This is a great quick recipe, perfect for those times when you’re being careful with your money or don’t feel like shopping, but need to satisfy a craving for something a little sweet. I give recipes like this the name “magic” because they can be made with a wide variety of ingredients (Magical Options) and they come out a little different every time, depending on what you have in the kitchen…. they’re a nice dessert, a great snack, a quick breakfast and a super gift for friends and neighbours… enjoy!

Ingredients

Dry ingredients:

2-3 Cups Muffin mix and a few Magical Options (see below)

Wet ingredients:

1 C water, 1-2 T cooking oil (or melted margaine or butter) and an extra cup of water

Mix your wet and dry ingredients separately, then make a ‘well’ in the middle of the dry. Add the wet mix to the well, stir it through to coat the dry mix; keep adding water a little at a time until the mixture is moistened all the way through, but not too stiff to stir. Set aside.

Preheat oven to 350ºF and grease your muffin tins well. Fill to 3/4 full of muffin batter, bake for 20-28 minutes or until they spring back to the touch and smell just right.

Magical Options (pick a nice combination from below and use your imagination!):

1/2 cup shredded coconut 1/2 C raisins or currants, chopped dates, dried cranberries, papaya, apricots…

1/2 cup sunflower seeds, almonds, walnut or pecans

1 tsp. powdered ginger 1 tsp. cinnamon powder

1 plain chocolate bar, chopped (or 1/2 C chocolate chips, or 2-4 T. cocoa

1 small apple, chopped or 1/2 C blueberries, strawberries

Muffin Mix

1) Store bought mix: you can find cake or muffin mix on sale and add “Magical” stuff from your kitchen

2) Homemade mix: 3 cups flour (or 2 Cups flour and 1 cup oats) 2 tsp. baking powder 1/2 tsp. salt 3/4 C of sugar, or more or less to taste

Suggestions

Fruit Filling: Fill each muffin tin half-way and add 1/2 tsp jam, jelly or soft fruit in the middle. Fill the cups 3/4 full with the muffin batter and bake!

Time Savers:

1) Keep half of the batter in a clean jar in the fridge to make fresh muffins quickly anytime; the batter will keep for 4-7 days.

2) Make a big batch of dry muffin mix and keep it in the freezer – When you’re ready to make muffins, shale out what you need into a big bowl, add your wet ingredients and magical options and bake.

Sweet combinations:

“Fruity” explosion: Add chopped apple and a few raisins and berries to the dry mix; put a spoonful of jam in the middle of 2 layers of batter.

Ambrosia: Add coconut, ginger, cinnamon, almonds and orange essence, diced orange rind or mashed banana.

Gourmet ideas: You can blend a whole orange with the seeds removed into the wet mix, add some chocolate chips or cocoa to the dry and make a nice chocolate orange muffin!) How about lemon, poppy seed and cornmeal?

Savory Combinations: Leave out the sugar and add one or a combination of: Shredded cheese, chopped sundried tomatoes, cooked beans, diced carrot, fried minced onion, celery

Add herbs and spices – chili powder, oregano, rosemary, parsley , olive oil

Rough Times Bacon ‘n’ Egg Muffin: (you’ll never want to stop at a fast food place for breakfast once you’ve tasted these! ) Put a small piece of cooked bacon (vegetarians can use soy bacon), a bit of grated cheese and a spoonful of stirred raw egg in the middle of each muffin, fill the muffin cup with no-sugar batter (you can add a few herbs too!) and add a little grated cheese on top. Bake as usual.

Tip: Don’t have a muffin tin? Well, use a cake pan, a frying pan with a heatproof handle, small tart or other baking dishes – or get to the second hand store and find a nice muffin tin… it’s still probably cheaper than buying those store-bought muffins.

Much Love, Gramma Willi

Good Clean Food for Everyone!

I strongly believe “Necessity is the mother of invention”, otherwise why would I make pancakes and not rotis out of GT durum wheat flour?? For one thing, it does not turn out to be rotis, but something like a flattened bubble gum…eh! guess no one will prefer such a huge gum to chew on that too with some Indian dal and subji!!

I had some yummy homemade cranberry orange preserve , some leftover Kefir and an ultra-ripened banana…perfect to whip up some pancakes.

