Homemade Applesauce

Ingredients:

6 apples, peeled and cored (any variety that you like)
3/4 cup water
1 tsp cinnamon

Directions:

1. Chop apples into chunks and place into a pot on medium-high heat. Add the water and cover the pot and let sit for 15 minutes or until apples are soft.

2. Using an immersion blender, blend the apples until they have reached the desired consistency. Add the cinnamon to taste.

3. Keep in the refrigerator to enjoy throughout the week!

Potato and Turnip Puree

Ingredients:

3 lbs potatoes, peeled and chopped
6 medium white turnips, peeled and quartered
salt and pepper to taste
4 tbsp unsalted butter
1/2 cup heavy cream

Directions:

1. In a large pot, boil water. Then add the turnips and boil for about 5 minutes. Add the potatoes and boil together for about 25 minutes or until everything is very soft.

2. Once everything is cooked, drain the water. Using an immersion blender, add the butter and cream to the potatoes and turnips and blend everything until it is creamy.

3. Season with salt and pepper and adjust accordingly. This recipe can be done with most any white root vegetables including parsnips, celery root, and rutabega.

Sundried Tomato Stuffed Mushrooms

Ingredients:

1/2 jar sundried tomatoes, chopped
20 baby bella mushrooms, stems pulled out and chopped, caps reserved
1/2 cup shallots, chopped
2 garlic cloves, minced
1/3 cup bread crumbs
1/2 cup ricotta cheese
1 egg yolk
parsley leaves
salt and pepper to taste
olive oil
parmesan cheese

Directions:

1. Preheat the oven to 400 degrees. Lay the mushroom caps face down on a baking sheet and bake them approximately 10 minutes. Remove from the oven and pour off the excess liquid that has gathered.

2. In a small skillet on medium heat, cook the shallots, garlic and mushroom stems. Season with salt and pepper and cook until soft.

3. In a large bowl, mix together the sauteed shallots and mushrooms with the rest of the ingredients.

4. Mound the stuffing in the reserved mushroom caps and bake in a 400 degree oven for about 15-18 minutes.

Potato and Parsnip Puree

Ingredients:

4 parsnips, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
3 tbsp butter
1/2 cup cream
salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil. Add the parsnips and potatoes. Cook until soft, about 20 minutes.

2. Drain the potatoes and save about 1/2 cup of the cooking liquid.

3. Put the potatoes and liquid back into the pot. Add the cream and butter. Using an immersion blender, blend the potatoes until they are creamy.

4. Season with salt and pepper. Add more liquid if necessary. Enjoy!

Buttermilk Biscuits

Ingredients:

1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
2 tbsp butter, chilled and cut into pieces
1/2 cup buttermilk

Directions:

1. Preheat oven to 450 degrees.

2. In a large bowl, add the flour, salt, baking powder and baking soda. Mix thoroughly.

3. Add the pieces of butter to the bowl. Using a pastry cutter, mix the butter with the flour until it resembles coarse meal. Then, add the buttermilk.

4. Stir in the buttermilk until moist and knead the dough a few times. If the dough is too moist then add more flour as you are kneading.

5. Roll the dough to 1/2 thickness and cut with a 2 inch biscuit cutter. Place the biscuits on an ungreased baking sheet and brush with egg wash.

6. Bake for about 10-12 minutes or until nice and golden.

Butternut Squash and Bacon Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1 cup dry white wine
4 slices of bacon, diced
1 butternut squash, peeled and diced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and bake in a 425 degree oven for 45-50 minutes. Set aside.

2. Warm the chicken broth in a pot over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots and bacon together until the bacon has browned. Add the rice to the pot, stirring to coat the rice with oil.

4. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

5. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25-30 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and butternut squash. Season with salt and pepper if necessary. Enjoy!

Grilled Vegetable Kebabs

Ingredients:

2 zucchini

1 red pepper

1 yellow pepper

2 red onions

1 package shiitake mushrooms

1 pineapple

olive oil

teriyaki sauce

salt and pepper to taste

Directions:

1. Preheat the grill. Then, prepare the vegetables by washing and cutting them into small pieces. 

2. Arrange the vegetables on the skewers in any order you like.

3. Create the marinade with the rest of the ingredients, and keep near the grill. 

4. Cook the skewers on the grill for about 15-20 minutes on medium-low heat, turning the skewers often to prevent charring. Periodically, coat the skewers with the marinade. 

