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Melissa d'Arabian's Helpful Hints For Feasting on a Budget

YumSugar — Tue, 24 Nov 2009 14:00:31 -0800

Of all the year's celebrations, Thanksgiving often is the most expensive. In 2008, roughly a quarter of you said you were spending $150 or more. This year, to help you stay well within your budget, we've enlisted the help of Melissa d'Arabian, winner of the Next Food Network Star and host of Ten Dollar Dinners With Melissa d'Arabian.

On her Food Network show, Melissa makes dinner for four for under $10 - and her Thanksgiving is no different. She's partnered with Walmart to come up with a turkey day feast that's only $20, and plans to serve it to her own family this holiday. "My family is really getting the $20 thanksgiving!" she says. Regardless of how much you've got in your wallet, she has some pointers to help you stay under budget. See them when you read more.

Which Thanksgiving Food Is Worth the Calories?

FitSugar — Sun, 22 Nov 2009 03:30:08 -0800

Thanksgiving is almost here and you either have one of two attitudes - eat whatever you want because it's a holiday, or watch your calorie intake so you don't gain weight. If you don't want to cringe the next time you step on the scale, then you probably only want to splurge on the foods that are really worth it. So tell me . . .

Baby Bump: Six Thanksgiving Foods to Avoid While Pregnant

babysugar — Fri, 20 Nov 2009 08:30:52 -0800

Thanksgiving may be an expectant mama's dream, but before you take advantage of eating for two this turkey day, make sure the food you're enjoying is safe for your growing belly. If you've got a bun (and a turkey) in the oven go back for seconds (and thirds) after you check out these six festive foods to watch out for and avoid.

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Wed, 31 Dec 1969 16:00:00 -0800

Do You Know Thanksgiving Calories?

FitSugar — Mon, 16 Nov 2009 07:00:39 -0800

Thanksgiving is a day devoted to getting together with friends and family, and of course, to eat an obscene amount of savory and decadent foods. Most people end up gaining some extra pounds this time of year, but you don't have to. Arm yourself with knowledge about calorie amounts in your favorite foods, and you'll be able to avoid the holiday expansion.

Take the quiz

Come Party With Me: Last-Minute Thanksgiving - Menu

partysugar — Tue, 24 Nov 2009 07:50:22 -0800

Thanksgiving is two days away, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back - and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.

Early Bird Turkey
From Every Day With Rachael Ray

Ingredients

Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

Serves 8.

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Sweet-Potato Purée With Smoked Paprika
From Gourmet

Ingredients

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste

Directions

Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
When cool enough to handle, peel, then cut away any eyes or dark spots.
Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Serves 8.

Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.

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Braised Kale
From Food & Wine

Ingredients

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

Directions

In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

Serves 12.

Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.

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Food Review: Celebration Roast

FitSugar — Tue, 24 Nov 2009 15:00:00 -0800

Surrounded by vegetarians and vegans, the arrival of the holidays always leaves me a little perplexed as to what's best to serve them during a festive meal. I don't want to slight them by giving them a bunch of side dishes, but I am not a fan of Tofurky and Now and Zen's Unturkey. My vegetarian and vegan guests will have the pleasure of eating a Celebration Roast this Thanksgiving. It's a meatless alternative to turkey that omnivores have been known to gobble up.

To hear how it tasted, read more.

Made by the Field Roast Grain Meat Co., the Celebration Roast looks a little like a ham or pork roast because of the appearance of darker outer skin with lighter "meat" on the inside. The "meat" of the roast is made entirely of grain that's been mixed with spices, herbs, lemon, and lentils. The center of the roast is stuffed with a delicious "sausage style stuffing" made up of apples, butternut squash, and mushrooms. As for the sausage flavor you can choose from Lentil Sage or Sundried Tomato, I opted for Lentil Sage. I love that each roast is made by hand, which shows when you are shopping for them - they all look just a tiny bit different.

The roasts come fully cooked and just need to be heated for about 15 minutes in the oven. It has a nice texture that isn't slimy or rubbery like some fake meats, and all the seasonings give it a nice savory flavor. I think the reason the Celebration Roast tastes so good is because it's not aspiring to be something it's not. Instead of trying to be a synthetic meat, the natural flavors and texture of the grains and seasonings are showcased. I'm pretty certain I'll be munching on this in addition to the turkey on Thanksgiving. An added plus is that it tastes good cold and will make a really good sandwich for the day after.

The Celebration Roast comes in two sizes, 1 or 2 pounds ($8 and $16, respectively) and is carried nationwide by Whole Foods. A 4-ounce serving contains 280 calories, 10 grams of fat, 6 grams of fiber, 5 grams of sugar, and 31 grams of protein.

If any of you decide to try the Celebration Roast this holiday season please let me know what you think!

Speak Up: How Do You Feel About Indulging on Thanksgiving?

FitSugar — Wed, 25 Nov 2009 10:00:58 -0800

The past month, I've been giving you Thanksgiving tips, healthy recipes, and calorie breakdowns to help you avoid weight gain during this food-laden holiday. I know many of you appreciate the extra help, but some of you may have the attitude that it's a once a year dinner, and you should enjoy yourself. So where do you stand on indulging for T-day? Do you throw all the rules out the window and eat whatever you want, or do you stay in control, and not allow yourself to over-splurge?

Baby Bump: Six Thanksgiving Foods to Avoid While Pregnant

LilSugar — Tue, 25 Nov 2008 06:00:15 -0800

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Food Safety Tips For Thanksgiving

FitSugar — Mon, 19 Nov 2007 09:30:00 -0800

When planning your T-day feast, I bet that food safety is nowhere near the top of your list. Luckily WebMD has you covered. So before you become caught up with your guests or in front of the stove, here are some highlights of tips for review.

Defrost your bird properly. If you will be cooking a frozen turkey this year you need to properly thaw the bird prior to cooking it. Don't thaw it on the kitchen counter! Allow for 24 hours of fridge time per 5 lbs. for thawing. If you opt to thaw your bird in water, use a cold water bath in your sink and change the water every 30 minutes. This may seem time consuming, but it is fast.

Keep guests (and sticky fingers) out of the kitchen. Thanksgiving occurs just as the cold and flu season begins, so keep your guests away from the food while it is being prepared. This is why appetizers are so important!

Cook foods to the proper temperature - and use a thermometer. Cooking food to the proper temp will ensure that all harmful bacteria has been killed. Make sure to cook your turkey, stuffing, and side dishes to at 165ºF.

Refrigerate leftovers within two hours of preparation. When food sits outs for more than two hours in the danger zone - above 40ºF and below 140ºF - it is prime for bacterial growth. Nobody wants bacteria with their leftovers.

Happy thawing, cooking, and eating!

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