High Point Community Recipe Board

Dr. A's Turkey Brine

Ingredients: 1 (14-16 lb.) frozen turkey

Brine: 1 cup kosher salt, 1/2 cup light brown sugar, 1-gallon vegetable stock, 1 tablespoon black peppercorns, 1 ½ tsp allspice berries, 1 ½ tsp chopped candied ginger, 1 gallon heavily iced water

Aromatics: 1 red apple (Sliced), 1/2 onion (sliced), 1 cinnamon stick, 1 cup water, 4 sprigs rosemary, 6 eaves sage, canola oil

Instructions:

1. Two to three days before roasting, begin thawing the turkey in the refrigerator in a cooler kept at 38 degrees.
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
3. The night before or early on the day you are eating, combine the brine, water, and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or set in cool area for 8-16 hours, turning the bird once half way through brining.
4. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
5. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
7. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees. Set the thermometer alarm (if available) to 161 degrees F. A 14-16-pound turkey should require a total of 2-2.5 hours of roasting. Let the turkey rest, loosely cover with foil or a large mixing bowl for 15 minutes before carving.

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Maple Roasted Carrots

Submitted by Brooke B.

Ingredients: 2 lb. Medium Carrots, 6 tbsp unsalted butter, 1/3 cup light brown sugar, 1/3 cup pure maple syrup, 3/4 crushed red pepper flakes, pinch of kosher salt

Instructions:

1. Set oven to 400 F
2. Line baking sheet w/ 3 sheets of foil.
3. Cut carrots diagonally - 3" pieces. Put carrots onto foil and top with butter, brown sugar, red pepper flakes and maple syrup. Season with salt and toss.
4. Put carrots in oven, tossing every 20 minutes for 60 minutes.
5. Transfer to plate, salt to taste over top.

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Gluten Free Dutch Apple Pie

Submitted by Dr. Kandyce

Ingredients: 1 Cup all purpose gluten free flour, ½ tsp xanthan gum (Omit if your blend already contains it), 1/3 cup packed light brown sugar, ¼ cut granulated sugar, 2 tsp ground cinnamon, ½ tsp freshly grated nutmeg, ¼ tsp kosher salt, 8 tbsp unsalted butter, melted and cooled

Crust: Gluten Free Pie Crust (chilled), Egg white (For brushing)

Filling: 2 ½ pounds (about 5 large apples) Granny smith (Or other tart and firm apples), Peeled, Cored and sliced thin, ½ cup granulated sugar, 2 tsp. ground cinnamon, ¼ tsp kosher salt

Instructions:

1. Grease lightly a 9-inch-deep dish pie plate and set it aside.
2. Make the crumble topping: In a medium sized bow, place the flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg and salt, and whisk to combine, working out any lumps in the brown sugar. Add the butter, and mix to combine well. Place the bowl in the refrigerator to chill for about 10 minutes or until firm (or the freezer for about 5 minutes)
3. Shape the Crust: Preheat your oven to 375F. Remove the pie dough from the refrigerator. Place it on a lightly floured piece of unbleached parchment paper, dust lightly with flour, and roll into a 12-inch round, about 3/8 inch thick. Roll the pie crust loosely on the rolling pin and then unroll it over the prepared pie plate. Press the pie crust gently into the bottom and up the sides of the pie plate and, with kitchen shears, trim the crust so that only ¼ inch of excess is overhanging the plate. Tuck the ¼ inch of excess under itself, and crimp the edge gently all the way around the crust. Pierce the bottom of the pie crust with tines of a fork and place the pie plate in the freezer to chill for 10 minutes.
4. Par-bake the pie shell: Remove the pie plate from the freezer and place a large piece of unbleached parchment paper in the center of the crust. Place pie weights or dried beans in a single layer in the center of the pie crust, on top of the paper. Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven, and remove the paper and pie weights, brush the bottom sides of the crust with the egg white and return to the oven. Bake for another 3 minutes, and remove from the oven. Reduce the oven temperature to 350 F.
5. Make the Filling: In a large bowl, place the prepared apple slices and toss with the sugar, cinnamon and salt. Allow to sit while the pie crust is par-baking. When the pie crust has finished baking, transfer the sliced apple filling to the pie crust, leaving behind any rendered liquid from the apples. Remove the crumble topping from the refrigerator and break up into large chunks with a fork. Scatter the topping all over the top of the pie in an even layer. Press gently on the crumble topping to ensure that it adheres to the filling.
6. Bake: Place the pie in the center of the preheated oven and bake for 45 minutes, or until the crumble topping is evenly golden brown and the apple filling is bubbling around the edges. If necessary to prevent the edges from burning, cover the crust with foil during the final 15 minutes of baking. Remove the pie from the oven and allow to cool completely before slicing and serving.

