Foodie Corner

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January Theme: Healthy Eating

Each week we will highlight our readers favorite recipes vetted by team BA50. Please Click below to submit a brief description of what you love about your recipe, where you found it or if you invented it — no more than 200 words, your website link if you have one, the recipe itself of course and please upload a photo (optional). Click below to submit. Thank you.

 

Our Latest Recipes

The Big Mac(aroon)s of Passover

I’ve never been a big fan of the traditional Passover macaroon, and perhaps that has something to do with the fact that I am not a big fan of coconut–just don’t like the stringiness. (Or maybe it relates back to the little dried-up nubbins that come out of a can that’s been sitting on the supermarket shelves for weeks before the holiday even begins.)
But, Passover is a lot like Thanksgiving in that some people just need and expect to see certain things at the traditional dinner year after year, so the presence of macaroons is often non-negotiable. The coconut in the macaroons below is combined with almond flour, thus producing a texture that is more cookie-like in the center. When I bite into one, I get creamy coconut flavor rather than a mouthful of fibrous strands. Baking them until they’re golden brown produces a sweet, crackly surface. Dipping the bottoms in dark chocolate offsets the sweetness and adds another dimension to the flavor. These Macs are more than good enough to maintain their yearly place at my Seder table, without any grumbling on my part.
By the way, those canned macaroons that I mentioned earlier have some purpose too. They can be pulverized in a food processor and combined with softened butter to be used as a crust for a Passover Pie. (But that’s another story.)
MACAROONS
(adapted from Oh Nuts!)
(makes 12-15)
4 egg whites, at room temperature
1 1/4c. granulated sugar
1/2 tsp. salt
1 Tbsp. honey
2 1/2c. shredded coconut
1/4c. almond meal
1/2 Tbsp. matzoh cake meal
1 tsp. kosher for Passover vanilla extract
8 oz. dark (60-64%) chocolate, melted (opt.)
Combine the almond meal, egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan.
 Stir the mixture over medium-low heat until sugar has dissolved and egg whites turn milky–between 5 to 7 minutes. Continue stirring until all is incorporated and mixture thickens.Once mixture holds together, remove pan from heat and stir in the matzoh cake meal. Scrape mixture into a bowl and allow it to come to room temperature. (The bowl can also be covered with plastic wrap and placed in the refrigerator for later use.)

When you’re ready to bake, preheat the oven to 325 degrees. Line two baking sheets with parchment paper, and using a cookie scoop or a tablespoon, measure out 12 to 18 mounds of mixture.  
With moistened hands, pinch and press each cookie into a triangular, pyramid shape, being careful not to make the tops too pointy. Bake the macaroons in the preheated oven for 18-20 minutes, rotating them halfway during the baking process.
Once the cookies have cooled completely, you can dip the bottoms into the melted dark chocolate. Place them back on the cooled baking sheet to set. They can be stored in an airtight container in the refrigerator for up to a week, or (without the chocolate) in a well-sealed container in the freezer for up to a month.

 

Best Cabbage Recipe EVER– Tastes Like Candy

cabbage and beets 2This roasted cabbage recipe– with or without the beets– is like candy…try it once, and you’ll be hooked! Laurie Brownstein, from Inspirational Nutrition, gives Felice Shapiro from BA50 a cooking lesson (hopefully, the first of many) so you can see exactly “how to” do the preparing and the roasting. This bright and beautiful dish– pretty enough for your guests at Passover or Easter– takes under 5 minutes to prepare—and it is ultra good for you! Watch this…and then make it yourself…you won’t believe how good it is…and totally guilt free!

 

 

Slow Cooker Chicken Mole

slow cooker recipesIt looks like there are still a few more days (at least!) left of winter here in the Northwest, and that means heartier fare can still reign on our menus. The traditional Mexican chicken mole is a long, slow-cooked dish that gets its deep, smoky flavor from chipotle chiles and chocolate. The list of other ingredients is long, but simple to put together, and making it in the slow cooker facilitates things even more. Served over rice or pasta (or just tucked into soft tortillas) and accompanied by sliced avocado and a sprinkling of cotija cheese, this dish will carry you into spring…whenever it arrives.

 

Slow Cooker Chicken Mole

  • 4 pounds boneless, skinless chicken breasts, cut into wide strips
  • 6 soft flour tortillas, torn into pieces
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 1/4c. chili powder
  • 2 dried ancho chiles, stemmed
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup chopped almonds or walnuts
  • 2 Tbsp. peanut butter
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 1 Tbsp. oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. allspice
  • 1c. chicken broth
  • Fresh cilantro leaves, for serving
  • 1/4c. cotija cheese, for garnish
  • Season chicken breast strips with salt and place in a 5-to-6-quart slow cooker.
  • Heat oil in a large skillet and pour remaining ingredients into pan.Simmer for 10 minutes, until softened and then pour into a blender. Slowly puree all ingredients until smooth.
  • Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro and crumbled cheese.

