One of the (many) reasons I like to roast an Organic Prairie chicken or pork loin is the freedom it gives me to concentrate on the rest of the meal. Once the meat is in the oven, I can turn my attention to the go-withs. Here’s one favorite fall/winter side dish for roasts that makes a meal feel like a special occasion. (It can also be served as a main course.)
Ingredients:
5-6 cups organic chicken stock
1/2 teaspoon saffron threads, pulverized
3 tablespoons Organic Valley Butter
1/2-1 cup finely chopped leeks (white and pale green sections only)
3/4-1 cup Organic Valley Shredded Parmesan
Instructions:
1. Bring stock and saffron to a simmer in saucepan.
2. Heat butter until it begins to foam in a large, heavy saucepan. Add leeks; cook over medium low heat until softened. Add rice and stir 1-2 minutes, then add wine. Stir and cook until nearly all the wine has evaporated, about 2 minutes.
3. Add two ladlefuls of hot stock (enough to barely cover the rice); stir almost continuously until most of it is absorbed. Continue to add stock, a ladleful at a time, and stir very frequently until each ladleful is absorbed before adding the next. The rice is done when it’s creamy-tender, which will take 25-35 minutes. (Adjust heat if rice is absorbing liquid too quickly.) About 10 minutes before the risotto is tender, stir in the squash.
4. When rice is done, fold in half the cheese. Season with salt and pepper to taste. Serve immediately, adding more cheese on top as desired. Makes 6-8 servings.
Recipes
Last year around this time I wrote about making handmade gifts for the holidays (and even shared my recipe for Herbed Sea Salt), with the idea of saving money and getting back into the spirit of gift-giving. Little did I know that a year later, the idea of simplifying Christmas (both financially and spiritually) would be resonate even more strongly.
So once again, my husband and I will head for the kitchen to make many of our holiday gifts. The family certainly liked the sea salt-topped caramels that we gifted them with last year, packed into inexpensive white boxes from Michael’s, and tied with stretchy gold cord and a handwritten label. So this year, we’ll have to up the ante a little.
Making a food-related gift is wonderfully satisfying. It’s a chance to show your loved ones a little bit about your passions, whether it’s for wonderful local apples that you make into jars of applesauce, or your favorite herb-rubbed chicken, the recipe for which you include with a packet of your secret herb blend. I also found it so much more relaxing to spend an afternoon in the kitchen with my husband, rather than braving the traffic and crowds at my local mall. And from an environmental standpoint, I like the idea that instead of forcing all of the recipients to find room in their homes for more stuff, which they’re likely to throw away during their spring-cleaning purge, my gifts will be eaten and enjoyed, without adding to the world’s clutter and landfills.
To get you started on your own holiday gift-making, here are some ideas that might inspire you to channel your own Martha Stewart… or, better yet, the eco-minded Danny Seo:
- Dessert toppings. Cook up a few batches of rich, chocolate dessert sauces and ladle them into pretty jars. Better Homes & Gardens has a luscious recipe for Hazelnut-Mocha Sauce. Your giftee can spoon it over her favorite ice cream, or a slice of angel food cake.
- Mulling spices. Hit the bulk aisles of your local natural foods store and assemble the ingredients needed to make mulling spices. Layered into a cellophane cone, these make a pretty presentation.
- Holiday Bagel Doggie Treats. Made with whole wheat flour, rye flour, chicken broth and honey, any pooch will love these chewy treats.
- Coupon for a homemade meal. A new mom or an overextended family will appreciate the thoughtfulness behind an offer of a homemade meal delivered to them just when they need it most. You can do a cute presentation of a set of silverware (look for random pieces at thrift stores) wrapped in a napkin, with the coupon tied on with a pretty ribbon. Ask them to give you a few days’ notice, and be sure to check to see if they have any food allergies or other dietary restrictions.
- Sea Salt Caramels. Sea salt caramels are one of the hottest food trends to hit the candy world. Take a page from my book and make up a big batch of these irresistible, salt-dusted caramels.
