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)