Alice Medrich’s Best Cocoa Brownies (For the Game)

alice medrich browniesNot counting tomorrow’s game, there have been 48 Super Bowls. That means 48 Super Bowl parties…and A LOT of chili! With each year, the menus at the parties I’ve attended have gotten more and more elaborate and over the top. This year, I say, “Enough with the fancy schmancy party food!” Back to the “basics” for me tomorrow—good, easy to manage food—with a little bit of a twist.

These brownies from Alice Medrich are just what I’m talking about. There’s no dark, 72% chocolate called for in this recipe—no melting, no fuss. They are the quintessential brownie—rich, fudgy—perfect for any game day. Toss in a handful of coarsely chopped nuts or chocolate chips if you must. A touch of cayenne and paprika gives them a bit of heat that you won’t notice until you’ve finished your first bite, because on a cold day in February, everyone could use a little bit of heat.

ALICE MEDRICH’S COCOA BROWNIES

Makes 16 to 25 brownies

Adapted from Alice Medrich’s Bittersweet via Sassy Radish

10 tablespoons (140 grams) unsalted butter

1 1/4 cups (250 grams) granulated sugar

3/4 cup plus 2 tablespoons (105 grams) unsweetened cocoa powder (natural or Dutch-process)

1/2 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (63 grams) all-purpose flour

2/3c. walnuts or pecan, coarsely broken into pieces

Flaky sea salt, such as Maldon, for sprinkling

Directions:

Preheat oven to 325 degrees F. Line an 8″ square pan with parchment paper so that there is an overhang on two sides.

Combine the butter, sugar, cocoa, paprika, cayenne, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Add the eggs one at a time, stirring vigorously after each one. Using a wooden spoon, stir in the vanilla, Once the batter looks shiny and well-blended, stir in the flour until no streaks remain. Vigorously beat the batter for 40 strokes. Stir in the nuts or chips, if using. Spread the batter evenly into the pan. Sprinkle the sea salt lightly over the top.

Bake until a toothpick in the middle comes out slightly moist with batter, 20 to 25 minutes Remove and let cool completely before lifting out of the pan and transferring to a cutting surface. Cut to your desired size.

Shrimp Mac and Cheese

SUPER BOWL PARTY FOODThere’s no rule that you must serve your Super Bowl party guest Chili, but there is an unwritten rule that you must serve them delicious, hearty food that will sustain them through the entire game. This Shrimp Mac and Cheese from Nancy Lowell’s Chef’s Last Diet is that type of dish. Serve up bowlfuls of this and watch them come running!

SHRIMP MAC AND CHEESE

  • 12 Large Shrimp (Peeled and deveined, for 4 servings add 4 more shrimp)
  • 1 cup Orzo
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1 cup Half and half or milk
  • 2oz Sharp Cheddar (Grated)
  • 2oz Fresh Goat Cheese (crumbled)
  • 1oz Parmigiano Cheese (Grated, and about half, set aside)
  • 1/4 cup Bread Crumbs
  • Ground Black Pepper (4-5 grinds, or to taste)

Directions

Step 1

Preheat oven to 350F
Cook orzo 7 minutes and drain

Step 2

shrimp rouxhttp://chefslastdiet.com/wp-content/themes/prophoto5/images/pinit-button2.png

While orzo is cooking, make sauce
Melt butter over low heat
Add flour and stir to form a roux, and cook, stirring for 2-3 minutes

Step 3

Add milk or cream to roux, slowly, stirring constantly and continue stirring until sauce thickens

Step 4

shrimp n cheesehttp://chefslastdiet.com/wp-content/themes/prophoto5/images/pinit-button2.png

When sauce is thick enough to coat the back of a metal spoon, add cheddar, goat, and half of parmigaino cheeses,
Stir well, and remove from heat
When pasta is cooked, drain well, and mix well with cheese sauce

Step 5

shrimp mac panhttp://chefslastdiet.com/wp-content/themes/prophoto5/images/pinit-button2.png

Butter, or spray an 8×8″ pan, coat pan with breadcrumbs by sprinkling some of the breadcrumbs in the pan and shaking while turning pan, to coat bottom and sides of pan.
Return loose breadcrumbs to bowl with parmigiano that you set aside, and the rest of the breadcrumbs, and mix well

Step 6

shrimp and shrimphttp://chefslastdiet.com/wp-content/themes/prophoto5/images/pinit-button2.png

Put pasta and sauce into breadcrumb coated pan
Top with shrimp, and press shrimp into pasta
Cover the top with the breadcrumb and cheese mixtures

Step 7

shrimp mac n cheesehttp://chefslastdiet.com/wp-content/themes/prophoto5/images/pinit-button2.png

Bake for thirty minutes, until top is golden brown

Super Bowl Parties – Something For Everyone!

