Sunday, March 9, 2014

Cranberry Sauce


· 1 1/2 cups dried cranberries 
· 3/4 cup water or preferably cranberry juice or pomegranate-cranberry mix
· Zest of one orange, then juice the orange
· 1/4 teaspoon salt
· Juice from zested orange
· 2-4 tablespoons raspberry jelly
· 2 tablespoons of cornstarch mixed into 4 tablespoons water

Add all ingredients except the cornstarch to a pan, bring to a boil, reduce heat to simmer and cook until the cranberries plump up. Then add the cornstarch slurry slowly while at a slow simmer until the sauce is thick and of the right consistency. You might not need it all. Makes about 2 cups.

Sunday, March 2, 2014

Kale Quinoa Salad

1/2 of a Costco bag of baby kale
1 cup quinoa - cooked and cooled
1/2 cup Craisins (larger ones chopped smaller
1 cup chopped roasted pecans
1/2 cup fresh parmesan or feta
1 avocado chopped

dressing:
1/3 cup olive oil
juice and zest from one lemon
1 clove garlic, minced
1 T dijon mustard
1/2 t cracked pepper
1/2 t ground sea salt