Recipes

Thanksgiving Cranberry Relish

Posted in Thanksgiving recipes.

 A good cranberry relish can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once. 

 

 INGREDIENTS

  • 3 Bags  fresh Cranberries
  • 2 cups of organic sugar
  • 1/2 cup freshly squeezed orange  juice
  • 2 teaspoons finely grated orange zest
  • 1 1/2 teaspoons finely grated  red grapefruit zest
  • 1/2 cup  red grapefruit segments, medium dice
INSTRUCTIONS

Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. ( depending on the cranberries you may need additional sugar)

Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.

Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.

  1.  

 

Thanksgiving Molasses, Ginger, Chipoltle Carrots

Posted in Thanksgiving recipes.

I was looking through some old cookbooks looking for a few new Thanksgiving Recipes,  I came across this, Lately we have been using a lot of chipotle peppers in our food ..It really can give it a great new taste. So I thought this would really work

Glazed carrots are overcooked and mushy, the glaze is too sugary, and  no one really eats the cooked carrots except for your grandmother..  This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.

 

INGREDIENTS
  • 4 pounds ccarrots ( organic)
  • 1 stick of butter
  • 4 tablespoons dark brown ssugar
  • 4 tablespoon light brown sugar
  • 4 tablespoons light molasses
  • 3 teaspoons grated ginger
  • 1 small can of chipotle peppers in sauce  (you may need to chopped the peppers)
INSTRUCTIONS

Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)

Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some  freshly ground black pepper. 

Enjoy

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Blue Cheese Spinach Bread Pudding

Posted in Bread.

Blue Cheese Spinach Bread Pudding

Bread pudding comes in many different variations.. 

Ingredients

  • 2 Tablespoons melted butter ( cooking spray can be substituted)
  • 2 Tablespoons Olive Oil 
  • 2 lbs spinach, 
  • 2 Tablespoons unsalted butter
  • 8 medium garlic cloves, mashed to a paste
  • 1 1/2 cups heavy cream
  • 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
  • 1/2 cup thinly sliced scallions, 
  • 1 shallot thinly sliced
  • 4 large eggs, lightly beaten
  • 1  teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
  • 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes

Methods/Steps

Preheat oven to 400ºF.

Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)

Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.

Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.

In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes

Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer  to a cooling rack and let sit for 5 minutes.

Diane's Incredible Pumpkin Bread

Written by LWM STAFF. Posted in Thanksgiving recipes.

Best Pumpkin Bread

 This Pumpkin Bread Recipe is actually my wife Diane's.  It  is really easy to make  and by far the best pumpkin bread we have ever tasted..Moist and delicious! This recipe will become a holiday favorite and will become part of the Holiday tradition to pass down thru the generations.  We normally double or triple the recipe. Great for holiday gifts and you will eat way to much.. Enjoy!!

1 pound  butter
5 cups sugar
8 eggs

Thai Pumpkin Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

4 tablespoon canola oil

4 tablespoon butter
1 inch piece of  finely chopped fresh ginger
4 cloves garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
3 tablespoon chopped lemon grass
6 cups chicken or vegetable stock
4 cups peeled and diced pumpkin
1 can unsweetened coconut milk
1 bunch fresh basil leaves or parsley
 
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemon grass in oil until fragrant. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth consistency. Garnish with basil leaves or fresh parsley.

Pumpkin Bourbon Cheesecake

Posted in Cakes,Pies,Cookies.

Pumpkin Bourbon Cheesecake

   Just a note, We made this cheesecake this year.. it was my first cheesecake ever, it was not hard to do but it was fantastic.. We highly recommend adding this to your holiday arsenal..  I  really like Old Grand Dad..  But he bourbon is your choice.. Don't forget to have a few shots..Makes it much more enjoyableSmile

Pumpkin Bourbon Cheesecake
Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar

Halloween Bloody Mary

Posted in Adult Beverages.

Bloody Mary

with or without blood, (vodka)

36 ounces of tomato or vegetable juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1/4 to 1/2 teaspoon hot pepper sauce

Mix tomato juice, Worcestershire, horseradish, lemon juice and hot pepper sauce in a pitcher. Chill at least 1 hour before serving.

Pour into ice-filled glasses.  
Garnish with celery and olives  

Grilled Camembert Sandwiches

Posted in Sandwiches.

