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Food and Recipe of the Month

November -Cooking for the Holidays

Holiday cooking is upon us again and, for some people, it can be challenging to remain true to your healthy lifestyle during this decedent, rich, culinary time of year. I have spent the last 20 years creating and perfecting standard holiday dishes that I now cook with a healthy flare.

Some rules of thumb to remember when you are first starting out on your healthy holiday menu is keep it simple. You do not want to over whelm yourself at first, so stick to what you know. If you have a recipe that you make on a regular basis do not discount it just because you think it is not special enough for the holidays. You can spruce up the recipe to make it more rich for the holiday dinner table, such as adding a little more fat. Good quality fats, such as olive oil or tahini, can be added to most recipes to create a richer taste.

Adding a little extra spices to your dishes can also make them special for the holidays. Sage is the signature spice for stuffing and can be added to any brown rice or millet dish you are creating for the holidays. Thyme and rosemary are also great spices to add to your dishes, and all three taste very good together. Also adding nuts, such as walnuts or pecans, imparts wonderful flavor and texture to dishes making them richer and extra special for the holidays.

Recipe of the month:

Baked Stuffed Onions
(Recipe from Perceptions In Health Cooking Revised Edition)

2 large onions (cut ends off, cut in half through middle)
1 cup cooked brown rice
2 T. pine nuts
¼ tsp. thyme
toasted sesame oil

Scoop out some of the middle of the onion and mince it. Sauté the minced onion in toasted sesame oil and tamari until it starts to brown. Now add pine nuts, thyme, and brown rice. Sprinkle some tamari over for taste. Stuff the onion halves with the stuffing. Place in a casserole dish. Pour in some water (1/2 inch in depth), cover and bake for 30 minutes at 350°. Uncover and serve warm.

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