Yoga Journal Singapore — December 15, 2017

47

december 2017 / january 2018

yogajournal.com.sg

Sour cream & chive

mashed potatoes

Wild-rice stuffing with

whole-wheat dressing

Lemon-cranberry sauce

SERVES 10 SERVES 10

SERVES 10

Imagine a baked potato topped with velvety

sour cream and fresh chives—infused into

family-style mashed potatoes.

Wild rice adds depth of flavor to this veggie-

packed stuffing. To achieve the best texture,

choose a bread with a thick, crunchy crust.

Tart with a hint of sweetness and a twist of

lemon, this homemade cranberry sauce can

be made entirely in advance.

MAKE AHEAD Prepare ingredients up to

a day ahead, storing perishables covered in

the fridge (store the potatoes in a container

of water). Prep recipe within 1 hour of serving.

2 ½ lbs russet potatoes, peeled (optional), cut

into 11⁄2-inch chunks

1 cup sour cream, room temperature

1⁄2 cup whole milk, room temperature

1⁄2 tsp sea salt, plus additional to taste

1⁄4 cup fresh chives, chopped

1 In a large saucepan, add potatoes and

cover by 1 inch with cold water; bring to

a boil. Continue to boil until potatoes are

very tender, 15–18 minutes.

2 Drain potatoes and return to pot. Add

sour cream, milk, and salt. Mash with a potato

masher to desired consistency. If desired,

stir in chives and additional salt.

MAKE AHEAD Prepare through Step 3 up to

2 days ahead. Cover and refrigerate. Remove

from fridge 30–60 minutes before baking.

Serve within 1 hour.

1⁄3 cup wild rice

2 tbsp olive oil

1 yellow onion, finely chopped

3 celery stalks, thinly sliced diagonally

1 carrot, cut into matchsticks or coarsely

shredded

1 tbsp fresh thyme leaves, chopped

1⁄2 tsp ground black pepper

12 oz whole-wheat bread, cut or torn into

3⁄4-inch pieces (about 12 cups)

1 ½ cups low-sodium vegetable or

chicken broth

Vegetable-oil cooking spray

1 In a medium saucepan, bring 4 cups

water to a boil. Add rice; reduce to a simmer,

stirring occasionally until very tender, about

50 minutes.

2 Warm oil in a large skillet over medium heat.

Add onion, stirring, 2 minutes. Add celery,

stirring occasionally, 4 minutes. Add carrot,

stirring occasionally, until vegetables are

very tender, 2–4 minutes. Transfer mixture

to a bowl and add thyme and pepper. Stir in

bread, then add broth and gently stir to evenly

moisten. Remove about 1⁄3 of bread mixture

and transfer to another bowl.

3 Coat a 2–to 2 ½–quart casserole dish with

cooking spray. Drain rice and stir into bowl

with remaining 2⁄3 bread mixture. Transfer to

the prepared baking dish, spreading evenly.

Top with reserved 1⁄3 bread mixture,

spreading evenly.

4 Heat oven to 400°F. Cover with foil and bake

until heated through, 20–30 minutes. Uncover

and bake until browned on top, 20–30 minutes.

MAKE AHEAD Prepare up to 5 days ahead.

Garnish just before serving.

1 lemon

2 ½ cups fresh or frozen cranberries

3⁄4 cup whole cane sugar (such as Sucanat)

1⁄4 tsp sea salt

1 Using a vegetable peeler, remove zest

from half of lemon. (Remove yellow part

only, avoiding white pith.) Cut peel crosswise

into thin slices. Save remaining lemon for

another use.

2 Reserve 1⁄2 tsp lemon peel. In a saucepan

over medium heat, combine remaining lemon

peel, cranberries, sugar, salt, and 3⁄4 cup water.

Bring to a boil; reduce to a simmer, stirring

occasionally, until most cranberries burst,

about 10 minutes. Transfer to a resealable

container or serving dish to cool. Chill in the

refrigerator. Serve garnished with reserved

1⁄2 tsp lemon peel.

NUTRITIONAL INFO 139 calories per serving, 4 g fat
(3 g saturated), 22 g carbs, 2 g fiber, 4 g protein, 115 mg sodium

NUTRITIONAL INFO 73 calories per serving (3 tbsp),
0 g fat, 18 g carbs, 1 g fiber, 16 g protein, 57 mg sodium

NUTRITIONAL INFO 193 calories per serving, 5 g fat (1 g

saturated), 27 g carbs, 3 g fiber, 6 g protein, 440 mg sodium