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					2012 N                               HOLIDAY COOK BOOK




EDITED BY: THERESA NEWELL
 This heart and diabetes friendly cookbook contains tasty, delicious and easy to prepare recipes.
Included are recipes for chicken, turkey, veal and salmon; side dishes , beverages and desserts.
        November 1, 2012   [HOLIDAY COOK BOOK]

INTRODUCTION

I assembled this cookbook with the following thoughts in mind [not necessarily in
the order listed].
•     Heart and Diabetes friendly
•     Tasty and Delicious
•     Ease of Preparation
Additional recipes may be found on my websites:
http://diabetes2andyou.com
http://livingwithdiabetestips.com
http://newelldiabeteswatch.com/blog
Please enjoy. I would appreciate hearing of changes you make to these recipes.




Theresa Newell

admin.newell@gmail.com




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CONTENTS

Meats                                     4

Vegetables                               23

Desserts                                 42

Beverages                                60

Index                                    70




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M

        E

                       A

                                  T

                                             S




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Easy Raspberry Chicken



Chicken breasts are marinated with spices and fruit in this easy and very flavorful
dish. I pour the marinade over the chicken in a freezer bag, then freeze them for
future use. I take them out of the freezer the night before I want to serve them,
and thaw in the refrigerator. By dinner time, they are ready to bake, making a
quick and delicious meal!

Original recipe makes 6 chicken breasts

1/2 cup raspberry preserves

1/2 cup frozen pineapple juice concentrate, thawed

1/2 cup soy sauce

2 tablespoons rice vinegar

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/2 teaspoon garlic powder

6 skinless, boneless chicken breast halves

1/4 cup fresh raspberries

Directions

Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and
rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over

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chicken breasts in a re-sealable plastic bag. Marinate chicken in refrigerator at
least 4 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish,
and pour remaining marinade over top. Cover the dish with a lid or aluminum foil.

Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes.
Transfer to a serving platter and garnish with fresh raspberries.



Reader’s comment

This was a great recipe! I made just a few changes...I doubled the amount of
raspberry preserves and added some minced garlic. I marinated overnight, and
then added chunked pineapple to the marinated chicken. Finally, I added the
fresh raspberries for the last few minutes of the cooking time. This was terrific,
my family lo




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Raspberry Chicken --revisited




This low glycemic index recipe for chicken tastes so good, you won't believe it's
good for you. It goes very well served with a tossed salad.

Ingredients

4 boneless, skinless chicken breasts

1 tsp dried thyme (or substitute 1 tbsp fresh thyme)

1 tbsp extra virgin olive oil

1 medium red onion, diced

8 oz raspberry fruit spread (double fruit, no sugar added)

1/3 cup balsamic vinegar

salt/pepper to taste

Directions

Season chicken with thyme and salt on both sides. Set aside.

Heat oil in skillet over medium heat. Cook onion until browned and soft.

Add chicken and cook until well cooked, approximately 8 minutes each side. Then,
remove chicken and set aside.




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Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several
minutes until ingredients well combined and fruit spread is melted. Add chicken
back in skillet.

Serve chicken with sauce poured over top.

Serves 4

Enjoy!!!




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    Spice-Rubbed Salmon with Tropical Rice




Coriander seeds give this salmon a zesty flavor. The fish pairs deliciously with the
cilantro -laced mango-and-rice pilaf.

For this fast dinner, the seasoned salmon is baked and served on a quick-to-fix
brown rice pilaf flavored with mango. It's a complete meal in minutes.

MAKES: 4 servings

SERVING SIZE: 1 portion salmon and 1/2 cup rice

CARB GRAMS PER SERVING: 35

1 pound fresh or frozen skinless salmon fillet

1tablespoon coriander seeds, coarsely crushed*

 1tablespoon packed brown sugar or brown sugar substitute** equivalent to 1
tablespoon brown sugar

1teaspoon lemon-pepper seasoning

2 cups hot cooked brown rice

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1medium mango, seeded, peeled, and chopped

1tablespoon snipped fresh cilantro

1teaspoon finely shredded lemon peel

Lemon wedges

optional

Fresh cilantro sprigs

1.Thaw salmon, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry with
p aper towels. Measure thickness of fish.

Place fish in a greased shallow baking pan.

 2.In a small bowl, stir together coriander seeds, brown sugar, and lemon-pepper
seasoning. Sprinkle fish evenly with coriander seeds mixture; use your fingers to
press in slightly. Bake for 4 to 6 minutes per 1/2 -inch thickness of fish or until fish
flakes easily when tested with a fork.



 3.Meanwhile, in a medium bowl, stir together cooked rice, mango, the snipped
cilantro, and the lemon peel. Serve fish on top of rice mixture. If desired, garnish
with lemon wedges and/or cilantro sprigs. Makes 4 servings.

1 portion salmon and 1/2 cup rice



Nutrition Facts Per Serving:

Servings Per Recipe: 4

Calories: 366




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Spiced Chicken Breasts with Apple-Jalapeno Chutney

From Eating Well: Fall 2002

4 servings

Active Time: 30 minutes

Total Time: 1 1/2 hurs

NUTRITION PROFILE

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart
healthy | Healthy weight | Gluten free |

INGREDIENTS

1 cup Apple-Jalapeno Chutney, (recipe follows)

1/2 cup orange juice

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh ginger

1 tablespoon light brown sugar


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4 scallions, finely chopped

1 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breasts, (4-5 ounces each), trimmed

THIS RECIPE CALLS FOR:

Apple-Jalapeno Chutney

Prepare Apple-Jalapeño Chutney.

PREPRATION

Prepare Apple-Jalapeño Chutney.