What I love the most about Super Bowl Sunday is that there’s something for everyone. Whether you’re a sports fan, a specific team fan or you’re in it for the commercials, chances are this weekend you’ll be sitting inSuper Bowl Party Food front of the TV with friends and family.

When I’m the hostess that whole “something for everyone” has to hold true for the food too.  But when the party’s at my house, I don’t intend to spend the day in the kitchen. With the game not starting until evening and guests arriving in the early afternoon, my selections will run from snacks to munch on throughout the day to brunch-type appetizers that will be out on the food bar when my guests arrive, to hot, more substantial finger food that I’ll serve just before the game starts.  Of course, you know I won’t forget dessert.

When my guests arrive I always have a fire going in the fireplace, and hot drinks ready. This year I’m making Spiked Raspberry Cocoa with Orange Whipped Cream:

Super Bowl Party Food

Bakinginatornado.com

There are snacks on all the coffee tables throughout the day. This year one of the selections will be my Butterfingers Popcorn:

Super Bowl Party Food

Initially on the food bar I’ll have brunch themed options including my Apple French Toast Brunch Dip, which I serve with cinnamon toast sticks and cinnamon cookies.

Super Bowl Party FoodI’ll also be including my Bagel Crisp Brunch Sandwiches.

Super Bowl Party FoodJust before the game and the good commercials start, I’ll put out the hot food. I always include my BAKED Hot Wings. (My boys would disown me if I didn’t include them.) I make them ahead and keep them warm in my slow cooker.

Super Bowl Party Food

Another favorite that makes the cut every year is my Pepperoni Pull-Apart Bread, it’s like individual pizza pockets. Because this requires rising time, I prepare this the night before so it rises overnight and is ready for cooking on game day. I serve it with my Homemade Marinara  for dipping.

Super Bowl Party FoodA brand new recipe I just developed this week will be making an appearance this year as well, my Burger Sliders on Potato Crisps.

Super Bowl Party FoodNo party is complete without dessert. Cream Cheese Toffee Cake. ‘Nuff said!

Super Bowl SUnday desserts

If, by any chance, you haven’t already made plans? Stop by my house, the door will be open. Oh, and GO PATRIOTS!

Gluten-Free Franks in Blankets (For the Big Game)

Super Bowl SUnday appetizers

Marissa Rosenberg

If you’re expecting a crowd on Super Bowl Sunday, you can stave off their hunger pangs with lots and lots of these Franks in Blankets. The best thing about them, besides them being awesome?  They can be frozen in advance, and, the “blankets” are gluten-free! You can find many other delectable gluten-free recipes from Marissa Rosenberg on her blog, Sugar & Spice.

 

 

 

Pan de Yuca (Dough):

2 1/2 cups tapioca starch
4 cups grated mozzarella cheese
1 teaspoon baking powder
Pinch of salt
1 stick of cold butter, cut into small pieces
2 large eggs
1/4 cup water
1 package Wellshire Farms uncured beef cocktail franks
Spicy Brown Mustard, for dipping

-Combine the tapioca starch, cheese, baking powder and salt in a food processor.  Mix for about a minute until everything is combined.
-Add the butter and eggs
-Mix until everything starts to come together.  If it looks too dry, you can add 1 tablespoon of water at a time until combined.
-Refrigerate dough for at least an hour or overnight.
-Once the dough has had time to chill, preheat the oven to 500 degrees F.
-Line two baking sheets with parchment paper
-Take about an 1/8 cup of the dough and roll it into a ball.
-Take the dough ball and wrap it around one of the mini franks making sure to leave the ends of the frank out.
-Place the frank and blanket on the baking sheet seam side down.  Leave about two inches in between each one.
-Bake for 8-10 minutes until puffed and brown.
-Serve with Spicy Brown Mustard, and enjoy immediately.
*Makes 2 dozen
*Can be frozen unbaked ahead of time and baked off when needed.
*Pan de Yuca recipe based on recipe from www.laylita.com

Butterscotch Pudding with Caramel Sauce

butterscotch pudding Osteria Mozza

Beth Fink

Memories of chocolate pudding in small glass dishes with scalloped rims take us right back to our childhood dinner tables. Now that we’re grown, and a little more “sophisticated,” dessert that comes from a box just won’t do. Beth Fink has taken this butterscotch pudding recipe from Osteria Mozza in Los Angeles. Silky and creamy…so special it’s called by its Italian name, “budino.” Pudding from a box can’t hold a candle to this one.

