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Some of Our Favorite November Recipes from Memory Meals

Family in the dining room with dark walls and a bookcase celebrating Thanksgiving. Grandfather, Father, and Son at the table and Grandmother lifting up a tray with a cooked turkey and the mother assisting her.

Sweet Potato Bread Pudding

Taste Profile

Creamy sweet potatoes combine with bread, molasses and ginger for a delicious and nutritious dessert.

Give your Brain a Boost with this Colorful Dish - and Make your Taste Buds Happy too.

Beta-Carotene rich sweet potatoes are loaded with Vitamin A, C and B6. The molasses adds iron and the ginger fights inflammation.

OVEN TEMPERATURE:
350 degree F

COOKING TIME:
35 to 40 minutes

PREP TIME:
30 minutes

SERVING SIZE:
1/2 cup

YIELD:
8 Servings

Ingredients

  • 1/2 c. yellow cornmeal, finely ground, organic
  • 12 Ounce-weight sweet potatoes
  • 1.5 Coconut milk
    unsweetened
  • 2 Large Eggs
    seperated
  • 2 Egg whites
  • 2 tbsp. Brown sugar
    light-brown
  • 1 tbsp. molasses
  • 1 tbsp. Ginger
    finely grated
  • 1 tsp. Sea Salt

Directions

  1. Butter a 2-quart baking dish or individual ramekins. Dust with cornmeal.
  2. Steam sweet potatoes until tender - about 15 minutes.
  3. Remove from heat, mash until very smooth and set aside.
  4. In a separate bowl, whisk the egg whites until stiff peaks form. Fold half of the egg white into the cornmeal mixture. Stir gently. Fold in remaining egg whites and gently mix.
  5. In a large bowl, stir together mashed poatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger and salt.
  6. Meanwhile, bring milk to a simmer. Whisk in cornmeal. Cook, whisking constantly until just thickened - about 1 - 3 minutes. Set aside.
  7. Preheat oven to 350 degrees F.
  8. Spoon mixture into the baking dish, placing on a baking sheet in preheated oven until puffed and set - about 35 to 40 minutes.
  9. This is a great side dish or nutritious dessert.

White Turkey Chili

COOKING TIME:
40 minutes

PREP TIME:
10 minutes

SERVING SIZE:
1/2 cup

YIELD:
4 Servings

Ingredients

  • 1/2 lb Ground turkey
  • 15 Ounce-weight Cannelini Beans
    15oz can
  • 1 pt. Chicken broth
    low sodium
  • 1/8 tsp. Red pepper or Cayenne pepper
  • 1/4 tsp. Coriander
  • 1/2 tsp. Cumin
  • 1/2 tsp. Garlic
    minced
  • 2.0 Poblano peppers
    seeded with ribs removed, finely chopped
  • 1/2 c. Celery
    diced
  • 1 c. Onions
    white, diced
  • 1/2 tbsp. Extra virgin olive oil
  • 1/3 tsp. Oregano
  • 1 c. Hominy
    (white) drained and rinsed
  • 1/8 tsp. Kosher salt
  • 1 Ounce-weight Greek low-fat yogurt
  • 1 tbsp. Cilantro
    chopped
  • 3/16 lb Limes
    Sliced in wedges - 5 limes= approx. 1 lb

Directions

  1. Heat the oil in a large pot over medium heat, add onion, celery, poblano peppers, stir occasionally until vegetables are soft, about 5-7 minutes.
  2. Add garlic, cumin, coriander and cayenne, stir until fragrant, 30 seconds,
  3. Add ground turkey, cook breaking up the meat with a spoon until meat is no longer pink.
  4. Add white beans, broth and oregano, partially cover, stirring occasionally for 20 minutes.
  5. Add hominy, salt and additional cayenne to taste, continue cooking about 10 minutes.
  6. Top each with 1 tablespoon yogurt and 1 1/2 teaspoon of cilantro, serve with lime wedge.

Wild Rice with Apples, Pecans and Cranberries

Taste Profile

Nutty wild rice combines with sweet apples and cranberries for a delicious, robust side dish.

A chemical in cranberries is know to protect brain cells from damage and degeneration. The antioxidants in apples help protect your brain against oxidative stress and the magnesium in the wild rice may boost your energy levels.

Allergens

pecans, nuts

OVEN TEMPERATURE:
325 degrees F

COOKING TIME:
3 hours

PREP TIME:

SERVING SIZE:
1/2 cup

YIELD:
16 Servings

Ingredients

  • 1 1/2 c. Wild rice
  • 3/4 c. Brown rice, short grain
  • 1 1/2 qt. broth, vegetable, low sodium
  • 2 tsp. Salt
  • 1 tbsp. Extra virgin olive oil
  • 1/2 c. Onions
    finely chopped
  • 1 c. Celery
    diced
  • 2 tbsp. Garlic
    finely chopped
  • 1 tbsp. Butter
  • 2 Granny smith apples
    cored, diced
  • 1/2 c. Pecans
    toasted, coarsely chopped
  • 1/4 c. Sage
    chopped
  • 1/2 c. cranberries, dried

Directions

  1. Cook wild rice and brown rice according to instructions on package. Let sit for 10-15 minutes after cooking liquid is absorbed and taken off heat.
  2. While grains are cooking, prepare remaining ingredients.
  3. Heat a heavy skillet over medium, add oil and then onion. Stirring often until onion begins to soften (about 3 minutes). Add celery and salt. Continue to cook until celery is tender, about anther 3 to 4 minutes. Stir in garlic and cook, stirring until its fragrant (another 30-60 seconds.
  4. Remove from heat and transfer to a bowl. Add cooked grains and stir together.
  5. Return to skillet to stove and cook over medium-high heat. Add butter and when subsides, add apples. Stir while cooking about 5 minutes. Remove and add to grains. Add remaining ingredients and stir together. Season to taste.
  6. Transfer to a lightly greased baking dish, cover with foil and warm at 325 degrees F for 20-30 minutes before serving.
  7. May be made ahead and warmed before serving.
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