Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks & Accompaniments

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1    cup mayonnaise

1    tablespoon sweet pickle relish

1    tablespoon onion — minced

1    teaspoon capers — minced

1    teaspoon prepared horseradish

1    tablespoon fresh parsley — chopped fine

2    tablespoons lemon juice

    salt and pepper — to taste

In a small mixing bowl. Stir together all of the ingredients. Season with salt and pepper to taste. Refrigerate in an airtight container until use.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Fruits

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½    cup sour cream

¼    cup frozen orange juice concentrate

1    tablespoon honey

1    cup strawberry — halved

1    cup apple slices

1    cup seedless grapes

1    can mandarin oranges — drained

16    ounces mixed salad greens

In a small bowl, combine sour cream, orange juice concentrate, honey, and mix well. Meanwhile, combine fruit in large bowl. Prepare eight plates with salad greens. Portion fruit mixture and top with cream sauce.

Recipe By: N. Jay Sorensen, RD

Serving Size: 2 Preparation Time: 0:15

Categories: Meats

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½    cup parsley

2    tablespoons rosemary — chopped

2    tablespoons parmesan cheese

1    clove garlic

3    tablespoons olive oil

    salt and pepper — to taste

1 ½    pounds lamb loin chops

Position rack in the center of oven and preheat to 450° F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running gradually add olive oil. Season pesto to taste with salt and pepper. Place lamb on small rimmed baking sheet. Sprinkle generously with salt and pepper. Spread pesto all over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400° F and roast to desired doneness, about 15 minutes longer for medium rare. Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:20

Categories: Sauces, Stocks & Accompaniments

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1    tablespoon olive oil

2    each leeks — well washed and chopped

4    medium onions — chopped

6    large carrots — chopped

3    each celery ribs — chopped

1    bunch parsley — chopped

2    teaspoons marjoram

½    teaspoon thyme

3    each bay leaf

1    tablespoon black peppercorns

1 ½    gallons water

Heat olive oil over medium heat in a large stock pot. Add vegetables and sauté until lightly brown. Stir in parsley, marjoram, thyme, bay leaf, black peppercorns, and cold water. Bring to a boil, reduce heat, cover, and simmer for 1 - 1 1/2 hours. Strain stock through fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables. Use immediately or freeze for later use.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 3:20

Categories: Sauces, Stocks & Accompaniments

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4    pounds pickling cucumbers — 4 to 6 inches

1 ½    pounds onions — thinly sliced

1/3    cup canning salt

    ice cubes or crushed ice

3    cups cider vinegar

3    cups sugar

2    tablespoons mustard seeds

1 ½    teaspoons celery seeds

1    teaspoon ground turmeric

Cut ends from cucumbers and cut into 1/4 inch thick slices. Place in a large deep stainless steel bowl. Mix in onions and salt. Top with 2- to 3-inch layer of ice cubes or crushed ice. Let stand for 3 hours, replenishing ice as needed. In a heavy-bottomed 8 quart stainless steel sauce pan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to the boil. Next, drain and rinse cucumber mixture and rinse. Add mixture to vinegar solution and return to a boil. Pack hot into prepared, wide mouth pint jars, leaving 1/2 inch headspace. Gently run a nonmetallic spatula between pickles and jar slides to release air bubbles. Wipe rims and threads clean; top with hot lids and firmly screw on bands. Process in boiling water canner for 10 minutes. Makes about 7 pints.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:10

Categories: Eggs and Luncheon Dishes

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6    each eggs, hard-boiled

1    bunch scallions — finely chopped

1    each celery rib — finely chopped

    salt and pepper — to taste

4    tablespoons mayonnaise

¼    teaspoon Dijon mustard — to taste

Prepare hard boil eggs. When cool, remove the shells from the egg, and discard. Dry eggs and chop coarsely. In a large bowl, place eggs, scallions, celery, and season with salt and pepper, and mix well. Add mayonnaise and mix to bind mixture together. Stir in mustard to taste. Serve cold.

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: 8 Preparation Time: 0:15

Categories: Meats

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¼    cup soy sauce

¼    cup orange marmalade

2    tablespoons ketchup

3    cloves garlic — crushed

6    pounds boneless country-style pork ribs

Combine soy sauce, marmalade, ketchup and garlic. Brush on both sides of the ribs. Place in a slow cooker or crockpot and pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Recipe By: N. Jay Sorensen, RD

Serving Size: 6 Preparation Time: 0:15

Categories: Vegetables

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4    tablespoons butter

2    large onions — sliced 1/4″ thick

    salt and pepper to taste

In a large sauté pan and butter over medium heat. When butter is bubbling, add onions. Sauté and cook onions until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.