Thanksgiving

Pumpkin Pie Smoothie

November 24, 2012

Pumpkin Pie Smoothie

What to do with all of that leftover pumpkin pie.  Make a Pumpkin Pie Smoothie of course!

INGREDIENTS

8 Ounces Greek Yogurt

1/4 Teaspoon Cinnamon

1 Teaspoon Sugar

1/4 Cup Milk

4 Tablespoons Pumpkin Pie (Crust & All)

In a blender or food processor combine the Greek Yogurt, Cinnamon, Sugar and Milk.  Pulse for 15 seconds.  Add the 4 tablespoons of pumpkin pie.  Pulse for 30 seconds.  Pour into a tall glass.  Makes 1 serving.

Mushroom Gravy

November 22, 2012

Mushroom Gravy

Not everyone is a meat eater.  Here is a delicious vegan gravy recipe that is wonderful over whole grains or mashed potatoes.  Feel free to swap out the whole wheat flour for spelt flour.

INGREDIENTS

3 1/2 Cups Vegetable Broth – Divided

1 Cup Chopped White Onion

5 Chopped Garlic Cloves

8 Ounces Trimmed & Chopped Wild Mushrooms

2 Tablespoons Finely Chopped Fresh Thyme

1 Tablespoon Finely Chopped Fresh Rosemary

1/4 Cup Red Wine

2 Tablespoons Tamari

2 Tablespoons Whole Wheat Flour

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

In a large skillet over a medium high heat bring 1/2 cup of the vegetable broth to a simmer.  Add the onion and garlic and cook for 5 minutes.  Stir in the mushrooms, rosemary and thyme.  Cook for 3 minutes.  You will want the mushrooms to become tender.  Add the red wine and cook for 2 minutes.  Stir constantly.  Stir in the remaining vegetable broth and cook for 7 minutes over a medium heat.  In a small size bowl whisk together the tamari and flour to create a thick paste.  Add the mixture to the skillet 1 teaspoon at a time.  Whisk constantly to make sure the paste is completely dissolved.  Boil for 2 minutes.  Stir constantly.  Add the kosher salt and pepper.  Remove from the heat and serve.  Makes 3 1/2 cups

 

Victoria’s Solutions For Special Diets

November 22, 2012

Victoria's Solutions For Special Diets

EVERYONE deserves a special holiday so it is important to be prepared for friends and family who may have dietary preferences or restrictions. We all know that food allergies are no joke. Here are some tips for special diets.

When you shop read the labels for dairy free, gluten free, etc.

When making mashed potatoes or creamy soups for dairy free guests or vegan make sure to replace milk or cream with unsweetened almond milk, ricemilk or soymilk. 

When baking and sautéing replace butter with olive oil, non-hydrogenated butter spread or margarine or coconut oil. 

When making gravy choose gluten free cornstarch or arrowroot instead of flour.  For vegan guests use vegetable broth, sautéed onions and mushrooms. 

When making stuffing use gluten free cornbread or sandwich bread.  For vegetarian guests swamp vegetable broth for chicken broth. 

When making salads and desserts use toasted pumpkin seeds or sunflower seeds instead of nuts. 

When making desserts and dips use tofu instead of milk, cream cheese or sour cream. 

When serving dinner make sure to label each prepared dish for special diets or which ones contain ingredients that should be avoided. 

Ridiculously Easy Turkey Gravy

November 22, 2012

Ridiculously Easy Turkey Gravy

Here is the trick to making this gravy so easy just make it ahead of time and then add the drippings later. 

INGREDIENTS

4 Tablespoons Unsalted Butter

1/3 Cup Unbleached Flour

4 Cups Chicken Broth

Turkey Pan Drippings

1/4 Cup White Wine

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a large saucepan heat the butter over a medium high heat for 2 minutes.  Add the flour while whisking and cook for 1 minute.  Whisk constantly.  Heat the chicken stock and pour in the hot stock while continuing to whisk.  Turn the heat down to medium low and simmer for 2 minutes.  Whisk occasionally.  Remove from the heat and refrigerate if you are not using immediately.  This gravy can be made for up to two days ahead of time.  When you are ready to finish the gravy reheat the mixture over a medium heat.  When the turkey is done remove it from the roasting pan and let it rest before carving.  Pour out the fat from the pan, but leave the drippings.  Put the roasting pan on the burner over a medium heat.  Pour the white wine into the pan with the reserved drippings.  Stir and scrap with a spoon to loosen the browned bits.  Pour into the warmed gravy mixture that you prepared ahead of time and cook for 10 minutes on low.  Add the salt and pepper and cook for 1 more minute.  Remove from the heat and serve hot.  Makes 4 cups. 

