Fried Stuffing Nibbles With Cranberry Pesto
November 9, 2011
6 cups leftover stuffing
2 eggs
2 teaspoons milk
1 cup seasoned fine bread crumbs
1 cup leftover cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
oil for frying
Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
In a small bowl, add the eggs and milk and whisk until blended well.
In a separate small bowl, put the bread crumbs.
Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the pesto.
To prepare pesto: Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
To prepare stuffing nibbles: In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired.
Serve with the cranberry pesto as a dip.
Vegan Cornbread
August 3, 2011
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Ingredients:
1 ½ cups soy milk (unsweetened)
1 cup unbleached all-purpose pastry flour
1 ½ tbsp white wine vinegar
1 cup cornmeal
2 tbsp honey
3/4 tsp salt
1 tsp baking powder
½ tsp baking soda
2 tbsp vegetable oil
Instructions:
Preheat oven to 425°Fahrenheit and lightly grease a 9″ square baking dish.
In a small bowl, combine vinegar and soy milk and allow to sit for a few minutes.
Meanwhile, sift flour into a medium-size mixing bowl and add the rest of the dry ingredients. Add the soy milk/vinegar mixture and the oil and combine until just blended.
Spoon the dough into the baking dish and bake in the oven for about 30 minutes or until cooked through.
Serve with soup!
Pumpkin Cornmeal Bread
June 7, 2011
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1 cup pumpkin puree (unsweetened)
1 1/2 tsp salt
1 Tbsp sugar
1 tsp baking soda
2 cups cornmeal
1 egg, beaten slightly
1 1/2 cup buttermilk
2 Tbsp butter (melted)
Preheat oven to 375 degrees and spray 9 inch cake pan or cast iron skillet with non-stick oil.
Put pumpkin and dry ingredients in big bowl and mix until combined.
Add beaten egg and buttermilk, stirring to combine.
Add melted butter and stir.
Bake in preheated oven at 375 degrees for 30 to 35 minutes or until browned around the edges.