Meanwhile, combine orange juice, oil, ginger, brown sugar, scallions, coriander,
cinnamon, salt and pepper in a medium bowl; whisk to blend. Add the chicken;
turn to coat with the marinade. Cover and marinate in the refrigerator for at least
30 minutes or for up to 6 hours.

Preheat oven to 400°F. Coat a 7-by-11-inch or similar shallow baking dish with
cooking spray. Arrange the chicken breasts in the baking dish and pour the
marinade directly over them. Bake for 10 minutes, then reduce oven temperature
to 375° and bake until the chicken is no longer pink in the center, 20 to 25
minutes more. (An instant-read thermometer inserted in the center should
register 170°F.) Let cool in the pan for 5 to 10 minutes, then serve with the
chutney on the side.

NUTRITION

Per serving: 196 calories; 8 g fat ( 1 g sat , 5 g mono ); 63 mg cholesterol; 28 g
carbohydrates; 24 g protein; 2 g fiber; 353 mg sodium; 382 mg potassium.


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Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 other carbohydrate, 1/2 vegetable, 3 lean meat, 1 fat




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Apple-Jalapeno Chutney

Sweetened with orange juice and brown sugar, this apple chutney gets its heat
from hot jalapeno jelly. Try it alongside grilled chicken or pork.

INGREDIENTS

1 tablespoon extra-virgin olive oil, or canola oil

1 large onion, chopped (2 cups)

1 bay leaf

2 large apples, preferably Granny Smith or Northern Spy, peeled and diced (3
cups)

1/3 cup packed light brown sugar

1/3 cup hot jalapeno jelly, (see Ingredient note)

1/3 cup orange juice

1/4 cup cider vinegar

2 tablespoons lemon juice

PREPARATION

Heat oil in a large non-reactive skillet over medium heat. Add onion and bay leaf;
reduce heat to medium-low. Cook, stirring often, until softened and translucent, 9
to 10 minutes. Stir in apples and cook for 3 minutes, stirring often. Add brown
sugar, jelly, orange juice, vinegar and lemon juice. Bring the mixture to a low boil,
then simmer over medium-low heat, stirring, just until the apples are tender and
liquid is reduced by one-third, 2 to 3 minutes. Remove from heat and transfer to a
bowl. Let cool. Serve at room temperature or chilled.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 1 month.



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Ingredient Note: You can find jalapeno jelly in specialty stores and in the jams-
and-jellies section or specialty-foods section of large supermarkets.

NUTRITION--Per 1/4-cup serving:

97 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 19 g carbohydrates; 0 g
protein; 1 g fiber; 4 mg sodium; 82 mg potassium. Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 other carbohydrate




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Turkey Breast with Honey-Mustard Glaze




Serves 10

Ingredients

1 4-6 pound TURKEY BREAST, fresh or thawed

1/2 Teaspoon kosher salt

1/4 Teaspoon freshly ground black pepper

1/4 Cup honey

2 Tablespoons Dijon-style mustard

Directions

Season interior and exterior of turkey breast with salt and pepper.

In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast,
uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until
meat thermometer registers 170 degrees F in the deepest part of breast.

Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast
during final 20 minutes of cooking.

Remove from oven and allow turkey breast to stand for 10 minutes before
carving.

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Nutritional Information (Per Serving)

Calories:       176; Protein:        25 g; Sodium:   90 mg

Cholesterol: 63 mg; Fat: 6 g; Carbohydrates:         3g

Source: The National Turkey Federation




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Turkey Chipotle Chili

Smokey heat from the chipotle peppers will ignite your taste buds on the very
first bite of this warm, nutrient-rich chili that cooks in 20 minutes.




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Turkey Chipotle Chili

MAKES: 6 servings

SERVING SIZE: 1 2/3 cups

CARB GRAMS PER SERVING: 34

2 cups chopped onions (2 large)

3/4 cup chopped green sweet pepper (1 medium)

1/2 cup frozen whole kernel corn

2 tablespoons bottled minced garlic

2 tablespoons olive oil

2 tablespoons finely chopped canned chipotle chile peppers in adobo sauce*

1 tablespoon tomato paste

1 tablespoon chili powder

1. In a 4-quart Dutch oven, cook onions, sweet pepper, corn, and garlic in hot oil
about 5 minutes or until vegetables are tender. Stir in chile peppers and tomato
paste; cook for 1 minute more.

2. Stir in chili powder, oregano, cumin, and coriander. Stir in broth, turkey, diced
tomatoes, tomato sauce, and black beans. Bring to boiling; reduce heat to
medium-low. Simmer, covered, for 20 minutes.

3. Stir in cilantro, green onions, and lime juice. Simmer, uncovered, for 2 minutes.
Serve with yogurt. Makes 6 servings (1-2/3 cups each)




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Tip

*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible. When working
with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the
peppers, wash your hands and nails well with soap and warm water.




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Veal Rolls in Tomato Sauce

6 (4 ½ X2 ½ X ¼ inch) pieces veal sirloin (1 lb.)

Freshly ground pepper to taste

3 cloves garlic, minced                              1 Tbsp. cornstarch

1 tsp. oregano (dried, crushed)                      1 c. white wine

1 Tbsp. Fresh parsley, chopped                       1 (28 oz.) can Italian plum
tomatoes, drained

1/2 c. red onion, finely chopped                     1 c. beef stock
½ c. celery, finely chopped

Pound veal steaks thin. Combine half of the minced garlic with oregano, parsley,
onions, carrots and celery. Spread 2 tablespoons of mixture on each veal portion.
Roll up and secure with toothpicks if necessary. Season with pepper.

