RECIPES FOR WEEK OF 11/21/08
Jersey Sweet Potatoes
Green Beans
Celery
Yellow Onion Jumbo
Green Peppers (Large/Jumbo baskets)
Cranberries
Pink Lady Apples
Thyme (Large/Jumbo baskets)
Vegan Nut Roast à la PeTA
Credit for this recipe must go to PeTA (People for the Ethical Treatment of Animals), who published something
very similar for Thanksgiving, 1994. Richer than a basted capon, tenderer than a roasted turkey, this dish will
please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle
layer of "stuffing." But if you make it right, everything kind of oozes together once it's done, and the result is
heavenly. Updated for 2000: fat has been reduced!
Ingredients:
The roast:
• two tablespoons oil or margarine
• 2 large onions, chopped fine
• 5 cloves (or an entire bulb) garlic, minced
• 3 cups raw cashews
• 1 1/2 cups bread
• 1 cup soup stock (or water)
• salt and pepper
• 1/2 teaspoon nutmeg
• 2 tablespoons lemon juice
The "stuffing":
• 3 cups bread cubes, toasted
• two tablespoons margarine, melted but not hot
• 1/2 to 3/4 cup finely-chopped onion
• 1 cup chopped celery
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon sage
• 3 tablespoons parsley, chopped
• salt to taste
Method:
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the
onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a
small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add
the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400
degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out
of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
Notes:
The roast will take about an hour to prepare.
The stuffing works well on its own -- and I often make extra!
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits,
grains, and flavorings. The Earth you save may be your own.
Thanksgiving "Meat" Loaf
From Shannon
Ingredients (use vegan versions):
• substitute for 2 eggs
• 1 tablespoon soy sauce
• 1 box med. firm silken tofu (350 g)
• 3/4 cup chopped walnuts
• 1 packet vegan dried onion soup mix (1.5 oz)
• 1tsp oil
• 1 1/2 cups chopped onion
• 2/4 cup chopped celery
• 2 cups chopped mushrooms
• oregano, bazil & ground
• 1 1/2 cups vegan bread crumbs
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add
herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degress F. for 45 minutes. Let cool slightly. Turn loaf out and slice.
This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even
the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
Green Beans with Sour Cream Sauce
• 4 to 5 cups cut green beans
• 2 tablespoons finely chopped onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons butter
• 1/4 cup flour
• 1 cup liquid from beans
• salt
• 2 teaspoons sugar
• 3 tablespoons vinegar
• 1 cup sour cream
Cook green beans in boiling salted water until tender. Drain, reserving 1 cup of the cooking liquid. In a
saucepan, heat butter over low heat; add onion and parsley and sauté until tender. Blend in flour; stir, adding
reserved 1 cup liquid from beans, salt, sugar, and vinegar. Add beans and heat through. Just before serving add
sour cream. Heat just until hot; do not boil.
Serves 6.
Apple Yam Casserole
Prep Time: approx. 20 Minutes.
Cook Time: approx. 40 Minutes.
Ready in: approx. 1 Hour . Makes 8 servings.
Printed from Allrecipes, Submitted by Genny
________________________________________
3 sweet potatoes, peeled and cubed
2 apples - peeled, cored and sliced
1/2 cup packed brown sugar
1/2 cup water
1/4 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons butter
1/4 teaspoon salt
3 tablespoons all-purpose flour
3 slices lemon, thinly sliced
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 2 quart casserole dish.
2 In the casserole dish, alternately layer the sweet
potatoes and apples.
3 In a medium saucepan over medium heat, mix together
brown sugar, 1/3 cup water, cinnamon, raisins, butter and
salt. Cook 5 minutes.
4 In a small bowl, stir together remaining water and
flour. Combine with the brown sugar mixture. Pour over the
sweet potatoes and apples. Place the lemon slices on top.
5 Bake covered in the preheated oven 20 minutes. Uncover
and continue baking 20 minutes, or until the sweet
potatoes and apples are tender.
