CRANBERRY POUND CAKE WITH TANGERINE CREAM CHEESE FROSTING

Yields 10 servings 

2 1/2 cups all purpose flour  + a little extra for dusting the bundt pan

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon sea salt 

1 stick of unsalted butter (8 tablespoons)- room temperature or soft to the touch + a little extra to grease the bundt pan

3 large eggs - room temperature 

3/4 cup cane sugar

1 teaspoon vanilla extract 

1/2 cup whole milk 

1 tablespoon tangerine zest

1 cup fresh cranberries 

1/2 cup full fat cream cheese

2 tablespoons of powdered sugar 

2 tablespoons tangerine juice

Method:

Preheat oven to 350 degrees. 

Melt a little bit of butter and grease well the bundt pan. Dust the pan with all purpose flour, throw away the extra flour. 

In a stand mixer on high speed cream together the sugar and butter for 1 minute. It should be nice and smooth. 

With a spatula scrape down the bowl. 

One at a time mix in the eggs. Add vanilla extract with the last egg. 

In separate bowl mix together the dry ingredients and tangerine zest. 

With the stand mixer on low alternating with dry ingredients and milk, begin to add the flour, milk, flour, milk, and ending with flour. 

Don't over mix the batter. With a spatula fold in the cranberries into the batter. Pour the batter into the greased bundt pan. 

Bake in the oven for 38-43 minutes. Check with a knife to make sure the center is cooked. 

Remove the cake from the oven and let it cool for 10 minutes before removing the cake from the bundt tin.

Meanwhile the cake is baking, prepare the frosting. 

Melt the cream cheese a bit in the microwave for 10 seconds. With a whisk, whisk in the powdered sugar and tangerine juice. 

Once the pound cake has cooled pour the frosting over the pound cake. 

Serve and enjoy!

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Corn Bread

Yields 12 servings 

Ingredients: 

1 cup all purpose flour 

2/3 cup corn meal 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon sea salt 

2 large eggs 

6 tablespoons unsalted butter - room temperature 

1/2 cup cane sugar 

1/2 cup milk 

Method: 

Preheat the oven to 350 degrees. 

Grease a rectangular pan with butter and lightly flour. 

In a stand mixer, cream together the butter and sugar. Scrape down the sides of the mixing bowl. 

Add both eggs and mix on low to break the egg yolks. 

In a separate bowl mix together the corn meal, flour, and all other dry ingredients. 

While the mixer on low start to add the dry ingredients, milk, dry ingredients, milk, and end with dry ingredients. 

Pour the batter into the greased pan and bake for 26-28 minutes, until the center is baked. 

Remove from the oven and allow it to cool for 10 minutes. 

Then flip the corn bread onto a cooling rack, or cutting board. 

Slice the bread after the corn bread has cooled. 

Serve and enjoy a piece.

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Pumpkin Panna Cotta With Pecan Candies 

Yields 6 servings 

RECIPE COMING SOON! 

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Traditional Pumpkin Pie 

Yields 8 servings

Ingredients: 

2 round 9 inch pie crusts for the pie and for leaf decorations 

1 can pumpkin puree 

1 1/2 teaspoons of ground cinnamon 

1/2 teaspoons ground cinnamon 

1/2 teaspoons ground allspice 

1/4 teaspoon ground nutmeg 

1/4 teaspoon salt 

1 teaspoon vanilla extract 

1 large egg 

1/3 cup cane sugar 

3-4 tablespoons of light brown sugar

1/2 cup or 4 oz  heavy whipping cream 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

 

Method: 

Preheat the oven to 350 degrees.

On a clean work surface roll out the pie dough. I made the dough on the thicker on the bottom. 

The dough should hang over the edge of the pie dish just slightly because during the baking process pie dough shrinks due to the butter. 

With a small leaf cookie cutter, cut out the leaf shapes and decorate them with a pairing knife. 

Gently press them down along the edge of the pie dough rim. 

Dock the bottom of the pie with a knife or fork to let the air escape during baking. 

To prepare the filling in a bowl add all the pumpkin pie filling and with a spatula mix it all together. 

Make sure when mixing the egg yolk breaks. 

Pour the pumpkin pie filling in the pie dish. 

Bake in the oven for 34-36 minutes. 

Then wrap foil around the pie crust edge because it might become golden before the pie is finished baking. 

Continue to cook for another 10-12 minutes until the center of the pie is baked through. 

Remove from the oven and remove the foil. 

Let the pie cool for 20-30 minutes. 

Serve and enjoy a slice! 

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Mashed Sweet Potato 

Yields 16 servings

Ingredients: 

13 medium sweet potatoes or about 20lbs of sweet potato 

3 tablespoons of butter 

7 oz of full fat Greek Yogurt 

1/2 cup of heavy cream 

1 1/2 teaspoons of cinnamon 

1/2 teaspoon of nutmeg 

Salt & Pepper 

Method: 

Preheat oven to 400 degrees. 

Roast the potatoes for 1 hour, or until tender. 

Once the potatoes are roasted cut them in half and peel the skin. 

Mash the potatoes in a large bowl. 

Add the remaining ingredients and with a spatula fold in the ingredients. 

Place in a serving dish. 

Optional to add the maple syrup candied walnuts (recipe is below). 

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Pumpkin Walnut Bread 

Yields 12 servings 

Ingredients:

2 1/4 cup all purpose flour

1 1/4 teaspoon baking powder 

1 teaspoon baking soda 

1/4 teaspoon sea salt 

1 cup of pumpkin puree

2 teaspoons ground cinnamon 

1 teaspoon ground ginger

1 teaspoon + 1/4 teaspoon ground allspice 

1/2 teaspoon ground clove 

1/2 teaspoon ground nutmeg 

2/3 cups cane sugar 

1/4 cup brown sugar 

1 teaspoon vanilla extract 

2 eggs - room temperature 

1 stick of unsalted butter - room temperature 

4 oz of water 

3/4 cup chopped raw walnuts 

Method: 

Preheat the oven to 350 degrees. Place the oven rack in the middle of the oven. 

In a stand mixer cream together the butter and sugars. On medium speed, cream them for 1-2 minutes. 

Scrape down the bowl. 

In a separate bowl, mix together the dry ingredients, and spices. 

Add the pumpkin puree, vanilla extract, and the eggs and mix until it is all incorporated. 

With the mixer on low alternating with flour, water, flour, water, and ending with flour adding them to the stand mixer. 

Fold in walnuts to the dough. 

Grease the loaf pan with butter and coat with flour. 

Pour the batter into the greased pan. 

Bake for 45-55 minutes. Cook until the center is fully baked. 

Let is cool for 10 minutes, then flip the bread out of the loaf pan. 

