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Category: Holiday

Wild Rice & Pear Stuffing

Posted on by Lori Harder

wild rice stuffing

Ingredients

  • 1 c. wild rice
  • 1 c. short grain brown rice
  • 3 pears peeled cored and chopped
  • 1 1/2 c celery chopped
  • 1/2 c. carrots diced or shredded
  • 1/4 c. chopped almonds
  • 1/2 c. craisins chopped small
  • 1 c. chopped purple onion – yellow is fine as well
  • 3 T. fresh sage leaves minced – can use 1 1/2 T. sage powder if you can’t get fresh sage
  • 2 T. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 1 T. olive oil
  • 1/2 c water
  • 2 T. chicken granules

Instructions

  • Combine brown and wild rice in pan.
  • Add 6 cups water or chicken broth for more flavor, bring to boil then turn down heat and let simmer until cooked (Probably be about 30 minutes or so.)
  • Strain the remaining water or broth and set aside.
  • In a large cooking pan add olive oil, all chopped veggies, fruit, water, chicken granules (all remaining ingredients) and spices to pan.
  • Saute on med/low about 25-30 minutes with cover on stirring often until veggies have softened.
  • Once veggies are cooked, add the cooked rice and saute on low about 10-15 more minutes so all flavors blend together. Add more water and chicken granules if needed. The rice may continue to soak up water so make sure this does not burn. Add water in 1/4 c. increments IF you see it getting very think.

Sweet Brie Pears

Posted on by Lori Harder

Pears

INGREDIENTS

  • 3 pears halved
  • Brie cheese of choice 5-6 oz
  • 2 graham crackers
  • Honey

INSTRUCTIONS

  • Preheat oven to 425 degrees.
  • Cut pears in half and take a spoon or melon baller and dig a small circle in the center of pear.
  • Spray a baking dish with oil and place pears face down to cook for 30 minutes.
  • Once pears have cooked for 30 minutes, flip them over in the dish, chop brie into small 1 oz bite size and place in the center of each pear.
  • Crumble the graham crackers on the tops of each pear and bake for 5-7 more minutes until cheese is melty and crackers have a become richer in color.
  • Remove from oven and drizzle about a tsp of honey on top of each pear.
  • Serve warm or cool.

Pumpkin Sage Hummus

Posted on by Lori Harder

hummus

INGREDIENTS

  • 2 (15oz each) cans chick peas – set aside 2/3 cup chick pea juice from cans
  • 1/2 c. chick pea juice from cans
  • 1 c. pumpkin (about half of a 15z can)
  • 1 T. minced garlic
  • 1/8 tsp Tabasco sauce
  • 1 & 1/2 tsp ground sage
  • 1 T. salt
  • 1/4 c. Tahini – can be found in most grocery stores
  • 5-7 T. FRESH lemon juice – 2 lemons will be perfect, I like to use 7 Tablespoons so it is really zesty! You may want to start with 5 and add as you go depending on how much zing you like.
  • 1/2 tsp paprika – more if you like a bite to it – I used 1 tsp and generously sprinkled the top as well.

INSTRUCTIONS

  • In a blender or food processor, add all ingredients and mix until smooth.
  • Add remaining chic pea juice if it is too thick and not blending for you.
  • *OPTIONAL* Feel free to add more lemon juice and less sage if you like a more traditional flavor.
  • Spread hummus onto plate
  • Sprinkle an extra pinch of paprika on top for color.
  • Serve with your favorite veggies or pita.