Traditional recipes

Cat Cora's Barbados Sweet Potatoes and Olive Casserole

Cat Cora's Barbados Sweet Potatoes and Olive Casserole

In this twist on the traditional mashed potato dish, you'll impress your entire family by using Cat Cora’s Kitchen by Gaea’s range of olive oils. When you drench the humble sweet potato in island flavors — rum and lime, brown sugar, ginger, and peppers — it’s like giving an old familiar song a completely new beat.

Notes

Cat Cora’s note: You can speed up the cooking time by microwaving the sweet potatoes or baking them in the oven the night before you plan to serve the dish. Don’t wrap the sweet potatoes in foil if you’re going to microwave them, and be sure to pierce them first. Zap the potatoes for a total of 6 to 9 minutes on high, turning them 3 times so they cook evenly. If you cut a potato open and it’s a little hard in spots, don’t worry. Just close it back up, return it to the oven or microwave, and cook until tender.

Ingredients

  • 3 large sweet potatoes
  • 3 Tablespoons Cat Cora's Kitchen by Gaea's Kalamata D.O.P. Greek Extra-Virgin Olive Oil
  • 1/2 Teaspoon serrano chile, finely chopped
  • 1/4 Cup pitted Cat Cora's Kitchen green olives, quartered
  • 1/4 Cup packed dark brown sugar
  • 3 Tablespoons fresh ginger, grated
  • 2/3 Cups fresh orange juice
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon Jamaican dark rum
  • 1/2 Teaspoon ground allspice
  • 1 Teaspoon Cat Cora's Kitchen sea salt, to taste

Servings4

Calories Per Serving290

Folate equivalent (total)28µg7%


Recipes Through The Generations

Deborah A. Cohen Gainesville, Fl, United States a: Daughter, Sister, Niece, Aunt, Granddaughter, Cousin, Friend, Website Designer, Poetry E-zine Editor, Guitarist, Photographer, Writer, Artist, Volunteer, & Mom To Cats (Elijah, Django, and Cleopatra). "You are the captain of your soul, the master of your fate." View my complete profile

Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes

I love cookbooks and could spend hours in the cookbook aisle of the bookstore. This particular cookbook is fine, not an all time favorite but it has some interesting aspects that I really liked.

I found the food to be less family friendly than I&aposd hoped given that Cat Cora talks quite a bit in the introduction about her family and putting a new take on favorites. As I was reading through the recipes, however, I was worried because I was finding very little that I think my family would eat. It lo I love cookbooks and could spend hours in the cookbook aisle of the bookstore. This particular cookbook is fine, not an all time favorite but it has some interesting aspects that I really liked.

I found the food to be less family friendly than I'd hoped given that Cat Cora talks quite a bit in the introduction about her family and putting a new take on favorites. As I was reading through the recipes, however, I was worried because I was finding very little that I think my family would eat. It looked great for ME but not so much for the entire family. Perhaps my family is not as open minded as some .

The photographs in this cookbook are beautiful. I loved the richness of the photographs. I just wish that every recipe was shown in a photo. I love love love it when cookbooks show a photo of every dish. This one does NOT.

There are a lot of great little tips, tricks and explanations throughout the cookbook which I found interesting and a great add-on to the cookbook. The cookbook also has a nice little resource section which I found helpful.

I love the idea of taking more classic dishes and making them new and different by adding a twist. Cat Cora does this very well here. If I were primarily cooking for dinner parties or adults, I would have felt much more positive about this particular cookbook. I just doubt that I will find a lot of uses here when cooking for my family as a whole. Particularly my young children who are less than adventurous when it comes to food. The idea is wonderful, but the execution will be difficult for me and my family. In fact, I had a hard time finding any recipes that I actually thought I could make for the family. There wasn't much here for family cooking. However, I did find quite a few recipes that would be great for dinner parties or dinners for my husband. I'll keep those in my arsenal but I won't be using this cookbook for my day-to-day family cooking.

My favorite section (for family cooking in particular) was the dessert section. The peanut butter/chocolate chip cookies (Peanutter Cookies) she provides a recipe for look mouthwatering. Definitely one I'll be trying!

In the end, I think this is a nice cookbook but I don't think its really practical for everyday cooking for small children. however, if you do a lot of dinner parties or adult oriented cooking, this is an excellent resource with a lot of different and unique recipes!

NOTE: I received a galley proof of this book from the publisher, Houghton Mifflin Harcourt, for review. . more


Bring a pan of water to a boil over medium-high heat. Add the unpeeled sweet potatoes and bring the water back to a boil. Let boil for 10 minutes then remove the sweet potatoes with a slotted spoon and set aside to cool.

