hcs 12012 recipe book r9

7/30/2019 HCS 12012 Recipe Book R9

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Celebrate the Season!

At Spectrum®, we know how special the holiday season is to you and how ood,

amily, and riends are such an important part o the celebration. This Che’s Choice

Recipe Collection, created by our extraordinary Che Dan and Che Deb, is flled

with the kind o recipes you’ll love preparing or your guests all season long and

throughout the new year. It’s our git to you – with warmest wishes rom Spectrum ®.

Renowned or superior taste and quality, and recommended by ches or ches and

cooks, Spectrum® lets you add an exceptional touch to all you serve this holiday.

Deck the halls with delicious when you choose Spectrum® cooking oils!

SPECTRUM®

Recognized by the American Masters o Taste

with the Gold Medal Award o Excellence

-Recommended by Ches or Ches and Cooks!-

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Chef Dan

Passionate about great ood, Che Dan is hugely

popular among Spectrum® ans, many o whom ollow

his cooking webisodes on YouTube. A member o the

International Association o Culinary Proessionals

(IACP), Che Dan brings his enthusiasm and high-energy

style in the kitchen to every dish he creates.

Chef Deb

A part o the Hain Celestial team or more than 10 years

and a member o IACP, Che Deb creates healthy, delicious

dishes that make her a avorite o those who know great

cuisine. Her innovation and culinary expertise are evidentin each recipe she develops.



3



4

Slow RoaSted Veggie dipWith the Fall weather rolling in you’ll want something warm and wonderful to share withfriends as they gather at your home for crisp catch-up sessions. Make this dip and takeadvantage of the bounty of roots and tomatoes to be found at your markets right now!

Ingredients

• 2 Red Onions, roughly chopped

• 1/2 pound Celery Root, cut into sticks

• 1 pint Cherry Tomatoes

• 1 Lemon, quartered

• 1 head Garlic, cloves peeled

• 2 sprigs Rosemary, leaves stripped

• 4 tablespoons Spectrum® Organic Extra Virgin Olive Oil

• 1 teaspoon Hain Pure Foods™ Sea Salt

• 1/2 teaspoon Ground Black Pepper

Process

1. Heat oven to 250oF.

2. Place all veggies in a roasting tray.

3. Drizzle Spectrum® Organic Extra Virgin Olive Oil over the veggies, then sprinkle salt and pepper.

Toss until everything is covered.

4. Roast veggies for 3 hours, until they’re withered and soft.

5. Remove veggies and place them in food processor. Blend until smooth, adding moreSpectrum®

Organic Extra Virgin Olive Oil as necessary to gain desired texture.

6. Serve with Flash Roasted Cauliower for dipping, enjoy with friends.

CHEF’S CHOICERECIPE COLLECTION



5

FlaSh RoaSted CauliFloweR

You’ll be surprised how quickly this cauliower disappears from the tray once you’vemade it. Plan on making extra for snacking, it’s great for dipping in the Slow RoastedVeggie Dip.

Ingredients

• 1headCauliower

• 3-4tablespoonsSpectrum® Saower Oil

• 1/2teaspoonHainPureFoods™SeaSalt

• 1/2teaspoonGroundBlackPepper

Process 1. Heatovento450

oF.

2. Cutcauliowerintosmallpieces.

3. Tosscauliowerwithsalt,pepperandSpectrum® Saower Oil in roasting tray.

4. Roastcauliowerfor25-30minutes,oruntilcrispandbrownattheedges.

5. ServewithSlowRoastedVeggieDip,invitefriendsforsnacking.




6

honey-RoSemaRy glazed nutS

A perfect snack for any time of year!

Ingredients

• Spectrum® Canola non stick spray

• 2 cups Almonds

• 2 cups of Shelled Walnuts

• 2 cups natural Unsalted Cashews

• 2 cups of Dry-Roasted Macadamia Nuts

• ¼ packed cup Dark Brown Sugar

• ¼ cup of Honey

• 2 tablespoons of Spectrum® Organic Canola Oil

• 2 tablespoons Water

• 2 tablespoons of fresh Rosemary chopped

• 2 teaspoons of Hain Pure Foods™ Sea Salt

• ½ teaspoon Cayenne Pepper

Process

1. Preheat oven to 350oF.

2. Spray 2 large baking sheets with Spectrum® Canola non stick spray . Place all the nuts in a large bowl.

3. In a small saucepan add the rest of the ingredients, stir over a medium heat until sugar has dissolved and syrup

is smooth, pour syrup over nuts and toss to coat well.