Serve and enjoy! 

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Roasted Sweet Potatoes With candied Walnuts 

Yields 6 servings

This recipe is a great recipe for Thanksgiving or for a change to a regular roasted sweet potato. 

The maple syrup candied walnuts can be prepared a day or two before and let it sit at room temperature for 2-3 hours and warm i up before serving. 

This recipe is simple, good for you, and delicious. 

Ingredients:

6 small/medium Sweet potatoes - roasted (1 sweet potato per person, so more guests, more sweet potato)

3 tablespoons of butter 

1/4 cup maple syrup 

1 cup walnuts 

1/2 teaspoon ground cinnamon 

Sea salt 

Method:

Preheat oven to 400 degrees. 

Line a baking sheet with foil. Don't prick the sweet potatoes. When roasting if you prick potatoes it releases the moisture from the potato. 

Depending on the potatoes sizes and how many you have in oven. Roast the potatoes for 40-60 minutes, or knife tender. 

Once the potatoes are cooked through, remove them from the oven and allow them to cool. 

Meanwhile the potatoes are roasting, in a large saute pan, heat 2 tablespoons of butter until almost melted. 

Over low/medium heat, once the butter is almost melted add the maple syrup and let this cook down, slightly bubble and thicken. 

Add the walnuts and the ground cinnamon and a pinch of sea salt. 

Let this cook for 3-4 minutes over low heat for the syrup to be cover the walnuts. Let this sit with heat off for a few minutes before serving. 

Once the potatoes are cooled slice in half open and add some of the left over butter to eat sweet potato, and salt. 

Spoon some of the maple syrup candied walnuts over each of the roasted sweet potatoes. 

Serve warm and enjoy!

Chicken & Sausage Chickpea Stew Served with Rice

Yields 6 servings 

Ingredients: 

4 chicken breast - chopped 

7 chicken thighs - deboned and diced 

3 chicken fennel sausage - diced 

1 can no salt chickpeas- rinsed and drained 

1 1/2 bags of frozen spinach 

1 1/2 small yellow onions -  finely diced 

2 small leeks - finely diced 

1 green bell pepper- diced 

1 celery stick - diced 

2 garlic cloves- minced 

1 cup diced yellow fingerling potatoes

1 cup chicken stock 

1/4 cup white wine 

1 1/2 tablespoons of butter 

1 tablespoon olive oil 

1 bay leaf 

1 teaspoon dried oregano 

1/4 teaspoon fennel seeds 

Salt & Pepper

4 cups white rice (can be substituted for brown rice)

Method: 

In a large dutch oven heat olive oil and butter over medium heat. Add the onions with 2 pinches of salt. Let the onions sweat for 1 minute. 

Add the celery, leeks, green peppers, and more salt and pepper. Let it cook for 2 minutes. 

Meanwhile chop the chicken and season well with salt and pepper. 

Add the white wine and rise the temperature of the stove to cook off the alcohol. 

Reduce heat after a minute of cooking to  medium low, add the frozen spinach, dried oregano, fennel seeds, and garlic. 

Add the chicken and sausage and cook for 5-8 minutes. 

Then add the stock, potatoes, and any more seasonings. Bring this to a light boil. Cover pan and reduce heat to low. Cook for 25 minutes. 

Cook rice. 

After both stew and rice are cooked you can add the rice to the stew pot and mix, or serve rice and under the stew. 

Serve warm and enjoy!

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Whipped Pumpkin Pie with a Brown Sugar Pecan Topping

Yields 1 Mini Pie 

To make a regular 9 inch pie double the recipe 

Ingredients:

1 9 inch pie crust - cut for the pie dish (remember to leave extra dough over the sides)

1 1/4 cup pumpkin puree 

1/2 cup heavy cream 

1 teaspoon ground cinnamon 

1 teaspoon ground allspice 

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg 

1/4 teaspoon salt 

3 tablespoons maple syrup + 1 tablespoon for the pecan crumble 

3 tablespoons cane sugar 

1/4 cup +1 tablespoon finely chopped pecans 

2 tablespoons brown sugar 

1/2 teaspoon melted butter

Method:

Preheat oven to 350 degrees, place the rack in the middle of the oven. 

Lightly butter a pie dish. 

Roll out the pie dough. Make sure to have a little extra over the edge of the pie dish. Pie dough tends to shrink some when baking so a little extra helps.

Also make sure there are no air bubbles in the bottom of the pie dough. Press the edges along the edges and with a back of a fork 

gently press the edges down.  Dock the bottom of the pie dough by pricking a few holes with the fork. 

In a bowl add all the spices, pumpkin puree, sugar, maple syrup and salt. With a spatula mix well. 

In a stand mixer with a whisk attachment, whisk the heavy cream for 2-3 minutes. The goal isn't to make whipped cream, but to whisk some air into the heavy cream. 

With a spatula add the heavy cream to the pumpkin mixture by folding in the heavy cream gently. 

Pour this mixture into the pie pan lined with the pie dough. 

In a separate bowl mix together with your hands, the finely chopped pecans, melted butter, 1 tablespoon maple syrup and brown sugar. 

Along the edge decorate the pie with the brown sugar pecan crumble. 

Bake in the oven for 29-32 minutes. Until the pie dough is cooked and golden along the edges. 

Remove from oven. Allow it to cool for 10-15 minutes. 

Cut and serve a slice of pie. 

Enjoy! 

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Pecan pie Puff Pastry 

Yields 4 servings 

Ingredients: 

For the puff pastry (yields 4 sheets of puff pastry)

2 1/2 sticks unsalted butter- cut into cubes and placed in the freezer for 10 minutes

1/2 cup ice water - remove ice when ready to use

2 cups all purpose flour 

1 teaspoon salt 

For the pecan pie filling:

1/2 cup chopped raw pecans

1/4 cup chopped raw walnuts

1/4 cup maple syrup

1/4 cup brown sugar - tightly packed 

1/4 teaspoon sea salt 

1 teaspoon vanilla extract 

1 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/4 teaspoon ground clove

Method:

To prepare the puff pastry:

Using a food processor place the measured flour and 4 tablespoons of the diced cold butter. 

Pulse about 10 -11 times, until a coarse meal is created. 

Add the rest of the very cold butter and about 3 tablespoons of the ice water. 

Pulse until a dough is formed. Remember to not over pulse. Just so that the butter evenly distributed throughout the dough. 

If a ball of dough is not formed add a tablespoon at a time of water until the dough is formed. 

Lightly dust a clean work surface. Place the puff pastry dough on the dusted surface. 

To shape the puff pastry roll it out into a rectangle. 

Once the shape is created, place plastic wrap over the rectangular puff pastry. and roll it out until it reaches the length of 12 by 18.

