Wednesday, November 22, 2017

Thanksgiving Table Idea 3: Rice Krispy Turkey Legs

The third recipe in my series of Thanksgiving table ideas to try this Thanksgiving features a fun project to do with the kids and to eat!



Rice Krispy Turkey Legs


Ingredients:
  • 8 cups of Rice Krispies Cereal
  • 6 Pretzel Rods
  • 1 Bag White Candy Melts
  • 1 10 oz. bag Mini Marshmallows (reserving 24)
  • 1/4 cup Butter

Instructions:
  1. Break your pretzel rods in half and melt your white chocolate according to the directions.
  2. Dip the ends of the pretzel rods into the chocolate just at the tip.
  3. Press on two mini marshmallows.
  4. Let that set for about 5 minutes.
  5. Dip the pretzels back into the chocolate covering almost to the other end.
  6. Melt the remaining marshmallows and butter in the microwave for 1 minute. Stir until combined and smooth. Now add in your Rice Krispies cereal and mix until combined.
  7. Grab a hand full of your Rice cereal treat mix and shape it into a ball. You can use gloves, butter, or spray your hands with cooking spray to prevent any sticking. Press the end of the pretzel into the ball and shape it to look like a turkey leg.
  8. For step-by-step pictures, visit here

Tuesday, November 21, 2017

Thanksgiving Table Idea 2: Wild Rice No-Meat Loaf

It's day two of Thanksgiving table ideas. This is a great dish to serve your vegetarian/vegan guests as their main dish and it contains loads of flavor. I made this dish several years ago for Thanksgiving and it was a hit for both my meat-loving and vegan/vegetarian dinner guests. It's a little more intense as far as preparation goes but it was worth it. I make most of it ahead and cook it the day of serving!

For more recipe ideas, check out my Pinterest holiday recipe board!

Wild Rice No-Meat Loaf


Ingredients:
  • 1/2 cup uncooked wild rice
  • 1 can red kidney beans, rinsed and drained
  • 2/3 cup walnuts, chopped
  • 1/4 cup raisins, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 medium onion, diced fine
  • 2 tbsp milled flax seeds (with 3 tbsp hot water)
  • 1/2 cup gluten-free bread crumbs
  • 2 springs of fresh oregano
  • 1/2 tsp ground pepper or more to taste
  • 1 tsp sea salt or more to taste
  • 1/4 tsp cayenne pepper
  • extra warm water
Instructions:
  1. Cook the rice as per directions (the cooking time is about 45 minutes – I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick – about 20 minutes).
  2. Grease and line a loaf pan with parchment paper and set aside. Preheat the oven to 350F.
  3. Chop the onion very fine, and in small skillet, sautee on olive oil until golden, not burned – set aside. Separately in a small bowl, add the milled flax seeds and hot water, mix and set aside. Chop all raisins, dried cranberries, walnuts into small pieces. Larger pieces will give you a rougher texture of the loaf but expect it to be more crumbly also. Smaller pieces will give you a smoother texture in the loaf, and if that’s what you’re after, take 2/3 of the cooked wild rice, and give it a bit of a chopping also.
  4. In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, gluten-free breadcrumbs, spices, salt and pepper plus fresh oregano – mix well. If the mixture is too dry, add a few tablespoons of warm water, mix and add more until it sticks together and isn’t crumbly, but it’s not runny.  Taste it and add more seasoning if needed. Tasting it is a very important step to make sure it doesn’t come out bland at the end.
  5. In another small bowl, add 1/3 of the wild rice remaining with 1/2 of the flax seed mixture, season with salt and pepper and mix well to incorporate. This is the wild rice topping.
  6. Assemble in the lined loaf pan by adding the rice topping first. Be sure to spread it out evenly. Then add in the other loaf mixture. Press down firmly so it forms well in the pan, smooth out the top.
  7. Bake for 35-45 minutes. Let cool for about 10 minutes before serving. Great dish to make a day before serving. Serve with a salad for everyday dinner.