ALMOND CRANBERRY ORANGE RICE PILAF

ALMOND CRANBERRY ORANGE RICE PILAF
Rachel Ray Nov 2013

2T butter
1/2 C orzo or 1" pieces of broken thin spaghetti
1 1/4 C long-grain white rice
Salt and pepper
2 1/2-3 C chicken stock
3-4 T dried cranberries
1 bunch scallions, white and green parts separated then chopped
1 large navel orange -- zested then peeled and chopped
2T chopped fresh rosemary
1 large bay leaf
1/2 C flat leaf parsley, chopped
1/2 C sliced almonds, toasted
evoo for drizzling

In a large pot, melt the butter over medium heat.  Once it foams, add the orzo and cook until golden, 2 minutes.  Stir in the rice; season.  Add 2 1/2 cups stock, then cranberries, scallion whites, orange zest, rosemary and bay leaf.  Bring to a boil then cover, reduce heat to low and cook until the rice is tender, 17-18 minutes. Add remaining 1/2 C stock if necessary.  Discard bay leaf.
Transfer the mixture to a serving dish and toss with the chopped orange, scallions greens, parsley and almonds.  Season then drizzle with evoo.

SAUSAGE AND MILLET CARIBBEAN STYLE

SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad

1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar.  Place in grains and coat.  Add  in all the rest of the ingredients.  Cook at high pressure for 25 minutes.

LENTIL SOUP

LENTIL SOUP
Chef Brad

2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese

Heat the oil on a pot over medium heat.  Add onion, carrots, and celery.  Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes.  Add tomatoes, lentils, broth and pasta.  Stir then add thyme.  Cover and pressure for 12 minutes.  Serve in bowls sprinkled with cheese.

WHITE BEAN AND GARLIC DIP

WHITE BEAN AND GARLIC DIP

Family Circle Dec. 2013

Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours

2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads

Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans.  IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots.  Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper.  Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol

EASY CROCKPOT POTATO SOUP

EASY CROCK POT POTATO SOUP

1 pkg, 30 oz, frozen hashbrowns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 C onion
1/4 t black pepper
1 pkg, 8 oz, cream cheese
4 slices cooked bacon
TOPPINGS:
Shredded cheese
green onions
sour cream

Cook bacon until good and done, drain on paper towel to soak up grease.
Combine all ingredients in crock pot, except cream cheese and toppings. 
Cook on low for 6-8 hours.  In last hour, add cream cheese and cook until well combined.

MARBLE RYE AND APPLE STUFFING

• MARBLE RYE AND APPLE STUFFING
• 1 1 pound loaf  marble rye bread cut into 3/4-inch cubes (about 10 cups)
• 1 stick (4 oz.) butter
• 2 large leeks, white and pale-green parts only, chopped
• 2 large ribs celery, chopped
• 5 bay leaves
• 1 teaspoon chopped fresh rosemary
• 2 large apples (1 lb.), cored and chopped
• 3 cups low-sodium chicken broth
• 2 eggs
• Salt and pepper

1. Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees .
2. In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves.
3. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine.
4. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes

WINTER VEGETABLE AND SPELT SOUP

WINTER VEGETABLE AND SPELT SOUP

1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper

Soak spelt in cold water overnight.  Drain and set aside.
In a large lidded pot, heat loive oil over medium heat.  Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned.  Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally.  Add chicken broth,  cup water, adn spelt.
Bring to a boil.  Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender.  Stir in salt and pepper.