Tuesday, November 26, 2013

Top Thanksgiving recipe for Stuffing!

Top requested recipe from sunset magazine

French bread ¾ loaf (¾ lb)
Nonfat milk 1 ½ cups
Sweet Italian sausages 2 lbs
Parsley, chopped 1 cup
Garlic, minced or pressed 1 clove
Medium onion, chopped 1
Celery, finely chopped ½ cup
Green Swiss chard, stem ends
trimmed, coarsely chopped
1 ½ lbs
Parmesan cheese, freshly grated 1 ½ cups
Basil, dried 1 ½ tsp
Sage, dried and rubbed ¼ tsp
Rosemary, dried and rubbed ¼ tsp
Salt To taste
1. Cut bread into ½-in. slices. Put slices in a large bowl and add milk. Mix gently with a spoon to
saturate with milk and let stand about 30 minutes. Stir occasionally.
2. Meanwhile, set a 6- to 8-qt pot over medium-high heat. Squeeze sausages from casings into
pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15
minutes; pour off any excess fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until
vegetables are lightly browned, 5 to 8 minutes. Add chard and ½ cup water and cook, stirring
often, until wilted, about 5 minutes.
3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture,
parmesan, basil, sage, and rosemary. Season with salt to taste.
4. Preheat oven to 350°. Spoon stuffing into a shallow 3-qt (9 x 13-in.) casserole. For moist
stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes. Make ahead: Up to 1 day ahead, covered and chilled. Allow about 1 hour to bake.

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Fresh Cranberry Sauce with Pomegranate

from sunset magazine 

Cranberries, thawed if frozen 1 bag (12 oz)
Light brown sugar, packed ½ cup
Pomegranate molasses ¼ cup
Fresh thyme 3 small sprigs
Pomegranate seeds 1 cup
1. In a medium saucepan, bring cranberries, sugar, molasses, and thyme to a boil over
medium-high heat, stirring frequently. Boil, stirring often, until most cranberries pop, 5 minutes.
Remove from heat and stir in pomegranate seeds. Discard thyme.
Make ahead: Chill cooked cranberries, covered, up to 1 week; add pomegranate seeds just before serving.

Poached Pears with White Wine Syrup

from sunset magazine 


Small to medium ripe pears,
halved lengthwise and cored
3 - 3 ½ lbs
Granulated sugar 1 ½ cups
Vanilla bean, whole 1
Cinnamon stick 1
Sauvignon blanc 1 bottle (750 mL)
Olive oil 1 tbsp
Pumpkin seeds (pepitas) ¼ cup
Light brown sugar, packed 1 ½ tsp
Cayenne pepper 1 pinch
Mascarpone 1 ¾ cups
1. Put pears in a large saucepan or wide sauté pan, cut side up, with the granulated sugar, vanilla
bean, cinnamon stick, wine, and ½ cup water. Simmer gently, covered, 6 minutes. Using 2
rubber spatulas, gently turn over and simmer until pears are tender when pierced with a fork, 5
to 8 minutes more.
2. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium
heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup
too much). Chill until cool, at least 1 hour.
3. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and
cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3
4. Just before serving, mix ¼ cup of the syrup with mascarpone. Arrange pears on a serving platter.
Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and
sprinkle with pepitas mixture.
Make ahead: through Step 3, 1 day ahead; chill pears airtight (otherwise they’ll turn gray)

Tuesday, November 5, 2013

Maple,Bacon Brussels Sprouts

Amazing Side Dish

Truly my favorite way to eat Brussels Sprouts, this is a perfect fall dish with all the right favors of the holidays. I can see why it's featured in the food network magazine this month, and with the ease  of this recipe  I sure will be adding this recipe to my holiday dinners! 

Cook Brussels sprouts in a steamer basket set in a pot with 1 inch boiling water,cover, until tender, 5 minutes.. Cook 4 diced slices of bacon in a skillet until crisp. Add the cooked Brussels sprouts. and 1 tablespoon maple syrup: toss.

serve immediately

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Tuesday, May 14, 2013

Wood Ranch BBQ & Grill Peanut Coleslaw

 I made this for dinner last night and yum just like the Wood ranch BBQ.
A bonus it's much healthier than regular coleslaw! 

Wood Ranch BBQ & Grill Peanut Coleslaw
Prep Time: 15 minutes
Serving Size: Six people
1 (16 ounce) cabbage and carrot coleslaw mix, packaged, shredded
1 ½ cups red cabbage, packaged, shredded
3/4 cup celery, finely sliced or celery seed 
1/3 cup green onion, finely chopped
1/3 cup red wine vinegar
1 tablespoon water
1 ½ tablespoon sugar
1/2 teaspoon seasoning salt
1/4-1/2 teaspoon garlic powder
1/3 cup vegetable oil
1 cup unsalted peanuts
1. In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions.
2. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil.
3. Mix dressing with coleslaw; stir in peanuts and toss well.
4. Refrigerate until ready to serve.

