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Archive for November 2014

Split Pea Soup

  Split Pea Soup Vegetarian/Vegan/ OR use a Ham bone or ham hock Serves 6 Ingredients: 1 onion chopped 2 carrots chopped 1 stalk celery chopped 2 cups green or yellow split peas 6 cups chicken or turkey stock, vegetable stock, or water 1 tsp dried oregano 2-3 freshly minced garlic, or1 tsp garlic powder…

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Thanksgiving Leftover Turkey Soup

Leftover Thanksgiving Turkey Soup is the wonderful remnants from cooking a turkey! Now to be perfectly honest, Peg’s isn’t a huge fan of turkey, but this soup is absolutly hands down delicious because of all the flavorings from the fresh herbs and spices that was used to roast the Thanksgiving bird. Truth be told, Chicken…

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Thanksgiving Gravy (Gluten Free)

We’ve made gluten free Thanksgiving Gravy less daunting! Perfect to ladle over your stuffing or mashers, this “Liquid Gold” will be a stand out favorite for all gravy lovers.  And shhh no one will ever know it’s gluten free! Making Thanksgiving Gravy is about timing AND the fat to flour to dripping ratio. First you are…

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Avocado Cilantro Hummus

Avocado Cilantro Hummus 1 Can garbanzo beans, drained and rinsed 3-5 small garlic cloves ¼ cup cilantro ½ small avocado 2-4 TBS olive oil ½ -1 tsp Celtic sea salt (to taste)   Method: Place drained and rinsed garbanzo beans into food processor Add garlic, avocado, and cilantro. Blend together for about 1 minute and…

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Brussel Sprouts and Carrot Saute

Brussel Sprouts and  Carrot Saute Serves 4-6Ingredients: 8-10 Brussel sprouts quartered and cleaned 4 carrots scrubbed and thinly sliced 1 zucchini thinly sliced and cut into half moons 4 shitaki mushrooms washed and sliced 2 garlic cloves minced 1/2 red or sweet onion diced 1/2-1 tsp dill or 1 tsp fresh minced 1 Tbl brown…

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Sugar Snaps, Carrots, & Shiitake Mushroom Saute

Sugar Snap Peas,  Carrots and Shitake Mushrooms Serves 4-6 1 lb sugar snaps 2 small purple or orange carrots thinly sliced 4 shitake mushrooms thinly sliced 2 minced garlic cloves Olive oil 1  pinch Celtic sea salt to taste Heat pan to medium. Add enough olive oil to cover skillet. Add mushrooms and carrots. Cover…

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