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Thanksgiving

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By Leah S. Dunaief

Leah Dunaief,
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This one just passed was my favorite weekend of the year: Thanksgiving. It started last Wednesday night, as all good weekends should. We, the Dunaief Clan, have managed to extend it into three, even four days. We deserve no less. Like many American families, our immediate members are stretched across the entire continent, from the California coast to Pennsylvania, and from below the Mason-Dixon Line and the Florida Peninsula to the Gulf of Mexico. They need that much time just to get to Grandma’s house and back.

What’s waiting for them when they arrive? Food! All kinds of favorite foods. And love. Lots of love that bridges three generations with mighty hugs. Why, it even takes a good part of that long weekend before all the members of the family finish hugging each other, at which point we sit down to eat. We get back up some hours later, only to regroup for the next meal. We know we are among the fortunate in that regard and give thanks.

Food means so many different things. There are the traditional historic dishes that symbolize the meal reputedly eaten by the Pilgrims. But we have added more to the basics. And each person has a favorite that tickles them when they look at the offerings on the laden table and know it was prepared especially for them. Food is love, and special foods carry that message.

It still amazes me to be surrounded by the many members of my tribe. Some 60 years ago, before I was married, there was just I. Then, three months later, there were the two of us, my husband and me. And then there were children and children-in law, and their children and now, their new daughter-in-law and my first granddaughter-in-law. Together we populate the dining room and fill the house with chatter and laughter.

One of the high points of the weekend follows dinner, when we are still sitting around the table, digesting sufficiently until we can have dessert, and we tell each other what we are most thankful for that occurred in the past year. In that way, I get to catch up on some of the events in my loved ones’ lives and they on mine.

Speaking of dessert, the pumpkin pies were an issue again this year. For almost all the Thanksgivings we have celebrated here, 55 to be exact, we have enjoyed the classic finale from The Good Steer. Their pies pleased all our taste buds, from my offspring to my parents, who would join us from NYC during those early years. Alas, the restaurant on Middle Country Road in Lake Grove is no more; the owners having closed the business. 

So, faced with this significant void, I have done some research and have come up with replacements over the last couple of years. We did a scientific taste test between the offerings I procured this year. I’ve had a number of friends offer suggestions, and I thank them kindly because they understand how important it is to find an alternative source. After all, no two differently made pumpkin pies taste the same. 

The result here hung in the balance until the celebrations ended. My reputation as the Best Thanksgiving Grandma, I am relieved to tell you, is secure. We found a satisfactory replacement. In fact, there was a partisan divide between the two choices, so we will have one of each next year. 

This year, we had a first to celebrate. My oldest grandson had asked the woman he wants to spend the rest of his life with to marry him, and she accepted. The wedding was this past spring, and we welcome her enthusiastically into the tribe. I give thanks for the blessing of seeing our family continue to grow.

I hope all of you, Dear Readers, had a Happy Thanksgiving with the foods you enjoy and the people you love, whether they be relatives or close friends or perhaps those you recently met and with whom you have chosen to share this celebratory meal.

On this day, we give thanks for the special people in our lives.

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Founder of Christmas Magic, Charlie Russo, far left, accepts a check on behalf of the charity.

By Fr. Francis Pizzarelli

Fr. Francis Pizzarelli

It is hard to believe that the holiday season 2024 is so fast approaching. As I write this column, it is still a week before Thanksgiving and the holiday lights are appearing everywhere. For college students, final exams are fast approaching. 

This has been a really challenging year for us as a nation. The election of our President brought out great divisiveness. The negativity was painful and the intense polarization was so infectious.

However, the mood is changing. Thanksgiving is upon us. It’s a time for building bridges, not walls. It’s a time to take pause and be profoundly grateful for all of our blessings. It’s a time for reaching out to our neighbors, even if we’ve disagreed with them. It’s a time for us to celebrate the greatness of our nation.

We should take a moment this holiday season to give thanks for what we have and build upon it in the new year.

Every year I am so impressed with my college students and what they do for others. My university students at St. Joseph’s are so generous with our Thanksgiving and Christmas projects that serve those in need. My Suffolk County Community College students are equally generous with their time and talent. They give so much during this wonderful season that it really makes a difference. I am so proud of them. They inspire me to stay the course and continue in higher education.

