Ginger Pear Cranberry Sauce with Cinnamon

I am SO in the holiday mood.  I love thanksgiving because I love cooking for everyone.  A couple of years ago, I made like four different kinds of cranberry sauce (well, my little sister helped).  They were all to die for, so this is one of my favorites.

This is what you'll need:

1 pear, peeled and diced
1/2 celery stalk, finely chopped
4 cups of fresh cranberries
1 cup Chardonnay, apple juice, or water
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs candied ginger, chopped
1/8 tsp ground nutmeg
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla OPTIONAL (The cranberries and ginger can be pretty heavy and tart; vanilla can make it lighter and more mild, especially for kids.  I don't put vanilla in this particular recipe, although I do when I make pomegranate and cherry sauce.  It's up to you.)

Bring the pear, celery, cranberries, ginger, and Chardonnay to a boil, then add the remaining ingredients while stirring constantly to avoid sticking.

Turn the heat down to medium/low and simmer, uncovered for about 20 minutes or until the sauce thickens and the cranberries are done "popping".

Mmm... you will be able to smell the ginger and cinnamon cooking.  That's the best part:-)

This sauce will be very thick and chunky, not a jelly consistency like the canned kind. 

Serve warm or cold with your Thanksgiving Dinner.  The sauce will save for 10 days in the fridge so it can be eaten with leftovers:-)  

Cranberry Bliss Bars- a Starbucks Copycat Recipe

Alright, so I have been hesitant to let this recipe go because I couldn't get it "perfect" for a long time. I couldn't get it to taste exactly like the real thing.  Then I realized: whatever.  These babies are delicious, and OF COURSE they don't taste EXACTLY the same.  I mean, Starbucks has access to ingredients I don't, preservatives I don't, and the way they package and flash freeze them is obviously different.

So, this is it.  It tastes pretty freaking similar, and DELICIOUS.  So, if you like Starbucks Cranberry Bliss Bars, this is my best guess at a copycat recipe, just in time for the holidays:-)

First, you make the cake/ crust part on the bottom.  You'll need the following ingredients:

3/4 cup butter
1 1/3 cup packed light brown sugar
3 whole eggs
3 tbs crystallized ginger, chopped finely (You could also use powdered ginger, but the candied kind tastes so much better)
2 tsp vanilla
1/2 tsp salt
1 1/2 cups all purpose flour
1/2 tsp baking powder
2/3 cup dried sweetened cranberries, chopped finely (I used Craisins and it was perfect)
6 ounces white chocolate chopped into chunks

Preheat oven to 350.

Beat butter and sugar together until well mixed.  Add eggs one at a time, beating well between each addition.  Add the ginger, vanilla, and salt.  After mixed well, gradually mix in flour and baking powder 1/4 cup at a time.  This will make a nice cake consistency.  At the end, add the cranberries and white chocolate by hand and mix in with a wooden spoon.

Pour into a greased 9x13 dish with sides (I greased my pan, but you could also put tin poil or parchment down and I think it would still work okay).  Bake for 25 to 30 minutes, then cool COMPLETELY before adding the frosting in the next step.

For frosting, you will need:

4 ounces cream cheese
3 cups powdered sugar
4 tsp orange juice (fresh squeezed is always best!) - Actually, the second time I made this I used lemon instead because I was out of oranges.  Although I like the taste of the orange better, the lemon tastes closer to the Starbucks recipe.  You can also use orange zest.  If so, make sure you don't get the pith.  Directions are here on my blog.
1/2 tsp vanilla bean paste (if you don't have vanilla bean paste, you can sub vanilla extract.  If you use white vanilla, it won't color the frosting and it turns out "prettier", but they taste equally amazing!

For the frosting, beat the cream cheese and slowly add in powdered sugar (if you add it to fast you'll make a mess:-)  Trust me).  Add the orange juice and vanilla and mix well.  Spread over the cake (make sure the cake is completely cooled down, otherwise this part will not look pretty).

Next, chop 1/4- 1/2 cup dried cranberries and sprinkle evenly over the frosting.

To make it LOOK more like the Starbucks recipe, drizzle some icing diagonally over the bars.  Icing doesn't add a lot of taste, so you can use the typical recipe of 1 cup powdered sugar to 2 tbs of heavy cream or milk (or even water or orange juice) OR you can melt white chocolate in a double boiler method over the stove and drizzle that.