Amy's Favorite Sweet Potatoes
Ingredients (use vegan versions):
• 4 meduim sized yams
• 2 tablespoon of unsalted non-hydrogenated vegan margarine
• 2-3 large vidalia sweet Onions
• 6 tablespoon of light vegan brown sugar
• 1 teaspoon of ground cinnamon
• 2 tablespoon of vegan maple syrup
• fresh ground pepper
Directions:
Cook yams in oven for about 1 hour at 400 degrees. Make sure they are soft to the touch when done. In a saute
pan (non-stick), combine the margarine and onions (slice, then chopped). Let onions soften. Add the brown
vegan sugar, maple syrup, and cinnamon into the saute pan. Let it carmelize the onions.
When potatoes are done, peel off the skins (make sure you get them all) and put into a large serving bowl. Mush
them up a little, add a little bit of your favorite margarine. Then take the onion mixture, drain, and pour them on
top of the potatoes. Sprinkle with a little more brown vegan sugar, add fresh ground pepper, and you'll keep
asking for more! Enjoy
Serves: 4
Preparation time: 20mins.-1 hr.
Creamy Celery Soup
Recipe Courtesy of Jim Coleman
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
1 teaspoon butter
2 teaspoons vegetable oil
2 cups celery, roughly chopped
1/4 cup onions, roughly chopped
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper to taste
Pinch of dried thyme
Pinch of dried oregano
Pinch of dried tarragon
2 teaspoons celery seeds, toasted and ground
Celery leaves for garnish
In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2
minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a
boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well
together with a mixer.
Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
Harvest Thyme Rice
Try this delicious, quick and reliable side dish for any
night of the week. Prep Time: approx. 25 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 45 Minutes. Makes 6
servings.
Printed from Allrecipes, Submitted by Kraft Foods
________________________________________
1 tablespoon butter
1 cup thinly sliced carrots
2 tablespoons finely chopped onion
1/2 cup raisins
3/4 cup apple juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar 1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 cups cooked MINUTE Brown Rice
2 cups sliced apples
1 tablespoon toasted pine nuts
Directions
1 Melt butter in large skillet on medium heat. Add
carrots and onion; cook and stir 5 minutes or until
tender-crisp. Stir in raisins, juices, sugar, salt, thyme, cinnamon
and cardamom. Reduce heat to low; cover. Simmer 10 minutes.
2 Stir in rice and apples; cook until thoroughly heated.
Sprinkle with pine nuts just before serving.
Sweet Potatoes with Cranberries and Greens
Ingredients (use vegan versions):
• 2 medium sweet potatoes (about 1/2 pound)
• 2/3 Cup cranberries, cut into halves
• 1/4 Cup yellow onion, minced
• 2 cloves garlic, minced
• 2 tablespoon fresh ginger, grated
• 1/2 Cup apple sauce, unsweetend
• 1/8 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon vegan mustard powder
• 3/4 Cup vegetable stock
• 3 large leaves kale, cut in thin strips
• salt to taste
Directions:
Steam sweet potatoes until soft. Peel and cut into large dice. Put onion in a medium non-stick skillet over
medium-high heat, cover, and sweat for 3 minutes, until onion just begins to brown and stick. Add a Tbsp of the
stock and stir to distribute color. Simmer until liquid evaporates and repeat process twice more. Add garlic,
ginger, and another Tbsp. of stock, reduce to low heat and cook for 2 more minutes. Mix spices into apple sauce
and stir into onions in the skillet. Add sweet potatoes, cranberries, and 1/4 cup of the stock, and cover and
simmer 5 or six minutes, until berries are tender. Add Kale and remaining stock, cover and cook until greens are
tender, 2 to 3 minutes. Stir, season with salt, and serve. Serves two.
(you could substitute chard for the kale)
I couldn't imagine how this would taste from the recipe, so I made it last night in a "practice run" for Thanksgiving.
The tastes all go together really well. The sweet of the apple sauce and the natural sweetness of the sweet
potatoes goes well with the tang of ginger and the earthy taste of the kale. I am looking forward to serving this as
an unusual sweet potato dish this year.
Creamy Green Pepper Dressing recipe
1 1/2 cups mayonnaise
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
1/4 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
In small bowl stir together mayonnaise, green pepper, parsley, onion, corn syrup, vinegar, salt and ground
pepper until well blended. Cover; refrigerate 2 hours to blend flavors.