Grilled Camembert

Sandwiches

with Summer Tomato Soup

Camembert, a cow milk cheese from

Normandy, has a delicious

mushroomy finish which gives

flavor and balance to the bread and

the tomatoes. Yield: 5 portions

Ingredients
10 each Favorite bread, sliced ¼ inch
¼ cup Olive oil
2 tsp. Black pepper, freshly cracked
16 ounces Camembert (or Brie) cheese, sliced ¼
inch thick, about 16 slices
½ cup Extra virgin olive oil
1 each Onion, sliced
2 cloves Garlic, crushed
2½ lbs. Tomatoes, ripe, cored and chopped
12 each Fresh basil leaves
to taste Kosher salt and cayenne pepper
Method
1. for the sandwiches: Heat the olive oil and cracked pepper over
low heat. Turn off and let infuse for 10 minutes.
2. To assemble, lay the sliced cheese on half of the bread slices
making sure the cheese comes all the way to the edge of
the crust. Lay the top slice on each of the sandwiches and
move them together so they are crust to crust. Cover all the
sandwiches with a layer of plastic wrap and place a medium
cutting board on top of the sandwiches to gently weigh them
down for 15 minutes.
3. Using a pastry brush, thoroughly brush the surface of both faces
of the sandwich with the pepper oil.
4. Preheat a Panini griddle on low or a medium sauté pan over low
heat. Wipe surface with a little oil. Place the sandwiches in the
press or in the sauté pan and cook until slightly browned, about
2 to 3 minutes per side until the cheese is melted. Keep the heat
low so you do not burn the bread.
5. for the tomato soup: In a medium saucepan, combine the olive
oil, onions, and garlic and cook over low heat together for about
20 minutes, or until the onions are soft and translucent. Add the
tomatoes and cook another 15 minutes.
6. Add the stock and basil leaves and bring to a simmer. Cook gently
for 20 minutes to develop the flavor.
7. Strain the soup into a large bowl through a china cap or other
fine strainer, or a food mill, to remove seeds, skins, and basil.
Season passed soup to taste with kosher salt and cayenne pepper.
8. Serve the tomato soup hot with the warm sandwiches. Drizzle a
generous amount of the extra virgin oil over the top of the soup
along with a few small basil tops, and enjoy.

Recipe courtesy of The Cheeses of France Marketing Council (www.cheesesoffrance.com) and The Culinary Institute of America

Swiss Fondue Bagel

Posted in Breakfast,Brunch.

Ingredients

1 Bagel (any bagel can be used, but a sweet bagel is not recommended)

2 tablespoons cream cheese

2 slices swiss cheese

Directions

Cut the bagel in half. Spread each half with a tablespoon of cream cheese. Put one slice of swiss cheese on each half. Place in the microwave oven for one minute, or for better results place under the broiler for approx. one minute. It is really simply–but really delicious.

Homemade Organic Flour Tortillas

Written by Rachanne. Posted in Bread.

3 cups whole wheat organic flour 

1 tsp. sea salt

1/3 cup vegetable oil

1 cup warm water

Directions: combine flour, salt, vegetable oil in a large bowl.  Add the water until it forms a dough. Take 1 to 2 inches of dough and knead the dough into a ball.  Flatten dough with your hands or rolling pin. Use a flat pan on medium heat and place tortilla on pan.  Let cook until there are brown spots and turn over to do the same on the other side.

Jalapeno poppers made easy

Posted in Appetizers.

Ingredients

-15 Jalapenos

- 1 package of cream cheese or low-fat cream cheese

- 2 cups of shredded cheddar cheese or 2% cheese

-15 pieces of bacon or turkey bacon 

-toothpicks

Directions

Pre- heat over for 350 degrees.  Slice open the jalapenos and take out the seeds. Mix softened cream cheese and cheddar cheese together, Place a small spoonful of cream cheese mix into a jalapeno. Close the jalapeno and wrap it with a piece of bacon.  Put a toothpick through it to make it stay together.  Place on a foil-lined baking sheet and bake for 25-30 minutes. 

Yummy Truffles

Posted in Cakes,Pies,Cookies.

Ingredients:

  • 1/3 cup semisweet chocolate chips
  • 4 ounce cream cheese- can make it low fat cream cheese too
  • 1-16 ounce package powdered sugar, sifted
  • 1/4 cup unsweetened cocoa
  • 1/4 cup additional powdered sugar

Preparation:

Melt the chips in either a double bowler pan or in the microwave. Add softened cream cheese to melted morsels, beat at medium speed of mixer until smooth. Add powdered sugar and beat until well blended. Press mixture into a 6 inch square on heavy duty plastic wrap, cover and chill at least one hour.