More than three decades ago, a young lawyer named Charlie Russo wanted to teach his children the real meaning of the Christmas season. It gave birth to a program that has grown tremendously known as Christmas Magic (christmasmagic.org). It reaches out to all of our children that must spend the Christmas season in our county homeless shelters.

Now more than 30 years later, the organization continues to inspire young people and adults from all over the county to give their time and talent during the holiday season. Hundreds of our high school students volunteer to wrap presents and volunteer as elves. A growing number of college students are also volunteering every holiday season to help and support the efforts of Christmas Magic. 

We also cannot forget the extreme generosity of our larger community who contribute money and presents so Christmas Magic can continue to touch the lives of thousands of little kids who are in our county homeless shelters.

By the time you read this column, you will be in the midst of celebrating this wonderful time of year, a time for love for peace and for gratitude. May this holiday season be a real blessing to all of you.

Father Francis Pizzarelli, SMM, LCSW-R, ACSW, DCSW, is the director of Hope House Ministries in Port Jefferson.

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Circa 1908

In light of this week’s article about Helping Hands and their phenomenal humanitarian work in our Long Island communities, it is difficult not to be moved by an organization like this, as we approach Thanksgiving.

Every last Thursday of November, we look forward to passing around cranberry sauce, crunchy stuffing and gravy-soaked turkey with the ones we love. Most people catch up with family they haven’t seen since the previous holiday, laugh about those age-old anecdotes relatives have been retelling for decades and maybe lounge around the TV in a “food-coma,” watching AMC’s yearly “Godfather” marathon.

But, as we anticipate Thursday’s day of rest, it is important to remember that the first part of the word Thanksgiving is “thanks.” Yes, many peoples’ families may cook year after year, but we shouldn’t come to accept it blindly. It is not something we should take for granted. Cooking for the ones we love is one of the kindest, most unifying acts we can bestow, and it is not as simple as putting a turkey into the oven.

With every hour of preparation cooks put into their Thanksgiving meals, they are not just putting in an hour of labor — they are putting in an hour of love, appreciation and devotion, for everyone they are cooking for. Appreciate them. Say thank you.

And while we should be cognizant of our loved ones on Thanksgiving, we must also think of those less fortunate. If we take the time to show gratitude for our family, we are one step closer to being able to show gratitude to strangers in need. To following the second part of the word.

According to Long Island Care’s website, over 220 thousand Long Islanders are food insecure, which is defined as “a lack of consistent access to enough food for every person in a household to live an active, healthy life.” That is a startling number, and proves that more help is needed in serving these individuals.

This Thanksgiving, enjoy the turkey, but consider stopping by a local food pantry with a donation, as well. It could be the difference between a day of sorrow and a day of joy for a family in need. And sometimes gratitude most rewards the giver.

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Volunteer Mary Reid, with her grandsons, Robert and Nicholas Parisi helping in the food pantry. Photo by Jennifer Donatelli
Families shopping for household items. Photo by Jennifer Donatelli
Helping Hands Rescue Mission President, Kim Gaine-Gambino shows a rendering of the new Community Kitchen. Photo by Jennifer Donatelli

By Jennifer Donatelli

While many people enjoy a day off work or school to celebrate Thanksgiving with family and friends, others are struggling just to put food on the table each day. With the aid of Helping Hands Rescue Mission, a nonprofit organization based in Huntington Station, hundreds of families will have a lot to be thankful for this holiday season.

The mission introduced a program called Fill a Box, Feed a Family in 2021 that collects food donations for Thanksgiving. Donors pick up a box at the outreach center, fill it with all the fixings for a Thanksgiving meal and return the box by Nov. 22 to Huntington Assembly of God in Huntington Station. Some people fill one box, others fill multiple boxes.

With a mission rooted in compassion and community support, Helping Hands Rescue Mission seeks to alleviate some of the burdens faced by the underprivileged, offering both immediate relief and long-term hope. Through the generosity of donors and the tireless efforts of 125 volunteers, they work to ensure no one goes without the essentials for survival and dignity.

The mission was founded in 1965 by newlyweds Rev. J.A. Gaines, his wife, Rev. Rose Marie Gaines and her mother Florence E. Meringola, after witnessing local poverty firsthand. The couple returned from their honeymoon and used their wedding money to start the mission with the viewpoint that if they could help even one person, it was worth the investment.

