Healthier Thanksgiving: Carrot Pistachio Cake and Cupcake

Carrot cakes are delicious and could potentially be a great Thanksgiving dessert. An alternative for pumpkin pies. This recipe has a nice twist....

Carrot Pistachio Cake and Cupcake

Servings: 12 portions

• 3 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup dark brown sugar
• 1 tablespoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon fresh-grated nutmeg
• 1/2 teaspoon allspice
• 3 cups grated carrots
• 1 1/2 cups chopped dried apricots
• 1 1/2 cups chopped pistachios
• 4 large organic eggs
• 1 1/2 cups olive oil
• 1/2 cup organic milk
• 2 tablespoons pure vanilla extract

Make the batter: Heat oven to 350°F. Butter two 8-inch round cake pans and line an 8-cup muffin pan and set aside. Combine the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Toss the carrots, apricots, and nuts in the flour mixture and set aside. Whisk together the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour mixture. Stir until just combined. Transfer 3 cups of batter to each cake pan and 1/4 cup batter to each cupcake liner. Bake the cakes until a toothpick inserted in center comes out clean - about 40 minutes for cakes and 20 minutes for cupcakes. Cool cakes in the pans on a wire rack for 20 minutes. Release cakes from pans and cool completely on the rack. If freezing, skip to Step 2. Frost with your favorite icing.

To freeze: Double-wrap the cake layers in plastic wrap or place each one in a large resealable plastic bag, removing excess air. Place cupcakes in a plastic container with an airtight lid and freeze for up to 2 months.

Buttercream will freeze without making the cupcakes soggy, but if you prefer egg-white-based or cream-cheese icings, freeze layers separately, make the icing fresh, and frost the layers after they thaw.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 488
Total Fat: 28 g
Saturated Fat: g
Cholesterol: 53 mg
Sodium: 524 mg
Carbohydrates: 54 g
Fiber: 4 g
Protein: 7 g

Source: Daily Green

Healthier Thanksgiving Classics: Root Vegetables Puree

Root vegetables puree is a great substitute for mashed potatoes, just for a Thanksgiving healthier twist. Check out this recipe. Enjoy on their own or use to thicken your favorite vegetable soup.

Thanksgiving Root Vegetables Puree

Servings: 12 portions

• 2 pounds celery root (celeriac), trimmed, peeled, and cut into 1-inch chunks
• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 pound parsnips, peeled and cut into 1-inch chunks
• 6 garlic cloves, peeled
• 1 lemon
• 1 orange
• 4 tablespoons margarine or butter
• 1 teaspoon salt

In covered 4-quart saucepan, place celery root, carrots, parsnips, garlic, and enough water to cover; heat to boiling over high heat. Reduce heat to low; simmer 15 to 18 minutes or until vegetables are very soft. Drain vegetables in colander.
Meanwhile, from lemon, squeeze 2 tablespoons juice. From orange, with zester, remove as many slivers of peel as possible for garnish; squeeze 2 tablespoons juice.
In batches, transfer vegetables to food processor with knife blade attached; puree until smooth. Return puree to same saucepan. Stir in lemon and orange juices, margarine, and salt; reheat. (If you prefer a chunky texture, return vegetables to same saucepan after draining and mash with potato masher until desired consistency.)
To serve, spoon puree into serving bowl; garnish with orange-peel slivers.

NUTRITION
(based on individual servings)
Calories: 100
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 325 mg
Carbohydrates: 16 g
Protein: 2 g

Source: Good Housekeeping, Daily green

Healthier Thanksgiving Classics: Green Bean Casserole

There is still plenty of time to rethink our Thanksgiving menu, opting for healthier ingredients. Here is the first of a series of healthier Thanksgiving classics we are posting this and next week..
This green bean casserole skips the canned soup (the fat and sodium). The white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.

Healthy Green Bean Casserole
Servings: 6 portions

* 3 tablespoons canola oil, divided
* 1 medium sweet onion, (half diced, half thinly sliced), divided
* 8 ounces mushrooms, chopped
* 1 tablespoon onion powder
* 1 1/4 teaspoons salt, divided
* 1/2 teaspoon dried thyme
* 1/2 teaspoon freshly ground pepper
* 2/3 cup all-purpose flour, divided
* 1 cup low-fat milk
* 3 tablespoons dry sherry
* 1 pound frozen French-cut green beans, (about 4 cups)
* 1/3 cup reduced-fat sour cream
* 3 tablespoons buttermilk powder
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder


Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

Nutrition

Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrates; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.

Source: Eating Well