Tag Archives: #healthyeating

Stuffing Waffles

Stuffing or dressing is a standard side dish for turkey or other poultry. Often, once the meal is over and there are dribs and drabs of vegetables, stuffing, and gravy. What better way to make a completely new meal with what you have on hand? The best part is that you can use whatever is available.

Ingredients

2 cups leftover stuffing

1 egg

Chicken or vegetable stock, or water, as needed

2 tablespoons chopped parsley (optional)

Non-stick spray or vegetable oil

Preheat the waffle maker.

In a large bowl, stir together the leftover stuffing, parsley, and egg. If the stuffing seems a little dry, add chicken broth or water a few tablespoonfuls at a time and mix until well combined. Continue adding chicken broth or water as needed until the mixture is well-moistened (but not soggy).

Grease the heated waffle maker with cooking spray or oil.

Scoop 1/2-3/4 cup of the stuffing mixture into the prepared waffle iron, spreading it evenly. Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.

Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with turkey a la king gravy and enjoy.

NOTES:

Make sure that the vegetables in the stuffing/dressing are relatively small. This will ensure even baking of the waffle.

Don’t repeatedly open the waffle baker while the waffle is baking or it will pull apart.

Stuffing waffles take longer to cook than regular waffles, because the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy.

Don’t be afraid to experiment with topping with chili, cheese, pulled pork, or whatever is your favorite topping.

Sous Vide Jerk Pork Tenderloin with Mango Salsa

sous vide jerk pork tenderloin with mango salsa

1/4 cup light brown sugar
1 tablespoon ground allspice
1/2 teaspoon cayenne pepper (you can use more if preferred)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
salt and pepper
2 1-pound pork tenderloins
2 tablespoons canola or vegetable oil
1 mango, pitted, peeled, and diced
1 red bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped (I usually have more on hand because I love cilantro.)
3 tablespoons finely diced red onion
2 tablespoons lime juice
1 small jalapeno, seeded and finely diced

Set your sous vide temperature to 135 degrees F.

In a medium bowl combine the brown sugar, allspice, cayenne pepper, cinnamon, cloves, cumin, 2 teaspoon salt, and 1 teaspoon black pepper. Rub mixture over tenderloins.

Heat oil in a heavy skillet over medium-high heat. When the oil is shimmering, add the pork and sear until browned on all sides. Transfer to a plate and let rest for 10 minutes.

Place tenderloins and any leftover spice rub in a large vacuum seal or zipper bag (think freezer instead of storage weight). Seal using the water immersion technique or vacuum sealer on moist setting. Once the water temperature is at 135F, place the bag in the water bath and let go for 2 hours.

Prepare the salsa by putting the mango, bell pepper, cilantro, onion, lime juice, and jalapeno in a medium bowl. Mix well and season to taste with salt and pepper. Cover and keep chilled until ready to use.

When the timer goes off, remove the bag from the sous vide bath. Let rest 10 minutes, then remove from the bag and pat dry. Slice the tenderloin and serve topped with the mango salsa.

Quinoa Stuffing

The annual holiday debate seems to center around stuffing or dressing. They are the same thing, but dressing is cooked outside of the bird and stuffing is, well, stuffed into the bird before cooking. I grew up with stuffing, but as an adult I prefer is prepared as dressing. When a turkey or chicken is stuffed, it takes so long for the poultry to get to a safe temperature to eat that the meat winds up drying out. If your family prefers stuffing, I suggest preparing dressing and then fill the cooked bird right before taking it to the table.

1 1/2 cup chicken or vegetable stock (you can use plain water as well)
1 cup quinoa
1/8 cup olive oil
1 small butternut squash (peeled, seeded, and cubed)
1 zucchini (diced into 1-inch cubes)
3 green onions, chopped
1 teaspoon ground sage or poultry seasoning
1/4 cup dried cranberries (optional)
chopped parsley for garnish
1 tablespoon lime juice, or to taste
salt and pepper, to taste

Put chicken or vegetable stock into medium pan and bring to a boil. Add quinoa and sage or poultry seasoning, then cover and simmer until liquid is absorbed, about 10-15 minutes. Remove from heat.

Heat the olive oil in a large skillet over medium heat. Season with salt and pepper. Add the diced zucchini and butternut squash until slightly browned.

Stir in the cooked quinoa, chopped green onion, dried cranberries, then drizzle with parsley and lime juice. Enjoy.

Note: this recipe works really well to make stuffed portobello caps.

Quick Cranberry Sauce

I happen to like both types of cranberry sauce (fresh and canned), so I don’t have to take a side in the matter. However, making your own cranberry sauce or relish only takes a few minutes and you can make it to your liking. If you wind up having leftovers, use them on a turkey sandwich spread as an ice cream topping, or swirled into oatmeal the next day.

1 12-oz. bag cranberries (fresh or frozen)
1 cup granulated sugar
2 teaspoon orange zest
1/4 cup orange juice
1/4 teaspoon salt
1 teaspoon vanilla extract, optional

Reserve 1/2 cup of cranberries and set aside.

Put 1/2 sugar and the rest of the cranberries in a medium, non-reactive pan and cook over low heat, stirring occasionally, until the sugar dissolves and the berries are soft.

Increase the heat to medium and cook an additional 12 minutes. Reduce heat to low and add the remaining sugar, orange juice, and reserved 1/2 cup of cranberries. Cook 3-5 minutes more, then remove from heat. Stir in the orange zest.

Pour into a heatproof glass dish and allow to cool. Store in the refrigerator until ready to serve.

Apple Persimmon Galette (rustic pie)

Crust
2 cups all purpose flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
3/4 cup vegetable shortening
1/4 cup ice water

Filling
2 Golden Delicious or Granny Smith apples, peeled and cored
2 Fuyu persimmons, peeled
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch or arrowroot powder

Topping
2 tablespoons brown sugar
1 tablespoon butter, cut into small pieces

Combine the flour, sugar, and salt in a medium bowl. Cut the vegetable shortening into the dry mixture using a pastry cutter, two knives, or your hand until the mixture is the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until moistened. Repeat 6-8 times, using a tablespoon of water at a time. Do not overmix. The dough will be a little ragged and stiff.

Gently push the dough into a ball and place in a plastic bag or cover with plastic wrap. Put into the refrigerator and chill for an hour. It can be made the night before and used the next day.

Slice the apples and persimmons about 1/4 inch thick, and place in a bowl of cold water with a little lemon juice added.

After an hour, preheat the oven to 375F, and take the pastry dough out of the refrigerator.

Remove the dough from the plastic wrap and place on a lightly floured surface. Dust the top of the dough with flour, and roll out in a circle or rectangle (the choice is up to you) that is about 1/8-1/4 inch thick. Transfer the flattened dough to a rimmed baking sheet. You can put a piece of parchment paper underneath the dough to help with cleanup later, if desired.

Drain the apples and persimmons well, and return to the bowl. Add the granulated sugar, cinnamon, and cornstarch or arrowroot powder, and mix well. Arrange the fruit on the dough, keeping an 1-1 1/2 inches from the edge. Sprinkle the brown sugar on top, and dot with the butter pieces.

Gently fold the pastry edge up to cover the edge of the apples and persimmons. If the edges break a little, dab the edges with cold water and press together. You do not want any holes on the sides or bottom for liquids to cook out. You can sprinkle the edge with sugar if you choose, but it isn’t necessary.

Bake 55-60 minutes until the crust is brown and crisp, and the apples are tender. Remove from the oven and transfer to a rack to cool.

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