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The Malibu Beach Recovery Diet™: Thanksgiving 2011 recipes

Home / Malibu Beach Recovery Diet / The Malibu Beach Recovery Diet™: Thanksgiving 2011 recipes

The Malibu Beach Recovery Diet™: Thanksgiving 2011 recipes

By Chef Licia Jaccard
In Malibu Beach Recovery Diet, Recipes

The Holidays are coming fast and along with them a feeling of sadness and excitement all at once. pecan pie with whipped cream.jpg I enjoyed my share of large family dinners and tables bustling with noisy children who load their plates with their favorite foods, only to slump into a food-induced apathy as the meal goes on and on.  The Children are off leading their own lives and many of my relatives have passed — the last only a few months ago.   The sweet memories of these past celebrations brings along the void that they left behind.

However, the celebration of Thanksgiving is one too significant to neglect and I decided to offer you a reduced version of Thanksgiving goodness, in size but certainly not in flavor.

As you all know, the visual impact of the food we eat is extremely important in that it stimulates the brain to set in motion the digestive process.  For this reason, I selected recipes that deliver a bright and festive picture before you even bring a fork to your mouth.

We are starting with an all-time favorite combination of salad with cranberries and goat cheese, with toasted pecans for an added crunch.  Remember, always keep your palate stimulated with a blend of sweet and savory, creamy and crunchy, so that every bite is an adventure and your taste buds are never bored.  Paired with a simple mustard dressing, it is a tasty and beautiful salad that prepares your appetite for the main dish.

Because the prospect of consuming a 16-pound turkey might be a little daunting,  here is a winning turkey recipe that is easy to prepare and will provide the same satisfaction as the traditional turkey and gravy dinner.  Any leftovers can be easily frozen for future use.

And the traditional pecan pie is not one to be missed.  The difficulty came from replacing the forbidden corn-syrup component used to bind the pecans together; this version leaves nothing to be desired from the familiar original.  Furthermore, this pie travels easily, can last a good week if need be, and will be delicious as is or warmed for a few minutes.  Our clients love the fact that whipped cream is an allowed part of the Malibu Beach Recovery Diet, so if you wish to be totally sinful, beat a cup of whipping cream with a little vanilla extract.  Your pecan pie takes on a five star restaurant rating.

Happy Thanklsgiving to All,

Licia

(Click Continue Reading for the recipes)

Turkey Cutlets 

Ingredients
* 2 teaspoons chopped fresh thyme or 1 teaspoon dried
* 3/4 teaspoon salt
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground black pepper
* 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)
* 5 tablespoons butter
* 2 large shallots, chopped
* 3/4 pound fresh mushrooms, stemmed, caps thickly sliced
* 1 tablespoon  whole-wheat flour
* 1 3/4 cup canned low-salt chicken broth
* 1/2 cup (packed) grated Fontina cheese (about 3 ounces)
* 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)
Preparation
1. Butter 13x9x2-inch glass baking dish. 
2. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish. 
3. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add  the flour; stir 1 minute. Add half of the broth and boil 1 minute, whisking occasionally. Add remaining broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.) 
4. Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes. 

Ingredients

* 2 teaspoons chopped fresh thyme or 1 teaspoon dried

* 3/4 teaspoon salt

* 1/4 teaspoon ground allspice

* 1/4 teaspoon ground black pepper

* 6 1/3-inch-thick turkey cutlets (1 to 1 1/4 pounds total)

* 5 tablespoons butter

* 2 large shallots, chopped

* 3/4 pound fresh mushrooms, stemmed, caps thickly sliced

* 1 tablespoon  whole-wheat flour

* 1 3/4 cup canned low-salt chicken broth

* 1/2 cup (packed) grated Fontina cheese (about 3 ounces)

* 1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Preparation

1. Butter 13x9x2-inch glass baking dish. 

2. Mix first 4 ingredients in small bowl to blend. Sprinkle all of seasoning mixture over both sides of cutlets, pressing to adhere. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 3 cutlets; sauté until brown, about 1 1/2 minutes per side. Transfer to prepared dish. Melt 1 more tablespoon butter in skillet. Brown remaining cutlets; transfer to same dish. 

3. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté 1 minute. Add mushrooms. Sauté until brown, about 6 minutes. Add  the flour; stir 1 minute. Add half of the broth and boil 1 minute, whisking occasionally. Add remaining broth and cook until sauce thickens slightly, whisking occasionally, about 3 minutes. Season sauce with salt and pepper. Pour sauce over cutlets. Sprinkle cheeses over. (Can be made 1 day ahead; cover and refrigerate.) 

4. Preheat oven to 400°F. Bake cutlets uncovered until heated through and cheeses melt, about 10 minutes. 

 

Arugula Salad with Pears, Cranberries and Goat Cheese

Ingredients

* 10 cups arugula

* salt and pepper to taste 

* 2 ripe pears 

* 2 oz. Goat cheese 

* 1/2 red onion, sliced very thinly

* 2 oz dried cranberries

* 2 oz. pecans

 

Dressing

* 1/4 cup Dijon mustard

* 1/2 cup red wine vinegar

* 3/4 cup olive oil

 

Instructions

1. Make dressing.  Whisk all ingredients in a bowl until well combined.

2. In a small pan, warm then toast the pecans until fragrant. 

3. Toss arugula with dressing until well-coated. Arrange on plates or on one large platter.

4. Top arugula with slices of pears, goat cheese, cranberries, sliced onion, a few nuts and more pepper if desired.

Serves 4-6.

 

Sugarless Pecan Pie

Prep Time: 10 min 

Total Time: 1 hr 

Servings: 8 servings 

 

Ingredients

Crust

* 1 cup whole-wheat pastry flour

* 1 package of Splenda

* 1 stick butter

* 2 Tbsp Almond Meal

* 1 egg yolk

* 2 Tbsp milk

Filling

* 3  eggs

* 1  cup agave syrup

* 1   teaspoons vanilla

* 1/3 cup butter, melted

* 1 1/2 cups pecan halves

Instructions

1. Preheat oven to 350 degrees.  

2. Mix flour, Splenda and almond meal with butter in food processor until the mixture resembles coarse meal. Add egg yolk and milk and pulse until dough forms a ball.  Line a tart pan with removable bottom with the crust and place in the freezer for a few minutes while preparing the filling.

3. In large bowl, mix eggs with the agave syrup.  Stir in melted butter and pecans. Pour into pie crust.

4. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.

 

 

 

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