Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Thanksgiving Recipes

Cranberry Pecan Wild Rice Stuffing Recipe By Yummly

Cranberry Pecan Wild Rice Stuffing With Wild Rice, Chicken Broth, Orange Juice, Orange Zest, Ground Cinnamon, Salt, Pepper, Dried Cranberries, Pecans

Ingredients:

  • 1 cups wild rice (uncooked, I used long grain and wild rice)
  • 4 slices bacon (cut into 1-inch pieces)
  • 1 cup onion (chopped)
  • 14 ounces chicken broth
  • 1/2 cup water
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme leaves, crushed
  • 2 cups celery (chopped)
  • 3/4 cup dried cranberries
  • 1/2 cup pecans (chopped and toasted)

Bread 🍞 Rolls, Scones, Flatbread, Loaves, & Pizzas, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Healthy Pumpkin Ginger Bread By Half Baked Harvest

Super moist and delicious pumpkin ginger bread. Made with healthy additions like applesauce, maple syrup, whole wheat flour, and pomegranate seeds. Every bite of this bread is filled with sweet pumpkin, and infused with hints of ginger and cinnamon…beyond good. 34 more words

via Healthy Pumpkin Ginger Bread. — Half Baked Harvest

Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Our 2018 Thanksgiving Menu By Half Baked Harvest

So excited to be sharing our 2018 Thanksgiving Menu. This year I’ve created a traditional Thanksgiving menu with a few twists and updates on the holiday classics. 46 more words

via Our 2018 Thanksgiving Menu. — Half Baked Harvest

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Shrimp Balls By Rasa Malaysia

Ingredients

  • 1 lb. shelled and deveined shrimp defrost
  • 1 egg white lightly beaten
  • 1 teaspoon salt or fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon corn starch
  • 1/2 teaspoon sesame oil
  • 1 tablespoon oil or some pork fat
  • 3 dashes white pepper powder
  • 8 pieces big spring roll wrapper (8-inch square)

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Autumn Recipes, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

FERMENTED CARROT BORSCHT WITH GINGER AND TURMERIC BY SAVEUR

SERVES 6-8

Ingredients

2 tsp. fennel seeds
1 tsp. caraway seeds
1 tsp. coriander seeds
14 tsp. cumin seeds
1 stick (4 oz.) unsalted butter
12 extra-virgin olive oil
7 medium carrots (1 lb.) fermented 2 weeks in the Base Brine (pg. 26), coarsely chopped
4 medium fresh carrots (10 oz.), peeled and coarsely chopped, plus a few pieces julienned for garnish (optional)
7 medium shallots (8 oz.), peeled and thinly sliced
6 garlic cloves, peeled and minced
1 large beet (6 oz.), peeled and coarsely chopped, plus cooked beet greens for garnish (optional)
1 small fennel bulb (6 oz.), fronds removed, bulb coarsely chopped
1 4-inch piece (1½ oz.) fresh ginger, peeled and minced
14 cup 2 oz.) fresh turmeric root, peeled and finely chopped, or 1 Tbsp. turmeric powder
14 cup (½ oz.) dried apples, diced
Finely grated zest of 1 lemon
8 cups chicken stock, or substitute vegetable stock
12 cup apple juice
2 tsp. honey
Kosher salt
Yogurt, for topping (optional)
Dill, for garnish (optional)
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