Garlic Sauteed Spinach

Rice with Goodies

 

By: DOREENF 

"This dish is a great way to use up leftover turkey. All sorts of goodies - sweet and savory - are tossed together with bacon, turkey and rice to create a wild flavor sensation. Get creative and add your own goodies!"

 

 

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Ingredients

• 3 cups water
• 1 1/2 cups uncooked white rice
• 3 slices bacon
• 1/2 onion, chopped
• 2 stalks celery, diced
• 1 carrot, chopped
• 1/2 cup peas
• 1 cup fresh mushrooms, sliced
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 1 Granny Smith apple - peeled, cored and diced
• 1 cup cooked, chopped turkey meat
• 1 teaspoon chicken soup base
• 3 tablespoons soy sauce
• 1/2 cup chopped parsley
• ground black pepper to taste

Directions

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Mix the onion, celery, carrot, peas, mushrooms, almonds, raisins and apple into the skillet. Slowly cook and stir over medium heat until tender.
4. Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix in the rice. Serve hot.

Hazel's Cranberry Sauce

prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

 

Ingredients

• 2 cups apple cider
• 1 1/2 cups white sugar
• 1/2 cup packed dark brown sugar
• 2 1/2 teaspoons ground allspice
• 3/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 (12 ounce) bags fresh or frozen cranberries

Directions

1. In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
2. Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!

A very interesting email I received

Yesterday upon checking my email I came across an email that was very interesting , I hope you enjoy it as I did . PS I have to do my own research LOL 

 

 Did you know that there are
actually foods that you can eat which will help you
to become smarter and have a brain which is functioning
at full capacity?

   If so, these 10 brain foods might surprise you...

   1.    Pork

   Pork is rich in Thiamine, a vitamin which encourages
healthy blood for your brain and helps it to
operate at its full potential. Of course, it's important
to make sure that you're not eating pork which is high
fat or which is unnaturally processed.

   For best results, buy pork which is as organic as
possible. and avoid fatty cuts.

   2.    Red Berries

   Berries such as: strawberries, raspberries, and cherries
have high quantities of polyphenols, which help you to
control the hormones in your brain which tell you when
to eat and when to stop.

   Bringing these hormones into balance helps your brain
to properly process hunger and satiation so that you
won't be distracted by cravings.

   3.    Nuts

   Almonds, Pecans and Walnuts (highest omega 3 and 6),
contain omega fatty acids which are important in brain
function. They're also high in nitric oxide which stimulates
healthy blood flow...which is always good for your brain.

   It might also interest you to know that nitric oxide
promotes sexual health in men and is one of the key
ingredients in Viagra.

   TIP: whenever possible, avoid nuts which are preserved
using BHT.

   4.    Eggs

   Eggs are the highest natural source of choline, a nutrient
which boosts the memory center of the brain. Choline also
increases neuron and synapses firing and helps your brain
get fired up for high level thinking...which is probably why
they're such a popular breakfast food.

   For best results, make sure that you're buying organic
eggs because they are going to have the highest concentration
of choline possible.

   5.    Blue berries and black berries

   Blueberries and blackberries also contain the essential
fatty acids omega 3 and Omega 6. Again, these fatty acids
are important in brain function and can also help to lower
your cholesterol level.

   Just make sure that you're actually eating the berries,
because consuming juices will raise your sugar intake to
unnatural levels. It's also important to consume berries
which are free of pesticides.

   6.    Wild Caught Salmon

   Again, a great source of omega 3 fatty acids
which are essential for brain function. However, when
consuming salmon it's important to purchase wild caught
salmon because farm raised salmon don't have anywhere near
as much omega 3.

   7.    Coffee Beans

   Yes, that cup of coffee that you're drinking in the
morning actually contains amino acids, vitamins and
minerals which are essential to brain function. Recent
nutritional studies also revealed that the Caffeine
content in coffee reduces chances Alzheimer's and dementia.

   8.    Cacao Bean

   This is really exciting, because this is the bean which
chocolate is made from! Rich in amino acids, minerals and
vitamins, the cacao bean is great for promoting good brain
function. Just a tip, it has to be dark chocolate.

   Milk chocolates and white chocolates contain little or
no cacao bean and will only make your clothes shrink.

   9.    Avocado

   Avocados are also a terrific source of Omega 3 essential
fatty acids.  Avocados are also a great substitution for
cheese and give you a natural source of fat that is great
for your figure.

   10.    Books

   Okay, so they're not a food, but you have to make sure
that you're feeding your brain something which it can
actually "chew on," otherwise all the brain foods in the
world aren't going to stimulate productive thought.

   Choose books that inspire you and that help you to
learn more about the things that you want to accomplish
in your life.

Bon Appetite!
  

