Even though my mom’s an incredible cook, she rarely made homemade mashed potatoes since my dad was a baked potato sort of guy. Instead, it was my husband who showed me how to make homemade mashed potatoes, since we both loved having bangers and mash at home. Over time I’ve developed a few time saving, simplifying techniques when making mashed potatoes, such as:

• Use red potatoes instead of russets – you don’t have to peel them!
• Cut the cleaned or peeled potatoes into 1 to 2 inch pieces before boiling – they cook up faster!
• Salt the cooking water just like you would pasta – eliminates the need to add salt later!
• Use an immersion blender to whip up the potatoes right in the cooking pot  (I have a KitchenAid 5 Speed Hand Blender) – creamiest potatoes ever!
• Make a double batch of mashed potatoes – use the leftovers to make Shepard’s Pie!

Unfortunately, I’ve developed a food sensitivity to potatoes, so I’ve been making alternative mashes like Marsala Whipped Sweet Potatoes. After making Sorghum Glazed Parsnips for Thanksgiving, and seeing how much my children loved parsnips, I thought I’d try making mashed parsnips using Land O Lakes® Butter with Canola Oil.

A healthier, more natural mash

If you’re not familiar with parsnips, they taste like a cross between a potato and carrots, and are sweet enough to appeal to kids. Also, parsnips are an excellent source of soluble and insoluble dietary fiber, and contain many anti-oxidants. Parsnips are also a good source of vitamin C, folic acid, vitamin B-6 , thiamin, pantothenic acid, vitamin K and vitamin E. In addition, parsnips contain important minerals like iron, calcium, copper, potassium, manganese and phosphorus.

But what about butter! Shouldn’t I be using a buttery spread instead? Maybe, but I like that Land O Lakes® Butter with Canola Oil is made with only three wholesome ingredients: sweet cream, canola oil, and salt. Nothing artificial about that! I also enjoy using it because it’s spreadable right out of the refrigerator, making it super convenient to use, whether I’m making toast in the morning or putting it in a measuring cup or spoon when I’m cooking.

I’ve been eating Land O’Lakes butter since I was a kid and it’s a brand I’ve always trusted. (I like their eggs, too!) Land O'Lakes is a farmer-owned cooperative that produces sweet cream that's churned into Land O Lakes® Butter. Also, Land O'Lakes’ farm families take pride in the butter they help produce because you take pride in what you feed your family.

Easy Mashed Parsnips and Chives

Serves 4 to 6

Ingredients:

• 2 pounds of parsnips, peeled and chopped into 1 to 2 inch chunks
• Kosher or sea salt, to taste
• 1 cup skim or low fat milk
• 1/4 cup of Land O Lakes® Butter with Canola Oil
• Fresh chives, chopped into small pieces for garnish

Directions:

1. Place the parsnips in a large saucepan. Cover parsnips with water and season with salt. Place lid on pot.
2. Over high heat, bring to a boil. Lower heat to medium low and simmer until the parsnips are fork-tender, about 15 to 20 minutes.
3. Drain the parsnips in a colander and return them to the saucepan.
4. Place pan on stove on low heat. Add milk and Land O Lakes® Butter with Canola Oil.
5. Using an immersion blender, blend parsnips until creamy. (If you don’t have an immersion blender, you can put your potatoes in a food processor or blender. Then place the mashed parsnips back in the saucepan and warm them up on medium low on the stove top. Or avoid the mess and hand mash them right in the pot!)
6. Garnish with chives and serve immediately.

________________
Disclosure: The author was compensated by Land O’Lakes for this post. All opinions are my own.

Easy Mashed Parsnips and Chives #3SI #spon is a post from: This Mama Cooks! Stop by for more healthy recipes!

I wanted to make a Southern style Thanksgiving this year, so of course collard greens had to be part of the meal. While it’s a great dish for holiday meals, you can make collard greens any time of year, from fancy sit down dinners to backyard barbeque parties.

Usually, collard greens are made with a bacon or slices of fatty pork, so I tried to health up the recipe – and keep the taste – by using turkey bacon instead. The original recipe also called for six pounds of greens, so I halved it as that was way too much for one meal. Even so, you’ll need to make this in a large pot.

If three pounds of collard greens are too much for your pot, fill it with as much collard greens as possible and cover with a lid. Wait awhile until they cook down and add some more. It’s amazing how much collard greens will shrink down. Also, use presliced collard greens to save time and hassle if they’re available in your area of the country.

