Can I still use the word “Cabernet” in this recipe when I substituted Malbec? Yep!
This “Roasted Malbec and Citrus Cranberry Sauce” is the cranberry sauce you should make for Thanksgiving (or really Christmas since it’s Thanksgiving day now and you probably already have your sauce ready). I’ve eaten a couple spoonfuls already!!
Roasted Cabernet and Citrus Cranberry Sauce
- 1 (12 ounce) bag fresh cranberries
- 1 teaspoon lemon zest (plus half it’s juice)
- 1 teaspoon lime zest (plus half it’s juice)
- 1 teaspoon orange zest (plus half it’s juice)
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- pinch of kosher salt
- 1/2 cup Cabernet (or Malbec)
- 2/3 cup water
- Preheat over to 425 degrees
- In an 8×11 baking dish add the washed cranberries, zest and juice from all the citrus and all other ingredients and stir to combine.
- Roast for 25 minutes. Carefully remove and smash cranberries gently with a spoon. Let cool, stirring occasionally. The sauce will thicken as it cools.
- Lasts a week (or more) in the fridge. Enjoy!
From Simply Scratch
I haven’t made this roast since back in January which is totally weird because it is awesome-ness! It’s super easy to put together and the leftovers are amazing!
Cover it in spices and sear on both sides:
Here’s the roast after adding the stock, tomatoes, onions and garlic:
We served it up with shallot and garlic green beans and steamed cauliflower sprinkled with nutritional yeast (which is delicious and if you have never tried it do it tonight!!)
Here’s your close up!
Tri Tip Tacos
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp cayenne pepper
- 2 1/2 lbs tri-tip roast (I purchased 2 small ones from Trader Joes that equaled this weight)
- 14 ounce can tomatoes and green chilies (I used Muir Glen fire roasted diced tomatoes with green chilies)
- 1 yellow onion, diced
- 4-5 cloves garlic, minced
- 3/4 cup beef or chicken stock
- 3 tablespoon molasses
- 1/4 cup smoky BBQ sauce (I used Trader Joes)
- toppings include: shredded cheese, salsa, pickled jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado
- In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
- Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
- Place the roast into a heated dutch oven that has been drizzled with EVOO. Sear on both sides. Add onions and garlic when you flip it to the second side. Cover it with the diced tomatoes, beef stock, molasses and bbq sauce.
- Bring mixture to a low boil, partially cover it and lower the heat to med-low for 2 1/2 hours. At this point I uncovered the pan and let it keep cooking for another 30 minutes or so while I prepped the veggies. Shred meat with 2 forks right in the sauce. Good with or without the bun!
Here’s something for your Thanksgiving brunch! A not too sweet, crumbly, yumbly, coffee cake…and something to do with the other half of the can of pumpkin that you used in a recipe and don’t know what to do with!
Use only pure maple syrup in the glaze, otherwise it’s cheating (and won’t taste as good).
Pecans, brown sugar, maple-y yummmm!
Maple Glazed Pumpkin Coffee Cake
For the cake:
- 2/3 cup pumpkin puree
- 1 egg
- 2 1/2 tablespoons butter (at room temp)
- 1/4 cup milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- pinch of salt
- 1 1/2 teaspoons pumpkin pie spice
For the streusel topping:
- 1/3 cup pecans
- 2 tablespoons flour
- 1/4 cup brown sugar
- 1 tablespoon butter
For the glaze:
- 1/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- Preheat oven to 350. In a medium bowl mix first 6 ingredients together (pumpkin-vanilla). Sift in flour, baking powder, salt and spice. Stir until just combined. Pour batter into a greased 8×8 baking dish.
- Combine pecans, flour, brown sugar and butter (I used my fingers) and sprinkle everywhere (ok…evenly) over batter.
- Bake for 30 minutes.
- In a small cup stir together powdered sugar and maple syrup. Add more syrup as needed until it’s a little runny. Drizzle over cake just after it comes out of the oven.
I have been lovin’ Mondays this semester. I get up super early to take Devin to school, work out for an hour, eat breakfast, take a shower and then it’s still not even 9 o’lock yet! Travis goes to work and I have the house to myself until I leave for my 4 o’clock class. It’s usually a “write papers, make presentations and do home work kinda day”. In between studying, I cook.
