I love fresh made cranberry relish. This one is perfect a little bit sweet and a little bit tart and a little bit crunchy.
Ingredients:
2 12 oz bags fresh cranberries
2 medium apples
2 medium pears
2 navel oranges
1 8 oz can crushed pineapple in juice
1 cup sugar
1 cup pecans, chopped
Directions:
Cut the cores out of the pears and apples.
Cut the pears, apples and oranges into pieces that will fit into your food processor.
In a food processor chop the cranberries, apples, pears, and oranges skins and all.
Add the pineapple and sugar.
Mix well.
Chill at least overnight (longer is OK).
Add the chopped pecans just before serving.
Note: The next time I make this I am going to substitute honey for the sugar since I am trying to reduce the amount of refined sugar in my diet.
Thursday, April 30, 2009
Tuesday, April 28, 2009
Carne Guisada
Yummy Mexican Beef!! Delicious with rice. Super easy since it simmers all day in the crock pot!
Ingredients:
2 tbsp cooking oil
1 lb beef stew meat, cubed
3 oz tomato paste
10 fluid oz beef broth
4 fluid oz water
1 medium onion, chopped
3 cloves garlic, crushed
1 tps chili powder (or more)
1/2 tsp ground cumin (or more)
1/2 tsp ground black pepper
salt (to taste)
2 Serrano chili peppers, seeded or not if you like it extra spicy and chopped
2 tsp cornstarch
Directions:
Heat oil in a large saucepan over medium high heat, and cook beef until it is evenly browned.
Pour off excess fat and then add the browned meat to the crock pot.
Stir in tomato paste, beef broth and water.
Season with onions, garlic, chili powder, cumin, black pepper, salt and Serrano peppers.
Cook on low in the crock pot for 8 to 12 hours - the longer you allow it to cook, the more tender the beef will be.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
Ingredients:
2 tbsp cooking oil
1 lb beef stew meat, cubed
3 oz tomato paste
10 fluid oz beef broth
4 fluid oz water
1 medium onion, chopped
3 cloves garlic, crushed
1 tps chili powder (or more)
1/2 tsp ground cumin (or more)
1/2 tsp ground black pepper
salt (to taste)
2 Serrano chili peppers, seeded or not if you like it extra spicy and chopped
2 tsp cornstarch
Directions:
Heat oil in a large saucepan over medium high heat, and cook beef until it is evenly browned.
Pour off excess fat and then add the browned meat to the crock pot.
Stir in tomato paste, beef broth and water.
Season with onions, garlic, chili powder, cumin, black pepper, salt and Serrano peppers.
Cook on low in the crock pot for 8 to 12 hours - the longer you allow it to cook, the more tender the beef will be.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.
Monday, April 27, 2009
Black Bean Salsa
I call this a salsa but it is more like a salad crossed with a salsa and a relish. Really it should just be called black bean deliciousness!! Feel free to leave out some of the ingredients if you don't like them... It is great as is or with a few things left out or a few more things added in - A good starting place kind of recipe!
Ingredients:
2 cans of black beans, drained and rinsed
1/2 red onion, finely diced
3 roma tomatoes, seeded and finely diced
1 fresh red or orange bell pepper, finely diced
1 fresh mango, diced
2 fresh avocados, diced
1 cup frozen corn, thawed
1 fresh jalapeno, seeded and finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp cumin
4 tbs lime juice
2 tbs olive oil
salt & pepper to taste
Directions:
Mix together everything in a bowl.
Serve chilled.
Delicious on grilled chicken or used as a dip or on grilled fish or on top of a bed of salad greens or just eaten alone!
Ingredients:
2 cans of black beans, drained and rinsed
1/2 red onion, finely diced
3 roma tomatoes, seeded and finely diced
1 fresh red or orange bell pepper, finely diced
1 fresh mango, diced
2 fresh avocados, diced
1 cup frozen corn, thawed
1 fresh jalapeno, seeded and finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp cumin
4 tbs lime juice
2 tbs olive oil
salt & pepper to taste
Directions:
Mix together everything in a bowl.
Serve chilled.
Delicious on grilled chicken or used as a dip or on grilled fish or on top of a bed of salad greens or just eaten alone!
