November 11, 2013

Thanksgiving Inspiration

Late fall is a wonderful time to feast with friends and family. I offer gratitude to the land and the hands that feed me. Try these recipes to spice up your fall feasts.

Quinoa “Stuffing”

You will need:
1 cup quinoa, cooked

1 cup celery, chopped (about 4 stalks)

1/4 cup fresh parsley, minced

2 carrots, chopped
2 beets, chopped
2 sweet potatoes, chopped

1 teaspoon each salt and black pepper

1 large yellow onion, diced

1 tablespoon apple cider vinegar

2 tablespoons sunflower or olive oil

1 egg

1 Tablespoon stone-ground brown mustard

Prepare quinoa: rinse well through a fine-mesh strainer. Combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce to simmer, add salt and black pepper. Cook for 15 minutes or until the water is gone. Set aside.

As quinoa cooks, chop vegetables. Add olive oil to skillet. Add onions and sauté on medium heat for 10 minutes.

Add carrots, beets and celery. Sauté for 15 more minutes.
Add sweet potatoes. Sauté for 10 more minutes. 
Turn off heat. Add quinoa, minced parsley, and vinegar.

Preheat oven to 350 degrees and grease an 8x8 baking dish with olive oil.

Whisk egg, mustard and 1/4 cup water together.
Place quinoa in baking dish. Pour egg mixture over it and bake for 15 minutes.


Chile Cilantro Cranberry Chutney

In a small pot, cook for 10 minutes:
3 cups cranberries (fresh or frozen)
2 Tablespoons water
1 teaspoon each: cumin, coriander, cinnamon
1/2 teaspoon salt
1 small hot pepper (habanero or other), de-seeded and minced

Turn off heat. Add:
2 Tablespoons raw honey
1/4 cup fresh cilantro, minced
Stir to incorporate.
Place in jars, cool, screw on lids, and save in the fridge for 3 weeks or the freezer for up to 6 months.


Beet Salad with Lavender Vinaigrette

You will need:
1 lb. red beets
2 red onions, sliced
½ cup olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon stone-ground brown mustard
juice of 1 lemon
1 teaspoon dried lavender
2 tablespoons honey

Preheat oven to 400 degrees.
Rinse and chop beets into cubes.
Coat a 9x13 baking dish with olive oil.
Add beets to baking dish with salt and pepper. Toss with oil and roast for 30 minutes.

Meanwhile,chop onions.
Saute in a skillet with 2 Tablespoons olive oil, covered, for 10 minutes.
Add mustard, coriander, lemon juice, lavender and 1/2 cup water.
Bring to a boil, reduce to simmer, and cook down until the mixture thickens - about 10 minutes.
Turn off heat and stir in honey.
Blend with an immersion blender or in an upright blender.

Remove roasted beets from baking pan and place in a serving bowl. Pour sauce over them, toss and serve!

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