Candied Yams with Apples and Cranberries

2 lbs yams, peeled & sliced ½ inch thick
2 medium-size tart cooking apples, such as fuji or pippin, peeled, cored, quartered and sliced ½ inch thick

1 12-oz bag fresh cranberries, rinsed & picked over for stems
¼ cup firmly packed light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unfiltered apple or pear juice
3 tbs unsalted butter, cut in to bits

1. Coat the inside of the crock with butter or nonstick cooking spray. Alternate slices of yam and apples in the crock, in overlapping layers. Sprinkle with the cranberries.

2. Combine the brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle over the cranberries. Drizzle with apple juice and dot with the butter.

3. Cover and cook on LOW until the yams are tender when pierced with the tip of a knife, 6 to 7 hours. Serve hot from the crock.

Cranberry Walnut Pumpkin Pie

1 cup fresh cranberries, stems removed
1/2 cup walnuts
1/4 cup brown sugar
1 teaspoon vanilla
3 large eggs
1 3/4 cups pumpkin puree (1 15 ounce can)
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup evaporated milk

Directions:
1. Put cranberries and walnuts in food processor. Pulsing, chop until cranberries are very small.
2. Remove to a small bowl and stir in brown sugar and vanilla. Set aside.
3. In a large bowl, beat eggs lightly.
4. Stir in pumpkin, sugar, salt, cinnamon and ginger. Mix well. Slowly add evaporated milk, stirring until combined.
5. Spread reserved cranberry mixture on bottom of pie. Pour pumpkin filling over all.
6. Bake in a preheated 350°F oven and bake for 40 - 50 minutes or until a tester inserted in the center comes out clean. Cool on wire rack.
Yield: 1 pie

Overnight Oatmeal

8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Preparation:

1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

2. Stove top Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Tips & Notes:

Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

Nutrition:

Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.

Nutrition Bonus: Fiber (36% daily value).

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit

[source: EatingWell.com]

Seafood & Beans

I can't believe it's been a whole six months six I added a recipe to this. I came up with the following in a fit of inspiration.

All cans are approximately 14 oz in size.

1 can of no-salt added diced tomatoes
1 can of whole tomatoes
1 can of black beans
1 can of garbanzo beans
1 medium onion
4 cloves of garlic
3 tsp dried tarragon or you can use fresh.
2 cups thawed and cooked salad shrimp
2 tbs or so of olive oil

Preparation:

Chop the onion & mince the garlic. Sauté the onion & garlic until the onion is translucent. Add the tomatoes and the tarragon. Cut the whole tomatoes with a spatula. Drain & rinse the garbanzos. Do not drain the black beans (the liquid works as a thickener).

Add the garbanzos and the black beans. Bring the mixture to a soft boil. Add the thawed shrimp. Return to a soft boil. Remove from heat. Serve with rice.

At a local supermarket, The Market Basket, I found mixture of squid, mussels, clams, shrimp & baby octopus. I'll be making it with this seafood later in the week.

Alpen Banana Muffins

INGREDIENTS:

1/2 cup canola or similar vegetable oil
1 cup bananas mashed
1 ea egg
1 tsp vanilla extract
1 cup Alpen cereal [any raw muesli should work fine]
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 cup raisins

DIRECTIONS:

1. Combine oil, bananas, egg, and vanilla in a medium-sized bowl. Set aside.

2. Stir together Alpen cereal, flour, baking powder, and baking soda. Add to banana mixture and stir until only combined. Fold in raisins.

3. Spoon batter into greased nonstick muffin pan and bake at 350 degrees or until golden brown.

Makes 12 smallish muffins.

* * *

NOTE: the original recipe called for 1/2 cup sugar. The muffins are much, much too sweet with the sugar. My recommendation is to omit the sugar and use ripe bananas, the riper the better.

Super Easy Low Sugar Cream Cheese Frosting

INGREDIENTS:

12 oz. Philadelphia Cream Cheese
2 tbs Softened margarine or butter
1 ea. 10 oz. jar of an All Fruit Spread. Polaner's works well. [So does Stop-n-Shop's store brand organic all Fruit Spread. The latter has less sugar than Polaner's]

DIRECTIONS:

1. Beat the cream cheese with the margarine until light and fluffy.

2. Add the fruit spread. Beat until throughly mixed.

* * *

You can also substitute cocoa for the jam and add 1/4 cup or so of sweetener for an icing that works well with yesterday's cheese cake.

