Vegan Bacon Bits

Coconut Bacon Bits 

Recipe by: Rebecca Firkser
Makes: 3 cups

http://greatist.com/eat/vegan-bacon-recipe-with-coconut 

3 cups unsweetened coconut flakes
2 tablespoons liquid smoke (if you can’t find any, omit and add 2 teaspoons smoked paprika and 2 teaspoons apple cider vinegar)
2 tablespoons reduced-sodium tamari or soy sauce
1 tablespoon maple syrup or honey, if not vegan

1. Preheat oven to 300 degrees. Place coconut in a bowl, then pour in remaining ingredients.

2. Stir until coconut is completely coated. Let stand for 15 minutes.

3. Line a baking sheet with parchment paper and spread on coconut in an even layer.

4. Bake for 10-15 minutes, tossing after 5. It's OK if it doesn't seem crispy yet: The coconut will dry out more as it cools.

5. Let cool, then use as you would any bacon. We like it with eggs, on BLTs, and (of course) avo toast! Store leftovers in a freezer bag for up to three months.

Paleo Almond Butter Banana Chocolate Chip Muffins

http://www.bakerita.com/paleo-almond-butter-chocolate-chip-banana-muffins/

Author: Rachel Conners

Serves: 12 muffins

Ingredients

• 3-4 medium bananas (1⅔ cups mashed or 380 grams)
• 3 eggs, room temperature
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup (100 grams) almond butter + ¼ cup almond butter, divided
• ⅓ cup (50 grams) coconut flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 4 oz. dark chocolate, chopped

Directions

1. Line a 12 pan muffin tin with paper liners and preheat the oven to 350ºF.
2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
3. Add the coconut flour, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the chocolate chunks.
4. Add 1 tablespoon of batter to the bottom of each pan. Add a heaping teaspoon of almond butter to the center of each muffin. Divide the remaining batter evenly into the muffin cups, about another tablespoon of batter. Top with more chocolate chunks if desired.
5. Bake in the preheated oven for about 20 minutes. A toothpick inserted into the center should come out clean.
6. Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.

Notes

To keep the muffins Paleo and refined sugar free, use Paleo-friendly chocolate or try making your own.

Paleo Chocolate Chunks

http://www.bakerita.com/paleo-chocolate-chunks/

Author: Rachel Conners

Serves: about 2 cups chunks

Ingredients

• ¾ cup coconut oil
• ¾ cup cocoa powder
• ⅓ cup maple syrup or honey
• 1 teaspoon vanilla extract (optional)
• ⅛ teaspoon salt (optional

Directions

1. Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds. Stir cocoa powder, maple syrup or honey, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
2. Pour mixture into a lined baking pan or sheet (I used a small sheet pan). Refrigerate until chilled, about 1 hour. Chop into chunks or bars. Store at cool room temperature or in the refrigerator.

Notes

Recipe adapted from AllRecipes

Cauliflower Pizza Crust

Cauliflower Pizza Crust modified from:

http://nutritionstripped.com/cauliflower-pizza-crust/

serves 1-2 people

Ingredients

• 1 bag (12oz.) of riced cauliflower from Trader Joe’s  
• 2 whole eggs
• 3 tablespoons of nutritional yeast (or use dairy cheese)
• 1 tablespoon of coconut flour
• 1 tablespoon ground chia seed
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• ½ teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon turmeric
• Pinch of cayenne pepper
• fresh ground black pepper
• baking sheets (2)
• parchment paper

Instructions

1. Preheat oven to 425 degrees F.
2. Microwave cauliflower for 7 minutes.
3. Take cauliflower out and stir repeatedly to release steam and cool it down, until lukewarm to touch.
4. Place cauliflower into a paper towel/dishtowel and squeeze the excess water from the cauliflower.
5. Let the cauliflower sit within paper towel for about 5 minutes, returning to squeeze any further water.
6. Discard the cauliflower liquid. The end result will resemble a firm puree.
7. Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
8. Spread the "dough" into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to a baking sheet.
9. Avoid spreading the "dough" too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about ½ inch thick.
10. Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking. Use a 2nd baking sheet and parchment paper to make flipping easy.
11. Take out of the oven and top with your favorite toppings.
12. Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.
13. Enjoy!

