cranberry sauce with pinot noir

·       1 tablespoon vegetable oil

·       2 cups cranberries (about 8 ounces)

·       1 tablespoon minced fresh ginger

·       2 cups Pinot Noir or other dry red wine

·       1 1/2 cups sugar

·       3 tablespoons chopped crystallized ginger

·       1 teaspoon curry powder

·       Large pinch of Chinese five-spice powder

Preparation

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 15 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.

Yield:  Makes 2 1/2 cups

Found in BON APPÉTIT NOVEMBER 1997

simple supper....chops and cukes for 2

1 large cucumber

small sweet onion
natural apple cider vinegar

• wash cuke and thinly slice into a medium sized bowl
• thinly slice onion and add enough to taste to the bowl
• pour enough vinegar to cover about 2/3 of the cukes & onions
• add enough water to almost cover
• add several ice cubes for fast chilling
• put in the frig until ready to serve

2 lean, boneless, thick pork chops, fat trimmed
salt and pepper

• fire up your grill or broiler
• salt and pepper each chop to taste
• grill/broil on both sides 3-4 minutes or until meat is slightly firm (try to avoid overcooking)
• let chops rest for 8-10 minutes
• slice 1/4 inch slices

serve slices of chop on a plate with a pile of drained cukes & onion

enjoy this healthy, simple supper!

tomato basil soup

2 T extra virgin olive or avocado oil
2 large onions, chopped
3 celery stalks chopped
3 cloves of garlic chopped
4-28 oz can whole or crushed tomatoes
1 sweet potato peeled and coarsely chopped (or 2-3 carrots)
2 c low sodium chicken or vegetable broth
12-16 basil leaves
salt and pepper to taste

Saute oil, onions, celery and garlic for about 3 mins and then add all of the remaining ingredients.
Simmer on medium low or place in a crock pot on high for 4 hours or low for 8 hours time permitting.  Add salt and pepper to taste.  Let cool and then puree in batches.

Options:
Add almond milk or half and half for the desired consistency and to add a creamy flavor
Garnish with pesto or fresh basil
Garnish with almond slivers
Garnish with fresh parmesan cheese
Serve with parmesan breadsticks or fresh sprouted grain bread

(if in a time crunch, simmer soup on medium for about 30 minutes, carefully puree if hot, and reheat to serve)

roasted butternut squash soup

medium butternut squash
large leek

• preheat oven to 375 degrees
• peel squash, cut squash in half, remove seeds, cut in 1-2 inch pieces, place on large roasting pan
• clean leek by removing dark green part, cut leek in half top to bottom and rinse thoroughly between layers, cut in 1 inch slices, sprinkle over squash

roast until tender and slightly browned

large sweet potato

3 celery stalks

large onion

6-8 c chicken broth (bone broth or vegetable broth)

• peel and cut potato into 2-3 inch pieces
• clean celery and slice in 2 inch pieces
• clean and coarsely chop onion
• place potato, celery and onion in a large pan
• add chicken broth, 6 c to start, add more as needed, keep veggies covered

cook until all veggies are fork tender

small can of coconut milk (about 5-6 ozs)

1/2 tsp nutmeg

1/4 tsp cayenne pepper (omit, if not a fan of spice)

salt and pepper to taste

• add roasted butternut squash and leeks
• add coconut milk, nutmeg, cayenne pepper, salt and pepper

simmer 5-10 minutes to let all flavors blend

garnish options:  slivered almonds, crispy bacon pieces, fresh herb of choice ( such as cilantro or parsley)

pesto sauce.....basil or parsley

4 c fresh basil or flat leaf parsley
1/3 c extra virgin olive (more as needed)
1/3 c toasted pine nuts or walnuts or almonds (toasting really enhances the nut flavor)
1-2 garlic cloves (add another if you really want to "garlic it up")
1/4 c parmesan cheese
1/4 c pecorino or parmesan cheese
1/2 - 1 tsp kosher salt
dash of pepper
1 tsp of lemon zest or 1 T lemon juice, optional (I think this enhances the flavors and gives a bold statement to your pesto)

