Tasty Bits for Thanksgiving (Food Info, Tips and Ideas)
For successfully staying healthy during the upcoming holiday season, particularly concerning food, Giada De Lauentiis suggests: "Try taking a few family holiday recipes and tweaking them so they're a little more modern. It's empowering to hold onto a little bit of the past but also recreate it for now."
A Bit of Pie
Baking a pie (or pies) for the holidays? Before baking, place the pie pan on a rimmed baking sheet to catch any spills or drips.
Still fumbling around with that crumpled-up, crimped foil? If you slide the King Arthur Flour Adjustable Silicone Pie Crust Shield (retails for $9.95; for more info and details, log on at www.kingarthurflour.com/shop) around the edge of an 8-10 inch pie halfway through the baking, there won't be a burned crust!
7% of Americans have passed off a store-bought pie as homemade (!).
1 in 5 Americans have eaten an entire pie by themselves.
Turkey Pot Pie-recipe by Karry Hosford
Here's a very quick and easy recipe for turkey pot pie; it's perfect as a day-after-Thanksgiving leftover:
1 and one-half cups hot leftover gravy
12-ounce bag steamed vegetables
2 cups leftover turkey
Place all the ingredients in a piecrust.
Cover with another piecrust.
Bake at 375 degrees or place in the freezer for later.
Did You Know That.....
3 out of 10 Americans plan to serve at least one Thanksgiving dish they bought ready-to-eat in 2013, according to Technomic, a food-industry consulting group.
4 million Americans ordered in the entire Thanksgiving meal in 2013, according to a National Restaurant Association survey.
Here's how to make Cranberry Turkey:
1 cup fresh cranberries
1 stick butter or margarine
couple of green onions
Combine all the abovementioned ingredients.
Pulse in a food processor or blender.
Press under and over the skin of the turkey before roasting.
Spread some Hellmann's or Best Foods Real Mayonnaise on a tortilla (or several).
Fill with leftover turkey, dried cranberries (or cranberry sauce) and spinach leaves.
Roll, slice, serve and enjoy!
Don't forget that sweet potatoes, pumpkin and carrots are just as healthy as their more familar-and better publicized-green counterparts. Orange veggies also have a ton of nutrients, including vitamins A, C and fiber.
Did you know that carrots can be added to salads, soups and stews, or roasted with a sprinkling of olive oil and a sprinkling of salt.
Sweet potatoes can be roasted or baked just like white potatoes; once done, they can be cut open and drizzled with butter and brown sugar.
And canned pumpkin puree can be added to a variety of things, from muffins, cakes (including cupcakes) to soups and pancake mixes to smoothies, to name a few.
Sources: "Eat a little bit of everything-and not a lot of anything." TV Chef Giada De Larentiis' Secret To Staying Slim When She's Surrounded By Food 24-7. by Katie Neal-Spry, Nov. 2013, "Mix & Match Pies"-Relish, Nov. 2015, "Oh, My! Pie!" by Pascale Le Draoulec-Parade, Nov. 13, 2011, "the simple list" by N. Jamiyla Chisholm-Real Simple, Nov. 2014, "This & That" section-Relish, Nov. 2013, Sam's Club ad, Nov. 2014 and "Orange is the New Green" by Liz Weiss and Janice Newell Bissex-www.mealmakeovermoms.com