The minute fresh cranberries hit the shelf, this menu item is a regular at my home and work. I've been making this Fresh Cranberry Chutney for years and decided to substitute it for the Pomegranate Salsa in the inspired "Dinner in 30 Minutes" recipe in Clean Eating Magazine.
Here's my dinner:
Roasted Salmon with Cranberry Chutney
(Serves 2)
1-4 oz. salmon fillet
Juice for 1/2 lime
Squeeze juice over salmon. Roast salmon at 325 degrees F. for 15 minutes.
1/4 cup onion, sliced
1/4 cup fennel, sliced and tonds
1 tsp. olive oil
Saute vegetables in oil until soft, about 5 minutes.
Add:
1 cup water
3/4 teaspoon low sodium chicken base
1 cup brown rice, instant
Bring to a boil, lower heat to simmer and cook until water evaporated, about 5 minutes.
Serve 1/2 a fillet over rice with warm Cranberry Chutney.
Fresh Cranberry Chutney
(5 cups)
12 ounce fresh cranberries, rinsed
1 cup sugar
3/4 cup water
Bring to a boil; stir frequently. Simmer 15 minutes.
3/4 cup orange juice
3/4 cup raisins
3/4 cup celery, diced
1 apple, cored and diced
Stir in. Cover and refrigerate.
We love this chutney with vanilla ice cream. At work, we mix equal parts of chutney, yogurt and skim milk for a delicious smoothie!
Inspiration for this festive platter was found in Food Network Magazine's October issue. I combined ingredients from two recipes to prepare this seasonal dish.
Baked Ricotta with Pecans and Cranberries
(Serves 5)
1 pound ricotta cheese
Grated zest of 1 lemon
1 1/2 tsp. fresh herbs
1/4 cup red pepper, diced
Whisk the ricotta, lemon zest, herbs and pepper until smooth. Portion into a 2-cup baking dish.
1/2 cup fresh cranberries
1/4 cup water
Simmer cranberries in water for 15 minutes. Stir in:
3 tablespoon brown sugar
1/2 cup pecans, chopped
Cover top of ricotta with cranberry nut mixture.
Bake at 400 degrees F for 15 minutes. Serve with fresh vegetable crudites and grapes.
I ground my own Turkey Breast Tenderloin to make this recipe as it appeared in Clean Eating Magazine.
Turkey Sage Patties
(Serves 3)
1/2 Turkey Breast Tenderloin (approximately 12 oz.)
1 Egg
3 Tablespoon All Purpose Flour
1 Tablespoon Sage Leaves
1 Tablespoon Maple Syrup
Chop in food processor.
Portion patties and dredge in:
1/4 cup Whole Wheat Pastry Flour
Brown in 1 teaspoon Olive Oil over medium heat for 5 minutes per side.
Cinnamon Apples
(Serves 3)
1 Yellow Apple, cored and thinly sliced
1 Red Apple, cored and thinly sliced
1/4 teaspoon Cinnamon
1 teaspoon Canola Oil
Saute apple slices in oil over medium heat for 10 minutes, stirring frequently.
Serve 1 Turkey Patty over Fresh Greens with Sauteed Apples.
Enjoy your week!
I loaded up on winter squashes at today's Morgantown Farmers Market. It was the last regular day at the Outdoor Pavilion, so I got one each of a variety of the winter squash from Cheryl DeBerry. I also got purple peppers from Kathy Evans.
The Farfalle recipe was inspired by Cooking Light.
Farfalle and Butternut Squash
(Serves 4)
1 small Butternut Squash
Half and remove seeds. Roast at 400 degrees for 30 minutes.
Add
2 Tbsp. Walnuts
the last 5 minutes of baking.
Cool slightly.
Chop nuts. Peel and slice squash.
4 ounces Whole Wheat Farfalle
Cook in boiling water. Drain.
1 cup Low Sodium Vegetable Broth
1 Garlic Clove, diced
1 tsp. Sage
1/2 Tbsp. White Balsamic Vinegar
1/4 cup Flat Leaf Parsley, chopped
Cook in saucepan until reduced by half. Add farfalle, walnuts and squash and heat throughout.
Garnish with fresh cut Chervil.
1 6 ounce Beef Fillet serves the two of us, thus is affordable and a Saturday night treat!
Here's how I made it:
Fillet, Peppers and Onions
(Serves 2)
1 6 ounce Beef Filet
1 tsp. Sesame Oil
1/4 tsp. Hungarian Paprika
Brown over medium heat 5 minutes per side. Remove to cutting board and allow to sit for 5-10 minutes.
