11/21/14

Crazy for Cranberries

Cranberry sauce has always been my favorite thing about the Thanksgiving meal. For years I thought cranberry sauce was that jelly stuff from can. Then one year I decided to make my own and I have never looked back! Fresh homemade cranberry sauce is super easy to make.  So here is how I made my homemade cranberry sauce:
 
 1.  First I use a grater or micro plane to get about 2 tablespoons of orange zest . It’s the oils in the colorful skin of citrus fruits that add so many flavors, be careful when you are zesting that you do not get the white part of the orange because this can taste really bitter.
2.  Second step is- I cut the orange and squeeze the juice from each half into my sauce pan. Add ¾ cup of sugar, ½ cup of water, and a pinch of salt
3.  Third step is to -Bring it to a boil, and then you will add 1-2 bags of fresh cranberries (you can find these in the produce department of United or Market Street). Add your orange zest. Reduce the heat to medium and gently boil until most of the cranberries burst open.
4.  Remove it from the heat and I usually put it in the serving dish I plan to use on Thanksgiving, cover it, and place it in the fridge.
 
One thing that makes this great is that you can make it a few days before Thanksgiving! That’s one less thing you have to worry about on the day of and you can be super proud because your guest will appreciate the flavorful sauce and the health benefits that they will get! Cranberries are a great source of vitamin C and fiber, plus they contain a powerful flavonoid that can help improve your overall heart health and prevent certain infections.
 
Fresh, homemade cranberry sauce is so versatile! You can use it as an appetizer for your guests by drizzling it over cream cheese and serving with crackers.  . 
Then for your Thanksgiving dinner, use as a garnish on your turkey.
  
 
Your homemade cranberry sauce can even be used the day after Thanksgiving!  Using your leftovers you can make a turkey and cheese panini using the cranberry sauce as the spread.
 
On behalf of all of the Market Street Dietitians, we wish you a very Happy Thanksgiving!

Gluten-Free, Dairy Free, Meat-Free (but not Taste-Free!) Thanksgiving Stuffing

It is difficult for families to get together and sit down for a meal, but taking into account food allergies and specific diets makes it near impossible for everyone to break the same bread! Luckily with this series, Market Street makes it easy to pull off a Thanksgiving dinner that can accommodate (most) every diet restriction there is! Today I'm going to show you how to make delicious cornbread stuffing that will make anyone with a gluten-sensitivity, lactose intolerance, or who follow a vegetarian/vegan diet able to eat the same delicious dish as everyone else at the table.

Mouthwatering Cornbread Stuffing



What you need to make cornbread:
-1 cup cornmeal
-1 cup Bisquick Gluten Free mix
-1 cup Silk Original soymilk
- 2 T sugar
-2 T oil
- 1 ripe banana



What you need to make stuffing
-cornbread, cut into bite-sized chunks
-1 cup of celery
-1/2 of onion
-2 T oil
-1 T oregano
-1 T thyme
-3 T dried rosemary
-Salt and pepper to taste
-1 cup of vegetable broth

For the cornbread, begin by mixing all dry ingredients together




Add milk and oil. Mixing constantly.



Then, add chunks of banana



Put mixture in a round baking pan and bake on 425 for 25-30 minutes.



**Note** If the cornbread is too moist for your stuffing preferences, allow time for the cornbread to sit uncovered in the refrigerator for up to 3 hours.

To make the stuffing:

Cut the cornbread into bite-sized chunks



Meanwhile, heat the oil in a skillet and add celery, onion and seasoning.



Cook until celery is soft and onions are translucent


Add veggie mix with the cornbread, along with the vegetable broth and place in a casserole dish
Cover and bake at 350 for 35-40 minutes or until the center is hot





There you go! An easy side (but essential) Thanksgiving dish that everyone can enjoy!


Written by: Allison Cleary, TWU Dietetic Intern.


Allison is currently in the Master's program and dietetic internship at Texas Woman's University, and will graduate in May of 2015. In her spare time she enjoys cooking, running, playing ultimate Frisbee and catching up with her friends and family.

11/19/14

Gluten-Free, Dairy-Free, Meat-Free (but not Taste-Free!) Thanksgiving - Sweet Potato Casserole

With Thanksgiving right around the corner, family will soon be knocking on your door, children will be coming home from school, and new significant others will be introduced.

 This is such a joyous time, but more often than not, the stress of making dinner and having everyone feel welcome in your home becomes overwhelming. It can only become more stressful when you discover that one or more of your guests are following a specific and restrictive diet such as, gluten-free, vegetarian/vegan, and lactose intolerance. Well let's give thanks because, Market Street has your solution!

Over the next couple of weeks leading up to Thanksgiving, we will be giving you all the recipes you will need to pull off the perfect Thanksgiving dinner that pleases everyone - even the one's with super-sensitive taste buds!

You'll get a main dish, stuffing, rolls (yes, rolls!), and a delicious sweet potato casserole, all made with ingredients that you recognize and can be found in our aisles on any day of the week.

Now, when cooking for a restricted diet, it is important to keep in mind that there is no substitution for the real thing. When you are accustomed to a 24-hour roasted marinated Butterball turkey, a tofurkey (tofu shaped like a turkey) is not going to satisfy your taste buds, and nothing is going to beat those homemade biscuits that grandma used to make every year, especially when you are going gluten free!

So think of this Thanksgiving as an adventure to try new things and break out of tradition, because after all, the most important thing is that everyone is together, right?

So, let's get started! The easiest thing to please everyone's diet is the sweet potato casserole. Why? Well first, it's naturally gluten free (yes!), and the only things you need to modify are the dairy products. This version of the recipe is made without marshmallows because they contain gelatin, an animal protein that vegetarians and vegans try and avoid.


 
You need:
-4 sweet potatoes, medium size
-1 cup Silk Original soy milk
-1/2 cup pecans
-3 T brown sugar, separated (1 T and 2T)
-1/4 tsp cinnamon, divided in half



For the topping:
-3 1/2 c organic powder sugar                                                                                          
-2 T organic granulated sugar
-3 T oil
-3 T hot water

*TIP: Sugar is not vegan! It is whitened using bone char, so using Organic sugar is a better, vegan-friendly option!



Place peeled and cubed potatoes in a pot and fill water until all of the potatoes are covered. Boil until potatoes are fork tender, about 20-30 minutes


In the mean time, take 1/2 cup of pecans in a small bowl. Add 1/8 tsp of cinnamon and 1T brown sugar. Mix and set aside.


When the potatoes are fork tender, mash sweet potatoes with potato masher (or a fork will do if you don't have one) and transfer into bowl for mixing


Add soy milk, brown sugar and cinnamon, and mix.


Add mixture into the casserole dish and top with the sugared pecans. Bake at 375for 20 minutes


Make sure you sift the powder sugar before you measure it! If not, it can throw off your measurements!


Mix sugar, oil, and vanilla on medium speed. Slowly add water until desired consistency of icing is reached.


Top icing mixture on casserole and place back in oven for another 10-15 minutes


Voila! Easy sweet potato casserole! See, this Thanksgiving isn't that hard! ;)


Written by: Allison Cleary, TWU Dietetic Intern.

Allison is currently in the Master's program and dietetic internship at Texas Woman's University, and will graduate in May of 2015. In her spare time she enjoys cooking, running, playing ultimate Frisbee and catching up with her friends and family.