Finally, I used NAKANO’s Red Pepper Seasoned Rice Vinegar instead of cider vinegar. I love how NAKANO’s rice vinegars are already seasoned and sweetened, saving you a few steps in the cooking process. Make sure to keep a bottle on the table in case your dinner guest want to splash on some more!

Tangy Collard Greens

Yield: 8 servings

Based on a recipe by Chef Ted Lahey of Table and Main, a Southern Tavern in Roswell. Georgia from Local Palate magazine

Ingredients:

• 1/2 pound turkey bacon
• 1/4 pound yellow onion, chopped
• 1/2 ounce garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 tablespoon salt
• 3 pounds collard greens, chopped
• 1 tablespoon brown sugar
• 3 tablespoons NAKANO Red Pepper Seasoned Rice Vinegar
• 1 cup ham broth*

Directions

1. Cook bacon until frothy. Add onion and garlic and cook until translucent.
2. Add spices, collards, stevia, and liquid. Bring to a boil. Reduce heat and cook covered until tender (about one hour).

*To make ham broth, simmer water with a ham bone for two to three hours, then refrigerate and skim off fat.

My ham broth method: I used the leftover bones and skin from the pig we grilled for our open house party that I had frozen. I put a gallon freezer bag’s worth in a stock pot, covered it with water, and brought it to a boil over high heat. After reducing the heat, I simmered the pig leftovers for a couple of hours and then let the broth cool. Finally, I ran the broth through a fine mesh colander and froze any ham broth I didn’t need for this recipe for my next batch of collard greens!

_____________________
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.

Tangy Collard Greens #NAKANORiceVinegars is a post from: This Mama Cooks! Stop by for more healthy recipes!

Have you seen grapes at the grocery store and wondered where they’re from? They might be from Chile, since their winter-season stone fruits, berries and grapes  are in ample supply throughout North America all winter long.

Chilean grapes would be a wonderful addition to your holiday table, especially in this easy but elegant recipe from the Chilean Fresh Fruit Association for Chilean Grape and Wild Rice Dressing. This holiday side dish is a perfect match for roasted meats like turkey, beef or ham. If you or someone in your family has a food sensitivity to nuts, use pine nuts instead or omit it altogether.

You can serve stuffing warm as a side dish or use it to stuff in a turkey.

Chilean Grape and Wild Rice Dressing

Recipe from the Chilean Fresh Fruit Association

Serves 12

Ingredients:

• 1/4 cup butter
• 1 large onion, chopped
• 1 clove garlic, minced
• 6 1/2 cup chicken broth
• 2 cups wild rice
• 2 cups long grain rice
• 3 cup fresh red and green grapes, halved
• 1/2 cup chopped fresh parsley
• 1 1/2 cups toasted pecans, roughly chopped

Instructions:

1. In a large saucepan, melt butter. Sauté onions and garlic. Add chicken broth. Bring to a boil.
2. Add wild rice. Reduce heat to a simmer. Cover and cook 30 minutes.
3. Mix in long grain rice and cover and simmer another 30 to 40 minutes until rice is tender and liquid is absorbed.
4. Remove from heat, stir in grapes, parsley and pecans. Season with salt and pepper.

Nutritional information

• 285 calories
• 15 g fat
• 135 calories from fat
• 3 g saturated fat
• 12 mg cholesterol
• 451 mg sodium
• 3 g dietary fiber
• 9 g protein

Recipe and photo courtesy of the Chilean Fresh Fruit Association

Healthy holiday sides: Chilean Grape and Wild Rice Dressing is a post from: This Mama Cooks! Stop by for more healthy recipes!

I know we don’t think of blueberries during the winter holidays. However, that’s when blueberries from Chile are at the peak of freshness! Take advantage of using Chilean blueberries in your festive holiday meals as a way to add some nutritional punch to desserts, appetizers, and more.

For example, this Fresh Chilean Blueberry and Cranberry Relish would be marvelous with ham or poultry. You can use leftovers in a turkey sandwich, or use it to top yogurt or oatmeal for breakfast. To reduce the calories, use stevia instead of sugar.

Fresh Chilean Blueberry and Cranberry Relish

Recipe from the Chilean Fresh Fruit Association

Makes 12  1/4‐cup servings

Ingredients:

• 1 cup fresh blueberries
• 1 cup fresh orange juice
• 8 ounces fresh cranberries
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1 teaspoon vanilla

Directions:

1. Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes.
2. Remove from heat, cover and chill. Best made in advance to let flavors blend.

Nutritional information

• 76 calories
• 0 fat
• 0 saturated fat
• 0 cholesterol
• 0 sodium
• 0 dietary fiber
• 0 protein

Picture and recipe courtesy of the Chilean Fresh Fruit Association.

