Olive Oil Pizza Dough from 5 Minute Artisan Breads

 

Butternut Squash Salad with Cranberries, Pecans and Goat Cheese

 

Silver Palate Cornbread Sausage Stuffing with Apples

 Enough stuffing for a 20-pound turkey, 12 to 14 portions

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter

2 1/2 cups finely chopped yellow onions

3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel

1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)

3 cups coarsely crumbled corn bread (preferably homemade)

3 cups coarsely crumbled whole-wheat bread

3 cups coarsely crumbled white bread (French or homemade preferred)

2 teaspoons dried thyme

1 teaspoon dried sage

Salt and freshly ground black pepper, to taste

1/2 cup chopped fresh Italian (flat-leaf) parsley

1 1/2 cups shelled pecan halves

Directions:

Preheat the oven to 325 degrees F.

Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes. Transfer the onions and butter to a large mixing bowl.

Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.

Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.

Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.

If you do not wish actually to stuff the bird, spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.

Wendy Woolf Thanksgiving Pecan Topped Sweet Potatoes

 

The Best Refrigerator Lime Pie

This lime pie hands down is the best. Since I made it the first time, it's so popular that I now always make 2 at a time. It's that good.  No eggs, fake or jello-y taste, just fresh, tart and just the right amount of sweet. Said to be from America's Test Kitchen, credit to photo unknown.

SHEPHERDS PIE

PALEO SHEPHERDS PIE

First, double it.  It's REALLY good and you will want more AND this means you have dinner for the next night which is always a great idea.

This is my version adapted from Elana's Pantry, all her recipes are really good. (her photo right) my didn't last long enough to take a photo:) link to her exact recipe here https://elanaspantry.com/paleo-shepherds-pie/

The neat thing about this dish is you can make it from bits and piece you probably have on hand.  

AND, you can make it in one pot and put in the oven in the same pot so less cleaning up.  Use the widest big soup pot, I have a 8 1/2 qt Caphalon pot that if I could only have one pot, this would be it.

Serves:4-6

Ingredients

2 tablespoons olive oil

1  large onion, diced

1 pound turkey or pork bacon, cut into ½-inch slices

2 cups diced carrots and  2 cups diced celery OR(I chopped a bag of mixed cauliflower, carrots and broccoli mix)

1 pound ground beef  OR ( I used two big cheddar and onion hamburger patties I had on hand from Vons)

½ teaspoon sea salt 

1 teaspoon pepper 

½ teaspoon smoked paprika

1 cup chicken stock

 2  packages rice cauliflower from Trader Joes OR 2 large heads cauliflower, trimmed, chopped and steamed until very soft  OR you can use traditional mashed potatoes

2 tablespoons olive oil

Instructions

1  Heat olive oil in and sauté onion for 15 minutes until soft

2  Add bacon pieces to pan and sauté until cooked, about 10 minutes

3  Add diced veggies to pan and sauté in bacon fat for 10 minutes until soft

4  Add ground beef to pan and sauté until brown, just a few minutes

5  Season with salt, pepper and smoked paprika

6  Add chicken broth and cook down broth until evaporated by half

7  Place steamed cauliflower in food processor and puree with olive oil until smooth OR(microwave rice cauliflower, add 2 T olive oil, salt and a handful of cheddar cheese)

8  Pour ground beef mixture into a 9 x 13 inch baking dish  OR use pan you cooked everything in

9  Pour mashed cauliflower over beef mixture   Bake at 350°F for 30 minutes

5 INGREDIENT OATMEAL NUT BUTTER 

BREAKFAST COOKIES

Finding healthy, protein and fiber filled low sugar snacks in the airport or on the road is almost impossible so I like to make and take some of my own.  The original recipe is from @healthymoodsf. Naturally, being me, I had to modify with more options and they still came out great. It's a bit of what you'd call a kitchen sink cookie, oh, let's throw in cranberries, etc.  Whatever looks like a good balance of an ingredient.  This makes @10 cookies.  Double it, they won't last long.

Original recipe
2 old bananas, thoroughly mashed
1/4 nut butter of choice
1 c oats or
1 tsp cinnamon

I added
2 T melted coconut oil
1/2 tsp salt
1 T vanilla
1/4 date nuggets (Sprouts has them)
1 T flax seed
2 T hemp seed
1 T chia
1/4 c chopped walnuts


Depending on the moisture of the banana mix, you may need to add more banana or oats to get the consistency to scoop out into cookies.  You can also throw in a beaten egg for added protein.  Give it a minute for the flax and chia to gel and pull it together.

Options:

1/4 almond flour
chocolate chips
dried fruit
unsweetened coconut

Mix ingredients in red first, then add oats and selected options.

Bake at 400 for @20 minutes