Pumpkin Peanut Soup Recipe

Pumpkin Coconut Soup with Thai Peanut

Pumpkin is one of the main flavors of the season, so I’m loving this gluten free pumpkin soup recipe from Carol Kicinski and San-J:

Pumpkin Peanut Soup

Recipe by Carol Kicinski

Ingredients

2 Tablespoons Olive Oil
1 (medium) White Onion, minced
2 cloves Garlic, minced
1 (15 ounce) can Pure Pumpkin Puree
¼ cup San-J Thai Peanut Sauce
2 cups Gluten Free Chicken Stock
1 (14 ounce) can Coconut Milk
Salt and Pepper
¼ cup Toasted Pumpkin Seeds

Directions

Heat oil over medium-high heat in a large saucepan. Add the onion and cook for 5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds. Add the pumpkin, San-J Thai Peanut Sauce, chicken stock, and coconut milk. Bring to boil, reduce heat and simmer for 5 minutes.

Puree the soup in a blender, working in batches, until smooth. Season to taste with salt and pepper.

Serve the soup garnished with pumpkin seeds.

Serves 6

How to Make an Easy, 5-Star Thanksgiving Dinner: 5 Recipes

How to Make an Easy, 5-Star Thanksgiving Dinner: 5 Recipes

How would you like to serve a 5-star meal this Thanksgiving – the easy way? Chef Bill Rosenberg of NoMa Social has been creating delicious dishes professionally for 20 years, so he knows a thing or two about preparing a great turkey day feast. And today, he’s sharing 5 delicious recipes for a Thanksgiving feast to remember!

Main Course: Latin Mojo Turkey Recipe

Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social

Ingredients:

18-20 lb turkey
2 cups olive oil
1 ½ cups chopped garlic
1 onion diced
1 cup fresh orange juice
1 cup fresh lime juice
1 cup pineapple juice
1 cup salt
¼ cup cider vinegar
3 table spoons toasted cumin (grind)
1 bunch chopped cilantro & stems
1 teaspoon ancho chili powder
1 teaspoon cracked black pepper

Directions:

Thaw bird if frozen, remove giblets and excess fat. Mix all mojo ingredients well to dissolve salt. Pour marinade over turkey making sure to rub into bird and cavity. Place into refrigerator overnight flipping the bird over at least once to redistribute marinade.

Place into a 375 degree oven for 12 minutes a pound. Reserve marinade and place into a pot and bring to a boil. Reserve as dressing for turkey when it’s done cooking. Once fully cooked, rest for ½ hour. Then carve and enjoy.

Side Dish: Mashed Brown Sugar Sweet Potatoes

Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social

Ingredients:

10 Sweet Potatoes
½ lb brown sugar
2 tablespoon ground cinnamon
2 teaspoon vanilla
1 pound melted butter
Salt & pepper to taste

Directions:

Roast sweet potatoes until soft in a 375 degree oven. Remove from oven and peel when cool enough.

Melt butter. Place potatoes in a mixing bowl and mix until pureed. Add butter, sugar and spices. Keep warm in a 200 degree oven until ready to serve.

Side Dish: Green Beans Almondine

Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social

Ingredients:

6 lbs clipped French Beans
3 shallots diced
1 cup chicken stock
1 cup sliced toasted almonds
1 stick unsalted butter
Salt & pepper to taste
Pinch of sugar

Directions:

Place chicken stock, shallots and butter into a pan. Bring to a boil and add beans. Cook until just tender. Add sugar and season with salt and pepper to taste. When ready to plate the dish, toss with almonds and serve.

Side Dish: Homemade Cornbread

Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social

Ingredients:

1 lb Butter
1 quart sugar
9 eggs
½ quart corn meal
1 ½ quarts all-purpose flour
½ quart cream
½ quart milk
½ quart sour cream
2 tablespoons salt
2.5 tablespoons baking powder.

Directions:

Preheat oven to 325 degrees.

Mix butter and sugar until fluffy. Add eggs 2 at a time until smooth. Next add cream, milk and sour cream. Scrape bowl; add flour, cornmeal, and salt, baking powder until just combined. Do not over mix. Pour into a buttered hotel pan & bake for 40 minutes until a tooth pick comes out clean. Cut and serve.

Dessert: Sweet Potato Pie

Prepared by Chef Bill Rosenberg, Executive Chef of NoMa Social

Ingredients:

2 cups of peeled & cooked sweet potatoes
2 ounces melted butter
2 tablespoons Jack Daniels
¼ teaspoon salt
1 cup sugar
¼ teaspoon cinnamon
¼ teaspoon ground ginger
Pinch of grounded cloves
1 cup cream
1 9 inch pie crust
Marshmallows topping as needed

Directions:

Preheat oven to 350 degrees. Place potatoes in a mixer with paddle attachment; add sugar, butter, eggs, Jack Daniels, salt and spices. Mix until well incorporated. Add cream and mix. Pour
into pie crust and bake for 30-45 minutes or until just set. Remove and cool. Top with marshmallow topping and serve.

