Wednesday, March 27, 2013
Checking In
We are nearly a quarter of the way through the year, so I figured I would check-in on my New Years Resolution and give you an update on my goals.
In January I set out to:
1. Run a marathon; and several other races throughout the year.
2. Cook at least 2-3 meals per week; less than one pasta meal per week and less than one meal per week with meat.
3. Join the CSA again; not waste food from the CSA, either by cooking or giving away.
4. Start working towards the goal of becoming a fitness instructor; either by taking a personal training course and/or learning to teach a fitness class.
5. REALLY cut junk food from my diet; limit snacking and desserts.
By now:
1. I am registered for the New Jersey Marathon, May 5th. So far I have run a Stair Climb on February 23rd and a half marathon on March 16th. I am also registered for a 5miler, a 5k, a 10k, two obstacle mud runs, and two more half marathons. I plan at least two other 5k's, another 10k and another half marathon in there somewhere. =)
2. I'm doing well on my cooking goal, right now we have a lot of leftovers in the fridge I need to go through and see what I can revamp. But overall I'm satisfied with the amount of new recipes I'm finding on Pinterest and through friends and cookbooks. Even with my milage creeping up toward marathon day, I've been able to get fresh food on the table.
3. We did register for our local CSA again this year. It begins early May. I should say I would like to cook, can, or give away excess food. I've been finding lots of great tips in my Nutrition Action Newsletter and online how to reserve food longer.
4. I saved this goal for "second-half 2013" because of my running training. I haven't moved towards this yet except to look up more certifications online, I'm still not sure which way I will go.
5. I have not been so good at eliminating junk and dessert from my diet. I even find myself eating more of it now than this time last year. I seem to think my 6mi run is excuse enough, but it's really not. I have a hard time with self control, once a bag of jelly belly is open or the bar of chocolate broken into, I find the whole thing gone in no time.
Tuesday, January 29, 2013
Holiday Pretzel Treats
These are so addicting! A co-worker brings them in for parties, so I searched the recipe and made them for my cousin's baby shower. They were a big hit, and so easy to make!
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug chocolates
M&M's candy
1. Preheat the oven to 170degrees F.
2. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
3. Bake for 4-6minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
4. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
5. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10minutes.
I made a large bag of kisses and a small bag of hugs, it took 4 full cookie sheets. I put them outside to cool (it was just above freezing out). I recommend not transferring them from the cookie sheet until they are cooled. Also, the lowest setting on my oven is 200degrees F, which worked just fine. I was still even on the longer end of the 4-6minutes for the kisses (hugs were definitely quicker!). Don't be discouraged if they're too melty when you place the M&M on, once cooled they came off the trays no problem and were just as tasty! (I used my Martha Stewart Silpat mats instead of parchment paper.)
Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug chocolates
M&M's candy
1. Preheat the oven to 170degrees F.
2. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
3. Bake for 4-6minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
4. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
5. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10minutes.
I made a large bag of kisses and a small bag of hugs, it took 4 full cookie sheets. I put them outside to cool (it was just above freezing out). I recommend not transferring them from the cookie sheet until they are cooled. Also, the lowest setting on my oven is 200degrees F, which worked just fine. I was still even on the longer end of the 4-6minutes for the kisses (hugs were definitely quicker!). Don't be discouraged if they're too melty when you place the M&M on, once cooled they came off the trays no problem and were just as tasty! (I used my Martha Stewart Silpat mats instead of parchment paper.)
Wednesday, January 23, 2013
Spicy Spaghetti Squash with Black Beans
A nice variation on spaghetti squash, sent to me by my college roommate. The recipe comes from the Whole Foods website.
1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste
1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.
Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don't need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.
1 medium spaghetti squash
2 t olive or corn oil
1/2 c red onion, chopped
1 jalapeño chili, minced
1/2 c red pepper, chopped
1 c black beans, rinsed and drained well
1/2 c sweet corn, frozen or fresh
1 t chili powder
1/3 c cilantro, minced
1 T lime juice
1/4 c feta cheese
salt and pepper, to taste
1. Roast squash in a 375degrees F oven for 50 minutes, cut side down, until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. Set aside to cool. When cool, scoop flesh from squash halves (leaving the shell intact for stuffing, if you wish).
2. Meanwhile, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1minute until heated through.
3. Serve with feta cheese.
Without the addition of the feta cheese, I felt the recipe was a little bland. You definitely don't need added salt with the cheese, a little pepper is nice though. The original recipe called for the jalapeño to be seeded, but you get more a kick leaving them in. You could also add some hot sauce or cayenne chili powder to kick it up a little more. Overall, a good variation on spaghetti squash.
Monday, January 21, 2013
Black Bean and Sweet Potato Enchiladas
Seriously heavenly. I will be making these again and again! A great Pinterest find from Real Simple Magazine.
