Celery, Date & Walnut Salad ♥ Recipe

Today's Thanksgiving salad idea: A simple yet festive salad made with celery, dates and toasted walnuts.

The first year in my own home, I signed up to host Thanksgiving dinner for a fair-sized crowd, fourteen. Like all good guests, people offered to bring a dish, my sister the salad. But when she arrived, the salad had been completely forgotten, not left behind, mind you, forgotten -- we've laughed about it ever since. (Trust me, there's little that escapes my sister, so it's useful to have 'something' to hold over her. For. Life. 80K. For Life.) Ever since, salad rarely finds its way to Thanksgiving dinner, there are just sooo many other foods, we'll be back to lettuce soon enough.

Still, especially for small Thanksgiving gatherings, a salad can be a welcome respite from all the rich, plenteous food. I loved this salad and think it would be perfect for Thanksgiving. Think Crunch. Think Color. Think 'autumn flair'. Perhaps a Thanksgiving salad isn't optional after all.

CELERY, DATE & WALNUT SALAD

Hands-on time: 15 minutes
Time to table: 15 minutes

DRESSING (enough for 4)
1/2 a shallot, minced very fine
1 tablespoon sherry vinegar or any good vinegar
1 tablespoon good olive oil
Salt & pepper to taste

SALAD (per SERVING)
1 - 2 ribs celery, sliced thin on the diagonal
1/4 - 1/2 of a date, sliced thin
2 - 3 toasted walnuts, chopped
2 - 3 shavings from good Parmesan

Whisk together the dressing ingredients. Toss with the salad ingredients. Serve alone or atop a bed of fresh arugula or other salad greens.

TO PREP AHEAD
DAY BEFORE Assemble dressing. Toast the walnuts.
MORNING OF Prep the celery and dates.
BEFORE DINNER Assemble salad ingredients, toss with dressing.

NUTRITION ESTIMATE Per Serving: 181Cal; 13g Tot Fat; 2g Sat Fat; 2mg Cholesterol; 97mg Sodium; 13g Carb; 3g Fiber; 10NetCarb; 9g Sugar; 4g Protein; Weight Watchers 4 points

TODAY'S VEGETABLE RECIPE INSPIRATION
Food & Wine, November 2008

KITCHEN NOTES
Use any good vinegar but sherry vinegar is definitely one of my favorites because it's smooth and sweet, while still completely vinegar.
No dates? Substitute golden raisins or another dried fruit. The dates do add sweetness so if you elect to skip the fruit entirely (or use one that's not so sweet), you might stir a teaspoon or two of maple syrup into the dressing.
For 12 servings, Food & Wine uses 2 tablespoons of sherry vinegar, 2 tablespoons walnut oil and 2 tablespoons extra-virgin olive oil, a 1:2 vinegar:oil mix. It may be the classic proportion but is rich-rich mixture for my taste. Do, of course, mix the dressing to your own taste.

---

MORE THANKSGIVING SALAD IDEAS
~ Celery & Apple Salad ~
~ Classic Seven-Layer Salad ~
~ Festive Celery, Cauliflower & Apple Salad ~
~ Festive Holiday Salad from Kitchen Parade ~

~ more green salad recipes ~
~ Thanksgiving Vegetable Recipes 2008 ~

PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad

Green Beans with Browned Butter & Pine Nuts ♥ Recipe

Today's Thanksgiving recipe idea: Fresh green beans tossed in browned butter and toasted pine nuts. Simple and sumptuous at the same time.

Has anyone else noticed that many Thanksgiving vegetable recipes seem to be for the toothless? The recipes all start with 'creamy' and 'cheesy' and end with 'mash' and 'purée'. Where's the crunch in Thanksgiving? I love these as much as the next Thanksgiving turkey but still, think that every Thanksgiving menu should include a vegetable that retains its farm form.

Now, before anyone gets the idea that these beans are, say, diet food, think butter, think browned butter, think browned butter with golden niblets of pine nuts. Think celebration, think feast. These beans are an ultimate Thanksgiving vegetable.