4. Divide nuts between prepared sheets and bake until golden and thickly

glazed, stir occasionally turning the nuts, about 20 minutes.

5. Cool nuts on sheets, separating nuts with a wooden spoon.

6. Store in an airtight container, at room temperature, will keep for 5 to 7 days.




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VinaigRetteS

Making salad dressing is easier than you think. Clear out that refrigerator shelf full ofhalf-used bottles and stock your pantry with some Spectrum® essentials. You’ll neverhave the same dressing twice.

Ingredients

• 6tablespoonsSpectrum® Organic Extra Virgin Olive Oil

• 2tablespoonsSpectrum® Balsamic Vinegar

• 2tablespoonsmincedRedOnion

• 1tablespoonwholeGrainMustard

• PinchHainPureFoods™SeaSalt

• PinchPepper

Process

1. Whisk everything together, dress your salad!

Note:Vinaigrettesareasimpleratio,threepartsoiltoonepartacid.PlayaroundwithSpectrum® products and make

yourownavors.Someofmyfavoritecombinations?WalnutOilwithPomegranateJuice,CoconutOIlwithPear

Vinegar.Havefun!




8

FRiday night gRilled

tuRkey Cuban SandwiCheS

This recipe is great for a Friday night or for a casual luncheon with friends.

Ingredients

• 1 cup of Spectrum® Organic Garlic Mayonnaise, divided

• 1 tablespoon of hot chili sauce

• ½ half a packed cup nely chopped fresh mint leaves

• 2 tablespoon minced scallion white and green part

• 2 tablespoons of fresh lime juice

• 1 teaspoon of Hain Pure Foods™ Turbinado Sugar

• 1 teaspoon ground cumin powder

• 6 individual ciabatta rolls, slit cross wise

• 12 thin slices of Swiss cheese

• 12 thin slices of black forest ham

• 6 ¼ inch thick slices of roasted turkey breast slices

• 6 tablespoons of Spectrum® Organic Cholesterol Free Spread

• Hain Pure Foods™ Sea Salt and freshly cracked black pepper

Process

1. In a small bowl combine ½ the Spectrum® Organic Garlic Mayonnaise and chili sauce

2. In a second small bowl combine together remaining mayonnaise, mint, scallions and lime juice.

3. Spread chili mayonnaise on both sides of each of the rolls, layer from the bottom up with the cheese, then

ham, and nish with the turkey, season with Hain Pure Foods™ Sea Salt and fresh ground black pepper,

spoon over the mint mayonnaise.

4. Spread Spectrum® Spread over both sides of sandwich and place on large preheated griddle or Panini machine,

weight down sandwiches on griddle or close Panini machine until cheese has melted and sandwiches are lightly

browned, about 4 minutes. If using a griddle turn sandwiches to brown other side.




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all SeaSonS paSta pRimaVeRa

Who doesn’t love a pasta salad? This easy recipe is perfect for any season!

Ingredients

• 1 pkg Deboles Pasta

• 6 Tbl Spectrum® Organic Olive Oil

• 1 cup white onion, chopped

• 1 tbl minced garlic

• Hain Pure Foods™ Sea Salt and freshly cracked black pepper

• ½ cup white wine

• ½ cup Imagine® Low Salt Chicken Broth

• ½ fresh basil leaves, roughly chopped

• 2 cups fresh broccoli orets• 1 cup cauliower orets

• 1 cup baby Portobello mushrooms, sliced

• 1 cup zucchini, diced

• 1 red bell pepper, diced

• 5 medium plum tomatoes, diced

• ½ tbl thyme

• ½ tbl oregano

• ½ cup pine nuts toasted

• 1 cup chopped at leaf parsley

• Freshly grated parmesan cheese

Process

1. Cook Deboles Pasta according to cooking instructions, drain, toss with a littleSpectrum® Organic

Olive Oil and set aside.

2. Heat Spectrum® Organic Olive Oil in a large skillet, add onion and sauté for 5 mins until onions

are lightly golden, add garlic and mushrooms and sauté for 2 mins longer, add season with Hain Pure Foods™

Sea Salt and pepper.

3. Add wine and simmer for 2-3mins, add broth and bring to a soft boil. Add broccoli, cauliower, and pepper.

Simmer lightly for 10 mins, add in tomatoes and continue to slow simmer for 10 mins longer.

4. Add cooked pasta, pine nuts and half the parsley to sauce and toss to coat pasta well,

transfer to a large pasta bowl, sprinkle with cheese and remaining parsley.

Adjust seasoning if necessary.