1 28oz can whole peeled tomatoes
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn
1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.
2 t chili powder
1 large onion, chopped
3 T canola oil
salt and black pepper, to taste
2 cloves garlic, chopped
1 15oz can black beans, rinsed and drained
1 medium sweet potato, peeled and coarsely grated
2 t dried oregano
1/2 lb cheddar, grated
8 6-inch flour tortillas
2 scallions, thinly sliced, white and green parts separated
2 c frozen corn
1. Preheat oven to 450degrees F.
2. In a blender, puree the tomatoes, chili powder, half the onion, 1 T of the oil, salt and pepper until smooth.
3. Heat 1 T of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 - 3minutes. Add the black beans, sweet potato, oregano, and salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 - 6minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the cheddar.
4. Spread 1 cup of the tomato mixture in the bottom of a 9 x 13" baking dish.
5. Roll up the bean mixture in the tortillas (about 1/2 cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of cheddar. Bake on the top rack of oven until the cheddar is brown and bubbly, 10 - 15minutes.
6. Meanwhile, wipe out the skillet and heat the remaining T of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1minute. Add the corn and salt and pepper. Cook, tossing frequently, until tender, 3 - 5minutes more.
7. Sprinkle the enchiladas with the scallion greens and serve with the corn.
Wednesday, January 16, 2013
Penne Rosa with Shrimp
A fun pasta recipe from Back to Her Roots. The red pepper flakes really give this dish a kick, watch you don't use too much more than a pinch!
12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
12oz whole wheat penne
1 T olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8oz button mushrooms, sliced
2 medium tomatoes (about 1/2 lb), chopped
Salt and pepper, to taste
4 c fresh spinach
10oz medium raw shrimp, peeled and deveined
1/2 c marinara sauce
1/3 c plain Greek yogurt
1/4 c parmesan cheese, grated
1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5minutes, or until mushrooms begin to release their water.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Thursday, January 10, 2013
Tortellini with Edamame and Smoked Sausage
An adaption of this recipe, I used kielbasa sausage. It was superb!
1 lb frozen cheese tortellini
1 c shelled edamame
1 large red pepper, diced
1 onion, diced
1 lb smoked sausage, cut into 1/4 inch thick rounds
1/2 c Italian dressing
1. Set 6 quarts of salted water to boil in a large pot.
2. Stir-fry red pepper, onion and sausage together until heated through (about 5minutes).
3. Add tortellini to boiling water and cook for 5minutes.
4. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
5. Toss everything together with the Italian dressing and heat through one final time.
Tuesday, January 8, 2013
Butternut Squash Lasagna Rolls
Another great Pinterest find, this one is modified from Beantown Baker.
Filling
10 c (1/2-inch) cubed butternut squash (about 4 lbs)
1/4 c shallots, chopped
2 T fresh sage, chopped
Cooking spray
1 T butter, melted
1/2 c plain Greek yogurt
1/4 c milk
salt and pepper, to taste
Sauce
3 slices applewood smoked bacon, chopped
1/2 lb shallots, peeled and halved
6 garlic cloves, crushed
1/2 c dry white wine
1 14oz can vegetable broth
salt and pepper, to taste
Other
16 cooked lasagna noodles
3/4 c crumbled goat cheese
1/4 c chopped toasted hazelnuts
1. Preheat oven to 400 degrees F.
To prepare filling (this can be done a day in advance),
2. Combine first butternut squash, shallots and sage on a jelly roll pan coated with cooking spray.
3. Drizzle with butter; toss to coat.
4. Bake for 25 minutes or until lightly browned, stirring occasionally.
5. Place squash mixture in a large bowl; mash with a potato masher.
6. Stir in greek yogurt, milk, salt and pepper.
Prepare the sauce,
7. Cook bacon in a Dutch oven over medium-high heat until crisp.
8. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside.
9. Add shallots and garlic to drippings in pan; sauté 5 minutes or until browned.
10. Under medium-high heat, add wine, scraping pan to loosen browned bits, then add broth; bring to a boil.
11. Reduce heat; simmer 5 minutes. Remove from heat; stir in salt and pepper.
Assemble the meal,
12. Spread 1/4 cup filling over each noodle, leaving a 1/2-inch border on each short end. Beginning with a short end, roll up noodles jelly-roll fashion.
13. Place rolls, seam sides down, in a 13 x 9-inch baking pan coated with cooking spray. Pour sauce over noodles; sprinkle evenly with cheese. Bake at 400degrees F for 25 minutes or until cheese is golden.