Cranberry Sauce

November 22, 2012

Cranberry Sauce

I am thankful for cranberry sauce that doesn’t come out of a can. 

INGREDIENTS

3/4 Cups Sugar

1/2 Cup Water

1/2 Cup Orange Juice

12 Ounces Fresh or Frozen Cranberries

2 Tablespoons Grated Orange Zest

In a medium size sauce pan combine the sugar, water and orange juice.  Bring to a boil and add the cranberries.  Bring back to a boil and then reduce the heat and gently boil for 15 minutes.  Stir occasionally.  Stir in the orange zest.  Remove from the heat and cool completely.  Place in the fridge until time to serve.  Makes 2 1/4 cups. 

Macadamia Nut Roasted Sweet Potatoes

November 21, 2012

Macadamia Nut Roasted Sweet Potatoes

Give sweet potatoes a modern and delicious update in this dish that is sure to become a favorite at your Thanksgiving table.  The marrying of sweet potatoes, toasty macadamia nuts and vinegar go together very well. 

INGREDIENTS

1/4 Cup Toasted Macadamia Nuts

4 Medium Peeled Sweet Potatoes

1/4 Cup Olive Oil – Divided

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/2 Teaspoon Balsamic Vinegar

3 Tablespoons Maple Syrup

1 Teaspoon Dijon Mustard

Preheat your oven to 350° F.  Place the macadamia nuts onto a baking sheet and bake for 8 minutes.  You will want the nuts to be lightly browned and fragrant.  Remove from the oven and let cool.  Chop the nuts and set aside.  Turn the heat up to 400° F.  Grease a glass baking dish.  Cut the sweet potatoes into wedges and toss them in the baking dish with 1 tablespoon of olive oil, salt and pepper.  Bake for 1 hour until tender.  Stir occasionally.  Remove from the oven and let cool for 5 minutes.  Transfer to a serving plate.  In a small size bowl whisk together the rest of the oil, balsamic, maple syrup and mustard.  Drizzle over the sweet potatoes and top with the toasted macadamia nuts.  Serves 4

Butterscotch Pumpkin Cake

November 21, 2012

Butterscotch Pumpkin Cake

Most of us love pumpkin pie, but why not adding this delicious Butterscotch Pumpkin Cake to the Thanksgiving dessert table.

INGREDIENTS

1 2/3  Cups Butterscotch Chips (Divided)

2 Cups Unbleached Flour

1 3/4 Cups Sugar

1 Tablespoon Baking Powder

1 1/2 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

1/2 Teaspoon Ground Nutmeg

1 Cup Pumpkin Puree

1/2 Cup Olive Oil

3 Large Eggs

2 Teaspoons Vanilla Extract

Butterscotch Sauce

Preheat your oven to 350° F.  Grease a Bundt pan.  Melt 1 cup of the butterscotch chips and then cool to room temperature.  In a medium size bowl combine the flour, sugar, baking powder, cinnamon, salt and nutmeg.  In a medium size bowl combine the melted butterscotch chips, pumpkin, olive oil, eggs and vanilla.  Slowly stir in the flour mixture.  Pour the batter into the prepared Bundt pan.  Bake for 45 minutes or until done.  Remove from the oven and cool in the pan for 1/2 hour.  Remove the cake from the pan and let cool completely on a wire rack.  Serve with butterscotch sauce.  Serves 12

Butterscotch Sauce

1/3 Cup Evaporated Milk

2/3 Cup Butterscotch Chips

In a medium size saucepan heat the evaporated milk over a medium heat.  Bring to a gentle boil.  Remove from the heat.  Add the butterscotch chips and stir until the chips are smooth.  Return to the heat and stir constantly.  Bring to a gentle boil and then remove from the heat.  Cool to room temperature and serve over the cake. 

