Turkey Sandwich

Turkey, Cheddar, and Green-Apple Sandwich

No need to deprive yourself: The day-after sandwich qualifies as healthful when turkey is slipped between slices of cheddar, tart apple, and whole-grain bread.

Martha Stewart Living, November 2008

http://www.marthastewart.com/315881/turkey-cheddar-and-green-apple-sandwich

• Serves1 Yield

Ingredients

• • 2 teaspoons grainy mustard
  • 2 slices whole-grain bread, toasted
  • 2 teaspoons mayonnaise
  • 4 thin slices cooked white-meat turkey
  • 1 ounce thinly sliced extra-sharp cheddar cheese
  • 4 thin slices green apple
  • 2 pieces red-leaf lettuce

Directions

1. Spread mustard on 1 slice of bread and mayonnaise on the other slice. Layer the remaining ingredients on mustard, and top with second slice of bread. Cut in half, and serve immediately.

© 2014 Martha Stewart Living Omnimedia. All rights reserved

Cranberry Sauce by Simply Recipes

Classic, easy and delicious Thanksgiving cranberry sauce recipe. How to make cranberry sauce from scratch. Perfect with turkey.

The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)

You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it.

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Cranberry sauce base makes 2 1/4 cups.

INGREDIENTS

• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

METHOD

1 Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.

2 Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.

3 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice.

4 Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/cranberry_sauce/#ixzz3JqtN6NCN

Cider Roasted Root Veggies by Simply Recipes

Cider Vinaigrette Roasted Root Vegetables by Simply Recipes

INGREDIENTS

• 4 medium golden beets, peeled, thickly sliced
• 4 medium carrots, peeled, sliced lengthwise into 2 to 3 inch long pieces
• 3 medium garnet yams, sliced lengthwise into 2 to 3 inch long pieces
• 4 medium parsnips, peeled, sliced lengthwise into 2 to 3 inch long pieces
• 1 large red onion, thickly sliced
• 1/2 cup cider vinegar
• 1/2 cup olive oil
• 3 Tbsp brown sugar
• 1/4 teaspoon kosher salt
• Freshly grated black pepper to taste
• 3/4 teaspoon thyme

METHOD

1 Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix togther the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine.

2 Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don't crowd each other too much and the hot oven air can circulate around the vegetables. (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

3 Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.

4 Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/cider_vinaigrette_roasted_root_vegetables/#ixzz3JGbPc0Rw

November Healthy Eats Exchange

Squash and Black Bean Chili
2 cans black beans, drained and rinsed
1 quart pureed tomatoes (14oz can diced will work)
1 green pepper, chopped
2 medium onions, chopped
3 cloves garlic, minced1 zucchini, chopped
2 medium carrots, chopped
1 medium butternut squash, cubed
4c chicken broth
cumin to taste
oregano to taste


In a stockpot, sautee onions, garlic and squash with a bit of olive oil until squash is soft. Set aside. In same stock pot, sautee the rest of the vegetables in a bit of olive oil. Add cumin and oregano (about 1tsp each) . Add tomatoes and chicken broth. Bring to boil then simmer on medium-low for 40min, add squash/onions and cook about 10min longer. Garnish with cilantro and sour cream!

Joni's pumpkin hazelnut tea cake
coconut oil instead of canola http://www.food.com/recipe/pumpkin-hazelnut-tea-cake-117721

Sumedha's Zesty Pumpkin Soup
http://www.food.com/recipe/zesty-pumpkin-soup-80992

Jen's Pumpkin Spice Granola
http://lovelylittlekitchen.com/pumpkin-pie-spice-coconut-oil-granola/

 Another version of Steph's Bean Salsa 
 http://allrecipes.com/recipe/heathers-cilantro-black-bean-and-corn-salsa/

Butternut Squash Soup with Fontina Cheese Crostini authored by Giada De Laurentiis

Butternut Squash Soup with Fontina Cheese Crostini
Total Time:52 min
Prep:12 min
Cook:40 min
Yield:4 to 6 servings
Level:Easy

Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Recipe courtesy Giada De Laurentiis

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-soup-with-fontina-cheese-crostini-recipe.print.html?oc=linkback

Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette

Total Time:
20 min
Prep:
20 min
Yield:6 to 8 servings
Level:Easy
Ingredients

4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1 1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)
Kosher salt and freshly ground pepper

Pomegranate Vinaigrette:
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey, or more to taste
Kosher salt and freshly ground pepper
2/3 cup extra-virgin olive oil
Directions

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste.

Pomegranate Vinaigrette:
Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Recipe courtesy Bobby Flay for Food Network Magazine

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-and-pomegranate-vinaigrette-recipe2.print.html#?oc=linkback