14. Sprinkle with bacon and hazelnuts, serve hot.
I know it looks like a lot of steps, but reading through them ahead of time and multi-tasking will make it seem like much less. I halved this recipe since my butternut squash wasn't large enough (probably because someone used a butternut squash in a previous recipe when it called for sweet potato instead- oops). I omitted the sage, since I didn't have any; but I kept it in the recipe since I feel it would have been good with it. I also removed a step regarding the sauce, because it was time consuming and not necessary for the dish. And I can't say I stuck with just 3 slices of bacon (okay, I made and used the whole package). My husband loves me more for it. ;)
Also, this recipe can be made vegetarian but omitting the bacon. The original calls for chicken broth too, but I used vegetable since I used much more bacon.
Monday, January 7, 2013
Vegan Quinoa & Sweet Potato Chili
This recipe is a Pinterest find. The original recipe is from Mike Free Mom.
2 15oz cans black beans, rinsed and drained
1 6oz can tomato paste
32oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 T chili powder
1 T cumin
1 t oregano
1 T olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 c dry quinoa
salt and pepper, to taste
avocado and cilantro, for garnish (optional)
1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10minutes).
2. Add the garlic, and cook for about 2minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2minutes, stirring constantly.
3. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5minutes, then add the quinoa.
4. Continue cooking for about 15 – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking.
5. Serve with avocado and chopped cilantro.
I have to admit, I intended this make this recipe as a way to use up some sweet potatoes we had, and had purchased a butternut squash at the store for another recipe. Well, when I was making this, I completely misread the directions and used a butternut squash peeled and cut into bite sized chunks instead of the sweet potato. Oops? It was very good, but the cooking time was longer and I did have to add water on top of the vegetable broth. Next time I was cook as per the directions; everything else about this was quite tasty!
Tuesday, January 1, 2013
Happy New Year 2013!
I never viewed 13 as a particularly lucky or unlucky number, but for whatever reason it's just not my favorite. That being said, I have SO much planned for this year, I cannot imagine 2013 being anything but awesome. Not that 2012 wasn't great, it was. Most of the year was spent planning my August wedding; then my sister's October wedding. The holidays were just as eventful, but somewhat overwhelming. I ate a little too much and took a little too much time off running and the gym and am a now few pounds heavier to show for it. Now, it's time to get back on track.
Sunday, May 5th, I will run my first marathon. I am also already signed up for two half-marathons (March & November) and two Spartan obstacle races (July & September). Alex and I are again participating in the American Lung Association's Providence Stair Climb in February as well. So it appears, if nothing else, 2013 will be an active year.
And with action needs to come good nutrition. My and my sister's weddings in 2012 took up a great deal of my time, and all the great research I'd begun into nutrition and the food industry in 2011 were put on the back burner for the most part. The move into our current apartment October 2011 also made for a poor growing season 2012 since our balcony is enclosed. Thankfully our CSA membership took care of most of the produce we would have grown anyway. This year we are more prepared for the types of food we'll get from the farm and can better plan meals around them.
I expect 2013 to be an active, healthy year. For that I have a few goals:
1. Run a marathon; and several other races throughout the year.
2. Cook at least 2-3 meals per week; less than one pasta meal per week and less than one meal per week with meat.
3. Join the CSA again; not waste food from the CSA, either by cooking or giving away.
4. Start working towards the goal of becoming a fitness instructor; either by taking a personal training course and/or learning to teach a fitness class.
5. REALLY cut junk food from my diet; limit snacking and desserts.
My goals are completed in two sections, the first part of the year is dedicated to marathon training and keeping up healthy cooking and eating habits (goals 1, 2 & 5). The second part of the year is when the CSA becomes active and meal planning paramount. This is also when I will have the time to start focusing on adding more responsibilities to my schedule, whether it be a class or study on my own (goals 3 & 4).
That said, time to get moving! Wishing everyone else a happy, healthy 2013!!
Sunday, May 5th, I will run my first marathon. I am also already signed up for two half-marathons (March & November) and two Spartan obstacle races (July & September). Alex and I are again participating in the American Lung Association's Providence Stair Climb in February as well. So it appears, if nothing else, 2013 will be an active year.
And with action needs to come good nutrition. My and my sister's weddings in 2012 took up a great deal of my time, and all the great research I'd begun into nutrition and the food industry in 2011 were put on the back burner for the most part. The move into our current apartment October 2011 also made for a poor growing season 2012 since our balcony is enclosed. Thankfully our CSA membership took care of most of the produce we would have grown anyway. This year we are more prepared for the types of food we'll get from the farm and can better plan meals around them.
I expect 2013 to be an active, healthy year. For that I have a few goals:
1. Run a marathon; and several other races throughout the year.
2. Cook at least 2-3 meals per week; less than one pasta meal per week and less than one meal per week with meat.
3. Join the CSA again; not waste food from the CSA, either by cooking or giving away.
4. Start working towards the goal of becoming a fitness instructor; either by taking a personal training course and/or learning to teach a fitness class.
