Thanksgiving Stuffing

Ingredients

8 cups of bread cubed
2 T butter
2 cloves of garlic, crushed
1/2 large onion or 1 medium onion, chopped
3 ribs of celery, chopped
1 t thyme
1 t paprika
3/4 t sage
1 t rosemary
2 t parseley
2 T fresh sage, chopped
salt and pepper to taste
1.5 c vegetable stock

Directions

Mix the bread crumbs and dry spices in a bowl

Spread the bread cubes on a cookie sheet and bake at 400 until golden. Stir occasionally

Reduce oven temp to 350

In a frying pan, melt butter and cook onions, garlic, and celery until soft, about 10-15 minutes

In a large bowl, mix all ingredients and then add in stock.

Bake in a casserole dish sprayed with cooking spray for about 1 hour covered.

Squash Soup

3 pounds of squash (acorn, butternut, etc)
2 T. butter
1.5 pounds potatoes (I prefer red, any type is fine), cubed
1 medium onion
1 leek
2 cloves garlic
6 c. vegetable stock
1/2 c. sherry
generous 1/8 t. cayenne pepper
1/8 t. ginger
1/8 t. nutmeg
Salt and pepper to taste
1/4 c. cream

Halve and seed the squash. Place face down in a baking dish with a little water and bake at 375 until soft, 30-40 minutes. Remove from oven and set aside to cool.

Melt butter in a large pot. Sautee onions, leek, and garlic for 2-3 minutes. Add stock and potatoes. Cook until potatoes are soft, 15-20 minutes. Add squash and puree everything until smooth (I do it in batches in the blender). Return to the pot and add add spices, sherry, and cream. Heat through and serve. Freezes and refrigerates well.

Collard greens

3 quarts of water
4 t salt
1 t garlic powder
1 t pepper
a tiny bit of cayenne pepper - seriously, not too much. a bit under 1/8 teaspoon. this will be plesantly hot even with that amount
1 large bunch collard greens


bring the water and seasoning to boil. As it's heating, wash the greens and separate them from the thick middle stems. Stack them, roll them into a tube, and slice them into 1 inch strips. After it reaches boiling, reduce the heat to medium and add the greens. Stir occasionally until they are tender, around 5 minutes depending on taste.

Zucchini Bread

INGREDIENTS (Nutrition)

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup apple sauce
  
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Aloo Gobi

Ingredients

* 2 T vegetable oil
* 1/2 large onion, peeled and cut into small pieces
* 1/2 bunch fresh coriander, separated into stalks and leaves and roughly chopped
* 1/2 teaspoon chili powder
* 1/2 large cauliflower, leaves removed and cut evenly into eighths
* 1 1/2 large potatoes, peeled and cut into even pieces
* 1 can diced tomato
* 1/2 t ginger
* 2 cloves crushed garlic
* 1/2 teaspoon cumin powder
* 1 teaspoon turmeric
* 1/2 teaspoon salt
* 1 teaspoon garam masala

Directions


Heat vegetable oil in a large saucepan.
Add the chopped onion and one teaspoon of cumin powder to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander, turmeric, chilli powder, salt, tomatoes, ginger, and garlic. Mix.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Turn off the heat, cover, and leave for as long as possible before serving.

Pesto

• 1/4 cup walnuts
• 1/4 cup pignolis (pine nuts or, use more walnuts)
• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Red Velvet Cake

• 3 Tablespoons cocoa
• 1/2 cup butter
• 1-1/2 cups sugar
• 2 eggs
• 1 cup buttermilk
• 2-1/4 cups flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 Tablespoon vinegar
• 1 teaspoon baking soda
• Red food coloring

Cream butter and sugar. Add eggs, cocoa, and coloring and mix well. Add buttermilk by hand. Add flour, salt, and vanilla. Beat well by hand. Add vinegar and baking soda. Bake at 350 degrees F. for 30 minutes if using a 9 x 13 inch pan, or 25 minutes in 3 (8-inch) cake pans.

Cream Cheese Frosting

1 8 oz package of cream cheese
1/2 cups of powdered sugar
2 T softened butter

Mix together. Spread.

Corn Bread

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 T. baking powder
• 1 egg
• 1 1/3cup milk

Mix dry ingredients. Add milk and egg. Stir until well mixed. Bake at 400 for 20-25 minutes (until a toothpick comes out clean)