Ingredients

pancake batter

1 cup GT durum flour

a pinch of baking powder

5 pods of powdered cardamom

1.5 cups of kefir/buttermilk

1 banana cut to small pieces

1 egg (optional)

a pinch of salt

2 tbsp of  sugar (I used raw brown cane sugar)

Method

Mix everything together and leave it for 10-15 minutes.The batter should not be too runny and it should be more or less like a cake batter.Heat a griddle with few drops of oil and pour the pancake batter into a half inch thick circles. Cook it on both sides till lightly brown.

Serving options:

I served mine with some wildflower honey and some homemade cranberry preserve

Can be served with some sliced stawberries & maple syrup.

Goes wonderful with whipped cream too, if you do not mind the calories.

P.S Usually pancake recipe calls for milk or buttermilk, but I refrain from using milk and salt together in any recipe for the reasons mentioned here . Friends who are regular on cereals, take note whether it has salt in it or have your cereal with beaten yogurt or Kefir.

With cranberry jam, honey & frozen strawberries

I saw someone on Foodbuzz mention rice pudding, and I thought, “Mmmm. That sounds good.”

But then I thought, “But I don’t have any milk.”

And then I thought, “And I don’t like raisins.”

And then I thought, “But I have pumpkin spice coffee creamer.”

And then I thought, “And I have dried cranberries.”

…and this idea was born!

You’ll need:

1/2 cup uncooked white rice
1 cup pumpkin spice flavored liquid coffee creamer
1 Tbsp butter
dash of salt
1/8 cup white sugar
1 egg
1/2 cup dried cranberries

Cook the rice according to directions (I cooked mine in a little more than a cup of water). Once rice is cooked, reduce heat and stir in 0.75 cup coffee creamer (saving 0.25 cup for later), the salt, and the butter. Cook until thick and creamy, about 15 minutes.

While that is cooking, beat your egg, add that to the rest of the creamer, and put the cranberries in this mixture to soak.

When rice mixture is thick and creamy, add the egg/cranberry mixture. Cook about 4 more minutes, stirring constantly. Serve warm. I topped with a little pumpkin pie spice.

This is really rich, so it might be a good idea to use half creamer and half milk. This made about 3 servings, and would be super easy to double for a bigger crowd.

It just tasted like the holidays! I loved it!

Ok, so here is what our Thanksgiving menu is looking like:

smoked turkey ^
smoked oyster dressing *
apple cranberry dressing *
mushroom dressing *
cranberry relish *
mashed potatoes and gravy ^
brussel sprouts ^
green bean casserole (from scratch) *
carrot and raisin salad *
2 pumpkin pies ^

^ – Mom is making
* – I am making

Today I am going to make the cranberry relish since it needs to sit a couple days. I am also going to prep all the veggies for the dressings and have them in bags ready to cook so I will have less prep to do before dinner. Plus, I work from midnight to 9 am that day and the less I have to do the better….

If you want Stovetop stuffing, read no further! But if you want stuffings that are the highlight of your meal Thursday, try one of these. The first recipe is from a friend, another from me.

Wild Black and Red Rice Stuffing

this recipe is from Howard Fifer (thanks for sharing the idea over coffee at Perks on Sunday!) He makes this ahead of time, puts into a glass baking dish, then heats it on Thanksgiving day, letting it brown just a tad on top before serving. This is a perfect dish if you are serving someone who requires a gluten-free dish, or is vegetarian. I’m tempted to stop by for leftovers…

Ingredients:

• wild rice, 1/2 pd dried
• mahogany rice (also called wehani rice), 1 pd dried
• black rice (available at specialty markets, locally at Mrs. Green’s), 1/2 pd, dried
• vegetable stock
• portabella mushrooms, 2 large caps, cleaned, sliced thinly, and cut into 1 inch pieces
• celery, 3 stalks
• green onion or chives, 1/2 cup chopped
• caramelized onions, 1 large
• raisins, 1/2 cup
• cashews, unsalted, lightly toasted
• cranberries, dried, 1/2 cup
• cherries, dried, 1/2 cup
• butter, 1 stick
• fresh rosemary (or thyme), chopped fine
• sea salt to taste

Directions:

Cook wild rice according to directions, substituting vegetable stock for water. Cook wehani and black rices together according to directions, substituting vegetable stock for water. Caramelize onions. Saute chopped celery and sliced portabellas on low heat in butter with fresh herbs, adding in chopped chives or green onions. Add in cranberries and cherries and raisins. Slowly stir in all three types of cooked rice, and the caramelized onions. Taste, add salt if necessary. Howard prefers to heat this in an oven dish on Thanksgiving day, rather than using it to actually stuff a turkey!

