Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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4    pounds sweet potatoes

1    teaspoon salt

3     each Granny Smith apples — peeled & cored

1    tablespoon lemon juice — fresh

9    tablespoons unsalted butter

6    tablespoons dark brown sugar — packed

6    tablespoons heavy cream

¼    cup brandy

¼    cup orange juice — fresh

Preheat oven to 425°F. In a large heavy bottom sauce pan, add cold water ¾ full and bring to a boil. Peel potatoes, cut into cubes and add to boiling water for about 20-30 minutes until soft. Drain potatoes and place in medium bowl; add salt, and mash thoroughly. Meanwhile, slice apples into 1/8-inch thick wedges and place in a medium bowl. Add lemon juice and toss to combine. In a medium skillet, melt 6 tablespoons butter over medium-high heat. Add 4 tablespoons brown sugar and stir until sugar dissolves. Cook apple slices, until golden, about 1-2 minutes on each side. Remove from heat and set aside. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream, brandy, orange juice, and cook until slightly thickened, about 2-3 minutes. Remove from heat and add to sweet potatoes, mixing well to combine. Butter a 3-quart ovenproof casserole and add potato mixture. Arrange apple slices on and cover with aluminum foil. Bake until heated through, about 30 minutes. Remove from oven and rest at room temperature for 10 minutes before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:10

Categories: Rice, Potatoes and Beans

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4    tablespoons butter

½    cup onion — chopped fine

¼    cup celery — chopped fine

8    ounces Chanterelle mushrooms — 1/4″ thick

2    cups wild rice

1    teaspoon chicken bouillon

¼    teaspoon salt — to taste

1    tablespoon parsley — chopped fine

Add the butter to a medium size sauce pan and melt. When butter is bubbling, add onions, celery, mushrooms, and sauté until onions are translucent. Add rice and combine. Add water, chicken bouillon, salt, and bring to a boil. Cover and simmer for 25 - 30 minutes or until rice is done. Garnish with chopped parsley and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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2 ¼    pounds Idaho potatoes — peeled and sliced 1/8″ thick

1    pint whole milk

1    pint heavy cream

½    teaspoon salt

¼    teaspoon pepper

    pinch nutmeg

6    ounces Gruyere cheese — grated

4    ounces Parmesan cheese — grated

4    ounces bread crumbs

3    ounces unsalted butter

In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:20

Categories: Rice, Potatoes and Beans

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2    cups water

1    cup wild rice

1 ½    cups corn kernels

¾    cup tomato — chopped

1/3    cup red onion — chopped

2    tablespoons scallions — chopped

1    tablespoon Dijon mustard

1    tablespoon honey

In a large sauce pan, add water and bring to the boil. Stir in rice; return to a boil, cover, and simmer until rice is tender, about 25 minutes. Remove from heat and rest, covered, for 10 minutes. Combine the rice, corn, tomato, onion, and scallions and mix well. In a small bowl, whisk the mustard and honey together. Stir into the rice mixture. Allow to rest 1 hour, at room temperature, before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:10

Categories: Rice, Potatoes and Beans

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1    tablespoon butter

1    medium onion — chopped

1    cup rice

2    cups chicken stock

10    ounces frozen spinach

In a medium sauce pan, melt butter, add onions, and sauté until tender. Add rice and stir. Add chicken stock and bring to the boil. Cover and simmer for 10 minutes. Add spinach; return to the boil, cover, and simmer until rice is just tender, about 15 minutes. Remove from heat and allow to stand for 5 minutes before serving.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:10

Categories: Rice, Potatoes and Beans

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6    large russet potatoes

    butter

    sour cream

    salt

    fresh ground black pepper

Preheat oven to 350 F degrees. Scrub the potatoes and dry them well. Place potatoes on the center rack of the oven. Bake until tender about 60 minutes. Serve with butter and sour cream. Season generously with salt and freshly ground black pepper.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:35

Categories: Rice, Potatoes and Beans

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1 ½    pounds russet potatoes — peeled and cubed

4    tablespoons unsalted butter — softened

1    cup whole milk

1    teaspoon coarse salt

½    teaspoon freshly ground black pepper

parsley — garnish

In a large heavy saucepan, add cubed potatoes and cover with cold water by at least 1-inch. Bring to a boil. Cover partway, reduce heat to medium and cook until potatoes are tender. Drain the potatoes and return to the pot. Mash potatoes until smooth with a hand masher. Add the butter and mix thoroughly. Add the milk in small amounts, ¼ cup at a time, mixing until milk is absorbed. Continue adding milk until desired consistency is reached. Season with salt and fresh ground black pepper. Garnish with chopped parsley and serve warm.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 6:15

Categories: Rice, Potatoes and Beans

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1    pound beans (navy beans, soldier beans, kidney beans, Great Northern beans, etc.)

½    pound apple smoked bacon — diced

1    large Spanish onion — minced

3    cloves garlic — minced

½    cup ketchup

½    cup brown sugar

2    teaspoons dry mustard

⅓    cup grade B maple syrup

1    each bay leaf

2    quarts water

salt and pepper — to taste

3    tablespoons apple cider vinegar

1    tablespoon molasses

Wash the beans in a colander or strainer; pick over the beans to remove any pebbles or debris. Place the beans in a large bowl and cover with cold water by 2-inches and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans. Preheat oven to 300°F.

In a Dutch oven cooked the bacon, over medium heat, until bacon is slightly crisp and golden brown. Add the onion and garlic and sauté until the onion is translucent. Add the beans, ketchup, brown sugar, mustard, syrup, bay leaf, and water. Bring to a boil, then lower the heat and simmer for about 10 minutes. Salt and pepper to taste.

Cover and bake beans for 5 hours, adding water (1/2 cup at a time) at hourly intervals, until desired consistency is reached. After 4 hours, uncover and stir; then baked for 1 additional hour. Cool slightly and remove bay leaf; then add the vinegar and molasses.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:45

Categories: Rice, Potatoes and Beans

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¼    cup light soy sauce

3    tablespoons rice wine vinegar

½    teaspoon salt

6    tablespoons peanut oil

2    each eggs — lightly beaten

1    each carrot — 1/2″ cubes

1    each red bell pepper — 1/2″ cubes

½    cup frozen peas

4    cups rice — cooked

Combine the first three ingredients for the sauce in a small bowl. Mix to blend well and set aside.

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.

Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve. Place a wok over medium high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir fry 1 minute. Stir in the rice and stir fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:45

Categories: Rice, Potatoes and Beans

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1    cup rice — Uncle Bens

2    cups water

1    tablespoon butter

1    teaspoon chicken bouillon

3    tablespoons onion — diced small

1    tablespoon red bell pepper — diced

1    tablespoon green bell pepper — diced

    dash salt

Add the butter to a medium size sauce pan and melt. When butter is bubbling, add onions and peppers and sauté until onions are translucent. Add rice and combine. Add water, chicken bouillon, salt, and bring to a boil. Cover and simmer for 20 minutes or until rice is done.