CWA4730 Contributed Recipes

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These are the recipes that members of the IU Support Staff community have contributed. See how easy it is to make delicious healthy food and avoid the MSG fast food traps. If you have a great idea send in a recipe of your own.

Turkey Brine

This is less of a recipe and more of a general set of directions. You can roast your Turkey however you like. Upside down, with an aluminum foil shield for the breast meat, regularly basted, or in a bag. Whatever has worked best for you, but brining makes all the difference. Be sure you are getting an untreated bird however. Some companies salt treat their Turkeys before selling the, and brining one of these birds will be complete overkill.

2 Quarts Ice
2 Quarts Apple Cider Vinegar
1 Cup Non Iodized Salt (You can get a high quality non iodized sea salt from Bloomingfoods for about $2 a package)
1 Cup Dark Brown Sugar
1 Tbsp whole peppercorns
10 whole cloves
1-2 Tbsp dried ginger pieces (can be had on the cheap at Bloomingfoods in their bulk spices section)
1 large cinnamon sticks

Boil the cider vinegar with the sugar, salt, and spices until the sugar and salt are just barely dissolved. Do this in a stockpot that will fit the Turkey. As soon as everything is dissolved take it off the heat and add the Ice. Make sure the liquid and stock pot have completely cooled and a little bit of ice is still solid. If the ice completely melts then add additional ice and cider vinegar to bring the temperature down, but keep the same acidity. Then completely submerge the Turkey. Again if the Turkey isn't completely covered add additional ice and vinegar. When the Turkey is covered put the stockpot in the refrigerator overnight.

Take the Turkey out of the brine after at minimum of 8 hours, but no more than 12. Pat dry the skin and inside cavity with a paper towel lightly. Pull the skin away from the turkey by pushing your hands under the skin. This will result in a crispier skin. Leave the Turkey exposed in your roasting pan in the fridge for a couple hours to help dry the skin out, then roast in your preferred manner till the inside of the thickest part of the meat registers 161 degrees farenheit. Take the Turkey out of the oven and allow it to rest for 15 minutes. The internal temperature will finish rising to the USDA safe 165 during this time.

Cranberry Sauce

Ingredients
2 (12 ounce) packages fresh cranberries
1 orange, zested
3 cinnamon sticks
2 cups orange juice
2 cups packed brown sugar

Directions
In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

Cranberry Relish

Ingredients

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced

Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

Butternut Squash and Pesto Gratin

Ingredients:
6 lbs butternut squash
1 1/2 cups of basil pesto
1/2 cup grated Parmesan cheese

Instructions:
Squash: Cut off ends
Cut in half and peel with a knife
Remove seeds with a spoon
Cut into 1 inch cubes.

Steam cubes approx. 20 minutes until tender.
Place in food processor, add salt and pepper to taste, and puree.

Add a layer of pureed squash to a baking dish
Add 1 cup of the pesto in an even layer.
Add the rest of the squash,
Put the remaining pesto across the top of the dish in small portions. It should only cover a small part of the squash. Marbelize the pesto and squash with a butter knife and then lightly sprinkle a little more cheese across the top of the dish. Enough to get some browned bits, but not enough to cover the decorative marbeling.
Bake in oven ( 350 degrees) for approx. 40 minutes.

Basil Pesto

There are many recipes, with or without pine nuts, walnuts, etc.
Every recipe will contain basil, 1-2 garlic cloves, parmesan cheese, and virgin olive oil:

Basic recipe:
3 cloves of garlic
¼ cup of nut of choice (pine nuts, walnuts, or pistachios)
½ cup of grated parmesan cheese
2 cups of basil leaves
¼ cup extra virgin olive oil
Salt to taste

Add the garlic, nuts and cheese to a food processor and run briefly
Add basil, run processor until a paste-like consistency is reached
Add oil while processor is running
Add salt to taste.

Green and white bean gratin

See notes for some recommendations on ways to tweak this recipe to taste and potentially remove a few more calories.

2lbs fresh beans that have been stemmed, cut into 2 inch lengths and blanched.
2 cans white beans
1/4 cup milk
4-6 garlic cloves, chopped
2 teaspoons of dried thyme, finely chopped rosemary or sage
Pinch of salt and black pepper
1 cup grated low fat cheddar cheese*
1 cup bread crumbs *
1 cup Parmesan cheese *
2 tablespoons olive oil.

Combine one can of white beans (undrained) with the garlic, herb(s), milk salt and pepper until smooth.

Spread the green beans to cover the bottom of heavy baking dish.
Pour the blended mixture over the green beans.
Sprinkle with the cheddar cheese.
Drain the second can of white beans and spread on top.

In a small bowl, mix the bread crumbs, Parmesan and olive oil.
Sprinkle lightly over the top of the gratin.
Bake covered for 30 minutes (350 degrees)
Then bake uncovered until golden and bubbling (approx. 10 minutes)

Sweet potato gratinee

This recipe is a modification of a higher calorie dish. I have included notes on why certain substitutions were made that hopefully can help you modify other recipes with similar ingredients. I have listed the original ingredient in the recipe, and marked candidates for replacement with asterixes. I have put replacement recommendations in the comments.

