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

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.

SPROUTED TURKEY ON PUMPERNICKEL
pumpernickel bread
russian dressing or thousand island dressing
sliced turkey
havarti cheese
avocado
sprouts

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

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

 

Thanksgiving Pumpkin Seed Salsa

 Heat a large, dry skillet over high heat and add pumpkin seeds, garlic and jalapenos,chipoltles. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and saute until the    onions are translucent. Add the tomatoes and cilantro, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool.

Transfer to a food processor and puree in batches until smooth. Serve room temperature.

 

 

Ingredients

Directions

 

 

Prep Time:  20 minutes

Fresh Blueberry and Cranberry Relish

FETTUCCINE TURKEY CARBONARA
1 tbsp. Olive oil
2 cloves garlic, smashed and chopped
*1 pound sliced or shopped turkey
1/2 cup dry white wine
2 eggs
1/4 cup grated pecorino cheese
2/3 cup grated Parmesan cheese
1 package cooked fettuccine, hot
Chopped fresh parsley
Freshly ground pepper

Heat oil in saute pan over medium heat. Add garlic and turkey, cook 3 minutes over low heat.
Add Wine And continue cooking 2 to 3 minutes.
Place eggs in a bowl and whisk. Add pepper, both cheeses and mix well. Pour mixture over drained, hot pasta, mix and add salt and pepper to taste. Stir in turkey mixture, sprinkle with parsley and serve.

Serves 4 to 6
*Prosciutto can be used in place of the turkey, (for a traditional carbonara), or eliminated to make this a vegetarian dish.

Vegetarian Turkey Roast and Stuffing

Stuffed Nut Roast
The Roast:
olive oil
waxed paper or parchment paper
1 1/2 cups ground pecans
1 1/2 cups ground raw cashews
1 cup bread crumbs
1/2 cup quick cook oats
2 cups finely chopped celery
1 cup finely chopped onion
1/2 cup nutritional yeast
2 tbsp. poultry seasoning
2 or 3 dashes of soy sauce
black pepper to taste

 This is a a great non dairy dessert with a creamy texture.Relatively simple to make,

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This is one of those recipes that no matter how much you make, it is never enough. Our family loves them, You can also back off the heat on the peanut sauce if you want to..This can be done on the grill, ( I grill all year round, even in the snow, I just have to shovel the deck off first!)  This can be done as a quickie meal/appetizer.

1 1/2 tablespoons extra virgin olive oil, more for pan

1 garlic clove, minced

1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or packaged corn bread, cut into
2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese (optional)
6 ounces grated Gruyère cheese (1 1/2 cups).

Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Serves 8 to 10 main-course servings or 15 side-dish servings.

Spicy Asian Shrimp Simply and Easy to prepare, makes a great meal or appetizer

Ingredients:

•         2lbs jumbo shrimp peeled and deveined ( can be cooked with shell on and peeled later)
•          3 tbs lemon juice
•           salt and pepper to taste
•          1/2 can beer
•          4 medium garlic cloves
•          1/8 tsp red pepper flakes
•          1/4 cup orange juice
•            3 TBS minced fresh ginger
•         2 TBS extra virgin olive oil

Directions:

1.      Chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
2.      Peel and devein shrimp. or could with shell and peel when you eat them
3.      Rub shrimp with salt and pepper.
4.      Heat beer over medium-low heat in a stainless steel skillet
5.     When beer begins to steam, add shrimp, red pepper flakes, orange juice,and ginger and sauté. Stir frequently. After 3  minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cookng time. They become tough if overcooked.
6. Serves 4

For those of you who look forward to your Thanksgiving Dinner-all year long--with Turkey. The recipes below would make wonderful accompaniments to your meal. And of course to all of our friends and readers who are vegetarian's the options are more plentiful!        The recipes below were some of my favorites as a child, but the recipes have now grown up as well.  Editors note.. I am not completely sure where these recipes came from or how they got here, but because they looked pretty tasty i thought i would share.. when we changed over our website mysterious content just appeared.. Enjoy

     “To Each His Own.”  - Cicero

*All vegan, vegetarian and non-dairy products recommended, can be substituted using conventional products.

For almost 25 years this has been a well kept secret.This is the best chili we have ever had.

What is it?

The Salad Cellars Chili Recipe

2 lbs. ground beef
1 whole clove of garlic peeled and chopped
1 green pepper
1 whole onion

Caramel Pumpkin Seeds

1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted preparation
Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

10 Minute Apple Sauce

6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon  
In a  microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Here’s a great Halloween soup and a perfect opportunity to entice your kids with any variety of winter squash in a bowl of—

Gypsy Soup

Measurements don’t have to be exact, substitutions may be made (within reason) adjusting spices, appropriate to the preferences of your family. This is a quick, delicious, nutritious soup for all seasons.

4 tablespoons olive oil or butter
2 cups chopped onion
3 cloves chopped garlic
1/2 cup celery
2 1/4 cups chopped and peeled winter squash, carrots or
sweet   potatoes, or mix all 3
3/4 cup fresh tomatoes, chopped (canned tomatoes can be used)
1 1/2 cups drained, canned chick peas
1/2 cup peas
3 cups chicken or vegetable stock
salt and pepper to taste
Suggested spices:
1 tsp. basil
1 tsp. turmeric
1 tsp. paprika
1 bay leaf
1 tablespoon tamari
dash cinnamon
dash cayenne pepper
chipolte sauce
lemon or lime
a bit of sugar if needed
Saute garlic and onions in the olive oil or butter. Add vegetables. Mix. Add seasonings and stock, simmer. Add tamari and continue to cook very slowly until vegetables are tender.
serves 4 to 6