 

 

 

 

 

 

 

Butterscotch Budino

3 cups heavy cream

1 1/2 cups milk

1 cup plus 2 tablespoons dark brown sugar

1 1/2 teaspoons kosher salt

1 egg

3 egg yolks

5 tablespoons cornstarch

5 tablespoons butter

1 1/2 tablespoons dark rum

1. In a large bowl, combine the cream and milk and set aside.

2. In a large heavy-bottomed pot, combine the brown sugar, one-half cup water and salt over medium-high heat. Cook to a smoking, dark caramel, about 10 to 12 minutes. Sugar will smell caramelized and nutty and turn a deep brown.

3. Immediately whisk the cream mixture carefully into the caramel to stop the cooking (the mixture will steam and the sugar will seize). Bring the mixture to a boil and reduce the heat to medium.

4. In a medium bowl, whisk together the egg, egg yolks and cornstarch. Temper the hot caramel cream into the egg mixture by adding a cupful of caramel at a time, whisking constantly, until half is incorporated. Pour the egg mixture back into remaining caramel, stirring constantly with a whisk until the custard is very thick and the corn starch is cooked out, about 2 minutes.

5. Remove the custard from the heat and whisk in the butter and rum.

6. Pass the custard through a fine mesh strainer to remove any lumps and divide among 10 (6-ounce) ramekins leaving one-half inch at the top. Cover with plastic wrap and chill several hours or up to three days.

Caramel sauce and assembly

1/2 cup heavy cream

1/8 vanilla bean, scraped

2 tablespoons butter

2 tablespoons corn syrup

1/2 cup sugar

1 1/4 teaspoons fleur de sel

1/4 cup whipping cream

3/4 cup creme fraiche

1. In a medium saucepan, heat the cream and vanilla over medium heat, until simmering, about three minutes. Add the butter, turn off the heat and set aside.

2. In a large heavy-bottomed saucepan, combine the corn syrup and sugar. Add enough water to make a wet sandy texture, about one-fourth cup. Cook over medium-high heat, swirling the pan just slightly to gauge the caramelization, until the sugar becomes a medium amber color, about 10 minutes.

3. Remove the caramel from heat, carefully whisk the cream mixture into the caramel (be very careful — it will steam and bubble). Whisk to combine. Place the pan in a large bowl of ice water to cool.

4. In a chilled bowl with a wire whisk, beat the whipping cream until it begins to thicken. Add the creme fraiche; whip until thick and fluffy.

5. Before serving, warm the sauce over medium heat. Spoon one tablespoon on each budino, sprinkle with one-eighth teaspoon fleur de sel and add a dollop of cream topping.

Creme anglaise

Total time: 15 minutes, plus infusing and cooling time

Servings: Makes 2 cups

2 cups whole milk

1/2 vanilla bean

5 large egg yolks

1/3 cup sugar

1. Pour the milk into a heavy-bottomed saucepan. Scrape the seeds from the vanilla bean into the milk and drop in the bean. Heat over medium heat until just simmering (do not boil), about 4 minutes. Remove from the heat, cover and let steep half an hour. Reheat the infused milk over medium heat until almost simmering, about 3 minutes.

2. Whisk together the egg yolks and sugar, then temper the mixture by pouring half of the hot milk into the egg-and-sugar mixture and whisking, then pouring this back into the rest of the hot milk.

3. Stir the mixture over low heat, stirring constantly, until the custard coats the back of a spoon, about 3 minutes. Be careful not to overcook, as it can curdle easily.

4. Strain the custard through a sieve into a bowl and immediately place it in an ice bath, stirring until it begins to cool. Keep the bowl in the ice bath until the custard is completely cool. Lay a piece of plastic wrap directly on the surface and refrigerate until needed.

Herb-Crusted Baby Lamb Chops

lamb chops for new year's eve hors d'ouevresDelicious Herb-Crusted Baby Lamb Chops from chef/instructor Renee Cohen make a fuss-free hors d’oeuvre or main course for your New Year’s Eve party.

 

 

 

 

Herb-Crusted Baby Lamb Chops

12 baby lamb chops
1 cup fresh breadcrumbs
3 sprigs rosemary, needles removed, roughly chopped
3 sprigs thyme, leaves removed
3 sprigs sage, leaves removed, roughly chopped
3 sprigs Italian parsley, leaves removed, roughly chopped
1-2 teaspoons kosher salt
1 cup extra-virgin olive oil
1/2 cup dry white wine

Preheat the oven to 400 degrees F.

