When I cook cranberries, I always think of my friend Veronica.  She taught me how she makes them and it’s so simple. 

A bag of cranberries (I buy multiples at Christmas and freeze them)
1 cup Splenda
1/8-1/4 cup water

Simmer until they pop, then squeeze in the juice of an orange.  So easy, and so good!

We’re having them tonight, using a bag of frozen berries from the freezer…

You have to serve this with mashed potatoes and corn, it’s just the way it’s done.  Trust me, the mashed potatoes make it wonderful.  This is so simple, a recipe from my childhood, back in the days when goulash was a staple in our diet.  It’s fast, quick, and the perfect food on a cool fall evening.

1 lb. ground round/sirloin/chuck – whatever you want to use works
1/2 bell pepper, finely diced
1 onion (1/2 cup) finely diced

Brown the above, season with salt and quite a bit of ground pepper, about 1/2 teaspoon.

Meanwhile cook elbow macaroni or your pasta of choice to el dente, I use about a half a pound of pasta, but you can add more if you like.

Meanwhile open a large can (28 oz.) of crushed tomatoes, put in a saucepan, add the drained meat mixture, add the drained pasta and simmer for just a few minutes.

AND, add sugar.  I use Splenda, about 1/4 of a cup, because we like it sweet.

That’s all there is to it, I eat it like I did as a child, with a scoop of mashed potatoes in the center of my plate and the goulash spooned over the top.

Mother always added the corn directly in her goulash mixture, I cooked mine separately and put it on the side.

And don’t turn your nose up at the potatoes, I know it’s two starches, but this is comfort food people, and trust me, you will be comforted after you eat this.

Of course, real mashed potatoes are always best, but instant potatoes work, or those great Bob Evans refrigerated ones.  Just fix whatever, and enjoy, your family will love this!

Some people add herbs and garlic to their goulash, but to me it’s best just to keep it simple with the green pepper and onions.  It’s peasant food, comfort food, warm memories, and delish!  Pinky swear it is…

Photograph from Land O’lakes & Pioneer Woman

Pioneer Woman makes the most amazing looking Pasta Primavera.  I found her recipe on the Land O’Lakes site.  You all might want to look at this awesome recipe for deadent veggies and pasta.  What could be better?

Here’s the link…

These pork chops are just wonderful, and they’re healthy! 

I have to give my son, Ryan, a world class cook, by the way, credit for making these chops.  You simply brown well on one side on your stovetop over medium heat, flip them and immediately put them uncovered in a preheated 375 degree oven for 20-25 minutes.  I use convection heat and it takes about twenty minutes for chops that are 3/4 inch thick.  Add another 5 minutes or so if you don’t use convection.

The secret to this is to blot the chops first with paper towel to remove moisture, so they “fry” in the oven.  I love to use a grill pan, as the chops sit above any liquid that collects and gets the great grill marks that everybody likes.

We are huge fans of Paul Prudhomme’s Meat Magic to season chops and chicken.  It’s been around since the 80’s, available in your spice aisle and it’s unbeatable!  Add lots of fresh cracked pepper and you’ve got an awesome dish.

Spray the skillet with Pam, you don’t need any oil, and these chops are low in calories without sacrificing flavor.  I also make boneless chicken breasts this way, it works equally well.

I sometimes use Soul Seasoning for these chops with excellent results, too.  The brand is Spice Islands, and it’s also in the spice aisle.  I found this recipe to make your own Soul Seasoning, I would think it would be really good and inexpensive to make.  Check it out here and see what you think.

~ Jan

You can save a massive amount of calories with this substitute, I can’t wait to try it!

I was reading Jamie, at Your Lighter Side, this morning, my favorite Low Carb Blog, and she is posting a substitution for Brown Sugar Blend Splenda, which I seem to never have on hand when I need it.

Her alternative looks pretty good, and so many less calories than the Blend.  If I’m correct, I believe that in the past I made a copycat Brown Sugar Blend Splenda, which was half brown sugar, half Splenda, but Jamie is saying that you can add one Tablespoon of molasses to every cup of “your favorite sweetener” which for me is Splenda, mash it with a fork to incorporate molasses and you have a wonderful substitute.