The foundation’s work continues 59 years later under the direction of their daughter, Rev. Kim Gaines-Gambino, who functions as the president and pastor of the nonprofit. “My parents were the best ambassadors of what it means to love, serve and give,” said Gaines-Gambino. “Those were the core values of their mission, and we continue to do that today.”

When asked about what it means to run the mission on a daily basis, Gaines-Gambino said it means so much to her because she grew up with the mission and doesn’t know what life is like without it. “Serving the community has always been a part of my life,” she said.

Working with Food Rescue U.S., a nonprofit that transfers fresh food from restaurants, grocers and other food industry sources, the mission is able to provide prepared meals for the more than 250 people they serve each week.

One of the oldest members of the organization is Huntington resident Kay Jahn, who, at 90 has been volunteering since the mission first opened. She described her work as “a gift from God.”

Mary Reid of East Northport has been volunteering in the food pantry for seven years. This week was special because her grandsons, Nicholas and Robert Parisi, ages 9 and 7, visited from South Carolina during their school break to work with her in the food pantry. “We get to help people, and it feels good when you can see people be happy for one day,” said Nicholas.

Gaines-Gambino explained the town has been very generous to them over the years. “Whole Foods in South Huntington gave us a $10,000 donation and delivers food to us three times a week,” she said. The mission also receives donations from Trader Joe’s, Starbucks and Lidl, to name a few.

In addition to the outreach program, Helping Hands Rescue Mission introduced a monthly program in 2017 they call Baby Blessings. “We were running out of diapers in different sizes for the moms who came to the outreach,” Gaines-Gambino said, “so we set aside one special day a month where we can do outreach just for moms and their babies.”

Held on the third Tuesday of each month at the Huntington Assembly of God in Huntington Station, Baby Blessings provides more than 160 underprivileged families in the community with diapers, baby clothes, baby supplies, toys and a warm breakfast and coffee donated by Starbucks. Shoppers can also take home formula, baby food, strollers, car seats and bassinets.

Registration is necessary to participate in the program, and all moms must be residents of Huntington, with some referrals accepted.

Claudia Gaffoor, a referral from Flushing, experienced poverty firsthand when she was laid off from her job as a crossing guard and couldn’t afford to pay her rent or buy food for her family. A single mom of two boys, Gaffoor has been coming to Baby Blessings since her 3-year-old was born. “I fell on some hard times,” Gaffoor said. “I can’t afford to buy my son clothes.”

Through a partnership with the Allied Foundation, a nonprofit comprised of pediatricians from Long Island, Baby Blessings is able to meet their diaper needs each month.

Liz Sturm from Commack, a retired doctor and longtime volunteer, comes every Monday to unload the truck. “My parents came from Poland after the war. We didn’t have anything like this to help us,” Sturm said. “So I like to help others as much as I can.”

Baby Blessings, run by Donna Fortmeyer of Hauppauge along with a team of volunteers, sorts, folds and pre-packs bags of donated clothes by size, making sure each bag has matching outfits along with pajamas, sweaters, pants and shoes. “It’s a great feeling knowing how many families we can help and how happy we can make them,” said Fortmeyer.

Ann Macchia, from Huntington, volunteers each week and even takes clothes home with her to fold and sort. “It gives me a great feeling to help other people and see the smiles on their faces,” she said. “At the end of the day, this is what it’s all about.”

Through fundraising and generous donations from the community, the mission is in its final stages of building a house they call The Community Kitchen — a homelike space that will provide fresh, nutritious meals to food-insecure families, veterans and the homeless on a daily basis.

The mission opens its outreach center to the Huntington community every Tuesday through Friday from 11 a.m. to 1 p.m. People can come to the pantry once every 15 days to get household items, clothing and food.

“Every person is deserving of love and compassion, regardless of their circumstances,” Gaines-Gambino said. “By offering a helping hand to those in need, we hope to spread the message of God’s unconditional love.” For more information visit www.helpinghandsrescuemission.org.

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Honor your friends and family with healthier Thanksgiving option

By David Dunaief, M.D.

Dr. David Dunaief

Research tells us that Americans are more likely to gain weight between Thanksgiving and New Year’s Day. This is when many accumulate the greatest weight gain of the year, and most do not lose the weight they gain during this time (1). In the study group, those who were already overweight or obese had the greatest weight gains. If you can avoid weight gain during the holidays, think of the possibilities for the rest of the year.

