• Recipes

    Posted on November 29th, 2009

    Written by Brenda

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    Braised Brussels Sprouts

    Braised Brussels Sprouts

    1 stalk fresh brussels sprouts (about 1 1/2 pounds)
    2-3 slices good bacon, diced
    1 small onion, sliced (optional)
    1 cooking apple, peeled, cored, and chunked
    About a cup of apple cider
    2 tablespoons maple syrup
    Salt to taste

    Wash sprouts and cut from stalk. Cut sprouts in half, discarding any withered exterior leaves.
    In heavy skillet, saute bacon until crisp. Remove [...]

  • Recipes

    Posted on November 29th, 2009

    Written by Brenda

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    Tanna’s Turkey Salad

    Chutney Yogurt

    1/2 cup Chobani Greek Yogurt
    1/4 cup Tanna’s Garlic and Ginger Chutney
    2 tablespoons lemon juice
    1 tablespoon snipped fresh chives

    Mix all ingredients together and store covered in refrigerator.

    3 cups cubed cooked turkey
    1 cup diced pear (unpeeled)
    1/3 cup candied or seasoned nuts
    1/4 cup dried cherries

    Place all ingredients in mixing bowl and add Chutney Yogurt, stirring to combine. [...]

  • Recipes

    Posted on November 29th, 2009

    Written by Brenda

    Tags

    , ,

    Cauliflower and Celery Root Soup

    Cauliflower and Celery Root Soup

    3 tablespoon butter
    3 cloves garlic, chopped
    1 large yellow onion, diced
    2 heads cauliflower, broken into chunks
    1 celery root, peeled and diced
    4 cups stock, chicken or vegetable
    Dry white wine, if desired
    1 cup heavy cream
    Salt and pepper to taste
    New York Cheese and chives (or parsley) for garnish

    Melt butter in large stockpot. Add garlic and onion, cooking on low [...]