GREEN BEANS WITH BROWNED BUTTER & PINE NUTS

Hands-on time: 20 minutes
Time to table: 30 minutes
Serves 4 - 8

1 quart water
1 tablespoon table salt
1 pound fresh green beans, tails topped

3 tablespoons unsalted butter
1/2 cup pine nuts
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt (yes, more salt)
Freshly ground black pepper

Bring the water and salt to a boil. Add the beans, cover and let cook at fast simmer for about 5 - 7 minutes until nearly done. Drain.

Return the hot pot to the stove. Melt the butter on MEDIUM heat. Add the pine nuts and 1/4 teaspoon salt; cook, stirring constantly until the butter browns and the pine nuts turn mostly golden or brown. Remove the pot from the heat. Add the green beans and the 1/2 teaspoon salt. Stir to combine. Add the lemon juice and stir to combine. Add the pepper and additional salt if needed.

TO PREP AHEAD
DAY BEFORE Cook the beans, drain and then let rest for 1 minute in a bowl of ice water to stop the cooking. Drain again and dry thoroughly. Refrigerate.
BEFORE DINNER Return beans to room temperature. In a large skillet, make the browned butter and proceed.

NUTRITION ESTIMATE Per Serving (assumes 4): 229Cal; 19g Tot Fat; 7g Sat Fat; 22mg Cholesterol; 246mg Sodium; 12g Carb; 6g Fiber; 6NetCarb; 2g Sugar; 4g Protein; Weight Watchers 5 points

TODAY'S VEGETABLE RECIPE INSPIRATION
A 2007 publication from Fine Cooking, the side dish issue. If there's another in 2008, I'll definitely pick it up.

KITCHEN NOTES
The inspiring recipe suggested roughly chopping the pine nuts and I think this would be a good idea, it might help give them rough edges that would adhere to the beans, so they don't all fall to the bottom of the serving dish.
Pine nuts will turn/burn in a flash so do keep stirring as specified. It's too easy to get distracted and lose them.
Could we get away with less butter and fewer pine nuts? Yes. Next time I'll use 2 tablespoons butter and 1/4 cup pine nuts.
What's with all the salt? Why not add it at once? First, plenty of salt in the cooking water transforms beans! Second, my instinct says that the salt is added in stages so that the flavors get layered, the butter is extra salty, the beans then get another small burst of saltiness that's not absorbed into the butter. These beans are gorgeous, and not the least bit 'too salty'.

---

MORE THANKSGIVING GREEN BEAN RECIPE IDEAS
~ Of course! World's Best Green Bean Casserole ~
~ Green Beans with Onion & Almond ~
~ Slooow Country Green Beans ~

~ more green bean recipes ~
~ Thanksgiving Vegetable Recipes 2008 ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad

Mashed Butternut Squash & Sweet Potatoes with Citrus ♥ Recipe

Today's vegetable recipe: Butternut squash and sweet potatoes, roasted then mashed. Brightened with citrus zest.

So you know how some times a butternut squash can be a little bit watery? And a sweet potato a little bit stringy or starchy? Aha -- the trick is to blend them! This is a lovely way to get the best of both vegetables, texture-wise. It's a combination that bears repetition, whether using this specific recipe or not.

That said, I was surprised at how good these were, flavor-wise, too. The zest really brings out the squash and sweet potato flavors.

And truly, isn't the color gorgeous? This would be a splendid choice for Thanksgiving.

Thank you, Constancia! Many thanks to a New York reader for sharing this recipe. She wrote, "This recipe is not original, it comes from Lynn Rosetto Kasper’s The Splendid Table, where she calls it Yom Kippur Squash. It is traditional, at least in Italy, to serve golden food on Yom Kippur to welcome in a rich new year. It has become a standard at Thanksgiving and Christmas in my house. These are very similar meals, since they both involve turkey (my daughter’s favorite) and lots — at least 5 — vegetable dishes. Since I am Jewish but my husband is not, I also love the irony of making a traditional Jewish dish for this holiday. And to top it off, it tastes great. To use up leftovers, we add eggs and bake, sometimes separating the eggs and beating the whites."