Chocolate Chia Seed Pudding

Chocolate Chia Seed Superfood Pudding – Gluten-free and Vegan

Posted By Beth @ Tasty Yummies On February 20, 2014 @ 7:10 am 

Chocolate Chia Seed Superfood Pudding – Gluten-free and Vegan
serves 2

• 1 1/4 c unsweetened non-dairy milk (almond or coconut are my personal favs)
• 1/4 c chia seeds (4 T)
• 3 T raw cacao powder (baking cocoa will also work)
• Dash of pink Himalayan sea salt
• 1 T (start w/2 t.) organic maple syrup or raw honey (you may want more depending on how sweet you want it)
• Dark Chocolate shavings for garnish

Add all of the ingredients to a large glass jar with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like. See my suggestions below.
Optional add ins/toppings: crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts, pomegranate seeds, whipped coconut cream. 

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Article printed from Tasty Yummies: http://tasty-yummies.com

URL to article: http://tasty-yummies.com/2014/02/20/chocolate-chia-seed-superfood-pudding-gluten-free-and-vegan/

First tried this on 11 June 2016 - good!

Salmon Jerky

SALMON JERKY
Adapted from alaskafromscratch who adapted it from Alton Brown
http://www.alaskafromscratch.com/2012/03/27/salmon-jerky/
Oven instruction adapted from:
http://moderncaveman.org/projects/beef-jerky/how-to-make-beef-jerky.html

Ingredients:

• 1 1/4 pound side of salmon, skin and pin bones removed (a thicker fillet works best - thickness determines the width of the jerky pieces)
• 1/2c soy sauce (may substitute tamarind sauce or coconut aminos)
• 1T molasses
• 1T freshly squeezed lemon juice
• 2t freshly ground black pepper
• 1t liquid smoke
• salt - optional: if marinade isn't salty enough (Make a batch first and see what you like)

Directions:
Place salmon filets in freezer for 30 minutes (this makes them easier to slice). If salmon is already frozen, defrost for 30+ minutes.

Mix soy, sauce molasses, lemon, pepper, and liquid smoke together in a small bowl and set aside.

Remove salmon from the freezer. Using a sharp knife, slice into 1/8 to 1/4 inch thick slices length-wise. Thicker slices tend to be chewier. Then slice the lengths in 3-4 inch long pieces, depending on the size of your filet.

Place the salmon in a large zipper bag and pour marinade over salmon. Seal bag and refrigerate 3-4 hours or overnight.

Follow either dehydrator or oven directions below.

Dehydrator Directions:
Strain salmon well in colander. Pat salmon dry with paper towels. Lay salmon slices on dehydrator trays in rows, making sure pieces are not touching.

Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.

Oven Directions:

1. Line the bottom of the oven with foil or use a lined cookie sheet to catch drippings.
2. Arrange salmon strips onto the oven rack/grate or onto a wire cookie cooling rack.
3. Set the oven temperature at its lowest setting. 140*f. is said to be ideal. I set mine at 180*. If you don't have an oven circulation fan, prop the door open with a wooden spoon to help allow air to circulate so the salmon will dehydrate faster. My oven has convection baking so I use this mode.
4. It takes 2-6 hours to make your salmon jerky, depending on slice thickness, oven temperature, air circulation, and how dry you prefer your jerky. 
5. To test for doneness, take a piece from the oven and bend it. If it bends easily and/or feels juicy, it needs more time. The jerky is nearly done when a strip starts to stretch or tear. At this point let this strip cool for 10 min. and retest. (Warm jerky is easier to bend so letting it cool will let you know if it's dry like jerky or needs more time.) Note: If you take the batch out and decide it needs more time, simply return to the oven.
6. Remove the jerky and let cool and air dry. Allow a good 24 hours for it to fully dehydrate at room temperature before storing it. You do not need to wait 24 hours before eating!

Avocado Pasta

http://damndelicious.net/2014/06/20/avocado-pasta/

Avocado Pasta

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

The easiest, most unbelievably creamy avocado pasta that everyone will love. And it'll be on your dinner table in just 20 min!

Ingredients

• 12 ounces spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• optional: 1/4 c slivered almonds
• optional: sauted shrimp
• optional: mushrooms, sauted mushrooms, cherry tomatoes, corn, etc.

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
• Serve immediately.

Notes

Adapted from Comfort of Cooking

My notes:

Modified from http://damndelicious.net/2014/06/20/avocado-pasta/

For the sauce, substitute (for some of the oil) or supplement some water from cooking the pasta to thin it if needed.

Roasted Broccoli

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 3-4 as a side dish.

INGREDIENTS

• 1 1/2 pounds broccoli, cut into florets
• 3-4 Tbsp olive oil
• Juice from half a lemon, about 1 Tbsp
• Kosher salt
• 2-3 garlic cloves, minced
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese, or to taste - OPTIONAL

METHOD

1 Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

2 Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.

3 Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.

