With Cranberries in season right now, I make my own juice or Kampot. of course with all the benefits of drinking it without any extra ingredients I will take this over any Soda any day. Kampot is good hot, cold or warm and will go perfect with your Thanksgiving meal. And as you can tell the cute little Gingerbread village was made by my beautiful daughter!
2 gallons water
16 oz fresh cranberries
1 large orange peeled and sliced
2 large lemons peeled and sliced
1 cup Honey or more
Fill large pot with water I use faucet water, add cranberries, sliced Orange, sliced lemon and sliced apple bring to a boil and let it simmer for 10 minutes. cover and let it cool sweeten with Honey or Organic sugar. If you will drink it hot let it simmer for 25 minutes instead of 10.
strain and enjoy.
With Thanksgiving week coming up I am trying to cook on a lighter side this week. This fish recipe is so easy to put together. Saffron can be substituted with Tumeric. Saffron is more for color but still has a bit of a taste. And is one great spice to use with fish.
6 SWAI or tilapia fish fillets large
2 tbsp coconut oil
1/2 small green pepper
1/4 red pepper
1/4 yellow pepper
1 small onion
3 garlic cloves
pinch of Saffron
1 bay leaf
sea salt to taste
pinch of sugar
Flat leaf parsley for Garnish
Chop up peppers into small pieces, chop onion, and shred carrot. Heat pan on medium high heat add coconut oil or any oil you like.
Add Peppers, carrots, onion, minced garlic, Saffron, pepper, bay leaf, just a small pinch of sugar, saute about 5-7 minutes. Taste and add salt to your liking. remove bay leaf and toss
Cut up fish into four pieces and very lightly salt it. I used 10 oz fish fillet.
Start by layering pepper mixture and fish cover and bake at 350 for 45 minutes. The last 10 minutes of baking remove foil and let it bake (to remove some of the moisture)
I made these cute Rice Krispies with my four-year old and she just loved them as much as making ginger bread houses. But she still insisted that they need to be pink.
4 tablespoons butter or margarine
4 cup Miniature Marshmallows
1/2 Cup Peanut butter
6 cups RiceKrispies Cereal
4 drops of Green Food Coloring
small red candy for decorations (red-hot dots)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted add food coloring.
2. Add cereal. Stir until well coated. butter up your hands, working quickly shape into circles about 3/4 cup of mixture and Dot with red candy.
I am far from being Vietnamese but I do enjoy food from that part of the continent. The first time I was introduced to this sandwich was by my hubby and I fell in love right away. But since the closest restaurant that we go and get them is about one hour away I make them at home that fixes my craving until the next time I get one that is authentic. please enjoy.
6 Crusty French Rolls
24 slices cucumber
24 slices Jalapeno
1/2 cup Mayo
1 large thinly julliened carrot
1 large daikon Julliened
2 tbsp granulated sugar
1/4 cup rice vinegar
1 lb beef steak (flank)
6 oz Mongolian marinade
or Tariyaki Marinade
Combine Carrots, Diakon in bowl and mix with vinegar and sugar let marinate.
thinly slice steak and marinate in Mongolian sauce about 45 min. After meat is done marinating I used a cooling rack to broil in my oven until chard if you put it on pan meat will steam in juice.
Start by assembling your sandwich by slicing bread and coating with mayo, add cucumber slices, Jalapeno, meat, carrots and cilantro.
It really does take the craving away.
This is one of our favourite appetizers. We love fish Tuna, Salmon, Swai, Cod any they are all good. My husband request this appetizer every time that I purchase Tuna. Easy to put together and so much flavor.
8 oz Tuna steak
2 tbsp sesame seeds
pan spray or 1 tbsp oil
5 six-inch tortilla
1 cup shredded cabbage
1 small jalapeno
1/4 cup cilantro
3/4 cup mayo
1/2 tsp sugar
sirachacha Sauce optional
Salt tuna steak and sprinkle with sesame seeds on all sides. Sear about 20 seconds per side and remove promptly from heat. let it rest on cutting board.
While tuna is resting make sauce. in small food processor combine cilantro, lime juice, lime zest of half lime, mayo and sugar blend until well blended. if too thick add a bit of water.
Slice tortillas in half and toast both side brushed with oil or broil. watching not to burn. Lay them out on pretty platter.
Top each half of tortilla with cabbage, thinly sliced Jalapeno, Sliced avocado and thinly sliced Tuna. Top with sauce and dot with Sirachacha sauce for extra heat.
This is one meal that I do make often because its easy and yet have to find someone who does not like it. it’s also good reheated the next day.
16 oz beef lean cut
1 medium onion
10 oz mushrooms
1 bay leaf
salt and pepper
4 cloves garlic
1 -2 tablespoons butter
3/4 cup sour cream
1.5 cups heavy cream
pre heat frying pan and Slice up beef into one inch strips add butter and sear fry meat add sliced onion, bay leaf, pressed garlic and let is cook for 20 minutes add mushrooms and cook additional 10 minutes add seasoning per taste.
make your sauce by adding heavy cream and sour cream into beef and mix well. heat and enjoy. Serve over cooked Egg Noodles with a side of asparagus.
With Holidays right around the corner here is an easy and beautiful appetizer that you can make for your guest. I purchased the little margarita glasses at party city.
1 16 oz package of tortallini pasta
10 oz marinated artichokes
6 oz sun-dried tomatoes
10 oz black canned olives
16 oz cooked peeled shrimp
flat leaf parsley
Cook pasta according to package. I purchased the one that is refrigerated not dry. Or make your own. drain and lightly dress with italian dressing, add artichokes but cut them up into same size as pasta pieces. add cooked shrimp and let it sit overnight or until pasta is cold.
Using small skewers start by alternating between sun-dried tomato, artichoke, black olive, pasta and shrimp. I did this so the colors were spread out.
Add a bit of dressing into a margarita glass and top with parsley. looks like a million bucks.
I also made these for my sisters bridal shower.
I am not much of a baker so the recipes for baking are very limited. I use my cravings and sometimes ideas to come up with recipes. This recipe I used whatever left overs I had to come up with a delicious nutty cupcake.
one box of brownie mix
3/4 cup sunflower seeds
8 oz of butter
10 oz can of cooked condensed milk
6 oz whipped cream
start by baking brownies according to the package. Add sunflower seeds (salted are fine). Pour batter into cupcake molds and bake according to the package.
Cool when done baking on wire rack.
In mixer cream butter and condensed milk until creamy. Fold in whipping cream frost and enjoy.