.raspberry jam.

after heading upstate to pick raspberries and apples I felt some serious jam making was in order.

I found this great recipe and it really was easy peasy.

 Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

 Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)

 Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.

  Ladle into sterilized jars 

 enjoy!!!!!

Holy I want to make these sour cherry clafoutis tarts

Recipe VIA martha stewart
for the crust:
1/2 cup unsalted butter, room temperature
2/3 cup confectioners’ sugar
1 egg yolk
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt

for the filling:
2 eggs
1/4 cup granulated sugar
2/3 cup crème fraîche or sour cream
1 teaspoon pure vanilla extract
pinch of salt
6 ounces (about 1 1/4 cups) sour cherries, pitted and halved

1. Make the crust: With an electrix mixer on high speed, beat butter and confectioners’ sugar until smooth. Add egg yolk and mix until incorporated. Add flour and salt, and mix just until incorporated. Wrap dough in plastic, pat into a disk, and refrigerate 1 hour or up to 3 days.

2. Set six 4-inch tart rings on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out dough 1/4 inch thick. Cut out six 6-inch rounds and fit into bottoms and up sides of tart rings. Trim dough flush with rims. Pierce bottoms of shells with a fork; refrigerate or freeze until firm, about 30 minutes.

3. Preheat oven to 325°F. Bake until lightly brown, pressing down on crust with an offset spatula if it starts bubbling, about 20 minutes. Let crusts cool completely on a wire rack before filling. Raise heat to 375°F.

4. Make the filling: Gently whisk together eggs, sugar, crème fraîche, vanilla, and salt just until combined. Divide mixture among tart shells and scatter cherry halves in each, dividing evenly. Carefully transfer to oven and bake until just set, 17 to 19 minutes. Let tarts cool slightly on a wire rack before serving.

Dijon Chicken Bake

Trying this tonight, i'll letcha know if it's any good :] VIA Just Cook Already




2-4 large boneless skinless chicken breasts
1 tablespoon curry powder
1/2 cup honey
1/2 cup dijon mustard
2 tablespoons soy sauce
*optional: 1/2 tsp. red pepper flakes for a little spice
directions

preheat oven to 400 degrees.

place chicken breasts in a large bowl. in a smaller bowl, add curry powder, honey, dijon, and soy sauce and whisk together until smooth and blended. add the red pepper flakes in this mixture at this time if you want a little spice. pour half of the mixture over the chicken and marinate for 24 hours. if you don't have 24 hours (which i didn't tonight), the chicken tastes just as delicious without marinating it forever. sprinkle some salt and pepper over top and put in the oven for 20-25 minutes. when the chicken has about 5 minutes left, take the remaining mixture and put in a medium sauce pan over medium heat. bring to a simmer and stir often, creating a thicker sauce. when the chicken is finished, plate and pour sauce over the cooked chicken.

okay i doubled this recipe because i'm feeding a hungry man- but IF YOU DO, DONT BOTHER DOUBLING THE SAUCE- it's perfect just with one batch of the sauce split in half (one half for marinating, one half for topping) i doubled it and it was wayyy too much sauce, (albeit still delicious on the rice) i'm a recent mustard convert and this was yummmmmy. (also look at the cute acorn squashies from the garden!)

whole wheat peanut butter bars

Peanut Butter Cookie Bars
source: Nosh With Me via One Ordinary Day

1/2 c. butter, melted
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 egg (i do two fresh eggs)
1/3 c. peanut butter
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. quick oats
chocolate chips to sprinkle on top

Stir together melted butter and sugars until thoroughly combined. Add egg and mix well. Stir in peanut butter and vanilla extract. Add flour, baking powder, and salt; stir to combine. Stir in oats. Press mixture into a 9×13 pan (lightly greased). Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle chocolate chips on top. Return to oven until golden brown and baked through, about 8-10 more minutes.

this recipe is super easy and fun to do

big fluffy sugar cookie review

honestly people, the sugar cookie recipe posted by ariana is TO. DIE. FOR i'm a soft cookie person, and the subtle hint of almond, overall perfect fluffiness and ease with which the dough formed and cut without too much stickiness this cookie recipe is now in my top ten.
thanks ariana!