MASHED BUTTERNUT SQUASH & SWEET POTATOES with CITRUS

Hands-on time: 30 minutes
Time to table: 90 minutes
Makes 3 cups

1 large butternut squash (2 - 3 pounds), washed, sliced in half length-wise, seeds scooped out with a grapefruit spoon
1 pound sweet potatoes, scrubbed, pricked with a knife

3 tablespoons olive oil (less would work just fine)
1 large onion, chopped (next time I'll use two onions)

4 cups water
Zest of 2 oranges and 2 lemons, about 3 tablespoons (see NOTES)

1/4 teaspoon cinnamon
Salt & pepper to taste

ROAST the VEGETABLES Set oven to 400F. Line a baking sheet with foil. Place the squash on the foil cut-side up, add the sweet potatoes. Roast for 1 hour plus the number of minutes left to preheat. (See NOTES.) Scrape the flesh from the skins.

CARAMELIZE THE ONIONS Meanwhile, heat the oil on MEDIUM til shimmery in a large skillet. Add the onion and stir to coat with fat. Slowly cook the onions, stirring occasionally, until the onions turn golden and nearly brown.

BLANCH THE ZEST In a saucepan, bring the water to a boil. Drop in the zest and let cook for about 3 minutes. Lift out with slotted spoon or strainer. Chop til fine.

ASSEMBLE In a large bowl, mash the cooked squash and sweet potatoes til quite smooth. Mix in the cooked onion, chopped zest, cinnamon and salt and pepper to taste. Serve immediately.

TO PREP AHEAD
DAY BEFORE Complete the recipe, refrigerate.
BEFORE DINNER These were really easy to re-warm in a saucepan. I did need to add just a little bit of water so they wouldn't burn.
LEFTOVERS Leftovers can be reheated, or you can separate eggs (the number depends on how much of the squash you have), mix the yolks into the squash, beat the whites until they form soft peaks, and fold into the squash. Spread in a baking dish and bake at 350° for 30 minutes, or until lightly browned and heated through.

NUTRITION ESTIMATE Per half cup: 226Cal; 7g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 55mg Sodium; 41g Carb; 7g Fiber; 34NetCarb; 9g Sugar; 4g Protein; Weight Watchers 4 points

KITCHEN NOTES
IMPORTANT! The citrus flavor develops only after sitting for a couple of days. So not only can this be made ahead of time, I recommend it.
If the sweet potatoes aren't full roasted, pop them into the microwave for a few minutes to finish off.
A microplane will create too fine a zest, so use a paring knife to cute wide swaths or a lemon zester like this one.

---

MORE UNUSUAL VEGETABLES PAIRS for THANKSGIVING
~ Mashed Potatoes & Carrots from Kitchen Parade ~
~ Those Pink Potatoes from Kitchen Parade ~
~ Scalloped Swedes & Finns ~

~ more sweet potato recipes ~
~ more butternut squash recipes ~
~ more purées & mashes ~
~ Thanksgiving Vegetable Recipes 2008 ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

FAITHFUL READERS Are you afraid that A Veggie Venture has become butter-cream-n-cheese blog? No doubt, Thanksgiving vegetables are rich. But don't worry, A Veggie Venture will soon return to its usual vegetable recipes, fast, low-calorie and easy to put on the table. After testing all these Thanksgiving recipes? I have to!

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad

Thanksgiving Succotash ♥ Recipe

Today's Thanksgiving recipe: Succotash [SUHK-uh-tash], a simple mix of corn and lima beans topped with cheesy bread crumbs. Easy to convert to vegetarian and vegan versions.

How is it that corn -- or more specifically, maize -- indigenous to the Americas and one of the staple foods of Native Americans, so rarely makes its way onto Thanksgiving tables? Let's launch a 'Yes, we can!' effort to change that! Corn and lima beans are a magical combination, especially when their texture is contrasted with a little smooth heat from a poblano pepper. I was some surprised: this simple dish adds up to more than the sum of its parts.