Sugar-free Chocolate Cheese Cake

INGREDIENTS:

1/4 cup Splenda
3/4 cup egg whites
2 Cups part skim ricotta
1/4 cup dark cocoa

DIRECTIONS:

1. Preheat oven to 350 F.

2. Beat egg whites with a hand mixer for about 2 minutes until snowy white & smooth.

3. Add ricotta and beat for another minute.

4. Add sweetener, vanilla, and cocoa. Beat until thoroughly mixed.

5. Spray with oil 2 qt. baking dish.

6. Bake 40 minutes or until a toothpick inserted in the middle comes out clean.

Bridget's Waffles

Ingredients:

2-1/2 cups organic oatmeal
1 cup organic whole-wheat flour
1/2 cup organic flaxseed meal
1/2 cup hemp seed powder
1 tablespoon Sucanat or sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly ground nutmeg
1/2 cup chopped organic walnuts
4 large eggs
2 cups low fat yogurt, plain
2-1/2 cups skim milk
1 generous tablespoon vanilla extract

DIRECTIONS:

1. Mix wet & dry ingredients in separate bowls.

2. Heat waffle iron.

3. Make a well in the center of the dry ingredients and gently stir in the blended wet ingredients. Batter may be slightly lumpy, but all ingredients should be well moistened.

4. Ladle batter into the waffle iron and cook until steaming stops and waffles are a golden brown. If you are freezing the waffles, cook them a little less, they'll brown in the toaster.

Cod Fish Stew

NOTE: The following units were converted from metric equivalents. They should be used only a very rough guide. Luckily this is the kind of recipe that does not require exact measurements.

Ingredients:

1/2 lb. onions
3/4 lb. potatoes
14-1/2 oz. tomatoes
1 qt. vegetable stock
2 lbs cod
1/4 c. canola oil
4 ea. garlic cloves
2 oz. bell pepper
1 ea. carrot
10 oz. zucchini
1 tsp. salt

DIRECTIONS:

1. Boil the potatoes in a separate pan, drain & quarter.

2. chop the vegetables.

3. Put oil in a dutch oven.

4. Saute the onions and garlic until soft.

5. Add stock, bell peppers and tomatoes.

6. Let simmer a few minutes.

7. Add cod fillets and potatoes.

8. Cook on low for about 30 minutes.

* * *

This recipe originally did not call for vegetable stock. I found, however, that without more liquid the mixture was in danger of burning. Further, I use a can of diced tomatoes.

Banana Nut Cookies (Sugar-free)

3 Bananas -- the riper, the better
1/3 cup oil
2 cups quick cooking oats
1-1/2 cup chopped walnuts
1 teaspoon vanilla
3/4 teaspoon salt

Preparation:

In a large bowl mash bananas and add remaining ingredients. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 20 to 25 minutes.


NOTE: I use an electric mixer to mash the bananas.

17 Bean & Barley Soup

2 cups Trader Joe's 17 Bean Mix
2 ea. 32 oz. Trader Joe's Vegetable Broth
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup bell pepper, chopped
1 tsp. tried basil
1 clove garlic
2 Tbsp. olive oil
1 bay leaf
1/2 tsp. Italian Seasoning
1 can Trader Joe's Canned Tomatoes
salt & pepper to taste

Directions:

1. Soak beans overnight in a large pot of water, then rinse & drain.

2. Pour 4 cups of Vegetable broth into the pot with the beans.

3. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft.

4. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about 1 hour to desired tenderness.

5. Be sure to occasionally check liquid level and add more broth if necessary.

6. Add salt and pepper to taste.

Makes 8 hearty servings.

Source: the back of the package of Trader Joe's 17 Bean & Barley Soup.

NOTES:

1. The beans may also be "quick soaked": In a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for one hour.

2. The original recipe called for Trader Joe's products. However, this is hardly necessary. But I did have great success using a 20 oz. package of a 15-bean mix that made the trip with us from Arkansas.

3. Plain kefir (aka drinkable yogurt) works really, really well with this soup, making for a pleasantly mild sour taste. Plain yogurt should work just as well as would no doubt sour cream.

