cleverchickadee


Kickin’ Cranberry Chutney: a Recipe by quornflour

One of my very most favorite things about holiday food is cranberries. I freaking L-O-V-E love them.

I like cranberry juice ok, but I love cranberry sauce. So much in fact I buy them and put them in the freezer so I have them months later. I make tons of extra cranberry sauce and can it so I can enjoy it in the summer. I even eat the canned stuff.

The other day when we were sitting around talking about having a charity lunch with the theme east meets west, I offered to make cranberry chutney. Ok, I also offered to make Curry Mussels, which are delicious, but since I already made them, it was not going to make much of a new recipe blog post.

I remember making some form of a cranberry chutney when I was in middle school maybe, but I wanted something with more of a kick, so here goes.

Remember I made this for a charity lunch, so I made a lot.

  • 24 oz (2 bags) of cranberries – frozen
  • 2 oranges
  • 1 lemon
  • 1 cup of sugar
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin

You also need a blender or a food processor…

Zest the orange and the lemon, trim off some of the pith, you don’t need to remove it all, and if your fruits aren’t too pithy you don’t need to bother with it.

Then everything in the blender (or food processor) and whirr it up.

It is tart and sweet and then leaves a little kick at the end.

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Orange Marinade: a Recipe by quornflour

It actually was not long ago that I did not even know how to cook a pork chop. From my childhood all I could really remember is dry baked fairly plain pork chops served up with applesauce. There was nothing wrong with them necessarily, they just were not very interesting as food.

This past year I stopped purchasing meat from the grocery store. As a result I am at the hands of a meat CSA, one that has a lot of pork. Luckily I am not anti-pork.

That said, the first time I got pork chops, I looked at them, scratched my head and said, “Ahhh? Hmm.” and then put them in the freezer.

A short while later TxK was visiting and we were making dinner. I asked her if she knew how to cook a pork chop, after she laughed in shame of me for not knowing how, she told me that it was pretty much the same as cooking a steak.

As a point of record, I am pretty sure she is also the person who taught me how to cook a steak on anything that wasn’t a grill.

I have since cooked a few pork chops and they were all delicious.

This go around I decided I would try something a little different and marinade them first.

Here is what I used:

  • 2 pork chops (I think you could also use this on any meat or even a faux meat)
  • 1 small naval orange
  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tablespoon of Lighthouse Freeze-dried red onion
  • 1 tablespoon of Lighthouse Freeze-dried green onion
  • ¼ teaspoon of Kosher salt
  • Black pepper
  • Peanut oil – if you are going to pan fry them (if you want to broil or bake this you can also do that for delicious results)

You are going to want these to marinade for at least an hour, so give yourself some time in advance.

  1. Place your pork chops in a glass container
  2. Zest entire orange, lemon and lime over the pork
  3. Cut each fruit in half and squeeze juices over pork
  4. Add garlic, onions, salt and pepper
  5. Cover pork chops and let sit for at least an hour
  6. Bring them to room temp before cooking
  7. In a cast iron skillet fill about a quarter to half inch of peanut oil
  8. Cook until juices run clear (160ᴼ is the recommended cooked temp for pork)
  9. Remove from heat, cover and let rest
  10. Serve warm

This will have a strong orange flavor goes very well with applesauce.



Lemon Basil Chicken and Mushrooms by quornflour

I get meat from a CSA, so like many things you get from a CSA you do not always have complete control over what you are getting. In a recent delivery I got a bone in chicken breast.

Last spring I took a knife skills class where I learned to de-bone a chicken, but I had friends over and I just wanted to take the easy route, you could do this with boneless too, though I am not sure if or how that changes cooking time.

Anyway, this is a pretty simple recipe and you end up with chicken that you can eat with a wide variety of other things.

