Mulled Wine

Spiced mulled wine is a winter favorite — warm, flavorful, and always so comforting!

TOTAL TIME: 20 MINS PREP TIME: 5 MINS COOK TIME: 15 MINS

INGREDIENTS:

• 1 (750 ml) bottle of dry red wine

• 1 orange, sliced into rounds

• 1/4 cup brandy (optional)

• 1/4 cup honey or sugar

• 8 whole cloves

• 2 cinnamon sticks

• 2 star anise

• optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

DIRECTIONS:

Combine all ingredients in a non-aluminum saucepan, and bring to a simmer (not a boil — you don’t want to boil the alcohol out!) over medium-high heat. Reduce heat to medium-low, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain, and serve warm with your desired garnishes.

*You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready to serve.

https://www.gimmesomeoven.com/mulled-wine-recipe

Radish, Sweet Potato, Beet Chips

1. Preheat oven to 300 degrees F.

2. Leave the skin on! Thinly slice radishes, beets, and sweet potatoes or use a mandolin, place in a bowl.

3. Toss with oil (olive, coconut etc.), salt and pepper (and herbs and garlic) if you like!

4. Lay onto baking sheets, use parchment paper if you have it. Don't overlap.

5. Bake for 12-15 minutes. Time depends on thickness.

Note: The beets have a tendency to bake faster so watch them. After drying you will have a crispy fun treat! Store in an airtight container up to a week.

Freeze Sweet Potatoes

How to Freeze Boiled Sliced or Diced Sweet Potatoes - https://www.thespruce.com/how-to-freeze-sweet-potatoes-three-ways-3061558

1. Bring a large pot of water to a boil. Scrub the sweet potatoes and put them in the boiling water.

2. Boil for about 10 to 15 minutes, until they just begin to be tender but are still quite firm. 

3. Remove the sweet potatoes and let them stand at room temperature until cooled.

4. When cool enough to handle, peel and slice or dice.

5. Put the sweet potatoes in freezer storage bags. Remove as much of the air from the bags as possible. Freeze for up to 12 months.

How to Freeze Baked or Mashed Sweet Potatoes

1. Heat the oven to 375 F. Place a large baking pan or foil on the bottom rack of the oven.

2. Scrub the sweet potatoes, poke them in a few places with a fork, and place on the rack in the oven.

3. Bake the sweet potatoes for about 45 mins. to 1 1/2 hours (depending on size), or until tender. Let the potatoes cool for about an hour in the oven. At this point, you can wrap the cooled sweet potatoes in foil and transfer them to freezer bags to freeze whole.

4. For mashed, take the cooled sweet potatoes out of the oven, slip the skins off, and put the flesh in a large bowl.

5. Beat the sweet potatoes until smooth. You can add a tablespoon of lemon juice for each 1 pint of sweet potatoes if you wish. Lemon juice helps prevent browning, but it isn't necessary.

6. Pack the sweet potato mixture into bags; flatten the bag to remove as much air out as possible. Freeze the sweet potatoes for up to 12 months.

7. To reheat whole baked sweet potatoes, remove the foil. Rewrap them in a new sheet of foil and bake in a 350 F oven for about 25 to 35 minutes.

Thanksgiving Slaw

Serves 8

For the dressing:

1/3 cup vegetable oil

1/4 cup apple cider vinegar

2 tablespoons maple syrup

4 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 medium red onion, finely chopped

For the salad:

1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)

3/4 cup sliced almonds, toasted

3/4 cup dried cranberries

3/4 cup fresh Italian parsley leaves, coarsely chopped

Kosher salt

Freshly ground black pepper

Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

Recipe Notes:

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Baked Rutabaga Fries

Ingredients:

• 1 medium rutabaga

• 1-2 tablespoon seasoning mix (like rosemary, oregano etc.)

• 1-2 cloves finely chopped garlic

• salt and pepper

• 2 tablespoons oil

**You can play around with flavors you like, maybe adding lemon juice (before cooking) or honey (after cooking) to the fries. 

