Cranberry Relish

CRANBERRY RELISH

1 12oz. bag of fresh cranberries rinsed and sorted.
1 whole orange
3/4 cup white sugar
dash of salt
1/2 cup chopped nuts, opt.
1 celery stalk chopped small, opt.

Cut up whole orange into 8 sections. Discard any seeds.  Using a food processor place half of the cranberries and 4 orange sections and process together until well chopped.  Place into mixing bowl and continue with remaining cranberries and orange sections.  Mix together with sugar, salt, nuts and celery. Cover and chill until needed.

Cranberries are a necessary item throughout our Fall and Winter holidays.  Fresh ones are usually only available to us during these seasons but the canned version is on the store shelves throughout the whole year.  This delectable fruit if a powerful source of Vitamin C and an important food for our bodies.  Please enjoy!

Rice and Lentil Pilaf, Jan’s Tabouli and Tzatziki

The next three dishes are some of my most favorite from the Mediteranian area of our wonderful world.  They have all been shared with me by my friends who grew up in that part of the world and now I wish to share them with you.  It is my understanding that Tzatziki is often served as a side dish and there are many varieties of it.  Please enjoy!

 

RICE AND LENTIL PILAF

1 – 2  cups – cooked rice
1 ½ – 2 cups – cooked brown lentils
2 – onions sliced
Olive Oil
Salt ‘n Pepper

In a large fry pan,  place 2 Tbs. olive oil and fry sliced onions until nicely  browned.  Remove from pan.

In same fry pan combine rice and lentils mixing completely adding  browned onions. More olive oil may be added if desired and too dry.  Salt and pepper to taste.

JAN’S TABOULI

1 cup red quinoa – rinsed well and cooked in a small sauce pan using approximately 1 – 2 cups water.  Bring to a boil and turn down heat continuing to cook until quinoa begins to open and soften.  Remove from heat  and drain quinoa and place into a mesh strainer placing it  back onto sauce pan which has a small amount of water (1/2 cup) so as to steam quinoa  by placing a cloth over it. Heat should be on low.  This whole process takes approximately 20 to 25 minutes.
Turn off heat and place cooked quinoa into a covered container to be used as desired.

 

 

 

Now for the Tabouli:

1 bunch – fresh flat leaf parsley (tops only) washed, rinsed and drained. Chopped
1 cup – onion, finely diced
1 cup – tomatoes diced
1 ½ cups – cooked quinoa
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder (opt.)
¼  - ½ cup – olive oil
1 Tb. – fresh lemon juice (add more if desired)

Mix all together and keep chilled until ready for use.

 

 

TZATZIKI – GREEK VERSION

3 Tbs. Olive Oil
1 Tbs. white vinegar
2 – garlic cloves, minced
½ tsp. salt
¼ tsp. white pepper
1 – cup whole milk yogurt or Greek yogurt
1 – cup sour cream
1 – cucumber, seeded and diced
1 tsp. fresh dill – chopped ( I always use more dill )

Mix all ingredients together and serve as a side dish. This may also be prepared and placed into an airtight container and kept in refrigerator for later use.

Vegetarian Chili with Indian Corn Bread

VEGETARIAN CHILI

This version of Vegetarian Chili has become one of our favorites.  It’s so light and fresh and it wouldn’t surprise me if it becomes a favorite of yours as well.  Don’t forget to make some Indian Corn Bread to go with it too!! A real treat on a cold winter’s day.
P.S. For those of you who can’t go without a touch of meat, try adding your favorite sausage or ham to go in the Chili.  Mark really likes it this way too.

2 Tbs. canola oil
2 onions, chopped
4 garlic cloves, finely chopped
2 green peppers, chopped
2 celery stalks, chopped
1 Tb. butter
2 Tbs. ground cumin
1 Tb. ground coriander
¼ tsp. cayenne (more if desired)
½ tsp. dried or finely chopped fresh oregano
½ tsp. dried basil or 2 tsp. finely chopped fresh basil
½ tsp. dried dill weed or 1 Tb. finely chopped fresh dill
½  tsp. black pepper
2 large cans of diced tomatoes
1 large size can of red kidney beans (or your favorite beans like pinto, black, etc.) rinsed and drained
2 tsp. red wine vinegar
½ cup toasted cashews (opt.)