10

mole maRinated

gRilled SkiRt SteakYes, there are a lot of spices in this marinade. But trust me, you probably have most ofthese on hand, just sitting in your pantry. Mole is a great way to pack a lot of avor intoyour grilled meats.

Ingredients

• 1tablespoonSesameSeeds

• 2teaspoonsChiliPowder

• 1teaspoonDriedOregano

• 1teaspoonGarlicPowder • 1/8teaspoonCinnamon

• 1/8teaspoonCloves

• ¼teaspoonGroundCumin

• 15gramsgratedDarkChocolate(70%orhigher)

• 1teaspoonHainPureFoods™SeaSalt

• 1teaspoonPepper

• 3tablespoonsSpectrum® Toasted Sesame Oil

• 3TablespoonsTomatoPaste

• 1poundSkirtSteak

Process 1. In a small bowl, whisk together all ingredients except or skirt steak.

2. Putmarinadeintoaplasticbagandaddskirtsteak.Massagemarinadeintosteakandrefrigerateforat

least one hour (preerably over night).

3. Heatgrilltomedium-highandgrillsteakononesidefor7-10minutes,untilithasgrillmarksandischarred.

4. Flipsteakandgrillforanother7minutes,oruntilsteakisdesiredtemperatureandcolorinside.

5. Removesteakfromgrill,letrestfortenminutesandthensliceagainstthegrain.

6. Servewithcorntortillasandsalsa,it’staconight!




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week day StiR FRy

Getting dinner on the table for your whole family doesn’t have to take hours. Stir fry isall about preparation, once you’ve got your ingredients ready to go, dinner will be on thetable in a ash.

Ingredients

Sauce

• 2-3inchesGinger,minced(~2tbs.minced)

• 3tablespoonsSpectrum® Brown Rice Vinegar

• 1/2cupTamari

• 1/4cupSpectrum® Toasted Sesame Oil

• ¼cupHoney

• 1tablespoonsChiliPaste(oryourfavoritehotsauce) • 1/2teaspoonGroundBlackPepper

Stir Fry

• 1poundChickenThighs

• 1poundNapaCabbage,slicedthinly

• 4servingsRiceNoodles

• 1/2RedOnion,thinlysliced

• ¼cupCornStarch

• 4-6tablespoonsSpectrum® Asian Stir Fry Oil

Process 1. Whisk all ingredients or sauce together in a small bowl, set aside.

2. Slicechickenthighsintosmallpieces,tosswithslicedredonionandcornstarch.Setaside.

3. Cookricenoodlesasperinstructions,setaside.

4. Heatwoktomediumhigh,addSpectrum® Asian Stir Fry Oil.

5. Addchicken/onionmixturetowok,stirfryuntilgoldenbrown.Removefromwokandsetaside.

6. Addcabbagetowok,cookuntiljustwiltedandreducedbyhalf.

7. Addnoodlesandchickenbackintoworkwithcabbage,stirtocombine.

8. Addsauce,stirtocombine.

9. Cook until everything is heated through.

10. Remove wok rom heat and serve dinner.




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oliVe oil poaChed ShRimp

New Years Eve doesn’t have to be a big production number. Invite your closest friend overfor an elegant dinner for two and ring in the new year with good food and great laughs.

Ingredients

• 2 cups Spectrum® Organic Mediterranean Extra Virgin Olive Oil

• 1 head Garlic, cloves peeled

• 1/2 pound Shrimp

Process

1. Heat oven to 200oF.

2. Pour Spectrum®

Organic Mediterranean Extra Virgin Olive Oil into baking dish with garlic cloves andslide into oven.

3. Infuse oil for at least one hour and up to three in the low temperature oven.

4. Remove dish of oil from oven, add shrimp and put dish back into oven for 10 minutes or until shrimp are just pink

and cooked through.

5. Pluck shrimp from oil, place on top of salad or next to crusty bread with a few of the infused garlic cloves. Toast

the new year! Cheers!




13

oliVe oil apple CoRnbRead

Thanksgiving is all about tradition, but sometimes the best tradition is bringing somethingnew to your table. Surprise your family with this cornbread, it straddles sweet and savory,and is equally at ease as a snack before dinner as it is sitting right next to the turkey.Happy Thanksgiving!