What is succotash? I had to check, myself, even though the word itself and the sufferin' succotash of Sylvester the Cat are both embedded in the back of my brain. Succotash is a traditional American food with many regional variations. The two constants are lima beans and corn. Beans, potatoes and tomatoes may be added, some times the vegetables are topped with a crust, like a pot pie. Many succotash recipes bind the lima beans, corn and other vegetables with cream and eggs, making a thick casserole. In contrast to the more-typical rich Thanksgiving side dishes, this casserole uses broth and thus is positively healthful -- and it tastes like it, in a good way.

THANKSGIVING SUCCOTASH

Hands-on time: 20 minutes
Time to table: 50 minutes
Makes about 5 cups

1 tablespoon bacon grease or butter or olive oil
1/2 an onion, chopped fine
1 poblano pepper, chopped fine
8 ounces (about 2 cups) frozen corn
8 ounces (about 2 cups) frozen lima beans
1/2 teaspoon dried thyme, crumbled between fingers to release the oils
1 cup chicken stock
Salt & freshly ground pepper to taste

TOPPING
1/2 cup panko (Japanese bread crumbs) or whole wheat bread crumbs
1/4 cup (1 ounce) sharp cheddar cheese, grated
1/2 teaspoon olive oil

Preheat oven to 425F. In a large skillet, heat the fat on MEDIUM until shimmery. Add the onion and pepper as they're prepped, stirring to coat. Gently cook, stirring occasionally, until onions and peppers are soft but not brown. Add the remaining ingredients (except the topping) and bring to a boil. Cover and let cook until the beans and corn are both cooked, about 10 minutes. Transfer to a shallow baking dish. (If there's liquid left, transfer it too, it helps keep the beans moist.)

Mix topping ingredients, sprinkle over top. Bake for about 30 minutes until heated through and topping turns golden.

TO PREP AHEAD
DAY BEFORE Cook the vegetables, cover and refrigerate. Mix the topping.
BEFORE DINNER Return the vegetables to room temperature. Arrange in a greased baking dish. Sprinkle topping onto the vegetables. Bake at 425F for about 30 minutes until heated through and topping turns golden.

NUTRITION ESTIMATE Per 1/2 Cup: 191Cal; 5g Tot Fat; 2g Sat Fat; 11mg Cholesterol; 203mg Sodium; 29g Carb; 5g Fiber; 24NetCarb; 3g Sugar; 9g Protein; Weight Watchers 3 points

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from Country Suppers: Simple, Hearty Fare For Family And Friends by Ruth Cousineau

KITCHEN NOTES
If you like, use a green or red bell pepper instead of a poblano pepper.
For the topping in the photo, I used a 1:1 mix of panko:cheddar. A 2:1 mixture is preferable and is specified in the recipe. The mix is taken from the recipe for One-Skillet Cauliflower with Cheese Sauce.
For a vegetarian dish, use olive oil rather than bacon grease and vegetable broth rather than chicken stock. For a vegan dish, substitute a no-dairy cheese for the cheddar.

---

MORE THANKSGIVING RECIPE IDEAS for UNTRADITIONAL VEGETABLES
~ Roasted Fennel ~
~ Seared Radicchio ~
~ Reuben Casserole ~

~ Thanksgiving Vegetable Recipes 2008 ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad

Cauliflower Mac n Cheese ♥ Recipe

Today's Thanksgiving recipe idea: Mac 'n' cheese for grown-ups, with pan-roasted cauliflower and a peppery cream sauce. Made low-carb with low-glycemic pasta from Dreamfields.

Last year's Butternut Mac 'n' Cheese persuaded me that mac 'n' cheese has a revered place on the Thanksgiving table. Call it the 'people's choice'.

So just for fun, I tried another vegetable version, this time with pan-roasted cauliflower and not so much a 'cheese' sauce as a 'pepper cream' sauce.

It's great! The pepper really contrasts with the nuttiness of the cauliflower and the toothsome bite of the pasta. It's another winner -- worthy of a place on a festive table.

The recipe is easy enough, but does require a pan or two or three. But the results are -- to my taste -- worth the time and effort.

