Spicy Cranberry Chutney

There can never be too much cranberry sauce at our table. Our family is split over the light sweet cranberry orange version that my mom makes and this deep spicy rich version that pairs amazingly well with the robust flavors of a sage infused turkey.

INGREDIENTS:

3 cups fresh cranberries
2 1/2 cups granulated sugar
3/4 cup water
2 granny smith apples, peeled, cored and diced small
1/2 cup celery, diced small
1 cup yellow onion, diced small
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 teaspoons ground ginger
1 cup Thompson raisins

DIRECTIONS:

Combine all ingredients, except the raisins, into a large (3 quart) sauce pan. Bring the mixture to a boil; reduce the heat to medium-low and allow to simmer for approximately 20-30 minutes or until berries pop.

Simmer for an additional 15-20 minutes to allow mixture to reduce and thicken.

Remove from heat, stir in the raisins and allow raisins to plump. Serve warm or chilled.

PREP TIME: 10 minutes
COOK TIME: 45 minutes
SERVES: 12-16

Blueberry Lime Jam

Yeild: about 6 half-pints

4 1/2 cups blueberries
1 package (1.75oz) powdered pectin
5 cups of sugar
1 tablespoon grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large sauce-pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Source: Ball Blue Book of preserving

Spiced Pumpkin Pie

INGREDIENTS
2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose GF flour (Sweet Rice Flour would work too)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

1 1/2 cups canned solid pack pumpkin
1/2 tablespoon dark molasses
1/2 tablespoon maple syrup
4 large eggs
2/3 cup whipping cream
1 purchased frozen 9-inch pie crust or prepare a homemade crust.

DIRECTIONS
Place baking sheet in oven and preheat to 450°F.
Whisk first 8 ingredients together in large bowl to blend.
Whisk in pumpkin, molasses/maple syrup and eggs, then cream.
Pour mixture into frozen crust or homemade pie crust.
Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 - 50 minutes. Cool.
Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature.

Serves 6 - 8

SUGGESTIONS
"Turn off oven after the time is up and leave pie to set for another 1/2 hour."
"If you're making your own crust, make sure the crust is frozen and dont use a glass pie pan - otherwise the bottom crust might be on the soggy side."
"Prebaking the crust for about 10 minutes before pouring in the filling helps to reduce the chance it might be soggy."

Originally this recipe came from epicurous.com. I'm currently trying to figure out how to make another version of this that doesn't use eggs.

Corned Beef and Cabbage

Another family classic who's origins are lost to time. We have this every year on St. Patty's Day.

INGREDIENTS:
3 lbs. corned beef (Look for the lean "round" cut not the brisket which tends to be a lot fattier.)
2 tsp peppercorns or 1/4 tsp ground pepper
12 whole cloves
2 bay leaves
8 potatoes, peeled and quartered
8 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges

DIRECTIONS:
In large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaves. Simmer covered; 3 to 3 1/2 hours till tender. Add potatoes and carrots. Simmer; 15 minutes longer. Add cabbage; cook 15 minutes or until vegetable are tender. Remove bay leaves. Cut meat into pieces. Serve with cooking liquid and vegetables

NOTES:
If corned beef is packaged with spice package, omit peppercorns, clove and bay leaf. Alternately you can use about two tablespoons of pre-mixed pickling spice that can be purchased from the herb/spice section of your grocery store.

Serves 6 to 8

Rice with Peas and Mint

This is a lovely unexpected side dish to take to pot lucks and picnics. The mint gives it a light fresh taste perfect for summer get-togethers. I rarely come home with any left.

INGREDIENTS:

1 cup cooked rice
2 Tbl unsalted butter (or substitute like Earth Balance)
1 shallot, minced (about 2 Tbl worth)
Zest of one lemon
1 lb fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 Tbl freshly chopped mint

DIRECTIONS:

Cook rice according to package directions. Melt butter in a medium sauce pan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas and cook until bright green and tender, adding a little water if shallots brown before peas are done.

