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Healthy Side Dish: Mashed Sweet Potatoes

December 12, 2012 By Leave a Comment

Full of Healthy Flavor... and Beautiful, to Boot!

If you love sweet potatoes even half as much as I do, prepare to drool! These mashed sweet potatoes don’t just look beautiful on your table, they’re so delicious even your biggest skeptic will clean their plate.

Mashed Sweet Potatoes RecipeMashed Sweet Potatoes Recipe

4 Sweet Potatoes
1/4 cup Diced Pineapple
1/4 cup Fat Free Sour Cream
1 tsp vanilla extract
1/4 tsp ground Nutmeg
1/4 tsp Ground cinnamon

  1. Roast potato in a hot oven until soft, cool and peel.
  2. Mash with a wire whip.
  3. Mix all ingredients until well combined.

Serves: Four 1/2 Cup Servings

Filed Under: Canister Sets, Christmas Baking, Christmas Recipes, Coffee Mugs, Dishes, Food Blog, Heart Healthy Foods and Recipes, Homemade Bread, Smoothie Recipes, South Of the Border, Thanksgiving Recipes, Vegetables, Vegetarian Dishes, Winter Favorites Tagged With: , , , , ,

Roasted Brussels Sprouts Recipe

December 11, 2012 By Leave a Comment

A Healthy Sidedish for Holiday Meals or Everyday Meals!

2 LB Brussels sprouts (cleaned and halved) Roasted Brussels Sprouts
1/4 tsp. Baking soda
2 quarts water
2 Tbsp. Pritikin All purpose seasoning
2 Tbsp. Chopped garlic

  1. Bring water to the boil; add baking soda and then Brussels sprouts. Turn off the flame and let sit for 2 minutes.
  2. Drain and toss with garlic and Pritikin seasoning.
  3. Place on a baking tray and bake at 400 degrees for 15 minutes and serve

*Make your own Pritikin All-Purpose Seasoning by blending granulated onion, granulated garlic, salt-free lemon pepper, and paprika.

Filed Under: Health and Fitness, Vegetables, Vegetarian Dishes Tagged With: , , ,

Whole Grain Einkorn Linguine with Roasted Pepper and Almond Pesto

August 7, 2012 By Leave a Comment

Healthy, Delicious, and Downright Pretty

Whole Grain Pasta Recipe: LinguineIf you’re looking for heart healthy, whole grain pasta recipes that actually taste great, Jovial has a great collection of recipes (and products!) to choose from. It’s like they’re on a mission to make healthy food as good for the taste buds as it is for the rest of the body.

It’s a highly commendable mission and, I assure you, they’re doing an outstanding job.

If you’ve never tried whole grain pasta, I hope you’ll use the recipe below to introduce your family to a healthier way of eating. Personally, pasta is one of those things I would have a very difficult time giving up. I want to say it’d be impossible, but I know few things are actually impossible.  Fortunately, whole grain pasta keeps me from ever finding out!

Print
Whole Grain Einkorn Linguine with Roasted Pepper and Almond Pesto
Author: 
Recipe type: Pasta
Serves: 4-6
 

Ingredients
  • 2 large red bell peppers
  • 8 ounces Whole Grain Einkorn Linguine
  • 4 cloves garlic, chopped
  • ¼ cup almonds, toasted
  • ½ teaspoon sea salt
  • ½ cup basil leaves
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • ½ cup grated Parmigiano-Reggiano cheese

Instructions
  1. Bring a large pot of salted water to a boil.
  2. Heat a grill or gas burner to high. Char the peppers on all sides, about 10 minutes total, and transfer to a paper bag until cool enough to handle.
  3. While peppers are cooling, cook linguine for 11 minutes and drain. Return pasta to the pot off the heat.
  4. While pasta is cooking, pulse together garlic, almonds and salt in the bowl of a food processor (or pound them to a paste in a mortar and pestle) until finely chopped. Then add the basil leaves and pulse again.
  5. Remove peppers from the bag and peel the skins off. Transfer to a cutting board, cut in half lengthwise, and scrape out seeds and stems. Add peppers to the food processor and pulse until a paste forms. Drizzle in olive oil and lemon juice, and pulse until incorporated. Add cheese and pulse again. Season to taste with additional salt if desired.
  6. Serve warm or cool.

