It's not too early to start planning your TG menu

Whether you're cooking for a crowd or bringing a dish to someone else's house, finding great Thanksgiving recipes is no easy task.

But my goal for TG dinner is not really different from how I try to eat all the time: make it yummy and healthy, too. The big difference, of course, is that on Thanksgiving we're going to eat way more than usual. I think that makes it more important than ever to apply healthy-foodie principles (tasty AND healthful) to what we cook and serve on that 4,000-calorie day.
In other words, I try to keep it to maybe 2,500 hundred cals -- ha, ha.

I made this delicious stuffing/dressing last holiday season and it was a huge hit among all who tried it. New fave!
The butternut squash adds a toothsome texture (just be sure not to cook it too much before adding to the other ingredients), a pretty color, as well as vitamins, beta carotene and fiber to a traditional bread stuffing or dressing. (Southerners tend to call it dressing because you don't "stuff" it into the bird.) Dried fruit and chopped nuts make it even tastier.

This side dish for your holiday feast will also make a nifty main course for a vegetarian TG, should you be so inclined--or should there be a vegetarian or two on your guest list who will pass on turkey.

Recipe: Butternut Squash, Fruit and Nut Dressing

(Serves 8)

Ingredients:

2 1/2 cups butternut squash cut into one to 1 ½- inch cubes Note: many supermarkets carry peeled and seeded butternut squash, refrigerated, in the produce section

5 cups whole-grain bread cubes (from 4 large slices of bread). Note: Bread should either be toasted before you cut into cubes or left out overnight so that it’s “stale.” If you have actual stale whole-grain bread, use that.

2 T canola oil

½ cup chopped celery and/or carrots

½ cup diced onion, leeks or shallots

2 eggs, lightly beaten, or equivalent amount of egg whites or egg substitute

1 cup vegetable or chicken broth

½ teaspoon dried thyme or 1 T fresh thyme

½ cup golden raisins, dried cranberries or a mix of both

½ cup chopped walnuts

Salt and pepper to taste

Instructions:

1. Place the squash in a steamer insert inside a 2-quart saucepan. Add ½ cup water, sprinkle with salt, cover and bring to a boil over medium heat. Reduce heat to low and cook until squash is still al dente, about 3-4 minutes depending on thickness of the cubes. Remove from heat and rinse squash under cold running water to stop the cooking. Set aside.

2. Heat oil in skillet over medium-high heat. Add vegetables (celery, onions, etc.) to pan and sauté, stirring, until veggies are soft, about 3-4 minutes. Let cool 5 minutes.

3. Combine remaining ingredients (eggs through salt and pepper) with cooled veggies in a large mixing bowl. Add bread and squash; stir well.

4. Turn into an oiled baking dish and bake, uncovered, for 60 minutes in a preheated, 350- degree oven.

5. Let cool slightly before serving.

Chocolate Festival this weekend -- yesssss!

On Sunday, October 24th, I'll be checking out the Cincinnati Chocolate Festival on Ridge Avenue, just south of Cross County/Ronald Reagan Highway in Pleasant Ridge.

It runs from 12-5, costs only $5 admission, and promises more than 25 vendors, cooking demos, contests and raffles, and more. The "more" of course means amazing treats to sample along with a plethora of gift items for the holidays.

Donna's Gourmet Cookies will be there -- a personal favorite -- along with candy makers, cupcake bakers and more goodies than a person can imagine.

I'll be saving a few calories to "spend" on Sunday!

Best Wine Values -- Nine Amazing Deals ($20 or less)

These brilliant bottles are terrific deals!

2009 Budini Malbec ($12)

Argentinean malbec tends to be cheap, and undistinguished. This one is super-cheap, and lovely..

2008 Chateau Ste. Michelle Columbia Valley Chardonnay ($15)

It's a rarity to find a wine made in such quantity (500,000 cases) that has this much character.

2009 Tiefenbrunner Pinot Grigio ($14)

Pinot grigio is not a wine I care for, but this one is supposed to be more like a good pinot gris (which I do tend to like).

2009 Veramonte Sauvignon Blanc Reserva ($11)

Chile's coastal vineyards produce terrific bargain sauvignon blancs..

2009 Dry Creek Vineyard Clarksburg Dry Chenin Blanc ($12)

Chenin blanc is one of the world's most underrated white grapes.

2008 Castle Rock Sonoma County Pinot Noir ($14)

Decent pinot at these prices? Amazing!