Directions:

1. Peel rutabaga and cut into fries as you would with potatoes. 

2. Place into large bowl and coat them with the oil. Add seasonings, salt & pepper. Toss to coat. 

3. Place on large baking sheet in one layer, lined with foil or parchment paper. 

4. Bake 30-40 mins at 475

Pickled Jalapeños

Ingredients:

• 15 jalapeños, sliced, no stems 

• 2 garlic cloves, smashed and peeled

• 1 cup distilled white vinegar

• 1 cup water

• 2 tablespoons kosher salt

Directions:

-In a medium sauce pan combine the garlic, water, vinegar, and salt. Heat to a boil, stirring to dissolve the salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot from heat. Let them sit for 10-15 minutes, until they turn color.

-Transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. They should last a few months in the fridge.

**Note: you can add carrots, onions and spices (oregano, cumin, peppercorns, a bay leaf) to this for a “Mexican taqueria” style if you like. YUM!

Roasted Acorn Squash Soup

Ingredients

• 3 acorn squashes, sliced in half and seeds removed

• 1 tsp kosher salt plus more to taste

• black pepper to taste

• 2 tbsp olive oil

• 2 carrots chopped

• 1 granny smith apple chopped

• 1 shallot chopped

• 1/2 yellow onion chopped

• 1/2 red onion chopped

• 1/2 tsp dried ginger

• 1/4 tsp dried sage

• 1/8 tsp cayenne pepper

• 4 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Sprinkle with salt and pepper and place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.

2. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add spices and scoop in the squash flesh (discard the skin) and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.

3. Remove pot from heat and puree mixture with an immersion blender. Salt and pepper to taste.

Adapted from: https://www.asweetpeachef.com/roasted-acorn-squash-soup/

Roasted Carrots with Honey Butter

• 1 ½ pounds carrots 

• 2 teaspoons olive oil

• 1 tablespoon unsalted butter

• 1 tablespoon honey

• Salt & pepper to taste

1.Preheat the oven to 425F. Cut the carrots in half width-wise, then vertically into halves form long pieces.

2.Toss with olive oil and salt. Spread them into a single layer and roast until browned and tender, about 35mins., stirring halfway.

3.Make the honey butter: In a small pan, melt the butter swirling the pan occasionally, until almost golden, about 2 minutes. Remove the pan from heat and stir in the honey. 

4.Transfer the roasted carrots to a serving bowl while still hot and pour the honey butter over them. Toss to coat, season with a sprinkle of pepper, and serve.

Parsnip Puree

Parsnip Puree – There are so many versions of this! Try different things- hard to mess up!

·       4 medium parsnips, cut into pieces

·       1.5 c. heavy cream or half and half (or stock for non-dairy version)

·       2 sprigs sage*

·       2-3 garlic cloves (optional)

·       2 tbsp. unsalted butter (or olive oil)

·       salt and pepper to taste

*Note on herbs/spices: Instead of sage you could use thyme or ginger or any other herb/spice you choose. Also, herbs and spices can be added directly to the puree OR steeped in the dairy or stock by heating the liquid with herbs/spices (do not boil) then strain herbs/spices before adding to the puree.

Boil parsnips (in salted water or stock) until tender, about 10 minutes; drain. Keep stock if using stock instead of dairy. Place parsnips in a food processor. Add butter, herb/spice, salt and pepper and blend. Add cream/half-and-half or stock as needed until purée is smooth to your liking.

How to Freeze Bell Peppers

1. Slice or chop the peppers, being sure to remove all seeds and membranes.

2. Spread sliced peppers in a single layer on a cookie tray and place in freezer until frozen (this takes about an hour).

3. Transfer the frozen peppers to airtight containers or heavy-duty freezer bags and return to freezer. 

4. Use frozen peppers within 12 months for best quality. 

Roasted Pumpkin Seeds

Ingredients:

1 pumpkin (or any other winter squash will work as well)

1-2 tablespoons olive oil

1-2 teaspoons sea salt

1-2 teaspoons seasonings of your choice (garlic powder, cinnamon/sugar, etc) -- optional

Instructions:

1. Remove the seeds from the pumpkin

2. Wash and dry them thoroughly, removing the pumpkin strings and "innards"

3. Toss the seeds with olive oil and seasoning of your choice.

4. Bake at 325 degrees 10-15 minutes, stirring and checking frequently to avoid burning.

How to Make and Freeze/Store Tomato Sauce

• 10-11 pounds fresh tomatoes (this should make about 8 pints of sauce)