Place the chops on a baking sheet and season both sides with kosher salt and freshly ground pepper. Set aside.

Place the breadcrumbs and the herbs into a bowl of a food processor. Process mixture until all of the herbs have been incorporated. Add 3-4 tablespoons extra-virgin olive oil and 1 teaspoon kosher salt, process for 10 seconds. Remove breadcrumb mixture from the bowl and place in a plastic container until ready to use.

Spread half of the breadcrumb mixture onto a baking pan.

Rub the seasoned chops with extra-virgin olive oil. Dredge the chops in the herb breadcrumb mixture and coat well on both sides.

Place 4 tablespoons of extra-virgin olive oil on the bottom of a baking pan, and spread the oil all over. Place the chops on top. Pour the white wine all over the pan and on top of the chops. Cook the chops in the preheated oven and roast for 12-15 minutes or until done.

Remove the lamb chops from the oven; platter and serve.

 

Gluten-Free Chocolate Spice Cookies

gluten-free cookie recipeIt’s always a good time for chocolate cookies, and a little spice gives these an extra Yuletide-ish flair. They’re also gluten-free, so, if Santa is watching his gluten intake, these would be perfect to leave out for him on Christmas Eve. This recipe is from Denise Costello, and for more gluten-free cookie recipes, check out her website, theenergizedbody.com.

 

 

 


Gluten-Free Chocolate Spice Cookies
(from America’s Test Kitchen)
Makes about 42 cookies
Ingredients
1 3/4 cups whole or slivered almonds
1 cup (4 ounces) confectioner’s sugar
1/4 cup + 1/4 cup granulated sugar
3 Tbs unsweetened cocoa powder
•1 tsp ground cinnamon
1/4 tsp salt
2 large egg whites
1 tsp vanilla extract

Directions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Process almonds and confectioner’s sugar in food processor until almonds are very finely ground, about 45 seconds. Add chocolate, 1/4 cup sugar, cocoa, cinnamon and salt and process until chocolate is finely ground, about 30 seconds. Add egg whites and vanilla and pulse until dough forms, about 10 pulses.
3. Transfer dough to piece of parchment paper, kneading gently to form smooth ball. Let dough sit until no longer sticky, about 10 minutes. Top with second piece of parchment paper and roll dough 1/4 inch thick; refrigerate for 10 minutes.
4. Spread remaining 1/4 cup sugar in a small shallow dish. Using a 2-inch star cutter, cut dough into shares, rerolling scraps and re chilling as needed. Dip stars in sugar to coat and space them 1 inch apart on prepared baking sheets. Bake until cookies have puffed and cracked but centers are still soft, 13-15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 15 minutes. Transfer cookies to wire rack and let cool completely before serving.

German Christmas Cookies

Christmas CookieThis simple recipe for delicious Knappkuchen comes from Kim Demshki. While Kim calls the dessert “German Christmas Cookies,” it really is a classic, buttery pound cake, and it is a staple at her Christmas get-togethers.

 

 

 

Knappkuchen

1 cup butter, at room temperature
2 cups sugar
4 eggs
4 cups all-purpose flour
1 level tsp. baking soda
1 tsp. freshly grated nutmeg

cinnamon/sugar for sprinkling

Preheat oven to 350 degrees.

Cream butter and sugar together until light and fluffy. Add eggs and mix until combined. Sift dry ingredients together and add to egg mixture. Scrape batter into a greased 9×12-inch pan, and smooth out top. Sprinkle cinnamon sugar evenly over the top of the cake.

Bake for 22-25 min. Let cool and cut into squares.

 

Holiday Eggnog Bread

Holiday eggnog Bread

Elizabeth Perhac Schmitt

We can count on having unexpected guests drop by most often during the winter holidays than during any other time of the year, so it would be great to have something on hand, in the freezer perhaps, that you could just pop out and serve on a moment’s notice. This delicious and moist Eggnog Bread from Elizabeth Perhac Schmitt (lizthechef.com) is just such a treat. It’s wonderful fresh from the oven, but it also freezes well, so make one for now…and one (or more) for later.

