Our Holiday Table: The Recipes and Stories That Bring Us Together

• 1 3/4ths Cups of Cavatappi Pasta (or your pasta preference)
• 2 Cups of Low-Fat Cottage Cheese
• 1 Cup of Sour Cream
• 1 Egg
• Fresh (always preferred & recommended) Grated Cheese of Your Preference (can be pepper jack, sharp cheddar, gouda, and/or Monterey Jack)
• Salt (to taste)
• Fresh Cracked Black Pepper (to taste)
• Paprika (to taste)
• Garlic Powder (to taste)
• Additional: hot sauce (if you want a little extra kick)

1. Pre-heat oven to 350 degrees.
2. Grate the cheese(s) of your choice and set aside.
3. Cook the pasta until al dente (read box instructions) and set aside to cool (be sure to season the pasta water with salt).
4. Spray an oven-safe dish (9×13) so the mac and cheese does not stick.
5. Add the egg, cottage cheese, sour cream, and half of your cheese directly into the 9×13. Mix it up until incorporated.
6. Add all the al dente noodles to the 9×13. Mix until incorporated.
7. Add seasonings (S&P, garlic powder, paprika, and hot sauce (if using). Mix again until incorporated.
8. Add the remaining fresh-grated cheese to cover the mac and cheese.
9. Place into 350-degree oven for 30 minutes or until edges are crispy and cheese is perfectly melted.

• 1 Brick of Cream Cheese
• 2 sticks of butter/margarine
• 6 Large Sweet Potatoes
• Cinnamon
• Nutmeg
• Honey
• Brown Sugar
• Instant Oats
• Vanilla

1. Soften 1 brick of cream cheese
2. Cook 6 large sweet potatoes, then peel them
3. Soften 1 stick of butter or margarine.
4. Add cinnamon and nutmeg for your liking.
5. Add 1/2 cup of brown sugar
6. Add 4 tablespoons of honey
7. Add 1 teaspoon of vanilla
8. Mix everything together with a mixer.
9. Cook on 350 for 45 minutes, depending on the type of pan you use it might be an hour.

Topping:

1. In a frying pan melt one stick of butter or margarine.
2. Add 4 tablespoons of light brown sugar
3. Add 2 tablespoons of honey
4. Add cinnamon
5. Add enough instant oats to soak up the mixture.
6. Cook roughly 1 minute, until bubbling on low heat.
7. Spread across top of sweet potatoes.
8. Add back to oven for about 10 minutes to crisp the topping up a bit if desired.

• 2 cups uncooked sticky rice (also known as “Sweet Rice” or “Glutinous Rice”)
• 1 tablespoon oyster sauce
• 1 ½ tablespoons soy sauce
• 2 teaspoons dark soy sauce
• ¼ teaspoon sesame oil
• ¼ cup chicken stock
• ½ teaspoon salt
• 2 tablespoons oil
• ¼ cup dried shrimp (soaked for 15 minutes in warm water and drain)
• 1 medium onion (finely diced)
• 5 dried shiitake mushrooms diced (soaked in warm water until softened)
• 3 links of Chinese sausage sliced
• 1 teaspoon Shaoxing wine
• white pepper (to taste)
• 2 scallions (chopped)
• Cilantro (to garnish, optional)

1. Cook sticky rice according to the directions on the package.
2. Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
3. Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
4. Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Tip: If you are cooking the stuffing inside the bird, be sure to undercook the rice slightly. Overcooking the rice will result in a texture that is too soft. You still want the bird’s internal temperature to reach 165F.

• 2 tablespoons olive oil
• 1 ½ pounds fresh green beans ends trimmed and cut into 2” pieces
• 4 tablespoons ½ stick butter
• 2 cloves garlic minced
• ¼ cup all purpose flour
• 2 cups chicken stock
• ½ cup heavy cream
• 4 ounces cream cheese softened and cubed
• ½ lemon juiced
• ½ teaspoon fresh thyme minced
• ½ teaspoon red pepper flakes optional
• ⅛ teaspoon ground nutmeg optional
• 2 Shallots
• Prosciutto

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Toss the sliced shallots in flour, then transfer them to a colander to shake off any excess. Fry them in grapeseed oil until golden and crisp, then place them on a paper towel-lined plate to drain.
3. Cut the prosciutto into small pieces and sauté in a bit of olive oil until lightly crisped. Set aside.
4. Boil the green beans for about 5 minutes, then drain and set aside.
5. Make the sauce:
   • Melt the butter in a large skillet over medium heat.
   • Add the garlic and cook for about 1 minute.
   • Whisk in the flour to form a paste and cook for another minute.
   • Gradually pour in the chicken stock, whisking constantly.
   • Add the heavy cream and continue whisking.
   • Cook the sauce for 2–3 minutes, stirring often, until it thickens.
   • Stir in the cream cheese until fully melted and smooth.
   • Add the lemon juice, thyme, red pepper flakes, and nutmeg. Season with salt and pepper to taste.
6. Pour the sauce over the blanched green beans and gently toss to coat. Transfer to the baking dish.
7. Bake for 20 minutes, or until hot and fork-tender.
8. Sprinkle with the crispy shallots and prosciutto before serving.

