Thanksgiving Recipes from the Culinary Medicine Community
The Columbus Medical Association's Culinary Medicine Community would like to share some yummy Thanksgiving/Holiday recipes that you can add to your menu this year. To learn more about the Culinary Medicine Committee or join, click here.
Cheesy Mushroom Tartlets
1 pkg. frozen puff pastry sheets thawed ( 17.3 oz)
2 ½ ounces Parmesan cheese finely grated (about 1 cup)
6 Tbsp chive and onion cream cheese
2 Tbsp olive oil
1 pound sliced wild mushrooms
2 Tbsp dry Marsala
1 tsp kosher salt
1 tsp chopped fresh thyme
½ tsp black pepper
4 ounces of fontina cheese, shredded ( about 1 cup)
Directions:
Preheat oven to 400 degrees. Sprinkle each puff pastry sheet with about ½ cup Parmesan and gently press with a rolling pin to adhere. Cut each sheet into nine 3” squares. Gently press squares, cheese side down, into 2 lightly greased 12- cup muffin pans. Place one tsp cream cheese into each tartlet. Chill uncovered while preparing mushrooms.
Heat oil in a large skillet over medium-high heat. Add mushrooms: cook, stirring occasionally until browned and tender, about 8-10 minutes. Add Marsala, salt, thyme, and pepper. Cook stirring often until liquid has evaporated about 1 minute. Remove from heat; cool slightly, about 15 minutes.
Divide mushrooms among tartlets. Sprinkle evenly with fontina. Bake in preheated oven until pastry is golden brown and cheese is melted, 18-22 minutes. Run a small offset spatula around each tartlet to loosen. Transfer to a wire rack. Garnish with thyme leaves, serve warm.
Rosemary Roasted Sweet Potatoes
2 large sweet potatoes
1/3 cup unsalted butter, melted
¼ cup firmly packed brown sugar
1 Tbsp fresh chopped rosemary
2 teaspoons of grated orange rind
½ tsp kosher salt
Garnish with fresh rosemary
Directions:
Peel potatoes. Cut each potato in half crosswise. Cut each half into 8 wedges.
Combine butter and the next four ingredients in a large zip lock bag; add potato wedges. Seal and shake until potato wedges are well coated. Arrange wedges on a buttered roasting pan or jelly roll pan.
Bake at 400 degrees or until potato wedges are tender and browned, stirring occasionally. Garnish with fresh rosemary.
Scalloped New Potatoes and Leeks
¼ cup of butter plus 2 TBSPs
¼ flour
2 cups of half and half
1 Tbsp Dijon mustard
¼ tsp salt
¼ tsp pepper
1 ½ cups of sliced leeks ( wash several times)
½ cup chopped sweet red bell pepper
5 cups of thinly sliced new potatoes
2 cups shredded sharp cheddar cheese
Directions:
Melt ¼ cup butter in a heavy saucepan over low heat; add flour, stirring till smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half and cook over medium heat, stirring constantly until thickened and bubbly. Stir in mustard, salt, and pepper. Remove from heat.
Melt remaining 2 Tbsp butter in a large skillet, add leeks, and chopped red bell pepper. Cook stirring constantly until tender.
Spoon ½ cup sauce mixture into a lightly greased 11” x 7” x 1 ½” baking dish. Layer with half each of potato slices, leek mixture, sauce, and Cheddar cheese. Repeat layers.
Cover with foil and bake at 350 degrees for 50 minutes. Uncover and bake 25 minutes more or until potato slices are tender. Let stand 10 minutes before serving. Garnish with thin strips of red pepper.
Apple-Sage Wild Rice Dish
Serves 3 but can be doubled
Equipment:
10-inch fry pan
1.5 qt saucepan
Chef knife
Cutting board, bowl
Measuring spoons
Measuring cups
Large spoon
Ingredients:
1.5 oz chopped pecans( dry toasted using a frying pan)
2 tsps canola oil
⅓ cup diced celery
⅓ cup diced onions
1 small apple, diced (wash, leave skin on)
⅔ cup of hot cooked brown rice (use low sodium vegetable broth instead of water to cook)
⅓ cup cooked wild rice (pre-cooked to save time) (use low sodium vegetable broth to cook)
¼-⅓ cup diced dried fruit mix (chop)
Pinch of red pepper flakes (optional)
½ Tabl of chopped fresh sage or ½ tsp of ground sage
¼ tsp salt.
Directions:
Using 10 in. fry pan, dry cook the pecans for 2-3 minutes.
Then put aside on a piece of foil or parchment paper to include later.
Heat oil over medium heat. Cook the celery and onions, stirring occasionally for 4-5 minutes. Add the apples and cook for 4 minutes, or until tender-crisp. Stir in toasted pecans, chopped dried fruit, sage, salt, and red pepper if desired. Add pre-cooked wild rice. Stir till heated through.
Serve hot.
CHALLAH-APPLE STUFFING
Yield: 10-12 servings
Special Equipment:
Aluminum Foil 9x13-inch baking dish
Ingredients:
2 1-lb loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth
kosher salt freshly ground pepper, to taste
Directions:
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).
In a large sauté pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.
Preheat oven to 350°F.
In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed.
Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes.
Remove the foil, raise your oven temp to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.
Smoky Roasted Sweet Potatoes
Yield: 4 servings
Ingredients:
2 medium sweet potatoes, peeled
2 Tbsp. olive oil
1 tsp. smoked paprika
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
¼ tsp. Kosher salt
¼ tsp. freshly ground black pepper
Directions:
Preheat oven to 425° F. Line a sheet pan with parchment paper and set aside.
Dice the sweet potatoes into 1-inch cubes. Place in a large mixing bowl.
Add the olive oil and spices and toss gently to coat.
Transfer the sweet potatoes to the sheet pan and spread in a single, even layer.
Roast in the oven for 20 minutes. Remove pan, stir potatoes, and return to oven. Continue roasting for another 20 minutes until potatoes are lightly golden brown and tender.
Serve immediately.
Roasted Brussels Sprouts and Apples
Yield: 4 servings
Ingredients:
1 pound fresh Brussels sprouts, ends trimmed and quartered
1 tart apple, diced medium
½ red onion, peeled and cut in wedges
2 Tbsp. olive oil Kosher salt to taste
½ orange, zested and juiced
Directions:
Preheat oven to 425° F. Line a sheet pan with parchment paper and set aside.
In a medium mixing bowl, toss Brussels sprouts, apples, and onions with olive oil and salt.
Spread mixture in a single, even layer on a sheet pan.
Roast in the oven for 15-20 minutes or until lightly golden brown, stirring once to cook evenly.
Remove from oven and transfer to a serving bowl. Toss with orange zest and juice.
Serve immediately.