Have yourself a heartburn-free holiday

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Thanksgiving

This year Thanksgiving dinner will consist of only four people in my household (myself, my husband, my sister and my niece).  I wanted to make a delicious menu but not have a lot of waste.  There are some dishes I cannot live without (I’m looking at you, stuffing) but others I think I shall forego this year.  So what am I making?  Here is the list I have going in my mind so far.

Appetizers – I’m not doing many appetizers this year.  I may do some cheese and crackers and a few salty items such as pickles and olives.  I also plan to make candied and spicy bacon because it is so quick and delicious!

Turkey - I purchased a fresh turkey from Whole Foods today.  It cost quite a bit more but I’m hoping I can taste the difference.  I purchased a small one around 11 pounds, but that should be sufficient.  I plant to coat my turkey with an herbed butter of Thyme, Sage and Tarragon (Thanks, Bobby Flay)!

Stuffing – Tried and true recipe of family.  A sausage, onion and celery stuffing.  Thanksgiving wouldn’t be Thanksgiving without the stuffing!

Cranberry Sauce – Could possibly be my favorite thing at the table. I just love a tangy cranberry sauce.

Mashed Potatoes – Doing a gourmet spin on the potatoes with heavy cream, sour cream and sharp cheddar.

Rolls – My husband makes the most wonderful butter rolls and my mouth is watering just thinking about them.

Brussels Sprouts – I need some sort of green vegetable. I love green bean casserole, but as no one else in family will eat it I’m skipping it this year.  I plan to make roasted Brussels sprouts with perhaps just a touch of lemon and salt.

Desserts – Pumpkin cheesecake and lemon cream pie.  I think between those two desserts we’ll be good!

What are you making this Thanksgiving holiday?

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Lemon-Poppy Seed Baby Bundt Cakes

(NC)—For many, the holidays are a time to overindulge—but maintaining a healthy lifestyle while enjoying flavourful fare and the sweet treats you crave doesn’t have to be difficult. At your next holiday party, end the night by serving these lemon-poppy seed baby Bundt cakes. By making simple substitutions, like using confectioners’ sugar in place of heavy frosting or whipped cream, and spraying Pam Bakinginstead of butter on the pans, you can cut the extra fat and calories without sacrificing on flavour.

Covered in a fresh, citrusy glaze, these cakes will satisfy just about any sweet tooth but are light enough for guests to squeeze in a slice or two.

Lemon-Poppy Seed Baby Bundt Cakes

Time:

Hands On: 30 minutes

Total Time: 2 hours 30 minutes

Servings:

Makes 12 servings (1 cake each)

Ingredients:

Cake

Pam Baking spray

2-1/2 cups unbleached flour

1-3/4 cups granulated sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup reduced fat (2%) milk

1 cup unsalted butter, melted

2 tablespoons freshly grated lemon peel

1/3 cup fresh lemon juice

4 large eggs

1-1/2 tablespoons poppy seeds

Glaze

2 cups confectioners’ sugar

1 tablespoon freshly grated lemon peel

3 tablespoons fresh lemon juice

1 teaspoon poppy seeds

Directions

1 Prepare Cake: Preheat oven to 325°F. Spray two 6-cake mini Bundt pans with baking spray.

2 Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely.

3 Prepare Glaze: Whisk together confectioners’ sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes.

Cook’s Tips

If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean.

Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.

www.newscanada.com

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5 secrets to cut the fat, not the flavour

(NC)—The holidays call for spending time with close friends and family and celebrating with good cheer and good food. While decadent desserts are essential to any holiday celebration, the calories that often come with them are not. With a few small adjustments to your favourite holiday recipes you can cut the fat without sacrificing the flavour of your favourite seasonal treats.

To help make this holiday season a healthier one, consider the baking tips below:

1 Butter be gone. Most baking recipes suggest buttering cookie sheets and pans to ensure baked treats lift off of pans with ease. This year, consider swapping butter for Pam Butter flavour or PamBaking. Spraying a cookie sheet with Pam for two seconds instead of using 1/2 tbsp of butter will save you 4 grams of fat. More information can be found online at www.pam.ca.