In a soup pot, heat the oil.  Add the onions and garlic and saute for about 2 minutes.  Add the green peppers and celery and cook until vegetables are tender but still crisp, 8 – 10 minutes.

Melt in the butter, then add the spices, herbs, and pepper.  Saute for 1-2 minutes, stirring frequently so nothing burns. (Cooking the spices takes the raw edge off their flavors.)

Add the tomatoes and beans to the mixture adding some water if necessary.  Bring all up to a nice medium  heat and simmer for about 5 minutes.

Toast cashews in a shallow dry, fry pan until lightly browned.  Be careful not to burn them. Once they start to brown they burn quickly.

Simmer for 30 minutes to blend the flavor. Add the cashews and vinegar, mix and let sit for 5 min.

Adjust seasons adding salt to taste and serve with corn bread or over a hot bowl of your favorite rice.

INDIAN CORN BREAD

Preheat oven – 400 degrees
Grease 9” pie plate

1 cup – all purpose flour
1 tsp. – baking powder
1 tsp. – salt
¼ tsp. – baking soda
1 Tb. – brown sugar
1 cup – corn meal
1 cup – milk
½ cup – plain yogurt
1 egg – slightly beaten
4 Tbs. – canola oil

In medium size mixing bowl, mix together all dry ingredients.  Add milk, yogurt, and egg.  Mix until smooth.  Stir in oil.

Pour into greased baking dish and bake 30 minutes at 400 degrees until golden and knife inserted comes out clean.  Serve immediately with butter and honey.

Chicken A’La Swiss

CHICKEN A’LA SWISS

This dish comes to us from Mark’s beautiful Aunt Grace Howard, a lovely, talented and most gracious lady.

6 whole med. chicken breast without skin
8 oz. Swiss cheese slices
8 oz. sliced cooked ham
3 Tb. flour
1 tsp. paprika
6 Tb. butter
1/2 cup dry white wine
1 chicken bullion cube
1 Tb. corn starch
1 cup heavy cream

Pound breast to flatten and place 1 slice of ham, 1 slice of cheese onto breast.  Roll up and hold with toothpicks.  Roll filled breast in flour and paprika mixture. Place into large frying pan and   brown floured breast into melted butter carefully not to over brown.  Add bullion and wine and cook slowly until chicken is tender.

Remove meat and set aside into a baking dish.  Mix heavy cream and corn starch together and add to wine mixture.  Cook until thickened and pour over chicken and place into  350 oven for 20 minutes.

Skaket Beach Muffins

 

SKAKET BEACH MUFFINS

This recipe was given to me by the owners of the Skaket Beach Motel in Cape Cod. We spent many family vacations in this spot, enjoying these delicious muffins every morning.

 

 

 

 

 

 

2 cups all-purpose flour (may use finely ground whole wheat too)
1/2 tsp. salt
3/4 cup sugar
2 tsp. baking powder
1/2 cup melted butter
1/2 cup milk
2 eggs
1 cup cranberries

Mix together dry ingredients.  Stir in melted butter.  In separate bowl mix together milk and eggs.  Add to melted butter and dry ingredients.  Fold in cranberries.

Prepare muffin pan with paper or spray and fill each cup 2/3 full.  Bake in 375 degree oven for approximately 20 – 25 minutes.  Serve warm.  Yield is approx. 12 muffins

May use fresh or frozen blueberries or any other fruit as desired.

Christy’s Scones

 

 

 

CHRISTY’S SCONES

This recipe comes from my second daughter, Christy who lives in Chattanooga, TN.

