Stuffing Chicken

 Original recipe from family.

Ingredients:

• 2 lb chicken pieces
• 2 c gravy
• 1 c sour cream
• 2 recipe stuffing, or one box

Directions:

1. Preheat oven to 350. Rinse chicken pieces and place in a 9x13 pan. Mix gravy with sour cream and pour over chicken pieces. Cover tightly with foil and bake 40-60 minutes, until chicken is cooked thorugh.
2. Make stuffing according to directions. Remove chicken from oven and set oven to broil. Remove foil and top chicken mixture with stuffing. Broil 3-5 minutes, until crispy on top. Serve with favorite veggies. 

Gravy

Original from Recipe Tin Eats.

Ingredients for every 1 c broth:

• 1 c broth, boiling
• 2 T butter
• 2 T flour
• 1/4 t onion powder
• 1/8 t pepper

Ingredients for 1 quart broth:

• 4 c broth, boiling
• 1/2 c (1 cube) butter
• 1/2 c flour
• 1 t onion powder
• 1/2 t pepper

Ingredients for 2 quarts broth:

• 8 c broth, boiling
• 1 c (2 cubes) butter
• 1 c flour
• 2 t onion powder
• 1 t pepper

Directions:

1. BROTH: you can use homemade broth, a mixture of 1 c water + 1 t bouillon, or whatever juices you have leftover after a roast. Taste test the juices to see if any additional salt is needed. 
2. In a small (or medium-large, for more than 1 quart) saucepan over low heat, melt butter. Add flour and cook over medium heat, mixing well. 
3. When butter/flour mixture (roux) starts to bubble, add half the broth. Mix well. Add half more of the broth and mix again. Add the remaining broth and whisk until well incorporated. 
4. Serve in a small pitcher or gravy boat.

Wheat Berries

Original recipe from Love and Lemons.

This steamy, unprocessed breakfast is fibrous, filling, and even boasts some protein.  Like oatmeal, your topping options are endless. Also try cracked wheat!

Yield: 3 cups cooked 

Ingredients:

• 1 c wheat kernals 
• 3 c water
• 1/4 t salt

Directions:

1. Rinse wheat kernals well. I do this by measuring them into a quart jar, adding hot water, and mixing with a butter knife. Then I rinse them through a sieve. 
2. In a medium pan over high heat, bring to a boil. Reduce heat to low and cover with lid. Simmer 30 minutes, then check for doneness. Continue to simmer in 5 minute incriments till desired texture is reached. 
3. Alternatively, combine all ingredients in instant pot. Set to cook 10 minutes, then allow slow-release of steam. 
4. Serve in as a breakfast porridge with milk and sweateners like honey or berries, or to add substance to soups and salads. Freezes well. 

Roasted Chickpeas

Original recipe from Well Plated.

Yield: about 2 cups.

Ingredients:

• 3 c cooked chickpeas (2 cans)
• 2 T olive oil
• 1 t cumin
• 1/2 t garlic salt
• 1/2 t smoked paprika
• 1/2 t chili powder
• 1/2 t cayenne pepper

Directions:

1. Preheat oven to 375.
2. Rinse and drain chickpeas. Peal back any skins that are coming off and discard. Lay out on a clean tea towell or paper towel and pat dry, then let them air dry for 1 hour. 
3. On a large cookie sheet, scatter chickpeas. Drizzle with olive oil and stir with spatula to coat. 
4. In a small bowl, mix seasonings. Sprinkle over chickpeas and toss/stir to coat.
5. Bake 40 minutes. Turn off the oven, crack the door, and leave chickpeas for cool inside for 5 more minutes. Remove and let cool on counter before enjoying as a snack or on this delicious Curly Kale Salad!

Curly Kale Salad

Pictured: Curly Kale Salad with mashed potatoes and baby back ribs.

Original recipe from Peas and Crayons.

Ingredients, salad:

• 5 cups chopped curly kale
• 1 t olive oil
• pinch salt
• 1 c black beans
• 1 c frozen corn
• 1 bell pepper, chopped
• 1-3 chopped tomatoes or to taste
• 1/2 c shredded carrots
• 1/2 bunch chopped fresh cilantro
• 1/2 recipe roasted chick peas, optional

Ingredients, dressing:

• 4 T olive oil
• 3 T lime or lemon juice
• 2 T honey, warmed 
• 1 T red or white wine vinegar
• 1/2 t salt
• 1/4 t pepper

Directions:

1. Wash and dry kale. De-stem and chop into ribbons. In a large bowl, add kale, 1 t olive oil, and a pinch of salt. Massage kale with hands until it tenderizes and darkens in color. 
2. Add all remaining salad ingredients but roased chick peas.
3. To make dressing, measure ingredients into a pint jar and mix well. Drizzle over salad.
4. Mix well with (gloved?) hands or tongs.
5. Just before serving, mix in optional roasted chick peas. Enjoy!

Irish Soda Bread

Original recipe from the Ruralite Magaizine and Sally's Baking Addiction.

Yield: 1 large loaf

Ingredients

• 4 c flour
• 1 t baking soda
• 1 t salt
• 1/4 c sugar
• ½ c butter
• 1 c raisins or golden raisins 
• 1 ½ c buttermilk
• 1 egg
• 1 T sparkling sugar, optional

Directions 

1. Preheat oven to 375°.
2. In a large bowl, combine the flour, baking soda, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. 
3. In a small measuring bowl, whisk butter milk and egg. Stir/knead in buttermilk just until combined. Fold raisins inside dough, covering them completely so none show on the outer edge.
4. Place in a buttered cast iron skillet or baking sheet; pat into a 7-in. round loaf (shouldn't be taller than skillet sides). Using a sharp knife, cut a deep cross into top of the loaf. Sprinkle sparkling sugar over top, pressing into dough.
5. Bake 45-55 minutes or until thermeter inserted in the center reads 195° F. Cool 10 min on a wire rack before cutting. Makes a great breakfast with a green smoothie!

Snowball Cookies

Original  recipe from family.

Ingredients:

• 1 c butter
• 1/4 c powder sugar, plus more for powdering
• 1 t vanilla
• 1/8 t salt
• 1 c walnuts or pecans, chopped fine
• 2 c flour

Directions:

• Preheat oven to 350.
• Cream butter and sugar. Add vanilla, salt, and nuts and combine well. Add flour and combine.
• Roll marble-size balls and place 24 on a cookie sheet. Flatten with fork if desired.
• Bake 15 min. While hot, roll in a dish of ~1/2 cup powder sugar. 

Cranberry Muffins

Original recipe from the book Cranberry Thanksgiving.

Yield: 24 muffins, 48 mini muffins, or 2 loaves

Ingredients:

• 1/2 c butter, softened
• 1 1/3 c sugar
• 2 eggs
• 1 1/2 c yogurt or buttermilk
• 1 T orange juice concentrate
• 1 t vanilla
• 2 t baking powder
• 1/2 t soda
• 1/2 t salt
• 4 c flour
• 2 c craisins or chopped cranberries (thaw if frozen)
• opt: sparkling sugar such as this

Directions:

1. Preheat oven to 350. Grease and flour loaf pan(s) or muffin tins.
2. Cream butter with sugar. Combine wet ingredients, sift dry ingredients, and mix together. Fold in craisins or cranberries. 
3. Spoon into prepared pan(s). Sprinkle with optional sparkling sugar.
4. Mini muffins: bake 10-15 min. Silicone muffins: bake 20-25 min. Glass loaf pan: bake 35-45 min.
5. Serve in November after reading Cranberry Thanksgiving together.