Recipes

thanksgiving

Cran-Apple Orange Sauce

INGREDIENTS

Two 7.5oz packs of cranberries, rinsed

1 small apple, chopped

1 orange, peeled and chopped

1 cup maple syrup or organic sugar

1 cup water

whole cinnamon stick (opt.)

2 tablespoons orange zest

METHOD

Put all ingredients in sauce pan and bring to a boil. Turn down heat and simmer until cranberries pop (about 10-12 minutes). Stir well and let cool. Remove cinnamon stick. Transfer to a glass bowl and keep cool until serving. Will last for a few weeks 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.

Paul’s Super Simple Thanksgiving Turkey

 

 

 

 

 

 

 

 

 

 

 

 

If you’re like me and like to keep your turkey classic and simple, give this recipe a try.
It’s made my family happy for going on 20 plus years – may our tradition become yours. 

Time about 3 ½ – 4 ½ hours depending on size of your turkey

Makes 1 super scrumptious turkey

Ingredients
1 turkey
1 onion, chopped
2 medium apples
Rosemary, fresh
Thyme, fresh
sea salt
black pepper, crushed
½ stick of butter melted 

Method
If you’re using a frozen turkey, 2-3 days before roasting, you’ll want to begin thawing in the refrigerator at about 38-40 degrees F. 

Once thawed, or if using a fresh turkey, preheat your oven to 325 degrees. 

Next, remove the neck and giblets out of the cavity. Feel free to save the giblets for gravy or stuffing.

Dry the turkey with paper towels, then season the inside and out with salt and pepper. 

Fill the cavity with your aromatic blend of herbs, apples and onions. 

Place your turkey, breast side up in a roasting pan and brush with melted butter.

Place a tinfoil tent over the turkey, leaving the ends open to create a self-basting environment. Remember, do not close the ends of your tin tent, as this will add steam causing your turkey to stew, not roast. 

Place your turkey on the lowest rack of your oven, and cook about 15 minutes per lb, or reference our chart below for size to cook time recommendations.

 

 

 

 

 

About 40 minutes before your turkey is ready, here are two different options to ensure a moist, juicy turkey…

1. Super, Super Simple: Remove the tent, brush with more melted butter, and crank the oven to 425 degrees for about 30-45 minutes, or until 170 degrees for its internal temperature. Your turkey should be golden brown. Yum!

2. Just Super Simple: Same steps as above, but before you put your turkey back in the over, flip it upside down, aka breast side down. This makes for the moistest turkey ever, but can be tad bit tricky. You risk tearing the skin, so if a perfect presentation is important to you, you may not find it worth it. 

Once your turkey is roasted to perfection, let it rest for at least 20 minutes before serving. This allows the juices to well up in the turkey, making it even juicier. It also cools the surface so that you don’t burn your fingers while carving — and most importantly, it gives you an opportunity to have a glass of wine. Cheers to traditions.

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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.

Heidi’s Pecan Pie

 

 

 

 

 

 

 

 

 

 

 

 


Makes
1 pie

Ingredients
1 pie shell, par-baked
3/4 cups Pecans
1/2 cup maple syrup
1/2 cup honey
2 eggs
2 oz. butter (1/2 stick)
1 Tbs. flour
1 tsp. vanilla extract

Method 
Mix maple syrup, honey, eggs, butter, flour and vanilla. 

Sprinkle pecans evenly into the pie shell.

Pour maple syrup filling blend over the pecans.

Bake at 325 degrees until bubbly, about 25 minutes.

Reduce heat to 275 and bake for an additional 5 – 10 minutes.

It will be a little jiggly, so let cool before serving. 

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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.

Debbie’s Apple Crumble Pie

Pair this tasty tart filler with your own homemade pie crust
and you’ll surely delight your friends and family. 

Makes 1 pie 

Apple Filling Ingredients
6-8 nice, tart apples (Granny Smith or a blend of Granny & Gala)
1/2 cup brown sugar
1 tbs. lemon juice
1 tsp. cinnamon
Pinch of cloves
1 Tbs. brandy (optional)
3 Tbs. flour 
3 Tbs. butter 

Crumb Topping Ingredients
1 cup flour
1/2 cup sugar
Pinch of sea salt  

Apple Pie Filling Method
Peel & core apples. The, slice or dice, whichever you like.

Toss with sugar, spices & cornstarch.

Work in butter/flour mixture.

Dump into pie crust & cover with crumb topping or a top homemade pie crust.

Bake at 350 degrees for 45 min-1 hour, until brown bubbling & done. 

Crumb Topping Method
Mix dry ingredients together in a bowl.

Work butter in with your fingers & spread on top of apples.

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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.

Debbie’s Perfect Pie Crust

Makes 2 single crust pies or one double 8″ 

Ingredients
2 1/2 cups all-purpose flour
1 tsp. salt
2 sticks unsalted butter, cold
4-6 Tbs. ice water

Method
Cut the butter into quarter-inch pieces and chill while assembling the rest of the ingredients.

Put the flour & salt in a large bowl & whisk together.

Prepare the ice water like you are making yourself a drink. You don’t need to strain and measure the water until you add it.

Cut in the chilled butter using a pastry blender, or fork. Continue cutting until the flour-coated butter pieces are the size of oatmeal flakes. Stop blending and add 4 Tbs. ice water quickly and evenly.

Mix with a wooden spoon. In a dry climate you will probably need two more Tbs. to get the dough to come together. Resist the temptation to add more than that.

Using your hands, knead dough into two shaggy flat discs.

Wrap in saran wrap for an hour. During that time the dough will relax and smooth out some.

Now, just add your pie filling, or try ours:
Heidi’s punkin’ pie 
Debbie’s apple crumble pie 
• Lizzy’s homemade canned apple pie
Heidi’s pecan pie 

 

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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.

Turkey Stock

Whether you’re making a turkey for Thanksgiving or for some other affair, make sure and always save your leftover turkey carcass, so you can make a tasty turkey stock. It’s rich, versatile & can be frozen for many uses, like soups, later on.

Makes at least a gallon of stock
*** but could make more if you had a really large turkey, just increase the vegetables & water a bit. 

Ingredients
1 turkey carcass
4 large carrots, cut in half
4 – 6 stalks of celery
1 large onion, skin on & quartered
Salt & pepper
Herbs: parsley sage, rosemary & thyme are classic along with a bay leaf or two, but use anything you have leftover, fresh or dried. If using dried, add about a Tbs. of each sage, rosemary & thyme. 

Method
Get out your biggest stock pot. You may have to break the carcass in half but get it into the pot along with any leg or wing bones, skin or pan drippings you may have leftover.

Put celery stalks (including any leaves if you have them) in with the turkey as well as the carrots & onion. If you happen to have bought carrots with the green tops, put the tops in too.

Put 2 Tbs. of salt & 1 Tbs. pepper into the pot along with 1 Tbs. each of the dried herbs & 1 bay leaf. If you have leftover fresh herbs, put them in the pot, stems & all. 

Next, add enough water to cover the bones & vegetable scraps by a good couple inches. There should be at least a gallon and a half of water in the pot. Bring to a boil & then reduce the heat to a simmer & cook for 2 hours.

At the end of 2 hours….
Let stock cool & then strain through a colander. Pick any edible leftover meat off the bone & set aside. If you have cheesecloth, strain the stock a second time through a colander lined with the cheesecloth for a clearer broth. Taste to correct for salt & pepper.

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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.