I have this year’s list of thirteen up, a few old favorites have returned as requested by family members.

Yule Cookies 2007

1 (3-pound) chicken, cut into serving pieces and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
vegetable oil, for brushing
fresh cilantro sprigs, for garnish
slices of cucumber, red (spanish) onion, tomato and lemon, for garnish

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. STir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Do not marinate for longer than 2 days. Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato and lemon. Makes 4 servings.

recipe from Savoring India by Julie Sahni

3 tablespoons vegetable oil
1 tablespoon grated fresh gingerroot
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1 teaspoon cayenne
1 teaspoon chili powder
1 green pepper, seeded and finely chopped
2 large carrots, finely chopped
2 large parsnips, finely chopped
1 cup orange juice
1 large tart apple, peeled and chopped
2 tablespoons raisins
salt and pepper to taste

Heat the oil in a large skillet.
Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft.
Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender.
Season to taste with salt and pepper.

Serve it with rice and chutney.

Yield: 6 servings

Source: http://www.almanac.com/recipes/search/onerecipe.php?number=1334

1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1 (.25 ounce) package active dry yeast
1/2 teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
1/3 cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Makes 12 servings

2c. pumpkin puree
1 1/4c honey
4 eggs
1c. Milk
1 Tb oil
1 Tb cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves

3 1/3c. whole wheat flour
1Tb baking soda

1c. raisins or sultanas

Whisk first 9 ingredients in a large mixing bowl. Mix together flour, baking soda and add to
mixture whisking until just blended. Do not overmix. Stir in raisins. fill non-stick loaf pans
(or lined/greased muffin tins-adjust cooking time accordingly) and bake 350* 30-35 min. Cool 15 min before removing.

Source:unknown

4c. unbleached whole wheat flour
2tsp salt
1 envelope yeast
1 1/4c lukewarm water (easiest way to attain proper temp is to use half cold water and half hot water)
2 TB honey
2 TB plus 1tsp olive oil
3/4 c. sunflower seeds
2TB poppy seeds
2TB sesame seeds

Measure flour, salt and yeast into a large bowl.
Measure the water in a cup, then stir in honey and 2TB olive oil. Pour the liquid into the dry ingredients.

Mix to form a soft dough. The dough should be wet enough to cling to the bowl. Add more lukewarm water if necessary.
Scrape the dough out onto a lightly floured surface.

Knead the dough for 10 minutes. Rub the tsp of olive oil around a large bowl. Turn the dough in the oil, the cover the bowl in plastic wrap.
Let the dough stand in a warm place for about 1 1/2 hours or until it has doubled in size.

Turn out dough and pat flat. Scatter with 1/2c of sunflower seeds, then roll up and knead for 20-30 turns. Shape into a round, cut into 8 wedges, then roll into balls.
Dip 3 balls in poppy seeds, 2 in sesame, 2 in sunflower and 1 in whole wheat flour. Grease the 8 inch springform pan. Place balls inside and let rise for 35-40 min.
Preheat oven to 450. Bake for 10 minutes. Lower the heat to 400* for 20 minutes longer. Release springform catch, remove bread from the pan and test. Cool on rack.

Pepper Purée:
1 garlic clove, peeled
1 cup bottled roasted red peppers, rinsed and drained

Risotto:
11/2 cups couscous
1 large onion, minced
3 garlic cloves, minced
1 tsp sugar
31/3 cups water
1/2 cup sherry
3/4 tsp salt
3/4 cup canned solid-pack pumpkin purée or freshly cooked pumpkin
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
11/2 tsp unsalted butter
Prep Time: 25 minutes
Make the pepper purée: In small saucepan of boiling water, blanch garlic 2 minutes. Transfer to a food processor, add roasted peppers and process to a smooth purée. Set aside.
For the risotto: In large skillet, heat couscous over medium heat, stirring frequently, until golden, about 3 minutes. Remove skillet from heat.
In large saucepan, combine onion, garlic and sugar with 1/3 cup of the water. Cook over medium heat, stirring frequently, until onion is wilted, about 7 minutes. Stir in couscous and sherry, and cook until sherry has evaporated, about 1 minute.
In a measuring cup stir together remaining 3 cups water and salt. Add to saucepan, 1/2 cup at a time, allowing couscous to absorb all liquid before adding any more. Continue cooking and adding liquid until all liquid has been added and couscous is creamy.
Stir in pumpkin, Parmesan and black pepper, and cook until heated through, about 3 minutes. Stir in butter. Serve topped with pepper purée.
Nutrition Facts
Per serving: 238 calories, 2.7g total fat, 1.5g saturated fat, 0.7g monounsaturated fat, 0.3g polyunsaturated fat, 4.1g dietary fiber, 9g protein, 41g carbohydrate, 6mg cholesterol, 480mg sodium
Good source of: beta-carotene, lutein

Serves 6

http://www.wholefoods.com/recipes/wh_couscousrisotto.html

2 cups vegetable broth
1/2 cup brown rice, uncooked
1/2 cup wild rice, uncooked
2 tablespoons vegetable oil
3 medium onions, sliced into thin wedges
2 teaspoons sugar
1 cut dried cranberries
1/2 teaspoon orange zest, finely grated

Combine broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until rice is tender and the liquid is absorbed, about 45 minutes.
Meanwhile, heat oil in medium skillet over medium-high heat. Add onions and the brown sugar. Cook until liquid is absorbed and onions are soft and translucent, about 6 minutes. Reduce heat to low. Slowly cook onions, stirring often, until they are a caramel color, about 25 minutes.
Stir in cranberries. Cover and cook over low heat until cranberries swell, about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice.

