Tag Archives: cranberries

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

31 Jan

we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!

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Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet

INGREDIENTS
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
olive oil
salt and pepper

INSTRUCTIONS
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

Pork Chops with Cranberry-Maple Pan Sauce

4 Oct

these came out delicious! served them with some stop top and broiled broccoli YUM!

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Pork Chops with Cranberry-Maple Pan Sauce
adapted from

ingredients
4 1-inch-thick bone-in pork chops (i used boneless)
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil
1 cup fresh or frozen cranberries
1/2 cup lower-salt chicken broth
1/2 cup pure maple syrup
2 tsp. cider vinegar
2 tsp. Dijon mustard

directions
Pat the pork dry and season with 1 tsp. of the thyme, 1-1/4 tsp. salt, and 3/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops and cook without moving until the pork is browned around the edges and easily releases when you lift a corner, 3 to 4 minutes. Flip the pork chops and continue to cook until firm to the touch and an instant-read thermometer inserted horizontally into a chop close to but not touching the bone registers 140°F, about 9 minutes.

Transfer the chops to a plate and cover loosely with foil to keep warm. Add the cranberries, chicken broth, maple syrup, cider vinegar, mustard, and the remaining 1 tsp. thyme to the skillet and raise the heat to medium high. Cook, whisking to incorporate the mustard and any browned bits from the bottom of the pan, until the cranberries soften and the liquid has reduced to a saucy consistency, about 7 minutes.

Return the pork chops and any accumulated juice to the skillet, turning to coat both sides. Serve the pork chops with the sauce.

Skinny Cranberry bliss bars

10 Jan

I’ve made cranberry bliss bars before. They’re always a favorite. Then a “lighter” version appeared in one of the blogs I read… Had to try it and it was equally delicious! Didn’t taster lighter at all!

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cranberry bliss bars
adapted from skinnytaste

ingredients

2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips
1/3 cup dried cranberries, chopped

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, eggs, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

Cranberry cake

9 Jan

We had an early Xmas with the husbands family in Connecticut in December. I made the broccoli casserole and this dessert. This cake was really really good.. I wish there had been leftovers to take home! I did buy more cranberries so I can make another 🙂 YUM!

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cranberry cake
adapted from thekitchn

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)

pecan topping:
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted

Preheat the oven to 350°F. Grease bundt pan.

prepare the pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread in bottom of pan

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Pour/spread on top of pecan mixture.

Bake about 80 minutes.

Cranberry apple squares – SRC

4 Nov

Time for a secret recipe club post. This month I was assigned Stephanie from sustainable cooking for one. There were so many interesting recipes to choose from. Finally I decided to try this one. I had to change up some of the ingredients though… It came out pretty good, but was definitely missing some sugar :). The original also called for fresh cranberries which I had none of so I substituted dried… Fresh would have definitely been better!

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cranberry apple squares
heavily adapted from sustainable cooking for one

1 c dried cranberries
1 very large apple diced
1 1/4 cup flour
1t cinnamon
1 T baking powder
3 eggs
1/3 c apple sauce
1/4 c coconut oil

1 T sugar
1/4 t cinnamon

Grease a medium baking pan (8″ by 8″, for example) and preheat the oven to 400 F.

Mix together the flour, cinnamon, and baking powder in a large bowl. In another bowl, beat together the eggs and apple sauce. Quickly and lightly stir the egg mixture and the coconut oil into the dry ingredients. Add the apple and cranberries and pour into the pan. Mix together sugar and cinnamon and sprinkle over top. Bake for 20 minutes, or until firm to touch.

Thanksgiving. Only a month late :)

30 Dec

December was super busy with hanukah, Xmas, a two day bat mitzvah, a trip to Kentucky, and all the other stuff that goes on around here!

This is the winning plate from thanksgiving dinner!