CAULIFLOWER MAC 'N' CHEESE

Hands-on time: 45 minutes
Time to table: 75 minutes
Makes about 4 cups

PASTA
8 ounces dried pasta, Dreamfields Pasta for carb-watchers and diabetics

Cook the pasta according to instructions, being sure to salt the water well. Drain.

CAULIFLOWER
2 tablespoon unsalted butter (one tablespoon per skilletful of cauliflower)
1 large head cauliflower, leaves removed, core cut out in a large V-shaped cone, head cut into bite-size florets

In a large skillet, melt 1 tablespoon of the butter on MEDIUM HIGH until sizzly and beginning to brown. Add about some cauliflower, only enough for a single layer, toss well to coat with fat. Turning just once, let cook until browned, about 4 - 5 minutes. Put aside and repeat until all the cauliflower is cooked.

SAUCE
8 ounces ricotta cheese
3/4 cup cream
1 tablespoon fresh thyme leaves
Kosher salt to taste
Freshly ground black pepper

Stir together.

CRUMB TOPPING
1/2 cup panko
1 tablespoon olive oil
Salt to taste
Pepper to taste
Fresh thyme leaves

Add to cauliflower skillet and cook over MEDIUM until crumbs are quite brown.

ASSEMBLY
Preheat oven to 400F. In the pasta pot, stir together cooked pasta, cooked cauliflower and sauce. Taste sauce -- make sure it's peppery. If not, keep adding pepper. Sprinkle the crumb topping evenly over top. Bake for 45 - 60 minutes or until hot and bubbly clear through.

TO PREP AHEAD
DAY BEFORE Cook cauliflower. Make crumb topping.
MORNING OF Cook pasta. Mix sauce. Assemble.
BEFORE DINNER Return to room temperature. Top with crumb topping, bake at 400F for 45 - 60 minutes until hot and bubbly clear through.

NUTRITION ESTIMATE Per Half Cup: 317Cal; 17g Tot Fat; 9g Sat Fat; 52mg Cholesterol; 120mg Sodium; 33g Carb; 6g Fiber; NetCarb26; 4g Sugar; 10g Protein; Weight Watchers 7 points

NUTRITION NOTES
If you use Dreamfields pasta, which uses a patent-pending formula to 'protect carbs' from being digested for a net of only 5 digestible carbs per 2 ounces of pasta, this becomes a 'low carb' dish, even though that's not reflected in the straight-up nutrition data.

To lower the calories, use only 4 ounces of pasta, choosing a 'small' size versus the 'large' penne so it will distribute more easily. You could also use half 'n' rather rather than cream. In addition, I think that fat-free half 'n' half would work here, since thickening properties aren't needed, as would part-skim ricotta. These make huge differences in the nutrition -- whew! I wish I'd made it this way!

NUTRITION ESTIMATE Per Half Cup: 195Cal; 7g Tot Fat; 4g Sat Fat; 17mg Cholesterol; 152mg Sodium; 25g Carb; 4g Fiber; NetCarb21; 5g Sugar; 9g Protein; Weight Watchers 3 points

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from a 2007 seasonal publication from Fine Cooking, it's been a real inspiration.

KITCHEN NOTES
After cooking the cauliflower in the skillet, I wondered if roasting it might have been quicker and easier.
I used the Dreamfield's pasta I had on hand, penne, but I think that 'ears'/orichiette or something smaller would soak up the sauce a little better.

---

MORE THANKSGIVING RECIPES for CAULIFLOWER
~ Cauliflower Cream ~
~ Creamy Cauliflower Gratin ~
~ Cauliflower with Pancetta, Capers & Parmesan ~

~ more cauliflower recipes ~
~ Thanksgiving Vegetable Recipes 2008 ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad

Creamy Brussels Sprouts Gratin ♥ Recipe

Today's Thanksgiving recipe idea: A simple gratin of fresh Brussels sprouts, first roasted, then braised in cream, then finished under the broiler.

Oh. My. MY.