Sunday, April 26, 2009
Chocolate Mousse - Dairy Free
This is really delicious but very rich tasting. Either you will love it or you will hate it type of thing!
Ingredients:
1 16 oz package Silken Tofu
1.33 cups dairy free or vegan Chocolate Chips, Semi-Sweet
3 oz espresso
1 tsp vanilla extract
3 Tbs honey
Directions:
Over a double boiler or in the microwave, melt the chocolate chips and espresso together.
When melted stir in the vanilla extract.
Combine the tofu, melted chocolate mixture, and honey in the blender or food processor.
Blend until perfectly smooth.
Pour the mousse equally into 4 individual dessert cups.
Refrigerate for 2 hours, or until set.
Ingredients:
1 16 oz package Silken Tofu
1.33 cups dairy free or vegan Chocolate Chips, Semi-Sweet
3 oz espresso
1 tsp vanilla extract
3 Tbs honey
Directions:
Over a double boiler or in the microwave, melt the chocolate chips and espresso together.
When melted stir in the vanilla extract.
Combine the tofu, melted chocolate mixture, and honey in the blender or food processor.
Blend until perfectly smooth.
Pour the mousse equally into 4 individual dessert cups.
Refrigerate for 2 hours, or until set.
Friday, April 24, 2009
Chicken in Red Curry Sauce
This is a great introduction to curry and is not your typical get at a restaurant curry at least in my experience. Even if you haven't liked curry in the past you might love this one because neither my husband or I liked curry before this recipe!!
It is great served over my Coconut Rice Recipe from yesterday!
Ingredients:
2 tbs olive oil
1 lb boneless skinless chicken breasts
2 small onions, finely chopped
2 tbs garlic, chopped
1 tsp ginger, chopped
2 tbs red curry paste
2 cups chicken stock
2/3 cup coconut milk
2 tbs lime juice
3 tbs cilantro, chopped
1/2 tbs fish sauce
1 tsp packed brown sugar
Directions:
In a large saute pan cook the onions, garlic and ginger in the olive oil until the onions are tender.
Meanwhile cut the chicken breast into bite sized pieces.
Add the chicken breast to the pan and saute until cooked through.
Add the red curry paste and cook for 2 minutes.
Add the chicken stock and coconut milk and boil for 3 minutes.
Add the rest of the ingredients and simmer for 20 minutes or until slightly thickened.
It is great served over my Coconut Rice Recipe from yesterday!
Ingredients:
2 tbs olive oil
1 lb boneless skinless chicken breasts
2 small onions, finely chopped
2 tbs garlic, chopped
1 tsp ginger, chopped
2 tbs red curry paste
2 cups chicken stock
2/3 cup coconut milk
2 tbs lime juice
3 tbs cilantro, chopped
1/2 tbs fish sauce
1 tsp packed brown sugar
Directions:
In a large saute pan cook the onions, garlic and ginger in the olive oil until the onions are tender.
Meanwhile cut the chicken breast into bite sized pieces.
Add the chicken breast to the pan and saute until cooked through.
Add the red curry paste and cook for 2 minutes.
Add the chicken stock and coconut milk and boil for 3 minutes.
Add the rest of the ingredients and simmer for 20 minutes or until slightly thickened.
Thursday, April 23, 2009
Coconut Rice
This rice is a great accompaniment to curry and Asian type dishes.
Ingredients:
2 cups basmati or jasmine rice
2 tbs olive oil
1/4 tsp salt
a pinch of saffron (about 10 to 12 threads)
2 cups chicken broth or water
1 1/2 cup coconut milk
Directions:
In a pot with a tight fitting lid cook the rice, olive oil, salt and saffron over high heat for a few minutes until the rice just begins to toast.
Carefully add the coconut milk and the water to the pot.
Stir well being sure to make sure nothing is stuck to the bottom of the pan.
Cover the pot and reduce the heat to low.
Cook for 13 minutes then turn off the heat.
Allow the rice to sit for at least 5 more minutes then fluff and serve.
Note for even more coconut flavor add some shredded coconut during the first step.
Ingredients:
2 cups basmati or jasmine rice
2 tbs olive oil
1/4 tsp salt
a pinch of saffron (about 10 to 12 threads)
2 cups chicken broth or water
1 1/2 cup coconut milk
Directions:
In a pot with a tight fitting lid cook the rice, olive oil, salt and saffron over high heat for a few minutes until the rice just begins to toast.