5. REALLY cut junk food from my diet; limit snacking and desserts.
My goals are completed in two sections, the first part of the year is dedicated to marathon training and keeping up healthy cooking and eating habits (goals 1, 2 & 5). The second part of the year is when the CSA becomes active and meal planning paramount. This is also when I will have the time to start focusing on adding more responsibilities to my schedule, whether it be a class or study on my own (goals 3 & 4).
That said, time to get moving! Wishing everyone else a happy, healthy 2013!!
Wednesday, December 26, 2012
Mom's Lasagna
This year I wanted to make something a little more non-traditional for Christmas dinner, so instead of a ham or turkey or roast, I made lasagna. My mom makes the BEST lasagna, so I followed her recipe. This can of course be modified for meat or vegetarian, I did half and half.
9 lasagna noodles, uncooked
1 15oz tub of ricotta cheese
16 oz mozzarella cheese, grated - 3 different uses
1/4 c parmesan
2 T chopped herbs, like parsley, basil, or cilantro (more if you like)
1 t (onion) salt
2 cloves garlic, crushed
1 32oz jar spaghetti sauce
1 6oz can tomato sauce
1 lb. ground beef OR cut up, thin sliced vegetables, like eggplant or asparagus OR half and half
1. Preheat the oven to 350 degrees F.
2. Mix the ricotta, half the mozzarella, parmesan, herbs, salt and garlic in a large bowl. Set aside.
3. Cover the bottom of a 9 x 13" baking pan with tomato sauce.
4. Lay 3 noodles on top, spread half the cheese mixture on top, lay meat or vegetables on top, then pour 1/3 of the spaghetti sauce over it.
5. Repeat step 4 for another layer.
6. Lay 3 noodles on top and push down a bit and pour the rest of the sauce over it and top with half of the remaining mozzarella cheese.
7. Cover with foil and bake for 35minutes.
8. Remove foil, sprinkle the remaining cheese over it, bake another 10minutes, then turn oven off and let lasagna sit for 10 minutes. It thickens as it sits. Right out of the oven it is VERY hot.
9 lasagna noodles, uncooked
1 15oz tub of ricotta cheese
16 oz mozzarella cheese, grated - 3 different uses
1/4 c parmesan
2 T chopped herbs, like parsley, basil, or cilantro (more if you like)
1 t (onion) salt
2 cloves garlic, crushed
1 32oz jar spaghetti sauce
1 6oz can tomato sauce
1 lb. ground beef OR cut up, thin sliced vegetables, like eggplant or asparagus OR half and half
1. Preheat the oven to 350 degrees F.
2. Mix the ricotta, half the mozzarella, parmesan, herbs, salt and garlic in a large bowl. Set aside.
3. Cover the bottom of a 9 x 13" baking pan with tomato sauce.
4. Lay 3 noodles on top, spread half the cheese mixture on top, lay meat or vegetables on top, then pour 1/3 of the spaghetti sauce over it.
5. Repeat step 4 for another layer.
6. Lay 3 noodles on top and push down a bit and pour the rest of the sauce over it and top with half of the remaining mozzarella cheese.
7. Cover with foil and bake for 35minutes.
8. Remove foil, sprinkle the remaining cheese over it, bake another 10minutes, then turn oven off and let lasagna sit for 10 minutes. It thickens as it sits. Right out of the oven it is VERY hot.
Monday, February 13, 2012
Carrot Walnut Cookies
I've been searching for a cookie recipe that's not a traditional sweet dessert and I think I've found a good one in this recipe from Whole Foods (link). Alex noticed immediately there isn't any sugar and looked disappointed since I'd described them as "cookies," but I'll be testing them out during a birthday party at work tomorrow, so we'll see. I'm hoping they'll be a nice alternative to all the desserts others do bring in.
1 c raw unsalted walnuts
1 c rolled oats
1 c raisins
1/2 c whole-wheat pastry flour
1 1/4 t baking powder
1 1/4 t ground cinnamon
1/2 t ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 c apple juice
1. Preheat oven to 350 degrees F.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.
3. Add carrots, apple, banana and apple juice and stir until combined.
4. Drop by rounded tablespoons an inch apart on greased baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.
I sub'ed unsweetened applesauce for the grated apple and an egg for the banana, and it turned out just fine. I'm quite happy with this recipe and do intend to try it the way it's meant to be sometime. Until then I hope it's a hit with others so I can keep making them! ...Or maybe not: more for me then! ;)
1 c raw unsalted walnuts
1 c rolled oats
1 c raisins
1/2 c whole-wheat pastry flour
1 1/4 t baking powder
1 1/4 t ground cinnamon
1/2 t ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 c apple juice
1. Preheat oven to 350 degrees F.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger.
3. Add carrots, apple, banana and apple juice and stir until combined.
4. Drop by rounded tablespoons an inch apart on greased baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.
I sub'ed unsweetened applesauce for the grated apple and an egg for the banana, and it turned out just fine. I'm quite happy with this recipe and do intend to try it the way it's meant to be sometime. Until then I hope it's a hit with others so I can keep making them! ...Or maybe not: more for me then! ;)
Sunday, February 12, 2012
Reese's Soft Chocolate Cookies
This is a recipe I got off the back of a bag of Reese's peanut butter chips. I had all intentions of making PB fudge with the chips, but I needed a quick cookie idea the other day and these did not fail me! Enjoy!
