Sourdough Thanksgiving Stuffing/ Dressing

You can also add mild Italian Sausage. We I added the sausage I actually cut down the butter to 1/2 cup (1 stick). 

Ingredients

8–10 servings

¾

cup (1½ sticks) unsalted butter plus more for baking dish

1

pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)

2½

cups chopped yellow onions

1½

cups ¼-inch slices celery

½

cup chopped flat-leaf parsley

2

tablespoons chopped fresh sage

1

tablespoon chopped fresh rosemary

1

tablespoon chopped fresh thyme

2

teaspoons kosher salt

1

teaspoon freshly ground black pepper

2½

cups low-sodium chicken broth, divided

2

large eggs 

2

large eggs

Preparation

1. Step 1

   Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

   Step 2

   Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.

   Step 3

   Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

   Step 4

   Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer.

   Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. 

Lentils and Rice (Mujadara)

 Ingredients:

• 1 cup basmati rice
• ½ cup brown lentils whole masoor dal (pre soak for 24 hours)
• 1.25 cups water Use 2 cups if cooking on a stovetop
• ½ cup onions sliced
• ½ cup carrots chopped
• ½ cup green beans chopped
• 2 tablespoon oil Olive oil or coconut oil
• 2 green chili optional (I left this out and put a dash of dried red chili peppers in)
• ½ teaspoon ginger and garlic paste (didn't have this so I grated some ginger and garlic)
• 2 tablespoon chopped cilantro leaves
• 3 tablespoon yogurt
• ½ teaspoon red chili powder optional
• ¼ teaspoon turmeric powder optional
• 2 bay leaves
• 5 cloves
• 4 green cardamom
• ½ teaspoon cumin seeds
• 1 inch cinnamon
• Salt to taste

Instant Pot instructions

•  Start the Instant pot in saute mode.
• Once the pot gets heated, add oil. To the heated oil, add the whole spices ( cloves, cardamoms, cinnamon, bay leaves).
• Add onions and mix it well. Now add ginger garlic paste and mix everything.
• Once onions are slightly brown, add chopped carrots and green beans. You can add other veggies like potatoes, cauliflower, broccoli, green peas as well.
• Mix everything well and let the veggies fry for 2 minutes.
• Add turmeric powder and red chili powder if you are using them. Else adjust green chili according to your spice preference.
• Wash the soaked brown lentils and drain the water completely. Now add these lentils to the veggies mixture and give a good stir. Let it cook for 3 to 4 minutes.
• Now add 3 tablespoons of yogurt.
• Drain the water from soaked rice and add it to this mixture. Add required salt and water.
• Cancel the saute mode. Close the lid and seal the venting knob. Start the Instant pot in manual or pressure cook mode and cook on HIGH pressure for 5 minutes. 
• Once done, wait for 5 minutes and do a manual pressure release. 
• Once the pressure is released completely, open the lid. Add chopped coriander leaves and fluff the rice. Keep it aside for 10 minutes, and brown lentils rice pilaf is ready to serve!

Cafe Rio - Cilantro Lime Rice

 

• Ingredients:
• 2 Cups Rice
• 4 Cups Water
• 2 Tablespoons Unsalted Butter
• 2 Teaspoons Chicken Bouillon
• 1 Clove Garlic minced
• 1 Handful cilantro chopped
• 1/2 Lime juiced
• 1 Can Diced Green Chiles 4oz

• 
  Pour everything in a rice cooker and follow product instructions, or in a pot, heat to a boil and then add the lid and turn down to low for 20-30 minutes or until tender.
• Remove the lid, stir to combine everything and serve immediately.

Cafe Rio Creamy Tomatillo Dressing

 

INGREDIENTS

• 1 (1 ounce) package Ranch Dressing mix
• 1 cup buttermilk (I use a Tbs of vinegar with milk)
• 1 cup mayonnaise
• 1 large or 2 small tomatillos 
• 1 clove garlic, minced
• 1/2 bunch cilantro, chopped
• 1/2 teaspoon lime juice
• 1/2 to 1 small jalapeno, seeds removed 
• (if i dont have a jalapeno I just sprinkle in some dried red pepper - very little bit does the job)
• 
  

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.

Lebanese crushed lentil soup (Shorbat Adas)

• ▢1 tablespoon olive oil
• ▢1 onion chopped
• ▢1 ½ cups red lentils
• ▢½ cup short grain rice
• ▢2 carrots large, roughly chopped
• ▢2 teaspoons cumin
• 1/2 teaspoon turmeric
• ▢1 teaspoon salt
• ▢½ teaspoon black pepper
• 2 tsp chicken bouillon powder
• ▢9 cups water
• ▢1 lemon juiced

INSTRUCTIONS

• In a large pot, heat the olive oil and saute the onions until they soften, about 5 minutes.
• Stir in the lentils, rice, carrots, cumin, salt and pepper, and cook stirring frequently until they are well mixed and the spices are fragrant, about 2-3 minutes.
• Add 8 cups of water, and bring mixture to a boil. Turn the heat to low and cook covered until the rice and lentils are fluffy and fully cooked, about 20-30 minutes. Make sure to stir a couple times while cooking to prevent any lentils from sticking to the bottom of the pot.
• Using an immersion blender, pulse a few times to get the desired consistency. Stir in the lemon juice.
• Garnish with green onions and parsley, if desired, and serve warm.

Butternut Squash Soup

 5 T. olive oil
1 lg. onion, small dice 
2 cloves of garlic (I like to grate them)
4 1/2 lb butternut squash
3 c. chicken stock
1 c. heavy whipping cream 
fresh ground nutmeg, salt and pepper to taste

Get the skin off the squash and cube them in 2 inch pieces. Put them in the instant pot for 4 minutes.  Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add the garlic for just a little bit but make sure not to burn it. Add squash and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream and brown sugar. Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender).  Return to stock pot. Adjust seasoning with freshly ground nutmeg, salt and pepper. 

Honey Garlic Glazed Pork Loin Roast

 

FOR THE PORK LOIN

• 3- pound pork loin
• ▢1 tablespoon olive oil

FOR THE SPICE RUB

• ▢1 teaspoon sweet paprika
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon onion powder
• ▢1/2 teaspoon dried thyme
• ▢1/2 teaspoon dried rosemary
• ▢salt and fresh ground pepper, to taste

FOR THE HONEY GARLIC GLAZE

• ▢4 cloves garlic, minced
• ▢1/4 cup honey
• ▢3 tablespoons low-sodium gluten free soy sauce
• ▢1 tablespoon dijon mustard
• ▢1 tablespoon olive oil

INSTRUCTIONS

 

• Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
• In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
• Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
• Take the spice mix and rub it all over the pork loin.
• Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
• In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
• Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
• Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
• Remove baking sheet from oven and loosely cover meat with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.