Serving Size : 4
Per serving: 236 Calories (kcal); 9g Total Fat; (35% calories from fat); 5g Protein; 33g Carbohydrate; 1mg Cholesterol; 814mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe By :Ocean Spray Cranberries, Inc.

1 1/2 cups mashed, cooked squash or 1 12 ounce package frozen cooked squash
1 cup finely chopped hazelnuts
1/2 cup finely chopped onion
1 quart chicken broth or stock
salt to taste
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons sherry

Combine squash, hazelnuts, onion and broth in saucepan. Bring to a boil; cover and simmer 30 minutes, stirring occasionally. Stir in salt to taste, pepper, butter and sherry.
Garnish with roasted and sliced hazelnuts, if desired.

Ingredients (use vegan versions):

6-8 medium sized sweet apples
1 large tart apple
1 large sweet potato, peeled and cubed
1/2 cup raisins
1/2 cup walnuts
4 tablespoon apple cider
1/2 to 1 tablespoon vegan maple syrup
pinch of cinnamon
granola
Directions:
Steam the sweet potato cubes until they can be pierced easily with a fork, but not mushy. While they are steaming, chop up apples into small cubes (leaving the skin on.) After the potatoes have cooled, mix them in to the apples. In a separate bowl, mix the apple cider, maple syrup and cinnamon.

Pour the cider mixture over the apples and sweet potatoes. Sprinkle on the raisins and walnuts and stir. Let it chill in the fridge for a few minutes and top with granola of your choice when ready to serve.

Feel free to experiment when the portions and the ingredients according to what you have around the house!

Serves: 8

SOURCE: www.vegweb.com/food/salad/5228.shtml

4 strips bacon
4 medium potatoes, peeled and diced
1 large onion, chopped
5 cloves garlic, chopped
6 cups low-sodium chicken stock
2 cups firmly packed chopped kale leaves
1/4 teaspoon salt
1/8 teaspoon black pepper

Cook bacon until crisp in a large soup pot.
Remove bacon strips with a slotted spoon and set aside.
Lightly saute potatoes, onion, and garlic in bacon fat.
Add stock, kale, salt, and pepper and simmer for an hour or until potatoes are soft.
Mix soup in batches in blender until it is smooth.
Return to pot and thin with stock or milk if necessary.
Crumble bacon and sprinkle over soup as garnish.
Yield: 6 servings

http://www.yankeemagazine.com

1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Cheddar Cheese
1 tablespoon dry white wine

Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours.

Cut apples into 8 wedges.

5-6 shallots, peeled
1 1/2 cups light olive or vegetable oil
3 tablespoons butter
2 large yellow turnips (rutabaga), about 4 pounds
1 cup milk
6 Tablespoons butter
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper

Slice the shallots crosswise into very thin rings. In a saucepan, heat the oil with the butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.
Remove the shallots from the oil with a slotted spoon and drain on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.
Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
In a separate saucepan, heat the milk and butter over low heat until the butter has melted and the milk just begins to simmer.
Drain the turnips, and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.
Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame. Serve piping hot, sprinkled generously with crispy shallots.

Yield: 4-6 servings

2lbs potatoes, peeled, cut into 1-inch chunks (abt 6 lg potatoes)
4 cloves large garlic, peeled
1/4 cup goat cheese
1 tablespoon butter
1 tablespoon chopped fresh rosemary
2 teaspoons chicken bouillon
2/3 cup evaporated milk, warmed
salt and ground black pepper to taste

Put potatoes and garlic in large saucepan, cover with water and bring to a boil.
Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
Return potatoes and garlic to saucepan. Mash or beat with mixer until combined. Add cheese, butter, rosemary and bouillon; beat until smooth. Gradually beat in milk until fluffy. Season with salt and pepper.

Serves 6

This is by far one of my favorite dishes, one I am forced to limit to serving once a year because I easily make myself sick gorging on these. A store bought or homemade chutney is key, last year we used homemade spiced rhubarb chutney, this year will be homemade apple chutney. This is served in my family either on the Winter Solstice or Mother’s Night, depending on our schedule and the weather. This version is the American quick version, using ready made links. If time permits try using a “homemade” sausage (recipe below)

Sausage Rolls

1 egg, beaten
12-ounce package pork “breakfast” sausage links
1 pkg puff pastry sheets
Chutney of your choice

Unfold the puff pastry sheets (roll out if necessary) and cut into three-inch wide strips. Place a link of sausage on centre of each puff pastry strip, top with a 1/2 TB of chutney. Brush the edges of the strips with beaten egg, then roll up the filled puff pastry into cylinders (the seams should be on the bottom of each cylinder),

Brush the puff pastry cylinders with beaten egg, then cut into one and half inch rolls. Place the rolls seam side down on a lightly greased baking sheet and bake in a 400* oven for 15 minutes. Reduce the oven temperature to 350 F and bake for 15 more minutes, or until the sausage rolls are golden brown. Serve while warm. Makes about 20 sausage rolls.

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note the above recipe’s one beaten egg, in this recipe below half of that beaten egg will be used in this meat mixture as a binder.

1lb bulk pork sausage
one medium onion, finely chopped
1/2c breadcrumbs, plain
1 1/2 Tb parsley, finely chopped
1/2 tsp thyme, dried, crushed
1/4 tsp ground sage
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cloves

Mix the above ingredients together, mixing well. Spoon a bead of this mixture about 3/4 of an inch long in the centre of the pastry section. Proceed the same as above.