Apple Rosemary Cornish Game Hen
1 1-3/4 lb. Cornish game hen, halved lengthwise
2-3 apples, peeled and diced
1 cup cranberries (fresh or frozen)
1/4 cup maple syrup
1/2 cup apple juice or cider
2 teaspoons curry
2 twigs fresh rosemary, left whole
Sea salt and freshly cracked pepper
Directions: Preheat oven to 400 degrees.
Sauce: combine the apples, cranberries, maple syrup, apple juice, curry and rosemary twigs in a saucepan over medium-high. Stir frequently, blending all ingredients and bring to a boil. Decrease the heat to low, cover the saucepan and simmer, stirring frequently, until the apple pieces are very soft and berries have broken open and released their juices. This will take about 8-10 minutes.
Hen: Rinse the hen halves and pat dry with paper towels. Sprinkle with salt and pepper. Place the hen halves with rosemary twigs underneath, skin side up, on a foil covered baking sheet. Cover each hen half with sauce, coating generously. Roast the hen halves until golden and their juices run clear, about 25 minutes. Add juice from roasting to sauce and bring to a boil once again, then reduce and simmer for about 3 minutes, allowing it to thicken. Transfer hen halves to plates. Serve with sauce and use rosemary twigs as decoration.
Beet & Fennel Extravaganza!
5 small beets
3 big carrots
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt
Directions: Preheat oven to 425 degrees. Scrub all your vegetables. Chop vegetables into 2-inch pieces and finely chop fennel bulb. Lightly coat vegetables with oil and sea salt and transfer them to a baking dish. Bake covered for 30 minutes. Uncover and bake for 15 minutes. Remove, let cool for a couple minutes and serve!
Veggie Pot Pie Stew
1 tsp olive oil
1 small onion diced
½ pound mushrooms sliced
3 cloves of garlic minced
3 cups veggie broth
½ cup yellow split peas
1 and ½ pounds of russet potatoes cut into chunks
1 tbsp of thyme
1 cup of water
¼ cup flour
¾ cup frozen peas
In a large pot about mediums heat saute the onions in olive oil, add mushrooms, garlic, salt, pepper and saute a few minutes.Add the split peas and veggie broth, cover and bring to a boil. let it boil for about 5 mins then add potatoes and carrots. Lower the heat a bit to simmer and cook for 25-30 mins (or until the split peas are tender and potatoes and carrots are cooked. Stir occasionally so it doesn't burn or stick. In a separate cup, mix flour into water to make a slurry. Add thyme, slurry and frozen peas to the pan. Cook uncovered for about 10 more mins, stir often it should thicken.
Easy Tortilla Soup
1 jar of salsa verde
1 jar of regular tomato salsa
1 32 oz box of veggie stock
2 cans of black beans
1 can of pinto beans
1 packet of fajita seasoning
1 block of cream cheese (or substitute with vegan cream cheese)
Combine all ingredients in a slow-cooker and cook on high for 3-4 hours. Top with lime juice and tortilla chips before serving.
Acorn Squash with Applesauce
1 acorn squash
1 tablespoon olive oil
1 cup apple sauce
Directions: Preheat oven to 350 degrees. Cut squash in half and remove seeds with a spoon. Place squash halves skin side down on a baking sheet. Rub olive oil over squash halves. Fill squash halves with applesauce. Sprinkle cinnamon on top of each. Bake for 45 minutes, or until a fork inserts smoothly through squash meat. Serve!
Baked Stuffed Bell Peppers
2 cups cooked grain (brown rice, quinoa, millet)
2/3 cup crushed almonds or walnuts
1 onion, finely chopped
1-2 cloves garlic, finely minced
4 celery stalks, finely chopped
4 bell peppers (green, red, or yellow)
1/2 cup parsley, chopped
2 teaspoons olive oil or ghee salt to taste
Directions: Saute onion and garlic with oil for 1 minute. Add celery and saute for 3 minutes. Mix with remaining ingredients, except peppers and crushed nuts. Preheat oven to 350 degrees. Cut off tops of peppers and scoop out insides. Steam peppers until slightly tender (place steam basket in pot, fill with 1/2 in. water turn on to medium high) and remove from steamer. Fill each with stuffing and top with crushed nuts. Place in casserole dish with 1/8 inch water, bake in oven for 30 minutes and serve.
Notes: Adapted from Healing with Whole Foods: Asian Tradition and Modern Nutrition, by Paul Pitchford.
"Lazy" Aloo Gobi
(Potatoes and Cauliflower)
1 small head cauliflower, cut into small florets and stem pieces
3 potatoes, diced medium (I like to use pink or purple ones, but any kind will do)
1 large onion, diced medium
2-3 T. water (or more if needed)
3 T. grass fed butter, ghee or coconut oil (vegan option)
1 T. curry powder (mild, medium or hot – to taste)
(Optional) Salt, to taste
Combine cauliflower and potatoes in pan with water. Cook over medium heat until almost fork-tender, adding more water if necessary. Add butter (or coconut oil) and onion and saute, stirring frequently, until vegetables are cooked through and beginning to brown. Sprinkle with curry powder and stir until combined. Remove from heat and salt (if using).
Taco Crescent Ring
1 lb ground beef
1 package taco seasoning mix
½ cup water
1 cup shredded Cheddar cheese
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
sliced ripe olives
taco sauce or salsa
Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
Spoon beef mixture on the half of each triangle closest to center of ring.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.