Carmelized Onion and Apple Stuffing



What a Thanksgiving Feast we all pulled off and we were camping (okay - glamping - we had hook-ups...)!!   One of my contributions was to make the stuffing, so I thought that I would try this recipe as we were cooking the turkey in an oil less turkey fryer.  I also had this recipe in my pile of new recipes to try, so it was perfect!

 

http://www.eatingwell.com/recipe/255771/caramelized-onion-apple-stuffing/

 

 

I carmelized the onions at home, but everything else was done in the trailer at the campground.  From start to finish, this recipe impressed me.   I wish I could insert the smells that this recipe produced.  It was simply an aromatic heaven of onions, sage, thyme, apples - yum!   The only stray that I did make - ok - I made two changes.  One - I added cooked pork sausage to the recipe as that is almost a non - negotiable for me with stuffing and...Two - I used the Sage and Apple Stuffing Seasoning from Epicure as it seemed to fit perfectly with the recipe.  My biggest surprise was how 8 cups of onions seems like a lot until you cook them for almost an hour!  The recipe itself is a bit hands on, but you can do it in stages and bits and pieces ahead of time.  Let me tell you  - it is worth it!  Everyone kept sneaking into the trailer to get small samples and all of the comments were extremely positive.  I can't wait until our next turkey dinner when I can make this recipe again.  It is now my new stuffing recipe.  I hope you try to make it one day - you won't be disappointed!

 

 

 

Veggies, Apples, Sage and Thyme Cooking

(I wish I could blog the scent!!)

 

 



Carmelized Onions and Toasted Bread

(and a small glimpse of the Epicure seasoning!)

 

 

 



Curried Chickpea Salad

A vegetarian friend of mine brought a chickpea salad sandwich to the beach a few summers ago.  I thought that this would be a refreshing change from the usual proteins I use, such as egg, tuna, salmon, chicken, and shrimp to make my protein salad sandwiches/wraps.  I was very excited when I stumbled across this recipe from "Oh She Glows" as the chickpea salad has been in the back of my brain to try to make for a few years.  This recipe seemed even better upon reading it as it has some excellent flavour additions.  Alas, the time came to make it and it was worth the wait!  I was fine just eating it as is without crackers, but crackers are a nice touch.  I think it would be excellent served on cucumber circles, too!  I can see myself making this with my classes or for my own lunches.  The recipe in the cookbook has a nice variation to omit the cilantro, ginger, turmeric, and curry powder and to add in fresh dill and more lemon juice.  It says that is can be frozen for up to a month as well, but this is too delicious to freeze.  I can eat it all in 3-4 days!  Yet - another keeper!!  I hope you try it out!

http://www.oprah.com/food/curried-chickpea-salad-recipe

PS  I also tried making a Vietnamese Chicken Salad, but I can't remember from which magazine I got the recipe.  It is good too - diced chicken with grated carrot, chopped mint, mayo, minced shallots, chili garlic sauce, sugar, grated ginger, fish sauce, lime juice and zest, salt and pepper.  when I find the magazine, I will update this post.   This recipe will tie in nicely to my Foods program when we discuss Fusion Foods as well as designing our own protein salads!  FUN!

Curried Chickpea salad on Crackers

Top View

Rustic Grilled Pizzas

FUN!  FUN!  FUN!  Every time we make this recipe, we are reminded of how much fun it is.  This is great for a family meal or for a group of people.  It is especially perfect for a beautiful afternoon/evening when you want to be out on your deck!   We love that we get to design our own pizzas.  We love the crust, and we especially love the leftovers!  Our next wonder is if we could pull this off camping???  Enjoy!

 

http://www.bcliquorstores.com/recipe/food/rustic-grilled-pizzas



Rolling out the Dough





Various Toppings



The beginning of the process






All done!!