Sorry no post yesterday. I worked all morning yesterday, then to my mom's for dinner, my dad's for dessert and then fell asleep on the couch watching "Elf". When I woke up after a half-hour, the sensible thing would have been to go straight to be, but with 30 minutes left in the movie, I stayed up to watch instead.
Not my brightest moment because 4 a.m. came far too soon. I went and made an appearance at Valley West Mall, had fun with the crowd - gave away 3 iPads with STAR 102.5. Then a quick nap at home and then here to be on three radio stations and do assorted other duties.
I am about to go take care of KIOA and then home. Long two days. Tomorrow, just one station and an appearance at West Glen Town Center for LITE 104.1's Ugly Sweater and Egg Nog party. Then I have two quick shopping stops and home to do laundry and collapse.
With all of that behind and ahead, I thought I would share one last Thanksgiving link and then move into Christmas mode. (Although it pertains for any dinner that is made up of similar components.) My friend Erin Crawford at the Des Moines Register shared this fun slide show with me, so I thought I would pass it on.
Yours in Health,
Kate
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Friday, November 26, 2010
Wednesday, November 24, 2010
Thanksgiving Week - Recipe 3
It's time to talk turkey. This is the one holiday dish that, short of deep fat frying it, you can enjoy heartily. While you should avoid the fattier, higher calorie dark meat, the white meat is your friend. Here's the breakdown according to the National Turkey Federation:
Not bad at all. Benjamin Franklin wanted the turkey to be the national bird and while the bald eagle is more regal, the turkey makes up for it by being most people's centerpiece on the national day.
If you haven't already chosen a recipe for your turkey or are looking for something new, here is an option that doesn't require brining and is very tasty.
Roasted Turkey
1 (10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
1 Bunch fresh thyme
4 Whole navel oranges
As needed salt and freshly ground black pepper
1 Cup fresh or frozen cranberries
2 Medium onions, peeled and quartered
1 Cup cold water
Place oven rack in bottom third of oven and preheat to 325 degrees F.
Slide fingertips between skin and breast meat to loosen skin. Place 1/2 bunch of thyme under skin.
Thinly slice one orange and slide slices under turkey skin. Season turkey with salt and pepper.
Quarter remaining oranges and toss with cranberries and onions in large bowl, place inside both turkey cavities.
Tuck wing tips under and tie legs together with kitchen string to hold shape.
Place turkey on a V-shaped rack in large roasting pan with water in bottom of pan. Cover loosely with foil. Roast turkey in preheated oven for 2 1/2 hours, remove foil.
Continue to roast, basting every 20 minutes with pan juices until meat thermometer inserted in thickest part of thigh registers 170-175 degrees F.
Remove from oven, cover with foil and let stand at least 20 minutes before carving. Remove fruit stuffing and discard.
Garnish with Dried Fruit Stew and serve on a platter.
Autumn Fruit Stew
2 Cups tart apple, peeled and diced
1/2 Cup golden raisins
1/2 Cup dried apricot
2 bay leaves
2 Cups TURKEY STOCK or low-sodium chicken stock
2 Tablespoons brandy or substitute 2 tablespoons apple juice/cider
While turkey is roasting, combine ingredients in saucepan.
Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat.
After turkey roasts, add any accumulated pan juices to stew. Reheat before serving.
Recipe Source: Recipe and photo kindly provided by Perdue via the National Turkey Federation website
That's it for today. Tomorrow a last minute dessert recipe.
Yours in Health,
Kate
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Not bad at all. Benjamin Franklin wanted the turkey to be the national bird and while the bald eagle is more regal, the turkey makes up for it by being most people's centerpiece on the national day.
If you haven't already chosen a recipe for your turkey or are looking for something new, here is an option that doesn't require brining and is very tasty.
Roasted Turkey
1 (10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
1 Bunch fresh thyme
4 Whole navel oranges
As needed salt and freshly ground black pepper
1 Cup fresh or frozen cranberries
2 Medium onions, peeled and quartered
1 Cup cold water
Place oven rack in bottom third of oven and preheat to 325 degrees F.
Slide fingertips between skin and breast meat to loosen skin. Place 1/2 bunch of thyme under skin.
Thinly slice one orange and slide slices under turkey skin. Season turkey with salt and pepper.
Quarter remaining oranges and toss with cranberries and onions in large bowl, place inside both turkey cavities.
Tuck wing tips under and tie legs together with kitchen string to hold shape.
Place turkey on a V-shaped rack in large roasting pan with water in bottom of pan. Cover loosely with foil. Roast turkey in preheated oven for 2 1/2 hours, remove foil.
Continue to roast, basting every 20 minutes with pan juices until meat thermometer inserted in thickest part of thigh registers 170-175 degrees F.
