| 3 Thanksgiving superfoods you shouldn’t skip
Cranberries
A staple of the Thanksgiving table, these pucker-inducing berries are surprisingly versatile, brightening both savory and sweet dishes. Their high content of pectin makes cranberries particularly well suited for sauce. Cranberry sauce is one of the quickest and easiest holiday sides to make from scratch. Fresh cranberries are high in vitamin C. They are also a good source of antioxidants.
How to use
Substitute dried cranberries for raisins in baked goods, eat them plain as a snack, or sprinkle them over a salad.
Mix fresh cranberries with apples , cinnamon, lemon juice, and sugar for a sweet-tart filling for a pie, crisp, or cobbler.
Add fresh cranberries to your favorite quick bread or muffin recipe.
To make a sweet topping for cheesecake or ice cream, simmer fresh cranberries with water and sugar over medium heat just until cranberries pop.
Combine fresh cranberries with sugar, apple cider, apple cider vinegar, fresh ginger , dried crushed red pepper, and one large Bosc pear . Simmer past the point where cranberries pop, until cranberry chutney is thick, about 20 minutes.
How to store: Because of their high acidity, cranberries store exceptionally well. Fresh cranberries, either in their original plastic bag or tightly wrapped, will keep in the refrigerator for up to 2 months. Frozen cranberries will keep up to a year.
Brussels Sprouts
A member of the cabbage family, the earthy, nutty-tasting Brussels sprout looks like a miniature head of cabbage. Ranging in diameter from 1/2 inch to 1 1/2 inches, Brussels sprouts grow on thick green branches, and are sold either on the branch or individually. Brussels sprouts get a bad rap because they are so easy to overcook, resulting in a mushy texture and pungent aroma. When cooked properly, Brussels sprouts should be crisp-tender, with a pleasant crunch and a complex, slightly sweet flavor. Brussels sprouts are a good source of vitamin A, vitamin C, and iron.
How to use: Before cooking, prep Brussels sprouts by removing any tough or shriveling outer leaves and cutting a small X in the stem end of each sprout, to help ensure the interior cooks in the same amount of time as the exterior, preventing overcooking. To cook Brussels sprouts, drop them into boiling, salted water and let simmer for no more than 8 to 10 minutes, until they are crisp-tender. Sautéing Brussels sprouts in butter, oil, or rendered fat caramelizes their surface, bringing out their sweet, nutty flavor. You can sauté the leaves by themselves, or blanch whole Brussels sprouts and either halve or slice them before sautéing.
How to store: Refrigerate Brussels sprouts unwashed in an air-tight bag for up to a week.
Sweet Potatoes
This sweet root can be much more than just a vehicle for mini marshmallows. Though it comes in dozens of varieties , two types of sweet potatoes are the most prominent in the United States. The light sweet potato has pale-yellow skin and flesh, and is not sweet at all. When cooked, it has a crumbly texture, similar to that of a white baking potato. The second, better-known, type of sweet potato is the orange-fleshed variety generally labeled yam. It has red skin and sweet flesh, and is particularly popular in the American South.
How to buy: Sweet potatoes are available year-round, and are at their peak during the winter. Choose small to medium sweet potatoes that are heavy for their size. Avoid any with bruises or signs of sprouting. Orange-fleshed sweet potatoes should have uniformly colored skin. The skin of light sweet potatoes is naturally more mottled.
How to store: Keep sweet potatoes in a cool, dark place for up to a week. Do not refrigerate .
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