Roasted Purple Cauliflower Steaks With Miso And Turmeric

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Roasted Purple Cauliflower Steaks With Miso And Turmeric

by Nanny Bubby

Anything that is purple is a super strong anti-oxidant. This is so good for the prevention of chronic diseases like heart disease, dementia, diabetes and cancer. And the turmeric is completely anti-inflammatory, so good for arthritis and all inflammation. There is an old wives tale that says, “turmeric cures everything in your body, except DEATH!!” I love cooking with it, and love how I feel after I eat it, you will too! Enjoy!

Total Time:

43 minutes

Serves:

5

Ingredients

  • 1 large head purple cauliflower sliced in ½ inch slices
  • 1 large head yellow cauliflower sliced in ½ inch slices
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Miso
  • 1/3 c. fresh lemon juice
  • 1 tsp. smoked paprika
  • 1/2 tsp. Turmeric powder or freshly grated.
  • 2 cloves Garlic minced
  • 1 tsp. salt separated
  • 1 tsp. black pepper black is necessary for turmeric absorption in your body (separated)
  • 1 tsp. lemon zest about 1 lemon
  • 1 Tbsp. maple syrup
  • ¼ c. sun-dried tomatoes chopped
  • 2 Tbsp. fresh parsley chopped.

Directions

  • Preheat oven to 400°
  • Using spray avocado oil, spray both sides evenly with the spray and then sprinkle about ¼ tsp of each of the salt &
  • pepper lightly over the cauliflower.
  • Place on a sheet pan lined with parchment paper and roast the cauliflower for about 15 minutes.
  • In a medium bowl while the cauliflower is roasting, combine all of the rest of the ingredients except the parsley. (olive oil, miso, lemon juice, paprika, turmeric, garlic, salt, black pepper, and lemon zest.) Whisk all together.
  • Spoon about 1 Tbsp of the marinade onto each slice of cauliflower and with a pastry brush spread evenly.
  • Return to the oven for about 7 more minutes or until the cauliflower is soft yet browned crispy. With the pastry brush, baste with extra marinade and then garnish with parsley and the sun-dried tomatoes to serve.
  • Enjoy!

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Arugula & Watercress Salad With Pepitas And Blue Chesse

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Arugula & Watercress Salad With Pepitas And Blue Cheese

by Nanny Bubby

“Eat the rainbow” is one of Dr. Jean’s favorite quotes! It is becoming mine now, too! Nothing inspires a smile more than a colorful plate of fresh food. It actually feels like it is smiling back at you when you look at it. It says, “eat me, I am good for your body, you will love me”! LOL! Yes, sometimes food talks back to you!!!!

Total Time:

30 minutes

Serves:

6

Ingredients

  • ¾ c. raw pepitas pumpkin seeds
  • ½ tsp. smoked paprika
  • 1 Tbsp. olive oil
  • Pinch of salt
  • ¼ c. toasted unsweetened coconut
  • 4 c. baby arugula
  • 4 c. watercress
  • 2 oz. crumbled blue cheese
  • 1 c. fresh blueberries
  • ¾ c. pomegranate seeds
  • ½ c. dried unsweetened cranberries
  • 3 Tbsp. grated fresh golden beets
  • 3 Tbsp. grated fresh red beets

For the dressing

  • 1/3 cup good olive oil preferably a blood orange infused oil
  • ¼ c. Apple Cider Vinegar
  • juice of 1 lemon
  • 2 Tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. Fresh mint finely minced
  • Kosher salt and pepper to taste

Directions

  • Pre-heat oven to 350°
  • In a small skillet, heat the olive oil over medium heat. When it shimmers, add the pepitas and the and paprika.
  • Toast the seeds for 3-5 minutes until lightly browned. Sprinkle with kosher salt.
  • Sprinkle the coconut onto a sheet pan lined with parchment paper. Place into the oven for 7-10 minutes.
  • Shake it half way through and keep a close eye to be sure it doesn’t burn. (You cannot check on this too many times. It burns fast.)
  • In a large bowl, combine the arugula, watercress, blue cheese, blueberries, pomegranate seeds, coconut and dried cranberries.
  • In a glass bowl, add the vinegar, lemon juice, maple syrup, mint and Dijon mustard. Whisk to combine.
  • Begin whisking and slowly add the olive oil whisking quickly to emulsify the dressing.
  • Drizzle the dressing slowly over the salad while tossing.
  • After tossing the salad sprinkle the fresh grated beets on top as a garnish!
  • Serve immediately after adding the dressing.
  • Enjoy!

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Nanny Bubby’s Special Lasagna

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Nanny Bubby's Special Lasagna

by Nanny Bubby

This is the oldest and the first recipe that I ever wrote onto a notecard. I was 19 years old when this recipe was passed down to me. My sister (who is 9 years younger than me) had a tutor who was married to a very Italian man. His grandmother gave her this recipe. And, don't faint, yes, yes, yes, that says 46 oz. of V-8 Juice. The idea is usually you need a carrot or two in your sauce to cut down on the acid. But with V-8 juice, no carrots needed and it gives it such a rich, rich flavor. Also, if you like a lot of meat sauce in your lasagna, double the sauce recipe! Enjoy! Remember, "Spread Love Like Butter"!