Cut mixture into 48 squares. Roll each square into a ball and place on wax paper. Roll balls in unsweetened cocoa. Melt a few more chips and drizzle each ball. Serve at room temperature.

Cinnamon-nut Homemade Granola

Posted in Snacks & Munchies.

Ingredients:

4 cups old-fashioned oats                                                                                                    
1/2 cup slivered almonds
1 cup chopped walnuts or pecans or mixture of both                                                                                                
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 cup raisins or dried cranberries or a mixture of both
 
Directions:
Preheat oven to 300 F. In medium/large bowl mix the oats, almonds, walnuts or pecans, brown sugar, salt and cinnamon. In a small saucepan warm the oil and honey. Whisk in the vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with aluminum foil for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in raisins or cranberries. Store granola in a container or self-sealing plastic bag.

Homemade Granola

Posted in Snacks & Munchies.

 

Ingredients:
4 cups  old-fashioned oats                                                                                                    
1/2 cup slivered almonds
1 cup chopped walnuts or pecans or mixture of both                                                                                               
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 cup raisins
1cup dried cranberries 
Optional (1 cup chopped apricots,dates, figs or other dried fruit)
Directions:
Preheat oven to 325 F. In medium/large bowl mix the oats, almonds, walnuts or pecans, brown sugar, salt and cinnamon. In a small saucepan warm the oil and honey.  
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with parchment paper for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in dried fruits. Store granola in a container or self-sealing plastic bag.

Rich Vegan Fudge Brownies

Posted in Cakes,Pies,Cookies.

Rich Vegan Fudge Brownies

Makes about 2 dozen

Ingredients:

1 1/2 C. walnuts
1 1/2 C. sulfite-free raisins or fresh pitted dates
1/2 C. raw cocoa powder
1/2 tsp. vanilla
pinch of sea salt

Preparation:

Combine all ingredients in a food processor and blend until smooth and balled up.

Remove from bowl and press into square glass dish - alternatively, you can shape into one large square block with your hands.

Freeze until firm, then slice and serve.

For more great Vegetarian Recipes  www.not-just-recipes.com www.not-just-recipes.com

Pasta with Sun Dried Tomatoes

Posted in Pasta.

Pasta with Sun Dried Tomatoes

 

Ingredients

1 1/2 Tbsp. of grapeseed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese

Heat 1/2 Tbsp. of grapeseed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.

Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.

Heat the remaining grapeseed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.

Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the "sauce" from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.

Top each serving with pine nuts and a sprinkle of Parmesan
cheese.

Delicious! This particular recipe makes about two servings.

For more great Vegetarian Recipes  www.not-just-recipes.com www.not-just-recipes.com

 

SAUSAGE FRITTATA WITH TOMATOES

Posted in Breakfast,Brunch.

8 oz. veggie sausage crumbles

6 eggs

1/4 cup water

1/4 teaspoon sea salt

Dash of hot pepper sauce

1 medium-size tomato, sliced

2 tsp. minced fresh basil or dill or

1/2 tsp dried basil or dillweed

Fresh-ground pepper to taste

In a medium-size non-stick skillet, cook sausage over
medium heat until slightly browned. Meanwhile whisk
eggs with water, salt and hot-pepper sauce in a medium-
size bowl until blended. Pour over sausage. Reduce heat
to low, cover and cook about 10 min. or until eggs are
set. Arrange tomato slices on top; sprinkle with basil
and pepper. Cover and cook 2 more minutes to heat the
tomatoes slightly.

When ready to serve, slice and remove from skillet with
a pancake turner. Serve with sliced fruit (apple, pear or
kiwi). Delicious!

Note: If you can't find sausage crumbles use Morningstar sausage
patties. Break 'em up in small pieces.

check out our friends  at  www.not-just-recipes.comwww.not-just-recipes.com for more great vegetarian recipes!

Banana French Toast

Posted in Breakfast,Brunch.

Here is a great Breakfast idea to start your day!

