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Herb Roasted Turkey w. Roasted Onion Gravy

3/30/2020

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​Herb-Roasted Turkey1 turkey (about 12 lbs/5-6 kg)
1 cup (250 mL) parsley, chopped
2 Tbsp (30 mL) fresh rosemary, chopped, plus 3 sprigs
2 Tbsp (30 mL) fresh sage leaves, chopped
1 Tbsp (15 mL) fresh thyme leaves, chopped
8 clove (3 tablespoons/45 mL) garlic, finely chopped
1 sticks (1/2 cup/125 mL) unsalted butter, softened
1 tsp (5 mL) kosher salt, plus additional
½ tsp (2 mL) pepper, plus additional
1 lemon, sliced
1 orange, sliced
4 cup (1 L) apple cider
4 Vidalia onions, sliced 1/2-inch (1 cm) thick; reserve for gravy
cotton kitchen twine

1. Preheat oven to 350 degrees Fahrenheit (180 degrees C) with rack in lowest position.
2. In a small bowl, combine parsley, 2 tablespoons (30 millilitres) chopped rosemary, sage, thyme, garlic, butter, 1 teaspoon (5 millilitres) salt, and 1/2 teaspoon (2.5 millilitres) pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
3. Season cavity with salt and pepper and loosely fill with lemon slices, orange slices and rosemary sprigs. Using cotton kitchen twine, tie legs together. Season outside of turkey with salt and pepper.
4. Arrange onion slices into bottom of pan and place turkey, breast side up, on top of onions. Pour cider into pan until liquid just covers onions. Tent turkey loosely with foil and roast for 1 hour.
5. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh registers 170 degrees F (80 degrees C), 2 1/2 to 3 hours more. [Tips: Tent with foil if browning too quickly. Add water if pan becomes dry.]
6. Reserve onions for Quick Turkey Gravy (recipe from this special).
7. Cover loosely with foil, and rest 30 minutes before carving.
​

Roasted Vidalia Onion Turkey Gravy

1 Tbsp (15 mL) olive oil
4 turkey wings
1 medium onion, diced
2 clove garlic, smashed
2 sprig fresh thyme
1 sprig rosemary
5 cup (1.25 L) chicken broth, divided
2 carrots cut into 1/2-inch (1 cm) pieces
2 stalks celery, cut into 1-inch (2.5 cm) pieces
1 leaves bay
4 reserved Vidalia onions
2 Tbsp (30 mL) unsalted butter, cold
salt and pepper

1. Heat olive oil in a skillet over medium high heat. Add wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes. Add garlic, thyme and rosemary sprigs. Add 1 ½ (350 millilitres) cups stock to skillet and stir, scraping up any brown bits on the bottom of the pan. Transfer to a small stock pot.
2. Stir in remaining broth, carrot, celery and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer for about 1 hour, skimming occasionally.
3. While broth is simmering, puree reserved onions and about ½ cup (125 millilitres) pan juices from turkey in blender or food processor. Transfer to a large saucepan.
4. Remove and discard wings. Strain broth through a large strainer into saucepan with onions. Press on vegetables in strainer to extract any remaining liquid. Discard strained vegetables. Bring strained broth and onions to a gentle boil, stirring occasionally.
5. Stir in the butter and season with salt and pepper.
6. Yield: 4 cups/1 litre).
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Maple Mashed Sweet Potato

3/30/2020

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​4 sweet potatoes
½ cup maple syrup
¼ cup olive oil
Salt and pepper
2 green onions, minced

1. Preheat oven to 400°F.
2. Bake the sweet potatoes until they’re tender and soft, about 45 to 60 minutes. Toss the baked sweet potatoes into a bowl and splash in the maple syrup and olive oil. Mash well then season with salt, pepper and green onions. Stir briefly and serve immediately!
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Cranberry Sauce