Add cooked rice, season with salt and pepper. Toss to combine. Remove from heat and stir in mint.

Can be eaten warm or chilled.

Source: This was originally a Martha Stewart recipe but it called for Orzo which traditionally is made from semolina, so obviously, it's off limits for me. It's easily subbed out with a cup of cooked rice.

Roast Chicken with Potatoes, Lemon and Asparagus

One of my all time favorite quick dishes when I'm expecting to have to feed a large number of house guests and would rather spend time visiting then cooking.

Packages of cut-up chicken in the supermarket often have 8 pieces. For even cooking we cut the breast pieces in half crosswise, making a total of 10 pieces.

Ingredients
1 1/2 pounds new potatoes halved (or fingerling potatoes whole)
3 TBL olive oil
coarse salt and ground pepper
1 package cut up whole chicken (about 3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
6 springs fresh thyme

Directions
1. Preheat oven to 475. Toss potatoes in 2TBL olive oil. Place potatoes on a roasting pan or high sided baking sheet; season with salt and pepper. Roast tossing once, until potatoes are golden, 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Toss asparagus, lemon wedges and thyme in remaining TBL of olive oil. Scatter around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 - 15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.

OPTION: Other spices maybe used at anytime to "change it up" a bit. I like chives with the potatoes and paprika on the chicken too...

Serves 4
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Everyday Food - Issue # 41

Potato Leek Soup

I made a potato leek soup today with potatoes, leeks and thyme from the garden. This soup came out smooth, creamy and delicately delicious. It's my own creation.

INGREDIENTS:
1 cup sliced leeks
5 - 6 potatoes, peeled and chopped (yukon gold is a good choice)
Salt and Pepper
1 - 2 TBL butter (or butter sub)
Chicken stock
1 Garlic clove crushed
1 teaspoon Mustard
1/2 cup Sour cream
Fresh thyme

Put leeks, potatoes, salt, pepper and butter in a soup pot, sautee for a few minutes till the onion is soft.

Add enough stock to just cover the potatoes. Set it to simmer. While simmering add a clove of garlic, a teaspoon or two of mustard. Simmer till the potatoes are cooked through. Turn off heat. Add two teaspoons of fresh thyme.

Take off the heat and put it in a bowl mixer with a whisk. Add about 1/2 cup of sour cream and whisk till smooth. Add more broth or water if it's too thick. Garnish with parmesan cheese and fresh thyme. Or for a heartier version...

2 lbs bulk Italian sweet pork sausage
1 bunch Kale

In a separate pan sauté bulk Italian sweet sausage until browned. Add in sliced chopped kale to taste. Cook till kale is wilted. Add to finished potato soup. Garnish with parmesan cheese and fresh thyme.

Creole Seasoning Mix

Make your own Creole seasoning mix to add spice to stews and soups.
Prep Time: 15 minutes

Ingredients:

4 tsp. salt
1 tsp. paprika
1 Tbsp. garlic powder
2 tsp. pepper
1 tsp. white pepper
2 tsp. onion powder
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. dried oregano leaves
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
Preparation:

Combine all ingredients and store in an airtight container in a cool, dry place. Stir into mayonnaise, yogurt or sour cream for a vegetable dip, or sprinkle over oven fries. You can also use this in soups and stews.

Mom's Apple Pie in a Jar - aka Apple Jam

If you're a fan of apple pie - and who isn't? - you will love this luscious apple jam. Serve it on bread or use it more creatively in mini-tarts or as a dessert topping. You're certain to receive rave reviews for its good taste.

3/4 cup raisins or dried cranberries (I used dried cranberries)
6 cups chopped peeled Granny Smith or other tart apples (I used Jonathan)
Grated zest and juice of one lemon
1 (1.75oz) regular powdered fruit pectin
9 cups granulated sugar (yeah, that'd be NINE. *craaazy*)
1 tsp cinnamon
1/2 tsp ground nutmeg

1. Prepare canner, jars and lids
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4" headspace. Remove airbubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Source: Ball Complete Book of Home Preserving - 400 delicious and creative recipes for today.

