Terree’s Favorite Family Recipe

Teresa’s Favorite Salad

Honey Mustard Brussels Sprout Slaw (from Cookie & Kate)

Coleslaw
1 pound Brussels sprouts
⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
⅓ cup tart dried cherries or cranberries, chopped
⅓ cup finely shredded Parmesan cheese

Honey mustard dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
¼ teaspoon fine sea salt

Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.

If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.

Whisk together the olive oil, vinegar, honey, mustard, and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan, and dressing. Taste, and add another pinch or two of salt if it needs a little something more.

Serve immediately, or cover and refrigerate for up to 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.

Teresa’s Note: It’s even better with bacon cranked on top of it – just not as healthy. 😁

Renee’s Favorite Fall One-Pan Dinner

Curry Nut Butter Chicken Traybake (from Nadiya’s Time to Eat)

9oz gnocchi
2lb boneless and skinless chicken thighs, thinly sliced
4 tbsp honey
4 tbsp vegetable oil
5 tbsp Thai green curry paste
5 tbsp peanut butter (I use sunbutter)
1 tsp salt
2 heads broccoli, cut into florets
2 small red onions, cut into small wedges
3 tbsp salted peanuts, roughly chopped (I use pine nuts)
handful fresh coriander, roughly chopped
1 lime, juice only

Preheat the oven to 400 and have a roughly 9×13 roasting dish at the ready.

Bring a pan of water to a boil, then add the gnocchi. Boil until the gnocchi rise to the surface, then take off the heat, drain, and set aside.

Put the chicken into a large bowl. Add the honey, oil, curry paste, nut butter, and salt, and mix it well with your hands. Add the chicken to the roasting dish along with the broccoli, onions, and gnocchi, and bake for 30 minutes, giving it a stir halfway through.

Serve topped with the chopped nuts, coriander, and a squeeze of lime.

Mandy’s Favorite Little Snack

Pumpkin Muffins (from Angelle Batten)

½ cup pumpkin puree
½ cup almond butter
1/3 cup maple syrup
2 eggs
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
¼ tsp. unrefined sea salt
½ tsp. baking soda

Preheat oven to 350°. Line muffin tin with liners.
Combine all the ingredients and mix until you have a smooth batter.
Pour or scoop batter into muffin tin.
Bake for 20-25 minutes or until center is firm.
Top with lots of grass-fed butter and savor.

Jayne’s Favorite Holiday Tradition

Carrie’s Pineapple Torte (though I have no idea who Carrie is!)

2 cups sugar
1/2 cup melted butter
2 eggs
1/2 cup milk
2 20 oz cans pineapple chunks, drained
10 slices white bread, cubed, no crusts
a touch of vanilla

Stir butter, eggs, sugar, and milk together.

Drain pineapple and add to mixture.

Toss in bread, gently. Bake in a 9×13 greased casserole for 1 hour at 325 degrees.

(This is not a dessert, serve with a meal.)

Debra’s Favorite Recipe to Feed Picky Eaters

My Kid’s Favorite Chicken Salad (This is heavily adapted from a 30+-year-old ZCS cookbook to meet my kid’s fussy taste buds)

1 chicken, cooked and boned. Approx 2 cups worth
Frozen peas. Approx 1 cup
Chopped white onion to taste (we skip this)
Red seedless grapes. Approx 2 cups. They’re easier to catch on your fork if cut in half. But whole is fine too.
Elbo macaroni, cooked and cooled. 2 cups pre-cooked.
Depending on your tastes you could add canned pineapple, celery, green grapes., etc
S/P to taste

Sauce:
1 cup mayo
1 tsp mustard
1 tsp of sugar
1/4 celery seed

Mix all ingredients. Chill. Serve. Adjust all amounts and flavors to suit you! 🙂