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Wild Rice with Mushrooms

Wild Rice with Mushrooms

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 — 

Whipped Horseradish

Whipped Horseradish

Recipe By: N. Jay Sorensen, RD Serving Size: 14 Preparation Time: 0:15 Categories: Sauces, Stocks and Accompaniments —————————————————- 1    pint heavy cream ½    teaspoon salt ¼    teaspoon white pepper 2    dashes Tabasco sauce 1    teaspoon Gray Poupon Mustard 6    ounces prepared horseradish Chill medium size bowl. Whip heavy cream in bowl 

Cranberry Compote

Cranberry Compote

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:20

Categories: Fruits

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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 taste

In a large heavy saucepan combine cranberries, 1 cups water, 1/2 cup fresh orange juice, sugar, ginger, and chopped shallots. Stir over medium heat until sugar dissolves. Cook over medium high heat until cranberries begin to burst, about ten minutes. Stir in molasses. Season with salt. Remove from heat and cool. Chill until cold, about three hours.

Potatoes Au Gratin

Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD Serving Size: 12 Preparation Time: 0:30 Categories: Rice, Potatoes and Beans —————————————————- 2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick 1    pint whole milk 1    pint heavy cream ½    teaspoon salt ¼    teaspoon pepper pinch nutmeg 6    ounces Gruyere cheese — grated 

Cream of Broccoli Soup

Cream of Broccoli Soup

In the fall a warm bowl of cream of broccoli soup brings a little warmth on a brisk day and liven you up with its spring green color and taste of creaminess. Broccoli is an easy vegetable to prepare in a variety side dishes, soups, 

The Big Grilling Hamburger

The Big Grilling Hamburger

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

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2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Cajun Seasoning

Cajun Seasoning

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices —————————————————- 3    tablespoons paprika 2    tablespoons salt 2    tablespoons white pepper 2    tablespoons garlic powder 2    tablespoons onion powder 1    tablespoon thyme 1    tablespoon oregano leaves 1    tablespoon black pepper 1    tablespoon cayenne pepper Mix ingredients together and store in dry 

Beer Battered Pan Fish (White Fish)

Beer Battered Pan Fish (White Fish)

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:30 Categories: Fish and Shellfish —————————————————- 2    pounds pan fish fillets (blue gill, crappies or any white fish) 12    ounces pale ale beer 1 ¼    cups all-purpose flour 2    teaspoons salt 1    teaspoon paprika ¼    teaspoon cayenne pepper ½    teaspoon baking 

Sweet and Sour Cucumber Salad

Sweet and Sour Cucumber Salad

With the bounty of cucumber from your garden, farmers market or CSA box. Toss together this summer time classic in fewer than 15 minutes. The marinated sweet and sour cucumbers are ready to eat in 30 minutes or better yet let cucumbers mix and mingle overnight. Refrigerator for up to 3 days for the best favors and crispness. Serve as a side dish or a topping on your favorite barbecue. Enjoy!

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:15

Categories: Salads

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2    small cucumber — thinly sliced

3    small onions — thinly sliced

2    tablespoons water

6    tablespoons apple cider vinegar

3    tablespoons sugar

3    tablespoons fresh dill — chopped (optional)

In a large mixing bowl, combine the thinly sliced cucumbers and the thinly sliced onions. Season lightly with salt and toss together until they are thoroughly combined. Refrigerate mixture for 10 to 15 minutes. Add the water, apple cider vinegar, sugar, and the optional chopped fresh dill to the cucumber and onion mixture. Toss until all the ingredients together until thoroughly combined, then chill in the refrigerator for a few hours, or until ready to serve.

BBQ Rub

BBQ Rub

Recipe By: N. Jay Sorensen, RD Preparation Time: 0:15 Categories: Herbs and Spices ————————————————– 2    tablespoons granulated garlic 2    tablespoons granulated onion 1    tablespoon cayenne pepper 2    teaspoons white pepper 1    tablespoon black pepper 4    tablespoons salt 4    tablespoons paprika 3    tablespoons brown sugar — packed Mix ingredients together and store in dry