Dolly Put the Kettle On

Salad Ingredients

• baby spinach
• romane
• sweet white onion, sliced very thin
• persian cucumbers, sliced
• white mushrooms, sliced
• gorgonzola cheese, crumbled
• macadamia nuts, cut in fourths
• yellow pear, not overly ripe

Dressing Ingredients

• 1/2 cup olive oil
• 1/4 cup white balsamic vinegar
• 1 teaspoons dijon mustard
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon pepper

 Instructions

Toast macadamia nuts in a skillet until lightly browned. Let cool. Put all dressing ingredients in a jar and shake well. Assemble salad ingredients on a plate and drizzle with the dressing.

Salad Ingredients

• mixed greens
• grated raw sweet potato
• grated raw beet
• cauliflower
• broccoli
• avocado

Dressing Ingredients

• 1/2 cup olive oil
• 1/4 cup white balsamic vinegar
• 1 teaspoons dijon mustard
• 1 tablespoon honey
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Put all dressing ingredients in a jar and shake well. Assemble salad ingredients on a plate and drizzle with the dressing.

Ingredients

• 12 ounces dried black beans
• 2 teaspoons salt
• water
• 2 onions, finely chopped
• 5 garlic cloves, finely minced
• 2 tablespoons olive oil
• 2 green peppers, finely diced
• 1/2 cup olive oil
• 2 bay leaves
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 2 teaspoons salt
• water
• Cooked rice

Instructions

Rinse beans and put in a container. Cover with water and sprinkle with 2 teaspoons of salt. Let soak overnight. Drain water and rinse. Put beans in a crock pot. Sauté onion and garlic in 2 tablespoons of olive oil. Put into crock pot with beans. Add green peppers, olive oil, bay leaves, oregano, pepper and 2 teaspoons salt. Add just enough water to cover. Cook on low several hours or until tender. Serve on rice.

Ingredients

• 1 tablespoon coconut oil
• 1 cup chopped onion
• 3 large cloves garlic, finely chopped
• 2 1/2 tablespoons red curry paste
• 32 ounce Swanson’s Organic Chicken Broth
• 1/4-1/2 teaspoon cayenne pepper (depending on taste)
• 2 1/2 cups diced carrots
• 1/2 cup brown jasmine rice
• 6 ounces (1 medium bunch) chopped kale*
• 1 tablespoon lemon juice
• 1 13.5 ounce can coconut milk**
• 2 cups cooked chicken, cut into pieces

Instructions

Heat oil and sauté onions and garlic on medium heat for five minutes. Add curry paste and cook 1 minute. Add chicken stock, cayenne pepper, carrots and rice, loosely cover and simmer on low until carrots and rice are tender, about 40 minutes. Add kale, chicken and lemon juice and simmer 5 minutes more. Stir in coconut milk.

*Remove the leaves from the thick stalks.

**Golden Star is coconut and water and does not have gar gum in it. And Traders Joes has a light canned coconut that is just coconut and water.

They’re fat free too!

Ingredients

• 1 cup brown rice flour
• 2/3 cup oat flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 3/4 teaspoon salt
• 1 1/2 cups coconut sugar
• 2 eggs
• 1 cup canned pumpkin
• 1/2 cup water
• 1/2 cup chopped pecans

Instructions

Mix flours, baking soda, baking powder, spices, salt and sugar in a bowl and set aside. Beat together eggs, pumpkin and water. Stir in flour mixture. Fill 12 buttered muffin tins. Sprinkle with nuts and bake in a 350 degree oven for 20 minutes or until tops spring back.

Ingredients

• 1 cup buckwheat flour*
• 1/2 cup sorghum flour*
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup coconut sugar
• 1 1/4 cups cooked sweet potato or yam
• 1 teaspoon vanilla
• 1 14 ounce can light coconut milk
• 1 cup rice milk
• 4 tablespoons melted butter
• 2 eggs

Instructions

Pre-heat griddle or large heavy skillet (scan pans works very well). Place all dry ingredients in a mixing bowl, whisk together and set aside. Place sweet potato, vanilla, coconut and rice milk, and butter in food processor and process 5 seconds. Pour sweet potato over flour mixture and add eggs. Whisk together. Spoon on to hot pan and let pancakes cook about 4 minutes on each side until nice brown color.

