Wild Rice Salad

This recipe comes from Linda Stockdale. With yet another friend diagnosed with celiac disease, I thought it was time to put Linda's recipe up. She too has celiac disease and it was she who informed me about the disease. This recipe is so yummy and great to bring to a party.

6 1/2 cups water
1/2 cup chicken broth
2 1/2 cups of wild rice
1 cup of dried cranberries
1 cup of golden raisins
1 cup of chopped green onions
3/4 cup of toasted pine nuts
1/2 cup mixed sprouted beans
1/2 cup chopped parsley
2 tablespoons grated orange peel
1/2 cup of fresh orange juice
1/4 cup of cider vinegar
1/2 cup of olive oil

In a large sauce pan bring water to a boil. Add rice and bring to a boil, reduce heat to medium and simmer until tender, but still slightly firm to bite. Stirring occasionally, approximately 40 minutes. Drain rice and transfer to a large bowl and cool. Mix cranberries, raisins, onions, sprouted beans, pine nuts, parsley and orange peel into rice. In a small bowl whisk orange juice and vinegar, gradually whisk in oil. Add enough dressing to rice salad to coat. Season to taste with salt and pepper. Chill covered for one day before serving. Bring to room temperature before serving.

Enjoy!!

Citrus Green Beans with Pine Nuts

This recipe was also found in the "Cooking Light" magazine.

1 pound green beans, trimmed
2 tspns extra-virgin olive oil
3/4 cup sliced shallots
1 tsp grated orange rind
1 tablespoon fresh orange juice
1/4 tsp black pepper
1/8 tsp coarse sea salt
1 tablespoon pine nuts, toasted (I used way more because I love pine nuts)

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute' 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; saute' 2 minutes. Spoon onto platter; sprinkle with pine nuts.

Enjoy!!

Spiced Sweet Potato Casserole

This super, fabulous, yummy recipe comes from the "Cooking Light" magazine November 2001 issue.

3 pounds sweet potatoes
1/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons orange juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans

Preheat oven to 350.

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. (unless you are GeWilli then you should boil the potatoes until they are tender.) Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients, and beat with a mixer at low speed until combined. Add eggs; beat until smooth.

Spoon mixture into a 1 1/2 quart baking dish; sprinkle with pecans. Bake at 350 for 45 minutes or until thoroughly heated. (Makes 8 1/2 cup servings.)

Enjoy!!

Mom's Apple Crisp

Perhaps if I didn't finish baking this at 11:44pm on Wednesday night, I may have remembered to take a photo.

6 Cups Peeled Apple Slices
1/4 Cup Water
1 Cup Flour
3/4 Cup Packed Brown Sugar
1 tsp Cinnamon
1/2 tsp salt
1/2 Cup Butter

Place apples and water in 8 x 8 inch baking dish. Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350 degrees for 40 minutes or until apples are tender. (makes 6 servings)

Enjoy!!

LISA'S TURKEY DRESSING

This recipe came from my sister-in-law Lisa Gillooly.

1/4 Cup Butter
1 Large Onion
2 Ribs of Celery
2 Large Carrots
10oz Seasoned Bread Stuffing
2 Corn Muffins Crushed
1/4 Cup Chopped Fresh Parsley
1/2 tsp Dried Thyme
1/2 tsp Fresh Sage
1 Cup Chicken Broth

Heat oven to 325.
In a large Skillet, melt butter, add onion and celery and cook 5-6 minutes, stirring occasionally. Add grated carrots and cook 1 minute more. Transfer to large bowl.
Add stuffing mix, corn muffins, parsley, thyme and sage.
Mix in broth.
Cover and bake 30 -35 minutes.
Uncover and bake 10-15 minutes more.

Since there were only 3 of us for dinner I cut the bread stuffing and the onion in half and left everything else the same. In the past, when I was making this for a large number of people, I used more carrots and celery, I think it gives it a better taste.

Enjoy!

CRANBERRY RELISH

I got this recipe from my Mom, I do not know where it originated from.

3/4 Cup of Orange Juice

2/3 Cup Sugar

1/4 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

dash of Ground Cloves

1 Bag (12 ounce) Fresh or Frozen Cranberries

1/2 Cup Golden Raisins

1/2 Cup Chopped Pecans

In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently, until sugar is dissolved. Add cranberries and raisins; bring to a boil. Reduce heat; simmer 3-4 minutes or until cranberries pop. Remove from the heat; stir in nuts. Chill for several hours.

Shouldn't It Be Called Green Friday?

Green for all the cash the stores are bringing in...why black? All I know is I avoid the stores on this day like...like...like the BLACK plague!!! Is that why they call it black Friday?

So I figured I would post the Thanksgiving meal that I served up yesterday in case one of my many readers may want to serve this up for, say...Christmas.

Before I begin with the first recipe, I have a question. Do all single people (single, as in not married) get the same reaction I get when I answer someone who asks what I am doing for Thanksgiving, or is it just me? When I tell people that I am cooking Thanksgiving dinner for my parents, I get this shocked faced response and a, "Oh?! You're cooking?!" Hmmmmm? Do they think I can't cook because I am single? Is it because the only thing they see me do is ride my bike? I'd really love to know if others get that response. Okay, on with the recipes. I will post them in the order that I made them.