Makes about 2 1/4 cups.
French-Fried Green Pepper Rings
CDKitchen http://www.cdkitchen.com
Category: Peppers
Serves/Makes: 4 Ready In: < 30 minutes
Ingredients:
3 large green bell peppers
2 large eggs -- lightly beaten
2 cups milk
2/3 cup Italian-seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
Vegetable oil
Directions:
Slice peppers into 1/4-inch rings; remove and discard seeds and membranes. Set aside.
Combine eggs and milk, stirring well. Combine bread crumbs and cheese, stirring well. Dip pepper rings in egg
mixture, and dredge in flour. Dip again in egg mixture, and dredge in bread crumb mixture, coating well.
Pour oil to depth of 2 inches into a Dutch oven; heat to 375 F. Fry green bell pepper rings 1 to 2 minutes or until
golden, turning once. Drain on paper towels. Serve immediately.
NOTE: If you're a fan of fried onion rings, you'll love this crispy green bell pepper version.
Source: "The Junior League of Greensboro, Inc. - Greensboro, North Carolina"
Thyme Biscuits
Ingredients
1/4 pound (about 7/8 cup) unbleached white flour
1/4 pound (about 7/8 cup) whole wheat flour or whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon fresh thyme leaves or 1-1/2 teaspoons crumbled dried
5 tablespoons unsalted butter
2/3 cup sour milk, buttermilk, or plain nonfat yogurt
Instructions
Preheat the oven to 450 degrees F. Butter a baking sheet. Sift together the flours, salt, sugar, baking powder,
and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of
your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food
processor fitted with the steel blade, using the pulse action. Stir the milk, buttermilk, or yogurt into the mixture.
Gather up the dough and gently knead it, not working the dough like bread but just pressing it together so that it
comes together in a cohesive lump. It will be slightly sticky, so lightly flour your hands. The less you work the
dough, the lighter your biscuits will be. Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or
rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles. Place on the
prepared baking sheet and bake for 12 to 15 minutes, until they're beginning to brown. Serve warm.
Advance Preparation: These biscuits can be made several hours before serving and reheated in a 325-degree
F. oven.
Yield: 12 biscuits or 24 bite-size biscuits
Simple Cranberry Sauce
This is easier than opening up a can. OK, maybe not, but it sure does taste better. Because this recipe calls for
sugar instead of high-fructose corn syrup, the sauce has a truer cranberry flavor than commercial canned
varieties. Enjoy!
Ingredients:
• by volume, two parts cranberries
• by volume, one part water (or less)
• by volume, one part turbinado (unprocessed white) sugar or tightly-packed brown sugar
Method:
Rinse the berries and remove stems, but don't take too much trouble. Place them in the water, add sugar, and
boil them lightly until all the berries have popped open, stirring frequently to make sure the sugar doesn't stick to
the bottom of the pan. Cook and keep stirring until the sauce has thickened to your preferred consistency, on
medium heat.
Chill overnight in the fridge and serve cold OR ladle the hot sauce into clean, hot jars and process pints in a
boiling-water canner for fifteen minutes, half-pints for ten minutes.
Apple And Celery Salad
Ingredients
2 cups diced apples
2 cups cut celery
1 cup cream salad dressing
Instructions
1. To prepare the apples, peel and cut as nearly as possible into half-inch cubes.
2. Marinate the apples with a tablespoon of lemon juice.
3. Mix well in order to prevent discoloration.
4. Cut the celery quite finely and mix with the apples.
5. Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce
BIG APPLE PANCAKE
1/2 stick (1/4 cup) unsalted butter
1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
1/2 cup whole milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Confectioners sugar for dusting
Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet
Preparation
Put oven rack in middle position and preheat oven to 450°F.
Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet
and cook, turning over once, until beginning to soften, 3 to 5 minutes.
While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend
until smooth.
Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes.
Dust with confectioners sugar and serve immediately.
