Posts Tagged ‘acacia wood bowl’

Guilt-free Holiday Stuffing

Monday, November 23rd, 2015
Guilt Free Stuffing Recipe

Delicious and guilt free holiday stuffing recipe served in our acacia wood bowl is a sure winner.

 

 

The holidays can still be warm, indulgent and scrumptious, even without gluten and dairy.  A simple twist on this classic, holiday stuffing recipe does not sacrifice deliciousness for health consciousness. Serve your stuffing in natural Acaciaware® wood products for a simply beautiful presentation.  These eco-friendly, specialty wood items make a decadent Thanksgiving easy.

 

This recipe was a huge success—the light sweetness of the carrots and kick of flavor from the thyme completes this dish.  For the most wholesome, authentic taste, I would use Kitchen Basics® Chicken Stock or, better yet, boil a hen for a few hours. The jus from the chicken hen, with a touch of salt, can enhance the richness tenfold.  My grandma’s two famous tricks for making the most flavorful stuffing are 1) using homemade jus and, of course, 2) choosing a quality cornbread mix. Choose your favorite cornbread mix, and if you are cooking for gluten-intolerant guests, ensure there is no enriched wheat flour in the blend.  I use Bob’s Red Mill ® Gluten Free Cornbread Mix.

 

When preparing the cornbread, the Olive Wood spoon is perfect for folding the mixture.  Use an 8×8 dark-colored baking pan and bake it for 25 minutes—do not overcook.  Allow the bread to be partially undercooked in the center because it will be baked again in the 11×7-baking dish (with the vegetable mixture). The final stuffing should come out just right: not too dry, not too mushy, with crusty edges.  It crumbles and melts in your mouth!

 

What are you thankful for this holiday season?

 

 

Preheat: 375°F                                                | |                     Total Time: 1 hour 30 minutes

INGREDIENTS:

  • 1 package of gluten-free cornbread mix (about 6 cups of cooked cornbread)
  • 1/3 c coconut oil (or canola oil)
  • 2 eggs
  • 1 ½ c coconut milk for mix
  • ½ c sweet onion
  • 1 c celery, chopped
  • 1 c carrots, diced
  • 3 tbsp coconut oil
  • 1 c Kitchen Basics® chicken broth
  • ½ c dry white wine
  • 1 tsp salt
  • ½-1 tsp black pepper (I like it peppery)

 

If you are feeling playful, add 3/4 c dried cranberries and ½ c pecans to the batter before baking a second time.

 

Cornbread:

  1. Preheat oven to 375°F, grease 8×8 pan with some melted coconut oil or coconut oil spray
  2. Melt 1/3 c coconut oil 1 minute in the microwave
  3. Combine eggs, coconut oil, and milk. Mix thoroughly with a Beech Wood spoon or use an electric mixer.
  4. Spread batter evenly in pan and bake for 25 minutes

 

Stuffing Vegetables:

  1. Wash and cut celery, carrots, sweet onion, thyme, and sage
  2. Heat 3 tbsp of coconut oil on low
  3. Add veggies, let simmer on low for 3-5 minutes
  4. Add salt and pepper
  5. Let simmer with 1 c Kitchen Basics® chicken broth, taste test
  6. Add ½ c dry white wine, simmer until reduced by half, stirring often (about 5-7 minutes, may need to increase heat)

 

Crumble baked cornbread in a large mixing bowl and add vegetable mix. Stir well, folding with a Beech Wood spoon, and bake in an 11×7 baking dish at 325°F for 30 minutes or until golden brown on top.

 

Serve and enjoy with cranberry sauce.

 

– Sophie Wix


 

Shown in Image: Acacia Wood Round Calabash Salad Bowl and Basic Olive Wood Tool Set

National Watermelon Day and a Great Watermelon Recipe

Saturday, August 3rd, 2013

Nothing says “summer” like biting into a big, juicy slice of watermelon. Since tomorrow, August 3, is National Watermelon Day, we think it’s the perfect time to introduce you to a more grown up watermelon recipe. It’s not that we have  anything against biting into a big, juicy slice of melon, but should your occasion call for something a little less messy, here’s a great, summery alternative!

This colorful savory watermelon salad is most beautiful when served in our round Calabash serving set. The shape of the bowl mimics the shape of the watermelon in a cute way and the rich brown tone of the Acacia hardwood offsets the reds, pinks and greens in this salad beautifully!  This dish serves a crowd, so it’s great to bring to a picnic or party.  If you’re making an extra-large batch and need a bigger bowl, try one of our larger Mason Cash Mixing bowls!

 

 

Sweet and Spicy Watermelon Salad

Ingredients

–          1 medium watermelon, cubed (about 15 cups) Not sure how? Here’s a tutorial

–          1 red onion, thinly sliced

–          ½ cup fresh mint, minced

–          3 cucumbers, cubed

–          8 oz crumbled feta cheese

–          1 heaping tsp cayenne pepper

–          1 tsp black pepper

–          2 tablespoons lime juice

–          2 tablespoons red wine vinegar

–          ¼ cup extra virgin olive oil

–          Sea salt, to taste

Instructions

  1. In the bottom of your serving bowl, whisk together the spices
  2. Add the lime juice, vinegar, and olive oil, whisk to combine
  3. Add in cucumbers, red onion, mint, and feta. Stir to combine well.
  4. Toss the watermelon in with everything else.
  5. Taste for seasoning. Add more salt, pepper, lime juice or cayenne if necessary
  6. Serve cold or at room temperature.

