Eat Right. Be Active. Continue Learning.
Eat Right. Be Active. Continue Learning.
Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 40:00 Categories: Rice, Potatoes and Beans ————————————————— 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 — …
Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:20 Categories: Fruits —————————————————- 4 cups cranberries — fresh 1 cup water ½ cup orange juice — freshly squeezed 1 cup sugar 1 tablespoon ginger — finely grated 1 tablespoon shallot — finely chopped 1 tablespoon light molasses salt — to …
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: 0:15 Categories: Sauces, Stocks & Accompaniments —————————————————- 4 tablespoons butter 4 tablespoons flour 4 cups turkey stock ½ cup pan drippings salt and pepper — to taste In a large sauté pan, melt butter, add flour and …
Recipe By: N. Jay Sorensen, RD Serving Size: 24 Preparation Time: 0:20 Categories: Sauces, Stocks & Accompaniments —————————————————- 1 pound Italian sausage — hot 8 tablespoons butter 2 each onion — coarsely chopped 2 each celery ribs — coarsely chopped 1 tablespoon sage 1 tablespoon thyme 2 teaspoons salt 1 teaspoon white pepper …
With fall in the air, a bowl of cream of broccoli soup brings a little warmth on a brisk day and liven you up with its green color and taste of creaminess. Broccoli is an easy vegetable to prepare in a variety side dishes, soups, and entrees. Let me first take a moment to tell you a little more about this amazing vegetable.
Broccoli has a nutrient rich profile; it is a good carb and rich in fiber. More importantly, broccoli offers a variety of health benefits of consumption such as: an aid to digestion, prevents constipation, helps maintain low blood sugar, and curbs overeating. When buying broccoli look for stems not too thick or tough, firm, with compact cluster of small flower buds and a dark deep green color. Broccoli will stay fresh 2 to 3 days in breathable packaging stored in the vegetable draw of the refrigerator. Discard broccoli when the buds wilt and become a yellow color and are in a soft condition.
Broccoli can be prepared raw, boiled, steamed, sautéed, roasted, or blanched. Give your store-bought broccoli a through rinse under cold water. Trim off the woody end of the stalk. Continue trimming to the desired size. The simplest method is to submerge the broccoli in boiling water for 4 to 5 minutes or until tender. Use this same preparation technique to prepare the following cream of broccoli soup.
You can think of eggs as a type of superfood food that contains the right amount of everything your body needs. Eggs are a great source of vitamins, antioxidants, essential amino acids and other nutrients; especially when you eat the whole egg. All of these …
Recipe By: N. Jay Sorensen, RD Serving Size: 8 Preparation Time: 0:30 Categories: Soup —————————————————- 1 pound mushroom — sliced 1 medium onion — diced 3 stalks celery — diced 2 cloves fresh garlic — finely chopped 4 tablespoons whole butter 4 tablespoons flour, all-purpose 1 ½ teaspoons chicken bouillon ¼ teaspoon white …
Recipe By: N. Jay Sorensen, RD
Serving Size: 8 Preparation Time: 0:15
Categories: Appetizer
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2 large Avocados
1 each Roma tomato — chopped
2 tablespoons onion — minced
1 tablespoon lime juice
2 tablespoons cilantro — chopped
1 clove garlic — minced
2 teaspoons Jalapeno minced
salt — to taste
Pit and peel avocados, place in bowl. Add tomatoes, onions, lime juice, cilantro, garlic and jalapenos. With a fork, coarsely mash mixture and salt to taste.
Recipe By: N. Jay Sorensen, RD Serving Size: 10 Preparation Time: 0:45 Categories: Desserts —————————————————- 2 cans condensed milk, sweetened — 14 ounce 8 ounces lime juice — * see note ½ cup sugar 6 each egg yolks 1 each egg white 1 each graham cracker pie crust, 9 inch 1 pint …