Remove the plastic wrap and flip the dough. 

Begin to fold the dough so that it makes a smaller rectangle, roughly 6 by 18. 

Place the plastic wrap tightly over the puff pastry and place it in the fridge for at least an hour. 

You can freeze the dough as well. It is best to wrap it in plastic and place it in an airtight freezer bag for up to 2 months. 

To thaw out puff pastry place it in the fridge overnight. 

To prepare the pecan pie filling:

Preheat the oven to 350 degrees. 

Line a baking sheet with parchment paper. 

Make sure to place thawed out puff pastry directly on the parchment paper on the baking sheet. It is very difficult to transfer a filled puff pastry. 

It is best to work with puff pastry on the actual baking sheet. 

In a medium bowl mix together with a spatula all the pecan pie filling ingredient. Let it sit for 10 minutes. 

Fold in the edges of the rectangle of the puff pastry for it to make a thicker crust and to keep the filling in. 

Pour and evenly spread the filling throughout the puff pastry. 

Bake in the oven for 27-32 minutes. It depends on the size and thickness of the puff pastry. 

Remove from oven once it is golden brown around the edges. 

Allow it to cool for 10 minutes. Cut and serve. 

Enjoy this for a change to the traditional pecan pie on Thanksgiving! 

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Coffee Raisin Oat Breakfast Cookies 

Yields 16 cookies 

Ingredients:

1 cup white whole wheat flour 

1 cup rolled oats 

1/2  teaspoon baking soda

1 teaspoon baking powder 

1/4 teaspoon salt 

1 tablespoon espresso - cooled 

1 teaspoon vanilla extract 

1 large egg

4 tablespoons unsalted butter - room temperature 

1/4 cup cane sugar 

1/4 cup honey 

1/2 cup raisins 

Method: 

Preheat oven to 350 degrees. 

Line a baking sheet with parchment paper. 

In a large bowl mix together the dry ingredients, except the raisins. Set the raisins aside in a separate small bowl.

In a stand mixer place the room temperature butter, sugar and honey. 

On high cream together the ingredients, until the butter is completely blended. 

With a spatula, scrape down the sides of the mixing bowl. 

Add the egg, espresso, and vanilla extract. Blend until the egg yolk breaks. 

With the mixer on low/medium speed, add the dry ingredients. 

Once it is all incorporated,  fold in the raisins. 

Place the cookie dough in the fridge for 20-30 minutes. 

With a medium scoop, evenly scoop the cookie dough and roll a ball. 

With your palm, gently press down on the cookie dough to slightly flatten it out. 

Bake in the oven for 11-13 minutes. until the edges are just golden. 

Remove from oven and allow to cool on a cookie rack for 10 minutes. 

This recipe is best to prepare the day before and enjoy for breakfast the next day. 

Cookies last for 4-5 days in an airtight bag or container. 

Enjoy!

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Quinoa Cinnabon With Maple Cream Cheese Frosting 

Yields 2 servings 

A Cinnabon never looked so good for you until now. 

A whole grain, satisfying sweet tooth breakfast that is actually good for you.  So toss the pre-made store bought cinnamon rolls and give this recipe a try. 

This recipe can also be prepared the night before and warmed when ready to serve. 

Ingredients: 

3/4 cup of white sprouted quinoa - rinsed and drained until cool water to remove the bitter flavor

1 1/4 cup water 

A pinch of salt

3 Tablespoons maple syrup 

1 tablespoon brown sugar 

1/2 teaspoon ground cinnamon + 1 teaspoon (after cooking) 

4 tablespoons cream cheese (I used full fat Organic Valley) - soft 

1 tablespoons maple syrup 

1 tablespoon powdered sugar 

Method:

Bring water, quinoa, salt, 1/2 teaspoon of ground cinnamon, and 3 tablespoons maple syrup to a boil in a sauce pan. 

Cover the pot, reduce heat to low and allow this cook for 17-18 minutes. 

Meanwhile prepare the cream cheese frosting. 

Soften the cream cheese either by leaving out the amount at room temperature for a few hours, or the quick way to soften the cream cheese

is to place the 4 tablespoons in a microwavable dish for 10 seconds. 

With a whisk, whisk together the powdered sugar & maple syrup. 

It should be a light consistency, where you can drizzle it over the quinoa. 

Once the quinoa has cooked, fluff it with a fork, add the remaining ground cinnamon and mix it through. 

Serve it warm and finish the dish by drizzling the cream cheese frosting over it and a sprinkle of cinnamon. 

Enjoy! 

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double Chocolate Sea Salt Cookies

Yields a baker's dozen (13 cookies)

Ingredients:

1/3 cup cocoa powder

1 1/4 cups all purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon sea salt

1/3 cup chocolate chips

1 large egg

1 teaspoon vanilla extract

6 tablespoons unsalted room temperature butter

1/3 cup cane sugar

¼ cup light brown sugar

1/3 cup chocolate chips – melted

 

 

Method:

Preheat oven to 350 degrees.

In a medium bowl add all the dry ingredients.

Over a double boiler melt the chocolate chips. Let it cool before adding it to the wet ingredients. This is to not scramble the eggs from the heat.

Cream together the sugars and butter on high speed in a stand mixer.

Scrape down the sides of the bowl with a spatula.

Crack the egg in a small dish and add it the mixing bowl with 1 teaspoon vanilla extract.

Turn the mixer on low and just break the egg yolk. Then add the melted chocolate on low.

Add the flour mixture while it is on low. Making sure that all flour is incorporated, but not over mixed.

With a spatula fold in the chocolate chips.

On a lined baking sheet scoop even amounts of cookie dough. With the palm of your hand gently press the cookie dough down.

Depending on the size of the cookie, bake for 10-13 minutes.

Remove from oven allow to cool for 5 minutes, transfer to a baking rack and allow to cool for another 5 minutes.

Serve and enjoy! 

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Allspice Heavy Cream Pumpkin Pie 

Yields 1 mini pie 

To make a 9 inch pie double all the ingredients. 

Ingredients:

1 1/4 cup pumpkin puree (I used 365 brand from Whole Foods)

2 tablespoons maple syrup 

1 tablespoons cane sugar 

1 tablespoon light brown sugar 

1 teaspoon ground cinnamon 

1 teaspoon ground allspice 

1/2 teaspoon ground ginger 

1/4 teaspoon ground nutmeg 

A pinch of sea salt 

1/4 cup heavy whipping cream 

1 homemade no fail pie crust (recipe below) 

Method: 

Preheat the oven to 350 degrees. Place the rack in the middle of the oven. 

Lightly dust a clean work surface with flour. 

Roll out the pie crust. Place it in the greased pie dish. Press the edges down along the pie dish and make sure there are no bubbles on the bottom. 