Sprinkle each roll with cornstarch. In a large nonstick skillet, heat olive oil over
high heat. Add veal rolls and sauté for 1 minute on each side. Remove veal rolls
from skillet keep warm.



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Deglaze skillet with wine. Add remaining garlic and vegetable mixture. Cook for 2
minutes. Add tomatoes and stock, breaking up tomatoes into small pieces. Cover
and simmer 10 to 15 minutes until sauce thickens. Return veal rolls to heat
through. Yield 6 servings.

Round steak can be used in place of veal which makes a less expensive dish. Low
sodium canned tomatoes or fresh tomatoes will significantly reduce the sodium in
this recipe.

Nutrition Facts Per Serving:

Servings Per Recipe: 6

Calories: 338

Protein(gm): 37; Carbohydrate(gm): 34; Fat, total(gm): 6; Cholesterol(mg): 71

Saturated fat(gm): 1; Monosaturated fat(gm): 3; Polyunsaturated fat(gm): 1

Dietary Fiber, total(gm): 10; Sugar, total(gm): 12; Vitamin A(IU): 1506

Vitamin C(mg): 38; Thiamin(mg): 0; Riboflavin(mg): 0; Niacin(mg): 9

Pyridoxine (Vit. B6)(mg): 1; Folate(µg): 32; Cobalamin (Vit. B12)(µg): 0

Sodium(mg): 549; Potassium(mg): 670; Calcium(DV %): 121; Iron(DV %): 4

Diabetic Exchanges

Vegetables(d.e): 1; Starch(d.e): 2;




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PORK CHOPS WITH APRICOT RICE




1 (15 oz) can unsweetened apricot halves (undrained)

6 pork chops (1/2 inch thick), trimmed of fat

1 Tbsp light margerine01/4 c celery, chopped

2 1/2 c uncooked instant rice

3/4 c hot water

1/4 c golden raisins

1/4 tsp salt

1/4 tsp white pepper

1/4 c slivered almonds




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In blender, puree the apricots until smooth; set aside. In a nonstick skillet over
medium heat, brown pork chops in margerine for 2 to 3 minutes on each side;
remove and keep warm.

In the same skillet, saute celery until tender. Add rice, water, raisins, ginger, salt,
pepper and apricot puree; bring to a boil. Remove from the heat; stir in almonds.
Pour into an ungreased 13 X 9 X 2 inch casserole. Place pork chops on top. Cover
and bake at 350 degrees F for 15 to 20 minutes, until pork chops are no longer
pink inside and the rice is tender. Yield 6 servings.

Diabetic exchanges : 3 medium fat meat, 1 starch and 1 fruit

ENJOY!!




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V
     E
     G
         E
           T
              A
                B
                   L
                       E
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Candied Yams 12 servings

Ingredients

6 medium yams, boiled in skin until tender (about 20 - 30 minutes)

1/3 cup raisins

1 Tbsp brown sugar

3 Tbsp sugar substitute

2 tsp cinnamon

1/2 tsp nutmeg

Ground cloves to taste

1/3 cup low-calorie margarine

1 cup cold water

Directions

Preheat the oven to 350°F. Cool yams, peel, and slice lengthwise. Place the yam
slices in a covered baking dish. Sprinkle the raisins over the yams.

In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle
over the yams. Dot with margarine and add water.


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Cover the baking dish and bake for 30 minutes. Remove the cover, then bake
another 15 - 20 minutes.

Nutritional Information (Per Serving)

Calories:       81; Protein: 1 g

Sodium:         63 mg; Cholesterol:         0 mg

Fat:   3 g; Carbohydrates:           14 g

Exchanges: 1 Starch

Source: How to Cook for People with Diabetes




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Fresh Cranberry and Wild Rice Stuffing
Servings: 4

Ingredients

•    1/2 cup wild rice, uncooked

•    1 cup water

•    1/4 cup raisins, dark or golden

•    5 scallions, chopped

•    1 tablespoon canola oil

•    1/2 cup celery, or fennel bulb, chopped

•    1 cup fresh cranberries

•    1 tablespoon orange rind-grated

•    1/2 teaspoon dried thyme

Directions

1.   Put the wild rice in a saucepan.

2.     Add the water and raisins and cook over medium heat for 1 hour, or
until the rice is tender. Drain.

3.   Saute the onions and celery (or fennel bulb) in the oil until tender.

4.   Add the cranberries, orange rind, thyme and rice.

5.    Serve as a side dish; this stuffing goes great with poultry dishes such
as cornish game hen, as well as lighter pork dishes such as pan seared
pork loin.

Nutritional Information (Per Serving)

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Calories:   135

Sodium:     111 mg

Cholesterol:       1 mg

Fat: 2 g

Carbohydrates: 26 g

Exchanges: 2 Starch/Bread




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Healthier Green Bean Casserole
Green bean casserole has a pedigree. It was invented by Campbell
Soup Company in 1955 to prompt happy housewives to buy more
cream of mushroom soup, it’s a piece of American marketing
history. A culinary icon, but one, like many from its era, that falls
squarely in our makeover sweet-spot.

Traditionally made with butter, canned soup and canned French-
fried onions, this classic is high in calories, sodium and saturated
fat. We get an equally delicious result by using fresh mushrooms,
low-fat milk and lightly pan-fried sweet onions coated with garlic-
seasoned flour. When you taste our version, we’re sure you’ll
agree this is one culinary icon that was ready for a re-invention.

We skip the canned mushroom soup (which has plenty of sodium)
and instead make our own creamy sauce.

We use frozen green beans instead of fresh - this keeps it easy,
but still healthy. Frozen beans are a great option— they're picked


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       November 1, 2012   [HOLIDAY COOK BOOK]

at the peak of ripeness when they have plenty of nutrients then
frozen right away.

