Recipes by foodandnutrition.com

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:15

Categories: Salads

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2    small cucumber — thinly sliced

3    small onions — thinly sliced

2    tablespoons water

6    tablespoons apple cider vinegar

3    tablespoons sugar

3    tablespoons fresh dill — chopped

In a large mixing bowl, combine the thinly sliced cucumbers and the thinly sliced onions. Season lightly with salt and toss together until they are thoroughly combined. Refrigerate mixture for10 – 15 minutes. Add the water, apple cider vinegar, sugar, and chopped fresh dill to the cucumber and onion mixture. Toss until all the ingredients together until thoroughly combined, then chill in the refrigerator for a few hours, or until ready to serve.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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2    tablespoons granulated garlic

2    tablespoons granulated onion

1    tablespoon cayenne pepper

2    teaspoons white pepper

1    tablespoon black pepper

4    tablespoons salt

4    tablespoons paprika

3    tablespoons brown sugar — packed

Mix ingredients together and store in dry container.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

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2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:25

Categories: Meats

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1    pound ground beef, lean

2    ounces wild rice, cooked

1    each egg

2    ounces portabella mushrooms — cooked and chopped

2    ounces tomato juice, low sodium

2    teaspoons salt

1    teaspoon black pepper

1    teaspoon fresh thyme — chopped

6    ounces sour cream

8    ounces onion — minced

4    each hamburger buns, dark-rye

On a clean work surface, gather the first seven ingredients. Before handling the ground beef, wash hands thoroughly. In a medium size mixing bowl, break the ground meat in several large pieces of meat. Add and incorporate cooked wild rice, egg, chopped mushrooms, tomato juice, salt and pepper. With both hands, combine the mixture until the ingredients are evenly distributed and holds its shape, about 2 minutes. Next, divide the mixture into 4 patties. Use both hands to make the patty. Gently press mixture between the palms of each hand while pushing the mixture inward with a sight turn of the hands. With pressure from your thumbs, push the mixture inward to form a firm, well-round patty. The patties should be 1-1/2-inch thick.

Cook patties on charcoal grill over direct medium high heat. Grill the patties turning once for total cooking time between 10-15 minutes or until medium well. Place the burger on the bottom halve of the bun. On the hamburger bun top, place a dollop of sour cream and spread evenly, then liberally sprinkle raw minced onions on top. Serve burger open faced.

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:45

Categories: Desserts

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2    cans condensed milk, sweetened — 14 ounce

8    ounces lime juice — * see note

½    cup sugar

6    each egg yolks

1    each egg white

1    each graham cracker pie crust, 9 inch

1    pint heavy whipping cream

2    tablespoons powdered sugar

1    each lime — grated

Preheat oven to 350°F. Place condensed milk, lime juice, sugar, and egg-yolks in to a medium mixing bowl. Mix together well. With a pastry brush, lightly brush egg white all over the inside of the pie shell. Bake for 5 minutes. When the pie shell is baked. Place the ingredients into the pie shell. Place in oven and bake for 30 minutes or until the middle is solid and nothing sticks to a tooth pick. Let cool before serving. Meanwhile, place heavy whipping cream in a mixing bowl. Mix on medium high, adding the powder sugar. Mix until firm peaks form. Place evenly on the top of the pie. Grate the lime on top of the whip cream.

NOTES: Real Lime Brand

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Appetizer

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15    ounces garbanzo beans — canned

⅓     cup roasted red peppers

¼     cup tahini

2    tablespoons lemon juice

1 ½     teaspoons ground cumin

½     teaspoon kosher salt

¼     teaspoon cayenne pepper

2    cloves garlic

2    tablespoons parsley — minced

Place all ingredients except parsley into a bowl of a food processor and process until smooth. Stir in parsley. Serve with pita chips.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:10

Categories: Beverages

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5    cups water

10    each mint leaves

1    cup lemon juice

⅔    cup honey

2    teaspoons lemon peel — grated

ice cubes

In a blender, add 1 cup water and mint leaves. Cover and process for 1 minute. Strain mixture into a pitcher and discard the mint. Add lemon juice, honey, lemon peel and remainder of water; stir until blended. Cover and refrigerate for at least 2 hours. Serve over ice and garnish with mint sprigs and lemon wheels.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Vegetables

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1    bunch broccoli flowerets

1    medium purple onion — 1/4″ dice

½    cup bacon bits

½    cup raisins

¼    cup sunflower seeds

1    cup mayonnaise

2    tablespoons rice wine vinegar

3    tablespoon sugar

In a medium bowl combine broccoli, bacon bits, purple onion, raisins and sunflower seeds. Prepare dressing in a small bowl; mix together mayonnaise, vinegar, and sugar. Pour dressing over broccoli mixture and toss to coat. Cover and chill for 2-4 hours. Serve cold.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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4    tablespoons butter

4    tablespoons flour

4    cups turkey stock

½     cup pan drippings

salt and pepper — to taste

In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let mixture cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Stirring continuously, add turkey stock and pan drippings until thicken and smooth in texture. Season to taste. Serve warm.

Recipe By: N. Jay Sorensen, RD

Serving Size: 24 Preparation Time: 1:00

Categories: Breads

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1    cup warm water

2 ½     teaspoons yeast

6    tablespoons olive oil

5    cups all-purpose flour

2    teaspoons salt

3    tablespoons rosemary, fresh — chopped

1    cup milk

2    teaspoons kosher salt

Stir together 1 cup warm water, 3 tablespoons olive oil, and yeast in bowl of mixer and let stand until creamy, about 5 minutes.  With the paddle attachment, add warmed milk, flour, salt, 2 tablespoons rosemary and beat at medium speed until a dough ball forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, about 4 to 5 minutes. Transfer to a lightly oiled large bowl, turn dough to coat, let rise, covered with plastic wrap, until double in size, 1 – 1 ½ hours. Spread generous amount of olive oil on 15 x 10 inch baking pan. Turn dough out of the bowl onto the pan and using your fingers pat and press the dough until the dough reaches the edges of the pan. Allow dough to rise again until double in bulk, about 1 hour. Fifteen minutes before baking, preheat oven to 450° degrees. Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.