Recipes
2 tb Balsamic vinegar
1 tb Soy sauce
1 t Bp lemon juice
2 ts Liquid honey
1/2 ts Fresh ginger — minced
1/2 ts Salt
1/4 ts Black pepper
1 Clove garlic — minced
1/4 c Olive oil
2 tb Fresh basil — chopped
2 tb Fresh coriander — chopped
In bowl, whisk together vinegar, soy sauce, lemon juice, honey, ginger, salt, pepper and garlic; gradually whisk in oil. Stir in coriander and basil.
Recipes
Awesome Breakfast (or anytime) Cookies
Preheat oven to 350
1/2 CUP OATMEAL
1/2 CUP OAT BRAN
1/2 CUP RAISINS (or Craisins, or blueberries)
1 CUP Hodgson Mills Whole Wheat Insta-Bake
1/2 CUP BROWN SUGAR
1/1 CUP UNSWEETENED APPLESAUCE
1/2 TEASPOON CINNAMON
1/2 CUP WATER OR ENOUGH TO FORM COOKIE CONSISTENCY
Combine all ingredients in a medium bowl. Stir with a fork until well mixes. Drop by tablespoonfuls on a nonstick cookie sheet. Flatten slightly with the tines of a fork. Bake for 15 minutes or until golden brown. Let cool. Store in an airtight container in the fridge.
These are a tasty treat for the whole family!
Recipes
1 bunch swiss chard
1c chopped onion
3 cloves garlic, minced
6 oz chicken breast, cubed
1c cooked (brown) rice
1-2T soy sauce
1/2c shredded cheddar (2oz)
1. Preheat oven to 350.
2. Wash chard. Cut stems off chard leaves and dice. Cut leaves into 1/2
inch strips.
3. Spray nonstick, ovenproof skillet with cooking spray.
4. Cook chard stems, onion, garlic, and chicken over med-hi heat for
about 8 min.
5. Add chard leaves, and 2T water. Cook 3 more minutes, until chard is
limp.
6. Add soy sauce and cooked rice and cook 2 more minutes.
7. Sprinkle cheese over top and put pan in oven til cheese melts, about
10 minutes. (or simply turn off stovetop heat, cover again until cheese
melts)
Serves 2-4 as main course.
Recipes
Ingredients:
2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil)
3 leeks washed and sliced
1 lb carrots, washed, peeled and sliced
5 cups of chicken or vegetable stock
Juice of two oranges
Finely grated rind of two oranges
2/3 cup of plain yogurt
Salt and black pepper to taste
Chopped cilantro to garnish
Recipes
Serves 6-8
3 cups cut-up zucchini
2 carrots shredded
1 small onion
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup melted butter
4 ounces Pepperidge Farm stuffing
1 ½ cups cooked chicken
Cook zucchini, onion and carrot in a small amount of water for ~ 10 minutes. Drain. Mix melted butter with stuffing. Add sour cream, chicken soup and chicken. Mix and put in casserole dish. Sprinkle top with stuffing. Bake at 350 for 45 minutes.
Recipes
1 1/2 T olive oil
1 cup chopped onion
1 medium green bell pepper, diced
1 28-ounce can crushed tomatoes
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1 16- to 20-ounce can black beans
1 medium zucchini, quartered and sliced
1 small fresh jalapeno, seeded and minced
12 small corn tortillas, quartered
8 ounces non-dairy Cheddar cheese (optional)
Preheat oven to 400F. Lightly oil a 9 by 13 inch baking pan or 2 quart round casserole.
Heat the oil in a large saucepan. Saute the onion until translucent. Add bell pepper and continue to saute until it has softened and the onion is golden. Stir in tomatoes, seasonings, beans, zucchini, and jalapeno. Bring to a simmer, then simmer gently for 5 minutes.
Layer as follows in the prepared pan: half the tortillas, half the tomato-black bean mixture, and half the cheese. Repeat. Bake for 15 to 20 minutes, or until cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
Recipes
1 mango, peeled, stoned and chopped
Half a cantaloupe, peeled and chopped
Blend the mango and cantaloupe until smooth and serve. Turn it into a super smoothie by adding a little wheatgrass powder, available at your local health food store.
Fruit Facts:
Mangoes are great immune boosters since they provide lots of Vitamin C. They also contain high levels of carotenoids, vitamin A, folate, potassium and fibre… and they taste good too!
Canteloupes contain betacarotene and Vitamin C which are great if for combating passive smoking.
Recipes
Recent Comments