This stuffing is the only one I make with my turkey dinner. It is taken from Homemakers magazine. I had to call my mother to find out what year and she thinks about 1996/97. I used to stuff the turkey but for the past couple of years I just cook it after the bird comes out.
1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic, chopped
8 cups dry bread crumbs cut in small cubes
2 tart apples, peeled and chopped
1/4 cup fresh parsley, chopped
1/4 fresh sage, chopped or 4 tsp dried
2 tbsp fresh thyme, chopped or 2 tsp dried
1/2 to 1 cup chicken stock or apple juice
Salt and pepper to taste
1. In a skillet over medium heat, melt butter, add onion and celery. Cook until softened, about 5 minutes. Stir in garlic, squeezed from roasted cloves. In large bowl combine crumbs, apples, parsley, sage, thyme and onion mixture. Add enough liquid to moisten the crumbs. Salt and pepper to taste.
This recipe makes enough for a 10-12 lb bird. It can also be halved for a 4-6 pound bird. The stuffing can be baked separately in a covered casserole at 350F for 30 minutes.
Roasted garlic:
Slice 1/2 inch off top of each garlic to expose clove. Remove outer leayers of papery skin. Lay in foil and drizzle with oil. Cover up tightly. Bake for 350F for 30 to 45 minutes.
This recipe was taken from Food and Drink magazine, Autumn 2004. The picture i took was my son's bowl and I didn't add the cilantro. I do highly suggest you do though.
1 lb boneless, skinless chicken thighs
2 tbsp finely chopped shallots
2 tbsp finely chopped ginger
2 tbsp finely chopped garlic
2 tbsp soy sauce
3 tbsp vegetable oil
Salt and freshly ground pepper
8 large shiitake mushrooms, stems removed, cut in half
1 1/2 cups Thai jasmine rice, rinsed
1 1/2 cups chicken broth or water
1 tsp Asian hot chili sauce
1 cup green peas
1/2 cup finely chopped green onions
1 tbsp chopped coriander
1. Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.
2. Heat 2 tbsp oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.
3. Heat remaining 1 tbsp oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.
4. Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce. (recipe follows)
Spicy Citrus Sauce
This sauce enhances the flavour of the chicken and rice. It should be served in a sauce boat allowing each diner to drizzle some over their plate. The grocery store did not have mint that is why you don't see it in the picture.
1 tsp grated ginger
1 tsp Asian chili sauce
1 tbsp fish sauce
1/4 cup water
2 tbsp lemon juice
2 tbsp lime juice
1 tbsp brown sugar
2 tbsp chopped fresh mint
1. Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.
Makes about 1/2 cup.
This recipe is taken from "MealLeaniYumm!" by Norene Gilletz. The only chicken soup I make.
3 lb chicken, cut up
8 cups water (approx.)
Salt, to taste
1/2 tsp pepper
7 to 8 carrots
4 stalks celery
2 onions cut in quarters
2 cloves garlic
1/2 cup fresh dill sprigs (do not chop)
1. Trim excess fat from chicken. Place chicken in a narrow, deep soup pot. Add water. (it should cover the chicken completely). Add salt and pepper. Bring to a boil. Remove scum completely. Add carrots, celery, and onions. Cover partially and simmer gently for 1 to 1 1/2 hours. Add garlic and dill. Simmer soup 10 to 15 minutes longer. Adjust seasonings to taste.
2. Cool completely. Strain soup. Discard all veggies except the carrots. Refrigerate soup overnight. Discard hardened fat from surface of soup.
3. After the stock is made, I add in 1 cup of egg noodles. I cut up the carrots that I saved from the stock as well as the chicken meat. I add more salt and pepper to taste and add fresh dill.
3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, margarine, or shortening
1 beaten egg
1. Stir together 1 1/4 cups of the flour and the yeast. In a medium saucepan heat and stir the milk, sugar, butter, and 3/4 teaspoon salt just until warm (120F to 130F) and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover, let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease muffin cups.
4. Divide each portion of dough into 36 pieces. (I cut a log of dough into 12 pieces, then separate 3 balls from each piece). Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 bals in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
5. Bake in a 375F oven for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from pan. Cool on wire racks.
YUM! This recipe was taken from Food and Drink magazine Autumn 2011.
1 can (540ml) chickpeas, rinsed and drained well
2 garlic cloves, minced
1/4 cup each lemon juice and water
3 tbsp tahini
1/2 cup canned unsweetened pure pumpkin
1 tsp cumin
3/4 tsp salt
1/4 tsp cayenne or to taste
1/3 cup olive oil
Crackers:
Flour tortillas, large or small
Olive oil
Garam masala, cumin seed and kosher salt
1. If making crackers, preheat oven to 400F.
2. Place chickpeas, garlic, lemon juice, water and tahini in a food processsor. Whirl until smooth. Add pumpkin and seasonings. Whirl. With motor running, drizzle in oil until blended. Taste and add more lemon juice or cayenne if needed.
3. Lightly brush surface of as many tortillas as you like with oil, sprinkle with garam masala, cumin and kosher salt. Place in a single layer on a baking sheet. Bake until crispy, 7 to 9 minutes. Cool, then break into large crackers.
Makes 2 1/2 cups hummus.
I treated myself to this wonderful sandwich today at lunch. I only wish I knew of this sandwich when I was in Banff with the girls. Terri I could have used your last-minute-decision-can-of-salmon to make you guys this great lunch! This recipe was taken from Food and Drink magazine (compliments of the LCBO) Autumn 2007.
2 tbsp mayonnaise
2 tsp lemon juice
2 tbsp finely diced red or green onion
1 tsp drained and rinsed capers, chopped
160g can salmon, drained well
1 tbsp fresh dill
3 tbsp spreadable cream cheese
2 of your favorite buns such as panini or focaccia or 4 slices of sourdough
Arugula leaves
1. Place mayo, lemon juice, red onion, and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then Arugula. Top with other half of buns to make sandwiches.
I did not make this with the salsa, as I don't like the two together. This recipe would work great on a brunch menu, or if you are feeding lots of people for breakfast. I substituted the bacon with turkey bacon. I also topped the roll with cheese instead of putting it on the eggs before rolling it up. This recipe was taken from Kraft Foods "What's Cooking" magazine Spring 2010.
8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions
1 tsp. dried oregano leaves, crushed
1 cup Kraft Mozza-Cheddar shredded cheese
1 cup salsa, warmed
1. Heat oven to 350F. Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of the pan. Spray with cooking spray.
2. Beat eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients; pour into prepared pan. Bake 14 to 16 minutes or until edges are almost set. Top with cheese; bake 2 minuntes or until melted.
3. Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter into slices. Serve with salsa.
