Veggie Fried Rice

 

Garden veggies never had it so good.

BY SUSIE MIDDLETON, Martha's Vineyard Magazine

Use this fried rice recipe as a template and make it with your choice of seasonal veggies. It’s especially good for using up small bits of leftover veggies in your fridge or as a destination for summer garden veggies.  I developed this recipe (based on my Gingery Fried Rice with Broccoli or Asparagus recipe) to help you reduce food waste in your kitchen, so don’t be shy about using thinly sliced broccoli, cauliflower, or Swiss Chard stems in this (in addition to florets and leaves). Radish tops or beet greens, thinly sliced, can go in, too. I always include a bit of either onion, bell pepper, or mushroom if I can, as those aromatic veggies give off moisture as they cook and help soften the other veggies. Green beans, asparagus, bok choy, okra – they’re all good! The photo at top shows a summer version with green beans, peppers, Fairy Tale eggplants and okra. The photo below shows a spring version with asparagus and chard stems.

Recently my stir-fry pan died and I've been temporarily using my large nonstick skillet instead. Since the skillet has more surface area, I'm finding I need a little bit more oil than I do with the stir-fry pan. Use your judgment and add what you think is best, but be judicious. 

I like to keep this rice vegetarian, but when I’m cooking for my carnivore, I add some diced ham into the pan with my vegetables when I begin the stir-fry.

If you’re in a rush or don’t have the ingredients for the little sauce, you can skip it and just add soy sauce (and maybe a squeeze of lemon or lime) to taste at the end.

Ingredients

For the sauce

• 1 tablespoon plus 1 teaspoon low-sodium soy sauce
• 2 teaspoons sherry or mirin
• 2 teaspoons Chinese oyster sauce
• 1 teaspoon brown sugar
• 1/4 teaspoon Asian chili-garlic sauce

For the rice

• 1 to 2 tablespoons vegetable oil (grapeseed is perfect for high-heat cooking)
• 2 generous cups thinly sliced or small diced vegetables (your choice, include a bit of onion or bell pepper)
• Kosher salt
• 2 to 3 teaspoons minced fresh garlic 
• 2 to 3 teaspoons minced fresh ginger (optional)
• 1/3 cup thinly sliced scallions or chives
• 2  to 2 ½ cups cold cooked short grain brown rice 
• 1 to 2 tablespoons chopped fresh parsley, mint, cilantro, or a combination
• 1 to 2 tablespoons toasted sesame seeds, toasted sliced almonds, chopped peanuts or any nuts  
• 1 egg, cooked into a flat omelet and cut into strips (optional)
• Lime or lemon wedges 

Instructions

For the sauce

1. In a small bowl, mix together the soy sauce, sherry or mirin, oyster sauce, 2 teaspoons water, brown sugar, and chili-garlic sauce.

For the rice

1. In a large (12-inch) nonstick stir-fry pan (or large nonstick skillet), heat the 1 tablespoon of oil over medium-high heat.

2. When the oil is hot, add the vegetables and 1/2 teaspoon salt, turn the heat to high, and cook, stirring, until the veggies are crisp-tender and all the pieces are lightly browned, about 4 to 6 minutes. Add a teaspoon or two more of oil if necessary.

3. Add the garlic, the ginger (if using), and half the scallions or chives. Stir-fry for 30 seconds to 1 minute.

4. Add the rice and cook, stirring and breaking the rice up with a spoon, until the rice is heated through, broken apart, and slightly “toasted” (you will hear it crackle), 1 to 2 minutes.

5. Carefully pour in half of the sauce, and stir until well incorporated. Immediately remove the pan from the heat. Taste and add a bit more sauce; you may not need it all.

6. Stir in the herbs and transfer the rice to a serving bowl or plates. Garnish with the remaining scallions, nuts, and egg strips (if using). Serve with lemon or lime wedges.

Garlic Parmesan Brussels Sprouts

Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese - making this simple side dish one that the whole family will love!

Recipe Shorthand:

• Add the prepared Brussels sprouts to a sheet pan.
• Drizzle with olive oil.
• Add sliced garlic, grated Parmesan cheese, and season with salt and pepper.
• Toss to evenly coat.
• Roast at a high temperature until crispy and golden.

