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Recipe's For The Season |
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Delicious & Nutritious Holiday fare |
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Baked Ham with Roasted Pineapple and
Almond Salad
2 cups blanched whole almonds 1 shank-end fresh ham (about 12 pounds), trimmed and tied Salt and freshly ground pepper 2 ripe pineapples, peeled, cored, and cut into 1-inch chunks 1 medium Vidalia or other sweet onion, sliced into 1/4-inch thick 1/4 cup coriander seeds 1 cup loosely packed cilantro leaves Preheat oven to 350°F. Roast almonds on a large baking sheet until browned, about 12 minutes. Season ham with salt and pepper; place in a roasting pan large enough to hold while leaving room for pineapple and onion. Roast ham until it reaches an internal temperature of 140°F, about 2 hours and 40 minutes. Pour off fat from pan, leaving any browned bits. Add pineapples and onion, increase temperature to 400°F, and roast until ham reaches an internal temperature of 165°F and pineapples and onion begin to brown, about 50 minutes longer. Transfer ham to a warm platter, cover with a clean kitchen towel, and let stand 15 minutes. Meanwhile, in a small skillet over medium heat, toast coriander seeds until they smell like oranges, about 2 minutes. Cool completely and process in a spice grinder until coarse, or crush using the back of a spoon. Transfer pineapples and onion to a large bowl. Stir in almonds and coriander, and season lightly with salt and pepper. Add cilantro, and toss gently until combined. Carve ham and shingle slices against salad. Oven Fried Potatoes 2 medium, unpeeled baking potatoes (organic) 2 tbsp fresh lemon juice 2 tsp extra virgin olive oil 1 1/2 tsp fresh or dried rosemary, chopped fine 1/4 tsp salt 1/4 tsp black pepper 2 cloves garlic, minced vegetable cooking spray Preheat oven to 400 degrees F Wash and dry the potatoes and cut them in half lengthwise Cut each half into 4 equal wedges Mix all the remaining ingredients (except cooking spray) in a large bowl. Add the potatoes and toss well to coat. Place potatoes skins side down on a baking sheet coated with vegetable cooking spray Bake for 45 minutes or until tender and lightly browned Oven Roasted Vegetable Combo 4-5 cups eggplant, cut into 1/2 inch dice 2 cups yams, peeled and cut in 1/2 inch dice 2 tbsp extra virgin olive oil Preheat oven to 450 degrees F Toss the vegetables in the olive oil and salt to taste. Spread the vegetables in a single layer on a baking sheet Bake for 15 minutes, remove from oven and flip pieces with a spatula. Bake for another 8 minutes Apple Crisp 12 large green apples, peeled cored and sliced juice of 1 lemon 1/4 cup raisins 1/3 cup brandy 1/4 cup light brown sugar, packed 1 tsp cinnamon 2 tablespoons whole wheat pastry flour 1 1/2 cups old fashioned rolled oats 1/2 cup toasted wheat germ 1/4 tsp salt 1 1/2 tsp cinnamon 1/2 cup brown sugar, packed 1/3 cup olive oil 1/3 cup maple syrup nonstick cooking spray Preheat oven to 375 degrees F In a mixing bowl, toss the apples with the lemon juice, raisins, brandy, brown sugar, 1 tsp cinnamon and the flour. Pile the apples in a glass or ceramic baking dish sprayed with the cooking spray Mix together the remaining ingredients and cover the apples with the mixture Cover the baking dish with aluminum foil and bake for 20 minutes Uncover and bake for 30-40 minutes more until the apples are soft. Serve warm. |
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