Persimmon and Goat Cheese Salad Recipe

Persimmon and Goat Cheese Salad

Here’s a great gluten free salad recipe using San-J Tamari Ginger Salad Dressing:

Persimmon and Goat Cheese Salad

Recipe by Carol Kicinski

Ingredients

6 cups Baby Salad Greens
3 Tablespoons San-J Tamari Ginger Salad Dressing
Salt and pepper
3 Fuyu Persimmons, peeled and cut into 6 wedges each
6 ounces Crumbled Goat Cheese
1/3 cup Roasted Walnuts
1/3 cup Pomegranate Seeds

Directions

Toss the salad greens with San-J Tamari Ginger Salad Dressing. Season to taste with salt and pepper. Arrange on 6 salad plates. Top with the persimmons, goat cheese, walnuts and pomegranate seeds. Serve immediately.

Serves 6

Recipe: Roasted Cornish Game Hens With Orange Teriyaki Sauce

Roasted Cornish Hens with Orange Teryaki Sauce

Just in time for the holiday season, here’s a recipe for roasted Cornish game hens, prepared with a gluten free San-J Teriyaki sauce:

Roasted Cornish Game Hens With Orange Teriyaki Sauce

Recipe by Carol Kicinski

Ingredients

1 cup San-J Teriyaki Sauce
1 cup Orange Juice
2 cloves Garlic, minced
1 piece Fresh Ginger, (2 inch by 1 inch) finely grated
6 Cornish game hens (1 – 1 ¼ pound each)
1 cup Gluten Free Chicken Stock
Salt and Pepper

Directions

Whisk together the San-J Teriyaki Sauce, orange juice, garlic, and ginger. Place game hens in a large food storage bag, add 1 cup of the marinade, reserving the rest, and let the hens marinate at room temperature for 1 hour.

Preheat oven to 400 degrees. Place a rack on a rimmed baking sheet and arrange the hens on the rack. Drizzle each hen with the marinade from the bag. Roasted the hens for 35 – 40 minutes or until they reach an internal temperature of 165 degrees, basting occasionally with some of the reserved marinade.

Transfer the hens to a platter, cover with foil and let sit while preparing the sauce.

Pour any juices from the roasting pan into a saucepan along with the remaining reserved marinade and the chicken stock. Bring to a boil and let cook for 5 – 6 minutes or until thicken. Season to taste with salt and pepper.

Serve the hens topped with the sauce.

Serves 6

15 Savory Pumpkin Recipes

Sweet or savory that is the question. Pumpkin is usually thought of as pie, break or cookies. Well we found 15 savory pumpkin recipes for you to enjoy.

15 savory pimpkin recipes Pumpkin savory recipes

  1. Pumpkin and Black Bean Pizza on Roasted Pumpkin Dough
  2. Roasted Pumpkin Penne with Autumn Pesto
  3. Pumpkin, Chickpea and Lentil Stew
  4. Roasted Pumpkin Seed Recipe
  5. Pumpkin Waffles
  6. Pumpkin Perogies
  7. Beef and Cheddar on Pumpkin Pizza Dough
  8. Pumpkin Applesauce
  9. Turkey, Pumpkin and Black Bean Burritos (with Turkey-Pumpkin Filling Recipe)
  10. Pumpkin Chili Recipe
  11. Roasted Pumpkin and Eggnog French Toast
  12. Creamy Tomato & Cheese Pumpkin Lasagna
  13. Roasted Winter Squash Tacos
  14. Pumpkin Mascarpone Ravioli
  15. Pumpkin Soup with Cinnamon Marshmallows and Pepitas

Maple Bacon Doughnut Recipe #HormelFamily

This is a recipe I found on Hormel’s Pinterest page. The Hormel family of products has an excellent Pinterest section with so many fantastic recipes, this particular one was on the Bacon page. YUM!

