Cranberries are in season! Give this recipe a try, as you may want to consider incorporating into your upcoming holiday feast.
- 6 medium apples peeled, cut into small pieces (Gala, and Pacific Rose work well)
- 12 ounces fresh cranberries
- 1/2 cup sugar (start with less and add to taste)
- 2 Tablespoons apple juice or other fruit juice
- Place apples and cranberries in food processor and pulse several times to chop.
- Add sugar and juice; process until pureed.
- Refrigerate 3 hours before serving.
A fabulous way to use the in season sweet potatoes. Give this one a try and decide if you want to feature it at your Thanksgiving spread.
- 3 medium sweet potatoes, peeled and quartered
- 1 tablespoon maple syrup
- 1 to 1 1/2 tablespoons butter
- ¼ teaspoon salt
- 1/3 cup milk
- In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; then drain.
- Mash with a potato masher or beat with an electric mixer on low speed.
- Add maple syrup, butter, and salt.
- Gradually beat in enough milk to make potato mixture light and fluffy.
A perfect side dish to complement a variety of meals.
- ½ cup red bell pepper, chopped
- ½ cup green onions, sliced
- 2 Serrano chilies, deseeded and chopped
- 2 tablespoons butter
- 1 ½ cups milk
- 1 ½ cups water
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup white hominy quick grits
- 1 ½ cups Monterey Jack Cheese, shredded
- In a skillet melt butter and saute the bell pepper, onions, and chilies until the pepper is tender.
- In a large saucepan heat the milk, water, salt and pepper to boiling.
- Gradually add the grits, stirring constantly, and reduce the heat when they have all been added.
- Simmer uncovered, stirring frequently, until thick, about 5 minutes.
- Stir in the bell pepper mixture and cheese.
Talk about a nutrition powerhouse… Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!
- 1 cup quinoa
- 14.5 ounces chicken stock
- 3 tablespoons water
- ½ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¾ teaspoon dried thyme
- Salt to taste
Continue reading “Quinoa with Herbs”
Eat like a Mediterranean and start off with these being your first course.
- 2 cups shredded zucchini
- 2 eggs
- ½ cup flour
- 1 small to medium onion, finely chopped
- 1 teaspoon salt
- Pinch of crushed red pepper
- Pinch of cinnamon
- Olive oil
- In a bowl mix all ingredients except olive oil together.
- In a frying pan, on medium, heat enough oil to cover bottom of pan. Once oil is heated add tablespoons of batter to pan. Brown on both sides.
A unique side dish to complement some grilled or baked fish.
- 1 medium cauliflower
- 1/2 cup whipping cream
- 1/4 cup mayonnaise
- Salt to taste
- 1 ½ Tablespoons Dijon mustard
- ½ lemon (juice only)
- Remove the stem and leaves from the cauliflower.
- Steam the cauliflower whole until it is barely tender.
- Drain and keep warm.
- Whip the cream and set aside briefly.
- In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice.
- Whip until blended; fold in the whipped cream.
- Pour sauce over cauliflower or serve it separately.
- Sprinkle with paprika.
This easy to prepare soup seems so gourmet!
- 1 Medium sweet onion, thinly sliced
- 3 Tablespoons unsalted butter
- 2 Tablespoons flour
- 2 Quarts chicken stock
- 2 Tablespoons (about) Emmenthal or Swiss cheese per person
- 1 Baguette toast round per person
In a skillet, sauté onion and butter over a gentle, medium flame until it softens (about 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
Add the chicken stock and bring to a boil. Let simmer with the lid on and allow this mixture to bubble for another 40 minutes.
As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
Ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese is golden and the soup bubbles up along the side of the dish.
Tricks of the Trade:
As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste.
Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.
Play With Your Food!
There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.
For more information: Click here to visit Will Clower’s website.