• put the first 4 ingredients in a food processor or blender, pulsing until well blended
• add the cheese, 1/2 tsp salt and pepper......blend and taste, add more salt and pepper as needed
• add lemon, if desired....blend
• add any other add-ons desired

add-ons:  1-2 T half and half or whipping cream, 1/4 c sun-dried tomatoes, or 1/4 c roasted red peppers

• double the recipe and store in the refrigerator up to a week or more
• excellent added to hot cooked pasta, eat hot or create a salad
• add to fresh shrimp, marinade for 20-30 mins, grill and enjoy
• yummy on chicken breast, marinade overnight, grill and yum-yum

created by Char

pasta salad pesto style

• Cook 1 lb of your favorite pasta noodle (gluten free is great!) according to the directions on the pasta package....be sure to not overcook.  (my favorite is fusilli or small bowtie)

• Drain the pasta and immediately add 1/2 c of basil pesto sauce and more as needed depending on how saucy you want it and gently mix the pasta and sauce.  After the pasta is chilled, you may want to add more because the pasta seems to absorb it.  (my favorite pesto is from Costco or any fresh pesto...see recipe for pesto on this blog if needed)

• Add 1 c fresh mozzarella balls, cut in half or quarters depending on size OR add 1/2 c shaved or grated parmesan cheese (they are both delicious, you cannot go wrong with whichever one you use)

• Add 1/4 c toasted pine nuts or coarsely chopped walnuts---to toast, put nuts in a skillet at medium high heat.....toss around until they get a golden brown for the pine nuts and a toasty walnut smell for the walnuts...watch closely...toasting can happen quickly  (I prefer pine nuts)

• Add 1/4 c of coarsely chopped basil or flat leaf parsley (I use whatever I have on hand, both are delicious)

• Add salt and pepper to desired taste......add, taste and add more if needed, taste again etc...

• this salad can be made the night before.....add more pesto as needed.....
• add ons:  cherry tomatoes, red onion chopped, kalamata olives cut in half or coarsely chopped, 2 cups of grilled chicken cut up in bite size pieces, 1 cup of slivered salami or pepperoni, 1 cup of arugula....be creative....this salad can be simple or a complete meal if you want it to be.....ENJOY!!

created by Char

polenta gone corny with scallops

Polenta--------
1/2 c chopped mild onion or shallots
4 c chicken or veg broth
-----bring to a boil
slowly add 1 c polenta (fave brand is Golden Pheasant), stirring constantly
add 1 c fresh corn (about 2 ears) or frozen
-----simmer for 8-10 mins, stirring occasionally
add 8 ozs of mascarpone cheese or cream cheese
add 2 T fresh tarragon or preferred herb
add generous pinch of salt and desired pepper, stir thoroughly
taste for doneness, cover and set aside

Scallops---------
clean 10-12 med to large scallops (remove the small piece on the side and discard, rinse and dry)
sprinkle Old Bay Seasoning or Tony Chachere's Cajun seasoning or fave seasoning generously on both sides of all the scallops

bring a heavy skillet and 2 T EVVO (olive oil) or other fave oil to medium high heat
add scallops and let cook for about 2 mins each side
scallops should be slightly golden on the outside, avoid over cooking

plate by placing a large spoon full of polenta in the middle of the plate
place 5-6 scallops on each portion of polenta
can add chopped fresh tarragon or herb of choice on top

delicious with a side salad of arugula dressed in a zesty vinigariette....YUM!

ENJOY!

created with my dear friend Janet

rhubarb muffins or cakey bars

• 1½ cup gluten-free flour 
• ¼ cup almond meal
• ¾ cup sugar (I used maple syrup sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• 6 T coconut oil melted
• ¼ cup almond milk
• 2 eggs
• 1 tsp vanilla
• 1 cup + 2 tbs diced rhubarb, about ¼" (a little smaller for topping)--I think other fruit would work as well like apple, berries and pears
• ¼ cup gluten-free rolled oats
• ¼ cup light brown sugar (I used maple syrup sugar
• 2 T cold butter, cubed

