1 medium onion (chopped)
5 medium apples (chopped) * get a good apple
3 cups cooked wild rice
1 cup butter
1 loaf multi-grain bread (ends trimmed off) cut into small bite size pieces
1 1/2 cups raisins
1 1/2 cups chicken broth
1 cup chopped walnuts
3 tsp. poultry seasoning
2 tsp. fresh parsley (chopped)
sea salt and black pepper to taste
Preheat oven to 350 degrees.
1. Butter a large baking dish.
2. Saute onions, walnuts, and apples in butter until soft in large saucepan.
3. Add remaining ingredients (except bread), and stir over a low heat for about 2 minutes.
4. Place chopped bread in a large buttered baking dish. Pour onion, walnut, rice mixture on top. Stir.
5. Bake for about 15 minutes, or until stuffing becomes a little crunchy.
1 1/2 lbs. carrots (shredded)
1 cup dried cranberries
1 cup of walnuts (cut into pieces)
3 cloves of garlic (chopped)
2 tsp. sea salt
3 tbs. olive oil (plus extra if needed)
1. In a large skillet put olive oil. Brown garlic for a minute and then add carrots. Stir well.
2. Add 1 tsp. of sea salt and stir. Stir frequently so carrots don’t burn. If it seems a little dry, add another tbs or two of olive oil.
3. When carrots become tender, add cranberries, walnuts and 1 tsp. of sea salt. Stir.
4. Cook for another 3-4 minutes and serve.
1 (12 oz.) bag fresh cranberries
1 1/4 cups sugar
1 cup of water
1/3 cup brandy
1/2 cup mandarin oranges (chopped)
1. Rinse and drain cranberries.
2. In a large pot, put cranberries, water and sugar. Stir well and cook over a medium heat. When cranberries start to pop, add brandy and mandarin oranges. Bring to a boil and let simmer for 8-10 minutes. Stir frequently.
3. Let cool and refrigerate.
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
3 cups brown rice
3 cups vegetable stock
3 cups water
3 cups carrots (sliced very thin)
2 cups mushrooms (sliced)
1 cup leeks (sliced thin)
1. Put brown rice, vegetable stock and water in a big pot. Bring to a boil. Lower to a medium heat. Let liquids absorb. (about 10-12 minutes.)
2. Meanwhile in a large skillet, put 2 tbsp. of olive oil. Add leeks and cook for 2 minutes. Add carrots and mushrooms. (maybe a drop more olive oil if needed) Stir. Add about a tsp. of sea salt. When vegetables are tender, add cooked rice to the pan. Mix well together. Sprinkle with a little more sea salt.
2 cups cranberry juice
1 (10-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 apples, peeled, cored and diced (your choice of apples) *I use Honeyc
2 tsp. corn starch
1. In a saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar.
2. Bring to a boil and let cook for 5 minutes.
3. Add apples and cook, stirring occasionally, until the cranberries have softened and apples are tender. (about 5-7 minutes)
4. Remove most of the liquid to a small bowl and whisk in the cornstarch.
5. Begin to add the cornstarch-juice mixture to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
6. Remove from heat and pour into a serving dish.
7. Refrigerate until thickened. Remove the cinnamon sticks before serving.
4 large pita breads
1/2 lb. piece fresh mozzarella (shredded)
1/2 lb. sliced Boar’s Head ham (chopped up)
Preheat oven to 400 degrees.
1. Put pita breads in oven for 5 minutes and remove.
2. Put sauce on top of each pita.
3. Put chopped ham on each pita. Sprinkle with a little parmesan cheese.
4. Put shredded mozzarella on each pita.
5. Return to oven for about 5 minutes.
*Pita should be a little crispy and mozzarella should be melted.