Let it cool in the fridge for about an hour so the icing can set before you cut them into triangles.

Enjoy! :-)

Perfect Fall Pasta with Wine Pairing

Yum!  I might make this for dinner.

What you need:

One zucchini
One large tomato
Fennel Bulb (you won't use the whole thing)
Feta Cheese
Box of pasta
Olive Oil 
Salt, Pepper, Thyme, and Oregano if you want

Julienne the whole zucchini into long strips (use either a mandolin or a peeler). Seed and dice the tomato. Sliver about 1/4 a cup of Fennel Bulb (save the rest for a different dish).  Saute the vegetables in about 2 tablespoons of oil for about five minutes, or until they are starting to brown and they are tender.  You can add a couple cloves of crushed garlic if you want.  

Toss in salt, pepper, and other spices (you can use whatever you would like.  I am in a Thyme mood, but Basil sounds good, too).

Serve tossed with pasta (I prefer spaghetti or angel hair) and top with feta cheese (or parmesan).  

Yum! 

Pairs well with Pinot Gris or Pinot Grigio, Sauvignon Blanc, or a Chardonnay.

The photo below is the pasta I made tonight (in progress).  It's the same recipe except I added asparagus instead of tomato, and I ended up using mozzarella cheese instead of feta because it's what I had one hand.  I also added carrots since my grandpa's garden is full of them.  My motto: Eat seasonally! It's cheaper and healthier.

BTW, ignore the cut quality on the veggies.  My seven year old step son cut them up for me.  Cute<3

ADDITION:  We served this with Stuffed Chicken (click for recipe).  They paired very well together, and it was a lot of fun to make! 

One Week of Entrees MADE EASY

Normally I do a post about one recipe, but this one is different.  This is seven days of entrees (and a few easy side dishes) for a family of four.  Of course, because I hardly ever follow "recipes", these are more of guidelines.  If you replace ingredients in these recipes with other favorites, they will still taste great.

Busy Mama Recipes



First, start with your grocery list.  Some of this stuff, of course, you will already have in your fridge and pantry, so don't panic when you see how long it is.  For the entire week, you will need:

Two whole chickens
6 or 7 carrots
celery hearts
4 white onions
4 potatoes
2 lemons and 2 limes
2 large cans of whole, peeled tomatoes (Night 3)
cherry tomatoes
1 bunch of basil
1 bunch cilantro
1 red pepper
1 jalapeno
3 bunch green onions
rice (Night 5)
2 cans vegetable stock (Optional for Night 5, see alternative)
dry spices, salt, pepper
garnishes like sour cream, lemon wedges, salsa, parmesan cheese, and bread

Night #1: Roasted Chicken and veggies

In a large roasting pan, place both chickens, chopped carrots, celery, potatoes and onion (I have also added brussel sprouts and asparagus).  Rub the chicken with a mixture of olive oil, salt, pepper, and lemon zest.  Roast on 350, half an hour per pound, breast up.  The vegetables will serve as a side dish.

NOTE: Only eat one chicken, and save one.  One 6 pound chicken with a side should serve a family of four (two adults, two kids) for two nights.

Night #3

DO ONE DAY AHEAD: Pull the chicken off of the second chicken and chop.  You will have a great mix of white and dark meat.  Save this meat in the fridge for later.  Place the bones in a large stock pot and simmer to make chicken broth.  You can follow the directions from a previous blog post and simplify it by not adding all of the veggies if you don't have them on hand.

In a separate heavy bottom stock pot, follow the directions here to make tomato soup.  For the purpose of being quick and cheap, only use carrots, celery, onion, garlic, tomato, stock, cream, basil, lemon juice and spices, along with other ingredients you may have on hand.

This should make about 3 quarts of soup.  If you serve it with bread and salad, you will have enough for two days.

NIGHT #5

This is a recipe that I "borrowed succesfully" from my aunt.  Thanks Angie! :-) It is delicious.  I modified mine a little.  I used vegetable stock instead of chicken stock, although if I would have had time I would have done home made like she did, I was just out.  I also used a mix of white onion and green onion instead of sweet like she said, because that's what I had in my kitchen, and that's what I was using with the other meals I made this week.  I also added small diced carrots because I had a lot that I needed to get rid of.

