Posts Tagged ‘pumpkin pie’

Giving Thanks, Eating Well

November 28, 2013

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Today is the big day. It’s like the Superbowl of Eating. If you are health conscious, t’s not a bad idea to have a strategy in place. Here are a few tips and facts to guide you through the feast:

Don’t starve yourself all day in anticipation of the extra calories. Chances are, you will be miserable, and then over binge later.Have small, light meals during the day to keep your strength up, and calories down.

Load up your plate with the healthiest stuff: turkey, salad, vegetables, etc. Pre-game nibbles, like shrimp, hummus and vegetables with dip are better choices than starchy, cheesy appetizers.

We are having a non- creamy soup to begin, followed by a seasonal salad with a dried cranberry vinaigrette. Those types of foods should take the edge off, leaving you less ravenous for the main meal.

Decide what your very favorite dishes are, and take a portion of those first. Skip the others, or just take a little taste of them. Fill the rest of your plate with turkey and clean vegetable side dishes if possible. Creamy casseroles are not healthy diet choices regardless of what the main component of them is, but if you love gratineed squash, go ahead and indulge. It’ s Thanksgiving for goodness sake!

Sweet potatoes, are better choices than white potatoes.

Pumpkin pie is higher in vitamins and lower in calories than pecan pie. I can’t imagine how many calories are in the chocolate pecan tart with salted caramel and whipped cream, but I hope my guests will enjoy it regardless! If that’s your thing, have a small slice and enjoy it.

Move a little after your meal. Go for a walk, help with the dishes, or dance if the mood strikes. Moving around will aid in digestion, leaving you less bloated and sluggish the next day.

Remember that it takes 3500 extra calories to make a pound. Chances are, one meal, however outrageous it may be,  will not make a significant difference in your weight. To relieve the bloat, workout the next day, eat healthfully, and drink lots of water.

Thanksgiving is a time to be reflective about all of the blessings in your life. Don’t beat yourself up over indulging. Instead be grateful for the wonderful food, and the friends and family you shared it with. Tomorrow is a new day!

Happy Thanksgiving to all our supportive readers!

photo: Glasshouse Images

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Thanksgiving Menu

November 25, 2013

We are on the home stretch of Thanksgiving planning, and after a whirlwind month of working, I finally got around to taking my own advice and made my Thanksgiving game plan. Using mostly tried and true recipes, which are contemporary twists on traditional fare, here is my menu:Many of these recipes have been posted before, so just click on the link to take you there!

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Thanksgiving Dinner 2013:

Roasted Butternut Squash Soup with Creme Fraiche

Cheddar Corn Muffins with Jalapeno Butter

Arugula, Radicchio and Fennel Salad with Toasted Pecans and Cranberry Vinaigrette

Garlic and Herb Roasted Turkey with Mushroom Gravy

Bread and Vegetable Stuffing, Cooked 2 Ways

Hot Cranberry and Apple Compote ( we call it Cranberry Jones!)

Roasted Sweet Potato and Banana Puree with Pecan Crumble

Green Beans with Lemon and Garlic

Pumpkin Pie with Whipped Cream

Chocolate Marscapone Cheesecake

Salted Caramel Chocolate Pecan Pie

For a tutorial on making the perfect pie crust, click here.

Stay tuned this week, as we countdown the days until Thanksgiving, with cooking tips and recipes for the big day.

Photo: Glasshouse Images ( that’s actually our turkey made last Thanksgiving!)

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CSA Tuesday + Unrecipe Round-Up

November 21, 2012

Our weekly CSA provided lots of Thanksgiving ingredients. We got sweet potatoes, carrots, red potatoes, onions, a giant pumpkin and cilantro.

I have already started preparing our Thanksgiving meal!

Our weekly list from fresh from the farm:

Pumpkin pie,anyone?

The baskets of produce ready to be distributed:

Here are a  few of our previously published favorite Thanksgiving “unrecipes:” Search the site for even more ideas!

Pumpkin Pie:

https://indigo-jones.com/2011/11/23/unrecipe-of-the-week-thanksgiving-edition-5/

Roasted Garlic and Herb Paste for the Turkey:

https://indigo-jones.com/2010/11/22/unrecipe-of-the-week-thanksgiving-edition-2/

Honey Banana Sweet Potatoes: no marshmallows for me!!

https://indigo-jones.com/2009/11/24/unrecipe-of-the-weekthanksgiving-edition/

Happy Thanksgiving!!! Enjoy!

Hot Cranberry Jones:

https://indigo-jones.com/2009/11/05/unrecipe-of-the-week-14/

 

Unrecipe of the Week: Thanksgiving Edition

November 23, 2011

Thanksgiving is almost here, and we are cooking up a storm! If you haven’t made your pies yet, here is a classic pumpkin pie recipe that works perfectly with the pie crust recipe we posted earlier. Ours came out pretty good, if we say so ourselves!

Pumpkin Pie 

Mix together 1 – 15 oz. can of pumpkin,  3/4 cup sugar, 1 heatlhy teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cloves.

Beat in 2 eggs and 1 12 oz. can of evaporated milk.

Pour into a prepared pie or tart shell, and bake at 425 degrees for 15 minutes. Lower the oven temperature to 350 and bake another 40-50 minutes, until a knife inserted into the center come out clean.

Serving with a dollop of fresh whipped cream and enjoy!

If you are making it in advance, cool it and store it in the refrigerator. Allow it to come to room temperature before serving.

photo: Spencer Jones /Glasshouse Images

food styling: Shari Hershon/ Indigo Jones


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