1 Bag Fresh Cranberries
1 Large Navel Orange, cut in 8 pieces (peel and all)
3 TB Honey
In the bowl of a food processor add all the ingredients and pulse until well chopped. Taste and add more honey if desired.
Jim’s Cornbread Dressing
2 Recipes *Cornbread
2 TB Unsalted Butter
2 Large Onions, diced (4 cups)
1 Large Bunch Celery, diced 43 cups)
3 TBs Poultry Seasoning
2 Large Eggs + 4 Large Egg Whites, whisked together welll
32 Ounces Veg Stock
16 Ounces Light Buttermilk
1 TB Freshly Cracked Black Pepper
Sea Salt to Taste
Step One
Crumble cornbread into a large bowl and set aside.
Step Two
Melt the butte with the oil in a large skillet, add onions and celery, and sauté until tender. Stir in the poultry seasoning, and sauté an additional minute.
Step Three
Add the eggs and whites, broth, buttermilk and pepper into cornbread mixture. It should create a very soupy mixture – if necessary add a little more stock. Pour into a casserole dish and bake, uncovered, at 375F for about 50 minutes or until golden brown.
Cornbread
½ Cup All Purpose Flour
¼ Cup Whole Wheat Flour
3/4 Cup Yellow Cornmeal
1 Tsp each Sea Salt and Black Pepper
1 1/2 TB Sugar
1 TB Baking Powder
1 TB Chopped Fresh Thyme
8 Oz Low Fat Buttermilk
1 Large Egg
2 Egg Whites
3 TB Extra Virgin Olive Oil
Step One
Preheat the oven to 425F.
Step Two
In a bowl, whisk the flours, cornmeal, salt, pepper, sugar and baking powder together. Add the thyme, salt and pepper
Step Three
In a second bowl; beat together the buttermilk, the eggs, whites and oil. Mix into the dry ingredients.
Step Four
Pour the batter into a non-stick sprayed and parchment lined half sheet pan.. Leave to cool on a rack, before removing the bread.
Brussel Sprouts and Orange Pecan Salad
Fresh Brussel Sprouts (About 8 Cups Halved)
Olive Oil Spray, or 1 TB of Olive Oil
Sea Salt and Black Pepper to taste
1 Large Navel Orange
1 Lime
¼ Cup Extra Virgin Olive Oil
2 TB Pomegranate Molasses (or Honey)
1 Tsp Dijon Mustard
½ Cup Toasted, Chopped Pecans
Pomeganate Seeds
Spring Mix
Step One
Toss your Brussel sprouts with a little olive oil spray or a TB of olive oil, and salt and pepper them. Roast your Brussel sprouts on an aluminum foil lined, non-stick sprayed half sheet pan at 425 for about 25 – 30 minutes. Set aside to cool slightly while you make the dressing
Step Two
Zest the orange and the lime, set the zest aside. To make the dressing, juice the orange and lime into a bowl. Whisk in the olive oil, molasses, and mustard and salt and pepper to taste.
Step Three
Spread the spring mix out on a large platter, place the roasted sprouts on top and drizzle the dressing over it all. Sprinkle with the zests, pecans and seeds and serve.
Warm and Spicy Roasted Sweet Potatoes and Red Onions
4 Large Sweet Potatoes
2 Large Red Onions
¼ Cup Olive Oil
2 TBs Garam Masala
Cut the Sweet Potatoes and the Onions into large chunks. Toss them in a bowl with the olive oil and the Garam Masala. Season to taste with salt and pepper. Place on an aluminm foil sheet pan and roast in a 425F oven until brown and crispy on the edges – about 30 minutes. If necessary, pop the pan under the broiler for a few minutes to crisp up the edges.
Pepper Nut Cookies
2 Cups Dark Brown Sugar
4 TB Unsalted Butter
2 TB Canola Oil
1 Large Egg
2 Egg Whites
2 Tsp Brandy or Cognac
2 Cups All Purpose Flour
1 ½ Cups Whole Wheat Flour
½ Tsp Baking Soda
½ Tsp Cloves
½ Tsp Ginger
½ Tsp Cinnamon
½ Tsp Freshly and Finely Ground Black Pepper
½ Cup Finely Chopped Toasted Walnuts
Step One
Preheat the oven to 375F. Cream the sugar, butter and oil together. Mix in the egg, whites and brandy.
Step Two
In another bowl, whisk the dry ingredients together. Add the nuts. Fold into the wet ingredients. Shape into 1” balls and place on parchment paper lined baking sheets. Bake for 8 – 10 minutes or until lightly browned.