To reduce sodium we call for sherry in this recipe- but don't use
cooking sherry as it has added sodium.

Buttermilk powder is one of the "secret" ingredients that makes
this so "rich" tasting but still healthy. It adds depth of flavor but
not a lot of calories or fat. Look for it in the baking section of your
supermarket.




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Chard with Shallots, Pancetta & Walnuts




From EatingWell: December 2006, EatingWell for a Healthy Heart
Cookbook (2008)

6 servings, 2/3 cup each

Active Time: 25 minutes

Total Time: 25 minutes

NGREDIENTS

2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)

2 medium shallots, thinly sliced

1 pound chard, stems and leaves separated, chopped (see Note)

1 teaspoon chopped fresh thyme

1/4 cup water

1 tablespoon lemon juice

2 tablespoons chopped walnuts, toasted (see Tip)

1/4 teaspoon freshly ground pepper




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PREPARATION

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to
brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with
paper towels.

Add shallots, chard stems and thyme to the pan drippings and cook,
stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves,
water and lemon juice and cook, stirring, until wilted, about 2 minutes.
Cover and cook until tender, 2 to 4 minutes more. Remove from the heat;
stir in the pancetta, walnuts and pepper.

TIPS & NOTES

Tips: Pancetta is an unsmoked Italian bacon usually found in the deli
section of large supermarkets and specialty food stores. Regular or turkey
bacon may be substituted.

To toast chopped walnuts: Cook in a small dry skillet over medium-low
heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: After washing the chard, allow some of the water to cling to the
leaves. It helps steam the chard and prevents a dry finished dish.

NUTRITION

Per serving: 62 calories; 4 g fat ( 1 g sat , 1 g mono ); 5 mg cholesterol; 5
g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 252 mg sodium;
452 mg potassium.




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Cranberry-Apricot Delicata Squash

From Eating Well: November/December 2010

Slice delicata as thinly as you can, toss it in the steamer and you have an
almost instant side dish. We like it tossed with dried cranberries, apricots
and sliced almonds, but try it with any dried fruit and nuts you have on
hand.

4 servings, about 2/3 cup each

Active Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS

1 pound delicata squash (about 1 large)

2 tablespoons extra-virgin olive oil

1 tablespoon apple cider or apple juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup chopped dried apricots


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1/4 cup dried cranberries

2 tablespoons finely chopped chives

2 tablespoons toasted sliced almonds (see Tip)

PREPARATION

Cut squash in quarters lengthwise; scoop out the seeds. Very thinly slice
crosswise.

Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket.
Steam the squash until just tender, 5 to 7 minutes.

Whisk oil, cider (or juice), salt and pepper in a large bowl. Add the squash,
apricots cranberries and chives; toss to coat. Serve sprinkled with almonds.

NUTRITION

Per serving: 171 calories; 9 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol;
25 g carbohydrates; 4 g added sugars; 2 g protein; 5 g fiber; 151 mg
sodium; 435 mg potassium.




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Thyme-Braised Brussels Sprouts

From Eating Well: September/October 2010

Brussels sprouts braised in broth and thyme is a surprisingly simple
preparation that yields rich and savory results.

4 servings, 3/4 cup each

Active Time: 10 minutes

Total Time: 20 minutes

PREPARATION

Heat oil in a large skillet over medium-high heat. Add shallots and Brussels
sprouts and cook, stirring often, until the shallots are starting to brown and
the Brussels sprouts are browned in spots, 2 to 4 minutes. Stir in broth,
thyme, salt and pepper; cover and reduce heat to medium-low. Cook until
the Brussels sprouts are tender, 10 to 15 minutes.

NUTRITION

Per serving: 88 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol;
11 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 311 mg
sodium; 480 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (22% dv),

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       November 1, 2012   [HOLIDAY COOK BOOK]

Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1 fat

          READER'S COMMENT:

          "This was absolutely delicious. I toasted sunflower
          seeds and tossed them on top and served this as a
          main course with a side of corn. The only things I
          did differently were substituting the vegetable
          broth for the chicken broth to...




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        November 1, 2012   [HOLIDAY COOK BOOK]




Roasted Zucchini & Pesto

From Eating Well: August/September 2005, Eating Well for a Healthy
Heart Cookbook (2008)

4 servings, about 1 cup each

Active Time: 5 minutes

Total Time: 25 minutes

NGREDIENTS

2 pounds zucchini, (about 4 medium), trimmed and cut into 1-inch chunks

1 tablespoon extra-virgin olive oil

2 tablespoons prepared pesto

Salt to taste

Freshly ground pepper to taste

PREPARATION

Place a baking sheet on the middle rack of the oven. Preheat oven to
500°F.

Toss zucchini with oil in a large bowl. Spread the zucchini on the preheated
baking sheet in a single layer. Roast until beginning to brown, 5 to 7

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minutes. Turn the zucchini and continue roasting until just tender, 7 to 9
minutes more. Return the zucchini to the bowl. Add pesto, salt and pepper;
toss to coat.

NUTRITION

Per serving: 107 calories; 7 g fat ( 2 g sat , 5 g mono ); 3 mg cholesterol;
8 g carbohydrates; 4 g protein; 3 g fiber; 119 mg sodium; 617 mg
potassium.

Nutrition Bonus: Vitamin C (70% daily value), Potassium (18% dv), Folate
(16% dv).

