~Doc Lawrence
We published Chef Lara Lyn Carter's Thanksgiving dinner recipes and the demand for additional dishes is impressive. Enjoy these delicious creations that when completed, should fill the Thanksgiving dinner table.
Butternut and Sweet Potato Soup
3 tbsp. unsalted all natural butter or ghee
1 clove minced garlic
2 large Vidalia or Texas Sweet onions chopped
3 medium size sweet potatoes cubed
1 medium butternut squash peeled, seeded and cubed
32 oz. chicken broth
1 1/2 tsp. curry powder
1 tsp. grated nutmeg
1 1/2 tsp. coarse salt
1 cup Almond Milk
Melt the butter in a large stock pot over medium heat. Add the garlic, onion, sweet potatoes, and squash. Cook for 10 minutes. Pour the chicken broth over the vegetables and add curry, nutmeg and salt. Stir well and cook for 45 minutes. With an immersion blender, puree the soup until it is smooth. Pour in the almond milk and stir to blend. Serves 8
Pumpkin Spice Latte
1 cup Almond Milk
2 tbsp. Pumpkin Puree
1 tbsp. Maple Syrup
¼ tsp. Vanilla extract
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
¼ cup strong coffee
Combine all ingredients together and warm over low/medium heat
Pumpkin Streusel Coffee Cake
For the cake
¼ cup coconut oil melted
¼ cup maple syrup
¼ cup coconut sugar
1 cup canned pumpkin puree
4 eggs at room temperature
¼ cup coconut flour
1 cup almond flour
½ cup chopped pecans or walnuts
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. clove
½ tsp. nutmeg
½ tsp. salt
For the topping
¼ cup coconut flour
½ cup almond flour
2 tbsp. coconut sugar
½ tsp. cinnamon
½ tsp. clove
½ tsp. nutmeg
3 tbsp. maple syrup
1 tbsp. coconut oil
Preheat the oven to 325 degrees. Spray a 9x9 baking dish with non stick spray.
To make the crumb topping, combine all of the topping ingredients in a bowl and stir well with a fork. I will resemble coarse sand.
In a large mixing bowl combine the wet ingredients together and mix well. Slowly add the dry ingredients and mix well. Pour into the greased pan and bake for 45 minutes.
Cranberry Salsa
12 oz. fresh cranberries
2 cups water
½ cup coconut sugar
¼ cup chopped cilantro
1-2 tbsp. finely chopped jalapeno
¼ cup chopped onion
2 tbsp. orange zest
½ tsp. coarse salt
Bring water to a boil in a large saucepan and add the cranberries. Cook the cranberries until they open. Drain the cranberries and allow them to cool completely. Toss the cooled cranberries with the remaining ingredients.
Maple Glazed Carrots
3 lbs. baby cut carrots or tri color carrots
4 tbsp. butter melted
¼ cup maple syrup
2 tsp. nutmeg
2 tsp. coarse salt
Arrange carrots in a greased 9x13 baking dish. Mix the butter, maple syrup, and nutmeg together and pour over the carrots. Sprinkle with the coarse salt and bake at 350 for 1 hour stirring halfway through.
Green Bean Casserole
2 cloves minced garlic
2 tbsp. butter
1 tbsp. almond flour
1 cup vegetable broth
1 large onion sliced
32 oz. green beans frozen
16 oz. fresh mushrooms
1 tbsp. olive oil
4 tbsp. Parmesan cheese
Heat the olive oil in a large skillet over medium heat. Saute the onion until tender and remove it from the heat. Set the onion aside and melt the butter in the same skillet and add the garlic. Cook the garlic for one minute. Sprinkle the flour into the butter mixture and whisk in the vegetable broth. Cook stirring constantly for three minutes.
Pour the green beans and mushrooms into a 9x13 pan and pour the mixture evenly over the top. Arrange the onions evenly on the top and bake at 350 for 30 minutes. Sprinkle the parmesan cheese on top and bake for 5 more minutes.
Cranberry Orange Coffee Cake
2 cups almond flour
½ tsp. baking soda
1 tsp. fine sea salt
zest of 2 oranges
3 eggs
½ cup honey
2 tbsp. maple syrup
2 tbsp. coconut oil
2 tbsp. fresh orange juice
1 tsp. vanilla
½ cup dried cranberries
1 tbsp. coconut sugar
In a large bowl, mix dry ingredients together except for the coconut sugar. Add the wet ingredients to the dry and mix well. Pour in a greased 9x9 baking pan and sprinkle the top with the coconut sugar. Bake at 325 degrees for 30 minutes
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