2 Save the sweets. Substitute calorie-filled frosting and whipped cream with confectioners’ sugar when making sweet desserts. A light dusting over cakes and brownies leaves a sweet layer and cuts calories and fat significantly compared to heavy frosting.

3 Make it fruity. Replace half the butter, oil or shortening in recipes with an equal amount of unsweetened applesauce. Fruit purees like applesauce have natural sugars and fibres that help retain moisture.

4 Cut the eggs. If your recipe calls for two whole eggs, substitute one whole egg with two egg whites or 1/4 cup of fat-free egg substitute. Eggs perform an important function in baked goods, so they cannot be eliminated completely.

5 Don’t go nuts. Reduce the amount of nuts in your recipe and toast them before mixing into your batter or dough. Toasting the nuts will give them a stronger flavour, allowing you to use less of them.

www.newscanada.com

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Thanksgiving

This year I have decided to do less dishes but ones with more pizazz!  Instead of 15 different dishes that taste pretty good, I think I will make half as many but make them out of this world good.  Here are few of my thoughts:

Appetizers – typically for Thanksgiving I will make plethora of appetizers.  I will usually put out trays of pickles, olives and cheeses. I may still do that but I think also add some deviled eggs with paprika and pork belly to boot!

Turkey – this year I’m going to Whole Foods and going organic.  I know it will cost a bit more but since I am only feeding four or five people I plan on buying a little guy.  I have heard if you wrap the turkey in buttered cheesecloth is comes out super moist.  I shall try that!

Side dishes – I will be making my spicy sausage stuffing with celery and onions as usual, but I plan to put a gourmet spin on the potatoes.  I’m thinking of using red potatoes, with the skin on, and adding a bit of heavy cream, sour cream and sharp cheddar at the end.  It’s all about the little details that make the holiday so special!

Dessert – this year I’m enlisting the help of my husband with dessert.  He is quite the baker.  Instead of the typical pumpkin pie, I plan to make a pumpkin cheesecake.  I think adding the cheesecake to it will kick it up a notch!

What are you making for Thanksgiving?

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Fun activities to enjoy in the cool fall months

(ARA) – The fall brings beautiful new scents and sounds with crisp air, vibrant colors of leaves gently falling to the ground, crackling wood popping on campfires and the sweet smell of apples hovering in the kitchen.

To get the most enjoyment out of the fall months this year, venture out with your family and friends to enjoy some of these scents and sounds:

* Apple and pumpkin picking. Apple trees are heavily laden with crisp and delicious apples this time of year. Head out to an orchard to pluck the perfectly grown fruits off trees bearing your favorite variety of apples. Or take your children on a ride to a pumpkin farm. Let them run through the patch, inspecting every pumpkin for the perfect carving medium. Tall and skinny for a witch’s face or round and plump for more of a clown face.

* Celebrate your favorite sport, family activity or just tailgate at any outdoor setting with finger foods that are quick cooking and easy-to-pack. Save on the utensils and use Old London Melba Snacks as the key ingredient to add any topper or perfect scoop for dip.

* Participate in a good cause. Fall is an excellent time to direct your energies and donations toward nonprofit organizations and charities. For example, October is Breast Cancer Awareness Month, and you can participate in a fundraiser for any breast cancer organization or donate funds during this special month. Old London is helping to find a cure by donating $0.75 to Breast Cancer research for each proof of purchase from any Old London product received through Feb. 6, 2012. Enter the UPC at oldlondonfoods.com.

* Get lost in a corn maze. Fall is the perfect time for long walks because temperatures aren’t overbearingly hot and the humidity levels are much more tolerable. Dress appropriately for the cooler weather and see what fun you can have getting lost in a corn maze, or while taking an autumn nature hike.

* Feed the autumnal appetite. All of fall’s exciting activities will leave members of your family feeling voracious. Satisfy their hunger – and create a delicious smell in your house – with a fall favorite of Apple Pan Strudel with Dried Cherry Puree, which brings together classic fall flavors and spices in one delicious dessert.

