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Spiced Cranberry Sauce

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

 



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Spiced Cranberry Sauce




Prep Time: 5 min.

Cook Time: 10 min.



Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

 

 

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlic-Ginger Bok Choy Sauté

Garlic-Ginger Bok Choy Sauté

by Pam on June 10, 2013

I’ve always wanted to try bok choy so I finally decided to pick some up. I found a easy & healthy recipe by Robin Miller[1] that looked perfected. It was quick and simple to make and tasted fantastic! I really loved the garlic, ginger, and soy combination. This bok choy paired perfectly with the salmon and rice I served for dinner.

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.



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Garlic-Ginger Bok Choy Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
1 head of baby bok choy, cut in half lengthwise, core removed
1-2 cloves of garlic, minced
1 tsp fresh ginger, minced
Dash of crushed red pepper flakes
1 tbsp soy sauce
Freshly cracked black pepper, to taste

Directions:

Cut the baby bok choy in half lengthwise. Cut out the core in the bottom of the cabbage. Remove each stalk then cut them each in half lengthwise.

Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes then cook, stirring constantly, for 30 seconds; add the bok choy and soy sauce then stir until evenly coated then sauté for 3-4 minutes or until greens are wilted and the stalks are crisp-tender. Season with sea salt and freshly cracked pepper, to taste, if needed.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Robin Miller on Food Network

References

  1. ^ Robin Miller (www.foodnetwork.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

by Pam on October 16, 2013

This salad that I found on Pinch of Yum[1] is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar[2].

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts




Yield: 4

Total Time: 10 min.



Ingredients:

1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pinch of Yum

References

  1. ^ Pinch of Yum (pinchofyum.com)
  2. ^ Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)