Here's one I'm taking to my group Monday night.I would like to get some other ideals from all you cooks out there.
Organic Fruit Salad
3-4 fresh California Clementines peeled and divided
3 bananas sliced
2-3 pears quartered and diced
fresh unsweetened coconut
walnuts
fresh pineapple chunked
2-3 Fuji apples chunked
fresh papaya if available chunked
fresh mangoes " chunked
dried cranberries
prepare an hour before serving mixing 3-4 pints of Stoneyfield Farms Vanilla Yogurt Smoothies[available at Whole Foods and a lot of Krogers]
This is really good and not near as fattening as fruit sald made with whipped cream.
Mama Stamberg's Cranberry Relish Recipe
2 cups raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tablespoons horseradish
Grind together the cranberries and onion, add the remaining ingredients and mix. Put in a plastic container and freeze. On Thanksgiving morning, move the mixture to the refrigerator to thaw.
Makes 1 1/2 pints.
Stamberg, S. (2001) Mama Stamberg's Cranberry Relish Recipe. Retrieved October 15, 2002 from http://www.npr.org/programs/morning...erg.relish.html
This is the only thing that I make consistently every Thanksgiving. I don't think it's particularly healthy. I suppose you could leave out the sugar and substitute Splenda, lol. You can make it weeks ahead of time and freeze it, and it works great as a sandwich spread for leftover turkey.
Allan has the boys this Thanksgiving so I'm going with my friend, Lee, to the ACT team's waifs and strays dinner. Should be interesting. A bunch of social workers and psychologists who work with dual diagnosis clients 24/7/365. Should be a blast when they all decompress.
2 cups raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tablespoons horseradish
Grind together the cranberries and onion, add the remaining ingredients and mix. Put in a plastic container and freeze. On Thanksgiving morning, move the mixture to the refrigerator to thaw.
Makes 1 1/2 pints.
Stamberg, S. (2001) Mama Stamberg's Cranberry Relish Recipe. Retrieved October 15, 2002 from http://www.npr.org/programs/morning...erg.relish.html
This is the only thing that I make consistently every Thanksgiving. I don't think it's particularly healthy. I suppose you could leave out the sugar and substitute Splenda, lol. You can make it weeks ahead of time and freeze it, and it works great as a sandwich spread for leftover turkey.
Allan has the boys this Thanksgiving so I'm going with my friend, Lee, to the ACT team's waifs and strays dinner. Should be interesting. A bunch of social workers and psychologists who work with dual diagnosis clients 24/7/365. Should be a blast when they all decompress.
That's interesting Gina.I've never seen horseradish used? Does it make it more tangy?
I'm going to copy that.It looks like something you can whip up fast.
I'm going to copy that.It looks like something you can whip up fast.
| QUOTE |
| It looks like something you can whip up fast. |
That is the defining characteristic of anything I'm willing to cook.
I'm sure you've had horseradish before. Wasabi is Japanese horseradish. And the white flecks in seafood cocktail sauce is horseradish. It's a pungent kind of hotness -- sinus stinging, but in this recipe it just cuts the sweetness a little.
BTW, I've been looking for your Key Lime Pie recipe. Aidan wants that instead of a birthday cake this year. Would you send it to me sometime before January. No hurry. TY
Speaking of unhealthy........but totally delicious.
I'll find it today.
I'll find it today.
Make this.....take it somewhere....you will be adored by the masses.
I don't know what it is....I just made it up....so, good luck, it tastes great!
Coat fresh cleaned cranberries is sugar and bake at 325 for about an hour.
Peel and clean MANY clementine's (sweet little oranges out now) Save the juice too.
Roast pecans. I like halves.
Add cleaned clementine's with juice, to saucepan. Add 1 1/2 c. sugar. simmer low, add cranberries, with juice from cookie sheet. (Oh yeah, very important, put a drip pan under the cookie sheet in the oven when you are doing the cranberries).
Simmer low, for about an hour and a half...watch the liquid, if it gets low, add oj, but generally it makes more liquid...last 20 minutes, add the roasted pecans and a dash of salt.
If you spread this mixture on your.....nevermind.
It is divine....and it keeps about 3 weeks in the fridge, so if you want to make a lot, it is an excellent gift! Delicious with an meat, fish or on toast!
Ciao....and love, love, love.
S.
I don't know what it is....I just made it up....so, good luck, it tastes great!
Coat fresh cleaned cranberries is sugar and bake at 325 for about an hour.
Peel and clean MANY clementine's (sweet little oranges out now) Save the juice too.
Roast pecans. I like halves.
Add cleaned clementine's with juice, to saucepan. Add 1 1/2 c. sugar. simmer low, add cranberries, with juice from cookie sheet. (Oh yeah, very important, put a drip pan under the cookie sheet in the oven when you are doing the cranberries).
Simmer low, for about an hour and a half...watch the liquid, if it gets low, add oj, but generally it makes more liquid...last 20 minutes, add the roasted pecans and a dash of salt.
If you spread this mixture on your.....nevermind.
It is divine....and it keeps about 3 weeks in the fridge, so if you want to make a lot, it is an excellent gift! Delicious with an meat, fish or on toast!
Ciao....and love, love, love.
S.
Raisin Bran
One bowl of Rasin Bran
One cup of Milk
Pour milk on cereal
Eat.
Party.
One bowl of Rasin Bran
One cup of Milk
Pour milk on cereal
Eat.
Party.
