2012-11-02 / People

Warm Your Home With These Delicious Recipes!

PUMPKIN PIE PROTEIN SHAKE

Submitted by:
Amber Roberge
Owner of On The Move Fitness

In a blender, combine:
2 scoops Arbonne Vanilla Protein Powder
4 oz. organic pumpkin purée
1 cup almond milk
Pumpkin Pie Spice (to taste)
Stevia (to taste)
1 TBS. Pecans
1/2 scoop Arbonne Fiber Boost
4 ice cubes and blend! Yum!

AINSWORTH, THELIN & RAFTICE JEWISH APPLE CAKE

Mix and set aside: 5 sliced apples, 5 Tablespoons sugar, and 2 Tablespoons Cinnamon. Beat the following ingredients well: 2 cups sugar, 3 cups flour, 1 cup oil, 2 1/2 teaspoons vanilla, 4 eggs, 3 teaspoons baking powder, juice squeezed from one orange. Grease and flour a bundt cake pan. Put in 1/2 of the batter, layer 3/4 of the apple mixture, remaining batter and remaining apple mixture. Do not pre-heat oven; bake at 350 degrees for 75 minutes.

NELLIE’S TEAS & GIFTS CARROTS & TURNIPS

In my British family growing up, food was pretty plain and simple. This side dish was always a staple on the menu at holidays, as well as other dinners. It is always a hit, and it’s easy and delicious! Peel and cut into large cubes: 1 part turnips (white skin with lavender tops, not big rutabagas) 2 parts carrots Place carrots and turnips in saucepan or kettle and add cold water to just cover. Bring to a boil and reduce heat to medium with lid of pan ajar. Cook until vegetables are tender. Drain well and return to pan on burner with heat turned off. Use a potato masher to mash vegetables as finely as possible, allowing the heat to evaporate excess water. Add butter, salt and pepper to taste, and serve. You’ll want to make plenty of this as it goes so well with leftovers. We even enjoy it cold.

SOMA MASSAGE PEAR SPARKLERS

If you’re looking for a refreshing non-alcoholic drink to share this Thanksgiving, consider serving up a delicious Pear Sparkler. It’s a simple recipe but looks and tastes devine! What you’ll need:

1 1/2-2 cups of Organic Pear Juice
4-5 cups of sparkling mineral water
1 Pear for garnish

Place ice cubes in a tall glass. Add about 3 tablespoons of Pear Juice (a few more if you’d like) to each glass and pour about 1/2 cup of sparkling mineral water. Slice the pear into thin wedges to garnish each glass and serve at once. 8-10 servings This is a great drink to serve as your Thanksgiving guests arrive! Enjoy!

HANNAFORD-MILLCREEK ROAST CHICKEN THIGHS WITH CARROTS, PARSNIPS, AND CRANBERRIES

3 carrots, peeled and thinly sliced
3 parsnips, peeled and thinly sliced
1 Tbsp. plus 2 tsp. olive oil, divided
1/8 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper, or to
taste
8 bone-in chicken thighs, skin removed
1 shallot, finely chopped
1/4 cup Inspirations Cranberry Mustard
1/2 cup tomato purée
2 Tbsp. dark brown sugar, packed
2 Tbsp. orange juice
1 cup fresh or frozen cranberries

1. Preheat oven to 375°F. Spray a 9-by-13- inch baking pan with vegetable cooking spray. 2. In a medium bowl, toss carrots and parsnips with 1 Tbsp. of the olive oil, then mix in salt and pepper. Spread the vegetables evenly in the prepared pan. Arrange chicken thighs bone-side-down on top of the carrots and parsnips. Bake for 20 minutes. 3. While chicken bakes, heat remaining 2 tsp. olive oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened and slightly golden, about 7 to 8 minutes. Add mustard, tomato purée, brown sugar, and orange juice; stir to blend, then add cranberries. Simmer briefly, just until berries start to soften. Remove chicken from the oven and pour the cranberry mixture over it, distributing evenly. Return pan to the oven and continue cooking until chicken is cooked through, 25 to 30 minutes. 4. Transfer thighs to a serving platter and surround with carrots and parsnips. Serve immediately. See us in the Nov./Dec. Fresh Magazine

