Cooking school: Healthy holiday eating - Fox 2 News Headlines

Cooking school: Healthy holiday eating

Posted: Updated:
SOUTHFIELD, Mich. (WJBK) -

The Holiday Inn near The University of Michigan recently finished a $5 million renovation. Included in the renovation was Guy Hollerin's Ann Arbor Bar & Grill. Heidi Keller, executive chef from the restaurant joins Fox 2 to prepare roasted butternut squash and mock mashed potatoes.

Chef Keller says these are healthier alternatives to traditional holiday favorites. Watch the video player to see a few more of her recommendations and follow her recipes below at home.

 

Roasted Butternut Squash
2 whole butternut squash, split lengthwise and seeded
8 T butter
1/2 c brown sugar
Salt and pepper
Candied pecans (recipe below)

Fill squash seed cavity with 1 T butter, 1T brown sugar, and salt and
pepper.  Roast in 350 degree oven, uncovered, for about 20 minutes, until
soft.  Remove from oven, peel off skin, chop into bite size chunks and
place in oven proof dish.  Mix squash with remaining butter and brown
sugar, place back in the oven for 15 minutes.  Remove from oven, transfer
to serving dish and top with candied pecans.


Mock Mashed Potatoes

1 medium head cauliflower
2 cups chicken or vegetable broth
2 cups water
1/2 c. plain greek yogurt
Ground white pepper

Boil cauliflower florets in broth and water for about 20 minutes, until
soft.  Drain well and transfer to food processor.  Add greek yogurt and
process mixture until smooth and fluffy.  Season to taste.


Low Calorie Stuffing
8 slices light bread
1 1/2 c. Fat Free chicken or vegetable broth
1 1/2 c. Chopped onion
1 1/2c. chopped celery
1/4 c. granny smith apple, diced small
1/3 c. liquid egg substitute
1 T.  fresh rosemary
1 T. fresh thyme
1 T. Fresh Sage
2 T. butter
Salt and pepper to taste

Dry bread by letting it sit out at room temperature overnight, or by
toasting in the oven

Preheat oven to 325v degrees

In a medium pot, combine chicken broth, onions, celery, apples, butter,
salt, pepper, rosemary, thyme and sage.  Cook for about 6 minutes over
medium heat, just until the vegetables start to soften.  Meanwhile, break
bread up by hand, or cut into bite size pieces with a knife.  Place into
large oven safe dish.

When broth mixture is ready, pour over the breadcrumbs, evenly coating the
bread cubes.  Then, add egg substitute and toss until all cubes are
moistened, but not wet.  If still too dry, add a couple tablespoons of
warm water to moisten evenly.  Season with more salt and pepper if
desired.
Cover dish with foil and bake in preheated oven for about 25 minutes.
Remove foil, fluff with fork, and bake again with the foil off, for about
15 more minutes.


Candied Pecans

1 egg white
1/2 c brown sugar
4 c. pecans

Preheat oven to 275 degrees.  Line a cookie sheet with wax paper.  Spray
wax paper with cooking spray.

Beat egg whites until stiff peaks form.  Add brown sugar and mix well.
Mix in pecans and stir until coated.

Pour nuts onto cookie sheet and bake in oven approx. 10 to 15 minutes.
Let cool at room temperature.

  • MorningsMorningsMore>>

  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

  • Sunday Brunch with Joe Muer Seafood

    Sunday Brunch with Joe Muer Seafood

    Wednesday, July 23 2014 10:58 AM EDT2014-07-23 14:58:13 GMT
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Mustard is top dog when it comes to hot dogs

    Mustard is top dog when it comes to hot dogs

    Wednesday, July 23 2014 8:24 AM EDT2014-07-23 12:24:06 GMT
    July is National Hot Dog Month and Wednesday is National Hot Dog Day. And when it comes to toppings, mustard tops the list.  
    July is National Hot Dog Month and Wednesday is National Hot Dog Day. And when it comes to toppings, mustard tops the list.  
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices