Posts Tagged ‘cranberry’
Memphis may be experiencing highs in the 80s and lows only in the 60s, but that doesn’t stop me from craving a warm breakfast. The great thing about this oatmeal/cereal is that you can prepare it the night before and then reheat it in the morning, complete with some great toppings. It even has some quinoa in it instead of just being all oats so it’s packed with extra protein. And by the way even if you are not a quinoa fan, it blends right in. Which got me to thinking, maybe I should try adding quinoa to granola bars?
One year ago: Blueberry Oatmeal Bagels
HOT OAT & QUINOA CEREAL
1/2 cup dried cranberries
1/2 cup steel cut oats
1/2 cup rinsed quinoa (you can buy it pre-rinsed)
1/4 cup golden raisins
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cardamon
4 cups water
- In a medium saucepan, bring dried fruit, steel-cut oats, quinoa, raisins, salt, cinnamon, cardamom, and water to a boil. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes.)
- Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, pepitas, and walnuts.
Source: Bon Appetit February 2013
I know I left you hanging on Friday by saying I specifically whipped up homemade eggnog to use in a recipe, so today I am telling you why I went through all that trouble. I used it in slow cook oatmeal! Why? Because there’s nothing better than breakfast ready and waiting for you in the morning. And when you live by yourself that notion is pretty much impossible (without a slow cooker).
The eggnog added the perfect amount of sweetness to the oatmeal, which is why you don’t see any sugar in the ingredient list. So yes, homemade eggnog was worth the extra time in order to make this oatmeal. Eggnog may actually become a year round thing so I can continue to have a supply of this oatmeal. All to myself.
Also, I would like to point out that you can cook this oatmeal two different ways in your slow cooker. The first method cooks on low continuously, and leaves you with crispy edges along the walls of the slow cooker. But if you would prefer not to have those edges, cook it on high for a short time and then it stays in the slow cooker while it cools overnight. It’s as if you blast it with heat and then let it gradually go down to low and then off, which means you will have to heat up the finished oatmeal in the morning. The latter method is the one I used. As you can see in my picture, I still had a little bit of the crispy edge phenomenon but I thought it added great texture.
Two years ago: Stuffed Green Peppers
OVERNIGHT, SLOW COOKER EGGNOG CRANBERRY STEEL-CUT OATMEAL
2 cups eggnog
2 cups water
1 cup uncooked steel-cut oats
1/2 cup dried cranberries (craisins)
1/4 tsp salt
1 Tbsp chia seeds or ground flax seeds
Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon
- Method #1 for crispy edges: Coat inside of 3-1/2 quart (or larger*) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approximately 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired.
- Method #2 without crispy edges: Coat inside of 3-1/2 quart (or larger*) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover and set on high for 1.5 hours. Stir, cover and turn off heat. Let them sit in crock pot for 8 hours with it turned off. The heat will continue to cook them as the crock pot cools down. In the morning the oats will be cooked. Warm up and serve with additional toppings, if desired
- Store leftovers in refrigerator. Freezes well.
*I used a 6 quart slow cooker since that’s all I have.
It’s the finale of Christmas Week! But first I want to thank Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina for putting together a great week of festivities, and for asking me to be a part of it. Today’s last and final theme is Christmas Pies/Pastries. As always, make sure to check out all the other participating bloggers’ recipes once you are done here!
- Christmas Apple Pie from Kim of Cravings of a Lunatic
- Pumpkin Cheesecake Fried Pies from Jen of Juanita’s Cocina
- Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
- Nutella Swirled Pumpkin Pie from Anuradha of Baker Street
- Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
- Bakewell Tarts from Isabelle of Crumb
- Grasshopper Pie from Erin of Dinners, Dishes and Desserts
- Cranberry Fritters from Erin of The Spiffy Cookie
- Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
- Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
- Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker’s Daughter
- Raspberry Galette from Chung-Ah of Damn Delicious
Fritters versus Doughnuts. What is the difference? According to a web dictionary, a fritter is “a small mass of fried or sautéed batter often containing fruit or meat”, while a doughnut is “a small usually ring-shaped cake fried in fat”. Although those definitions don’t do either of them justice, I would have to deduce that I am correct in calling what you are about to feast your eyes upon a fritter. A cranberry fritter in fact, and they are dangerously easy to make. There is a reason why I don’t own a deep fryer, because I would be frying everything in sight.
