Happy, Healthy Holiday Cooking 2011

16 Nov

Thank you to everyone who came to the cooking class on Monday night! As promised here is the full list of recipes for the class… including the dessert. Enjoy!

Mocktails
1/2 cup of juice of your choice (choose 100% juice)
1 cup seltzer, club soda or sparkling water
Add ice, garnish of choice and serve in a beautiful glass.

A Better Veggie Platter
asparagus
broccoli
cauliflower
carrots
or any other vegetable you prefer
Serve with a dressing to dip in the middle. For a simple dressing, add together in a jar with a lid, equal parts Dijon mustard, white balsamic vinegar and extra virgin olive oil. Shake until mixed thoroughly . Add to a small bowl for dipping.

Stuffed Mushrooms (serves 12)
from Elana’s Pantry
4 cups parsley, chopped (2 1/2 – 3 bunches)
2 cups sun dried tomatoes
2 cups pine nuts, or any other nut you prefer
4 cloves garlic
4 teaspoons lemon juice (we left this out during class)
1 teaspoon sea salt
1 cup olive oil
2 16-ounce packages mushrooms

  1. In a food processor, place parsley and pulse briefly.
  2. Add sun-dried tomatoes, pine nuts, garlic, lemon juice and salt. Pulse until almost smooth.
  3. Drizzle in olive oil and pulse again to incorporate.
  4. Bake at 350 for 30-45 minutes.

Coconut Curry Butternut Squash Soup (serves 6)
1 large onion, chopped
1 ripe tomato, chopped
1 small clove garlic, minced
2 cups vegetables stock
1 can coconut milk
2 teaspoons curry powder
1/4 teaspoon cayenne (optional, to taste)
salt and pepper to taste
2-3 teaspoons lemon juice (left out during class)
2-3 teaspoons oil

  1. Preheat the oven to 400 degrees.
  2. Slice the squash in half and scoop out the seeds and pulp with a spoon and discard. Spread about 1 tablespoon of oil on a roasting tray and place the squash halves cut-side down on the tray. Roast for 30 minutes. Flip halves over and let cool. Scoop flesh out into a bowl. Or you can roast the squash whole for a little longer, once cool enough to handle you should be able to peel the skin of with you hands, cut it in half and scoop out the seeds. 
  3. In a heavy bottomed pot, sweat the onions over medium-low heat in about a tablespoon of oil. Season the onion with salt and pepper and cook until translucent (about 8 minutes). Stir occasionally.
  4. Add the curry powder, cayenne, chopped tomato and garlic and cook for another 4-5 minutes. Stir occasionally.
  5. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook for about 20 minutes, covered.
  6. Use a blender or food processor to puree the soup to a smooth consistency. Taste for seasoning and add more stock or coconut milk if consistency is too thick. Stir in lemon juice and serve

Instead of cooking this soup on the stove, if you have a slow cooker you can utilize that instead. Once the squash is roasted, simply puree all the ingredients (except lemon juice) and add to the slow cooker. 

Apple Walnut Salad (serves 4)
Dressing:
2 tablespoons fresh lemon juice
1 1/2 tablespoons oil
Salad:
2 cups watercress, tough stems removed
1 large carrot, shredded
1 red delicious apple, cored and shredded
1 golden delicious apple, cored and shredded
2 tablespoons fresh lemon juice
1/3 cup chopped walnuts

  1. Make dressing: In a small bowl, mix lemon juice, broth and oil until blended. Season to taste with salt and pepper.
  2. Place watercress around outside edge of serving platter. Scatter carrots over watercress. In small bowl, toss shredded apples with lemon juice, then spoon into center of platter. Scatter nuts over apples. Pour dressing over salad and serve.

Wild Rice (makes 5 cups)
1 cup wild rice
1/3 cup brown rice
1 carrot
1 large stalk celery
6 green onions
2 garlic cloves
1 tablespoons oil
5 cups boiling water (or vegetable stock)
1 teaspoon marjoram
1/4 teaspoon thyme
pinch rosemary
1/2 teaspoon salt
dash pepper
1/4 cup sunflower seeds

  1. Rinse grains well. Chop carrot and celery in 1/4 inch cubes. Chop green onions and saute them with chopped garlic in oil.
  2. Add water and bring to a boil. Cover, reduce heat and cook gently for an hour or more, until rice is tender.
  3. Add seeds about 20 minutes before serving.

To make things even easier, simply add everything (except the sunflower seeds) to the rice cooker and let it soak. Just turn it on about 30 minutes before the meal. Once it’s done cooking stir in the sunflower seeds. 

Garlic Green Beans (serves 4)
2 tablespoons oil
4 cups fresh string beans
1/2 teaspoon sea salt
2 cups water
3-4 cloves garlic, minced
1/2 teaspoon dried thyme
pepper
squeeze of fresh lemon juice

  1. Heat oil in saucepan. Add garlic and beans and saute over high heat to sear beans. Stirring frequently so they don’t burn.
  2. Add thyme, sea salt and pepper. Add water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes until tender.
  3. Remove from heat, drain excess fluid. Add squeeze of lemon and toss.

For class, we didn’t add the liquid to simmer the beans. We wanted them to have more of a crunch, so we stuck with sauteing. 

Gluten-Free Pumpkin Cranberry Bread Pudding (serves 20)
from Elana’s Pantry
Topping:
1 cup dried cranberries
1 cup walnuts, coarsely chopped and toasted
1/2 cup agave nectar
2 tablespoons grapseed oil
Cake:
3 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup grapeseed oil
1/2 cup agave nectar
3 eggs
2 cups pumpkin puree

  1. Line an 8×8 baking dish or a round cake pan with parchment paper; cut to fit.
  2. In a medium bowl, combine topping ingredients and pour into the lined baking dish.
  3. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves.
  4. In a vitamix or food processor, combine oil, agave, eggs and pumpkin; blend on high for 30 seconds or until smooth like pudding.
  5. Stir wet ingredients into dry. Pour batter over cranberry mixture.
  6. Bake at 350 for 40-50 minutes. Remove from oven and let cool 20 minutes.
  7. Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together. Remove the baking dish from the cake and then peel off the parchment paper.
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