DDD #60 – 3-Ingredient Fresh Raw Cranberry Sauce for the Holidays

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK – I am not a fan of cranberry sauce but I always serve some at dinners during the holidays.  Experience has proven that my homemade efforts are never as popular as that ring-marked canned gelatin shit so, for years now, I have just given in & served that crap up & nobody has ever complained.

Then, this Thanksgiving, I was at a friend’s house & when dinner was served, this gorgeous stuff was among the selections.  I could not resist taking a small dollop of this scarlet creation.   See it there with my other vegetarian delights?

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And it was SO DELICIOUS that I had to ask my friend BJ, who made it, for the recipe.   She obliged & I am now sharing it with you here.  If you own a blender or food processor – this takes less than 5 minutes.  Are you ready?

Awesomely Easy 3-Ingredient Fresh Cranberry Sauce

1 package fresh cranberries (I tend to freeze the cranberries ahead of time but this is not necessary).

1 navel orange – cut into segments.  I remove the pith but use the rest of the orange including the rind.  (You might see some pith in the image below.  I suggest removing all that white stuff as it is the bitter part.)

¾ – 1 cup sugar, to taste

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24 hours prior to use in a food processor combine cranberries, orange segments and sugar.  I break it up into 3 batches as you want the orange and cranberry to be finely chopped.

Put in a non-reactive bowl overnight in the fridge.  I stir in the morning and taste for tartness.   If necessary add some more sugar, stir and place back in the frig.  Approx one hour prior to serving remove from fridge.

See?  No cooking required!

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Awesomely Easy 3-Ingredient Fresh Raw Cranberry Sauce

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

IMG_0886

IMG_0882

BathingandthesinglegirlCover

vromans back

OK – I am not a fan of cranberry sauce but I always serve some at dinners during the holidays.  Experience has proven that my homemade efforts are never as popular as that ring-marked canned gelatin shit so, for years now, I have just given in & served that crap up & nobody has ever complained.

Then, this Thanksgiving, I was at a friend’s house & when dinner was served, this gorgeous stuff was among the selections.  I could not resist taking a small dollop of this scarlet creation.   See it there with my other vegetarian delights?

11-29-14 (50)

And it was SO DELICIOUS that I had to ask my friend BJ, who made it, for the recipe.   She obliged & I am now sharing it with you here.  If you own a blender or food processor – this takes less than 5 minutes.  Are you ready?

Awesomely Easy 3-Ingredient Fresh Cranberry Sauce

1 package fresh cranberries (I tend to freeze the cranberries ahead of time but this is not necessary).

1 navel orange – cut into segments.  I remove the pith but use the rest of the orange including the rind.  (You might see some pith in the image below.  I suggest removing all that white stuff as it is the bitter part.)

¾ – 1 cup sugar, to taste

IMG_0881

24 hours prior to use in a food processor combine cranberries, orange segments and sugar.  I break it up into 3 batches as you want the orange and cranberry to be finely chopped.

Put in a non-reactive bowl overnight in the fridge.  I stir in the morning and taste for tartness.   If necessary add some more sugar, stir and place back in the frig.  Approx one hour prior to serving remove from fridge.

See?  No cooking required!

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Creamy Vegan Avocado Pasta with Spinach & Garbanzo Beans

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is one of those dishes that can be prepared in the time it takes your pasta to cook.  If you own a food processor or blender – this dish is a snap & so fresh & delicious – I recommend it very highly.  It can be made with or without the spinach and garbanzo beans or with basil rather than cilantro – if you are a cilantro hater.   This can be made vegan by just substituting the Parmesan with a vegan variety of cheese.  Also – the sauce is raw – so if that is your thing – you are in luck!

 

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Creamy Avocado Pasta with Spinach & Garbanzo Beans

INGREDIENTS

1 pound dry pasta (or homemade!) – I like whole wheat

1 13.4oz can of garbanzo beans (chickpeas) – drained

1.5 avocados

1 lime – zest & juice

4 garlic cloves

1 jalapeno – seeded

1/2 cup packed cilantro (or basil)

2 cups fresh spinach – chopped

3 TBS olive oil

1/4 cup grated Parmesan (or vegan cheese)

S&P to taste

GARNISH –

1/2 avocado – cubed

1 tomato – diced

1 cup fresh spinach

Basil or cilantro – chopped

Additional grated Parmesan (or vegan cheese)

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DIRECTIONS

Cook your pasta according to directions.  In the last minute – add the can of garbanzo beans.

In a food processor, puree the 1 1/2 avocado, the zest & juice of the lime, the cilantro (or basil), garlic cloves, jalapeno, 2 cups of spinach, 1/4 cup Parmesan, olive oil and S&P to taste.  Add more olive oil or water to thin the sauce if you feel it is too thick.

