Recipe: Cranberry Relish

A Sharing Recipe

This one isn't actually mine. Unheard of, I know. But this recipe was gifted to my family and my classmates by my kindergarden teachers, and we share it with all who like it. It's so delicious on the lentil loaf, and I've been told it's the cat's whiskers on turkey ;) So keeping with tradition, I share with you this simple fresh relish.

Ingredients:

1 bag fresh cranberries

1 navel orange

1/2 cup sugar

Directions:

1. Wash cranberries and orange thoroughly. Even the outer peel of the orange, it's goin' in there.

2. Chop orange up into largeish chunks.

3. Food process orange to mush, then start adding cranberries and sugar until all are incorporated and a puree texture achieved.

4. Allow a good hour in the fridge before eating. A nice reaction happens between the sugar and the berries allowing for a lower acid level and a sweet finish on the tongue!

ENJOY!

BKBTY

Recipe: Green Bean Cassarole

Don't Get Me Started About Beans!

Another yearly favorite which needed some re-working is the green bean casserole. Now here's the thing, you can sit me down in front of the ol' canned soup, canned beans, canned fried onions dish and I will eat the whole thing. The only problem is that all those things are pretty dreadful for you, in terms of MSG and BPA. I was sure there was a way to make a yummy, indulgent, casserole, free of those chemicals, but true to the concept. So this is what I came up with.

Ingredients:

1 tetra packed box of mushroom soup (you need 11 oz for the recipe.)

1/3 cup organic neufchatel cheese or organic low fat cream cheese

2 16 oz bags frozen "french cut" green beans, well thawed and well drained.

1 shallot (or 1/2 onion)

1 cup sauteed chopped white button mushrooms

1/4 cup milk

s & p to taste

Directions:

1. Thoroughly thaw and drain green beans. The worst is extra green bean juice. It's bitter, and will make your casserole watery. Use a large colander and with a paper towel press the green beans to help extract extra liquid.

2. Saute mushrooms in coconut or pasture butter until soft but not browned. Drain.

3. In a food processor mix soup, cheese, and milk to a condensed cream of mushroom soup texture.

4. In a large casserole mix beans, soup mixture, and mushrooms.

5. Saute shallot or onion with coconut oil or pasture butter to a golden brown and mix one half into the casserole but leave the other half aside.

6. Bake uncovered at 350 for 30-40 minutes until bubbling.

7. Top casserole with remaining shallot or onion and bake 5 more minutes.

8 Let cool for 10 minutes

ENJOY! 

BKBTY

Recipe: Mushroom Gravy

Good Gravy!

My favorite part of Thanksgiving is stuffing and mashed potatoes, but they need gravy, or they just don't sing! I got tired of canned mushroom gravy, and given the amount of BPA now found in can lining, here's a mushroom gravy that's from scratch, and is SOOOO good. You can make it as soup all year round!

Ingredients:

Two cups chopped mushrooms (any kind you like!)

 1/2 shallot chopped in half again

 1/2 clove garlic chopped in half again

 2 cups water

 2 tbsp pasture butter

 1 tbsp Organic Coconut Oil

 1/2 tsp xanthan gum (more if needed)

 1 tsp black pepper

 1 tsp iodized salt

 2 tsp fresh thyme

 2 tsp fresh rosemary 

cheese cloth

Directions:

1. cook mushrooms  1/4 garlic 1/4 shallot with 1tbsp coconut oil until soft. *

2. In separate pan add butter, remaining garlic and shallot, water, salt, pepper, and fresh herbs in cheese cloth sachet. whisk in gum. bring to a boil and let thicken (about ten min)

3. Remove herbs in cloth, garlic, and shallot. Discard.

4. Add mushrooms from pan.

5. Put in blender or food processor until smooth. if too thick more water can be added!

* For this recipe, do not chop up or mince garlic or shallot, simply cut into halves and then cut one half in half again. We want the gentle flavors of each cooked in, but the mushrooms must be the stars. 

ENJOY!

BKBTY

Recipe: Lentil Loaf

Lentil Loaf

Yes, I make a lentil loaf at Thanksgiving, and you know what? It's a lot better than you're assuming right now. It is neither grey, nor tasteless, and is far more akin to meatloaf than to eating patchouli. It makes a lot. This recipe can feed a family of four. A mistake I have made two years now, forgetting to halve this baby into a more reasonable portion for one person, but ah well. Next year.

Everyone's loaf recipe is different, and it's a very adaptable medium for you dietary needs. It can be made vegan, GF, low sugar, low salt, whatever you need, really. Mine is NOT vegan, though excluding the eggs will still leave you with a good deal of protein, they're really more binders.

Ingredients: 

Lentil Loaf Ingredients

2 cups lentils; rinsed

8 cups Water

1 8oz pack of Organic Tempeh; finely diced 

1 cup Black beans

1/2 cup of finely chopped carrots

1 medium shallot; chopped

3/4 cup stale bread cubes (I like Organic Spelt Bread for this)

8 oz  Organic Ketchup

1/2 cup coconut oil

2 large eggs; lightly beaten

1 tbsp garlic powder

1 tsp Thyme

1 tsp Turmeric

1 tbsp Curry powder

1 tbsp salt; to taste

1 tbsp Black pepper; to taste

1/4 tsp cayenne powder

Directions:

1. Preheat oven to 350F

2. Place lentils and water in a saucepan and bring to a roaring boil. Cover pan and simmer over medium heat for 30 minutes or until lentils are cooked thoroughly

3.Drain lentils, place in a food processor, and process to a paste. Place in large mixing bowl.

4. Process all remaining ingredients into a paste.

5. Add to lentils in large bowl, and hand mix thoroughly.

6. Place paste in a lightly greased loaf pan

7. Cover with aluminum foil and bake in the oven for 1 hour or until entire top feels solid rather than mushy.

8. Remove aluminum foil, and allow lentil loaf to sit for 15 minutes

Slice, serve and ENJOY!

BKBTY