NOVEMBER 2016 EDITION
JULY 2015 NEXT TO MOUNDS PET FOOD IN JANESVILLE, WI BASICS CO-OP NATURAL FOODS - OPEN TO THEEDITION PUBLIC - LOCATED
Thanksgiving planner How much food will you need? Thanksgiving gatherings don’t need to be elaborate, stressful, or the source of hundreds These general guidelines will help you plan the (or thousands) of empty calories consumed in correct amount of food to make or purchase. one day. With a bit of planning and resolve, you can create a healthier - and just as satisfying - day per person groups of ten of delicious food and thankfulness. Here are a few suggestions to get Entrées 5-7 pounds ½ to ¾ pound you started! Start the day right Take a few quiet minutes to eat a breakfast high in protein and healthy fats. Fill a water bottle to keep with you throughout the day and stay hydrated. By starting the day this way, you will be less susceptible to going overboard later. Ingredient substitutions Think whole, fresh or frozen vegetables in place of canned, and real butter or coconut oil in place of margarine and vegetable oils (which are likely made with GMO soybeans). Your taste buds will thank you for fresher, stronger flavors - and your side dishes will contain far less sodium and trans-fats! Find a list of more healthful holiday (continued, p. 2)
Potatoes
½ to ½ pound
4 pounds
Vegetables
¼ to ¹⁄3 pound
2 ½ pounds
Stuffing
¹⁄3 to ½ pound
4 pounds
Gravy/sauce
¼ cup
2-3 cups
Turkey (whole)
1 to 1½ pounds
10-15 pounds
Cranberry relish
2 ounces or ⅛ cup
1½ pounds or 2 cups
Snacks/ appetizers
2-4 ounces
2-3 pounds
Pie
1 slice
2 9-inch pies
Ice cream
½ cup
½ gallon
Cookies/bars
2 each
20 total
Butternut Apple Bisque Ingredients
1 medium onion, diced 1 tablespoon butter or vegetable oil 1 tablespoon curry powder (or more, to taste) 1 butternut squash, about 1 1/2 pounds, seeded, peeled, and cubed 1 Granny Smith apple, cored, peeled, and cubed 5 cups low-sodium vegetable stock Sea salt to taste
Prep
In a 4-quart pot, heat the butter or oil and sauté the onion over medium heat until soft, about 5 minutes. Add curry powder and sauté 3 more minutes, being
careful not to burn. Add squash, apple, and vegetable stock to the pot and bring to a boil. Reduce to a simmer, cover, and cook 20-30 minutes, or until the squash is tender. Puree the soup in a food processor or blender and salt to taste.
Tip
For some extra spice, add 1 tablespoon ginger, peeled and chopped, to the pan at the same time as the onions, or add chopped candied ginger as a garnish before serving.
Recipe & photo adapted from Co+op, stronger together www.strongertogether.coop