Healthy holiday sides: Fresh Chilean Blueberry and Cranberry Relish is a post from: This Mama Cooks! Stop by for more healthy recipes!

Do you have leftover cans of pumpkin from Thanksgiving? Use up a few in this gluten free soup recipe created by Jennifer Cafferty for San-J. For Meatless Monday, pair the soup with a salad and some nice bread.

Also, if you or a family member has a food sensitivity to peanut butter, try sunflower butter instead and omit the peanuts from the optional garnish.

Creamy Peanut and Pumpkin Soup

Recipe by Jennifer Cafferty of GFreelife.com

Serves 6 – 8

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoky paprika
• 1 28-ounce can diced tomatoes, divided
• 1 12-ounce can pumpkin
• 1 14.5-ounce can low-sodium, gluten free chicken broth
• 2 tablespoons San-J Thai Peanut Sauce
• 2 tablespoon creamy peanut butter
• 1 teaspoon brown sugar
• Chopped chives and peanuts, for garnish (optional)

Preparation:

1. Heat a 4 quart saucepan over medium heat. Add the oil and onion and stir occasionally while sautéing for 2 minutes. Add the garlic and sauté for 30 seconds, making sure not to burn the garlic. Stir in the paprika.
2. Add half of the can of tomatoes with the juice (save the other half for the end of the recipe), pumpkin, broth, San-J Thai Peanut Sauce, peanut butter and brown sugar. Bring to a boil and then reduce to a simmer. Cover and simmer over low heat for 30 minutes.
3. Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.
4. Ladle into bowls.
5. If desired, sprinkle with chopped chives and peanuts as a garnish.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

Creamy Peanut and Pumpkin Soup #meatlessmonday #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

Pile on the veggies – Sure everyone serves crudities, but why not make them extra special? Serve veggies and low fat dips in a shot glass like in the picture above. Or you can lay out a spread of healthy salad fixings as well as a variety of fruit, roasted vegetable, and pasta salads.

Lean meats, healthy soups and whole grain breads– Forgo the roast beef and ham and serve up turkey or chicken instead. Or consider having a serve yourself healthy soup bar. Another way to health up your party food is to serve whole grains like quinoa, whole wheat bread, and brown rice in your main dishes and sides. You can check out healthy party food ideas here.

Provide healthy beverages– Try serving up healthy choices like sparkling fruit juices and seltzer with slices of limes and pomegranate arils. Coffee and tea are also healthier choices, especially if you serve them with natural, no calorie sweeteners like stevia and skim milk.

The YouBrew by Breville makes serving coffee at parties so much easier as it’s the first coffee maker that tailors the brew for a cup, travel mug or carafe. You and your guests can customize brew strength with seven settings that increase the amount of ground coffee, as well as your flavor profile with give settings that vary the steeping time of the coffee and water. The unique BrewIQ® System ensures the right amount of coffee is combined with the right amount of water while heating the water to the optimum temperature. It then gives you the flexibility to brew directly into your favorite cup, travel mug or the included thermal or glass carafe for weekend entertaining.

A fun entertaining idea would be to have to go cups of specially brewed coffee prepared for your guests as they leave the party. You could use disposable cups or find some nice to go cups to give as holiday party favors.

Mini desserts–A party isn’t much fun without a sweet treat. But instead of serving up big slices of pie or cake, why not try serving smaller portions in shot glasses? These are called “dessert shooters” and I’ve seen everything from chocolate mousse to key lime pie done in cute little shot glasses. In fact, there’s a whole Pinterest board devoted to shot glass ideas for desserts and more savvy bites.

Get your grove on– Parties aren’t all about eating! Provide music for dancing, a karaoke machine for singing, or get everyone playing an activity video game like Dance Party. If the weather’s mild in your neck of the woods, you can go outside and play bocce ball or take a walk after the main course.

How do keep your holidays healthy?

Breville has released new, time saving products such as the YouBrew, just in time for the holidays! Create your perfect cup or pot of coffee instantly and easily with the Breville YouBrew. Check out their website for more information on this product and other great gift ideas.

And don’t forget to reply below for two chances to win your choice of amazing Breville products either for yourself or as a gift to a loved one: YouBrew, Tea Maker and Smart Oven products ($250 ARV)

This is a sponsored conversation written by me on behalf of Breville. The opinions and text are all mine. Official Sweepstakes Rules

Five tips for healthy holiday hosting #Breville is a post from: This Mama Cooks! Stop by for more healthy recipes!

