All this talk about metabolism and my new paradigm has lead more than a few of you to ask, “so . . . what ARE you eating, anyway?” Short answer is: a lot of lean protein and non-starchy vegetables. Like at most every meal. I’ve found over the last few months that getting about 1 gram of protein per pound of body-weight sets me up for feeling satisfied most of the time. Fill that out with lots of fiber from non-starchy vegetables (like leafy greens, cruciferous veg like broccoli, cauliflower and Brussels sprouts, etc.) and my guess is you’ll feel pretty satiated too. You can add some fat if you like (coconut oil has made its way into my life – I love the stuff), which definitely ups the satiety of your foods, but be careful if you’re going for fat loss . . . in that case, I try to keep my total carbohydrate intake to about 100 grams per day and not use much added fat when prepping my food.

What does this translate to? For me, whether I’m being looser with my carb and fat intake, or looking for maximal fat loss, 5 mini-meals seem to do the trick. If I’m eating every 2-3 hours, I know the next feeding’s not far off – and I’m never starving. Maybe mildly hungry – just getting to the place where I’d go looking for something. But because I plan my meals out in advance and prepare food ahead of time, I know what I’m getting next and it’s easy to pull out and/or prepare. Here’s what a day might look like (note that I have been eating within a 12-hour window, and have been keeping my higher carb meal to my post-workout meal only – this is a restrictive day – otherwise, I’ll eat whatever I want at any given meal):

Meal One (usually around 7 a.m.)

4 oz. lean protein (ground turkey that I’ve browned up with some seasonings and onion and keep in the fridge, part of a chicken baked chicken breast, etc.)

5 oz. (or so) vegetables (most often, steamed broccoli or cauliflower because they’re easy in the microwave)

or sometimes if I’m not very hungry, I’ll have some whey protein powder mixed with some unsweetened vanilla almond milk – I don’t love fasted workouts

Meal Two (usually around 10:00-10:30, post workout)

Vega One smoothie with 8 oz. unsweetened vanilla almond milk, some low-sugar fruit like berries, maybe a few almonds (keeping my nut consumption to 1/4 c. per day – I love nuts, they’re great for you, but they’re not great for fat loss). For a time, I was enjoying hot oat bran cereal mixed with Vega One at this meal, but have discovered that oat bran makes my joints ache . . . .

Meal Three (sometime 12-1 p.m.)

More lean protein and veg. Maybe a giant salad with mixed greens or baby spinach topped with chicken/salmon/tuna/cod fillet and some other chopped non-starchy veg (bell peppers have become a fav again, mushrooms, blanched broccoli, etc.) and drizzled with a flavored vinegar and maybe a little Bragg’s Liquid Aminos. Or else just a steamed veg or two on the side – asparagus is coming into the markets – one of my favorites! I try to keep salt low (so going easy on the Bragg’s, a drizzle of lemon is usually all I do on the steamed veg)

Meal Four (around 4 p.m.)

More lean protein – hard-boiled egg whites sprinkled with some no-salt seasoning blend, maybe 3 or so ounces of chicken breast, maybe almonds if I haven’t had any nuts earlier, maybe some bell pepper spears or celery. This usually coincides with my daughter’s after-school snack and there is a lot going on, so I try to have something that I can pull out and munch.

Meal Five (around 6:30 – again, all food stops at 7 p.m.!)

Again with the lean protein and veg. This is dinnertime for the family, so the challenge here is to make something that everyone can eat at least part of . . . so maybe a chicken/broccoli stir-fry and rice – my daughter will eat some of the chicken and the rice. Depending on how my husband’s feeling, he may or may not have rice with his chicken and broccoli. I will have only chicken and broccoli, and often I’ll add another steamed vegetable on the side. Depending on how strict I’m being, I’ll have a piece of fruit for dessert – citrus is still delicious, a sliced apple mixed with some cinnamon, some sliced strawberries and/or blueberries.

