Cranberry Sauce

Simple cranberry sauce that is best when made in advance and refrigerated.

1 bag fresh cranberries
1 cup sugar
1 cup orange juice

Rinse cranberries.
In a medium size pan dissolve sugar in the orange juice and add cranberries.
Bring to a boil and turn heat down to medium low.
Continue to cook on medium low for about 10 minutes, you'll hear the cranberries popping. 
Remove from heat and let cool about 5 minutes before refrigerating. It will get thicker as it cools.
Refrigerate until serving.

Pumpkin Bars

Pumpkin Bars are one of the desserts I make every year for Thanksgiving. They can be made a couple of days in advance and stored in the refrigerator.

Pumpkin Bars
3/4 c unsalted butter
2 c sugar
4 eggs beaten
1 (15oz) can pumpkin purée
1 teaspoon baking soda
1/4 teaspoon nutmeg
2 c all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Optional-1 cup chopped walnuts. I like to just sprinkle on top of the icing on half of them since some folks don't like them.

Icing
Beat...
3 oz cream cheese
1/3 c unsalted butter
1 teaspoon vanilla
3 cups powdered sugar

Preheat 350
Butter a 10x15 jellyroll pan
Cream butter & sugar til light & fluffy
Beat in eggs one at a time
Stir in pumpkin
Combine flour, salt, spices, baking soda, & mix into pumpkin mixture
Bake 30-35 minutes or until center is set.

Spread on icing when cooled. Top with nuts if desired on all or half. Cut in squares.

Peach Blueberry Cobbler

I love peaches and blueberries together especially in cobbler. If you're not a fan of peaches or blueberries you can use the fresh or frozen fruit of your choice. You can also double this recipe for larger pans.

Ingredients

Batter:

1 cup all purpose flour

1/2 teaspoon baking powder
1/8 teaspoon salt
2 sticks unsalted butter softened at room temperature
1 cup sugar
1 large or jumbo size egg (2 eggs if medium sized)
1 teaspoon vanilla

Fruit mixture:
2 cans of peaches in light or heavy syrup, drain the juice leaving about 1/2 of one of the cans juice (do not use the no sugar added)
1 cup blueberries, fresh or frozen (thaw, rinse and drain)
1 tablespoons of cornstarch
2 tablespoons of sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions:
Preheat oven to 375
Butter a 9x9 pan
Cream butter, sugar, egg, and vanilla
Add dry ingredients. Beat until the batter resembles a softer cookie dough.
Combine fruit with vanilla, cornstarch, cinnamon, and sugar.
Place fruit mixture in the 9x9 pan.
Spread dough mixture over the top of the fruit mixture.
Bake about 20 minutes or until golden brown. Cook times really depend on your oven, so you need to keep an eye on it. Check at the 15 minute mark and cover with aluminum foil if it is browning too quickly and the inside is not cooking as fast.

Serve warm. Refrigerate leftovers. 

Plantains

YUM! Best word I can think of to describe plantains is yum. Plantains are super easy to fix and super popular in the Caribbean or even South Florida. For those of you that have never tried a plantain let me give you a brief description. They look like a banana, but are larger, and harder to peel. Oh! And you don't eat them raw, you cook them first. They have stages to ripeness, but I won't bore you with all those here since the most flavorful stage in my opinion is when the skins have turned almost black, that means the plantains are fully ripe, and very aromatic and sweet. You can cook plantains many different ways, but I like mine best fried and served hot.

Ripe Plantains (peel and slice like you would a banana about 1 inch thick)
Vegetable oil or butter (enough to coat the bottom of the pan)

Over medium heat, heat the vegetable oil or melt butter and place plantains in a single layer the pan (don't crowd the pan you will do multiple batches)
Cook about 2-3 minutes on each side until they are a caramelized brown color
Transfer to a paper towel lined plate to drain any grease
Serve hot

How easy can that be. Serve as a side dish.

Frittata

You can really get creative with frittata. The recipe below is just one of the many ways I like to make it. Mix it up with various veggies like peppers & mushrooms and top with ripe avocado. Be creative!

You can certainly double even triple the recipe, but make sure you adjust the cook times accordingly.

Frittata for two

Ingredients
1 Tablespoon
4 Morning Star breakfast patties or links (I like the hot & spicy version) you could use 3 oz chorizo sausage for you carnivores
1/2 c chopped tomato
1/4 c chopped green onion 
4 large eggs, lightly beaten
1/4 c soy milk (or cow milk)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 Tablespoons chopped cilantro, divided
1/2 c Mexican cheese blend shredded

Directions
Preheat oven to 400
In a small oven proof skillet, I use a cast iron, heat oil over medium-high heat.
Add thawed patties chop and brown
Stir in tomatoes
In a small bowl combine eggs, milk, salt, and pepper
Pour over the patties and tomatoes
Reduce heat to medium, stir in green onion and 1 1/2 tablespoons cilantro
Cook until eggs set in the center, about 5 minutes
Sprinkle with cheese
Bake until the cheese fully melts (5-10 minutes depending on your oven)

Cheesecake Stuffed Strawberries

Who likes strawberry cheesecake? Unfortunately making homemade cheesecake takes a long time and can be pricey (I will be posting a recipe for the real thing one day). Cheesecake stuffed strawberries are super easy and can be made ahead of time for any occasion.