 

maple bacon doughnuts

 

Maple Bacon Doughnuts Recipe

Ingredients:

  • 1/3 cup water, heated to 105°F. to 115°F.
  • 1 (1/4-ounce) package dry active yeast
  • 3/4 cup plus 1/3 cup milk, divided
  • 1/3 cup butter
  • 1 tablespoon maple flavoring or vanilla extract, divided
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 cups powdered sugar
  • 2 tablespoons butter, melted
  • 12 slices HORMEL® BLACK LABEL® Maple Flavor Bacon, cooked
  • Canola oil, for deep-frying
    Directions:
  1. Place warm water in small bowl. Sprinkle yeast over water; let stand 5 minutes.
  2. In small saucepan, heat 3/4 cup milk over medium heat until warm; remove from heat. Add 1/3 cup butter; stir until melted. Stir in 2 teaspoons maple flavoring.
  3. In large bowl, whisk together flour, granulated sugar and salt; make well in center. Add yeast mixture, milk mixture and egg. Mix until smooth dough forms. Turn out onto floured work surface. Knead 5 minutes or until smooth dough forms. Or use dough hook of electric mixer until smooth dough forms and pulls away from side of bowl.
  4. Brush inside of medium bowl with oil. Place dough in bowl; cover. Let stand in warm place 1 hour or until dough is doubled in size.
  5. On lightly floured surface, roll dough to 10×5-inch rectangle. Cut dough into 10 same-size bars; cover. Let stand 10 minutes.
  6. Cook bars in batches in 350°F. oil 1 1/2 minutes on each side or until golden brown; remove to paper towel to drain.
  7. To make maple icing, in small bowl, combine powdered sugar, remaining 1/3 cup milk, the melted butter and remaining 1 teaspoon maple flavoring, adding more milk if needed to make smooth consistency. Spread icing over warm doughnuts. Top with bacon before icing sets. Let stand 5 minutes or until icing is set.

Cranberry Orange Baked Brie Recipe

Cranberry Orange Baked Brie

I love baked brie, so I’m drooling over this gluten free recipe using San-J Orange Sauce:

Cranberry Orange Baked Brie

Recipe by Carol Kicinski

Ingredients

1 round Brie Cheese (8 – 9 ounce)
½ cup Whole Cranberry Sauce
¼ cup San-J Orange Sauce
¼ cup Pistachios (roasted and salted), chopped

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place brie on prepared baking sheet and bake for 5 -7 minutes or until softened.

In a small saucepan, combine the cranberry sauce and San-J Orange Sauce. Bring to a boil over medium heat and let cook for 2 -3 minutes or until thickened.

Place brie on serving dish, top with the orange cranberry sauce and chopped pistachios. Serve with gluten free crackers.

Bacon Pancakes Recipe #HormelFamily

We receive bacon samples from Hormel.

Now this gets me excited to get out of bed in the morning. From our friends at Hormel we have this amazing Bacon Pancakes recipe.

bacon pancakes

Bacon Pancakes Recipe

Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 10 slices HORMEL® BLACK LABEL® Bacon
  • Butter, to serve
  • Maple syrup, to serve

Directions

  1. To make batter, in medium bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Make well in center. Add buttermilk and egg to flour mixture; stir until smooth.
  2. Grease large nonstick skillet. Pour 1/4 cup batter into skillet; cook 2 minutes or until bubbles appear on top of pancakes. Lay 2 or 3 slices bacon across pancake; turn over. Cook 1 to 2 minutes longer; transfer to plate. Top with butter; drizzle with maple syrup. Repeat with remaining batter and bacon.

Cherry Chocolate Cake Recipe

Chocolate Cherry Cake

Would you ever guess that this delicious-looking cake is not only gluten-free, but also made using San-J Tamari Soy Sauce? Gluten free guru Carol Kicinski is here to show you how:

Cherry Chocolate Cake

Recipe by Carol Kicinski

Ingredients

4 Tablespoons San-J Tamari Soy Sauce, divided
1 pint Vanilla Ice Cream, softened
Gluten Free Non-Stick Cooking Spray
1 cup Semi-Sweet Chocolate Chips
6 Tablespoons Unsalted Butter
2 teaspoons Pure Vanilla Extract
3 (large) Eggs, separated
¾ cup Sugar
2/3 cup Gluten Free Almond Flour
1 (12 ounce) bag Frozen Cherries thawed


Directions

Stir 3 tablespoons of San-J Tamari Soy Sauce into the softened ice cream and re-freeze. Keep in freezer until a few minutes before serving time.

Preheat oven to 350 degrees. Spray a 9-inch spring-form pan with cooking spray. Line the bottom with a piece of parchment paper cut to fit and spray the paper.

Place butter and chocolate in a microwave-safe bowl and cook on high power 1 ½ – 2 minutes or until most of the chocolate chips are melted. Stir until all chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon San-J Tamari Soy Sauce. Let cool.

Beat the egg yolks and sugar together until thick and pale yellow, 2 – 3 minutes. Add the chocolate mixture, and almond flour. Stir to combine.

With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in pan for at least 10 minutes before removing.

Serve slices of cake warm or at room temperature topped with a scoop of ice cream.