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and here is what i've found:Christmas
It often happens when hosting a holiday get together that you spend more time getting the feast on the table and cleaning up than actually spending time with your loved ones—which is the whole reason you hosted Christmas anyway, right?
Christmas recipes
Red & White Salad
8 servings, about 1 3/4 cups each
Active Time: 25 minutes
Total Time: 25 minutes
Ingredients
4 cups thinly sliced hearts of romaine
2 heads Belgian endive, cored and thinly sliced
1 bulb fennel, trimmed, cored, quartered and thinly sliced
1 15-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
1/2 head radicchio, cored, quartered and thinly sliced
1 red apple, cored and cut into matchsticks
1 cup thinly sliced radishes
Champagne Vinaigrette, (recipe follows)
Freshly ground pepper, to taste
Preparation
Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.
Tips & Notes
Make Ahead Tip: Prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
Nutrition
Per serving: 111 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 3 g fiber; 424 mg sodium; 324 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value).
Shredded Root Vegetable Pancakes
Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.
6 servings, 2 pancakes each
Active Time: 30 minutes
Total Time: 45 minutes
Ingredients
1 large egg, lightly beaten
1/4 cup whole-wheat flour
3 tablespoons chopped scallions
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups assorted root vegetables, peeled (about 1 1/2 pounds; see Tip) and shredded
2 slices cooked bacon, crumbled (optional)
6 teaspoons canola oil, divided
Reduced-fat sour cream, for garnish
Preparation
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Whisk egg, flour, scallions, dill, horseradish, salt and pepper in a large bowl. Stir in vegetables and bacon (if using).
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of a spatula to flatten into a 2- to 3-inch pancake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 teaspoons oil and vegetable mixture. Transfer the baking sheet to the oven and bake for 15 minutes. Serve garnished with sour cream, if desired.
Tips & Notes
Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.
Nutrition
Per serving: 106 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 180 mg sodium; 294 mg potassium.
Nutrition Bonus: Vitamin A (60% daily value), Folate (17% dv), Vitamin C (15% dv).