With this series of recipes, you will use the chicken meat from the extra chicken you roasted earlier in the week.  You can use the two cans of veggie stock, like I did, or if you are feeling crafty, you can use the bones from the chicken to make chicken stock.  Follow her recipe here, but skip the part where you roast a chicken, since that part will already be done.

http://www.fitforintimacy.com/chicken-rice-soup-with-lime-cilantro/

This recipe should give enough for two nights as well.


NIGHT #6 or #7

Pasta Primavera!

The next recipe is vegetarian (because we always have a meatless day in our house;-))

Saute veggies in some olive or grapeseed oil.  I use carrots, celery, onion, red pepper, and anything you have left from the week.  Add some garlic and lemon zest and juice.  Sometimes I add butter to make it creamier, but it's not a necessity.

Boil noodles according to the package directions, and serve with the veggies and parmesan cheese.

Stewart helped me make "his" pasta.  It can be made into pasta salad, so if you have any of these ingredients, use them!  They would be delicious!

Good luck! :-)

Yum Diet

Busy Mama Recipes



My aunt and stepmom are doing this diet thing.  I don't know EXACTLY what it is, but I know they are extremely restricted in what they are allowed to eat.  It is pretty close to the paleo diet as far as the types of foods they have (if it didn't have a mother and didn't grow from the Earth, don't eat it).  No sugar, limit fruits, limit salts and oils, eat as many vegetables as possible, and have only lean protein (like chicken or turkey).

Well, unfortunately my family LOVES food.  LOVES it.  It's insanely lucky that we have good genes, otherwise we would all be morbidly obese. Poor Annette has to have dry toast and a piece of fruit for breakfast with ONE cup of black coffee, is allowed 23 almonds (not 24, only 23), brown rice, plain chicken, veggies, etc.  No fun.  Today for a snack she was eating cottage cheese (which, by the way, she has always hated) with tomato slices and pepper.  I asked her why she was eating it, and she explained that it has lots of protein and not many calories.  She said she was tired of eating the same things everyday, but since she is not a super talented chef, she could not think of anything "safe" to make that would get her out of this slump.

And we all know, unless you are totally committed to a diet, it's not going to work.

So, I promised her I would think of some things for her to eat, and I have come up with a few.  I decided to post them on here because even though we aren't all on this diet, it's still yummy, healthy food.

Here is the first one that can be used as a snack:

Put one cup of low fat or fat free cottage cheese in the blender and blend until smooth.  Add 2 tsp each dill, parsley, dried onion, garlic powder, and lemon pepper.  It will be like a ranch dip that you can use as a dip for veggies or on a lettuce wrap.

The second one is more complicated, but still pretty easy:-)  It's a type of lasagna with zucchini instead of noodles.

Slice zucchini until you have enough to cover a 9x13 pan four times.  Slices should be thick.

Blend three cups of cottage cheese like above, and add the juice and zest of one lemon, 3 tsp oregano and parsley, and some black pepper.

Place a layer of zucchini on the bottom of a 9x13 casserole dish.  Add layers of canned tomato, sliced onion, mushroom, shredded carrot, spinach leaves, and any other vegetables you want.

Add another layer of zucchini, a layer or canned tomato, and a layer of the cheese mixture.

Add a layer of zucchini and the rest of the cheese mixture.  Top with the last layer of zucchini.

Bake in the oven on 350 for about 45 minutes.  If the top starts to get too brown, cover with tin foil.

You can also substitute eggplant for the zucchini, or use any kind of squash you want, really.  Ground turkey or pieces of chicken would be delicious if added, just be sure to cook the meat first.

And last but not least ( can you tell I'm craving Italian pasta dishes right now?):

Make an organic marinara sauce using tomato, carrot, onion, garlic, parsley, thyme, oregano, lemon juice, salt and pepper.  You can make it any way you'd like as long as it's mostly vegetables.  Just simmer everything on the stove (add water or tomato juice if needed) and puree with an immersion blender once the vegetable are fully cooked.

