Healthy Thanksgiving Cooking Class Launches Teaching Kitchen
Nov 5, 2013
Cortlandt Manor, NY
NewYork-Presbyterian/Hudson Valley Hospital kicked off its healthy cooking classes in a brand new teaching and demonstration kitchen this week with a special program for diabetes patients on how to prepare a healthy Thanksgiving feast.
Twelve patients from the Hospital’s Diabetes Support group got to christen the new kitchen that will be home to classes designed to educate patients, school students and the general community on how to prepare healthy meals at home. On November 4, the Hospital’s outpatient dietician Tracie Dalessandro showed members of the group how to prepare Quinoa, Butternut Squash and Pumpkin Seeds, Roasted Brussels Sprouts with Hazelnut Brown Butter and Pumpkin Pie.
The Diabetes Support Group is one of several community classes that will be taught in the kitchen.
The Teaching and Demonstration Kitchen is part of the Hospital’s Harvest for Health program, a multi-faceted program featuring an organic garden, Farmers’ Market and new Hospital food service that uses locally grown produce. The kitchen was recently named in honor of "Iron Chef" winner, Chef Peter X. Kelly, who has been integral in the development of the kitchen. For more information about Harvest for Health and the Teaching and Demonstration Kitchen visit hvhc.npgdev.com under Harvest for Health or call 914-734-3780 to find out about classes.
Here are recipes from Monday’s class.
Quinoa, Butternut Squash and Pumpkin Seeds
This is a great dish for Thanksgiving! Quinoa is a complete protein with tons of fiber and a great side dish for your holiday meal. The butternut squash adds vitamins and fiber and the pumpkin seeds are a healthy fat.
Servings: 4 people
- 1 Cup uncooked quinoa, or 3 cups cooked
- 3 Tablespoon sugar free maple syrup
- 3 Tablespoon apple cider vinegar
- 2 Tablespoon olive oil
- 1 1/2 Teaspoon Dijon mustard
- 1/4 Cup raw pumpkin seeds
- 2 Cups peeled and 1/4-inch diced butternut squash
- 1/4 Cup julienne cut sorrel*
Bring a pot of water to a boil. Add quinoa, stir and boil gently until tender, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dish towel and let sit 5 minutes. Transfer to a large bowl, stir in raisins and set aside.
Meanwhile, in a bowl, combine maple syrup, vinegar, 1-tablespoon olive oil and mustard. Whisk mixture until well blended and set aside.
Place pumpkin seeds in a dry nonstick skillet over medium heat and toast, stirring often until pumpkin seeds are golden and fragrant, about 4-5 minutes. Remove from pan and set aside. In same skillet, over medium heat add remaining 1-tablespoon olive oil. Add squash and cook, stirring often until tender and golden brown, about 8 minutes. Transfer squash to bowl with quinoa and toss with reserved vinaigrette. Add pumpkin seeds and sorrel and season to taste with salt and pepper. Salad can be eaten warm or refrigerated and eaten cold.
This pumpkin pie is perfect, easy and diabetic friendly. It is filled with antioxidants from the beta carotene in the pumpkin and has a good amount of fiber.
- 1 deep dish pie shell or graham cracker crust
- 3 large eggs, Beaten
- 1 (15 ounce) can solid-pack pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup Splenda granular, sugar substitute
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves
1. Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
2. Combine eggs, pumpkin, evaporated milk, Splenda, pumpkin pie spice, cinnamon and cloves in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
3. Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
4. Cool the pumpkin pie before cutting into 8 servings.
Roasted Brussels Sprouts with Hazelnut Brown Butter
Browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts. Browned butter can be an excellent flavor addition to any sauté.
4 servings, 3/4 cup each | Active Time: 10 minutes | Total Time: 25 minutes
- 1 tablespoon butter
- 1 pound Brussels sprouts, trimmed and quartered
- 1/4 cup chopped hazelnuts
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 3 tablespoons water
1. Position rack in bottom third of oven; preheat to 450°F.
2. Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven; toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water; toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.
Per serving : 115 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 10 g Carbohydrates; 4 g Protein; 4 g Fiber; 172 mg Sodium; 441 mg Potassium
1/2 Carbohydrate Serving