Cranberry Sauce (when you just need a small amount)

We were talking about Cranberry Sauce this morning. We realized that not everyone loves it like we do. So, I came up with this easy, tasty recipe that's just enough for the two of us and maybe someone else that would like to try it. I have several other versions on the Blog.
Most of the recipes I found start with a large bag of frozen Cranberries and a ton of Sugar.
This has no added Sugar other than what's in the can of Whole Cranberries.
I recommend making it 1 - 2 days before serving.

Here's what you'll need:

1 Can of Whole Cranberry Sauce.
The Zest and Juice of 1 Large Navel Orange
1/2 C of Chopped Pecans

Mix all ingredients in a Mixing Bowl.
Transfer to a 1 Pint Canning Jar.

Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Thanksgiving Bread

This is a very tasty, herbed Bread that's a great addition to your Thanksgiving meal.
It's filled with the flavors of Thanksgiving Dressing.

This is the Bread Cloche that I use. 

This is the Cast Iron Dutch Oven that I use.

Here's what you'll need:
Preheat the oven to 375 degrees.

A  1 1/2 qt. Cast Iron Dutch Oven, with a lid or a Bread Cloche with a lid. ( I make it in a Cloche)
Lightly Oiled on the Bottom with Vegetable Oil and a sprinkling of Cornmeal.

A Stand Mixer with a Paddle Attachment

3 C All Purpose Flour, divided.
1 TBS Granulated Sugar
2 1/4 tsp Active Dry Yeast
1 TBS Onion Powder
1 TBS Dried Parsley
1/4 tsp Dried Sage
1/4 tsp Dried Thyme
1/4 tsp Dried Marjoram
1/2 tsp Dried Rosemary
1/4 tsp Pepper
1 tsp Salt
3/4 C Water
1/2 C Whole Milk
1 TBS Butter
1 Egg, beaten.
1/2 tsp Celery Seed
Sea Salt to Sprinkle the top of the Dough Ball.
Vegetable Oil and Cornmeal to be determined in the instructions.

In a Large Mixing Bowl:
2 C Flour
Yeast
Onion Powder
Parsley
Sage
Thyme
Marjoram
Rosemary
Pepper
Salt
Whisk Well.

In a Saucepan on Medium Heat:
Milk
Water
Butter
Heat just until warmed.

Add:
Dry Ingredient Mixture.
Transfer to a  Stand Mixer (Paddle Attachment)
Mix for 2 minutes.

Add:Remaining Cup of Flour.
Mix just to combine. (don't over mix)

Cover with Plastic Wrap.
Allow to Rise in a warm place between 30 minutes and 1 Hour.

Place the Ball of Dough in a Lightly Greased (Vegetable Oil , Dutch Oven or Bread Cloche that's been sprinkled on the bottom with Cornmeal.

Brush the top of the Ball with Beaten Egg.
Score a few lines in the top of the Ball with a very Sharp Knife.
Sprinkle with Celery Seeds and Sea Salt.

Cover it. Do not oil the inside of the cover.

Bake 35 minutes.

Remove to a Rack until cool enough to remove.
Transfer to a Rack to cool slightly.
Serve warm with Butter.

Enjoy!
Peace in the Kitchen!

Green Bean Casserole

This is the original recipe for the traditional Green Bean Casserole that I make for Thanksgiving.
I'm only posting this so I have it in my Blog to use each time I want to make it.
It was created in 1955 by Dorcas Reilly, an employee at Campbell's Soup Company. It was an entry for a Casserole Contest.
My Grandmother and Mother both made it every Thanksgiving and I have continued the family tradition.

This is the Classic Recipe. We have it every year for Thanksgiving. 

Traditional Green Bean Casserole


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Casserole Dish lightly greased.

3 - 14.5oz. cans of Cut Green Beans, drained.  (4 C)  I also have used the equivalent of  Cooked Fresh Green Beans.
1 - 10.5 oz. can of Cream of Mushroom Soup

1/2 C Whole Milk
1 tsp Soy Sauce
A dash of Black Pepper
1 1/3C  French's French Fried Onions

In a Large Mixing Bowl:

Beans
Soup
Milk
Soy Sauce
Pepper
2/3 C of the Onions
Mix Well.

Transfer to the Casserole Dish.
Bake 25 minutes.

Remove from Oven.
Stir Gently.

Top with  remaining French Fried Onions.
Return to the Oven and Bake an additional 5 minutes. (until Golden Brown)

Serve Hot.


Enjoy!
Peace in the Kitchen!

Granola Cookies

I have my own recipe for homemade Granola. I'll post it at the end of this recipe. You can use your favorite Granola in this Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 3/4" Cookie Scoop
 A Sheet Pan lined with Parchment Paper

16 TBS Butter, room temperature.
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Vanilla
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
4 C Granola
3/4 C Chopped Pecans

In a Large Mixing Bowl with an Electric Mixer:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Eggs
Beat on Low sped until well combined and creamy smooth.

Add:
Flour
Baking Soda
Salt
Mix until well combined.

By Hand, with a Silicone Spatula:
Add:
Granola
Raisins
Pecans
Stir to combine well.
Refrigerate for 30 minutes.

Use the Cookie Scoop and drop the Dough 2" apart onto the Sheet Pan lined with Parchment Paper.

Bake for 11 - 13 minutes, just until Golden Brown.

Remove Sheet Pan to a Rack to Cool for 5 minutes.
Transfer Cookies to the Pan to Cool completely.



