Ingredients:
1½ lbs red cabbage
1c bacon, diced
½ c onion, diced
2 tsp oz sugar
¾c water
1 Granny Smith apple, cored and chopped
1 cinnamon stick
1/4 c cider vinegar
1/4 c red wine
Salt and Pepper
Directions:
Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds.
Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft.
Add the cabbage and stir over hear until it is coated with bacon grease
Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes.
Add the vinegar and red wine and simmer another 10 minutes.
Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.
Ingredients:
2 C hot water
2 C chicken broth
½ c dry white wine
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
¼ c (about 6 slices) bacon, cooked crisp and crumbled
½ cup red pepper, diced
1 cup Arborio rice
1 cup pumpkin
1 tsp fresh thyme or chopped fresh sage
½ cup shredded Parmesan cheese
1 Tbsp butter
Black pepper to taste
Directions:
Combine water, wine and broth; set aside
Heat oil in a large, nonstick skillet over medium-high heat
Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender.
Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme, bacon and red pepper.
Stir in 1 cup of broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy.
This will take 20 – 25 minutes. Stir in cheese and butter until melted. Season with salt and pepper. Serve immediately.
Ingredients:
2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups).
½ C milk
½-pint heavy whipping cream
8 oz cream cheese
1/8 tsp. ground nutmeg
1 tsp. salt
½ tsp. pepper
10-12 Ritz crackers, crushed (about 1/3 c crumbs)
Directions:
Preheat oven to 350°. Spray a 9×13, (2 qt) baking pan with Pam.
Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan.
In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs.
Bake 30 minutes until top is golden brown and vegetables are heated through.
This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through.
This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes
Ingredients:
1 large spaghetti squash
1 jar marinara sauce
½ -1 cup fresh Parmesan cheese, grated
Salt and pepper
½ cup butter or margarine
Directions:
Wash squash and prick with a fork.
Bake at 400° until tender, about 40 minutes.
Cut squash into halves and remove seeds and fibrous stings with a spoon.
Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti.
Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss.
Serve with warm marinara sauce.
Ingredients:
6 medium tomatoes
1-pint mushrooms, chopped
1 small onion, minced
½ cup sour cream
¼ C bread crumbs
2 egg yolks
2 tsp. lemon juice
1 tsp. dried thyme
1 tsp dried parsley
2 T butter
Salt and pepper
Directions:
Wash tomatoes and slice off the stem end. Scoop out pulp, chop fine and reserve. Salt the inside of each tomato and invert onto paper towels.
Combine sour cream, chopped tomato pulp and egg yolk.
Melt 2 Tbsp butter in sauté pan and sauté onion until soft, add mushrooms and sauté until they are tender. Add sour cream mixture to the onion-mushroom mixture, stir in breadcrumbs and seasonings and cook until slightly thickened, about 3-4 minutes. Season with salt and pepper.
Fill each tomato and bake uncovered at 375° for 25 minutes.
Sprinkle with Parmesan cheese in the last 5 minutes of bake time.
Serve warm.
Ingredients:
1 (16 oz.) can whole- berry cranberry sauce
1 (8 – oz.) can crushed pineapple
1 (5 oz.) bottle prepared horseradish
Juice of one fresh orange
Directions:
Combine ingredients in a medium bowl and serve with ham, pork or chicken.
This can be warmed in the microwave if desired.
Ingredients:
2 C water
2 lbs asparagus spears, trimmed
2 Tbsp butter
1 package (8 ozs.) sliced mushrooms (3 cups)
1 ½ tsp chopped fresh or ½ tsp dried basil leaves
¼ tsp salt
¼ tsp coarsely ground pepper
¼ C shredded Parmesan Cheese
¼ C slivered almonds
Directions:
In 12- inch skillet, heat water to boiling. Add asparagus.
Bring to a boil; reduce heat to medium.
Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside.
In the same skillet, melt margarine over medium-high heat.
Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through.
Sprinkle with cheese and almonds.
This dish says spring! You can also use the European white asparagus available in most stores. It has a milder flavor and a soft, tender texture. It is produced by covering the stalks with soil as they grow, this prevents sunlight from reaching the plant and retards the development of chlorophyll.
To prepare asparagus, wash gently with cool water. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance.
There are about 15-20 medium stalks in a pound. One half pound of asparagus per person will satisfy most as a first course or accompaniment.
ingredients:
1 1/2 pounds of Brussels sprouts, trimmed and halved
1 red jalapeño pepper or serrano chili, halved and sliced (seeded, if desired)
3 Tablespoons of canola oil
1 Tablespoon of grated fresh ginger
Salt and black pepper
1 Tablespoon of Honey
Directions:
Heat oven to 450° F. Toss the Brussels sprouts, jalapeño, oil, ginger, ¾ teaspoon salt, and ¼ teaspoon black pepper on a rimmed baking sheet.
Roast, tossing once, until the Brussels sprouts are golden and tender, 15 to 20 minutes. Drizzle with the honey and toss to coat.
Ingredients:
4 slices bacon
1 sweet potato (about 1 1/2 pounds)—peeled and cut into 1-inch pieces
1 cup low-sodium chicken broth
1tablespoon chopped fresh oregano leaves
salt and black pepper
1, 15.5-ounce can cannellini beans, rinsed
1 tablespoon red wine vinegar
Directions:
Cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces. Reserve the skillet.
Add the sweet potato to the drippings in the skillet; cook, stirring occasionally, until browned, 5 to 7 minutes. Add the broth, oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Cover and cook, stirring occasionally, until the potato is tender, 6 to 8 minutes more.
Add the beans and vinegar and heat through, 2 minutes. Top with the fresh oregano.
Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper
Directions:
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.
Stir in vinegar; cook 3 minutes. Stir in salt.
Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.