Yummy Sweet Potato Casserole

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr 

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
•  
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

How to Make Mashed Potatoes

There are many ways to mash potatoes. Here's a favorite way!
It's no secret mashed potatoes taste best when they're made with lots of cream and butter, and we don't skimp here. But keep in mind, you can use as much or as little butter and cream as you like.

1. We used a blend of red and russet potatoes. This combination creates a slight texture variation. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes--with their high starch content--are the best mashers.

We used 6 potatoes, 1 cup heavy cream, 1/2 cup salted butter, and salt to taste.

• Top 20 Mashed Potato Recipes
• VIDEO: Perfect Mashed Potatoes

2. Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.)

3. Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.

4. Cut the potatoes into similar-sized chunks so they will cook evenly: the cubes should be about 1½ to two inches wide.

5. Use a pot large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.

6. Simmer, covered, until tender--about 15 to 20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.

7. Reserve the potato water if you would like to use it in place of butter or cream when mashing, or if you plan to make a vegetable soup stock or sourdough bread.

• Sourdough Starter IV
• Grandma's Focaccia: Baraise Style
• Bramblett's Vegetable Stock
• Summa Borscht

8. Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.)

9. We used a food mill to make these mashed potatoes. A food mill or potato ricer are probably the best tools for mashed potatoes, as they won't over-mix, which can result in a gluey texture. Other tools work just fine, however--but the finished product might not be as smooth and fluffy.

10. A ricer or mill ensures that once the potatoes have passed through the grate at the bottom, they'll be lump-free: the potato is forced into small “grains” like rice. The biggest drawback with using electric mixers is that they can overwork the potatoes to the point where the starch molecules break. Use care: mix the potatoes enough to avoid lumps, but not so much that they take on a sticky, gummy consistency.

11. Once the potatoes have been passed through the mill, drizzle half of your hot cream through and around the grate to get every last bit of potato. Clean off the bottom of the ricer, and add any additional mashed potatoes to the bowl you have been working in. Gently stir in the remaining butter and cream.

12. At this point, taste the potatoes for seasoning and adjust to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions, or creamed leeks are all delicious additions.

13. To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.

http://allrecipes.com/HowTo/Making-Mashed-Potatoes/Detail.aspx?src=mer556

Roasted Potatoes with Greens

By: Lisa Nichols 

"Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like."

 

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Ingredients

• 6 small red potatoes, quartered
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• sea salt and ground black pepper to taste
• 1 cup fresh spinach leaves

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
3. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted. 

 

Easier Stuffing

Just grab a stuffing mix off your grocer's shelf and prepare it according to the package directions. If you add a little butter and a bit of chicken stock to the mix it will improve the flavor and texture.
Or use your crockpot or slow cooker to make the stuffing (then it's called dressing!). The stuffing will be beautifully moist, it's easier (and safer) to cook an unstuffed turkey, and you have to make the stuffing ahead of time so one job is done!

For Thanksgiving or Christmas, make this delicious apple and nut-stuffed stuffing recipe in your crockpot.

 

Crockpot Apple Stuffing

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Ingredients:

• 1/2 cup butter
• 1 cup chopped walnuts
• 2 onions, chopped
• 14-oz. pkg. cubed herbed seasoned stuffing mix
• 1-1/2 cups applesauce
• 1 cup water

Preparation:

In large skillet, melt 2 Tbsp. of the butter and cook walnuts over medium heat until walnuts are toasted and fragrant, stirring frequently and watching carefully; about 5 minutes. Remove nuts from skillet and place in small dish. Set aside. Melt remaining 6 Tbsp. butter in the same skillet. Add onion and cook for 3-4 minutes until almost tender, stirring frequently.
Spray a 4-6 quart slow cooker with nonstick cooking spray and place stuffing cubes in prepared crockpot. Add cooked onion with butter and mix gently. Add applesauce and water and mix lightly. Cover and cook on low for 4-5 hours. Sprinkle with toasted walnuts before serving. 10 3/4 cup servings

Crockpot Sweet Potato Stuffing

 

Cook your stuffing in your crockpot for a much easier Thanksgiving meal; besides, it's just delicious.

Prep Time: 25 minutes

Cook Time: 5 hours

Total Time: 5 hours, 25 minutes

Ingredients:

• 1/2 cup chopped celery, including tops
• 1 onion, chopped
• 1/4 cup butter
• 6 cups dry bread crumbs
• 1 sweet potato, cooked, peeled, finely chopped
• 1/2 cup chicken broth
• 1/4 cup chopped toasted pecans
• 1/2 tsp. poultry seasoning
• 1/4 tsp. rubbed sage
• 1/2 tsp. salt
• 1/4 tsp. white pepper

Preparation:

In heavy skillet, melt butter and cook celery and onion until tender, stirring frequently. Add remaining ingredients and toss gently to coat. Grease a 4-5 quart crockpot and fill with stuffing, 1/2 to 3/4 full. Cover crockpot and cook on Low for 4-5 hours until stuffing is hot. Serves 6-8