With a fork, dock the bottom of the pie dough by gently making some fork marks. 

In a medium bowl add all the ingredients. 

Mix and gently  fold all the ingredients together. 

Pour the pumpkin mixture in the pie pan. 

Decorate if you so desire with fall pie leaves. 

Bake in the oven for 33-36 minutes. 

Make sure the middle of the pie dough is cooked all the way. 

Remove from oven and allow it to cool. 

Serve warm and enjoy!

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Learn to make pie crust 

Yields 1 9 inch pie crust 

Pie making season is among us. But forget about store bought pie crust. 

This pie crust is a little different than the rest. It has vodka!

I know vodka??? 

The vodka helps the cold butter and flour become even flakier when it hits the heat. 

Don't ask me all the chemistry about it, but the way it works in a pie dough is marvelous. 

You will never make a pie crust without vodka again. 

Ingredients: 

2 1/2 cups of all purpose flour - fluff it with a fork to help separate the grains 

1 teaspoon of fine sea salt 

2 tablespoons of organic cane sugar 

16 tablespoons of organic unsalted butter - cut into cubes and place it in the freezer for 10 minutes

4 tablespoons of vodka - cold 

4 tablespoons of water - ice water 

Method:

Place flour, sugar, and salt in a large bowl. 

Mix together. 

If using a pastry cutter add the cold cubed butter and cut the butter into the flour. 

You are looking for the butter to look like flat ribbons dispersed throughout the flour. 

If using your hands, working quickly because the heat of your hands will melt the butter. 

You want to butter to stay as cold as possible, this helps for the pie crust to be flakey. 

With your hands, work the butter into the flour mixture, making the flat ribbons of butter throughout the dry ingredients. 

Add 2 tablespoons of vodka and ice water to the bowl and with a plastic bench scraper bring it all together making a dough. 

If the pie dough is very dry (you aren't looking for a sticky dough), add another tablespoon of water and vodka. 

Once a dough has formed, create a ball of the dough, making sure to not over work it. 

Wrap it in plastic wrap and place it in the fridge for 1 hour. 

Once ready to roll the pie dough out, dust a clean surface with flour. 

With a rolling pin, roll the dough out. 

Every time you roll a section of the pie dough, turn it a 1/4 in clockwise. 

This will help to evenly roll the pie dough out. 

Roll it out to 1/4 inch thickness. 

Place in a greased pie dish and prepare your pie of choice.

Enjoy! 

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Warming Cumin Butternut Squash Soup with Day old Bread & Chestnuts 

Yields 4 servings 

Ingredients:

2 medium butternut squash - roasted (roast @ 400 degrees for 40-45 minutes) - peeled and diced

1 medium yellow onion -sliced 

1 small garlic clove - minced

1 carrot- peeled and roughly chopped

1 medium russet potato - peeled and diced 

1 cup day old bread (whole wheat or white)- diced (optional to not use bread in the recipe) 

1 1/2 -2 cups chicken or vegetable stock

1 tablespoon whole cumin seeds 

1 teaspoon red pepper flakes (optional) 

Olive oil 

1 tablespoon olive oil 

2 tablespoons chestnuts - diced (as garnish) 

Method: 

Heat olive oil and butter over medium heat in a medium to large dutch oven or pot. 

Add the onions and allow them to sweat for 2-3 minutes, add 2 pinched of salt. 

Add the carrot, garlic and roasted butternut squash . Season well with salt, pepper, cumin seeds and red pepper flakes. 

Cook for 4-5 minutes. 

Add the potato and day old bread, season with salt and pepper again. 

Add the stock of your choice and bring this to a boil. 

Lower heat to low and cover the pot. Let the soup cook for 20-25 minutes. 

With a hand blender puree the soup. Adjust seasoning. 

Serve with a garnish of diced bread and chestnuts. 

Enjoy! 

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Seared Salmon with Fennel Puree 

Yields 2 servings 

Ingredients:

2 coho wild caught salmon fillet - deboned and de-skinned

1 small fennel bulb - thinly sliced 

1 medium leek- sliced 

1 small creamy yellow potato or 4 small petite yellow creamy potato- peeled and diced 

1/4 cup or more of stock 

Olive Oil 

Butter 

Fresh Thyme 

Salt & Pepper 

Butternut squash & sage risotto (recipe under October 2015 tab)

Method:

To prepare the puree:

In a saute pan heat olive oil and butter over medium heat. 

Add the leeks and a pinch of salt, cook for 2 minutes. Then add the fennel and season again with salt and pepper. 

Allow this to cook until the vegetables are tender, 2-3 minutes, make sure the pan is not too hot so they won't burn. 

Then add the stock (vegetable or chicken), season again with salt and pepper, and the potato. 

Bring this is a light boil, cover and reduce the heat to low. Cook the potato until tender 11-13 minutes. 

Remove the pan from the heat and with a hand blender, puree the vegetable mixer.

Adjust seasoning and serve. 

To prepare the salmon:

Preheat oven to 350 degrees. 

Heat and oven proof pan olive oil over a medium-high heat. If you don't have an oven proof pan make sure you line a baking sheet with foil.

Place the seasoned salmon fillets on the hot pan.  Cook for 2 minutes. 

Then place the oven proof pan (or transfer the salmon fillet carefully to the lined baking sheet) in the oven for 7-9 minutes.

Remove from oven and garnish with fresh thyme. 

Serve with the fennel & leek puree and the butternut squash and sage risotto (recipe under October 2015 tab). 

Enjoy! 

 

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Cake-like Chocolate Chip Cookies 

Yields a Baker's Dozen (13 cookies)

Ingredients: 

3/4 cup all purpose flour - sifted 

1/2 cup bread flour 

1/2 cup organic cane sugar

1/4 cup light brown sugar 

7 1/2 tablespoons unsalted butter - room temperature 

1 large egg- room temperature 

1 teaspoon vanilla extract 

1/2 teaspoon baking soda

1 teaspoon baking powder 

1/4 teaspoon sea salt 

1/3 cup 42% semi sweet chocolate chips 

Method:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. 

In a stand mixer, cream together sugars and room temperature butter. 

Let this mix on high for 1 minute.  After scrape down the sides of the mixing bowl. 

In a separate medium bowl, mix together the 2 flours, baking soda, baking powder and salt. 

Add the egg and vanilla extract to the creamed butter and sugar. 

Mix just until the egg yolk breaks. 

With the mixer on low add the dry ingredients slow. Pulse the mixer, on off, on off, on off, to incorporate the wet and dry ingredients. 

This will hep to not produce a lot of gluten for the cookies. It will help to keep them light and fluffy and not so chewy. 

