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Noon Edition

Your Thanksgiving Questions Answered

Thanksgiving food

[photo 1]

Who says traditions need to stay the same? On today's Noon Edition you heard Kelsey Smith, chef and owner of Plated Table, as well as Barbara Brosher, owner of the food blog The Broadcasting Baker discuss dishes for America's harvest holiday.

Many of the recipes discussed on today's show were steeped in tradition, but mixed with a twist of ingenuity, such as Brosher's grandmother's recipe for green bean casserole, which counts cream of mushroom soup, Velveeta cheese, and toasted breadcrumbs as ingredients.

Smith also broke from the confines of the glutinous mish-mash known as stuffing, with a gluten-free grain salad as a healthier and fresher alternative. With brown rice, persimmons, goat gouda and an onion jam, the salad offers a diverse flavor and texture experience, while still providing the comforts of a festive starchy side dish.

The guests were kind enough to share two recipes of their own, and check out Kelsey Smith and Barbara Brosher's blogs for more recipes to add to your cookbook.

Butternut Mac'n'Cheese with Crunchy Sunflower Topping



Ingredients



  • 2 pounds butternut squash (skinned and cubed)
  • 2-4 cloves of garlic
  • 3 Tbsp olive oil
  • 1 can white beans
  • 3/4 cup nutritional yeast
  • 2 tsp dijon mustard
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 1 tsp apple cider vinegar
  • 2-3 cups milk (cow or plant)
  • 3/4 pound macaroni noodles
  • 3/4 cup sunflower seeds
  • 2 Tbsp nutritional yeast
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • Parsley, finely chopped for garnish


Directions



  1. Preheat oven to 450F. Peel and cube butternut squash and toss with garlic and 1 Tbsp olive oil. Bake until squash is tender and garlic is caramelized, roughly 15 minutes.
  2. Toast sunflower seeds by spreading them on a baking sheet. Check and stir often! These guys burn quickly. This should only take about 10 minutes. Let cool.
  3. Cook pasta until al dente. When baking is done, decrease temperature of oven to 350F.
  4. Blend sunflowers, 1 Tbsp oil, 2 Tbsp nutritional yeast, garlic, and salt and pepper for the sunflower topping. Be careful not to over blend this or you'll end up with sunflower flour.
  5. Blend squash and garlic with beans, nutritional yeast, mustard, turmeric, salt, pepper, and vinegar. Add milk 1 cup at a time until you reach a smooth consistency. You'll probably use most of the milk.
  6. Combine sauce and pasta in a casserole dish. Top with sunflower mixture.
  7. Bake until bubbling and sunflower topping browns slightly. Garnish with parsley and serve piping hot!


Thanksgiving Pumpkin Bars



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Cake Ingredients



  • 1 package yellow cake mix
  • 1 egg
  • 8 Tbsp. butter melted


Filling Ingredients



  • 1 (8 oz) package of cream cheese, softened
  • 1 (15 oz) can pumpkin
  • 3 eggs
  • 1 tsp. vanilla
  • 8 Tbsp. butter, melted
  • 1 (16 oz) box powdered sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg


Directions



  1. Preheat oven to 350 degrees.
  2. Combine all of the cake ingredients in a large bowl and mix well with an electric beater. Pat mixture into the bottom of a lightly-greased 13 x 9 baking pan. Set aside.
  3. In a large bowl, beat the cream cheese and pumpkin until smooth.
  4. Add the eggs, vanilla and butter and beat together until combined. Add the powdered sugar, cinnamon, nutmeg and mix until smooth.
  5. Spread pumpkin mixture over cake batter and bake 40 to 50 minutes. Do not over-bake - the center should be slightly gooey.
  6. Refrigerate for at least two hours before serving.


Noon Edition airs every Friday at 12 p.m.

Guests:

Kelsey Smith, Chef and Owner, Plated Table

Barbara Brosher, WTIU/WFIU News Journalist and Food Blogger, The Broadcasting Baker

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