Carbohydrate Servings: ½; Exchanges: 1 1/2 vegetable, 1 fat




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        November 1, 2012   [HOLIDAY COOK BOOK]




Corn with Bacon & Mushrooms

From Eating Well: July/August 2008

6 servings, about 2/3 cup each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

2 slices bacon

1/2 cup thinly sliced shallots

3 cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella

4 ears corn, kernels cut from cob (see Tip)

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

PREPARATION

Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7
minutes. Transfer to a cutting board and chop.



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Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots
and cook, stirring, until softened, about 2 minutes. Add mushrooms and
cook, stirring, until they begin to release their juices, about 3 minutes
more. Add corn kernels and water and cook until the corn is tender-crisp,
about 5 minutes. Remove from the heat; stir in chopped bacon and season
with salt and pepper.

TIPS & NOTES

Tip: To remove kernels, stand a cob on its stem end in a bowl and slice
them off with a sharp, thin-bladed knife.

NUTRITION

Per serving: 99 calories; 2 g fat ( 0 g sat , 1 g mono ); 2 mg cholesterol;
19 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 162 mg
sodium; 367 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 fat




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        November 1, 2012   [HOLIDAY COOK BOOK]




Sesame-Seasoned Spinach

From Eating Well: July/August 2010

Makes 4 servings, about 1/2 cup each

Active Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

1/4 cup water

1 pound baby spinach (about 20 cups)

1 tablespoon toasted sesame seeds (see Tip)

2 teaspoons reduced-sodium soy sauce

2 teaspoons toasted sesame oil

1 small clove garlic, minced

PREPARATION

Place water in a very large pot or Dutch oven and bring to a boil over high
heat. Add spinach and cook, stirring frequently, until completely wilted, 2
to 3 minutes. Transfer to a colander and let stand until cool enough to
handle. Squeeze out excess water.


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Coarsely chop the spinach. Place in a bowl and mix in sesame seeds, soy
sauce, sesame oil and garlic. Serve at room temperature.

TIPS & NOTES

Kitchen Tip: To toast nuts and seeds, cook in a small dry skillet over
medium-low heat, stirring constantly, until fragrant and lightly browned, 2
to 4 minutes.

NUTRITION

Per serving: 56 calories; 4 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 4
g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 152 mg sodium;
424 mg potassium.

Nutrition Bonus: Vitamin A (183% daily value), Folate (32% dv), Iron &
Magnesium (19% dv), Vitamin C

15% dv)

Carbohydrate Servings: 0

Exchanges: 1 vegetable, 1 fat

Nutrition Bonus: Vitamin A (225% daily value), Vitamin C (26% dv).




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        DESSERTS




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        November 1, 2012   [HOLIDAY COOK BOOK]

Chocolate Tart with Hazelnut Shortbread Crust




From Eating Well: November/December 2008

A sublime silky chocolate custard fills this simple hazelnut shortbread crust.
Serve 10 servings

Active Time: 45 minutes

Total Time: 1 3/4 hours

[ garnish with whipped cream and toasted hazelnuts for a special touch]

INGREDIENTS

CRUST

1 cup whole-wheat pastry flour

1/4 cup all-purpose flour

1/2 cup hazelnuts

1/4 cup sugar

1/2 teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons hazelnut oil, or canola oil

1 tablespoon ice water

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        November 1, 2012   [HOLIDAY COOK BOOK]

FILLING

1 1/2 teaspoons unflavored gelatin

1 tablespoon water

3/4 cup low-fat milk

2 large egg yolks

2 1/2 tablespoons plus 1/4 cup sugar, divided

1 tablespoon all-purpose flour

2 ounces unsweetened chocolate, finely chopped

1 tablespoon coffee liqueur, such as Kahlua (optional)

4 dried egg whites (see Ingredient Note), reconstituted according to
package directions (equivalent to 2 egg whites)

1/8 teaspoon cream of tartar



PREPARATION

Preheat oven to 400ºF.

To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine
whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup
sugar and salt in a food processor; process until the nuts are finely ground.
Add butter one piece at a time, pulsing once or twice after each addition,
until incorporated. Add oil and ice water and pulse just until incorporated.
Turn the dough out into the prepared pan (it will be crumbly), spread
evenly and press firmly into the bottom and all the way up the sides to
form a crust.

Bake the crust until set and the edges are beginning to brown, about 15
minutes. Let cool on a wire rack.


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        November 1, 2012   [HOLIDAY COOK BOOK]

To prepare filling: Sprinkle gelatin over water in a small bowl; let stand,
stirring once or twice, while you prepare the rest of the filling.

Heat milk in a medium saucepan over medium heat until steaming (but not
boiling); remove from the heat to cool slightly.

Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a
medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk.
Whisk the egg yolk mixture into the pan with the remaining hot milk.
Return to the heat and cook, stirring constantly, until the mixture thickens
enough to coat the back of a spoon (do not boil), about 1 minute. Remove
from the heat; whisk in chocolate until completely melted. Whisk in the
softened gelatin and coffee liqueur (if using) until smooth.

Beat reconstituted egg whites and cream of tartar in a large bowl with an
electric mixer on low speed until frothy. Increase speed to high and beat
until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat
until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into
the egg whites until blended. Spoon the filling into the crust; smooth the
top with the back of a spoon and chill, uncovered, until set, about 1 hour.

TIPS & NOTES

Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day. |
Equipment: 9-inch tart pan (with or without removable bottom)

Ingredient Note: Dried egg whites are pasteurized—a wise choice when
making uncooked fillings. You'll find them in the baking or natural-foods
section of most supermarkets. Reconstitute according to package
directions.

