Everyone has a family recipe that reminds them of home and holidays past. This is my mother’s recipe and when I take a bite now I am transported to a time of family dinners, special dinners and my mothers love.

Ingredients

• 1 cup creamed corn
• 1 cup whole milk
• 3 well beaten eggs
• 2 Tablespoons sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon butter (melted)
• Salt and pepper to taste

Directions

• Mix all contents in a bowl. Pour into an ungreased 1 -1.5 Qt casserole.
• Set casserole in a baking pan with about 1 inch of water
• Bake at 375 for 45 minutes (until set)
• Serve warm

Thought the blog needed a little Christmas art today. Here is my snow angel. This is a watercolor I did a few years ago.

This is a very easy, healthy, lower calorie cranberry sauce to make – much better than the canned sauce! Adapted from a Cooking Light recipe – November 2007. This can be made 2 days ahead.

Ingredients

1/2 cup dark brown sugar
1/2 cup fresh orange juice
1/4 cup water
1 1/2 Tablespoons honey
1 Cinnamon Stick
1/4 teaspoon allspice
1 12 oz bag organic fresh Cranberries

Directions

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat and simmer for about 15-20 minutes or until mixture has thickened, stirring occasionally. Discard cinnamon stick. Cool completely and refrigerate.

This is a perfect Crock pot meal. I served this over polenta but mashed potatoes would be good also. I adapted this from a Cooking Light Recipe.

Ingredients

2 tablespoons Olive Oil
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
1 teaspoon course sea salt
1 bag cipollini onions, skins removed
2 tablespoons unsalted tomato paste
1/2 cup cabernet or other fruity red wine
1 1/2 cups beef stock
1 teaspoon freshly ground black pepper
3 thyme sprigs
8 ounces small button mushrooms
4 large carrots, cut into 2-inch pieces
2 parsnips, cut into 2-inch pieces
2 tablespoons all-purpose flour

Directions

1. Heat a large, heavy skillet over medium-high heat. Add 2 tablespoon oil to pan; swirl to coat. Add half of beef; cook until well browned, turning to brown on all sides. Place browned beef in a slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

2. Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add tomato paste to the oil left in the pan; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots and parsnips over the top.

3. Cover and cook on LOW for 6 hours.

4. Remove broth from Crock pot and pour in a pan. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine.

This is a good soup for the cold nights we have been having here. This is my take on an African Peanut soup. the peanut butter is subtle and by pureeing the stock and vegetables it adds a rich and hearty taste. I might also add some fresh ginger and maybe some peanuts sprinkled on top. Or even add some coconut milk…

Ingredients

• 6 cups vegetable stock
• 1 onion, sliced thin
• 1 red pepper, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 large sweet potato, peeled and chopped
• 5 skinless, boneless chicken thighs
• 3/4 cup natural peanut butter
• Sriracha sauce to taste
• 1 cup grape tomatoes, sliced in half
• 2 tablespoons Olive oil

Directions

• In a large stock pot heat olive oil. Add onions and cook over low heat until caramelized.
• Add celery, red pepper and carrots and cook until soft.
• Add sweet potatoes and cook for a few minutes. Add chicken broth and bring to a boil.
• Add chicken thighs and lower heat and cook until tender, about 20 minutes.
• Remove chicken and allow to cool. Shred with a fork and set aside.
• Using a blender or immersion blender puree broth and veggies until smooth. Add peanut butter and Sriracha sauce.
• Add chicken and tomatoes.
• Simmer until ready to serve.
  

We planted pear trees when we moved into our house and this year we got a nice crop. This is the perfect thing to mix into cakes instead of oil, or swirl it into oatmeal.. or just eat warm as dessert (maybe over frozen yogurt). It was not quite as thick as I had hoped for but if I adjusted to more fruit it might be thicker. Still tweaking but will make this recipe again.

Ingredients

• 6 apples, peeled and cored
• 6 pears, peeled and cored
• 3/4 cup light brown sugar
• 1/4 apple juice
• 1/4 cup molasses
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon of cardamon
• 1/2 teaspoon kosher salt
• Two cinnamon sticks

Directions

• Cut the fruit into large chunks. Process the apples and pears in a food processor, working in batches, until chopped. Transfer the fruit to the crockpot
• Sprinkle in the brown sugar, apple juice, molasses, spices and salt, and add the cinnamon sticks. Cover and cook 4 hours on high heat. 
• Remove the lid and reserve the cinnamon sticks. Carefully return the fruit, in batches, to the food processor or use an immersion blender and process until smooth. Transfer the processed fruit back to the slow cooker along with the cinnamon sticks. Continue cooking on high until thick and spreadable, another 2 to 4 hours. Allow the mixture to cool before transferring to sealed airtight containers. 
• Refrigerate up to 2 weeks or freeze up to 3 months

I adapted this from a recipe on the Cooking Channel

A dear friend mentioned today that I should not be buying Pine Nuts from China (or eating anything from China). I usually buy Trader Joe’s Pine Nuts, but I decided this time to skip Pine Nuts and try a Walnut Pesto.

Ingredients

• 2 cups gently packed fresh baby Spinach and Kale, washed and stems removed
• 1/2 cup grated Parmigiano-Reggiano
• 1/3 cup walnuts
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 Tablespoon lemon Juice
• 1/4 – 1/3 cup extra virgin olive oil

Instructions

We love Thai food and this is sort of a Tom Yum soup, but I have added Shrimp and Green Chai Soba Noodles. There are a lot of variations to this. Is it authentic? Nope. Is it good on a cold, November day? Yup.

Ingredients

• 4 cups vegetable broth
• 5 kaffir lime leaves
• 3-4 lemongrass stalks
• 1 cup sliced mushrooms
• Sriacha Sauce to taste
• 2 tablespoons low sodium soy sauce
• 1 Tablespoon of Lime juice
• 15 Grape Tomatoes cut in half
• 1 pound of Shrimp (if you want Non-vegetarian)
• 1 onion, sliced thin
• 1 block of Tofu, Drained and Chopped into Cubes
• 1 Tablespoon of Olive Oil for frying
• 1-2 tablespoons Soy sauce for Tofu
• Half package of Green Chai Soba Noodles (or Udon)
• Chopped Cilantro for Garnish

Directions

• In a large saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves and lemongrass and boil for 5 minutes. Add the mushrooms, soy sauce, Sriacha Sauce, lime juice, tomatoes and onions.
• In a large pan heat oil and add Tofu Cubes, brown, add the soy sauce and continue frying until golden brown.
• Add Tofu to broth.
• Add Shrimp (if using) and simmer until cooked.
• In a separate pot, cook noodles per package directions and add to broth before serving.
• Garnish with Cilantro