Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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4    pounds sweet potatoes

1    teaspoon salt

3     each Granny Smith apples — peeled & cored

1    tablespoon lemon juice — fresh

9    tablespoons unsalted butter

6    tablespoons dark brown sugar — packed

6    tablespoons heavy cream

¼    cup brandy

¼    cup orange juice — fresh

Preheat oven to 425°F. In a large heavy bottom sauce pan, add cold water ¾ full and bring to a boil. Peel potatoes, cut into cubes and add to boiling water for about 20-30 minutes until soft. Drain potatoes and place in medium bowl; add salt, and mash thoroughly. Meanwhile, slice apples into 1/8-inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium skillet, melt 6 tablespoons butter over medium-high heat. Add 4 tablespoons brown sugar and stir until sugar dissolves. Cook apple slices, until golden, about 1-2 minutes on each side. Remove from heat and set aside. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream, brandy, orange juice, and cook until slightly thickened, about 2-3 minutes. Remove from heat and add to sweet potatoes, mixing well to combine. Butter a 3-quart ovenproof casserole and add potato mixture. Arrange apple slices on and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and rest at room temperature for 10 minutes before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 40:00

Categories: Rice, Potatoes and Beans

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4    tablespoons butter

½    cup onion — chopped fine

¼    cup celery — chopped fine

8    ounces Chanterelle mushrooms — 1/4″ thick

2    cups wild rice

4    cups chicken broth

¼    teaspoon salt — to taste

1    tablespoon parsley — chopped fine

Add the butter to a medium size sauce pan and melt. When butter is bubbling, add onions, celery, mushrooms, and sauté until onions are translucent. Add rice and combine. Add chicken broth, salt, and bring to a boil. Cover and simmer for 25 – 30 minutes or until rice is done. Garnish with chopped parsley and serve.