It’s difficult to maintain healthy eating habits during the Thanksgiving holidays, and the additional stress of the season doesn’t help. Even when we intend to resist, it’s too tempting to indulge in a sprawling buffet or seasonal treats.

Unfortunately, this can have significant health consequences. And if you tend to overeat, be aware that there are short-term consequences of stuffing ourselves. Overeating during a single meal can increase your heart attach risk in the near term, according to the American Heart Association (2).  

How can you turn Thanksgiving dinner into a healthier meal? The secret is often hidden in the side dishes on your table and the snacks you offer. 

Increase the carotenoids

Carotenoids help to prevent and potentially reverse diseases, such as breast cancer, amyotrophic lateral sclerosis (Lou Gehrig’s disease), age-related macular degeneration, and cardiovascular disease. Foods that contain these substances are dark green leafy vegetables, as well as orange, yellow and red vegetables and fruits. These phytochemicals (plant nutrients) have antioxidant and anti-inflammatory effects (3).

Prepare veggies in an appetizing way

Vegetables are often prepared in either an unappetizing way or smothered in cheese and butter, negating any benefits. Fruits are often buttered and sugared beyond recognition or used as a garnish for more decadent dishes. 

Other plant-based foods, like whole grains and leafy greens, are often afterthoughts. Here are some suggestions to get you thinking about ways to shift the heavy holiday meal paradigm:

Elevate plant-based dishes. Supplement tradition by adding mouthwatering vegetable-based dishes. One of my favorites is steamed “sweet” vegetables – cauliflower, broccoli, snap peas, onions and garlic. To make it sweet, I sauté it in a splash of citrus-infused balsamic vinegar and add sliced apples. Who doesn’t love poached apples? You can make this a primary dish by adding diced tofu or garbanzo beans to make it more filling without overwhelming its delicate sweetness.

Add seasonings. Why would you serve vegetables without any seasoning? In my family, we season vegetables and make sauces to drizzle over them. Personally, I’m a fan of infused vinegars. Choose your favorites to add varied flavors to different vegetables. 

Our teenaged nephew, who never liked vegetables, fell in love with my wife’s roasted Brussels sprouts and broccoli while on summer vacation together. He texted her afterward to ask for the recipes, which are surprisingly simple: place them on a roasting tray, add salt-free spices, and roast to your desired tenderness. Now, he makes them for himself. Resources for appealing vegetable dishes can be found at PCRM.org, mouthwateringvegan.com, and many other online resources.

Replace refined grains and starches. A study in the American Journal of Clinical Nutrition showed that replacing wheat or refined grains with whole wheat and whole grains significantly reduced central fat, or belly fat (4). The participants lost superficial fat found just below the skin, as well as visceral adipose tissue, the fat that lines organs and causes chronic diseases such as cancer.

For even better results, consider substituting riced cauliflower or mashed cauliflower for rice or potatoes. You can purchase frozen riced cauliflower in grocery stores now. Be sure to choose one that’s unsalted. If you prefer mashed potatoes, here’s a simple recipe for mashed cauliflower, which is delicious: https://medicalcompassmd.com/post/mashed-cauliflower-recipe-vegan. 

Offer healthy snacks. Choose to lay out trays of whole grain brown rice crackers, baby carrots, cherry tomatoes and healthy dips like low-salt hummus and salsa instead of creamy dips, cheese platters and candies. Help people choose wisely.

Improve dessert options. You might include a dairy-free, sugar-free pumpkin pudding or fruit salad. Both are light and won’t make you feel overstuffed.

Your overarching goal should be to increase your appealing, nutrient-dense options and decrease your empty-calorie foods. Express your gratitude for family and friends and promote their good health with a delicious, thoughtful, festive meal.

References:

(1) N Engl J Med. 2000 Mar 23;342(12):861–867. (2) www.heart.org. (3) Crit Rev Food Sci Nutr 2010;50(8):728–760. (4) Am J Clin Nutr 2010 Nov;92(5):1165-71.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

 

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Pumpkin Pie

By Heidi Sutton

Continuing the theme of classic holiday pies from last week, no Thanksgiving would be complete without pumpkin pie or its close cousin, sweet potato pie. Can’t decide? Whip up both and watch them be devoured. Happy holidays!