I love having Thanksgiving leftovers, but at some point I’m tired of reheating a plate of turkey, stuffing and sides. Instead, I’ll try out some gluten free and whole wheat pasta and turkey leftover recipes from the National Pasta Association, a trade association that promotes the goodness of pasta.

I chose the the Rigatoni-Turkey Salad since it combines leftover vegetables from the Thanksgiving feast like carrots and peas along with the leftover turkey. Also, since you’ll be tired of cooking anything too complicated after Thanksgiving, this recipe is easy and quick to prepare.

You can find more recipes from the National Pasta Association at ilovepasta.org/resource-center/recipes  and pastafits.org and connect with them on Twitter @PastaFits and Facebook.

Rigatoni-Turkey Salad

Recipe courtesy of the National Pasta Association

Serves 4

Ingredients:

• 8 ounces Rigatoni, Elbow Macaroni or other medium pasta shape, uncooked (gluten free, whole wheat or conventional pasta will all work well)
• 1 1/2 cups cubed cooked turkey
• 1/4 cup chopped onion
• 1 cup thinly sliced carrots
• 1 cup frozen peas, thawed
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1/4 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Prepare pasta according to package directions, drain and rinse with cold water. Drain well.
2. Combine turkey and vegetables in a large bowl. Add pasta.
3. Combine oil, vinegar and seasonings in a jar. Shake until well blended.
4. Pour over pasta and stir well. Cover and chill until ready to serve.

Photo courtesy of the National Pasta Association and used with permission.

Thanksgiving leftovers: Rigatoni-Turkey Salad is a post from: This Mama Cooks! Stop by for more healthy recipes!

Did you know that I started This Mama Cooks! as a way to document my Thanksgiving menu plans? That was nine years ago and I’m still very passionate about cooking for Thanksgiving and making the meal extra special. This year I’ve decided to cook up a southern meal since it’s our first year in Georgia. So I’ve scoured the magazines and found some terrific southern-inspired recipes that will work with my food sensitivities and Lucie’s nut allergies with a few simple substitutions.

I’m even more excited to cook this year as my mom’s coming out from San Diego. It’s been over 10 years since we’ve spent Thanksgiving together and I’m excited to cook for her. My mom is an excellent cook herself, but I’m not intimidated in the slightest. I know she’ll enjoy watching me cook and hanging out with the kids and her son-in-law just as much as I’ll enjoy cooking the meal for everyone.

Thanksgiving menu 2012

Unlike other bloggers, I don’t have the time and energy to cook and photograph everything before Thanksgiving, especially since my arm and shoulder are still sore from having surgery last month. Instead, I’m listing links to the recipes I’ll be cooking up along with some tips below. I’ll also be posting pictures live on Thanksgiving day on Instagram and Flickr and posting the recipes here at This Mama Cooks! On a Diet with the revised recipes later as well.

Sides:

• Okra Pickles – originally from Saveur magazine, I posted this recipe a few weeks ago.
• Fresh Cranberry Relish – also from Saveur. I’ll be using sorghum instead of sugar to give the relish a southern twist.
• Butternut Squash Mash – from Martha Stewart as an alternative to regular mashed potatoes. It’s already super healthy, so I won’t be making any substitutes.
• Sorghum Glazed Parsnips – from The Local Palate magazine, which highlights southern regional cooking. Sorghum is going to be a big theme for me this year!
• Collard Greens – also from The Local Palate magazine. It contains a pound of bacon to six pounds of greens, so I’ll be using the leanest bacon I can find. I’ll also need to make some broth from the leftover bits and pieces of pig that I have from our open house last month that I’ve been storing in the freezer.
• Cornbread, Sausage and Pecan Dressing – from Bon Appetit. I’ll be substituting pine nuts for the pecans so Lucie can have some stuffing, too. I’ll also be using my gluten free, Moist Tofu Cornbread, buttery spread, and a lean chicken or turkey sausage instead of breakfast sausage.

Main dishes:

• Turkey – I’ll be brining and smoking our turkey like I do every year.
• Pork – since my kids don’t like turkey, my husband suggested I heat up some of the leftover pig for the kids. We have a bunch in the freezer, so why not? I have to come up with a sweet glaze for it – maybe something with pomegranate juice and sorghum.

Dessert:

• Sorghum-Sweetened Chocolate Pecan Pie – from Martha Stewart. I love sorghum, pecans and chocolate and am looking forward to making this decadent dessert. I’ll be using a premade gluten free pie crust and buttery spread instead of butter.
• Egg Free Chocolate Pumpkin Cookies – for Lucie since she can’t have the pecan pie due to her nut allergies. This is a recipe I posted back in 2010 when she was still allergic to eggs.

