All posts by Malaveth Morningrise

Candied Mixed Nuts

This is the time of the year you can find large cans of mixed nuts on discount. This is also a good way to warm up the home when it’s cold out and make everything smell like cinnamon and sugar. It’s a perfect thing to bring for co-workers or to package up and give as gifts for the holidays.

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Ingredients:

1 tablespoon water

1 egg white

1/2 cup white sugar

1/4 cup brown sugar

2 teaspoons cinnamon

Instruction:

Preheat oven to 300 degrees. In a bowl add the water and egg white, whisk until frothy, about 2 minutes. Add the mixed nuts and stir to coat. Add the Sugar and cinnamon and mix until evenly coated.

Spread onto a baking sheet evenly and bake for 1 hour or until dry, mixing at 15 minute intervals.

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Tea Latte Recipe

Any good black tea works for this, I am currently preferring an Irish Breakfast tea, my next choice would be Earl Grey. I usually drink these off and on instead of coffee in the fall and winter months.

 

Ingredients:

1/2 cup boiling water

12 oz Almond Milk, Heated

1 teaspoon sugar(more or less to taste)

1/4 tsp vanilla extract

Instruction:

Boil the water and steep 2 teabags in your serving mug. Heat the Almond milk and dissolve the sugar into it. Use a milk frother to froth the almond milk if you have one. Remove  and discard the tea bags and stir in the vanilla, pour in the Almond milk and top with foam.

Potato Cakes From Leftovers

This a great for after Thanksgiving when I have both regular and sweet potato leftovers. Serve with your favorite condiment or eat them plain, they are very flavorful. Sweet potato caramelizes better and is often more watery so I add more flour when using sweet potatoes. My favorite seasoning mixes to add are Trader Joe’s Every Day Seasoning and Cajun spice mix.

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Ingredients:

1 tablespoon oil

1.5-2 cups mashed potato leftovers, yams or sweet potatoes

1 shallot, diced

1 clove garlic, minced(optional)

1/4 -1/2 teaspoon of your favorite seasoning mix(optional)

1 large egg

1/4 cup flour

salt & pepper

Instruction:

Mix all ingredients in a large bowl.

Place a skillet on the stove, preferable cast iron(mine was being used), and heat to med-high, add a generous amount of high heat cooking oil.

Using a table spoon add heaping scoops of potato mixture to the pan, flatten out slightly and cook until dark brown, flip and cook other side until dark brown.

Remove from pan and place onto paper towels to cool and absorb oil before serving.

 

The Bobbie!

This is one of the food items I miss the most from Las Vegas. The third on the list to be exact, after In-n-Out and Roberto’s Taco Shop is Capriotti’s. When there used to be one up the street I kept their number programmed into my phone. I love this sandwich so much that I never actually tried anything else on their menu ever. Though they have opened one in my state it’s too far away so here is how you make them.

Instruction:

Buy a good soft hoagie.. or work with what you can find in stores as I have done here.

Open up the bread without cutting all the way through and coat it with mayonnaise, then spread a layer of Cranberry sauce on top of that. then on one side place Leftover stuffing, on the other side place shredded roast turkey.

 

Perfect Cranberry Sauce

For me there is no substitute for plain freshly made cranberry sauce and it is incredibly easy to make. I prefer to use Clementines or Mandarin oranges , they sell them by the case this time of year. A splatter guard and/or lid is recommended specifically so you don’t have a ring of tiny red spots around your burner in the end. For straining, the cheesecloth method is a bit messy and cranberry is a pretty strong natural dye. With a wire mesh strainer you can just smoosh it about with a spoon for a while.

 

Ingredients:

12 oz fresh cranberries

1 1/2 cup sugar

1/4 cup fresh squeezed orange juice

1/4 teaspoon orange zest (optional)

Instruction:

In a sauce pan, add all ingredients and mix well. Bring to boil and then reduce to a simmer, stir occasionally until the cranberries begin to break down. (4-5 minutes)

Once all of their skins have split and burst open use a potato masher and smash the cranberries into a sauce for 1-2 minutes more before removing from heat.

If you like the skin in your sauce then you are done, if you like it without lumps use a wire mesh strainer or cheesecloth.

 

Cornbread Sage Stuffing

You need a good southern cornbread recipe for this, some cornbread is too sweet to make stuffing with. I like to make mine in a cast iron skillet the day before, crumble it up and let it dry out till the next day, the same with biscuits. Check your broth for salt content before you add salt, to see if this should add any at all, some broth has 1,000 mg of salt in it. Also watch for browning

Ingredients:

6 tablespoons unsalted butter, divided(or in my case, dairy free butter)

1 onion, diced

3 ribs celery, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups dried bread, cubed

3 cups dried cornbread, crumbled

2 cups dried biscuits, torn into pieces

1/2 cup celery leaf, chopped

2 tablespoons fresh sage

1/2 tablespoon fresh thyme

1 cup bone broth

1 large egg

Instruction:

Preheat oven to 400 degrees.

In a skillet over medium heat melt 4 tablespoons of butter. Add the onion, celery, salt and pepper. Saute until onions are translucent, stir occasionally (8-10 minutes).

Meanwhile, in a large bowl mix bread, cornbread and biscuit pieces along with the celery leaf, fresh thyme and sage.

In another bowl whisk an egg into the bone broth.

Once onions are translucent add them to the bread mixture. While mixing, slowly incorporate the bone broth.

Transfer stuffing into your baking dish (or turkey), melt the remaining butter and drizzle over the top of the stuffing. Bake for 1 hour at 400 degrees.

 

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Rustic Apple Cranberry Tart

This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.

Ingredients:

1 pie crust

1 teaspoon almond milk

1 teaspoon sugar

 

Filling:

3/4 cup brown sugar

1/4 cup flour

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 1/2 tablespoons orange zest, I used clementine oranges

3 large apples, peeled and sliced thin

1 cup fresh cranberries

 

Instruction:

Mix almond milk and sugar in a small dish, set aside.

Spread pie crust into baking dish, do not remove excess dough from edges, set aside.

In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.

Brush the exposed crust with  the sugar/almond milk mixture.

Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.