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