Sausage & Cranberry Stuffing (with Vegetarian Alternative)

November 24th, 2009 - Barbara Feiner

You needn’t be a TV chef to make a memorable Thanksgiving dinner. This crowd-pleasing stuffing bakes while your turkey (or veggie entrée) cooks.

Sausage pairs with dried cranberries and apple juice to create a sweet and savory side. If you eat meat, you can purchase locally made or nationally branded artisan sausages. Organic Prairie’s Breakfast Links or Italian Pork Sausage are widely available and work well, as does the company’s Italian Chicken Sausage.

Vegetarians can substitute organic meat alternatives like SoyBoy Breakfast Links. Also replace the chicken broth with organic vegetable broth.

For more stuffing recipes, check out:

Sausage & Cranberry Stuffing (with Vegetarian Alternative)

Makes 10 to 12 servings

1 cup dried cranberries
1⁄2 cup apple juice
1⁄2 cup chicken broth
1 pound uncooked breakfast or mild sausage
2 cups diced, fresh celery
1 cup diced, fresh onion
1 to 1½ cups chopped pecans (optional)
3/4 cup chicken broth
1 package (10 ounces) herb-seasoned stuffing cubes

Place dried cranberries, apple juice and 1⁄2 cup chicken broth into small glass bowl. Microwave, uncovered, on high for 2 minutes. Stir and place to the side (allowing liquid to be absorbed by dried berries).
Preheat oven to 350°F. In large pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned. Reduce heat to low.
Add vegetables. Sauté until somewhat tender (about 3 to 4 minutes).
Add chopped pecans (if desired), soaked cranberries (including liquid) and 3/4 cup chicken broth. Stir and remove from heat.
Fold in entire contents of stuffing mix until well combined. Spoon mixture into a 9” x 11” baking dish that has been prepared with cooking oil spray.
Cover baking dish with foil, and bake for approximately 20 minutes. Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
Remove from the oven, and cool slightly while slicing turkey. Garnish before presentation with 1⁄2 cup pecan halves, if desired.

Recipe and photo courtesy of Mrs. Cubbison’s

Tags: Christmas, holidays, Organic Food, recipes, stuffing, thanksgiving
Posted in Organic Food Recipes | 4 Comments »

How To Turkey This Holiday Season

November 23rd, 2009 - Laura Klein

two-turkeys I hope you are buying a heritage or a truly naturally raised, free range turkey for your holiday celebration! Heritage turkeys are the traditional “standard” breeds of turkeys which have not been “industrialized” for efficient factory production at the expense of flavor and the well-being of the turkeys.

When you buy heritage turkeys, you are making a difference because you are voting with your dollar! You are supporting small family farms, humane treatment of birds and preserving endangered lines of turkey breeds that would otherwise be on their way to extinction. Heritage and truly free range birds are absolutely delicious and have a lot more flavor than traditional store bought birds. If you brine your turkeys for flavor, you can skip this step with a heritage turkey if you wish. When you buy heritage, free range or truly natural or organically raised birds (they way mother nature intended), you won’t find any antibiotics, hormones, preservatives or additives. What you get is high quality, pure delicious, organic foods that’s much healthier for you and your family!

Here are a few recommended sources for your holiday needs. Heritage Foods, USA, the sales and marketing arm for Slow Food USA (one of my favorite non-profit food movements) will ship you your bird. You can get 15% off your first order if you buy through their website. They also sell through a number of retail outlets across the country (but I have not been able to locate a list). Heritage Foods launched the Heritage Turkey Project, which helped double the population of heritage turkeys in the United States and upgraded the Bourbon Red turkey from “rare” to “watch” status on conservation lists. Heritage Foods is dedicated to saving rare Native American foods like pigs, sheep, bison, cows, reef-net salmon, goats and all breeds of food livestock, so it is critical to support and buy from them.

To find a local purveyor of heritage and organic turkeys check out LocalHarvest.org. You can also check out Mary’s Turkeys, who predominantly sells on the West Coast, California, Washington, Colorado, New Mexico, and Texas. Mary has a list of stores carrying her Heritage turkeys at MarysTurkeys.com.

If you want to know more about how to turkey this holiday season check out our new recipes and videos on OrganicAuthority.com TV.

Tags: free range turkey, holidays recipes, Organic Turkey, thanksgiving, thanksgiving recips, turkey recipes
Posted in Green Living, Health, Organic, Organic Food, Organic Food Recipes | 1 Comment »

Ginger Thai Sweet Potato Bisque

November 21st, 2009 - Barbara Feiner

Each year, the Louisiana Sweet Potato Commission holds a Sweet Rewards Recipe Contest in conjunction with Louisiana Cookin’ magazine.

Last year’s winner in the Soup Category was Sally Sibthorpe of Shelby Township, MO, who wowed judges with her recipe for Ginger Thai Sweet Potato Bisque. This soup makes a zesty Thanksgiving starter, fusing Asian flavors with the natural goodness of America’s sweet potato crop.

All of the ingredients should be available at your local natural and organic food store. Click here for more sweet potato recipes.

