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Living In Abundance

Whole Food = Fast Food

Best Stuffing Recipe Ever

11/27/2014

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Ingredients:
1 lb organic pork sausage

6 cups ½ inch cube homemade style white bread

6 cups ½ inch cube homemade style wheat bread

2 cups finely chopped onion

1 cup finely chopped celery

6 tablespoons butter

1 tsp rubbed sage

1 tsp dried ground thyme (not leaves)

1 tsp salt

½ tsp freshly ground pepper

1 ½ - 2 cups chicken broth


Directions:
In a 400 degree oven, toast bread cubes 5-7 minutes on cookie sheets, until barely golden. In a large pot, melt butter and cook onion and celery over medium heat for 3 minutes until soft. Add sausage and cook until no longer pink. Remove from heat and drain sausage mixture on a paper towel. Add back to pot and add bread cubes, herbs, salt, pepper and chicken broth. Toss well and adjust seasoning if needed.


If you are going to stuff the turkey, make the stuffing the night before and keep in the pot or bowl in the refrigerator. Don’t stuff the turkey until right before it goes into the oven. Also, don’t pack too tight, it will expand while it cooks. You might want to use a slice of bread to cover the opening. If you are going to bake the stuffing separate from the turkey, transfer to a baking dish and bake at 325 degrees for about 20 minutes until heated through. This is also a good way to cook what does not fit inside the turkey.





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Slow Cooker Mac & Cheese

11/27/2014

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Ingredients:
8 oz. dry elbow macaroni, cooked al dente

3-4 cups (about ¾ lb) shredded sharp cheddar cheese, divided

13 oz. can evaporated milk *

1 ½ cups milk

2 eggs

1 tsp salt

¼ tsp black pepper


Directions:
Combine all ingredients, except 1 cup of cheese, in a greased slow cooker. Sprinkle reserved cup of cheese over the top.

Cover and cook on Low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.


*Make your own evaporated milk by combining 1 ¼ cup water with 1 cup of dry milk powder in a blender.



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Butternut Squash Soup

11/26/2014

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Ingredients:
1 butternut squash

1 tbsp butter, melted

1 tsp coconut or olive oil

1 medium onion, chopped

2 cups hot water

2 tsp organic chicken bouillon paste

salt and pepper to taste

1 can coconut milk


Directions:
Cut butternut squash in half lengthwise.  Scoop out the seeds and either set aside to roast or discard.  Brush cut side of squash with melted butter.  Place cut side down on a large baking sheet.  Add a small amount of water to the pan.  Roast in 400 degree oven for 45-55 minutes.  When finished cooking, allow squash to come to room temperature.  Scoop out the flesh and discard the peel/skin.


In a medium sized sauce pan, heat oil and sautee onions.  Add cooked squash.  Mix hot water with bouillon paste and add to the pan.  In small batches, pour mixture into a blender and blend until smooth.  Return to pan.  Add salt and pepper to taste.  Add coconut milk and stir.  Heat gently for 5 minutes and serve.





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Curried Sweet Potato and Lentil Soup

11/17/2014

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Ingredients 

2 Tbsp organic coconut oil or olive oil 

1 medium onion, roughly chopped 

3 cloves garlic, minced 

1 Tbsp minced fresh ginger 

2 Tbsp curry powder 

1 tsp Celtic sea salt 

1⁄2 tsp black pepper 

4 plum tomatoes, chopped 

1 cup dried lentils 

1 qt unsalted vegetable stock or water 

1 can (14 fl oz) coconut milk 

1 lb sweet potatoes, peeled and cut into 1⁄2” chunks 

1 small zucchini, roughly chopped 

1⁄2 cup chopped cilantro 



1. Heat oil in stock pot over medium-high heat. Add onion and cook, 

stirring occasionally, until soft and translucent, about 3 minutes. Add 

garlic and ginger, cook 1 minute longer. Stir in curry powder, salt, pepper. 

Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 

minutes. 

2. Stir in tomatoes and lentils. Add stock and coconut milk. Bring to a boil. 

Partially cover and reduce heat to low so soup bubbles gently. 