Apple Pan Strudel with Dried Cherry Puree

Ingredients:
For cherry puree
1 cup dried cherries
1 1/2 cups water
2 tablespoons kirsch (clear cherry brandy)

For pan strudel
3 cups 100 percent apple juice
1 box of Old London Melba Toast Salt Free Whole Grain
2 pounds various apple varieties (such as Braeburn, Granny Smith and Fuji), peeled, cored, sliced thin in a food processor
1/4 cup fresh lemon juice
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

Directions:
For cherry puree
Combine cherries and water in a saucepan. Bring to a boil, and then simmer two minutes. Stir in kirsch (clear cherry brandy). Cool to lukewarm and puree in a blender.

For pan Strudel
In a small bowl, mix sugar and spices, set aside. Mix apple and lemon juice in medium bowl. Add sugar spice mixture and toss to coat. Lay the Melba Toast in a single layer on a cookie sheet, and pour two cups of apple juice over each toast, allowing toasts to soak up the juice. In a separate 8×8 pan, cover the pan with a thin layer of apples. Using a spatula, lift the toast from the cookie sheet and place a single layer over the apples in the 8×8 pan. Repeat until layering process until done. Finish by spreading cherry puree over apples. Cover with one cup of apple juice poured evenly over finished pan. Bake at 350 degrees for 45 minutes. Garnish with light whipped cream if desired.

The fall months are a perfect time to enjoy spending time with family and getting outside to enjoy the final warm days of the year. For additional recipes, visit Old London on Facebook at www.facebook.com/OldLondonFoods.

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Delicious Lemon Cream Pie!

I love the sheer factor of excessive that goes hand-in-hand with Thanksgiving.  It is hard enough to get through the meal and save room for dessert, but if there is one day of the year to force it, it is Thanskgiving!  Here is my list of my favorite Thanksgiving desserts:

• Lemon Meringue Pie – this is by far my favorite dessert!  To be technical my sister makes more a lemon cream pie, than meringue.  She says it is a super simple pie to make as well.  She takes a pre-made shortbread crust, lemon curd and whipped cream.  That is it.  Easy to assemble in just a few steps and always a big hit at Thanksgiving dinner.
• Pumpkin Cheesecake – again this is a really easy recipe.  My husband makes the pumpkin cheesecake recipe off the Philadelphia cream cheese label and everyone goes wild.  It puts a gourmet foodie spin on the average pumpkin pie.
• A Classic Cherry Pie – my father’s favorite!  It would not be a holiday around our house if there wasn’t a cherry pie.  I typically only eat a very small slice of this pie but still I love to get a bit of tart cherry pie to finish off my meal.
• Apple Pie – this is my husband’s favorite holiday pie.  I found a really good Paula Deen recipe on foodnetwork.com and he loves it.  The recipe calls for extra lemon juice to the pie filling which adds a nice tartness that you can’t put your finger on.
• Chocolate Silk Pie – or some sort of chocolate dessert!  Everyone family seems to have one person that absolutely loves chocolate so I feel this is a must.  My favorites are chocolate silk pie and French silk pie (I think those may be the same thing?).  If not a chocolate pie of some sort, definitely a tray of petite fours or brownie bites.

What are you favorite Thanksgiving desserts?

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Put a healthier spin on favorite comfort foods

(ARA) – As the cool temperatures of fall and winter arrive, many people find themselves gravitating toward warming, rich foods. Many of those dishes are fondly remembered childhood favorites or even part of a longstanding family tradition. While those cozy comfort foods warm you, body and soul, it’s no secret that many of them aren’t the healthiest foods you could eat. But with a bit of creative cooking, you can put a more nutritious spin on beloved dishes – and still enjoy the comfort they bring.

Whether you’re planning a small dinner party with friends or making a dish for the big family holiday gathering, you want to serve a dish that everyone will love. You might think that changing a recipe to make it more nutritious would produce something that’s a pale imitation of the original, but that’s not so – you can easily make a healthier version without sacrificing flavor.

