15 easy recipes
• thanksgiving squash soup • stuffed turkey • pumpkin pie
learn to carve a turkey Page 13
what to do with leftovers Page 14
best last minute meal options Page 14
Soups & Salads Cauliflower Soup Ingredients: 1 small whole cauliflower, cut up 1 small potato, cut up 1 tablespoon chopped onion 2 tablespoons flour 1 tablespoon paprika 1 tablespoon oil 1 tablespoon Knorr® chicken bouillon 5-6 cups warm water ½ cup parsley 1 to 2 tablespoon sour cream (or to taste) ¼ teaspoon salt (or to taste) Directions: 1. Wash the cauliflower in warm water, drain and set aside. 2. In a medium pot, add cauliflower and potato and sauté for 2 minutes. 3. Sprinkle in flour, paprika, oil and chopped onion, and sauté until golden brown. 4. Mix in chicken bouillon. Add salt to taste. Add water, stir and cover. 3.Simmer on low heat for 15-20 minutes or until the cauliflower is softened. Serve with parsley and sour cream.
Recipe By: Magdi shows you how to cook traditional Gourmet Hungarian food with a modern twist. Her recipes are quick, healthy and easy.
Spinach & Shrimp Salad
Serves: 2 spinach-200 gms cooked bacon - 8 strips mushroom- 75 gms red onions- 50 gms roasted bell peppers- 50 gms diced tomatoes- 50 gms blue cheese- 50 gms shrimp- 10 pieces balsamic vinaigrette- 50 ml boiled eggs- 2 Directions: 1. Blanch shrimp for 3 minutes & put it under cold running water. 2. Keep some blue cheese and bacon separate (for sprinkling on top). 3. Mix all the ingredients along with balsamic vinaigrette except egg. 4. Cut egg into quarters & put it on top of salad. 5. Crumble some blue cheese & sprinkle some cooked bacon pieces on top.
Soups & Salads Vegetarian Thanksgiving Squash or Pumpkin Soup Ingredients: Any winter squash or pumpkin in season, 4 cups halved or quartered squash or pumpkin (enough to make about 4 cups) on a 2-3 quarts water 1 tbsp natural, organic Soy Sauce 1 tbsp cold pressed, virgin Olive Oil Super Immunity ingredients: 1 Onion, peeled, diced 2 cloves Garlic, peeled, diced 2 chunks Ginger root (remove after cooking) 1 heaping Tablespoon Oregano 1 teaspoon Curry powder ½ teaspoon Cumin 1 heaping teaspoon ground Corriander ½ teaspoon Green or Red Chili powder 1 teaspoon crushed Red Chili 1 teaspoon Dill Weed Chopped fresh Cilantro Finely sliced Green Onion A pinch of ground Corriander Directions: 1. Place squash or pumpkin on a large baking sheet and bake at 350° till tender. 2. When tender, remove from oven, and cool a little. Scoop out seeds. Cut up or spoon out the "meat" of the squash and add to broth below. 3. Fill large soup pot with water. Add squash or pumpkin. 4. Add the Super Immunity ingredients. 5. Simmer at least ½ hour or so till ingredients are melded. 6. Turn off heat. Remove ginger chunks. 7. When cooled a little, blend the soup lightly in blender. 8. OPTIONAL: For a richer soup add 3/4 cup plain soy milk or half and half 9. Return to pot and add remaining 1 cup or so of baked squash or pumpkin cut in chunks. Warm up again if needed. 10. Serve into bowls and top with cilantro, green onion and coriander.
Recipe By: Cary Ellis is author of "Super Immunity Secrets" cookbook
Sides Chestnut, Port, Cranberry and Bacon Stuffing Serves 4 500g / 2 ½ cups sausage meat 75g / ½ cup dried cranberries Port 50ml / ¼ cup 1 clove of garlic chopped 1 white onion chopped 1 1/2 tsp dried thyme 3 rashers of streaky bacon 240g cooked and peeled chestnuts 140g breadcrumbs 2/12 cups / 3 slices white bread 1 large egg Salt and pepper Directions: 1. Preheat oven to Gas 5 or 190c 2. Soak the cranberries in the port for about an hour before you start making it! Makes it taste nicer but don’t worry about it if you’ve run out of time! 3. Start by gently frying the onions and bacon together in a pan with a little oil or butter, until they start to go golden, about 3 minutes. While they are cooking you can blend the chestnuts until they are in small pieces or you can finely chop them with a knife. 4. Once the bacon and onions are cooked put them in a big bowl and simply add all the other ingredients and mix well together. Get your hands in there and messy – its easier! 5. Roll into balls or use as to put inside the turkey. If you’re cooking it separately to the turkey, roll into balls and cook in the oven for approximately 30 minutes on gas 5.
