I used to be quite put off by the idea of blogging. But as long as I`m blogging about something I love and not whining about my love life, pets, emotional issues, etc., I`m deeming it safe. I cook anywhere from 3 to 6 nights a week and occasionally some during the day if I`m not working. I rarely make the same thing twice...however, if a recipe is extremely successful and is a keeper, I will save it for future use. To me, cooking is all about using your own personality to your advantage. Some people are "by-the-book" kinds of people. They follow instructions perfectly and never stray from the concrete. These people usually make good bakers. I unfortunately am not one of those people, but I still love to bake and do it often. Sometimes it turns out and sometimes it doesn`t. Someone with my personality likes to change things up constantly. I rarely go exactly by a recipe. I usually just use it as a guide. Adding my spin on things is one of my favorite parts of being in the kitchen! With Thanksgiving having just passed by, I thought this would be a perfect time to start up a food blog. I tried several different ideas for my family`s afternoon holiday meal this year, all of which were fairly successful. (BTW...if you are expecting this blog to be about me preaching for everyone to eat baked chicken and spinach then you will be severely disappointed. As a Registered Dietitian, I live by the rule "everything in moderation" and strive the stay in shape. I also cook pretty healthy on a regular basis as well and experiment with fat substitution and different cooking methods/oils. BUT...this blog is about cooking/baking in general and will include but not just be restricted to cooking/baking lightly.)
Thanksgiving recipe numero 1:
Cran-Citrus-Apple-Raisin-Chutney
I took 4 different recipes for chutneys, cranberry sauces, and conserves and combined them all to make this one. I was very happy with the result. It didn`t hurt that the chutney looked pretty as well...presentation can be everything!
1 12-oz bag fresh cranberries
2 large Fuji or Macintosh apples peeled, cored and cubed
1/3 c raisins
1 sliced unpeeled navel orange, remove seeds
1 sliced unpeeled lemon, remove seeds
2 tsp lemon zest
2 Tbsps apple cider vinegar
1/2 c white wine (or red wine, Port would be VERY good in this)
1/2 c water
1 cinnamon stick
1 1/4 c white sugar
1-2 tsp powdered ginger
1 tsp coriander seed (I used whole seeds, not ground)
black pepper to taste
Empty all contents into a saucepan on the stove, except for a large handful of cranberries (set these aside in a small bowl). Cook this over low heat and stir occasionally until sugar dissolves and fruit begins to soften. This will take 10-15 minutes. Next, increase heat to medium. The mixture will begin to simmer/bubble and you will notice the cranberries beginning to burst. Cook on medium heat for another 10-15 minutes. Reduce heat back to low and add the handful of uncooked cranberries. Add black pepper to taste. Remove from heat. Let mixture cool to room temperature and then refrigerate. Serve chilled.
From and NUTRITIONAL Standpoint:
*For fewer calories, try using Splenda instead of sugar. Or maybe go half and half. I find when using Splenda, it is best to go with the combination rather than Splenda alone.
*Cranberries have enormous health benefits. They contain more than one antioxidant. The red color is the result of a flavonoid that may lower LDL cholesterol. This flavonoid can also reduce risk of heart disease and stroke.
Thanksgiving recipe numero 2:
Pumpkin Mousse and Gingerbread Trifle
2 boxes instant vanilla pudding mix, prepared as directed on package
2 10-ounce cans pumpkin
Gingerbread, prepared from recipe below
2 tsp cinnamon
1 tsp nutmeg
1/2 c packed brown sugar
1 12-ounce container Cool Whip
2 c gingersnap cookies, crushed
Gingerbread recipe, Note: there will be some leftover that will not go in the trifle!
2 1/4 c plain flour
1/3 c sugar
1 c molasses
3/4 c hot water
1/2 c shortening
1 egg
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
3/4 tsp salt
Preheat oven to 325 degrees. Grease 9x9" pan. Blend all ingredients with an electric mixer for 30 seconds on low speed, scraping sides of bowl constantly. Next, beat for 3 minutes on medium speed. Pour mixture in 9x9 pan and bake for 50 minutes. Set aside to cool.
Prepare instant pudding as directed on packaging. Stir the pumpkin, sugar, nutmeg and cinnamon into the pudding. Begin the trifle by crumbling some gingerbread into the bottom of a large, trifle dish. Pour 1-2 c of the pudding mixture over the gingerbread for the next layer. Then, sprinkle a layer of crushed gingersnaps over the pudding mixture. After that, add a layer of Cool Whip. Repeat layers until the trifle dish is full. Top it off with crushed gingersnaps. Note: This recipe will make extra.
From and NUTRITIONAL Standpoint:
*Half of the sugar in the gingerbread recipe can be swapped out for Splenda. I should know this because the last time my mother and I made it, we reached for the splenda container by mistake :) We are famous for mistakes like this.... Anyway, you just have to keep an eye on the gingerbread when you are baking it. The Splenda causes it to cook faster, so the cooking time will be <50 minutes. I`m sorry I don`t have an exact time for you, I can only suggest trial and error.
*Pumpkin contains fiber, potassium, the antioxidant beta-carotene/vitamin A
....More to come when I have time to sit down and type :)....
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