As promised, here are more recipes for making a new start to this new year with a healthy version of our favorites. This nutloaf is great smothered in plenty of marinara sauce or do it just like you would make a classic meatloaf sandwich.
It's wonderful with layers of fresh basil leaves or arrugela on some sturdy shepherd's bread.
Tassajara inspired Nut loaf
INGREDIENTS:
1 1/2 c cooked brown rice
1/2 c old-fashioned rolled oats
1 1/2 c chopped pecans
3/4 lb grated sharp cheese
2 tbls. Butter or margarine
1 small yellow onion chopped
4 beaten eggs
1 c cottage cheese
1 tsp each: salt, thyme, savory, marjoram
DIRECTIONS:
1. preheat oven to 350
2. put paper in bottom of loaf pan
3. grease pan and paper
4. sauté onion in butter
5. mix all ingredients in bowl then turn out into pan.
6. bake 1 hour – it must be firm when you shake the pan.
Cool thoroughly or refrigerate before slicing
INGREDIENTS:
1 1/2 c cooked brown rice
1/2 c old-fashioned rolled oats
1 1/2 c chopped pecans
3/4 lb grated sharp cheese
2 tbls. Butter or margarine
1 small yellow onion chopped
4 beaten eggs
1 c cottage cheese
1 tsp each: salt, thyme, savory, marjoram
DIRECTIONS:
1. preheat oven to 350
2. put paper in bottom of loaf pan
3. grease pan and paper
4. sauté onion in butter
5. mix all ingredients in bowl then turn out into pan.
6. bake 1 hour – it must be firm when you shake the pan.
Cool thoroughly or refrigerate before slicing
SPARKLE UP ANY BROWN BAG WITH...
Lemon Ginger Daikon Pickles
1 large daikon
zest and juice of 1 lemon
1 tbsp grated ginger with juice reserved
1 cup rice wine vinegar
3 tbsp sweet mirin or 2 tbls. Simple syrup
1. Peel and slice daikon into 1/8 inch think slices. Put into a non-reactive air-tight container large enough to hold the daikon and pickling liquid.
2. Thinly slice the zest of the lemon and add the zest and lemon juice to the daikon.
3. Add the grated ginger and reserved liquid along with the mirin or syrup and vinegar.
4. Mix thoroughly. Refrigerate the contents overnight or for a minimum of 5 hours. If possible try to stir at least once.
5. When serving, drain off liquid.
1 large daikon
zest and juice of 1 lemon
1 tbsp grated ginger with juice reserved
1 cup rice wine vinegar
3 tbsp sweet mirin or 2 tbls. Simple syrup
1. Peel and slice daikon into 1/8 inch think slices. Put into a non-reactive air-tight container large enough to hold the daikon and pickling liquid.
2. Thinly slice the zest of the lemon and add the zest and lemon juice to the daikon.
3. Add the grated ginger and reserved liquid along with the mirin or syrup and vinegar.
4. Mix thoroughly. Refrigerate the contents overnight or for a minimum of 5 hours. If possible try to stir at least once.
5. When serving, drain off liquid.
THE FINALE...
Butternut Squash Candy
Ingredients:
1 quart squash fresh cut into 1-1/4-inch cubes.
2-1/2 cups water
Dash of kosher salt
1 cup brown or granulated maple sugar
1/8 tsp. mace
Dash of chipotle or cayenne pepper
Cook squash hunks in water to cover and bring it to a boil and simmer for 15 to 20 minutes, uncovered, or until it is just tender. Remove squash w ith a slotted spoon, saving the liquid.
Add the sugar & spices and dissolve over low heat. Next put the squash pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Now, let the squash pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the squash from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. To finish, lightly dust with coco powder and store them in a dry, cool place. Do not stack or crowd the candy tog ether. For lunch bag wrap individually in cellophane or waxed paper twisting the ends to look like a bon-bon. Serve with chai or green tea
Ingredients:
1 quart squash fresh cut into 1-1/4-inch cubes.
2-1/2 cups water
Dash of kosher salt
1 cup brown or granulated maple sugar
1/8 tsp. mace
Dash of chipotle or cayenne pepper
Cook squash hunks in water to cover and bring it to a boil and simmer for 15 to 20 minutes, uncovered, or until it is just tender. Remove squash w ith a slotted spoon, saving the liquid.
Add the sugar & spices and dissolve over low heat. Next put the squash pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Now, let the squash pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the squash from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. To finish, lightly dust with coco powder and store them in a dry, cool place. Do not stack or crowd the candy tog ether. For lunch bag wrap individually in cellophane or waxed paper twisting the ends to look like a bon-bon. Serve with chai or green tea
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