Jersey Sweet Potatoes
Green Beans
Celery
Yellow Onion Jumbo
Green Peppers (Large/Jumbo baskets)
Cranberries
Pink Lady Apples
Thyme (Large/Jumbo baskets)
Vegan Nut Roast à la PeTA
Credit for this recipe must go to PeTA (People for the Ethical Treatment of Animals), who published something
very similar for Thanksgiving, 1994. Richer than a basted capon, tenderer than a roasted turkey, this dish will
please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle
layer of "stuffing." But if you make it right, everything kind of oozes together once it's done, and the result is
heavenly. Updated for 2000: fat has been reduced!
Ingredients:
The roast:
• two tablespoons oil or margarine
• 2 large onions, chopped fine
• 5 cloves (or an entire bulb) garlic, minced
• 3 cups raw cashews
• 1 1/2 cups bread
• 1 cup soup stock (or water)
• salt and pepper
• 1/2 teaspoon nutmeg
• 2 tablespoons lemon juice
The "stuffing":
• 3 cups bread cubes, toasted
• two tablespoons margarine, melted but not hot
• 1/2 to 3/4 cup finely-chopped onion
• 1 cup chopped celery
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon sage
• 3 tablespoons parsley, chopped
• salt to taste
Method:
(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the
onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a
small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add
the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400
degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out
of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
Notes:
The roast will take about an hour to prepare.
The stuffing works well on its own -- and I often make extra!
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits,
grains, and flavorings. The Earth you save may be your own.
Thanksgiving "Meat" Loaf
From Shannon
Ingredients (use vegan versions):
• substitute for 2 eggs
• 1 tablespoon soy sauce
• 1 box med. firm silken tofu (350 g)
• 3/4 cup chopped walnuts
• 1 packet vegan dried onion soup mix (1.5 oz)
• 1tsp oil
• 1 1/2 cups chopped onion
• 2/4 cup chopped celery
• 2 cups chopped mushrooms
• oregano, bazil & ground
• 1 1/2 cups vegan bread crumbs
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add
herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables & vegan bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degress F. for 45 minutes. Let cool slightly. Turn loaf out and slice.
This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even
the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
Green Beans with Sour Cream Sauce
• 4 to 5 cups cut green beans
• 2 tablespoons finely chopped onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons butter
• 1/4 cup flour
• 1 cup liquid from beans
• salt
• 2 teaspoons sugar
• 3 tablespoons vinegar
• 1 cup sour cream
Cook green beans in boiling salted water until tender. Drain, reserving 1 cup of the cooking liquid. In a
saucepan, heat butter over low heat; add onion and parsley and sauté until tender. Blend in flour; stir, adding
reserved 1 cup liquid from beans, salt, sugar, and vinegar. Add beans and heat through. Just before serving add
sour cream. Heat just until hot; do not boil.
Serves 6.
Apple Yam Casserole
Prep Time: approx. 20 Minutes.
Cook Time: approx. 40 Minutes.
Ready in: approx. 1 Hour . Makes 8 servings.
Printed from Allrecipes, Submitted by Genny
________________________________________
3 sweet potatoes, peeled and cubed
2 apples - peeled, cored and sliced
1/2 cup packed brown sugar
1/2 cup water
1/4 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons butter
1/4 teaspoon salt
3 tablespoons all-purpose flour
3 slices lemon, thinly sliced
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a 2 quart casserole dish.
2 In the casserole dish, alternately layer the sweet
potatoes and apples.
3 In a medium saucepan over medium heat, mix together
brown sugar, 1/3 cup water, cinnamon, raisins, butter and
salt. Cook 5 minutes.
4 In a small bowl, stir together remaining water and
flour. Combine with the brown sugar mixture. Pour over the
sweet potatoes and apples. Place the lemon slices on top.
5 Bake covered in the preheated oven 20 minutes. Uncover
and continue baking 20 minutes, or until the sweet
potatoes and apples are tender.
Amy's Favorite Sweet Potatoes
Ingredients (use vegan versions):
• 4 meduim sized yams
• 2 tablespoon of unsalted non-hydrogenated vegan margarine
• 2-3 large vidalia sweet Onions
• 6 tablespoon of light vegan brown sugar
• 1 teaspoon of ground cinnamon
• 2 tablespoon of vegan maple syrup
• fresh ground pepper
Directions:
Cook yams in oven for about 1 hour at 400 degrees. Make sure they are soft to the touch when done. In a saute
pan (non-stick), combine the margarine and onions (slice, then chopped). Let onions soften. Add the brown
vegan sugar, maple syrup, and cinnamon into the saute pan. Let it carmelize the onions.