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Cauliflower Risotto

Submitted by Sarah W. www.RealizingVitality.com

(Gluten Free, Dairy Free & Veggies Most!)

Ingredients:

• 1 Bag of Cauliflower Rice (Frozen)
• 1 cup Chopped Veggies of your Choice (I love using Bell Peppers, Mushrooms, Chopped Asparagus, Spinach, etc.)
• 1 teaspoon Dairy Free Butter
• 1/4 cup Coconut Creamer (Original - I love using So Delicious Coconut Creamer)
• 1/4 cup Dairy Free Mozzarella (I love using Violife's Mozzarella)
• Dash of Garlic Powder
• Dash of Black Pepper
• Dash of Pink Himalayan Salt
• Optional- Dash of Red Pepper Flakes (Optional but highly recommended!)

Instructions:

1. In a large skillet, add in your dairy free butter, and empty the cauliflower rice (frozen) into your skillet on medium heat.
2. Sauté until it is fully broken apart from being frozen. Then add in your fresh veggies and continue to sauté until they are almost fully cooked.
3. At this point lower the heat to medium-low.
4. Next, add in your creamer and let sit for 2 or so minutes until it begins to get heated (as the dairy free cheese will not melt otherwise!)
5. Next, season your risotto, and lastly top with mozzarella cheese and let it sit for 3 or so minutes until it begins to melt. Then mix until the cheese is fully melted and your risotto comes together!
6. Pair with your favorite protein option and ENJOY!

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Fancy Cranberry Sauce

Submitted by Beth K

Instructions:

1. Fresh Cranberries- make per directions on bag
2. Add 1 tsp. of ground Nutmeg, ground Cinnamon, and ground Ginger
3. Add 1 small orange or clementine chopped up fine or 2 tsps. orange zest

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Cinnamon Glazed Carrots

Submitted by Sarah W. www.RealizingVitality.com

(Gluten Free, Dairy Free & Veggies Most!)

Ingredients:

• 2 pounds Baby Carrots
• 2 tablespoons Coconut Oil
• 2 tablespoons Brown Sugar (I like to use Truvia's Brown Sugar Stevia Blend)
• 2 teaspoons Cinnamon
• Dash of Pink Himalayan Salt

Instructions:

1. In a large microwave-safe bowl, add your carrots and fill with water. Steam in the microwave until fork tender (or steam them on the stove!) I personally like to use the microwave for this!
2. Once the carrots are fully cooked, drain out the water and add the carrots to a casserole dish. Add in the coconut oil and mix well (it will melt fairly quickly on the hot carrots.)
   Next, sprinkle in your brown sugar, cinnamon, and Himalayan salt. Mix well!
3. Bake at 375 for 15-20 minutes or until they look done! The house will be smelling delicious at this point!
4. Serve right in the dish you cooked them in, and enjoy! I love making these for holidays!

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Corn Bread Pudding Casserole

Submitted by Beth K

Ingredients:

• 1 can corn drained
• 1 can cream corn
• 1 cup sour cream
• 1 stick butter melted (1/2 cup)
• 1 Box Jiffy Corn Mix
• Touch of Sugar

Directions:

1. Mix all ingredients together well
2. Bake in 8x8 Dish at 350 F for 45 Min.

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Cheesy Cauliflower Casserole

Submitted by: Sarah W.