Drinks:

• Wine for the grownups and sparkling cider for the kids.

Here’s to a wonderful, busy, healthy and delicious Thanksgiving!

My Thanksgiving menu is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’m a huge believer in brining your Thanksgiving turkey. This year I’m cheating a bit by using a brining salt and seasoning mix that someone gave me as a present last year. However, if I didn’t have something like that on hand, I’d make this Vanilla Brined Thanksgiving Turkey recipe that was sent to me by the folks at Spice Islands. While I’ve used honey, maple syrup and agave in my brines, I haven’t used this many seasonings or vanilla extract, so I bet the flavor’s unique and fantastic.

I’ve also included their recipe for Vanilla Bourbon Butter for the outside of the turkey and their recommended aromatics for the inside of the turkey along with directions for roasting it. We smoke our turkey in our Masterbuilt Electric Smoker, but I bet this recipe will be fine for either cooking method.

When it comes to brining, you can use a large bucket or cooler. Make sure it’s super clean by washing it with hot soapy water. Wash down the container with a bleach solution, then rinse it several times. Or you can brine in a brining bag (sold at gourmet shops and places like Bed, Bath and Beyond) and keeping the brining bag and its contents in a large cooler with lots of ice to keep everything cold. If you live in a cold area, keeping the brining bucket or cooler in the garage (assuming that temperatures in your area are around freezing) instead of a refrigerator works well, too.

Vanilla Brined Thanksgiving Turkey

Recipe courtesy of Spice Islands

Ingredients:

• 1 whole turkey (16 to 20 pounds), giblets removed, cleaned and patted dry

Vanilla Brine:

• 3/4 cup kosher salt
• 2/3 cup light brown sugar
• 1/4 cup Spice Islands Old Hickory Smoked Salt
• 2 tablespoons Spice Islands White Pepper, Ground
• 1 tablespoon Spice Islands Cardamom, Ground
• 2 Spice Islands Cinnamon Sticks
• 2 teaspoons Spice Islands Mustard, Seed
• 1/2 gallon vegetable stock
• 1/3 cup Spice Islands Vanilla Extract
• 1/2 gallon heavily iced water

Vanilla Bourbon Butter:

• 1/2 cup unsalted butter, softened
• 3 tablespoons Spice Islands Vanilla Extract
• 2 tablespoons sweet bourbon
• Salt and pepper to taste

Aromatics:

• 1 green apple, halved
• 1 yellow onion, halved
• 1/2 bunch fresh thyme
• 1/2 bunch fresh rosemary
• 1 Spice Islands Cinnamon Sticks

Directions:

1. Preheat oven to 450º F.
2. Place the first 8 ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely. Pour the cooled stock mixture into a large container (bucket) and stir in vanilla and ice water. Completely submerge the turkey into the liquid, breast side down, and brine for 10 to 16 hours, refrigerated.
3. While the turkey is in the brine, make the vanilla bourbon butter. Place the ingredients into a bowl and whisk together until completely combined. Set aside.
4. When ready, remove the turkey from the brine and pat dry. Stuff the cavity of the turkey with aromatics and rub the skin, both under and over, with the vanilla bourbon butter. Season the turkey with salt and pepper.
5. Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown. Remove the turkey from the oven and cover the breast with aluminum foil to prevent burning.
6. Reduce the oven temperature to 350º F and continue to roast the turkey for 2-1/2 to 3 hours, basting every 30 minutes.
7. 30 minutes before the turkey is ready to come out of the oven, remove foil from the breast and continue to roast until an instant read thermometer reads 161º F. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.

Picture courtesy of Spice Islands.

Vanilla Brined Thanksgiving Turkey is a post from: This Mama Cooks! Stop by for more healthy recipes!

At Thanksgiving, it’s my husband’s job to carve up the turkey while I’m working on bringing other dishes to the table. We have a special electric knife just for this purpose. While he does a great job, the carved turkey never looks like those gorgeous Thanksgiving pictorials you see in the food magazine.

That’s why I thought I’d share this video from Campbell’s Kitchen on how to properly carve a Thanksgiving turkey. It only takes a little over a minute to view and gives you good tips on letting the turkey rest and how to pop off the thigh bone.

Who carves up the Thanksgiving turkey at your house?

________________________
Disclosure: I was compensated to share this sponsored video. All opinions and experiences are my own.

How to carve a Thanksgiving turkey {Sponsored Video} is a post from: This Mama Cooks! Stop by for more healthy recipes!