whip it real good

aka lemon ricotta pancakes from smitten kitchen

one of my favorite breakfast dishes is lemon ricotta pancakes. having never made them before I was pumped when I saw a recipe on smitten kitchen. (a fav foodie blog)

truth: I had never whipped up egg whites for any recipe so I was kinda excited for this task :)

I decided to add some blueberries to my pancakes because well I happened to have some.

growing up my dad was the pancake master. the weekends were all about breakfasts and he knew how to do it right. most of the tricks he taught me are in SKs list for pancakes 101. as you can see one trick is adding the blueberries on the skillet verse in the bowl.

delish

you try:

For the pancakes
4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle
Maple syrup, as an accompaniment


Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F oven.
Serve the pancakes with maple syrup.

via smitten kitchen

Basil Pesto Dip

2 c. chopped fresh basil
½ c. extra virgin olive oil
¼ c. macadamia nuts (or pine nuts)
1/3 c. grated parmesan
2 garlic cloves pressed
pinch of salt

Mix all ingredients in food processor

Serve on wraps or as dip for veggies

Edamame with Cranberries, Feta, and Basil

Serves 8

(2) 16 oz. bag frozen shelled edamame – cook in boiling salted water for 5 minutes. Drain under cold water to stop cooking. Pat dry.

Toss rest of ingredients together with edamame and serve chilled or at room temperature:

1 c. dried cranberries
½ c. fresh basil leaves, cut into thin strips
4 Tlbs. Olive oil
1/8 tsp. black pepper
¾ c. crumbled feta cheese

Quinoa Salad with Roasted Red Peppers

Salad:

1 c. quinoa (rinsed and drained)
2 c. water
8 oz. jar roasted red peppers
½ c. feta cheese, crumbled
2 scallions, white part, chopped
1/3 c. mixed fresh herbs (basil, parsley, cilantro,) chopped (I used just basil)
¼ c. chopped black olives

Bring Water to boil – Add Quinoa, bring back to boil. Turn down to simmer and cover for about 15 min. or until all the liquid has been absorbed. Remove from the heat, fluff up the quinoa with a fork and transfer to a bowl and let cool.

After Quinoa has cooled, add remaining ingredients listed above and mix together.

Add 1/3 c. Tomato Dressing and Refrigerate for at least 2 hours. (It tastes best served the next day.)

Tomato Dressing (Whisk dressing together in food processor):

6 Roma Tomatoes roasted on slightly oiled pan in the oven. 450 degrees until starting to char (about 10 min.)
½ c. canola oil warmed over the stove (about 3 minutes)
1 clove garlic, crushed
salt and freshly ground black pepper
3 tlbs. Lemon juice

Christine’s Ultimate Green Salad

Mixed Greens
¼ jiccama chopped
1 Stalk Celery chopped
½ cucumber chopped
¼ c. chopped almonds/pecans/cashews roasted in small pan over stove
1 Carrot chopped
½ Red Pepper chopped
2 Sweet Banana Wax Peppers chopped
4 Slices of Muenster cheese
1 c. Blueberries (or any fruit)
2 toasted garlic bread cut into crouton sizes (You can make your own by cutting multi grain into bite sizes and roasting over the stove in same pan as the nuts. Sprinkle garlic powder or garlic salt over while stirring for 3 min.)

Pour dressing over to marinate for ½ hour before serving:


Best Dressing Ever:
½ c. extra virgin olive oil
3 Tlbs. Red wine vinegar
¼ tsp. Dijon mustard (or honey Dijon mustard)
1 garlic clove pressed
salt to taste
stevia pwd to taste or a small squeeze of agave nectar or honey

Blend all dressing ingredients together in food processor or blender


I will make this dressing up and put it over vegetables while I’m cooking them for dinner or pour them over any raw vegetables for marinated veggies to eat as snacks from the fridge. You can also use the marinated raw veggies in a green salad.

Greek Orzo

1 ½ c. uncooked orzo pasta
1 Bunch of Spinach cut up
1 jar of sundried tomatoes drained and chopped
½ red bell pepper
¼ c. red onion

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; drain and cool

Mix rest of ingredients together and toss with

6 Tlbs. Olive Oil
4 Fresh Basil Leaves cut up
Feta

3 Sister Salad

1 Butternut Squash peeled/seeded and chopped into small bite size pieces – Bake in oven with 1 Tlbs. olive oil on cookie sheet at 375 degrees for 15-20 minutes – cool

Mix together:

1 can (15 oz.) drained and rinsed black beans
1 can (11 oz.) drained corn
2 roma tomatoes chopped
¼ c. red onion chopped
½ red bell pepper seeded and chopped

Add Cooled squash

Toss with:

¼ c. olive oil
½ tsp. cumin
1/2 tsp. chili pwd.
1 garlic clove pressed
salt and pepper to taste
¼ c. feta cheese


Chill for 2 hours before serving
This is also really good served the next day

Couscous and Grilled Vegetables

1 Red Bell Pepper
2 Zucchini
2 Yellow-neck squash
Bunch of Asparagus
Mix with 2 Tlbs. Olive oil

Wash and cut up all vegetables and grill for 15 minutes or bake in the oven at 375 degrees for 20 min. stirring occasionally. Cool.

Cook 1 c. Israeli Couscous covered by 1” with water. Bring to Boil and cook for 3 minutes . Remove from heat and cover. Fluff with fork and cool for 10 min.

Combine all cooled ingredients with dressing:

6 Tlbs. Olive oil
4 Tlbs. Lemon juice
4 mint leaves chopped
2 green onions chopped
salt and pepper to taste

Waffles

2 c. rice or soy or lowfat milk
2 eggs
2 Tlb. Honey or agave nectar
4 oz. tofu (soft is best, but any will do)
*2 c. whole wheat flour
1 scoop flax seed (or about 1 Tlbs.)
1 Tlb. Baking powder
1 tsp. salt

Mix in order

Cool on racks for a minute before serving or storing.

Makes 12 Waffles



*If you are making a transition to whole wheat use 1 c. of white flour and 1 c. of wheat flour.

You may also you multi-grain flour of rice, wheat, oats, mlllet, flax, rye, barley. This will give it a crunchy flavor. Most of these flours are available at Jimbos/Whole Foods or buy the whole grains and grind them.

Black Bean and Corn Salsa

1 c. black beans
1 can corn
½ red. Bell pepper, chopped
½ c. chopped cilantro
¼ tsp. red pepper flakes
2 Roma Tomatoes seeded and diced
Salt and Pepper
¼ tsp. garlic powder
3 limes, juiced
2 Tlbs. Red onion, chopped
1 Tlbs. Olive oil

Drain and rinse both beans and corn. Put into a bowl with bell pepper, onion, cilantro and spices. Mix. Add lime juice and olive oil. Let the flavors blend for at least 30 min. Serve with Healthy Chips.

Creamy Green –Nutty Tropical Smoothie

2 c. Rice Milk
4 oz Tofu
2 C. Frozen Tropical Fruit
1 Frozen Banana
handful of almonds
1 Tlbs. Flax Seed
2 c. frozen spinach
1 Tlbs. Agave nectar

Blend in order listed

Cucumber-Berry-Nut Smoothie

Place food in the order listed into the blender

2 c. Rice or Almond Milk
1 c. frozen mixed berries
½ cucumber chopped
handful of almonds & pecans (mix)
1 Tlb. Agave nectar or honey
1 scoop (1 Tlb. Flax seed)

Blend and Serve

Roasted Vegetable Minestrone

www.thepioneerwoman.com

2 whole zucchini, halved, cut into strips, then cubed
2 whole summer squash, halved, cut into strips, then cubed
8 ounces, white mushrooms, stems removed and quartered
2 T olive oil
Kosher salt to taste
2 T (additional) olive oil
2 whole carrots, washed and sliced (not peeled)
1 whole medium onion, diced
3 stalks celery, sliced (leaves included)
8 C chicken broth
2 cans cannellini beans, rinsed
1 C (heaping) cut green beans, fresh or frozen
1-½ C medium or small pasta shells, uncooked
1 can (14.5) diced tomatoes with juice
Salt and pepper, to taste
¼ t turmeric (optional)
Parmesan cheese, shaved

Preheat oven to 500 degrees. Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside. In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes. Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric. Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount. Serve with Parmesan shavings and crusty Italian bread. Makes 8 servings.