• 1 large head of cauliflower, cut into florets
• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• 3 Medjool dates, pitted and sliced
• 2 tablespoons fresh dill, roughly chopped
• 2 tablespoons fresh mint leaves, roughly chopped

For the Yogurt Lemon Sauce:

• 1 cup coconut yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon garlic powder

1. Set oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
3. Bake for approximately 20 minutes, or until the cauliflower is tender and begins to char slightly.
4. While the cauliflower is roasting, combine all yogurt lemon sauce ingredients in a bowl and mix well.
5. Once the cauliflower is done, transfer it to a serving dish. Drizzle with the yogurt lemon sauce and sprinkle with chopped dates, dill, and mint.
6. Enjoy warm or at room temperature.

• 2 cans white beans (cannellini or great northern), drained and rinsed
• 1 onion, chopped
• 2–3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes (14 oz)
• 1–2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1–2 tablespoons olive oil

1. Heat olive oil in a large pot over medium heat. Add onions and bell pepper, sauté 5–7 minutes.
2. Add garlic, smoked paprika, and cumin, cook 1 minute until fragrant.
3. Add beans, diced tomatoes, and vegetable broth. Stir and bring to a simmer.
4. Let simmer 15–20 minutes for flavors to meld.
5. Season with salt and pepper to taste. Serve warm.

• 2 cups powdered sugar
• 1.5 TBSP unsalted butter softened
• 2 TBSP evaporated milk
• 0.25 tsp canola oil
• 0.25 vanilla extract
• 3-4 drops of peppermint extract
• 1 bag of Toll House Allergy Friendly Chocolate Chips

1. In the bowl of an electric mixer, beat together the powdered sugar, butter, milk, oil, and extracts until smooth.
2. Place the mixture in the refrigerator until it is set. (I usually check after 45 minutes)
3. Once firm, roll into 1-inch balls, then flatten them into a patty shape.
4. Freeze the patties for 60 minutes.
5. When almost done freezing, melt the chocolate chips in a double boiler (the microwave works; just be careful of it separating).
6. Remove the patties from the freezer, dip them in the chocolate, and set them on wax paper. Then, put them back in the freezer to allow the chocolate to set properly.

To store: best to keep in refrigerator once chocolate sets in the freezer.

• 6 apples (your choice- I like gala)
• 1/2 tsp lemon juice
• 1/2 cup (overflowing) of truvia sweetener
• ~eyeball truvia sweetener sprinkled (see instructions)
• ~1 tbsp molasses (eyeball- see instructions)
• ~1 1/2 tsp cinnamon (eyeball- see instructions)
• 3/4 cup flour (your choice- GF works)
• 3/4 cup oats
• 1/2 cup (1 stick) cold butter

1. Preheat oven to 350 degrees. Butter/spray an 8×8 pan. Cut up apples into semi-thin slices. Pour on lemon juice, then sprinkle with truvia sweetener & cinnamon (eyeball a generous coating– apples should still be visible). Mix everything up.
2. In a separate bowl, start on the crumbles. Mix the 1/2 cup overflowing truvia with an eyeballed amount of molasses (~1 tbsp), using a fork to integrate. The sweetener should become a brown sugar color- a nice golden brown.
3. Then, mix in the ~1 1/2 tsp cinnamon (eyeball), flour and oats well.
4. Now, dice up the butter and mix it in with a fork or your hands until the mixture is crumbly.
5. Put the apple mixture in the pan, then top it with the crumbles. Cook for 40-45 minutes.

• 1.5 lbs white mushrooms
• 1 cup grated Parmesan cheese
• 1/2 breadcrumbs*
• 8 TBSP butter
• 1 sweet onion, finely diced
• 2 garlic cloves, minced
• Kosher salt to taste
• Black Pepper to taste

1. Clean the mushrooms, separating the mushroom tops and the stems- the stems should be finely diced.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a large skillet, melt the butter over medium heat and add in the diced mushroom stems and chopped onions- sauteing until onions become translucent (about 10 minutes).
4. Add in garlic, stirring for 1-2 minutes, then remove the skillet from the heat.
5. In the skillet, add breadcrumbs* (can use gluten-free or Panko as a substitute), parmesan cheese, and stir till incorporated. Add salt and pepper to taste.
6. Fill each mushroom top with the mixture to form a small peak and place on a baking sheet.
7. Bake in the oven for 15-20 minutes.

Note: You can add more parmesan cheese at the end in the oven if you choose; either way turns out delicious!

• chips
• cheese
• arugula
• balsamic

(From the video link: Layer your ingredients on a sturdy chip, like a kettle chip. Start with a piece of cheese, add a small leaf of arugula, and finish with a drizzle of balsamic glaze. A perfect one-bite appetizer!)