What heat and cream don't do for baby cabbages. In fact, this might be my new most-favorite way to cook Brussels sprouts, simple and decadent both at once. The sprouts are elevated to a whole new experience, perfect for special occasions.

And they couldn't be easier to make, so for anyone who has room for the calories, this is a great recipe for everyday, too.

DO YOU KNOW SOMEONE WHO DOESN'T LIKE BRUSSELS SPROUTS? Not everyone likes Brussels sprouts. But the reason may not be about 'picky eating' -- but instead about chemicals called glucosinolates. If someone in your family is hesitant, resistant or outright militantly in opposition to Brussels sprouts, know that the trick is to break up the center of the sprouts by cutting them in half and then, to leach out the chemicals, to cook them in a lot of well-salted water.

CREAMY BRUSSELS SPROUTS GRATIN

Hands-on time: 30 minutes
Time to table: 60 minutes
Serves 8

2 pounds fresh Brussels sprouts, stem ends sliced off, outer layer of leaves removed, sprouts halved lengthwise through the core
2 tablespoons unsalted butter, melted in the microwave in 10-second increments
1 teaspoon kosher salt (or to taste)
Freshly ground pepper to taste
1 cup heavy cream

TOPPING
1/2 cup panko
1/4 ounce fresh Parmesan, grated
1/2 tablespoon unsalted butter, melted
1/2 teaspoon kosher salt

Preheat the oven to 425F. Toss the Brussels sprouts with the butter, salt and pepper. Arrange in a shallow baking dish just large enough for a generous single layer. (The sprouts do shrink while roasting so some overlap is good.) Roast for about 35 minutes (stirring well after 15, 25 and 35 minutes) until the sprouts are very nearly cooked through and brown in spots. Pour the cream over top and return to the oven for 5 - 10 minutes (stirring after 5 and 10 minutes) until cream thickens, coats the Brussels sprouts and darkens slightly. Remove from oven, switch oven to the broiler.

Mix topping ingredients and spread evenly over top. Place under broiler for 5 - 10 minutes until topping turns crisp and golden.

TO PREP AHEAD
DAY BEFORE Mix the topping ingredients.
MORNING OF Prep the Brussels sprouts, toss with butter, salt and pepper.
BEFORE DINNER Roast and finish.

NUTRITION ESTIMATE Per Serving: 207Cal; 14g Tot Fat; 9g Sat Fat; 49mg Cholesterol; 320mg Sodium; 16g Carb; 5g Fiber; 3g Sugar; 6g Protein; Weight Watchers 4 points (technically 4.5 points)

TODAY'S VEGETABLE RECIPE INSPIRATION
Adapted from a 2007 seasonal publication from Fine Cooking. This issue features all side dishes but if there's another this year, based on this one, I would much recommend it.

KITCHEN NOTES
I don't recommend using frozen Brussels sprouts for this recipe.
Choose Brussels sprouts of any size for this recipe. That said, do make sure that all the Brussels sprouts are roughly equivalent in size. In addition, smaller Brussels sprouts will cook somewhat faster. If what you find are large, you might consider quartering rather than halving.
Note: If you or your Thanksgiving guests are watching carbs, skip the topping. It's largely a superfluous finish, though does offer some small texture contrast too.
To reduce the calories, you might try half 'n' half (half cream, half milk) but I don't recommend using fat-free half 'n' half, as it doesn't seem to have thickening properties.
By accident, I learned that these Brussels sprouts are very forgiving. They were already cooked when I popped them into the oven to reheat for a few minutes. Instead, they were in the oven for nearly an hour and emerged looking completely burned and inedible. Instead, the cream had just turned very dark, the Brussels sprouts had turned into soft bites of amazing flavor.

---

MORE THANKSGIVING RECIPE IDEAS for BRUSSELS SPROUTS
featured in 2006
~ Brussels Sprouts with Apricot Glaze, a prize-winner ~
featured in 2007
~ Brussels Sprouts with Maple Walnut Vinaigrette ~
more ideas
~ Brussels Sprouts with Pancetta & Garlic ~

~ more Brussels Sprouts recipes ~
~ Thanksgiving Vegetable Recipes 2008 ~

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

FAITHFUL READERS Are you afraid that A Veggie Venture has become butter-cream-n-cheese blog? No doubt, Thanksgiving vegetables are rich. But don't worry, A Veggie Venture will soon return to its usual vegetable recipes, fast, low-calorie and easy to put on the table. After testing all these Thanksgiving recipes? I have to!