• 6 tablespoons olive oil 

• 3 medium onions, diced 

• 6 garlic cloves, minced 

• 1/2 cup chopped fresh herbs or 2 tablespoons dried oregano, basil, and thyme 

• Salt and pepper to taste

Prepare the tomatoes: Have a large bowl filled with cold water ready and waiting. Set a large pot of water over high heat and bring to a rolling boil. Working in batches, drop the tomatoes in one at a time, then let sit in the boiling water until the skins split open, 30-60 seconds. One at a time, remove tomatoes from hot water with a slotted spoon and transfer to the bowl of cold water. When cool enough to touch, slip off and discard the tomato skins and remove the hard stem end and core. Trim away any bad spots. Roughly chop the tomato using a food processor or blender, a knife, or by squishing with clean hands. Set aside. 

Make the sauce: Add the olive oil to an extra-large 8-10 quart stock pot over medium-high heat. When the oil is shimmering, add the diced onions. Cook, stirring frequently with a large wooden spoon, until onions start to soften and turn golden, about 8 minutes. Add the garlic and cook for another 30-60 seconds, stirring constantly so it doesn't burn. Add the fresh tomatoes. Bring just to a boil, then lower heat to medium-low and let simmer, uncovered, for 2-3 hours, until thickened. Stir occasionally to make sure the sauce at the bottom of the pan isn't burning. Add the herbs, salt, and pepper. 

Freeze the sauce: Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, or to storage containers with enough room to allow expansion, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.

Fresh Tomato Bloody Mary Mix

 Serves: 6

• about 5 or 6 large  ripe heirloom tomatoes 

• 1/3 cup freshly squeezed lime juice 

• 2 tablespoons Worcestershire 

• 1 tablespoon horseradish 

• 1 1/2 teaspoons kosher salt 

• 3/4 teaspoon freshly ground black pepper 

• 1/2 teaspoon celery salt 

• 2-4 teaspoons Tabasco sauce 

• Celery sticks 

• Lime wedges 

1. Combine the tomatoes, lime juice, Worcestershire sauce, horseradish, salt, pepper, and celery salt in a blender or food processor and blend until smooth. Pour into a pitcher and stir in Tabasco to taste. (Bloody marys can be prepared to this point up to 5 days ahead.)

2. To serve, fill glasses with ice. Add one shot of vodka to each glass and top with bloody mary mixture. Garnish with celery sticks and lime wedges.

 From: http://turniptheoven.com

Tabouli

• 1/2 cup extra fine bulgur wheat or quinoa

• 4 medium firm tomatoes, very finely chopped

• 1 cucumber (optional), very finely chopped

• 2 bunches parsley, part of the stems removed, very finely chopped

• 12-15 fresh mint leaves, stems removed, very finely chopped

• 4 scallions, white and green parts, very finely chopped

• Salt to taste

• 3-4 tbsp lime juice (lemon juice, if you prefer)

• 3-4 tbsp extra virgin olive oil

Cook the quinoa or soak the bulgur per the directions. Very finely chop the vegetables, herbs and scallions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and scallions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the lime/lemon juice and olive oil and mix again. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.

Red Beet Eggs

Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.

Ingredients

half dozen hard boiled eggs

1 can small sliced beets (15 oz)

⅓ cup white vinegar

⅓ cup cider vinegar

2 tablespoon sugar

1/2 teaspoon salt

Instructions

1. Cook, cool and peel eggs.

2. Strain liquid from can of beets into small saucepan. Set beets aside.

3. Combine both vinegars, sugar and salt with beet liquid in saucepan.

4. Bring to a boil and simmer for 5 minutes.

5. Put eggs in an appropriate sized jar. Put beets on top.

6. Pour vinegar mixture over eggs and beets in jar.

 7. Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're

awesome...a few days more and they're perfect.

8. This recipe easily doubles or triples.

Enjoy!

Recipe by Crafty Cooking Mama at http://www.craftycookingmama.com/red-beet-eggs/

Zucchini Butter

Ingredients

• 3 tablespoons olive oil 

• 1 tablespoon butter 

• 5 garlic cloves, gently smashed 

• 2 large zucchini, cut into 1/2 inch cubes (about 2 pounds) 

• 5-6 springs of thyme (rosemary is also good here) 

• 1/2 teaspoon finely milled sea salt 

• 1/4 teaspoon freshly ground black pepper 

1. Place a large skillet over medium heat. Place the olive oil and butter and allow them to melt together. Roughly chop the smashed garlic and add it to the pan. Add the zucchini cubes. 