5. When the vegetables seem soft and cooked, take the skewers off the grill and keep warm in the oven until ready to eat!

Mushroom Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup portobello mushrooms, sliced
1 cup crimini mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup button mushrooms, sliced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the mushrooms. Saute the mushrooms all together in a pan with olive oil and season with salt and pepper. Cook for about 5 minutes on medium heat until the mushrooms are soft. Set aside in a bowl.

2. Warm the chicken broth in a saucepan over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots with olive oil on medium heat until they become clear. Add the rice to the shallots, stirring to coat the rice with oil. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

4. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and mushrooms. Season with salt and pepper if necessary. Enjoy!

Black Bean and Corn Salad

Ingredients:

1 can black beans, drained and rinsed
1 cup frozen corn, thawed
3 scallions, sliced
3 plum tomatoes, seeded and diced
1/2 bunch cilantro, washed and minced
2 garlic cloves, minced
1 avocado, diced
olive oil
lemon juice
salt and pepper to taste

Directions:

1. Mix all of the ingredients together in a bowl. Enjoy!

Maple Roasted Brussels Sprouts

Ingredients:

2 lbs brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
2 tbsp maple syrup
salt and pepper to taste

Directions:

1. Pre-heat the oven to 400 degrees.

2. In a bowl, toss the brussels sprouts with olive oil and maple syrup. Season with salt and pepper.

3. Bake in the oven for about 30 minutes or until the brussels sprouts are tender and browned.

Creamed Spinach

Ingredients:

1 bag spinach, chopped
2 small onions, diced
1/4 cup cream
1/2 cup parmesan cheese
salt and pepper to taste
olive oil

Directions:

1. Saute the onions in a saucepan until soft. Season with salt and pepper.

2. Add the chopped spinach and cook for about 5-7 minutes.

3. Add the cream and parmesan cheese and cook for a few more minutes.

Nannie's Noodle Kugel

The finished product!

Covering the kugel with the corn flake topping

Creating the corn flake topping

Ingredients:

1/2 lb egg noodles (about 4 cups, dry)
1 1/2 stick of butter or margarine
3 oz cream cheese
1/2 cup then 1/4 cup sugar
1 cup corn flakes, crushed
1 tsp cinnamon
3 eggs
1 cup milk
1 cup apricot juice

Directions:

1. Boil the noodles in salted water until done. Drain well.

2. Melt 3/4 stick of butter in a 13x9 pan that you will bake the noodles in. Mix the butter with the noodles and arrange in the bottom the pan.

3. To create the topping, in a separate bowl, mix together 3/4 stick of butter with 1/4 cup sugar, cinnamon and corn flakes. Mix until everything is incorporated.

4. Mix the cream cheese and 1/2 cup sugar in a bowl with a fork until it becomes creamy. Slowly add the milk and mix thoroughly. Then add the apricot juice.

5. Beat the eggs separately and then add them to the cream cheese mixture. Do not mix too much.

6. Pour the cream cheese mixture on top of the noodles. Smooth it all out. Cover everything with the corn flake topping.

7. Bake in a 350 degree oven for about 45 minutes to an hour. Let cool for 1/2 hour. Enjoy!

Homemade Cranberry Sauce

Boiling the cranberries in water

Cooking the cranberries with all other ingredients 

The beautiful finished product

Ingredients:


12 ounces fresh cranberries, rinsed and drained
1 cup water
1 cup sugar
1 large apple, peeled, cored and diced
1 orange, zested and juiced
pinch of salt
2 tbsp brandy
1 cup Craisins


Directions:


1. Place cranberries in a large pot with the water and the sugar. Bring to a boil and simmer over medium heat and cook for about 10 minutes.


2. Stir in the apple, orange, salt and brandy. Continue to cook for about 15-20 minutes more, until the mixture thickens.


