Cornbread Stuffing

Originally published by Kate on Oct 21st, 2006, 8:05pm

I'm getting ready for Thanksgiving!    As per usual, this recipe was tested being gluten and dairy free!
 
You can use the accompanying cornbread recipe for this.  If you use another recipe, you may need to adjust the amount of chicken broth according to how large the cornbread is.  Do notice that only 2/3 of the cornbread is used in this recipe!!
 
Cornbread Stuffing
Serves: 9
 
1 tablespoon olive oil
1/3 cup celery, diced
1/2 onion, diced
1 apple, peeled and diced
2/3 of a 9-inch pan of cornbread, crumbled
1 t salt
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1/2 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1 1/2 teaspoon lemon juice
2 eggs
1 1/4 cup fat-free chicken broth
 
Preheat the oven to 425 degrees.  Lightly coat a 9" x 9" pan with cooking spray.
 
Heat a skillet on medium heat.  Add the olive oil, celery, onion, and apple and saute until tender.  
 
Combine all ingredients in a large bowl, and pour into the pan.
 
Bake for 40 minutes or until browned.
 

Fusion Xmas Turkey

Originally posted by Guy on Dec 22nd, 2007, 6:35am »

TURKEY with CRANBERRIES, SHIITAKE MUSHROOMS AND WALNUTS
with SWEET POTATOES with CELERIAC PUREE and MANGO/CHILI/CORIANDER DRESSING (based on a Peter Gordon recipe in the FT)
 
Ingredients:
 
1500gr of boneless, skinless turkey breast
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 heaped teaspoon of finely chopped fresh ginger
150gr shiitake mushrooms; chopped
3 table spoons soy sauce
100gr shelled walnuts, crushed to coarse bits
100gr breadcrumbs (I made mine with wholemeal rye crackers)
100gr cranberries (or more if you like some cranberry sauce on the side)
2 tablespoons runny honey or maple syrup or raw cane sugar
salt and pepper
a generous helping of fresh herbs
3 tablespoons olive oil
 
proceedings:
 
heat the oven to 160C (gas mark 3)
heat 1 tablespoon (don't overheat, even better: throw in the onions before the oil is properly hot) of olive oil and saute the onion (low fire) until coloured, stirring often. Mix in garlic and ginger and sauté for two more minutes. Add the mushrooms and soy sauce and stir until the soy sauce has mostly evaporated and the mushrooms softened.
Stir in the walnuts and breadcrumbs and take from the heat.
 
Place the cranberries in a small pan with the honey or sugar and add cold water to half way up their sides (i.e. not much). Bring to the boil, then cover the pan with a tight fitting lid and cook for 5 minutes at which point the liquid will have mostly evaporated and the berries softened. Tip the berries and pan juices into the stuffing and mix. Taste for seasoning.
 
Lay the turkey breast flat on a chopping board. Using a thing sharp knife as long as the breast, poke a hole in the breast from the thick end to the tail end. Keep your knife parallel to the board - you don't want to break the outer flesh. Wiggle the knife from side to side to enlarge the cavity, but be careful, you don't want to make a cave. Remove the knife and gently force the stuffing into the cavity. Secure the hole with needle and thread. The generously season the breast with salt and pepper and rub with some of the oil.
 
Rub your oven dish with oil and a tissue paper. Sprinkle the herbs in the middle and put the turkey on top of them. Add about 1/2 a cup of water and shut the door. After 40 minutes tip the breast over. Turn the oven up to 190C (gas mark 5). and cook for a further 20 to 35 minutes. Take from oven and rest, covered loosely with foil for 10 to 20 minutes.
 
Roasting the Sweet Potatoes.
You can do this before dealing with the bird. Take 2 to 3 sweet potatoes and wash their skins, cut in round 1,5 cm slices and boil the slices for about 13 minutes in water with some salt. Drain into a colander, rub or brush some oil on the slices and put them in the tray around the turkey (about 20 minutes after you put the turkey in the oven.
 
Celeriac puree
Cut half a celeriac in chunks and boil for about 12 minutes, drain and mash (add salt pepper and nutmeg)...it doesn't get any easier
 
Mango, chili and coriander dressing.
 
1 large ripe mango (the riper the better)
2 teaspoons soy sauce or fish sauce
1 to 1/2 red chili (to taste)
1 thumb peeled fresh ginger, coarsely chopped
2 limes (grate the zest from one, then juice them both)
1 bunch of coriander
 
place the ingredients in a blender and blend for about 40 seconds until emulsified. Taste for seasoning.
 
 
(was tested on and approved by viki last week and will be tested again on anne next week...both are hard to please customers...and I was quite happy myself)

Bean and Rosemary Bites Appetizer

Submitted by Jules_A, Apr 7th, 2007

Howdy, I haven't tried this yet but its from Southern Living which normally puts out good stuff and it sounds like a great appetizer. Thought some folks might be doing dinner for the holidays so here goes:

• 1-8oz loaf crusty bread
• 1 garlic clove minced
• 1/2 tsp fresh rosemary, minced
• 1 tsp extra virgin olive oil
• 1 16oz can of cannellini or great norther beans, drained/rinsed
• 1/4 tsp. grated lemon rind
• 1/4 tsp salt
• 1/8 tsp. dried crushed red pepper

Cut bread in 12 1/2" slices place on bakng sheet.