Notes
This pasta, somewhat of a hybrid between a pesto and a Spanish romesco sauce, stands on its own as a meal. But it would also make a beautiful side dish for a summer grill.

See Jovial’s other healthy recipes.

Filed Under: Heart Healthy Foods and Recipes, Pasta Recipes, Vegetarian Dishes Tagged With: , ,

Cucumber and Buttermilk Soup With Sourdough Croutons

July 10, 2012 By Leave a Comment

They Had Me at Buttermmilk...

Cucumber Recipes

I’m a cucumber lover from way back. I can remember picking cucumbers with my dad in our garden, wiping them off, and eating them warm and juicy right off the vine.

I love them in salads (like the Sour Cream Cucumber Salad), in vinegar, water, and sugar with onions, and even sliced in ice water. Heavenly!  Naturally, I also love all varieties of pickles – when cucumbers get a little tipsy, it’s a yummy thing.

For a cute way to serve cucumbers to your kids, see How to Get Your Kids to Eat Vegetables.

I’ve never tried cucumbers in soup, but here’s a recipe I’m bookmarking for late summer/early fall. With the soaring temperatures we’ve had lately, it’s hard to think about serving soup – but as soon as the weather cools off just a little bit, I’m going to be all over this cucumber soup!

Buttermilk and avocado lend tang and creaminess to this light, bright soup.

Print
Cucumber and Buttermilk Soup With Sourdough Croutons
Recipe type: Soup
Serves: 4
 

Ingredients
  • 2 pounds cucumbers
  • 2 cups buttermilk
  • 1 ripe avocado, diced
  • 1 tablespoon tarragon leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 cup sourdough croutons, for serving

Instructions
  1. Peel, halve and, if necessary, seed cucumbers. Dice enough cucumbers to set aside 1 cup for garnish; roughly chop the remaining and place in a blender.
  2. Add buttermilk, avocado, herbs, vinegar, sugar and salt to the blender and blend until very smooth, about 2 minutes. Strain soup through a fine mesh sieve and thin with water to desired consistency.
  3. Season soup with salt and pepper, cover and chill at least 2 hours.
  4. Divide soup among bowls, drizzle with oil, garnish with croutons and serve.

Total Time: 2½ hours For more cucumber recipes, be cool as a cucumber and click the link!

Filed Under: Food Blog, Soup, Stew and Chili, Summertime Favorites, Vegetarian Dishes Tagged With: , , ,

The Health Benefits of the DASH Diet and DASH Diet Recipes

June 19, 2012 By Leave a Comment

The Complete Idiot's Guide to the Rescue!

The Complete Idiot's Guide to DASH Diet CookingAs I’ve said on many occasions, I love the Complete Idiot books.  Like most people, I’m pretty busy and want my information given to me in a plain, quick and easy to digest, straight-forward manner.   I don’t want to dig through book after book looking for the information I need or search online for 3 days looking for the recipes I want to make.

The Complete Idiot’s Guide books always give me just what I want – the information I need and nothing extra. No clicks and whistles – just priceless information and, in the case of many books, great recipes.

The book you see here, The Complete Idiot’s Guide to DASH Diet Cooking, is one of the most recent books I was sent to review.  It was written by Deidre Rawlings, ND, PhD, MH.  She’s a board-certified naturopathic doctor, holistic nutritionist, master herbalist, and certified health and wellness coach.

Suffice to say, I’ll hang onto whatever this lady has to say about eating healthy.

While Rawlings specializes in stress disorders, she works with people in treating a variety of health conditions such as diabetes, hypertension, obesity, hormonal imbalances, fibromyalgia, irritable bowel syndrome, colitis, and Crohn’s Disease.

The Complete Idiot’s Guide to DASH Diet Cooking is written as a guide to help all of us eat healthier. It includes 160 fantastic recipes geared toward reducing the effects of hypertension and diabetes.

These recipes are excellent for heart health, as well as for the prevention of obesity and a multitude of other ills.

Many patients, after having health scares,  are told (by their doctors and dieticians) to begin eating more foods from the DASH Diet. What experts, such as Deidre Rawlings, are trying to make us realize is that many of these health scares can be avoided if we were to eat right to begin with – BEFORE someone has to tell us to do so.

From the Back Cover:

The goal of the DASH diet is to prevent and control high blood pressure by eating whole, natural, nutrient-dense foods.  This heart-healthy eating plan also reduces cholesterol levels, aids with weight loss, helps control diabetes, and so much more.