 

 

 

 

 

 

1 1/2 cups all-purpose flour

4 tsp. baking powder
5 Tbs. cold butter
5 Tbs. granulated sugar
2/3 cup heavy cream
1 egg yolk, lightly beaten to glaze

Preheat oven – 400 degrees

Sift four and baking powder into bowl.  Cut butter and sugar into flour and mix until crumbled.  Make a well in center and add cream and also optional flavors, (apples, craisins, raisins, cherries, pecans, etc.)

Knead gently together, being careful not to over mix.  Lightly flour board and roll out dough 3/4 “. Cut into desired shapes.  Place on baking sheet, brush top with egg yolk.  Bake 12 – 15 minutes.

Serve warm with whipped cream and strawberry jam.

SAVORY SCONE VARIATION

Omit the fruit and decrease sugar to 3 Tbs. or less

Add these ingredients in place of fruit: 1/2 cup chopped green onion, 1/2 cup baked ham cubed, 1/2 – 3/4 cup sharp cheddar cheese.

Mashed Potato Casserole with Cheese Sauce

MASHED POTATO CASSEROLE
This particular casserole has become one of our family’s favorites especially with baked ham or turkey.  I also like to use this cheese sauce with shrimp and pasta.  A very delightful dish as well.  Enjoy!!

9 X 13 casserole baking dish – buttered

10 – 12 potatoes, peeled & quartered.

Place into pot filled with salt water and boil until completely cooked. Drain and mash adding cheese sauce (below).  Mash until well blended and no lumps.  Place into buttered baking dish and bake at 350 degree oven for 30 minutes or golden brown.  Remove from oven and serve.

CHEESE SAUCE

½ cup butter
8 oz. (226g.) cream cheese
⅓ cup Parmesan cheese
1 – 2 Tb. granulated garlic powder
½ cup milk

Place all ingredients into quart size sauce pan and melt over medium heat until thickened, stirring occasionally until completely smooth.

Jan’s Sweet Rolls

JAN’S SWEET ROLLS
The Sticky Bun rendition has become a Chandler Christmas Morning tradition along with Grandma Marion’s take on Eggs Benedict.  I made this a  tradition for my children as it was the very first meal I had in Japan many years ago.  I wanted to remind our children of their beginnings.
2 packages active yeast (2 Tb. dry yeast)
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/2 cup brown sugar
2 eggs
1 tsp. salt
1/2 cup unsalted butter (1 stick)
4 1/2 to 5 cups all-purpose flour

Melted butter – approx. 1 stick
Brown sugar
Cinnamon
Nuts, chopped (opt.)

Dissolve yeast in warm water.

Scald milk, turn off heat and add butter, brown sugar  and salt. Stir to melt down butter & sugar and cool down before adding beaten eggs.
In large mixing bowl combine cooled down milk mixture and dissolved yeast.  Begin adding flour 1 cup at a time mixing well after each addition until mixture is easy to handle.  Place unto lightly floured board and knead until smooth and elastic.

Place dough into a greased bowl turning dough over so greased part is on top. Cover with a towel andlet rise in a warm area until double, about 1 1/2 hours. Dough is ready if impression remains when touched.

Punch down dough. Place onto lightly floured board and roll out into a rectangle shape. Onto dough spread with enough melted butter to cover surface. On top of butter spread brown sugar and sprinkle with cinnamon.  I always do the sugar and cinnamon separately instead of combining them because of my husband’s love for plenty of this beautiful spice.  You may cover the sugar/cinn. surface with chopped nuts and raisins if desired.

Roll dough up tightly beginning with longest side.  Cut into 1” pieces and place into baking dish.
(you may cover with plastic and refrigerate at this time 3-4 days)

Cover and let rise in warm place until double.  Bake in 350 degree oven for 30 minutes.

STICKY BUN OPTION:

Melted butter – 1 stick
Prepared maple syrup or make your own by placing 1 cup of water plus 2 cups of brown sugar into sauce pan and bring to a boil. Turn down heat to med. and let boil approximately 5 min.  Turn off heat and add 1 tsp. vanilla extract or maple flavoring.