When potatoes are done, peel off the skins (make sure you get them all) and put into a large serving bowl. Mush
them up a little, add a little bit of your favorite margarine. Then take the onion mixture, drain, and pour them on
top of the potatoes. Sprinkle with a little more brown vegan sugar, add fresh ground pepper, and you'll keep
asking for more! Enjoy
Serves: 4
Preparation time: 20mins.-1 hr.
Creamy Celery Soup
Recipe Courtesy of Jim Coleman
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
1 teaspoon butter
2 teaspoons vegetable oil
2 cups celery, roughly chopped
1/4 cup onions, roughly chopped
3 tablespoons flour
1 1/2 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper to taste
Pinch of dried thyme
Pinch of dried oregano
Pinch of dried tarragon
2 teaspoons celery seeds, toasted and ground
Celery leaves for garnish
In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2
minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a
boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well
together with a mixer.
Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves
Harvest Thyme Rice
Try this delicious, quick and reliable side dish for any
night of the week. Prep Time: approx. 25 Minutes. Cook Time:
approx. 20 Minutes. Ready in: approx. 45 Minutes. Makes 6
servings.
Printed from Allrecipes, Submitted by Kraft Foods
________________________________________
1 tablespoon butter
1 cup thinly sliced carrots
2 tablespoons finely chopped onion
1/2 cup raisins
3/4 cup apple juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar 1 teaspoon salt
1 teaspoon minced fresh thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 cups cooked MINUTE Brown Rice
2 cups sliced apples
1 tablespoon toasted pine nuts
Directions
1 Melt butter in large skillet on medium heat. Add
carrots and onion; cook and stir 5 minutes or until
tender-crisp. Stir in raisins, juices, sugar, salt, thyme, cinnamon
and cardamom. Reduce heat to low; cover. Simmer 10 minutes.
2 Stir in rice and apples; cook until thoroughly heated.
Sprinkle with pine nuts just before serving.
Sweet Potatoes with Cranberries and Greens
Ingredients (use vegan versions):
• 2 medium sweet potatoes (about 1/2 pound)
• 2/3 Cup cranberries, cut into halves
• 1/4 Cup yellow onion, minced
• 2 cloves garlic, minced
• 2 tablespoon fresh ginger, grated
• 1/2 Cup apple sauce, unsweetend
• 1/8 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon vegan mustard powder
• 3/4 Cup vegetable stock
• 3 large leaves kale, cut in thin strips
• salt to taste
Directions:
Steam sweet potatoes until soft. Peel and cut into large dice. Put onion in a medium non-stick skillet over
medium-high heat, cover, and sweat for 3 minutes, until onion just begins to brown and stick. Add a Tbsp of the
stock and stir to distribute color. Simmer until liquid evaporates and repeat process twice more. Add garlic,
ginger, and another Tbsp. of stock, reduce to low heat and cook for 2 more minutes. Mix spices into apple sauce
and stir into onions in the skillet. Add sweet potatoes, cranberries, and 1/4 cup of the stock, and cover and
simmer 5 or six minutes, until berries are tender. Add Kale and remaining stock, cover and cook until greens are
tender, 2 to 3 minutes. Stir, season with salt, and serve. Serves two.
(you could substitute chard for the kale)
I couldn't imagine how this would taste from the recipe, so I made it last night in a "practice run" for Thanksgiving.
The tastes all go together really well. The sweet of the apple sauce and the natural sweetness of the sweet
potatoes goes well with the tang of ginger and the earthy taste of the kale. I am looking forward to serving this as
an unusual sweet potato dish this year.
Creamy Green Pepper Dressing recipe
1 1/2 cups mayonnaise
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
1/4 cup light corn syrup
2 tablespoons cider vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
In small bowl stir together mayonnaise, green pepper, parsley, onion, corn syrup, vinegar, salt and ground
pepper until well blended. Cover; refrigerate 2 hours to blend flavors.
Makes about 2 1/4 cups.