You're my kind of cook, Danny.
xxxoooo
xxxoooo
Ooooh! Right up my alley - I used to cook/cater professionally for years. I have given this recipe to several friends who have made it a staple. A tailgating favorite - vegetarian and hearty: Winter Chili (though it's nothing like chili, really. Always better day 2 or 3)
Olive Oil
3 lbs butternut squash, peeled and cubed
2 med-lg red bell peppers
1 lg. onion
3-4 stalks celery
1/2 Tbs minced garlic (or chopped jar garlic)
1 can black beans
1 can unsalted corn
1 28oz. can unsalted diced tomatoes
1-2 cups unsalted chicken broth
1 tsp ground coriander
2 tsp ground cumin
1 tsp cayenne pepper
Heat oil and toss in squash, peppers, onions, celery and garlic. Cook 10-15 minutes, stirring. Add everything else and bring to a boil, reduce heat, cook covered 1 hour. Serve with shredded cheddar or plain yogurt. YUM!
Olive Oil
3 lbs butternut squash, peeled and cubed
2 med-lg red bell peppers
1 lg. onion
3-4 stalks celery
1/2 Tbs minced garlic (or chopped jar garlic)
1 can black beans
1 can unsalted corn
1 28oz. can unsalted diced tomatoes
1-2 cups unsalted chicken broth
1 tsp ground coriander
2 tsp ground cumin
1 tsp cayenne pepper
Heat oil and toss in squash, peppers, onions, celery and garlic. Cook 10-15 minutes, stirring. Add everything else and bring to a boil, reduce heat, cook covered 1 hour. Serve with shredded cheddar or plain yogurt. YUM!
All-Natural Pear Bundt Cake
(Dairy-Free, Vegetarian)
Serves 12
1/4 cup unsweetened organic applesauce
1/4 cup high heat, expeller pressed sunflower oil or expeller pressed canola oil
3/4 cup natural brown sugar, packed
2 organic eggs
1 teaspoon vanilla
1 cup unbleached organic white flour
1 cup organic whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
3 small to medium organic Bartlett pears, cored and chopped (leave peeling on)
1/2 cup chopped walnuts or pecans
1/3 cup organic raisins
Preheat oven to 350F.
Spray a 2-quart bundt pan with canola oil cooking spray and set aside.
Whisk together the applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla.
Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins.
Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to continue cooling.
Nutrition Info
Per serving (3.5 oz/94g-wt.): 240 calories (80 from fat), 9g total fat, 1g saturated fat, 5g protein, 37g total carbohydrate (3g dietary fiber, 19g sugar), 30mg cholesterol, 320mg sodium
(Dairy-Free, Vegetarian)
Serves 12
1/4 cup unsweetened organic applesauce
1/4 cup high heat, expeller pressed sunflower oil or expeller pressed canola oil
3/4 cup natural brown sugar, packed
2 organic eggs
1 teaspoon vanilla
1 cup unbleached organic white flour
1 cup organic whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
3 small to medium organic Bartlett pears, cored and chopped (leave peeling on)
1/2 cup chopped walnuts or pecans
1/3 cup organic raisins
Preheat oven to 350F.
Spray a 2-quart bundt pan with canola oil cooking spray and set aside.
Whisk together the applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla.
Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins.
Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to continue cooling.
Nutrition Info
Per serving (3.5 oz/94g-wt.): 240 calories (80 from fat), 9g total fat, 1g saturated fat, 5g protein, 37g total carbohydrate (3g dietary fiber, 19g sugar), 30mg cholesterol, 320mg sodium
I like to watch Food Network, get lots of great ideas. I don't know about healthy, but Giada DiLaurentis had this one on a few weeks ago and I decided I had to make them. Looks easy too.
GARLIC AND SUNDRIED TOMATO CORN MUFFINS
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
Darin, wth is an expeller?
GARLIC AND SUNDRIED TOMATO CORN MUFFINS
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
Darin, wth is an expeller?
Kat- You should try my Fruit Loops recipe
Janet,
Expeller Pressed Oil is a high quality refined organic oil. This oil is processed the old way by what is called physical refining.
Expeller Pressed Oil is a high quality refined organic oil. This oil is processed the old way by what is called physical refining.
You learn something new every day. I use Olive Oil for everything.
Aint that the truth!
Hi GYAC,
I gotta tell you, you have the funniest thread going on over on the heroin forum!!
I watched that Youtube over and over and then showed it my husband and laughed until I cried.
And then the Walmart shopper, and then your dad at the food court.....
Toooo funny! Thanks!
Gracie
I gotta tell you, you have the funniest thread going on over on the heroin forum!!
I watched that Youtube over and over and then showed it my husband and laughed until I cried.
And then the Walmart shopper, and then your dad at the food court.....
Toooo funny! Thanks!
Gracie
Hey Gracie,
I get some of the greatest emails from time to time and share them here because a good laugh can go(and heal) a long way.....glad you liked! ATB!
I get some of the greatest emails from time to time and share them here because a good laugh can go(and heal) a long way.....glad you liked! ATB!
You're right---I am going to be checking over there.
Danny, I can cook up a mean pot pie too.
xxxxooooo
xxxxooooo
Mom-That chili recipe rocks.I hope you don't mind me copying it?
This woman at my meeting last night made this rice salad that was a killer.I brought some home to see if I could duplicate it.It's really a potato salad recipe except with rice.Man.......it was awesome.
She did it from scratch without any recipe.It was the best thing there.
I don't think my Fruit Salad was a hit.I guess it wasn't sweet enough.<dejected>
unless something has at least a cup of sugar in it these people won't eat it.
This woman at my meeting last night made this rice salad that was a killer.I brought some home to see if I could duplicate it.It's really a potato salad recipe except with rice.Man.......it was awesome.
She did it from scratch without any recipe.It was the best thing there.
I don't think my Fruit Salad was a hit.I guess it wasn't sweet enough.<dejected>
unless something has at least a cup of sugar in it these people won't eat it.
