Recipes from Cooking with Doyle Moore on Focus 580

November 2, 2005:  New Side Dishes for Thanksgiving

SWEET POTATO CRANBERRY CASSEROLE

• 4 large Sweet Potatoes

• ½ C brown sugar

• 2 TBSP butter (optional)

• 1 C orange juice

• 2-3 C cranberries

topping

• ¼ C chopped, toasted nuts

• ½ C oats

• 3 TBSP brown sugar

• 2 TBSP melted butter

• ½ tsp cinnamon

Boil yams until tender and then cut into quarter-inch slices. Layer yams, then ½ of other ingredients, then ½ yam slices, then remaining cranberries and sugar.  Pour orange juice on last.  Cover and bake at 350 for 45 minutes.  Then uncover and add topping and bake 10 minutes more.  Add grated orange rind for tangy taste; can cut down on sugar and substitute dried cranberries for fresh.

MUFFINS

Add brown sugar to corn muffin mix

CRANBERRY SORBET

2 lbs raw cranberries, cooked and run through mill.  Make in ice cream maker.  Sit overnight in ice cube tray.  Put in glass and serve with main meal.

GREEN BEANS

Put beans in pressure cooker.  Add onion and 3 cloves garlic, split and peeled.  1/3 pound of raw bacon (or smoked ham shank).  Add 2 oz white wine and a little water; cook 2 minutes.

CRANBERRY ICE

• 1 pound cranberries

• 1 ½ C sugar

• 3 C water

• orange juice and rind

Mix and freeze.

BOURBON CORN PUDDING

• 3 large eggs

• 1 1/8 C evaporated milk

• 3 C cream style corn

• 3 C corn kernels

• 3 T melted butter

• 3 T brown sugar

• 3 T corn starch plus 3 T water

• ¾ t nutmeg

• ¼ C bourbon

• salt

• pepper

Beat eggs and milk.  Add other ingredients.  Put in 2 quart dish and bake at 350 for 45 minutes-1 hour until browned and set in the middle.

ARTICHOKE AND MUSHROOMS

• 14 oz can, quartered artichokes

• 2 T olive oil

• 2 t minced garlic

• ½ C chopped shallots

• 8 oz sliced Crimini, or baby portabello mushrooms

• 1 t Italian seasoning

• salt and pepper

• 1 T lemon juice

• ¼ C Italian seasoned bread crumbs

Put artichokes in 2qt baking dish that is coated in cooking spray.  In a skillet, heat oil, add garlic and shallots.  Cook 2-3 minutes.  Add other ingredients and cook 3 minutes.  Mix in with artichokes and bake at 350 for 30 minutes.

BRUSSELS SPROUTS

Remove leaves, cook until tender.  Then sauté in butter.

BRUSSELS SPROUTS WITH BACON AND APPLE (provided by D. Moore)

Serves 8

Prep time: 20 minutes

Total time: 1 hour

• 3 slices bacon, cut into ½ inch pieces

• 4 pints Brussels sprouts, ends trimmed and halved

• coarse salt and ground pepper

• 1 apple, cored and cut into ¼-inch slices, each slice halved crosswise

• 2 teaspoons red-wine vinegar

Preheat oven to 425°.  Arrange bacon in a single layer on a large rimmed baking sheet.  Bake until browned, 10 minutes.  Add Brussels sprouts in a single layer; sprinkle with salt and pepper.  Roast until they begin to brown, about 15 minutes.

Remove from oven, and toss in apple.  Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.

Toss vegetables with vinegar, and serve immediately.

WILD RICE, WALNUT AND CRANBERRY DRESSING (provided by D. Moore)

Serves 8

Prep time: 25 minutes

Total time: 1 hour 15 minutes

• 2 TBSP butter

• 1 large onion, finely chopped (2 cups)

• 4 garlic cloves, minced

• coarse salt and ground pepper

• 2 boxes (6 ounces each) wild-rice blend (discard seasoning packets)

• 1 ½ cups toasted walnuts, broken into small pieces

• ½ cup dried cranberries

• ½ cup finely chopped fresh parsley

In a large saucepan with a tight-fitting lid, melt butter over medium heat.  Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes.  Add garlic; cook until fragrant, about 1 minute.  Season generously with salt and pepper.