Pumpkin Pie

Recipe courtesy of Libby’s

Pumpkin Pie

YIELD: Makes 8 servings

INGREDIENTS: 

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can 15 ounces Libby’s 100% Pure Pumpkin

1 can 12 fluid ounces Nestlé Carnation Evaporated Milk

1 unbaked 9-inch 4-cup volume deep-dish pie shell

Whipped cream

DIRECTIONS:

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Sweet Potato Pie

Recipe courtesy of Eagle Brand

Sweet Potato Pie

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound sweet potatoes, cooked and peeled

1/4 cup butter

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs

1 (9-inch) unbaked pie crust

DIRECTIONS:

Heat oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. Bake for 40 minutes or until golden brown. Cool. Top with mini marshmallows or whipped cream before serving.

See more Thanksgiving-related articles and recipes online at tbrnewsmedia.com including healthy holiday recipe swaps, turkey cooking tips, and holiday side dishes. 

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Hearty, filling, festive recipes to complement your main course

Don’t let turkey and ham have all the fun this holiday season. After all, you know your guests are likely to have plates piled high with all their favorite festive side dishes.

These hearty solutions are inspired by harvest season, offering comforting taste and mouthwatering flavors to make your holiday meal truly memorable. There’s nothing wrong with the classics – mashed potatoes, green bean casserole and the like – but these recipes from “Cookin’ Savvy” can give your gathering a special seasonal spin.

Discover more holiday recipes by visiting Culinary.net.

Roasted Sweet Potatoes with Marshmallow Sauce
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
salt, to taste
pepper, to taste
3 pounds sweet potatoes, sliced in circles

Marshmallow Sauce:
1 tablespoon butter
2 cups mini marshmallows, plus additional for garnish, divided
1/2 cup heavy whipping cream

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, garlic powder and onion powder. Add salt and pepper, to taste. Add sweet potatoes and coat well. In baking dish, line sweet potatoes around pan in circle. Drizzle with leftover oil mixture. Bake 40 minutes. To make marshmallow sauce: In skillet, melt butter and 2 cups mini marshmallows. Remove from heat and whisk in cream. Place in bowl and add additional mini marshmallows for garnish. Place sweet potatoes on serving platter in same lined up fashion as they were in baking dish. Serve with marshmallow sauce.

Sprouts and Squash Roast
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

1/4 cup avocado oil
1/2 stick butter, melted
1/2 cup grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon thyme
salt, to taste
pepper, to taste
1 package (12 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen butternut squash
1 package (2 1/2 ounces) real bacon pieces
1 cup pecans
1/2 cup pumpkin seeds
1/2 cup cranberries

DIRECTIONS: 

Heat oven to 400 F. In bowl, mix oil, melted butter, Parmesan cheese, onion powder, garlic powder and thyme. Add salt and pepper, to taste. Cut Brussels sprouts in half, if desired. Add brussels sprouts and butternut squash to oil mixture and coat well. Place on lined cookie sheet and bake 20 minutes. In large bowl, mix bacon pieces, pecans, pumpkin seeds, cranberries and roasted sprouts and squash. Mix well and place in serving bowl.

Herbed Wild Rice and Apples
Recipe courtesy of “Cookin’ Savvy”

YIELD: Serves 6 to 8

INGREDIENTS: 

4 tablespoons butter
1 tablespoon minced onion
1 apple, chopped
2 packages (8 ounces each) long-grain wild rice
2/3 cup apple juice
1 package (2 1/2 ounces) real bacon pieces
1 tablespoon rosemary
salt, to taste
pepper, to taste
2/3 cup pecans
2/3 cup cranberries
garlic and herb cheese spread, for garnish (optional)

DIRECTIONS:

In skillet over medium heat, saute butter, onion and apple pieces. When apples soften, add rice, apple juice, bacon pieces and rosemary. Season with salt and pepper, to taste. Cook about 10 minutes. In large bowl, mix pecans, cranberries and rice mixture. Place in serving dish and crumble herbed cheese on top, if desired.