3. Cook, stirring occasionally, until lentils begin to soften, about 15 minutes. 

Stir in potatoes and more stock or water if mixture looks dry. Cover and 

cook about 10 minutes. Stir in zucchini, adding more water if needed to 

keep everything brothy. Cover and cook until lentils and all vegetables 

are tender, 5 to 10 minutes longer. Stir in cilantro and salt and black 

pepper to taste.

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Pan Roasted Pear Salad with Watercress, Parmesan, and Pecans

11/17/2014

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Ingredients:


3 ripe but firm pears (about 1 ½ lbs), quartered and cored

2 ½ teaspoons organic sugar

Salt and ground black pepper

2 tablespoons olive oil plus an additional 2 teaspoons

4 tablespoons balsamic vinegar

1 small shallot, minced (about 1 tablespoon)

½ medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups)

2 small bunches watercress, washed, dried, and stemmed (about 2 cups)

4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler

¾ cup pecans, toasted and chopped


Instructions:
  1. Toss pears, 2 tsp sugar, ¼ tsp salt and ⅛ tsp black pepper in a medium bowl. Heat 2 tsp oil in a large skillet over medium-high heat until just smoking. Add pears cut side down in a single layer and cook until golden brown, 2 - 4 minutes. Using a small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 - 4 minutes longer. Turn off heat, leaving skillet on the burner. Add 2 tbsp vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to a large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into ½ inch pieces.

  2. Whisk remaining 2 tbsp oil, remaining 2 tbsp vinegar, remaining ½ tsp sugar, and shallot together in a large bowl. Season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates topping each with a portion of shaved parmesan cheese and toasted pecans. Serve immediately.
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Lentil Bacon Soup

11/15/2014

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Ingredients:


Bacon crumbles (Costco)

1 medium onion, finely chopped

3 garlic cloves, minced

3 celery stalks, finely chopped

1 carrot, finely chopped

1 teaspoon dried oregano

1 bay leaf

1 cup organic brown lentils, picked over and rinsed

4 cups organic low sodium vegetable or chicken broth

3 tablespoons tomato paste

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper


Directions:


Heat a Dutch oven over medium heat and warm the bacon crumbles.  Remove and then saute the onion, garlic, celery, carrot, oregano and bay leaf until the vegetables are tender, about 15 minutes.


Add the lentils, broth, and tomato paste and bring to a boil.  Immediately reduce the heat to medium-low, cover the pan and simmer until the lentils are tender, about 30 minutes.  Remove the bay leaf.  Stir in the bacon, salt and pepper.


Serves 4



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Banana Chocolate Chip Mini Muffins

11/5/2014

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Ingredients:
1 stick of real unsalted butter (absolutely no margarine)

¼ cup of granulated organic sugar

½ cup of lightly packed light brown sugar

1 large egg

2 egg whites

1 teaspoon vanilla extract

6 very very very ripe bananas, mashed

1 cup all purpose flour

¾ cup coconut flour

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

1 cup vanilla coconut milk (SoDelicious Brand)

½ cup chocolate chips (70% cocoa)

Mini muffin liners


Step 1:  Preheat oven to 350 degrees F.  Line mini muffin pan with mini muffin liners.


Step 2:  Beat butter in a large bowl with an electric mixer at medium speed until light and fluffy.  Add granulated sugar and brown sugar; beat well.  Add egg, egg whites and vanilla and beat until well blended.  Add mashed bananas and beat on high speed for 30 seconds.


Step 3:  Combine flour, coconut flour, baking soda, salt, and baking powder in a medium bowl.  Add flour mixture alternately with the coconut milk, ending with the flour mixture.  Add the chocolate chips and fold into the batter.


Step 4:  Use a small scoop and scoop into mini muffin pan.  Bake for 16-17 minutes.


Step 5:  Cool on wire rack.


Makes approximately 55 mini muffins.

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    Jen Roszelle

    I love to prepare healthy food for my family and friends.  The kitchen has been "home" to me since I was 12 years old and over the years I've had a LOT of time to practice and perfect my cooking skills.

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