Turkey Roll? - holiday side dishes - Brief Article - Recipe

First there's the Thanksgiving feast (plus leftovers). Then there's Christmas dinner (plus leftovers). Then there's a New Year's bash (plus leftovers). By the time January I rolls around, rolling may be the only way you have of getting around. These four Turkey Day side dishes won't solve the Battle of the Year-end Bulge. But they're a delicious way to get the holiday season off to a healthy start.

CRANBERRY WILD RICE

Adapted from Vegetarian Times Low-Fat & Fast (1997, Macmillan).

1 cup fresh or frozen cranberries
1/2 cup brown sugar
1/4 cup sliced almonds
2 cups cooked wild rice (about
  1/2 cup raw rice)
1 cup cooked brown rice (about
  1/4 cup raw rice)
1/2 cup sliced celery
1/3 cup fresh orange juice
2 Tbs. red wine vinegar
1 tsp. grated orange peel

In a medium non-stick skillet, cook the cranberries, sugar, and almonds over medium heat, stirring constantly until the sugar melts and coats the cranberries and almonds, about 6 minutes. Stir in the remaining ingredients. Cook until heated through, about 5 minutes, stirring frequently. Serves 10.

PER SERVING

Calories: 130 Total Fat: 2 grams Saturated Fat: 0 grams Fiber: 2 grams Sodium: 40 mg Cholesterol: 0 mg Carbohydrate: 26 grams Protein: 3 grams

BRUSSELS SPROUTS AND CARROTS WITH ALMONDS

Adapted from Cooking Light Annual Recipes 2000 (1999, Oxmoor House).

1 Tbs. tub margarine
1 1/2 cups julienne-cut carrots
3 cups trimmed brussels sprouts,
  quartered (about 3/4 pound)
2 Tbs. minced fresh parsley
1 Tbs. sliced almonds, toasted
1 tsp. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper

Melt the margarine in a large non-stick skillet over medium-high heat. Add the carrot; saute 4 minutes. Reduce the heat to medium. Add the brussels sprouts; saute 5 minutes or until crisp-tender. Add the parsley and remaining ingredients; cook for 30 seconds or until the sugar melts, stirring constantly. Serves 4. Editor's note: recipe can also be made using frozen petite brussels sprouts.

PER SERVING

Calories: 100 Total Fats: 5 grams Saturated Fat: 1 gram Fiber: 4 grams Sodium: 220 mg Cholesterol: 0 mg Carbohydrate: 14 grams Protein: 3 grams

GLAZED TURNIPS WITH CHIVES

Adapted from Cooking Light Annual Recipes 2000 (1999, Oxmoor House).

1 tsp. tub margarine
4 cups (3-inch) julienne-cut turnips
  (about 1 1/2 pounds)
1 Tbs. water
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. brown sugar
4 tsp. chopped fresh chives

Melt the margarine in a non-stick skillet over medium heat. Add the turnips, water, salt, and pepper; toss to combine. Cover and cook 5 minutes or until the turnips are crisp-tender; stir in the sugar. Increase the temperature to medium-high; cook, uncovered, for 10 minutes or until golden brown, stirring the mixture occasionally. Sprinkle with the chives. Serves 4.

PER SERVING

Calories: 70 Total Fat: 1 gram Saturated Fats: 0 grams Fiber: 3 grams Sodium: 160 mg Cholesterol: 0 mg Carbohydrate: 15 grams Protein: 1 gram

CRANBERRY-AND-SWEET-POTATO BAKE

Adapted from Cooking Light Annual Recipes 2000 (1999, Oxmoor House).

2 (15-ounce) cans sweet potatoes,
  drained
1 (8-ounce) can crushed pineapple
  in juice, drained
2 Tbs. tub margarine, melted
1/4 tsp. salt
1/8 tsp. ground nutmeg
Dash of black pepper
1 large egg
1 (16-ounce) can whole-berry
  cranberry sauce, divided
Cooking spray

Preheat the oven to 350 [degrees] F. Combine the sweet potatoes and pineapple in a large bowl; mash with a potato masher. Stir in the margarine, salt, nutmeg, pepper, and egg. Swirl in 1 cup of cranberry sauce. Spoon 1/3 cup of the sweet potato mixture into each of 8 ramekins coated with cooking spray. Top each with 1 tablespoon of cranberry sauce. Bake for 40 minutes. Note: A 1-quart casserole can be substituted for the ramekins. Serves 8.

PER SERVING

Calories: 230 Total Fat: 4 grams Saturated Fat: 1 gram Fiber: 3 grams Sodium: 180 mg Cholesterol: 25 mg Carbohydrate: 48 grams Protein: 3 grams

COPYRIGHT 2000 Center for Science in the Public Interest
COPYRIGHT 2000 Gale Group