Heather’s Queen of Stuffings Recipe

this stuffing has developed over a number of years of trials. Every year my mother and I collaborate on stuffings. We usually make one to actually stuff the turkey, and another that we cook in an oven dish. We began this family tradition about 20 years ago because I was a vegetarian at the time and wanted my own stuffing. The second year we did this my veg stuffing was eaten before I even got any. I remember that we had only made a small dish of it, but it had chestnuts in it to make it ‘meaty’. The following year we got bolder with the seasonings, and by 5 years ago we were making one based on quinoa and nuts and fruits, and another with whole-grain breads and apricots.  One year we made one with a whole-grain brown rice bread base and quickly realized how important the preparation techniques are, for instance, toasting or letting the bread go stale ahead of time is key to keeping the bread from crumbling as it get stirred and infused with the flavors.

Ingredients

• celery, 4 stalks, chopped
• 1 large red onion, chopped fine
• 2 bulbs shallots, chopped fine
• 2/3 cup organic red wine, no added sulfites
• 1 cup dried apricots, sulfite-free, chopped
• 1 cup chestnut meats, roasted
• 1 cup pecans, broken
• 1 cup fresh or frozen cranberries
• 1 cup chopped apple
• 1 cup butter
• 1 cup organic canola oil
• 1 stem rosemary, central stem removed, chopped fine
• 5 fresh sage leaves, chopped fine
• 1 TBSP thyme leaves, central stem removed, chopped fine
• 1 TBSP parsley, chopped fine
• sea salt to taste, 2 whole cloves, 3 whole peppercorns, powdered sage and rosemary, or if you have it, 1/2 drop each rosemary or sage essential oils (these got the greatest reviews!)
• 1 loaf whole-grain artisan 100% spelt bread, cut into 1 inch or smaller pieces, dried in low oven until beginning to harden on outsides
• 1 loaf whole-grain artisan rye  or rye-spelt or other heavy, whole grain, sourdough or levain bread, cut into 1 inch or smaller pieces, dried in low oven until beginning to harden on outsides*

Directions

Saute onions and celery on low heat in canola oil until translucent, adding in shallots, whole clove and peppercorns halfway through. Add in chopped herbs, and butter and cook on low until butter is melted. Add in wine and simmer 3 minutes. Remove whole clove and peppercorns. Slowly stir in bread chunks, stirring constantly until all pieces are coated in the butter mixture.  Slowly add in nuts and fruits, stirring gently so that bread doesn’t break too much, but that nuts and fruits are distributed evenly and flavors are well mixed in. Remove from heat. Transfer to deep, oiled baking dish. Cover and bake for approximately 1 hour, depending on oven temp, moisture level of bread. Stuffing should be moist and savory. Try it with gravy or cranberry-apple sauce!

The bread in this recipe is key, and it isn’t easy to find suitable bread for it. It’s become so important to us that I special order bread from Little Stream Bakery in Canada. I have also successfully used a whole spelt bread found at Mrs. Green’s.

Happy Thanksgiving!

__________________________

Keep it green. The kitchen is my one of my favorite places in the house, so I’m dedicated to keeping it green. Consider the environmental and health impacts of what you put into your kitchen sink and into your body.  Buy local, organic and non-toxic.

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Here is the recipe I’m using for this year’s cranberry sauce, courtesy of People’s co-op:

Cranberry Sauce

2 c. fresh, local cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind
1 tsp fresh, grated ginger

Also, I totally forgot to include stuffing on my last post, the Thanksgiving menu. Of course there will be stuffing for Thanksgiving! In fact, this year I’m doing a crazy Hawaiian-style stuffing for our pal RCMB. I’ll try to create an actual recipe for that and post it here. I’m totally winging it, but it will likely include my low-carb biscuit recipe with the addition of some cornmeal, macadamia nuts, cranberries, pineapple, mirepoix, and veg stock.