Carefully add the coconut milk and the water to the pot.
Stir well being sure to make sure nothing is stuck to the bottom of the pan.
Cover the pot and reduce the heat to low.
Cook for 13 minutes then turn off the heat.
Allow the rice to sit for at least 5 more minutes then fluff and serve.
Note for even more coconut flavor add some shredded coconut during the first step.
Wednesday, April 22, 2009
Breaking Out the Grill
Here are a few awesome side dishes that we love on the grill!
Goes great on the grill with my Char Siu Chicken recipe from back in January too!
Super Simple Super Sweet Grilled Corn
You don't really taste the dill in this instead it just brings out the natural sweetness of the corn!
Ingredients:
4 ears of corn, cleaned
4 tsp dairy free buttery spread
1 tsp dill, dried
seasoning salt & pepper
4 large pieces of foil
Directions:
Lay out the foil.
Add one ear of corn to the middle of each piece of foil.
Top each ear of corn with 1 tsp of dairy free buttery spread.
Sprinkle dried dill, seasoning salt and pepper on top of each.
Wrap up each ear of corn in the foil getting a tight seal so that the goodness doesn't leak out!
Grill turning about every 5 minutes for about 20 minutes.
Melt in Your Mouth Grilled Cabbage
Feel free to leave out any of the extras you don't like or to add in anything else that you think you might like instead. This is a great dish to let everyone make their own how they like it - Think baked potato bar but instead you do it before it is cooked.
Ingredients:
1 small head of cabbage, cut into quarters
1 small onion, cut into slices
12 medium button mushrooms, quartered
16 grape tomatoes
4 slices of turkey bacon, cut into quarters
4 tsp dairy free buttery spread
2 tsp chopped garlic
seasoning salt & pepper
4 large pieces of foil
Directions:
Lay out the foil.
Add one quarter of the cabbage to the middle of each piece of foil.
Top each piece of cabbage with some slices of onion, 3 button mushrooms, 4 grape tomatoes, 1 piece of turkey bacon, 1 tsp of dairy free buttery spread, 1/2 tsp chopped garlic, and seasoning salt & pepper.
Wrap up each packet in the foil getting a tight seal so that the goodness doesn't leak out!
Grill turning about every 5 minutes for about 30 minutes.
Goes great on the grill with my Char Siu Chicken recipe from back in January too!
Super Simple Super Sweet Grilled Corn
You don't really taste the dill in this instead it just brings out the natural sweetness of the corn!
Ingredients:
4 ears of corn, cleaned
4 tsp dairy free buttery spread
1 tsp dill, dried
seasoning salt & pepper
4 large pieces of foil
Directions:
Lay out the foil.
Add one ear of corn to the middle of each piece of foil.
Top each ear of corn with 1 tsp of dairy free buttery spread.
Sprinkle dried dill, seasoning salt and pepper on top of each.
Wrap up each ear of corn in the foil getting a tight seal so that the goodness doesn't leak out!
Grill turning about every 5 minutes for about 20 minutes.
Melt in Your Mouth Grilled Cabbage
Feel free to leave out any of the extras you don't like or to add in anything else that you think you might like instead. This is a great dish to let everyone make their own how they like it - Think baked potato bar but instead you do it before it is cooked.
Ingredients:
1 small head of cabbage, cut into quarters
1 small onion, cut into slices
12 medium button mushrooms, quartered
16 grape tomatoes
4 slices of turkey bacon, cut into quarters
4 tsp dairy free buttery spread
2 tsp chopped garlic
seasoning salt & pepper
4 large pieces of foil
Directions:
Lay out the foil.
Add one quarter of the cabbage to the middle of each piece of foil.
Top each piece of cabbage with some slices of onion, 3 button mushrooms, 4 grape tomatoes, 1 piece of turkey bacon, 1 tsp of dairy free buttery spread, 1/2 tsp chopped garlic, and seasoning salt & pepper.
Wrap up each packet in the foil getting a tight seal so that the goodness doesn't leak out!
Grill turning about every 5 minutes for about 30 minutes.
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