Remove from oven, cover with foil and let stand at least 20 minutes before carving. Remove fruit stuffing and discard.
Garnish with Dried Fruit Stew and serve on a platter.
Autumn Fruit Stew
2 Cups tart apple, peeled and diced
1/2 Cup golden raisins
1/2 Cup dried apricot
2 bay leaves
2 Cups TURKEY STOCK or low-sodium chicken stock
2 Tablespoons brandy or substitute 2 tablespoons apple juice/cider
While turkey is roasting, combine ingredients in saucepan.
Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat.
After turkey roasts, add any accumulated pan juices to stew. Reheat before serving.
Recipe Source: Recipe and photo kindly provided by Perdue via the National Turkey Federation website
That's it for today. Tomorrow a last minute dessert recipe.
Yours in Health,
Kate
Tuesday, November 23, 2010
Thanksgiving Week - Recipe 2
Green bean casserole is way yummy - it's also pretty bad for you - 250 calories, 20 grams of fat. Of course, that's the full fat traditional dish created 55 years ago. Today we have a couple of ways to cut that - you can use light or fat-free ingredients or you can cut out some of the offending ingredients - but both still leave you with a lot of sodium.
In the end there are only two true answers - eat this and go easy on everything else or (and I may be about to blaspheme) embrace a new healthier dish that takes its inspiration from the classic. That is today's recipe. I LOVE green bean casserole, but this is yummy too. And you might be surprised by how refreshing a crisp vegetable is during your meal.
Buttered Green Beans and Mushrooms from Cooking Light Magazine
Yield: 8 servings (serving size: 1/2 cup)
Ingredients
3/4 pound green beans, trimmed
2 tablespoons butter
6 ounces cremini mushrooms, thinly sliced
4 ounces shiitake mushroom caps, thinly sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 teaspoon minced fresh garlic
Preparation
1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.
Nutritional InformationCalories:44Fat:3g (sat 1.8g, mono 0.7g, poly 0.2g) Protein:1.7g Carbohydrate:3.9g Fiber:1.9g Cholesterol:8mg Iron:0.4mg Sodium:198mg Calcium:23mg
Sandra Simile Cooking Light, OCTOBER 2010
Yours in Health,
Kate
Monday, November 22, 2010
Thanksgiving Week
A week and a half ago I was laying in a hospital bed. As I lay there I began to feel very alone and sorry for myself. I had ended up in the emergency room after almost passing out at work. They couldn't figure out what was wrong with me (and still haven't) and I was at a loss.
I began to cry. But then my cell phone began to beep - text after text starting coming in from friends and co-workers checking on my status. I stopped, took a deep breath, and began counting my blessings.
My friend Mary had driven me to the hospital and stayed until my mom dropped everything at work and came to be with me. I had medical coverage that would help take the sting out of my hospital bills. And while there was no one physically in the room with me at that moment - the phone calls and texts assured me I was loved. I was suddenly full of gratitude, I was truly thankful.
So, as this week begins and I face going to yet another doctor in search of answers, I will not hold a pity party. Instead I will embrace the abundance of my life and move forward with appreciation.
One of the things I appreciate is YOU - those who have stuck with reading my blog and giving me feedback. Through illness and falter, happiness and loss - you have been here. The way I will say thank you is giving you daily recipes this week. The Holiday Season is officially beginning and for anyone trying to be healthier there are more pitfalls than can be counted. Hopefully these recipes will ease some of the stress of making good choices.
I began to cry. But then my cell phone began to beep - text after text starting coming in from friends and co-workers checking on my status. I stopped, took a deep breath, and began counting my blessings.
My friend Mary had driven me to the hospital and stayed until my mom dropped everything at work and came to be with me. I had medical coverage that would help take the sting out of my hospital bills. And while there was no one physically in the room with me at that moment - the phone calls and texts assured me I was loved. I was suddenly full of gratitude, I was truly thankful.
So, as this week begins and I face going to yet another doctor in search of answers, I will not hold a pity party. Instead I will embrace the abundance of my life and move forward with appreciation.
One of the things I appreciate is YOU - those who have stuck with reading my blog and giving me feedback. Through illness and falter, happiness and loss - you have been here. The way I will say thank you is giving you daily recipes this week. The Holiday Season is officially beginning and for anyone trying to be healthier there are more pitfalls than can be counted. Hopefully these recipes will ease some of the stress of making good choices.
Thick and Creamy Spinach-Artichoke Dip
If you have an aversion to mayonnaise, like I do, this is a great take on a classic. Add a giant platter of veggies to this and you have a healthier snack while dinner readies.
