It’s day four of delicious recipes from our family here at Langevin! This batch was submitted by our fabulous colleagues in the Client Services department. We hope you enjoy these tried, tested, and true favorites! Stay tuned for the full menu on December 21!
Festive Chickpea Tart (Vegan)
1/2 - 1 tbsp olive oil - or water for oil-free
1 cup onion, diced
1/2 cup celery, diced
4-5 medium-large garlic cloves, minced
1⁄4 tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas, reserve 1/3 cup
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts, toasted
1/3 cup rolled oats (optional, see note)
1 x 10 oz pkg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)
For the Topping:
1 prepared whole-wheat pastry pie crust, thawed (see note)
1/2 tbsp olive oil (omit for oil-free)
1 tsp tamari
2 tbsp walnuts, chopped (for topping, no need to toast beforehand)
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)
Add oil/water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden.
In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency).
Add toasted walnuts and oats, and briefly pulse to lightly break up nuts.
Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute.
Brush tamari/oil mixture over top. Sprinkle on walnuts.
Bake in preheated oven at 400° for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5.
*Note: The rolled oats, while lending some structure to the tart, can easily be omitted if needed for a gluten-free adaptation.
*Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.
from Laura Z.
6 tbsp butter, divided
4 cups warm water
3 tbsp chicken bouillon
2 tbsp dried parsley
2 tbsp dried minced onion
2 tbsp seasoning salt
Preheat oven to 350°F (175°C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180°F (80°C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
from Angela J.
(courtesy of Robin C. on allrecipes.com)
Slow Cooker Maple Brown Sugar Ham
1 1/2 cups pineapple juice
1/4 cup maple syrup
2 tbsp Dijon mustard
1/4 tsp ground black pepper
1 (7-10 pound) bone-in, spiral-cut ham
1/2 cup brown sugar, packed
15 whole cloves
In a small bowl, whisk together pineapple juice, maple syrup, Dijon mustard and pepper; set aside.
Place ham into a slow cooker. Sprinkle with brown sugar, rubbing in thoroughly on all sides.
Place whole cloves throughout and pour pineapple mixture over ham.
Cover and cook on low heat for 4-5 hours, basting every hour.
from Susan D.
La Recette Tourtiere
1 1/2 cups cubed peeled cooked potatoes
1 lb ground pork, 1 lb ground beef, 1 lb ground veal
2 cups sliced mushrooms (optional)
3 3/4 cups finely chopped celery
3/4 cup chicken stock
2 onions, finely chopped
3 cloves garlic, minced
3/4 tsp salt
1/2 tsp pepper
1/2 tsp dried savory
1/2 tsp dried thyme
1/4 tsp ground cloves
In deep skillet, saute pork, beef and veal over medium-high heat, mashing with fork, until no longer pink; about 8 minutes. Drain off fat.
Add mushrooms (if using), celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves and bay leaf; bring to boil.
Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes.
Discard bay leaf. Mix in potatoes. Let cool.
On lightly floured surface, roll out your favorite pie crust recipe to a scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Spoon in filling. Roll out remaining pastry. Brush pie rim with water; cover with top pastry and press edge to seal. Trim and flute.
Roll out scraps; cut out holiday shapes.
Mix egg yolk with 2 tsp (10 mL) water; brush three-quarters over top. Arrange cutouts on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400°F (200°C) oven until hot and golden brown, about 50 minutes.
*You may need to cover the edges with foil to prevent burning.
from Diane Q.
Roasted Apples & Sweet Potatoes in Honey-Bourbon Glaze
5 large sweet potatoes (about 5 lbs)
3 Golden Delicious apples
1/4 cup fresh lemon juice
2/3 cup firmly packed brown sugar
1/2 cup honey
6 tbsp unsalted butter
1/4 cup bourbon
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2/3 cup coarsely chopped pecans
Wash sweet potatoes and place on a baking sheet; prick with a fork. Bake at 400° for 1 hour or until almost tender. Remove from oven. Let stand 45 minutes or until cooled.
Meanwhile, peel and core apples. Slice apples into 1/3" thick wedges; toss with lemon juice in a bowl.
Peel cooled potatoes and slice 1/3" thick. Arrange potatoes and apples alternately in a greased 13" x 9" baking dish. Pour remaining lemon juice over potatoes and apples.
Combine brown sugar and next 6 ingredients in a saucepan, stirring well. Bring to a boil over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples. Bake, uncovered, at 400° for 30 minutes.
Remove from oven; baste with glaze in bottom of dish, and sprinkle nuts across top. Bake 14 to 15 more minutes or until apples look roasted. Baste with glaze just before serving.
from Kayla T.
Butternut Squash Gratin
3 tbsp butter
1 yellow onion, diced
2 cloves garlic, minced
1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 tsp brown sugar
1 cup chicken broth
8 oz shredded Gruyere cheese
8 oz shredded extra-sharp Cheddar cheese
1 cup dry bread crumbs
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1/4 cup grated Parmesan cheese
Preheat oven to 350°F (175 °C). Grease a 9x13 inch baking dish.
Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.
from Laura S.