Add 3 cups water; bring to a boil.  Stir in wild-rice blend.  Return to a boil; reduce heat to a simmer.  Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes.  Remove from heat; let stand, covered, for 10 minutes.

Transfer rice to a large bowl.  Stir in walnuts, cranberries, and parsley; season again with salt and pepper.  Serve immediately, or hold at room temperature for up to 5 hours.

SWEET CORN SOUFFLÉ WITH BACON

Recipe from Cooking Light, November 2005

Bakes in a standard 11 x 7 baking dish instead of a special soufflé dish.

• 3 cups fresh corn kernels, divided (about 4 ears)

• 2 bacon slices

• ½ cup chopped onion

• ½ cup chopped celery

• ½ cup chopped red bell pepper

• 2 TBSP finely chopped seeded jalapeno pepper (about 1 pepper)

• ¼ cup white cornmeal

• 2 tablespoons all-purpose flour

• 1 cup fat-free, less-sodium chicken broth

• 1 cup 2% reduced-fat milk

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• ½ tsp cream of tartar

• 4 large egg whites

• 1 TBSP sugar

• 1/3 cup shopped fresh cilantro

• cooking spray

Preheat over to 400.  Place 1 cup corn in a blender or food processor, process until pureed.  Set aside.

Cook bacon in a large saucepan over medium heat until crisp.  Remove bacon from pan, reserving drippings in pan.  Crumble bacon, set aside.  Increase heat to medium-high.  Add remaining 2 cups corn, onion, celery, bell pepper, and jalapeno to drippings in pan; sauté 7 minutes.  Combine cornmeal and flour; sprinkle over vegetables.  Cook 1 minutes, stirring frequently.  Stir in pureed corn, broth, milk, salt and black pepper, bring to a boil.  Reduce heat; simmer 20 minutes or until very tick, stirring frequently.  Spoon into a large bowl; cool 15 minutes, stirring occasionally.

Place cream of tartar and egg whites in a medium bowl,; beat with a mixer at high speed until foamy.  Gradually add sugar, beating at high speed until stiff peaks form.  Gently stir one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture, crumbled bacon, a d cilantro.  Soon mixture into and 11 x7  inch baking dish coated with cooking spray.

Place in a 400° oven; immediately reduce oven temperature to 375° (do not remove soufflé from oven).  Bake 35 minutes or until puffy and set.  Serve immediately.  Yield: 10 servings (serving size: about ½ cup).

OVEN-ROASTED GREEN BEANS

Recipe from Cooking Light, November 2005

This easy side dish adds color to the meal, and you can roast it at the last minute while you finish setting the table.

• 2 pounds green beans, trimmed

• 4 tsp extra virgin olive oil

• 1 tsp sea salt

• ½ tsp freshly ground black pepper

preheat oven to 425°.  Place a jelly-roll pan in oven for 10 minutes.  Place beans in a large bowl.  Drizzle with oil, sprinkle with salt and pepper.  Toss well to coat.  Arrange green bean mixture in a single layer on pre-heated baking sheet.  Bake at 425° for 8 minutes or until crisp-tender.  Yield: 12 servings (serving size about 2/3 cup).

COLBY-JACK, POBLANO, AND CORN BREAD DRESSING

Recipe from Cooking Light, November 2005

Much of this recipe can be made ahead.  Toast the corn bread pieces and sauté the vegetable mixture a day ahead; toss them together with the remaining ingredients just before baking.