So there you have it. Very restrictive, very lean. For now, there is no dairy here, no legumes, no grains. That’s just what I feel good on and what is helping me lose fat. NOW THIS SAID . . . you probably shouldn’t keep your carb intake super low 100% of the time, because as Metabolic Effect has taught me, it can mess with your metabolism. So cycle lower and higher carbohydrate intake weeks or days – but get those carbs from dairy, fruits, veg, etc. WHOLE FOODS ARE KEY. Processed junk (gluten free pretzels, I’m lookin’ at YOU!) is going to clog up your metabolism and make you feel awful – especially if you’re eating super-clean for any length of time. Ideally, my regular diet is approximately 40-30-30 (protein/carb/fat). I feel good on that, and it keeps my metabolism humming – I feel satisfied, there is room for more variety (unlike the eating plan I outline above), and it allows you to be social (which is tough if you’re eating very little fat and a lot of lean protein!).

The key to any of this is planning and prep. You need to figure out what you want to eat AHEAD OF TIME, and take measures to make that easy for you. Many people, me included, prep a bunch of things on the weekends: hard-cook a dozen or two eggs, brown up 2 lbs. of ground turkey breast, bake off 4 chicken breasts – quantities will depend on how much you eat and who else in your house is eating this way. Buy pre-packaged fresh vegetables that you can throw in a steamer or the microwave or in a bowl with no prep – broccoli florets, pre-washed baby greens, pre-washed spinach. Cut your salad/snack vegetables and store them in the fridge – those bell peppers, chop onions, etc. The more barriers you have set up to getting to this food, the less likely it’s going to happen.

I hope this answers some questions. Remember, I’m NOT a doc or a dietician. YOU need to consult one of them before doing anything radical. You also will need to see how you feel eating these different ways . . . are your cravings gone? Do they come at certain times of the day? The month? Do you feel full enough? And tweak your macros as you go along. Fat is very satisfying and there is a lot of research that says that upping your fat even a bit more is just fine. It can keep you satiated for much longer.

Let me know what you think, what you’re doing, and if you have any more questions!

Image courtesy of  FreeDigitalPhotos.net

© 2013, Sarah. All rights reserved.

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I get asked, a lot, about what’s in my pantry and what others should stock in theirs. In fact, I’ve been asked so often, I offer a service called the “Pantry Raid,” where I come into your kitchen and rifle through your fridge and cupboards, help you to clean out the junk and give you personalized recommendations for things to stock depending on your lifestyle, family habits and tastes and dietary restrictions.

But today’s advice is free! Here’s my top-eight-great-go-to items to help you take your at-home meal prep to a new level . . . An easy, more carefree level! With these goodies in your arsenal, there’re a lot of choices when it comes to whipping up vittles on a whim. Be the master of your domain and stock these this weekend!

