Corn Pudding

One of my family’s traditional Thanksgiving side dish. Creamy and delicious!

4 large eggs
2 cups sour cream
1/3 cup light brown sugar
1 16 ounce can cream style corn
1/2 cup minced chives or scallions
1/2 cup flour
1/4 yellow corn meal
1 tbsp baking powder
1 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
2 cups grated sweet potato
6 tbsp unsalted butter

Preheat oven to 350°.

Beat eggs, sour creams and sugar until smooth. Stir in corn and chives.

Combine dry ingredients. Stir in egg mixture. Fold in sweet potato.

Place butter in a 9 x 13″ pan in oven until melted and sizzling. Pour batter into pan and immediately return to the oven.

Bake for 40 minutes or until corners are crisp and middle is set.

Mexican Stuffed Bell Peppers

This can easily be used as a clean out the fridge recipe for leftovers. The brown rice can be substituted with any leftover grain.

1 small white onion, diced
1 tsp cumin
1/2 tsp oregano
4 gloves of garlic, diced
1 jalapeno, ribs and seeds removed, diced
1/4 cup cilantro, diced
1/4 cup tomatoes, diced
1 15 oz. can black beans, rinsed and drained
1 cup corn, fresh or defrosted
1 cup cooked brown rice
4 bell peppers, tops removed and hollowed
1 cup shredded pepper jack cheese

Preheat oven to 350°. Heat large skillet over medium heat. Add olive oil to cover bottom

Add onion and saute until golden and soft. Season with salt, pepper, cumin and oregano. Add garlic and jalapeno. Cook until soft. Add cilantro, tomatoes, corn, black beans and rice. Once warm, remove from heat.

Fill bell peppers with veggie mixture. Bake until peppers are soft. Top with cheese and broil until bubbly.

Serve with guacamole, sour cream and hot sauce.

Lightened Up Caesar Dressing

6 oz (one container) nonfat Greek-style yogurt
4 anchovy fillets, mashed
2 garlic cloves
4 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
3 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper

Whisk the yogurt with the anchovies, lemon juice and Worcestershire sauce.

Using garlic press, add garlic and whisk.

Whisk in the oil and cheese and season with salt and pepper.

Lasagna

Kosher salt
1 1/2 (16-ounce) boxes lasagna noodles
Olive oil
1 pound spicy Italian turkey sausage
4 cloves garlic, smashed, divided
Crushed red pepper flakes
1 box frozen spinach, defrosted and wrung dry
1 fennel bulb, sliced thin
1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
1 zucchini, cut in 1/2 lengthwise and cut on the bias
15 oz ricotta
2 cups grated Parmigiano-Reggiano, divided
2 eggs
6 to 7 basil leaves, cut into chiffonade
Marinara Sauce
1 pound grated mozzarella

Bring a large pot of well-salted water to a boil. Cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.

Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage and cook until brown and crumbly. Remove from pan and reserve on paper towels.

Add new olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, transfer oil to small dish.

Add 1 tbsp oil back into the pan. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft and wilted and dark brown, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the fennel & zucchini.

Combine mushrooms, fennel, zucchini and spinach in a large bowl, mix until evenly distributed.

In a small bowl, combine the ricotta, 1/2 the Parmigiano-Reggiano, the eggs, and the basil. Mix to combine well and season with salt.

Preheat the oven to 350 degrees F.

In the bottom of a 9 by 13-inch deep-dish baking dish, arrange lasagna:
1. Couple ladlefuls of sauce spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce.
2. Spread 1/2 of the ricotta mixture over the pasta. Place a layer of pasta going in the other direction as the first layer (this will give a little more stability).
3. Spread a light layer of sauce on the pasta and sprinkle 1/2 of the sausage over the sauce, followed by a layer of noodles.
4. Spread 1/2 of the veggies, sprinkle a layer of mozzarella and some of the remaining Parmigiano-Reggiano over the veggies. Cover with a layer or noodles.
5. Spread remaining ricotta mixture and top with a layer of noodles.
6. Spread a light layer of sauce on the pasta and sprinkle remaining sausage over the sauce, followed by a layer of noodles.
7. Spread remaining veggies, sprinkle with cheese and cover with noodles.
8. Cover last layer with sauce and sprinkled with mozzarella and Parmigiano. Cover with foil.

Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour 15 minutes, removing the foil for the last 15 minutes of cooking. Let cool for 20 minutes before slicing.