Chocolate Coconut Cookies

1 ea. 14-oz. can sweetened condensed milk
3 oz. unsweetened chocolate
2 cups shredded coconut
1 cup pecan pieces
1 tsp. vanilla
dash of salt

Directions:

1. Preheat oven to 300° F.

2. Grease some cookie sheets very well.

3. Heat the sweetened condensed milk and the chocolate in a small pot over simmering water until the chocolate has melted.

4. Stir in the remaining ingredients.

5. Arrange by teaspoonfuls on the cookie sheets and bake for about 15 minutes, taking care that the bottoms do not burn.

The Ultimate Cookbook

.

NOTE:

1. These cookies turned out to be sweeter than I expected. I only made them once. I might try them again in the future but with unsweeted condensed milk and less sugar.

Buttermilk Chocolate Cake

2 eggs
1/2 cup buttermilk
1 tsp vanilla
2 cup sugar
2 cup all-purpose flour
1/3 cup cocoa
1 tsp baking soda
2 sticks margarine
1 cup water

DIRECTIONS:
Mix eggs, buttermilk, vanilla, and sugar together.  Mix flour, cocoa, and baking soda together.  Add the wet and dry batches together.  Boil 1 cup water and 2 sticks margarine and then pour over mixture.  Bake 30 minutes in a 9x13 inch floured cake pan at 350 degrees.

Icing:
1 lb powdered sugar (approximately 3 1/2 cups)
1/4 cup cocoa
1 stick margarine
1/3 cup milk

Mix powdered sugar and cocoa.  Boil 1 stick margarine and 1/3 cup milk and pour over mixture.  Pour hot icing on cake.

Note:

1. Be sure to pour the melted margarine evenly and slowly over the entire pan of batter. Don't just dump it onto the cake in the middle like I did the first time that I made this cake. The result is almost inedible.

2. For the "death by chocolate" version substitute dark cocoa for regular cocoa.

Curried Chick Peas and Tofu

1 medium onion, chopped
1 garlic clove, minced or pressed
2 tablespoons vegetable oil

2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
pinch of cayenne (optional)

1 cake tofu (3/4 pound), cut into 1/2-inch cubes
2 cups undrained cooked chick peas (= 16-ounce can)
2 tomatoes, chopped (about 1-1/2 cups)
pinch of salt (or more to taste)

* * *

chopped fresh cilantro (optional)
plain yogurt (optional)

DIRECTIONS:

1. Saute the onion and garlic in the oil until the onions are translucent, stirring occasionally.

2. Stir in cumin, coriander, turmeric, black pepper, and optional cayenne.

3. Add the cubed tofu and cook for about a minute, stirring occasionally.

4. Add the chick peas and about 1/2 coup of their liquid and simmer for 5 minutes.

5. Add the tomatoes and continue to cook until thoroughly heated. Add salt to taste.

Serve topped with chopped cilantro and/or yogurt.

SOURCE: Moosewood Cooks at Home.

NOTES:

1. This is an excellent recipe to introduce someone to tofu. It is flavorful without being overwhelming.

2. Serve this with yesterday's Coconut Basmati Rice.

3. In America yogurt is primarily a sweet, dessert food. In many parts of the world, especially in Central Asia yogurt is valued for its sour flavor and is used sauces for main meals.

4. I strongly recommend the cilantro and yogurt for a clean, almost refreshing taste.

Coconut Basmati Rice

Original Recipe:

1¼ Cups water
1 Cup white Basmati Rice
½ cup coconut milk
½ tsp turmeric
¼ tsp salt
1 piece cinnamon stick (1-1 ½) inches)
¼ cup currants or raisins.
1 dried chile (optional)

In a heavy saucepan with a tight fighting, bring the water to boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick, and the optional chile.

SOURCE: Moosewood Cooks at Home.

* * *

Tim's variation of the above for a double batch using a 14 oz. can of coconut milk:

2 ¼ cups water
1 ea. 14 oz. can of coconut milk.
2 cups rice
1 tsp.turmeric
½ tsp salt
2 pieces cinnamon stick (1-1/2 inches ea)
1 ½ cup raisins or currants
1 or 2 dried chiles

Combine all ingredients in a rice cooker. Cook until done.