Serve immediately.

http://www.simplyrecipes.com/recipes/roasted_broccoli/

Veggie Packed Quinoa

From http://greatist.com/eat/recipes/veggie-packed-quinoa
BY DANIELLE KARAGANNIS
Serves 2 as a side dish or 1 as a main dish

Combined with any veggie blend, quinoa transforms from a bland side dish to the sparkling main event. With this healthy blend of green veggies and protein-packed chick peas, this quinoa dish is a great healthy alternative to overly-starchy sides.

Ingredients
1 c of quinoa
1/2 bag of fresh spinach leaves (6-8oz)
1/2 c onions, chopped
1 can chickpeas
4 fresh mushrooms, sliced

Dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)

Directions

1. In a medium saucepan, bring quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10 to 15 minutes).
2. While quinoa is cooking, sauté spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
3. As vegetables are sautéing, add seasoning of choice and mix well.
4. When quinoa is cooked, add to the skillet with veggies and stir until well combined.

Zesty Shrimp and Quinoa

From http://greatist.com/eat/recipes/zesty-shrimp-and-quinoa
BY DANIELLE KARAGANNIS
Serves 2
This tasty, simple, and satisfying meal makes the perfect weeknight dinner for easy entertaining. Along with being a taste-bud pleaser, this blend of shrimp, quinoa, and onions is a great source of high-quality protein and potassium, which is always a plus!

Ingredients
1/2 c low-sodium soy sauce
1/4 c balsamic vinegar
1/2 t pepper
1 clove garlic, finely minced
2-4 dashes hot sauce (optional)
1 c quinoa
1 T olive oil
1 red onion, thinly sliced
1 c raw shrimp (fresh or frozen and defrosted)

Directions

1. In a medium sized bowl, combine soy sauce, balsamic vinegar, pepper, garlic, and hot sauce (if using). Stir until well blended and set aside.
2. Combine quinoa and 1 3/4 cups water in a pot. (Follow package instructions.) Bring to boil, cover, and reduce to a simmer for 10 minutes, or until quinoa is cooked and tender. Remove from heat and set aside.
3. While quinoa is cooking, begin cooking shrimp: Heat olive oil in a frying pan over medium-high heat. Add shrimp and onions. When shrimp begin to turn pink, add sauce and continue to cook, stirring frequently.
4. When shrimp is cooked through, add quinoa, and stir until well combined. Top with a drizzle of soy sauce or a squeeze of lime.

Spaghetti Squash Tacos

http://lemonsandbasil.com/vegetarian-spaghetti-squash-tacos/
A Mexican favorite with a bit of a twist, replace the traditional shredded pork or chicken with seasoned spaghetti squash, black beans, Greek yogurt and all your other favorite toppings!
Author: Kaylee Pauley (Recipe adapted from Smitten Kitchen Cookbook.)
Serves: 4

Ingredients:
1 medium spaghetti squash
1 tbsp freshly squeezed lemon juice
½ tbsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
Sixteen 6-inch corn tortillas
1 can organic black beans, rinsed and drained
1 cup Greek yogurt (substitute guacamole to make this vegan)
1 cup cherry tomatoes, finely diced
1 avocado, chopped
chopped cilantro
favorite salsa

Instructions:

1. Preheat oven to 375 degrees and spray pan with coconut oil cooking spray. Cut the squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft.
2. Once the squash is cooked, remove and allow to cool 5 minutes, then scrap the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins.
3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly.
4. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side.
5. To assemble the tacos, transfer warmed tortillas to platter and add spoonful of black beans, scoop of seasoned squash, dollop of Greek yogurt, finely chopped tomatoes and avocados, then sprinkling with chopped cilantro.
6. Add salsa, hot sauce or any other desired garnishes and serve. Or more importantly, EAT!

ZUCCHINI "PASTA" WITH TOMATO SAUCE

http://chefsavvy.com/recipes/zucchini-pasta-with-tomato-sauce/

Gluten Free Zucchini “Pasta” mixed with a quick and easy tomato sauce! A healthy meal that can be made in under 30 minutes.

Serves: 4

Ingredients:

4 zucchinis (about 4 cups), cut into thin noodles with a vegetable slicer
1 T extra virgin olive oil
½ c onion, chopped
4 cloves garlic, minced
1½ c crushed tomatoes
⅛ t dried oregano
⅛ t red pepper flakes
salt and pepper to taste
1 T basil, chopped

Parmesan cheese, for garnish if desired

Directions:

1. Place zucchini noodles in a colander and sprinkle with salt. Allow the zucchini noodles to drain. Toss and squeeze out any extra moisture. Set aside.
2. Heat oil to a large saucepan. 
3. Add onion and cook for 2-3 minutes until tender.
4. Add garlic and cook an additional minute.
5. Add crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
6. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
7. Stir in basil and Parmesan cheese.
8. Season with salt and pepper if desired. Serve immediately.

