Posted by AlaskaJohn on 5667 for Thanksgiving 2009
I found this recipie on the internet and tried it because I love dressing but can't eat much because of the carbrohydates in the bread. This one tastes very good and I am going to bring it asmy pot luck at the fire station pot luck dinner on thursday.I didn't know what the recipie sausage was so I used andouile.
Note wash the quinoa a few times to get the bitter poisin off it.
Provided by Ross Martin, Allred's Restaurant, Colorado Adapted by StarChefs.com This recipe is part of these featured cookbooks: The Quinoa CookbookPrep: 20 mins Cook: 1 hr.
Quinoa:
2 Tablespoons minced onion
2 Tablespoons butter
1 ½ cups quinoa
About 4 cups roasted turkey stock, warmed
Stuffing:
2 cloves garlic
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
2 cups smoked surry sausage, quartered
2 sticks butter
¼ cup dried cranberries
2 granny smith apples, medium dice
3 cups cooked quinoa (recipe follows)
4 cups dried bread, large dice
¼ cup fresh thyme, picked
Method:
For quinoa:Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.
For stuffing:
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over medium heat. Sweat garlic, onions, carrots, celery and sausage until tender. Season with a pinch of salt. Add remaining butter and melt. Add cranberries, apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.
Sunday, November 29, 2009
Spinach Stuff
Posted by abbar on 5667 for Thanksgiving 2009
Mom makes this. I don't know where she got the recipe. (Probably from a magazine at the dentist's office. She always tears out recipes when no one is looking.)
16-20 ounces frozen chopped spinach
1/4 cup butter
1/4 cup flour (AP)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon finely chopped onion
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/4 teaspoon cream of tartar
Preparation:
Thaw spinach and use paper towels or a tea towel to remove moisture.
Preheat oven to 350° .
Butter a 1-quart casserole dish.
Heat butter in a saucepan over medium low heat.
When butter has melted, add flour; stir until smooth and bubbling.(think light roux)
Add salt and pepper.
Gradually add milk, stirring constantly.
When mixture is thick and slightly boiling, remove from heat.
Stir in the onion and nutmeg, (taste and adjust for salt) .
In a mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared casserole.
I add a sprinkle of panko or grated parmasan to make it look nice.
Set casserole dish in a large pan and add water to the pan to a depth of about 1 inch.
Bake for 50 to 60 minutes.
The top will be lightly browned. Serve immediately.
Mom makes this. I don't know where she got the recipe. (Probably from a magazine at the dentist's office. She always tears out recipes when no one is looking.)
16-20 ounces frozen chopped spinach
1/4 cup butter
1/4 cup flour (AP)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon finely chopped onion
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/4 teaspoon cream of tartar
Preparation:
Thaw spinach and use paper towels or a tea towel to remove moisture.
Preheat oven to 350° .
Butter a 1-quart casserole dish.
Heat butter in a saucepan over medium low heat.
When butter has melted, add flour; stir until smooth and bubbling.(think light roux)
Add salt and pepper.
Gradually add milk, stirring constantly.
When mixture is thick and slightly boiling, remove from heat.
Stir in the onion and nutmeg, (taste and adjust for salt) .
In a mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared casserole.
I add a sprinkle of panko or grated parmasan to make it look nice.
Set casserole dish in a large pan and add water to the pan to a depth of about 1 inch.
Bake for 50 to 60 minutes.
The top will be lightly browned. Serve immediately.
Red Flannel Hash
Posted on 5667 by BooBooinOg for Thanksgiving 2009
Red Flannel Hash is pretty traditional around here. This recipe came from the newspaper a few years ago.
1/2 cup chopped corned beef
1-1/2 cups chopped cooked beets
1 -1/2 cups chopped cold boiled potatoes
1 cup leftover chopped greens (cabbage, kale, etc.)
1 medium onion, finely chopped
medium garlic cloves, peeled, crushed or finely chopped
1/4 cup heavy cream
2 tablespoons butter
Heat butter and saute onion and garlic until soft.
In a large bowl mix together corned beef, beets, potatoes and greens with the cream or milk.
Stir until well-coated.
Add mixture to onion/garlic saute in pan.
