World's Simplest Cranberry Spread

Are you sick & tired of cranberries yet? ... I'm not!

Cranberries in the past...

• Holiday Guacamole
• Cranberry Pear Crumble

Simple Cranberry Sauce
Makes about a ½ cup.

• ¾ cup cranberries
• ½ cup water
• ¼ tsp. ground cloves
• agave nectar, to taste

In a non-stick pan, sauté the cranberries, cloves & water together until the berries are very soft and lose their shape. Put the mixture into the refrigerator to cool overnight. Once cool, stir in agave nectar to taste. Spread on crackers, English muffins, toast, etc. You could even spoon it over cheesecake.

Bejeweled

I did not intend to leave you all for so long...it happened by accident; I was bombarded with finals, sports practices during my final week of school in 2008. Unfortunately, I didn't get much cooking or baking done until last night, and even then it wasn't very much.

However, I did make these babies - Pomegranate Buttermilk Bites. First, they were going to be scones. Then cookies. Then...bites. I'm a little out-of-touch with my inner baker, but I've got time to improve. I've also got time to improve my cooking skills. I took a trip to a local Asian grocers and picked up some tapioca pearls & soba noodles, among other things. Also, my birthday is coming up, so I'll be baking myself a cake. There is a lot to look forward to in the New Year!

These bite-sized delights remind me of my Poppyseed Plum Teacakes because of their size and somewhat because of their flavor, though the two are definitely different.

I hope you all have a very Merry Christmas...stay warm and enjoy some good food!

Pomegranate Buttermilk Bites
Makes about 12 bites.

• 1½ cups amaranth flour
• 1 cup hazelnut flower
• 2T unsweetened applesauce
• 1T agave nectar
• 2 tsp baking powder
• 1 tsp. xanthan gum
• ½ cup pomegranate arils
• ¼ cup unsweetened almond milk
• ¼ tsp. apple cider vinegar
• 1 tsp. vanilla extract
• ¼ tsp. ground ginger
• ¼ tsp. cardamom
• dash of salt
• powdered sugar, for topping

In a small dish, stir together the almond milk and vinegar. Mix the dry and remaining wet ingredients in separate bowls, omitting the pomegranate. Use a fork to cut wet ingredients into the dry. Add the buttermilk (almond milk + vinegar mixture) last. Switch to a large wooden spoon and stir until the mixture forms a slightly moist dough. With an ice cream spoon, scoop onto a parchment papered cookie sheet for about 15 minutes at 400°F. After they’ve cooled, sprinkle each bite with powdered sugar if desired.

*EDIT: I am entering this in Joelen's Tasty Tools: Baking Sheet Pans event. Why don't you submit one of your recipes, too? The deadline is New Year's Eve! The lovely Joelen also hosts many other monthly blogging events - be sure to check out her blog!

Dreamy Corn Chowder

Did you ever have an experience in the kitchen where you just said "Wow. This is why I cook." ? Creating this recipe (vegan, gluten-free, fat-free & less than 200 calories in each creamy, delicious bowl) was like that for me. It was snowing outside, and I was bored. I was craving a thick soup. I threw a bunch of things in a pan and...voila. I truly believe that this one of the best recipes I have created so far.

This recipe proves to me that I am not just a kid messing around in the kitchen. I am improving and learning every day. I'll admit that it's not gorgeous, but what it lacks in appearance it makes up for in taste. Enjoy.

FAT-FREE VEGAN CORN CHOWDER, FOR ONE
Guilt-free corn chowder makes a great lunch or dinnner on a cold day.

• 1 small potato
• 1 cup frozen corn
• ½ cup unsweetened almond milk
• 1 tsp. nutritional yeast
• ¼ tsp. turmeric
• ¼ tsp. paprika
• 1/8 tsp. chili powder
• 1/8 tsp. garlic salt
• salt & pepper, to taste
• green onions & red bell pepper, for garnish

Cut the potato into large chunks and boil it until soft, about 7-10 minutes. Puree the potato, with the skin on, in a food processor. Stir in the almond milk, as well as the seasonings. Heat the corn in hot water. Add to the potato mixture. Heat to desired temperature and garnish with green onions & red bell pepper.

A Winter Crumble

It is definitely winter here in Kansas. It has snowed twice. It is below freezing nearly every night. I have goosebumps 90% of the time. I think snow is beautiful, but cold weather in general is not my thing...at all. Stay warm, everyone!

CRANBERRY PEAR CRUMBLE
Easy, delicious and healthy. Serves two.

For the filling...

• 1 ripe pear
• ½ cup cranberriea
• ¼ cup water
• 1 tsp. maple syrup
• ¼ tsp. pumpkin pie spice
• ¼ tsp. cinnamon

For the topping...

• ¼ cup GF oats
• 1 tsp. maple syrup
• ½ tsp. cinnamon
• turbinado, for sprinkling

In a skillet, sautee the cranberries and water until the berries are soft (see photo above.) Remove any leftover water. Add the other ingredients and heat for a couple of minutes. Spoon the fruit into two ramekins. In a small bowl, stir together the topping ingredients and spread over fruit. Bake at 300°F for approximately 5 minutes, or until the granola topping is lightly browned.

Wild Rice Salad with Many Colors

Today I left school early; I felt weird. When I got home, I couldn't just sit and relax, so I decided to cook. I made various things, including this simple salad. It is light and seasonal. Something to bring some color into your life when the clouds outside are grey and heavy with snow...

POMEGRANATE WILD RICE SALAD

This simple salad incorporates the exotic flavors of pomegranate, jicama & lime juice to create an flavorful, colorful dish. Makes 1-2 servings.

• 2 cups of cooked wild rice
• ¾ cup pomegranate arils
• ½ a raw jicama, roughly chopped
• ¼ cup green onions, finely chopped
• 1 tsp. lime juice
• 1/8 tsp. chili powder
• salt & pepper, to taste

Stir the wild rice, lime juice, and spices together. Add the jicama & green onions. Gently stir in the pomegranate arils last. Store in the refrigerator.

Before the Snow

Before the our first snow came last week, I went to the park, camera in hand. I love this place; it is beautiful in all seasons. It is so deeply alive - it always changes, yet it never loses its majesty. It is a stunning place.

Holiday Guacamole

If you celebrate Thanksgiving, how was it? Did you have lots of food? I bet you have lots of leftovers. Make use of leftover cranberries (or cranberry sauce) with this Mexican-inspired dip. It's perfect for a light lunch. I'll post a sweet cranberry recipe soon.

HOLIDAY GUACAMOLE
Cranberries and lime juice give this chunky dip a kick. Serves 2.

• 1 avocado
• 3 heaping tablespoons fresh cranberries, chopped
• 3 heaping tablepoons raw jicama, chopped
• 3 heaping tablespoons baby carrots, finely chopped
• 1T lime juice
• 1/8 tsp. garlic powder
• 1/8 tsp. chile powder
• salt & pepper, to taste

Using a large spoon or fork, mash together the avocado, seasonings & lime juice. Stir in the jicama & carrots, adding the cranberries last. If it is too tart for your palette, reduce the cranberries or add more jicama.

A Mitzi Thanksgiving

On Thanksgiving, we always spend the day as a family. Our cat, Mitzi, whom most you are already familiar with, is definitely a part of the family. She makes us laugh so hard we almost cry; this cat is crazy, random, silly, unusual & absolutely hilarious. I hope she brings half as much joy to you as she brings to me!