1. Prepared pesto: Sure, you can have it on pasta, but that’s trite. How about a dollop on some steamed or sauteed vegetables? Over a piece of fish? Whisked into a vinaigrette? What about swirled into mashed potatoes or polenta? Used as a sauce for pizza? Now you’re talking. Extra points if you make up a giant batch of your own pesto this summer and free portions – but if you’re not that kinda guy or gal, the supermarket has lots of varieties to choose from. We love this one I get at Whole Foods – spendy, but a little goes a LONG way.
2. Apricot Jam: Slather it on a chicken breast before broiling, or serve with pork chops after they’ve been cooked. Add a schmear to a turkey sandwich and add thin slices of brie and some arugula. You’ll feel so fancy! Use it instead of syrup on pancakes or waffles, or stir some into a bowl of unflavored yogurt and top with nuts or granola. Buy some pre-prepped crepes and layer jam and creme fraiche for a delicious sweet treat, topped with berries.
3. Roast Chicken: Takes minutes to prep and an hour or so to cook – but having one at the ready in your fridge during the week yields endless possibilities. Add it to soups, use as a base or a topping for salads, throw it into quesadillas, or serve it over brown rice. And don’t you dare throw away that carcass! Remember my Roast Chicken Twofer? Make stock and freeze it up for future use!
4. Lentils and Canned Beans: Lentils, white beans, black beans, kidney beans and chickpeas are super EZ to toss into salads, use in quesadillas, mix with sauteed greens, chicken sausage and pasta, or throw into soups. They’re all high in fiber and protein. Try to find beans that are packed in BPA-free cans, like Eden Organics.
5. Pre-prepped Pizza Dough:  From pizzas to flatbreads to calzones, breadsticks, pretzels, foccacia, rolls . . . the sky’s the limit for sweet or savory applications. Refrigerator leftovers seem a lot more fun if they’re atop a pizza or at the center of a pillowy calzone, don’t they?
6. Bagged/Boxed Baby Spinach:  The ultimate convenience food! Pre-washed and ready to serve raw as the base for salads or in smoothies. Or take 2 minutes to saute some, swirl it into your favorite soup or risotto, or use it to bulk up your favorite jarred pasta sauce with extra nutrition.
7. Whole Wheat Couscous: The fastest side dish in the East OR West. Heat up your liquid (use chicken or veg stock for extra flavor), throw in the couscous, take it off the burner, let it rest, and in a mere 5 minutes, it’s done. Whole wheat couscous is a great intro. to whole grain pastas because it’s still so mild in taste and the texture is the same as regular couscous – and yet, you’ll get health a boost from its fiber and protein content.
8. Quinoa: Either as a side dish, or as in our house, the main dish, quinoa cannot be beat for its versatility and nutritional profile. Cook a big batch and use it throughout the week for quick lunches and dinners: add some pre-cut veggies, a squeeze of lime or lemon, some soy sauce, some beans or tofu or edamame, and you’ve got a vegan lunch that’s packed with fiber and protein. Use some of that shredded roast chicken to whip up a salad with greens and quinoa and a light vinaigrette. Warm it in the micro with your favorite milk and top it with dried fruit and nuts for breakfast.

Ok, your turn! What do you have on hand all the time, and how does it save you time in the kitchen?

Image: Ambro / FreeDigitalPhotos.net

© 2012, Sarah. All rights reserved.

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Hey sweet readers . . . are you hosting Thanksgiving dinner this year?  Feeling overwhelmed, perhaps, just thinking of all you have to do to get ready?  This post from last year might help start your engine!

Go get-’em!  I get energized by battle metaphors – it’s not very Martha Stewart, but I gotta be me.

A few of you have asked for ways to deal with hosting, so below is my 12-step program for handling a holiday.  The goal of this is to minimize stress leading up to Thanksgiving, so please, tweak and tailor it to your needs.

1. Get yourself a folder with pockets.  You’re going to keep all your Thanksgiving-related stuff in here (recipes, guest lists, shopping lists, time-lines etc.).
2. Plan your guest list.  I do all my lists on the computer so that I can easily edit them.  Divide up your list into adults and kids – if the kids are small, they’ll eat less – a big factor in deciding what size turkey to buy.
3. Order a turkey, if you’re going to order one.  Here’s a good turkey-guide from Reader’s Digest – it gives you guidance as to how much to allow per person.
4. Plan your menu.  List all the dishes you’re going to serve, and gather up all your recipes – whether from your own collection or clipped from magazines – and put these in your folder.  Don’t forget cocktails, if you’re interested in those – you might need special ingredients. If your recipes come from cookbooks, note the cookbook name and page number next to the item on your menu.
5. Make assignments.  If your guests are local, most would love to bring something to contribute to the meal.  Don’t be a hero – let them!  Note who’s responsible for what next to each item on your menu list. 
6. Make a shopping list.  Go through all your recipes and figure out what you need to buy.  Note that there are probably a lot of items that you can get far ahead of time (even fresh cranberries keep very well in the freezer) . . . so buy them weeks early and save yourself hassle as Thanksgiving approaches.  This includes booze and wine.  They’ll keep, and the stores are just going to get nuttier and nuttier.  Trust me.
7. Make a “big picture” timeline.  Start working backwards from the holiday.  For instance, the day before Thanksgiving, I plan on picking up my turkey and any other super-perishables and last-minute items).  My advice here is to do all that you can as far in advance as you can.  For instance – do you have an hour while your kid is napping or in the evening after work?  Make some pie crusts and throw them in the freezer – you could do this today!  Make-ahead white mashed potatoes can be done as far as 3 days in advance, wrapped well, and stored in the fridge.  I do my sweet potatoes (keep any toppings in a separate zip-top bag and top immediately before baking) and stuffing the day before.
8. Make a “day of” timeline.  Mine from last year says “Dinner at 4, Guests Arrive at 2” at the top – then I work my way from 6:30 a.m. (frozen apple pie in the oven) all the way down to 3:55 (dress salad and eat!), taking into account cooking times and when the guests are going to arrive (for example, I started prepping appetizers and getting the bar ready at 1:00 p.m.).  Include lead-time to remove things you’ve been storing in the fridge (like your turkey, or potatoes and stuffing) in advance of heating them – room-temp stuff will cook more true-to-time.
9. Figure out seating.  Can everyone be at one table?  Fab!  If you’re dividing folks up, decide who’s going where.  You might want to edit your guest list with this information.
10. Deal with serveware issues.  Take out what you’ve got and use a sticky-note to label what you’re serving in each one.  Note if you’re missing any necessary pieces and borrow or buy them.  Are you using silver?  Shine it up one night while you watch television or something.  This can be done weeks in advance – it’ll still look great.  What about glassware and crystal?  It gets dusty in the cabinet after some time – assess your situation and start washing (and drying, ugh) soon.
11. Deal with seating and table-top issues.  If you’re having multiple tables, do you have what you need in terms of extra tables and chairs?  Linens?  What’re you going to do for a centerpiece?  Make a list and procure that wicker cornucopia before they’re sold out!  Do you have candles on hand?  Are you using fresh fruits and/or flowers?  Include buying those in your big-picture timeline.
12. Set your table the night before.  Don’t forget that you might have to iron linens . . . factor that into your big-picture timeline!

