In our last post, we told you about a few foods that fight sun damage, and suggested you try to include them in your holiday meal. Well Thanksgiving is just a couple of days away now, and for those who are still searching for ideas on what to whip up, we have a special treat: Below are two recipes we found that feature antioxidant-rich ingredients and that have high ratings. Enjoy!
The following recipe is courtesy of Epicurious.com:
“Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.”
Makes 8 servings
Prep time: 25 min
Total time: 1 hr
24 (1 1/2- to 2-inch-wide) cremini or baby bella mushrooms with stems
2 tbsp unsalted butter, plus more for buttering dish
1 large minced garlic clove
1 1/2 tsp finely chopped fresh oregano
1 cup finely chopped pecans
1/2 tsp salt
1/4 tsp black pepper
1 cup heavy cream
- Place oven rack in middle position and preheat oven to 400°F. Trim ends of mushroom stems and carefully separate caps and stems, keeping both. Arrange caps, stemmed sides up, in a buttered 13 x 9- inch shallow baking dish.
- Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned (about 5 minutes).
- Stir in pecans, 1/4 tsp salt, and 1/8 tsp pepper and cook, stirring frequently for 1 minute.
- Stir in 1/3 cup cream and bring to a simmer, then remove from heat.
- Sprinkle insides of caps with remaining 1/4 tsp salt and 1/8 tsp pepper, then divide filling among caps.
- Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.
Cooks’ note: Stuffed mushrooms can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
The following recipe is courtesy of FoodNetwork.com:
Sweet Potato Casserole
“By mixing carrots and sweet potatoes and mashing them together you get a double punch of Vitamin A as well as the natural sweetness from the carrots. From there, just a touch of butter, sugar, orange zest and spice with the crunch of some pecans toasting on top makes this classic casserole updated and healthier.”
Makes 8 servings
Prep time: 25 min
Total time: 1 hr 10 min
2 lbs. sweet potatoes, peeled and cut into 2-inch pieces
3 medium carrots, peeled and cut into 2-inch pieces
1/4 cup packed light brown sugar
2 tbsp unsalted butter
2 tsp freshly grated ginger
1/2 tsp finely grated orange zest
1/2 tsp ground cinnamon
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/3 cup chopped pecans
- Preheat the oven to 350 degrees. Lightly coat a 2-quart baking dish with cooking spray. Put the sweet potatoes in a large pot and cover with salted water by 2-inches. Bring to a boil over medium-high heat. Add the carrots. Cook until both the potatoes and carrots are tender, about 15 minutes. Drain well.
- Transfer the potatoes and carrots to a large bowl and add the sugar, butter, ginger, zest, and cinnamon. Mash until well combined and slightly chunky. Season with salt and pepper. Stir in the egg whites and transfer to the baking dish. Sprinkle with the nuts and bake until well puffed and hot through, about 30 minutes.
Happy Thanksgiving from all of us at Zimmet Vein & Dermatology!