Preheat the oven to 325 degrees F.

Melt the butter in a saucepan over medium heat. Whisk in the sugar, brown sugar, vanilla, nutmeg, and flour. Mix until well combined. Remove from the heat and set aside.

When the sweet potatoes are cool enough to handle, peel off the skins (they should come off easily) and slice the sweet potatoes into rounds. Place the sweet potatoes in a shallow baking dish.

Evenly drizzle the butter mixture over the sweet potatoes.

Place the baking dish in the oven and bake at 325 degrees F for 1 hour. Serve hot.


Helpful Items for This Recipe

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This casserole is nothing but delicious and shines as an outstanding side on your festive tables for the holidays. This is a dish that we love to serve with any entree as it goes gorgeously with beef and poultry.

Even fussy kids will be enjoying sweet potatoes like they have never had!! This is a true family winner of a side!!


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Famous Chefs’ Recipes for Your Anti-Inflammatory Diet

A n anti-inflammatory diet might ease the pain of rheumatoid arthritis symptoms. Try these 9 healthful, mouthwatering recipes from famous chefs such as Gordon Ramsay and Rachael Ray.

Did you eat an anti-inflammatory rainbow of food today? It might help ease the joint pain and stiffness of rheumatoid arthritis. Eating more colorful fruits and vegetables, whole grains, fish and healthy fats such as olive oil – the basis of an antioxidant-rich, anti-inflammatory diet – may help RA patients stay healthy. That’s because antioxidants can reduce oxidative stress, which is known to contribute to inflammatory conditions such as arthritis, explains Sheila West, PhD, associate professor of bio-behavioral health at Penn State University, who headed a 2011 study published in The Journal of Nutrition. People who ate more antioxidant-rich fruits and vegetables had lower blood levels of C-reactive protein, which rise in response to inflammation, according to a 2012 Italian study published in Nutrition, Metabolism and Cardiovascular Diseases. As a bonus, these foods may ward off excess weight, which adds stress to your joints, according to Venus Ramos, MD, a physical medicine and rehabilitation specialist in Long Beach, Calif. But dishing up healthful meals doesn’t mean you have to spend hours over a hot stove. We tapped some of the top chefs in the country – Cat Cora, Giada De Laurentiis, Gordon Ramsey and Bobby Flay, to name a few – for their best low-calorie dishes that are rich in anti-inflammatory ingredients. Read on for 9 celebrity chefs’ recipes that can help women with rheumatoid arthritis stay healthy. Famous chefs’ recipe for your anti-inflammatory diet #1: Cat Cora
“Iron Chef America” and Food Network star Cat Cora has authored several books, including Cooking From the Hip: Fast, Easy, Phenomenal Meals (Houghton Mifflin Harcourt). Here’s one of her favorite cold-weather recipes: a spicy, hearty chili blanca (“white chili”) that gets its name from the use of chicken instead of beef and white beans instead of kidney beans – along with other anti-inflammatory, antioxidant ingredients, such as olive oil, onion, cilantro, cumin, cayenne and chili powder. White Bean and Chicken Chili Blanca
Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour Ingredients
1 pound chicken tenders or boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 garlic cloves
2 15-ounce cans white or great northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
1 4-ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons pure chili powder
1/8 teaspoon cayenne pepper
3 cups water
2 cups grated Monterey Jack cheese
2 tablespoons fresh cilantro, chopped Preparation
1. Season the chicken with salt and pepper. 2. In a large saucepan, heat oil over high heat, add chicken pieces and cook, stirring until browned, 2-3 minutes. 3. Lower the heat to medium, add onion and garlic. Cook until the onion is translucent, 5-6 minutes. 4. Add the beans, corn, chilies, spices and water. Bring to a boil, reduce heat to low and simmer uncovered for 1 hour. 5. Top each serving with a spoonful of cheese and sprinkling of cilantro.

