cranberry sauce gingered

1 T coconut or avocado oil
2 c cranberries (about 8 ozs)
1 T  minced fresh ginger
2 c Pinot Noir or other dry red wine
1 1/2 c sugar
3 T chopped crystallized ginger
1 t curry powder
large pinch of Chinese five-spice powder

1. Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 30-45 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.
2. discovered on epicurious.com

Roasted beets with sautéed beet greens and stems

Beets top to bottom
Olive oil or coconut nut oil or other fave
Small white onion
Balsamic vinegar or red wine vinegar
Fresh parsley
Salt
Pepper

Preheat oven at 350 degrees or prepare the grill.
Cut the stems and greens off the beet and set aside.
Scrub the beet leaving the skin on
Place in a baking dish for roasting in the oven or wrap in foil with a T or 2 of olive oil (or other fave) depending on how many beets. A light coating of oil is sufficient.
If roasting in the oven, cover tightly with foil.
Roast about an hour or until fork tender.
Let cool to handle. I use plastic disposable gloves to remove the skin. Skin generally comes off easily after the beets are tender.

While the beets are roasting, prepare the stems and greens.
Rinse and dry well.
Coarsely chop.
Prepare the white onion-chop fine or slice or coarsely chop to taste.
In a medium saute pan, pour 2 T of favorite oil and add onion.
Saute for 2-3 minutes and then add beet greens and stems.
Add vinegar.
Saute to desired tenderness. I prefer a little crunch so only saute a couple minutes.
Salt and pepper to taste.
Set aside until beets are done.

To serve:
Place beet greens and stems on a plate (can serve individual portions or family style)
Place sliced or cubed tender beets on the greens and stems.
Garnish with fresh parsley.
Salt and pepper.
Final drizzle of favorite oil.
Serve room temp is my preference.
(Optional additions: feta cheese, toasted hazelnuts, pecans or other fave nut)

Wheat Berry & Bean Salad

Salad--
1 c cooked wheat berries (Bobs Red Mill is what I use--1 3/4 c water to a boil, add 1/2 c rinsed soft white wheat berries, 1/4 tsp salt, simmer covered for about an hour or until tender, drain and set aside to cool while other ingredients are prepared)

1 c of cooked white or navy beans (or canned rinsed and drained) OR favorite bean
1/2 c green onion--chopped
1/2 c celery--chopped
1/2 c tomato--seeded and diced

Mix salad ingredients together and set aside to prepare the vinaigrette.

Vinaigrette--
1/2 c olive oil
2 T fresh lemon or lime juice
2 T white or red wine vinegar
2 T fresh parsley or cilantro--chopped
1 tsp maple syrup or honey
1 T grainy mustard
2 T shallot--minced
1/4 tsp salt
1/4 tsp fresh ground pepper

Place all dressing ingredients in a bullet, small mixer or bowl with a whisk.  My bullet is my friend in the kitchen especially for making a quick dressing.

Taste to adjust salt to desired taste....salt is the key to any complete dressing.

Add half of the dressing to the salad and mix well.  Check for desired wetness and add more if needed.  This salad needs at least 4 hours to chill for flavor blending.  Overnight is excellent.  Add more dressing, if needed after the salad chills for a few hours.  Serve chilled or at room temp...

(Use and remaining dressing on your favorite mixed greens another day!  Store in the refrigerator....)

shared by my dear friend, Liz S and on the back of the wheat berry bag (Bobs Red Mill) with a couple tweaks by char char

Clams oh so YUMMY

4 cups of favorite stock (I love to use Miso Ginger Broth from TJs)
small can of coconut milk (5.46 ozs)
1 garlic clove minced
1 T chili sauce to taste (less if you prefer low heat)
2 tsp finely chopped cilantro or fave herb
1 large tomato coarsely chopped
1 small can of sliced bamboo shoots

• bring to a boil
• rinse 5-6 lbs of clams and carefully add to boiling broth
• reduce to med heat and cover
• carefully stir clams if not all are covered with broth periodically
• clams will begin to open in about 10 mins......discard any that do not open
• serve in a bowl with broth and a hunk of your fave bread or if you are gluten free like me, steam some veggies and dip in the broth with your clams.....enjoy!!

****can reserve the remaining broth and make a soup the next day (add sweet potato, onion, celery and chicken or shrimp)

clams are best served immediately.........

char char creation

Citrus Vinaigrette

3/4 c avocado or grapeseed oil

1 large shallot finely chopped

1 T dijon mustard

2 lemons juiced

1/2 - 1 orange juiced (1/4 c approx)

1/4 c white wine or cider vinegar,

1 tsp of real maple syrup or 1/4 tsp of stevia

1 tsp salt, dash of pepper

• place in a bullet or small blender/food processor or jar and give it a whirl or good shake
• taste for sufficient salt....may need to add more
• SALT is the finishing touch to most dressings!!

