USDA advises against washing a raw turkey: bacteria cannot be rinsed off, and splashing juices spread them to counters, utensils and other foods. Wash hands for 20 seconds before and after handling the bird, and cook it to an internal temperature of 165 F measured with a food thermometer.
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Page 9 of 59
Recipes & Dining
Healthy recipes, cooking advice and dining, including recipes from the American Institute for Cancer Research.
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Dining
CDC Obesity Study: Adult Use of Calorie Information in Fast-Food and Chain Restaurants
In a 2009 survey of 4,363 adults, only 36.4% of those eating at fast-food and chain restaurants said they read posted calorie information, but 95.4% of readers used it at least sometimes. Women read it nearly twice as often as men.
Healthy Recipes from AICR
Healthy Recipes: Pasta Shells with Garlicky Kale
Baby kale wilts with garlic, red pepper flakes and vegetable broth, then tosses with cooked whole-wheat pasta shells and a spoonful of Parmesan. Four servings at 302 calories, 13 g protein and 7 g fiber each.
Healthy Recipes from AICR
Healthy Recipes: Red Rice Dressing with Dried Fruit
Dana Jacobi builds her Thanksgiving dressing on red rice this year, baked separately from the bird so the turkey roasts faster. She prefers Bhutanese red rice with dried cranberries, raisins, apricots and almonds, but says any red rice, or another variety, works.
Healthy Recipes from AICR
Healthy Recipes: Pumpkin Mac and Cheese
Whole-wheat rotelle goes into a sauce of milk, butter, flour, sharp light Cheddar and canned pumpkin, topped with panko and Parmesan and baked. AICR says each of six servings has 289 calories, 17 g protein, 4 g fiber and a full day's vitamin A.
Vegetarian Recipes
Healthy Recipes: Veggie Chili
A six-serving chili of tomato sauce and paste, texturized vegetable protein, kidney beans, mushrooms, peppers and spices, simmered two hours and refrigerated overnight. 247 calories, 23.9 g protein and 11.1 g fiber per serving; from the Hard Times Cafe in Rockville, Md.
Cooking
How to cook a turkey for thanksgiving
A USDA turkey guide: free range means documented outdoor access, the inspection mark signals a safe and accurately labeled bird while Grade A describes meatiness and appearance, and shoppers should allow a pound per person, or 1 1/4 pounds for frozen pre-stuffed turkeys.
Healthy Recipes from AICR
Healthy Recipes: Spanish Spaghetti
A pasta main dish with a Spanish-leaning sauce of saffron, olives and capers, plus notes on buying saffron threads rather than powder, storing them somewhere cool and dark, and steeping them in hot water for about 20 minutes before cooking.
Healthy Recipes from AICR
Healthy Recipes: A Posh Pâté Made with Mushrooms
Dana Jacobi reworks her 1980s meatless pate into a spreadable stovetop version built on three kinds of mushroom, with shallots for moisture, ground walnuts for richness, plenty of thyme, and a splash of soy sauce for umami.
Cooking
Happy Thanksgiving: Safely roasting a turkey, recipes for turkey, stuffing, baked apples and sweet potatoes, and green beans
A USDA consumer guide covers buying fresh or frozen turkey at about 1 pound per person, warns against fresh pre-stuffed birds because bacteria in stuffing can multiply, and gives the three safe thawing methods: refrigerator, cold water, or microwave.
Healthy Recipes from AICR
Healthy recipes: Two Tasty Thanksgiving Veggies
AICR's test kitchen offers Thanksgiving sides built on phytochemical-rich vegetables, among them cider-glazed sweet potatoes with cranberries, which lean on spices, apple cider and dried fruit instead of the butter traditional versions use.
Vegetarian Recipes
Vegetarian recipes: Pasta With Pesto Sauce
Fresh basil, garlic, barley miso, pine nuts or walnuts and water blend into a pesto for a pound of spaghetti or linguini, ready in under 30 minutes. Eight servings at 285 calories each, from Neal Barnard's The Power of Your Plate.
Healthy Recipes from AICR
Healthy recipes: Quick Eight-Vegetable Soup
A four-serving soup built from frozen vegetables, canned beans and broth in under 30 minutes, at 298 calories and 13 grams of fiber per serving. Flash-freezing keeps the vegetables as nutrient-rich as fresh ones while cutting prep time.
Vegetarian Recipes
Healthy recipes: Veggie Chili
A meatless chili from AICR built on two cans of black beans with red bell pepper, onion, garlic and jalapeno, simmered 30 minutes with no-salt-added tomatoes, chili powder, cumin and oregano. Four servings at 214 calories, 12 g fiber and 11 g protein.
Vegetarian Recipes
Recipe of the week: Chocolate Pudding
A chocolate pudding blended from soft silken tofu, cocoa powder, maple syrup and vanilla, chilled before serving. Each of four half-cup servings has 150 calories, 8.4 grams of protein, 3.5 grams of fat and no cholesterol.
Vegetarian Recipes
Recipe of the week: Cinnamon-Raisin Oatmeal - highly recommended
Rolled oats simmered with raisins and cinnamon, with dried-apricot and apple variations, from Neal Barnard's Breaking the Food Seduction. Each 1-cup serving has 210 calories and 4.8 grams of fiber.
Healthy Recipes from AICR
Healthy Recipes: Sweet Hot Pumpkin Seeds with Autumn Spices
A recipe for toasting pumpkin seeds with ginger, cinnamon, cloves, chili powder and brown sugar, making eight servings at 180 calories per two tablespoons. Pumpkin seeds supply magnesium, protein, fiber and phytosterols, plant compounds that may help lower blood cholesterol.
Dining
Original Seasonal Craft Cocktail Recipes from Kathy Casey and Martin Miller's Gin
Mixologist Kathy Casey offers five Martin Miller's Gin cocktails for holiday parties, among them a frothy Snow Drift built on homemade cranberry ginger syrup, lemon juice and egg white, with tips for pre-batching large quantities.
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