1 c (2 sticks) butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 2/3 c (1 10 oz. bag) peanut butter chips*
1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and vanilla. Add eggs.
3. Sift in flour, cocoa, baking soda and salt. Combine slowly.
4. Mix in peanut butter chips.
5. Drop teaspoon-fulls onto a greased baking sheet. Bake for 8-12 minutes. Cookies will be soft in the center.
*Can be substituted with chocolate or white chocolate chips. I also think nuts would go well in these cookies, particularly walnuts.
1 c (2 sticks) butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 2/3 c (1 10 oz. bag) peanut butter chips*
1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and vanilla. Add eggs.
3. Sift in flour, cocoa, baking soda and salt. Combine slowly.
4. Mix in peanut butter chips.
5. Drop teaspoon-fulls onto a greased baking sheet. Bake for 8-12 minutes. Cookies will be soft in the center.
*Can be substituted with chocolate or white chocolate chips. I also think nuts would go well in these cookies, particularly walnuts.
Sunday, January 1, 2012
New Year, New Food Creation
Butternut Squash, Kale, Mushrooms & Onions. I discovered a butternut squash in the fridge that needed to be cooked, as well as half a package of mushrooms. So I added a leftover onion chunk (diced) and some kale I had on hand, seasoned with some hot sauce, a teaspoon of honey and juice (and some pulp) of half an orange. A true "leftover" meal. And a pretty tasty one at that! =)
Monday, December 26, 2011
Roasted Brussels Sprouts with Walnuts & Figs
When Alex and I were picking up our Christmas tree, the farm had Brussels sprouts on the stalk for $1.99. Less than a dollar a foot, these things were huge and looked so yummy I had to buy one! Mom sent over this recipe and I served a dish at both Christmas Eve dinner and on Christmas day.
This recipe comes from the Christian Science Monitor and aims to introduce non-Brussels sprouts eaters to something new. Unlike the article, even this didn't win everyone over: Alex still isn't a fan, but he did try one! So I'll count this as half a victory. And for those who do like Brussels sprouts, this is a great way to serve them!
1 lb. (4 c) Brussles sprouts, trimmed, halved or quartered
1 T olive oil
Salt and pepper, to taste
1/2 c chopped walnuts
1/2 c dried figs, diced
1/2 c vegetable broth
1/4 c maple syrup
1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper or alumnium foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for 15-20 minutes until tender and edges just begin to brown.
3. Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.
4. Pour over roasted Brussels sprouts. Serve immediately.
The original recipe calls for Parmesan cheese as well, but it's really not necessary. I had all intentions of adding the cheese both times before serving, but by the time I remembered everyone was contently munching away on the sprouts without Parmesan.
This recipe comes from the Christian Science Monitor and aims to introduce non-Brussels sprouts eaters to something new. Unlike the article, even this didn't win everyone over: Alex still isn't a fan, but he did try one! So I'll count this as half a victory. And for those who do like Brussels sprouts, this is a great way to serve them!
1 lb. (4 c) Brussles sprouts, trimmed, halved or quartered
1 T olive oil
Salt and pepper, to taste
1/2 c chopped walnuts
1/2 c dried figs, diced
1/2 c vegetable broth
1/4 c maple syrup
1. Preheat oven to 400 degrees F. Line a baking pan with parchment paper or alumnium foil.
2. Toss halved Brussels sprouts with olive oil, salt, pepper, and walnuts. Spread into baking pan and roast for 15-20 minutes until tender and edges just begin to brown.
3. Meanwhile, combine figs and broth on the stove top and bring to a boil. Simmer until reduced. Add maple syrup and reduce again until mixture thickens.
4. Pour over roasted Brussels sprouts. Serve immediately.
The original recipe calls for Parmesan cheese as well, but it's really not necessary. I had all intentions of adding the cheese both times before serving, but by the time I remembered everyone was contently munching away on the sprouts without Parmesan.
