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Yorkshire Pudding Popovers

yorkshire-popovers Yorkshire pudding is a side dish traditionally served with Prime Rib. It’s made with flour, eggs, milk, salt and fat rendered from the roast. It’s sometimes made in the roasting pan and then cut into individual pieces, but more often made in a popover pan or in custard cups.  When you substitute butter for the beef fat, you end up with a less savory version called a popover.

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Quinoa Stuffing

quinoa-stuffing

Ingredients:
3 cups cooked quinoa

1/2 cup butter
3/4 cup chopped yellow onion
3/4 cup chopped celery
3/4 cup chopped green apple

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Dressed Up Roasted Vegetables

durv-1 We roast vegetables year in and year out for the sweet, earthy flavor some time spent in the oven seems to impart. During the holidays is a great time to pull out all the stops and dress them up with “accessories.” By all means, use your imagination and add other herbs, nuts, seeds, even a sprinkle of a Phase One -friendly cheese like crumbled fresh goat cheese.

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Rich Turkey Gravy

gravy-6

Gravy is such an anticipated part of a turkey dinner, but what do you do when you’re only roasting a breast or a thigh? You’ll still need drippings, a rich broth and thickener to make a Thanksgiving-worthy gravy. Don’t worry. With a little forethought and some advance preparation, it’s really not hard at all.

 

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Mashed Parsnips

mashed-parsnips-raw Parsnips are a sweet, almost floral-tasting vegetable that go well with all kinds of roasted or braised meals. Served alongside a prime rib roast, with a bit of horseradish if desired, they make a perfect substitute for potatoes. Buy more than you think you’ll need to allow for the waste you’ll have from trimming out the fibrous center core, about 1/2 pound per serving.

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The New Waldorf Salad

You may remember the “old” Waldorf Salad, a sweet concoction of apples, celery and walnuts with a sweet mayonnaise dressing. This is a very different take on the traditional, lightened considerably with a citrus dressing and brought to life with the addition of fresh mint. Add shredded rotisserie chicken or quickly sauté a couple of chicken tenders to turn it into a main course.

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Smokey Mash

2-3 medium rutabagas (about 2 pounds, unpeeled)
1/4-cup butter, softened
1-tablespoon sea salt (for cooking)
1 1/2 teaspoons smoked paprika
*1-2 teaspoons (depending on your tolerance for “heat) canned chipotle chile peppers with adobo sauce, minced, optional

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