Red Cabbage Saute

1 (1/1/2 lb) small red cabbage
1 TBL Olive Oil
3 TBL Red Wine Vinegar
Salt and Pepper
2 TBL Brown Sugar

Halve, core,and thinly slice cabbage. Heat oil in large skillet, add cabbage and vinegar, season with salt and pepper. Cook, toss frequently, until cabbage is crisp=tender, about 16 minutes. Add water if necessary. Add brown sugar toss till dissolved, season with salt and pepper.

Asian Beef and Green Beans

3 TBL Soy Sauce
5 tsp Rice vinegar
1/2 tea Sesame Oil
1 tsp Chili sauce
Combine in a small bowl and set aside.

1 tea Olive oil
1 1/2 lb Skirt steak
salt and pepper
In large skillet, cook seasoned steak 3-4 minutes per side until browned
Transfer to plate.

8 oz Green beans, trimmed
1/3 cup water
Cover and cook until beans are crisp-tender, 4-5 minutes

Thinly slice beef. Pour soy mixture into pan; toss. Return beef and juice to pan; cook uncovered until heated through. Add 4oz beans sprouts; toss to combine.

Butternut Squash Soup

2 TBL butter
1 small onion
1 piece (2 inches)fresh ginger
2 garlic cloves
2-3 lbs. butternut squash
1/4 cup orange juice
salt and pepper
sour cream
spicy pumpkin seeds

Melt butter and cook onion in sauce pan over medium heat. Add ginger, garlic, and cut up squash. Cook 6-8 minutes. Stir in 4 cups water and bring to a boil; reduce heat. Simmer until squash is tender about 20 minutes. Puree soup in two batches still in OJ. Serve hot in cups top with seasonings, sour cream and seeds

Butternut Squash Spinach Salad

1 medium butternut squash
2 tsp olive oil
salt and pepper
1/4 cup crumbled goat cheese
baby spinach leaves 1 bunch
Cut squash unto 3/4 inch cubes. Drizzle cut squash with oil and season with salt and pepper. Spread squash in a single layer roasting pan. Roast at 425 degrees until tender 35-45 minutes.
Transfer squash to salad bowl with spinach, gently toss with goat cheese.

Roasted Squash with Maple Butter

Prepare Butternut Squash:
Cut off top and bottom
Halve squash lengthwise
Scoop out seeds with a spoon
Peel with a vegetable peeler (if desire)

Maple Butter:
1 TBL Butter
2 tsp pure maple syrup
season with salt and pepper
Fill each cavity with maple butter

Place Preheat oven to 425 degrees. Place cut sides up in roasting pan. Season with olive oil, salt and pepper. Roast 45 minutes to 1 hour.

Serve with salads, as fries, with maple butter, as soup.

Salmon with White Wine Sauce

1 1/2 lb salmon fillet seasoned with salt and pepper
Roast on baking sheet at 450 until opaque throughout for about 15 minutes.

White Wine Sauce
1 TBL butter
2 tsp flour
1 cup dry white wine
1 TBL chopped fresh chives
Melt butter in sauce pan, add flour, and whisk 1 minute.
Add wine and bring to boil, simmer until reduced by half, about 8-10 minutes.
Stir in chives; season with salt and pepper.
Pour over plated salmon.

Asain Soy Glazed Salmon

Soy Glaze
1 TBL soy sauce
1 TBL honey
1 tsp grated fresh ginger

4 salmon steaks (6 oz each) or a salmon fillet

• Heat broiler, with rack set 4 inches from heat. Line a baking skeet with foil; set aside.

• In small bowl whisk together soy sauce, honey and ginger.

• Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout 5-6 minutes.

• Serve with Sesame Green Beans

Christmas Eve Egg Nog

6 egg yolks
1 cup sugar
1 cup brandy/rum
1 pint whiskey
Blend 6 egg yolks with sugar and liquor in a large bowl mix.

5 cups half & half
3 cups light whip cream
Add half & half and whip cream into egg, sugar & liquor mixture.

6 egg whites
¼ confectioner’s sugar
Whip egg whites and confectioner’s sugar to soft peaks in separate bowl..
Fold beaten egg whites into half & half, whip cream, and egg/liquor mixture..

Nutmeg or cinnamon
Sprinkle with nutmeg/cinnamon.
Serve cautiously!

Wild Walnut Rice

½ cup walnut pieces
¼ cup hard apple cider
1 can chicken broth
1 T. butter
1 cup wild rice blend
Toast walnut in a small skillet over medium heat for few minutes till toasted. Set aside. Boil cider, broth, and butter in a saucepan; add rice mixture. Cover reduce heat and simmer 25 minutes or until liquid is absorbed. Season with salt & pepper. Garnish with toasted walnuts. Serve with Pork Tenderloin

Pork Tenderloin with Pears

3 T. butter
3 Bosc pears, peeled, cored, and quartered
Melt Butter in a large skillet over medium heat.
Add pears & saute until lightly browned, remove from pan.

1 lb Pork Tenderloin, trimmed, sliced into 1 inch thick medallions
½ cup flour
1 cup chicken broth
1 cup hard apple cider (find it in the beer section, comes in a six pack, you can buy just one) (This stuff is delicious, but don’t drink the extra you need it in the rice!)
1/3 cup heavy cream
½ teaspoon vanilla extract
Season pork with salt & pepper, and then dredge in flour.
Saute pork medallions for 2 minutes on each side in the same pan the pears were sauteed in; remove from pan.

Combine broth, cider, cream; add to the pan to de glaze.
Bring to a boil, and then add vanilla extract.
Boiled until reduces by half, slowly, be patient.

Return pears and pork to the pan along with any accumulated juices.
Boil until thick, slowly, be patient.
Season with salt & pepper if desired. Serve with Wild Walnut Rice

South Seas Salad & Vinaigrette Dressing

Salad Mix
8 cups mixed lettuce
red onion
Toppings
pine nuts
Gorgonzola cheese

Dressing
1/4 cup olive oil
2 T balsamic vinegar
2-3 t honey
1 t Worcestershire
1/4 t salt
1/2 t Dijon mustard
3-4 cloves minced

Spinach Cranberry Salad

Salad Mix
6 cups (10 oz) spinach leaves
1 can (11 oz) mandarin orange segments, drained
1/2 cup dried cranberries
1/3 cup red onion thinly sliced
Mix ingredients in a large salad bowl. Add vinaigrette and pecans before serving.

Toasted Pecans
1/2 cup pecan halves (2 oz)
2 T sugar
Heat in nonstick skillet over medium heat about 5 minutes, stirring constantly, until sugar begins to caramelize. Transfer to waxed paper. Let cool; break apart. Sprinkle over salad.

Cranberry Vinaigrette
1/3 c olive oil
3 T cranberry-flavored/white wine vinegar
2 T sugar
1 t Dijon Mustard
1/4 t salt
Shake ingredients in tightly cover container. Toss dressing with salad ingredients.