1-2 lbs sweet potatoes
2-3 large apples (any kind)
Butter *
1/2 cup cream *
Nutmeg, cinnamon, salt and pepper
Bread crumbs

Procedure:
Peel apples, core, peel, slice and sautee with butter.

In the meantime peel sweet potatoes, slice thin.
Place slices of sweet potato in a casserole dish and season with salt and pepper, a little bit of nutmeg (1/4 teaspoon) and cinnamon (1/2 teaspoon)
Mix thoroughly
Add cream (or milk, or soymilk).

Butter (or lightly oil) a gratin dish, and layer sweet potatoes on the bottom
Sprinkle caramelized apples over the potatoes
Add a layer of sweet potatoes

Cover with aluminium foil and bake in a 350 degree oven for approx 60 minutes, until tender.

Remove foil, add breadcrumbs and small knobs of butter (or butter replacement) and bake until the bread crumbs have browned.

Comments: a low calorie food, high in fiber and a good source of vit A (beta carotene), vitamin c and manganese, a good source of copper, vit B6, potassium and iron

Sauteed Brussels Sprouts with Bacon and Onions (and Figs)

This recipe is from the 11/19/10 Cooking Class

1 1/2 pounds brussel sprouts
1 slice thick cut bacon of 2 slices of thinner bacon (if you know the bacon you are using is very flavorful use less to control calories. Think of this ingredient as a seasoning)
1 small diced onion
1/3 lb figs, thinly sliced
a pinch of thyme, or the leaves of a 2 inch branch of fresh thyme
Extra Virgin Olive Oil, salt, pepper, balsamic vinegar to taste

Prep Brussels sprouts ahead of time:
Remove tougher outer leaves, especially when yellowed or blemished.
With a paring knife cut a thin slice off the base of each sprout, then score a cross in the base of the sprout 1/8 of an inch deep (aids with cooking).

Place sprouts in a steamer and cook until just tender.
Immediately rinse in cold water to preserve the fresh green color.

Slice the bacon finely or dice and cook in a heavy skillet over medium heat.
Remove bacon to drain on paper towel

Pour out all but 1 tablespoon bacon fat, add some olive oil .
Add onion to the pan and sliced figs, and cook until the onion is soft, not browned.
Stir in thyme, salt and pepper to taste.

Increase heat to medium high, add the Brussels sprouts and cook, stirring occasionally. (about 3 minutes, until the sprouts are thoroughly warmed and tender.
Add a dash of balsamic vinegar towards the end of the cooking process.

Arrange the sprouts, figs and onions in a serving dish and add the bacon bits on top.

Comments
Sprouts are high in Vit C, plus substantial amounts of Folate and Vit A
When using the vegan bacon option, prepare in exactly the same manner.

Poaches Pear and Ricotta Delight

1 angel food cake from the store
2-3 medium apples
2 cups white wine (don't use an expensive wine. A light sweet wine works well)
2 cinnamon sticks
a few whole cloves
2 tsp ground ginger
2 TBSP Brown Sugar
1/8 cup white sugar
1 TBSP ground cinnamon
1 15 oz package of ricotta cheese
1-2 tsp of oil to saute the apples. Nut oils add a nice backup flavor.

Cut your apples into wedges and then peel them. Be sure to cut the cores out. Then cut the wedges into slices. You should get at least 10 slices per apple. If you aren't comfortable slicing that thinly you can also dice the skinned apples. Saute the apple slices or diced pieces lightly and then deglaze the pan with the wine and add the spices and brown sugar. Reduce the heat to a simmer. While the fruit is simmering blend the white sugar and ground cinnamon with the ricotta cheese until it is smooth. When the fruit is tender remove it from the pan with a slotted spoon and increase the heat to a light boil. Boil the liquid until it becomes a thickened syrup. Remove from the heat and add the fruit back in tossing lightly to coat. Serve a small slice of the angel food cake with a dollop of the cheese mixture on top and a couple spoonfuls of the fruit mixture covering the cheese.

Mixed Pasta Saute

1 lb penne or similarly shaped dried pasta (avoid rotini or other shapes with bits that are easy to break off)
1 can diced tomatoes
3 medium carrots
2 cups frozen green beans
1 lb Italian sausage (hot or mild to preference)
1 medium zucchini
2 Tbsp good extra virgin olive oil
2 Tbsp vinegar
several hearty shakes of Italian Seasoning
salt and pepper to taste

Put on a large pot of water to boil, when it has come to a boil add the pasta and cook per package instructions to a firm al dente. While the water is coming up to heat and the pasta is cooking, brown the sausage. When the sausage is almost completely browned remove from the pan and set aside for later. Then saute the carrots on high heat until they have a light golden brown on them in a large frying pan. When the carrots look like they are nearly done add the zucchini and frozen green beans. Continue to saute until everything has a light brown, then add the diced tomatoes and the browned sausage and reduce while stiring regularly until the tomato liquid has reduced and started to lightly coat everything. At this point add the al dente pasta, a few tablespoons of the pasta cooking water, the vinegar, and toss to coat. Leave on low heat stirring regularly for a minute or two until the pasta has reached a level of tenderness you enjoy. Serve with a light drizzle of the olive oil on top and a sprinkling of your favorite Italian hard cheese. This can be a side dish or a main dish.