Homemade Cranberry Sauce

I have something that’s going to look good on your Thanksgiving table.

Homemade Cranberry Sauce

Let’s just talk about canned cranberry sauce for a second. First of all, it’s boring. It has high fructose corn syrup. And there’s really no good way to make the slabs of cranberry look pretty on a plate. This Thanksgiving, try switching up your cranberry sauce and go homemade!

Homemade Cranberry Sauce

Ingredients

  • 2 small or 1 large bag of organic cranberries
  • 1 orange, peeled and cut into small pieces
  • 3 pieces of the orange peel
  • 2 tbsp honey
  • 3/4 tsp cinnamon
  • 1/2 cup water
  • 1/2 cup orange juice
  • 2 tbsp raisins

Directions

Pour all ingredients into a pot on the stove. Cover and bring to a boil. Boil for 3-4 minutes or until the cranberries break down and create a jelly or relish like substance. Let cool before removing the orange peel. Pour mixture into a bowl, and serve!

Homemade Cranberry Sauce

I got the idea for this recipe from my friend Dawn who makes this every Thanksgiving. Tim and I adapted it for our Friendsgiving get together at Slesh and Will’s apartment on Sunday. I liked making a homemade cranberry sauce because I could control the sugar sources that went into it. Plus, it’s a little more impressive than your regular old canned jellied version (fresh is best) while still being really simple to make. The tartness of the cranberries paired well with the hints of orange and honey, and having a tart dish on Thanksgiving helps clear out some of the heavier dishes/flavors like gravy and stuffing.

Hope you’ll try it!

–Let’s chat–
Cranberry sauce: Homemade or canned?
Any variations of homemade you want to share?

Colorful Roasted Winter Vegetables

A couple of months ago, I hosted a winter wellness challenge for my group at work, and one of the small daily wellness challenges was to eat the colors of the rainbow throughout our meals and snacks of the day. Patrice brought in fun fruit skewers to help everyone out, but I prepped these vegetables from the night before to make sure I’d get my colors in.

Colorful Roasted Winter Vegetables

Colorful Roasted Winter Vegetables

Ingredients

  • 1 pound carrots
  • 1/2 pound turnips
  • 1 bunch radishes
  • 1 pound Brussels sprouts
  • Half of a yellow onion
  • 1/2 cup
  • 1 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • Zest of one orange
  • Spices to taste: rosemary, thyme, crushed red pepper, ground pepper

Directions

  1. Wash all vegetables.
  2. Preheat oven to 425 degrees.
  3. Peel and slice the carrots and the turnips, then set aside.
  4. Cut the radishes into small cubes, then set aside.
  5. Cut the stalks off the Brussels sprouts, and then cut in half. Make sure to take off loose leaves.
  6. Peel and dice the onion (should equal about half of a cup).
  7. Place all vegetables in a large bowl, and then mix in the extra virgin olive oil with rosemary, thyme, ground pepper, orange zest, crushed red pepper, and minced garlic.
  8. Place vegetable and spice mixture in a baking dish and bake for 30 minutes or until tender.

Colorful Roasted Winter Vegetables

Sometimes I forget about the beauty of having a simple vegetable side dish with dinner. I liked the veggies in this dish because they provided a very dynamic flavor for winter, and I liked looking beyond the more traditional bell pepper, mushroom, onion, and broccoli type of vegetable dish. Each vegetable just contributed a unique flavor to the overall taste. Tim and I enjoyed these veggies with roasted chicken, but I think they would be nice served with pork or mixed with whole grains as well.

Enjoy!

–Let’s chat–
What are your go to vegetables to include in a side dish? Do you prefer summer or winter vegetables? What winter vegetable is your favorite? Do you try to eat the colors of the rainbow every day?

Don’t forget my giveaway for two free pairs of the New Balance 980s is open until Friday!

Brussels Sprouts With Pomegranates and Feta

I know Brussels sprouts and pomegranates were all the rage in December, but I’m not over either one yet.

I kind of feel sorry for Brussels sprouts. The get such a bad rap, don’t you think? I think it’s because when you take Brussels sprouts in a bag, and either boil them or microwave them, well, they’re pretty gross. Also, if you overcook them, they have a really strong and bitter taste. But when you take Brussels sprouts and cook them with other delicious things, they soak up the flavor of those other ingredients. And then they’re yummy. I think, anyways!

Brussels Sprouts with Pomegranates and Feta

Brussels Sprouts With Pomegranates & Feta

Ingredients

  • 4 cups Brussels sprouts, halved with bottoms removed
  • Seeds from one large pomegranate
  • 2 shallots, thinly sliced
  • 6 ounce container of crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees F.
  2. Toss the shallots and Brussels sprouts in the olive oil, then season with salt and pepper.
  3. Spread Brussels sprout and shallot mixture into a baking dish, and cook for 30 minutes or until tender.
  4. Add pomegranate seeds and feta, mix all together, and voilĂ !

Brussels Sprouts with Pomegranates and Feta

Tim and I made this as a vegetable side dish to bring to my parents’ house on Christmas Day. Don’t the Brussels sprouts look so festive next to the red pomegranates and the white feta cheese? The sweetness of the pomegranates added a nice contrast to the Brussels sprouts flavor, and of course feta makes everything better. Tim says he thinks we should have added bacon, so for all you bacon lovers out there, that’s something to consider. But I like this recipe just as is.

–Let’s chat–
Are you a Brussels sprouts lover or hater? What are your favorite flavors to cook Brussels sprouts in?