Corn Pudding
This is a recipe from Animal, Vegetable, Miracle, a book by Barbara Kingsolver (and family). Martha let me borrow this book last year and I finally got around to reading it this fall. Fantastic book on one family's journey to only eat locally for one full year; I highly recommend it. In particular, this recipe for a "holiday corn pudding a nine-year-old can make" stood out for me and was both a hit at our family Thanksgiving and Christmas dinners. Incredibly easy and tasty. Enjoy!
3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.
If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)
3 c corn kernels
2 eggs, beaten
1 c milk
1 c grated Gouda cheese
2 T parsley (dried)
1 T marjoram (dried)
Salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Combine ingredients and pour into greased baking dish. Bake 45
minutes or until top is puffy and golden.
If you don't have marjoram or can't find it in store, sub 1/2 tablespoon oregano. Also, each time I've made this it's never been done in 45 minutes, more like an hour or a little more. Although that might be because I don't typically measure the cheese, I just add what I think looks like a cup and then a little more. It's amazingly cheese-y. ;)
Wednesday, December 21, 2011
Super Fudge
This is the fudge recipe I've been using for awhile now, it's fantastic!
4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla
1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**
*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.
You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!
EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!
4 1/2 c sugar
12 oz. can evaporated milk
1 c (2 sticks) butter
18 oz. chocolate chips
7 1/2 oz. fluff
1 t vanilla
1. Mix sugar, evaporated milk and butter in large pot. Bring to a hard boil, and stir constantly for 8 minutes.*
2. Remove from heat and add chocolate chips, fluff and vanilla.
3. Blend* and quickly pour fudge into a 9x11 pan to set.**
*These are parts where this super fudge becomes a two-person job for me. I typically do all the measuring and pouring and Alex will do the stirring and blending. It's tiring to do by yourself, but not impossible.
**I pour half then add a layer of mini marshmallows and then pour the rest. You have to wait a minute otherwise the marshmallows will melt and you'll see the fudge wants to set right away, so while you're waiting, stir the remaining in the pot to keep it from setting.
You can also pour two 9x11 pans with the first layer, add marshmallows (or nuts!) and make another batch of a different fudge for the top. We like peanut butter & chocolate layered. You can use any chips you want for the chocolate chips called for in the recipe: peanut butter chips, butterscotch, dark chocolate... etc. I also cut the sugar down a bit if using anything other then chocolate chips since they're already so sweet, to 3 1/2 cups or 4 cups. Can be made in any pans too: I use those little foil ones and give as gifts. Enjoy!
EDIT: We recently made these with 10 oz. Reeses' chips and 8 oz. chocolate chips. It turned out absolutely fantastic, a definite favorite we'll be making again!
Thursday, December 15, 2011
Honey Baked Chicken Drumsticks
I’ve made this recipe a couple times and it’s always better when you leave the skin on the drumsticks: it ends up being crispier. You may also use chicken wings or thighs. Alex and I have gotten in the habit* of breaking down a whole organic chicken and this is a great way to use all the “non-breast” pieces. Enjoy!
2 lbs chicken drumsticks
2 T butter
2 T olive oil
1/2 c flour
1 1/2 t seasoned salt blend
1/3 c honey
1/4 c brown sugar
4 T lemon juice
2 t soy sauce
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Toss in a food storage bag with the flour and seasoned salt.
3. Melt butter with olive oil; pour into an 11″ x 7″ baking dish. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes, turning halfway through.
4. Meanwhile, in a saucepan, heat honey, brown sugar, lemon juice, and soy sauce, stirring to blend.
5. After 30 minutes, pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes until golden and skin is crispy.
* When I say “gotten in the habit” I mean we’ve done this a handful of times: we really don’t eat meat much these days. So when we do, it’s high quality, local, free range, organic. Yeah, there’s a long list of criteria, which is why we don’t eat it often. But being winter, we’ll likely have more meat in the near future. This is just perfectly okay with Alex (and probably Tula too, although she prefers sugar cookies right now…).
2 lbs chicken drumsticks
2 T butter
2 T olive oil
1/2 c flour
1 1/2 t seasoned salt blend
1/3 c honey
1/4 c brown sugar
4 T lemon juice
2 t soy sauce
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Toss in a food storage bag with the flour and seasoned salt.
3. Melt butter with olive oil; pour into an 11″ x 7″ baking dish. Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes, turning halfway through.
4. Meanwhile, in a saucepan, heat honey, brown sugar, lemon juice, and soy sauce, stirring to blend.
5. After 30 minutes, pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes until golden and skin is crispy.
* When I say “gotten in the habit” I mean we’ve done this a handful of times: we really don’t eat meat much these days. So when we do, it’s high quality, local, free range, organic. Yeah, there’s a long list of criteria, which is why we don’t eat it often. But being winter, we’ll likely have more meat in the near future. This is just perfectly okay with Alex (and probably Tula too, although she prefers sugar cookies right now…).
