thanksgiving 2010: spinach salad

Along with the heavy sides of stuffing and mashed potatoes, a light and healthy spinach salad is welcomed on any Thanksgiving spread. The combination is a classic one, and ever since my boss recently made it, I knew it needed a place on my table. And soon. Couldn’t your Thanksgiving plate use a little something healthy?

I’ve never prepared an entire Thanksgiving meal (and that’s probably a good thing) but I can only imagine that if you do, some of the dishes need to come together without much prep and come together quickly. So this salad is everything you want for a hectic, calorie-laden day: easy to make, a healthy dose of greens and delicious to boot!

Spinach Salad - 4 servings

  • 1 – 5 oz bag of Organic Baby Spinach
  • 1/8 red onion, thinly sliced
  • 1 cup strawberries, sliced
  • 1/2 cup toasted walnuts
  • 1/2 cup Brianna’s Poppyseed Dressing

Toss together spinach, onion, strawberries and dressing. Sprinkle walnuts on top and serve.

thanksgiving 2010 menu ideas

I can’t believe that Thanksgiving is next week! Where has the month gone? Where has the year gone?

I’m dedicating the next week of posts to Thanksgiving, begining with some of my favorite recipes for menu ideas! Got a fabulous Thanksgiving recipe to share? Link to it below!

 

Starters:

Wild Mushroom & Truffled Brie

Deviled Egg Spread

Acorn Squash Soup with Crab

Vegetable Sides/Salads:

Fried Shallot & Blue Cheese Salad

Toasted Pine Nut & Green Bean Salad

Braised Red Cabbage

Baked Fennel

Grilled Cauliflower with Sage & Brown Butter

Shaved Brussels Sprouts with Pancetta & Parmesan

Drinks:

Festive Pomegranate Champagne

in my cupboard: brown rice noodles

With my recent interest (ok, borderline obsession) with all things Asian, rice noodles keep showing up in my meals. Whether it’s in pho or a bed for curry, I’m loving all things rice noodles.

Imagine my surprise when I recently found Brown Rice Noodles! I was beyond thrilled (as only a Nutritionist could be) and immediately put them in my cart, knowing I could certainly come up with a way to use them. Like Angharad’s authentic Pad Thai (seen above).

The main difference between the white and brown – besides one version being whole grain and one not –  is really the 4 grams of fiber. The white rice noodles don’t contain any fiber and almost everyone could use a little more fiber in life, so it’s an easy, natural swap. :) Even the pickiest of eaters won’t detect that it’s “healthy!”

The two varieties are Pad Thai (Fettucine) Brown Rice Noodles and Maifun (Angel Hair) Brown Rice Noodles and they are without a doubt, the newest pantry staple of mine!

curried lentil soup with cilantro yogurt

I would be lying if I told you that when the Taster asked, “What’s for dinner tonight?” and “Lentil soup” was the answer, that he was exactly thrilled.  In my constant struggle to not eat as much meat, I had planned this vegetarian dinner and my meat-loving husband-to-be wasn’t exactly feeling “Meatless Monday.”

The warm and creamy flavor, the flavorful spices and good for you lentils make for a very healthy, high in fiber and protein, low-fat soup. The cilantro yogurt adds an extra dose of protein and flavor, definitely not an addition you want to leave out. And while lentil soup may not be for everyone, it turned out to be a perfectly satisfying meal – without any meat.

Turns out we had a leftover truffle burger so the Taster ate that along with the soup, it tastes much more amazing than it looks, and everyone was happy. Tout est bien qui finit bien. (All’s well that ends well)

Curried Lentil Soup with Cilantro Yogurt - 6 servings – adapted from Bon Appétit

  • 2 small yellow onions, chopped
  • 6 cloves garlic, minced
  • 4 carrots, cut on a diagonal
  • 2 Tbsp olive oil
  • 2 tsp hot curry powder
  • 1 tsp garam masala
  • 1 tsp smoked paprika
  • 3 1/2 cups red lentils
  • 8 cups broth (chicken or veggie)
  • 1 head kale, chopped into 1 inch pieces
  • 2 cups greek yogurt
  • 1 cup cilantro, roughly chopped
  • 1 tsp coriander

To Prepare Soup:

Heat olive oil in large pot. Add onions, garlic and carrots, sauteing for about 10 minutes, until onions are translucent.

Add spices and saute for about 2 minutes.

Add lentils and broth. Bring to a boil. Cover and simmer on low for about 30 minutes.

Add kale to soup and season with salt and pepper. Let simmer for another 15-20 minutes.

To Prepare Cilantro Yogurt:

Combine yogurt, cilantro and coriander. Set aside until serving.