Once all the dry ingredients are incorporated to the wet, fold in the chocolate chips. 

Place plastic wrap over the cookie dough and let this sit in the fridge to rest for 30 minutes. 

With a small scoop, scoop cookie dough and roll even cookie balls and place them on the lined baking sheet. 

Make sure to space them out. 

With the palm of your hand, gently press down on the rolled cookie dough balls. 

Bake in the oven for 11-13 minutes. Until they are just golden and the center is cooked. 

Remove from oven and let them cool on a baking tray for 10 minutes. 

Serve and enjoy! 

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Ricotta Tortellini with CHEESY BECHAMEL

Yields 4 servings 

Ingredients:

1 recipe of ricotta tortellini (under the November 2015 tab) 

1 1/2 cups whole milk 

2 tablespoons butter (I used Presidente) 

1/4 cup + more if necessary All Purpose Flour 

2 teaspoons Sea Salt 

1 teaspoon Black Pepper- cracked 

1/2 teaspoon ground nutmeg 

2 tablespoons freshly grated Parmesan Cheese 

Method:

In a sauce pan heat the milk and butter over medium heat.

Make sure to not boil the milk, just melt the butter and bring it to a very light simmer. 

Season the warmed milk and butter with salt and pepper. 

Once it has reached a very light simmer, add the flour and whisk. 

Remove the pan from the heat and whisk away for 30 seconds. 

Return the pan to the heat. Let the flour cook out, this will remove the flour flavor. 

Stir a little, but you want the consistency to be slightly thick. You are looking for it to coat the back of a spoon. 

Cook for approximately 3-4 minutes. Make sure it doesn't simmer or boil. 

Add the nutmeg and cheese. 

Stir again and let it sit covered off the heat. 

To assemble the dish:

Bring a large pot of water to a rapid boil. 

Heavily salt the boiling water. 

Add the tortellini, and let it cook for 3-4 minutes depending on the size of the tortellini. 

The tortellini are cooked when they rise to the top of the boiling water. 

With a slotted spatula remove tortellini and place in the bechamel sauce. 

Mix gently and just coat the tortellini. If you prefer the consistency less thick add some of the salted pasta water to the sauce. 

Serve warm with freshly grated Parmesan cheese. 

Enjoy! 
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Beet Salad with Pistachio & Citrus

Yields 2 servings 

Ingredients:

2 medium red beets - roasted 

1 tablespoon orange or tangerine zest

1 tablespoon balsamic vinegar

1 tablespoon flat leaf parsley - minced

2 tablespoons pistachios - shelled and chopped 

1 tablespoon olive oil 

Salt & pepper

Method: 

Roast beets at 400 degrees for 30 minutes, until tender. 

While hot, remove the skin of the beets. Your hands will be stained red. 

Dice into medium small dice the beets. 

Place them in a bowl and mix with the remainder of the ingredients.

Toss and serve. 

Enjoy!

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Pan Seared Pork Chop & Creamed Corn

Yields 2 servings 

Ingredients:

2 boneless pork chops/cutlets 

1 tablespoon olive oil

1 teaspoon butter

1 can organic no salt added sweet corn - rinsed and drained (I used 365 Whole Foods brand)

1 cup milk

1 tablespoon butter

2 tablespoons flour 

Salt 

Pepper

Nutmeg

Method: 

To prepare the bechamel sauce:

In a sauce pan heat the milk and butter over medium heat. 

Bring this to a simmer, do not boil the milk. Once it is at a simmer, add the salt, pepper, and flour. 

With a whisk, whisk for about 1 minute. Keep it on the heat and let it simmer for 1-2 minutes. 

Whisk and the consistency should have changed to a thicker like consistency. 

Add a pinch of ground nutmeg, adjust the salt and pepper seasoning. 

Keep cooking and whisking until you have achieved your desired. You are looking for it to coat the back of a spoon. 

Add the canned corn and stir. Keep covered until ready to serve. 

To prepare the pork chops:

Heat olive oil and butter in a pan over medium heat. 

Once the pan is hot enough, place the pork chops away from you, so as to not burn yourself from the oils. 

Let this cook on one side for 4-5 minutes. 

Then flip once, and let this cook for 2 minutes to achieve a medium well internal temperature. 

While the pork is cooking one the 2nd side, with a spoon baste the pork chops with the butter and oil. 

This will help to season and keep the pork chop moist. 

Remove from pan and let it sit for 1-2 minutes at room temperature. 

Slice the pork chop and serve. 

Enjoy! 

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Ricotta Tortellini 

Yields 4 servings 

Ingredients: 

For the Pasta:

3 large eggs - room temperature 

1 1/2 cups all purpose flour + more for dusting 

1/2 cup semolina flour 

1 tablespoon extra virgin olive oil 

For the filling:

1 1/4 cup whole milk ricotta 

1/2 cup finely grated Parmesan cheese 

1 tablespoon sea salt 

1/2 tablespoon crushed black pepper

Method: 

To make the pasta: 

Combine both the all purpose and semolina flour in a bowl. 

On a clean work surface make a mound of flour with a well in the middle. 

One at a time crack each egg into the well. Incorporate the flour into the egg without breaking the mound with a fork. 

It is like scrambling the egg and flour together. You are looking for the egg yolk to break and for it to change consistency. 

Continue with each egg. 

With the  last egg, add the olive oil and incorporate all the flour and eggs together. 

With your hands bring all the ingredients together. It will be sticky, but keeping working to knead the dough. 

If it is still sticky, add a tablespoon at a time of flour. 

Knead the dough for 5-7 minutes. The consistency of the dough will change to a smooth surface and texture. 

The color you are looking for is a yellow/pale yellow. This is due to the egg yolks. The more yellow the yolks the more yellow the dough. 

Once the dough is completely smooth, gluten has set in, cover it tightly with plastic wrap and place it in the fridge for 30 minutes. 

Meanwhile prepare the filling. 

In a bowl add the ricotta cheese, Parmesan, salt and pepper with a spatula. 

Cover with plastic wrap and place in the fridge until ready to fill the tortellini. 

To roll the pasta dough:

On a clean surface, dust it with flour. 

Cut the dough in half. With a rolling pin roll each half to a 1/2 inch - 1/4 inch thick. 

With a pasta rolling machine, roll each half of pasta. I like mine just slightly thick and only roll it to the 2nd to last setting.

Make sure to continually dust the sheets of pasta with flour. 

To assemble the tortellini:

Cut each pasta sheet in half. 

Cut 1 inch by 1 inch squares. 

Dollop 1/2 teaspoon of cheese filling. 

Lightly wet the edges of the square pasta with a damp finger. 

Line one edge with the edge across. Tightly seal the edges, making a triangle. 