Stir occasionally until it is heated thoroughly.
Continue to cook until a brown crust forms underneath. Serve with fried eggs.
Red Flannel Hash is pretty traditional around here. This recipe came from the newspaper a few years ago.
1/2 cup chopped corned beef
1-1/2 cups chopped cooked beets
1 -1/2 cups chopped cold boiled potatoes
1 cup leftover chopped greens (cabbage, kale, etc.)
1 medium onion, finely chopped
medium garlic cloves, peeled, crushed or finely chopped
1/4 cup heavy cream
2 tablespoons butter
Heat butter and saute onion and garlic until soft.
In a large bowl mix together corned beef, beets, potatoes and greens with the cream or milk.
Stir until well-coated.
Add mixture to onion/garlic saute in pan.
Stir occasionally until it is heated thoroughly.
Continue to cook until a brown crust forms underneath. Serve with fried eggs.
Rutabaga Puff
Rutabaga Puff
Serves: 6
From a recipe posted in about.com This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings. The carbohydrate count should be about 5.
Posted by budge for Thanksgiving 2009
4 cups cooked, mashed rutabaga (2 1/2-3 pounds)
4 tablespoons melted butter
1 teaspoon fresh dill weed or 1/2 teaspoon dry
1 teaspoon salt
1 dash pepper 1 dash paprika
4 eggs, separated
Preparation:
Preheat oven to 375°
Combine mashed rutabaga, butter, dill, salt, pepper, and paprika.
Blend in egg yolks.
Beat egg whites until stiff peaks form, then fold into the rutabaga mixture.
Lightly pile into a greased 1 1/2-quart casserole.
Bake for 30 to 40 minutes, until mixture is set and the top becomes golden brown.
Serves 4 to 6.
Serves: 6
From a recipe posted in about.com This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings. The carbohydrate count should be about 5.
Posted by budge for Thanksgiving 2009
4 cups cooked, mashed rutabaga (2 1/2-3 pounds)
4 tablespoons melted butter
1 teaspoon fresh dill weed or 1/2 teaspoon dry
1 teaspoon salt
1 dash pepper 1 dash paprika
4 eggs, separated
Preparation:
Preheat oven to 375°
Combine mashed rutabaga, butter, dill, salt, pepper, and paprika.
Blend in egg yolks.
Beat egg whites until stiff peaks form, then fold into the rutabaga mixture.
Lightly pile into a greased 1 1/2-quart casserole.
Bake for 30 to 40 minutes, until mixture is set and the top becomes golden brown.
Serves 4 to 6.
Beluga Lentil Caviar
Beluga Lentil Caviar Appetizer
Book: Chapter: Serves: 25
Inspired by a recipe posted on www.cityline.ca None of my vendors could supply "Caviar" or "Beluga" lentils. I did find Matpe Beans at an Indian grocery. I think that might be the correct name for this lentil bean. The finished product does remind you, visually, of caviar. Obviously, there is no strong taste or texture semblence.
1/2 cup beluga or caviar lentils (matpe beans)
1 shallot, finely diced
1 clove garlic finely minced
1 14 1/2-ounce can Swanson Chicken Broth
3 sprigs thyme
1 teaspoon dijon style mustard
1 long cucumber
4 hardboiled eggs
1/4 cup sour cream
1 teaspoon salt 1 tablespoon olive oil
In a small saucepan, using a diffuser, gently sweat the shallots and garlic in olive oil.
Add lentils. Stir a few times and add 8 ounces of the chicken broth, the sprigs of thyme, salt and Dijon mustard.
Simmer gently over low heat until the lentils are just cooked and tender to the bite. This may take an hour or two.
Stir every 15 minutes and check doneness. Add more broth as needed. (You may even have to add a little water)
Remove from heat and cool for 20 minutes. There should be only a little or no liquid remaining in the pan. Don't allow to dry out or burn.
Take the cucumber, remove the strips of peel and slice obout one quarter inch thick.
Slice the egg in an egg slicer.
Assemble appetizers by placing one slice of egg on top of each cucumbe slice. Place a half teaspoon of the lentils on top of the egg. Garnish with sour cream.
