Cauliflower Stuffing

Yummy at Thanksgiving 2024

Shannon's Cauliflower Stuffing

5 cups Cooked Corn Bread (Pamela's Cornbread Mixture)

2 T. Avocado Oil 

Head of Cauliflower

1 T. Poultry Seasoning 

3 cloves Garlic

One Yellow Onion

8 Chopped White Button Mushrooms

4-5 Stalks Celery 

2 T. Ground Sage 

2 T. Parsley

1/2 t. Sea Salt 

1/2 t. Black Pepper

1cup Vegetable Broth 

2 Egg

45 minutes

Preheat oven to 350 degrees Farenheight. Butter 9/13 inch baking dish and set aside.

Spread cornbread evenly onto a baking sheet and bake, tossing occasionally, until dry butnot hard, about10-15 minutes. Cool. Set aside in a large mixing bowl.

Warm avocado oil in a large skillet over medium head. Add garlic, onion, celery and cook until lightly golden brown, about 10 minutes.

Stir in cauliflower, mushrooms, poultry seasoning, sage and parsley. Cook for another 3-5 minutes. season with salt and pepper. Add mixture to the bowl with cornbread. (Make cornbread a head of time, cover and refrigerate overnight)

In another bowl, whisk together stock, and eggs. Pour over the dressing mixture and combine well.

Pour into a prepared baking dish and bake for 30-35 minutes

Green Beans

 

Yummy beans at Thanksgiving

Real bacon, mushrooms button, salt with mushroom to cause to sweat, add beans medium/high until done, salt pepper to taste. 

Black Beans Instapot

• By Well plated(the best) 
• 
  
• 1 pound dried black beans  about 2 cups, no need to soak
• 1 ½ teaspoons extra-virgin olive oil
• 1 small yellow onion diced
• 1 green bell pepper cored, seeded, and diced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 3 cloves garlic minced (about 1 tablespoon)
• 3 cups water
• Optional for serving: diced avocadosjalapeno, red onion, cilantro, cherry tomatoes

• Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.
• Set the Instant Pot to SAUTE and add the olive oil. Once the oil is hot and shimmering, add the onion, bell pepper, and salt. Cook until the vegetables soften, about 4 to 6 minutes. Stir in the cumin, oregano, bay leaves, and garlic, and cook until the spices are very fragrant, about 30 seconds.
• Add the water and beans and stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 35 minutes. When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid. Remove the bay leaves and discard them. Enjoy warm or let cool completely and store in individual containers.

Chili

Winner of our ward Fall Festival by my friend Brittny Walker

Chicken Chili

1 pound dry navy beans, rinsed and sorted 1 

16 oz jar salsa verde

1 4 oz. can of green chilies

32 oz. carton of chicken broth

1 c. water

3 medium potatoes, peeled & cubed 

1 lb. chicken breast

1⁄2 Tbs. salt

1⁄2 Tbs. garlic powder

1⁄2 Tbs. ground cumin

1 tsp. oregano

2 limes, juiced

Chopped cilantro

Mix all ingredients but the lime juice and cilantro in an instant pot. Cook on high pressure for 50-55 minutes. When done, release the pressure and shred the chicken and mix in the lime juice and chopped Cilantro