Recipe Overview:

•  Course:  Dinner
•  Cuisine:American
•  Prep Time: 5 min
•  Cook Time: 20 min
•  Total Time: 25 min
•  Servings: 4 servings
•  Calories: 167
•  Author: Erren Hart

Ingredients

• 1 pound Brussels Sprouts Cleaned and trimmed
• 3 cloves garlic peeled & sliced *See the notes section before starting
• ¼ cup Parmesan Cheese Freshly grated
• salt and freshly ground black pepper To taste
• 3 tablespoons good quality olive oil or for Keto, butter flavor coconut oil

Instructions

• Preheat the oven to 400°F/200°C.
• If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
• Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
• Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Notes

• *This recipe makes very crispy garlic.  In some ovens, it could burn or become bitter.  If you are worried about the garlic getting too dark for your liking, slice it thin and add at the last 5-7 minutes of cooking time, coated in a little oil, and scattered around the pan.
• For less crispy cheese, add it for the last 10 minutes.
• To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.
• Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
• For crisper sprouts, spread them out on the pan without too much touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting them.
• Cut the sprouts into even-sized pieces if you want them to have a similar texture. 
• Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
• Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!
• When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves. 
• For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan.  This will give a larger browned surface area.
• Leave smaller sprouts whole to avoid overcooking.
• On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.
• For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
• Be sure to taste and season well before serving.

Nutrition

• Calories: 167 | Carbohydrates: 11g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 120mg | Potassium: 450mg | Fiber: 4g | Sugar: 3g | Vitamin A: 899IU | Vitamin C: 97mg | Calcium: 119mg | Iron: 2mg

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

A super tender slow-cooked, marinated pork shoulder or butt roast recipe.  

I used this seasoning combo and sauteed some medallions of pork shoulder (left over from a pulled-pork taco night with the extended family) and it was DELICIOUS.  

Overview:

• Prep Time:  20 mins
• Cook Time:  6 hrs
• Marinating Time: 2 hrs
• Total Time: 8 hrs 20 mins
• Diet: Gluten Free 
• Servings: 12 People 
• Author: Katie Workman 
• Cost: $30

Equipment

• Food Processor
• Instant Read Meat Thermometer

Ingredients

• 2 tablespoons chopped garlic
• 3 anchovies, rinsed
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil
• 2 tablespoons coarse Dijon mustard
• 1 6-pound boneless pork shoulder trimmed of excess fat and tied

Instructions

In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.

Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.

When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.

Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Notes

You can also make this recipe and others like it with a pork butt roast or Boston Butt pork roast, which are actually also from the shoulder area, a little further up, but essentially a similar cut of meat.  

Nutrition

Calories: 333.64kcal | Carbohydrates: 0.75g | Protein: 51.55g | Fat: 12.39g | Saturated Fat: 3.09g | Cholesterol: 136.68mg | Sodium: 539.9mg | Potassium: 869.92mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 9.75IU | Vitamin C: 0.49mg | Calcium: 22.27mg | Iron: 2.17mg

Recipe from TheMom100.com

Marry Me Chicken

I couldn't resist making this for Mama, Papa and the Palmers the week after Laura and Patrick were married.  I added some white mushrooms to the original recipe, but otherwise it's straight from delish.com.

Chicken breasts are seared until golden, before being baked with a simple (but extremely satisfying) cream sauce that results in a chicken that's packed with flavor in every bite. Whether you’re making this for your partner in crime or special someone for an extra-special Valentine's Day, get ready for sounds of pure joy after the first bite.

Many of you have probably heard of Ina Garten's "Engagement Roast Chicken" before, but this, if I may say, is so much tastier. When Delish editors started devouring this dish, people started blurting out marriage proposal-adjacent praises for this creamy, savory chicken dinner ("I'd marry you for that chicken," and "OH MY GOD THAT'S MARRIAGE MATERIAL," were some of the favorites). Hence, the name and this dish were born: A chicken dinner so good, you just might get a proposal by the last bite. 

Ingredients

• 1 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp. fresh thyme leaves
• 1 tsp. crushed red pepper flakes
• 3/4 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 1/2 c. chopped sun-dried tomatoes
• 1/2 c. chopped mushrooms
• 1/4 c. freshly grated Parmesan
• Freshly torn basil, for serving

Directions

1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear until golden, 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, mushrooms, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet.
3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 10 to 12 minutes.
4. Garnish with basil and serve.

 From Delish.com

Rice Paper Dumplings

These Rice Paper Dumplings are crispy on the outside, chewy and filled with flavourful goodies on the inside.