Also, to give it some protein, blend some cottage cheese and add it to the marinara.  It will make a creamy tomato sauce- sort of like the vodka sauce you can buy at the store- minus the vodka and additives.

Then, instead of using pasta, put a spaghetti squash- which are in season right now-in the microwave for five minutes (puncture a few times so it wont explode).  Then cut it in half lengthwise and shred with a fork.  "Noodles" will instantly appear.  Perfecto!  PS:  This recipe is also perfect for those on low carb diets or who are gluten free!

The Easiest, Fastest Casserole. Kid Friendly AND Cheap!

Usually I don't use canned food, and I stay away from store bought frozen food.  However, I am pregnant, tired, and I have been pretty ill lately because of it.  Sometimes, I have to bite the bullet and just not be Martha Stewart for five minutes (and be more like Rachel Ray.... haha, only some of you will get that;-))

Tonight I needed a cheap, easy dinner that could be made fast and last a few days (during soccer season we eat leftovers often).  This is what I came up with, and I have to say it's pretty yummy!

Tuna Casserole

1 box whole wheat penne pasta (of course you could also use orzo, macaroni, or rice)

3 cans tuna or salmon (in water, not oil)

2 cups frozen broccoli pieces

2 cups mixed frozen vegetables (I used peas and carrots, but lima beans, green beans, corn, etc will work)

1 cup frozen pepper strips (I buy the rainbow kind, which are actually usually cheaper than buying fresh bell peppers, so that is a win)

2 8oz containers Greek Yogurt

2 cans cream-of-something soup (I used mushroom, but chicken or celery would also work.  The low fat or fat free kinds are great!  When I was pro Martha Stewart, I would keep homemade creamy "soup"/ sauce frozen so I could use it in cases like these.  I am much lazier now.)

bread crumbs

cheddar or parmesan cheese (optional)

salt and pepper

Boil the pasta al dente.  Drain and put in a large bowl.  Add all of the other ingredients except the bread crumbs and cheese.  Mix well and put into a large casserole dish (I actually had to split mine into two smaller ones).

Sprinkle the cheese and bread crumbs on top.  If you want, you can also add some bread crumbs and cheese to the inside.  The amount is your preference:-)

Bake on 375 for about 30 minutes and enjoy with some salt and pepper (or, if you are like me, some Tabasco! Mmm) 

Of course, if you had more time to prepare, you could use fresh veggies, homemade cream sauce (simple white sauce recipe), and chicken instead of tune (which you shouldn't eat often anyway because of the mercury levels).  I would have added shredded carrots, mushrooms, and spinach.  I would have loved to use brown rice instead of pasta, but you need to cook it for about 50 minutes because baking (follow the package directions).

It is also possible to make this in the crockpot, but it won't be as crispy on top.  

This dish can be frozen and baked at a later time.  Great back up for unexpected dinner guests! 

Healthy Lunches for Kids (and Grown Ups)

Busy Mama Recipes



Today I was on the internet all day.  I know, it's so sad.  I am sick and pregnant, and my energy level was non existent.  The only time I hustled was when I needed to run to the toilet to vom:/  Gross.  Anyway, I read an article about school lunches, and how bad they are for kids.  I already knew that they were pretty gross, but reading the comments on the article, it was apparent that not everyone does know.

Processed "chicken" nuggets, pizza with no toppings except cheese and pepperoni, instant mashed potatoes with gravy - those are some of the things children are getting when they buy lunch at school.  At first I was thinking: easy fix, pack your children's lunches.  But then I thought about the families that use the reduced or free lunch program for their kids, and I felt bad.  Families that can't afford to pack their kids lunches are at a complete disadvantage, because their kids don't have a choice.  Not only are the kids forced to eat a very non nutritious main course, the side dishes are sub par as well: canned fruit (full of sugar), "salad" (lettuce with shredded carrot and cabbage) with calorie rich ranch dressing, or french fries (which, sadly enough, are actually considered a serving of vegetables at school... sick).  Hardly ever does the school serve fresh fruit or vegetables, mainly because of waste (veggie going bad before they can all be consumed).

So, I have put together a list of healthy, cheap lunches you can pack for your kids to take to school (or for you to take to work!).  I know they are kid friendly because I have tested most on my kids, and they are the pickiest eaters on the planet.