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad

Thanksgiving Vegetable Recipes 2008

2010 UPDATE
The latest collections of Thanksgiving vegetable recipes are now available!
This year, I've turned the tables a little, featuring

Favorite Recipes for Thanksgiving's Favorite Vegetables

and

Vegetarian Entrée Recipes for Thanksgiving.

Turkey and dressing may take center stage but ahhhh, Thanksgiving vegetables. The 2006 and 2007 collections of Thanksgiving vegetable recipes were hugely popular, especially what became 2006's famous World's Best Green Bean Casserole and 2007's surprise favorite, the low-carb Cauliflower Cream.

This 2008 Thanksgiving collection looks just as promising! New recipes will post every few days between now and Thanksgiving so watch for brand-new vegetable recipes especially suited for our Thanksgiving tables:

perfect for special dinners but not over the top
fresh fall vegetables prepped mostly or entirely in advance
easily multiplied for large gatherings and divided for small ones
and a little different around here, no skimping on butter and cream and cheese!

I love every single one of these Thanksgiving vegetable recipes and truly hope they inspire your own Thanksgiving gathering! ~ Alanna

About these Thanksgiving recipes
About A Veggie Venture
E-mail delivery of new recipes
How to print recipes
About the Thanksgiving photograph
Win hand-crafted olive oil and vinegar during November 2008
Updated often before Thanksgiving 2008

Vegetable Inspiration for Thanksgiving Tables

Beans Featured Recipes 2008 Make-Ahead Fresh Green Bean Casserole Green Beans with Browned Butter & Pine Nuts 2007 Slooow Country Green Beans 2006 World's Best Green Bean Casserole more ideas ~ Green Beans with Lemon & Pine Nuts ~ ~ Green Beans with Onion & Almonds ~ ~ Fresh Green Bean Salad with Asian Dressing ~	Beets Featured Recipe 2006 Beet Salad with Lemon & Olives more ideas ~ Those Pink Potatoes ~ ~ Red Onion Beets ~ ~ Harvard Beets ~	Brussels Sprouts Featured Recipes 2008 Creamy Brussels Sprouts Gratin 2007 Brussels Sprouts with Maple & Walnut Vinaigrette 2006 Brussels Sprouts with Apricot Glaze more ideas ~ Brussels Sprouts with Pancetta & Garlic ~ ~ Wine-Glazed Brussels Sprouts ~ ~ Lemony Creamy Brussels Sprouts & Celery ~
Cabbage Featured Recipe 2006 Smothered Cabbage more ideas ~ Alsatian Cabbage ~ ~ Swedish Red Cabbage ~ ~ Holy Slaw! ~	Carrots Featured Recipe 2006 Creamy Carrot Purée more ideas ~ Finnish Carrot Casserole ~ ~ Mashed Potatoes & Carrots ~ ~ Carrots Braised in Marsala ~	Cauliflower Featured Recipes 2008 Cauliflower Mac n Cheese 2007 Cauliflower Cream 2006 Creamy Cauliflower Gratin more ideas ~ Cauliflower Tomato Medley ~ ~ Cauliflower Cheddar Horseradish Gratin ~ ~ Cauliflower with Pancetta, Capers & Parmesan ~
Corn Featured Recipe 2008 Thanksgiving Succotash more ideas ~ Fresh Creamed Corn ~ ~ Marinated Vegetable Salad ~	Greens Featured Recipes 2007 Spinach Casserole 2006 Gratin of Greens more ideas ~ Spinach & Artichoke Gratin ~ ~ Orzo with Spinach ~ ~ Spinach Puffs ~	Potatoes Featured Recipes 2008 Perfect Make-Ahead Mashed Potatoes (Party Potatoes) 2007 Twice-Baked Potatoes 2006 Mashed Potatoes with Vegetarian Apple Cider Ginger Sage Gravy more ideas ~ Potato & Poblano Pepper Gratin ~ ~ Fennel Mashed Potatoes ~ ~ Confetti Potato Salad ~
Pumpkin Featured Recipes 2008 ~ Pumpkin Cheesecake Bars ~ ~ Pumpkin Pecan Pie ~ 2007 ~ Honey Pumpkin Pie ~ ~ Thanksgiving Cake ~ more ideas ~ Pumpkin Muffins ~ ~ Pumpkin Bars ~ ~ Pumpkin Truffles ~	Sweet Potatoes Featured Recipes 2008 Sweet Potato & Banana Purée 2007 Fresh Candied Yams Sweet Potato Casserole 2006 Maple Ginger Sweet Potatoes more ideas ~ Sweet Potato Puff ~ ~ Warm Sweet Potato Salad ~	Turnips Featured Recipes 2007 Leek & Root Vegetable Gratin 2006 Turnip Puff more ideas ~ Creamed Turnips ~ ~ Mashed Turnip & Apple ~ ~ Mashed Rutabagas & Apple ~
Winter Squash Featured Recipes 2008 Mashed Butternut Squash & Sweet Potatoes with Citrus 2007 Butternut Mac 'n' Cheese 2006 Winter Squash Polenta more ideas ~ Squash Puff (my family's tradition)~ ~ Delicata Squash with Hot Pepper Glaze ~ ~ Roasted Butternut Squash with Maple Glaze ~		Oddballs Featured Recipes 2007 Boozy Baked Celery 2006 Autumn Sunchoke Salad more ideas ~ Celeriac Rémoulade ~ ~ Spicy Thai Noodle Salad ~ ~ Easy Cheesy Zucchini ~

