What is it about fall that makes me want to cook? Is this true for you, too? I dream of simmering stews on the stove, bread in the oven, and wine in a glass atop the table. It also happens, in this fantasy, that my husband washes every dish voluntarily, and without complaint. (Hey! A girl can dream!)
I made a couple of tasty
dishes this past week, and thought I would share my recipes. This
recipe I made while my dishwasher was out of town at a conference. I
rarely have energy to cook whilst my husband is away, since I work so
hard just to mother; there's rarely anything left to make a meal.
Usually, we eat things like pizza, macaroni and cheese, and have (my
all-time favorite) "Clean out the Freezer" night! That's right, all the
Trader Joe's won tons and sweet potato fries you can shake a stick at!
Somehow, though, I tired of these fat saturated, sodium-laden meals,
and craved something more...normal. Last week I was inspired by the
Ocean Spray cranberries display at Super Target, and picked up a bag,
and an orange. I adapted a recipe from the America's Test Kitchen
cookbook. Here's what I came up with:
1 package of fresh cranberries, rinsed
3/4 c of sugar
1/8 tsp of salt
the zest from one orange
c of orange juice (I did not squeeze the orange, I poured from a
carton. We were lucky to not be eating frozen foods. You can squeeze
your orange for the juice, though. Just be sure to leave a comment here
that you did it. Then I'll know who to call on for volunteering at the
Silent Auction this year - clearly you have spare time on your hands.)
1/2 c of water (or do 1 c of orange juice, if you like it very very orange-y)
1 tbsp of fennel seed
liquids, sugar, and salt. Carefully add the cranberries. Lower heat
to a simmer. Use a long-handled spoon to stir, as the cranberries will
start to pop. Add orange zest and fennel seed. Simmer for about 10
minutes, or until most of the berries have popped. I mashed some of the
berries up with my spoon once the sauce was almost done. The sauce
will still seem liquid-y, but will thicken up as it cools. Cool for one
hour. Serve room temperature or cold.
served this with pork chops, merely seasoned with S & P, and
roasted in the oven. I also quartered small Dutch yellow potatoes and
Brussels sprouts, tossed in olive oil, S & P, and fresh chopped
rosemary, and roasted them in the oven with the chops.
I was on my own for washing the dishes, I saved myself some scrubbing,
and lined the roasting pans with parchment paper. I would love to hear
what you think of my recipe!