Recipe By: Caroline Artiss. Caroline is a qualified Chef and Food Presenter who has been in the food industry for the last 15 years.
Decadent Mashed Potatoes Serves: 4 8 cups potatoes, cubed and peeled 1/3 cup whipping cream 2 tbsp fresh chives, chopped 2 tbsp fresh Italian parsley, chopped 2 tbsp butter 1 tsp salt 1/2 tsp pepper Directions: 1. In a large pot of boiling salted water, cover and cook the potatoes until they are tender. Drain, return the potatoes to the pot and mash well. 2. Meanwhile, in a small saucepan, heat together the cream, chives, parsley, butter, salt and pepper until the mixture is steaming. 3. Add the cream mixture to the potatoes and mash again.
Recipe By: Josh Redler, co-founder of myGlutenFacts, a powerful tool that helps you easily determine which foods are safe for your diet.
Sides Sweet Potato Dauphinois Serves: 8 3 Large Sweet Potatoes 1 Cup Gruyere cheese, shredded Salt and Pepper to taste 2-3 Cups Heavy Whipping Cream 1 Stick Butter 1 Tablespoon Nutmeg
Directions: 1. Clean and then thinly slice the sweet potatoes (circles). A mandolin is most helpful in this process. 2. In a pie dish, grease the dish with the butter. 3. Create a layer of sweet potatoes on the bottom of the dish. Pinch off small nuggets of butter and sprinkle on top of the sweet potatoes (about 1T of butter/layer). 4. With each layer of sweet potatoes, sprinkle the finely shredded gruyere cheese, a pinch of salt, pepper and nutmeg. Note: This will make about 4 layers of sweet potatoes and you want the top layer to have the butter/cheese as well. 5. Once the layers have been packed firm, you want to pour the cream around the perimeter and until it starts to leak through the top of the potatoes. 6. Cover with aluminum foil. Place the pie dish on a cookie sheet to prevent any spills or drips from getting your oven dirty. This dish does have a tendency to ooze over the sides. 7. Bake at 350 degrees for an hour. After the hour has passed, for 5 minutes, turn the oven to the broiler setting, remove the foil and broil. This will crisp up the potatoes. 8. Let cool for approximately 10 minutes. Cut like a pie and serve. Recipe By: Cooking With Caitlin, Made up of Molly, Kelly, and Caitlin, the team be seen online, heard on the radio, and watched on television.
Cinnamon Basil Baked Cranberry Sauce Ingredients: 1 pound fresh cranberries 1 1/2 cups Pecans, chopped 1 cup Orange Marmalade 3/4 cup Sugar 1/2 cup Orange Juice 1 tablespoon Cinnamon Basil, minced Directions: 1. Snip a few Cinnamon Basil leaves from the Cinnamon Basil plant. 2. Wash the Cinnamon Basil leaves with cool water so that it will keep the leaves fresh. Dry the leaves on a paper towel and cut them in to fine pieces with the help of kitchen utility scissors. Put the leaves that are cut in a bowl. 3. Add the fresh cranberries into a large bowl. Add chopped pecans, the raw sugar, and the Orange Marmalade. Add the orange juice and the Cinnamon Basil which you have already chopped fine. Mix the mixture well until the cranberries are completed coated. 4. Once you have mixed it, put the mixture in a greased oblong pan and bake it in the oven at 350F degrees until the cranberries become really tender. 5. Refrigerate it overnight. Recipe By: Ramona Werst. Ramona loves to grow basil, cook with basil, and write about basil.
Sides Green Beans with Roasted Garlic and Mushrooms Serves: 4-6 1 large head garlic (to make about 2 Tbsp. roasted garlic paste) Roasted garlic (see comments below) 1/2 lb. cremini or portobello mushrooms, sliced about 1/8” thick 1 Tbsp. olive oil 1 1/2 lbs. fresh green beans, ends trimmed then cut diagonally into roughly 2” lengths (about 6 cups, trimmed) 1 cup vegetable broth 1 Tbsp. olive oil 1 Tbsp. chopped fresh tarragon or fennel fronds Sea salt to taste Freshly ground pepper, to taste Directions 1. Roast garlic the night before preparing the rest of the recipe. 2. In a large saute pan, heat the oil until quite warm, then add the mushroom slices and cook over medium-low heat for about 15-20 minutes, until their moisture is evaporated and they are lightly browned. Stir occasionally to prevent burning. Remove from heat. 3. While the mushrooms cook, prepare the beans. Combine them with the broth in a large saute pan with a lid. Cover, bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes, until almost tender when tested with a fork. 4. While beans cook, squeeze the roasted garlic from skins into a small bowl. 5. Finely chop the fresh herbs and set aside. 6. When beans are almost tender, remove the lid and push the beans to the sides of pan. Add the roasted garlic to center of pan and, using a large fork, mash and blend with remaining vegetable broth to form a thin paste. Blend in the olive oil, then stir the garlic paste into beans to coat. Stir in the cooked mushrooms, fennel or tarragon, and salt and pepper. Cook 2-3 more minutes or until all of broth has evaporated and flavors have melded. Serve immediately. Recipe By: Lester Karplus and Karna Knapp. Their mission is to encourage people to eat lower on the food chain to support environmental sustainability, increase social justice and be healthy.
