Newsletters: November-December 2009
Cook's Corner
Natural Times November/December 2009
Compiled by Jean Crozier
No Coffee Pumpkin Latte
Serves 5
1 cup pumpkin purée
1 quart milk
1/4 cup white sugar
1 tsp ground cinnamon
1 T vanilla extract
Combine pumpkin, milk, sugar, cinnamon and vanilla in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer, do not boil. If desired, top each cup with whipped cream and a dash of nutmeg.
From www.allrecipes.com
Holiday Wassail
Makes 2 quarts
1 can (16 ounces) apricot halves, un-drained
4 cups unsweetened pineapple juice
2 cups apple cider
1 cup orange juice
18 whole cloves
6 cinnamon sticks (3-1/2 inches), broken
Additional cinnamon sticks, optional
In a blender or food processor, blend apricots and canning liquid until smooth. Pour into a large saucepan. Add pineapple juice, cider and orange juice.
Place the cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Add to saucepan. Or place loose spices in saucepan and strain before serving.
Bring to a boil. Reduce heat; cover and simmer 15-20 minutes. Serve hot in mugs. Garnish with cinnamon sticks if desired.
From www.tasteofhome.com, Ruth Seitz of Columbus Junction, Iowa
Cranberry Pecan Cornbread Stuffing
Makes 3 cups
2 cups cornbread stuffing cubes
1/2 pound sausage, cooked, drained and crumbled
1 cup fresh or frozen cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 tsp thyme
1/2 cup chicken broth
Preheat oven to 350¼ F.
Combine all ingredients, except chicken broth, in a medium casserole dish. Add chicken broth; mix well. Add more chicken broth for a moister stuffing. Cover and bake for 30 minutes, or until heated through.
From www.oceanspray.com
Sweet Potato & Lentil Stuffing
Serves 6
1/2 cup wild rice, rinsed
1 cup water
1 large leek, finely chopped
2 garlic cloves, crushed
12 button mushrooms, roughly chopped
1/2 cup brown lentils
1/2 cup red lentils
2 cups vegetable stock
3 medium sweet potatoes, diced
2 tsp ground cumin
2 tsp ground cilantro
4 T fresh finely chopped parsley
2 T olive oil
In a medium saucepan, add the brown and red lentils and stock; bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add sweet potatoes for the last 5 minutes.
In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer 30-35 minutes, until rice is fork tender.
Heat oil in a saucepan over medium heat and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro; cook for 1 minute or until fragrant.
In a large bowl, combine rice, lentils and saucepan mixture. Mix well. Coat pan with oil spray. Place in a baking pan and lightly coat top of stuffing with oil spray. Bake at 400¡ F for 30-40 minutes until lightly browned.
From www.medicinenet.com
Roasted Winter Vegetables w/ Cheesy Polenta
Serves 4
4 cups cauliflower florets
4 cups cubed, peeled butternut squash (1 1/2-inch chunks)
1 medium onion, sliced
2 T extra-virgin olive oil
1/2 tsp garlic powder
3/4 tsp freshly ground pepper, divided
1/4 tsp salt
2 1/2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 tsp chopped fresh rosemary
or 1/2 teaspoon dried
2/3 cup finely shredded Parmesan cheese, preferably Parmigiano Reggiano
Preheat oven to 500¡ F. Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 tsp pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 tsp pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
From www.eatingwell.com
Green Beans, Feta & Pecans
Serves 4-6
1 1/2 to 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
2/3 cup olive oil
1 tsp dried dill weed
1/3 cup white wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup coarsely chopped pecans, toasted
1/4 cup diced red onion
1 cup crumbled feta cheese
Juice of 1/2 lemon
Cook green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain and pat dry.
Combine olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.
Place beans in a shallow serving dish. Toss with dressing. Sprinkle with pecans, red onion and feta, toss. Squeeze juice of 1/2 lemon over dish, then serve.
