4 Recipes You Need on Your Table This Thanksgiving

Thanksgiving is tomorrow, and more than a few of us (the procrastinators in the room, though we’re not judging, ’cause we’ve all been there at least once) may still be rounding out the menu for the big day. There’s no shame in it. In fact, our friends at InTheRaw.com and PastaFits.org just slid us some sure-fire crowd pleasers for just such an occasion. Try one, try ’em all. You won’t miss with this quartert of how-to’s that honors the classics like cranberry sauce and sweet potato casserole, but also shakes things up by tossing pilaf and pasta into the mix. Whatever you choose to do, eat well.


Spiced Cranberry Sauce (Serves 4)

spicedcranberrysauce_intheraw

Ingredients:

  • 2 cups fresh or frozen cranberries
  • 2 tablespoons Stevia In The Raw® Baker’s Bag
  • 1 – 2 tablespoons Sugar In The Raw®
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/3 cup pomegranate juice

Directions:

Place all the ingredients in a heavy, medium saucepan and bring to a boil over medium-high heat. Simmer until the cranberries pop and soften, 10 minutes. Transfer to a decorative serving bowl (or other container) and cool to room temperature. Cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry sauce keeps for up to 3 days, tightly covered in the refrigerator.

Note: When doubling this recipe, do not double the cinnamon and liquid. Increase the cinnamon to 1 1/2 teaspoons and the juice to 1/2 cup.

Recipe courtesy of InTheRaw.com


Marshmallow Sweet Potato Casserole (Serves 6)

Mashed sweet potatoes with marshmallow topping

Ingredients:

  • 2 pounds orange-fleshed sweet potatoes
  • 2 tablespoons unsalted butter
  • 1 (8-ounce) can crushed pineapple, well-drained
  • 2 tablespoons Stevia In The Raw® Bakers Bag
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • Marshmallows, preferably kosher

Directions:

  1. Preheat the oven to 400° F. Coat an 8-inch square baking dish with cooking spray and set aside.
  2. Bake the potatoes until they are soft 45 to 60 minutes. When cool enough to handle, peel the potatoes and place the flesh in a mixing bowl.
  3. Mash the potatoes, using a fork or, if the potatoes are fibrous, whirl them in a food processor. Add the butter and mix until blended. Mix in the pineapple, stevia, salt and pepper. Spread the potato mixture in the prepared baking dish, smoothing the top. Cover with marshmallows, arranging them ½-inch apart in one layer. (If desired, the dish can be covered, and refrigerated overnight; bring to room temperature before baking.)
  4. Bake the casserole for 20-25 minutes, or until the marshmallows are brown and crusty.
  5. Let sit for 15 minutes before serving.

Recipe courtesy of InTheRaw.com


Grilled Acorn Squash Pasta and Red Cabbage (Serves 8)

grilledacornsquash_pastafits

Ingredients:

  • 4 oz. penne rigate
  • 1 lb. acorn squash, cut into wedges, along the natural indentations, seeds removed
  • 2 Tbsp. vegetable oil, divided
  • 4 cups/12 oz. red cabbage, shredded
  • ¼ tsp. cinnamon
  • ¾ tsp. ground ginger
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. apple cider vinegar (or red wine vinegar)
  • 1 tsp. fresh thyme

Directions:

  1. Bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.
  2. Heat a grill pan over medium heat. Toss the squash with half the oil. Salt and pepper to taste. Place the squash flesh side down and grill for 5 minutes. Flip and cook 5 minutes on the other flesh side. Finally turn squash on the skin side and cook 3 minutes more. Check that the squash is done. A knife should go in easily. When cool enough to handle, dice the squash into bite-sized chunks. Add to the bowl with pasta.
  3. Toss the cabbage with the remaining oil. Salt and pepper to taste. If using an indoor grill pan, place the cabbage directly on the pan. Use tongs to move it around and wilt (about 2 minutes). If using an outdoor grill, use a vegetable basket or just place the cabbage on a piece of foil directly on the grill and heat enough to wilt. Add to bowl with squash and pasta.
  4. While the squash is cooking, whisk together the cinnamon, ground ginger, brown sugar and cider vinegar. Toss with other ingredients. Taste and adjust seasoning.

Recipe courtesy of PastaFits.org


Pasta Pilaf-Stuffed Squash (Serves 4)

pastapilafstuffedsquash_pastafits

Ingredients:

  • 2 each acorn squash
  • 2 Tbsp./1 oz. vegetable oil, divided
  • 2 oz. acini de pepe
  • ¾ cup/3 oz. onion, finely chopped
  • 1 tsp. rosemary, finely chopped
  • 8 oz. ground pork
  • 2 cups/4 oz. cremini mushrooms, sliced
  • ½ cup/4 oz. white wine
  • 6 oz. spinach, roughly chopped

Directions:

  1. Preheat oven to 400ºF. Cut the acorn squash in half lengthwise. Scoop out the seeds (roast for a snack if you’re feeling virtuous!). Place on a baking tray. Season with salt and pepper and roast until a knife an easily be inserted, about 30 minutes. Reserve.
  2. While the squash is cooking, bring a small pot of salted water to the boil. Cook the acini de pepe according to package directions. Drain and reserve.
  3. Heat a large sauté pan over medium heat. Add 1 Tbsp. of the vegetable oil and the acini de pepe. Cook the pasta until it starts to brown (about 2 minutes). Remove to a bowl.
  4. Return the pan to the heat and add the remaining 1 Tbsp. oil. Sauté the onion and rosemary until aromatic and softened (about 3 minutes). Add the pork and break it up into small pieces. When the pork starts to brown, after about 5 minutes, add the cremini mushrooms and cook until softened, another 3 minutes. Stir in the reserved pasta, white wine and spinach. Cook for another couple of minutes to cook off the raw alcohol flavor and wilt the spinach. Taste and adjust seasoning.
  5. Divide the pork pilaf between the 4 acorn squash halves. Return to the oven to heat through.

Recipe courtesy of PastaFits.org

This article first appeared on FlavorfulWorld.com.

[Top image © Gerardo Luna]

 

 

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