Last week I roasted a spaghetti squash at 400 degrees for about an hour. Let it cool for a few minutes so you don’t burn yourself! Then use a fork to scoop it into a small baking dish (about a 8×8 size).
I looked around in the fridge for some ideas for what to put on the squash. At first I was just going to dump some jarred sauce on it but then I decided to add some veggies to my veggies. I got out a half an onion, 1 zucchini and 2 cloves of garlic, then chopped, diced and sauteed them up in a skillet until almost tender. Then I added a 14 ounce can of organic diced tomatoes and a little oregano, salt and pepper and let it simmer for 10 minutes or so while I went back to my studying.
Then I dumped it over the squash and mixed it around…
Covered it with some freshly shredded parmigiano-reggiano…
and baked it at 350 for 15 minutes until the cheese melted into the veggie crevices!
Lunch is served!
Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.
I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!
Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos and garlic . Super tasty! You have to try these babies!
For enchilada sauce:
- 2 jalapeños, seeded and chopped
- 3-4 cloves garlic, peeled
- 1 cup pumpkin puree ( I used canned organic pumpkin)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- ¾ cup plain low-fat Greek yogurt
- ½ cup low-sodium chicken stock
For the filling:
- about 1 pound boneless skinless chicken thighs, diced into small chunks
- 1 medium onion (such as vidalia), diced
- 1 orange bell pepper, diced
- 1-2 tablespoons EVOO
- salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!
For assembly and serving:
- 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
- 1 1/2 cups grated white cheddar cheese
- sliced green onions or chives and chopped cilantro, for serving
- Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Sauté until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
- Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
- Pour one cup of sauce in the bottom of an 8×13 baking dish.
- Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
- Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
- Garnish with green onions and chopped cilantro.
Based on the recipe by How Crazy Cooks
I bought this acorn squash at the SOTJ farmer’s market and had no idea what to do it…I had never used one before. When I cut it open it looked like a pumpkin so I decided to use the roasted flesh like pumpkin puree and bake a loaf cake! After the squash was baked it was easy to mash! My squash produced two cups of puree. I used one cup for the cake and put the rest in the freezer to use in another cake or maybe as a yummy addition to risotto! The cinnamon, nutmeg, ground ginger and cloves smell amazing when they come together in the batter.
It was dark by the time we sliced up the cake last night and unfortunately this is the only pic I have. I can’t take pics today because I covered it with foil last night so it looks quite smooshed! My sons friend Stu said it reminded him of zucchini bread…probably because it’s the only other cake he can think of that has “vegetables” in it. It came out super moist and really doesn’t need icing. I was just craving cream cheese and had to add it
Acorn Squash Spice Cake
- 1 small/medium acorn squash
- 3/4 cup granulated sugar
- 3/4 brown sugar
- 1/4 organic canola oil
- 1/4 plain yogurt (I used Whole Foods organic brand)
- 2 large eggs
- 1 tsp vanilla
- 1 ½ cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Preheat the oven to 400 degrees F.
- Cut the squash in half and scoop out the seeds and stringy insides. Put the squash cut side down on a high sided baking tray and fill the tray with ½ an inch of water. Roast for about an 1 hour, or until the squash is very tender. Remove from the oven and let the squash cool. Scoop out the flesh with a spoon and mash with a fork until smooth. Set aside 1 cup of the puree for the bread (my squash produced about 2 cup).
- Set oven temperature to 350 degrees F.
- In a medium size bowl, blend together 1 cup of the squash puree, sugar, oil, yogurt, vanilla and eggs.
- In a separate bowl, sift together the flour, spices, baking soda, baking powder, and salt. Slowly add flour mixture to the wet ingredients and stir until no longer lumpy. At this point you can stir in about 1/2 cup chopped walnuts if you want to (I didn’t have any).
- Spray a loaf pan with non-stick cooking spray and pour batter in. Bake for 45-50 minutes until set (test with a toothpick).
- Once the cake was cooled I added a cream cheese glaze. Set out 3 ounces of cream cheese until it comes to room temp. Stir in 3 tablespoons powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon milk and a few dashes of cinnamon.
