Cooking school: Healthy holiday eating - FOX 10 News | fox10phoenix.com

Cooking school: Healthy holiday eating

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SOUTHFIELD, Mich. (WJBK) -

The Holiday Inn near The University of Michigan recently finished a $5 million renovation. Included in the renovation was Guy Hollerin's Ann Arbor Bar & Grill. Heidi Keller, executive chef from the restaurant joins Fox 2 to prepare roasted butternut squash and mock mashed potatoes.

Chef Keller says these are healthier alternatives to traditional holiday favorites. Watch the video player to see a few more of her recommendations and follow her recipes below at home.

 

Roasted Butternut Squash
2 whole butternut squash, split lengthwise and seeded
8 T butter
1/2 c brown sugar
Salt and pepper
Candied pecans (recipe below)

Fill squash seed cavity with 1 T butter, 1T brown sugar, and salt and
pepper.  Roast in 350 degree oven, uncovered, for about 20 minutes, until
soft.  Remove from oven, peel off skin, chop into bite size chunks and
place in oven proof dish.  Mix squash with remaining butter and brown
sugar, place back in the oven for 15 minutes.  Remove from oven, transfer
to serving dish and top with candied pecans.


Mock Mashed Potatoes

1 medium head cauliflower
2 cups chicken or vegetable broth
2 cups water
1/2 c. plain greek yogurt
Ground white pepper

Boil cauliflower florets in broth and water for about 20 minutes, until
soft.  Drain well and transfer to food processor.  Add greek yogurt and
process mixture until smooth and fluffy.  Season to taste.


Low Calorie Stuffing
8 slices light bread
1 1/2 c. Fat Free chicken or vegetable broth
1 1/2 c. Chopped onion
1 1/2c. chopped celery
1/4 c. granny smith apple, diced small
1/3 c. liquid egg substitute
1 T.  fresh rosemary
1 T. fresh thyme
1 T. Fresh Sage
2 T. butter
Salt and pepper to taste

Dry bread by letting it sit out at room temperature overnight, or by
toasting in the oven

Preheat oven to 325v degrees

In a medium pot, combine chicken broth, onions, celery, apples, butter,
salt, pepper, rosemary, thyme and sage.  Cook for about 6 minutes over
medium heat, just until the vegetables start to soften.  Meanwhile, break
bread up by hand, or cut into bite size pieces with a knife.  Place into
large oven safe dish.

When broth mixture is ready, pour over the breadcrumbs, evenly coating the
bread cubes.  Then, add egg substitute and toss until all cubes are
moistened, but not wet.  If still too dry, add a couple tablespoons of
warm water to moisten evenly.  Season with more salt and pepper if
desired.
Cover dish with foil and bake in preheated oven for about 25 minutes.
Remove foil, fluff with fork, and bake again with the foil off, for about
15 more minutes.


Candied Pecans

1 egg white
1/2 c brown sugar
4 c. pecans

Preheat oven to 275 degrees.  Line a cookie sheet with wax paper.  Spray
wax paper with cooking spray.

Beat egg whites until stiff peaks form.  Add brown sugar and mix well.
Mix in pecans and stir until coated.

Pour nuts onto cookie sheet and bake in oven approx. 10 to 15 minutes.
Let cool at room temperature.

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