Tuesday, December 13, 2011
What's Cooking Uncle Sam?
Yesterday, Alex and I returned from a long weekend spent in Washington DC with good friends, Scuba Steve and Nula. We made plans to visit DC after I heard about an exhibit at the National Archives entitled "What's Cooking Uncle Sam?", the government's effect on the American diet. Over the past year I've been incredibly interested in food policy and regulations concerning the food that ends up on our tables. It was exciting that this exhibit appears at a time when I'm most interested in knowing more. And the exhibit did not disappoint.
The exhibit was an informative walk-through featuring legislation and food marketing and their effects on the American diet. It began with farming and how we came to farm the varieties we do today; then moved onto industrialization and the new food products this was able to bring us (like ketchup). It talked about the evolution of the food pyramid, including guides for moms how to cook by the government regulations (and on different budgets): promoting variety and essential nutrients. The exhibit showed different company and government marketing used throughout WWI and WWII dealing with shortages and trying to entice the public to eat less processed food (so it could go to the troops) and grow "freedom gardens" (even in cities). They government even handed out seeds to promote diversity, giving out recipes and instructions what to do with new varieties of food. The exhibit ended around the 1950's with how the government was influencing school cafeterias [and when big business takes over influencing what ends up on our tables]. (The exhibit was sponsored by Mars, Inc. who makes M&Ms, Wringley's gum, and Uncle Ben's rice, among other things.)
I think one of the most interesting points was how the modern American plate literally looks: We don't like our food touching. This started in the 40's with WWII and how the troops were fed. Nutritionists determined the optimal menu (about 3,000 calories a day) and served meals separated trays, a place for each item: protein, vegetable, starch, etc. When the soldiers returned home, this is what they expected from their wives. And that is why even today, many Americans don't like their food touching. I always make fun of Alex for this. I'm a big fan of soups and stews where it's a one-dish meal and could care less if my vegetables are served over the starch. Alex, like most typical Americans, does not. It's interesting to know the origin of this now.
The rest of our time in DC was fantastic as well. We started with a trip to the Spy Museum, a must see if you haven't been. It's really well done and has displays and interactive material that appeal to all ages. It covers the whole history of spy from early humans to modern day. When you first arrive you have to memorize an identity and there are two checkpoints within the museum where you can test your knowledge of your adopted identity. That was also a fun part. (I failed my mission in the end, Alex didn't.)
We also have a lot of friends (and some family) in DC, so we had a lot of lunch and dinner dates while we were in town. DC really isn't too far for us, and it was great to see everyone we met with, including Alex's cousin, Henry, and his girlfriend Kathy, who are fairly new DC residents.
Of course we stopped at most of the major tourist areas: the White House, the Washington Monument, Lincoln memorial, etc. And we visited two Smithsonians: the Air and Space museum and the museum of Natural History. We grabbed some virtual geocaches while in DC as well.
Overall, it was a fantastic long weekend with great friends and lots of awesome things to see. I really like DC, it's a clean city that's pretty easy to navigate. Definitely wouldn't mind going back anytime soon. There's so much we didn't get to see! =)
The exhibit was an informative walk-through featuring legislation and food marketing and their effects on the American diet. It began with farming and how we came to farm the varieties we do today; then moved onto industrialization and the new food products this was able to bring us (like ketchup). It talked about the evolution of the food pyramid, including guides for moms how to cook by the government regulations (and on different budgets): promoting variety and essential nutrients. The exhibit showed different company and government marketing used throughout WWI and WWII dealing with shortages and trying to entice the public to eat less processed food (so it could go to the troops) and grow "freedom gardens" (even in cities). They government even handed out seeds to promote diversity, giving out recipes and instructions what to do with new varieties of food. The exhibit ended around the 1950's with how the government was influencing school cafeterias [and when big business takes over influencing what ends up on our tables]. (The exhibit was sponsored by Mars, Inc. who makes M&Ms, Wringley's gum, and Uncle Ben's rice, among other things.)
I think one of the most interesting points was how the modern American plate literally looks: We don't like our food touching. This started in the 40's with WWII and how the troops were fed. Nutritionists determined the optimal menu (about 3,000 calories a day) and served meals separated trays, a place for each item: protein, vegetable, starch, etc. When the soldiers returned home, this is what they expected from their wives. And that is why even today, many Americans don't like their food touching. I always make fun of Alex for this. I'm a big fan of soups and stews where it's a one-dish meal and could care less if my vegetables are served over the starch. Alex, like most typical Americans, does not. It's interesting to know the origin of this now.
The rest of our time in DC was fantastic as well. We started with a trip to the Spy Museum, a must see if you haven't been. It's really well done and has displays and interactive material that appeal to all ages. It covers the whole history of spy from early humans to modern day. When you first arrive you have to memorize an identity and there are two checkpoints within the museum where you can test your knowledge of your adopted identity. That was also a fun part. (I failed my mission in the end, Alex didn't.)