NOYES, HALL & ALLEN GRANDMA’S SOUTHERN STYLE CORNBREAD DRESSING

1 large onion, chopped
2 large celery stalks, chopped
4T butter or margarine
1 8X8 cornbread, cooked and cooled.
About 8 oz. white bread.
2T Poultry seasoning (or more to taste)
3/4 tsp. salt
1/4 tsp. black pepper
1 egg, beaten

Put onion, celery and butter in a small covered pot. Cook until tender. Crumble cornbread into a very large bowl. Add an equal amount of crumbled white bread. Add poultry seasoning, salt and pepper. Add cooked onion and celery mixture. Mix until it begins to stick together. Add a small amount of water (1/4 to 1/2 cup) if needed. You may taste mixture, and add more salt, pepper or poultry seasoning to suit your taste. Add beaten egg. Stir well to combine. May be used to stuff turkey, OR:Bake at 350F in a greased, covered casserole dish for 30 minutes, or until heated through. Cover may be removed at end of baking to allow to brown. ENJOY!

...A FAMILY HOLIDAY FAVORITE IN JEN’S FAMILY IN STE. AGATHE, MAINE. FOLKS WILL “GOBBLE” THIS UP AND THEN COME BURN IT OFF AT SNAP FITNESS!

1 lb lean ground beef
1 lb chef white potatoes, ground or very
finely chopped
1 lb yellow onions, ground or very finely
chopped
1 heaping Tablespoon of poultry seasoning
Salt, pepper & onion salt, to taste
Mix all ingredients together and bake,
covered, at 350 degrees for 2-2 1/2 hours,
or until potatoes are tender.

AMY ALWARD BAKED ONIONS

1 large bag of yellow onions
1 cup of milk
1 cup of water
1/4 cup of flour
4 tbls of butter, softened
3 inch block of velveeta cheese or other soft cheese

Peel a large bag of yellow onions and leave whole. Put onions in a deep corning ware covered with water. Microwave on high for 10 minutes. While microwaving, in a blender combine cup of milk, cup of water, and 1/4 of flour and 4 tablespoons of soft butter. Blend on low and then higher to blend thoroughly. When onions are finished in the microwave, drain and cover with blended mixture. Take velveeta cheese and chop up into squares and place all around top of onions. Bake for 30 minutes covered at 375. Bake for another 30 minutes at 375 with cover off.

LINSCOTT REAL ESTATE CHEDDAR-BACON BISCUITS

These are awesome with any meal but a special treat on Thanksgiving for our family.

3 cups all-purpose flour
4 tsp baking powder
3/4 tsp salt
8 Tbs cold unsalted butter
1 cup finely shredded cheddar cheese
1/3 cup chopped fresh chives
6 bacon slices, finely chopped and fried until
crisp
1 1/2 cups milk

Preheat to 450. Spray cookie sheet with nonstick cooking spray. In a large bowl sift together flour, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until resembles coarse meal. Add cheese, chives and bacon; using a fork, stir until evenly distributed. Add milk; using a rubber spatula, stir until just combined. Spoon out the batter on cookie sheet in equal size biscuits. Bake until golden and a toothpick inserted into the center comes out clean. Cool 10 min before serving.

UNCOMMON KITCHEN BUTTERNUT BISQUE

2 butternut squash
6 cups chicken or turkey broth
1/2 T rosemary
2 T orange peel

Cut squash in half lengthwise, roast, cut side down, at 375 degrees, for 1/2 hour. Peel, remove fiber, cut into 1” cubes. Transfer to saucepan, add broth, rosemary, orange peel. Bring to boil, simmer 30 minutes. Place in food processor or blend, add salt and pepper, serve.