Yes, banana French toast may seem like a simple breakfast idea...and it is. But it is also one that provides calcium, manganese and potassium as well as vitamin B6, some vitamin C and some dietary fiber. - 

Banana French Toast

Ingredients

6 to 8 slices of whole wheat or whole
grain bread.
2 ripe bananas.
2 eggs or equivalent egg replacer.
1 tsp. of vanilla extract.
1/2 to 3/4 cups of soy or rice milk.
A dash of cinnamon.
How we make it
Place bananas, eggs, vanilla, "milk" and a
dash of cinnamon in a blender or food processor.
Blend until smooth then pour into a wide shallow
bowl.
Dip bread slices into the mixture and cook
on a non-stick griddle or large skillet.
For an added treat, top with chopped pecans and
honey or agave nectar or use maple syrup.
 

 

BBQ Brisket

Written by Brian Strauss. Posted in Beef.

BBQ Brisket Recipe

Prep Time 20 minutes or less

 3-5 lb brisket

salt,pepper. garlic powder,onion powder, lemon pepper, coriander spice

2 beef boullion cubes*

Five Minute - One Pan Meatloaf

Written by Brian Strauss. Posted in Beef.

Five Minute - One Pan Meatloaf

This recipe is one of the Quickest,Simplest and Easiest that I have made.Guaranteed no one in the family will turn up their nose when you are ready to serve. Make a lot because cold meatloaf sandwiches are just as good!

One Pan Meatloaf

Thanksgiving Traditional Bobby

Posted in Thanksgiving recipes.

After the big meal, and dessert, and a few other picking times, Make sure you leave room for the Traditional Bobby! 

The Traditional Bobby
a good hard roll
mayonnaise
turkey (turkey can be replaced with any vegetarian or vegan substitute).
stuffing
cranberry sauce or cranberry jelly

TURKEY GRUYERE MUSHROOM BROIL

Posted in Turkey.

TURKEY GRUYERE MUSHROOM BROIL

4 medium Italian sub rolls
4 tbsp. butter or margarine
*16 ounces turkey, chopped
1/2 pound fresh mushrooms, cleaned and sliced
1/2 pound oyster mushrooms, cleaned and sliced
2 shallots, chopped
1/2 cup sherry
1 tsp. Basil
*2 cups white sauce
2 cups light cream
2 cups grated Gruyere cheese
A pinch of paprika
salt and pepper to taste
Cut rolls in half lengthwise. Hollow insides of rolls by scooping out half of the bread. Toast bread shells in oven, then set aside.
Melt butter in a large frying pan over medium heat. Add turkey and both types of mushrooms, season with salt and pepper and continue to cook on high heat for 6 minutes.
Add shallots, mix and continue cooking for 3 more minutes.
Stir in sherry, seasonings, white sauce and cream. Cook for 5 minutes over low heat. Preheat oven at 400
Arrange toasted rolls on cookie sheet. Spoon in turkey and mushroom mixture, top with cheese and sprinkle with paprika. Brown for 3 minutes in oven and serve.
Serves 4 as a meal ) Serves 8 as a snack or side dish.
* To make this dish vegetarian, simply eliminate the turkey and make the white sauce with vegetable stock.
*White sauce recipe
3 tbsp. Butter
1 shallot, peeled and chopped
3 tbsp. Flour
2 cups chicken stock or vegetable stock
1 cup hot milk
Heat butter in saucepan over medium heat.
When melted, add shallots and cook for 2 minutes.
Mix in flour until there are no lumps and cook for 2 minutes over reduced heat.
Pour in chicken or vegetable stock, mix well and bring to a boil. Pour in milk  and cook for 7 minutes over low heat, stirring occasionally.

Pumpkin Soup with Balsamic Caramelized Pears

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Pumpkin Soup with Balsamic Caramelized Pears

4 Tbsp. olive oil
1 medium pumpkin, large-diced,  can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped

1 dried chipotle pepper

2-3 Tbsp. pure maple syrup

1 tsp. salt, more to taste if necessary

4-5 quarts filtered water

1 small piece cheesecloth

2-3 pears, diced

1 Tbsp.canola oil

Pumpkin Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Pumpkin Soup

2 Tbsp. olive oil

2 tsp. fennel

2 tsp. cumin

2 tsp. coriander

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

1 tsp. red pepper flakes

2 tsp Dk brown Sugar

3 quarts pumpkin, 1-2" chunks

2 Tbsp. garlic, fresh and minced

1 tsp. salt, to taste

1 can light coconut milk

2 or 3 cans of  vegetable broth

2 limes, juice of

1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.

2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.

3. Add coconut milk and heat gently.

4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.

5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.

6. Garnish with  green chives,

 Other suggestions:  A dab of Sour Cream, grated  sharp cheese, or some raisins

 

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