Adapted from Anne Burrell via Food Network.

Marinara Sauce

1/4 cup extra-virgin olive oil
2 tbsp butter
2 large yellow onions,diced
Kosher salt
4 large cloves garlic, diced
4 (28-ounce) cans whole tomatoes
3 cups water

Coat a large saucepot with olive oil. Add butter to melt. Add the onions, season generously with salt, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently; the onions should become very soft and aromatic but have no color.

Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

Add tomatoes to the pot, breaking up whole tomatoes by hand. Blend with an immersion blender until smooth.

Add water.

Season generously with salt and taste it. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.

Adapted from Anne Burrell via Food Network.

Roasted Garlic Soup

2 bulbs of garlic
1 tablespoon extra-virgin olive oil, divided
3 shallots, chopped
1 large head of cauliflower, chopped (approximately 5 cups)
6 cups gluten-free vegetable broth
¾ teaspoon sea salt
Freshly ground pepper, to taste

Preheat oven to 400F.

Peel the outer layers of the garlic bulb to reveal as much skin as possible while also keeping the individual cloves intact.Cut off about ¼-inch from the top of the bulb.

Place in on a square of aluminum foil and coat each with ½ teaspoon of olive oil. Place in prepared oven for 35 minutes.

Once complete, allow to cool slightly before removing from aluminum foil and squeezing out the garlic from each clove.

Meanwhile, pour remaining olive oil in a medium-sized saucepan. Bring heat to medium-high and add chopped shallots. Saute until tender and beginning to brown, about 6 minutes.

Add roasted garlic along with remaining ingredients to the saucepan. Cover and bring to a boil, reduce heat to low and simmer for 15-20 minutes until the cauliflower is softened.

Blend with an immersion blender until smooth. Adjust with salt and pepper and serve.

From Healthful Pursuit

Shortbread Cookies

3 sticks (3/4 lb) unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Optional Chocolate Dipping: Melt ~3 oz good semisweet or dark chocolate. Remove from heat and mix in equal amount chopped chocolate. Stir until glossy. Dip shortbread in chocolate.

Libby’s Salmon

Marinate salmon in olive oil, lemon juice, garlic and rosemary or thyme.

Saute zucchini, summer squash, corn, or limas in 1/2 oil and 1/2 butter. add chery tomatoes.

Place vegetables in bottom of pan, add salmon.  Bake at 375 degrees .

Terri’s Cinnamon Rolls

3/4 cups milk

 

1/2 cup oil or buttr
1/2 cup sugar
1 tsp salt
2 pckgs active dry yeast
1/2 cup warm water
4 1/4 to 4 3/4 cup all purpose flour
2 eggs

scald milk; add shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast on warm water, stir to dissolve
add 1 1/2 cups flour to milk mixture; beat well by hand or electric mixture at low speed fr 1 minute. Beat in eggs and yeast.

Gradually stir in enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half.

Roll each half into a 16 x 8 inch rectangle.

combine 1 cup brown sugar, 1/2 cup melted butter nd 1 to 2 tsp cinnamon. and spread half of mixture on each rectangle. if you like scatter raisins or walnuts. Roll lengthwise as for a jelly roll; cut into i 1/2 ” slices and place cut side down on two well greased 9 x 9 x2″ pans. Cover and let rise until doubled 30 to 40 minutes. Bake in moderate oven 375 degrees for 20minutes. frost with confectioner’s sugar mixed with cream.

Thai Mango Salad

Dressing
2 limes
1tbsp soy or fish sauce
1tbsp granulated sugar1 small jalapeno pepper seeded and mince or 1/2 tsp hot red chile flakes
2 tbsp peanut oil
salt to taste

finely grate peel from one lime and place in measuring cup with 1/4 cup lime juice. whisk in soy, sugar, and jalapeno, gradually whisk in peanut oil add salt to taste.

Salad
2 ripe but firm mangoes- Peel and cut into thin strips
2 sweet red peppers, preferable one red and one yellow- seed peppers and cut into thin strips
1 medium carrot coarsely grated
2 green onions chopped
1/2 cup fresh mint chopped or fresh cilantro
8 cups mesclun

Toss with dressing

18 medium shrimp marinated in lime, garlic and chili flakes then grilled

topping 1/3 cups chopped peanut

 

Found on http://www.canadianparents.com by Joanne ( Ottawa)