Source: Culinary.net

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Stuffin’ Muffins

Food is foremost on the minds of Thanksgiving guests. While food is a big deal on just about every holiday, the meal really takes center stage on Thanksgiving. Although turkey can be a delicious main course, many Thanksgiving diners might admit they anticipate the side dishes more than the turkey. Potatoes, soups, salads and dinner rolls are all competing for space on the Thanksgiving table and can be equally tasty. However, perhaps no side dish is more synonymous with Thanksgiving than stuffing.

Though stuffing is sometimes cooked inside the turkey, others prefer to prepare it in a casserole dish. There’s no shortage of ways to prepare stuffing, and adventurous types might enjoy this recipe for “Stuffin’ Muffins” courtesy of “Lord Honey Traditional Southern Recipes With a Country Bling Twist” (Pelican Publishing) by Chef Jason Smith. In this recipe, stuffing is baked in muffin tins for the perfect portion you can sink your teeth right into.

Stuffin’ Muffins

YIELD: Makes 1 dozen

INGREDIENTS:

1 pound breakfast sausage

2 medium onions, diced

2 cups diced fresh baby portobello mushrooms

1⁄2 cup butter

8 cups crumbled cornbread

Salt and ground black pepper to taste

1 tablespoon dried rubbed sage

1 teaspoon onion powder

1⁄2 cup shaved or grated parmesan cheese

2 eggs

1 ⁄4 cups chicken or veggie broth or stock

DIRECTIONS: 

Preheat oven to 350 F. Butter a 12-hole muffin tin. In a large skillet, crumble the sausage and cook until halfway done. Add the onions, mushrooms and butter. Cook until tender. In a large mixing bowl, combine the crumbled cornbread and the sausage mixture. Add salt and pepper. Add the sage, onion powder, parmesan cheese, eggs, and broth. Mix with hands until all ingredients are moist but hold together. Using a 3-ounce ice cream scoop, place 12 balls into the prepared muffin tin and pat tops flat. Bake for 30 minutes.

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Although presents garner most of the fanfare during the holiday season, there is no denying that food and entertaining also figure prominently this time of year. Delish magazine reports that Christmas food consumption ranks third, behind Thanksgiving and Super Bowl Sunday, among Americans, and that a single Christmas meal can weigh in at 3,000 calories, not factoring in any other food consumed that day.

No one wants to feel held back while having fun with family and friends, but smart food choices can mean healthier living during this season of festivities. Dish up these alternatives when holiday entertaining.

• Lean on leaner cuts of meat. A strong body is built on protein, and holiday hosts often make a meat or poultry dish the star of the holiday dinner table. When selecting holiday fare, choose leaner options such as “round” or “loin” roasts; otherwise, select white-fleshed fish and skinless poultry in lieu of other options.

• Use broths instead of creams. Soups and gravies are popular this time of year, and both can be made healthier by opting for stock or broth bases over more fattening milks or creams when creating these recipes.

• Create a one-crust pie. Pie is one of the more popular holiday desserts, and plenty of the calories come from a rich, buttery crust. Lighten up by serving a one-crust pie, such as pumpkin or sweet potato. Fruit-based pies like apple or blueberry also can be made with one crust. Simply top the fruit with a light crumb coating.

• Find ways to incorporate vegetables. Vegetables are low in calories and rich in vitamins and nutrients. Many also are high in fiber, so they can help people avoid overeating. According to dietary experts from the American Heart Association, people should aim for four to five servings of vegetables each day. When making a plate, fill half of the plate with vegetables. Enhance dishes like lasagna or other pastas with fresh vegetables as well. See recipe below.

3. Raise the heat to get rid of any liquid that remains. Drizzle in the lemon juice and serve hot. PC226038

• Skip the fried bird. Although deep-frying a turkey can reduce cooking time, frying historically is not the best cooking method for those who are making health-conscious choices. Rather than frying, consider spatchcocking (also known as butterflying) the turkey to enable it to cook faster. Use fresh herbs and seasonings instead of butter and oil to flavor your turkey as well.

• Skip the cocktails. The Center for Science in the Public Interest says that classic cocktails with little to no added sugar typically fall into the 150- to 200-calorie range, while others can be about 200 to 300 calories each. Many people will want to save those extra calories for dessert or another indulgent dish rather than drinking them away. If you want to simulate a cocktail, make a spritzer with sparkling water and unsweetened cranberry juice.

