Mashed Rutabaga

Ingredients:

3 lbs Rutabagas, peeled and cut into chunks

2 t Salt, divided

1/2 C Butter

1/2 t Black Pepper

Directions:

In a large saucepan, cover rutabaga chunks with water and add 1 t salt. 

Bring to a boil, reduce heat and cover. Simmer for 25-30 minutes or until tender. 

Drain. 

Mashed with the butter. Stir in salt and black pepper, to taste. 

Whole-Wheat Honey Pumpkin Spice Muffins

Ingredients:

1/2 C Raisins (or Dried Cranberries)

1 1/2 C Whole Wheat Flour

1/4 C Packed Brown Sugar

1 t Pumpkin Pie Spice

3/4 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 Eggs

1 C Pumpkin Purée (fresh or canned)

1/4 C Applesauce

1/4 C Light Olive Oil

1/2 C Honey

1/2 C Chopped Walnuts or Pecans

Directions:

Preheat oven to 350 degrees. 

Line or grease a muffin tin. 

Place raisins in a cup covered by hot water and allow to sit and plump for a few minutes. 

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 

Make a well in the center and add eggs, pumpkin, applesauce, oil and honey. 

Mix until just combined. 

Drain raisins and add to batter along with nuts. 

Spoon into muffin cups until 2/3 full. 

Bake for 15-20 minutes until tops spring back when lightly touched. 

Cool for ten minutes before removing from pan to cooling rack. 

* Adapted from http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/

Mashed Potato Cakes

Ingredients:

3 C Chilled Mashed Potatoes

2/3 C Shredded Cheddar Cheese

2 T Fresh Green Onions, sliced

1 Egg, lightly beaten

3 T Flour

1/2 C Flour

Oil

Directions:

In a large bowl, mix together potatoes, cheese, green onions, egg and 3 T flour.

Divide mixture into 12 balls and press into patties. 

Dredge each patty in remaining flour.

Fry in a pan over medium heat in oil until brown and crispy on both sides.

Transfer to a paper-towel lined plate. Immediately salt. 

Serve warm with ketchup or sour cream.

Yield: 12 Cakes

* Adapted from http://www.justataste.com/cheesy-leftover-mashed-potato-pancakes-recipe/

Dark Chocolate Dipped Candied Orange Peels

Ingredients:

3-4 Organic Navel Oranges

2 C Water

2 C Sugar, divided

8 oz Dark Chocolate

Directions:

Cut the top and bottom off each orange. Cut the remaining peels in 4 vertical pieces per orange. Remove peels from oranges and slice into 1/4-inch wide strips. 

Bring a medium pot of water to a boil. 

Reduce heat to medium and cook orange peels in boiling water for 15 minutes. Drain water and rinse peels. 

Bring the 2 C of water and 1 C of sugar to a boil over medium heat. 

Add peels and reduce heat to medium-low. Simmer 45 minutes or until peels are tender. 

Drain peels well (liquid may be saved to use as orange flavored syrup) and toss in remaining 1 C of sugar. 

Place peels on a cooling rack and allow to dry for 24-48 hours. 

Once dried, melt dark chocolate by using a microwave safe bowl and putting dark chocolate in microwave at 50% power for one minute and stirring and repeating until melted and creamy. 

Dip or spoon melted chocolate onto orange peels. Place on cookie sheet covered in parchment paper. Refrigerate until chocolate is solid. 

* Adapted from http://www.closetcooking.com/2011/02/candied-orange-peel.html

Nightshade Free Oxtail Soup

Ingredients:

3 Pounds Oxtails, separated at the joints

Salt and Pepper

Olive Oil

2 C Beef Broth

2 C Red Wine

3 Garlic Cloves, minced

1 Bay Leaf

Pinch of Thyme

1 Medium Onion, chopped

2 Celery Ribs, sliced

4 Large Carrots, peeled and sliced

2 Parsnips, peeled and sliced

2 Turnips or Rutabagas, peeled and cubed

Parsley

Directions:

Sprinkle Oxtails all over with salt and pepper. 

In a large pot, brown Oxtails in olive oil on medium heat. 

Add beef broth, wine, garlic, bay leaf, thyme and 1/2 t salt. Add water until Oxtails are just covered. 

Bring to a simmer and cook, covered, for three hours. 

Skim fat off the top leaving a small amount. If you don't want to serve the meat with homes, remove meat from Oxtails and return meat to pan. 

Add onion, celery, carrots parsnips, and turnips (or rutabagas). 

Simmer, covered, until vegetables are tender. Salt to taste and sprinkle with parsley. 

Yield: 4-6 Servings

* Adapted from http://www.simplyrecipes.com/recipes/oxtail_stew/amp/