1. Heat oven to 375 and prepare a muffin pan with liners or better yet...grease a 8" x 8" pan
2. In a medium bowl, whisk flour, almond meal, sugar, baking powder, baking soda, salt and cinnamon together
3. In a small bowl, whisk melted oil, almond milk, eggs and vanilla together
4. Prepare a well in dry ingredients and pour wet ingredients into it. Fold wet ingredients into dry until well-combined, but do not over-mix
5. Fold 1 cup diced rhubarb into batter until evenly distributed
6. In a small bowl, combine remaining 2 tbsp rhubarb, oats, brown sugar and cold butter. Using a pastry cutter or your hands, mash the butter into the other ingredients until they are no longer dry and resemble coarse crumbs
7. Distribute batter evenly into muffin liners or in the square pan and top each with the oat crumble, pressing it gently onto the top of the batter
8. Bake in oven for 20-25 minutes until golden brown and cooked through
9. Remove from oven and allow to cool in the pan for about 10 minutes before removing to a rack. Serve warm or cooled completely. 

found online searching for gluten free rhubarb sweets....

Chocolate Souffle aKa Decadence

INGREDIENTS

1. • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I prefer semisweet chips)
   • 10 tablespoons (1 1/4 sticks) unsalted butter
• 1 cup sugar
• 4 large eggs
• 4 large egg yolks (keep the egg whites for an omelet the next morning)
• Large pinch of salt
• 1/2 cup all purpose flour
3. Butter and flour ten 3/4-cup ramekins. Melt chocolate and butter in medium bowl set over pan of simmering water or a double boiler, stirring occasionally. Remove bowl from over water and cool chocolate mixture to lukewarm.
4. Using electric mixer at high speed, beat sugar, eggs, yolks, and salt in large bowl until batter falls in heavy ribbon when beaters are lifted, about 6 minutes. Sift flour over mixture and fold in. Gradually fold in lukewarm chocolate mixture. Divide mixture among prepared ramekins. (Can be prepared ahead. Cover soufflés individually with plastic and refrigerate up to 1 day or freeze up to 1 week.)
5. Preheat oven to 400°F. Place ramekins on baking sheet; bake soufflés until puffed and beginning to crack on top (centers will still be soft), about 18 minutes (19 minutes if frozen), and serve.  I tend to bake for less (15 mins) for a creamier, ooey gooey inside!   
6. Serve with a fresh fruit sauce and a la mode on the side!
7. discovered in 2001 on Epicurious.com

mushroom of choice and asparagus risotto

2. 5 cups low sodium chicken broth (or veggie)
3. 1/2 pound of thin to medium asparagus, cleaned and broken into 4 inch pieces
4. 1 tablespoon olive oil or coconut oil
5. 1/2 stick (1/4 cup) unsalted butter or healthy oil if desired
6. 3/4 pound fresh shiitake mushrooms, stems trimmed and caps cut into 1/4-inch-thick slices (or favorite mushroom of choice)
7. 1 small onion, finely chopped
8. 1 1/2 cups Arborio rice (10 ounces)
9. 1/2 cup dry white wine
10. 2 ounces Parmigiano-Reggiano (1 cup-split in half)
11. Garnish:  fresh Italian parsley or basil
1. Bring broth and water to a boil in a large pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered (don't want it to evaporate).
2. Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
3. Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
4. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
5. Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Garnish with chopped Italian parsley or basil, and serve immediately with remaining cheese on the side.
6. (meal in a dish:  add 1-2 cups of cooked protein such as grilled chicken, sauteed shrimp, fave sausage)
13. found on Epicurious.com, tweaked a little by me and my friend, Kelly's favorite

pork street tacos

• Tortillas (I used a corn-flour blend)
• 1 avocado, thinly sliced
• ½ cup cilantro, chopped
• 1 lime, cut
  
• Carnitas
• 4-6 lbs. pork shoulder, slightly trimmed of excess fat
• 1 tbsp. garlic salt
• 1 tbsp. cumin
• 2 tsp. dried oregano
• 2 tsp. brown sugar or maple sugar
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 2 oranges, sliced in half
• 1 lime, sliced in half
  
• Pickled Onions
• 1 red onion, halved and thinly sliced
• ½ cup apple cider vinegar
• ¼ cup freshly squeezed lime juice
• ⅛ - ¼ cup sugar
• ½ tablespoon kosher salt
• Pinch crushed red pepper flakes

INSTRUCTIONS

Carnitas

1. Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
2. Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker.
3. Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.
4. Cover and cook on low for 6-8 hours, high 4 hours or until pork is fork tender. Use a fork to shred.
5. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
6. Taste the pork for saltiness. You may want to sprinkle some additional salt on top.
7. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).
   