Loaded with 160 delicious and nutritious recipes, this helpful guide gives you everything you need to know to prepare DASH diet meals that lower your blood pressure and boost your overall health.  In it, you get:

  • A primer on how the DASH diet works, plus the key nutrients involved and what foods contain them.
  • Structured meal plans to help you transition to the DASH diet and choose the best foods in the right portion sizes.
  • Nourishing breakfast recipes to energize and sustain you until lunchtime.
  • Mouthwatering soups, salads, sandwiches, and snacks to power you through your workday.
  • Delicious dinners and super sides chock-full of vegetables and other good-for-your-heart ingredients.
  • Delectable all-natural, low-fat, healthful desserts to satisfy your sweet tooth.

In addition to the great information and recipes that sound as delicious as they are healthy, I love, love, love the expert advice and tips! As you read along, it’s like having your own personal nutritionist tap on your shoulder while whispering tidbits that’ll help you live a longer, healthier life.

How are you going to beat that?!

Recipes in The Complete Idiot’s Guide to DASH Diet Cooking include:

  • White Bean Kale Soup
  • Crispy Nuts Trail Mix
  • DASH Roast Chicken
  • Spicy Sesame Chicken Wings
  • Dashing Fish Cakes
  • Artichoke Pesto Tempeh
  • Veggie-Packed Penne Pasta
  • Simple Stir-Fry with Fresh Herbs
  • Shiitake and Asparagus Risotto
  • Home-Style Baked Beans
  • Herbed Brown Pilaf
  • Basmati Almond Rice
  • Mighty Mushroom Risotto with Herbs
  • Green Beans Almondine
  • Zesty Broccoli with Garlic and Ginger
  • Roasted Rosemary Red Potatoes
  • Baked Cauliflower with Miso
  • Garlic Kale with Pine Nuts
  • Scalloped Sweet Potatoes (perfect for holidays!)
  • Oriental Vegetables
  • Collards with Brown Rice and Tamari
  • DASH-Perfect Pesto
  • Lemon Tahini Sauce (serve with pita chips or crackers)
  • Poached Chicken Breast in Spicy Broth
  • Baked Halibut or Salmon
  • Grilled Shrimp Southern Style
  • Banana Raisin Nut Muffins
  • Chocolate Cherry Nut Loaf
  • Banana Berry Nut Bread (recipe below!)
  • Herbed Yogurt Bread
  • Heart-Healthy Cookies
  • Many, many more.

As you can see, eating and cooking healthy doesn’t have to be boring or tasteless. In fact, there is no more flavorful dish than one with natural ingredients. Real tastes better than artificial – every single time.  I hope you’ll click through one of the links and read more about this wonderful book.  More importantly, I hope you’ll buy your own copy and fall in love with food the way it was meant to be enjoyed.

Banana Nut Berry Bread

1/4 cup unsalted butter, softened
1/8 cup coconut oil (warm to liquid consistency)
2 large eggs, lightly beaten
1/2 cup molasses, unsulphured
2 medium ripe bananas
1 tsp baking soda
1 cup walnuts, chopped
1-1/3 cups whole wheat flour
1 cup fresh or frozen raspberries

  1. Preheat the oven to 375 degrees F.
  2. Grease a 9x4x3 inch loaf pan.
  3. In a medium bowl, mix butter, coconut oil, eggs, and molasses.
  4. In a blender or by hand, puree bananas and add butter mixture.
  5. Gradually add baking soda, walnuts, and flour. Mix until smooth.
  6. Blend in raspberries
  7. Pour mixture into greased loaf pan.
  8. Bake for 15 minutes; reduce the oven to 350 degrees F. and bake for 40 – 45 more minutes.

Health Tip: Bananas are loaded with vitamin B6 and potassium, which are both for calming to the central nervous system. Potassium is an essential mineral for helping to maintain normal blood pressure and heart function.

Recipe and tip from The Complete Idiot’s Guide to DASH Diet Cooking , page 258.

Filed Under: Bread, Cookbook Reviews, Heart Healthy Foods and Recipes, Vegetarian Dishes Tagged With: , , ,

Szechuan Veggie Tacos Recipe

April 18, 2012 By Leave a Comment

Vegetarian Tacos That'll Satisfy Even Meat Lovers

Szechuan Veggie Tacos

Vegetarians don’t have to miss out on the fun and flavor of tacos. Far from it! Recipes such as this healthy recipe from Canola Info.org’s Street Eats Collection prove that vegetarian tacos can be as flavorful as any meat-filled taco.  Click the link for tons of other equally delicious and healthy recipes.

