Stewed Cinnamon Apples

Ingredients:

• 3 medium sized apples, sliced
• 2-3 Tbsp cinnamon
• 1-2 Tbsp sugar
• 2 Tbsp maple syrup
• 1/4 cup water

Directions:

1. In a sauce pan add apple slices. Mix in other ingredients. Cook until apples are soft, stirring frequently. 
2. Serve hot with vanilla ice cream.

Chicken for Thanksgiving, with All the Fixings

It was recently Canadian Thanksgiving. I decided to have chicken instead of Turkey. Here are my recipes!

Maple Sage Chicken Drumsticks

Ingredients:

• 1-2 Tbsp Sage
• 1 splash Soya Sauce
• 1 tsp Salt
• 1 cup boiling water (approximately)
• 1 packet ground chili seeds
• 3 cloves garlic, minced
• 1 tsp Cooking Oil

• 1 kg. Chicken Drumsticks

• 1/4 cup Maple Syrup
• Water

Directions:

1. In a large bowl with cover, mix the first 7 ingredients. 
2. Add chicken drumsticks and marinade overnight in refrigerator.
3. Add drumsticks and half the marinade (use the rest to flavour the stuffing) to a skillet. Cook on medium heat. Rotate frequently and brush maple syrup on the drumsticks. Add water as necessary to keep meat moist. 
4. When meat is no longer pink in the middle, remove most of meat juices to use for gravy. Allow remaining meat juices to evaporate and cook meat on low to medium heat until the outside is browned.

Mashed Potatoes with Mushroom Gravy

Ingredients:

• 5-6 medium potatoes, diced
• 2 cloves garlic, minced
• 1 1/2 cups water
• 1/4 tsp salt
• 1/4 cup milk
• 1 tsp cooking oil
• sage to taste
• salt to taste

• 1 packet Mushroom Gravy Mix
• meat drippings from chicken
• potato water (from boiled potatoes)
• 1/4 cup milk

Directions:

1. Place water in a pot. Add garlic, salt, and potatoes and bring to a boil.
2. Let simmer over low heat until potatoes are soft. Remove potato water for use in gravy. 
3. Mash potatoes and mix in milk, oil, salt, and sage. Set aside in a bowl.
4. In the pot mix together gravy ingredients and cook over low heat until thick. Make sure to stir often. Serve in gravy boat, with potatoes.

Rice and Bread Stuffing

Ingredients:

• Leftover Chicken Marninade
• Water
• 1/4 cup rice
• Sage, to taste
• Salt, to taste
• 4 slices whole wheat bread, cubed
• Cinnamon, to taste
• 1/4 tsp sugar

Directions:

1. Add chicken marinade, water, and rice to a pot. Cook on medium heat until rice is done.
2. Add  bread and spices and mix. Add more water if necessary.

Kale Salad with Cranberry Vinaigrette

Ingredients:

• 1 package Fresh Kale
• 2 packets Roasted Sunflower Seeds

• 3 Tbsp Water
• 1/4 cup Cranberry Juice
• 3 Tbsp Manao Soda (can sub lime juice)
• a pinch Salt
• 1 tsp Soya Sauce
• 2 Tbsp Cooking Oil
• Sugar (to taste)

Directions:

1. Rinse kale and shred to bite-sized pieces. Place in a bowl and pour sunflower seeds over the top.
2. In a small bowl mix together remaining ingredients. Pour a small amount of the dressing over the salad and set the rest aside for guests to use at their leisure.