NUTRITION

Per serving: 268 calories; 16 g fat ( 6 g sat , 7 g mono ); 55 mg
cholesterol; 29 g carbohydrates; 6 g protein; 3 g fiber; 141 mg sodium;
117 mg potassium. Carbohydrate Servings: 2 Exchanges: 2 carbohydrates
(other), 3 fat

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        November 1, 2012   [HOLIDAY COOK BOOK]

Caramelized Pear Bread Pudding




From Eating Well: October/November 2006

Sweet caramelized pears are the highlight of this comforting, custardy,
raisin-studded bread pudding. When turned out of its baking dish, the flan-
like pudding sits in a pool of intense caramel syrup, making it worthy of
any holiday table. Serve warm or chilled.

8 servings

Active Time: 1 hour

Total Time: 2 3/4 hours (including cooling time)

INGREDIENTS

2 1/2 cups low-fat milk

4 large eggs

1/2 cup sugar, divided

1 teaspoon vanilla extract

1/2 teaspoon freshly grated lemon zest

1/8 teaspoon ground nutmeg

4 cups cubed, day-old country-style bread, crusts trimmed (4-6 slices),
preferably whole-wheat


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        November 1, 2012   [HOLIDAY COOK BOOK]

2 tablespoons raisins, or currants

1 teaspoon butter, softened, plus 2 tablespoons, divided

2 ripe pears, peeled, halved and cored

1 tablespoon lemon juice

Sweet caramelized pears are the highlight of this comforting, custardy,
raisin-studded bread pudding. When turned out of its baking dish, the
flanlike pudding sits in a pool of intense caramel syrup, making it worthy of
any holiday table. Serve warm or chilled.

READER'S COMMENT:

"This was excellent. I made it with whole wheat bread raisin bread. I didn't
have enough pears so I mixed added some apples. I also added a little
apple brandy to the pudding before baking which gave it a nice touch. I
also doubled the...




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        November 1, 2012   [HOLIDAY COOK BOOK]




Apple-Cranberry Upside-Down Cake

From Eating Well: November 1997

Rows of sweet apple slices are topped with tart cranberries in this pretty
upside-down cake.

9 servings

ctive Time: 30 minutes

Total Time: 1 1/4 hours

INGREDIENTS

1/2 cup coarsely chopped dried cranberries

2 tablespoons Calvados, or apple cider

6 teaspoons butter, softened, divided

1 cup packed light brown sugar, divided

2 large Granny Smith apples, peeled, cored and sliced

5 Zwieback toasts, (1 1/2 ounces)

3/4 cup all-purpose flour

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        November 1, 2012   [HOLIDAY COOK BOOK]

1/4 teaspoon salt

3 large eggs

2 large large egg whites

1 teaspoon vanilla extract

PREPARATION

Preheat oven to 350°F.

Soak cranberries in Calvados (or cider) in a small bowl until softened,
about 10 minutes.

Use 2 teaspoons butter to thickly coat bottom and lightly coat sides of a 9-
inch square or 7-by-11-inch baking pan. Spread 1/2 cup brown sugar
evenly in bottom of pan. Make 3 rows of apple slices over sugar,
overlapping them slightly. Sprinkle with reserved cranberries.

Melt remaining 4 teaspoons butter. Set aside.

Finely grind Zwieback in a food processor. Add flour and salt and process
until well combined.

Combine eggs, egg whites, vanilla and remaining 1/2 cup brown sugar in a
large mixing bowl. Beat with an electric mixer on high speed until thick and
pale, about 5 minutes. With mixer at low speed, add reserved Zwieback
mixture and melted butter, beating until just combined. (Do not overmix.)
Spoon over the fruit in prepared pan.

Bake cake until top is golden and springs back when touched lightly, 30 to
35 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert
cake onto a wire rack and let cool completely.




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        November 1, 2012   [HOLIDAY COOK BOOK]

NUTRITION

Per serving: 225 calories; 5 g fat ( 2 g sat , 1 g mono ); 77 mg cholesterol;
43 g carbohydrates; 7 g protein; 1 g fiber; 107 mg sodium; 80 mg
potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat




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        November 1, 2012   [HOLIDAY COOK BOOK]




Glazed Chocolate-Pumpkin Bundt Cake

From Eating Well: October/November 2006

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

INGREDIENTS

CAKE

1 cup all-purpose, flour

3/4 cup whole-wheat pastry flour

1 cup granulated sugar

3/4 cup unsweetened cocoa powder, (not Dutch-process)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt


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        November 1, 2012   [HOLIDAY COOK BOOK]

1 cup nonfat buttermilk

1 15-ounce can un-sweetened pumpkin puree

3/4 cup dark brown sugar, packed

1 large egg, at room temperature

1 large egg white, at room temperature

1/4 cup canola oil

1/4 cup light corn syrup

1 tablespoon vanilla extract

GLAZE & GARNISH

1/2 cup packed confectioners' sugar

1 tablespoon nonfat buttermilk

2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

PREPARATION

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with
cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa,
baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl
with an electric mixer on low speed. Beat in whole egg and egg white. Stir
in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring
until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with
only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack
for 15 minutes. Remove from the pan and let cool completely on the rack,
about 2 hours.

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        November 1, 2012   [HOLIDAY COOK BOOK]

To glaze & garnish cake: Combine confectioners' sugar and 1
tablespoon buttermilk in a small bowl, stirring until completely smooth.
Place the cake on a serving plate and drizzle the glaze over the top;
garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and
garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the
counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm
(not hot) water for 5 minutes.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-
low heat, stirring constantly, until fragrant and lightly browned, 2 to 4
minutes.