It should be completely sealed. 

Gently wet the 2 long edges of the triangle and seal them together. This make a tortellini shape. 

Place on a floured platter. 

Continue until all the pasta is made into tortellinis. 

At this point it can be cooked or frozen. 

If freezing, place platter in freezer. Once the pasta is frozen, place the tortellini in a freezer bag and keeps for 1 month. 

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fluffy Chocolate Loaf cake 

Yields 10 servings

Ingredients:

1 cup all purpose flour

1/2 cup white whole wheat flour 

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/3 cup cocoa powder

A pinch of sea salt 

6 tablespoons unsalted butter - room temperature 

1/3 cup cane sugar

2 tablespoons brown sugar 

2 large eggs- room temperature 

1 teaspoon vanilla extract 

1/2 cup whole milk 

75 grams of chocolate - melted 

1/2 cup 42% chocolate chips

Method: 

Preheat oven to 350 degrees. 

Butter and flour a loaf baking dish. 

Over a double boiler, melt the 75 grams of baking chocolate. Remove from heat and all it to cool so as to not scramble the eggs when you mix it into the batter.

In a stand mixer cream together butter and sugars. Leave on high for 1-2 minutes. Scrap down the sides of the mixing bowl.

On low add each egg, one at a time. Mix just until the egg yolk breaks. Add the vanilla extract and cooled melted chocolate.

In a separate mixing bowl, mix together the dry ingredients. 

Alternating between flour and milk, ending with the flour mixture, add these ingredients with the mixer on low-medium. 

Fold in the chocolate chips with a spatula. 

Pour the batter in the greased loaf pan. 

Bake in the oven for 45-50 minutes, until a knife comes out clean from the center of the cake. 

Remove from oven and allow to cool for 10 minutes. Then remove the loaf cake from the loaf pan and let it cool for another 15 minutes before you slice it. 

Serve and enjoy! 

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Oyakodon (Japanese Chicken & Rice Bowl)

Yields 2 servings 

Ingredients:

2 chicken breast -cut into chunks 

3 chicken thighs - deboned and de-skinned - cut into chunks 

1 cup short grain brown rice 

1 small yellow onion 

2 eggs 

 1 tablespoon Mirin - sweet rice vinegar

2 tablespoons olive oil 

1 tablespoonbutter- cut in half 

Salt 

Pepper 

Method: 

Cook the brown rice. 

Heat 1 1/2 cups of water with 2 pinches of salt and the rice in a pan. Bring this to a boil, cover pot with lid and lower heat to low. 

Cook rice for 40-45 minutes. Fluff the cooked rice with a fork and remove from heat, but keep the pot covered. 

Place the chunks of chicken in a bag with the mirin. Let this sit while you prepare the dish. 

Meanwhile heat a skillet pan with half olive oil and butter. 

Cook the onions with salt on medium until nice and tender, about 6-8 minutes. 

Once the onions are cooked, remove and put them in a bowl. 

Add the remaining olive oil and butter to the saute pan and cook the chunks of seasoned chicken. 

Keep the heat on medium and turn the chicken once. 

In a bowl whisk together the 2 eggs.

After the chicken is cooked, add the eggs to the saute pan. The residual heat of the pan will scramble the eggs. 

Once it is all cooked, in a bowl mix together the onions, cooked brown rice, chicken and eggs. 

Gently toss together and serve. 

Enjoy! 

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VEGETABLE STUFFED RAINBOW TROUT

Yields 2 servings 

Ingredients:

1 medium rainbow trout - cleaned (Ask your fish monger to clean the fish for you) 

1/4 cup red & yellow bell pepper- diced 

1/3 cup yellow or white onion- diced 

2 celery ribs - diced 

1/4 cup button mushrooms - diced 

Lemon - juiced and sliced 

Fresh thyme 

Salt 

Pepper 

Olive oil 

Method: 

Preheat the oven to 350 degrees. 

Line a baking sheet with foil to make clean up simple. 

Dice your vegetables and toss in a bowl with olive oil, fresh thyme, and salt & pepper. 

There will be extra vegetables that you can place around the fish while it cooks. 

If the belly of the fish isn't slices, slice the belly and stuff the vegetables in the cavity of the fish. 

Season the fish with salt, pepper, olive oil and fresh lemon juice. 

Bake in the oven for 18-21 minutes. 

Remove from oven allow to cool for 5 minutes. 

Slice the 2 fillets off the the fish and be careful of bones when eating. 

Serve with the roasted vegetables, squeeze fresh lemon juice over the fish and sprinkle with fresh thyme. 

Enjoy! 

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Star Anise Oatmeal Porridge 

Yields 1 serving 

Ingredients: 

3/4 cup rolled oats 

1 cup water 

1/2 cup whole milk 

1 star anise 

1/4 teaspoon ground cinnamon 

2 tablespoons maple syrup 

a pinch of sea salt 

1 pear - sliced 

Method: 

In a small/medium sauce pan add liquid, rolled oats, star anise and maple syrup. 

Bring this to a light boil, cover sauce pan and lower heat to low for 8-10 minutes. 

If mornings are very busy, prepare this the night before or this can also be done in the microwave. 

If you are preparing this dish in the microwave it is best to do this in batches so as to not have the rolled oats expand too large in the microwave. 

Once the rolled oats are cooked, turn the heat off, remove star anise, add the cinnamon, salt, and any additional milk if you prefer the consistency more liquidy. 

Stir and serve with a drizzle of maple syrup (optional) and sliced red pear. 

Enjoy!

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Gnocchi a la Marinara al forno 

Yields 4 servings 

Ingredients:

1 batch of homemade gnocchi (recipe below) 

Ingredients for sauce: 

1 15 oz can of diced tomatoes 

1/2 yellow onion - minced

2 garlic cloves- minced 

1 small portobello mushroom - small dice

1 bunch of fresh basil leaves- chiffonaide 

Olive oil 

Salt & Pepper 

Method: 

Preheat oven to 375 degrees.

In a medium sauce pan, heat olive oil. 

Sweat the onions with salt. 

Add the mushroom and tomatoes. Season with salt and pepper. 

Cook for 3 minutes. 

Add the minced garlic and half of the fresh basil. Bring this to a light simmer, cover the pot and cook on low for 15 minutes. 

Meanwhile bring a large pot of water to a boil. Once boiling add plenty of salt. 

When the sauce is complete, cook the gnocchi. The gnocchi are cooked when they rise to the top of the water. 

Scoop them out and put them in the sauce and gently coat the gnocchi. 

Place the sauce and gnocchi in an oven proof dish. 

Garnish with shredded mozzarella and parmesan cheese. 

Bake in the oven until the cheese has bubbled and melted. 

