Homemade Maple Walnut Cranberry Sauce

Now that Thanksgiving is over, I have some time to sit down and share with you a wonderful recipe for home made cranberry sauce.  It comes from, "The New Basic Cookbook" which is authored by the two women who owned and operated The Silver Palate, a takeout gourmet business that was popular in New York City some years ago.

I have made this recipe many times over, and it's always a winner!

Maple Walnut Cranberry Sauce

10-12 servings

12 oz. bag fresh cranberries, rinsed

zest of 1 orange

1 cup cranberry-raspberry juice

1 cup pure maple syrup

1 cup walnut halves

Place the rinsed cranberries, orange zest, cran-raspberry juice and maple syrup in a sauce pan on the stove.  Bring the contents to a boil, stirring often.  

Reduce heat to medium and allow to simmer for 10-12 minutes. You will notice that the cranberries will pop open and a foam will appear on top as you proceed.  Keep stirring until the cranberries are pretty much all popped open and the sauce has thickened. At that point, remove the pan from the heat.

If any foam remains on top of the mixture, skim it off. Stir in the walnut halves an allow to cool>

Once it is cool enough to handle, place mixture in an airtight container and store in refrigerator until ready to eat.  

This sauce will stay fresh under refrigeration for a few days...try some during this holiday season. If you like cranberry sauce, you will enjoy this!

Recipe source: New Basics Cookbook

Image source: Wikimedia

Halloween Treat Ideas

This post is more of a concept than a recipe...since Halloween is coming soon I thought I'd share some Halloween treat ideas that are fun and healthy at the same time.

Here is today's idea: A vegetable platter suitable for work or school!

Campfire Fruit

This idea is good for a campfire...or your backyard grill...it makes for an easy side dish any day of the week! You can change up the fruits as you like...many combinations are possible.

Image source: askmen.com

Campfire Fruit

serves 4-6

4 peaches

2 bananas

butter (or margarine)

sugar

cinnamon

Prepare the grill or start the campfire. While you are waiting, get out a piece of aluminum foil and lay it shiny side down on a counter top or table.

Clean the peaches; cut them in half, remove the pit, then cut each peach into 8 wedges.

Clean, peel, and cut the bananas into chunks.  

Lay the mixed cut fruit in the middle of the foil, leaving enough room around the edges for folding into a packet. Dot the fruit with butter and sprinkle with cinnamon and sugar. Place another piece of foil on top the the fruit and seal the edges tightly to prevent leaking.

Place the foil packet on the preheated grill and cook for about 10-12 minutes. To ensure even cooking, flip the packet after 5 minutes or so.  Remove the packet from the grill, slice open the top, and enjoy!

If you don't like peaches, don't worry.  Other possibilities include berries, apples, pears, figs, and pineapple but feel free to experiment!

Greek style spinach pie (Spanakopita)

I printed this recipe from Recipezaar site back in 2007.  I still like to make it now and again.  I used to make a tray for my husband to share at work; he usually would bring home an empty pan and tell me that it was gone before lunch!  One of his friends at that job was especially fond of this recipe; once his significant other asked for the recipe so she could make it as a birthday surprise.  I hope you try it--and like it-- as much as we do!

Image Source: Wikipedia

Here are a couple of notes based on my experience:

1) I prefer using a standard metal cake pan instead of glass; if it's rectangular it's easier to cut into diamonds or wedges. The metal pan allows for the pastry to become more golden, flakier and crispier than a glass pan does.

2) I have tried baking this recipe at 325 ℉ but I feel that I get better results by baking 350 ℉. It might be my personal preference or just how my oven works...do what you think best.

Without further ado, here is the recipe...

Marinated Zucchini Salad

This recipe is based on an eggplant recipe that I saw a week or so ago.  I kind of took some liberties and did my own thing--based on the eggplant idea--and voila!  These salads are great in the hot weather because you can make them earlier in the day..put them aside...and bring them back out when it's dinner time.