Bake 375 for 5-7min until toasted.

Saute garlic and rosemary in hot oil in nonstick pan for 2 minutes.Add beans, lemon, salt and pepper. Cook until heated, mashing beans to desired consistency.

Spread on bread.

Enjoy!

Warm Fennel Salad with Leek & Red Onion

Orignally posted on Sep 9th, 2006 by KerrBear

This recipe was inspired by watching “Christina Cooks”. She likes to cook with fennel and since I have never tried it before I wanted to give it a try. Christina mentioned it’s health benefits and I had to research it a bit to make sure I got it right. The benefits include being an ANTI-INFLAMITORY which is great for US, plus it’s also good for digestion, a good source of antioxidants and potassium AND it cleanses the system as well just too name a few.

• 3 TBLSP Olive oil 
• 1 Fennel bulb (also called Anise), sliced 
• 1 Red onion, sliced lengthwise
• 1 Leek (white and green), sliced
• 2 Garlic cloves, sliced
• ½ tsp salt
• 1 Grinding of fresh pepper
• 1 TBLSP Lemon juice
• 2 TBLSP Balsamic vinegar

Heat olive oil in a large skillet over medium heat.

Add the fennel, red onion and leek, sprinkle with salt and pepper and cook for about 10 minutes while stirring occasionally.

Stir in garlic and cook for 5 minutes more or until vegetables begin to soften.

Add the lemon juice and balsamic vinegar.

Serve.

Chicken and Asparagus Pasta

Chicken and Asparagus Pasta

• 1 LB Chicken breast
• 1 tsp Steak seasoning
• 1 tsp Garlic powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• ½ tsp Salt
• ½ tsp Pepper
• tbsp Canola oil
• Asparagus, cut into bite size pieces
• Garlic powder
• 1 lb Penne pasta, cooked
• 2 tbsp Olive oil
• 2 tbsp Flour
• 4 Cloves Garlic, minced
• ¼  Cup Vegetable broth
• ¼  Cup Skim milk

Season the chicken breast with steak seasoning, garlic powder, onion powder, paprika, salt and pepper. 

Heat a large deep skillet over medium high heat, Add the canola oi. Cook the chicken for 6 minutes on each side or until cooked through and transfer to a cutting board. When cooled, cut into bite sized pieces.

Add in the asparagus pieces, season with a little salt and pepper. Let cook until bright green and tender, stirring occasionally, about 10 minutes or so. Remove the asparagus from the pan and set aside.

Add the olive oil to the skillet and stir in the flour to make a roux. Stir in the garlic, vegetable broth, skim milk and salt and pepper. Cook until fragrant, just about 30 seconds.

Toss the chicken and asparagus pieces back into the skillet. Add In the cooked pasta and stir to coat with the sauce.

Butternut Squash and Pear Soup

This is a very slight modification of a recipe from the Food Network. My husband hates squash, but I made a big pot anyway, and I'm glad I did, as I enjoy the leftovers. I added some curry powder in addition to the ingredients in the recipe. Try it first without and then decide whether you'd like it.

Orignally submitted by Kate, Nov 25, 2006

• 1 tablespoon olive oil 
• 2 medium onions, diced  
• 1 medium butternut squash peeled, seeded and cut into 1-inch pieces* 
• 4 pears, peeled and chopped into roughly 1-inch pieces  
• 1-quart fat-free chicken broth 
• 1 sprig rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper

Heat a 4-quart saucepan over medium-high heat, and add the olive oil and onions and sweat the onions.

Add squash and pears and sweat those too a bit.

Pour in the chicken broth.  (Be sure it's enough to submerge the solids.  Otherwise, add more.)

Add the sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

Remove rosemary. Puree with immersion blender. Add salt and pepper to taste.

*The squash can be bought already peeled or you can peel it with a good vegetable peeler.

Broccoli Cheese and Potato Soup

Originally submitted by happymommy, Dec. 27, 2013

Ingredients:  

• 1 small onion, chopped 
• 1 carrot, chopped 
• 1 celery stalk, chopped 
• 2 cloves garlic, minced 
• 1 tbsp olive oil 
• 2 tbsp flour 
• 2 1/2 cups fat free chicken broth (or vegetable broth) 
• 1 cup fat free milk 
• 2 medium potatoes, peeled and diced small 
• salt and fresh pepper 
• 4 cups (about 2 heads) broccoli florets, chopped into small pieces 
• 2 cups fat free shredded sharp cheddar 
• 1 tbsp parmesan cheese 

 
Directions: 
 
Chop onion, carrot, celery, garlic in a chopper or mini food processor. 
 
In a large soup pot, add oil.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes. 
 
Add flour, salt and pepper to the pot and stir until smooth. 
 
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. 
 
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well and remove from heat. 
 
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.