1 Purple Sweet Pepper
1/3 cup Sliced Onion
1 tsp. Sesame Oil
1/2 Lime, cut in wedges
Saute in skillet.
Slice fillet with electric knife. Served with our slowly ripening container garden tomatoes.
The Chervil is the first of indoor herbs I'm growing under plant lights. It makes me happy to have these readily available even when it's cold outside. Here's a neat graphic sent to me by Janel:
In my "healthy kitchen zone", I often choose small plates for the entree, with large portions of colorful vegetables, served on a very pretty placemat and setting. This is an easy, 6 ingredient entree, one I made when the kids were still at home.
Italian Turkey Sausage, Tomatoes & Rotini
(Serves 4)
4 oz. (2 cups) dry Whole Wheat Rotini
Cook in boiling water. Drain.
1 Italian Turkey Sausage Link
1 tsp. Olive Oil
1/4 cup Onion, diced
1 Green Pepper, Diced
Saute turkey in oil and vegetables. Crumble while browning.
Add:
1 cup Diced Tomatoes, canned without salt
1 tsp. Italian Seasoning
Heat throughout. Stir in cooked rotini. Garnish with
1 Tbsp. Gorgonzola Cheese
Friday is grocery store day and Saturday is the last regular Morgantown Famer's Market. So tonight I roasted most of the fresh vegetables in the refrigerator bin. These darling miniature vegetables were cut and mixed with purple cauliflower, garlic, green pepper and onion, sprinkled with Mrs. Dash, and baked in a hot oven for 40 minutes.
Read more about creating "Healthy Home and Kitchen Zones" in this article from the American Institute for Cancer Research.
The cooked salad dressing takes me back to Mrs. Daugherty's Junior High Home Ec class. I don't recall purple potatoes in those days! This is one of my recipes Main Street Morgantown printed on postcards for the local Farmers Market.
Laura's Lean Beef publishes very creative recipes and this one is very tasty.
Flank Steak with Spicy Rub and Green Pepper Sauce
(Serves 3)
1# Flank Steak
1 Tbsp. Chili Powder
2 tsp. Turbinado Sugar
1 tsp. Oregano
1 tsp. Paprika
1/2 tsp. Onion owder
1/2 tsp. Basil
1/2 tsp. Mrs. Dash
Mix spices in ziploc bag. Place raw flank steak in bag and shake to distribute spices.
Roast steak in 325 degree oven for 30 minutes.
1/4 cup Diced Green Pepper
2 tsp. honey
Juice of 1 Lime
1 Garlic Clove, diced
1 Tbsp. White Balsamic Vinegar
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
Remove steak from oven. Top with Green Pepper Sauce and roast 15 minutes more. Slice with electric knife and serve with juices.
Tonight's main fare grain and recipe are from Lundberg Family Farms. I used Short Grain Brown Rice in this dish.
Autumn Vegetables and Brown Rice
(Serves 3)
1 tsp. Olive Oil
1 Garlic Clove, diced
1/4 cup Onion, diced
1 small Butternut Squash, peeled, seeded and sliced
1/4 Green Pepper, seeded and sliced
4 miniature Yellow and Patty Pan Squash, sliced
Saute vegetables in olive oil for 10-15 minutes.
1/2 cup Short Grain Brown Rice
1 tsp. Canola Oil
1 Garlic Clove, diced
1/4 cup Onion, diced
Stir fry rice with garlic, onion and canola oil.
1 cup Low Sodium Vegetable Broth, boiling
Add stir fried rice. Cook over medium heat for 20 minutes. Add more water if necessary.
Stir in sauteed vegetables.
Add:
1/4 cup Toasted Walnuts
Heat.
Serve with:
2 Tbsp. Gorgonzola Cheese
The biscuit recipe was inspired by Food Network Magazine.
Cornmeal Biscuits
(Serves 8)
1 cup All Purpose Flour
1/3 cup Whole Wheat Pastry Flour
1/3 cup Whole Grain Cornmeal
2 tsp. Baking Powder
Dash Salt
Mix in food processor.
Add:
6 Tbsp. Earth Balance Buttery Spread
Pulse, cutting spread into flour mix.
Add:
2/3 cup Cold Skim Milk
1 Tbsp. Honey
Let sit 5 minutes.
Roll onto floured pastry cloth to 1/2-inch thickness.
Cut with biscuit cutter and place in baking dish.
Bake at 400 degrees for 12-15 minutes.
The mushrooms are stuffed with the Sun Dried Tomato Hummus we made Saturday for the Farmers Market Demo. They are garnished with Goat Cheese.
Happy Monday!