Marinated Zucchini Salad

serves 3

1 medium green zucchini

1 medium yellow zucchini

1 medium onion

1 clove garlic, minced

12 grape tomatoes, halved

salt

pepper

1 1/2 tbsp white balsamic vinegar

2-3 tbsp olive oil

1 tsp. Herbs De Provence

Preheat a  non-stick skillet to medium high on the stove.  While it's heating up, cut the zucchinis lengthwise into quarters, then lay the quarters alongside one another and slice approximately 1/4 inch thick.  Peel the onion and cut it into chunks about the same size as the zucchini.  

Place about half the olive oil into the skillet and add the zucchini and onion.  Cook until the vegetables begin to soften and caramelize a bit, then add the garlic and saute for another minute or so.  Raise the heat a bit and add the balsamic vinegar, allowing it to come to a boil and reduce.  Add salt and pepper; stirring well. Remove from heat, transfer to a bowl, and allow to rest for a few minutes.

Add the tomatoes, remaining oil, and herbs to the cooled cooked vegetables and give the mixture a stir. Allow to sit at room temperature or in the refrigerator for several hours before serving.

Never-ending Fruit Salad

Now that summer is in full force, and all kinds of fresh fruits are plentiful at the market, here's an idea for fruit salad that's easy on the cook, and always on hand.

Start with some of your favorite fruits. Avoid fruits that brown easily after peeling, such as bananas, pears, or apples.  I like to start with a good cantaloupe, honeydew or pineapple, cut into chunks.  Watermelon is another good choice. Add some seedless red grapes, navel orange or clementine segments, sliced strawberries, and maybe a couple of sliced kiwi fruits. The idea here is to get a good variety of colors in the salad.

Even after you've eaten some of the original fruit salad, you can add more-- or different fruits to the leftovers to make a new and different salad.  When you are at the point of using up what's left of your salad,you could add bananas, pears or apples because the browning issue is of less concern. You can even add drained canned fruit if you desire. (Note: Choose water-packed canned fruits if you are calorie conscious.)

With a little forethought, you could make a fruit salad that continues to reward you and your family for several days, or even a week!  Most of the effort goes into the planning and initial prep. What's not to like about that!

WW Points: ZERO

Image source: FLICKR

Chunky Microwave Applesauce

This recipe is from "The Silver Palate Cookbook." I have always liked this recipe; I have made it several times--it always comes out tasting great!

Chunky Microwave Applesauce

4 servings

2 McIntosh apples (halved and cored; you can peel them if you desire)

2 Granny Smith apples (halved and cored; you can peel them if you desire)

Juice of 1/2 lemon

1 cup water

1/2 cup sugar

1/2 tsp. ground cinnamon

Cut each half apple into 6 wedges.

Combine the apple wedges, water and lemon juice in a deep 1 1/2 quart microwavable dish. 

(I prefer a glass or ceramic dish for this.)

Toss the sugar and cinnamon together in a small bowl, then stir into apple mixture.

Cook apple mixture uncovered at 100% power for 5 minutes. Stir, pressing the apple into the liquid.

Return apples to microwave and cook at 100% for 5 additional minutes.

Use a potato masher to mash the hot apple mixture until the mixture is coarsely mashed. Allow to cool

to room temperature, then place into the refrigerator until chilled.

Source: Silver Palate Cookbook

A Vintage Recipe: Confetti Bread

I'm posting this recipe in honor of my mother, who passed away in 2001.  I don't really remember
this bread at all. A few years ago a received this in a Christmas card from mom's lifelong friend Mae.
It must have been pretty good...after all, the local paper thought enough to name her a winner in their recipe contest and publish it.

I miss you, Mom. You might be gone from this life, but you certainly aren't forgotten!

Pork & Provolone Burgers with Rapini

  Now that summer is almost here, it's time to think of summer fare.  For a change up from the usual burgers and franks, try these pork and provolone burgers!