Famous chefs’ recipe for your anti-inflammatory diet #2: Gordon Ramsay
Star of numerous TV shows, including Fox Broadcasting’s “Hell’s Kitchen” and “Kitchen Nightmares,” British chef Gordon Ramsay says he doesn’t care for “faddy diets.” But he does believe in serving “healthy food without jeopardizing taste and flavor,” as he notes in his book Gordon Ramsay’s Healthy Appetite: 125 Super-Fresh Recipes for a High-Energy Life (Sterling Epicure). Anti-inflammatory ingredients here include sweet potatoes, olive oil, chives, lemon and Tabasco sauce. Sweet Potato Frittata With Tomato Salsa
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes Ingredients
For the frittata
1 large sweet potato, about 7-8 ounces
1 tablespoon olive oil
1 shallot, peeled and minced
Sea salt
Black pepper
4 large eggs
Small handful of chives, finely snipped For the tomato salsa
8 ounces vine-ripened plum tomatoes
2 green onions, trimmed and thinly sliced on the diagonal
Handful of cilantro leaves, chopped
Juice of 1/2 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
Dash of Tabasco sauce
Pinch of sugar (optional) Preparation
For the salsa:
1. To make the salsa, halve or quarter the tomatoes and place in a large bowl. Add the remaining ingredients and mix well, seasoning to taste with salt and pepper, and a pinch of sugar if you like. Set aside. For the frittata:
1. Heat the broiler to its highest setting. 2. Peel the sweet potato and cut into ½-inch cubes. Heat a nonstick omelet pan or skillet (suitable for use under the broiler) and add the olive oil. 3. When oil is hot, toss in the potato and shallot, and season well with salt and pepper. Cook over medium heat, turning occasionally, for about 4-5 minutes until potatoes are just tender and lightly golden at the edges. 4. Beat eggs lightly in a bowl, add chives, and pour over sweet potatoes. Shake the pan gently to distribute the ingredients. Cook over low heat, without stirring, for a few minutes until the eggs begin to set at the bottom and around the sides. 5. Place the pan under the hot broiler briefly until the top of the frittata has set. Don't overcook the eggs or they will turn rubbery. Let stand for a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. 6. Spoon the tomato salsa into a neat pile on top and serve immediately.

Famous chefs’ recipe for your anti-inflammatory diet #3: Giada De Laurentiis
Italian-born, Southern California-raised chef Giada De Laurentiis hosts “Giada at Home” on the Food Network. She has written several cookbooks, including Everyday Italian: 125 Simple and Delicious Recipes and Weeknights With Giada: Quick and Simple Recipes to Revamp Dinner (both Clarkson Potter). Her roasted chicken recipe below is a juicy, low-calorie, heart-healthy favorite from Everyday Italian, with heart-healthy balsamic vinegar, lemons and olive oil. Roasted Chicken With Balsamic Vinaigrette
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour (plus 2 to 24 hours for chicken to marinate) Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (reserve giblets, neck and backbone for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves Preparation
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend. 2. Combine the vinaigrette and chicken pieces in a large, resealable plastic bag seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to one day. 3. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange pieces on a large, greased baking dish. 4. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. 5. Transfer the chicken to a serving platter. 6. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. (If you want to decrease saturated fat even further, you can skip this step.) 6. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.

Famous chefs’ recipe for your anti-inflammatory diet #4: The Barefoot Contessa
Chef Ina Garten hosts the Food Network program “Barefoot Contessa” and has written nearly a dozen books, including Barefoot Contessa Foolproof: Recipes You Can Trust (Clarkson Potter). She specializes in elegant but easy recipes, including this winter favorite. To reduce the recipe’s sodium content (1,400 mg as written) by at least half, use only half a tablespoon of kosher salt, substitute low-sodium chicken stock and skip the Parmesan. Your heart will thank you for all the lentils, onions and garlic, as well as the olive oil, cumin and veggies. Lentil Vegetable Soup
Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour, 30 minutes Ingredients
1 pound French green lentils, dry
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1- ½ teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4-6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese Preparation
1. In a large bowl, cover the lentils with boiling water and let sit for 15 minutes. Drain. 2. In a large stockpot over medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender. 3. Add the celery and carrots and sauté for 10 minutes. 4. Add the chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 1 hour, until the lentils are cooked through. 5. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Famous chefs’ recipe for your anti-inflammatory diet #5: Bobby Flay
Food Network grillmaster Bobby Flay is a chef, restaurateur and author of 15 cookbooks, including Bobby Flay’s Barbecue Addiction (Clarkson Potter). He’s also star, host or judge on numerous Food Network shows, including “Grill It! With Bobby Flay” and “Bobby Flay’s Barbecue Addiction.” This high-fiber vegetarian salad has plenty of anti-inflammatory properties from avocado, onion, spices and olive oil, and only 158 mg of sodium per 313-calorie serving. Grilled Eggplant Salad
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes Ingredients
1 Italian eggplant, cut into 1-inch-thick slices
1 large red onion, cut into rounds
Canola oil
1 avocado, halved, pitted, peeled and chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon coarsely chopped oregano leaves
Honey
Olive oil
Salt
Freshly ground black pepper
1 lemon, zested
Parsley sprigs, for garnish Preparation
1. Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. 2. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado. 3. In a small bowl, whisk together the red wine vinegar, Dijon and oregano. 4. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste. 5. Add the dressing to the eggplant mixture and toss. 6. Garnish with lemon zest and parsley sprigs. Serve.

