Crispy Potato Patties

If you have left over mashed potatoes from Thanksgiving, this recipe is great! You can make them spicy by adding dried red hot chili peppers to the mix.

1/2 cup whole wheat flour
2 cups mashed potatoes
1 egg, beaten
1/2 onion, finely chopped
salt and freshly ground black pepper to taste
1 tsp garlic powder
2-3 Tbsp. olive oil
1 tsp dried red hot chili peppers (optional)

Directions:

1. Preheat oven to 400F. Mix together mashed potatoes, garlic, beaten egg and onion in a medium bowl. Mix in the flour a little at a time. Add salt and pepper (and chilie peppers if using) and stir.

2. Lightly grease a baking sheet. Using an icecream scoop, drop large scoops of the potato mixture onto the baking sheet. Flatten down with a spatula. Brush witha little olive oil. Cook until outside is lightly browned and crisp, about 30 minutes. Serve as a side with turkey or chicken and a green salad.

Warm Quinoa Salad with Walnuts and Cranberries

Quinoa is an ancient grain that is also a complete protein. It takes on the flavour of whatever you add to it and it is a great source of fibre. Use this recipe as a side for chicken or salmon or on its own as a complete meal.


Ingredients:

1/2 cup (125 mL) coarsely chopped walnuts
1 cup water
1/2 tsp salt
1/2 cup quinoa
2 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp orange zest
2 tsp grainy Dijon mustard
2 tbsp orange juice concentrate
1/8 cup apple cider vinegar
1/8 cup plus 1 tbsp olive oil
1/2 cup dried cranberries
1/2 red pepper, quartered lengthwise, thinly sliced
1 small vidalia onion, finely diced
1/2 cup green beans, sliced 1/4 inch on the diagonal
salt and freshly ground pepper to taste
1 tsp dried hot chili peppers (optional)

Directions:

In a dry skillet, toast walnuts over medium-high heat for 1 minute or until lightly browned.

In medium saucepan, bring water and 1/4 tsp salt to boil. Add quinoa, stir well, cover and reduce heat to simmer. Cook for 15 minutes or until all water has been absorbed. Remove from heat. Let stand 5 minutes & fluff with a fork.

In small bowl, combine garlic, orange zest and mustard; blend well. Whisk in orange juice concentrate and vinegar. Slowly whisk in 1/8 cup olive oil and remaining salt.

In skillet, over medium high heat, add 1 tbsp olive oil. Once heated, add red peppers, onions and beans and saute and cooked but still crisp. Stir in chili peppers if using and cook another minute.

Transfer cooked quinoa to a medium bowl. Add half the orange mixture and toss gently to coat well. Add walnuts, dried cranberries, red pepper, onions and beans. Toss. Add remaining dressing to lightly coat vegetables. Taste for seasoning and add salt and freshly ground pepper if needed. Toss again and serve.

Makes 4 servings.

GRAVY: Make ahead gravy

This is a great gravy base to make ahead of time for Thanksgiving or Christmas dinner. You can keep it in the fridge for a couple of days, covered. When you are ready to use it, reheat and add the turkey pan drippings for a tasty, heart-healthy gravy. Use the discarded veggies and turkey or chicken to make a soup later.

• 2 tablespoons olive oil
• 2 (about 1 1/2 pounds) turkey wings, separated at joints (you can also use a sliced chicken breast as you are making this ahead, afterall!)
• 1 large onion, quartered
• 2 carrots, washed, peeled and cut into large chunks
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1/4 cup dry white wine (or apple cider vinegar)
• 2 cups chicken or vegetable broth
• sea salt and freshly ground black pepper to taste
• 3 tbsps all-purpose flour
  
• 1/8 cup low sodium soy sauce
• 1/8 cup red cooking wine
  

---

Directions

1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Reduce heat to medium and add turkey wings (or chicken) and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots and garlic. Cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
2. Transfer turkey and vegetables to large bowl.
3. Add white wine (or vinegar) to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; Do not discard solids, as they can be used to make a soup base, so refrigerate them, covered for later use.
4. At this point you can put the liquid into a saucepan, cover and store in the fridge for up to 2 days.
5. At serving time, once your turkey is cooked, set the turkey aside to rest. Place roasting pan on top of stove and set heat at medium high. Remove all but 3 tbsps of fat from pan. Using a spatula, scrape browned bits from bottom of pan and mix it into the oil. Add 3 tbsps flour and stir constantly, mixing together the oil and browned bits and cook the flour in. Gradually add the prepared gravy broth and stir constantly as you go--this will ensure no lumps in your gravy! Stir in the soy sauce and the red wine. Stir and allow the alcohol to cook off. Continue to stir and bring to a boil until the gravy thickens somewhat, then reduce heat to low and allow to sit, uncovered until ready to serve. Taste for seasoning and add salt and freshly ground black pepper as needed.
   

Minestrone Soup

Make sure that you have some fresh multi-grain bread to sop up this soup; it is hearty and delicious and a complete meal---the kidney beans add a lot of protein and fibre. If you use the veggie broth, it is a vegan dish. If you pefer your soup less spicy, leave out the chili & jalapeno peppers! This recipe makes about 6 large bowls of soup.

