Page 22 - Florida Sentinel 12-23-16 Online Edition

Recipes
Cranberry Relish Instead Of Cranberry Sauce
That can of cranberry sauce you open at Christmas is full of sugar, corn syrup, and other added sweeteners.
Make your own cranberry relish and cut out some of the sugar for a healthy holiday side dish.
Directions: Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stir- ring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
Sauteed Not Boiled Collard Greens
2 1/2 pounds collard greens 2 garlic cloves
1 tablespoon unsalted butter 1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Directions: Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colan- der, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and
salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 min- utes.
Drizzle collards with lemon juice and toss well.
Eat Fresh Green Beans
To make your green bean casserole a healthy holiday choice, instead of using full- fat cream of mushroom soup, use a reduced-fat version of the soup and you’ll save at least 40 calories per half-cup serving.
Better yet, skip the soup and French-fried onions — just cut and steam fresh green beans and sprinkle them with slivered almonds before serv-
ing.
Eat your veggies first be-
cause they're lower in calo- ries. They will help fill you up, and you’ll want to eat less of the higher-calorie foods.
Skip The White Flour Rolls..Eat Whole Wheat
At 100 to 200 calories each, dinner rolls are an easy item to skip if you’re aiming for a healthy holiday, especially if you’re eat- ing carbohydrate-packed stuffing.
If you’re doing the cooking and still want bread with your meal, consider replacing the white flour in your favorite recipe for whole wheat.
If you make cornbread or another recipe that calls for whole milk, replace the full-fat milk with low-fat buttermilk or thinned plain yogurt.
2 (.25 ounce) packages active dry yeast
1 3/4 cups warm water (110 de- grees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1/4 cup butter, melted and cooled 1 egg, beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter, melted
Directions: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Punch down dough, cover, and let rise in warm place until dou- bled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
Experiment with less sugar and oil than the recipe calls for — chances are, you won’t miss it.
A word to the wise: Test your healthy-eating recipes before company comes.
Eat The Pumpkin Pie Instead Of Pecan
1 (15 ounce) can pumpkin 1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinna- mon
1/2 teaspoon ground gin- ger
1/2 teaspoon ground nut- meg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Directions: Preheat oven to 425 degrees F. Whisk pumpkin, sweetened con- densed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and con- tinue baking 35 to 40 min- utes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as de- sired. Store leftovers cov- ered in refrigerator.
Drink Cider Instead Of Egg Nog
A glass of eggnog can easily have upwards of 250 calories, and more than half of your daily recommended dose of sat- urated fat. Swap eggnog for a glass of hot apple cider instead, and instantly save 100 to 150 calories and all the fat. If it’s just not a holiday without eggnog, make your own with egg substitute rather than eggs, fat-free milk in place of whole milk, and sugar substitute in
place of sugar — you can still use vanilla and spices. Leave out the alcohol and you’ll save even more calories.
If you still want the real thing, practice portion control: Have just one serving, and then switch to something more diet friendly. One of her favorite tricks for a healthy holiday is to alternate between high-calorie beverages and club soda or a glass of water.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, DECEMBER 23, 2016