 

Eggnog Bread

 

  • 2 large eggs
  • 1 cup commercially prepared “light” eggnog
  • 2 teaspoons rum extract
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 2 cups all-purpose unbleached white flour
  • 2 teaspoons sodium-free baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground nutmeg
  • 1 pinch ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter the bottom and sides of a 9 X 5 inch-sized loaf pan.
  3. Beat together the eggs, eggnog, rum extract, sugar, vanilla and butter.
  4. Sift together the flour, baking powder, salt, nutmeg and cinnamon.
  5. Add dry ingredients to eggnog mixture, beating on low speed just until blended. Finish beating by hand to insure batter is completely mixed.
  6. Pour into greased loaf pan and bake for 40 minutes, or until tester comes out clean. Allow bread to cool for 15 minutes before removing from pan.

What To Do With The Leftovers: Turkey Noodle Soup

noodle soupA little sage makes this Turkey Noodle Soup a little different

Makes 2 quarts

Prep time: 20 minutes

Cook time: 40 minutes

Turkey carcass

Any odd pieces of turkey meat, and chopped pieces of turkey you’re willing to dedicate to soup

4-5 carrots, peeled and sliced or chopped – your preference

Celery-all the leaves, plus about 4-5 good sized stalks cut in half lengthwise and chopped

1/2 large yellow onion, chopped

1 generous tsp of dried rubbed sage

6 cups water or chicken stock

salt and pepper to taste (add after soup is cooked)

2 cups of cooked noodles- I like egg noodles, but small shells are also great for this!

Directions:

  1. Put turkey carcass and stock into a large soup pot, you may need to break the carcass in half to fit the pot, heat on medium heat (you should never boil soup!)
  2. When stock is almost boiling add all vegetables and herbs
  3. Cook for 30-40 minutes on low heat
  4. Taste for seasoning, then add cooked noodles and turkey meat

Healthy Thanksgiving Leftover Meal Ideas

Thanksgiving has always been a beloved treasure of friends and family gathering, but for me it is just too much of everything at once.

Seriously, eating, turkey, squash and cranberry sauce is delicious, but adding oysters, Brussels sprouts, apple pie, pecan pie, pumpkin pie and whipped cream is just too much!

Maybe some of you can control yourself when it one big spread before my very small plate, but I have a hard time with decisions so I take some of everything and fill more than stuffed every year!

I often save my pie for the following morning for breakfast when I can really enjoy it!

But if you want to get right back onto living and eating well, lets do it with roasted left over brussels sprouts and poached eggs. I often turn whatever greens we have had the night before into a little “hash”, heat it up in a pan, drop and egg on top and cover for 5-8 minutes

 

Consider turning those vegetables into

Left Over SOUP

The squash will make an excellent soup.

2 medium size onion chopped

1 apple skin on cored and chopped

4 cups left over squash or sweet potatoes

4 cups stock or (3½cups water and ½ cup gravy)

In a 6 qt pot, sauté one chopped onion and an organic apple (skin on is fine) in a little coconut oil or olive oil and sauté until soft about 7 minutes. Add squash and stock and mix well with a spoon. Allow to cook for 4 more minute. Place soup mixture in blender and puree and you may add more liquid to desired consistency.

If you have a lot of mashed potatoes, this same procedures will work by replacing the onions and apples with leeks and the squash with the mashed potatoes. Any fresh herbs would be a wonderful additional either as a little “pesto “ on top or incorporated into the soup.

Now if you really want to get back on track, consider participating in our group on-line cleanse which begins December 1. (link http://diaeta-way.com/journey-of-renewal/)

You will receive daily recipes, and tips on how to enjoy the holiday parties without the alcohol, cheese, bread and sugar as all those foods that can really throw us off balance.

Jan is a chef and owner of Kitchen Porch Catering on Martha’s Vineyard, a catering company dedicated to local and sustainable foods. In the off-season, Jan teaches classes on healthy living, cooking and online cleanses with John Bagnulo. Join them in Costa Rica this February and March

Link here to more information : http://diaeta-way.com

Day After Thanksgiving Easy Breakfast: Savory Bread Pudding

savory bread bowlDuring the holidays, in addition to cooking a big meal, we often need to provide a cozy breakfast the next morning. Here is a super easy and satisfying savory bread pudding you can make the night before and pop into the oven in when you wake up. It’s got all the ingredients for a full breakfast, just add coffee!

