Tag Archives: cranberries

Recipe, Soup

Cranberry Wild Rice Soup (Lighter Version)

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This recipe has been ‘lightened up’ slightly and is a wonderful soup that, while meat-free, is able to satisfy the carnivores in your life!

Cranberry Wild Rice Soup (Lighter Version)

3 tbsp unsalted butter
1 large carrot, diced
1 celery stalk, sliced no larger than 1/4″ pieces
1/2 cup onion, minced
3 tbsp all purpose flour
3 cups organic vegetable stock
1 1/2 cups cooked wild rice
1/2 cup dried cranberries
1 cup skim milk or fat free half and half
2 tbsp dry sherry
Sea salt and freshly ground pepper to taste

Melt butter in stock pot over medium heat; sauté the carrot, celery and onion, stirring occasionally, until the vegetables are tender (about 8 minutes). Add the flour and stir until smooth. Gradually stir in the vegetable stock, whisking as you go to avoid lumps from forming. Increase the heat to medium-high and stir until soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat to barely a simmer, cover, and stir occasionally, until the cranberries are plump and soft (about 15 minutes). Add remaining ingredients. Stir occasionally until heated through. Season to taste and ladle into bowls. Top with a teaspoon of grated Parmesan cheese as a garnish. If desired, serve with toasted baguette rounds.

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Breads, Recipe

Cranberry Sage Stuffing

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Cranberry Sage Stuffing

3 tbsp butter
3 tbsp extra virgin olive oil
1 large onion, minced
5 large celery stalks, chopped (if you have the leaves, chop them too)
2 cups dried cranberries
4 cups white bread, toasted and cut into cubes (or, if dry enough, just crunched up)
1/2 teaspoon dried sage
2 eggs, lightly beaten
1/4 tsp pepper
2 cups low-sodium vegetable stock, separated

In a large skillet melt the butter with the olive oil, and then sauté the onion and celery together for 3-4 minutes, until tender. Add dried cranberries, and 1 cup of vegetable stock. bring to a simmer for 2 minutes to help replump up dired cranberries.

Transfer everything to a large mixing bowl, and then add toasted bread, sage, eggs, and pepper. Toss together and use just enough of the remaining stock to hold everything together so that it is moist, but not dripping.

Spray an 8×8 baking dish with non-stick spray, and turn out the stuffing, patting down to make sure all the stuffing is level.

Bake at 350F for 30 minutes until heated through and brown on top.

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Desserts, Recipe

Cranberry White Chocolate Chip Cookies

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Cranberry White Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1 egg
1 1/2 tablespoons good quality brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil.

Fit your mixer with the paddle attachment and cream butter and sugars until smooth. Add egg and brandy and beat to combine. In a separate bowl, sift flour and soda together, add in increments with the mixer on low until just combined. Remove paddle and scrape down. Using a spatula, mix in cranberries and white chocolate chips. Using two tablespoons, drop healing teaspoonfuls onto prepared cookie sheets.

Bake for 10-12 minutes or until lightly browned. It’s okay for the cookies to look slightly undercooked when you remove them from the oven. Allow them to cool, on the foil, for 3-4 minutes, then using a spatula, transfer to a wire cooling rack and allow to cool completely (they will crisp up slightly as they cool).

Makes 20-24 cookies.

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Main Course, Recipe

Hearty Macaroni & Cheese with Ham (and Spinach Salad)

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Hearty Macaroni & Cheese with Ham

2 tbsp butter
2 tbsp all purpose flour
2 tbsp Dijon mustard
2 cups skim milk
16 ounces medium shell pasta
1/2 lb ham (any type except country), finely diced
2 1/2 cups mixed reduced fat (partially skim) cheddar and mozzarella cheeses
1/2 cup plain or Italian bread crumbs (you can also make your own!)

Cook pasta just shy of al dente (between 1 and 2 minutes shorter than the package recommends). Drain and set to the side.

In a large cooker, make a roux by melting butter and adding in flour. Whisk together until foamy, about 2 minutes. Reduce heat to low, add Dijon mustard, stirring together continuously. (Note: the roux will “seize up” this is okay!) Add skim milk and whisk continuously until roux relaxes and combines together. Continue stirring until thickened. Add ham and cheese and stir until cheese is completely melted. Remove from heat, and stir in pasta. Once pasta is completely coated, turn out into a 9x13x2 baking dish. Top with breadcrumbs. Bake for 25-30 minutes, or until bubbly and the breadcrumbs are lightly brown. (Serves 6 as a main course, more as an appetizer.)

Spinach Salad with Raspberry Walnut Vinaigrette

The Raspberry Vinaigrette and dried cranberries cut through the pungency of the onion for a sweet and tangy taste.

This is just a starting point. Go crazy with the veggies!

12 ounces of spinach, cleaned and dried.
3 large carrots, cut into coins
4 ounces of radishes, sliced
1 medium white (or red) onion, cut into half and then into strips
2 ounces dried cranberries

Using four salad bowls, layer 3 ounces of spinach, 1 ounce of radishes, 1/2 ounce of dried cranberries, carrots and onions to taste. If using other veggies, pile them on as well! Top with Raspberry Walnut Vinaigrette.

Raspberry Walnut Vinaigrette

1/2 cup raspberry vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp Worcestershire sauce
1 tbsp Dijon-style mustard
1 tbsp freshly squeezed lemon juice
2 tsp dried tarragon, crushed
1 cup water
2 tbsp walnut oil

Combine the vinegar and salt until salt is thoroughly dissolved. Add all other ingredients and mix well. Refrigerate in a tightly covered container. Shake well before using.

Yield: 2 cups. (Serving size: approximately 2 tbs)

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