Ingredients
1 lb large strawberries
8 oz. block cream cheese, softened
4 Tablespoons powdered sugar
1 teaspoon vanilla extract
optional-graham cracker crumbs, melted chocolate, or whatever you want to top with

Directions
Rinse strawberries and remove the top and hull the inside with a pastry tip or paring knife
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
Add cream cheese mixture to a piping bag or ziploc with the corner cut off.
Fill strawberries with cheesecake mixture.
Once strawberries are filled, dip the top in graham cracker crumbs or drizzle with chocolate or both! If not serving immediately, refrigerate until serving.

Pumpkin Bread

Pumpkin and Fall go hand and hand, so I thought I better post my pumpkin bread recipe now, I actually make this yummy bread year around. This recipe makes one loaf, but can be easily doubled for two loaves. You can also make mini loaves, but will need to reduce the bake time. If you are like me I like mine hot, so it's hard for me to wait for it to cool completely before I dig in! Enjoy!

Ingredients
1 c sugar
1 c pumpkin puree
1/3 c vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 c AP flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Optional-you can add or cover with 1/2 c coarsely chopped walnuts or pecans

Directions
Preheat oven to 350
Grease one loaf pan
Mix sugar, pumpkin, oil, vanilla and eggs in a large bowl
Stir in remaining ingredients
Pour into pan
Bake 50-60 minutes or until toothpick inserted in the center comes out clean
Cool at least 15 minutes before you loosen and remove from the pan
Cool completely on wire rack before slicing
Store tightly wrapped in refrigerator up to 1 week

Couscous Salad

Couscous salad is one of my go to recipes for the summer especially for cookouts since it is not only vegetarian, but also vegan, so no one is left out. Plus it's safe to leave out without making folks sick. For those of you that have never eaten couscous, you're in for a treat, and I'm sure you'll be thinking of other things you can make with it. Adding cored, seeded and diced jalapenos are a nice addition if you're not a light weight in the heat department.

1 c uncooked couscous
1 1/2 c vegetable broth
2 Tablespoons olive oil
2 Tablespoons lime juice
1 teaspoon red wine vinegar
1/2 teaspoon cumin
8 green onions chopped
1 red bell pepper chopped
1/4 c fresh cilantro
1 can sweet corn (frozen works too, just thaw first)
1 can black beans (drained and rinsed)
salt and pepper to taste


Directions 
Bring broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. 
Cover the pot and remove from heat. 
Let stand for 5 minutes or until the liquid is absorbed.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin.
Add green onions, red pepper, cilantro, corn, and beans and toss. 
Fluff the couscous with a fork, breaking up any chunks. 
Add together and mix well. 
Season with salt and pepper to taste refrigerate until ready to serve.

Slutty Brownies

These are rich, these are sweet, and these are good! What are they? Imagine chocolate chip cookies meet Oreo's meet brownies. I wish I could take credit for them and the name, but I can't, it's a recipe I discovered on What's Gaby Cooking where she took the original creation that used box mixes for the brownie and chocolate chip cookies and made it from scratch. I follow Gaby's recipe for the brownies, but use my own recipe for the chocolate chip cookie part. Possibilities are endless for this dessert.

Slutty Brownies

1 9x9 brownie pan

Serving Size: 16 brownies per recipe

Ingredients
Brownie layer:

• 10 tbsp unsalted butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup AP flour

Oreo layer:

• 1 package of Oreo (regular stuffed or double stuffed) 

Cookie Dough layer: 

• 1/2 cup unsalted butter (softened at room temp)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 1/4 tsp vanilla extract
• 1 cup AP flour 
• 1 small box of Jell O instant vanilla pudding 
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup semi-sweet chocolate chips

Instructions

1. Pre-heat the oven to 350 degrees. 
2. The Brownie layer:
3. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
4. The Cookie Dough layer:
5. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and pudding and mix until everything is incorporated. Fold in the chocolate chips. Set dough aside.
6. Assembly:
7. Line the bottom of a 9x9 baking pan with aluminum foil and then spray the foil with baking spray such as Pam.
8. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom layer.
9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
10. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
11. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Adapted from What's Gaby Cooking / Gaby Dalkin

Insalata Caprese (Caprese Salad)

Very simple, but oh so good.  If you've ever been to Italy I am sure you've had this starter/appetizer. In Italy I discovered that the higher quality mozzarella and olive oil, and the fresher the tomatoes and basil the better. Buon appetito!

 

Insalata Caprese (Caprese Salad)

Mozzarella cheese (the real kind, google it if you're not sure)
Fresh Basil
Roma Tomatoes
Sea Salt
Olive Oil

Slice and stack the mozzarella, tomatoes, and basil. Sprinkle with a tiny amount of sea salt and drizzle with a little olive oil.