Place into baking dish, 2 Tb. melted butter and mix with 3-4 Tb. prepared syrup (I usually use a 9” pie plate for my rolls). If using a larger baking dish use enough melted butter and syrup to create a lovely sweet sauce for rolls to sit in. On top of butter mixture add chopped nuts(opt.)

Place cut rolls into mixture leaving enough space for each roll to rise.  Bake in 350  oven for approximately 30 min.  When done, remove from oven and immediately place upside down onto large plate or foil.  Remove hot baking dish carefully.  Do not place baking dish into sink until completely cooled down.

Chilled Beet Soup with Horseradish Sour Cream

CHILLED BEET SOUP with HORSERADISH SOUR CREAM

This vegetable is not a favorite of my husband but he enjoyed eating it this way.  Beets are one of those nutritionally loaded veggies.  Don’t discard those beet greens either as they too are full of nutrition as well as flavor.  Simply wash well, chop into pieces, saute in olive oil and minced garlic cloves, adding salt & pepper to taste, or cook with chopped bacon.  An excellent side dish.

1 1/2 lbs. small – med. beets, well scrubbed

4 garlic cloves, unpeeled
3 strips (3”long) orange zest (skin)
3 sprigs fresh thyme
salt & pepper
2 Tb. olive oil

Heat oven 375 degrees.  Place beets, garlic in foil.  Scatter orange zest, thyme, season with salt & pepper and drizzle with olive oil.  Fold up foil; place onto baking dish and bake for one hour or until beets are tender.
Remove skins of beets and garlic cloves.  Discard thyme and orange zest saving juice if any.

Blend beets, garlic and juice in blender then add continuing to blend:
2 1/2 cups chicken broth or veg. broth or water
2 tsp. honey

Add:
1/3 cup orange juice
2 Tb. red wine vinegar

Season to taste with salt & pepper

Refrigerate until served

Horseradish Topping

1 Tb. prepared horseradish
1/2 cup sour cream

Mix together as lightly whipped cream consistency.  I sometimes add a little half n’ half or milk if necessary.

Garnish chilled soup with topping and a sprig of fresh dill for color.

p.s. I have also served this warm and was very nice.

Christy’s Quick Quiche and Traditional Quiche Lorraine

 

Christy’s Quick Quiche

Our daughter, Christy Lee, has been sharing wonderful recipes with me for years and this one in particular is a favorite of mine because it’s quick and easy.  Another way to make this is putting the filling into mini tarts for a special brunch party.

 

 

 

 

1 unbaked 9” pie shell

1 10oz. package spinach
1 cup cooked vegetables (onions, green/red peppers, carrots, asparagus, etc.)
1 cup ricotta cheese
3/4 cup cheddar cheese, grated
2 eggs – lightly beaten
1/4 cup milk
2 tsp. Dijon mustard
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 Tb. Parmesan cheese, grated

Press crust into tin with a removable bottom.  Combine veggies and place into crust.  Combine eggs, ricotta, cheddar, milk, mustard, oregano, salt & pepper.  Place on top of vegetables.  Top with Parmesan cheeses.

Bake in 375 degree preheated oven for 20 minutes or until knife comes out clean when placed into center.  Color should be golden brown.

TRADITIONAL QUICHE LORRAINE

1 unbaked 9” pie shell

1 cup cubed ham or 6 slices bacon fried and crumbled
1 cup cheddar cheese, grated
1/3 cup onion, chopped
4 eggs
2 cups evaporated milk or cream
3/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1 cup chopped spinach
1/2 cup chopped red &/or green pepper (opt.)
1/2 cup black olives, sliced (opt.)

Place ham or bacon onto bottom of pie shell.  Spread cheese, onion and vegetables over meat.  In bowl, mix together eggs, milk or cream, salt, sugar, and cayenne pepper. Pour over veggies.

Preheat oven to 425 degrees.  Bake quiche for 15 minutes then turn oven down to 300 degrees and continue to bake approximately 30 minutes or until knife inserted comes out clean.  Remove from oven and wait 10 minutes before cutting.