Tag Archives: cream

Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.


Thanksgiving Recipes



DINNER ROLLS or FRESH BAKED BREAD with cheese platter

SALAD GREENS served with
MAMMA’S HOUSE VINAIGRETTES  (red wine and balsamic)
1 clove garlic; crushed
1 teaspoon sea salt
1/4-1/2 teaspoon fresh ground black pepper
1/2 cup vinegar of choice or fresh pressed lemon juice
1 cup extra virgin olive oil

Mix all ingredients together. Mix or shake before each use. Store at room temperature.

Per 1 lb of turkey

1 clove garlic; crushed
3/4 teaspoon oregano
3/4 teaspoon sea salt
1 teaspoon extra virgin olive oil
1/2 teaspoon red wine (or more to achieve the paste consistency)

The night before roasting the turkey- Remove the neck and giblets from the turkey and rinse inside and out then pat dry. Make a paste with the above ingredients. Rub the paste all over the turkey, inside and out, place in a basin/container, cover and refrigerate.

Preheat oven to 300-325. An 8-12 lb turkey will take 2 ¾ to 3 hours to cook; plan accordingly. Place the turkey on a rack in a broiling pan and pour 1 cup water into the pan. **if making Rik’s gravy read the recipe below to put vegetables in the pan as well** Place a lid over the pan -or- loosely “tent” the turkey with aluminum foil. Do not baste the turkey and do not open the oven door. Remove the lid/foil for the last hour so the turkey browns. The meat thermometer should read 165°F when inserted in the breast meat it is good practice to double check the turkey timer. When the turkey is done remove from the oven and pan and place on the cutting board and cover with the foil for 20 minutes before carving.

Note- Grandma Pietri roasts the turkey without a rack, allowing it to sit in its own juices and keeps it covered the whole time. She bastes the turkey every couple of hours for the duration of the bake time. My brother Rik, cook extraordinaire, gave me the “rack don’t baste” recommendation.

neck and giblets (excluding liver) from the turkey
1 celery stalk; coarsely chopped
1 carrot; coarsely chopped
1 onion; pealed and quartered

3 tablespoons fat from oven-roasted turkey drippings
1 cup giblet broth/water
3 tablespoons all purpose flour (rice flour for gluten free)
1/2 teaspoon sea salt; more to taste
freshly ground black pepper

Place the giblets (minus the liver), celery, carrot and onion into the pan under the turkey with water to keep it from burning. After the turkey is finished baking strain the vegetables and poultry drippings through a sieve into a large (at least 4 cups) measuring cup. Deglaze the roasting pan with 1 cup broth/water, stirring until the crusty brown bits are loosened and pour the liquid through the sieve with the other pan drippings. Over medium heat, spoon 3 tablespoons fat from the poultry drippings (floats to the top of the measuring cup) into a 2-quart saucepan. Whisk flour and sea salt into the heated fat and continue to cook and stir until the flour turns golden brown. Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add the remaining broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings and broth mixture. Cook and stir until the gravy simmers and is slightly thick. Season with more salt and fresh ground black pepper to taste.

1 lb sliced firm white sandwich, French or Italian bread including crusts cut into 1/2″ pieces (*gluten free bread works great too)
4-8 Tablespoons butter
2 cups chopped onion
1 cup finely chopped celery
1/4-1/2 cup fresh parsley; minced
1 teaspoon dried sage (1 Tablespoon fresh; minced)
1 teaspoon dried thyme (1Tablespoon fresh; minced)
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3-1 cup stock (I use vegetarian so all can enjoy but the original recipe calls for chicken)
1-2 large eggs; well beaten

Preheat oven to 400, prepare bread, arrange on baking sheet in a single layer and toast until golden brown. Remove toasted bread cubes from oven and pour into a large bowl.

Preheat a large skillet to medium-low and sauté onions and celery in butter until tender, about 5 minutes. Remove from heat and stir in herbs and spices. Pour over the bread cubes and stir to combine well. Add stock and egg a little at a time so the stuffing is moist but not packed together.

Turn mixture into a shallow butters baking dish and bake at 350 until the top has formed a crust and the stuffing is heated through, 25-40 minutes.