NUTRITION

Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol;
46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg
potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat




54
        November 1, 2012   [HOLIDAY COOK BOOK]




Caramelized Pear Bread Pudding

From Eating Well: October/November 2006

Sweet caramelized pears are the highlight of this comforting, custardy,
raisin-studded bread pudding. When turned out of its baking dish, the
flanlike pudding sits in a pool of intense caramel syrup, making it worthy of
any holiday table. Serve warm or chilled.

8 servings

Active Time: 1 hour

Total Time: 2 3/4 hours (including cooling time)

NUTRITION PROFILE

Low calorie | Low sodium |

PREPARATION

•      Heat milk in a medium saucepan over medium-low heat, stirring,
until steaming, 4 to 6 minutes. Whisk eggs in a large bowl until blended;
gradually whisk in 1/4 cup sugar. Slowly whisk in the hot milk until
blended. Whisk in vanilla, lemon zest and nutmeg.

•     Add bread and raisins (or currants) to the milk mixture; gently fold
together. Press down lightly with the back of a large spoon. Cover and set
aside at room temperature.

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        November 1, 2012   [HOLIDAY COOK BOOK]

•    Butter the bottom and sides of a round 2-quart baking dish with 1
teaspoon butter.

•    Preheat oven to 350°F. Put a kettle of water on to boil.

•     Cut each pear half lengthwise into 4 slices. Place in a medium bowl
and toss with lemon juice.

•     Heat a medium skillet over low heat until hot. Add the remaining 2
tablespoons butter and swirl until just melted and the foam subsides.
Sprinkle the remaining 1/4 cup sugar over the melted butter.

•     Arrange the pear slices on their sides in the pan in an even layer.
Increase the heat to medium-low and, without stirring, let the pears begin
to brown and the sauce slowly caramelize, adjusting the heat as needed to
prevent burning, about 10 minutes.

•      Remove the pan from the heat and carefully turn each pear slice
with a fork. Return to the heat and cook until the sauce is uniformly
golden, 2 to 4 minutes more.

•     Carefully transfer the pears one at a time to the prepared baking
dish, arranging them decoratively in a circle and slightly overlapping them
if necessary. Use a heatproof silicone spatula to scrape any remaining
syrup over the pears.

•     Set the baking dish in a shallow baking pan. Spoon the bread and
custard mixture into the baking dish. Press down on the bread until it is
submerged in the custard. Place the pan in the oven and carefully add the
hot water to the shallow baking pan until it is halfway up the sides of the
baking dish.

Bake until the pudding is browned on top and set in the center, 1 to 1 1/4
hours. Carefully remove the pan from the oven. Transfer the baking dish to
a wire rack and let cool for at least 45 minutes. To serve, run a knife
around the edge of the pudding. Place a serving platter over it and invert
the pudding onto the platter.

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       November 1, 2012   [HOLIDAY COOK BOOK]

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 1 day.




57
        November 1, 2012   [HOLIDAY COOK BOOK]



Peach Mousse Recipe




Prep: 20 min. + chilling Yield: 8 Servings

Ingredients

1 package (3 ounces) peach or orange gelatin

1 cup boiling water

3 medium ripe peaches, sliced

2 tablespoons honey

1/4 teaspoon almond extract

1/2 cup heavy whipping cream, whipped or 1 cup whipped topping

Fresh mint and additional peach slices, optional

Directions

In a large bowl, dissolve gelatin in water. In a blender, combine peaches,
honey and extract; cover and process until smooth. Stir into gelatin mixture.
Cover and refrigerate until syrupy, about 1-1/2 hours.




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        November 1, 2012   [HOLIDAY COOK BOOK]

In a large bowl, beat peach mixture on high speed for about 5 minutes or
until doubled in volume. Fold in whipped cream. Spoon into dessert dishes.
Refrigerate until firm, about 1 hour. Garnish with mint and additional
peaches if desired. Yield: 8 servings.

Nutritional Analysis:

One serving (prepared with sugar-free orange gelatin and reduced-fat
whipped topping and without garnish) equals 46 calories, 1 g fat (0
saturated fat), 1 mg cholesterol, 23 mg sodium, 10 g carbohydrate, 0 fiber, 1
g protein. Diabetic Exchanges: 1/2 starch.

Originally published as Peach Mousse in Taste of Home April/May 2000, p31




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         November 1, 2012   [HOLIDAY COOK BOOK]




B
     E
         V
             E
                 R
                      A
                            G
                                  E
                                      S




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        November 1, 2012   [HOLIDAY COOK BOOK]




Custard Eggnog




From Eating Well: November/December 1991

This custard-based version of eggnog cooks the eggs, making any concerns
of food-borne illness a thing of the past!

12 servings

Active Time: 30 minutes

Total Time: 2 1/2 hours (includes chilling time)

Custard Eggnog

From Eating Well: November/December 1991

This custard-based version of eggnog cooks the eggs, making any concerns
of food-borne illness a thing of the past!

12 servings

Active Time: 30 minutes

Total Time: 2 1/2 hours (includes chilling time)

INGREDIENTS

8 cups nonfat milk

1 1/2 cups sugar

1/4 cup all-purpose flour



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        November 1, 2012   [HOLIDAY COOK BOOK]

Pinch of salt

4 large eggs

2 large egg whites

2 teaspoons vanilla extract

Pinch of nutmeg

1/2 cup brandy, rum or whiskey, (optional)

PREPARATION

Heat milk in a large saucepan over medium heat until small bubbles appear
on the side of pan. Whisk together sugar, flour and salt in another large,
heavy, nonaluminum saucepan. Add whole eggs and egg whites and whisk
until smooth. Gradually blend in the scalded milk. Cook over low heat,
stirring constantly, until the custard has thickened enough to coat a spoon,
about 15 minutes. Remove from heat and strain into a bowl. Cover; chill at
least 2 hours or overnight.