(Gluten Free, Dairy Free)

Ingredients:

• 1 head of Cauliflower (chopped) - STEAMED! - or 1 large bag of chopped cauliflower
• 1 tbsp Dairy Free Butter
• 1/4 cup Coconut Creamer (I love So Delicious brand)
• 1/2 cup dairy free Mozzarella (I use Violife)
• 1-2 tbsp Gluten Free Breadcrumbs (to top your casserole with) (I LOVE Aleia's Breadcrumbs!)
• Olive Oil Spray
• Spices : to taste (I use a dash of sea salt, black pepper, Italian seasoning, and extra garlic... and lastly, poultry seasoning - my secret ingredient... so good on veggies!)

Instructions:

1. Preheat the oven to 375°F
2. Once you steamed your cauliflower, spray a large baking dish with olive oil spray. Then add in your cauliflower, with dairy free butter, and mixing in 1/2 of the dairy free mozzarella, and creamer. Then add in spices to taste. Mixing thoroughly.
3. Top with the rest of dairy free cheese and sprinkle with gluten free breadcrumbs.
4. Cover with tinfoil and bake at 375°F for 30-35 minutes until your cheese is melted and your casserole turns into a delicious-looking baked dish!
5. ENJOY!

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Absolutely Incredible Fruit Dip

Submitted by Susan H.

Ingredients:

• 1 container Sour Cream
• 1 package instant vanilla pudding
• ¼ cup pineapple or orange juice

Directions:

1. Combine all ingredients and chill before serving with favorite Fruits!

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Apple Crisp with Honey

Submitted by Nayma

Ingredients: 4 /5 Honey Crisp or Fuji Apples, Granola or Oat cereal, Honey, Ground Cinnamon, Plain Yogurt, Sweetened Condensed Milk.

Instructions:

• Do not peel the apples, cut them into wedges, then mix them with ground cinnamon with a little bit of olive oil.
• Spread evenly on a tray and bake for around 30 mins at 375 degrees F so the apples are soft but neither dried nor mushy. It gets faster if you have an air fryer at home. In the air fryer you won't have to spread them out, rather put them all together and flip them over from time to time having the bottom apple wedges come to top and thus all wedges are equally softened. In the air fryer, do this process for only 20 mins unless they will get mushy. Instead of poaching the apples in water, this process actually preserves the apple juice and in the final bake the juice mixes with honey and makes a wonderful natural syrup. So added sugar is needed.
• Then on an oven proof dish, lay granola or oat cereal in a layer, drizzle honey on it so that it covers the oats (but not too much). Then lay a layer of apple wedges and drizzle honey on them making sure every wedge gets honey, then put another layer of apple wedges and repeat the same process.
• Bake it in the oven for 30 mins at 375 degrees F. Then put the final layer of oats or granola cereal and drizzle honey and bake for hardly 4 /5 mins until granola is crisp.
• You can have this with vanilla ice cream but then you cannot eat it warm, the ice cream may melt. So take 2 cups of plain yogurt and half a cup of sweetened condensed milk. Mix it well. Take a good dollop of the hot apple crisp on your bowl and enjoy.

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Tiramisu with coffee

Submitted by Nayma

Ingredients: Once box of Ritz salted crackers, Plain whole milk yogurt, nonfat whipped cream, sweetened condensed milk, coffee, plain chocolate bars or sweetened cooking chocolate.

