The E.V T.V Show

…the food I make, the plants I grow, and the items I create.


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An Ode to Cranberries – Mother Nature’s Super Food

Homemade Cranberry Relish

Homemade Cranberry Relish

Raw homemade cranberry relish is one of my favorite side dishes. Every year for Thanksgiving, there are heaping bowls on every corner of the table. The cranberry’s natural acidity along with the orange juice will brighten up almost any meal.

Grate fresh orange zest for this recipe!

Fresh orange zest and juice

I love this recipe so much, I make it throughout the year since it is fantastic along side most poultry or pork dishes. The orange juice adds wonderful flavor while the sugar balances the natural tartness and thickens the juice, binding together the ingredients.

Tidbit: Stock up on cranberries while they are season and store them in your freezer.

Cranberries, one of mother nature’s super foods, are an excellent source of Vitamin C and E – boosting both the immune and the urinary system. They are also high in Vitamin K and fiber – protecting the body against free radicals and acting as an anti-inflammatory agent.

Use fresh or thawed cranberries.

Use fresh or thawed cranberries.

Fun Fact: Cranberries scientific name is Vaccinium macrocarpon sharing the same genus, Vaccinium, as blueberries – another one of mother nature’s super foods

Cranberry relish is perfect along side chicken and pork dishes.

Cranberry relish is perfect along side chicken and pork dishes.

 

Do you have a favorite cranberry recipe? Do you like to put them in muffins or pancakes? Dried cranberries make an excellent addition to trail mix or granola. Share below!

Cranberry Relish

Prep time: ~15 minutes Serving Size: 1.5 cups

ingredients

  • 1 bag of cranberries
  • 1 orange juiced and zested
  • ½ – 1 cup of sugar

 Easy to remember and easy to scale 1:1:1

 directions

  • Rinse the cranberries under cold water.
  • Place the cranberries in a blender or food processor along with the zest and juice of one orange.
  • Add about half of the sugar and pulse – be mindful not to over pulse.
  • Once it is at your desired consistency – taste and add sugar accordingly.
  • Store in the refrigerator for at least 2 hours or overnight to intensify the flavors.
  • Serve alongside your favorite poultry or pork dish!
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Caramelized Brussels Sprout Salad

Roasted anything is delicious. Roasted brussels sprouts is hands down the most delicious of all! Their little leaves become crispy like potato chips.

Drizzled in maple syrup and sprinkled with chili powder, this smokey sweet treat is perfect. By turning a traditionally hot dish into a salad, you are able to make this ahead for parties or holidays. The red onion and feta cheese add depth bringing both the kids and the adults to the table.

CARAMELIZED BRUSSELS SPROUT SALAD

total time ~ 45 minutes  yield 4 servings

ingredients

  • 3 lbs of brussels sprouts halved – the key here is uniform size
  • 1/2 tbsp maple syrup
  • 1 tbsp of olive oil
  • 1 tsp of chili powder
  • 1/4 cup of feta cheese
  • 1 tsp of salt
  • 1 tsp of cracked black pepper
  • 1 red onion – minced
  • balsamic glaze

directions

  • Preheat oven to 400F. While the oven is preheating prepare the brussels sprouts. Using a sharp knife, cut off the woody end. Remove any damaged outer leaves and cut in half
  • Place the brussels sprouts in a mixing bowl and add the olive oil, chili powder, salt and fresh cracked pepper.
  • Place the brussels sprouts on a sheet pan and put in the preheated oven for 30 minutes. Shake the pan every 10 minutes to ensure even cooking. When the brussels sprouts are finished they will be slightly browned and crispy.
  • When the brussels sprouts are finished remove from the oven. Toss in a mixing bowl with the minced onion and 1/2 tbsp of maple syrup. Salt and pepper to taste.
  • Transfer the brussels sprouts to a serving bowl and top with feta cheese and a generous drizzle of balsamic glaze. Serve along side your Thanksgiving dinner or as a side to any meal for an extra special pop!


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Roasted Sweet Potato Risotto with Browned Butter

Warm fall dishes fill the house with the aroma of the onions, garlic, and herb merry wonderfully with the roasted sweet potato drizzled in maple syrup. Savory yet sweet.

ROASTED SWEET POTATO RISOTTO WITH BROWNED BUTTER

total time ~1.5 hours yield 4 servings

ingredients

  • 3 cups of arborio rice
  • 3 small sweet potatoes – cut into 1/2 inch cubes
  • 1 tablespoon of fresh thyme – minced
  • 1 tablespoon of fresh marjoram – minced
  • 1 tsp of cracked pepper
  • 1/4 cup of Pinot Noir Reserve 
  • 1 tsp nutmeg (hole nutmeg grated is preferred over powder)
  • 1 tsp paprika
  • 2 tsp salt divided
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 2 small yellow onions – finely diced
  • 4 cloves of garlic – minced
  • 1 cup of grated Parmesan cheese
  • 2 tablespoons of browned butter
  • 3 quarts of stock of your choice – I used chicken
  • maple syrup for drizzling

directions

  • Preheat your oven to 400F. While your oven is preheating, dice your sweet potatoes into quarter inch cubes.
  • Place the sweet potato in a mixing bowl and toss with the nutmeg, paprika, 1 tablespoon of olive oil, 1 tsp of salt, and some fresh ground pepper. I would say a few good turns of the grinder.
  • Spread the sweet potato on a roasting pan and place in the oven for 30 minutes. Shake the pan every 10 minutes to ensure even cooking. At the 20 minute mark, drizzle maple syrup over the sweet potatoes before shaking. To know whether or not it is done feel for texture – soft yet slightly browned and crispy.
  • While the sweet potato is cooking, begin the risotto. Set a skillet over medium heat. Pour the stock in a sauce pan over medium – high heat. Add two tablespoons of olive oil to the skillet. Once the oil is hot, add the diced onion and minced garlic to the pan and sprinkle with 1 tsp of salt. Turn down the stock pot so it is just under a simmer.Cook the onion and garlic until browned – about 5 minutes.
  • Once the onion and garlic have browned, deglaze the pan with 1/4 cup of Pinot Noir Reserve. Add the herbs. Cook until the sauce is reduced in half. In the pan, melt the two tablespoons of butter.
  • Once the butter is melted, add the arborio rice. Toast the rice in the butter until it is translucent – about 5 minutes. Stir constantly.
  • Now start adding the stock a 1/3 of a cup at a time. Stir the rice until the stock is just barely absorbed before adding more. Note the time. After 20 minutes check rice. When done, it should still have some texture but no crunch. If you run out of stock, heat up a sauce pan of water.
  • Once the rice is cooked to your liking, stir in the finished sweet potatoes and browned butter.
  • Taste and season with salt and pepper if necessary. Serve in a large bowl. Garnish with Parmesan cheese. Enjoy!