Saucy Pork Chops

These are super easy to make pork chops in a rich tomato sauce. Again, this is a family classic. It was my mother's recipe and we always called it the "P Meal" when we were kids because we inevitably always had it with Peas and Potatoes (mashed). It's good for kids and grown-ups alike.

INGREDIENTS
4 - 6 Pork chops
3 TBL butter
1 medium red onion, sliced
¼ cup brown sugar
pinch of salt
¼ cup balsamic vinegar
1 TBL worcestershire sauce
2 TBL soy sauce
8 oz can tomato paste

DIRECTIONS
400° - Cook pork chops in a glass baking dish for 15 minutes. 7 minutes or so for each side to drain off fat.

While pork chops have started baking make sauce:

Sauté butter with red onion, brown sugar and a pinch of salt until onion is soft. Add and simmer balsamic vinegar, worcestershire sauce, soy sauce and tomato paste.

Turn oven down to 350° and pour sauce over pork chops. Cook for half an hour or until thermometer reads 160°.

Yields: 4 - 6 servings

Time to make: 45 min

Lemon Curd

Ingredients:
2 cups granulated sugar
12 large egg yolks, lightly beaten and strained
1 cup lemon juice
1 cup butter, at room temperature
2 tablespoons grated lemon peel

Directions:
Combine sugar and eggs in a medium saucepan, or in a double boiler. Gradually stir in the lemon juice. Cook, stirring, over low heat until the mix coats the back of a spoon (about 175 degrees F.) Do not allow to
boil!

Remove from heat and whisk until slightly cooled. Stir in butter, 1 tablespoon at a time. Add lemon peel.

Store in a sterilized jar in the refrigerator. This recipe will make rather a lot of curd so be prepared to share with friends and family!

* * * * *

A lovely, tart spread to have on hand to fill a jelly roll, swirl on top of a muffin, or fill "Thimble Cookies". I also use it, mixed with whipped cream, as a frosting for Angel Food Cake.
~Noreen

Source: "Gluten Free Gems" by Noreen Moses

Nora's Dilly Beans

These are seriously the best dang pickled green beans I've ever had. Nora is this wonderful old woman who's been gardening and canning going on seven or eight decades now. I'm pretty sure she knows best and I can only hope to follow in her footsteps. These beans are both at once sharp and tangy. Such a delightful way to capture the summer harvest!

4 Pint canning jars (do not use quarts!)

In each Pint put:
Fill each pint half way with straight beans (Kentucky Wonder are recommended), then add
2 clove garlic
1 teaspoon cayenne [be sure your cayenne is fresh]
1 head fresh dill weed
Finish stuffing with beans

Make liquid of:
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickle salt
Bring to a "boil" and pour over beans leave 1/4 inch room at top of jar.

Prepare canning lids and pot. Put hot lids on jars, add rings to finger tight.
Process in hot water bath for 10 minutes .
BE SURE THE WATER IS BOILING when you start the time
If you double the liquid it could cover 9 pints and that would be a canner full.

Have fun - READY TO EAT IN 2 WEEKS
**************************
Nora Beardsley's recipe

Balsamic Roasted Chicken with Figs and Sweet Onions

I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digestion.

INGREDIENTS:
1 whole organic chicken (about 4 pounds)
Herbamare and freshly ground black pepper
1 large sweet Walla Walla onion, chopped
fresh figs
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprigs

DIRECTIONS:
Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.

Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.

Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.

Add about ¼ cup of water to the bottom of the pan.

Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.

Source: www.nourishingmeals.com

My Notes:
Since I don't have Herbamare I use a combination of any sort of herbs and spices that work well with chicken. I like Penzeys Spices, their Sunny Paris Seasoning works perfectly with this recipe, Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.