Famous chefs’ recipe for your anti-inflammatory diet #6: Robert Irvine
These days, Robert Irvine is probably as famous for rescuing failing eateries on his popular Food Network show “Restaurant: Impossible” as he is as a working chef. The author of two cookbooks, including Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day (William Morrow Cookbooks), and a self-described health nut, he created this soup recipe that has almost no saturated fat, 13.5 grams of fiber and only 285 calories per serving. Anti-inflammatory ingredients include beans, broccoli, onion and garlic. Everything But the Kitchen Sink
Serves: 6
Prep time: 15 minutes
Cook time: 1 hour Ingredients
1 tablespoon grapeseed oil
Kosher salt
Freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and diced in large pieces
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped Preparation
1. Preheat oven to 350 degrees F. 2. In a large bowl, whisk together grapeseed oil with salt and pepper to taste. Add the squash, carrots, onion, garlic and potatoes, tossing to coat. 3. Put coated vegetables on a sheet pan and roast until the onions are translucent, about 20-25 minutes. 4. Meanwhile, in large stock pot, over medium heat, add the stock, beans, bay leaf and thyme cook for 10 minutes, stirring occasionally. 5. With a hand blender, pulse stock and bean mixture until the beans are slightly pureed. 6. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all vegetables are cooked through, about 30-35 minutes. Note: A cornstarch and water mixture or a light roux can be blended in to thicken the soup.

Famous chefs’ recipe for your anti-inflammatory diet #7: Rachael Ray
Rachael Ray has written more than two dozen cookbooks since 1999 and undoubtedly is working on more. My Year in Meals (Atria Books) lets fans of her TV shows glimpse inside her home kitchen to see how she cooks up all those 30-minute meals. This recipe is rich in omega-3 fatty acids from the salmon, and has plenty of heart-healthy olive oil, cucumber, vinegar and red onion. Well-Dressed Salmon
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes Ingredients
1/2 seedless cucumber
2 small plum tomatoes
1 shallot or 1/4 red onion, finely chopped, divided
2 tablespoons Dijon mustard
2 tablespoons sugar
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil, plus a drizzle
1/4 cup finely chopped fresh dill
Salt
Freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Seafood seasoning (recommended: Old Bay) Preparation
1. Dice cucumber into 1/4-inch pieces – to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine cucumber, tomatoes and half the shallots or red onion in a bowl and set aside. 2. In a small bowl, whisk together mustard, sugar and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper to taste. 3. Season the salmon with seafood seasoning and a little black pepper. 4. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at the edges, 3-4 minutes. Flip and cook 2 minutes more for a pink center, or 4 minutes for opaque fish. 5. Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Famous chefs’ recipe for your anti-inflammatory diet #8: Bobby Deen
The son of Southern cooking maven Paula Deen, Bobby Deen is the author of From Mama’s Table to Mine: Everybody's Favorite Comfort Foods at 350 Calories or Less (Ballantine Books). He’s on a mission to preserve the “comfort food” flavor of the meals he grew up on, but with a lot less fat and fewer calories. This coleslaw recipe offers plenty of heart-healthy, antioxidant-rich broccoli, cabbage, lemon and onions, at around 90 calories per serving. The Son’s Slaw
Serves: 6
Prep time: 15 minutes
Cook time: None Ingredients
3 cups broccoli slaw (shredded raw broccoli)
1 head shredded cabbage
1/4 cup nonfat Greek yogurt
2 tablespoons mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh lemon zest
1 tablespoon apple cider vinegar
2 teaspoons honey
1/2 teaspoon House Seasoning (recipe follows)
1/8 cup chopped fresh parsley leaves
1 green onion, chopped For the House Seasoning (mix until well combined)
1 cup salt
1/4 cup pepper
1/4 cup garlic powder Preparation
1. Combine the broccoli slaw and cabbage in a large bowl. 2. Whisk together the yogurt, mayonnaise, lemon juice and zest, vinegar, honey and 1/2 teaspoon of the House Seasoning. Pour the dressing over the slaw and toss well to coat. 3. Add the parsley and green onions and toss again. 4. Cover with plastic wrap and chill for 1 hour before serving.