2008 Bodegas Olivares Altos de la Hoya ($12)

Spain's Jumilla region produces powerful reds from the Monastrell grape. This one's a knockout.

2008 Borsao Tres Picos Garnacha ($17)

I’ve always liked this wine, and it’s a great value for the quality. Very food-friendly.

2008 A to Z Oregon Pinot Noir ($20)

A few more dollars than the Castle Rock, but 2008 was such a great vintage in Oregon, so it’s worth it.

Source: Adapted from Ray Isle (Food & Wine)

Pasta with White Beans and Veggies

This is easy, healthy and quite delicious.

Recipe: Pasta with White Beans, Tomatoes, Mushrooms, Greens and Garlic Serves 4

Ingredients:
2 cups uncooked pasta, preferably whole grain (I like bow-tie or farfalle shaped)
Salted water (for cooking the pasta)

3 T olive oil
1 cup shiitake mushrooms, sliced
2 large cloves garlic, minced
1 can no-salt-added diced tomatoes
1 large fresh tomato, cut into chunks
1/2 cup water
Salt and pepper
1 teaspoon dried oregano
1 can white (cannelini or white kidney) beans, drained and rinsed
2 cups fresh spinach or arugula, or a combination of the two
Grated or shaved Parmesan cheese, for serving

Instructions:
Cook the pasta according to package directions until al dente; drain and set aside.
Heat oil in a large skillet over medium heat. Add mushrooms and garlic and stir-fry for 3 minutes. Stir in tomatoes, water, salt, pepper and oregano. Cover pan and let mixture heat through, about 3-4 minutes.
Stir in beans and greens (spinach and/or arugula); cover pan again and let heat just until the greens begin to wilt, about 3 minutes. Add pasta to pan and stir well.
Spoon into bowls for serving, passing the cheese at table.

TOP PHOTO: How it should look when all ingredients are in.
BOTTOM PHOTO: A bowl ready to eat, with cheese.

Serve with a fruity red wine, such as zinfandel or shiraz -- or any wine that you like. Crusty whole-grain bread goes nicely with it, as well.

Comfort food made healthier: Cupcakes

Here are a couple of recipes that sneak in a few healthful substitute-ingredients to make adorable, scrumptious cupcakes less of a guilt pleasure.
Instead of food dye in the pink frosting, for instance, a little raspberry puree gives it a lovely color. Whole wheat flour also is "disguised" with more raspberry puree in the cake dough.
The vanilla cupcakes substitute applesauce for butter, and use evaporated milk in the frosting.

Recipe: Raspberry-Lemon Cupcakes (Makes 12) Ingredients:

Cupcakes

• 2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
• 1 tablespoon plus 3/4 cup granulated sugar, divided
• 3/4 cup whole-wheat pastry flour (see Note)
• 3/4 cup cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated lemon zest
• 1/2 cup nonfat buttermilk (see Tip)

Frosting

• 8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
• 1 cup packed confectioners’ sugar
• 1/2 teaspoon freshly grated lemon zest

Instructions:

1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners; coat the liners with cooking spray.
2. Puree 2 cups raspberries and 1 tablespoon granulated sugar in a blender or food processor until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a rubber spatula to extract all the puree; discard seeds. Reserve 4 teaspoons of the puree for the frosting.
3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.
4. Beat 3/4 cup granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs, vanilla and 1 teaspoon lemon zest until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
5. Fill the prepared cups half full of batter. Place a scant tablespoon of raspberry puree on each cup (you may have some left over). Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
6. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
7. To prepare frosting: Meanwhile, beat cream cheese, confectioners’ sugar, 1/2 teaspoon lemon zest and the reserved 4 teaspoons raspberry puree with an electric mixer until smooth. Refrigerate the frosting until very cold, at least 2 hours. Spread the frosting on the cooled cupcakes and decorate with a raspberry on top, if desired.

Recipe: Classic Vanilla with Chocolate Frosting (Makes 12 cupcakes) Ingredients:

Cupcakes

• 1 cup whole-wheat pastry flour (see Note)
• 1 cup cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 whole vanilla bean, split lengthwise (see Tip)
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 12-ounce can low-fat evaporated milk, divided

Frosting

• 1/4 cup all-purpose flour, sifted
• Pinch of salt
• 2 ounces bittersweet or semisweet chocolate, finely chopped
• 1 cup packed confectioners’ sugar, sifted
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Sprinkles for decoration

Instructions:

1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add applesauce, egg, egg yolk and vanilla extract and beat until well combined. With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.
5. To prepare frosting: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.

