Christmas Garlic Cranberry Stuffing

Ingredients:

1 loaf gluten free bread - cubed

1 cup cooked brown wild rice
 
1 celery stalk - diced

1 carrot - peeled and diced

1/4 cup dried cranberries

3 sprigs of parsley - minced
 
1 clove of garlic - minced

1/2 white onion - diced

1 tbsp Italian Seasoning

1 cup turkey drippings or chicken stock (you my substitute with vegetable stock for vegetarians and vegans)

1 tbsp butter or margarine

Turn on the stove to medium heat. In a large pot melt the butter and sautee the onions, carrots and celery till soft. Add the cranberries and rice, mixing well. Add the stock, italian seasoning and parsley. Bring to a simmer while stirring. Add cubed bread and continue to stir until the stuffing has formed. Shut heat off and cover the pot with a lid. Remove from heat and let stand for 5 minutes. Stir in minced garlic and Salt & Pepper to taste.

Serve with turkey, tofurky or whatever floats your boat. I can guarantee this stuffing to be super yummy.

Thai Style Beef & Potato Stew

Ingredients:

1.5kg of cubed lean beef
1 large potato diced (in this recipe I used a yam because I was out of russets)
1 tbsp whole tricolor peppercorns
6 lime leaves sliced to thin fine strips
1" piece of galangal sliced
3 tbsp minced garlic
2 sprigs of Thai basil
2 cups beef stock
2 tbsps of EVOO

Turn the stove to Medium high heat.
In a pot place EVOO and garlic. Stir and cook till slightly golden. Add beef and brown all sides of the meat.
Deglaze the pot with stock scrapping the browned bits off the bottom for added flavour. Stir in the potato and bring to a simmer. Cook for 5 minutes and turn down the heat to Medium.

Add peppercorns, lime leaves, galangal, whole basil stalks only, reserve the leaves for later. Stir and combine with stew mixture.

Cook covered at medium heat for 45 minutes to an hour occasionally stirring. Garnish with reserved basil leaves. Serve with rice, noodles or bread.

Enjoy :)

Pico de Gallo Limon

My Salsa calls for the following ingredients:

10-12 plum tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
Zest of a lemon
3 tablespoons minced seeded jalapeños
1 garlic clove, minced

Mix all the ingredients together, let sit for 30-45 minutes at room temperature. Stir the salsa once more before covering with Saran wrap and refrigerate.

Serve with quesadillas, tortilla chips, tacos and a lot lot more.

I hope you enjoy my recipe :) let me know how you liked it in the comment box below.