3 fresh sweet potatoes; pealed and boiled till tender
17 oz can apricot halves with syrup drained and reserved
1 1/4 cups brown sugar
1 1/2 tablespoons cornstarch
1 teaspoon grated orange peel (be sure to stub skin well and use organic if possible)
1/4 teaspoon sea salt
1/8 teaspoon cinnamon
1/2 cup pecan halves

Preheat oven to 375ºF.

Slice cooked sweet potatoes into 3/4 “ thick rounds. Arrange sliced sweet potatoes in a buttered 10x6x3/4” pan in an even layer. Cook and simmer reserved syrup, brown sugar, cornstarch, orange peel, salt, and cinnamon for 3 minutes. Add the apricot halves and pecans and simmer for an additional 2 minutes. Pour the mixture over the sweet potatoes and bake for 25 minutes.

MASHED POTATOES (with skins if organic)
Scrub 8-10 organic potatoes (otherwise peel), place in a large pot, add water to just cover the potatoes and sprinkle with 1 teaspoon sea salt. Bring to a boil and immediately reduce heat to a slow simmer. Cook till the potatoes are tender, almost falling apart (about 30 minutes depending on the size of the potatoes). Drain potatoes and return to pot, coarsely break apart and allow to cool slightly (this will help the potatoes to dehydrate so they can absorb butter and milk/cream). Add 6 tablespoons butter,  1/2 cup milk/cream, 1/4 teaspoon sea salt and 1/8 teaspoon fresh ground black pepper. Turn heat to low and using a hand beater whip the potatoes with the butter and milk/cream and sugar till creamy. Add more milk/cream as needed for consistency. Season with more salt to taste.

Love garlic? Add crushed 1-2 cloves garlic to the pot or simply serve with garlic butter on the side.

1 cup wild rice; cooked
4 cups water
2 tablespoons butter
1/4 cup onion; minced
1/4 cup carrots; minced
1/4 cup celery; minced
1/4-1/2 teaspoons sea salt
pinch-1/8 teaspoon fresh ground black pepper

Bring water and wild rice to a boil, reduce heat and simmer till the grains split (you will see with seems) and are tender, about 45 minutes. Meanwhile, sauté the vegetables in butter on low heat till tender. Drain the water from the wild rice, add the sautéd vegetables and salt and pepper to taste. I have also tossed in cooked white or brown rice so it is more of a pilaf.

SWEDISH BRAISED RED CABBAGE (recipe from “Hemmets Kokbok”)
1 small head of red cabbage
1 onion; chopped
2 sour apples (granny smith); quartered and seeds removed
2 Tablespoons butter (or canola oil)
1 teaspoon sea salt
4-5 whole cloves
1 Tablespoon sugar (brown sugar or honey)
2 Tablespoons red wine vinegar or lemon juice
3/4 cup water

Remove outer leaves of red cabbage, cut in to quarters and remove the thick stem inside. Cut into think strips or chop into small chunks.sauté cabbage, onion and apples in canola oil. Add the salt, cloves, sweetener, vinegar and water and bring the mixture to a simmer. Simmer over low heat with lid on until the cabbage is tender, about 1 hour. Stir occasionally and taste to adjust seasoning.

Fresh Orange Cranberry Relish
I believe this recipe was originally on an “Ocean Spray” package.

1 12 oz bag fresh cranberries; rinsed and picked through
1 orange; diced and seeded if needed
1 cup sugar

Process the above ingredients in a food processor at least 4 days and up to 2 weeks prior to Thanksgiving.

Coco-Mocho Ice Dream and Chocolate Oatmeal Cookie Sandwiches

Whether eaten as an ice dream cookie sandwich, a bowl of ice dream with cookies on the side or as separate units these new recipes I developed with my niece received a big thumbs up last night.

DSC_0003Coco-Mocho Ice Dream
3/4 cup cocoa
1 cup sugar
1/2 cup strong coffee (I use a mocha pot) decaf perfectly fine
1 1/2 cup coconut milk
1 teaspoon vanilla extract

Combine cocoa and sugar in a pot, add 1/4 cup of coconut milk and heat slowly while mixing with a wooden spoon until homogenized. Add the remaining 1 1/4 cup coconut milk and coffee, heat and continue to stir until well combined. Remove from heat, add vanilla, stir and chill. Freeze in an ice cream maker -OR- you can place in the freezer for 20 minutes, remove from freezer and mix with an electric mixer, return to freezer for 20 minutes, remove from freezer and mix with an electric mixer and continue like this until the mixture becomes light, airy and semi frozen like soft serve ice cream. Enjoy like this or pour/scrape into a plastic container with a tight fitting lid and place in freezer to freeze completely.

