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

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.

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.

Mexican Bean Salad

http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx

I used less olive oil to make it lighter. I used 1/4 cup.

Roasted Tomato soup

Ingredients

• 2 1/2 pounds fresh tomatoes
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 2 small squash or zucchini, sliced in half length-wise
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 quart chicken stock
• 2 bay leaves
• 1/2 cup chopped fresh basil leaves, (not) optional (for me)
• 1/2 tsp garlic salt

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, zucchini and onions onto a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast for 20 to 30 minutes.
Remove roasted tomatoes, garlic, zucchini, and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock and bay leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Remove bay leaves.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or puree in food processor in 2 batches. Return soup to low heat, add  garlic salt and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Serve with crackers or toasted shelled pumpkin seeds.

Curried Cashew, Pear, and Grape Salad

This is soooo good! You can put less dressing on to make it a bit lighter.

http://allrecipes.com/recipe/curried-cashew-pear-and-grape-salad/detail.aspx

Hearty Bean and Pasta Stew

Hands-on - 20 min. Simmer - 12 min. Serves 12

Have you always thought beans required some sort of meat for flavoring?

This recipe is a good example of how beans can taste great without meat. You must try this!

2 med onions

1 green bell pepper, seeded

2 T olive oil

1 tsp minced garlic (2 cloves)

1 can (14½ oz) diced tomatoes

1 can (14½ oz ) chicken broth

4 cups vegetable juice

2 cups water

1 can (15 oz) each pinto beans, garbanzo

beans and kidney beans

2 T low-sodium chicken bouillon

1 T dried oregano

2 tsp dried basil

1/4 tsp red pepper flakes (opt)

25 grinds fresh ground pepper

2 cups whole-wheat small pasta shells,

macaroni or corkscrews, dry

12 T reduced-fat shredded

mozzarella cheese

12 tsp grated Parmesan cheese

Chop onion and pepper into pieces.

Heat oil in a large nonstick pot. Add onion,pepper, and garlic.

Sauté for 3 minutes on medium heat.

Add broth, vegetable juice, diced tomatoes, and water to pot.
 Open cans of beans. Rinse and drain in colander. Add to pot.

Add  seasonings and bouillon, mix thoroughly. Bring pot to a boil.

Add  pasta to pot. Set timer for 12 minutes.

Sprinkle 1 T mozzarella and 1 tsp Parmesan cheese

on top of individual servings.

 

Nutrition information for 1 cup serving with mozzarella and Parmesan

300 calories

15% calories from fat

5 g fat

1 g trans. fat

9 g fiber

4 mg cholesterol

480 mg sodium

15 g protein

52 g carbohydrates

10 g sugars

This dish will

keep in the

refrigerator for

up to 5 days

and also

freezes