Seriously, I’m hungry already. I can hardly wait for Thursday!

Here is the recipe I’m using for this year’s cranberry sauce, courtesy of People’s co-op:

Cranberry Sauce

2 c. fresh, local cranberries
6 tbsp. raisins
6 oz. frozen apple juice, undiluted
1/2 tsp. grated orange rind
1 tsp fresh, grated ginger

Also, I totally forgot to include stuffing on my last post, the Thanksgiving menu. Of course there will be stuffing for Thanksgiving! In fact, this year I’m doing a crazy Hawaiian-style stuffing for our pal RCMB. I’ll try to create an actual recipe for that and post it here. I’m totally winging it, but it will likely include some version of my low-carb biscuit recipe with the addition of some cornmeal, macadamia nuts, cranberries, pineapple, mirepoix, and veg stock.

Seriously, I’m hungry already. I can hardly wait for Thursday!

Hi guys!

Let’s start with some brekkies ideas: Tribute to the Melted Banana trick!

‘Melted Banana’ Oatmeal (and variations!)

Raisin Cinnamon version

 Vanilla Cranberry version

Recipe on the ‘recipe’ page, as always.

Remember Yves’ Meatless Ground?

Meatless ‘Hamburger’ Sammie

Yves Italian ground round, Cheese, Ketchup (<3), lettuce

I can’t believe how ketchup makes everything taste like Burger King. O_O Magic!

On the side:

Raita Salad

Spinach, Black olives, Cherry tomatoes and Raita dip

Yes, Photofiltre is amazing when you have a crappy camera.

This week, I swear that NOTHING’ absolutely NOTHING will make me upset/sad/whatever because I’m just way too happy. Even my Sluggish-I-just-received-the-AH1N1-vaccin arm doesn’t bother me.

Why?

I received something!

No it’s not from a guy, despite the little heart :p

I never had something in my mail box, so this was a first. I must remember this day for the rest of my life.

Oh you should’ve see me. Jumping, screaming:

-‘EEEEEEEEKK!!! That’s for me, that’s for meeeeeeeeeeee!!’ as I screamed said to my mom, riping the package off her hands like a drug addict.

I quickly locked into my room to enjoy every moment of suspense. I even told everybody to NOT DISTURB. Crazy? Maybe, considering some of you have at least one package in your mail monthly, but hey, I’m always acting like this when I have a present and it was my first package!

Nobody should burst my bubble/destroy this moment!

What’s inside???

• ‘Peanut Toffee Buzz’ Clif bar
• ‘Chocolate flavour’ Whole Food Energy bar
• ‘Nut Delight’ Kind Bar
• ‘Sesame and Chocolate’ Kind Bar
• The kindest and most touching letter I’ve ever received (SERIOUSLY, this isn’t my cheesiness talking: I tell ya, this girl has a hell of a heart)
• Elegant ‘Blue and Gold’ earrings

Oh Jee, you know me too well.

p.s: You should’ve said ‘mon petit CHOU’, not ‘CHOUX’…choux=cabbage XD

Not only it’s a Bars Galore, but she also sent the cutest earrings ever! I’m wearing them right now. Can’t wait to try the bars and review them. I’m so happy, especially since ALL of these bars aren’t available here.

Can you believe my grocery only have 6 flavours of Clif Bars (aka Choc chip, Oatmeal Raisin Walnut, Maple Nut, Carrot Cake, Chocolate Almond Fudge and Cherry Almond)?

I know we shouldn’t get *too* much of our motivation from presents but…muahaha who cares! I love presents! And if it was true, Christmas wouldn’t even exist!

No seriously, the letter really touched me and I’ll read it everytime I’m feeling down and want an extra push,

<3 THANK YOU JEE <3

P-S: Yes, I know Christmas is about family and blablabla…Humph.

Now I hope I’m gonna survive the secondary symptoms from the vaccin… My arm is so inflated and my body is so sore, I can’t move it! I have a little headache, I just hope it’s not fever. Didn’t go to school, so I thought, hey, how about a little bit of blogging?

p.s: My dad is mad after my sister for using so much G’s by uploading music and chatting, so now everybody is punished because he installed ”Parental Control”…which means I can’t read your blogs on my computer session and I must go into my mom’s session to read and comment, but chut….this is a secret. This will probably be my last post with pictures until he calms down and gets reasonable (can’t upload anymore). He even put a mild ‘Parental Control’ on my MOM’s session, mind you…she’s crazy-mad. It’s not funny in the house right now…ok yes, it’s quite (a wee bit) funny, lol.