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When the pasta & garbanzos are cooked, drain & toss with the remaining spinach & the diced tomato (reserving some tomato for garnish) until the spinach wilts a bit.  Then mix in the avocado sauce.  Serve topped with more tomato, avocado & grated cheese & some chopped basil or cilantro.  YUM!

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is a light & pretty tasty little salad.  The ratio of Brussels Sprouts to feta is kind of up to you but I recommend going very easy with the feta (because it easily overpowers) and heavy with the toasted pecans.

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

INGREDIENTS

1 lb Brussels Sprouts

1 cup (or more) pecans – chopped

1/4 cup lemon juice

3/4 cup olive oil

feta cheese – crumbled small

Parmesan cheese – shaved very thin (a microplane is nice here)

S&P to taste

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DIRECTIONS

Blend the olive oil & lemon juice & add some S&P.  Taste it & adjust the ratio of lemon to oil to suit your taste.

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Toast the pecans in a dry pan until fragrant.  Be careful not to burn them.

Shave the Brussels Sprouts with the slicer blade of your food processor or cut them very thin with a knife.

Toss the Brussels Sprouts with toasted pecans, a little feta & some of the dressing.  Shave Parmesan on top.  Voila!

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Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

 

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This pasta is vegan but the sauce is not.  The sauce is, however, raw & very good for you!  The nice thing about orecchiette (little ears) is that it is a homemade pasta that doesn’t require any special tools.  It would, however, require a good 15-20 minutes of kneading the dough (which I used my bread machine for) but beyond that it is very easy.  I recently purchased a little wooden gadget to roll gnocchi on & I used it here to make these prettier but that was just goofiness.  It doesn’t effect flavor or the ability of the pasta to capture sauces.  This is a SUPER easy entry level pasta & an even easier sauce.  TRY IT!

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Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

INGREDIENTS

2 cups flour

1 cup semolina flour

3/4 cup plus 4 TBS water

1 tsp salt

1/2 cup pecans – toasted til fragrant in a dry pan

1/2 cup olive oil

3 garlic cloves (or less – to taste)

2 packed cups spinach

1/2 cup grated Parmesan

1/2 cup gruyere cheese – grated – as garnish

parsley – chopped – as garnish

Additional fresh spinach – chopped – as garnish

S&P to taste

additional water for the pesto

DIRECTIONS

Toast the pecans in a dry pan until they are fragrant (a few minutes) making sure they do not burn.  Put the toasted pecans, olive oil, garlic, spinach, Parmesan & about 1 tsp each of salt & pepper in a food processor & blend until smooth.  Add water if necessary to get a nice smooth consistency.  Set aside.

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To make the pasta – either blend the flours & salt in a deep bowl, create a well, add the water & blend & knead until you have a soft & pliable dough that is no longer sticky.  Additional flour might be needed to lose all tackiness.

Alternately – put the ingredients in a bread machine & use the pasta dough setting & let the machine mix & knead the dough.  This is genius and a bread machine only costs about $100 – and I use mine ALL THE TIME for bread, pasta & pizza doughs.

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Once you have your dough, break of hunks & roll them into long snakes about 1/4-1/2 inch thick.  Cut these into 1/2 inch pieces & then with your finger tip or other small round thing – create little ears with each of the small bits.

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Initially, I used my finger tip

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Until I spied this hanging from an old Orangecello bottle & used this for the rest

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Allow these to dry on wax or parchment paper (or a floured surface) for 3-4 hours.

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If you happen to have one of these

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You can roll the backside of each piece over it for this look

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To cook – boil water & add the orecchiette & cook until they all float to the surface – typically well under a minute.  Drain & mix with the pesto & top with chopped fresh spinach, parsley & grated Gruyere.  Take pictures & post all over Instragram & Facebook & Tweet immodestly of your culinary achievement!

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CLOSED – Figueroa Produce – a Great Resource for Vegans-Raw Dairy Fans-Hormone Free Meat Eaters and Vegetarians

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http://figueroaproduce.com/

I’m writing today about something my pal Dave Wayne has long sung the praises of  (pardon that awkward grammar) – a great resource for vegetarians & vegans & even meat eaters who prefer hormone-free meats – Figueroa Produce.  It is located at

6312 N Figueroa St • Los Angeles, CA • 90042

just north of York – in a corner mall with one toe in Highland Park & the other in Eagle Rock – across the parking lot from a ubiquitous & DEPRESSING .99 cent store.  This is a counter-intuitive location for a supermarket of this kind.  The community is largely Hispanic & almost entirely low income.  Maybe the Eagle Rock – Highland Park corner is key?  Both Eagle Rock & Highland Park are trying to be the next Silverlake (think hipster) – with Eagle Rock having a substantial edge – but what’s up with hipsters?  Are they rich?  They actually CAN afford to buy the next size up (or three) in a skinny jean (which they desperately need) – but rather – opt to keep wearing the ones I can only assume they grew out of 150,000 calories ago because they like male muffin tops & that awful extra crotch area that is created when they are too fat to pull their pants up to the appropriate position?  At least hip hop kids who CHOOSE not to pull their pants up have UNDERWEAR ON beneath their defying-the-laws-of-physics-low-slung jeans – so we are spared any unwelcome information about their nether regions.  Hipsters actually cannot physically get their jeans up anywhere near the hip zone, strain their top button in a spot just below the pubic line creating a good four inches of crotch air in the upper-thigh area & another good four inches of ass-crackage revealed if they – God forbid – decide to squat.