We also have a lot of friends (and some family) in DC, so we had a lot of lunch and dinner dates while we were in town. DC really isn't too far for us, and it was great to see everyone we met with, including Alex's cousin, Henry, and his girlfriend Kathy, who are fairly new DC residents.
Of course we stopped at most of the major tourist areas: the White House, the Washington Monument, Lincoln memorial, etc. And we visited two Smithsonians: the Air and Space museum and the museum of Natural History. We grabbed some virtual geocaches while in DC as well.
Overall, it was a fantastic long weekend with great friends and lots of awesome things to see. I really like DC, it's a clean city that's pretty easy to navigate. Definitely wouldn't mind going back anytime soon. There's so much we didn't get to see! =)
Thursday, December 8, 2011
Schneeflöckchen/Snowflake Cookies
Mom, Kate and I have been baking Christmas cookies together as long as I can remember. My favorites were always ones called Snowflakes (Schneeflöckchen in German), so it was my duty each year to bake the Snowflakes. Mom and I had our baking day last Monday and not even two weeks later, Alex and I have polished off quite a bit of them, including all of the Snowflakes. So I made more. I misplaced my recipe from mom, but a quick Google search resulted in this awesome blog: Islaborg. This is a little different from the recipe mom has since her schooling and the yield is slightly lower, but the taste is perfect. Islaborg does a good job explaining why they're called Snowflakes: not because of their looks, but because of their melt-in-your-mouth quality. These cookies truly are addicting- enjoy!
1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*
1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.
*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.
1/2 c flour
1 1/4 c cornstarch
1/2 c + 1 t powdered sugar
3/4 c butter, softened
1 t vanilla sugar (or 1/4 t extract)*
1. Combine sugar, butter and vanilla to a slightly fluffy paste.
2. Sift in flour and cornstarch and and knead to a smooth dough.
3. Wrap the dough in tinfoil and let it rest in the fridge for about 30 minutes.
4. Preheat oven to 350 degrees F. Lightly grease a baking sheet or place a sheet of baking paper on it.
5. Take the dough out, unwrap and use approximately 1 tbs of dough to form a small ball, place on baking sheet and continue with the rest of dough until you've filled the baking sheet. These cookies will spread a little when they bake, so leave some room in between cookies.
6. Use a fork dipped in powdered sugar to flatten the cookies, this will create a pattern that is characteristic for Snowflake cookies.
7. Bake for 12-15 minutes. Make sure they don't brown, they're supposed to be white and somewhat flaky.
8. Let cool and store in an airtight container in a cool place.
*Cookies are supposed to be white, using vanilla extract over vanilla sugar will slightly color the cookies.
Tuesday, November 29, 2011
Cranberry Sauce
Hope everyone had a fantastic Thanksgiving! I know I did! =) Here's a recipe for my favorite part of the traditional Thanksgiving meal: Cranberry Sauce. I've been using this Alton Brown recipe for a couple years, spicing* it up a little myself. It's classic and perfect and sooo easy! Enjoy!
1/4 c freshly squeezed orange juice
1/4 c 100% cranberry juice, not cocktail
1 c honey
1 pound fresh cranberries, approximately 4 cups
1. Wash the cranberries and discard any soft or wrinkled ones.
2. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
3. Add cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. (Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.) Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
*I add what's called "German Christmas Spice" to my mix, but it's basically just a mix of cinnamon, cardamon, clove, etc. You can be creative and add what you wish. Watch the video of Alton Brown making this recipe using the link above for ideas!
I don't usually make this recipe in a mold. This year I started canning a batch or two, which came out pretty well if I do say so myself! I typically just place the sauce in a container and stir it up to serve in a nicer bowl.
Also, if you prefer a smooth sauce, once you remove it from the heat, just run the whole batch through a strainer. This will remove any peels and pulp.
1/4 c freshly squeezed orange juice
1/4 c 100% cranberry juice, not cocktail
1 c honey
1 pound fresh cranberries, approximately 4 cups
1. Wash the cranberries and discard any soft or wrinkled ones.
2. Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
3. Add cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. (Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.) Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.
*I add what's called "German Christmas Spice" to my mix, but it's basically just a mix of cinnamon, cardamon, clove, etc. You can be creative and add what you wish. Watch the video of Alton Brown making this recipe using the link above for ideas!
I don't usually make this recipe in a mold. This year I started canning a batch or two, which came out pretty well if I do say so myself! I typically just place the sauce in a container and stir it up to serve in a nicer bowl.
Also, if you prefer a smooth sauce, once you remove it from the heat, just run the whole batch through a strainer. This will remove any peels and pulp.
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