Corn bread:

• ¾ cup all-purpose flour

• 1 ¼ cups yellow cornmeal

• 2 TBSP sugar

• 1 tsp baking powder

• ¾ tsp salt

• ¼ tsp baking soda

• 1 ½ cups low-fat buttermilk

• 2 large eggs, lightly beaten

• cooking spray

stuffing:

• 3 TBSP sugar

• ¾ tsp salt

• ½ tsp chipotle Chile powder

• 2 large eggs, lightly beaten

• 1 large egg white, lightly beaten

• 1 TBSP butter

• 2 cups chopped onion

• 1 cup chopped poblano pepper

• 1 TBSP minced garlic

• 1 ½ tsp ground cumin

• 1 10 oz package pre-shredded reduced-fat Colby-jack cheese

• ¾ cup fat-free, less-sodium chicken broth

• 1/3 cup chopped fresh cilantro

Preheat oven to 425°.  To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 5 medium bowl.  Combine buttermilk and 2 eggs; stir well.  Add to flour mixture; stir just until moist.  Spoon into an 11 x 7 in baking dish coated with cooking spray.  Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean.  Cool on a wire rack.  Cut into ½ inch pieces; arrange on a large baking sheet.

Reduce oven temp to 375°.  Bake corn bread pieces at 375° for 20 minutes, stirring occasionally.  To prepare stuffing, combine 3 tablespoons sugar and the next 4 ingredients, set aside. 

Melt butter in a large nonstick skillet over medium-high heat.  Add onion, poblano, bell pepper, and garlic, sauté 7 minutes or until tender.  Add cumin and corn; cook for 5 minutes.  Combine corn bread pieces, egg mixture, poblano mixture, cheese, broth, and cilantro in a large bowl; toss well.  Spoon into a 13 x 9 inch baking dish coated with cooking spray; cover with foil.  Bake at 375° for 30 minutes.  Uncover; bake 5 minutes or until top of dressing is slightly crisp.  Yield: 12 servings.

SOURDOUGH STUFFING WITH PEARS AND SAUSAGE

Recipe from Cooking Light, November 2005

• 8 cups cubed sourdough bread

• 1 pound turkey Italian sausage

• cooking spray

• 5 cups chopped onion

• 2 cups chopped celery

• 1 cup chopped carrot

• 1 package pre-sliced mushrooms

• 2 cups cubed peeled Bartlett pear

• 1 ½ tablespoons chopped fresh basil

• 2 tsp chopped fresh tarragon

• 1 tsp salt

• 1 ½ cups fat-free, less-sodium chicken broth

• ½ tsp freshly ground black pepper

Preheat oven to 425°.  Arrange bread in a single layer on baking sheet.  Bake for 9 minutes or until golden.  Place in a large bowl.  Remove casings from sausage.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add sausage, and cook for 8 minutes or until browned, stirring to crumble.  Add sausage to bread cubes, tossing to combine.  Set aside.

Return pan to medium-high heat.  Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown.  Stir in mushrooms; cook 4 minutes.  Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally.  Add pear mixture to bread mixture, tossing gently to combine.  Stir in broth and pepper.

Place bread mixture in a 13 x9 inch baking dish coated with cooking spray; cover with foil.  Bake at 425° for 20 minutes.  Uncover; bake stuffing an additional 15 minutes.  Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.  Yield 12 servings.

CAMEMBERT MASHED POTATOES

Recipe from Cooking Light Nov 2005

• 1 ½ rounds Camembert cheese

• 11 cups cubed peeled Yukon gold potato

• ½ cup 1% low-fat milk

• ¾ tsp salt

• ¾ tsp freshly ground black pepper

• chopped fresh chives (optional)

• freshly ground black pepper (optional)

Cut cheese into 6 wedges.  Carefully remove rind from cheese; discard rind.  Chop cheese; let stand at room temp while potato cooks.  Place potato in a large Dutch oven; cover with water.  Bring to a boil.  Reduce heat; simmer 12 minutes or until tender.  Drain in a colander; return potato to pan.  Add cheese, milk, salt, and ¾ tsp pepper; mash with a potato masher until smooth.  Garnish with chives and additional pepper, if desired.  Makes 12 servings.