Daikon Salad:

  • 2 cups shredded daikon
  • 1 cup shredded carrots
  • 1/2 tsp sugar, granulated
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp chili garlic sauce

Szechuan Stuffing:

  • 1 Tbsp canola oil
  • 1 sweet onion, sliced
  • 1 red pepper, sliced
  • 1 purple eggplant, sliced in half moons
  • 1/2 package (14 oz) firm tofu, cubed
  • 2 Tbsp chili garlic sauce
  • 2 Tbsp black bean paste
  • 16 tortillas (6-inch/15 cm) flour or white corn
  • 1 cup chopped cilantro

Instructions:

  1. To make Daikon Salad: In medium bowl, combine all salad ingredients.
  2. To make Szechuan Stuffing: In wok, heat canola oil over high heat. Add onions and peppers and saute 2 minutes, then add eggplant and stir-fry 1 minute. Add tofu and saute 1 minute. Add chili garlic sauce and black bean paste; saute 1 minute. Remove from heat and prepare tortillas.
  3. Heat tortillas on both sides using griddle or frying pan. Remove and divide Szechuan Stuffing between each tortilla, then top with 2 tbsp Daikon Salad and cilantro. Serve.

Yield: 16 tortillas. Serving Size: 1 tortilla with 1/4 cup Szechuan Stuffing and 2 Tbsp Daikon Salad.

Filed Under: South Of the Border, Vegetarian Dishes Tagged With: ,

Healthier Cabbage for St. Patrick’s Day

March 5, 2012 By Leave a Comment

With the T-Fal ActiFry Low Fat Multi-Cooker

T-Fal ActiFry Low Fat Multi-CookerThe sweet, sassy, and sexy number above is the T-Fal FZ700251 Actifry Low-Fat Multi-Cooker, Black. I have not, personally, used this particular T-Fal creation, but I am more than familiar with just about everything else carrying the T-Fal name.  Suffice to say, I’ll familiarize myself with the ActiFry Multi-Cooker soon. Very, very soon.

Product Features

  • 2.2 -pound-capacity electric low-fat multi-cooker.
  • Cook a variety of full meals easily and quickly using little-to-no oil for meats, seafood, risotto, vegetables and many other dishes.
  • Easy 2 button operation: on/off switch and digital countdown timer with buzzer.
  • Easy to clean – dishwasher-safe lid, pan, paddle and filter; color recipe book (38 recipes) and measuring spoon included.
  • Measures 16.7 by 13.6 by 9.4 inches; weight: 8.9 lbs. power: 1400w; 1-year limited warranty

Product Description

The T-fal ActiFry is a low fat cooker that enables you to cook tasty dishes while reducing the amount of fat you are having. The ActiFry is engineered to minimize the use of oil while cooking. This revolutionary appliance allows you to enjoy great tasting a wide array of dishes but at the same time stay healthy and feel good about what you are eating.With ActiFry you can enjoy cripsy, great tasting fries that are low in fat! By using just one tablespoon of oil you can make 2 pounds of fresh French fries, enough to feed a family of four. That one spoonful is over 200 times less than a traditional 3 liter deep fat fryer, which not only means that your food is substantially more healthy, but it is also more economical. The French fries have only 3% fat per serving.Moreover, ActiFry is a versatile cooking appliance and can be use to create a variety of helathy, low-fat dishes with minimal effort. ActiFry is not just for French fries, it enables you to cook full meals such as chili, risotto, gumbos, vegetable, or meat stir frys, seafood, and even yummy desserts. ActiFry enables you to create your favorite dishes that are not only delicious but nutritious. Each recipe requires from 0 to 2 tablespoons of oil for four servings.

Below is a very healthy-sounding recipe that’s ideal for the T-Fal ActiFry Multi-Cooker, but it CAN be made in any frying pan.  I’m wild about cabbage recipes, so I can’t wait to give this one a try.