And one tablespoon of molasses is 58 calories, however, 1/2 cup of brown sugar is 415 calories, and that is a HUGE savings.

Sounds good to me, I know what I’m going to be trying in the kitchen today!

 You can read her entire article here…

My love of cooking began with Silver Palate Cookbook and Abby Mandel’s Cuisinart Classroom.

I’ve cooked for years, but the two cookbooks that really started whatever creativity in the kitchen that I have, began in the 1978 when hubby bought me my DLC-7 Cuisinart, the same workhorse that still sits in my kitchen to this day and has inspired me to make many wonderful dishes.

My first really great cookbook was Abby Mandel’s Cuisinart Classroom.  Oh, my, the woman was a wonder.  She introduced me to spices and herbs and food combinations I had never heard of, her recipes were phenomenal.  She’s gone now, but her recipes will live on forever.  You can find her cookbooks on eBay, they are wonderful for anyone who loves to cook.

And then came The Silver Palate, and I was off to the races.  I subsequently bought every cookbook that Julie Rosso and Sheila Lukins published, but none compared to the first.  The recipes are delightful, they never fail, and I still use that cookbook to this day. Some of our families favorite recipes came from the pages of The Silver Palate.   It’s battered and scarred, the pages are grease stained and torn, and I love it.

A few years ago, Ryan bought the same cookbook, and then had me go through it and note in his everything that I wrote in mine.

So regardless of all the wonderful cookbooks that came later, these will always be the most special.  Such good memories…. ~ Jan

This is a great twist on an old favorite.  My friend, Barb, gave me this recipe this summer, and it’s a keeper.  I normally peel the cucumbers, but I used English cucumbers in the photo above, so I left the peeling on.  This is such a good recipe, the herbs give it a fresh taste.  I think you will all enjoy it.

~ Jan

1 cup vinegar
1/4 to 1/2 cup sugar
1/4 cup vegetable oil
1 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp lemon pepper seasoning
1/2 tsp ground mustard

Close lid on small bowl and shake until well mixed.

Pour over 6 cucumbers peeled and diced and 1 medium onion sliced

1 9 inch pie shell, baked

1 cup instant nonfat dry milk powder (Carnation)
2/3 cup sugar
1/3 cup boiling water
3 Tablespoons butter, melted
2 Tablespoons lemon juice

Combine dry milk, sugar and water with butter in blender jar.  Blend until smooth.  Stir in lemon juice and chill.

4 cups sliced fresh strawberries or leave them whole if you prefer.
1 Tablespoon sugar, optional

Spread chilled mixture over bottom of prepared pie shell.  Arrange strawberries on top.  Sprinkle with sugar, if desired.

1-1/2 cups heavy cream
1 Tablespoon sugar, optional

Beat cream until almost stiff.  Gradually add sugar.  Beat until stiff.  Spread over fruit filling.

Fresh mint leaves"
Fresh strawberries

Garnish each serving with a mint leaf and a strawberry.

Source:  The Elsah Landing Restaurant

ingredients

• Pastry for a double-crust pie
• 1 cup sugar
• 4 teaspoons quick-cooking tapioca
• 1/2 teaspoon ground cinnamon
• 2 cups fresh blackberries
• 2 cups sliced, peeled apples
• 2 tablespoons butter, cut up

directions

1. Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry to a 9-inch pie plate.
2. In large mixing bowl, stir together the sugar, tapioca, and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand 15 minutes.
3. Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with the edge of the pie plate. Moisten the edge of the pastry with water.
4. On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
5. Bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden and the filling is bubbly. Cool on a wire rack. Makes 8 servings.

nutrition facts

Dietary Fiber, total (gm) 3, Calories (kcal) 419, Sodium (mg) 165, Carbohydrate (gm) 57, Protein (gm) 3, Cholesterol (mg) 8, Fat, total (gm) 21

Source:  Midwest Living Magazine

You can find lots of Ree’s Recipes on Land O’ Lakes Site