Stupid sister!

Ok ok I just forgot that NOTHING must upset me…Calm down, Vanilla, calm down.

 Have a happy week, lovies!

And spread the love! 

(okay I’m just way too happy because of the package, it’s almost creepy…)

xoxo

In preparation for the third of my four Thanksgiving meals I will be consuming at my work’s potluck lunch today, I decided to keep breakfast nice and light.

Monday's Breakfast

I enjoyed a cup of Chobani Greek yogurt topped with homemade cranberry relish. The mix of tart and sweet flavors made this breakfast yum-tastic.

Too Much Turkey?

Is is possible to get sick of Thanksgiving meals? I am on my third Thanksgiving meal in four days and I’m already hurtin’ a little bit. I don’t want to get sick of turkey and other staples by the time the big day arrives! Fortunately I think there’s something to be said for your own family’s home-cookin’. No one makes better stuffing than my mama!

One thing I am really liked about the various Thanksgiving meal’s I’ve enjoyed is seeing what other people bring. It’s so interesting to see what dishes people consider mandatory in their Thanksgiving meal. My family always has turkey, mashed potatoes and gravy, peas (and maybe green beans), cranberry sauce, stuffing, rolls with butter and pumpkin pie.

I know people that would be appalled that my Thanksgiving does not include sweet potato casserole, green bean casserole, baked macaroni and cheese or pecan pie.

What do you HAVE to have on Thanksgiving?

I need stuffing on Thanksgiving. Also, as weird as it is, I need peas, too. My dad and I always make little “pea pockets” in our mashed potatoes before stirring them in and topping everything (and I mean everything) with gravy. I can’t imagine a Thanksgiving meal without my peas!

My grandma loved pumpkin pie.  Doing research on the origination of the Thanksgiving feast, pumpkin pie was not on the menu.  Grandma would not have been pleased.  My son loves turkey, but in 1621 it is unlikely that turkey was served.  My son would have been disappointed.   They served berries and other fruit but not cranberries.  Without cranberries to go with her favorite turkey and fixins, my wife’s Thanksgiving meal would not have been complete.    

Back when the pilgrims landed and established this now famous November holiday, they were deeply religious and prior to the feast they fasted and prayed to God for His blessing and protection. 

In America, we clearly have stopped fasting and praying.  That might explain the declining state of our once great country as well as why every Thanksgiving the Detroit Lions play on national television and lose. 

Hoping all of you will enjoy a family meal this Thanksgiving, some will have turkey while others have ham.  And let’s not forget all of the delicious fixins’.  I am anticipating that my growing son (almost a teenager) will start off with three portions of turkey and then heap the fixins’ on top of his overflowing plate. But he will need to wave the white napkin in concession and utter, “Dad, I am stuffed.  I can’t eat another bite.”

Whatever your favorite food or Thanksgiving traditions are, may I segue toward the meaning of Thanksgiving.   Thanksgiving was a time when people gathered, prayed for their country and each other, shared food together, and identified what they were thankfull for (yes, I realize I spelled thankful with an extra L). 

Whether you have turkey or ham, whether the Detroit Lions win or lose, whether you have pumpkin pie or minced meat pie (whatever that is!); might we share with our family & friends what we are thankfull for and even revisit the practice of fasting and praying to God, for our country and each other. 

Wishing you and yours a truly meaningfull Thanksgiving holiday.  Gobble Gobble!!

My cranberry sauce doesn’t come out of a can. (although it did for a number of years).

Now it comes with a little booze (shhh!) Just a little port and a splash of the most syrupy, orangey liqueur, Grand Marnier.

And some brown sugar. (or white sugar, really, it doesn’t matter).

Bring the berries, port and sugar to a boil. (Save the Grand Marnier for later.)

While the berries are coming to a boil, chop a quarter of an orange, peel and all. Really fine.

Really, really fine.

The orange makes the compote thicken. I’ve see recipes calling for even more orange but a quarter seems to be the right balance. Well, that and the Grand Marnier.