Author: Cooking with Ayeh

Prep Time: 15 mins, Cook Time: 5 mins, Total Time: 20 mins

Servings: 12 dumplings 

Ingredients

For 12 dumplings                           Single Serving (2 lg dumplings or 3 rolls)

• 20 rice paper sheets                  4 or 6 sheets
• 6.5 oz firm tofu                           1 oz
• 7 oz mushrooms                          1 oz
• 2 small carrots                             1/3 carrot
• ¼ small green cabbage                1/12 cabbage
• 2 spring onions (aka scallions)    2/3 of a scallion 
• 4 garlic cloves                              1 clove
• 2 tbsp soy sauce                           1/2 tbsp
• 1 tsp sesame oil                            1/4 tsp
• 1 tbsp olive oil                              1/4 tbsp
• Salt and pepper
• Ginger
• Oil for frying

Instructions

Prepare your filling by shredding the cabbage and carrots finely. Finely dice the garlic and mushrooms into small cubes.

Using your fingers, crumble the tofu into small pieces.

In a large pan sauté mushrooms for a few minutes in olive oil. Once browned add the carrots, cabbage,  garlic and tofu. When they’re half cooked and starting to soften, season and grate in some ginger

Add soy sauce along with a dash of sesame oil, stir through and take off the heat. Stir in chopped spring onions and set the mixture aside to cool down.

Make a dipping station with a tray of water, along with a wet chopping board or damp clean tea towel to wrap the rice paper dumplings on.

Dip a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoonful of the filling mixture in the center of the sheet in a rectangular shape.

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket

Dip a second rice paper sheet in the water, place on the damp surface and place the pocket in the middle. Wrap the pocket the same way by folding from the bottom first and so on, to double-wrap the filling

Repeat this process until all the filling has finished

If not air frying, pan fry the dumplings in your preferred oil over a medium-high heat for a few minutes on each side until lightly golden.  If air frying, lightly brush with oil and air fry.

Serve with a dipping sauce.

Spiced Chickpea Stew with Coconut and Turmeric

By Alison Roman for New York Times Cooking

Spiced chickpeas are crisped in olive oil, then simmered in garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

INGREDIENTS

• Yield: 4 to 6 servings
• ¼ cup olive oil, plus more for serving
• 4 garlic cloves, chopped
• 1 large yellow onion, chopped
• 1 (2-inch) piece ginger, finely chopped
• Kosher salt and black pepper
• 1½ teaspoons ground turmeric, plus more for serving
• 1teaspoon red-pepper flakes, plus more for serving
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 (15-ounce) cans full-fat coconut milk
• 2 cups vegetable or chicken stock
• 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
• 1 cup mint leaves, for serving
• Yogurt, for serving (optional)
• Toasted pita, lavash or other flatbread, for serving (optional)

PREPARATION

1. Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
2. Add 1½ teaspoons turmeric, 1 teaspoon red pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to ensure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
6. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red pepper flakes, and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Mexican Black Beans

 

Serves 4

From Food Lovin Family

Ingredients

• 1 16 oz can black beans
• 1 teaspoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 4 oz can diced green chiles (These can be omitted.)
• 1/4 cup cilantro
• 1 teaspoon cumin
• 1 teaspoon salt

Instructions

• Pour oil in large skillet or saucepan. Warm over medium heat. Add diced onions and sauté until softened, or 4-5 minutes.
• Stir in garlic and cook another 30-60 seconds. Pour in black beans, diced chilis, cumin, salt and cilantro.
• Simmer for 5 minutes. Serve warm.

Slow Cooker Pulled-Pork Carnitas

 Yield: 4 to 6 servings                    Original recipe from the Food Network

Ingredients

• For Step 1:
• 2 cups low-sodium chicken broth
• Juice of 2 oranges
• Juice of 2 limes
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Small pinch ground cloves
• 2 teaspoons kosher salt
• For Step 2:
• 1 medium white onion, quartered
• 6 cloves garlic, peeled
• 2 bay leaves
• 3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
• For Steps 3 & 4
• Freshly ground black pepper
• 1/4 cup lard (I used butter and it was fine)
• For Serving:
• Soft corn tortillas
• Cilantro leaves
• Sliced jalapenos
• Pickled red onions

Directions

1. Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. 
2. Add the onion, garlic, and bay leaves and stir to combine.  Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
3. Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
4. Heat 2 tablespoons of the lard in a large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, occasionally pressing with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons of lard and shredded pork.
5. Serve with tortillas, cilantro, jalapenos, and pickled red onions.
   