French-Fried Green Pepper Rings
CDKitchen http://www.cdkitchen.com
Category: Peppers
Serves/Makes: 4 Ready In: < 30 minutes
Ingredients:
3 large green bell peppers
2 large eggs -- lightly beaten
2 cups milk
2/3 cup Italian-seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
Vegetable oil
Directions:
Slice peppers into 1/4-inch rings; remove and discard seeds and membranes. Set aside.
Combine eggs and milk, stirring well. Combine bread crumbs and cheese, stirring well. Dip pepper rings in egg
mixture, and dredge in flour. Dip again in egg mixture, and dredge in bread crumb mixture, coating well.
Pour oil to depth of 2 inches into a Dutch oven; heat to 375 F. Fry green bell pepper rings 1 to 2 minutes or until
golden, turning once. Drain on paper towels. Serve immediately.
NOTE: If you're a fan of fried onion rings, you'll love this crispy green bell pepper version.
Source: "The Junior League of Greensboro, Inc. - Greensboro, North Carolina"
Thyme Biscuits
Ingredients
1/4 pound (about 7/8 cup) unbleached white flour
1/4 pound (about 7/8 cup) whole wheat flour or whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon fresh thyme leaves or 1-1/2 teaspoons crumbled dried
5 tablespoons unsalted butter
2/3 cup sour milk, buttermilk, or plain nonfat yogurt
Instructions
Preheat the oven to 450 degrees F. Butter a baking sheet. Sift together the flours, salt, sugar, baking powder,
and baking soda. Stir in the thyme. Cut in the butter, then take up the flour and roll briskly between the palms of
your hands so the mixture has the consistency of coarse cornmeal. This step can also be done in a food
processor fitted with the steel blade, using the pulse action. Stir the milk, buttermilk, or yogurt into the mixture.
Gather up the dough and gently knead it, not working the dough like bread but just pressing it together so that it
comes together in a cohesive lump. It will be slightly sticky, so lightly flour your hands. The less you work the
dough, the lighter your biscuits will be. Roll out to a thickness of about 3/4 inch and cut into squares, triangles, or
rounds. For bite-size biscuits, cut into squares, then cut the squares diag onally into small triangles. Place on the
prepared baking sheet and bake for 12 to 15 minutes, until they're beginning to brown. Serve warm.
Advance Preparation: These biscuits can be made several hours before serving and reheated in a 325-degree
F. oven.
Yield: 12 biscuits or 24 bite-size biscuits
Simple Cranberry Sauce
This is easier than opening up a can. OK, maybe not, but it sure does taste better. Because this recipe calls for
sugar instead of high-fructose corn syrup, the sauce has a truer cranberry flavor than commercial canned
varieties. Enjoy!
Ingredients:
• by volume, two parts cranberries
• by volume, one part water (or less)
• by volume, one part turbinado (unprocessed white) sugar or tightly-packed brown sugar
Method:
Rinse the berries and remove stems, but don't take too much trouble. Place them in the water, add sugar, and
boil them lightly until all the berries have popped open, stirring frequently to make sure the sugar doesn't stick to
the bottom of the pan. Cook and keep stirring until the sauce has thickened to your preferred consistency, on
medium heat.
Chill overnight in the fridge and serve cold OR ladle the hot sauce into clean, hot jars and process pints in a
boiling-water canner for fifteen minutes, half-pints for ten minutes.
Apple And Celery Salad
Ingredients
2 cups diced apples
2 cups cut celery
1 cup cream salad dressing
Instructions
1. To prepare the apples, peel and cut as nearly as possible into half-inch cubes.
2. Marinate the apples with a tablespoon of lemon juice.
3. Mix well in order to prevent discoloration.
4. Cut the celery quite finely and mix with the apples.
5. Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce
BIG APPLE PANCAKE
1/2 stick (1/4 cup) unsalted butter
1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
1/2 cup whole milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Confectioners sugar for dusting
Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet
Preparation
Put oven rack in middle position and preheat oven to 450°F.
Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet
and cook, turning over once, until beginning to soften, 3 to 5 minutes.
While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend
until smooth.
Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes.
Dust with confectioners sugar and serve immediately.
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