After the compote thickens, take it off the heat and add dried cherries. Or dried cranberries. Or dried chopped figs. Or dried fill-in-the-blank fruit.

And throw in some toasted walnuts. But don’t add them until you’re ready to serve it so they stay crunchy.

You can just sprinkle them on top if you like. Or mix them in. Your call.

Serve it in a pretty bowl. Or an ugly one, if that’s what your mother-in-law gave you and she’s coming to dinner.

Cranberry Orange Compote

Makes 3 cups

1 (12-ounce) package of fresh or frozen cranberries
1 cup dark brown sugar (or light brown, or white, we don’t discriminate)
1/2 cup ruby Port wine
1/4 large navel orange, finely chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup dried cherries, or cranberries or other dried fruit
1 generous tablespoon Grand Marnier
1/2 cup chopped, toasted walnuts or pecans

Stir cranberries, sugar and Port together in a heavy saucepan and place over medium-high heat. Bring to a boil. Stir in chopped orange, cinnamon, nutmeg and salt and reduce heat to a simmer.

Simmer until cranberries burst and mixture thickens, about 12 minutes.

Remove from heat and stir in dried fruit. Cool to room temperature. Stir in nuts just before serving.

Thanksgiving is right around the corner, much to the delight of any true blooded American. Everyone knows that Thanksgiving is about bringing people closer together, awareness and appreciation for what you have, and most importantly to cumulatively consume more in a single day than is possible for many developing nations in a whole year. That’s okay we’ll send them our leftovers.

In all seriousness, Thanksgiving is a beautiful thing, increasingly so in an America fast becoming a more health conscious society. That isn’t to say that it’s out of place; The good ol’ US of A tips the scales in gross proportion of the population with the most fat fatties (pardon the pun). And while the skinnies like to act like they’re superior, really they’re just jealous because they have that annoying personal dignity to maintain (trust me fatties, it sucks).

But every year, on the cusp of December, all of that bullshit about self control and discipline goes out the window as both the figure challenged and the emaciated alike binge on deep fried turkey, fluffy moist stuffing, sugary sweet potato casserole, zesty cranberry sauce, silky luscious gravy, savory pumpkin pie, creamy melt-in-your-mouth cheesecake; the list is gimassive and goes on forever. This is the time of year when everyone should be watching food network, you really can’t beat watching Paula Deen roux it up in her butter and sugar fantasy factory. Especially in November.

Here’s a preview of whats coming to my table on thursday.

Creamy Garlic Mashed Potatoes
Alton Brown’s Cranberry Sauce
Fucking Amazing Sweet Potato Casserole (seriously one bite you’ll die)
Oh my God Gravy
Honey Cornbread Muffins
Deeply Frai-yai-yai’d Bird
Apple Butter Pumpkin Pie (Butter rocks)
Paula Deen’s Country Stuffing
And what thanksgiving dinner would be complete without some Hot Ass Cider
God Paula Deen is sexy. Gotta love that southern cookin’.

Happy Thanksgivin y’all!

I have to say at first when I made this I was a little intimidated by the whole jam making process because of the sterilizing process. I watched an Alton Brown video on Food Network’s website first, before I started making marmalade. It was very helpful, although it would have been nice to have that gadget he had for taking out the jars and everything. That might be going on my Christmas list. Speaking of Christmas, this marmalade is a nice little gift to give to someone. It would be good over some pork I think.

Cranberry Orange Marmalade

Ingredients
3 1/2 pounds navel oranges (about 6 medium)
1 1/2 cups water
3 cups sugar, divided
1 (12-ounce) package fresh cranberries

Preparation

Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.

Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.
Nutritional Information

Calories:80 (0.0% from fat)
Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:0.3g
Carbohydrate:21.5g
Fiber:2.2g

Silence Dogood here, kicking off a week of Thanksgiving recipes with that classic, cranberry sauce. Our friend Ben and I grew up in households where our mamas lovingly made cranberry sauce for every Thanksgiving and Christmas. Their recipes were pretty similar—fresh cranberries, oranges, cinnamon sticks, and cloves, cooked up into a glittering but bitter dish served up in elegant cut-crystal dishes. Yes, they looked gorgeous. No, we didn’t like them. We’d take that canned cranberry jelly any day.