Ginger Thai Sweet Potato Bisque

Makes 6 to 8 servings

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove minced garlic
4 cups cooked sweet potatoes
2 tablespoons freshly grated ginger root
1 can (15 ounces) coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro
4 tablespoons shredded coconut

Heat oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and sauté until tender.
Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth.
Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste. Bring to a simmer, and cook for 15 minutes.
Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more.
Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.

Recipe and photo courtesy of the Louisiana Sweet Potato Commission

Tags: Christmas, holidays, Organic Food, recipes, soup, sweet potatoes, thai food, thanksgiving
Posted in Organic Food Recipes | 6 Comments »

Stock Up on Organic Sweet Potatoes

November 21st, 2009 - Barbara Feiner

1.8 billion pounds.

That’s how many sweet potatoes were grown last year by the major U.S. sweet potato-producing states, according to the U.S. Census Bureau. North Carolina led the way with 874 million pounds, followed by California (437 million pounds) and Mississippi (335 million pounds).

We’ve increased our consumption of the healthful orange tuber over the years. In 1999, the average American consumed 3.7 pounds of sweet potatoes. Last year, we averaged 5.1 pounds per person, according to the U.S. Department of Agriculture’s Economic Research Service.

We really should eat more. Sweet potatoes are a nutritional powerhouse. A half-cup serving contains only 90 calories, with no fat or cholesterol and only 35 mg sodium. This serving size delivers 3 g fiber, 2 g protein, 380% of your daily vitamin A requirement and 35% of your daily vitamin C requirement.

With Thanksgiving fast approaching, I’ll focus on sweet potatoes over the next few days. Check out Bargain of the Week for shopping and preparation tips. In addition to the recipes already available on our organic blog (listed below), I’ll add some new ones for culinary inspiration.

Recipes for Your Thanksgiving Table

Year-Round Treats

Photo courtesy of the North Carolina SweetPotato Commission

Tags: Christmas, holidays, Organic Food, recipes, sweet potatoes, thanksgiving, vegetables, yams
Posted in Organic Food, Organic Food Recipes | 4 Comments »

Organic Winter Squash Basics

November 20th, 2009 - Barbara Feiner

Americans have expanded their Thanksgiving repertoire in recent years. While many of us have fond childhood memories of the classic Sweet Potato Bake studded with miniature marshmallows, our adult tastes now run more toward organic Mashed Sweet Potatoes and Apples with Pecan Streusel Topping or Curried Sweet Potato.

In recent years, winter squash has replaced sweet potatoes on many Thanksgiving tables. The two are interchangeable in many recipes (see Candied Butternut Squash and Butternut Squash Soup with Sage), and both veggies contain high levels of cancer-fighting carotenoids.

The beauty of winter squash is its many varieties, flavors and preparations. Registered dietitian Karen Collins, nutrition adviser for the American Institute for Cancer Research, offers the following tips:

Acorn squash is small, with a very hard rind. Your best bet is to cut it in half and bake it, without peeling it. Season with pumpkin-pie spices like cinnamon and nutmeg.
Butternut squash is sweet and moist, with a slightly nutty flavor. The skin is easy to peel, and you can roast cubes or add chunks to a soup or stew.
Buttercup squash has a sweet flavor, but it can be dry. Use it in moist dishes to avoid drowning it in butter.
Large squashes (like Hubbard) are also delicious and will provide lots of leftovers. Use what you need now, and freeze cooked cubes or purée.
Spaghetti squash is a little lower in calories, fiber, and nutrients like vitamin C and potassium. Its preparation is unique, as strands of cooked squash are pulled from the flesh with a fork. As the name implies, it’s often served like pasta.

Photo:

http://www.flickr.com/photos/opera-nut/ / CC BY 2.0

Bargain of the Week: Sweet Potatoes

November 20th, 2009 - Barbara Feiner

Virtually every supermarket and natural/organic food store is now offering sweet Thanksgiving deals on holiday sweet potatoes, including organic varieties.

My shopping trips have revealed mixed results. Some of the sweet potatoes have been blemish-free beauties, while others were moldy mounds.

When shopping for sweet potatoes, look for firmness, dark coloring and a smooth texture. Head to another market if the selection sports wrinkles, bruises, sprouts or decay. (Even if you cut away the decay, the flavor will be rank.)

Maintain freshness by storing fresh sweet potatoes in a dry, cool (55°F to 60°F) place, such as a cellar, pantry or garage. Do not store them in the refrigerator; they’ll develop a hard core and unpleasant taste.

Stored properly, sweet potatoes will keep for roughly 30 days. If you’re going to store them at room temperature, they’ll last about a week.

Never wash sweet potatoes until you’re about to cook them. Excess moisture promotes spoilage. When you’re ready to cook, wash them thoroughly. Whenever possible, leave the skins on, as they contain most of the vegetable’s nutrients.

Sweet potatoes with dark-orange flesh are moister, while those with lighter skins and yellow flesh are decidedly less sweet and plump. Yellow-fleshed sweet potatoes also require a longer cook time. Avoid mixing the two varieties when cooking, as you’ll encounter textural differences and uneven doneness.

