 (1999, Oxmoor House). 1 tsp. tub margarine 4 cups (3-inch) julienne-cut turnips (about 1 1/2 pounds) 1 Tbs. water 1/4 tsp. salt 1/4 tsp. black pepper 2 Tbs. brown sugar 4 tsp. chopped fresh chives Melt the margarine in a non-stick skillet over medium heat. Add the turnips, water, salt, and pepper; toss to combine. Cover and cook 5 minutes or until the turnips are crisp-tender; stir in the sugar. Increase the temperature to medium-high; cook, uncovered, for 10 minutes or until golden brown, stirring the mixture occasionally. Sprinkle with the chives. Serves 4. PER SERVING Calories: 70 Total Fat: 1 gram Saturated Fats: 0 grams Fiber: 3 grams Sodium: 160 mg Cholesterol: 0 mg Carbohydrate: 15 grams Protein: 1 gram CRANBERRY-AND-SWEET-POTATO BAKE Adapted from Cooking Light Annual Recipes 2000 (1999, Oxmoor House). 2 (15-ounce) cans sweet potatoes, drained 1 (8-ounce) can crushed pineapple in juice, drained 2 Tbs. tub margarine, melted 1/4 tsp. salt 1/8 tsp. ground nutmeg Dash of black pepper 1 large egg 1 (16-ounce) can whole-berry cranberry sauce, divided Cooking spray Preheat pre·heat tr.v. pre·heat·ed, pre·heat·ing, pre·heats To heat (an oven, for example) beforehand. pre·heat  er n. the oven to 350 [degrees] F. Combine the sweet potatoes and
pineapple in a large bowl; mash with a potato masher For the hand grenade, see .A potato masher or bean masher is a food preparation utensil used to crush soft food for such dishes as mashed potatoes, apple sauce, or refried beans. . Stir in the margarine, salt, nutmeg nutmeg, name applied to members of the family Myristicaceae. The true nutmeg (Myristica fragrans) is an evergreen tree native to the Moluccas but now cultivated elsewhere in the tropics and to a limited extent in S Florida. , pepper, and egg. Swirl in 1 cup of cranberry sauce. Spoon 1/3 cup of the sweet potato mixture into each of 8 ramekins coated with cooking spray Cooking spray is a spray form of various types of oils, combined with lecithin, an emulsifier, and a propellent such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. . Top each with 1 tablespoon of cranberry sauce. Bake for 40 minutes. Note: A 1-quart casserole can be substituted for the ramekins. Serves 8. PER SERVING Calories: 230 Total Fat: 4 grams Saturated Fat: 1 gram Fiber: 3 grams Sodium: 180 mg Cholesterol: 25 mg Carbohydrate: 48 grams Protein: 3 grams |
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