 

 Pork and Provolone Burgers with Rapini

serves 6

1 bunch uncooked broccoli rabe, blanched and chopped  
1 tsp sea salt  
1 tsp black pepper  
1/2 tsp crushed red pepper flakes, or to taste  
1 1/2 tsp fennel seed  
3 clove(s) (medium) garlic clove(s), 3 to 4 cloves, grated or pasted  
1 small uncooked onion(s), 2-3 tablespoonfuls finely grated, with juice  
1 Tbsp paprika  
2 oz romano cheese, a rounded handful of grated cheese  
6 slices sargento ultra thin provolone cheese      
1 tsp Olive Oil, for drizzling  
24 oz  ground pork

Bring a pot of water to a boil and salt it. Blanch the broccoli rabe for 5 minutes, drain and cool. Finely chop about 1 cup  and reserve. Place ground meat in a bowl and season with salt, pepper, fennel, chili, garlic, onion and juice, paprika, Romano, chopped rabe and a healthy drizzle of EVOO, twice around the bowl. Mix and form 6 large, thin patties about a half-inch thick. Heat a griddle or cast-iron pan over medium-high heat. Cook patties 3-4 minutes on each side. Melt one slice of cheese atop each burger. Remove to plate. Wipe skillet clean.

Reduce heat to medium. Add remaining broccoli rabe to pan and sauté and for a few minutes as described in my April 11th post, "Please Pass The Rapini!" 

Serve the burgers on a bun if you like, with rapini on the side.


7 WW points per serving excluding bun.

Annie's Fruit Salsa and Cinnamon Chips

Annie's Fruit Salsa and Cinnamon Chips

I cannot take credit for the creation of this recipe, but I can vouch for its deliciousness!

I have made this recipe many times over.  My niece and nephew became extremely fond of it after I shared it with them, as did my daughter and many of my friends.

For full details on ingredients and instructions, follow this link to Allrecipes.com:

Annie's Fruit Salsa and Cinnamon Chips

Asparagus, Pecorino and Red Onion Salad

Seeing that spring is the season for asparagus, I thought it appropriate to share this recipe with you now.  The recipe comes from Anne Burrell, and was featured on "Secrets of A Restaurant Chef" some time ago.  It is a wonderful vegetable for a warm day, because it requires no cooking time.  Try it, you will like it!

Asparagus, Pecorino and Red Onion Salad

serves 6-8

Ingredients

1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino romano cheese
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt

click here for directions

3-4 WW points/serving, depending on portion size

Neighborhood Favorite Hot Carrots

This recipe is in a cookbook I have called ""The Best of the Best from TEXAS" cookbook.
It is attributed to Flavor Favorites, a cookbook published by the Baylor University Alumni Association.

The beauty of this recipe is that carrots prepared this way are good pretty much indefinitely.
So whip some up, and enjoy!

Neighborhood Favorite Hot Carrots

serves 5-6

1 T. salt

1/2 t. sugar

1/2 t. red pepper flakes

1 t. dill seed

1 large clove garlic

1/2 large onion, peeled and sliced into rings

1 lb. carrots, peeled and sliced

1/2 c. vinegar

1/2 c. water

Combine salt, sugar, red pepper flakes, dill seed, garlic and onion in the bottom of a 1 pint mason jar. Pack carrots into jar, above mixture. Combine vinegar and water in a small saucepan and bring to a boil; pour over jar ingredients. 

Seal jar tightly and turn it upside down. Allow to cool for a bit, then chill thoroughly in refrigerator.

Stores indefinitely in refrigerator. Yields 1 pint.

WW points

1 cup serving= 1 point

1/2 cup serving=0 points

Please pass the rapini!

Rapini, or broccoli rabe is popular in Italian cuisine, but not so much here in the U.S.
I can find it readily at some supermarkets but not at others..so you might have to look around a bit if you want to try it.