Serves 6-8

Ingredients:

1 baguette, cut or torn into 2” pieces

6 eggs lightly beaten

4 cups cream or half and half

4 Italian sausages, casings removed (mild or spicy, or 2 of each)

8 oz. gruyere cheese shredded

8 oz. frozen spinach or kale, defrosted

2 TBL butter, softened

Salt, pepper, nutmeg

  1. Generously butter a 9×12” ovenproof pan
  2. In a wide skillet cook sausage until no longer pink, crumbling into pieces
  3. Put spinach or kale into a dishtowel and wring out as much liquid as possible
  4. Beat eggs lightly and add cream, mix well, add 1-2 tsp of salt, and 4-6 grinds of fresh pepper
  5. Add spinach , sausage, and cheese to egg mixture
  6. Distribute bread in pan, pour egg mixture over bread
  7. Cover baking dish well, and refrigerate overnight
  8. When ready to bake, remove pan from refrigerator, and let sit 30-45 minutes while oven pre-heats to 350°F
  9. Press down on casserole to make sure it is moist throughout
  10. Put pan on a sheet tray and bake for one hour, or until pudding is puffy and top is starting to brown.

savory bread cubed

savory bread sausage

 

 

 

 

 

 

 

 

For more recipes from Nancy, check out http://chefslastdiet.com

 

 

Tri-Color Carrots: Roasted & Lime Spiced

carrots

It’s always a challenge when you want to introduce something new to your holiday menu; especially if you’re expected to prepare the same old vegetables…boring! I love this new recipe I have for the holiday season. You can pick up the tri-color carrots from your local green market, Whole Foods or Trader Joe’s. I love the spice rub, and it’s great on your turkey too! The array of color, the spice and the lime all work so well together. It’s fun to change things up a bit! Enjoy!

Renee Cohen, Chef/Instructor , CuisineArts

Roasted Lime Spiced Tri-Color Carrots

Serves 4

1 bunch tri-color carrots, peeled, sliced lengthwise and slice

again into medium size strips

2-3 tablespoons extra-virgin olive oil

1 tablespoon spice rub (recipe follows)

Juice of 2 small limes (reserve the lime to roast with carrots)

 

Place the prepared carrots onto a baking pan. Mix with the olive oil, spice rub and lime juice. Place the squeezed lime onto the pan with the prepared carrots.

Roast in the oven for 15 minutes or until fork tender. Serve carrots with a little more freshly squeezed lime and garnish with roasted limes.

 

Spice Rub for Carrots

2 1/2 tablespoons paprika

2 tablespoons kosher salt

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried sage

1 tablespoon dried thyme

carrots2

 

Pan Roasted Brussels Sprouts with Bacon

pan roasted brussels a lot of sproutsThis is one of those no recipe needed recipes, so here is what I did to make these meltingly delicious pan roasted Brussels sprouts:

  • 24 ounces of Brussels sprouts (2 of those paper cups filled way up and held with plastic)
  • 8 ounces of thick sliced bacon cut into strips
  • 3-4 shallots
  • Preheat oven to 325°F

Using a cast iron, or other heavy, oven-proof  12″ skillet, on low heat, cook bacon stirring as it cooks to separate the pieces. While the bacon cooks put the shallots through the food processor and slice thin. Set aside. Cut the bottom ends off the Brussels sprouts, then put those through the processor. It will seem like a lot, but when you’re done they will have diminished in volume as much as they have increased in flavor!

pan roasted brussels. bacon and shallotsWhen the bacon is staring to brown, add the shallots to the pan. Continue to cook for until shallots start to soften, about five minutes. Add the Brussels sprouts to the pan (the pan will be very, very full) and using a tongs, carefully mix and turn the mixture to coat the sprouts in the fat, and allow all ingredients to combine. Continue cooking on low heat for ten minutes, stirring and mixing often. )If you are as messy as I am you will spill shreds of green all over your stove top.) Put the entire pan into the oven, and cook for 30 minutes, removing the pan and mixing the ingredients every ten minutes.

pan roasted brusselsIf you like you sprouts a little crunchy, roast for ten to fifteen minutes, the longer you roast the deeper the roasted flavor, and the softer the sprouts. I don’t recommend cooking much more than 30 minutes.

Nancy is the author of The Chef’s Last Diet.  For more recipes, visit Nancy’s blog, at http://chefslastdiet.com

Slow Cooker Dips for A Crowd

Slow Cooker Dips for Thanksgiving

Better Homes & Gardens

Cooking the Thanksgiving meal can be a marathon undertaking, so anything that simplifies any part of the meal is a blessing. These delicious dips are a tasty way to get the party started when you’ve got a crowd waiting to eat. The best part is that any of them can be made in a slow cooker. (All the recipes are from Better Homes & Gardens Magazine)

 

 

 

 

Chipotle, Chorizo, and Bean Dip

8 ounces uncooked chorizo sausage, casings removed
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1/4 cup snipped fresh cilantro
1 teaspoon chopped canned chipotle peppers in adobo sauce
1 15 ounce can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
Lime wedges
Scoop-shape tortilla chips or mini sweet peppers, halved and seeded

Directions

  1. In a medium skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.
  2. In a medium bowl combine sausage mixture, black beans, tomatoes, cilantro, and chipotle peppers. In a 1-1/2-quart slow cooker mash pinto beans. Top with tomato mixture and sprinkle with cheese.
  3. Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly.
  4. Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips.

