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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 

Creamed Spinach

Creamed Spinach

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Vegetables

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2 ½    pounds spinach — prepared and wilted

2    tablespoons butter

2    tablespoons flour

1    cup whole milk

¼    teaspoon salt

white pepper — to taste

pinch nutmeg

Prepare spinach by removing tough stems and rinse well. In a large sauce pan, add spinach and wilt over medium high heat, stirring frequently, until bright green and tender, about 2-4 minutes. Remove from heat and drain in colander. When cool to touch, squeeze out as much liquid as possible. Coarsely chop spinach. Meanwhile make the béchamel sauce in a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk, stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste. Combine spinach with sauce and stir to combine. Season with nutmeg and serve hot.

Artichoke Dip

Artichoke Dip

Recipe By: N. Jay Sorensen, RD Serving Size: 8 Categories: Appetizer —————————————————- 8    ounces cream cheese 14    ounces artichoke hearts — drained and chopped ½    cup mayonnaise ½    cup Parmesan cheese — grated 2    tablespoons basil — chopped 2    tablespoons red onion — finely chopped 1    clove garlic — minced ½    cup tomato 

The Big Grilling Hamburger

The Big Grilling Hamburger

Recipe By: N. Jay Sorensen, RD Serving Size: 4 Preparation Time: 0:30 Categories: Meats —————————————————- 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 

Remoulade

Remoulade

Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments

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1    cup mayonnaise

1    tablespoon French mustard

2    tablespoons pickle — chopped

2    tablespoons onion — chopped

1    tablespoon capers — chopped

3    tablespoons parsley or chervil — chopped

 

Mix all ingredients into mayonnaise and serve cold.

Vegetarian Refried Beans

Vegetarian Refried Beans

Recipe By: N. Jay Sorensen, RD Serving Size: 20 Categories: Rice, Potatoes and Beans —————————————————- 1    pound pinto beans 3    cups vegetable stock 2    tablespoons extra virgin olive oil 1    large white onion — 1/4″ dice 4    cloves garlic — minced 1    teaspoon ground cumin ½    teaspoon ground coriander 2    tablespoons lime juice 

Creamy Ranch-Style Dip

Creamy Ranch-Style Dip

Recipe By: N. Jay Sorensen, RD Categories: Sauces, Stocks & Accompaniments ——————– ——————————– 4    ounces cream cheese — softened 3    tablespoons buttermilk 2    tablespoons parsley — chopped fine 1    teaspoon fresh dill — chopped fine ½    teaspoon fresh garlic — minced ¼     teaspoon onion powder ¼    teaspoon freshly ground black pepper 

Asian Lettuce Wraps

Asian Lettuce Wraps

Recipe By: N. Jay Sorensen, RD

Serving Size: 8

Categories: Appetizer

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16    each bibb lettuce leaves

1    pound ground pork

1    tablespoon cooking oil

1    large onion — chopped

2     cloves garlic — minced

1    tablespoon soy sauce

¼    cup hoisin sauce

2    teaspoons pickled ginger — minced

1    tablespoon rice wine vinegar

    Asian chili pepper sauce — optional

8    ounces water chestnuts, canned — finely chopped

1    bunch green onions — chopped

2    teaspoons sesame oil

 

Rinse whole lettuce leaves and pat dry and set aside. In a medium skillet over medium high heat, brown the ground pork in 1 tablespoon of oil, stirring often. Drain, and set aside to cool. Cook onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and combine. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to become translucent, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Fold lettuce around the meat and eat.

Jerk Chicken

Jerk Chicken

Recipe By: N. Jay Sorensen, RD Serving Size: 6 Preparation Time: 0:45 Categories: Poultry ——————– ——————————– 1    medium onion — coarsely chopped 3    medium scallion — coarsely chopped 2    each scotch bonnet chiles — coarsely chopped 2    cloves garlic — chopped 1    tablespoon five-spice powder 1    tablespoon allspice berries — ground