Peach Pomegranate Cranberry Sauce

This is a simple yet unusual twist on cranberry sauce that has become our favorite.  If you like cranberry sauce, you can have a lot of fun trying different combinations of fruit, juices, and vegetables.

INGREDIENTS:

4 cups cranberries (one 4 oz bag)
2 cups of peaches, cut into chunks (frozen work fine)
1/4 cup pure pomegranate juice
1/4 cup honey (or to taste)

METHOD:

Combine all ingredients in a heavy-bottomed saucepan and bring to medium heat.

Continue to heat, stirring occasionally, until mixture has simmered long enough for the cranberries to pop, about 20-30 minutes.  The mixture should thicken as it simmers- if it gets too thick, or begins to scorch, you can add more pomegranate juice. 

Lemon Cardamom Cashews

Not to toot my own horn, but these are unbelievably good!  I can't have many cashews because of the oxalate levels but these are worth suffering for :)

INGREDIENTS:

2 T butter or ghee
1/3 c honey
zest of 1 lemon
1 1/2 tsp cardamom powder
2 cups of cashews (preferably soaked and dehydrated)

METHOD:

Dry toast the cashews in an iron skillet or other heavy-bottomed pan on medium heat until they are slightyl browned and crunchy.

Add the butter, allow it to melt, then add the other ingredients.  Stir them to combine and cook until the liquid has bubbled for about 5 minutes.

Pour the mixture onto a cookie sheet lined with greased parchment paper and allow to cool.

Store in an airtight container preferably in the refrigerator.

Chili almonds

These are sweet and spicy and make a nice gift.

INGREDIENTS:

2 T butter or ghee
3 T honey
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/4 tsp chipotle powder (or cayenne powder)
2 cups almonds (preferably soaked and dried)

METHOD:

If the almonds are not crunchy, dry toast them in an iron skillet (or other heavy-bottomed pan) on medium heat until they reach desired level of crunchiness.

Add the butter to the nuts and allow it to melt, then add the other ingredients and thoroughly stir them together. 

Continue heating and stirring until the liquid bubbles for about 5 minutes, then pour the mixture out onto a cookie sheet lined with greased parchment paper and let it cool.

Store in an air-tight container, preferably in the refrigerator.

Breakfast Sausage Sticks

Hubby is very picky about his sausage, and he said these were the best of this type he's ever had. I'm sorry I don't have a picture, but we've been having camera problems lately. They look like the Brown n Serve frozen sausages, but taste better!

Ingredients

1 pound ground pork
1 tsp. sage
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. savory
dash of cayenne pepper
pinch of cloves
1 tsp. honey (optional)
1-2 Tbsp. lard or bacon grease for frying

Method

Combine dry ingredients in a medium glass bowl. Rub with your fingers to crush and thoroughly mix. Add ground pork and mix well with your hands. Add optional honey and mix through. Heat 8 inch skillet over medium-low heat. Form sausage into small link-shaped sticks. Saute until browned and cooked through, turning at least twice to brown all sides.

You can partially cook these ahead of time and freeze for a quick breakfast, lunch or dinner in the future. Just them out of the freezer and brown before serving.

Gianduia Torte

If you like Nutella, you will like this torte! I made this awhile ago, before I knew that Dr. Campbell-McBride had OK'd cocoa for more advanced GAPSters. I am sorry I don't have a photo, but I am so happy I can share the recipe with you now :)

Ingredients

2 cups Hazelnuts
1/4 cup Butter
1/2 cup honey
1/2 cup cocoa powder
1/4 cup filtered water
1/4 tsp. salt
2 Eggs
1 tsp. vanilla extract

Method

Preheat oven to 350 degrees F. Grease or butter an 8 or 9 inch round cake pan. Grind hazelnuts into a fine powder in a food processor. Melt butter and mix with honey in a medium-sized bowl. Add eggs, water and vanilla and beat until well-blended.

Pulse cocoa powder and salt into the ground hazelnuts. Gradually beat dry ingredients into wet ingredients.

Bake for 15-30 minutes until set. (Sorry I don't remember the exact time. When I make this again, I'll jot down the time and get a pic.)

Arroz Con Pollo

This is my adaptation of my mother-in-law's fabulous recipe for this dish that she got from a Puerto Rican neighbor many years ago.  It adapted well and may become my favorite way to use leftover chicken.

INGREDIENTS:

1 cauliflower, grated
3 c cooked chicken, shredded or cut into chunks
1 c peas
1 c chopped ham (or 3/4 c chopped bacon)
2 T butter or bacon fat
1 onion, chopped
2-3 tsp salt
1/2 tsp saffron
1/3 c broth
2 green onions, chopped
1 large tomato, chopped and drained
3 c cheddar cheese, grated
8-10 green olives, sliced

METHOD:

If using bacon, fry until crispy then crumble or chop.

Heat about 2 T of butter (or bacon fat if you are using bacon) in a large skillet.  Add the chopped onion, and once it begins to soften add the saffron and salt and stir thoroughly. 

Add the grated cauliflower and broth and let cook for about 3-5 minutes or until the cauliflower has softened.

Transfer to a large bowl and combine with the peas, ham, green onion, chopped tomato, and chicken pieces.

Pour this mixture into a 9 x 13 Pyrex baking dish, or dish of similar size.  Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is adequately melted.  Put it under the broiler if you want the cheese to be browned.