Archive for the ‘Entrees’ Category

Fischer & Wieser Specialty Foods Holiday Baked Ham with Charred Pineapple Bourbon Glaze

Friday, January 13th, 2012

Charred Pineapple Bourbon Glazed Ham
Recipe Type: Entree
Author: Fischer & Wieser
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 15
Ingredients
  • 8 – 10 pound boneless ham
  • Whole cloves
  • 1-3/4 cup Fischer & Wieser Charred Pineapple Bourbon Sauce *
Instructions
  1. Preheat oven to 325°.
  2. Place ham, fat side up, on a rack in shallow open roasting pan.
  3. Bake uncovered for 2-1/2 hours.
  4. Remove from oven.
  5. Increase oven temperature to 450°.
  6. With sharp knife, make diagonal cuts in the top fat layer of ham.
  7. Make cuts about 1-1/2 inches apart, to form a diamond pattern.
  8. Stud the center of each diamond with a whole clove.
  9. Pour half the Fischer & Wieser Charred Pineapple Bourbon Sauce over the ham.
  10. Bake 10 minutes.
  11. Pour the remaining sauce over the ham and bake an additional 10 minutes.
  12. Allow ham to stand for 20 minutes before slicing.
  13. Pass additional Charred Pineapple Bourbon Sauce in a sauce bowl.
* This product is enrolled but not verified

 

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Lotus Foods Rice Stuffing with Apples and Herbs

Friday, January 13th, 2012

Rice Stuffing with Apples and Herbs
Recipe Type: Side
Author: Lotus Foods
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
Ingredients
  • 1 teaspoon grape seed oil, or cooking oil of your choice
  • 2 tablespoons water
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons minced fresh rosemary (leaves only)
  • 1 cup Organic Madagascar Pink Rice™, rinsed *
  • 1/3 cup currants
  • 1/3 cup dried cranberries (preferably juice-sweetened)
  • 1 cup diced, unpeeled apple
  • 1 3/4 cups low sodium vegetable broth
  • 1/4 cup minced parsley
Instructions
  1. In a medium saucepan combine the grape seed oil and water.
  2. Add onions and sauté over medium heat for 5 minutes, or until the onions are translucent.
  3. Add the celery, sage, thyme and rosemary.
  4. Cook and stir for another 5 minutes.
  5. If the vegetables begin to stick to the pan add a small splash of water.
  6. Add the rinsed rice.
  7. Cook and stir for a few more minutes.
  8. Slowly add the vegetable broth and bring to a boil, uncovered, over medium high heat.
  9. Add the currants, dried cranberries, dried apricots and apple.
  10. Reduce heat to low and simmer, covered, for 20 minutes or until the rice is tender.
  11. Gently fold in the parsley.
  12. Serve hot.
    *This product is currently enrolled but not verified. For a list of Lotus Foods verified products click here

 

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Roasted Delicata Squash

Tuesday, December 20th, 2011

Roasted Delicata Squash

Stuffed with Kale and White Beans
Recipe Type: Main
Author: Eggs on Sunday: http://eggsonsunday.wordpress.com
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 4
We served this at the Non-GMO Project Holiday Party. It was delicious—the combination of the squash, kale, and white beans is a perfect pairing.
Ingredients
  • 2 delicata squash, halved and seeds scooped out (you can save them and roast them for snacking!)
  • 1 large garlic clove, minced
  • extra-virgin olive oil
  • 1 15-oz can small white beans (such as navy beans), drained and rinsed
  • about 4 large handfuls greens – baby spinach, chopped chard, chopped collards, etc. – washed and spun dry
  • 1 tablespoon minced fresh sage leaves
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup grated parmesan cheese
Instructions
  1. Directions
  2. Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.
  3. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
  4. Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*
  5. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn’t burn.
  6. Serves 4.
  7. *If you have any filling mixture left over, it makes a great lunch dish: spread it in an individual gratin dish, top with another dusting of breadcrumbs and parmesan cheese, drizzle some olive oil over the top, and bake in a 425 degree F oven until the topping is golden. It’s great by itself or spooned onto some crusty bread – yum!

Eggs on Sunday's Stuffed Delicata

 

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Attune Spiced Gluten-Free Chicken Fingers

Monday, December 19th, 2011

Spiced Gluten-Free Chicken Fingers
Recipe Type: Main
Author: Attune Foods
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4
Gluten Free doesn’t have to be boring! This recipe was born out of a desire for a healthier “fried” chicken tender that is baked, crunchy and full of flavor.
Ingredients
  • 1 cup Erewhon Crispy Brown Rice GF cereal
  • 1 cup Erewhon Corn Flakes
  • 1/2 lb. organic chicken tenders
  • 1/4 tsp. Za’atar
  • 1/2 T paprika
  • 1/2 tsp. black pepper
  • 1/2 T onion powder
  • 1/8 tsp sea salt
  • 1/4 cup fresh cilantro, minced
  • 1 egg
  • 1/4 cup milk or unsweetened non-dairy beverage
Instructions
  1. Preheat oven to 350.
  2. Butter or use olive oil spray on a cookie sheet.
  3. Place cereal in a plastic bag and crush it along counter top.
  4. You can use your food processor if you have one too.
  5. Crush / grind until desired consistency, resembling small broken flakes and meal-like consistency.
  6. (I used two kinds of gluten free cereal for better texture and flavor.)
  7. Once you’ve got the consistency down, add in the spices and cilantro. Shake the bag until your ingredients have well blended.
  8. In a small bowl, add and whisk the egg and milk until combined.
  9. Empty your bag of spiced crumb mixture onto a plate.
  10. Pick up one chicken tender and soak in the egg / milk combination.
  11. Next dredge it through the crumbs on one side of the tender before flipping it to the other side.
  12. Make sure to check all sides of the tender to ensure it’s adequately coated with crumb mixture.
  13. Set on cookie sheet.
  14. Repeat with the other chicken tenders until all of them are coated with crumb mixture.
  15. Place chicken tenders in oven for 25 minutes.
  16. Enjoy!

 

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