Before serving, stir in vanilla, nutmeg and liquor (if using). Pour 2 cups of the
custard into a blender, add 2 ice cubes and whirl until frothy. Repeat with
remaining custard.

NUTRITION

Per serving: 192 calories; 2 g fat ( 1 g sat , 1 g mono ); 74 mg cholesterol; 35
g carbohydrates; 9 g protein; 0 g fiber; 130 mg sodium; 307 mg potassium.

Nutrition Bonus: Calcium (20% daily value), Selenium (16% dv).

Carbohydrate Servings: 2

Exchanges: 1/2 nonfat milk, 1 1/2 other carbohydrate




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        November 1, 2012   [HOLIDAY COOK BOOK]




Whispering Wreath

From Eating Well: November/December 2009

This warm mixture is a distinctive twist on the classic hot buttered rum.

10 servings, 1/2 cup each

Active Time: 20 minutes

Total Time: 30 minutes

INGREDIENTS

1 cup sugar

1/4 cup fresh mint leaves, plus 10 for garnish

1/4 cup fresh sage leaves

4 cups water

10 dashes bitters

12 ounces dark rum (1 1/2 cups)

2 tablespoons butter

PREPARATION

Using a muddler or large wooden spoon, mash sugar and herbs together in a
large saucepan until the herbs are bruised and fragrant.




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        November 1, 2012   [HOLIDAY COOK BOOK]

Add water and bitters; bring to a simmer over medium-high heat, stirring
often, about 5 minutes. Stir in rum and cook for 1 minute. Add butter and
cook, stirring, until it melts.

Strain the mixture into a pitcher. Let stand for about 10 minutes to mellow
the flavors. Serve in cordial glasses or other small heat-safe glasses,
garnishing each drink with a mint leaf.

TIPS & NOTES

Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day. Reheat on
the stovetop over low heat or in the microwave on Medium.

NUTRITION 178 calories; 2 g fat ( 1 g sat , 1 g mono ); 6 mg cholesterol; 20 g
carbohydrates; 0 g protein; 0 g fiber; 4 mg sodium; 3 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 alcohol equivalent




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        November 1, 2012   [HOLIDAY COOK BOOK]




Spiced Hot Chocolate

From Eating Well: February/March 2005

4 servings

Active Time: 5 minutes

Total Time: 5 minutes

INGREDIENTS

4 cups prepared hot cocoa with 1% milk

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon chili powder

4 cinnamon sticks

REPARATION

Combine cocoa, nutmeg and chili powder. Pour into mugs and serve with a
cinnamon stick.

NUTRITION

Per serving: 175 calories; 4 g fat ( 2 g sat , 1 g mono ); 12 mg cholesterol; 30
g carbohydrates; 8 g protein; 1 g fiber; 161 mg sodium; 487 mg potassium.

Nutrition Bonus: Calcium, protein, riboflavin (a B vitamin).

65
        November 1, 2012   [HOLIDAY COOK BOOK]

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate, 1 fat




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        November 1, 2012   [HOLIDAY COOK BOOK]




Spiced Hot Cider

From Eating Well: December 2006

For a non-alcoholic version, omit the applejack and schnapps and add 2
tablespoons cinnamon-flavored syrup, such as Torani brand.

6 servings, 3/4 cup each

Active Time: 5 minutes

Total Time: 10 minutes

INGREDIENTS

4 cups apple cider

1 cinnamon stick

5 whole cloves

1/2 cup applejack, (apple brandy)

2 tablespoons cinnamon schnapps

Cinnamon sticks, for garnish

PREPARATION

Bring apple cider, cinnamon stick and cloves to a boil. Reduce heat and
simmer for 5 minutes. Add applejack and schnapps. Garnish with a cinnamon
stick and serve hot.




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        November 1, 2012   [HOLIDAY COOK BOOK]

NUTRITION

Per serving: 143 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 23 g
carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium.

Nutrition Bonus: Vitamin C.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 fruit




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         November 1, 2012    [HOLIDAY COOK BOOK]


                                  INDEX
NAME                                               PAGE

Raspberry Chicken                                  5

Raspberry Chicken X2                               7

Spice-rubbed Salnon                                9

Spiced Chicken Breasts                             11

Apple-Jalapeno Chutney                             14

Turkey Breast-Honey Mustard                        16

Turkey Chipotle Chili                              19

Veal Rolls in Tomato Sauce                         20

PORK CHOPS WITH APRICOT RICE                       22

Candied Yams                                       25

Fresh Cranberry and Wild Rice Stuffing             27

Healthier Green Bean Casserole                     29

Chard with Shallots, Pancetta & Walnuts            31

Cranberry-Apricot Delicata Squash                  33

Thyme-Braised Brussels Sprouts                     35

Roasted Zucchini & Pesto                           37

Corn with Bacon & Mushrooms                        39

Sesame-Seasoned Spinach                            41

Peach Mousse Recipe                                58

Chocolate Tart with Hazelnut Shortbread Crust      44

Caramelized Pear Bread Pudding                     47

Apple-Cranberry Upside-Down Cake                   49



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        November 1, 2012   [HOLIDAY COOK BOOK]

                                  Index Continued

Glazed Chocolate-Pumpkin Bundt Cake                 52

Caramelized Pear Bread Pudding                      55

Custard Eggnog                                      61

Whispering Wreath                                   63




70
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posted:12/2/2012
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Description: This heart and diabetes friendly cookbook contains tasty, delicious and easy to prepare recipes. Included are recipes for chicken, turkey, veal and salmon; side dishes, beverages and desserts. $24.95