Cornbread, Cranberry & Pecan Stuffing Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chopped parsley (fresh)
1 Tablespoon of oregano (fresh)
1 c of toasted pecans; chopped
1 c of dried cranberries
6 c of stale cornbread; crumbled
1 c of chicken broth
1 diced Jalapeno
2 garlic cloves; mined
1 c of chopped celery
1 c of diced onions
2 Tbsps of butter
Instructions:
Have butter melted in medium saucepan set over mid-heat. You add the celery & onions then saute them for 7 mins ’til soft. Add Jalapenos & garlic then saute about 2 mins. You add the broth then remove mixture from the heat.
You toss the parsley, oregano, pecans, cranberries & cornbread in large-sized bowl. Lightly toss to blend well. Add pepper & salt.
>> Cornbread, Cranberry & Pecan Stuffing Recipe
Making Choux Pastry Recipe
Ingredients:
Tablespoons of silvered almonds
3 Tablespoons of raisins
1 finely-diced pepper (red)
2 finely-chopped scallions
2 c of cooked chicken; diced finely
Pepper
Salt
1 Tablespoon of chutney (mango)
2 teaspoons of powdered curry
2/3 c of mayonnaise
Eggwash
6 eggs
1 & 1/2 c of flour
1 teaspoon of sugar
1/4 teaspoon of salt
1 & 1/2 sticks of unsalted butter
Instructions:
Have oven preheated into 425 degrees F. Combine water, sugar, salt & butter in saucepan. Boil then remove pan from the heat & add flour. Vigorously stir ’til blended well.
Put back onto heat then stir ’til mixture creates choux & light dough film will form at the pot’s bottom.
You remove it from the heat then gradually add eggs. Stir after every addition ’til glossy-sheen & will slip out of spoon.
Pipe small puffs into lined bake sheet uniformly. Smoothen tops w/ brush that’s dipped into lightly-beaten eggs.
Have it baked about 20 mins the reduce the heat into 375 degrees F & bake about 10 mins then turn the heat off. Have puffs removed from your oven & pierce their tips w/ knife, allowing steam & heat to slowly escape. Return them into oven about 10 to 15 mins. Remove them from your oven & cool.
>> Making Choux Pastry Recipe
Warm Winter Greens Salad Recipe
Ingredients:
1 Tablespoon of vinegar (umeboshi)
2 Tablespoons of oil (hazelnut)
1/4 c of toasted hazelnuts; chopped
A small bok-choy
A bunch of kale
Instructions:
Place colander or steamer in saucepan w/ three cups water w/ salt to a boil. You strip the bok-choy leaves & kale from their stems then slice into 2″ squares. You steam the greens in rapidly-boiling water about 6-10 mins ’til they turn bright-green & are tender.
Have nuts toasted in skillet, shake them over high-heat. You whisk vinegar & oil then toss mixture into greens. You reheat the greens quickly in saucepan over mid-heat. Best when served warm & topped w/ chopped nuts.
>> Warm Winter Greens Salad Recipe
Whole Wheat Pie Crust Recipe
Ingredients:
1 Tablespoon fresh juice of lemon
1/3 c of cold water
1/4 c of cold oil (canola)
Pinch of seasalt
1/8 teaspoon of cardamom
1 & 1/2 teaspoons of cinnamon
3/4 c of unbleached flour (white)
3/4 c of whole-wheat pastry flour
Instructions:
Sift all dry components together. You whisk the wet components together then blend well. You add wet mixture into dry-mixture in fine stream while tossing the flour w/ spatula ’til clumpy.
Add water enough for dough to be softened. Tap into 1/2″ circle. Place in between 2 sheets waxpaper then turn the edges down to tightly seal. Have them refrigerated about half an hour.
Have dough removed from your fridge then unfold waxpaper. Roll out dough w/ rolling-pin, turning it over ’til 1″ thick.
You place dough back into your fridge for about 20 mins prior to using.
>> Whole Wheat Pie Crust Recipe
Turkey Minestrone Recipe
Ingredients:
1/2 c of chopped turkey
Pepper
Salt
1/4 c of cooked Orzo pasta
2 chopped tomatoes
1 c of cooked spinach; chopped
6 c of turkey broth
1 c of peeled potatoes; cut into squares
1 c of peeled carrots; chopped
2 garlic cloves; minced
1 chopped onion
1 celery stalks
1 c of chopped string-beans
1/2 teaspoon of thyme
1/2 teaspoon of sage
3 Tbsps of oil (olive)
Instructions:
Saute spices, garlic, celery & onions in oil ’til veggies turn opaque. You add potatoes & carrots then saute about 5 mins. You add the turkey, stock, tomatoes, spinach & beans then simmer for 20 mins. You add the orzo five minutes prior to serving.
>> Turkey Minestrone Recipe
Vegan Mushroom Rosemary Gravy Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of soysauce
3 c of vegetable broth
1 c of thinly-sliced mushrooms
1 teaspoon of dry thyme
2 teaspoon of dry rosemary
1/4 c of diced celery
1/4 c of diced carrot
1/4 c of diced onion
1/2 c of oil (olive)
1/2 c of flour
Instructions:
Create roux w/ 3 Tbsps of oil & 3 Tbsps of flour about 5 mins in pan, constantly stirring to combine. You remove the mixture from saute pan.
Add & saute dry spices, celery, carrots & onion in three tablespoons oil set over mid-heat about 5 mins then remove it from saute pan.
You add mushrooms into pan then saute them ’til browned. You remove them from your pan. Gradually add roux & stock into pan. Whisking them together ’til glossy & smooth.
You add herbs & soysauce then the veggies, cooking & stirring for about 15 mins over mid-heat ’til thickened.
>> Vegan Mushroom Rosemary Gravy Recipe
Asparagus with Lemon Butter & Pine Nuts Recipe
Ingredients:
Lemon zest
2 Tablespoons juice from a lemon
1 Tablespoon of oil (olive)
4 Tablespoons of butter
1/4 c of fresh nuts (pine)
1 pound of asparagus
Instructions:
Steam the asparagus slowly in steamer for 10 mins ’til tender. Have butter melted in pan together w/ oil. You add nuts then saute them ’til golden & toasted for 1-2 mins. You remove them from the heat then add juice.
Have asparagus drained then transfer them into serving platters then drizzle the nut-mixture all over, then top w/ zest then serve.
>> Asparagus with Lemon Butter & Pine Nuts Recipe