Tuesday, November 21, 2006

holiday recipes

 Yum, Yum!!!
Have a blessed day

I am nourishing myself with spiritual food and I am satisfied and free.”
This mantra has been created and embraced by a client who has inspired me
with her determination, her spirit and her success.
And so I wish for you this holiday a time of true nourishment – not only from
delicious foods made with love, but from family, friends and most importantly, self-love and care.
Please enjoy the recipes below from my soon-to-be-published cookbook, InSeason in Terry’s Kitchen.
While delivery on the book is not expected until January 2007, gift cards and pre-orders will be available
starting in December. More information is coming via email and post.
Please call or email if you have questions. I always enjoy hearing from you.
To your good health – may we have much to be thankful for this holiday.
Terry Walters, LLC
Certified Holistic Health Counselor & Cooking Instructor
Cranberry Chutney
For years I insisted on store bought cranberry sauce - no chunks, just that smooth roll complete with indentations from the can! Once I tasted my mother’s homemade chutney I was converted. I make it in huge batches, give it as gifts around the holidays and even freeze it to have throughout the year. It goes great on a turkey sandwich with avocado and honey mustard or with vegetable pot pie. Once you taste it, you’ll understand why I’m so addicted!
2 cups cranberries – washed and sorted
1 cup raisins
1/2 cup sucanat
1/2 cup maple syrup
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 cup water
1/2 cup onion, chopped
3 medium apples, cored and chopped
1/2 cup celery, chopped
1 teaspoon grated lemon peel
Combine cranberries, raisins, sucanat, maple syrup, cinnamon, ginger, cloves and water in large saucepan. Cook over medium heat for 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat, add lemon peel and serve. Can be made several days in advance and stored in air-tight container in refrigerator or freezer.  
Makes 4 cups
Provided by Terry  Walters, InSeason in Terry’s Kitchen
Savory Stuffed Pumpkins
Try this recipe stuffed in individual sweet pumpkins, delicata squash or acorn squash. For an even more dramatic presentation, clean out, roast and stuff a large hubbard squash. 
6 small sweet pumpkins
3/4 cup soft wheat berries
3/4 cup sweet brown rice
1 thumb-size piece of kombu
8 ounces tempeh
3 cups vegetable broth
2 tablespoons grapeseed oil
2 tablespoons balsamic vinegar
3 tablespoons mirin
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1/4 teaspoon celery seed
3 leeks
2 cloves garlic
8 ounces crimini mushrooms
2 teaspoons fresh oregano or thyme
3 tablespoons tamari
1 tablespoon prepared mustard
1/4 teaspoon pepper
1/2 teaspoon sea salt
1 cup cashews, roasted and chopped
Soak wheat berries and rice in enough water to cover for at least 1 hour. Rinse and place in pot with 3 cups of vegetable broth and kombu, bring to boil, lower to simmer, cover and cook for 25 minutes or until liquid is absorbed. Remove from heat and set aside.
Preheat oven to 400. Neatly cut off tops of pumpkins, clean out insides of all seeds and strings, put tops back on, place on cookie sheet and roast for 30 minutes. If using more pumpkins or a larger squash, increase cooking time appropriately. For smaller squash, decrease cooking time. When just tender, remove from oven and set aside.
While pumpkins are roasting, cut tempeh into 4 pieces and steam 10 minutes. Remove from heat and set aside. When cool enough to handle, crumble tempeh into skillet and sauté with 1 tablespoon grapeseed oil until lightly browned. Deglaze pan by turning up heat and adding balsamic vinegar and 1 tablespoon mirin. Add tempeh to grains. 
Heat remaining tablespoon of grapeseed oil in skillet over medium heat. Add cumin seed, coriander seed and celery seed and stir. Add leeks and garlic and sauté 3 minutes. Add mushrooms and oregano and sauté 3 minutes longer. Deglaze if needed with one tablespoon at a time of either mirin or tamari (depending on your taste preference). Add to grains.
In small mixing bowl, whisk together mustard, 1 tablespoon tamari, pepper and salt. Add to grains along with roasted cashews. Toss grain mixture to evenly distribute all ingredients, stuff into pumpkins, cover with pumpkin tops, place on cookie sheet and roast 40-45 minutes or until squash is cooked through but firm enough to hold stuffing. Serve hot. 
Serves 6
Provided by Terry  Walters, InSeason in Terry’s Kitchen
Happy Feet!
Lisa Smith-Batchen

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