Instructions:

1. In a savory dish if a spoonful of sugar is added the flavors come out so good, the same way in a sweet dish, adding a little bit of salt opens up a new range of flavors. That is why I used Ritz salted crackers instead of ladyfinger cookies.
2. On a separate big bowl, add 2/3rd container whipped cream, two cups of plain yogurt and half can (small can) sweetened condensed milk and mix very well until smooth and runny.
3. Make coffee not too strong and very watery.
4. Now in a dish where you want this Tiramisu to set, soak the Ritz salted cookies in the coffee such that they are not softened and broken but soaked all the way through and lay them in the dish. put 2 such layers of cookies.
5. Now melt chocolate and drizzle a layer of chocolate on the cookies.
6. Then cover that entire layer with the yogurt/whipped cream mix. repeat the same for another 2 layers of cookies. one layer chocolate, one layer yogurt whipped mix.
7. On top do the decoration you please with melted chocolate, I liked to add some chopped almonds sometimes.
8. Then you must fridge it for at least 8 hours for all the ingredients to get soaked well.
9. After 8 hours in the fridge, enjoy a new taste of tiramisu.

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Pumpkin Macadamia Nut Sweet Potato Casserole

Submitted by Erika Z.

Ingredients:

• 1 1/4 cups cooked, peeled, mashed sweet potatoes (2 large sweet potatoes)
• 1 1/3 cup (close to 14 ounce can) pumpkin puree
• 2/3 cup paleo pumpkin bread mix. By Simple Mills
• 1/2 cup maple syrup or coconut sugar
• 2 eggs, lightly whisked or beaten
• 1/4 c melted butter, nondairy butter, or refined coconut oil
• 2/3 cup coconut or almond milk
• 1/2 teaspoon ground ginger or 1 tbsp fresh ginger
• 1/2 teaspoon cinnamon
• pinch of pumpkin spice
• 3-4 tbsp coconut flakes or crushed mac nuts (optional)

Topping:

• 3/4 cup unsweetened coconut flakes
• 2/3 to 3/4 cup whole macadamia nuts - raw
• 1/3 cup coconut sugar
• 1/4 cup paleo pumpkin bread/muffin mix (almond flour baking mix) by Simple Mills
• 5 tbsp melted clarified butter or nondairy butter/ghee (see notes if using coconut oil)

Instructions:

• Combine all ingredients (minus the toppings) in a large bowl. Mix until batter in consistent and smooth. Pour into greased 8x11 or 9x13 casserole pan. Bake 20 min. at 400 degrees
• Remove then make topping
• Combine mac nuts, flour mix, coconut sugar, and coconut in food processor. Pulse until a crumble topping is formed.
• Pour into a bowl and add your melted butter or nondairy butter. Mix together. If you want to use coconut oil, see notes.
• Then spread topping on baked casserole. Return to oven for 8-10 min or until golden brown. If edges start to brown quicker than the center, simply cover with foil and until center is pieces of the crumble are browned as well.

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Roasted Delicata Squash W/ Brown Butter & Pomegranate (Serves 6)

Recipe Submitted by Kelsey

Ingredients: 6 Tbsp. Unsalted butter, 4 medium delicata squash(cut in half, remove seeds, cut into wedges or half-moons), 2 tablespoons maple syrup, ¼ cup vegetable stock or water, 1 big pinch of cayenne, ¾ teaspoon sea salt, freshly ground black pepper, ¼ cup pistachios or pumpkin seeds or pecans toasted and coarsely chopped, ½ cup pomegranate arils (from half a large pomegranate) or a handful of chopped dried cranberries, about 1 tbsp. of pomegranate molasses or balsamic reduction for drizzling.

Instructions:

1. Position a rack in the center of the oven and preheat to 425 F.
2. Simmer the butter in medium saucepan over medium heat until golden and fragrant, 3-5 minutes. Remove from heat.
3. Place prepared delicata squash in 9x13 inch baking dish, toss with brown butter, maple syrup, vegetable stock, cayenne, salt and pepper.
4. Cover and roast for 30 minutes (Place foil or backing sheet lightly over baking dish.)
5. After 30 minutes uncover pan and cook until the squash is golden and tender. 30-45 more minutes.
6. When ready to serve, top with pistachios, pomegranate, any remaining brown butter, and drizzle pomegranate molasses.