Mmmmm - collard greens seasoned with ham hocks, candied yams with butter and brown sugar, turkey with cornbread stuffing, pound cake made from scratch...sounds yummy, but not exactly healthy, especially for those with dietary restrictions. On the next Another View guest chefs Walter Ellerbe with Savor Restaurant and Dedra Blount with Now You're Cooking Catering Service, tell us how to parpare a soulful Thanksgiving feast in a healthy way! Find out all the tricks of the trade to make the perfect holiday meal. Plus, Lisa Godley takes us to a local soup kitchen where wonderful meals are prepared all year long. It's all on Another View, Friday, November 18 at noon on 89.5 WHRV-FM, or whrv.org.
Chef Walter Ellerbe's Healthy Mashed Candied Yams
yield 6 servings
You will need: 6 medium yams
2 cups apple juice
Olive oil as needed
Salt and Pepper as needed
Your Favorite Holiday Spice(Nutmeg, Cinnamon, Allspice etc.) to taste
MOP(Method of Preparation)
1. Wash Yams for dirt.
2. Place Yams on a Baking Sheet and Bake on 375 for 35 to 45 min
3. Yams are done when they are fork tender.
4. Yams should be easy to peel, you want to do this while still hot or warm for some.
5. Add peeled yams to pot or bowl and add your favorite holiday spices
6. Add your olive oil and apple juice for mouth feel and texture
7. Finish by seasoning with salt and pepper to taste
8. If you would like to fold in your marshmallow or place mashed candied yams in a baking pan and add the marshmallow, place in the oven on broil to brown.
Chef Dedra Blount's Quinoa and Bread Stuffing
Ingredients: 1 cup quinoa
2 1/2 cups chicken broth
2 bay leaves
1 yellow onion, diced
1 rib celery, chopped
2 cloves garlic, minced
2 tbsp butter
1 tsp thyme
1/2 tsp sage
1/2 tsp salt
1/4 tsp black pepper
6 slices dried or lightly toasted bread, cubed
1 1/2 - 2 cups Chicken broth
In a medium saucepan, simmer quinoa in 2 1/4 cups vegetable broth and bay leaves until done, about 15 minutes. Remove bay leaves.
Pre-heat oven to 375 degrees.
In a large skillet, sauté onions, celery and garlic in butter until almost soft.
Add thyme, sage, salt and pepper, stirring quickly just to lightly coat and toast the spices.
Reduce heat to low and add cubed bread, stirring to combine well. Add chicken broth until bread is well moistened.
Add quinoa and gently toss to combine well.
Transfer to a casserole or baking dish, and bake at 375 degrees for 30-35 minutes
INJECTION FREE TURKEYS
Full Quiver Farms, Suffolk
Central Meats, Virginia Beach
Flanagan Farms, Virginia Beach