Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Vegetables

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1    tablespoon olive oil

1    tablespoon butter

1    tablespoon ginger — minced

1    pound carrot — peeled and sliced on the bias

¼     cup orange juice

½     teaspoon salt

¼     teaspoon pepper

2    tablespoons mint — chopped

In a large sauté pan, heat olive oil and butter over medium high heat. Add ginger and carrots and sauté, stirring frequently. Add orange juice and continue cooking until carrots are tender, about 7 to 10 minutes. Lower heat and continue cooking until most of the liquid is gone. Season with salt and pepper. Garnish with mint and serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Vegetables

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3    pounds green beans

1    each red pepper — 1/4″ dice

1    each onion — 1/4″ dice

2    tablespoons olive oil

2    tablespoons butter

First we need to clean and prepare the beans by blanching them. Clean the green beans and set aside. Dice the red pepper and onion separately and set aside. In a large saucepan, bring 3 quarts of water to a boil. At the boil, add the green beans and blanch for 2 - 3 minutes or until tender. Drain the green beans and rise under cold water for 2 minutes. Set aside. This can be done the day before. Heat a large sauté pan over medium high heat. Add the butter and olive oil to the pan. Next, add the diced onions and red peppers. Sauté until the onions are translucent. Add the blanched green beans and cook until heated through. Transfer the green beans to a serving dish and serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:35

Categories: Rice, Potatoes and Beans

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1 ½    pounds russet potatoes — peeled and cubed

4    tablespoons unsalted butter — softened

½     cup whole milk

1    teaspoon coarse salt

½    teaspoon freshly ground black pepper

parsley — garnish

In a large heavy saucepan, add cubed potatoes and cover with cold water by at least 1-inch. Bring to a boil. Cover partway, reduce heat to medium and cook until potatoes are tender. Drain the potatoes and return to the pot. Mash potatoes until smooth with a hand masher. Add the butter and mix thoroughly. Add the milk in small amounts, ¼ cup at a time, mixing until milk is absorbed. Continue adding milk until desired consistency is reached. Season with salt and fresh ground black pepper. Garnish with chopped parsley and serve warm.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 40:00

Categories: Rice, Potatoes and Beans

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4    tablespoons butter

½    cup onion — chopped fine

¼    cup celery — chopped fine

8    ounces Chanterelle mushrooms — 1/4″ thick

2    cups wild rice

4    cups chicken broth

¼    teaspoon salt — to taste

1    tablespoon parsley — chopped fine

Add the butter to a medium size sauce pan and melt. When butter is bubbling, add onions, celery, mushrooms, and sauté until onions are translucent. Add rice and combine. Add chicken broth, salt, and bring to a boil. Cover and simmer for 25 - 30 minutes or until rice is done. Garnish with chopped parsley and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    pound Italian sausage — hot

8    tablespoons butter

2    each onion — coarsely chopped

2    each celery ribs — coarsely chopped

1    tablespoon sage

1    tablespoon thyme

2    teaspoons salt

1    teaspoon white pepper

3    cups turkey stock

2    each eggs

¼    cup fresh parsley — chopped fine

12    cups bread stuffing cubes

In a large saucepan cook the sausage over medium high heat, breaking into small pieces with a spoon, until cooked thoroughly. Remove with a slotted spoon and transfer it to a large bowl. Meanwhile, add 6 tablespoons butter, onions, and celery to the saucepan and cook over medium high heat, stirring, until tender. Season with sage, thyme, salt and pepper. Add turkey broth and bring to a simmer. Beat eggs with parsley in a bowl. Begin combining sausage, bread stuffing cubes, egg mixture, then gradually add vegetable broth mixture and toss. Transfer to a butter baking dish and dot with butter. Cover and bake at 375°F for 30-minutes; uncover and bake until golden, about 30 minutes. Makes about 14 cups, or enough for a 20-pound turkey with some left over.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Vegetables

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2 ½    pounds spinach — prepared and wilted

2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

white pepper — to taste

pinch nutmeg

Prepare spinach by removing tough stems and rinse well. In a large sauce pan, add spinach and wilt over medium high heat, stirring frequently, until bright green and tender, about 2-4 minutes. Remove from heat and drain in colander. When cool to touch, squeeze out as much liquid as possible. Coarsely chop spinach. Meanwhile make the béchamel sauce in a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk, stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste. Combine spinach with sauce and stir to combine. Season with nutmeg and serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:20

Categories: Fruits

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4    cups cranberries — fresh

1    cup water

½    cup orange juice — freshly squeezed

1    cup sugar

1    tablespoon ginger — finely grated

1    tablespoon shallot — finely chopped

1    tablespoon light molasses

salt — to taste

In a large heavy saucepan combine cranberries, 1 cups water, 1/2 cup fresh orange juice, sugar, ginger, and chopped shallots. Stir over medium heat until sugar dissolves. Cook over medium high heat until cranberries begin to burst, about ten minutes. Stir in molasses. Season with salt. Remove from heat and cool. Chill until cold, about three hours.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Rice, Potatoes and Beans

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15    ounces garbanzo beans, canned — rinsed and drained

15    ounces kidney beans, canned — rinsed and drained

15    ounces cannellini beans, canned — rinsed and drained

2    each celery stalks — finely diced

½    cup red onion — finely diced

1    cup parsley — finely chopped

⅓    cup apple cider vinegar

⅓    cup granulated sugar

¼    cup olive oil

1 ½    teaspoons salt

¼    teaspoon black pepper

In a large bowl add the beans, celery, onion, parsley and combine. In a separate bowl, whisk together the vinegar, sugar, oil, salt and pepper. Add the dressing to the bean mixture and toss to coat. Refrigerate the salad for one hour before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:30

Categories: Fish and Shellfish

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2    pounds pan fish fillets (blue gill,

    crappies or any white fish)

12    ounces pale ale beer

1 ¼    cups all-purpose flour

2    teaspoons salt

1    teaspoon paprika

¼    teaspoon cayenne pepper

½    teaspoon baking powder

In a medium size bowl, add beer and mix in the flour. The mixture will foam. Next, stir in salt, paprika, cayenne pepper, and baking powder. Mixture will thicken as it stands. Make batter at least 1 hour before using. Clean fish fillets and wipe dry as possible. Season lightly with salt and pepper. Dip each fillet in batter, until well coated. Fry the fillets in deep fat heated to 350° F until golden brown, about 5 to 7 minutes. Drain and serve immediately with fresh lemon wedge and a dollop tartar sauce.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:45

Categories: Poultry

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1    medium onion — coarsely chopped

3    medium scallion — coarsely chopped

2    each scotch bonnet chiles — coarsely chopped

2    cloves garlic — chopped

1    tablespoon five-spice powder

1    tablespoon allspice berries — ground

1    tablespoon black pepper — ground

1    teaspoon thyme — crumbled

1    teaspoon ground nutmeg

1    teaspoon salt

½    cup soy sauce

1    tablespoon vegetable oil

3 ½     pounds chicken, whole — quartered

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt and process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream until combined. Pour the marinade into a large shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Let the chicken return to room temperature before cooking.

Light a grill, preferably charcoal, or preheat the oven to 500°F. Grill or roast the chicken: if grilling, cover the grill for a smokier flavor; if roasting, cook the chicken, skin side up, on the top shelf of the oven. Cook the chicken, turning occasioning, for 30 to 40 minutes, until well browned and cooked through. Cut each chicken quarter in half, transfer to a platter and serve.