Wednesday, April 17, 2013

Homemade Beef Jerky Recipe

Close Up Beef Royalty Free Stock Images - Image: 24229709
  • 1/2 lb lean top round sirloin beef roast, a little frozen still. (trim off the fat)
  • 2 tbsp water
  • 1/2 tsp of minced garlic
  • 1/4 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp. chili powder
  • 1/4 C. Worcestershire sauce
1. Cut your roast into thin slices
2. Mix together all ingredients into a large bowl
3. Place your beef slices in the bowl and cover and let marinate overnight in the fridge.
4. Place slices on baking sheet and roast at 175 degrees for 3 hrs.
5. Turn meat and continue to bake for 1-2 more hours until the meat is dry and flexible. (if it breaks, it baked for to long)

Wednesday, April 10, 2013

Roasted Mushrooms with Walnut Pesto

We have five basics tastes - sweet, sour, bitter and salty. The fifth is umami. While sodium delivers saltiness, and sugar delivers sweetness, glutamate delivers umami.  (yes,  the same glutamate found in the taste enhancing  MSG  - . monosodium glutamate - and why it's used as a taste enhancer).
g MSG  - . monosodium glutamate - and why it's used as a taste enhancer).
Red meats satisfy the umami receptors as do mushrooms, ripe tomatoes and tomato sauce, and fermented and aged products (e.g. strong cheeses like parmesan, fish pastes and soy sauce used in Asian cuisines).  Great chefs give careful thought as to how to satisfy the umami taste receptors.  When creating plant-based meals that will satisfy everyone in your family, you must be thinking about how to excite the umami receptors.
This roasted mushroom with walnut pesto sauce can be a go-to umami recipe.  Add some chickpeas to create a 'meatier' course.
Pep time: 30 min. cookbook time under 45 minutes serves 4


1lbMushrooms (medium)
1⁄2cChickpeas (cooked and dried)
1⁄2cWalnut Pesto (see recipe)
1⁄4cParmesan cheese (optional)


Roasted Mushrooms:
Preheat oven to 400° F. 
Cut mushrooms in half, and spread mushrooms out on large baking sheet.  Make sure to leave some space between each mushroom to assure even roasting.  Roast the mushrooms for 20 to 25 minutes. Flip and continue to roast for 10 minutes more. 
Grilled Mushrooms:
Skewer whole mushroom onto metal skewer or well-soaked wooden sticks.  Place mushrooms on grill.  Turn about 90 degree in 3-4 minutes.   Repeat 2 more times. Remember - a bit charred for taste is fine, but highly charred food can be toxic.
Walnut Pesto Sauce
See recipe.
Place roasted or grilled mushrooms In a large bowl.   Add walnut pesto sauces and chickpeas. Toss until mushrooms are well coated.   Optional: Add 1/2 parmesan cheese. Toss again. Add the remaining parmesan cheese. Toss a third time.
FOR NUTRITION  information

Tuesday, April 2, 2013

Pancetta Peas, easy and best side dish!

This is a Delicious side dish that can be serve with any meal, the pancetta adds texture and flavor to the peas,the orange juice softens the harsh flavor of the peas. The kids and the men  love this dish, its a good way to  get some vegetable into your family's diet.  

1/4 Pound Pancetta diced  ( 1 cup )
1 Shallot sliced
1 Teaspoon minced garlic
Grated zest and juice of 1 orange
3 Cups shelled fresh peas about 1 pound
1/4 Cup fresh chopped parsley
1 Tablespoon unsalted butter
Kosher salt

 1. Cook the pancetta in a large skillet over me- low heat until crispy, about 5 minutes. Add the shallot and garlic, cook 1 minute, then add orange juice.
2. In crease the heat to medium add peas and cook until tender, about 3 minutes.remove the pan from heat  and fold in orange zest, parsley and butter. Taste  for seasoning, add salt if necessary You shouldn't need much salt , due to the pancetta it adds a natural saltiness to the dish.

                                                        Cook the Pancetta till its crispy
about 5 minutes then add the shallot and garlic  cook 1 minute
 then add the orange juice
In crease the heat to medium add peas and cook until tender, about 3 minutes.remove the pan from heat  
 fold in orange zest, parsley and butter. 
Taste  for seasoning, add salt if necessary You shouldn't need much salt , due to the pancetta it adds a natural saltiness to the dish.

Saturday, March 30, 2013

Spinach with Onions, Raisins, Pistachios, & Sweet Spice

Cooked greens simply do not need to be the dull side dish that you struggle to get your family to eat.   In this recipe, we combine spinach with a rich combination of other flavorful ingredients that also adds texture. Serve with spiced black bean salad to create the centerpiece of a nutrient rich, incredibly satisfying meal. The "sweet' spice makes the spinach much more interesting for the kids.

Serves 4


2 1⁄2lbSpinach, fresh
1TOlive Oil
1Onion, Small
1⁄4cWine, sweet white (or vermouth)
4TRaisins, golden (plumbed in hot water)
1⁄2tTrade Routes Sweet Spice Blend


Cover raisins in 2 tablespoons of white wine.  Wash spinach. Leave in colander to drain.  
Heat large pan (that also has a cover) to a medium-low heat. Add oil and onions. Cover and cook until soft, stirring occasionally.  Blend in spices,* nuts and raisins. Add spinach and wine.  Toss ingredients together in the pan. Cover.  Toss again after two or three minutes. Cook until spinach is wilted.
Nutrition Facts Per Serving: Calories 175; Protein 5g; Carbohydrates 26g; Total Fiber 8g;  Soluble Fiber 0g;  Sugar 9g; Total Fat: 5g; Saturated Fat .5 g; Monounsaturated Fat 3.5g;  Polyunsaturated Fat 1 g, Trans Fat 0g; Omega-3 0; Cholesterol  0mg;  Calcium 110mg; Iron 4.3mg; Magnesium 9mg; Potassium 1211mg; 156 Sodium mg.

Trade Routes Sweet Spice

Trade Routes Sweet Spice

Gram for gram, cinnamon and clove are two of the most potent plant-based antioxidants. We have added a few more culinary spices to enrich this blend.  Note:  no sugar but this spice combination adds a sweeteness to grains and vegetables.  Blend this ahead of time and use in daily cooking.  It's also great for ramping up the antioxidant levls of a protein shake. 


1tStar anise



Blend and store in a tight lid jar.