Remove from oven and serve. Remember the dish is very hot so be careful. 

Sprinkle with fresh basil and enjoy! 

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gnocchi

Yields 6 servings 

Ingredients: 

1 lb. (2 large or 3 medium) russet potatoes - steamed or boiled

1 cup all purpose flour 

1 large egg- whisked

Method: 

Steam potatoes until tender. Check by placing a pairing knife through and if it enters smoothly then they are fully cooked. 

It is best to steam the potatoes without any piercings of the skin. 

If you can't steam the potatoes, boil the potatoes until knife tender. 

Once cooked cut in half and scoop out the potato and place in bowl to cool. 

With a ricer pass the potato through the ricer. If you don't have a ricer, use a potato masher and fork. 

You want the potato to take on a very fine texture. Think light and fluffy. 

For gnocchi's to not be gummy, which you definitely want to avoid, you want all the moisture to be released from the potatoes. 

It is best to let the "riced" potato air dry, or sit at room temperature for a few hours or even over night. 

To make the gnocchi, on a clean work surface spread lengthwise the "riced" potatoes. 

Add the flour over the potatoes and the whisked egg. 

With the outside part of the palm of your hand gently bring all the ingredients together. 

It is best not to over work the dough. If you over work it, it will be gummy, and not a soft pillowy dough gnocchi. 

It is also helpful to use a bench scraper to incorporate all the ingredients into a dough. 

Remember not to knead the dough, just bring it all together so that it is cohesive. 

Once it is one mass, but pieces and with your finger tips roll out long snake-like ribbons. 

With a knife cut about a thumb tip size dumpling. 

At this point you can leave the dumpling as is, or with a back of a fork,  gently press the fork tongs on the gnocchi. 

To cook the gnocchi, heat a large pot of water to a boil and salt. 

Once the gnocchi's rise to the top of the water they are cooked. 

Remove from water and place in sauce pan, serve and enjoy! 

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Spanakopita (Greek Spinach Pie) with whole wheat phyllo

Yields 6 servings

Ingredients: 

32 oz of super greens (I used Organic Girl Super Green Blend) 

Whole Wheat Phyllo dough - thawed out (I really like using The Fillo Factory Brand)

1 cup whole milk ricotta 

1/2 cup Feta - crumbled 

Olive oil 

Salt & Pepper 

Dill (optional) 

Leeks (optional) - sliced 

Method: 

Preheat oven to 350 degrees.

In a very large saute pan heat olive oil and saute leeks, if using. Then add the greens and allow them to wilt. 

Once they are completely cooked remove from saute pan and drain out all the excess water. Best to do this when the greens have cooled slightly. 

In a medium bowl add the wilted greens with, ricotta, and feta. If using dill, add the dill. 

Season with salt and pepper. Remember that feta is a salty cheese, so make sure to not over salt. 

Gently unfold the thawed whole wheat. 

In a rectangular baking dish layer 4-6 layers of whole wheat phyllo. 

Very carefully scoop half of the greens &  cheese mixture on top of the phyllo. I find it best to use your hands and not a spatula. 

Layer 6 pieces of phyllo over the first layer of the greens. 

Spread the remainder of the greens and cheese mixture over the phyllo. Again gently spread. 

Layer 8-10 pieces of whole wheat phyllo over the top layer. 

Bake in the oven for 28-32 minutes. The edges will be golden and crisp. 

Remove from oven. 

Cut into 6 pieces. 

Serve warm and enjoy! 

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Pear & Thyme Skillet Crumble 

Yields 4 servings 

Ingredients: 

4 pears- peeled and diced 

1 teaspoons of fresh thyme leaves + extra for the crumb topping

1 tablespoon palm sugar 

A pinch of salt 

1/3 cup all purpose flour 

1/3 cup white whole wheat flour 

2 tablespoons cane sugar 

3 tablespoons unsalted butter - soft 

Method: 

Preheat oven to 375 degrees. 

In a small mixing bowl mix together the diced pears, thyme, palm sugar and salt. 

Place in the iron skillet. 

In another bowl mix together the flours, cane sugar, and room temperature butter. 

Place over the pears and evenly spread over. 

Bake in the oven for 30-35 minutes. 

Remove from oven and allow to cool for 10 minutes. 

Serve and enjoy! 

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Oatmeal Cinnamon Raisin Bran Cookies 

Yields 12 servings 

Ingredients:

1/2 cup + 1/3 cup white whole wheat flour 

1/2 cup bran

1/2 cup rolled oats

1/2 cup raisins

1/3 cup chopped raw pecans - can substitute for any nut or not nuts at all

1 large egg- room temperature 

4 tablespoons unsalted butter - room temperature

1/4 cup cane sugar

1/4 cup honey 

1 tablespoon ground cinnamon 

1/2 teaspoon baking soda 

3/4 teaspoon baking powder

A pinch of salt 

1 teaspoon vanilla extract 

Method:

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

In a stand mixer, cream together sugar, honey and butter. Leave the mixer on high for 1-2 minutes. 

In a medium bowl, mix together all the dry ingredients except the raisins and nuts. 

Scrap down the sides of the mixing bowl. Add the egg and vanilla extract, mix until the egg yolk breaks. 

With the mixer on a low level start to pour the dry ingredients into the wet ingredients.

Once the dry ingredients are incorporated stop the mixer. 

With a spatula, fold in the raisins and nuts. 

With a small scoop, scoop the batter and gently roll a ball in your hands. Place the cookie dough 2 inches apart from each other. 

Gently flatten the cookie dough. 

Bake in the oven for 11-13 minutes. 

Remove from oven. Cool on a baking rack for 10 minutes. 

Serve and enjoy! 

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Pumpkin Filled Ravioli's 

Yields 4 servings 

RECIPE COMING SOON! 

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Cardamom Baked Pears with Maple Walnut Granola

Yields 2 servings 

Ingredients: 

2 Pears - halved and cored 

2 teaspoons ground cardamom 

1/2 teaspoon ground cinnamon 

1/2 cup rolled oats 

1 tablespoon maple syrup 

1 teaspoon brown sugar

1/4 cup chopped raw walnuts 

a pinch of salt 

1 teaspoon unsalted butter- melted 

Garnish: 

Labneh or Greek Yogurt 

Method: 

Preheat oven to 350 degrees, place the rack in the middle of the oven. 

In a small bowl, mix together oats, walnuts, maple syrup & sugar, spices, and butter. 

Place the pears in the baking dish. Sprinkle with a little extra cardamom. Top with the granola mixture. 

Bake in the oven for 20-25 minutes, until the pears are soft and the granola is toasted. 

Remove from the oven and cool for 10-15 minutes. 

Serve with a dollop of a garnish and enjoy!