La Poste, First Impressions: "A"

My friend and I had dinner Tuesday at Clifton's new restaurant, La Poste, on Telford Street around the corner from the Esquire Theater in the space that housed Tink's for many years.
In a word: WOW.
What an upgrade from Tink's, and what a great thing for my 'hood. This will not only be a top-notch neighborhood restaurant, it also will become destination dining for the rest of the metro area. At least, that's what I think based on one evening of wining and dining.
To start, La Poste has Clifton's first-ever (to my knowledge) sommelier, Bryant Phillips. As soon as we sat down and opened our menus, I asked to speak with Bryant and he came right over to our table. Of the wines offered by the glass -- at least a couple dozen -- I was only familiar with one or two. (That's my kind of wine list -- I am not interested in drinking familiar wines when I go to a restaurant: turn me on to something I don't already know about!)
More good stuff: you can order by the half-glass for half the price of a full glass and try more wines. As you can see from the top photo, we sampled several wines and I look forward to getting back there soon to try more. Bryant is a true wine geek in the best sense, and he seems to have visited every obscure European or American vineyard whose unusual wines he's selected for the list. The glassware was excellent and the whole wine experience is several notches above anything in town except perhaps the most expensive fine-dining establishments, and even there I am hard pressed to think of anything as good as what Bryant and the rest of the staff have put together.
Everything else about our evening was equally wonderful, except perhaps that the kitchen was a little slow in getting our food out. A minor point though when all else was near perfect.
The space is the same as Tink's in size, with the addition of an extra dining room and wine storage where a jewelry store used to be....but the feel is much, much more elegant without being at all stuffy.
My friend ordered a scallops-with-bacon appetizer (Second photo) -- much too rich for my taste -- and said "wow" with every bite. She would have liked to lick the plate for every last drop, she said. (It's been awhile since I've fallen that much in love with a dish, though I do remember it quire vividly -- a special entree at Frontera Grill in Chicago about 2-3 years ago....)
I ordered a seasonal salad with tiny chunks of butternut squash (third photo), and then we split the chicken fricassee entree -- the photo above is of half the dish.
We passed on dessert and stopped at Graeter's nearby for a cookie instead.
The floral arrangements around the place were glorious, and I had to include a couple of photos of them, including the amazingly fragrant bouquet in the lovely ladies' room.
I can't wait to go back!

Fat-fighting Strategy

I'm a huge fan of breakfast, and it's almost always my healthiest meal of the day.
New evidence supports the idea that eating the right sorts of things at the start of your day can rev up your body to be a fat-burning machine for hours afterward. A key to getting those benefits is to work in a brisk walk or other exercise around lunchtime.

According to Eating Well Magazine, "eating a breakfast made with “slow-release” carbohydrates, such as oatmeal or bran cereal, three hours before you exercise may help you burn more fat, suggests a recent study in the Journal of Nutrition. Here’s why: in the study eating “slow-release” carbohydrates didn’t spike blood sugar as high as eating refined carbohydrates, such as white toast. In turn, insulin levels didn’t spike as high and because insulin plays a role in signaling your body to store fat, having lower levels may help you burn fat."

Here's a recipe that has all the right stuff. Make a batch tonight -- or whenever you have all the ingredients on hand and time to do so -- and have it around for several breakfasts to come.

Recipe: Scandinavian Muesli (Makes 6-8 servings)

Serve this Scandinavian cereal with low-fat yogurt or nonfat milk to start your day off with whole grains and some protein and calcium-rich dairy. You can substitute any combination of chopped dried or fresh fruit for the raisins—apricots, apples, figs, cherries or cranberries would all be delicious. Try walnuts or hazelnuts instead of the almonds if you like. Ground flaxseeds stirred in at the end provide a boost of heart-healthy omega-3s. Can be stored in an airtight container for up to 2 weeks.

Ingredients:

• 2 cups old-fashioned or quick-cooking (not instant) rolled oats
• 2/3 cup rye flakes, or wheat flakes (see Note)
• 1/3 cup coarsely chopped almonds, (1 3/4 ounces)
• 2 tablespoons flaked coconut, (sweetened or unsweetened)
• 1/2 cup raisins
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon
• 1/4 cup flaxseeds, ground (optional)

Instructions:

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.