Recipes

fall

Wild Blend Pilaf

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 cup Lundberg Organic Wild Blend
  • 3 cups chicken or vegetable stock
  • ½ cup pecan halves
  • ¼ cup dried cranberries
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper

Method:

  1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, about 45 minutes. Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork. Drain any excess liquid. Transfer to a bowl.
  2. While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  3. Add toasted pecans, cranberries, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Winter Vegetable Curry

Serves 4-6 

Ingredients
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro 

Method
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.

Simmer for 15 min. while you prepare the rest of vegetables.

Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.

Add, ginger & coconut milk and simmer for 15 minutes on low.

Season with salt & additional cayenne if desired.

Stir in broccoli and cilantro before serving.

Serve over Jasmine rice or just as is.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Chipotle Beef and Bean Chili

Serves 8 to 10 

Ingredients
3 Tbs. sunflower oil
6 medium garlic cloves, minced
2 medium yellow onions, medium dice
4 chipotles in adobo sauce, minced
1/4 cup New Mexico ground chili powder (mild, medium or hot)
1 Tbs. ground cumin
2 Tbs. sweet paprika
1 Tbs. dried oregano
2 lbs. ground chuck
5 tsp. kosher salt
2 cups dried pinto beans, cooked using basic bean method
1, 28-ounce can crushed tomatoes
1, 28-ounce can diced tomatoes 

Method
In a Dutch oven or a large, heavy-bottomed pot, heat the oil over medium-high heat until simmering.

Add the garlic & onions, season with salt & freshly ground black pepper, stirring occasionally, until the onions are soft & just starting to brown.

Add the chipotles, ground chili, cumin, paprika & oregano. Stir to coat the onions & cook until the spices are medium brown in color and fragrant, about 1 minute….but don’t let them burn.

Add the ground beef & salt. Stir, breaking the meat into small pieces. Cook, stirring occasionally, until the meat is no longer pink and is well-coated with spices.

Add the cooked beans & tomatoes, along with the juices & stir to combine.

Bring to a boil then reduce the heat to low, and simmer, uncovered & stirring occasionally, for 1 1/2 to 2 hours. Season with salt to taste.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Gingerbread Cupcakes

Makes 24 regular cupcakes

Ingredients
1 1/2 cups Boiling water
1 1/2 sticks Unsalted Butter 
3 cups Molasses 
6 3/4 cups All Purpose Flour 
1 Tbsp + 1 1/2 tsp Ground Ginger 
1 1/2 tsp Salt 
1 Tbsp Baking Soda 

Method
Melt the butter in boiling water. Add the molasses to the melted butter and water.

In a large bowl whisk the flour, ginger, salt and baking soda together. 

Fold the liquid into the dry ingredients, mix until barely incorporated. 

Bake at 350 for 15-20 minutes until the top is set, turn the oven down to 300 and bake for an additional 5-10 minutes until a toothpick inserted in the cupcake comes out clean. 

Allow to cool. Top with a Swiss cinnamon flavored Buttercream or Maple Cream Cheese Frosting.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Maple Cream Cheese Frosting

A perfect topper for your fall harvest desserts. Try this frosting atop our Pumpkin Spice or Gingerbread cupcakes.

Makes
 approx. 2 qts (enough for at least 24 regular cupcakes)

Ingredients
8, 8 oz Cream Cheese containers or boxes
3 sticks Unsalted Butter, room temp, softened 
1 cup Maple Syrup 
1 Tbsp + 1 tsp Vanilla Extract
1 cup Powdered Sugar, sifted 

Method
In a stand mixer fitted with a paddle attachment (or hand held) beat the cream cheese and butter until there are absolutely no lumps, scraping the paddle and the side of the bowl often.

When you are certain there are no lumps, gradually add the maple syrup and vanilla. Add the powdered sugar and mix until you have a smooth frosting. 

It is ideal to let the frosting sit overnight in the refrigerator before using. Can be stored up to a week in the fridge.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Apple Pecan Cupcakes

Makes 48 mini cupcakes

Ingredients 
6 oz Vegetable oil 
1 1/2 cups Granulated sugar
2 Eggs 
2 1/2 tsp Vanilla extract 
2 1/2 tsp Lemon Juice
2 1/3 cups All Purpose Flour 
2 tsp Baking Soda 
1 1/2 tsp Cinnamon 
1 tsp Salt 
1/2 tsp Nutmeg 
4-5 medium Apples, peeled, cored and cubed
1/2 cup Pecans, chopped 

Method 
In a stand mixer with the paddle attachment (or hand held mixer), beat the oil on low and gradually add the sugar, creaming the two together.

In a small bowl mix the eggs, vanilla and lemon juice together. Slowly add the eggs to the oil and sugar mixture, mix for a few minutes.

In a medium bowl sift together the flour, baking soda, cinnamon, salt and nutmeg. Fold the flour mixture, apples and pecans into the batter, mix until just barely incorporated. 

Scoop (or pipe) the batter into miniature muffin pans, lined with muffin cups or coated with butter (or spray). Fill 1/2 of the way full.

Bake at 300 for 10-15 minutes until a toothpick inserted in the cupcake comes out clean.

Allow to cool. Top with a Swiss Brandy flavored buttercream frosting, or simply enjoy plain.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Swiss Buttercream Frosting

Mmmm, this frosting is the perfect top off to any cake or cupcake – it’s especially great atop our Apple Pecan cupcakes. Enjoy. 

Makesapprox. 2 quarts (enough for at least 24 regular cupcakes)

Ingredients
12 Eggs, use whites only
3 1/4 cups Granulated Sugar
4-5 sticks Unsalted Butter, softened
1 Tbsp Flavoring (clear extract or liquor)*  

Method
Over a double broiler heat your egg whites and sugar, whisking constantly until it reaches a temperature of 150 Fahrenheit.

Pour the mixture into a standard mixer and whisk on high until the meringue reaches its peak volume. Turn the speed down to medium/low and whisk until the meringue has cooled.

Switch to a paddle attachment, and with the mixer on low gradually add your softened butter, one small chunk at a time, waiting for it to become fully incorporated before adding more. Watch the buttercream closely, you will notice that at some point it will look as if it is going to separate on you, at this point stop adding butter and let it whip for a while. It should emulsify and come together soon. If it seems to be taking a while add a very small amount of butter and let it whip again.

Once you have a beautiful buttercream add your flavoring (and coloring if desired). For fall inspired flavors try adding a maple or cinnamon extract, or even a brandy liquor.

Storage
This can be stored in the freezer for up to 6 months, in the fridge for about a month. Let it sit out at room temperature the night before you want to use the buttercream. 

 

*When adding an extract flavoring it is ideal to use a clear extract if you want to maintain a white frosting color. If you use a brown colored extract, for example, it will yield a brownish colored frosting. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Butter

Makes about 2 cups

Ingredients
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves

Method 
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly.  Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Drop Donuts

Makes about 20 small donuts 

Ingredients
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
¼ tsp. ground cloves
1/3 cup sugar
Grated peel from 2 oranges
1 cup pumpkin, fresh or canned
1 egg
¼ cup olive oil
¾ cup milk

Method
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar & orange peel. In a small bowl beat together egg, oil, milk, orange peel, sugar & pumpkin. Add this to the dry ingredients. 

Heat oil in a heavy pan to approx. 350 degrees or medium high, just hot enough that the donuts sizzle and fry right away. Drop teaspoons full into hot oil and fry. Cook them for a minute or two on each size.  Remove, and let dry on paper towels or a cooling rack. Sprinkle with confectioner’s sugar or roll in cinnamon sugar.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.