So, how do you make cranberry sauce without making it bitter? I saw a recipe in the Parade magazine last week that I thought would do the trick, from noted food author Dorie Greenspan. I plan to try it this Thanksgiving (with the changes I’ve noted in the recipe). You might want to as well.

          Dorie Greenspan’s Cranberry Sauce

2 bags (12 oz. each) fresh cranberries [Note from Silence: I have read emphatic assertions that frozen cranberries are actually better than fresh cranberries in cranberry sauce. I didn't even realize there were frozen cranberries, but I might try them if I find them and see what I think.]

1 cup orange juice

1 cup apricot jam

3/4 cup sugar

1/2 tsp. powdered ginger [Note from Silence: No way! I'd mince either fresh or crystallized ginger and add it instead.]

1/4 pound dried apricots, finely diced

[Note from Silence: I'd at least think about adding 1/2 cup of dried cranberries---aka "craisins"---or dried tart cherries, too. And I know plenty of folks add a splash of Grand Marnier in their cranberry sauce. We've never done it, but can't hurt, might help should you choose to try it.]

Stir all the ingredients together in a large, heavy pot and bring to a boil. Reduce heat to medium and cook, stirring, until the berries pop and the sauce starts to thicken—it will thicken much more as it cools—about 8 minutes. Cool to room temperature, cover, and chill.

Okay, sounds easy and good, right? But you might want to halve the amount—Dorie claims this recipe serves 20. (It certainly wouldn’t here! We love our cranberry sauce.)

 FYI, we posted lots of great Thanksgiving recipes and resources back in November 2008. To access them, use our search bar to look for the ones that speak to you: “Putting some heat in your Thanksgiving celebration,” “Curried pumpkin soup,” “Try this with turkey,” “Cookbooks to be thankful for, parts 1-3,” Silence’s Chili Surprise,” “Fabulous easy salad dressing,” “A good day for baking cookies,” “Pumpkin chili, glazed carrots, and sweet potato souffle,” “Time for pumpkin bread!”, “Picking pumpkins,” and “Silence’s Amazing Cranberry Stuffing.”

Meanwhile, keep an eye on this site for recipes and lore that will take you to Turkey Day and on towards Christmas! And please, we’d love it if you’d share some of your own favorite Thanksgiving recipes with us.

          ‘Til next time,

                       Silence

Laura’s Blog Entry

On Friday I made the mistake of mentioning on Facebook that I was baking. Now I have some folks waiting for this recipe so they can make it for Thanksgiving. I got this recipe from my third-grade teacher. We had a Thanksgiving feast in the classroom and this was one of the things we made. I’ve baked it nearly every year since. It’s more of a dessert than a savory bread. Very yummy, especially with a cup of orange flavored tea.

Cranberry Orange Bread

Makes 1 regular size loaf or 3 mini loaves

2 cups all purpose flour
1 cup sugar
1 ½ teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
¼ cup butter, cut into small pieces and chilled until needed
1 egg, slightly beaten
¾ cup orange juice
1 teaspoon grated orange peel
¾ cup fresh cranberries, chopped (I pulse them in the food processor until evenly chopped. Don’t over chop. You want nice size pieces, not puree

Grease bread pan and set aside. Preheat oven to 350 degrees.

Sift dry ingredients into a large bowl.

Cut in butter using a pastry blender or two knives until mixture is the consistency of coarse crumbs.

Mix in the egg, orange peel and juice. Fold in the chopped cranberries. Don’t over mix.

Spoon mixture into prepared bread pan.

Bake 1 hour and 10 minutes or until toothpick inserted in the center comes out clean. (Bake approximately 18 minutes for mini loaves.)

Cool 5 minutes or so in the pans on a wire rack. Then remove from pans and let cool completely. This is a very crumbly bread and doesn’t cut well when it is warm. Use a serrated knife for best results.

Bread freezes well.

Looking for a light way to start off your Thanksgiving dinner? Here is a great salad that is tasty, festive and healthy! It’s the perfect foil for the all the heavy food to come!

Fennel, Radicchio and Arugula Salad with Dried Cranberries:

(serves about 10 people)

Toast about ½ cup of pecans until golden and set aside.

Mix 1 thinly sliced fennel bulb, 1 head of radicchio and a bunch of arugula in a salad bowl.