I hope I didn’t leave anything out, and I hope this helps you – I know it provides me with a good sense of security and control!  And remember, something will always go awry last-minute (turkey takes longer/shorter time, you forgot whipped cream for pies and have to go to the convenience store) – don’t freak!  Instead, breathe deeply, edit your “day of” timeline accordingly, pour yourself a drink, enjoy your company and consider all that you have to be thankful for.

© 2010 – 2012, Sarah. All rights reserved.

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I hope you all had a fabulous Thanksgiving.  We thoroughly enjoyed ourselves, thanks to D.’s sister and our BIL’s hospitality.  Always a lovely time over there.  And my MIL made this luscious pumpkin chiffon pie thingy . . . maybe if we give her some love here, she’ll give up the recipe for next year?  I have to admit, although I love putting on the holiday at our place, it’s incredibly relaxing to have someone else host. 

The only downside to guesting and not hosting is no leftovers (or very few, we drove home packing a large drumstick and some sides!).  That might be an upside in terms of getting back on track with healthy eating . . . but then there’s no turkey sandwich w/stuffing and cranberry sauce, pie for breakfast (my niece is probably happily gobbling up the apple pie I made as you read this), etc. etc.

But maybe you want to mix it up with your leftovers?  Here’s a fantastic article from Food & Wine – David Chang (of Momofuku fame) takes leftover turkey, green beans and mashed potatoes, among others, and whips them into inspired recipes like mashed potato spring rolls, turkey breast with ginger-scallion sauce, and OMG!  Brown Butter Custard Pie with Cranberry Glaze and Cinnamon Toast Crumb Crust.  Be still, my heart.

Or, if that’s a little too fancy-pants for you, here’re some more down-to-earth ideas from Chowhound . . . .

and a whole list of inspired recipes from an old Chow article.

And last, here’s a slide show of 16 different recipes, from the ever-reliable Better Homes & Gardens.  The Tex-Mex things look best to me, but I always have good luck with BH&G recipes . . . even if I have to zing ‘em up a bit.

Let me know what you whip up – and if you’re making any of those Chang things, let me know what time I need to be over . . . .

© 2009, Sarah. All rights reserved.