Spiced Cranberries
Makes 1 quart
1 pound fresh cranberries
5 whole cloves
5 whole allspice
2 (3-inch) cinnamon sticks
3 cups sugar
Wash cranberries; drain and remove stems. Place cranberries into a 3 1/2 quart saucepan. Add 1 1/2 cups water. Tie spices in a small cheesecloth bag; add to cranberries. Cook, covered, over medium heat; just until cranberries burst; about 10 minutes. Remove from heat; discard cheesecloth and spices. Stir in sugar and cook 5 more minutes on low heat. Cool; refrigerate covered and serve cold.
From www.oldfashionedliving.com
Cranberry Salsa w/ Cilantro
Serves 8
3 cup fresh cranberries
2 T fresh lime juice
2/3 cup honey
1/2 cup chopped red onion
2 jalapeño peppers, seeded and chopped
1/2 cup chopped dried apricots
1/2 cup fresh cilantro leaves
2 large oranges, peeled, seeded and chopped
Combine all ingredients in a food processor. Be careful not to over-process. Pulse just until chopped. Chill.
From: www.cranberrycentral.com
Roast Pork
Serves 16
1 cup water
1/4 cup each salt and sugar
1 heaping T pickling spices
3 cups apple juice or water
4 1/2 pounds pork loin roast
1 T vegetable oil
The day before making roast, boil 1 cup water in a 2-quart saucepan. Stir in the salt, sugar and pickling spices. Bring to boil, cook 1 minute or until sugar dissolves. Remove from heat. Cool 5 minutes.
Add apple juice to pickling liquid. Combine brine with pork in large ziptop bag or lidded container. Refrigerate overnight.
Heat oven to 375¡ F. Remove pork from brine, rinse and pat dry with paper towels. Rub oil over entire pork.
Heat a large skillet over medium-high heat. Place pork in pan and cook all sides until browned. Transfer to a roasting pan and cook for 55 to 60 minutes or until temperature reaches 155¡ F. Remove from oven; cover with foil. Let rest 15 minutes.
From www.womensday.com
Tofu Turkey
Serves 10-12
5 pounds extra firm organic tofu
2 T onion powder
4 tsp garlic powder
1/2 cup Red Star® Nutritional Yeast
2 T canola oil
2 T toasted sesame oil
2 T soy sauce
1/4 tsp sage
1/4 tsp thyme
1 tsp poultry seasoning
1 tsp Spike® seasoned salt
Basting Sauce:
1/4 cup soy sauce
1/2 cup toasted sesame oil
1/4 tsp thyme
1/4 tsp sage
1 tsp poultry seasoning
1 tsp Spike® seasoned salt
Drain and press tofu. This is best done the day before in order to extract the maximum amount of water. To press, place blocks of tofu on a broiler pan, making sure the bottom pan is in place to catch the water. Cover tofu with plastic wrap. Place a cookie sheet on top of plastic wrap. Place approximately 15 pounds of weight on top of the cookie sheet. Refrigerate overnight.
The next day, finely crumble the tofu into a large bowl. Add the remaining ingredients and blend well. Line an 8-inch colander with cheese cloth. Press tofu into colander to make a 1-inch shell reserving enough tofu crumble mixture to form the bottom. Stuff the tofu turkey shell with your favorite stuffing. Form the bottom of the turkey with remaining tofu.
Place a greased baking pan over the tofu turkey bottom and carefully flip the colander. Gently remove the colander and cheese cloth. Mix all basting ingredients together. Baste generously with basting sauce and bake 1 hour at 350¡ F. Remove from oven, baste again. Add vegetables, such as carrots, potatoes or onions. If top is browning too fast, tent with aluminum foil. Bake an additional 45 minutes or until internal temperature reaches 140¡ F.
Herb-Roasted Turkey
Serves 12
1 10 to 12-pound turkey
1/4 cup minced fresh herbs plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
2 T canola oil
1 tsp salt
1 tsp freshly ground pepper
1 1/2 cups onion, apple, lemon and/or orange, cut into 2-inch pieces
3 cups water, plus more as needed
Position a rack in the lower third of the oven; preheat to 475¡ F. Remove giblets and neck and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place fruits and vegetables and 10 of the herb sprigs in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350¡ F and continue roasting for 1-1/4 to 1-3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water. The turkey is done when the thermometer registers 165¡ F.
Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.
From www.eatingwell.com
Holiday Seafood Salad
Serves 8-10
3 cups white wine
5 bay leaves
2 cloves garlic, crushed
2 lemons
1 pound calamari, cleaned and cut into rings
1 pound medium shrimp, cleaned and de-veined
1 pound scallops
1/2 cup chopped celery
1 cup black olives, sliced, optional
Dressing:
1 cup extra virgin olive oil
1/2 cup lemon juice
3 large garlic cloves, thinly sliced
1/4 cup chopped parsley
Dash red pepper flakes
Salt and pepper to taste
In a stockpot, combine 3 quarts of water, wine, bay leaves, and crushed garlic. Slice the lemons in half and squeeze the juice into the mixture. Drop the lemons into the pot. Bring the mixture first to a boil, then reduce the heat to medium low.
First cook the shrimp, cook 2 minutes and remove from the pot. Cook the calamari 1 1/2 minutes and remove from the pot as well. If you are cooking scallops, cook in the same manner for 2 minutes. Mix the seafood together and set aside.
Place the seafood in a bowl and add the celery. Add the dressing ingredients and mix well. Cover and let marinade a minimum of 12 hours. Just before serving, adjust the seasonings, and add the black olives if you are using them. Serve.
From www.tastebook.com
Caribbean Holiday Shrimp
Serves 4-6
1 T oil
2 T minced fresh ginger
2 limes, juiced
2 cloves garlic, minced
I T soy sauce
1/2 tsp sugar
1/2 tsp crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
1/2 cup chopped fresh cilantro
In a large bowl, combine oil, ginger, lime, garlic, soy sauce, sugar and red pepper flakes. Mix well.
Stir in shrimp and cilantro. Cover. Refrigerate 1 to 4 hours, stirring occasionally while chilling.
Vegan Lemon Dream Pie w/ Blueberry Glaze
Serves 8
Pie
1 unbaked flaky pie crust
1 (14 oz) container Nasoya or Azumaya Soft Tofu, rinsed
and patted dry
2/3 cup granulated sweetener
4 tsp fresh lemon juice
2 tsp lemon extract
2 tsp lemon zest
1 tsp vanilla extract
Blueberry Glaze
1/2 cup apple juice
1 T arrowroot or cornstarch
1 1/2 cups fresh or frozen blueberries (with juice)
Preheat oven to 350¡ F. Pre-bake the pie crust for 7 minutes or until golden. Remove from oven and set aside.
Put remaining ingredients into blender or food processor, and blend for at least 2 minutes or until completely smooth. Pour the creamy mixture into the pie crust, and smooth the top of the filling with the back of a spoon.
Bake for 45 minutes, let cool, then refrigerate for 2 hours and top with blueberry glaze (below). Serve immediately or chill further before serving.
For the glaze, stir together the juice and arrowroot in a small bowl, and set aside. Put blueberries in a medium pot, and heat on medium-high until the juices release and it starts to simmer. Add juice/arrowroot mixture and stir constantly until it thickens, about 2 minutes. Remove from heat and let cool.
From www.nasoya.com
Pumpkin Pie Brownie
Brownie Layer:
4 ounces bittersweet chocolate, melted
1 cup canned or puréed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 tsp vanilla extract
3/4 cup flour
1/4 cup Dutch processed cocoa powder
1 T tapioca flour (or arrowroot or corn starch)
1/4 tsp baking soda
1/4 tsp salt
Pumpkin Layer:
1 cup canned or puréed pumpkin
2 T tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Pinch ground nutmeg
Pinch ground allspice
A handful of chocolate chips for garnish
Preheat oven to 350¡ F. Grease a 9-inch springform pan, or use a 9-inch square pan, preferably lined with parchment paper.
Melt the chocolate. In a large mixing bowl mix together the pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine. Mix in the melted chocolate.
In a large mixing bowl, thoroughly combine all the pumpkin pie layer ingredients.
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
