Some Recipes That Got Lost in the Holidays

It's been a busy winter. But that didn't stop me from dreaming up recipes in the kitchen. Here are a few of the meals I've enjoyed while the Holidays got the better of my schedule. Enjoy!

Oatmeal Raisin Cookies

Multiple Servings (includes 1 serving of fruit)

 

2 cups Flour

1/2 tsp. Baking Soda

3/4 cup Butter (1 ½ sticks), melted

1 cup Brown Sugar

1/2 cup White Sugar

1 tsp. Cinnamon

1 Tbsp. Vanilla

1 Egg

1 Egg Yolk

1 ½ cup Oats

Raisins

In large bowl, combine wet ingredients. In smaller bowl, combine dry ingredients. Mix together.

Spoon onto parchment paper. Bake at 325 for 14-15 minutes.

 

Spring Rolls

Multiple Servings (includes 3 servings of vegetables)

1 head Cabbage

1 head Broccoli

1 cup shredded Carrots

1/2 Onion

6-7 Tbsp. Oil

2 Tbsp. Red Wine Vinegar

1 Tbsp. Sesame Oil

1/2 tsp. Black Pepper

1/2 tsp. Garlic Powder

1/4 tsp. Sage

1/4 tsp. Marjoram

1 Tbsp. Ginger

1 Tbsp. Honey

1 Tbsp. Lemon Juice

Rice paper

Shred vegetables in a food processor. Combine wet ingredients in small bowl. Pour over shredded vegetables.

Soak rice paper in warm water for a few seconds. Place on a large plate. Spoon approximately 1/2 cup of mixture onto rice paper. Roll rice paper around vegetable mixture, tucking in edges as you go.

Store with plastic wrap to keep from sticking together.

Latkes (Potato Pancakes)

Multiple Servings (includes 1 serving of vegetables)

 

2 Potatoes

2 Eggs

2 Tbsp. Flour

2 Tbsp. Oats

1 Tbsp. Onion, diced.

Shred potatoes in food processor. Combine with eggs, flour, oats and onion. Mix well.

Heat oil in a large, deep pot. Spoon mixture in medium-sized dollops into pot. Cook until golden brown.

Cool on a paper towel or cardboard.

Serve with Sour Cream and Apple Sauce (or Cranberry Sauce)

Pumpkin Granola

Multiple Servings (includes 1 serving of vegetables)

4 oz Oil

4 oz Honey

1 tsp. Cinnamon

1/8 tsp. Cloves

1/8 tsp. Nutmeg

1/4 cup Pumpkin puree

4 cups Oats

½-1 cup Roasted Almonds, chopped

Measure out oats, and nuts into a large bowl. In a small sauce pan, bring oil, honey and spices to a boil. Add pumpkin. Pour contents of sauce pan over oats, etc, stirring well.

Pour oats, etc. onto a greased edged cookie sheet. Bake at 250 degrees for 45-60 minutes. Half way through, stir to prevent sticking. When done baking, let sit in cookie sheet for 3 hours, or overnight. 

Turkey Dinner Next-Day Salad

1 Serving (includes 3 servings of vegetables)

 

Spinach

Turkey

Roasted Sweet Potatoes

Green Beans

Cranberry Sauce

Olive Oil

 

Red Wine and Orange Beef with Roasted Winter Vegetables

Multiple Servings (includes 2-3 servings of vegetables)
*Inspired by Kate at the Kitchen Door 

1 Brisket or 3 lb Stew Beef

Red Wine

Black pepper

3 sprigs Fresh Thyme

1 Orange, washed well and cut into 8 wedges

1 large Onion, peeled and cut into rings

2 cloves Garlic, peeled and sliced

Olive Oil

1 6-oz can Tomato Paste

Cut meat into 2-3 large chunks. Season meat with pepper on all sides.  Place meat in a large bowl with wine, thyme, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.

Heat a deep stick-less pot.  Remove the meat from the marinade and brown the pieces on all sides.  Place meat in large crock pot. Pour the marinade (including the oranges, etc.) into the pot and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  

Pour marinade over meat and turn on crockpot. Cook on low for 8-9 hours. Remove from marinade.

2 large Parsnips

1 large Onion

3-4 large Carrots

1 large Sweet Potato

Olive Oil

Peel and cut vegetable into thin, long strips. Toss in olive oil. Place in 2 glass baking dishes, keeping onions and parsnips, and carrots and sweet potatoes together. Roast at 400 degrees for 30-40 minutes, or until vegetables begin to brown.

Serve meat and vegetables over Mashed Potatoes, with a side of Pomegranate.