Winter

                                                          
 
        
        

                    
Shorter days, a crackling fire and comfort foods all work together to nourish our friends and family.  Appetizing Arrowhead Mills products help warm their hearts and souls - and put mouthwatering foods on the table that are delectable, nutritious and satisfying in the cold Winter season.      






  
      

      Prune, Apple and Chestnut Bread Pudding
    

  
  
  
  

        

               
Prune, Apple and Chestnut Bread Pudding

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Serves 8-10

                                                  

              

                  
Hearty bread pudding that’s nutritious and delicious



              

              

                  
                  
    

  • 3 cups of Arrowhead Mills Organic Savory Herb Stuffing 
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  • 2 cups of half and half 
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  • 4 large eggs 
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  • 3/4 cup parmesan cheese, grated 
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  • 2 tablespoons of fresh sage leaves, cut into ribbons 
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  • 2 tablespoons of flat leaf parsley, roughly chopped 
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  • 3/4 Hain Ionized sea salt
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  • 1/2 teaspoon of freshly ground black pepper 
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  • 1lb of pancetta, cubed 
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  • 2 cups of onion diced 
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  • 1lb granny smith apples, peeled, cored and diced 
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  • 2 cups jarred, steam peeled chestnuts, crumbled 
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  • 1 cup celeriac, diced 
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  • 1 tablespoon of fresh thyme, roughly chopped 
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  • 1 cup dry sherry 
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  • 11/2 cups Imagine Organic Low Sodium Chicken Broth 
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  • 1 cup packed, prunes, pitted and halved. 
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  1. Preheat oven to 400° F. 
    2. 

  2. Butter a 13x9x2 glass baking dish. 
    3. 

  3. In a large bowl whisk together half and half, eggs and 1/2 cup parmesan cheese (Reserve remaining cheese). 
    4. 

  4. Soak package of stuffing  in the egg mixture., with 1/2 cup of the cheese in custard. Set aside. 
    5. 

  5. Place pancetta on a baking sheet in a single layer and bake until pancetta fat has rendered, about 15 minutes. 
    6. 

  6. Drain, keeping 2 tablespoons of the fat, and transfer it to a large skillet over a medium high heat. 
    7. 

  7. Add apples, onions, chestnuts, celeriac, sage and thyme. Sprinkle with salt and pepper, sauté for 5 minutes. 
    8. 

  8. Add sherry and bring to a boil until the liquid reduces to syrup, about 2 minutes. 
    9. 

  9. Add broth and bring back to a boil. 
    10. 

  10. Place skillet in oven and cook until celeriac and apples are tender, about 20 minutes. Reduce oven to 325° F. 
    11. 

  11. Fix prunes into apple mixture, stir in pancetta, parsley and custard mix, transfer mixture to prepared baking dish and sprinkle over remaining cheese. 
    12. 

  12. Cover with buttered foil, bake until pudding is puffed and golden, about 45 minutes. Let stand for 10 minutes before serving. 
    13. 




              

                                  

                    
                  
Other great ideas for Arrowhead Mills Organic Cornbread or Savory Herb Stuffing 


    

  1. A great breading for chicken, pork or fish—simply pulse in food processor or blender until a fine crumb is formed. 
    2. 



Five Simple steps to a delicious chicken/fish dinner:


    

      

    • Place 1/2 cup of flour on a plate. Add salt &        pepper and mix. 
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    • Place 1 egg or egg white in a wide bowl (big enough to hold a chicken breast—low sided pasta plate/bowls work great for this), add a bit of water and beat for a minute or so. 
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    • Place the prepared Arrowhead Mills bread crumbs on a separate plate. 
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    • Salt & pepper your meat, cover both sides with flour, dip in egg wash and then coat with crumbs. 
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    • Sauté in olive oil until done. Serve sliced over salad, rice or spinach sautéed with cranberries, pine nuts and a bit of lemon for a quick healthy meal. 
      • 

    

  1. The perfect crouton for salads. 
    2. 

  2. Excellent topping for baked pasta dishes such as macaroni & cheese. 
    3. 




              

                   
          
          

		

      

  


  

 






  
      

      Brown Rice Pilaf with Hazelnuts
    

  
  
  
  

        

               
Brown Rice Pilaf with Hazelnuts

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
Not your mother’s brown rice



              

              

                  
                  
    

  • 1 1/2 Tbsp Hain Pure Foods Safflower Margarine 
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  • 3 lg mushrooms, coarsely chopped 
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  • 1 sm onion, chopped 
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  • 1/2 c Arrowhead Mills Long Grain Brown Rice 
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  • 3 Tbsp (2 oz) coarsely chopped hazelnuts 
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  • 1 1/4 c Imagine Foods Natural Free Range Chicken Broth 
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  • 1/2 tsp dried thyme 
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  • 1/2 tsp grated lemon peel 
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  1. Melt the margarine in a saucepan over medium heat. Stir in the mushrooms and onion. Cook, stirring occasionally, until the mushroom liquid evaporates, 8 to 10 minutes. Stir in the rice and nuts, and cook, stirring frequently, for 2 minutes. Stir in the broth and thyme.   Bring to a simmer. Cover, reduce heat to low, and cook until the rice is tender, about 45 minutes. 
    2. 