Broccoli with Five Spices

YIELD: Serves 4

INGREDIENTS:

2 tablespoons sunflower oil

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black mustard seeds

1/2 teaspoon black onion seeds (kalonji)

11/4 pounds broccoli, cut into florets

1 teaspoon turmeric

1 teaspoon chili powder

Salt to taste

1 teaspoon lemon juice

DIRECTIONS:

1. Heat the oil and add all the spice seeds.

2. As they pop and darken, add the broccoli, turmeric, and chili powder, and salt. Mix well and pour in a few tablespoons of water. Bring to a sizzle, then reduce the heat and cook until the broccoli is tender but still holds its shape.

Celebrants can make some smart choices in the foods and beverages they eat to enjoy a healthier holiday season this November and December.

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Bethpage Turkey Drive

The Bethpage Turkey Drive to benefit the Island Harvest Food Bank will take place on Friday, November 22, from 7:30 a.m. to 6 p.m. at Bethpage’s headquarters located at 899 South Oyster Bay Road in Bethpage. This year marks the 16th anniversary of Long Island’s largest one-day food drive which to date, has donated more than 49,000 turkeys and over 236,000 pounds of food to Island Harvest which helps supply Thanksgiving holiday meals to families in our community.

Long Islanders are asked to donate frozen turkeys, non-perishable food items or cash donations. Bethpage’s Drive Through Donation Lanes will allow residents to remain in their cars while volunteers remove donations from the vehicles. The donations will go directly to Island Harvest Food Bank, which will help supply Thanksgiving meals to the more than 300,000 food-insecure Long Islanders through its distribution network of over 400 food pantries, soup kitchens, and other feeding programs on Long Island. Non-perishable food items needed include canned goods, cereal, pasta, rice, boxed juices, and shelf-stable milk (please, no glass containers).

“Last year’s drive collected a record-breaking 4,425 turkeys, a number that has not be reached since the Bethpage Turkey Drive started in 2008,” said Linda Armyn, President and CEO, Bethpage Federal Credit Union. “We are so thankful for our network of community support, both businesses and individuals, who continue to donate each year to help families enjoy a warm Thanksgiving meal. Bethpage is committed to doing everything we can to improve the lives of our friends and neighbors on Long Island. This event is special for us each year and more important than ever as the number of food insecure continues to grow.”

According to Feeding America’s 2022 Map the Meal Gap report for Long Island, there are approximately 221,190 people on Long Island who are food insecure, an increase of 58.3% from the 2021 estimate of 139,760 people. In 2022, the estimated number of children living with food insecurity is 44,780, a 63.4% increase from the estimated 27,580 children living with food insecurity in 2021.  For its fiscal year, Island Harvest Food Bank expects to distribute a record 20 million pounds of food to people who are food insecure in Nassau and Suffolk counties, far eclipsing the volume of food it provided during the pandemic.

“Bethpage Federal Credit Union’s enduring partnership has helped make a positive difference in the lives of Long Islanders facing food insecurity,” said Randi Shubin Dresner, President & CEO of Island Harvest Food Bank. “Their support and generosity, along with that of their members and Long Island’s business community, have enabled us to provide holiday-style meals – and hope for our neighbors in need for 16 years.”

Bethpage is once again issuing a Corporate Challenge encouraging local businesses and organizations to donate the largest number of frozen turkeys and non-perishables and then drop off their donations on November 22. To join the challenge, Long Island businesses and organizations can sign up here. In its inaugural year in 2023, H2M Architects & Engineers won the challenge by donating 702 turkeys. Bethpage awarded them with an ice cream truck sent to their office for all employees to enjoy.

For those unable to make a donation on November 22, or would rather show their support online, Bethpage is accepting online monetary donations. Every gift of $35 will help support a holiday meal for your Long Island neighbors. Donations can also be made at any Bethpage branch.

Patches will be given to all Girl Scouts who make a donation. Troop leaders can make a donation on behalf of troop members and bring back patches for the entire troop.

Since the first Bethpage Turkey Drive was organized in 2008, hundreds of community volunteers have come out to assist in the collection of more than 49,000 turkeys and over 236,000 pounds of food, which were then given to Long Island families facing hardship in time for the holidays. About 6,000 individuals receive food assistance from the Island Harvest Food Bank network each week.

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