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Recipes
Cornbread Dressing
By SAEB
Sauté onions, garlic and celery in butter or oil until tender
- 1 bunch green onions (tops included) chopped
- 1 clove garlic
- 1 cup celery, chopped
- cooked corn bread, cooled
- vegetable broth (about 32 oz.)
- 1/8 cup dried chopped parsley OR 1/2 cup fresh chopped parsley
- other spices for flavor: sage, thyme, rosemary, etc.
- pecans, chopped
Vegetarian Chili
By SAEB
If you are cooking the beans yourself: cover the beans with water, bring to a boil and simmer for 3 minutes
- 1 lb. anasazi or pinto beans**
- 2 tsp. olive oil
- 3 cups chopped onion (about 2 onions)
- 1 Tbsp. minced garlic
- 2 cups chopped red bell pepper (1 large pepper)
- 1 cup chopped green bell pepper (1 small pepper)
- 4 jalapeño chilies, seeded & minced
- 2 cans (28 oz. each) Italian plum tomatoes
- 1/4 cup ground chili powder
- 1 Tbsp. toasted, ground cumin seed
- 1 Tbsp. toasted, ground oregano
- 10.5 – 12.3 oz (1 package) tofu
- 1/2 cup bulgur (cracked wheat)
- 2 cups corn niblets
Buttermilk-Onion Pull-Apart Rolls
By SAEB
SOURCE: MARTHA STEWART LIVING, NOVEMBER 2005
- 11 tablespoons unsalted butter (1 3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
- 1/4 ounce active dry yeast
- 1 tablespoon sugar
- 2 tablespoons warm water (105 degrees to 110 degrees)
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
- 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
- 2 teaspoons salt
- 2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
- 1/8 teaspoon freshly grated nutmeg
Dumplings
By SAEB
Combine flour, salt, & baking powder, then cut in shortening
- 2 cups all purpose flour
- 1 tsp. salt
- 3 tsp. baking powder
- 1 Tbsp. shortening
- 3/4 cup milk (approx.)
- 1 qt (32 oz) Vegetable Broth
- tofu
Cinnamon Roll Cake
By SAEB
Preheat oven to 350 degrees
- 3 cups flour
- 1/4 tsp. salt
- 1 cup sugar
- 4 tsp. baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 cup butter melted
- TOPPING -
- 1 cup butter softened
- 1 cup brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- GLAZE -
- 2 cups powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
Parsnip Patties
By SAEB
Pour 1 inch of water into medium saucepan
- 1 pound fresh parsnips, peeled, cut into 3/4 inch chunks
- 4 tbsp butter, divided
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1/3 cup milk
- 2 tsp chopped fresh chives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup fresh bread crumbs
- 2 tbsp vegetable oil
Cinnamon Roll Sugar Cookies
By SAEB
1. In an electric or stand mixer, cream the sugar and butter
- 2 Cups sugar
- 1 Cup butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 Cup sour cream
- 6 Cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
- 1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
- 1 1/2 Tablespoons ground cinnamon, divided
- Frosting
- 8 oz softened cream cheese
- 1/2 Cup powdered sugar
- 2-4 Tablespoons milk, to thin icing
Pecan Pie Cake
By SAEB
Cake Preheat oven to 350 degrees
- Cake
- 2 cups pecans, chopped
- 3/4 cup butter, softened
- 2 cups white sugar
- 5 eggs, separated
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 tablespoon lemon juice
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 cup chopped pecans
- 1/3 cup caramel sauce
- 1/3 cup light cream
- Filling
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 3/4 cup dark corn syrup
- 2 egg yolks
- 1 egg
- 1 1/2 cups light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Other
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- additional pecans for decorating (optional)
- Cream for serving
Savory Oatmeal with Peanuts & Ginger
By SAEB
from: http://www.shape.com/healthy-eating/meal-ideas/16-savory-oatmeal-recipes
- 1 cup old-fashioned rolled oats
- 2 cups water
- 1 tablespoon canola oil
- 1 teaspoon black mustard seeds
- 2 tablespoons unsalted peanuts
- 3 tablespoons chopped onion
- 1/2 serrano chile, with seeds, minced
- 1-inch piece ginger, minced
- 1 pinch red chili powder
- 2 pinches curry leaves
- 1 roma tomato, diced
- Salt to taste
Chipotle & Cilantro Pecan Pesto
By SAEB
from Leeves & Berries
- 1 cup of roughly chopped cilantro
- 1/2 cup of fresh basil
- 1/2 cup of lightly toasted pecans
- 1/2 cup of oil packed sun dried tomatoes +2 tbsp of oil from the jar
- 2-4 medium chipotle peppers in adobo sauce, more peppers for a spicier pesto and less for a more mild pesto
- 1 tbsp of honey
- 2 cloves of garlic, peeled and crushed
- 1/2 tsp of fine grain sea salt
- 3/4 a cup of freshly grated parmesan ***
- 1/3- 3/4 cup of extra virgin olive oil
- Some people have told me that they were able to substitute the parmesan for nutritional yeast to make it vegan/vegetarian and it has turned out great although I have not tested this myself. When I do I will update with my results**