Consider these tips for making more nutrient-rich versions of your favorite comfort foods:

* Mac and cheese. It’s a childhood staple that every adult continues to love, no matter how many years pass. Rich, gooey cheese and bite-sized elbow pasta are good on their own, but together, they’re culinary magic. To bring more nutritional value to elbows-and-cheese, consider switching your pasta from standard semolina to nutrient-packed, sprouted grain pastas like Ezekiel 4:9. The pasta is certified organic, and because it’s made from sprouted grains, it is high in fiber, rich with extra nutrients and is a diabetic-friendly food. Plus, sprouted grain pasta has faster cooking times, so it makes meal time preparation even easier. Top your cheesy elbows with seasoned bread crumbs and bake it to perfection.

* Soups and stews. On a chilly day, few things can make you feel quite as good as a steaming bowl of soup. The infinite variety of recipes attests to just how much people love soup – and just how creative you can get with it. Making a nutritious soup takes only a few adjustments. To make it more heart-healthy, look for low- or no-sodium broth instead of the regular versions, which are often packed with salt. Even if you’re making a classic recipe, like chicken noodle, add “superfood” ingredients like chickpeas (high in fiber and complex carbohydrates), dark leafy greens (such as chard, kale or collards) or vegetables from the allium family (like leeks, shallots or garlic), which add unmatchable flavor.

* Grilled cheese. Another childhood favorite that never fades in popularity, grilled cheese sandwiches are about as simple as great food can be. Bread, cheese and a hot skillet are all you need – but you can improve on the classic with a health-conscious touch. Instead of regular loaves, opt for sprouted grain bread rich in protein, vitamins, minerals, natural fiber and – perhaps most importantly – flavor. For a more sophisticated taste, try grilling Ezekiel 4:9 Cinnamon Raisin bread with white cheddar – and add a tart apple slice with the cheese. It’s a sweet-savory combination that might just become your new favorite.

With a bit of smart ingredient selection and tweaks in preparation you can make comfort food classics that are pleasing to the tastebuds as well as the body. For more information about healthy ingredients, visit www.foodforlife.com.

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Transforming holiday leftovers into mouthwatering meals

(ARA) – Gathering with friends and family for special meals is a beloved part of the fall and winter holidays. Spending time preparing dishes that everyone looks forward to somehow feels less like a chore and more like a tradition during this time of year. And, of course, you don’t want anyone to go away hungry, so the amount of food that comes out of your kitchen is usually nothing short of monumental.

Even if you send packages home with guests, it’s inevitable that you will have leftovers. You might even have enough for a few days’ worth of meals. But eating the same dishes day after day gets old quickly. Instead of letting your menu get stale, rethink the concept of leftovers. Rather than viewing leftovers as a finished dish, consider these foods as ingredients for delicious new entrees.

When you find yourself staring down a refrigerator full of holiday leftovers, use these tips to transform these dishes into new meals your family will love.

* The centerpiece of many of those holiday meals is often a turkey, and there’s nothing quite as lovely as a golden brown bird ready for carving. One simple tip can make your turkey taste better on the day of the celebration – and as leftovers. As you’re seasoning the turkey prior to roasting, spread on Hellmann’s(R) Real Mayonnaise for a juicy, crispy, flavorful meal.

* Mashed potatoes are a universally loved side dish during the holidays. They can warm up even the coldest days and make any meal more comforting. With the extra helpings left from your holiday-sized batch of mashers, make your own interpretation of shepherd’s pie. Mix the vegetables and meat of your choice with herbs, salt and pepper to taste before adding them to a baking dish or casserole. Top the mixture with mashed potatoes (and a few small dabs of butter), and bake until warmed through. If your potatoes have gotten a bit stiff, add a bit of cream or milk to soften them up.

* Whether you know it as “dressing” or “stuffing,” the dish is a staple of the cold weather holidays. Regional naming differences aside, it’s a versatile leftover that should be praised as much on the day after your celebration as the day of. These rich, herbal flavors pair exceptionally well with pork, so use it (or reuse it) to create delectable stuffed pork chops.

* The sweet-tart taste of cranberry relish is great with turkey, but you can also add it to sweeter dishes for a different spin. Get started the very next morning after your gathering by heating up a griddle for crepes or pancakes. Mash your cranberries to a more jam-like texture to use as a zingy topping on whichever kind of griddle cake you prefer.