3/30/2020

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Picture
​
  • 2 1/2 cups cranberries
  • 1/2 cup granulated sugar
  •  2 1-inch strips orange zest
  •  1/2 cup orange juice
  •  2 whole cloves
  •  pinch salt
​
Combine cranberries, sugar, orange zest, orange juice, cloves and salt in saucepan; bring to boil over medium heat. Reduce to simmer; cook until cranberries break down, 20 to 25 minutes. Remove from heat; transfer to heatproof bowl to let cool.
Remove cloves and orange zest; cover and refrigerate until serving.
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Easy Mushroom Gravy

3/29/2020

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Picture
​from the Veg Kitchen
​
  • 1 cup vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 8 ounces mushrooms, any small variety, or a mixture (try combining shiitakes with baby bella, aka cremini), cleaned, stemmed, and sliced
  • 2 tablespoons arrowroot or cornstarch
  • ½ teaspoon dried basil
  • 2 tablespoons nutritional yeast, optional but highly recommended

Instructions
  1. Combine the broth and soy sauce in a small saucepan and bring to a simmer. Add the mushrooms and simmer gently for 10 minutes, or until done to your liking.
  2. Combine the arrowroot cornstarch with just enough water to dissolve in a cup or small container.
  3. When the broth reaches a steady simmer, slowly whisk in the arrowroot or cornstarch, stirring constantly until the liquid is thickened.
  4. Remove from the heat and whisk in the basil and optional nutritional yeast. Use at once.
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Squash Soup Bowls

3/29/2020

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Picture
from the Food Network
For the Bowls
4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash
2 teaspoons cane sugar
Real salt (pink)

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size. ​
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Raw Vegan Fudge

3/29/2020

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Picture
​1/2 cup virgin coconut oil
1/4 cup raw almond butter 
(or nut butter of choice)
1/2 cup carob powder
(or cocoa powder)
1/2 cup pure maple syrup
(or agave nectar)
1 tablespoon pure vanilla extract
pinch fine grain salt, to taste
 
OPTIONAL:
3/4 cup raw walnuts, roughly chopped

With electric beaters, beat together the coconut oil and almond butter.  Sift in the carob powder and beat again until combined. Pour in the agave nectar, vanilla, and salt and beat until smooth. Stir in the walnuts (optional).  Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even.  Place in freezer for 1 hour, take out of pan and cut in to small squares.  Serve
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Anna Olson's Pumpkin Pie

3/29/2020

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Picture
​from the Food Network
​

Crust
¾ cup whole wheat flour (all-purpose)
¾ cup cake and pastry flour
1 Tbsp sugar
½ tsp salt
10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes
1 large egg yolk
3 Tbsp cold water
1 Tbsp lemon juice

Filling
2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
1 egg whisked with 2 tbsp water, for brushing

​1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in).

2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.

3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling.

4. Preheat the oven to 400 F.

5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.

6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash.

7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.
​
8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.
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Vegan Pumpkin Pie (Gluten-Free)

3/29/2020

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Picture
​from the Minimalist Baker
​CRUST
  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 1 1/4 cup Gluten Free Flour
  • 1/4 tsp salt
  • 4-6 Tbsp ice cold water

FILLING
  • 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil (or melted coconut oil)
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt
​
Instructions
  1. To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
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Stuff Roasted Butternut Squash

3/29/2020

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Picture
from It Doesn't Taste Like Chicken
For the butternut squash:
  • 1 butternut squash
  • 1 tablespoon olive oil

For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots , peeled and chopped
  • 2 stalks of celery , chopped
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1/2 cup wild rice
  • 2 cups vegetable broth
  • 1/2 cup white rice (I used Basmati)
  • 1/2 cup walnuts , chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage , chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme

  1. Preheat your oven to 350F (180C).
  2. To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
  3. Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
  4. To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
  5. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
  6. To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
  7. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. 
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long before it was cool to be a minimalist, live a sustainable life, become a zero waste warrior we just called it simple living  or what  some could not resist calling us....'those damn hippies....not much has changed in the years since, except the wording...now some can not resist calling us.... 'those damn natural nuts'...hence the name.
​Just Another Natural Nut
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