---

About these Thanksgiving recipes
'Featured recipes' are ones published in 2006, 2007 and 2008 especially for Thanksgiving.
'More ideas' are favorite vegetable recipes that pair well with traditional Thanksgiving foods.
Some recipes have been published in my food column Kitchen Parade, online at KitchenParade.com, where November is also all about Thanksgiving recipes. This year, how about making an American Apple Pie? Readers say that hands, down, the recipe for Flaky Tender Pie Crust makes the best pie crust, ever! Do check out all the tips for How to Make Flaky Tender Pie Crust, many will work with your own favorite recipe, too.

About A Veggie Venture
A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the year-round award-winning source of free vegetable recipes, quick, easy, and yes, delicious. If you're a newcomer and would like to see what it's like around here -- except in November when it's all Thanksgiving vegetables! -- start with your favorite vegetable in the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes.

Never miss a recipe
Sign up for e-mail delivery of new recipes. It's automatic, it's free, it's easy!

---

About the Thanksgiving photograph
Many thanks to inspiring photographer Marie Freeman, who photographed the autumn barn scene for this year's Thanksgiving image. Marie publishes at Blue Ridge blog -- if you love Appalachia, love country scenes, love a happy dog, then do check it out!

---

Win Gorgeous Olive Oil & Vinegar from O Olive Oil
All November, A Veggie Venture is partnering with O Olive Oil to give readers of A Veggie Venture the chance to experience truly great citrus-pressed olive oils and barrel-aged wine vinegars. There are Salad-Lover Prizes and two Grand Prizes. No purchase is required, it'll take just a minute.

Check out how to win!

Plus, O Olive Oil is offering a 15% discount on all purchases during November 2008. Just click this image below, then enter the coupon code of 'veggie' (without the quotes) for the discount to be applied.

---

Here at A Veggie Venture, vegetables are the real stars of the Thanksgiving table. So watch for new Thanksgiving recipes all November long, new additions to my collection of Thanksgiving vegetable recipes. Whether it's 2006's famous World's Best Green Bean Casserole or 2007's favorite Cauliflower Cream or a brand-new recipe which catches your fancy, this year, move vegetables to your center stage.
© Copyright 2008

reade more... Résuméabuiyad