"Life itself is the proper binge."-Julia Child
I didn't want to miss a post (as I promised that I would post at least weekly), but I am going to keep this one short and sweet.
I plan to truly enjoy this holiday weekend and I hope you do too. Take some time not only to reflect in the positive in your life, appreciating what you are thankful for, but take some time for yourself to relax and recharge.
Progress update: I am planning on weighing myself after Thanksgiving in order help me from going too overboard. Even though I can tell I've gained even a few more pounds back (I think the past few months of being on-hold exercise wise and not watching what I was eating as closely, have finally caught up with me)... I have now been consistently doing intensive cardio every other day. Also, I went dress shopping last week for the first time in a very long time and I am 2 sizes smaller!
Happy Thanksgiving Everyone!!!
SONG THAT KEPT ME ON THE STAIR MASTER THIS WEEK: "Suddenly I See" KT Tunstall
THIS WEEK'S RECIPE(S): Basic Cranberry Sauce & Apple Pecan Cornbread Stuffing (my and my brother's all-time favorite!)
I was hoping to post this a few days ago, but this might help the last minute planners (or you can file away for next year!)
*Note - I am also trying a new "healthy" sweet potato casserole recipe this year. If it turns out well and is also well-received I will share it with you!
Basic Cranberry Sauce:
I am posting this because it is SO easy to make fresh cranberry sauce that there is really no excuse to use canned. Plus it can be made up to a week ahead if stored in an air-tight container!
1 12-ounce bag fresh cranberries
1 cup sugar
1 cup water
2 ¼ tsp finely grated orange peel (about 1.5 oranges worth)
½ tsp kosher salt
Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover and refrigerate cranberry sauce. This is an easy fool-proof recipe!
NOTE - I know this has sugar in it. Next year I am going to experiment with versions with less sugar (using agave etc.). I just didn't have time this year.
Apple Pecan Cornbread Stuffing:
When I first made this recipe a few years ago, I converted my brother who formally didn't like stuffing (think the sticky sausage kind) to a stuffing lover! I also took it to my "cooking club's" thanksgiving themed party last year and received a lot of compliments on it - a few people have even made it their thanksgiving stuffing now. Make it - you won't be disappointed! I don't have a picture (but can upload one tomorrow after I make it :).
1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing
2 tablespoons chopped fresh parsley
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples (Honeycrisp work best as they stay a little crunchy!)
1/2 cup chopped pecans
2 cups apple juice (try to find a "natural" no added sugar version if possible)
3 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.