Recipe By: N. Jay Sorensen, RD
Serving Size: 6 Preparation Time: 0:15
Categories: Vegetables
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4 tablespoons butter
1 tablespoon shallots — minced
10 ounces button mushrooms — sliced 1/2″ thick
In a large sauté pan and butter over medium heat. When butter is bubbling, add shallots and mushrooms. Sauté and cook mushrooms until tender, about 10 minutes. Season with salt and pepper to taste. Serve hot.
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
Preparation Time: 0:10
Categories: Sauces, Stocks & Accompaniments
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1 ½ cups mayonnaise
6 tablespoons capers — rinsed and drained
1 tablespoon lemon zest
3 tablespoons lemon juice — fresh
1 tablespoon Dijon mustard
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
Preparation Time: 0:35
Categories: Eggs and Luncheon Dishes
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6 each eggs
Place the eggs in one layer on the bottom of a medium size sauce pan. Add cold water to the pan to cover 1-inch over the eggs. Using medium high heat, bring to the boil. Put the lid on the pan when water is boiling. Move to a cold burner. Set timer for 20-minutes. When time is over, place pan in sink and run cold water until eggs are cool. Refrigerate until ready to use.
Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:15
Categories: Sauces, Stocks & Accompaniments
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2 tablespoons butter
2 tablespoons flour
1 cup whole milk
¼ teaspoon salt
white pepper — to taste
In a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk; stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste.
Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:10
Categories: Sauces, Stocks & Accompaniments
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1 cup mayonnaise
2 tablespoons Grey’s Poupon Mustard
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
In a small bowl, mix all ingredients thoroughly using a whip. Store in the refrigerator in an airtight container.
Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:15
Categories: Sauces, Stocks & Accompaniments
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8 tablespoons butter
8 tablespoons flour
In a large sauté pan, melt butter, add flour and mix well with a kitchen spoon. Let Roux cook slowly for approximately 5 minutes, mix continuously so it doesn’t burn. Cool and place in an air tight plastic container. Refrigerate.
Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:20
Categories: Sauces, Stocks & Accompaniments
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4 cups bread slices — diced
¼ cup olive oil
3 tablespoons garlic — minced
salt — to taste
garlic salt — to taste
Preheat oven to 400 F degrees. In a large mixing bowl, combine the bread, oil, garlic, and mix well. Season with salt and garlic salt to taste. Spread the coated bread on a baking sheet and bake for about 10 minutes, or until the bread is crispy. Remove from oven and cool. Store in airtight container or plastic zip lock bag.