  2. Add lemon peel and fluff the rice with a fork before serving. 
    3. 




              

                             
          
          

		

      

  


  

 






  
      

      Chicken & Pancetta Pot Pie with Fennell
    

  
  
  
  

        

               
Chicken & Pancetta Pot Pie with Fennell

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      8

                                                  

              

                  
Take comfort food to the next level with juicy chicken, crispy pancetta and delicately spiced fennel - all encased in a homemade flaky crust. One taste of this flavorful pie and you’ll never miss traditional pot pie!



              

              

                  
                  
Flaky crust:
 
     
  • 3 cups sifted Arrowhead Mills Organic Unbleached Wheat Flour
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  • ¾ tsp Hain sea salt
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  • 1 ½ sticks unsalted butter, cut into cubs and chilled
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  • 4 ½ tablespoons of Spectrum Organic Vegetable Shortening, chilled
    •  
  • 6 tablespoons ice water
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Chicken pancetta and fennel filling: 
     
  • 5 cups of Imagine Low Sodium Chicken Broth
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  • 2 medium fennel bulbs, cored and coarsely sliced
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  • 1 ¾ lbs boneless organic free range chicken breast of thigh meat, cut into 1 inch cubes.
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  • 1 cup diced carrot
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  • 1 cup of pearl onions peeled 
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  • ½ stick unsalted butter
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  • 5 tablespoons Arrowhead Mills Organic Unbleached Wheat Flour
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  • 2 ½ cups of whole milk
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  • 2 tsp fennel seeds, toasted and crushed
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  • 4oz of pancetta, ¼ inch thick diced
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  • 1 egg yolk and 2 tablespoons of cream, whisked and set aside
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Flaky Crust:


    

  1. Combine flour and salt in a food processor and blend well, add butter and shortening and pulse until crumbly in appearance, pulse in 4 tablespoons of water adding water a tablespoon at a time until dough gathers into a ball away from the sides if the bowl.
    2. 

  2. Wrap dough in plastic and chill for 1 hour.
    3. 



Chicken pancetta and fennel filling:


    

  1. Preheat oven to 375F
    2. 

  2. Bring broth to a hard boil in a heavy medium sized pot over a medium high heat.  Add fennel, cook for 5 mins add chicken, carrots, lower to a simmer and cook for 10 minutes. Meanwhile place pancetta and onions on a baking tray and place in hot oven for 15 minutes or until pancetta is sizzling and onions are lightly golden.
    
Set aside.
    3. 

  3. Strain chicken mixture and reserve broth. In saucepan melt butter, whisk in flour and cook stirring for 2-3 minutes. Gradually whisk in milk and cook, whisking until sauce thickens, about 4 mins.  Add fennel seeds and season with salt and pepper to taste.
    4. 

  4. Add chicken and pancetta mixture to sauce and divide between 8-10oz soufflé dishes.
    5. 

  5. Roll out chilled dough on a lightly floured surface to about 1/8th  inch thick. Cut out 8 rounds, each measuring 1 inch larger in diameter than the soufflé dish. Reroll excess pastry to cut out 8 leaf shapes. Place a cut out round over each soufflé dish and press dough overhang to sides of soufflé dish. Brush on egg wash and place cut out leaf in center of pastry, brush leaf with egg wash. Cut 2 small slits for steam to escape. Place soufflé dishes on a baking tray and bake in oven for 40 minutes or until pastry is golden.
    6. 




              

                             
          
          

		

      

  


  

 






  
      

      Raisin Spice Quick Bread
    

  
  
  
  

        

               
Raisin Spice Quick Bread

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
A spicy raisin taste in a light bread that’s easy to prepare



              

              

                  
                  



              

                        

          
          
                        

                    
                  
    

  1. Preheat oven to 350° F. Coat an 8" x 4"       loaf pan with cooking spray. 
    2. 

  2. In a large bowl, combine the flours, baking powder, allspice, cinnamon, and salt. 
    3. 

  3. In a medium bowl, lightly beat the egg with the milk, sugar, margarine, and vanilla extract. Pour in the flour mixture, and stir until just combined. Fold in the raisins. 
    4. 

  4. Pour the batter into the pan, and smooth. 
    5. 

  5. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack for 10 minutes. 
    6. 




