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Spiced Red Wine-Cranberry Sauce

A spicey rich cranberry sauce from CookingLight.com which we loved this Thanksgiving!

  • YIELD: 10 servings (serving size: 1/4 cup)
  • COURSE:          Sauces/Condiments

Ingredients

  • 1 cup sugar
  • 3/4 cup cabernet sauvignon or other dry red wine
  • 1/4 cup fresh orange juice
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1  (12-ounce) package fresh cranberries

Preparation

1. Combine all ingredients except cranberries in a medium saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until sugar dissolves. Add cranberries; simmer 12 minutes or until cranberries pop and mixture thickens slightly. Remove from heat; cool to room temperature. Cover and chill (mixture will thicken as it chills).

Asian Cole Slaw

This salad is very quick to prepare and should be served within 2 hours before it wilts. The flavor has a strong fresh punch and the cabbage is a tender switch from the typical head of cabbage. In a large bowl combine these vegetables:

1 medium head napa cabbage, thinly sliced crosswise

1 bunch green onions, sliced thin crosswise

1 red bell pepper, cut into thin strips

In a small bowl combine:

3/4 cup fresh lime juice (no other substitute!)

1 large jalapeno pepper, finely chopped

1 teaspoon Kosher salt

1/2 teaspoon black pepper

1 tablespoon sugar

Whisk in:

1/2 cup olive oil.

Pour dressing over vegetables and gently toss together. Cover and refrigerate. Serve within 2 hours. As an optional flavor, you could also add 1 teaspoon sesame oil and 1 tablespoon fish sauce. It is not necessary though.

Basil Pesto

This recipe can be made in a standard size food processor. It is an adaption of Marcella Hazan’s from her cookbook, The Classical Italian Cookbook. The food/travel author, Fred Plotkin, also influenced my recipe.

4 cups fresh basil leaves, lightly wiping the leaves with a damp paper towel to clean. Basil does not like to be wet and will brown quickly. Then gently tare into two or more small pieces. Be careful not to crush the basil. The purpose is to make fairly even sized pieces for uniform measuring. I prefer the traditional green leaf basil. It makes a nice bright green pesto. The purple basil produces a darker brown-green pesto.

You can also skip the cheese and pine nuts to make a BASIL SAUCE which is a delicious sauce to serve with vegetables, meats, eggs, cheese ….. Also you can add it to soups and tomato sauces for extra flavor.

 1 cup olive oil

4 cloves garlic, lightly crushed with a heavy knife handle and peeled

2 teaspoons Kosher salt

4 tablespoons pine nuts, chopped, but not too fine

1 cup freshly grated Locatelli brand romano cheese

1/4 cup freshly grated parmesan reggiano cheese (or any combination of the romano and parmesan reggiano cheese. Most traditional is the parmesan reggiano with possibly a tiny bit of romano)

In a food processor place the basil, olive oil, garlic cloves and salt. Process with the knife blade till basil is finely minced. Do not overprocess or allow the basil to heat up. Scrape the sides of the bowl often during processing.

Remove knife blade and stir in the pine nuts and cheeses. Freeze pesto in ice cube trays and when frozen, place in a freezer carton or bag for storage in the freezer. You can also store the pesto in a jar in the refrigerator by keeping a layer of olive oil on the surface and covering with a lid. Presto! Serve with pasta as the original recipe. Use as a spread on tomatoes and fresh mozzarella or sandwiches and bruschetta. Add as a flavoring to soups, sauces and stews. Use as a marinade for chicken.

TodaysDietitian.com

This magazine/website is full of reliable nutrition information that is current and easy to follow!

There’s an App for That!

 

Mylil’Coach

 My lil’ Coach is a phone application that includes a pedometer, helps keep track of your food intake and reminds you to take a walk, drink water, eat fruit etc
 

Food Focus

Food Focus is an iPhone app game that motivates and tests your identification of fruit through 5 levels of scored and timed play.
 

Chow and Chatter

This is an app that is designed to complement a blog, ChowandChatter.com, which is a collection of 80 recipes in a blog similar to mine, NinaintheKitchen.com

MayoClinic.com

Mayo Clinic

Mayo Clinic is a source for all things related to health, including nutrition information.

 

ChooseMyPlate.gov

This website is full of info to help you make healthy lifelong choices! Try the easy to use interactive tools.

Food and Wine Magazine

F&W Magazine

http://foodandwine.com

A beautiful creative source for all who enjoy cooking!

Cook’s Illustrated

This website http://cooksillustrated.com/  is the best source of thoroughly tested recipes, cooking techniques and products. It is an illustrated magazine without advertising and also is featured on America’s Test Kitchens.

Outdoor Summer Dinner Menu

Inviting friends for dinner is a stimulating experience! Dinner parties seem like an overwhelming task these days. You would be surprised what you can put together!  Look for your stimulation……..your garden is in early summer bloom…….a few recipes in a favorite magazine you want to try………….your favorite people are in town……………….the weather forecast is perfect…..anything like that… Here is my most recent menu:

Avocado and Raspberry Salsa with Homemade Corn Tortilla Chips

Skewered Tiny Tomatoes and Mozzarella Balls

Fresh Summer Salad

Roasted Vegetable Terrine

Creamy Polenta

Lemon and Fennel Marinated Lamb on the Grill

French Bread

Fresh Fruit Tarts