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You’ve heard it over and over and over again:  Breakfast is “the most important meal of the day.”  Maybe you’re like me, and you make time to eat breakfast every day . . . I can’t imagine getting up and out without putting something in my belly.  But maybe you’re one of “those people” who doesn’t like to eat in the a.m.  If you don’t eat breakfast at all, I urge you to try to eat a little something – you might find these two bits of new research encouraging.  In one, UK researchers found that when they gave thirty-two volunteers breakfast, or made them skip breakfast, the ones who ate did better on a memory test.  In another, a University of Georgia study found that eating breakfast along with 200 mg. of caffeine improves cognitive performance and mood.  Now, who among us doesn’t want to be smarter and happier?  

Here are some quick, easy and healthy ideas for breakfasts – whether at home or on-the-go.  You can even eat some of them standing up – at the counter while you caffeinate yourself, sling hash for the kids, unload the dishwasher, write notes for the teacher, write notes for yourself and get lunches ready, perhaps?

1. Hard-cooked eggs - if you do several, you’ll have them on hand for the week.  Try them sliced on whole wheat toast with a little light butter, or a spot of light mayo and/or mustard, then sprinkle with Kosher salt and freshly ground black pepper.  Or go super simple and eat one hard-cooked egg and an apple – very portable. 
2. Single-serve containers of nonfat Greek yogurt pack a creamy, low-fat protein punch.  Sprinkle with cinnamon and take along an apple or some cut fruit to eat alongside.  Add a 1/4 c. of granola to give it a little crunch.  Drizzled honey, walnuts and raisins are a sweet treat.  Or try a seasonal take - stir in 1/2 c. of canned pumpkin, some pumpkin pie spice and a drizzle of maple syrup. 
3. Whole-wheat English muffins are a great base for a breakfast sandwich. Toast, spread with your favorite nut butter (try almond for a change), and wrap it to go, if you like.  Again, a source of protein, a bit of fiber and some heart-healthy fat.  Or if you have more time, pour some egg whites into a microwave-safe mug, add a little Kosher salt & pepper and “scramble” them by nuking them for 30-second intervals, stirring in between, ’til they’re cooked.  Toast up your muffin, add a slice of cheese (even Canadian bacon if you really want to go all-out), and feel virtuous and satisfied all morning.
4. Remember how I love those funky little Rachel’s cottage cheese cups?  Single-serving cartons of low-fat cottage cheese are a good source of protein; stir in berries or fruit to the unflavored version for added fiber.  Another favorite of mine:  a tablespoon of unsweetened apple butter and a sprinkle of sunflower seeds atop a half-cup of plain cottage cheese is a low-sugar, sweet and crunchy combo.
5. Make a waffle sammy:  Top whole wheat toaster waffles with a tablespoon of nut butter, fruit preserves or sliced banana.  Add another waffle and wrap it to go.  Egg sandwiches are good on these, too.
6. Instant oatmeal is easy and portable.  Bring a packet of the plain stuff with you to work, make it in a big mug and jazz it up by stirring a tablespoon or two of fruit preserves or chopped dried fruit to add a touch of sweetness.  Chopped nuts will add some crunch and a little protein.
7. My current favorite, not guaranteed to ward off colds and flu, but at least to make you feel like you’re doing your best:  The Green Monster Smoothie.  Chop one organic Granny Smith apple (leave that peel on) and put it in your blender.  Add 3 good-sized handfuls of organic spinach.  I put a scoop of Super Seed in there – has a nice cinnamony flavor and adds 7 g. of fiber and 7 g. of protein.  Add approximately 3 cups of water and “liquefy.”  Stop the blender, add 3 or 4 ice cubes, and blend again.  This comes out a vibrant green is slightly sweet, and much less spinachy then you might think.  Improvise your own shakes with other high-octane leafies like kale, chard, etc. and/or berries, a piece of banana, raw cacao powder, coconut water, etc. etc.!
8. For even more great ideas, including some nice make-ahead options, check out this thread on Chowhound.

Do you eat breakfast?  What’re your favorites?  Inspire us to try something new!

© 2009 – 2010, Sarah. All rights reserved.

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Happy Friday, everyone!  This is my last Thanksgiving-related post, unless I get requests for other dishes . . . what I’ve listed so far is my hit-parade of annual menu items.  The cooked veg changes from year-to-year (sometimes, my MIL makes a delicious creamy broccoli casserole thingy that’s worth the splurge).