CRANBERRY-KUMQUAT CHUTNEY

Recipe from CuisineAtHome.com, December 2005

• 3 cups whole cranberries, fresh or frozen

• 2 cups kumquats, chopped in a food processor

• 1 cup ginger ale

• ¾ cup sugar

• pinch of salt

• 1 cup Granny Smith apple, diced

• 1 cup kumquats, sliced

Combine cranberries, chopped kumquats, ginger ale, sugar, and salt in a saucepan over medium heat.  Simmer 10 minutes, or until mixture thickens slightly and some cranberries burst.  Cool to room temperature.  Stir in apple and sliced kumquats just before serving.  Serve at room temperature or chilled.

HAM AND OYSTER DRESSING

Recipe from CuisineAtHome.com December 2005

• 5 cups stale bread, cubed

• 1 ½ cups frozen corn kernels, thawed

• 1 cup milk, warmed

• 2 beaten eggs

• ½ cup chopped fresh parsley

• ½ cup chopped fresh sage

• ½ cup unsalted butter, cubed

• 2 cups leeks, chopped

• 2 cups ham, diced

• 5 garlic cloves, minced

• 2 TBSP Worcestershire sauce

• 1 TBSP Tabasco

• 2 dozen shucked oysters, halved, with liquor

• salt and pepper

Preheat oven to 375°; coat a 9 x 13 in baking dish with nonstick spray.  Toss bread, corn, milk, eggs, and herbs in a large bowl.  Melt butter in a large sauté pan over medium-high heat.  Add leeks, ham and garlic; sauté for 5 minutes.  Stir in Worcestershire, Tabasco, and oysters with their liquor.  Cook 5 minutes, or until liquid is slightly reduced.  Add to bread mixture while hot and season with salt and pepper.  Bake in prepared dish for 25 minutes, or until browned.

ROASTED BRUSSELS SPROUTS WITH DIJON CREAM SAUCE

Recipe from CuisineAtHome.com December 2005

• 1 pound Brussels sprouts, halved lengthwise

• 2 cups red onions, cut into wedges

• 8 oz. Kielbasa, ½ in think slices

• 2 T olive oil

• salt and pepper

• ½ cup heavy cream

• ¼ cup Dijon mustard

• 1 T honey

• 1 t apple cider vinegar

Preheat oven to 450°.  Toss sprouts, onions, and kielbasa in a bowl with the oil, slat, and pepper.  Spread in a single layer on a baking sheet and roast 20 minutes or until sprouts are tender, yet still crisp.  Simmer cream, mustard, honey and vinegar in a saucepan over low heat for 10 minutes, or until slightly thickened.  To serve, spoon sauce over roasted sprouts.

STREUSEL SWEET POTATOES AND DRIED FRUIT

Recipe from CuisineAtHome.com December 2005

• 2 cups mixed dried fruit, coarsely chopped (apricots, apples, raisins, or dates)

• 2/3 cup maple syrup

• ¼ cup orange marmalade

• 1 t vanilla extract

• 2 pound sweet potatoes, peeled, cut into ¼ in thick slices

• 1/3 c all-purpose flour

• 1/3 c sugar

• 1/3 c brown sugar

• 6 T cold unsalted butter, cubed

• pinch of salt

• 1 c pecans, chopped

Preheat oven to 375°.  Blend fruit, syrup, marmalade, and vanilla in a bowl.  Simmer potatoes in water to cover for 15 minutes, or just until tender.  Drain, add to fruit mixture, and stir to combine, crushing potatoes lightly.  Transfer mixture to a 1 ½ qt. Baking dish.  Pulse flour, both sugars, butter, and salt together in a food processor until crumbly; toss with pecans and sprinkle over potatoes.  Bake for 20 minutes or until browned and bubbly.