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Cinnamon Apple Pie Tart 

Yields 2 servings 

Ingredients:

1 9inch round pie crust 

2 Fuji Apples - skin on and thinly sliced

1 teaspoon ground cinnamon 

A pinch of salt 

1 teaspoon unsalted butter- melted 

1 tablespoon cane sugar 

Method: 

Preheat oven to 350 degrees. 

Roll out pie dough so that it is 1/4 of an inch thick. 

Cut dough larger than individual pie tart molds. The dough will shrink in the oven when it bakes. 

Gently press the dough in the mold, so that it adheres to the edge. Gently dock the bottom of the tarts with a fork. 

In a medium bowl, add the sliced apples, sugar, cinnamon, salt and butter. Mix together. 

Layer the apple slices in the tart molds. It is best to work from the outside in. 

Place in the oven and bake for 20-25 minutes. Until the pie is golden and the apples are tender. 

Remove from the oven and allow to cool for 10 minutes. 

Serve warm with a scoop of vanilla ice cream and enjoy! 

This is a great recipe for the holidays. It takes no time at all to prepare. 

Also the individual portions help so that you are not tempted to eat more. A great holiday trick!!! 

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Sage & Rosemary ROasted Turkey Breast

Yields 6 servings 

Ingredients: 

1 3lb Turkey Breast - defrosted 

1 yellow onion- large chop 

2 garlic cloves - smashed 

2 sprigs fresh rosemary 

1 small handful of fresh sage 

1/2 cup turkey or chicken stock 

1/3 cup apricot marmalade or jam 

3 tablespoons olive oil

Salt & Pepper

Method: 

Preheat oven to 400 degrees. 

Place chopped onion and garlic in an oven proof Pyrex or baking dish. Season with salt, pepper, and 1 tablespoon of olive oil. 

Sprinkle some of the fresh herbs over the onions and garlic. 

Season the turkey breast well with salt and pepper. Turkey needs a good amount of seasoning for it to penetrate a season the meat. 

Rub the turkey breast with the remaining olive oil. Place the remaining herbs on and over the turkey breast. 

Place in the baking dish and add the stock to the dish. 

Roast in the oven for 50-65 minutes. Until the turkey is completely cooked through. 

Remove from oven and dish, place on a cutting board. Let the turkey rest for 10 minutes. 

Slice 6 servings, about 3 slices per serving. 

The turkey can be stored in the fridge in an airtight container for 3-4 days. 

Serve and enjoy! 

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Pulled Pork In a Vegetable Chili Sauce 

Yields 4 servings

Ingredients:

1 cooked pork shoulder or mixed shoulder and loin 

2 cups tomato sauce (Pomi) 

1 small yellow onion

1/4 cup pimentos (chopped) 

2 garlic cloves - minced 

1/2 cup corn kernels - frozen 

1 small acorn squash - roasted, peeled and chopped

1 tablespoon + 1/2 teaspoon chili powder 

1 tablespoon cumin seeds 

1/4 teaspoon cayenne pepper

1 teaspoon dried oregano 

1/2 teaspoon ground annatto seeds 

3 tablespoons olive oil 

Salt & Pepper

Garnishes:

Wild rice

Cheese

Method:

In a large sauce pan heat the olive oil over medium heat. Add the onions and saute with salt. 

Add the seasonings, pimentos, and tomato sauce. Season with salt and pepper. Bring it to a light boil and cook for 2 minutes. 

Add the frozen corn and chopped acorn squash. Bring heat down to low, cover the pan and cook for 15 minutes. 

Add the pulled pork to the pan, cover and cook for another 15 minutes on low. 

Serve warm with wild rice and a sprinkle of cheese. 

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PUMPKIN & BUTTERNUT SQUASH RISOTTO 

Yields 4 servings 

Risotto can be an intimidating dish to prepare. I know I was intimidated. The Italians have mastered the dish of risotto. 

It is a rice dish that is creamy, tender kernels of rice, and very heart warming dish. There are many different styles or recipes 

of risotto, depending on the region in Italy the dish comes from. 

This recipe is an inspiration of the classic Italian dish of risotto with a fall twist and made very simple. 

The method embraces the origin of the dish, but with this method you no longer have to be intimidated by the difficulty of the dish.

 

Ingredients: 

1 cup medium grain, risotto white rice, or arborio rice 

1 cup chicken stock + 1/2 cup 

1/4 cup white wine 

1 tablespoon butter - divided in 2 

1/2 medium butternut squash -roasted and diced 

3 Tablespoons to 1/4 cup of Parmesan cheese in chunks 

Salt & Pepper 

Fresh Sage Leaves - Minced 

Method: 

In a medium pan heat butter over medium heat, do not completely melt the butter. 

Add the rice and toast it slightly, about 1 minute. Then add 1 cup of stock + 1/4 cup white wine, all of the diced butternut squash, 

and season with 2 pinches of salt & a little bit of black pepper. 

Bring this to a boil. Cover the pot and lower the heat to low. 

Let this cook for 18 minutes. 

Remove the lid, stir, add 1/4 cup of stock, bring the heat up to medium so to a light boil. 

Don't stop stirring, You want to stir until the liquid has been absorbed. 

Add another 1/4 cup of stock, and repeat. 

Once the last batch of stock is absorbed, turn the heat off. Remove the pan from the heat and stir in the Parmesan cheese.

Adjust seasoning. 

Serve warm and sprinkle with fresh sage and enjoy! 

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SPICE & WHITE WINE POACHED PEARS WITH A MAPLE PECAN SYRUP 

Yields 4 servings 

Ingredients: 

Poached Pears:

3-4 Bosc Pears- peeled, halved, and cored 

1 cup white wine 

1/3 cup water 

1 teaspoon whole allspice 

1 cinnamon stick 

1/2 teaspoon whole clove

Maple Pecan Syrup:

1/2 cup maple syrup 

1/2 cup chopped raw pecans 

1 tablespoon brown sugar 

1 teaspoon of butter

A pinch of Salt 

Method: 

In a medium sauce pot place all of the poached pear ingredients in the pot. 

Bring it to a boil, cover pot and lower heat to low and allow to cook for 15-20 minutes, until the pear is tender. 

Once cooked, remove pears from liquid and place on a tray or plate. 

To make the syrup in a pan over medium heat add the maple syrup, brown sugar, and butter.

Cook for 5 minutes, until butter melts and it becomes a syrup. 

Add the pecans and stir together. Bring to a light boil for 1-2 minutes. Watch this carefully so as to not burn the sugar. 

Remove from heat and let it sit in the pan. 

Serve the pears and pour 1 tablespoon of the reserved poached liquid over the pears and garnish with the maple pecan syrup. 

Enjoy! 

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