(Dressing can be made a few days ahead and stored in the refrigerator, let it warm up a bit and shake it well to remix before using it.)

a Char creation

Watermelon Salad Refreshed with a hint of MINT

8-10 c diced chilled watermelon, 1''-1 1/2" cubes
1/2 c or more if desired, slivered fresh mint
1 c crumbled Queso Fresco or Cotija or feta (be careful that feta does not overwhelm the watermelon)

2 T red wine vinegar
1/4 c olive or grapes oil
pinch of salt

mix dressing and add just enough to the watermelon, mint and crumbled cheese to lightly cover the salad.....(toss just before serving)

this salad is amazingly refreshing and super for any summer barbecue!!


a Char Creation

Grains, Blueberries, Arugula & Feta Salad

Salad:
6 cups of your favorite grains cooked

• I used 4 cups of cooked quinoa (2 c dry quinoa, 4 c water, bring to a boil, simmer 15 mins with a lid, fluff with a fork) 
• 2 cups of red sprouted jasmine rice-freezer section of TJ's, 1 packet

1-2 cups blueberries

4 cups arugula (or favorite greens)

6 green onions and green tops, chopped (red onion could be sub)

1/2-3/4 c cilantro leaves (or parsley)

1 c feta

1/2 c sunflower seeds, roasted & salted (or pecans or slivered almonds would be fine)

salt & pepper to taste

Citrus Vinaigrette-start by adding 1 cup of dressing and mix thoroughly

• let sit for an hour in refrigerator and taste to be sure it is wet enough  

(Salad can be made a few hours ahead and refrigerated or make the night before reserving the greens addition until the day of use.)

Citrus Vinaigrette Dressing:  

3/4 c avocado or grapeseed oil

1 large shallot finely chopped

1 T dijon mustard

2 lemons juiced

1/2 - 1 orange juiced (1/4 c approx)

1/4 c white wine or cider vinegar,

1 tsp of real maple syrup or 1/4 tsp of stevia

1 tsp salt, dash of pepper

• place in a bullet or small blender/food processor or jar and give it a whirl or good shake
• taste for sufficient salt....may need to add more
• SALT is the finishing touch to most dressings!!

(Dressing can be made a few days ahead and stored in the refrigerator, let it warm up a bit and shake it well to remix before using it.)

Char's creation for her daughter.Jessi's high school grad party in OH...July 2015

Chocolate Brownies gone BANANAS

• 1/2 cup butter, melted, cooled
• 1 cup sugar
• 3 tablespoons baking cocoa
• 2 eggs, lightly beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (2-1/2 to 3 medium)
• 1/2 cup chopped walnuts
• Confectioners' sugar, optional
• In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. 
• Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.   
• Can double and put in large jelly roll pan.
• discovered in Taste of Home

Meatballs with a hint of cheesy-ness

2.5 lbs of ground beef (can be combo of ground pork and or turkey/chicken but at least 1/2 beef)
1 small onion of choice chopped finely
1/3 c favorite bread crumbs
1/2 c milk or combo of red wine and milk....empty the leftovers, if any
1 egg, whisked
2 T chopped parsley, oregano, thyme, basil and any other favorite flavor (ok to use dried, reduce to 1 tsp)
1/2 c parmesan or favorite Italian cheese finely grated


favorite marinara sauce

• shape the meatballs to desired size, evenly
• preheat oven to 400 degrees
• brown in a skillet
• place on a cookie sheet
• bake for 8-15 minutes depending on size
• place in marinara sauce and heat together for 20-30 minutes on simmer
• serve as an appetizer or with favorite pasta

created in partnership with my British friend, Lynn

My next chapter.....

PROJECTCOMINGHOME.blogspot.com


my nephew, Alec is the creator

Grilled Shrimp & Marinade

2-3 lbs of jumbo shrimp, peeled and deveined

1 c white wine

1/2 c soy sauce or tamari

2 T Old Bay seasoning

Put all ingredients in a ziploc.  Marinade for an hour or more.

Grill and serve with remoulade sauce!

Peanut Butter Pie AKA "Decadence"

1 refrigerated pastry for 9-inch single-crust pie (1/2 of a 15-oz. package) (gluten free is my preferred choice)

1/2 cup semisweet chocolate chips 

3 tablespoons whipping cream 

3/4 cup firmly packed brown sugar 

6 tablespoons butter or margarine 

1/3 cup milk 

3/4 cup smooth peanut butter 

1 carton (8 oz.) frozen whipped topping, thawed 

1. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork. 

2. Bake in a 375[degrees] oven until golden brown, about 15 minutes. Let cool at least 15 minutes. 

3. Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven at 50% power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly. 

4. Rinse bowl, wipe dry, and add brown sugar and butter (cut into chunks). Heat in a microwave oven at full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly about 10 minutes. 

5. Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust. 

6. Cover and chill at least 2 hours or up to 2 days. Cut into wedges.

shared by my dear friend Lori D

Guac Guac Guacamole

3 avocados, smashed

2 juicy juicy limes squeezed

2 T chopped cilantro

1/4 c finely chopped white onion

1 green pepper chopped pretty fine

1 jalapeno finely chopped

1 tsp salt

top with fresh fresco or cojita crumbled......feta decent sub

Mix thoroughly with a fork and tweak as needed.

Options:  chopped tomato seeded, additional jalapeño

Serve with favorite tortilla chips.

Patrice's (sister, Patty's) Famous Hummus

2 cans of garbanzo beans, drained but KEEP the juice
2 lemons juiced, additional lemon if not lemony enough to taste
1 garlic clove minced or more if you love garlic (TJ's 1 frozen cube)
1/3 c tahini (sesame paste)
1-2 tsp salt.....start with 1 tsp salt and add as needed
12 quick dashes of tabasco
bean juice as needed for desired consistency

Food processor or blender or Vitamix.....add ingredients and puree away!  Taste and tweak as needed.

Refrigerate....ok to make a couple days ahead.

Delicious served with fresh carrot sticks, cucumbers and my fave is yellow peppers.  Also loved with pita chips, crackers, tortilla chips or whatever carb floats your boat!

borrowed from Ina Garten and slightly adjusted