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Updated: Thursday, 15 Nov 2012, 1:15 PM CST
Published : Thursday, 15 Nov 2012, 1:15 PM CST
AUSTIN (KXAN) - Food blogger Georgia Johnson knows the emotional connection people have with foods. Her site, The Comfort Of Cooking, features tasty meals that can be made at home.
But this holiday season, Johnson is looking at healthier options for the Thanksgiving Feast.
On Thursday, she visited the KXAN News at Noon to make a mini feast!
Makes about 12 cups; Serves 8
In a large, thick-bottom pot, add olive oil and cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour, stirring occasionally.
Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes, if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, cilantro, chopped red onion, and/or sour cream. Serve alone, over rice, or with corn bread.
Butternut Squash Mac ‘n Cheese
Preheat oven to 375 degrees F.
Bring a large pot of water to boil. In a separate medium saucepan, combine squash, broth and milk and bring to boil. Reduce heat to medium and simmer until squash is tender, 8-10 minutes. Remove from heat.
Add pasta to boiling water and cook according to package instructions, usually about 8 minutes. Gently mash squash mixture and season with nutmeg, cayenne, salt and pepper. Stir to combine.
Drain pasta and add back to pot; place on stovetop away from heat. Stir in squash mixture, cheddar, Parmesan and ricotta. Pour mixture into prepared pan; one 13x9 or two 9x9 pans work fine.
In a small bowl, combine breadcrumbs and olive oil. Sprinkle evenly over pasta.
Cover with foil and bake 15 minutes. Remove foil and continue baking until lightly browned and crisp on top, 15-20 minutes more. Serve immediately.
Light Apple Pecan Crisp
Makes 4 large servings / 6 small servings
Preheat oven to 350 degrees F.
Mix cinnamon, nutmeg, sugar and flour in a large bowl. Toss in sliced apples and coat evenly. Place apples into a 9-inch square or round baking dish.
In the same bowl, combine topping ingredients and mix by hand until crumbly. Sprinkle topping over the apples.
Bake until topping is golden brown, 25-30 minutes. Test by inserting a toothpick; it should come out clean and not pick up the apple slices.
Serve with vanilla whipped cream, ice cream or frozen yogurt. To store, cover dish with plastic wrap and refrigerate up to 4 days.
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