Making the world a little greener
The Sage Page with our spare thyme!
Happy Thanksgiving! What are you thankful for this year?
I am very thankful to be a part of this wonderful group! Special thanks to each of you for sharing your creativity, ideas & knowledge throughout the year. I hope you all have time to relax and spend quality time with your friends & family this holiday season!
Inspired by nature...fall centerpiece ideas: Change things up this fall by combining items you already own with natural elements found in the produce section or even your own back yard. • Filled candle holders: Use nuts, seeds, dried beans, rice, etc. as filler with pillar candles & simple glass containers. • Wrapped candle holders: Use decorative twine or string to tie colorful Indian corn around plain glass hurricane candle holders. • Upscaled produce centerpiece: Spray paint small gourds, fruit or pumpkins with white or metallic paint and group with candles. • Fresh green grouping: Combine natural green gourds & sprigs of herbs in an interesting container. Images from http://www.digsdigs.com
Meeting Information: We will skip our regular 4th Wednesday meetings for November & December. Please see the next page for details & make plans to join us for our annual holiday celebration!
Wednesday, December 10th@ 6:30pm
CHA
CUMBERLAND HERB ASSOCIATION • November 2014 Newsletter Please submit news/info by the 1st week of the month to Jessica Bach: jessica_mayo@bellsouth.net or 615-891-8735.
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Making the world a little greener
The Sage Page Please join us for our annual CHA
with our spare thyme!
Holiday Party! WHEN: Wednesday December 10th 6:30pm
PLEASE BRING:
A potluck dish to share & a gift to play Dirty Santa. Suggested gift limit is $15-20. Anything handmade or herb inspired would be perfect...food, beverages, crafts, books, etc. Not crafty or just not enough time? No problem, put your bargain hunting skills to work & come join the fun! Dirty Santa is a fun way of exchanging gifts. You can steal something that‘s already been opened or choose a gift that’s still wrapped...but be warned, someone else my steal it from you.
WHERE:
Sharon’s House: 5387 Lickton Pike, Goodlettsville, TN 37072 From west Nashville: Take Briley Pkwy North (TN-155 N) to exit 19 Turn left onto US-431 N/Whites Creek Pike Turn right onto Old Hickory Blvd Turn left onto Lickton Pike Destination on the right (3.4 miles)
From downtown Nashville: Take I-24 W to exit 40 Turn left onto TN-45 W/ Old Hickory Blvd Turn right onto Lickton Pike Destination on the right (3.4 miles)
From Madison/north Nashville: Take Briley Pkwy/TN-155 N to exit 16b Turn left onto US-31W N/U.S. 41 N/Dickerson Rd Turn left onto Old Hickory Blvd Turn right onto Brick Church Pike / continue to Shaw Rd Turn right onto Lickton Pike, destination on the right (3.4 miles)
HOPE TO SEE YOU ALL THERE!
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November’s recipes
Making the world a little greener
The Sage Page
Healthier stuffing recipes that won’t leave you too stuffed! Buttermilk and Herb Stuffing Muffins
with our spare thyme!
Cooking spray 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 1 (8-ounce) package mushrooms, coarsely chopped (about 3 1/2 cups) 2 medium red onions, chopped (4 cups) 1 cup lower-sodium chicken broth 3 thinly sliced celery stalks 1 (12- to 14-ounce) package country-style cubed with white & whole-wheat 1 teaspoon dried rosemary, crushed bread) stuffing (such as Pepperidge Farm) 1/2 teaspoon dried rubbed sage 1 cup low-fat buttermilk (1%) 1/2 teaspoon dried thyme 2 large eggs Coat a 12-cup muffin tin with cooking spray; set aside. Heat butter in a 4- to 5-quart pot over medium heat until melted; add onion and next 5 ingredients (through pepper). Cook until softened (about 5 minutes), stirring occasionally. Add mushrooms; cook over medium-high heat until mushrooms are tender and liquid evaporates (about 5 minutes), stirring well. Add broth; simmer. Preheat oven to 425°. Remove pot from heat; stir in remaining ingredients with a fork. Cover and let stand 5 minutes. Spoon stuffing mixture into 10 cups of prepared muffin tin in mounds; bake in middle of oven until golden on top (about 25 minutes). Let cool in oven at least 15 minutes; remove from tin. Recipe from http://www.health.com/health/recipe/0,,50400000107646,00.html
Herbed Wild Rice & Quinoa Stuffing 2 tbsp olive oil 1 large yellow onion, finely chopped 2 stalks celery, chopped (about 1/2 cup) 2 med Granny Smith apples, peeled & diced 2 med cloves garlic, finely minced
2 tbsp minced thyme leaves 1 tsp kosher salt 1/2 cup dry white wine 4 cups vegetable/chicken broth 2 cups uncooked wild rice blend
1 cup uncooked quinoa 1 1/2 cups dried cranberries 1 cup chopped pecans 1/2 cup chopped Italian parsley 1/4 cup minced sage leaves
Heat oil in a large pot over medium heat. Add onions & celery; cook, stirring occasionally, until soft, about 5 minutes. Add apples, garlic, thyme, & salt. Cook, stirring frequently, for one more minute. Stir in wine & broth. Bring to a boil. Stir in the wild rice blend & reduce heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in quinoa and simmer, covered until quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley & sage. Taste and add additional salt if desired. Remove from heat. Preheat oven to 350 degrees. Grease 9x13 inch casserole dish with a little olive oil. Scoop rice mixture into the casserole dish, lightly mounding it instead of mashing it down. Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve. Recipe from http://www.kitchentreaty.com/herbed-wild-rice-and-quinoa-stuffing/
Sage and Sausage Cornbread Stuffing 1 3/4 lbs prepared cornbread, cut into small cubes 1 lb sweet Italian lean turkey sausage, casings removed 1 1/2 cups water 1 large chicken bouillon cube 1 tbsp light butter 2 cups finely chopped onion 1 cup mushrooms, chopped
2 Granny Smith apples, unpeeled, cored and large-diced 2 cups finely chopped celery 1/4 cup chopped fresh parsley 2 tbsp chopped fresh sage 1/2 tsp salt 1/4 tsp pepper
Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add apple, mushroom, onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage. Bring water to a simmer in a small saucepan and add in the butter and bouillon. Pour 1 cup over the stuffing mixture & toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm. Recipe from http://www.laaloosh.com/2011/12/08/sage-and-sausage-cornbread-stuffing-recipe/ 3