NOTE:

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Gluten Free & Grain-Free Zucchini Nut Bread

Gluten Free & Grain-Free Zucchini Nut Bread
Ingredients:
4 large eggs – separated
2 med. or 1 lg. zucchini – grated on the large holes of a box grater – about 2 cups
1 1/2 cups almond flour
2 tbsp ground flaxseed
3 tbsp coconut flakes
½ c almond butter, raw, unsalted, creamy
1 scant tsp salt
2 T agave or honey
3-5 packets stevia
1 1/4 t cinnamon
¼ t (heaping) nutmeg
1 lg. pinch ground ginger
1 pinch ground cloves
1 t aluminum-free gluten-free baking powder
1 t vanilla
optional: 1 T cacao powder (or cocoa powder)
optional: ½ c walnuts – chopped
1 t cream of tartar

Directions:

1. Preheat oven to 325* f. Line long sides of a 5 x 9 loaf pan with parchment paper and grease or use cooking spray.
2. In lg. mixing bowl beat the egg yolks until light yellow (~2 minutes). Add everything (except the optional walnuts, cream of tartar, and egg whites) and mix until well blended.
3. If using walnuts, add to batter and stir in using a spoon.
4. In a clean bowl whip the egg whites and cream of tartar until stiff peaks form.
5. With spoon, add egg white mix into the zucchini mixture. Fold until no more streaks of white appear.
6. Pour into the prepared pan and cook for 45–50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.

Balsamic Grilled Zucchini

Balsamic Grilled Zucchini
Serves 4
http://allrecipes.com/Recipe/Balsamic-Grilled-Zucchini/Detail.aspx

Ingredients
2 zucchinis, quartered lengthwise
2 T olive oil
1/2 t garlic powder
1 t Italian seasoning
1 pinch salt
2 T balsamic vinegar

Directions

1. Preheat grill for medium-low heat and lightly oil the grate
2. Brush zucchini with olive oil. Sprinkle with seasoning.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 min. more.
4. Serve immediately.
5. Optional method: combine all ingredients, place in a zippered bag, and marinate for up to an hour. Grill as described.

Emeril's Passover Brisket

http://emerils.com/126595/passover-brisket
Edited 2017/4/12

Ingredients:
1 - 6 lb brisket
1 head garlic, cloves peeled
1 qt. beef stock, unsalted or low sodium (if full sodium then reduce added salt, below)
3 T vegetable oil
4 c sliced onions
1 c ketchup
1 c chili sauce
1 c packed brown sugar
1 T sea salt
1 1/4 t freshly ground black pepper (or to taste)
1 1/4 t onion powder
1 1/2 t garlic powder
1/2 t paprika
1/2 t dried oregano
1/2 t dried thyme
1/4-1/2 t cayenne pepper (use more if you want it spicier)

Directions:

• Preheat the broiler to high.
• Using a paring knife, make slits all over the brisket and stuff with garlic cloves. Place the brisket in a baking dish or casserole and broil until browned on top, about 10 minutes. Remove the baking dish from the oven, turn the brisket, and return the dish to the oven until the brisket is browned on the other side, about 10 more minutes. Reduce the oven temperature to 350 degrees F. Add enough beef stock to the casserole to come up 1 inch on the sides, cover with foil, and bake 1 hour.
• While the brisket is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized and most of the liquid has evaporated, about 20 minutes; reserve.
• Add the remaining ingredients to a small bowl and stir to combine; reserve.
• Remove the baking dish from the oven after 1 hour and arrange most of the onions on top of the brisket and the rest around it. Pour the ketchup mixture over and around the brisket. Cover and continue to cook until the meat is very tender but not falling apart, about 3 more hours. Remove the brisket to a carving board and slice. Serve the sliced brisket with the pan juices alongside.
• Note: The brisket is better if made a day in advance; simply reheat covered in a low oven.

Homemade "Emeril's Essence" Seasoning Blend

Homemade "Emeril’s Essence" Seasoning Blend

Yield: 1/3 cup

Ingredients

• 1 tbsp paprika
• 1 tbsp sea salt
• 1 tbsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)
2. Transfer to a 4-ounce mason jar or clean recycled spice jar.
3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

http://thenourishinghome.com/2012/03/homemade-emerils-essence-seasoning-blend/

Salad Dressings

Raspberry Vinaigrette

3 tbsp filtered water
1/4 cup raw apple cider vinegar
1 tsp Celtic sea salt
1 tbsp raw honey (omit for Whole30)
1/2 tsp dried basil
1/2 heaping cup of fresh or frozen organic red raspberries
1/2 cup organic extra virgin olive oil

Add all ingredients, except oil to your blender (or VitaMix) and blend on low until smooth (about 30 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending, until well combined. Serve immediately or refrigerate up to one week.

