Spinach-Artichoke Dip (vegan, dairy-free)

 

This is a very tasty dip. I used a healthy store bought mayo for it.

And enjoyed it all the way thru November - December festivities. 

 

Haven't really had much success with homemade mayo.

But I'm going to try the recipe below this week. 

Let me know what you do....

 

Ground Turkey - Cranberry Sausage Patties

 

Wish I had this one for Thanksgiving! But I'm excited to try it when I have a houseful after Christmas.

https://www.recipezazz.com/recipes/print_recipe/29415 

Turkey-Cranberry Sausage

Created by Luvcookn on April 24, 2018

• Servings: 6
 
• Prep Time: 20m
 
• Cook Time: 15-20m
 
• Recipe #29415

Ingredients

• 2 teaspoons oil (canola oil, plus 2 tablespoons)
• 1/2 cup finely chopped yellow onion (70 grams)
• 680 grams ground turkey (1 1/2 pounds)
• 100 grams dried cranberries (3/4 cup, blueberries or cherries)
• 10 grams flat-leaf parsley (chopped, 1/4 cup)
• 1 large egg (lightly beaten)

• 1 tablespoon minced sage (fresh)
• 1 tablespoon thyme leaves (fresh)
• 1 teaspoon grated lemon zest
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground allspice

How to Make

• Step 1: In a small skillet over medium heat, warm the 2 tsp canola oil.

• Step 2: Add the onion and cook, stirring frequently, until soft, 6-8 minutes; let cool.

• Step 3: In a large bowl, combine cooked onion, ground turkey dried berries, parsley, egg, sage, thyme, lemon zest, salt, pepper and allspice.

• Step 4: Stir gently to combine, being careful not to overmix.

• Step 5: Cover and refrigerate the mixture for at least 1 hour, or up to 2-3 days to bring out the flavors.

• Step 6: Shape the mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.

• Step 7: In a large nonstick skillet over medium-low heat, warm the 2 tablespoons canola oil.

• Step 8: Arrange the patties in the pan so they are not touching (you will probably have to do two batches) and cook until they are browned and no longer pink in the center, 3-4 minutes per side.

• Step 9: Serve immediately or keep warm in a 200F oven for up to 30 minutes.

Hearty Winter Soup: Sausage (or Chicken), Sweet Potato & Kale

 https://www.tasteslovely.com/sausage-sweet-potato-soup-with-kale/

Wow! This looks great. The only change I'll make is with the sausage. I use this from Costco:

Sausage & Sweet Potato Soup with Kale

This is an easy and healthy Italian sausage and sweet potato soup with kale. Packed with flavor, and ready in 40 minutes!

Prep Time5minutes mins

Cook Time35minutes mins

Total Time40minutes mins

Course: Main Course, Soup

Cuisine: American

 

Servings: 4

 

Calories: 588

 

Author: Natalie

Ingredients

• 1 pound sweet Italian sausage casings removed
• 1 tablespoon olive oil
• 1 large yellow onion chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 garlic cloves grated or finely minced
• 2 large sweet potatoes peeled and chopped into 1/2" cubes, about 3 cups
• 4 cups chicken stock
• 1 bay leaf
• 1 bunch kale stems removed and chopped

Instructions

• Heat a large pot over medium high heat. Cook the sausage in the olive oil, breaking it up with the back of a wooden spoon until almost cooked thru, about 5 minutes. Add in the onion, salt and pepper, and cook until turning translucent, another 5 minutes, stirring occasionally. Add in the garlic and cook until fragrant, 30 seconds. Add in the sweet potatoes, chicken stock and bay leaf. Cook partially covered over medium heat until the sweet potatoes are tender, 20 minutes.
• Remove the bay leaf, and add in the kale. Continue to cook over medium heat for 5 minutes until the kale is tender. Turn off heat, taste for salt and pepper, add more if necessary. Serve warm.

Nutrition

Calories: 588 | Total Carbs: 28g | Protein: 24g | Fat: 41.9g | Fiber: 3g | Net Carbs: 25g

Pumpkin Bars

I decided to just make pumpkin bars with no cranberries. It just wouldn't be the same to use unsweetened cranberries. And I redid it my way. It turned out great!