Pickled Onions

1. Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.
2. Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
3. Taste for sweetness and add more sugar as needed.
4. Pour vinegar mixture over onions.
5. Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
   

Assembly

1. Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.

halibut sauced asian style

4 shallots or whatever onion is on hand, chopped (about 1/3 c)
2 tsp of coconut oil or EVOO

• saute in a skillet for 2 mins

add:

1-2 T red curry paste

1 cup low sodium chicken or veggie broth or fave broth (I love TJ's miso ginger broth)

1/2 c coconut milk (light or full leaded --- I go with the full)

pinch of salt and pepper 

• mix well and bring to a boil
• simmer on medium heat until the broth slightly thickens

add:

4 pieces of halibut (4-8 oz each) into the broth

• cover and simmer on med-low heat for about 6-7 minutes

add:

1/4 cup coarsely chopped fresh cilantro plus 2 T chopped for garnish

2 T cut green onion "greens"

2 T fresh lime juice

• serve fish on a bed of cooked brown rice, sauteed spinach or choice of veggies for a lighter touch
• pour broth over the fish generously
• add a touch of chopped cilantro for garnish

***use organic when possible......."you are what you eat".....you deserve the best!!

discovered online and a true winner......can be made ahead and reheated--takes about 15 minutes to prepare!!

pork CROCKED (crock pot) like never before and EASY

• 1 (3 pound) boneless center cut pork roast
• 1 cup chicken broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• ½ teaspoon Italian seasoning or any herb flavor of choice----I used 6 fresh sprigs of thyme
• 1 teaspoon fresh minced garlic

Place pork roast in your slow cooker (fat side up). In a small bowl, whisk together remaining ingredients. Pour over the pork roast.

Cook for 6-8 hours on low setting or 4 on HIGH. Ladle balsamic sauce on top of roast before serving.

This was soooo yummy and I put it together in 5 minutes...made smashed mashed sweet potatoes and roasted broccoli....delicious healthy meal!!   the broth from the meat is drinkable!!

found on google.com

Meatza meatza....PIZZA with a meat crust, no grain

Preheat oven to 400 degrees.  Position rack in the oven in the middle.

Meatza Crust
Choice of 2-3 lbs of meat (or 4-6 c cooked riced cauliflower-moisture squeezed out) depending on how thick you want your meatza pizza (I prefer ground turkey but you can do ground beef, sausage, chicken or a combo of two or more)

Choice of fresh or dried herbs or simply italian seasoning (I am very generous in this flavoring and add 2 T of fresh oregano, basil, parsley or whatever else I have on hand)
........chopped fresh herbs or add dried and mix in the meat with your hands

Whisk 2 eggs for 2 lbs and 3 eggs for 3 lbs of meat

1/2 c parmesan cheese is optional to add to the meat

mix all of the above together with your hands....do not over-mix

spread on a pizza pan or cookie sheet with edges along the side of 1/2 to 1" all around the pan

Bake for 15-25 minutes depending on meat choice....may need to soak fat off of crust with paper towels

Remove pizza and now the fun begins!

Meatza Toppings
Choice of sauce---1-2 cups depending on how saucy you want it (fresh tomato pizza sauce or alfredo or pesto or combo of one or more).....spread all over your meatza crust

Choice of toppings.....go veggie style or traditional pepperoni or a combo (I love to caramelized red onion----slice them think or chop and place in a skillet on medium....cook until desired caramelization)

Choice of cheese---2 cups likely (traditional mozzarella is my favorite)

Can switch cheese and veggie/meat topping and place the veggie/meat on top of the cheese for a meatza twist

Place back in the oven and bake 10-20 minutes until desired brownness.....rest 5 minutes before slicing......enjoy!!

evolved over time by Char & Lori