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Corn bread, mashed potatoes, gravy, turkey, cranberry sauce, broccoli casserole, stuffing, green beans, sweet potatoes and acorn squash.

corn bread – used a few boxes of jif…. Next time I won’t! 🙂

mashed potatoes – we all know how to make those

This was delicious!! I usually just use the recipe on the bag of cranberries, but decided to branch out and I’m glad I did!
cranberry orange walnut relish
adapted from goodlifeeats

3/4 cup orange juice
2 tablespoons water
1/2 cup sugar
4 tablespoons maple syrup
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoon orange zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
12 oz fresh cranberries
1/3 cup Golden raisins
2/3 cup Walnut pieces

Directions:
Combine orange juice, sugar, maple syrup, cinnamon, nutmeg, orange zest, vanilla, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar has dissolved. Stir in the cranberries and golden raisins.
Bring mixture to a boil, reduce heat to a simmer, and cook for 3-5 minutes – or until the cranberries pop. Remove from heat and stir in the walnut pieces. Cover and chill 2 hours before serving with turkey.

This recipe comes from my mother in law – one of the husbands favorites!
broccoli casserole
20oz package frozen chopped broccoli
1 stick butter chopped
1lb velveeta chopped
2 sleeves ritz crackers, crushed
1 stick butter, melted

Preheat oven to 350
Cook broccoli and drain off water.
Add chopped butter and velveeta.
Stir and pour mixture into buttered 9×13 dish
Sprinkle crackers over broccoli mixture
Pour melted butter over crackers
Bake 20-30 minutes

green beans with vinaigrette
2lbs hericots verts (I used frozen from tj’s)
2T evoo
1T cider vinegar
1t Dijon mustard
1t kosher salt
1/4t ground pepper

In a large sauté pan with 1-2 tablespoons evoo, sauté hericots verts.
In a small bowl whisk 2T evoo, vinegar, mustard, salt, and pepper until thickened and combined.
Pour over beans; toss to coat

Last year I strayed from my normal stuffing recipe. While it was good, this one is sooooo much better!
Sausage, Apple and Cranberry Stuffing
adapted from allrecipes

1 box trader joes corn bread stuffing
1 pound jimmy dean sage pork sausage
1 cup chopped onion
3/4 cup chopped celery
5 teaspoons sage
1.5 tbl rosemary
1 sprig thyme
1 apple, cored and chopped
1 cup craisins
1-2 cups turkey stock
4 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degree F (175 degree C).
Place for bread in large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, and dried cranberries. Transfer to 9×13 pan. Drizzle with turkey stock and melted butter, and mix lightly. Bake 40-45 min.

Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta

15 Oct

We got some kale in the csa last week, just as this recipe was posted. It looked interesting so I decided to try it! Glad I did! It was delicious! Definitely try this one!

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Pasta with Kale, Capers, Dried Cranberries, Toasted Garlic, & Feta
adapted from two peas and their pod

ingredients:
1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise
1 medium red onion, finely chopped
1/2 cup dried cranberries
1 large bunch of kale, stems removed and leaves coarsely chopped
1/2 cup water
3/4 teaspoon salt
3/4 teaspoon black pepper
1 pound spaghetti or other pasta(we use whole wheat)
1/3 cup capers
1 1/2 cups crumbled feta cheese

directions:
1. Heat olive oil in a heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.

2. Add kale leaves into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.

3. Meanwhile, cook pasta in a pasta pot of boiling salted water until aldente. Reserve 1 cup pasta-cooking water and drain pasta.

4. Toss pasta with kale, capers, and 1/2 cup pasta water. Season with salt and pepper. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.

cranberry bliss bars

21 Nov

 

every holiday season starbucks adds cranberry bliss bars to their menu.  YUM!  last year i found a copycat recipe and made some at home, but they were just EH..   i found a different recipe and made it and these were DELICIOUS!!!

 

 

Cranberry Bliss Bars

adapted from recipegirl

Yield: 2 1/2 dozen bars

Prep Time: 35 min

Cook Time: 20 min + cooling time

Ingredients:

BLONDIE LAYER:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white chocolate chips

FROSTING:
1 package (8 ounces) fat free cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white chocolate chips, melted
1/2 cup dried cranberries, chopped

Directions:

1. Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.

2. Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.

4. Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.