Photo courtesy of the Louisiana Sweet Potato Commission

Tags: Christmas, holidays, Organic Food, recipes, sweet potatoes, thanksgiving, vegetables, yams
Posted in Organic Food | Comments Off

Avoid Last-Minute Panic!

November 23rd, 2006 - Barbara Feiner

Happy Thanksgiving from OrganicAuthority.com!

If you’re hosting today’s organic holiday dinner, you may feel as though you’re running a marathon. Planning for the unexpected will allow you to enjoy your own party. Here are some tips on reducing stress from the experts at Bed Bath & Beyond:

Don’t cry over spilled wine. A microfiber tablecloth allows spills to bead up and wipe away cleanly.
Have folding chairs on hand for extra seating.
Use chair covers to protect your dining chairs from stains.
An inflatable bed is the answer to that unexpected sleepover guest. When the guest leaves, simply deflate and store it for the next visit. Don’t forget the extra sheets and blankets.

Above all, relax and enjoy the company of family and friends!

Cranberry-Sage Brown Butter

November 22nd, 2006 - Barbara Feiner

Yesterday, I posted a recipe for Pumpkin-Five Spice Butter, which can accompany your Thanksgiving bread basket. Today’s recipe offers an alternative flavor.

This spread is equally good with or without dried cranberries. Use it during the holidays on potatoes, vegetables or meats. It is also delicious year-round: Toss with pasta or as the final touch on broiled or grilled fish.

Cranberry-Sage Brown Butter

1 cup (2 sticks) unsalted butter, softened, divided
1/2 cup onion, finely diced
1 clove garlic, minced
2 tablespoons fresh sage, chopped
1 teaspoon sea salt
1 teaspoon pepper, freshly ground
1/4 cup dried cranberries, finely diced (optional)

In a medium skillet, melt 1 stick of butter over moderate heat. When butter begins to foam, add onion and garlic, and continue cooking until butter turns a nut-brown color. Remove from heat, and stir in sage, salt and pepper; cool completely.
Place the remaining butter in a medium mixing bowl and, with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries, if desired.
Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Recipe and photo courtesy of America’s Dairy Farmers

Pumpkin Five-Spice Butter

November 21st, 2006 - Barbara Feiner

Top your Thanksgiving rolls or breads with this delicious Pumpkin Five-Spice Butter. It’s easy to prepare this spread ahead of time. Just allow refrigerated crocks or containers to sit at room temperature 15 minutes before serving.

If you’re a guest at a friend’s or relative’s home, you can present the butter as a special hostess gift. Just wrap a crock with a festive bow.

This butter also adds richness to sweet potatoes, carrots, parsnips and beets.

Pumpkin Five-Spice Butter

1 cup (2 sticks) unsalted butter, room temperature
1/3 cup canned or fresh pumpkin purée, strained (to remove any excess water)
1 tablespoon orange or lemon zest, finely grated
1½ to 2 tablespoons Chinese five-spice powder
Salt to taste
Confectioners’ sugar or honey powder for sweeter applications (optional)
1/4 cup chopped walnuts or pecans (optional)

Place the butter in a medium mixing bowl. With an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
Add pumpkin purée, zest and five-spice powder, scraping down the sides of the bowl, and beat to incorporate all ingredients. Taste for five-spice powder and salt. Add confectioners’ sugar, if desired.
Stir in nuts, if desired, and taste again for salt.\
Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in a grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Recipe and photo courtesy of America’s Dairy Farmers

Cardamom Tea

November 20th, 2006 - Barbara Feiner

The countdown to Thanksgiving has officially begun. Start the week by relaxing with a cup of this aromatic Cardamom Tea, a recipe that appears in Chai: The Spice Tea of India by Diana Rosen.

“Cardamom is an essential spice in masala chai, but chai also tastes great when cardamom is its sole spice,” Rosen writes. “Try this recipe with a delicately aromatic Darjeeling. I’ve added a touch of orange for fragrance, but you can omit it.”

Cardamom Tea

Makes 4 servings

6¾ cups water
1 3-inch strip fresh orange peel
12 crushed whole green cardamom pods
3 tablespoons black Darjeeling tea leaves

Boil the water with the orange peel and cardamom pods. Infuse for about 10 minutes.
Add the tea, and infuse for 4 to 6 minutes more.
Strain and serve with hot milk and sugar, as desired.

Sausage & Cranberry Stuffing (with Vegetarian Alternative)

Sausage & Cranberry Stuffing (with Vegetarian Alternative)

How To Turkey This Holiday Season

Ginger Thai Sweet Potato Bisque

Ginger Thai Sweet Potato Bisque

Stock Up on Organic Sweet Potatoes

Recipes for Your Thanksgiving Table

Year-Round Treats

Organic Winter Squash Basics

Bargain of the Week: Sweet Potatoes

Avoid Last-Minute Panic!

Cranberry-Sage Brown Butter

Pumpkin Five-Spice Butter

Cardamom Tea

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