Today I’m sharing a nice fall salad recipe that I make on Turkey day.  I have to admit, the salad doesn’t get as much play as the other side dishes.  But I happen to love a green salad amongst all the richness.  Don’t get me wrong, I love richness too, but a little somethin’ to cut the grease is always good.

Cranberry Pear Salad With Candied Walnuts

Make the dressing:  in a bowl, whisk together the first six ingredients and set aside. 

Candy the walnuts:  In a heavy skillet, melt the sugar over medium heat, stirring constantly.  Add the walnuts and stir to coat.  Remove from the heat.

Assemble the salad:  In a large salad bowl, combine the green, pears and cranberries.  Drizzle with the dressing.  Add nuts and blue cheese and toss.

Serve immediately.  Yields 12 servings.

Note:  I usually try to pick up some different types of pears for this, some with more brown flesh, some with red . . . makes the salad more colorful!  Also, if you have the wherewithall to plan ahead, get your pears a few days in advance so they’ll have time to ripen.  Sweet, juicy pears are best here.

© 2009, Sarah. All rights reserved.

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Mmmmm, mashed potatoes and gravy!  Can you tell that for me, Thanksgiving is all about the side dishes?  Turkey’s OK, but what really gets me fired up are all of the once-a-year traditional foods we eat along with the bird.

These are not light.  Not great for you, but they’re a rich, creamy, easy and indulgent holiday side-dish that you can make several days ahead and store in your fridge.

Sarah’s Make-Ahead Mashed Potatoes

Combine the mashed potatoes, butter, cream cheese, sour cream and milk.  Add salt & pepper to taste.  Mix well and place in a large, oven-proof casserole.  Cover and bake at 325 degrees for 50 minutes.

If you do make these ahead and put them in the fridge, removed them from the fridge 30 minutes before you intend to bake them.

Yields 12 servings. 

© 2009, Sarah. All rights reserved.

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or dressing, or whatever you want to call it, is one of my favorite components of Thanksgiving dinner.  Yes, it comes with some debate, as do most things around a holiday.  Put it in the bird?  Leave it out of the bird?  Add meat?  Dried fruit?  Nuts?  None of the above?  People get craaaazy about their stuffing preferences.

Here’s what I like.  I like either a very simple white bread stuffing with sage, celery, parsley and onions, or else I like a full-frontal assault of oozy, rich sausagey stuffing.  More recently, the latter.  Either way, I love it most cooked inside the bird, and whatever you do, leave the fruit and nuts out of the picture.

I have 2 stuffing recipes for you today.  The simple recipe was my Grandmother Olivier’s recipe, which she called dressing, and which is much loved by all who taste it.  It is, of course, not an exact recipe, so you’re going to have to trust your gut on quantities, and you can certainly tweak amounts to your liking.  I’ve included my editorial suggestions in brackets.  If you make this recipe, please do promise me you’ll set an elegant table.  Were Peggy here today, she’d insist on that. 

Peggy Olivier’s Turkey Dressing

Approximately 2 lbs. of dry white sandwich bread for a 20-lb. turkey, you’ll have some left to bake outside the bird.  [Procure your bread (I think she used Pepperidge Farm white sandwich bread), remove crusts and cut into cubes.  Spread the cubes on a couple of large cookie sheets.  Either leave it out overnight, or else toast it in a 250-degree oven 'til it's dried out and crispy.]

Fry bread, celery [approximately 1 c. finely diced], flat-leaf parsely [approximately 1/2 c. chopped], onions [2, finely diced] in 1 stick of margarine [OK, I never use margarine - I use about 2 sticks of salted butter] until the onions and celery are tender.  [I'd saute up the onions, parsley and celery first, and then add the bread crumbs.]  Sprinkle salt, pepper and dried sage over the bread crumbs to taste.

Add 2-3 bouillon cubes to 2 c. of water to the crumbs [again, I never use bouillon anymore . . . so I add 2 c. of chicken stock or low-sodium chicken broth, but you could use turkey (or veg) stock too - point is, you need moisture]. 

Stuff your turkey, but be careful not to pack it too tightly.  Bake the remainder alongside the turkey in a buttered oven-proof casserole dish.

