A Simpler Thanksgiving

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Baked Sweet Potatoes (Serves 4)

This is how a friend of mine who hates to cook prepares her sweet potatoes for Thanksgiving:

4-6 medium sweet potatoes

Wash and dry sweet potatoes, arrange them on a foil-lined baking sheet and slip them into the oven about 45 minutes before the turkey is done. Bake until the potatoes are tender. Cover with foil until ready to serve. To eat, slice the potatoes open and garnish with condiments such as butter and a little brown sugar, or enjoy them just as they are.

Sauteed Brussels Sprouts

Here's a faster and fresher-tasting way to prepare brussels sprouts. We buy them on the stalk at the farmer's market. Look for firm, dark-green sprouts without any yellow leaves.

About 1 1/4 lbs. fresh brussels sprouts
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, chopped
1/2 cup chicken broth
Salt and freshly ground pepper to taste
1 tbsp lemon juice (optional)

Slice the ends off of the brussels sprouts and discard; keep on slicing across the sprouts so you'll have quarter-inch slices. Heat the oil and butter in a large skillet over medium heat. Saute shallots for a minute, then add sprouts. Saute for a minute or so until mixture starts to brown, then add the chicken broth. Cook for 3-4 minutes, stirring occasionally, until tender but not overcooked. Stir in seasoning and lemon juice (optional) just before serving.

Note: This can be prepared an hour or so ahead of time, up until the point where the broth is added. Continue cooking 5-10 minutes before serving.

Green Salad (Serves 3-4)

A simple salad is sure to lighten up the holiday meal.

About 5 cups mixed salad greens
1/2 medium red onion, thinly sliced into half-circles
1/3 cup dried cranberries
1/4 cup walnut halves
1/3 cup crumbled bleu cheese or goat cheese (optional)

Dressing

2 tsp balsamic or red wine vinegar
2 tbsp each: olive oil and cranberry juice
1/2 tsp each sugar and Dijon mustard
1/4 tsp salt
Freshly ground pepper

Wash the lettuce and dry thoroughly in a salad spinner or wrap in a towel. Refrigerate until ready to toss. Whisk the dressing in a glass measuring cup until smooth. Toss together with the lettuce, onion, cranberries and nuts. Place onto salad plates and top with a small amount of crumbled cheese.

Note: Nuts taste better when they are toasted. If you have time, toast the walnuts in a dry skillet over medium heat for a minute or so, or place them on a cookie sheet and toast them in the oven (along with the turkey) for a few minutes.

Squash Flan (Serves 6)

Here's an easier, low-fat version of pumpkin pie. If you feel the need for whipped cream, whip up some ginger cream just before serving (see recipe below).

1 medium-large butternut squash
3/4 cup skim or low-fat milk
1/3 cup maple syrup
1 tbsp brown sugar
2 large eggs
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ground ginger
A pinch of nutmeg
Additional maple syrup for topping

If you want individual flans, which make a charming presentation, you will need 6 4-oz custard cups. Otherwise, larger custard cups will also work. Preheat oven to 375 degrees. Cut the squash in half lengthwise and scrape out the seeds with a spoon. Place the squash cut-side down on an oiled, foil-lined baking sheet. Bake for 45-60 minutes until the squash is tender.

Meanwhile, put the rest of the ingredients in a blender. Remove the squash and let it cool slightly before scraping the pulp from the skin.

Place the custard cups in a 9-by-13-inch baking pan and fill the pan with enough hot water to reach half an inch up the sides of the custard cups. Put 3/4 cup of squash in the blender with the rest of the ingredients and puree until smooth. Pour into the custard cups, then put the pan in the middle of the oven and bake for about 80 minutes.

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