Cajun Dirty Rice
Recipe By: Beryl Stokes, an authentic Cajun, born and raised in South Louisiana.
1 lb ground round beef 1 lb lean ground pork 2 links of fresh pork sausage 4 cups Cajun Trinity 2 tablespoons minced garlic 1 stick of butter 1 cup chicken stock 3 cups rice 6 cups water Tony’s Creole Seasoning and Salt to taste Chopped green onions for garnish ½ cup chopped pecans for garnish
1. Make rice according to package directions. 2. Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats by chopping to a fine ground meat mixture. It should take about 10 minutes. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping. 3. Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot. TIP: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish.
Main Dish Bucatini with Fennel Serves 4 3 Tbsp canola oil 1 large fennel bulb, thinly sliced 1 large onion, thinly sliced 2 garlic cloves, minced 2 orange peppers, thinly sliced 1/2 cup golden raisins 2 Tbsp chopped fresh parsley 2 tsp lemon zest 1 small tin anchovy fillets, finely chopped salt and pepper to taste 12 oz bucatini 1/3 cup toasted pine nuts
Directions 1. Heat canola oil in a large skillet over medium low heat. Saute fennel, onion and garlic until just tender, about 4-5 minutes. Stir in peppers, raisins, parsely, lemon zest and anchovy fillets. Cook for 4 minutes, until pepper are tender. 2. Meanwhile, cook pasta in a large amount of water according to package directions, until just tender. Drain pasta, reserving 1 cup (250 mL) pasta water. 3. Combine pasta and vegetables and add some of the reserved pasta water if needed. Sprinkle with pine nuts. Serve immediately.
Recipe By: Manitoba Canola oil Growers
Stuffed Turkey Ingredients: One Turkey 2 large diced onions Rice- 3 cups Ground Beef- One pound Salt, Black pepper, Allspice, Cardamom Cooking oil
For the stuffing: 1. Cook the ground beef with the diced onions and oil 2. Add your spices, washed and drained rice and cardamom. 3. Add a little bit of water Cover and cook the rice half way through Recipe By Mimi. Mimi writes a cooking blog which publishes her recipes in both Arabic and English.
For the turkey: 1. Wash turkey with lemon and olive oil. Pat dry 2. Rub your spices all over the outside and inside of the turkey, and underneath the skin. 3. Stuff your turkey with the rice and beef mix 4. Line your pan with aluminum foil. Wrap your turkey in aluminum foil. 5. Bake for approximately 10 minutes for each pound in a 350 degree Fahrenheit oven.
Main Dish Crockpot Turkey Breast
Serves: 6 Prep time: Active â€“ less than 30 minutes/ crockpot 3-7 hours Ingredients: 4-6 pound bone-in turkey breast salt/pepper handful of fresh poultry herbs - rosemary, thyme, sage - contained in cheesecloth 1 small yellow onion - sliced thick 3/4 cups of each - dry white wine and chicken broth 4 T butter (half a stick) aluminum foil Directions: 1. Remove turkey breast from packaging and rinse well. Pat dry and trim any excess skin or fat. Rub with salt and pepper and place breast meat down in crockpot. Place bouquet garni (herb sack) on floor of crockpot. Add onions to the sides of turkey and inside cavity. Pour liquid around the turkey breast. Place the butter cube in turkey cavity. 2. Place lid on crockpot and cook until meat reaches an internal temperature of 160-165 degrees. If cooking on high check at 3 hours and plan for 3-5 hours cooking time. If cooking on low check at 5 hours and plan for 5-7 hours cooking time. 3. When turkey reaches 160-165 degrees internal temperature remove from crockpot, place breast side up on a cutting board, cover with aluminum foil and allow to rest for approximately 20 minutes. Juices will redistribute and the temperature will reach a perfect 170 degrees. 4. Slice and serve...your guests will be amazed at your prowess!!
Recipe By: Evanne Schmarder. Evanne hosts the RV Cooking Show, which is part RV travel guide and part cooking class on wheels.