Big Fluffy Sugar Cookies

(THE ONLY Sugar Cookie Recipe You Need)

*SECRET!!! This recipe must be made by hand. No power mixers allowed!

These are the big cookies we used to sell decorated where I used to work. We couldn’t make enough!! These are perfect for holiday decorating—I make them for every holiday. J Recipe comes from my good friend, Kara, who was the baker at the time.

Cookies

4 c. flour

1 ½ c. sugar

***Mix these together, then add…

1 tsp. salt

1 tsp. baking soda

***Mix then cut in the following with a pastry blender…

1 c. unsalted butter

***Mix until fine and crumbly. Add:

1 c. sour cream

2 eggs

1 tsp. vanilla

1 tsp. almond extract

***Be careful to not overmix. Roll the dough out between parchment and plastic wrap while at room temp. Freeze the sheets of dough till hard, then quickly cut out. Bake on a cookie sheet with parchment paper on it at 375° F for 7 minutes. DO NOT BROWN.

The Frosting

1 lb. powdered sugar

¼ c. shortening

¼ c. butter

¼ c. milk with a pinch of salt dissolved in it

½ tsp. almond extract

***Whip for 5 minutes till fluffy. Adjust consistency with milk or sugar. Color with frosting paste coloring.

Mandarin Chicken Salad

8 oz. bowtie pasta, cooked to al dente and cooled

Dressing: Brianna’s Ginger Mandarin

Salad:

2 10-oz. bags spinach and/or mixed baby greens

1/2 small head of chopped cabbage (choose your favorite kind--Napa is fabulous)

1 6-oz. bag of dried cranberries

3 small cans of mandarin oranges, drained well

1/2 bunch green onions, chopped

3 cups cooked and sliced chicken

sliced almonds for sprinkling

Mix 1 cup of the dressing with the pasta and let marinate about 1 hour.

Combine everything else, add pasta, dressing, and toss. (Costco rotisserie chicken works well in this recipe!) Sprinkle with almonds.

Feel free to add other ingredients such as sliced water chestnuts, baby corn, toasted sesame seeds, etc. You could also substitute peanuts or cashews for the almonds.

For an extra garnish, fry a few wonton skins and place them on top of the salad.

Pasta Pomodoro

2 (8 ounce) packages angel hair pasta

1/4 cup olive oil

1/2 onion, chopped

4 cloves garlic, minced

2 cups roma (plum) tomatoes, diced

2 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

crushed red pepper to taste

freshly ground black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.

3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Slow Cooker Carolina Pulled Pork

Dry Rub:

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon ground black pepper

1 (4-6 pound) boneless pork butt or shoulder roast (or the $1.99/lb pork loins from Costco)

2 onions, quartered

Vinegar sauce:

3/4 cup apple cider vinegar

4 teaspoons Worcestershire sauce

1 1/2 teaspoons crushed red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne

Mix the dry rub ingredients in a small bowl. Rinse the pork roast in cool water and pat dry with paper towels. Rub the dry rub mixture all over the roast.

Quarter the onions and place in crock pot. Place the roast on top of the onions.

Whisk the vinegar sauce together in a bowl. Drizzle ONE-THIRD of the mixture over the roast. Cover and refrigerate the remaining mixture.

Cover the crock pot and cook on LOW for 10-12 hours (HIGH 4-6 hours).

Drizzle about one third of the reserved vinegar mixture over the roast during the last hour of cooking.

Pull the meat apart so you have nice chunky shreds. Resist the urge to turn it into something that looks chewed. :)

Pass the remaining vinegar mixture around for drizzling over the sandwiches. Serve with coleslaw and your favorite bbq sauce if desired.