Cranberry Relish

Ingredients:

16 oz bag of fresh cranberries
1/4 cup water
1/4 cup orange juice
1/2 cup sugar
1/2 t grated ginger

Spoon Mage™ Notes:

If you prefer, sub in orange zest for the juice and replace the juice with water. Or sub in Grand Marnier for the juice. If you don’t have fresh ginger, use 1/8 t ground ginger. If you really hate sweet relish, reduce the sugar by half, but taste it before removing it from the stove in case you regret that. As long as it is still warm, the sugar will incorporate. Or, if you prefer – use honey or your favorite sugar substitute. Read More


Eggplant Hoisin

Ingredients:

4 T vegetable oil, divided use
1/4 cup hoisin sauce
3 T soy sauce, low sodium
1 T sweet soy sauce
1 T sesame oil
1 T ginger rice vinegar
1 green pepper, deseeded and cut into chunks
1 cup red onion, cut into chunks
4 garlic cloves, minced
1 t ginger, minced
4 green onions, thin sliced, white and light green only
3 small Asian eggplants, about 4 cups sliced

Serve with: brown rice and either dumplings or steam buns Read More




Szechuan Noodles

Szechuan noodlesThis fantastic recipe is from our sister site CC Palate – where every recipe is created by you, but calorie counted by me.

Ingredients:

8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (do not use olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned
1/2 cup cilantro chopped

Garnish: 1 or 2 green onions, sliced Read More


Cajun Green Beans and Brown Rice

Green Beans Brown Rice 1Ingredients:

2 T olive oil
1/2 cup sweet onion, chopped
1 banana pepper, deveined, and chopped
1/4 cup celery, chopped – or a pinch of ground celery seed
2 cloves garlic, minced
2 cups green beans, sliced on the diagonal
1 cup uncooked brown rice
1/4 t paprika
1/4 t oregano
1/4 t thyme
1/8 t ground black pepper
1/8 t ground white pepper
1/8 t cumin
Pinch of salt
2 1/2 cups chicken stock
1/4 cup slivered almonds

Garnish: 2 green onions, sliced, hot red pepper flakes Read More



Scalloped Jarlsberg Potatoes

Scalloped Jarlsberg potatoesIngredients:

2 T butter, unsalted
1/2 cup onion, grated or very finely chopped
2 T flour
1/4 t white pepper
1/8 t dried rosemary
2 C milk, whole is best, but you can use 2%. Do not use skim milk.
8 oz Jarlsberg cheese, grated
3 lbs red potatoes, skin on, less than perfect bits discarded, the remaining potato cut into 1/4 inch slices
paprika Read More


How to Bake a Potato

potatoes wiki

potatoes from Wikimedia Commons

Don’t pass on the potatoes because you are not quite sure if they are healthy or how to bake them. A mindfully confident home cook should be wise in the way of the spud.

Select the perfect potato!

Russets are usually used for baking because their flesh is more agreeable to the process and the skin will hold up when split in half to be slathered with whatever bit of deliciousness you want to add. Sweet potatoes make a delightful change from the ordinary spud. Buying and baking either kind is easy. Read More