You will need:

  • A pair of bone in chicken breasts
  • 2 lemons – the juice there of
  • 4 garlic cloves – smashed
  • 2 tablespoons of olive oil
  • Salt about a ½ teaspoon
  • Pepper
  • 6-10 basil leaves
  • ¼ a red onion
  • 6 medium coarse chopped button mushrooms

It is pretty easy to put it all together (except the basil leaves, onion and mushrooms), since you put it all in an oven safe glass covered dish and let it marinade for 2-3 hours, if you are going to cook in the dish you marinade in you will need to marinade on the counter. Do not put a dish straight from the fridge to the oven unless you are looking for a reason to clean up glass shards.

Before you cook it, take the garlic cloves that have been in the marinade and the basil leaves and push them up between the skin and the meat and put the skin side down in the cooking dish. Add the onion and sprinkle the mushrooms over top and place the lid or tinfoil.

Skin side down, bake in an oven for about 40 minutes with the lid on at 400⁰, then for another 10 minutes (or until the skin gets golden) with the top off and the skin side up. Tent and let rest for about 10 minutes and then enjoy with your favorite veggies or a starch or both.



I Like Cold Beverages by quornflour

It has been a super-hot summer, which is great. Last summer was pretty dreary overall so it is nice to have some nice hot days. My garden is not the most amazing thing ever, but I have tomatoes!

One of my favorite beat the heat summer beverages is Passion Lemonade. You can get it at Starbucks if you want, but it seems a little silly when you can make it yourself, especially when it is super easy to make.

Here is what you are going to need:

  • 4-5 Passion Teabags (Tazo)
  • ¼-½ Cup of sugar (or alternate sweetener – more if you want it sweet)
  • The juice of 4 Lemons
  • Water

First up you need to brew the tea, I filled water up to what would be the 10 cup line in my Pyrex percolator with 4 tea bags. I tore the tags off the bags and tied them to a bamboo skewer to keep them from sinking and all together.

I am pretty sure you can cold brew it if you want to, but I hot brew it since I am adding sugar and want it dissolved.

While it is hot add the sugar and stir until dissolved. You are going to want it a little over sweet at this point because you still have lemons to add.

After it is cooled or at least room temperature, add the lemon juice and refrigerate.

Serve cold over ice.

You can also add make a super delicious cocktail with it, which is another great way to beat the heat.



Super Tart Cranberry Spread by quornflour

Cranberries are not just for Thanksgiving and turkey; they are also delicious in oatmeal, muffins, pancakes and dressings.

Sometimes you want your cranberries sweet sometimes what you are cooking them in is sweet enough.

Since you can always make them sweeter this recipe is for making them tart, you can add sugar as necessary later, but you cannot so easily remove it.

Here is what you need:

  • 2 lbs cranberries
  • 2 ½ cups white sugar
  • ½ cups honey
  • 2-3 cups of water
  • 1 naval orange chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 green apple chopped

In a five quart pot add the cranberries add water until the cranberries rise and you can see the water.

Add sugar, honey, spices and orange, cook on medium heat until the cranberries pop.

When the cranberries pop add the apple and cook for another 5 minutes covered.

Use on oatmeal, in pancakes, muffins, in apple pie, chicken or even add ¼ cup to the Lemon Dressing recipe for a cranberry lemon dressing.

If it is too tart for your particular use, just add honey or simple sugar syrup to it to sweeten as desired.

Can or freeze extra berries when you are done.



Lemon Dressing by quornflour

At the end of the winter sometimes you just want a little brightness, the tartness of a fresh lemon salad dressing can do just the trick.

It is a dressing that will keep for a few weeks and so delicious it will make you wanting more salad greens.

Here is what you will need:

  • The juice of 2 lemons
  • ¼ Cup of water
  • ¼ Cup of grape seed or olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 6-8 crushed garlic cloves
  • 1 teaspoon honey

Combine all ingredients in a pint sized canning jar with a lid.

Put the lid on tight and shake, toss with your favorite salad.

Keep extra in the fridge.




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