Chocolate Oatmeal Cookies
1 1/4 cup butter; softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup cocoa powder
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour (1 cup whole wheat and 1/2 cup all purpose)
1 teaspoon baking soda
3 cups oats

Preheat oven to 375. Cream together butter, sugars and cocoa powder. Beat in the egg and vanilla extract, scraping down sides of bowl as needed. Combine flour and baking soda, add to the butter mixture and mix well. Stir in the oats. Plop onto an un-greased cookie sheet or parchment paper lined cookie sheet by rounded tablespoonfuls. *if making cookies for ice cream sandwiches flatten each “plop” a bit so the cookies will spread out during baking* Bake 9-11 minutes, cool for 1 minute on the cookie sheet then remove to cool on a wire rack.
on the left “unflattened” cookies; on the right “flattened” cookies for sandwich making

Vegan Cream of Butternut Squash Soup


1 large butternut squash; halved and seeds removed (pictured is 1 medium and 1 small squash from our garden)
2 Tablespoons canola or extra virgin olive oil
1 onion; chopped
1 teaspoon salt
1 inch piece of fresh ginger; peeled and minced
1 carrot; chopped
1 celery stick; chopped
1/4 teaspoon ground white pepper
5 cups water (add more for consistency)
salt and white pepper to taste

DSC_0027 DSC_0030Preheat oven to 375° F. Oil a baking sheet/pan. Prepare butternut squash, place cut side down on a prepared baking sheet and bake till soft, about 45 minutes.
DSC_0035 DSC_0036 DSC_0037 DSC_0039Meanwhile sauté the onions with salt on medium low heat until the onions are translucent and soft. Add the ginger, carrots and celery, cover and sauté for 10 more minutes on medium low heat. Add 5 cups of water and simmer.
DSC_0038 DSC_0040When the baked butternut squash has cooled enough to handle scrape out the squash from the skins and add it to the broth.
DSC_0043Puree the ingredients with a handheld blender and reheat. Add more water as needed for the consistency and salt and white pepper to taste. You can also add all of the ingredients to a countertop blender and puree till creamy then return to the pot and reheat. Garnish with nutmeg if desired.

Vegan Cream of Celeriac Soup

DSC_0028My mother used to make a cream of celeriac soup that, according to my father, was famous among their friends. On a visit to my father’s he was inspired to make this soup that he had no recipe for. He found a Hungarian recipe (what would we do without the world wide web?) that we prepared. Here is my version that is both easier and healthier (no butter or milk/cream).DSC_0017

1 large celeriac root; washed, pealed and cut into ½ inch cubes
1 tablespoons canola oil
1 onion; diced
1 tablespoons canola oil
1/2 teaspoon salt
4 1/2 cups water
1 large potato; washed, pealed and diced

fresh ground black pepper to taste

fresh parsley to garnish (optional)

DSC_0019 DSC_0021 DSC_0023 DSC_0025Wash and peal the celeriac root and cut into ½ inch cubes. Heat a large skillet over medium low heat and gently sauté celeriac in 1 tablespoon canola oil with lid on until it becomes slightly golden. Meanwhile, in a 3 or 4 quart soup pot over medium low heat sauté the onions and salt in 1 tablespoon canola oil with lid on until they become translucent. Add the water to the onions and bring to a boil. Add the celeriac cubes to the onion and water, return to boiling, reduce heat and simmer until the celeriac cubes are almost tender, about 10 minutes. (*Note the freshly harvested celeriac root from Hall’s Farm was tender after sauteing so I simply omitted the “simmer for 10 minutes till tender” step.) Add the potatoes and continue to simmer for 20 more minutes. Replenish water if necessary. Puree the celeriac, onion and potatoes with an emersion blender, in a blender or by pressing through a strainer/sieve. If the blender is plastic or straining through a sieve, allow the celeriac and water to cool slightly. Return the puree to the pot and reheat slowly on the stove. Serve as is or with some chopped parsley to garnish. I found that fresh ground black pepper was tasty so try it as the recipe states and add pepper as needed. In Hungary this type of soup is served with croutons but I made a sandwich with labneh left over from the weekend, tomato and lettuce for Xav while I had some gluten free chips in lieu of the crackers I was craving.