A
golden brown, herbed turkey, casserole dishes of cheesy green beans and
dressing and five pounds of cream cheese-enriched mashed potatoes.
These
were just some of the traditional Thanksgiving
dishes I made last Sunday for my family in Nebraska. We celebrated our first
Thanksgiving meal on American soil since 2009 with my mom, dad, brother, aunt
and uncle. I had the menu all planned out and found it went off without a hitch
minus the 12-pound turkey taking a bit longer to cook.
Since
my dad’s health isn’t the greatest, I modified my normal recipes by using
reduced-fat cheese and fat-free sour cream for my cheesy green bean casserole
dressed with panko bread crumbs instead of fried onions. To make the potatoes
richer, I used low-fat cream cheese instead of butter and heavy cream. For the
dressing, I only used chicken stock in place of butter to make the dish more
moist.
Then,
I rubbed down the turkey with lots of garden-fresh herbs, freshly ground black
pepper and some Smart Balance as well as filled the cavity with more herbs,
onions and celery. The end result was still a moist and golden brown turkey.
I
have to say you wouldn’t have noticed a difference!
Even
for my Thanksgiving baking, I lightened up my recipes.
Instead of my normal buttery pastry crust for pumpkin pie, I used ground
gingersnap cookies and graham crackers mixed with a little apple cider and corn
syrup. The crust was a little sticky and more rustic looking, but most
importantly, it tasted great with the pumpkin pie filling.
Then,
instead of an apple pie, I decided to make a low-fat apple cake for our second
dessert. I found a recipe in one of my mom’s old issues of Light & Tasty
magazine and made it even healthier with some substitutions below. The cake was
moist and tasted like fall with the addition of ginger and cinnamon spices. I
knew this cake was going to be a winner as soon as I tasted the spiced cake
batter!
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Our Thanksgiving desserts! |
Though
we’ve celebrated the last three Thanksgivings abroad in Istanbul, it certainly was nice
being surrounded by my family members. We toasted each other with wine or
sparkling cider and shared stories about our new expat life in Warsaw. My aunt and uncle filled us in on our other relatives
living in the Midwest. It was wonderful to be “home.”
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Family pics from Thanksgiving 2013. |
Next
week, we will be celebrating a second Thanksgiving dinner with more than 20
members of my husband’s family on the East Coast. More food is definitely in
store for us!
Wherever
you may be this holiday season, I hope it’s a happy one filled with plenty of
good food!
Happy
(early) Thanksgiving!
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Low-fat apple cake topped with Cool Whip, of course! |
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I'm ready to serve desserts! |
Low-fat Apple
Cake for Thanksgiving
Adapted
from Light & Tasty magazine
Yields:
One 9-inch metal springform pan
Ingredients:
3 Tablespoons melted Smart Balance or butter
¾ cup granulated
sugar
¼ cup Egg
Beaters or 1 each large egg
1 ea. egg
white
1 cup low-fat
vanilla yogurt
1/3 cup unsweetened
applesauce
2 Tablespoons vegetable oil
2 cups all-purpose
flour
½ cup golden
raisins
1 teaspoon baking powder
1
teaspoon pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
Topping:
2 ea. peeled,
diced Gala apple
3 Tablespoons chopped walnuts
1 Tablespoon brown sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground
allspice
In
a large mixing bowl, beat the butter and sugar together until crumbly, about 2
minutes.
Add
the egg, egg white, yogurt, applesauce and oil. Mix together.
In
a medium-sized bowl, mix together the dry ingredients.
Combine
the dry ingredients with the yogurt mixture, stirring just until moistened.
Spread
the cake batter into a nonstick pan lined with baking paper. Using a pastry brush,
brush the pan with sunflower oil.
In
a separate bowl, toss together the apple, walnuts, sugar and spices. Spread this
mixture on top of the cake batter.
Bake
the cake at 350 F/175 C for about 45 minutes or a toothpick inserted in the middle
comes out clean.
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Our final Thanksgiving table shot. |