Holiday Recipes from Healthy Chef Creations

Heal With Hope is delighted to share these delicious, nutritious recipes courtesy of Healhy Chef Creations. 
For more ideas or to learn more about their home delivery service of natural/organic meals, visit their website or call them at 1-866-575-2433.
 

Old-Fashioned Candied Sweet Potatoes

Serves 8

•   4 lb sweet potatoes, peeled and cut into 1-inch pieces
•   5 TB butter
•   2/3 cup golden brown sugar, packed
•   1 tsp ground cinnamon
•   1/4 tsp ground nutmeg
•   Pinch of ground ginger
•   1/2 tsp salt
•   1/2 cup pecans, chopped

Preheat oven to 375°F. Place potatoes in 13 x 9 x 2-inch glass baking dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour this mixture over sweet potatoes and toss to coat. Cover dish well with foil.
Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with cubed marshmallows and pecans and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Mashed Cauliflower

Mashed cauliflower tastes similar to mashed potatoes but reduces the carbohydrates. This simple recipe produces a smooth and creamy dish, and you can add a bit of cream, if desired.
Serves 4

•   1 medium head organic cauliflower, cut into small florets (about 6-7 cups)
•   1 TB extra virgin olive oil
•   2–4 TB Soy creamer
•   1 tbsp garlic, minced
•   sea salt to taste
  
  Boil the cauliflower in water until very tender, about 10 minutes. Drain and place in a blender or food processor. Add olive oil, sauted garlic, and soy creamer, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached. Season with salt and serve immediately.

Roasted Leg of Lamb

•   one 5 pound leg of lamb, trimmed of excess fat
•   3 tablespoons olive oil
•   2 tablespoons minced fresh rosemary
•   1 tablespoon minded fresh mint
•   1 garlic clove, pressed
•   1 cup pomegranate juice
•   1/4 cup good red wine
•   fresh rosemary sprigs
•   Sea salt and pepper to taste
•   1/2 cup beef stock mixed with water

In a bowl or Ziploc bag large enough to hold the lamb comfortably, mix olive oil, minced rosemary, mint, garlic, and 1/2 cup pomegrante juice. Season all sides of the lamb with kosher salt and pepper then add lamb to marinade. Cover tightly and refrigerate. Lamb should marinate 2–6 hours; be sure to turn it over halfway through so all sides get marinated.

Green Bean Casserole

Serves 6–8

•   1 can of organic cream of mushroom soup
•   2 large sweet onions, peeled, cut in half and thinly sliced (1/4 inch thick)
•   1/4 cup organic whole wheat flour
•   1/4 cup organic unbleached white flour
•   1/4 tsp garlic granules
•   1/4 tsp sea salt, or to taste
•   1/4 tsp freshly ground black pepper, or to taste 
•   1/2 cup buttermilk
•   1 cup whole wheat bread crumbs
•   2 TB extra virgin olive oil
•   1 lb fresh green beans, trimmed and cut into 2 inch pieces
•   olive oil cooking spray

Preheat oven to 425°F.
In a large bowl, combine whole wheat flour, white flour, garlic granules, sea salt, pepper, and cayenne. Add onions and stir well or use clean hands to coat. Pour buttermilk over onions and toss again to coat well. Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion. Coat a large cookie sheet with olive oil spray. Transfer onions to prepared cookie sheet. Bake onions for half an hour, or until golden brown and crispy. While onions are baking, steam green beans until just tender, about 4 to 5 minutes. If necessary, drain green beans and return to pan.
Reduce oven to 350°F.
Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive oil-sprayed casserole dish. Top with remaining onion rings. Bake for 30 minutes or until hot.
 

Bosc Pear Cobbler

Serves 6

• 6 cups Organic Bosc Pears
• 2 TB Organic Apple Butter
• 1 TB Organic lemon juice
• 2/3 cup Organic Whole Wheat Flour  
• 1/4 cup Pure Maple Syrup
• 1/2 cup Oats
•  3 TB Organic Raw Sugar
• 1/2 teaspoon cinnamon
• 41/2 TB butter (Balance Butter)

Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Cut pears into bite size in a mixing bowl and add lemon juice, maple syrup and apple butter. Combine, and pour into a 10”pie plate. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Cover the fruit with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling.

Can be served hot or at room temperature. Goes very well with ice cream.

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