 

Pumpkin Muffins

November 20, 2012

Pumpkin Muffins

Most of us try and eat light on Thanksgiving morning as we wait for our big feast. My Pumpkin Muffins are perfect for Thanksgiving morning or any morning for that matter.  They are light, hit the spot and go great with a cup of coffee.  They will keep “the wolf away” until that Thanksgiving dinner bell is rung. 

INGREDIENTS

2 Cups Unbleached Flour

2 Teaspoons Pumpkin Pie Spice

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

2 Large Eggs

1 Cup Pumpkin Puree

1 Cup Plain Greek Yogurt

1/2 Cup Brown Sugar

4 Tablespoons Molasses

3 Tablespoons Olive Oil

Preheat your oven to 375° F.  Line a 12 cup muffin pan with paper liners.  In a medium size bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.  In a large size bowl, whisk together the eggs, pumpkin, yogurt, brown sugar, molasses and olive oil.  Stir the flour mixture into the pumpkin mixture just until combined.  Spoon the batter into muffin cups.  Fill each until almost full.  Bake for 25 minutes.  Remove from the oven and cool in the pan for 10 minutes and serve warm with butter and honey.  Makes 12 muffins.

Sausage & Kale Stuffing

November 19, 2012

Sausage & Kale Stuffing

This delicious stuffing is rich and rustic.  You may use either whole wheat bread or white bread for this stuffing recipe.  Either bread works quite well. 

INGREDIENTS

1 Loaf Whole Wheat or White Bread

2 Tablespoons Olive Oil

1 Pound Sausage

1 Bunch Kale

1 Diced Red Onion

6 Chopped Garlic Cloves

3 Sliced Celery Stalks

6 Tablespoons Unsalted Butter

3 Diced Apples

2 1/2 Cups Chicken Broth

2 Tablespoons Chopped Fresh Thyme Leaves

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper

Preheat your oven to 300° F.  Cut the bread into 1/2 inch cubes which should make about 11 cups.  Place the bread cubes onto a large baking sheet covered in parchment paper.  Bake for 20 minutes. Stir once during the baking process.  You will want the bread cubes to be dried but not browned.  Remove from the oven and transfer to a large size bowl.  Set aside.  Remove the sausage from the casings.  In a large size skillet heat the olive oil over a medium high heat.  Add the sausage and cook for 7 minutes.  Transfer the cooked sausage to a large size bowl.  Remove the stems from the kale and slice the kale leaves into thin slices.  Return the skillet back to the heat and the kale and ¼ cup of water.  Cook over a medium heat for 10 minutes.  Stir occasionally.  Add the onion, garlic, celery and butter and cook for 8 minutes.  Stir in the apples and cook for 4 minutes.  Remove from the heat and transfer the vegetable mixture to the bowl with the bread.  Add the cooked sausage to the bread and toss all of the ingredients into the bread.  Add the chicken broth, thyme, salt & pepper and toss again.  If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing.  If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes.  You will want the stuffing to be lightly browned and crisp on the top.  Makes about 12 cups.

 

Oven Roasted Brussels Sprouts

November 18, 2012

Oven Roasted Brussels Sprouts

When it’s a busy day of cooking it’s nice to have a simple preparation for Brussels sprouts with delicious results.

INGREDIENTS

1 Pound Brussels Sprouts

2 Tablespoons Olive Oil

1 Tablespoon Unsalted Butter

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

Preheat your oven to 400° F.  Trim and halve the Brussels sprouts lengthwise.  On a baking sheet covered with parchment paper toss the Brussels sprouts with the olive oil, butter, kosher salt and pepper.  Place in the oven and bake for 35 minutes.  Stir a couple of times during the baking duration.  You will want the sprouts to be deep golden brown and crisp on the outside while tender on the inside.  Remove from the oven and transfer to a serving bowl.  Serve warm.  Serves 4

 

Latest Recipes

Roasted Cod Tacos

Roasted Cod Tacos

Black Eyed Pea Salad

Black Eyed Pea Salad

Eggnog Lattes

Eggnog Lattes

Christmas Wreath Pavlova

Christmas Wreath Pavlova

Spicy Mussels

Spicy Mussels