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GG Bran Crispbread Latest Posts:
High Fiber Stuffing
- 3 cups of toasted whole grain breads, chopped into bite-sized pieces
- 1 cup of GG Sprinkles
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium onions, finely chopped (1 1/2 cups)
- 6 tablespoons of Smart Balance or another low cholestorol spread
- 1 turkey liver or 3 chicken livers (2 to 3 oz total), trimmed and finely chopped
- 1 cup finely chopped celery
- 2 egg whites, lightly beaten
- 1 cup turkey giblet stock or low-sodium chicken broth
- 1/2 cup lowfat skim milk
Preparation
Preheat oven to 325°F.
Spread all bread crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in GG Sprinkles, parsley, sage, salt, and pepper.
Melt butter substitute in a 12-inch heavy skillet over moderate heat, then add onions and liver and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and milk and toss well.
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Cooks’ note: Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
Root Vegetable Gratin with Sprinkles
- 1/2 lb. of parsnips (2 medium-sized)
- 1 medium celery root (sometimes called celeriac; 3/4 lb total)
- 1/2 lb sweet potatoes
- 1 1/2 lb russet (baking) potatoes
- 1/2 teaspoon salt
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup of Greek 2% yogurt
- 1 tablespoon of your favorite Dijon Mustard
- 1/2 a cup of Sprinkles
- 1/4 cup of grated parmesian cheese
You will need a 3-quart gratin or other shallow flameproof baking dish (not glass; 13 by 9 inches)
Preparation:
Preheat oven to 400°F.
Peel parsnips and cut crosswise into 3-inch lengths with a knife, then cut lengthwise around core into 1/8-inch-thick slices. Transfer to a large bowl.
Peel celery root and all potatoes (prepare russet potatoes last to avoid discoloration) and halve lengthwise, then cut crosswise into 1/8-inch-thick slices. Add to parsnips along with salt, garlic, pepper, nutmeg, broth, Sprinkles, Parmesian,mustard and the yogurt, tossing to combine. Transfer to gratin dish, spreading evenly.
Cut out a piece of parchment or wax paper to fit just inside gratin dish, then very lightly butter 1 side of parchment. Cover vegetables directly with parchment, buttered side down, then put dish in a shallow baking pan (to catch any drips). Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 50 minutes. Discard parchment.
Just before serving, preheat broiler. Drizzle top of gratin with remaining 2 tablespoons cream and broil 4 to 6 inches from heat until browned, 2 to 3 minutes.
Turkey Day Salad
- 4 granny Smith Apples, peeled, cored and sliced into bite-sized pieces, tossed w/ a tablespoon of lemon juice
- 1 celery stalk, minced
- 3/4 cup of walnuts (spiced w/ cinnamon and nutmeg and baked for just a few minutes in the oven on a cookie sheet at 325 to toast)
- 1/2 cup of dried cranberries
- 1 cup of plain yogurt
- 2 tabelspoons of dijon mustard
- 1/2 teaspoon pepper
- 1/2 cup of GG Sprinkles
- 1 head of well chopped Romaine Lettuce (you may add other types of your favorite lettuces, such at butter or endive)
With a wire whisk, blend the yogurt and dijon mustard and set aside in a large bowl. Add the apples, celery, cranberries and pepper to the bowl and toss. Add the lettuce and gently toss the salad once more. Just before serving, add the GG Sprinkles as a welcome crunch to your salad.
Apple-Cranberry Crisp
- 2 cups of Applesauce
- 1 cup of dried Cranberries
- 1 cup Granola
- ½ a cup of GG Bran Sprinkles
- 2 teaspoons of Cinnamon
- 1/8 teaspoon Nutmeg
Pre-heat oven to 350 degrees. Spread your favorite applesauce on the bottom of a 9 by 11 baking dish. Sprinkle the cranberries evenly over the sauce.
In a small mixing bowl, combine 1 cup of your favorite granola and ½ a cup of GG Sprinkles. Spread the mixture evenly over the apple sauce. Sprinkle cinnamon and nutmeg over the top. Bake for 10 to 15 minutes.
