Holiday Makeovers with Brad West -- Recipe List

In case you missed the 5 Healthy Towns "Holiday Makeovers" program with local chef Brad West, here are all the recipes sampled at the event.

Corn Pudding

2 c. low fat evaporated milk

4 tsp. corn starch

1/3 c corn meal

3 Tbsp. sugar

2/3 tsp. salt

1/3 tsp. fresh black pepper

2 Tbsp. butter

3 c. super sweet frozen corn

1 ½ c. creamed corn

4 eggs, beaten

¼ c. chopped parsley (optional)

Mix lowfat evaporated milk, corn starch, corn meal, sugar, salt, & pepper in a pot big enough to hold all ingredients. Heat stove to medium, cook and stir until mixture starts to thicken, stir in butter until melted and mixed in. Turn heat off and stir in creamed corn, then eggs, then frozen corn & parsley. Pour into buttered 9 x 13 pan and bake at 325 until golden brown and set (approx. 45-60 min.).


Spinach & Artichoke Dip

1 Tbsp. butter

1 c. diced onion

2-4 Tbsp. minced garlic

¼ c cream sherry

¾ tsp. oregano

½ tsp. thyme

¾ tsp. fresh ground black pepper

¼-½ tsp. salt

1 pound chopped frozen spinach (1 bag)

1 ½ c. chopped marinated artichoke hearts

1 c. low fat evaporated milk

1 ½ bars low fat cream cheese

¾ c. grated parmesan or Italian cheese blend

¾ c. grated asiago or Italian cheese blend

2 tsp. fresh lemon juice

Sautee onions about five (5) minutes, add garlic, sherry, spices and cook 3-4 minutes. Add evaporated milk & cream cheese, and stir until cream cheese has melted. Add spinach & artichoke hearts. Bring to a simmer. Stir in remaining cheeses and stir until melted and mixed well. Turn off stove and stir in lemon juice.


Pumpkin Crumble

1 large can pumpkin (not pie mix)

1 ½ c. vanilla soy milk

¾ c. silken tofu, pureed

½-¾ c. maple syrup

1 Tbsp. corn starch

1 box gluten free yellow cake mix

1 c. chopped macadamia nuts

½-1 c. vegan margarine

Mix pumpkin, soymilk, tofu, maple syrup & corn starch in a bowl. Pour into a 9 x 13 pan greased with canola oil. Sprinkle dry cake mix & nuts over the pumpkin mixture. Spoon the melted butter over the top. Bake at 350 for 1 hour.


Pumpkin Cheesecake Pie Bars

1 ½ c. flour

¾ c. packed brown sugar

3/8 – ¾ c. cold butter

1 c. oats

½ c. pecans

8 oz. lite cream cheese, softened

15 oz. can pumpkin

1 egg

½ c. maple syrup

1 Tbsp. pumpkin pie spice

1 tsp. corn starch

Mix butter, flour, & brown sugar with a pastry cutter until crumbly. You can also pulse in food processor. Stir in oats & pecans. Set one cup of mixture aside and press the rest into a 9x13 pan. Bake at 350 for 15 minutes.

Mix cream cheese, pumpkin, egg, maple syrup, pie spice, and corn starch with a mixer or in a blender. Pour over crust. Sprinkle remaining cup of crust mixture on top. Bake at 350 about 20-25 minutes more until set.


Impossible Coconut Pie

2 c. low fat evaporated milk

4 eggs

Pinch of salt

½-¾ c. sugar

½ - 1 stick of butter

1 ½ tsp. vanilla

½ c. flour

1 cup coconut

Mix all together except coconut in blender or high speed mixer. Stir in coconut. Pour into a 9 or 10 inch buttered glass pie pan. Bake at 400 for 15 minutes, then turn oven down to 350 and bake until brown and set—about 30 minutes.


Broccoli & Wild Rice Casserole

1 ½ c. wild rice blend (Rice Select Royal Blend)

2 ¼ c. chicken stock

1 tsp. garlic

1 tsp. butter

Combine in a large pot with tight fitting lid. Bring to a simmer and simmer for 15-17 minutes. Remove from heat. Leave cover on for 10 minutes, then fluff.

1 onion, diced

2 carrots, peeled & sliced

1 bunch of broccoli (peel & dice stalks, cut rest into ½ inch florets)

1 Tbsp. butter

1 box sliced mushrooms

Sautee onions, carrots, broccoli stalks, and mushrooms in butter for 6-8 minutes. Add garlic and cook for 1 minute. Taste, and season with salt & pepper to your liking. Blanch Broccoli florets for 3 minutes. Rinse with cold water and drain well.

1 Tbsp. olive oil

1 Tbsp. butter

4 Tbsp. flour

Make a roux

2 ½ c. chicken stock

¾ c. lowfat evaporated milk

Add to roux and simmer & stir until thickened. Add salt and pepper to taste.

Mix sauce, rice, & veggies and put in a 9 x 13 greased pan.

1 c. panko

½ c. grated parmesian reggiano

1 Tbsp. butter

Mix these three ingredients and sprinkle over top. Bake at 350 for 30-45 minutes until browned on top.




All of these recipes sound delicious! Thank you for sharing them with us, Dave.


Yummy recipe! thank you for

Yummy recipe! thank you for sharing,for sure this will ba a hit. :)