In the spirit of giving this holiday season, Freund Container & Supply has also generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Once you’ve saved this recipe, scroll to the bottom of this post to find out how to enter!
Two years ago: Berry Medley Smoothie
Makes 1-1/2 dozen
1/2 cup sugar
1 Tbsp unsalted butter, melted
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup milk
1/2 cup chopped fresh or frozen cranberries
Oil for deep-fat frying
- In a bowl, beat egg; add sugar and butter.
- In a separate bowl combine flour, baking powder, cinnamon, nutmeg and salt. Add to sugar mixture alternately with milk. Stir in cranberries.
- Heat oil to 375 degrees. Drop tablespoonfuls of batter into oil (I used a medium cookie scoop). Fry doughnuts a few at a time, turning with a slotted spoon until golden, about 2 minutes per side.
- Drain on paper towels. Allow to cool slightly, then toss in or sprinkle with powdered sugar.
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This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on March 31, 2013. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. The giveaway will run from today, December 7th, 2012, through Wednesday, December 12th, 2012.
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***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.***
Now I KNOW you have leftovers from yesterday. Whether you have some from what you cooked, or from what people who cooked sent you home with to minimize the amount of leftovers they have to eat. Therefore, there is absolutely not reason you shouldn’t take advantage of this lazy Friday and make bagels with that leftover pumpkin puree you never figured out what to make with. Who needs Black Friday shopping? Not me! I’m a Cyber Monday kind of girl.
I’ve always longingly awaited the fall season when it comes to bagels, because that’s when Einstein Bros finally start making their pumpkin bagels and cream cheese schmear (I also really like their pumpkin schmear on a cinnamon-sugar bagel). So I finally decided it was time to make my own pumpkin bagels, since I already attacked the pumpkin cream cheese last fall.
But I couldn’t just make the same cream cheese spread again, I had to try this new one I saw that uses up even more leftovers – cranberry sauce! You mix the cranberry sauce into some cream cheese along with honey, cinnamon, and walnuts. Yea, it’s better than any flavor cream cheese spread I’ve ever encountered. And just like the originator, Jenn of Peas & Crayons, I want to smother it on everything in sight now.
One year ago: Pumpkin Swirl Cheesecake
PUMPKIN BAGELS WITH CINNAMON-WALNUT CRANBERRY CREAM CHEESE SPREAD
Makes 8 bagels and about 1 cup cream cheese spread
3 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup warm water
2-1/4 teaspoon active dry yeast
2 Tbsp sugar, divided
1/2 cup pumpkin puree
CREAM CHEESE SPREAD
8 oz. reduced fat cream cheese, room temperature
4 Tbsp cranberry sauce
1 Tbsp honey
1/8 tsp ground cinnamon
2-3 Tbsp chopped walnuts
- For the bagels, in a large bowl, whisk together flour, salt, ginger, cinnamon, nutmeg and cloves. Set aside.
- In the bowl of a stand mixer, combine water, yeast and 1 and 1/2 Tablespoons of sugar. Whisk together slightly and allow to sit for 3-5 minutes or until slightly foamy.
- Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky. After 5 minutes, if the dough is sticky, you can incorporate another 1-2 tablespoons of flour*.
- Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, around 1 hour.
- Remove the dough and punch it down. Divide into equal pieces. A digital scale is very helpful, but if you don’t have one just eye out 8 even pieces of dough. Press your finger through the middle of the ball, and form into a bagel shape. They will rise some more, so if you want a hole, make it bigger than the size of a quarter. Repeat with the the rest of the dough. Place on a lightly greased surface and let rest until risen but not doubled, 20 to 30 minutes.