Famous chefs’ recipe for your anti-inflammatory diet #9: Sandra Lee
New York’s Sandra Lee, host of the Food Network's “Sandra's Money-Saving Meals,” has more than two dozen books to her credit, including Sandra Lee Semi-Homemade The Complete Cookbook (John Wiley & Sons). Although she’s best known for her desserts and everyday comfort foods, this easy-to-make recipe is full of healthful ingredients, including onions, carrots, bell peppers, olive oil and chickpeas – which contain two anti-inflammatory chemicals, kaempferol and quercetin, according to Vancouver registered dietitian Desiree Nielsen, RD. Chickpea Salad
Serves: 4
Prep time: 10 minutes
Cook time: None Ingredients
2 (19-ounce) cans of chickpeas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt
Freshly ground black pepper
1/4 cup freshly chopped parsley leaves Preparation
1. Combine all ingredients in a large mixing bowl and toss. To learn more about anti-inflammatory ingredients, read Anti-Inflammatory Diet Tips for Rheumatoid Arthritis and Top 10 Foods to Fight Inflammation. For more information and expert advice, visit Lifescript’s Rheumatoid Arthritis Health Center.


New, Modern Twists on the Most-Searched Classic Thanksgiving Dishes

If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly cooked turkey, creamy potatoes, pies, and all the other carbs without judgment? Sign us up! And yet, perhaps, you’re jonesing for something…different. Perhaps you searched one of the top 10 most searched food items for Thanksgiving on Google (which we list below), craving a variation that will stand out. But like, not in a way that your mom asks you never to make it again. What follows are the exact ideas you’re looking for from chefs (and a few of our own staffers) who know a thing or two about making our nation’s food coma day one to remember.

Turkey

Don’t feel like taking the time to roast a whole bird? Do as Ed McFarland, chef of Ed’s Lobster Bar in New York City, and make turkey meatballs instead. “Mix it with some stuffing and cranberry sauce,” says McFarland. Though he usually uses Thanksgiving leftovers to make these tasty snacks, you can easily skip the stuffing and cranberry sauce and stick to just ground turkey meat and slather with gravy.

Stuffing

LauriPatterson / E+ / Getty Images

Thanksgiving stuffing is so good it deserves to be served two ways. “I like to take some of the dressing and make it into patties. Then fry them in a non-stick pan until crispy,” says Jake Strang, chef of Nashville’s L27. “They’re heaven!” Stuffin’ muffins are also fab, and give you another reason to break out that dusty old muffin pan. As for leftovers, make stuffing waffles! Just press an even layer of stuffing into your waffle maker and cook til warmed through and crisp outside, then top with the usual leftover sandwich ingredients for an open-faced delight.

Looking for a new type of stuffing altogether? “I highly recommend polenta stuffing,” says Molly Siegler, associate coordinator of culinary development at Whole Foods. Cube cooked polenta and bake them until golden brown and crisp, then combine with your favorite stuffing add-ins, egg (you’ll need more than you usually use to properly bind it all together), and lots of grated Parmigiano Reggiano. “I like to add sautéed onions and shallots, wild mushrooms, and scoops of ultra-rich Tallegio cheese to really harness that Italian vibe,” Siegler adds.

Sweet Potatoes

Put your sweet potato and marshmallows on hold and try something a little more modern, says Tara Bench, food stylist and entertaining expert. “Roast sweet potatoes and top with an avocado cream and POM POMs Fresh Arils for a trendy, savory-and-sweet side.”

At Chowhound, we like to make scalloped sweet potato stacks (also made in muffin tins!), change up the usual casserole flavors (check out our Bourbon Sweet Potato Casserole recipe with pecan streusel, or our Tempura Glazed Sweet Potato recipe with crispy panko), or simply roast up a medley of sweet potatoes, butternut squash, turnips, parsnips, and plenty of onion. In the latter case, keep the flavor simple—olive oil, some sea salt, black pepper—so the flavors of the other dishes can really shine through.

Mashed Potatoes

“Try making scalloped potatoes,” says Cat Cora, Food Network Iron Chef and judge of ABC’s new show Family Food Fight. “They’re creamy, silky, cheesy, and potatoey—just liked mashed!

Or, experiment with adding soft cheeses to your mash—try goat cheese or cream cheese with a generous helping of fresh chives. If you’re feeling flush, our Truffle Mashed Potatoes recipe is also great.