See the Original Recipe below (and a homemade Pumpkin Pie Spice)

https://www.tasteofhome.com/recipes/cranberry-pumpkin-bread/

Ingredients

• 2-3/4 cups alternate flour blend
• 1 c vanilla pea protein powder
• 1/2 cup Pyure granulated sugar substitute
• 1/3 c Almond milk
• 4 teaspoons pumpkin pie spice (*)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs, room temperature (or 5 med)
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup olive oil
• 1/2 c water
• 1 cup chopped walnuts

Directions

• 1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in walnuts (opt). 
• 2. Spoon into jelly roll pan. Sprinkle 1/2 c chopped dates (opt). Bake at 350° for 30 min.
• 3. Cool, cut and store - fridge (2 weeks) or freezer (2 months).

© 2023 RDA Enthusiast Brands, LLC

(*) Homemade Pumpkin Pie Spice (makes 5T)

https://sallysbakingaddiction.com/pumpkin-pie-spice/print/106809/ 

• Ingredients

  3 Tablespoons (21g) ground cinnamon
• 2 teaspoons (5g) ground ginger
• 1 and 1/2 teaspoons (4g) ground nutmeg
• 1 teaspoon (3g) ground cloves
• 1 teaspoon (2g) ground allspice
• pinch ground black pepper (small pinch, less than 1/8 teaspoon)

• 
  

• Instructions

  1. Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.
  2. Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.
  3. This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.

Sugar Free Pavlova

 6 egg whites

1/2 c. Pyure Stevia

2 tsp vanilla extract

1 tsp vinegar (plus 1 tsp for cleaning)

1/2 tsp cream of tartar

1/4 tsp xanthan gum

Preheat Oven to 300 F. Place flat plain brown paper bag or parchment paper on pan. Cut a 8" diameter circle of parchment and place in center of lined tray.

Clean a mixing bowl thoroughly with vinegar. Dry well with paper towels. This assures no particles of grease are present which can cause the egg whites to not whip to stiff peaks.

Use a stand mixer to whisk egg whites to stiff peaks. Add sweetener 1 T at a time. Waiting 30 seconds between. Once all sweetener has been added, scrape down sides of bowl and mix a further 3-5 min until glossy. You should no longer taste any granulation.

Add vanilla, vinegar, cream of tartar, xanthan gum. Mix 3 min.

Turn oven down to 250 F.

Spoon mixture into large high pavlova. Smooth sides and top to desired pattern. 

 

Place brown paper bag segment into center to keep center from closing when it bakes.

Bake 90 minutes. Turn oven off and leave Pavlova to cool in oven with door closed - about 1 hour. 

Transfer to cake stand by carefully peeling off the back. Do not pull; it will crack.

Top with whipped coconut cream and berries.

see https://madcreationshub.com/recipe/sugar-free-pavlova/#recipe  

{and p. 128 Better Homes and Gardens 1989 edition for original recipe with sugar}

Sugar Free Dairy Free Custard - Great Way to Use Yolks

Great recipe if you have used a bunch of egg whites for meringue and have leftover egg yolk~

Want custard pie? Keep reading - info at the end....

In heavy medium saucepan, combine 1 can (13.66 oz Thai Kitchen Organic) unsweetened coconut milk, 1 1/3 c Almond milk, 10 drops liquid monk fruit, and 1/4 tsp salt. Whisk lightly until combined.

Sprinkle contents of 4 pkts (2T) unflavored Gelatin to milk mixture. Let it bloom for 2 min. Whisk again. Add 10 beaten egg yolks and 1/4 c. Pyure granulated Stevia blend sweetener. Whisk well and place on heat. Cook and continue whisking for 3-4 minutes on medium heat. 

Good test: it should just coat a metal spoon. Do NOT boil.

Remove the saucepan from the heat, and add vanilla. Mix again.

       

Place pan directly into bowl of ice water for 2 minutes, stirring constantly.