Your loved ones will certainly appreciate your efforts to make the holidays delicious, but the praise will go even further when you test out tasty new recipes for leftovers. For more ideas, visit www.hellmanns.com, and get started by trying Hellmann’s(R) Turkey Casserole recipe.

Turkey Casserole

Serves: 6
Prep Time: 15 Minutes
Cook Time: 40 Minutes

Ingredients:
4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey (about 1 pound)
3/4 cup Hellmann’s(R) or Best Foods(R) Real Mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1-1/2 cups shredded mozzarella cheese (about 6 ounces)

Directions:
Preheat oven to 375 degrees. Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.

Combine 1/4 cup Hellmann’s(R) or Best Foods(R) Real Mayonnaise with cranberry sauce; evenly spread over turkey.

Combine remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.

Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.

Also terrific with Hellmann’s Light Mayonnaise.

Nutrition information per serving:
Calories 680, calories from fat 350, saturated fat 9 grams, trans fat 0 grams, total fat 39 grams, cholesterol 100 grams, sodium 1330 grams, total carbohydrates 47 grams, sugars 7 grams, dietary fiber 5 grams, protein 35 grams, vitamin A 10 percent, vitamin C 8 percent, calcium 20 percent, iron 15 percent

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Healthy holiday eating advice for people with diabetes

(ARA) – The holidays can be difficult for people watching their diet. For those with health issues such as diabetes, the dietary minefield of holiday temptations can be especially troublesome.

In the United States, 8.3 percent of the population (nearly 26 million adults and children) has diabetes, according to the American Diabetes Association. For these people, the usual holiday indulgences of sweets and rich foods can pose a serious health risk.

“People with diabetes must make significant dietary changes in order to manage their disease,” says Dr. Donald Hensrud, preventive medicine and nutrition expert from Mayo Clinic . Dr. Hensrud is the medical editor-in-chief for the new “The Mayo Clinic Diabetes Diet.” “Managing diabetes through diet isn’t a fad; it’s about changing your habits for the better.”

Americans gain an average of just one pound over the holidays (far less than colloquial estimates) but most also keep that extra pound, according to a joint study by the National Institute of Child Health and Human Development (NICHD) and the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Over the years, those pounds add up, and collectively, it’s fueling America’s obesity epidemic.

“Family history, being overweight, inactivity, a poor diet – these are the reasons why millions of Americans have diabetes or are at risk,” Dr. Hensrud writes in the introduction to “The Mayo Clinic Diabetes Diet.” “Weight loss can reverse the physical process that causes diabetes, and the effect can be dramatic.”

If you or a loved one has diabetes, here’s some advice from “The Mayo Clinic Diabetes Diet,” to help you stay on track through the holidays:

At a party

The hors d’oeuvres table is a downfall for many of us, especially during the holidays when we are presented with treats that we don’t see throughout the rest of the year. Depriving yourself entirely can make cravings worse and increase your risk of binging.

So approach the hors d’oeuvres with these strategies:

* Make just one trip to the table and be selective. Decide ahead of time how much you’ll eat and choose only the foods that you really want.

* Treat yourself with one or two samples of high-calorie or fatty foods, and then fill up on fruits and veggies.

* Take small portions. You may be able to satisfy your cravings with a small taste.

* Eat slowly and you’ll likely eat less.

* Don’t stay near the food all night. As the saying goes, “out of sight, out of mind.”

* Eat something healthy before you arrive so that you won’t be as hungry. Being hungry will make you more prone to overeating.

If you fall off the wagon

It’s the holidays, and chances are you’ll overeat at some point. It’s very difficult to resist temptation all the time. A minor slip isn’t the end of the world, but it can turn into a bigger problem if you view it as an excuse to give up altogether.

If you have a lapse, consider these tips to help get you back on track:

* Convince yourself that every day is a fresh opportunity to start over again.

* Have a plan to deal with lapses.

* Keep your response simple. Focus on the things you know you can do and stick to them.

“Good lifestyle habits, like losing weight, give you the best chance to treat your diabetes and prevent health complications,” Dr. Hensrud says. “Losing weight takes work and planning, but the rewards are great. With the right attitude, you can have fun and feel great while adding years to your life.”

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