Healthy Cabbage Recipe for St. Patrick's DayHealthy Cabbage Recipe for St. Patrick’s Day

Stir-fry Cabbage with Mustard and Chives

6 cups cabbage, cut into approximately 1 inch squares (about 1/2 head)
1/4 cup water
1/2 ActiFry spoon extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
3 teaspoons chives, minced

Whisk together the water, olive oil, mustard, sugar and salt. Place the cabbage in the ActiFry and drizzle the sauce on top. Cook for 15 minutes or until tender-crisp. Top with minced chives.

T-Fal Pans and Cookware:

Filed Under: Happy Holidays!, Health and Fitness, Small Appliances, Vegetables, Vegetarian Dishes Tagged With: ,

Good Health is Built Upon Good Decisions

November 17, 2011 By Leave a Comment

Here are Delicious Building Blocks for the Process

Dr. McDougall's Right Foods Ready to Serve Roasted Pepper Tomato SoupWhen’s the last time you got excited, really excited, about soup? Unless you’re a soup fanatic like me, your answer could lie somewhere between, “Been awhile” or “You’re kidding, right?” This health food review – a review of Dr. McDougall’s Soups – is for all of us, soup addicts and soup newbies, alike. Those of us who eat soup pretty much on a daily basis have a  deliciously healthy new soup to enjoy and those who don’t eat soup regularly are about to gain a new incentive to do so. 

This health food and soup loving junkie had reason to do a happy dance across the kitchen floor about a month ago. I was sent a box filled with Dr. McDougall’s Right Foods ready to serve soups. In fact, I had one last night for supper, the delicious Ready To Serve Black Bean Soup – Gluten Free. I heated the soup and served, filled our bowls, then topped it off with a little sour cream and chopped cilantro.

Delicious!

I built the entire meal around this healthy, hearty, and delicious soup. Make no mistake about it, it was the star of the show.  Each soup I’ve tried has been exceptional and each time I’m left thinking, “This tastes like soup you’d get in a restaurant, not one that’s waiting for you in your pantry.”  They’re that outstanding.  Even better, they’re incredibly healthy.  A bowl of one of Dr. McDougall’s soups, along with a tossed salad or bowl of cottage cheese and fruit is a beautifully healthy, filling, and delicious lunch.

Can you even imagine how much better this meal would be for you than a burger and fries?!?!

Not only is it the right way to eat for you and me… it’s the right way to feed our families. If healthy food tastes good, kids (and husbands!) will eat it.  End of story.  Our mission, if we choose to accept it, and we do, is to find the healthy foods that have as much taste going on for them as they do nutritional value.

That’s why I”m so excited about these soups, they have it all going on.  I even love that they don’t come in cans!

Prevention Magazine had this to say about the Black Bean Soup: “This hearty blend of black beans, vegetables and organic brown rice kept testers full for hours. There’s just the right amount of spice and cilantro adds great flavors” and Better Homes and Gardens called the vegetable soup “…one of the best store-bought vegetable soups we tasted.” If it was just “one of,” I’m dying to know what the others were!

About Dr. McDougall
Dr. John McDougall, M.D. is one of the founding fathers of natural wellness. A best selling author and board-certified internist, he has been writing and speaking about the effects of nutrition on health for over 30 years. His guiding principle, and ours, is that people should feel great, and enjoy the best possible health for a lifetime. As the founder and medical director of the nationally renowned McDougall Program, Dr. McDougall has helped thousands improve their health and their quality of life by teaching people about the benefits of a plant based, heart healthy diet rich in good starches like whole grains, fruits, vegetables, rice, pasta and legumes. To find out more, visit www.drmcdougall.com

Making good, healthy choices today (again, for ourselves as well as the people we love to distraction) means healthier tomorrows.   One day last week I found myself having what I thought was a “burger craving.”  I even considered running to the nearest drive through and ordering the biggest burger they had.  Instead, I walked to my pantry, and invited Dr. McDougall’s Organic Tortilla Style Soup to lunch.  I ate my bowl of DELICIOUS soup with with a green onion, a glass of iced green tea, and a smile.

That’s pretty much what better health is: Making one really good decision after the other.  Many times what we think is a craving for something unhealthy is a craving for something hearty and filling.

Where to find Dr. McDougall’s Right Foods Ready to Serve Soups

Unfortunately, none of the stores near me carry Dr. McDougall’s products, but that’s not really such a problem. I happen to LOVE shopping online and all of these healthy and fantastic soups are just a click away. Not only can you buy cases of these great soups online, you can buy his other equally great food products. I’m anxious to try the Asian Entrees.