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Gravy

Add mushrooms and plenty of fresh herbs like thyme, sage, and a bay leaf—it adds a bit of rich flavor that will make you want to drink the stuff. (Or you can try our Bourbon Cream Gravy recipe.)

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Chili

“I love to whip up chili made with turkey and veggies,” says chef Carmine Di Giovanni of New York City’s Aunt Jake’s. “Then I make croutons from some of the stuffing.” Proof every Thanksgiving table looks a little bit different. (If you’re feeling inspired, try our Spicy Turkey Chili recipe or our Jerk Turkey Chili recipe for your own.)

Green Beans

“Cook French green beans with orange zest, allspice, and POM POMs Fresh Arils. It’ll definitely beat out the traditional casserole by popular vote!” says Bench.

If you’re a green bean casserole loyalist, cut back on some of the cream of mushroom and add your favorite Heluva Good! dip instead, suggests actress and food fanatic Melissa Joan Hart. “It’s a creative way to remix classic Thanksgiving dishes.”

Other creative spins on the old standby include this Chili Garlic Green Bean Casserole and an Old Bay Green Bean Casserole with Crab. But we must also mention our Charred Green Beans recipe with Cajun Seasoning (particularly great if you’re smoking your turkey).

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Pumpkin Pie

“My family always does a pumpkin-persimmon pie, which is basically just half pumpkin, half persimmon,” says Cora. Use equal parts pumpkin and persimmon pulp, then season as usual and pour into your go-to pie crust.

We’d also recommend Boris Portnoy’s Pumpkin Pie (with coriander, juniper berries, Sichuan peppercorns, and cardamom in addition to the usual pumpkin pie spices), or our Pumpkin Chiffon Pie recipe, with rum in the whipped cream topping and a buttery vanilla cookie crust.

Cheesecake

Add some pumpkin puree and warm spices like cinnamon, nutmeg, and cloves to your cheesecake mixture. It makes for a spicy-sweet slice. Try our Marbled Pumpkin Cheesecake recipe.

Amazon Fresh Grocery Delivery

You'll have to get the pheasant elsewhere, but you can have your other ingredients delivered for the big day.

Apple Pie

Use a variety of apples for a mix of tart and sweet. You can also save yourself some time by opting for a crumble topping instead of a traditional pie crust, as in our Dutch Apple Pie recipe. If you’re feeling ambitious, consider making apple pie filling and folding it into phyllo dough for a flaky bite—or make a apple brandy-spiked Apple Galette.

Cookies

There’s no such thing as too much dessert when it comes to Thanksgiving. Bake double chocolate cookies with pecans (an ode to pecan pie), or pumpkin chocolate chip cookies (pureed pumpkin makes them extra moist).

TeamFar Baking Sheet Set of 4, Stainless Steel Baking Pan Tray Cookie Sheet, $30.93 on Amazon

For more holiday hacks, tips, and tricks, check out our Ultimate Guide to Thanksgiving, and our Ultimate Guide to Friendsgiving too.

Related Video: How to Make Spiced Pumpkin Oatmeal Cookies


Recipe Summary

  • 5 pounds potatoes, cut into wedges
  • 6 cloves garlic, minced
  • ¾ cup olive oil
  • 1 cup water
  • ¼ cup fresh lemon juice
  • sea salt to taste
  • ground black pepper to taste
  • 1 ½ tablespoons dried oregano
  • 1 teaspoon chopped fresh mint
  • 1 (8 ounce) package crumbled feta cheese

Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.

Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated pour into the prepared baking dish.

Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.


I LOVE the loaded sweet potatoes at Texas Roadhouse! Hearts and flowers LOVE THEM.

This year I decided it was time I deep dived into making a loaded sweet potato at home. One of our absolute favorite recipes is Texas Roadhouse Butter! It was time to dive into a fun new copycat recipe.

This sweet potato recipe is fairly easy to make. The hardest part is making sure the caramel doesn't burn.

Ingredients Needed

Recipe Tips

Make sure to watch the caramel so it doesn't burn. I know it feels like a watched pot never boils but it is worth it to make sure you don't end up with burnt caramel.

When making the caramel sauce use a metal or wooden spoon to stir it.

It is up to you how loaded you make the sweet potato with mini marshmallows. I like to tuck a few on the sides to help soak up any extra caramel sauce.


Watch the video: Πατάτες Hasselback. Ώρα για φαγητό με την Αργυρώ. 19022021 (December 2021).