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Wednesday, November 23, 2011

Light Gravy

1 shallot, minced
1 Tbs. butter
1 tsp sage, minced
1/4 tsp. dried rosemary leaves, crushed
1 Tbs. corn starch
2 c. turkey or chicken stock
1/4 c. apple cider, cold
salt and pepper to taste

Saute minced shallot in butter on low heat until carmelized, or light golden brown. Add sage and rosemary and saute one minute. Mix in starch then set aside. Combine stock and cider and bring to a simmer. Stir in starch mixture and stir until thickened. Season to taste with salt and pepper
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Wild Rice Mushroom Stuffing

Wild Rice Mushroom Stuffing

8oz. mushrooms, sliced
2 Tbs. butter
1 apple, diced
1/2 yellow onion, diced
2 stalks celery, diced
2 cups wild rice or sprouted brown rice, cooked
6 fresh sage leaves, minced
1/2 c toasted chopped pecans
1/4 c. dried cranberries
1 c. hot turkey or chicken stock
salt and pepper to taste

Saute mushrooms in butter until lighltly browned. Add apples, onions and celery and saute until tender. In a bowl mix rice, sage, pecans, and cranberries,, stir in stock to moisten. Season with salt and pepper. And the saute and lightly oil a baking dish and then add then stuffing. Cover with foil and bake at 350 degrees for 15 minutes, remove foil and bake for 10 more minutes.
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Wednesday, November 2, 2011

Chicken Curry

Serves 6-8
*1 Tbs. coconut oil
*1 medium yellow onion
*2 Tbs. minced ginger root
*4 cloves garlic, minced
*1-2 jalapeno peppers, minced
*1 Tbs. cummin
*1 Tbs. ground coriander
*2 tsp. ground tumeric
*1/8 tsp. ground cloves
*1/4 tsp. ground cardamom
*1 cup diced tomato
*4 cups small cauliflower florets
*4 cups savoy cabbage, cut into 1-inch square pieces
*2 cups chicken stock
*3 breasts of grilled chicken, chopped
*1 1/2 cups frozen peas
*salt to taste
*fresh chopped cilantro
Heat a large saucepan and add coconut oil, ginger, garlic, jalapenos and cummin seeds. Saute about 5 minutes, while stirring, then add all of the seasonings. Add stock, tomato, cauliflower, and cabbage and cook until slightly tender. Add chicken and peas and heat through. Serve on sprouted brown rice or rice of choice and sprinkle with cilantro. Pin It