PBJB and Fruit
This first one is a modified recipe.  I saw a photo of something similar on Pinterest and my mind wheels starting turning.  The recipe on pinterest showed bananas as the only fruit used, so I thought it would be cool to add some.  Why not get brownie points for extra vitamins?

1 whole wheat tortilla or pita bread
2 straberries, sliced
1/2 banana, sliced,
1 kiwi, diced
grapes, halved
2 tbs peanuts, almonds, or granola
2 tbs reduced fat natural peanut butter or cream cheese

Spread the cream cheese or peanut butter on the warm tortilla and sprinkle all of the fruit and nuts over it and roll up.  This is a perfect lunch or snack, because it contains fruit, grain/ carb, and protein from the cheese or peanut butter.


Turkey Wrap

This recipe can be modified to add all sorts of things, but this is the way I usually make it.  Both the kids love it, and it's a fun change from a sandwich.  For a lunch, leave it whole.  For a snack, roll up the wrap and slice into little discs, which make it even more fun for kids to eat.  With my kids, fun= they will eat it.

1 whole wheat tortilla of flavored tortilla, such as spinach or tomato
2 tbs hummus (any flavor will work, but my kids like the "red" kind, which is red pepper)
Sweet onion (you can use regular onion, but Stewart (he is 7) LOVES sweet onion
tomato slices or halved cherry tomatoes
spinach or lettuce (I prefer spinach because of the extra vitamins)
alfalfa sprouts
turkey lunch meat (I prefer Jennie- O Turkey Pastrami.  It is very cheap compared to other meats, and tastes great.  It also is 99% fat free and low in sodium)
avocado
String Cheese (Lucerne makes a reduced fat kind, which tastes pretty close to the original)

Warm tortilla and spread the hummus on it, add all of the veggies and roll up.  Pretty tasty, healthy lunch or snack!


Greek Chicken Wrap

Another recipe that can be easily changed to fit what your kids love.  This is the most simple way that I have made it in the past, but I am constantly adding things to it.  Keep in mind you can also omit ingredients and it will still be delicious, but cheaper and faster.  I do this when I make chicken for dinner and have leftovers (or, make more ahead of time and keep it in the fridge for recipes like this).

1 whole wheat or flavored tortilla or pita bread
1/4 cup cooked chicken
2 tbs hummus or yogurt sauce (recipe below)
alfalfa sprouts
spinach
cucumber slices
tomato slices or halved cherry tomatoes
olive slices or pepperoncinis
sweet onion slices
feta cheese
lemon pepper

Warm the tortilla and spread the hummus or sauce over it.  Add all of the other ingredients and roll up.  Because this wrap has such strong flavors, it is extremely easy to hide more vegetables, just cut them small!

For yogurt sauce, mix 1/2 cup Greek yogurt or sour cream with 1 garlic clove, 1/2 tsp red wine vinegar, 2 tsp dried dill weed, and salt and pepper.  You can also grate cucumber into the sauce if you have leftover cukes from this recipe.

Obviously, I am a fan of wraps for kids lunches:-)  They pack easily, aren't messy to eat, can be healthy, and they can be cheap to make.  Plus, they taste good and are quick and easy.  Among these wrap recipes, there are many, many healthy snacks to go into kids' lunches along with these.  Some of my favorites are: crackers with homemade dip or cheese, veggies with hummus or salsa or guacamole, cut up fruit, pretzels, or nuts/ granola.  It's easy to stay away from packaged things like fruit snacks, candy, and chips when you know what is in them:/

Some of the recipes on my blog are also great for leftovers for kids' lunches, like the "Calzone Thing" or any of the pasta salads or soups.  Homemade pizza is great to send as a lunch, because of all the healthy ingredient you can add, plus cold pizza is the best!

Yogurts are great too, if they can be kept cold.  Mixing craisins with granola and nuts are a healthy snack kids love (and if you add a few handfuls of chocolate chips, they love it even more).  My kids will eat any kind of dried fruit (banana chips!)  Celery dipped in natural peanut butter is usually a winner too!  

If anyone has any other great ideas for packing kids' lunches, I would LOVE to hear them.  I'm always looking for more ideas!