Ingredients

• 1GoldenDeliciousApple,peeled,cored,andcubed

• 2sprigsRosemary(~2tablespoons)

• ¼cupHainPureFoods™Sugar

• 2tablespoonsOliveOil

• 1cupCornmeal

• 1/2cupArrowheadMills®AllPurposeFlour*

• 2teaspoonsBakingPowder

• 1teaspoonHainPureFoods™SeaSalt

• 3tablespoonsHainPureFoods™TurbinadoSugar

• 3Eggs

• 1cupSpectrum® Organic Olive Oil

*Foragluten-freealternativeuse¼cupBrownRiceFlourand¼cupTapiocaStarchin

placeoftheAllPurposeFlour.

Process

1. Inalargesautépan,heattheapple,rosemaryandHainPureFoods™sugaroverlowheat.Stiroccasionallyand

cookuntiltheapplecubesaretender,about15minutes.Noneedtoturneverythingtomush,justletthesugar

melt in the sotening apples. When they are ready, take them o the heat and set aside.

2. Whiletheapplesarecooking,preheatyourovento350oF.Pourthe2tablespoonsSpectrum® Organic Olive Oil

into a 10-inch skillet and slide it into your oven to heat as well.

3. Inamediumbowlwhisktogetherthecornmeal,our,bakingpowderandsalt.

4. Inaseparate,larger,bowl,whiskHainPureFoods™Turbinadosugarwiththeeggsuntillightenedincolorand

slightly thickened. Pour in the Spectrum® Organic Olive Oil as you continue to whisk.

5. Addthedryingredientstothewetingredientsandstirtocombine.Foldinthecookedapple/rosemarymixture.

6. Pulltheheatedskilletoutofyourovenandpourinthebatter,ifitsizzlesabityou’vedonewell.

The bottom will be crispy!

7. Bakethecakefor30minutes,oruntilaknifeinsertedinthecentercomesoutclean. 8. Letthecakecoolslightlybeforeserving.Orjusteatitfromtheskillet.




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Wanttomakesomethingotherthananapplepiethisholidayseason?Tryourdeliciousspiced pear pie or a sure crowd pleaser!

Ingredients

Crust

• 5 cups Arrowhead Mills® Organic all purpose blend our

• 2 teaspoons of Hain Pure Foods™ Sea Salt

• 2 teaspoons of Hain Pure Foods™ Turbinado Sugar

• 8oz chilled Spectrum® Organic Shortening

• 2 sticks chilled unsalted butter, cubed

• ½ cup of iced water (or more)

• 2 teaspoon of apple cider vinegar

Filling

• ¼ teaspoon whole cloves

• 2 teaspoons of cinnamon powder

• ¼ teaspoon of star anise powder

• 1 tablespoon vanilla extract

• 6 tablespoons of Arrowhead Mills® Organic all purpose blend our

• 1 ½ cups (packed) Hain Pure Foods™ Soft Brown Sugar

• ½ teaspoon of Hain Pure Foods™ Sea Salt

• 9lbs Bosc Pears peeled and halved, cored, each half cut into 4 slices.

• 4 tablespoons of heavy cream

Wash

• 1 tablespoon of heavy cream

• 1 egg yolk

SpiCed peaR pie




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ProcessCrust

1. Whisk our, salt, sugar in a large mixing bowl, add Spectrum® Organic Shortening and butter and

rub into our mix with nger tips until mixture resembles coarse meal, using a fork stir in iced

water and vinegar until moist clumps appear, if the mixture appears to dry add a little more

water. Gather dough into a ball and divide into 4 pieces; atten into disks and wrap with plastic

wrap and chill for 30 minutes.

Filling

1. Combine dried spices together in a large mixing bowl; mix in sugar, our and salt combine well, add in pears,

vanilla, and cream. Equally divide mixture between 2 bowls.

2.Preheatoven400oF

3.Onalightlyouredsurface,rollout1disktoa12–inchround.Transfertoa9inchpiedish,painttheoverhang

withwash.Rolloutseconddisktoa12-inchroundandmoundontothebottomonebowloftheprepared

pear mixture.

4.Drapesecondcrustover,presstogethertopandbottomhangoverstogether.Foldunderforminganedge,

crimp decoratively.

5.Cuta3-inchxinthecenterofthetopofthecrust.

6.PaintwithwashalloverandsprinkleoverHainPureFoods™BrownSugar,assembleandrepeatprocesswith

second pie.

7.BakePiesincenteroftheovenfor40minutesuntilgoldenbrown,tentwithtinfoiltopreventoverbrowningand

bakeafurther30to40minutes.Oruntiljuicesarebubblingthicklyandpearsaretender.

8.Coolcompletelyandservewithyourfavoriteicecream.