Pickled Red Onions

Ingredients

• 2 small red onions, thinly sliced
• 3/4 cup white vinegar
• 1/4 cup orange juice
• 3 tablespoons lime juice
• 2 bay leaves
• 1 tablespoon granulated sugar
• 1 teaspoon coriander seeds
• 1 tablespoon Kosher salt

Directions

• Put the sliced onions in a medium heatproof, nonreactive bowl. 
• Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. 
• Pour the mixture over the red onions and set aside until cooled to room temperature. 
• Serve at room temperature or cover and refrigerate up to 4 days.

Morning Glory Muffins

 

Prep time: 15 minutes

Ready in: 45 minutes

Servings: 12 smaller muffins

Ingredients

First bowl:

• 2 cups whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1/2 tsp nutmeg

Second bowl:

• 3 eggs
• ½ cup brown sugar
• ¼ cup honey
• ⅓ cup oil
• ⅓ cup orange juice
• zest of 1 orange
• 2 cups grated carrots
• 1 cup grated apple
• ¼ cup chopped walnuts
• ¼ cup ground flax seed
• 1 tsp vanilla
• ½ cup dried cranberries or raisins + more to sprinkle on top
• ¼ cup pumpkin seeds + more to sprinkle on top
• ¼ cup sunflower seeds + more to sprinkle on top

INSTRUCTIONS

• Preheat oven to 425° and prepare muffin tins with liners and cooking spray.
• Into one large bowl add the flour, baking soda, cinnamon, salt, and nutmeg. Whisk together and set aside.
• In a separate bowl, mix together the rest of the ingredients and mix thoroughly. Spend time here making sure the brown sugar is fully dissolved.
• Now, pour the wet ingredients into the dry ingredients. Using a spatula, fold everything together. Make sure to mix thoroughly to avoid any clumps of flour.
• Scoop the batter into each prepared muffin tin.  Add toppings. 
• Bake for 6 minutes at 425°, and then reduce the temp to 350° (open the oven door briefly to bring the temp down) and bake for an additional 17-19 minutes.   Remove from oven when you can poke with a toothpick and it comes out clean.
• Once baked, remove from oven and let sit in muffin tins for 10 minutes.

From Andy's East Coast Kitchen, with modifications.

Juicy, Tender Meatloaf

• PREP TIME: 15 min
• COOK TIME:  1 hour
• RESTING TIME: 10 mins
• SERVINGS: 6 servings

INGREDIENTS

Meatloaf Mixture:

• 1 lb. Ground Turkey or lean Ground Beef
• 1 cup Panko Bread Crumbs
• 1 Yellow Onion, diced
• 1/2 cup Milk
• 1 Egg
• 2 Tbsp Ketchup
• 1 Tbsp Worcestershire Sauce
• 1 tsp dried Parsley
• 3/4 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper

Topping

• 1/4 cup Ketchup
• 2 Tbsp Light Brown Sugar
• 1 Tbsp Balsamic Vinegar

INSTRUCTIONS

• Heat oven to 375 degrees F. Line a baking sheet with parchment paper or foil.
• In a large bowl, mix together the ground meat, panko, onion, milk, egg, ketchup, Worcestershire, parsley, salt, garlic powder, and pepper until combined.
• Transfer the mixture to a baking sheet.
• In a small bowl, combine the ketchup, brown sugar, and balsamic. Spoon the mixture onto the loaf and spread evenly over the top and all four sides, using up all the mixture.
• Bake at 375 degrees F until the internal temperature reads 165 degrees F, about 50 to 60 minutes. Let rest for 5 minutes before serving.

Pumpkin Bread

 

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• 1 1/2 cups sugar
• 1 1/2 cups canned pumpkin (12 oz.)
• 1/2 cup vegetable oil
• 1/3 cup raisins
• 1/3 cup walnuts

Directions

• Preheat oven to 350°. 
• Grease 9"x5" loaf pan.
• Combine the first five dry ingredients in a medium bowl.  
• Whisk eggs, sugar, oil, and pumpkin in a large bowl.  
• Whisk the dry ingredients into the large bowl until smooth.  Stir in nuts & raisins.  Pour into loaf pan. 
• Bake for 70 min. or until a toothpick inserted comes out clean.  Cool on a wire rack 10 minutes. Remove from pan and cool
• Can be frozen for up to 1 month.

Baked Cranberry/Orange Sauce

 

Ingredients

• 1 lb. (2 cups) cranberries
• 1 jar (12 oz.) orange marmalade
• 3/4 cups sugar
• 1/4 cup water
• 1 cup chopped, toasted pecans

Directions

• Preheat oven to 350°.  
• Combine everything but nuts in a 13x9 glass baking dish.  
• Bake uncovered 45 minutes.
• Stir in nuts.

Keeps up to 1 week.