These pancakes are very soft from the sweet potato and because they are gluten free. Serve with applesauce or maple syrup and butter. Store leftovers in the refrigerator. They can be reheated.

*You can experiment with other mixtures of flours like rice, oat and kamut.

Don’t have the heat too high. The batter is thick and moist and you want the pancakes to be able to cook for a long time without burning. My stove has settings from 1-8 and I set it at 4 and let the pan get very hot.

Stock

Ingredients

• turkey carcass
• 1 large onion, cut into 4 wedges (leave the peel on)
• 4 stalks celery, cut into 4″ pieces
• 4 carrots, cut into 4″ pieces
• 2 bay leaves
• 1 teaspoon salt

Instructions

Place turkey carcass in a large stock pot and cover with water. Add vegetables, bay leaves and salt. Bring to boil, turn down heat and simmer overnight. Cool, strain and refrigerate. The stock will have a lot of gelatin from the bones and will be very jello like so that if there is a lot of fat, you will be able to skim it off with a large spoon.

Soup                                                

Ingredients

• 4 zucchini, yellow and green
• 3 ears corn
• a handful of green beans
• 4 carrots
• 4 stalks celery
• leftover turkey
• 1 cup brown rice*

Instructions

Remove the corn from the cob. Cut all the vegetables into the size you like. Heat the stock, add everything and salt to taste. Cook until rice and vegetables are tender.

*You can also use potatoes or if you prefer turkey noodle soup, skip the rice or potatoes, cook the noodles separately and add them when the soup is done.

Ingredients

• 3 eggs
• 1 cup light olive oil
• 2 1/4 cups sugar
• 2 cups grated zucchini
• 3 teaspoons vanilla
• 3 cups flour
• 3 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3 teaspoons cinnamon
• 1 cup chopped walnuts

Instructions

Cut pieces of waxed paper to fit the bottom of two loaf pans. Butter the pans, place the pieces of waxed paper in the pans and butter the paper. Mix flour, salt, baking soda, baking powder and cinnamon in a bowl and set aside. Beat eggs until thick. Add oil, sugar, vanilla and zucchini and blend well. Add flour mixture and mix until blended. Add nuts and mix until blended. Spoon into loaf pans and bake in a 350 degree oven for 55 minutes or until center springs back when you touch it.

Even it you aren’t a quinoa fan, you’ll will like this. Serve it with a turkey burger or roasted poultry and steamed kale drizzled with olive oil and sprinkled with salt and pepper. Yum!

Ingredients

• 1 cup rainbow colored quinoa (or plain)
• 2 cups water
• 1/4 teaspoon salt
• 3 slices rice bread
• 3 teaspoons poultry seasoning
• 2 large yams
• 2 tablespoons olive oil
• 1 red onion, diced
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup chopped walnuts, lightly toasted*

Instructions

Parboil yams about 25 minutes, cool and chill. Peel and dice into 3/4″ pieces. Heat quinoa in water with salt and when it comes to boil, cover and cook for 20 minutes. Put bread in food processor and process until crumbly. Spread the crumbs on a cookie sheet and bake until very light brown. Heat olive and saute onions on medium low for 15 minutes, add butter, diced potatoes and sprinkle with salt and pepper. Cook for 20 minutes or until potatoes are tender. Mix bread crumbs with quinoa and poultry seasoning and spread in a casserole. Spoon the yam and onion mixture on top and sprinkle with the nuts.

Cover and heat in a 325 degree oven until hot but not dried out.

* You can do this in a saute pan on medium low. Stir constantly and watch carefully so it doesn’t burn.

The light butter-yellow squash with the dark green lines is delicata squash. It is very creamy and tastes better than butternut squash.

Scrub the outside, cut in half lengthwise and remove the seeds. Bake in a 350 degree oven until tender all the way through and serve with butter and salt, scooping out the inside like eating a baked potato. You can also cut the halves into moon-shaped pieces (leave the skin on), lay them on a cookie sheet, drizzle with olive oil, sprinkle with salt and toss. Then roast in a hot oven around 425 degrees for about 25 minutes depending on the thickness, turning very carefully a few times to  get a nice carmel color on each side.