Ingredients:
1 (14-1/2 oz.) can quartered or whole artichoke hearts in water, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 (7 oz.) tub 2% fat Greek style yogurt, such as Fage
Ingredients:
1 (14-1/2 oz.) can quartered or whole artichoke hearts in water, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 (7 oz.) tub 2% fat Greek style yogurt, such as Fage
¾ cup shredded Parmigiano-Reggiano cheese, divided
2 tablespoons light sour cream
1/8 teaspoon each: salt, freshly ground black pepper and freshly ground nutmeg
Preparation:
Heat oven to 400°F.
Finely chop the artichoke hearts and place them in a medium bowl. Add spinach, yogurt, ½ cup of the cheese, sour cream, pepper and nutmeg.
Mix well and spread into a 9-inch pie plate or quiche dish. Sprinkle remaining ¼ cup cheese over dip and bake 20 minutes or until heated through.
Serve warm or at room temperature.
Makes about 3 cups dip.
2 tablespoons light sour cream
1/8 teaspoon each: salt, freshly ground black pepper and freshly ground nutmeg
Preparation:
Heat oven to 400°F.
Finely chop the artichoke hearts and place them in a medium bowl. Add spinach, yogurt, ½ cup of the cheese, sour cream, pepper and nutmeg.
Mix well and spread into a 9-inch pie plate or quiche dish. Sprinkle remaining ¼ cup cheese over dip and bake 20 minutes or until heated through.
Serve warm or at room temperature.
Makes about 3 cups dip.
Yours in Health,
Kate
Friday, November 23, 2007
Food Hangover
Remember all that great advice I gave? Well, I followed it right through dinner yesterday. Then, like a wall, I slammed right into dessert. But still, I was good, I only had a tablespoon full of each - there were 5.
Paging the hypocrite... Oh wait, here I am.
I took in about 2,200 calories yesterday and about 45 grams of fat. My body rebelled and I ended up sick last night. My body said no. Good for my body, bad for me.
This will not happen at Christmas. Not because I am some saint, but because I do not want to feel like this again.
Yours in health? Kate
Paging the hypocrite... Oh wait, here I am.
I took in about 2,200 calories yesterday and about 45 grams of fat. My body rebelled and I ended up sick last night. My body said no. Good for my body, bad for me.
This will not happen at Christmas. Not because I am some saint, but because I do not want to feel like this again.
Yours in health? Kate
Thursday, November 22, 2007
Happy Thanksgiving!
May you make reasonable choices and only "cheat" a little. Mostly you should savor your family. Enjoy!
Yours in health, Kate
Yours in health, Kate
Tuesday, November 20, 2007
The First Holiday of the Season
O.K., for those that do not subscribe to the Better Homes and Gardens philosophy that there are actually 100 days of holidays - which start in anticipation of Halloween - Thursday is a day you are staring at with dread.
Thanksgiving.
It's the one holiday each year, that in theory, every American can celebrate together because their is no one race or religion tied to it. It's simply a chance to be grateful for all you have - family, friends, shelter, food. The last one is where the hang-up starts. Americans on this day, more than any other, feel that they can indulge.
"It's just this one day, just this one meal."
That's a lovely theory. But it's just this one... cookie, meal, day, week... (ad nausea) that put my butt at 260 pounds. I had the brilliant ability to be able to justify anything - for one moment - and that's all it takes. It's takes just a second to knock down that oversize fudge brownie (hey, I didn't cut it), third helping of mashed potatoes (well, there was just a little left, why waste them?) or decide not to take that walk (it's a holiday, everyone deserves a break).
Meanwhile, take it from me, once you stop justifying, it takes a heck of a lot longer to get rid of the just ones.
So remember a national holiday is just like every other day. You treat yourself on other days, but you don't go overboard. So instead of taking a holiday from sense too, know this - every day is just one day.
O.K., off my apple box and off to Fitness World West. One day at a time.
Yours in health, Kate
Thanksgiving.
It's the one holiday each year, that in theory, every American can celebrate together because their is no one race or religion tied to it. It's simply a chance to be grateful for all you have - family, friends, shelter, food. The last one is where the hang-up starts. Americans on this day, more than any other, feel that they can indulge.
"It's just this one day, just this one meal."
That's a lovely theory. But it's just this one... cookie, meal, day, week... (ad nausea) that put my butt at 260 pounds. I had the brilliant ability to be able to justify anything - for one moment - and that's all it takes. It's takes just a second to knock down that oversize fudge brownie (hey, I didn't cut it), third helping of mashed potatoes (well, there was just a little left, why waste them?) or decide not to take that walk (it's a holiday, everyone deserves a break).
Meanwhile, take it from me, once you stop justifying, it takes a heck of a lot longer to get rid of the just ones.
So remember a national holiday is just like every other day. You treat yourself on other days, but you don't go overboard. So instead of taking a holiday from sense too, know this - every day is just one day.
O.K., off my apple box and off to Fitness World West. One day at a time.
Yours in health, Kate
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