cranberry love

i have a fondness for cranberries that is beyond words...i dream of  standing knee deep in a cranberry bog in New England...harvesting these red beauties(maybe there is some sort of vacation for that?) soooo, in short i decided it is way past time to learn how to make my own cranberry sauce...

a quick google search....and to my amazement(and joy) it is quite simple! Here is the recipe I choose from www.savorysweetlife.com

(simple and amazing) cranberry sauce recipe

ingredients:

12 oz. bag of fresh cranberries

3/4 c. orange juice

2/3 cup of brown sugar

1/3 cup white sugar

directions:

place all of the ingredients in a saucepan(I made a double batch) and cook on medium high heat for 15 to 20 minutes or until most of the liquid is reduced. You'll hear the cranberries popping, dont worry, that's what you want them to do. Remove from the heat and serve. Cranberry Sauce can be mad days ahead of time, then warmed to room temperature or heated slightly.

yummmmmmmmmmmmm! 

also on that website, there is an apple cranberry crisp recipe with this cranberry sauce as a base

GREEN TOMATO GRATIN

what to do, what to do....its the end of the season and you have boat loads of delish green tomatoes just begging to be cooked... my mom gave me this recipe( and the tomatoes) and it was YUMMY!!!!
I served it with some garlic and olive oil couscous, and I could not imageine a more delightful late summer meal!!!! so try it out friends, its easy to whip up on week night or add some protein for a weekend feast!!!

GREEN TOMATO GRATIN

2 lbs green tomatoes(about 8), sliced 1/3 inch thick

salt

3T. extra virgin oil, plus more for baking dish

2 garlic cloves, minced

1 t. red pepper flakes

18 butter flavored crackers such as Ritz, crushed* i just used the herbed breadcrumbs that i already had*

2 oz. finely grated parmesan(about 1/2 cup)

2 T. chopped fresh marjoram

1. preheat oven to 425 degrees. Meanwhile, sprinkle tomatoeswith 1 1/2 t. salt. pat with paper towels. place tomatoes in a single layer in an oiled 9 by 13 in baking dish. Drizzle with oil.Sprinkle with garlic and red pepper.

2. In a small bowl, mix remaining ingredients. Sprinkle over tomatoes. Bake in upper third of the oven until tops are browned, 12 to 15 minutes. ENJOY!!!!!

Hummus!

South Beach diet hummus recipe
 1 can(15 oz.) chickpeas
2T. fresh lemon juice
1/2 c. tahini(sesame paste)
1/4 c. chopped yellow onion
3 cloves garlic, chopped
2 t. extra virgin olive oil
2 t. ground  cumin
1/8 t. ground red pepper
1/2 t. salt
chopped fresh parsley(optional)
I add, 1/2 a 12oz jar of roasted red peppers, chopped

Drain the chickpeas, reserving 1/4 to 1/2 cup of the liquid.
combine chickpeas, lemon juice,tahini,onion, garlic, oil, cumin, pepper, and salt and roasted red pepper in a blender or fodd processor. Puree until smooth,adding the chickpea liquid if needed to thin the puree.
Refrigerate 3-4  hours before serving to blend the flavors. Garnish with parsley if using.

serves 5
16 fat grams, 251 calories

*tip*  I ALWAYS use fresh lemon juice! and I just read in Cooking Light magazine "those cute little plastic lemons DO contain lemon juice, but after its reconstituted and mixed with preservatives the taste is notably off." -Jason Horn

I took this delish treat to my bible study last week, its good with chips and healthier with veggies to dip!!!!
WHAT KIND OF HUMMUS DO YOU LIKE?