1970's Hippy Granola:

I toasted the Pecans, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Pecans
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/4 C Honey
1/4 Maple Syrup

Mix together in a large bowl:
Oats
Pecans
Sesame Seeds
Sunflower Seeds
Wheat Germ

Drizzle mixture with Oil
Drizzle with Honey
Drizzle with Maple Syrup
Toss to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roasting Pan.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.


Enjoy!
Peace in the Kitchen!

Pumpkin and Spinach Quinoa

Quinoa is my latest obsession. I stopped eating Pasta. Potatoes and White Rice. I'm cooking more recipes with Quinoa. Here's a great Thanksgiving Quinoa Recipe. I'm putting it on our Holiday Menu this year.

Fresh Grated Parmesan Cheese

Here's what you'll need:
A Large Deep Skillet

1 C uncooked Quinoa. It should be about 3 1/2 C Cooked. (Cook according to package directions and set aside)

1 Large Onion, finely chopped.
1 Large Clove of Garlic, minced.
1 TBS Olive Oil
1 C Pumpkin Puree, not Pie Filling
3 C Vegetarian or Regular Chicken Stock
1 tsp Black Pepper
1 C Grated Fresh Parmesan Cheese, it has to be Fresh Grated Cheese. I can't be packaged and not the grated in a container.
About 4 handfuls of Fresh Baby Spinach Leaves

In the Skillet on Medium Heat:
Oil, until heated.
Add:
Onion
Garlic
Sauté until Onion is translucent. Stirring

Add:
Pumplin
Chicken Stock
Pepper
Bring to a Boil.

Reduce Heat to Low and simmer uncovered for 5 minutes.

Add:
Cheese and cook until it has melted.

Remove from Heat.
Add:
Quinoa
Spinach
Stir to combine well.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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Tomalito in a Microwave Oven

There are many recipes for Corn Tomalito made on the Stovetop in a Double Boiler and I love that idea. It takes an hour to steam it. I serve a Corn Dish every Thanksgiving and I had never heard of Sweet Corn Tomalito until recently. With all of the food that has to be prepared for our Thanksgiving Dinner, I embraced the idea of making this in the Microwave.

Tomalito is a typical dish of the Amazonas region in Peru. It's also a common dish in Central America.

Sweet Corn Tomalito in a Microwave Oven

Here's what you'll need:
A Microwave safe Glass Bowl.

The following ingredients are mixed in the Bowl:

1 C Cornmeal
1/4 C Masa Harina Flour
1/2 C Granulated Sugar
1 TBS Baking Powder
1/2 tsp Salt
2 C Whole Milk
1 C Water
1 (15 oz.) Can of Creamed Corn
1 Egg
4 TBS Butter, melted
1 C Frozen Sweet Corn, thawed.

In the Bowl:
Combine all of the ingredients and Whisk until completely combined.

Heat it in a Microwave Oven for 5 minutes.
Remove and Stir well.
Return and heat an additional 5 Minutes.
Mix well.
Return for the final time and heat an additional 5 minutes.

Mix well and serve hot.

Enjoy!
Peace in the Kitchen!

My friend and Chef, Ellise Pierce, The Cowgirl Chef.

Red Rice, Black Beans and Green Chile

Years ago, beans and rice was my go-to dinner —  before I moved to France, before I learned about so many other flavors and techniques, and back when being vegan meant little more than this. I’d make a big batch and stuff it into a warmed up tortilla and call it done. Easy enough for when I was short on time and totally fast food.

My vegan days long behind me, I haven’t made this in ages. But I’m definitely leaning more vegetarian than not most of the time, so I thought about beans and rice again, but I wanted to make it less boring. I wanted delicious. (Beans and rice? Are you kidding me?)

And delicious it was. The red rice and the roasted Hatch green chile (fresh; not the canned or frozen stuff) take this to the next level, and as far as the chile goes, you can make this as mild or hot as you like (I’m totally mild). I always have black beans that I’ve made in the freezer, but you can use canned ones, too. No judgment.

It’s totally fast. The only thing you have to wait on is the rice and that’s a 45-minute deal that can be happening while you do something else. Or you can make the rice in advance and just scoop it out and add it to the beans and chiles and warm it through. Eat it in bowl with some avocado and salsa if you like or put it right into a tortilla, roll it up, and eat it while you watch the news. Some things are just fine as they are.

Red Rice, Black Beans and Green Chile

Makes 4 servings

• 1 cup brown rice, uncooked
• 2 tablespoons grapeseed oil
• 1 large shallot, minced
• 1 cup chopped cherry tomatoes
• sea salt to taste
• 2 tablespoons tomato paste
• 2 cups chicken stock or vegetable stock
• 2 cups black beans
• ⅓ cup roasted Hatch green chiles
• tortillas for serving
• salsa for serving
• avocado for serving

1.Rinse the rice well in a colander.

2.Put the grapeseed oil and shallot in a medium saucepan over medium heat. Stir and cook until the shallot is translucent, 3 to 5 minutes. Add the chopped tomatoes, rice, and a big pinch of sea salt. Stir until the rice begins to lose its color and become opaque, another 3 to 5 minutes. Add the tomato paste and stock, cover, and let come to a boil. When it boils, reduce the heat to a simmer and cook until done, about 45 minutes.

Save time: Make the rice in advance and keep in the fridge until ready to assemble.

3.Put the black beans, green chile, and 2 cups of the cooked rice in a large skillet. Warm through and serve either in a bowl or in tortillas with avocado and salsa.

Enjoy!

Peace in the Kitchen!