You may be in luck, though. There are many stores that do carry Dr. McDougall’s healthy foods – click HERE to see if stores near you carry these great products.

There’s nothing about these soups that I don’t love and I’m hoping you’ll click through the links I’ve given you and read more about Dr. McDougall and his products. It might just be the smartest thing you do all week!

Dr. McDougalls Right Foods Black Bean Soup Review

Filed Under: Health and Fitness, Health Food Reviews, Soup, Stew and Chili, Vegetarian Dishes Tagged With: , ,

Honey, You’re Gonna Love These Recipes

November 9, 2011 By Leave a Comment

Add Honey Flavor to Your Holiday Meals

Holiday Recipe: Honey Roasted Butternut Squash Soup!

If you read my ramblings on my food blog or my daughter’s tea review blog, you know I’ve got it BAD for honey.  Seriously bad.  I put honey in my oatmeal, on biscuits, cornbread, in hot tea, in cold tea, in grits, on peanut butter sandwiches, on apple slices, on pears, on peaches, in yogurt… And, yes, I’ve been known to walk right up to my little bear of honey (spoon in hand) and just have honey on honey.

Not only is honey delicious, it’s good for you. It’s an amazing alternative to sugar and if you suffer from allergies, it’s somewhat of a miracle worker.  If you get local honey (that’s the kicker, it must be LOCAL), it makes your allergies better.  I have horrific seasonal allergies – I even used to be on allergy shots.  I’m thrilled to say those days are over.

Below are a few great holiday recipes starring honey. Honeydrop Beverages (which I’ve never actually tried, but would love to), the all natural line of teas and juices sweetened with a tablespoon of pure honey, has partnered with Dan Lorig, former Executive Chef of Gulf Stream – Hillstone in Los Angeles and founding team member of Tom Colicchio’s Craftsteak in New York City to offer a few honey-centric recipes perfect for the holidays.

Since there is honey involved, I’m all in.  The first recipe is for Honey Roasted Butternut Squash Soup (pictured above).   This soup would be amazing for Thanksgiving, wouldn’t it?!  It’d also be great to have after spending Black Friday shopping and fighting crowds.  It’d warm you up and make the world a wonderful place to live again.

Honey Roasted Butternut Squash Soup

Ingredients:

12 Fl. Oz. White Wine
1 fl. Oz Vegetable Oil, as needed
2 Oz Shallot, Chopped
6 Oz Celery, Medium Dice
3 Oz Carrot, Medium Dice
1 Tbsp Garlic Clove, Chopped
2 Lbs Butternut Squash, Cooked
2 Fl Oz Olive Oil, as needed
4 Fl Oz Honey
3 Qt Vegetable Stock
8 Fl Oz Heavy Cream
Salt, to taste
White Pepper, Ground, to taste

Squash

1. Peel and seed Squash

2. Cut Squash into 1”-2” cubes

3. Place Squash in a medium bowl, mix with olive oil and honey to lightly coat

4. Spread Squash over a sheet tray and lightly season with salt and white pepper

5. Roast at 300 F for approximately 1 hr or until fork tender

Soup

1. Heat oil in a medium saucepot to low heat. Add the shallots, garlic, celery, onion and carrot. Cook slowly until soft/translucent.

2. Add White Wine and simmer 2 minutes

3. Add cooked squash and vegetable stock. Bring to a boil, then simmer for 1 hour

4. Puree in a blender or food processor until very smooth then strain. Repeat if necessary to achieve desired consistency

5. Add Heavy Cream and return to heat; simmer 20 minutes

6. Adjust seasoning with Honey, salt and white pepper to taste

7. Serve immediately

Honey Mustard Vinaigrette recipe

 

Honey Mustard and Herb Vinaigrette

Makes Approx. 1qt

Ingredients:

1/3 cup Champagne Vinegar
2/3 cup Apple Cider Vinegar
1 tbsp Dijon Mustard
1 Shallot, Chopped
1 tbsp Thyme, Fresh, chopped
1 tbsp Parsley, Fresh, chopped
2 Tsp Honey
20 Fl Oz Extra Virgin Olive Oil

Salt and Cracked Black Pepper, to taste

1. Combine all of the ingredients except the oil.

2. Gradually incorporate the oil in a steady stream.

3. Adjust the seasoning to taste with salt and black pepper.

4. Serve immediately over mixed greens or store in refrigerator for up to one week

Honeydrop Beverages

About Honeydrop Beverages:
Honeydrop Beverages is a healthy line of teas and juices powered by honey. Each bottle of Honeydrop is made with a spoonful of pure honey, is void of all refined or artificial sweeteners and contains only 70 to 90 calories. In 2011, Honeydrop announced its “Buy a Bottle – Save a Bee” initiative where a percentage of the profits from each bottle sold are donated to local beekeepers throughout the country to help battle Colony Collapse Disorder (CCD), an epidemic threatening the global bee population.