Anyway – are these fuckers wealthy enough to regularly purchase vegan cheeses and pastured eggs & hormone & antibiotic-free meats?    Because somebody is keeping this place in business and I don’t think is is the Mexican & Guatemalan communities in there buying heirloom tomatoes, vegan egg yolk substitute, gluten-free flour & vegan chipotle sausage.

But I digress.  Figueroa Produce is a very friendly, community market selling high end products at FAR better prices than Whole Foods or my arch nemesis – Gelson’s.  They sell no alcohol or cigarettes but they have a whopping selection of specialty flours & grains (gluten-free and otherwise)

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Sorry these are blurry.  I always feel so suspicious-looking when I’m photographing inside grocery stores.  Not sure why.  And look at the refrigerated cheese section – with its nearly overwhelming selection of vegan dairy & meat items:

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Yeah!  You can’t see it well here but that is, in fact, NACHO TEESE!!!   And they carry both raw milk & cheese AND actual pastured eggs!

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Pastured eggs are eggs from chickens who live like they did on Green Acres – out on PASTURE – foot loose & fancy free.  There is no Federal definition of free range and if you think cage-free or free range means ANYTHING REMOTELY HUMANE is going on with the chickens – watch this VIDEO on Youtube.  It shows you a hundred free range chickens who – after doing their time as egg layers – got rescued by a sanctuary to live a happy life til their natural deaths.  Please look.  It isn’t gruesome – like slaughterhouse footage.  It just shows you how DEEEEEEPLY emotionally & physically scarred these poor birds are – and these are the “lucky” ones.  Factory farmed ones with no nod toward humane conditions create far worse results.  I can’t get these chickens out of my head – so – I was gratified to find there WERE humane alternatives.  They cost more – but so do jeans not made by children in sweatshops.  Where you spend your money creates the world we live in.  Who you give your money to is a large part of your own morality.  Six pastured eggs cost $5 – but the chickens are treated in a genuinely humane way – so there is no blood on your hands.  A more than fair trade – if you ask me.  And the more other egg (dairy, meat etc) producers see that there are people who will pay more for a kinder product – the more kind product gets produced.

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Stepping off the soap box – I continue.  There is a large MEAT section here –

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but I did not inquire as to the sources or kindness factors related to the contents.  I don’t eat meat – so I didn’t want to waste anyone’s time.  There was a separate case with organic meats that said they were antibiotic-free – and there was seafood in there as well as – like – bison etc.

I saw a sign advertising HOMEMADE vegan sausage, however, and that intrigued me.  I inquired & was told that they were not currently available as the maker was tweaking the recipe.  A super friendly deli hipster offered me several samples of Daiya vegan cheese and some vegan sliced chicken & vegan sliced bacon.  They came in big square blocks, like cheese, and got sliced on the deli slicer like any other deli meat.  The faux chicken was good, the faux bacon was sorta chemically.  Then I was offered some jalapeno grilling cheese which had been pan fried & was served with a fresh basil leaf on top.  OMG!!!  I nearly bought every package they had in stock.  This shit is ridiculous!

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I bought a half pound of sliced Daiya cheddar for $4 and some shredded vegan mozzarella – to attempt a vegan pizza.  It looks grey & less than promising but – I’ll try anything once.  Kinda.

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Figueroa Produce also has – believe it or not – fresh PRODUCE!

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It seems pretty standard but the HUGE heirloom tomatoes were only $4 a pound.  I think Gelson’s charges you $4 just to look at their heirloom tomatoes – but maybe I’m exaggerating.  I’m not sure if everything they have there is organic or not but if I had to guess – I’d say probably.  They also had an interesting selection of bulk spices which I neglected to photograph.

They sell a brand or two of high end dog food & other staples.  I found these curious items there:

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Ew!  Sweet potato jello.  In a can.  Gross.  And zero-calorie jam!

They have $13 Salted Caramel ice cream – which I have had and it is awesome.  Basically – they have a tiny selection of the staples and a huge selection of the exotic (meaning vegan or gluten-free blah blah blah).  If you have special diet needs – Figueroa Produce just might be the place for you.   So break out your high school jeans & squeeze your fat thighs half way into them, don an ironic & hideous Christmas sweater & head on over to Figueroa Produce.  And BE SURE to ask someone to let you sample the Goddamn grilling cheese.  You are gonna shit yourself.  And not to worry – as you will have lots of room for it in your gapping crotched pants.