NUTRITION FACTS Amount per Serving Calories 169 Calories From Fat 22 % Daily Value* Total Fat 2g 4% Saturated Fat 1g 4% Cholesterol 24mg 8% Sodium 590mg 25% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Sugars 0g Protein 2g Vitamin A 1% Vitamin C 1% Calcium 1% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.
Book: Chapter: Serves: 25
Inspired by a recipe posted on www.cityline.ca None of my vendors could supply "Caviar" or "Beluga" lentils. I did find Matpe Beans at an Indian grocery. I think that might be the correct name for this lentil bean. The finished product does remind you, visually, of caviar. Obviously, there is no strong taste or texture semblence.
1/2 cup beluga or caviar lentils (matpe beans)
1 shallot, finely diced
1 clove garlic finely minced
1 14 1/2-ounce can Swanson Chicken Broth
3 sprigs thyme
1 teaspoon dijon style mustard
1 long cucumber
4 hardboiled eggs
1/4 cup sour cream
1 teaspoon salt 1 tablespoon olive oil
In a small saucepan, using a diffuser, gently sweat the shallots and garlic in olive oil.
Add lentils. Stir a few times and add 8 ounces of the chicken broth, the sprigs of thyme, salt and Dijon mustard.
Simmer gently over low heat until the lentils are just cooked and tender to the bite. This may take an hour or two.
Stir every 15 minutes and check doneness. Add more broth as needed. (You may even have to add a little water)
Remove from heat and cool for 20 minutes. There should be only a little or no liquid remaining in the pan. Don't allow to dry out or burn.
Take the cucumber, remove the strips of peel and slice obout one quarter inch thick.
Slice the egg in an egg slicer.
Assemble appetizers by placing one slice of egg on top of each cucumbe slice. Place a half teaspoon of the lentils on top of the egg. Garnish with sour cream.
NUTRITION FACTS Amount per Serving Calories 169 Calories From Fat 22 % Daily Value* Total Fat 2g 4% Saturated Fat 1g 4% Cholesterol 24mg 8% Sodium 590mg 25% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Sugars 0g Protein 2g Vitamin A 1% Vitamin C 1% Calcium 1% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.
Cranberries
Posted on 5667 by T2DS for Thanksgiving 2009
Cranberries
Chapter: Sides
Serves: 8 Low carb. Easy. The carb count seems high but the berries are actually lower on the glycemic index scale and the fiber helps make this side dish (condiment) more diabetic friendly.
12 ounces fresh cranberries
1/4 cup sugar
3/4 cup splenda
1 cup water
1 teaspoon orange zest
1/4 teaspoon salt
Preparation: Put cranberries in a pot on the stove. Pick through and remove soft or damaged ones. Add all the rest of the ingredients. Stirring, bring to a boil on medium-high heat. Stir frequently. The cranberries will pop, and then release their gelling properties (like pectin). The sauce will thicken and come together like magic. Continue cooking until the sauce is the consistency you want. Approximately 5 to 10 minutes.
NUTRITION FACTS Amount per Serving Calories 161 Calories From Fat 0 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 74mg 3% Total Carbohydrate 41g 14% Dietary Fiber 2g 9% Sugars 39g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet.
Cranberries
Chapter: Sides
Serves: 8 Low carb. Easy. The carb count seems high but the berries are actually lower on the glycemic index scale and the fiber helps make this side dish (condiment) more diabetic friendly.
12 ounces fresh cranberries
1/4 cup sugar
3/4 cup splenda
1 cup water
1 teaspoon orange zest
1/4 teaspoon salt
Preparation: Put cranberries in a pot on the stove. Pick through and remove soft or damaged ones. Add all the rest of the ingredients. Stirring, bring to a boil on medium-high heat. Stir frequently. The cranberries will pop, and then release their gelling properties (like pectin). The sauce will thicken and come together like magic. Continue cooking until the sauce is the consistency you want. Approximately 5 to 10 minutes.
NUTRITION FACTS Amount per Serving Calories 161 Calories From Fat 0 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 74mg 3% Total Carbohydrate 41g 14% Dietary Fiber 2g 9% Sugars 39g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet.
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