This was my stove-top last night. To the left the chicken was simmering away in a sauce that’s sort of a spin on honey mustard and oh-so good. I had just added the cooked potatoes to the cauliflower and they were waiting to get pureed. In the back green beans were steaming.
These fresh herbs came out of my garden and transformed dinner for sure. The cauliflower potato mash wouldn’t have been the same without the slight-oniony flavor of the chives. The parsley added a nice freshness to the tangy chicken and the rosemary went into the maple dijon sauce the chicken cooked in.
I always forget to take pictures of the finished product (part of the reason I haven’t posted for awhile) but I did snap one pic before digging in!
Maple Dijon Chicken
- about 1.5 pounds boneless-skinless chicken thighs
- 1/3 cup dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon rice wine vinegar
- 2 teaspoons chopped fresh rosemary
- kosher salt and freshly ground pepper to taste
- chopped fresh parsley for serving
- Heat a large skillet over med-high heat with a little EVOO. Salt and pepper the chicken thighs and cook on one side until a good sear develops.
- In the meantime mix the remaining ingredients in a small bowl. Flip the chicken over and add the sauce. Turn the heat down to med/med-low and cook for about 15-20 minutes, basting with the sauce from time to time.
And now for the mash!
Cauliflower Potato Mash
- 1 head cauliflower, cut into florets
- 5 small russet potatoes
- 1 cup chicken stock
- 1/4 cup half-n-half
- kosher salt and freshly ground pepper to taste
- 2 tablespoons (or so) chopped fresh chives, for serving
- Peel and dice the potatoes and place them in a pot with just enough water to cover them. Cook until fork tender, drain.
- Meanwhile add the cauliflower florets into a large skillet with the chicken stock. Cover and bring to boil and simmer until soft.
- When the cauliflower and potatoes are done add the potatoes into the skillet with the cauliflower. Add the half-n-half, salt and pepper. Using an immersion blender, blend until chunky. If mixture is too dry add a slash of chicken stock. Top with chives when serving. No butter needed but it can be added if you wish!
Categories: Chicken, Side Dish
Tags: cauliflower, chicken stock, chicken thighs, chives, dijon, maple syrup, parsley, potato, rice wine vinegar, rosemary
A lot of people talk about how they make breakfast/brunch or special dinners on the weekends but I don’t really see LUNCH getting any attention.
I usually always have a smoothie for breakfast…and in the past couple of weeks sometimes overnight oats…and especially on Saturday mornings after working out and showering I want a really good lunch. Something fresh, no re-heated leftovers.
I’ve been making this shrimp salad for a few years now. I got the recipe from a friend and she prepared it as a topping on a toasted english muffin, then she would top that with some sliced havarti cheese then place it under the broiler for a minute or 2 to get it all melt-y. YUM! I had a large ripe avocado that needed to be eaten so I decided to substitute that for the cheese…glad I did!
With creamy avocado, plump shrimp bites and crunchy-fresh celery it’s a very satisfying and flavorful lunch. I had my previously mentioned favorite summer fruit — a nectarine — on the side.
Perfect thing to eat before heading to the pool. Only a few pool days left before it closes after all…
Smashed Avocado and Shrimp Salad Sandwiches
- 1 pound cleaned and deveined shrimp (fresh from deli if possible, or frozen/thawed)
- 2 tablespoons Vegenaise (or your fav mayo – I prefer the taste of Vegenaise)
- 1 teaspoon dried dill weed
- 1 teaspoon country style mustard (or dijon)
- 1 small shallot, minced
- 1 stalk celery, minced
- 2 teaspoons white wine (I used sauvignon blanc)
- kosher salt and freshly ground pepper to taste
- 1 avocado
- juice of 1/2 lime
- wheat bread or 12 grain bread
- In a large non-stick skillet add a small drizzle of EVOO and cook shrimp with a little salt and pepper for no more than 5 minutes for large shrimp. Let cool.
- In the meantime in a bowl stir together Veganaise, dill, mustard, shallot, celery, wine and S&P. Dice each piece of shrimp into 4-5 pieces and add to bowl.
- In a separate small bowl smash the avocado with the lime juice.
- To prepare sandwich smear avocado on toasted bread and top with about 1/4 of the shrimp salad. Serves about 4.