Mango Sticky Rice

For those of you that have not tried Mango Sticky Rice you're truly missing out. And for those of you that eat frequently at my home and I have never made it for you, I apologize. It's a great Thai dessert.

Mango Sticky Rice

1 c Sweet Rice (or glutinous rice...this will NOT taste the same with any other rice!)
1 can coconut milk
1/2 c sugar
dash of salt
Mangoes (frozen can used and can be found at Trader Joe's, just make sure to thaw)

Soak 1 c of sweet rice in enough water to cover it (about 2 cups water) for 24 hrs. Do not drain the water.
Microwave at high heat and covered for 4 minutes.
Reduce heat to 50%, cover and cook for 12 minutes.
While rice is cooking heat coconut milk, sugar, and salt in a sauce pan. DO NOT LET BOIL!
After rice is cooked add about 1/2 of the coconut mixture to the rice and stir. Reserve the remaining mixture  to add a little more to the top off rice on the serving plate. If you have any leftovers store the rice and coconut mixture separate, heat separate then pour over hot leftover rice or else the rice will absorb all of the mixture.
Top with cold mangoes!
Enjoy!

Red Beans & Rice

I will be posting recreations of some of my favorite Cajun and Creole dishes. I really like flavorful foods and especially enjoy the Cajun and Creole flavors. New Orleans is hands down one of the best food cities. Only problem for me...Most dishes are not vegetarian friendly. My red beans and rice can be made vegetarian or even vegan by using meat replacement products or with meat for you meat eaters. Remember spice doesn't mean heat it means flavor, this recipe doesn't pack much heat, but if you feel it's a little too much for your taste buds you can scale back on the cayenne pepper or if you like the heat add a little more. 

Red Beans and Rice

8 oz of red beans (half of a 16 oz bag that you can buy in most grocery stores)
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 red pepper, chopped
1 pkg vegetarian sausages or regular andouille sausage, sliced and slightly browned (for us vegetarians I use the Lightlife Chorizo Style or Smoked Style)
2 cans vegetable stock or chicken stock (about 15 oz each can)
2 teaspoons minced garlic (I use the kind in the jar)
2 teaspoon paprika ( I like Penzeys smoked paprika)
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
2 teaspoons sea salt
1 Tablespoon dried basil
Water
Rice  (Cooked separately. I use Basmati Rice)

Sort and soak beans in a pot overnight in enough water that covers the beans by about 2 inches.
Drain water and add beans back to the pot.
Add enough water to the beans to cover the beans by about 3 inches.
Add 2 cans of stock and all the spices/seasonings.
Bring to a boil, depending on your stove this could be high or medium/high and cook covered for about 1 hr keeping an eye on the liquids. You can add a little water if needed.
Stir and add remaining ingredients.
Simmer (low or medium low depending on stove) covered for about 4 hours, occasionally stirring and checking liquid level.
You'll know it's done when beans are tender and the liquid is a thicker consistency.

Cook rice according to package instructions and serve red beans over the hot rice.

Note that you could cook this in a crock pot. It would need at least 8 hrs to cook and you would need to keep an eye on the liquids.

Vitamix

Vitamix, how do I love thee, let me count the ways...what is a Vitamix? Hmmm. I'm hesitant to call it a "b" word, blender that is, cause it's so much more. I was sick and tired of trying to make smoothies and ending up with chunkies. And by chunkies I mean chunks of ice that never blended. With Vitamix I get perfect results every time. I make fruit and veggie smoothies, pasta sauce, soup, and so much more. Oh Yes! Vitamix can not only blend soups but makes them hot enough to eat right out of the container!  Price tag is hefty, but they will last a lifetime. Reconditioned models are available for a cheaper price. I even have a discount code for free shipping. 06-007947.
Vitamix Information
One of my favorite smoothies is the Rejuvenator from Robeks. I've tried my best to recreate it minus their boosts they add. I usually just toss the ingredients in the Vitamix without measuring, so my measurements may be slightly off. You can of course make to your own taste preference. You could also use fresh fruit, but the fruit selection this time of year isn't the greatest. I use frozen strawberries that I picked over the summer and froze for the fall/winter. This makes at least two smoothies.

8 oz Raspberry Cranberry juice
1 scoop raspberry sherbert
1 scoop pineapple sherbert
1/2 c frozen pineapples chunks (I use the Trader Joe's brand)
1/2 c frozen strawberries
1 c ice
Blend until smooth

You can also mix it up, the creations are endless. I like to make a berry spinach smoothie. Or even a strawberry banana with an apple juice base.

Apple juice (I like the Simply Apple Juice)
1 scoop strawberry sherbert
strawberries
banana
ice

Or even a tropical smoothie...
Juice base of choice
Pineapple sherbert
Mango sherbert (found at Trader Joe's)
Frozen Pineapple
Frozen Mango
Ice

Enjoy!