Pour Custard into bowl and cover with plastic wrap. Chill - allow the custard 3 hours to set up.

Option: Make half of the batch with 2 T chia seeds and 2 T ground flax seed. Add these after you add the vanilla.  Does not mix well once it's cool.

For a custard pie, cool custard in fridge for 30 min, pour into prepared and cooled crust (see Oatmeal pie crust recipe). Note: The odd coloring on the top is the chia seed version.

Chill another can of coconut milk overnight. Whip up with beaters until stiff. 

Add to the top of the pie. Serve cold.

Mushy Peas, an Irish Favorite (my Recipe + two others)

Hold onto your seat - I've got some recipes I just HAD to have and make my own after raveling to the UK. And what do you know, I had to look three recipes up, do some adjusting and find just the right one before sharing. Okay, well, I got it down to two. Just in case you 'd rather use your garden peas. That's the first one. or -- food storage split peas. I've got tons of those to use up.

NEW: As of October 12, 2023, I've made the perfect recipe that uses canned and split peas combined - and it's in the Instant Pot!

Coming Soon: Use up BOTH canned and split peas in one recipe. I'll post it soon.

Published on 10 July 2023:

Here we go...I'll add photos later.

MUSHY PEAS

https://www.irishamericanmom.com/wprm_print/26947

Ingredients

·         12 ounces fresh English peas

·         2 ounces salted butter                                                 *alt: olive oil

·         2 tablespoons heavy whipping cream                      *alt: coconut milk

·         ¼ teaspoon salt

·         ¼ teaspoon pepper

Instructions

1.             Place the peas in a colander and rinse well. Transfer the peas to a saucepan with a steaming tray. Add a ½ inch of water to the bottom and turn up the heat. Once the water is boiling turn down the heat and steam the peas for 10 minutes.

2.             Once the peas are tender, remove from the heat and drain.

3.             Melt the butter in the bottom of a clean saucepan. Add the steamed peas to the butter. Turn off the heat.

4.             Using a potato masher, mush the peas. Do not fully puree, but create a textured mush. Add the cream and mix thoroughly. Season to taste with salt and pepper.

5.             Serve with fried battered fish and chips.

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

 

One Traditional Way uses Dried Spilt Peas 

https://minimalistbaker.com/instant-pot-green-split-peas-fast-tender-no-soaking/

0.5 cup green split peas
1.5 cups water (or vegetable broth for more flavor)

ADD-INS optional

Chopped onion
Chopped celery
Minced garlic
Fresh or dried herbs (such as thyme, oregano, and/or bay leaf)
Sea salt & black pepper

• Instructions
• OPTIONAL: If using flavor add-ins, sauté onion, celery, and garlic in a little oil or water until tender and lightly browned.
• Add split peas and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Optionally, add fresh or dried herbs, sea salt, and/or black pepper. Pressure cook on high for 15 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
• Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
• Best when fresh. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
• Nutrition (1 of 2 servings)Serving: 1 2/3-cup serving Calories: 178 Carbohydrates: 30.2 g Protein: 11.3 g  Fat: 1.9 g  Saturated Fat: 0.2 g  Polyunsaturated Fat: 0.5 g  Monounsaturated Fat: 0.3 g  Trans Fat: 0 g  Cholesterol: 0 mg  Sodium: 2 mg  Potassium: 417 mg  Fiber: 10.9 g  Sugar: 1.5 g  Vitamin A: 73.01 IU  Vitamin C: 0.88 mg  Calcium: 22.54 mg  Iron: 2.32 mg

However you choose to cook your Spilt Peas, here is what turns them into Mushy Peas:

https://rbutterworth.nfshost.com/Recipes/Mushy_Peas/

Finishing:

1. Add 20 g Butter and allow to melt.
2. Add 50–150 mL Milk, depending upon how soft you like it.
3. Optionally add a few drops of Lemon Juice.
4. Add White Pepper and Salt to taste.
5. Stir to combine, ideally destroying half the peas and keeping half of them relatively intact.

Storage:

What isn't used immediately can be put into zip bags or other containers and frozen.