One of my favorite things about this salad is how easy it is to change up. Sometimes I add tomatoes, sometimes I leave out the feta, and sometimes I use basil instead of mint. No matter what variation I use, it tastes great! This salad is as delicious as it is easy, and it’s a great way to turn a classic taste of summer into something a little more sophisticated!  What’s your favorite way to eat watermelon?

4 Bean Chili and Halloween: The First Stop on My Holiday Cooking & Overeating Binge

Thursday, October 27th, 2011

Pacific Merchants and Chef Louise

Pacific Merchants and Chef Louise

 

It’s so hard to believe that it’s almost Halloween! You know what this means don’t you? It’s time to…well…put away your scale. I’ve already begun to have conversations with myself about NOT dipping into the trick or treat candy. The conversations go something like this: “You don’t need that, you’ve had it before, it tastes the same” – and then I eat it anyway – AUGH!

Halloween marks the beginning of the end for me…the end of the year that is.  I will be cooking and overeating nonstop from now until New Year’s Day. I actually bought my first can of cranberry sauce for a salad dressing, and began to dream about ginger bread cookies. Sorry, I can’t help but jump ahead. The best part of it is that I’m already looking forward to New Year’s Day. We have a family tradition of going to the Rose Bowl Parade in Pasadena. The parade is nice, but you want to know what I’m really looking forward to?   Eating a bacon wrapped hot dog from a street vendor at 7 a.m.  Sounds crazy I know, but you can’t mess with tradition. You just have to do it.

What are your Halloween traditions that mark the beginning of the holiday season?

My Halloween Traditions

Fight with my son about his costume not being too scary.
Pull out my multitude of fake pumpkins and hope the Santa Ana winds don’t blow them away.
Medicate my dog’s food in her Mason Cash pet bowl so she won’t have a heart attack.
Pull out the holiday decoration and eat Snickers bars.

Make a huge pot of low fat, high fiber, healthy turkey chili, and then pile on cheese and sour cream.

Attempt to convince myself I am still a “healthy” eater  by making a fresh tangerine and avocado salad using my Pacific Merchants acacia wood  salad bowl

Pacific Merchants and Chef Louise

Homemade  Bean Turkey Chili is one of my favorite fall treats. I can’t think of a meal more perfect for Halloween evening to energize the little ones before a long night of trick or treating. It’s warm, hearty, and quick and easy to prepare amidst the hustle and bustle of the day’s holiday activities. The smell of it simmering on the stovetop, how it looks in my favorite Mason Cash Pudding Basin and, of course, the mouthwatering taste can’t be beat. The perfect presentation is almost as important as the taste – almost! My eyes feast first, then my taste buds, and it couldn’t be a more divine moment.

As a chef I use a wide array of kitchenware when I cook and serve meals, but I have to say the Mason Cash and Acacia wooden products from Pacific Merchants are some of my absolute favorite go-to pieces, and are the perfect “assistant” in the kitchen.  I especially love using my hand carved Calabash Acacia Dipping Bowls to prep my ingredients when I’m cooking chili on a breezy fall afternoon. And my Mason Cash Mixing Bowls and Pudding Basins are both beautiful and versatile. The Pudding Basin’s sleek design lends itself well to be used as a mixing bowl, serving bowl, pasta bowl, ice cream and cereal bowls! The perfect kitchenware is like the perfect pair of shoes. Makes you feel like million bucks whether you’re lounging around the house or showing them off to family and friends.

4 Bean Turkey Chili

Makes 24 8oz servings

2 Tablespoons olive oil
1/2 large white or yellow onion – diced

1 large yellow bell pepper – diced
1 large red bell pepper – diced
Pinch of salt and pepper

2 pounds of lean ground turkey (not extra lean; you need some fat for flavor.)
4 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
4 teaspoons dried thyme
1 Tablespoon garlic powder
3 Tablespoons chili powder

40 oz can pinto beans – drained
30 oz can dark red kidney beans – drained
30 oz can black beans – drained
30 oz can white beans – drained
28 oz can diced tomatoes
15 oz can tomato sauce

6 cups low salt chicken broth
3 Tablespoons corn starch

2 Tablespoons apple cider vinegar
1/4 cup ketchup
1 Tablespoon chili powder
1/2 teaspoon ground black pepper
1 large bay leaf

  • In an extra large soup/stock pot warm olive oil over medium heat and sweat the onions and peppers with a pinch of salt and pepper until they appear translucent – about 4-5 minutes.
  • Increase the heat to high, add in turkey meat and begin to brown.
  • Season the turkey with salt, pepper, cumin, thyme, garlic powder, and chili powder.
  • Once the meat is browned, add in the beans, tomatoes, and tomato sauce.
  • In a small Mason Cash Mixing Bowl, dissolve the cornstarch in the cold chicken broth and add to the chili – stir to combine.
  • Add in remaining ingredients – apple cider vinegar, ketchup, seasoning, and bay leaf –  and simmer over low heat for 40 minutes.
  • Serve warm in a Size 42 Mason Cash Pudding Basins.

Tangerine & Avocado Salad

One head of  butter lettuce

One 6 oz can of your favorite tangerine slices (refridgerated)

One large avocado

One pinch Garlic Salt

One pinch Seasoned Pepper

Cut lettuce into bit sized pieces.  Pour in tangerine slices and slice avocado into a large Pacific Merchants salad bowl.  Use a bottled mango dressing or you can use a home made dressing using white wine vinegar, olive oil, aged balsamic vinegar and garlic salt.

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