Total Time:

Serves:

8

Ingredients

For the sauce:

  • 1 lb. Lean Hamburger
  • 46 oz. Can V-8 Juice
  • 1 small onion
  • 2 cloves garlic
  • 2 6 oz. cans tomato paste
  • 2 15 oz. cans tomato sauce
  • 2 tsp. Italian Seasoning
  • 2 Tbsp. sugar
  • salt and pepper to taste

Ingredients:

  • 1 lb. parmesan cheese freshly grated
  • 1 lb. Romano Cheese
  • 2 8 oz. pkg. Shredded Mozzarella
  • 2 32 oz. containers Ricotta
  • 2 packages Lasagna noodles (use uncooked, they will cook when baking)

Directions

For the Meat Sauce

  • In a large sauce pan. Saute the onion until transparent and just starting to brown.
  • Add the garlic and cook for one minute.
  • Add the hamburger and cook until completely brown.
  • Add the V-8 juice,tomato paste, tomato sauce, Italian seasoning and sugar to the sauce pan. Bring to a boil and then reduce the fire to a simmer. Simmer for about 2 hours or until the sauce is reduced by about 1/4 to 1/3. I suggest the latter because it makes for a thicker meatier sauce.

Building the Lasagna

  • Pre-heat oven to 350 °F
  • Start with a layer of meat sauce at the bottom of the pan. (this is so nothing sticks to the bottom.)
  • Add the lasagna noodles.
  • Then add the Romano Cheese.
  • Add the meat sauce next.
  • Start again by adding the lasagna noodles.
  • Add the mozzarella, then Romano then the meat sauce.
  • Add about a 1/2 cup of meat sauce into the Ricotta cheese and mix well. This will make it much easier to spread.
  • Next, once again, add the meat sauce and then the noodles. If this is the last layer, cover the noodles with the parmesan cheese. If it is not the last layer, begin the layering one more time but always end with a layer of noodles smothered in parmesan cheese.
  • Bake in the oven covered for 1 hour, then remove cover and bake until bubbly and parmesan is browned. Let rest 30-45 minutes before cutting.
  • Serve with fresh basil leaves on top.

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Cranberry Relish with Grand Marnier

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Cranberry Relish with Grand Marnier

by Nanny Bubby

Old Family recipe: by Tanya Murray Heath Thanksgiving is my most favorite holiday of the year. It brings me such joy. There are so many recipes that are just cooked once a year for this happy and peaceful holiday. This one is one of my very favorites, and I always make enough to freeze for recipes during the year. This one comes from my dear friend, Tanya Murray Heath. As she says, “it has been in our family and on our table for as far back as I can remember.” We both hope it will have a permanent place on your table as well. Enjoy! “Spread Love Like Butter”

Total Time:

Serves:

Ingredients

  • 3 tart apples Granny Smith or Pippen Peeled, cored and diced
  • 2 slightly ripe pears Peeled Cored and diced
  • 2 lbs. fresh cranberries
  • 1 c. golden raisins
  • 2 c. sugar
  • 1 c. freshly squeezed orange juice
  • 2 Tbsp. grated orange rind
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 c. Grand Marnier or other orange liqueur

Directions

  • Mix together all ingredients except Grand Marnier in a large pot.
  • Bring to a boil, reduce the heat and simmer uncovered for 45 minutes until thick.
  • Stir in Grand Marnier, let cool to room temperature and refrigerate covered until serving time.
  • This is always served at Thanksgiving and is best if made the day before.

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Savory Stuffing Waffles

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Savory Stuffing Waffles By Melissas Corporate Chef

by Nanny Bubby

I love Thanksgiving and this is so fun! The best morning after snack ever! Try this with eggs on top! Enjoy! Remember, “Spread Love Like Butter”.
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

10 minutes

Serves:

3

Ingredients

  • 4 c. leftover stuffing crumbled
  • ¼ c. fresh parsley chopped
  • 2 large eggs beaten
  • ½ c. turkey broth
  • Nonstick cooking spray for greasing
  • Leftover cranberry sauce for serving
  • Leftover gravy for serving

Directions

  • Preheat waffle maker and grease liberally.
  • In a large mixing bowl, combine leftover stuffing, parsley and eggs. Add ¼ cup of turkey broth and mix until combined. Continue adding broth until the mixture is well moistened, but not soupy.
  • Scoop half of the stuffing mixture into the center of waffle maker and spread evenly. Close the lid and bake until golden brown and crispy, about 5-10 minutes, depending on machine.
  • Repeat with remaining stuffing batter and serve with leftover gravy and cranberry sauce.
  • Enjoy!

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