- Preheat the oven to 400 degrees and bring 12 cups of water to a boil with the remaining 1/2 tablespoon of sugar. Line a baking sheet with parchment paper and set aside.
- In batches, boil the bagels for around 20 to 30 seconds per side. Remove from water and place on prepared baking pan. Bake for 30 to 35 minutes or until golden. Allow to cool before serving.
- While the bagels are baking make the cream cheese spread. In a smell bowl, combine the cream cheese with cranberry sauce, honey and cinnamon. Fold in chopped walnuts.
Before we put the sole purpose of a chair to the test at dinner, let’s eat breakfast! This baked oatmeal is the perfect treat for Thanksgiving morning before diving into the days cooking. If you are not the one cooking, be super nice and make this for the cook and then they will be thankful for you today . Ulterior motives, anyone?
This oatmeal is for one serving, but can easily be doubled or quadrupled for a larger group. And feel free to get a little crazy with your toppings. I used peanut butter, vanilla Greek yogurt, and maple syrup. Yummy!
One year ago: Thanksgiving Recipe Roundup
Two years ago: Veggie Lasagna
INDIVIDUAL BAKED PUMPKIN OATMEAL
1/2 cup rolled oats
1 tsp brown sugar
Dash of ginger and nutmeg
1/2 tsp cinnamon
1/2 cup pumpkin puree
3/4 cup vanilla almond milk
1 Tbsp dried cranberries
Favorite oatmeal toppings
- Preheat oven to 375 degrees. In an oven proof dish mix all ingredients (except for the toppings) together and spread out in to an even layer. Bake oatmeal for 25-30 minutes until oatmeal is set. Remove from oven and top with your favorite toppings. Serve.
Source: Adapted slightly from Steph’s Bite by Bite.
About mid-summer I became disconnected from the internet at home and I have yet to turn it back on. You see as a graduate student, spending $60 a month on internet when I am only home for a couple hours before sleeping wasn’t really worth it. The first half of this year I shared internet with a neighbor but she has moved, and I have not made friends with the new neighbor yet. As a result, I save recipes from browsing online at lab (shh don’t tell) on a USB drive to take home and open on my computer. But sometimes I fail to do so. While panicking one evening I realized I have an entire shelving unit full of under-loved cookbooks just begging to be used. As a result this whole no internet at home business is actually forcing me to use my cookbooks more often – nothing wrong with that!
I love homemade oatmeal. So much that I cannot even look at the packaged stuff found at the grocery store. It is just too good and easy to make yourself to bother with them. And when I saw this recipe for two servings of autumn in a bowl I knew what I was having for breakfast. The sweetness of the apples is great along side of the tart cranberries, but also added walnuts because I like a little crunch in my oatmeal.
1 Tbsp unsalted butter
1 apple, peeled, and cut into 1/2-inch dice
1 cup whole rolled oats
1 cup apple cider
1/2 cup dried cranberries
2 Tbsp sugar
1/4 tsp cinnamon
1/2 cup chopped walnuts (optional)
- Heat a 1-quart saucepan over medium heat. Add the butter and apples and sauté for about 3 minutes.
- Add the oats, 1 cup water, cider, cranberries, sugar and cinnamon and bring to a simmer.
- Reduce the heat to low and loosely cover. Cook without stirring for about 10 minutes, or until the oatmeal thickens to your desired consistency. Stir in walnuts if using.
- Serve with milk and your choice of sweetener, if desired.
Guess who I had the pleasure of having lunch with on Friday? Amy of The Fearless Homemaker! A great impromptu meetup sparked by my asking for lunch recommendations in Nashville. It was fun to meet her in person while enjoying some delicious food at Silly Goose. She even made sure I had my daily dose of dessert by pointing out Jeni’s Ice Cream right next door. I had the roasted strawberry buttermilk and the sweet corn black raspberry. Totally need that cookbook now. Meeting her also made me wish I knew food bloggers in Memphis after hearing about the Nashville food blogger outings. Guess I need to visit Nashville more often and hope they adopt me .