Additional slow cooker dips:

Bacon, Cheddar, Potato Dip

Picadillo Dip

Reuben Spread

Spinach Parmesan Dip

 

Drinks To Help You Meditate

SIT DOWN AND SHUT UP.  

Just for a minute.

At the risk of offending you with the bold offer to “sit down and shut up”, I am taking this opportunity to pass along the idea that doing this one thing daily will change your life.  Yes! Doing this is that important to your health and your life!

If I was to be more gentle about the request, you might not hear me loud and clear. I could rephrase and say “find a few minutes, sit, meditate, go within”. And you might respond with a ” Yeah but…..”.   Sit down and shut up is more direct and seems a bit easier to comprehend. It’s less complicated.

Just sit down. Shut up for a minute. And breathe. And do it daily.

You get that. It’s easy. Right?

Well, this is a meditation practice.

What’s cool about sitting down and shutting up, is that you can’t do it wrong, so you can drop the excuse that you don’t know how to do it. You can drop the excuse that you don’t know how to mediate. You can just sit down, “be quiet” and allow it to grow, expand and develop into “whatever it will” without judging.

Start there.

Sit down, Shut Up and Drink

And take it here.

How about adding a warm naked drink,

in beautiful sacred space,

in your favorite china cup,

with you and you…

creating a little quiet time for peace, pleasure and joy to fill your heart and soul.

Use these 3 warm yummy drinks to create the space for you to slow down, savor and surrender to all that is possible when you allow the time for it.

PEPPERMINT HOT CHOCOLATE

This yummy drink is make with:

  • 1 cup almond milk
  • 1 date
  • 1 peppermint tea bag
  • 1 tbsp raw cacao

Warm the almond milk, date and raw cacao to a soft rolling boil.  Remove from heat and add tea bag. Let it steep for 5 minutes and serve.

Sit down, Shut Up and Drink

PUMPKIN HOT CHOCOLATE

If you are desiring smooth, creamy and warm, this is the one!

This yummy drink is made by mixing and warming these few naked ingredients:

  • 1 cup almond milk
  • 1/4 cup pumpkin
  • 1 tbsp raw cacao
  • cinnamon

(sweeten with stevia or you can add on date while heating this on the stove. And then you can eat the soft gooey date, right before pouring your drink into your favorite china cup)

Sit down, Shut Up and Drink

WARM PUMPKIN CREME 

  • 1/4 cup pumpkin puree
  • 1 cup almond milk  (hemp, rice, cashew or any nut based milk will work perfectly) 
  • Optional sweeteners (stevia, raw honey or a mejool date soaked while boiling as in the above Hot Pumpkin Chocolate) 
  • cinnamon  (sprinkled on top as desired and stirred with a cinnamon stick) 

Sit down, Shut Up and Drink

If you love pumpkin, here are more yum-azing pumpkin treats. Try them and let me know what your favorite is by leaving a comment below.

Remember the opportunity to go within and discover who you really are is available to you anytime, anywhere, any day and every day.  This divine gift and useful Love-You-Tensil will change your life for the better.

From my personal experience, allowing a time for “slowing down, going inside, and checking in, has changed my relationship to myself and to the world in the most profound ways. It’s made “time” open up. It’s given me more “time” in my life.

So I share and I invite you to the experience for yourSelf.

Remember the truth in this beautiful quote.

BE STILL AND KNOW THAT I AM GOD!

And I’d love to hear what you think about it and how it works for you!

The Divine in me salutes the Divine in you! and from there….happy sipping, savoring and surrendering to amazing!

Butternut Squash Toast

Butternut Squash on Toast from Food52

Courtesy of Food52.com

Avocado Toast just got “autumnalized!” We thought switching out mashed butternut squash for the avocado was a “Why didn’t I think of that?” move, and adding a slick of caramelized onion jam and a carpet of creamy ricotta cheese was sheer genius. This dish comes from Food 52 and can easily be the answer to your “What can I serve with soup?” dinner question.

 

 

Butternut Squash on Toast

  • One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
  • 1/2 teaspoon dried chile flakes, more to taste
  • Kosher salt, to taste
  • 1yellow onion, peeled, halved, and thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1large loaf of Pugliese, or smaller, thick slices country bread
  • 1heaping cup ricotta
  • Flaky salt, for finishing
  • 1/4 cup chopped mint

Read the rest of the recipe instructions here.