3. Remove from the heat and stir in the Craisins. Transfer to a bowl and let cool before refrigerating. Serve chilled. 

Challah, Wild Mushroom & Herb Stuffing

Ingredients:

1 large loaf of challah

1/2 stick of butter

2 cups yellow onion, diced

2 cups celery, diced

2 cups wild mushrooms, sliced

2 tbsp fresh rosemary, minced

2 tbsp fresh sage, minced

salt and pepper to taste

3 cups chicken stock

Directions:


1. Preheat the oven to 300 degrees. 


2. Cut challah into cubes and spread onto two baking sheets. Bake for about 25 minutes or until dry and toasted.


3. In a saute pan, melt the butter and cook onions until soft. Then add the celery, mushrooms and herbs. Cook all together for about 10 minutes.


4. In a large bowl, combine the bread crumbs, onion mixture and chicken stock. Toss well.


5. Divide stuffing into two baking dishes. Cover with foil and refrigerate until ready to cook. 


6. Bake at 350 degrees for about 40 minutes. Serve immediately. 

Roasted Butternut Squash

Ingredients:

1 butternut squash
olive oil
salt and pepper
honey

Directions:

1. First you must take apart the butternut squash. Cut the squash in half. Peel the skin off of both halves.

2. Then scoop out the seeds in both sides. Preheat the oven to 400 degrees.

3. Dice the squash into small cubes. Place in a large bowl and toss with olive oil, salt and pepper.

4. Place in a baking pan and put in the oven for 35 minutes.

5. Once 35 minutes has passed, take it out the oven and drizzle the squash with honey. Put back in the oven for another 15 minutes.

6. Let cool for a few minutes, adjust the seasoning and enjoy!

Roasted Brussel Sprouts

Ingredients:

2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp balsamic vinegar
1 tsp honey

Directions:

1. Preheat oven to 425 degrees.

2. Line a baking sheet with aluminum foil. In a large bowl, toss brussel sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussel sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.

3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Stuffed Green Peppers

Ingredients:

1 cup brown rice
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
1/2 cup of italian sausage or turkey bacon
1 tbsp minced garlic
1/2 cup corn
1/2 cup grated Parmesan cheese
salt, pepper, paprika, cumin to taste

Directions:

1. Cook rice according to package directions. Set aside.

2. Preheat oven to 375 degrees. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off the stem end of peppers, then remove seeds.

3. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil.

4. Heat olive oil in a large skillet, then saute onion and garlic for 3-4 minutes, until they are starting to soften but aren't browned.

5. In a separate pan, cook the sausage or turkey bacon and cut into small pieced.

6. Mix the meat with the onion mixture. Add the rice and corn and mix together. Season to taste and keep warm.

7. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. Top with parmesan cheese.

8. Bake peppers for about 35 minutes or until cheese is melted and lightly browned. Serve hot.

Braised Red Cabbage

Ingredients:

1 head red cabbage, quartered, cored and thinly sliced/chopped
1 small yellow onion, finely diced
1 large green apple, peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
3 tablespoons honey
olive oil
salt and pepper to taste

Directions:

1. In a large pot, saute the onions for about 5 minutes with olive oil. Add the cabbage and cook for a few minutes. Add the sliced apple, vinegar, honey, and salt; toss to combine.

2. Reduce the heat to medium-low. Cover the pot and cook for about an hour, stirring occasionally. Enjoy!

Roasted Carrots and Parsnips

Ingredients:

1 1/2 lb parsnips, peeled and halved or quartered, depending on size
2 lb carrots, peeled and halved lengthwise
3 tbsp extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper, to taste
1 tbsp thyme leaves

Directions:

1. Preheat oven to 400 degrees F. Place all chopped carrots and parsnips in a bowl and toss with the olive oil, salt and pepper.

2. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet. Sprinkle the thyme leaves over everything.

3. Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes. Serve warm.

Parmesan and Thyme Crackers

Ingredients:

1 stick of unsalted butter, at room temperature
1 cup of freshly grated Parmesan cheese
1 tsp minced thyme leaves
1/2 tsp kosher salt
1/2 tsp ground pepper
1 1/4 cups all purpose flour

Directions:

1. With an electric or hand mixer, cream the butter for 1 minute. Add the parmesan, thyme, salt and pepper and continue to mix.

2. With the mixer on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is dry, add a tsp of water.

3. Dump the dough onto a floured surface, press into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes.

4. Preheat the oven to 350 degrees. Cut the log into 3/8 inch rounds and place them on a parchment paper lined sheet rack.

5. Bake for 22 minutes or until lightly browned. Enjoy!