Thanksgiving is one of my favorite holidays, albeit an adopted holiday for me since Thanksgiving is not celebrated in Latin America, where I grew up. This holiday brings together family, friends and of course good food. My family grills turkey on a charcoal grill, serves mashed potatoes, sweet potatoes, a broccoli cheese dish, green beans, salad, cranberry sauce, homemade rolls and an assortment of pies (cherry, pumpkin, sweet potato, apple and sometimes pecan pie too). One of the dishes that has recently been added to our menu is stuffing; in part due to the addition of my niece’s husband to the family, who claims this is his favorite part of the meal. So in honor of our expanding family and palates, here is a recipe for a brown rice stuffing.
1/2 cup slivered almonds
2-3 tablespoons butter or margarine
1 medium tart red apple, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground white pepper
3 cups cooked brown rice (cooked in chicken or vegetable broth)
Cook almonds in butter in a large skillet over medium-high heat until golden brown. Add apple, onion, celery, poultry seasoning, thyme and pepper; continue to cook until vegetables are tender crisp. Stir in cooked rice; cook until thoroughly heated.
Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes. Continue Reading »
The secret to truly delicious chicken is simplicity. This recipe has only five ingredients, but those ingredients create a mouthwatering, flavorful addition to your dinner table. Lemon juice, warm honey and aromatic herbs give roasted chicken the perfect balance of spicy sweetness and tang. Pair with a whole grain, like barley with spring greens, for a perfect meal. This recipe requires a two-hour marinade. *You can also marinade overnight.
Lemon Honey-Glazed Roasted Chicken
1 1/2 cup fresh lemon juice
1 (3 1/2 – 4 lbs.) whole roasting chicken
1 Tbsp. dried Italian herbs (or 1/2 Tbsp. dried oregano and 1/2 Tbsp. dried basil)
Salt and freshly ground pepper to taste
4-5 sprigs fresh thyme
1/3 cup honey Continue Reading »
My eight-year-old daughter loves fish. One of her favorites is salmon and this is one of our favorite ways to prepare it. The recipe comes from Ina Garten popularly known as the Barefoot Contessa on the Food Network show. This is a very easy recipe to make.
When preparing fish at home make sure to practice food safety rules: wash hands before handling fish, use a designated cutting board (wash and disinfect after use) and avoid raw meat drippings to cross contaminate other surfaces.
- 2/3 cup panko* (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 (6- to 8-ounce) salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving Continue Reading »
Being lactose intolerant I have to watch my consumption of dairy. As much as I like cream based soups, they don’t like me. So whenever I come across a smooth textured hearty soup that does not call for cream, I get a little excited. This recipe caught my eye as it calls for an in-season ingredient (squash) and one of my other favorite ingredients, ginger.
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved*
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
- Preheat oven to 375° F.
- Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
- Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Yields six 2/3 cup servings.
Nutritional information per serving:
Total fat: 2.5 grams
Saturated fat: 0.4 grams
Monounsaturated fat: 1.7 grams
Polyunsaturated fat: 0.3 grams
Protein: 3.3 grams
Carbohydrate: 22.4 grams
Fiber: 3.6 grams
Cholesterol: 0 mg
Sodium: 266 mg
*shallots: are similar to onions and garlic. They can be used like an onion, however grows in a bunch like garlic. They have a milder taste than most onion
Recipe from: http://www.myrecipes.com/recipe/roasted-butternut-squash-shallot-soup-10000001854009/
My favorite vegetables are lentils and black beans. So when I came across this recipe for lentil cakes, I knew I had to share it!
- ½ tsp of curry powder
- 1 cup crimson lentils *
- 1 cup beluga lentils*
- 1 cup split peas
- 1 cup sweet onions diced
- 1 Tbsp. garlic, minced
- 1 Tbsp. olive oil
- 3 quarts water
- 2 Tbsp. garam masala*
- 3 Tbsp. olive oil, to sauté the cakes
- 1/3 cup raisins
- 1/4 tsp. salt or to taste
- 1/4 tsp. black pepper or to taste Continue Reading »