In less exciting news, I missed my flight to my conference in San Francisco by 15 minutes yesterday because I mistakenly thought my flight was later in the day even though I had just printed my boarding passes that morning. I didn’t realize my error until I was pulling up to the terminal. Since the next available flight wasn’t until this evening for a price of over $1000, I ended up not going at all . I was and still am incredibly disappointed in my idiocy resulting in missing out on presenting my work at the last conference of my graduate career. Especially since I really like my poster! I wanted to stand proud in front of it, but am stuck in Memphis instead. Ugh…
As for this burger, it may be the best I had this summer. The melt-y Brie on top was enough to send me over the edge, but the additional flavors of rosemary, walnuts, and cranberry all mixed in with the chicken was simply wonderful. A very flavorful and juicy burger for sure! And now I want to top everything with melted Brie.
ROSEMARY BRIE CHICKEN BURGERS
1/2 cup died cranberries, finely chopped
1/2 cup boiling water
1/3 cup finely chopped walnuts
1/2 cup bread crumbs
1 Tbsp fresh snipped rosemary
1/2 tsp salt
1/2 tsp pepper
2 lbs ground chicken
4 oz Brie cheese, thinly sliced
- In a small bowl, combine cranberries with just enough water to cover. Let stand for 10 minutes, then drain well.
- In a large bowl, combine cranberries, walnuts, bread crumbs, salt, pepper, rosemary, and ground chicken; mix well. Shape mixture into size 3/4-inch thick patties. Cover and chill at least 2 hours to overnight.
- When ready to chow down: preheat a grill to medium heat for 20 minutes. Place patties on grill and cook for 14-18 minutes, flipping once halfway through. Top with cheese, cover and cook 2 minutes more.
- Serve on toasted rolls with mayo and lettuce.
Source: Pass the Sushi
It felt so wonderful to get out of town for a couple days and visit family this weekend, even though I didn’t stay the full 3-day weekend (cell cultures won’t start themselves!). Of course many delicious things were eaten, but before I share those details I want to talk about this oatmeal, which was made this morning. It’s a holiday, so guess who had time to cook herself a warm delicious breakfast? I’ll give you a hint, I cannot get away from this person… yup it’s me.
Without using a lot of sweetener, this oatmeal is a sweet oatmeal delight thanks to the carrots and little bit of maple syrup. And it really does taste like carrot cake, but in creamy form. You will even feel like you are indulging but it is packed with carrots and other goodies that are sneakily nutritious.
P.S. Don’t forget to check out my virtual interview with Fastrecipes.com HERE!
CARROT CAKE OATMEAL
1 heaping cup finely grated carrot (about 1 large)
1 cup unsweetened almond milk
2 Tbsp full-fat coconut milk cream or use more almond milk (I used regular heavy cream)
1 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/8th tsp ground nutmeg
Pinch of salt
1/2 cup regular oats
1 tsp pure vanilla extract
1/2 tsp lemon juice (optional)
2 Tbsp chopped walnuts, divided
2 Tbsp chopped dried cranberries, divided
2 Tbsp pure maple syrup
1 Tbsp sweetened shredded coconut, for garnish
1 Tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)
- Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
- In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
- Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.
- Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal. Sprinkle with cinnamon for garnish is desired.
My friend Amber mailed a batch of this granola to me for Christmas this year. Even though I did not make this I sure did get to enjoy it again and again. It is incredible and I need to share it with you. The orange peel is the superstar of this recipe. I love it in milk, in yogurt or just as a snack all by itself.
One year ago: Chicken Sallopine with Sage and Fontina Cheese
CRANBERRY AND ORANGE GRANOLA
Makes 4 cups
2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1/2 cup agave syrup
1 Tbsp unsalted butter, melted
1 tsp grapeseed oil
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup candied orange peel, sliced into long thin strips
- Preheat oven to 300 degrees. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl, add almonds and let cool slightly.
- Coat same baking sheet with nonstick spray. Whisk agave syrup, butter, and grapeseed oil in a small bowl to blend. Pour syrup mixture over oats; stir to thoroughly coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove the granola from the oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Source: Bon Appétit, December 2011