Filed Under: Christmas Baking, Dips and Sauces, Fall Favorites, Honey Recipes, Soup, Stew and Chili, Thanksgiving Recipes, Vegetarian Dishes, Winter Favorites Tagged With: , , ,

Vegetarian Dressing Recipe for Thanksgiving and Christmas

October 25, 2011 By Leave a Comment

With Holland House White Wine Cooking Wine

Artichoke-Mushroom Stuffing from Holland HouseDo you have a vegetarian to consider when making your Thanksgiving and Christmas meals?  Maybe you, yourself, are cutting back on meat and are looking for flavorful vegetarian holiday recipes. Stuffing (or dressing) is one of the most important dishes on the Thanksgiving table, and my vegetarian daughter Brittany absolutely LOVES dressing. Normally, I just use a vegetarian broth (made from boiling a variety of her favorite vegetables and seasoning it with bay leaves, sage, and thyme).  However, I plan to make the following recipe for her this year, Artichoke-Mushroom Stuffing. Toasted nuts add crunch, which she’ll love and extra nutritional value, which mom loves.

I was recently sent bottles of Holland House White Cooking Wine and Holland House White Cooking Wine with Lemon Flavor to review on the food blog and I’m now officially addicted.  You know how there are certain things you refuse to run out of in your kitchen? These delicious, aromatic, and VERY flavorful White Cooking Wines  have made the list.  They’re perfect for chicken – as well as everything else.  They’re absolutely outstanding.

I’ll post a recipe for the White Cooking Wine with Lemon Flavor in an upcoming post – but look for each of these kitchen must haves at the store, and save this recipe for Thanksgiving, it sounds so amazing I think I’m going to have a trial run.  SOON.  This Thursday works for me…

Artichoke-Mushroom Stuffing

Aromatic vegetables, cooked in wine with mushrooms and artichoke hearts, make a delicious flavor combination for this stuffing. Toasted nuts—hazelnuts, walnuts, or pecans—add a delightful crunch.

Although we find it easiest—and quite tasty—to bake the stuffing separately, this recipe will stuff two 3-pound chickens or a small turkey.
Approx 1 lb. sliced French or Italian sandwich bread
1 can (13-14 oz.) artichoke hearts (not marinated)
4 Tbsp. butter
1 yellow onion, chopped
1 stalk celery, chopped
8 oz. pre-sliced mushrooms, chopped
1 tsp. poultry seasoning
1 tsp. dried rubbed sage
1 cup HOLLAND HOUSE White Cooking Wine
1/2 cup toasted hazelnuts, walnuts or pecans, chopped
1/2 cup chicken broth (plus more to taste)
Spread bread slices out on sheet trays for several hours to dry out a bit. Or place in a warm oven for 15 minutes. Tear bread into bite-size pieces. Measure 12 cups and place in a very large bowl.

Preheat oven to 350°F. Lightly butter a 3-quart casserole dish (or a shallow 9×13-inch baking dish). Drain artichokes and cut into small pieces.

In a large skillet, combine butter, onion, celery and mushrooms. Cook over high heat 6-7 minutes. Stir in artichokes, poultry seasoning and sage; add cooking wine. Cook 5 minutes more; remove from heat.

Gradually spoon vegetable mixture, including liquid, over bread, tossing gently after each addition. Sprinkle in nuts. Drizzle with chicken broth and toss, using more broth if you prefer moister stuffing.

Spoon stuffing into buttered casserole dish. Cover and bake 45-50 minutes for a casserole dish (or 25-30 minutes for a shallow baking dish).

Makes 12 cups stuffing.

Holland House White Wine Vinegars

Filed Under: Christmas Baking, Food Reviews, Thanksgiving Recipes, Vegetarian Dishes Tagged With: , ,
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