 

I think this vegetable is delicious and goes well with pork or poultry.  It can have a bit of a bitter taste, but this can be eliminated using the technique I am about to describe.

Perfect Rapini

Serves: 3

1 head broccoli rabe

olive oil

water

1-2 cloves garlic, whole or minced

salt and pepper to taste

red pepper flakes to taste

fresh lemon juice

1. Bring a large pot of water to a boil. Add a bit of salt when the boiling begins.

2. While you are waiting for the water to heat, rinse the broccoli rabe under cold water.  Cut it into 2 inch pieces.

  

3. Add the prepared rapini to the boiling water and stir. Allow the vegetable to simmer in  the water for a 5-10 minutes (this is how the bitterness is removed). Rinse and drain the    blanched greens under very cold water to stop the cooking. An alternate method is to put them into an ice water bath.

4. Heat a large skillet on your cooktop over med high heat.  Drain the broccoli rabe and  allow it to dry for a bit. Add a drizzle of olive oil and heat the garlic in the pan.  

Add crushed red pepper to taste.

  

    Note: The size of the garlic pieces will determine how strong the garlic taste will flavor the finished

    product.  If you like a lot of garlic, mince it finely. If you don't like it you can omit it. It is also 

    possible to crush the garlic clove and let it sit in the oil just long enough to produce a hint of 

   garlic, then discard.

5. Add the broccoli rabe to the skillet and saute for a couple of minutes, being sure to coat it  with the seasoned oil.  Remove from heat.

6. Cut open a fresh lemon and squeeze some of the juice over the rapini just prior to serving.  You can also mix some grated zest into the vegetable from the lemon for additional    lemon goodness!

I count this dish as a "0" for Weight Watchers because I only use a drizzle of oil.  If you use more oil and you are following a weight loss diet you need to account for it.

   

    

  

Fresh Fruit Salad for Every Day

Here is a simple idea for fresh fruit salad.  Now that strawberries are in season it's pretty easy to get eat more fresh fruit--especially when you do it like this!

Green seedless grapes, rinsed and dried-any amount you like!
Fresh strawberries cleaned hulled, and quartered or sliced-any amount you like!
Fresh blueberries-any amount you like!
Mint sprigs, for garnish

You can choose the proportions of each fruit that you like for this salad.  My personal preferred ratio is:
green grapes > strawberries>blueberries. But it is all up to you.  I just clean all the fruit and mix it up in the serving bowl.  Chill thoroughly before serving. Top with a sprig of fresh mint for garnish if you like!

WW points: Zero
# Servings just depends how much fruit you use.

Oven Roasted Vegetables

This post is not so much a recipe, but instead a basic technique for oven roasting vegetables.
Some vegetables work better than others--I have used white potatoes, sweet potatoes, asparagus, cherry tomatoes, whole mushrooms, green beans, bell peppers, onion and zucchini. Eggplant would probably work well too. For a special treat, try some butternut squash!

By experimentation, you will quickly find what you like and what you don't.

You can use a combination of vegetables if desired. They key is to make sure all of the pieces are roughly the same size so they all roast at the same rate.

Begin by pre-heating the oven to 450 degrees. While it  preparing the desired vegetable(s)--Peel and chop so all the pieces are approximately 1 inch or so.  I usually cover a cookie sheet with aluminum foil to make my clean up a little easier.  Place the prepared vegetables on the cookie sheet and drizzle them with olive oil, and sprinkle with salt and pepper.  You can experiment with seasoning also..it's all up to you. Massage all the vegetables with your hands so they are evenly coated with seasoning and oil.

Place the cookie sheet in the oven and roast for 20 to 25 minutes.  Vegetables are done when you see browning around the edges.

One variation that comes to mind is "skinny fries."  Cut potatoes or sweet potatoes into equally sized wedges or strips, and coat with oil , salt and/or pepper as above, then roast as instructed above.

The possibilities are endless--so give it a try, and enjoy!

WW points-most vegetables are 0!