Liz Barbour's Creative Feast
  • Home
  • CLASSES
    • Virtual Cooking Classes
    • Virtual Group Classes >
      • Schedule a Group Class >
        • Pick a Class >
          • Garden Club Programs
        • Fees
        • Class Survey
        • Client Testimonies
  • LIZ'S CALENDAR
  • FOODSTUFFS
    • Recipe Blog
    • Kitchen Tools Liz Loves
    • Artisan Bread-Master Recipe Artisan Bread
    • Intermittent Fasting
    • Low-Carb
  • STORE
    • Liz's Cookbook
    • Shop
  • Contact
    • Join Liz's Email List
    • Request a Program
  • About Liz
    • Liz's Story
    • Liz's Edible Gardens
    • Liz's Kitchen Remodel
    • Liz in The Press >
      • Newspaper
      • Magazine
      • Television
      • Articles by Liz
    • Barbour Chicks

My Thanksgiving Sides on Cook's Corner today!

11/22/2017

0 Comments

 
Picture
Today I'll be cooking on WMUR's Cook's Corner and I've invited my trainer, Beth Civiello from Orange Theory Fitness to join me...hence the orange theme to my Thanksgiving side dish selections. I have been working out at Orange Theory in Nashua, NH for two years now and I absolutely love it! Over the years I have combined walking, running, and weight lifting as part of my workout routine. Two years ago I decided I needed someone to lead me through a routine that would challenge me and move me beyond my comfort zone. Orange Theory trainers and routines do just that. With the workouts and healthy food in mind, I chose these recipes to feature for my Thanksgiving feast. I hope you enjoy my Orange!
Check out the video here:     Cook's Corner

Vanilla Glazed Carrots

Picture





Adapted from a recipe by:
​Ana Sortun "Spice Flavors of the Eastern Mediterranean”

Serves 4
 
4 medium carrots, peeled and sliced on the bias, about 3 cups
3 Tbs butter
½ vanilla bean (or ½ tsp vanilla extract)
1 Tbs lemon juice

  1. Melt the butter in a medium sized saucepan. 
  2. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the melting butter.  If using extract, add it to the butter. 
  3. Add the carrots to the pan.
  4. Cook the carrots over medium heat until they soften and become lightly glazed, about 10-15 minutes. Add the lemon juice and stir.  Season with salt and pepper to taste.
Picture
Picture

Sweet Potato Gremolata Stacks

This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!
Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!   
Serves 6
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray or, if you don't have muffin tins, line a baking pan with foil.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.
Picture

Savory Orange and Grapefruit Salad

Serves 6

2 pink grapefruit
3 oranges
10 mint leaves, chopped
2 tablespoons extra-virgin olive oil-I used a basil infused olive oil I bought at Whole Foods
Freshly ground pepper
Kosher salt
  1. Cut the rind off of the grapefruit and oranges being certain to remove all of the white pith from the fruit. Slice each into 1/8" thin, round slices. Place decoratively onto a platter.
  2. Sprinkle with the mint and drizzle with the olive oil. Finish with a few grinds of pepper and two pinches of salt. 


Picture

Butternut Squash Spirals with Sage Butter

This is a great "last minute" veggie that is ease to prepare. A new favorite at our house!
Serves 6

1 poud butternut squash spirals
4 tablespoons unsalted butter
4 sage leaves, chopped
Freshly ground pepper
Kosher salt
  1. Melt the butter in a large saute pan over medium heat. Add the chopped sage and cook for 1 minute or until fragrant. Add the butternut squash spirals to the pan.
  2. Cook, stirring occasionionlly to coat the squash with the sage butter for 5 minutes. The squash should be softened but still have a little "bite" to it when tasted. Season with pepper and salt to taste. Serve immediately.
​
​
0 Comments



Leave a Reply.

    Picture

    Contribute to Liz
    If you have enjoyed Liz's free Facebook Live demonstrations, consider making a contribution. Your support is greatly appreciated!

    Picture
    Follow Liz on Instagram

    Picturephoto credit-Judy Santos-jsantosphotography.com


    Artisan Bread Info

    Button Text
    Picture

    Recipe Categories

    All
    15 Minute Meals
    15-Minute Meals
    Air Fryer
    Appetizers/Hors D'oeurves
    Artisan Bread In 5 Minutes
    Baking
    Beautifully Delicious
    Beef
    Books
    Bread
    Breakfast
    Chicken
    Cocktails
    Cookies
    Cooking For 1 Or 2
    Cooking With Chocolate
    Cook's Corner TV
    Cook's Corner-TV
    Dairy
    Desserts
    Dressings
    Drinks
    Edible Flowers
    Edible Garden
    Eggs
    Entrees
    Facebook Live
    Fats
    Feasting From Literature
    Food Film/TV
    Grain Bowls
    Herbs
    Holiday Pies
    How To Boil Water
    Instant Pot
    Intermittent Fasting
    Kitchen Equipment
    Kitchen/Pantry
    Knife Class
    Liz's Favorites
    Local Farms
    LowCarb
    Movies
    News
    Noodles
    One Pan Meal
    Online Classes
    Pantry
    Pasta
    Pie Classes
    Podcasts
    Pork
    Recipes From Demos
    Recipes From Demos
    Recipe Sites
    Salads
    Sauces
    Seafood
    Seed Oils
    Sheet Pan Meals
    Side Dishes
    Soups/Stews
    Starches/Pasta/Beans
    SuperFoods
    Tarts-Savory
    Teens
    Thanksgiving
    Turkey
    Vegetables


    Liz's Cookbook

    Liz's Gardens

    Picture

    Liz's Kitchen

    Picture

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    November 2019
    October 2019
    September 2019
    May 2019
    October 2018
    March 2018
    November 2017
    October 2017
    September 2017
    August 2017
    June 2017
    May 2017
    February 2017
    June 2016
    March 2016
    February 2016
    December 2015
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015

    RSS Feed

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH