Thanksgiving Recipes - Phase 3
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| Sun, 11-14-2004 - 6:47am |
The Sultan's Salad
serves 2
Ingredients
1/2 cup water
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup bulgur
3 tablespoons red lentils
3 tablespoons chopped dates
3 tablespoons chopped dried apricots
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon olive oil, preferably extra-virgin
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon pine nuts, toasted and chopped
Instructions
Bring water, cinnamon, and 1/4 teaspoon of the salt to a boil in a small saucepan; stir in bulgur, remove from the heat, cover the pan, and set aside for 30 minutes, or until the water has been absorbed. Spread the bulgur out on a baking sheet until cooled to room temperature, about 15 minutes.
Meanwhile, combine lentils and remaining 1/4 teaspoon salt in a saucepan; add enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are just tender, about 5 minutes. Drain and rinse under cold water, pressing firmly to remove excess water.
Combine the cooled bulgur and lentils in a serving bowl with dates, apricots, parsley, mint, oil, lemon juice and zest, and half of the pine nuts. Toss well. Sprinkle with the remaining pine nuts. (The salad can be made up to 1 day ahead and kept, covered, in the refrigerator.)
Recipe reprinted with permission of EatingWell, The Magazine of Food & Health.
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New-Fashioned Peanut Butter Cookies![]()
Makes 24 cookies
Ingredients
Here’s a recipe for old-fashioned cookies with a new-fashioned South Beach flair. They’re so tasty, you’ll bake up batches of these cookies for the holidays—and more!
6 tablespoons trans-free margarine, softened
1/2 cup unsweetened natural creamy peanut butter, at room temperature
1/4 cup packed granulated brown sugar substitute
1/4 cup sugar substitute
1 large egg, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 1/4 cups sifted oat flour
1/4 teaspoon baking powder
3 tablespoons salted peanuts, chopped
Instructions
Place an oven rack in the middle position and preheat the oven to 350°F.
In a large bowl, with an electric mixer on medium speed, beat together the margarine and peanut butter for 1 minute, or until very smooth. Add the brown sugar and sugar substitutes and beat for 2 minutes, or until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating until very smooth and a little fluffy. Mix in the flour and baking powder, beating until a moist but cohesive dough forms. Stir in the peanuts.
Drop by the tablespoon about 2" apart on nonstick baking sheets. Using the tines of a fork dampened in cold water, flatten each in a cross-hatch pattern until 2" in diameter.
Bake for 15 minutes, or until golden brown. Remove to a rack to cool.
Susan :)

Susan :)