Holiday Party Recipes!
Our holiday party went great and I’m glad so many people enjoyed the food Emma prepared (enjoyed the food seems like a definite understatement). I know many of you were waiting on the food recipes so here they are!
Green Bean Casserole
- 2 1/2 pound fresh organic green beans, trimmed and cut into 1- to 2-inch pieces (about 8 cups)
- 2-3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, thinly sliced
- 3 tablespoons all-purpose unbleached flour
- 3/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- 2 1/2 cups organic low-fat milk
- 1 1/2 cups fresh whole-wheat breadcrumbs (see Tips) or 1/2 cup shredded or crumbled cheese
- 8 ounces portabella mushrooms sliced
- 3 tablespoons butter
- Position racks in upper and lower third of oven; preheat to 425°F.
- Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Sautee mushrooms in 2 Tablespoons of oil and set aside
- Meanwhile, heat 1 tablespoon oil and 3 tablespoons butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips.)
- When the green beans are done, remove from the oven. Preheat the broiler.
- Transfer half the green beans to a 2-quart, broiler-safe baking dish. Add mushrooms. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce.
- Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
- Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.
Tips & Notes
- Make Ahead Tip: Roast green beans (Step 2) up to 30 minutes ahead. Prepare the sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the green beans.
- Tips: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.
- To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley. Or make it cheesy by stirring in 1/2 cup shredded or crumbled cheese, such as Gruyère, Swiss, Cheddar or blue cheese.
Apple & Fresh Herb Stuffing
- 1 1/2 cups cubed Ezekiel Bread
- 3 3/4 cups cubed whole wheat bread
- 1 pound all natural sausage meat
- 1 cup organic chopped onion
- 3/4 cup organic chopped celery
- 2 1/2 teaspoons fresh sage
- 1 1/2 teaspoons fresh rosemary
- 1/2 teaspoon fresh thyme
- 1/2 Organic Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1/3 cup minced fresh parsley
- 2 cups all natural turkey stock
- 4 tablespoons unsalted butter, melted
- Preheat oven to 350 degree F (175 degree C). Spread the Ezekiel and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Sweet Potato Pie
- 1 pound 3 ounces organic sweet potatoes, peeled and cubed
- 1 1/4 cups plain organic yogurt
- 3/4 cup packed, organic dark brown sugar
- 1/2 teaspoon of organic cinnamon
- 1/4 teaspoon of organic nutmeg
- 5 cage free egg yolks
- 1 (9-inch) deep dish, frozen pie shell (all natural)
- 1 cup chopped pecans, toasted
- 1 tablespoon maple syrup (or agave)
- Special equipment: steamer basket
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.