2. Cook for 15-20 minutes, until the zucchini has begun to soften. Strip the thyme leaves off their stems and add them to the pan. 

3. Reduce the heat and continue to cook, stirring often. The goal is to cook the liquid out of the zucchini and melt it into a flavorful, spreadable paste. If at any point, the zucchini starts to brown and stick, add a splash of liquid (water is fine, though if you have an open bottle, a little white wine is also delicious) and reduce the heat a bit more. 

4. Total cooking time should be right around an hour. 

5. Once cooked, divide the spread between two half pint jars. It will keep up to 2 weeks in the fridge or a year in the freezer.

Turnip Quick Pickle

Gather the ingredients:

• 1 bunch Hakurei Turnips 

• 1 teaspoon salt 

• 1/2 cup rice wine vinegar 

• 1 teaspoon sugar 

• 1/2 tea black peppercorns, crushed 

• 3 thin slices of ginger

Action time:

Slice turnips thinly. Place slices in a small bowl and toss with salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 mins. Drain turnips of the salty water and pack into a pint-sized mason jar or other container with watertight lid. Add vinegar, sugar, pepper and ginger slices. Apply lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Quick Pickled Cucumbers

Quick and easy pickled cucumbers with onion made in the refrigerator; our favorite way to use summer cucumbers!

Ingredients

• 1 cup water

• 1/3 cup vinegar (apple cider, white, and rice wine are all good)

• 1/3 cup sugar (optional)

• 1 to 2 teaspoons salt

• sliced garden cucumbers (about 2 cups)

• sliced onion or green onion (about 1/2 cup)

• additional vegetables as you like (bell pepper, whole cherry tomatoes, etc.)

Instructions

1. In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.

2. All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.

3. Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great but mine are normally gone by dinner.

Notes

I love adding the sugar and my mom does too, but my grandma doesn’t add that much (she only adds a few tablespoons). I say try it and see what you like. White vinegar is the traditional vinegar for this recipe and a great place to start. If you know that you like apple cider or rice wine vinegar they are also good. You really can’t mess this up. Just adjust to taste and enjoy!

Find it online: https://www.blessthismessplease.com/quick-pickled-cucumbers/

Cabbage salad with parsley, fennel and almonds

1 small cabbage

1/4 cup lemon juice (one large, ripe lemon) 

2 tablespoons wine vinegar 

2 teaspoons salt 

1/4 cup olive oil or your favorite salad oil 

1/2 cup chopped parsley 

1/2 cup chopped tarragon ort fennel

1/2 cup sliced almonds 

Thinly slice the cabbage into slivers Toss the cabbage, lemon juice, vinegar, salt and oil into a container with a lid. Cover and shake well to combine. Let sit for another 15 minutes and shake again; repeat after another 15 minutes. In fact, you can leave it for a day or two in the fridge at this stage, that’s also fine. The cabbage will lose volume as it marinates. Finely chop the parsley and tarragon. Put a dry frying pan on a medium to high flame, toss in the almonds, and stir until they look lightly toasted. Mix the parsley, tarragon and almonds into the softened cabbage.

Kohlrabi, Chinese Cabbage Slaw

Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste. 

Ingredients

• 1/3 cup mayonnaise 

• 3 tablespoons canola oil 

• 3 tablespoons apple cider vinegar 

• 2 tablespoons whole-grain mustard 

• 3/4 teaspoon sugar 

• 3/4 teaspoon celery seeds 

• Kosher salt 

• Freshly ground black pepper 

• 2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater 

• 1 cup shredded green cabbage 

• 1 medium celery rib, thinly sliced crosswise 

How to make this recipe

1. In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Add the kohlrabi, cabbage and celery and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.

Make Ahead

The kohlrabi slaw can be refrigerated overnight.

1/2 cup plain greek yogurt
1 garlic clove, minced
2 tablespoons finely chopped scallion, parsley, cilantro, or dill
juice from half a lemon
salt + pepper to taste