Posts Tagged ‘recipe’

Unrecipe of the Week

November 5, 2009

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Hot Cranberry and Apple Compote/ aka: Cranberry Jones

With Thanksgiving just around the corner, it’s time to start planning the menu for the big event! This is one of our favorites, discovered at my first holiday meal with my husband’s family. Trust me, this will become a family tradition at your house too. We call it Cranberry Jones, but our guests just call it delicious!!

Spray a large ovenproof dish with cooking spray.

3 cups apples, peeled, cored and cut into chunks

3 cups cranberries

¾ cup sugar

¾ cup brown sugar

¾ cup oatmeal

¾ cup pecan pieces

¾ cup raisins

1 stick melted butter

Toss ingredients into the pan. Drizzle with melted butter.

Bake at 350 degrees for about 40 minutes, stirring ½ way through.

Enjoy!

This can be made in advance, baked part way, and reheated.

Photo: Glasshouse Images

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Unrecipe of the Week: Chilled Avocado Soup

August 18, 2009

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Craving something creamy and cool to start your meal off right? How about this delicous Chilled Avocado Soup?

4 avocados, peeled, seeded and chopped

12 oz of plain, lowfat yoghurt

juice of one lemon (or to taste)

32 oz. of vegetable broth

salt and pepper to taste

Combine all ingredients and puree in a blender of food processor until semi smooth.

Garnish with diced radishes.

Enjoy!

TIP: Want to know how to keep avocado based dishes from oxidizing, and turning color? Lemon juice helps, and leaving the seed in the bowl of food (just don’t forget to remove it before serving!) is a sure fire way to prevent it. Lastly, placing plastic wrap right on top of the food prevents the discoloration as well.

Photo: Glasshouse Images

Unrecipe of the Week

August 11, 2009

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Looking for a way to jazz up fish? Try this “unrecipe” for a quick mustard, and fresh herb topping for broiled salmon:

Salmon with Mustard and Fresh Herb Sauce:

Dijon mustard (about 2 tablespoons)

Chopped fresh thyme and rosemary

A clove or 2 of minced garlic

A drizzle of olive oil

A dollop of white wine

Mix the ingredients well.
Sprinkle fish filets with salt and pepper, and broil until the top is just starting to brown (about 2 or 3 minutes).

Spread the mustard mixture over the fish, and return to the broiler until the fish is cooked through.

Enjoy!

photo: Glasshouse Images

Unrecipe of the Week

August 4, 2009

Nectarine PitFresh fruit is a perfect foil to simple grilled chicken. We love this unique combination of ripe nectarines, cilantro and avocado, to create a salsa that adds a sweet and tangy touch to a dinnertime staple.

Nectarine Salsa with Avocado and Cilantro:

Cut a nectarine into small pieces

Dice ½ an avocado into similar sized chunks

Mince one shallot and sauté in a little olive oil

Add a little orange juice (about ¼ cup) and a splash of balsamic vinegar to the pan and boil until slightly reduced and allow it to cool a bit before mixing it with the fruit

Toss in a handful of finely chopped cilantro and serve

Enjoy!

photo: Spencer Jones / Glasshouse Images

Unrecipe of the Week

July 29, 2009

2117900178 HorizontalI love simple side dishes that pack lots of fresh seasonal flavors. This easy rice dish is enhanced with shallots, corn and the zing of fresh, aromatic mint.

Rice with Corn, Shallots and Mint:

Cook brown rice according to package instructions

Sauté corn kernels (OK, big confession: I use frozen corn here. It’s still healthy and way easier than cutting the kernels off the cob!!!) and a few shallots, sliced very thin in butter until the corn is cooked. This should only take a few minutes at medium heat.

Mix corn, shallots and rice together in a large serving bowl.

Mix in chopped mint leaves.

Serve warm or at room temperature.

Enjoy!

photos: Glasshouse Images

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