 Balsamic Italian Vinaigrette 

1/4 cup balsamic vinegar (we prefer O California or Bariani brand)
3 tbsp filtered water
1/2 tsp raw honey (omit for Whole30)1/2 tsp Celtic sea salt
1/2 tsp Dijon mustard
1 clove of garlic (mince it if not using a VitaMix)
1/8 tsp freshly ground black pepper
1/8 tsp dried basil
1/8 tsp dried thyme
1/8 tsp dried oregano
1/2 cup organic extra virgin olive oil

Add all ingredients, except oil to your blender (or VitaMix) and blend on low until smooth (about 15 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending, until well combined. Serve immediately or refrigerate up to one week.

http://thenourishinghome.com/2012/04/our-favorite-healthy-salad-dressings/

Challah Apple Stuffing

CHALLAH-APPLE STUFFING
Serves 10-12
http://www.buzzfeed.com/christinebyrne/challah-apple-stuffing

INGREDIENTS
2 - 1lb. loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth (we use vegetable broth)
kosher salt
freshly ground pepper, to taste
Note: To dice means to chop into roughly ¼-inch cubes.
Special Equipment
Aluminum Foil
9x13-inch baking dish

PREPARATION
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).

Preheat oven to 350°F. In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.

Mashed Potato Casserole

MASHED POTATO CASSEROLE

Makes 7 - 1 cup servings

Can be made the night before and stored in the refrigerator.

Cooking Light May 1994 (Modified 2013)

Ingredients:

2 pounds baking potatoes, peeled and cut into 1” pieces

1 (8 oz) tub nonfat cream cheese (Lowfat is fine)

1 c plain nonfat yogurt

½ t garlic powder

¼ t salt

Vegetable cooking spray

2 T reduced calorie margarine, melted (Butter is fine)

½ t paprika (amount approximate - make it look nice)

Instructions:
Place potato in a saucepan; add water to cover and bring to a boil.
Cover, reduce heat and simmer 25 minutes or until very tender.
Drain. Mash by hand and combine potato, cream cheese and next 3 ingredients in a bowl.  Beat at medium speed with electric mixer 2 minutes or until smooth.  Spoon into an 11x7x2 inch baking dish coated with cooking spray.  Drizzle margarine over potato mixture.  Sprinkle with paprika.  Bake, uncovered at 350 degrees for 30 minutes.

Pumpkin Muffins

PUMPKIN MUFFINS

Ingredients

1 1/4 c all purpose flour

1/2 c whole wheat flour

1 t baking soda

1/4 t salt
1/4 t ground cloves
1/2 c brown sugar firmly packed
1/4 c softened margarine or butter
3 T (1/4c) molasses                          
1 c mashed/cooked canned pumpkin
1 egg

1/4 c chopped pecans or walnuts

1/4 c raisins

cooking/oil spray

DIRECTIONS

Combine all purpose flour and next 4 ingredients in a large bowl. In a second bowl combine sugar, margarine and molasses and beat with electric mixer at medium speed until smooth. Add pumpkin and egg and beat until well blended. Make a well in center of flour mixture and add wet mixture to it stirring until moistened. Fold in pecans and raisins.

Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately. Let cool on wire rack. 

NOTES

Substitute semi-sweet chocolate chips for the raisins.

Make more than 1 batch for Thanksgiving. Good for days after. 

Yields 1 dozen

CRANBERRY APPLESAUCE

CRANBERRY APPLESAUCE

Serves 10-12

INGREDIENTS
2 cups fresh or frozen cranberries
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup sugar
½ cup Manischewitz Concord Grape wine
4 large Granny Smith apples
PREPARATION
In a medium sauce pot, combine cranberries, spices, sugar, and Manischewitz. Bring mixture to a boil, then reduce heat, cover, and simmer 20 minutes. Peel and core apples, then cut them into large chunks (approximately ½-inch cubes), and add to the cranberry mixture. Cover sauce and continue to simmer for 20 minutes, stirring occasionally. If sauce begins to stick, add water.
Remove from heat and cool to room temperature before serving with latkes.

http://www.buzzfeed.com/christinebyrne/cranberry-applesauce