OK, that’s the simple side.  It’s rich enough with the butter.  But this next one, my current stuffing of favor, is super-duper rich.  You’ve gotta like sausage to like this one, ’cause it’s got a lot.  If you know me, you know I LOVE sausage.  Even from street vendors.  I know, a paradox.  I digress.

If you can, get freshly-made sausages, and buy bulk sausage (that means, sausage meat not stuffed into the casings) because it makes things go much more quickly.  I buy my sausage at DePasquale’s in Newton . . . the service might be gruff, but they make the best darn sausage around here.

Italian Sausage Stuffing

 Preheat oven to 375 degrees.  Spread the bread cubes in a large roasting pan and toast them for 15 minutes, stirring occasionally, until lightly browned.  In a large, deep skillet, heat the oil.  Add sausage and cook over moderately high heat, breaking up the meat, until browned with no trace of pink.  Add the chopped onion, celery and garlic and cook until softened.  Stir in the sage and butter.  Add to the roasting pan with the toasted bread and toss.  Stir in 2 c. stock, season with salt & pepper to taste.

This stuffs an 18-20 lb. bird.  Again, don’t over-stuff your turkey and cook any remaining stuffing in a buttered baking dish.  I make this the day before Thanksgiving, and put it into a giant glass storage container in the fridge – pull it out in the a.m. when you’re bringing your turkey to room temp. before roasting, stuff it up, truss it up, and let it fly.  Well, not so much the flying, right?

© 2009 – 2010, Sarah. All rights reserved.

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This morning, I’m reminded of the very good “Thanksgiving Countdown”on Epicurious.  We’re down to two weeks before the big day, but you can look back over the past weeks’ tips for ideas as well.  This weekend’s task is to make things you can freeze, and this recipe for Sweet Potato Rolls With Dried Tart Cherries and Cardamom sounds divine . . . .

And in my mind, there’s no better way to pass a cold, rainy November Saturday in Boston than cooking and eating!

Cheers!

© 2009, Sarah. All rights reserved.

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Today’s recipe combines sweet potatoes, another treat from my CSA share, with Thanksgiving:  my sure-fire crowd-pleasing Streuseled Sweet Potato Casserole recipe.  I make this for every Thanksgiving and people LOVE it.  It’s sweet, nutty, and because it’s a riff off an old Cooking Light recipe, it doesn’t break the calorie bank.  This is so tasty, I’ve been known to eat this for breakfast the morning after Thanksgiving (yes, leftover pie, too – no one ever said Thanksgiving weekend wasn’t a little bit of a nutritional nightmare).  If my SIL wants me to, I’ll make it this year, too, but I’ll use the local sweet potatoes I got in my share . . . sure to increase the deliciousness.

Streuseled Sweet Potato Casserole

Preheat the oven to 375 degrees.  Place the potatoes in a Dutch oven and cover with water.  Bring to a boil, then reduce the heat and simmer for 12 minutes, or until tender; drain.  Using a stand mixer, whisk the half-and-half with the next 4 ingredients (through eggs).  Change to the paddle attachment, add the potato to the egg mixture, and beat at medium speed until smooth.  Spoon the potato mixture into a 9×13-inch baking dish coated with cooking spray.  Combine the flour and sugar in a food processor; pulse to combine.  Add the chilled butter, pulse until the mixture resembles coarse meal. 

Toast the pecans in a small, dry skillet.  Stir the pecans into the flour and sugar mixture and sprinkle this over the potato mixture.  Cover and bake for 15 minutes, then uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. 

This will yield 18 1/2-cup servings.

If you want to make this ahead of time – make up your potato mixture and store it in the fridge in an airtight container for up to 2 days.  Make up the streusel mixture and store it in a separate airtight container.  When you’re ready to bake, put the potatoes in your baking dish, top with the streusel, and you’re good to go.

What if you don’t have a stand mixer?  Not to worry – you can use a hand mixer or some serious elbow grease and a potato masher.  No food processor?  Cut the butter into the flour and sugar mixture with two knives.

Have a great weekend, all!

© 2009, Sarah. All rights reserved.

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