Tuesday, November 20, 2012

Thanksgiving Recipes


I wanted to share two of my most recent recipes with everyone for Thanksgiving. As always, I try to keep my recipes on the simple side and very often I will either use a product in a different way or use up leftovers to make a new meal. Either way, I like to share.



   
Mahogany Rice & Quinoa Stuffing   
Who says stuffing has to be the same every year? This is a great option for getting extra protein & vegetables mixed right in

Ingredients:
1 Tablespoon Olive Oil
2 Tablespoons Minced Onion
4-5 Apple Chicken Sausage ,cut into pieces (I used Al Fresco)
Winona Pure Sunflower Oil Baking Spray
1 1/2 Cups cooked LundbergFamily Farms Black Japonica Rice (cooked in organic chicken broth)
1 1/2 Cups Cooked Quinoa
1 1/2 Teaspoons Rosemary
1/2 - 1 Cup Already Roasted Brussels sprouts*
Sea Salt to Taste

*To roast Brussels Sprouts, heat the oven to 400°, chop clean Brussels Sprouts in half and toss with oil, garlic and sea salt. Stir to prevent burning on one side.


Using a medium frying pan, heat the oil using medium heat. Add the onion and sauté. Add the sausage and stir until sausage is browned. Set aside.


Lightly oil a large casserole dish with baking spray. Combine the cooked rice, quinoa and rosemary.

Using a mini chopper, chop the Brussels sprouts until it is in small pieces. Mix into the casserole dish. Next, add the chicken sausage either as bite sized pieces or ground in the mini chopper. Add sea salt to taste.


Use this to stuff the turkey or bake at 350° and serve as a side dish.


Makes approximately 6 Servings




   
Buckwheat Cranberry Pancakes
Now you can use up that leftover cranberry sauce & also have a great, healthy breakfast too

Ingredients:
1/4 Cup Pureed Apple
1 1/2 Tablespoons Coconut Oil (heated)
1/3 Cup Tapioca Flour
1 Cup Buckwheat Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 1/2 Teaspoons Cinnamon
1 Teaspoon Pure Vanilla Extract  
1 Egg (or) Egg Replacer = 1 Egg
2 Tablespoons Water (or) Milk of Your Choice
8 Ounces Cranberry Sauce (can be chunky or canned)
2-3 Tablespoons of Oil For Frying
*Optional- Pine Nuts

In a large bowl, combine all of the ingredients, adding the cranberry sauce last.


Heat a large skillet on low heat and add oil. Spoon the batter onto the skillet in the form of a pancake and fry until golden. Flip gently and brown the other side. Serve hot and enjoy.


Makes approximately 8 Pancakes

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