Ingredients:

4 baby bok choy (about 4 cups) or baby spinach (about 4 cups)
2 tbsps olive oil
1 onion, chopped
1/2 green & 1/2 red sweet bell pepper, chopped
1/2 a jalapeno pepper, sliced
1 small zucchini, chopped
1/2 sweet potato, chopped into 1/2 inch chunks
28 oz can diced tomatoes, with juice
750 ml chicken or veggie broth
28 oz can red kidney beans
2 large cloves minced garlic (or 1 tsp garlic powder)
salt and freshly ground black pepper to taste
1 tsp dried hot chili peppers (optional)
freshly grated parmesan cheese for garnish (optional)


Directions:

1. Slice hard white ends off of the bok choy and discard. Rinse the bok choy well under cold running water. Slice lengthwise into thin slices. Set aside.
2. Heat olive oil over medium high heat in skillet. Add onion, garlic, sweet peppers and jalapeno & saute until soft.
3. In a large sauce pan, over medium high heat, add tomatoes, sauteed vegetables and broth. Bring to a boil. Reduce heat to low and add sweet potato, zucchini and chili peppers. Stir; simmer, covered, for about 15 minutes or until sweet potato and zucchini are done (al dente).
4. Drain and rinse kidney beans. Stir into soup, along with bok choy (or baby spinach, if using), salt and ground pepper. Stir and simmer until bok choy is wilted, 5 more minutes. Ladle into soup bowls; sprinkle a couple of tsps of freshly grated parmesan cheese over soup (if using) and serve with fresh bread.

Quinoa Stuffed Peppers

Quinoa is an ancient grain that is also a complete protein, so this is a perfect meal combined together in a delicious red pepper "dish". Unless you buy the pre-washed quinoa, be sure to rinse it very well before cooking it. This recipe serves two.

Ingredients:

Water
Sea salt to taste
2 large red bell peppers--make sure they can sit upright--remove the stems, pit and seeds
1 cup cooked quinoa
2 tsps olive oil infused with red hot chili peppers
1 large vidalia or white onion, peeled and chopped
3 cloves of garlic, minced through a garlic press (or 1 tsp garlic powder)
1 fresh roma tomato, chopped and set over a sieve to drain
1/2 cup frozen corn kernels, rinsed
1/2 cup frozen peas, rinsed
1/4 cup fresh chopped parsley
2 tbsps lemon or lime juice
freshly ground black pepper
1 tsp hot sauce
1 tbsp olive oil

Directions:

1. Preheat oven to 350F. Placed cooked quinoa in a bowl and set aside to cool.
2. Bring a large pot of water to boil; add salt to taste. Place the cleaned peppers in the boiling water and cook briefly---about 3 to 5 minutes. Remove peppers and drain upside down on a clean dish towel.
3. In a large skillet heat olive oil and saute onion until very soft. Add garlic, tomato, corn and peas. Cook about 5 minutes. Remove from heat. Add vegetable mixture to cooled quinoa. Season with parsley, citrus juice,hot sauce, sea salt and black pepper. Mix well with a fork.
4. Prepare a small corning ware pan with a light greasing of olive oil. Place each of the peppers right side up in the pan. Stuff each pepper with the quinoa filling. Don't pack it too tightly. Bake, uncovered, for 20 minutes. Remove from heat and serve immediately.

Roasted Red Pepper and Sweet Potato Soup

Today was a cool, rainy day that felt very autumn-like. This soup was just right! The fresh basil that is still growing in our garden was a perfect garnish. I served this soup with grilled salmon and a tomatoe/cucumber salad, along with some fresh multi-grain bread to sop up the juices. This makes enough soup for at least four people. Leave the peel on the peppers and sweet potatoes; that's where so much of the fibre is! This is a vegan soup.

Ingredients:

1 large sweet red bell pepper, chopped into large chunks
3 tbsps olive oil
1 large white onion (vidalia is a good choice), peeled and chopped into large chunks
2 large garlic cloves, peeled and crushed (or 1 tsp garlic powder)
1 large sweet potato, cut into thick rounds
1 tsp fresh thyme
1 tbsp fresh basil
2 cups low sodium vegetable broth
1 cup water
1 tsp dried red hot chili peppers
sea salt and freshly ground black pepper to taste
basil leaves for garnish

Directions:

1. Preheat oven to 450F. Place sweet red bell peppers, sweet potatoes and onions in a roasting pan. Toss with olive oil, dried hot chili peppers, salt & pepper & garlic. Cook for 20 minutes, tossing occasionally.

2. In a heavy bottomed sauce pan, combine all ingredients, including cooked vegetables, and heat on medium. Reduce heat to low and simmer, covered, for about 10 minutes.

3. Place everything in a food processor and puree until smooth. Return to saucepan and & keep warm on low heat until ready to eat. Ladle into bowls and garnish with a fresh basil leaf.

Sweet Sour and Spicy Dipping Sauce

This is a delicious dipping sauce that I made to accompany breaded chicken strips, but we used the left-overs as a salsa type topping on grilled salmon; fabulous!

Ingredients:

1 can pineapple, drained (14 oz)
1/4 cup honey mustard
2 tbsps lemon juice
1/2 a jalapeno pepper, including seeds (for extra heat!)
1/4 cup roasted red peppers from the jar
1 tsp picante hot sauce
salt & freshly ground pepper to taste
1/2 tsp dried red hot chili peppers
3 garlic cloves, chopped (or 1 tsp garlic cloves)

Place all ingredients into a food processor and puree (your taste will decide whether you want it chunky or smooth).