After working up a sweat at the local Turkey Trot, get in the kitchen to make these festive recipes from Mindy Kobrin, lifestyle and entertaining expert at www.mealsonheelsbymindy.com. Kobrin calls her food philosophy Don’t Worry, Eat Happy; she teaches families across America how to shop smart for healthier eating, cook with inspiration and celebrate food seasonally.
Spicy Tomato Soup Shooters
Prepared in 25 minutes or less.
Ingredients
2 32-oz cans whole organic tomatoes in juice
1 large yellow onion, peeled and coarsely chopped
2 garlic cloves, peeled and minced
1 tsp finely chopped jalapeno, including seeds
2 tsp fresh minced ginger
3 Tbs extra virgin olive oil
1/2 tsp ground cumin
2-1/4 cups low-sodium chicken stock (approximately 18 ounces)
1 Tbs sugar
4 large eggs
2 tsp salt and fresh ground pepper to taste
Chopped chives for garnish
Preparation
Drain 1 can of the organic tomatoes. Add drained tomatoes to remaining canned tomatoes with their juice into a food processor. Puree. Set aside.
Heat a 4-quart pot over medium heat. Cook onion, garlic, Jalapeno, ginger and olive oil. Stir frequently and cook until onion is softened, approximately 6-8 minutes. Add ground cumin. Stir.
Gently pour in pureed tomatoes and chicken stock. Add sugar, salt and pepper. Simmer for 20 minutes, uncovered. Slowly blend soup in 3 batches in a food processor until smooth. Over a large bowl, pour soup over a sieve, discarding any seeds. Pour smooth tomato soup into shooter glasses. Garnish with chopped chives.
Vanilla Harvest Cupcakes with Harvest Garnish
This harvest-inspired dessert includes rows of chocolate-covered vanilla cupcakes topped with multicolored chocolate-covered sunflower seeds and green frosted corn flake cereal lettuce heads. Kids’ veggies never tasted so sweet! Prepared in 25 minutes or less.
Ingredients
2-1/4 cups flour, sifted
1/2 Tbs baking powder
2 cups sugar
3/4 tsp salt
1 cup plus 1 Tbs unsalted butter
4 large eggs
Preparation
Preheat oven to 325°F.
In a large muffin pan, line each with paper cupcake liners. Spray tops with cooking spray. Sift flour, sugar, baking powder and salt together into a large bowl. With a mixer, add softened butter and eggs, one at a time, beating well after each addition. Gradually, add milk and 1teaspoon vanilla, beating constantly. Scoop with an ice cream scooper into lined muffin pan. Bake for 18 – 20 minutes. Let cool. Garnish with harvest veggies!
Harvest Garnish
Prepared in 15 minutes or less.
Ingredients
2 cups chocolate cookie crumbs, such as graham crackers, Oreo tops, wafers
1 cup vanilla frosting, store-bought, plus 2 drops green food coloring, whipped
1 16-oz container chocolate frosting
2 cups corn flakes cereal
6 green fruit chews, cut in half and rolled into 12 small balls
6 tsp multicolored chocolate-covered sunflower seeds, found at gourmet candy stores
Preparation
Place chocolate cookie crumbs in a medium bowl. Spread chocolate frosting atop each cupcake. Starting at cupcake’s edge, gently roll the frosted cupcake in the chocolate crumbs to coat completely. Arrange cupcakes on a flat platter and set aside.
Line a cookie sheet with parchment paper. Place corn flakes in a medium bowl. Set aside. Spoon prepared green-colored frosting into a microwave-proof bowl. Quickly heat for 5-10 seconds until frosting is smooth. Gently pour the green frosting over the corn flakes and gently toss to coat evenly. Spread the coated corn flakes onto the prepared cookie sheet. Refrigerate for 10-15 minutes.
Place one green fruit chew ball atop the center of half of the cupcakes. Arrange 8-10 green-coated corn flakes around each fruit chew ball to make lettuce leaves. Anchor leaves to cupcake with a small dot of green frosting.
Sprinkle a few sunflower seeds atop remaining cupcakes. Use 2 small cheese markers to write out name of each vegetable row. Stick one sign into center of two separate cupcakes. Makes 24.
Goat Cheese Crostini with Kalamata Olives, Citrus and Thyme
Vegetarian friendly and super flavorful, this no-fuss yet impressive snack will keep the natives at bay as the Turkey feast preparation is underway. Prepared in 15 minutes or less.
Ingredients
1/2 cup Kalamata olives
3 sprigs of fresh thyme
3 Tbs extra virgin olive oil
1 lemon, zested
1 tsp orange zest
1/4 tsp ground pepper
1 5-oz fresh goat cheese medallion
Preparation
Heat olives, fresh thyme, oil and citrus zests in a small skillet over medium-high heat until aromas are released. Remove from heat and cool to room temperature. Pour olive mixture over goat cheese medallion in a small serving bowl. Serve immediately with crostini and crudités. Serves 4.
Published: November 2013