              

                             
          
          

		

      

  


  

 






  
      

      Cranberry Bread
    

  
  
  
  

        

               
Cranberry Bread

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                                  

              

                  
A yummy bread fairly bursting with cranberries



              

              

                  
                  

              

                        

          
          
                        

                    
                  
    

  1. Preheat the oven to 350° F. Coat a loaf pan with cooking spray. 
    2. 

  2. In a large bowl, combine the flours, sugar, salt, cinnamon, and baking soda. Add the egg, cranberry sauce, and walnuts, and mix just until moistened (mixture will be dry and take effort to mix). Pour into the prepared pan. 
    3. 

  3. Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes in the pan. Remove to a rack, and cool completely. 
    4. 




              

                             
          
          

		

      

  


  

 






  
      

      Herb Stuffing with Chestnuts and Sage
    

  
  
  
  

        

               
Herb Stuffing with Chestnuts and Sage

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Serves 8

                                                  

              

                  
A traditional stuffing for family celebrations



              

              

                  
                  
    

  • 1 package of Arrowhead Mills Organic Savory Herb Stuffing 
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  • 3/4 stick unsalted butter, melted 
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  • 10oz of hot Italian sausage meat 
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  • 2 cups onion, diced 
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  • 11/2 cups celery stalk, diced 
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  • 1/4 cup, packed of fresh sage leaves, roughly chopped 
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  • 1 cup of jarred chestnuts, peeled and coarsely crumbled 
    • 

  • 1/3 cup flat leaf parsley, roughly chopped 
    • 

  • 1/2 teaspoon of Hain ionized sea salt 
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  • 1/2 teaspoons freshly ground black pepper 
    • 

  • 11/2 cups Imagine Organic Low Sodium Chicken Broth 
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  1. Preheat oven to 350° F. 
    2. 

  2. Butter an 11x7x2 glass baking dish. 
    3. 

  3. Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the onions, celery and sage cover and cook until tender, about 6 minutes. 
    4. 

  4. Stir in the sausage meat , with a wooden spoon crumble the meat, continue to cook until the sausage  has browned ., with   and breaking it up with a wooden spoon, continue to cook until all the meat has browned and is crumbled in appearance, about 10 minutes. 
    5. 

  5. Transfer sausage mixture to a bowl, stir in the chestnuts, parsley, salt and pepper. Stir in Arrowhead Mills stuffing mix with chicken broth; add a little more broth if stuffing is too dry. Stir in remaining butter. 
    6. 

  6. Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden. 
    7. 




              

                             
          
          

		

      

  


  

 






  
      

      Blueberry, Date and Walnut Stuffing
    

  
  
  
  

        

               
Blueberry, Date and Walnut Stuffing

          

          

      

      
      

          
          

                                          
                  
                  

              

          

          
          
          

              

                                        
                      Serves 8

                                                  

              

                  
An untraditional stuffing that’s sure to draw praise



              

              

                  
                  
    

  • 1 Package of Arrowhead Mills Organic Savory Herb Stuffing 
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  • 3 cloves of garlic, minced 
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  • 1 cup of onion, diced 
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  • 1 cup of celery, diced 
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  • 1 cup of granny smith apples, cored, peeled and diced 
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  • 1 cup of dates, pitted and quartered 
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  • 11/2 cup of dried figs, quartered 
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  • 1 cup of lemon soaked dried blueberries  
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  • 1 cup of toasted walnuts, chopped 
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  • 1/4 cup of sage, roughly chopped 
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  • 1/4 cup of flat leaf parsley, roughly chopped 
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  • 2-3 cups of Imagine Organic Chicken or Vegetable Broth 
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  • 1/2 teaspoon of Hain ionized sea salt 
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  • 1/2 teaspoon of freshly ground black pepper 
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  • 3/4 stick unsalted butter 
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  1. Preheat oven to 350° F. 
    2. 

  2. Butter an 11x2x2 glass baking dish. 
    3. 

  3. Heat 1 tablespoon of the butter in a large skillet over a medium high heat. Add the garlic, onions, celery, apples and sage, cover and cook until tender, about 6 minutes. 
    4. 

  4. Transfer mixture to a bowl, stir in the walnuts, dates, figs, blueberries, parsley, salt and pepper. 
    5. 

  5. Stir in Arrowhead Mills stuffing mix with chicken or vegetable broth. Add a little more broth if stuffing is too dry. Stir in remaining butter. 
    6. 

  6. Transfer stuffing to prepared baking dish and cover with buttered foil. Bake for 40 minutes. Uncover and bake a further 20 minutes or until top is crispy and golden. 
    7. 




              

                             
          
          

		

      

  


  

 
        


                  
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