SMAHA LEGION SQ. MARKET CROCK POT BEEF ROAST

3 to 4 pound roast beef or round steak
salt and pepper
1 small onion, chopped
1 pkg. brown gravy mix
1 cup water
1/2 cup catsup
2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/2 cup red wine (optional)

Place meat in slow cooking pot. Sprinkle meat with salt and pepper. Combine remaining ingredients; pour over meat. Cover and cook on low 8-10 hours. If desired, add small peeled potatoes and carrots. Sauce can be thickened with 2 tablespoons flour dissolved in 1/4 cup of water.

HANNAFORD-MILLCREEK ORANGE-HERB TURKEY AND GRAVY

1 (12 to 14 lb.) turkey, neck and giblets
(except liver) reserved
1 Tbsp. chopped fresh thyme, plus 3 sprigs
1 Tbsp. chopped fresh sage, plus 2 sprigs
1 Tbsp. chopped fresh rosemary, plus 1 sprig
1 Tbsp. chopped fresh oregano, plus 1 sprig
1 orange
6 cloves garlic, halved
3 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup orange juice
2 cups low-sodium chicken broth
Gravy
reserved neck, giblets, and wing tips
1 onion, halved
1 carrot, coarsely chopped
3 sprigs fresh parsley
1/2 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper, or
to taste
6 cups water

1/2 cup orange juice
3 cups low-sodium chicken broth, or as
needed
olive oil as needed
5 Tbsp. all-purpose flour

1. Preheat oven to 425°F. Set oven rack at the lowest position. Cut off the wing tips and reserve for the gravy. Place turkey on a rack set in a large roasting pan. 2. In a small bowl, combine chopped thyme, sage, rosemary, and oregano. Grate 1 Tbsp. of zest from the orange and set aside for the gravy. Cut the orange in half crosswise and squeeze the juice over the turkey, inside and out. Place orange halves in the main cavity with garlic and all the herb sprigs. Brush turkey with olive oil. Sprinkle with salt, pepper, and the chopped herb mixture. Press herbs onto the skin. Tie the drumsticks together with kitchen twine. 3. Place turkey in the oven and reduce heat to 325°F. Roast for 30 minutes. Add orange juice and chicken broth to the pan and baste turkey with pan juices. Continue roasting, basting and rotating the pan every 30 minutes. Cook for a total of 21/2 to 3 hours, until a thermometer inserted in the thigh registers 165°F to 170°F. If the breast is browning too quickly, cover it loosely with foil. 4. Prepare the gravy. While the turkey roasts, place neck, giblets, wing tips, onion, carrot, parsley, salt, and pepper in a large saucepan. Add water and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 1 hour. Skim off any foam. Cool to room temperature. Strain through a fine-mesh sieve into a bowl. If desired, chop the neck meat and giblets and add to the gravy, or discard. Set this turkey stock aside. 5. When turkey is done, tilt it so the juices from the cavity run into the roasting pan, then transfer turkey to a cutting board. Let rest, uncovered, for about 30 minutes. 6. While turkey rests, place roasting pan across 2 burners over medium heat. Add orange juice and scrape all the brown bits from pan; simmer for 2 minutes. Pour the pan juices into a fat strainer. Add juices to the bowl with the turkey stock; reserve the fat. Measure the broth mixture into the saucepan used to make the stock. Add enough chicken broth to make 5 cups of liquid. Return to the bowl. 7. Add 1/4 cup of the reserved fat to the saucepan and heat over medium heat (if needed, add olive oil to make 1/4 cup). Whisk in the flour. Cook, whisking, for about 2 minutes, until mixture is smooth. 8. Add the 5 cups of liquid in a steady stream, whisking constantly. Stir in the reserved zest. Bring to a boil, reduce the heat to moderate, and simmer, whisking frequently, for about 15 minutes, or until the gravy is thickened. Taste for seasoning, adding more salt and pepper if desired. Pour into a gravy boat. See us in the Nov./Dec. Fresh Magazine

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