For the dressing, combine 1/8 cup each of red wine vinegar and balsamic vinegar with ½ cup olive oil.

Add in a finely diced garlic clove, ¾ teaspoons salt, and ¼ cup of chopped, dried cranberries and whisk until well mixed, and slightly emulsified.

Add the pecans and a handful of dried cranberries to the salad greens, and toss with the dressing.

Enjoy!!

Indigo Jones salad making tips:
When cooking for a crowd, we wash and spin the salad greens and put them in a clean, white pillowcase in the refrigerator until ready to use. The cotton absorbs any excess moisture and its shape shifting ability makes it easy to store.

How much is enough?  A healthy handful of greens per person should the right amount for a pre-dinner salad.

Photo: Glasshouse Images

I woke up at 5:30 a.m. this morning… for no reason. This is getting ridiculous! I wasted time waiting for Ryan to wake up by updating my iPod and flipping through wedding magazines.

Armed with a jammin’ new playlist, I leashed up the pup and went for a quick 30 minute run before breakfast. It was gorgeous outside! 

When I got home I made some more cranberry relish and topped a of bowl of butter pecan Flax Z Snax hot cereal with the colorful relish. I also stirred in half of a scoop of All the Whey cup cake batter protein powder and a big dollup of pumpkin.

Colorful Cranberry Relish

Saturday Mornin' Breakfast

Hikin’ Time

When Ryan suggested going for a hike with Sadie at Weikwa Springs Park after breakfast I was more than game. The cool breeze and sunny weather made it a perfect day for hiking.  

The Hikin' Crew

We followed the Orange Trail, which was a nice 5.3-mile loop through the park.

We’ve done this hike many times before, but today’s weather made it extra enjoyable. Plus, we had a super-cute line leader.

Our Line Leader

In the past we’ve seen deer and wild turkeys on this hike, but today our wildlife run ins were limited to freaky-deaky creatures.

Ahhh!

We saw three black snakes. I was quite on edge after the first encounter!

Lunch

After our hike, we both were haaangry! Ryan stopped on our way home to pick up a Cuban sandwich.

Cuban Sandwich

"C'mon Dad, Just Oooone Bite!"

I love Sadie in the above picture. She doesn’t look interested in that sandwich… not at all…

For my lunch, I opted for a flatbread pizza made on a Joseph’s lavash bread with marinara, broccoli, spinach and goat cheese.

Veggie Flatbread Pizza

Yummy Lunch

I was still hungry after lunch, so I popped a bag of Orville Redenbacher’s 100-calorie butter popcorn to fuel this post. Now I feel nice and full.

Plans

I’m so happy to have a weekend at home! I feel like I haven’t had a weekend in Orlando in a while.

Next on the agenda for today is cleaning the apartment and decorating for Christmas. Ryan’s already popped in the Batman Begins DVD to entertain himself while I dive into the holiday goodies! We may have a dilemma on our hands when I try to blast Christmas music…

The holiday fun will continue today since this month it’s my turn to plan our “special date” for the month. I’m taking Ryan to the Festival of Trees event at the Orlando Museum of Art. The entire museum is decked out in Christmas decor with hundreds of trees on display. They’re all decorated from head to toe and look amazing.

After visiting the Museum we have reservations at Season’s 52, one of our favorite restaurants. All the food they serve has less than 475 calories and they utilize the freshest ingredients to create amazing dishes. I’m excited! I LOVE date night!

Today Tim and I are attending our annual friends Thanksgiving today. There are about 22 of us who are each contributing a part of the meal and I’m really looking forward to a relaxing day with good friends, good food and I’m sure plenty of laughs. Tim and I are bringing the cranberries and I wanted to share the recipe as it’s one of the things I look forward to eating at Thanksgiving every year. Enjoy!!

Holiday Chutney
Ingredients:
1 20 -ounce can unsweetened pineapple chunks( I use tidbits or crushed)
2 cups sugar( I go under a bit)
1 lb cranberries(frozen is fine)
1 cup golden raisins
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1 cup walnuts, coarsely chopped

Drain juice from pineapple and combine juice with sugar, cranberries, raisins, and spices. Simmer in a saucepan for 15 minutes or until cranberries are tender. Add pineapple and walnuts and transfer to a serving bowl. Refrigerate until chilled.