SpiCed peaR pie




16

CoConut dRop biSCuitS

Summer baking has to be quick and easy, no one wants to spend too much time ina hot kitchen when the sun is shining. These coconut scented biscuits take no timeto bake and make the perfect showcase for summer’s strawberries. Split one in half,pour over some cold cream and cut up a few strawberries for the easiest strawberry

shortcake you can imagine.

Ingredients

• 1 3/4 cups Arrowhead Mills® All Purpose Flour*

• 1/4 cup Hain Pure Foods™ Turbinado Sugar

• 4 teaspoons Hain Pure Foods™ Baking Powder

• 1 teaspoon Hain Pure Foods™ Sea Salt

• 4 tablespoons Spectrum® Unrefned Coconut Oil, cold• 3/4 cup Coconut milk

• 1 tablespoon Lemon Juice (1/2 lemon)

• Spectrum® Coconut Oil Spray (for your cookie sheet)

• 2 tablespoons Hain Pure Foods™ Turbinado Sugar, for sprinkling on top.

*For a great gluten-free alternative, use 3/4 cup Brown Rice Flour, 3/4 cup Millet Flour, 1/4 cup Tapioca Starch

and 1/2 teaspoon Xanthan gum in place of the All Purpose Flour

Process

1. Heat your oven to 450oF.

2. Add all ingredients except for extra sprinkling Hain Pure Foods™ sugar into a food processor.3. Buzz until the dough comes together.

4. Spray a cookie sheet with Spectrum® Coconut Oil Spray .

5. Scoop the dough out onto the cookie sheet, shaping six biscuits.

6. Sprinkle extra Hain Pure Foods™ sugar on top of each biscuit.

7. Bake biscuits for 15 minutes, or until golden brown on top.

8. Remove from the oven, let cool, then devour.




17

oRange SpiCe CookieS and

lemon FRoSted SugaR CookieSWelcome your guests this winter with a cookie platter. Make two cookies from one easydough. Get your kids in the kitchen to help roll the cookies into balls, you’ll have a warmtreat to share in no time.

Ingredients

• ½ cup Spectrum® Organic Shortening

• ¾ cup Hain Pure Foods™ Turbinado Sugar

• 1 Egg

• 1 teaspoon Vanilla

• 1 ½ cups Arrowhead Mills®

All Purpose Flour*• ½ teaspoon Hain Pure Foods™ Baking Soda

• ½ teaspoon Hain Pure Foods™ Sea Salt

Then

• 1 teaspoon Molasses

• 1 teaspoon Cinnamon

• ¼ teaspoon Ginger

• ¼ teaspoon Cloves

• Zest of one Orange

Rolled in• 2 teaspoons Cinnamon

• 1 teaspoon Hain Pure Foods™ Sugar

*For a great gluten-free alternative, use 1/2 cup Brown Rice Flour, 1/3 cup Potato Starch, 1/3 cup

White Rice Flour, 1/3 cup Millet Flour and 1/4 teaspoon Xanthan gum in place of the All Purpose Flour.

Process

1. Heat your oven to 350oF.

2. In the bowl of a stand mixer (or using an electric hand mixer and a separate bowl), cream the

Spectrum® Organic Shortening and Hain Pure Foods™ Turbinado Sugar until light and uffy.

3. Add the egg and vanilla, stir until just combined.4. Add the our, Hain Pure Foods™ Baking Soda and Hain Pure Foods™ Sea Salt, stir to combine.




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5. Remove half the dough, wrap in plastic and refrigerate. This wrapped dough will be used for the sugar cookies.

6. To the remaining dough, add the molasses and spices, stir until dough is dark brown.

7. Pinch off small balls of dough, roll them in your hands then toss them in a bowl of cinnamon and sugar. Press

these balls onto a cookie sheet.

8. Bake the spice cookies for 9-11 minutes, or until just brown around the edges.

9. Remove from the oven, let cool and eat!

10. Take the sugar cookie dough out of the refrigerator.

11. Toss our on your work surface (to keep the dough from sticking) and roll the dough to 1/4 inch thickness.

12. Using your favorite cookie cutter cut out cookies and place them on a cookie sheet.

13. Bake sugar cookies for 9-11 minutes, or until just brown around the edges.

14. Remove from the oven, let cool while you make lemon frosting.

Lemon Frosting

Ingredients

• 1 cup Hain Pure Foods™ Powdered Sugar

• Juice of one Lemon

Process

1. Whisk ingredients together until glossy and thick.

2. Dip cookies in frosting, let set on rack.

oRange SpiCe CookieS and

lemon FRoSted SugaR CookieS(Continued)



We hope you enjoyed theserecipes from spectrum®!

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