While the original calls for white basmati rice, I have found that long grain white rice, long grain brown rice, as well as jasmine rice all work just fine with this recipe. Just be sure to check that the amount of liquid is appropriate for the type of rice. Not all rice uses the same proportions of liquid to rice.

NOTES:

1. Although this recipe calls for basmati rice, it will work well for other kinds of rice IF the amount of liquid is adjusted. Different types of rice require different ratios of rice to liquid.

2. My girls love this rice with soy milk.

3. This dish works really well with tomorrow's Curried Chick Peas and Tofu.

Macka Moh

(aka 4 Cheese Macaroni & Cheese)

INGREDIENTS:
1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

DIRECTIONS:

1.Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.

2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

3.Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.

4.Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

NOTES:

1. I don't remember where I found this recipe on the internet. It's simple enough that it will show up on multiple recipe sites.

2. The original recipe called for a cup of milk. I have found that 1/2 to 2/3 cups works much better otherwise there is liquid on the bottom.

3. I mix the egg and milk and pour over together.

Cranberry Banana Bread

1/4 C (55 g) butter, softened
1 C (200 g) sugar
2 eggs

2 small bananas, sliced
1 C (110 g) cranberries
1/4 C water
1 tsp vanilla extract

1 3/4 C (200 g) flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

DIRECTIONS:

Preheat the oven to 180°C (360°F). Grease a 9 by 5 inch (22 by 12 cm) loaf pan.

Cream the butter and sugar together in a food processor. Add in the eggs one by one, mixing well between each addition. Add in the banana slices, the cranberries, the water and the vanilla extract. Mix again until blended, but not too much : it's nice if the banana and cranberries are not completely mushed.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the batter, and mix until just combined -- do not overmix.

Pour the batter into the pan and bake for approximately 55 min or until the top of the cake is nicely brown and a cake tester comes out clean.

Let rest for ten minutes, then run a knife around to loosen the sides, and turn out on a rack to cool completely.

Original recipe : Wilson's Farm, Lexington, MA.

NOTES:

1. I found this one on the internet. I started making Cranberry Pumpkin bread and discovered after mixing the dry ingredients and cracking the eggs, that I didn't have any pumpkin. I did have some very ripe bananas. A quick google search later...

Tim's Pilaf

2 or 3 chicken breasts (marinated to preference)
4 cups cooked rice (brown or white)
1/4 sliced almonds
1 cup or so mixed frozen vegetables
1/4 cup raisins


I use a rice cooker because without one I invariably burn the rice.

While the rice is cooking...

Cut the chicken into 1/2 inch cubes. Then cook with minimal oil until tender and cooked through.

Thaw the vegetables in a microwave or by steaming on the stove top. The vegetables should ideally be room temperature.

Once the rice is finished. Combine everything in one large pot. I use a wok. Serve after mixing thoroughly.

Tuna (or Chicken) Salad #2

Some canned tuna, preferably washed & drained
Some hummus
Some sliced black olives
Some raisins.

Again it is a matter of what texture one likes. If creamier, more hummus, if chunkier then less. If you like black olives then more, if not so much, then less. The same with the raisins.

The flavor of the salad can be tweaked through the judicious choice of the flavor of hummus. See here for flavors available through Tribe Mediterranean Foods.

Big Mischief (my older daughter) suggested adding raisins. This is one of her favorites to bring for lunch.

The prep time for this recipe is about 5 minutes.

Tuna (or Chicken) Salad #1

The problem with traditional tuna salad and chicken salad is mayonnaise. Mayonnaise has too much fat, is an invitation to food poisoning in the summer, and a lot people just don't like it. I have found that substituting really, really ripe but not over ripe avocados works really well.

Avocados can be mashed with a fork for a more chunky texture. Or with a potato masher or even an electric mixture if a puree is desired.

Tuna Salad #1 substitutes avocados for mayonnaise, if so desired a tablespoon or so of a flavorful salad dressing might be added. By "flavorful" I mean some of the more exotic combinations like "Orange Ginger" or something with Lime. My wife, however, prefers the salad without salad dressing.

I am not giving measurements for this recipe because it is really a substitution. But I use 3 or 4 very ripe Hass avocados for a 6 oz. can of tuna and a tablespoon or so of salad dressing. Then one can use one's desired recipe and ingredients.

NOTE: Adding lime juice will keep the avocados from turning an unpleasant dark color.