Zucchini Roasted Red Pepper Soup
| 1 tbsp |
olive oil |
| 1 cup |
sliced onions (about 1 medium) |
| 6 cups |
zucchini sliced (about 5 med zucchinis) |
| 2 each |
roasted red peppers (see below) |
| 6 cups |
chicken stock or vegetable stock |
| 1/2 cup |
rolled oats |
| to taste |
sea salt |
| to taste |
black pepper |
1. Place olive oil in a soup pot and place on a low flame.
2. Sauté onion for 3 minutes.
3. Add zucchini and roasted red pepper. Cover and cook until tender about 15 minutes.
4. Add stock and oats bring to a boil turn down to a simmer and cook for about 25 minutes, stirring occasionally.
5. Let soup cool down (or chill in an ice bath) and puree in a blender or in a Cuisinart.
6. Heat and season with sea salt and black pepper.
Roasted Red Peppers
1. Place pepper directly in the flame of a burner or under the broiler.
2. Turn pepper until it blisters on all sides.
3. Transfer to a bowl and cover with plastic wrap. Let sit 10 minutes.
4. Peel off skin and remove seeds.
Lemon Garlic Soy Roasted Chicken
| 1 whole |
chicken, preferably organic or kosher |
| 12 slivers |
garlic |
| 1/2 tbsp |
olive oil or olive spray |
| 1 each |
lemon |
| 2 tsp |
low sodium soy sauce or tamari |
| ½ cup |
rolled oats |
| 1 tbsp |
honey (good quality) |
| 1 clove |
garlic |
1. Slice 12 slits in the chicken and stuff with garlic slivers.
2. Rub chicken with olive oil.
3. Rub chicken with soy sauce.
4. Cut lemon in half and squeeze juice from ½ the lemon over chicken.
5. Drizzle with honey.
6. Slice garlic clove in half.
7. Place chicken in a roasting pan and stuff with the 1/2 lemon.
8. Place the remaining half of lemon in pan along with the garlic cloves.
9. Bake in a 350 oven for about 1 ½ hours or until internal temperature of chicken is 165 degrees.
10. Baste chicken about 3 times during cooking process.
11. When chicken is finished, put juice through strainer and reduce in a pot.
12. Glaze chicken with reduced sauce.
Roast Turkey
| 1 recipe |
turkey brine (see below) |
| 1 each |
16 lb hen turkey, preferably organic |
| 2 tbsp |
olive oil |
| 2 tbsp |
fresh thyme |
| 2 tbsp |
fresh sage |
| 2 each |
shallots (slivered) |
| to taste |
black pepper |
1. Place bird in a roasted pan (after brining).
2. Place slivered shallots in bird.
3. Rub with olive oil and spices.
4. Bake in a 400 degree oven for 1 hour, basting at least 3 times.
5. Turn oven down to 350 and continue roasting until internal temperature is 165 degrees; about 3- 31/2 hours. Baste frequently.
6. When internal temperature is 165, remove turkey from oven and let sit about 15 minutes before carving.
Turkey Brine
| 2 1/2 gallons |
chilled water |
| 2 cups |
sea salt, large size |
| 2 each |
bay leaves |
| 1/2 cup |
black peppercorns |
| 8 cloves |
garlic |
| 2 each |
shallots (slivered) |
| 8 leaves |
fresh sage |
| 1 tbsp |
poultry seasoning |
| 1 bunch |
fresh thyme |
1. Mix all ingredients in a large container.
2. Clean turkey, remove giblets and neck, and rinse thoroughly.
3. Place turkey in brine, cover and let marinate for 24 hours.
4. Rinse bird again thoroughly.
Yam Brulee
| 4 each |
medium yams (peeled and large cut) |
| 1 each |
vanilla bean |
| 2 tsp |
maple syrup or agave nectar |
| 1/4 tsp |
vanilla extract |
| 1 tbsp |
pineapple juice |
| 1 tsp |
cinnamon |
| 2 tbsp |
maple or natural cane syrup (for topping) |
1. Place yams in a large pot with water, bring to a boil and cook yams until tender (about 25 minutes.) Drain.
2. Place yams in a food processor or in a mixer.
3. Add all ingredients except vanilla bean. Mix about 1 minute.
4. Scrape vanilla bean with a knife and add to mixture.
5. Place in 6 individual custard dishes or 1 large custard dish.
6. Dust the top of each brulee with sugar and using a chef torch, brown sugar until bubbly. (You may place custards under the broiler if you do not have a torch.)
** If using custards later on, do not brown the sugar until yams have been re heated.**
Cranberry Pomegranate Sauce
| 3/4 lb |
fresh or frozen cranberries |
| 1 cup |
organic cane sugar or agave nectar |
| 1 cup |
pomegranate juice |
| 1 tbsp |
orange zest |
1. Place all ingredients in a pot.
2. Bring to a boil.
3. Turn down to a simmer.
4. Cook for about 25-30 minutes.
5. Chill. This will keep for 1 month.
Apple Pie
Pie Dough
| 2 1/4 cups |
flour (all purpose, spelt, or wheat) |
| 1/4 cup |
natural cane sugar or maple sugar |
| 1 cup |
citrus olive oil |
| 2 tbsp |
rice vinegar |
| 2 tbsp |
chilled water |
1. Mix flour and sugar in a food processor.
2. Add olive oil and pulse.
3. Add water and vinegar.
4. Form into a ball.
5. Divide in half and form into 2 discs.
6. Cover with saran wrap and chill until ready to use. (They may be frozen until ready to use.)
Apple Filling
| 8 large |
apples (I like Fuji) |
| 3/4 cup |
natural cane sugar or agave nectar |
| 1/2 cup |
apple juice |
| 2 tsp |
cinnamon |
| 2 tsp |
vanilla extract |
| 1 each |
vanilla bean (optional) |
| 2 tbsp |
cornstarch |
1. Peel and core apples. Slice thin.
2. Dissolve cornstarch in ¼ cup of the apple juice and set aside.
3. Place remaining ingredients in a pot. Cut vanilla bean in ½ and place in pot. Cook about 10 minutes or until apples are tender.
4. Add cornstarch mixture and stir until thick.
5. Remove from heat and chill.
6. You may freeze this mixture for later use or use immediately.
1. Roll dough on a floured surface and place in a 9" tart pan.
2. Cover with parchment, place raw beans or rice and prebake at 350 about 25 minutes.
3. Place apple filling in prebaked shell.
4. Roll remaining dough and place on top of apple, crimping side.
5. Brush with an egg wash and sprinkle with sugar.
6. Bake in a 350 oven until crust is golden and apple filling is bubbling, 30-45 minutes.
