2 Great Additions to Your Turkey
Thanksgiving is a time to reflect and give appreciation for all the good things in your life.
Add to your abundance with these two delicious, nutritious dishes- Jicama-Apple Slaw that is refreshingly crispy, and Caramelized Pear Bread Pudding with its flanlike pudding and sweet caramel.
- 1/3 cup packed chopped fresh cilantro, plus leaves for garnish
- 2 tbs chopped fresh mint, plus leaves for garnish
- 1-2 tbs minced jalapeño pepper
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 cup lime juice
- 1/3 cup extra-virgin olive oil
- 1 1-pound jicama, (see Note)
- 1 tart green apple, cored (not peeled)
- 2 navel oranges
- 2 avocados, diced
- Place 1/3 cup cilantro, 2 tbs mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.
- Using a small, sharp knife, carefully peel jicama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jicama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jicama and apple in the processor. Add to the bowl with the dressing.
- Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel.) Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.
Caramelized Pear Bread Pudding
- 2 1/2 cups low-fat milk
- 4 large eggs
- 1/2 cup sugar, divided
- 1 tsp vanilla extract
- 1/2 tsp freshly grated lemon zest
- 1/8 tsp ground nutmeg
- 4 cups cubed, day-old country-style bread, crusts trimmed (4-6 slices), preferably whole-wheat
- 2 tbs raisins, or currants
- 1 tsp butter, softened, plus 2 tablespoons, divided
- 2 ripe pears, peeled, halved and cored
- 1 tbs lemon juice
- Heat milk in a medium saucepan over medium-low heat, stirring, until steaming, 4 to 6 minutes. Whisk eggs in a large bowl until blended; gradually whisk in 1/4 cup sugar. Slowly whisk in the hot milk until blended. Whisk in vanilla, lemon zest and nutmeg.
- Add bread and raisins (or currants) to the milk mixture; gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature.
- Butter the bottom and sides of a round 2-quart baking dish with 1 tsp butter. Preheat oven to 350°F. Put a kettle of water on to boil.
- Cut each pear half lengthwise into 4 slices. Place in a medium bowl and toss with lemon juice.
- Heat a medium skillet over low heat until hot. Add the remaining 2 tbs butter and swirl until just melted and the foam subsides. Sprinkle the remaining 1/4 cup sugar over the melted butter. Arrange the pear slices on their sides in the pan in an even layer. Increase the heat to medium-low and, without stirring, let the pears begin to brown and the sauce slowly caramelize, adjusting the heat as needed to prevent burning, about 10 minutes. Remove the pan from the heat and carefully turn each pear slice with a fork. Return to the heat and cook until the sauce is uniformly golden, 2 to 4 minutes more.
- Carefully transfer the pears one at a time to the prepared baking dish, arranging them decoratively in a circle and slightly overlapping them if necessary. Use a heatproof silicone spatula to scrape any remaining syrup over the pears.
- Set the baking dish in a shallow baking pan. Spoon the bread and custard mixture into the baking dish. Press down on the bread until it is submerged in the custard. Place the pan in the oven and carefully add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.
- Bake until the pudding is browned on top and set in the center, 1 to 1 1/4 hours. Carefully remove the pan from the oven. Transfer the baking dish to a wire rack and let cool for at least 45 minutes. To serve, run a knife around the edge of the pudding. Place a serving platter over it and invert the pudding onto the platter.
P.S. Find this helpful? Then check out “Gourmet Fitness: Weight Loss Without the Struggle” to get a head start on your New Year’s resolution.
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