Miz Chef

Cooking Up a Healthy Life


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Cherry Tomato Confit

If you’ve ever had roasted tomatoes, you know about the incredibly sweet, smoky flavor they have. Roasting any vegetable renders its sugars, and results in heightened flavors and vivid colors. The flavor of roasted tomatoes is deep and intense, and goes well with so many dishes.

The word confit is French and means “to preserve.” It’s usually used in relation to meats—as in duck confit, chicken confit, etc.—and it means to cook the meat slowly in its own juices (or other meat juices), along with salt and seasonings. The meat is then shredded and packed in a container and covered with fat to preserve it. This method was created for long-term storage before refrigeration was invented.

But fruits and vegetables can be confited as well. It’s extremely easy to make a tomato confit. All you need to do is mix the tomatoes with some olive oil and some seasonings and put them in the oven and walk away. They roast low and slow, and when they’re done, they’re literally bursting with flavor.

You can put some tomato confit on pieces of toast, drizzle it with olive oil, and sprinkle the tops with parmesan cheese for a great canape or snack.  You can use them on focaccia or in a sandwich, or just served by themselves.

Enjoy!Cherry Tomato Confit

Makes 1½ cups.

2 cups cherry and/or pear tomatoes
¼ cup olive oil, plus more for the jar
1 teaspoon kosher salt
1 teaspoon peppercorns
Herbs of your choice, fresh or dry (basil, oregano, thyme, rosemary, bay leaf, etc.)
2 or 3 large garlic cloves, smashed

Preheat the oven to 250 degrees F.

In a medium bowl combine all the ingredients and mix.Spread the tomatoes and herbs out on a small-medium baking sheet. (You can line it with foil or parchment, if you like.)Bake for 1 hour. Stir the tomatoes, then bake for another 1½ hours. The tomatoes should be wrinkled and easily burst when poked with the tip of a knife. Some tomatoes may burst while in the oven, and some may brown a bit. This is not only okay, it’s deliciously desirable.Transfer everything to a clean, pint-size jar with a tight-fitting lid. Pour in any oil and juices from the pan. Pack in it gently. Cover the tomatoes with oil. Seal. Tomatoes will keep up to a week in the refrigerator.

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Peanut Butter & Cranberry Sandwich

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A while back, while scrolling through photos of food on Instagram,  I came across a picture of a peanut butter and jelly sandwich. It was enticing.

Let me just say that while I love peanut butter, I’m not fond of jelly. So, ever since I was a kid, I’ve been eating peanut butter sandwiches, sans jelly.

But the PB&J in this photo was so delicious looking, so scrumptious, that it made me think for a moment that maybe I’d been wrong. Maybe I’d judged jelly too harshly. Maybe I should give it another try.

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Mmm, no. I’m old enough to know what I like and don’t like. Honey, yes. Jelly, no.

Then, a thought hit me. What if…now, hear me out…what if I made a peanut butter and cranberry sandwich? I had a jar of homemade cranberry sauce left over from Thanksgiving. I’ve used cranberry sauce for many things—why not a sandwich?

And, so, I did. And it was crazy good. I mean crazy AND good.

No, I was right the first time. Crazy good.

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Ah, The Cranberry Sauce

Still looking at the bowl of leftover cranberry sauce in the fridge? The nice img_0020thing about cranberry sauce is that it has a pretty long shelf life (the sugar acts as a preservative). But the question is always, what do I do with it all?

Well, I’m here to help. Once again, here is my list of 12 things to do with leftover cranberry sauce.

  1. Mix a tablespoon of it into chicken or tuna salad.
  2. Make a salad dressing. Add 1 or 2 tablespoons to a homemade vinaigrette.
  3. Use it as a sauce for meats, vegetables, fish, and (my favorite) vegetarian “chicken” patties.
  4. Mix about ½ cup to 1 cup of it into cheesecake before placing it in the oven. (Just swirl it in; don’t overmix.)
  5. Dollop some on top of slices of pound or angel cake.
  6. Stir about 1 cup of it into a big pot of chili.
  7. Make ketchup out of it—add it to a traditional homemade ketchup recipe.
  8. Turn it into salsa by adding some minced jalapeno or some chili powder and cumin to it, or a chutney by adding other dried or fresh fruits, such as raisins, chopped dates, or chopped apple.
  9. Use it as jam for toast, muffins, or bagels.
  10. Mix about ¼ cup into muffin batter (these will be the best cranberry muffins ever!).
  11. Use it as an ingredient in homemade ice cream.
  12. Add it to a breakfast bread.img_5650

This recipe is a healthy loaf (which many people appreciate after Thanksgiving), using whole wheat flour and flax seeds. You can have a healthy post-Thanksgiving breakfast or snack while still enjoying holiday flavors. You don’t need a lot of sugar, either, because there are sweeteners already in the sauce. As for the flax seeds, use a clean coffee grinder to grind it until you get a coarse powder. Enjoy!

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Cranberry Sauce-Walnut Bread

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoons flax seeds, ground
2 tablespoons sugar or maple crystals
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
½ cup cranberry sauce
½ cup chopped walnuts

Preheat oven to 375 degrees F. Line an 8 x 4-inch loaf pan with parchment paper so that parchment sticks out of the sides (or grease it very well).

In a medium bowl, whisk together flours, flax seeds, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.img_5633In a small bowl, mix together eggs and buttermilk.img_5634Mix this into the flour mixture just until all dry ingredients are moistened.img_5635Stir in the walnuts. Swirl in the cranberry sauce, but don’t mix it in completely—you just want it to run through the batter.img_5638Spoon batter into loaf pan. Bake until lightly golden on top and a toothpick inserted in the center comes out fairly clean, about 20 to 25 minutes. Some moist cranberry on the toothpick is okay.

Set pan on a wire rack to cool for 10 minutes. Turn loaf out onto the rack. Serve warm or cool completely.

If you have any cranberry sauce left, dollop a spoonful on each slice.img_5654

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Cranberry Sauce with a Sorghum Twist

cranberry enhancedA few years ago, I introduced a recipe for Cranberry Sauce with a Sorghum Twist. I think using sorghum syrup is a great way to enjoy traditional dishes without using white cane sugar.

In my cranberry sauce, it also adds a different dimension to the flavor. And it’s still one of my favorite cranberry sauce recipes.

So, below is a reprint of my original post from 2013. I hope you like it. Have a fun, safe, and peaceful Thanksgiving.

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Cranberry Bread

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Do you still have cranberry sauce leftover from Thanksgiving? I’ll bet many of you do. Maybe it’s a stray can hanging out in the pantry, or it’s a cup or so in the fridge that you haven’t been able to bring yourself to throw out. That’s okay—cranberry sauce lasts a long time in the refrigerator, but at this point, use it or lose it.

There are many things you can do with leftover cranberry sauce, but making a loaf is one of my favorites. (This is a wheat-free version, but it has spelt flour, so if you have—or are making it for someone with—Celiac disease, this isn’t the right recipe for you. It also contains soy flour, so if you’re avoiding soy, again, this isn’t right for you.)

This is not overly sweet, so it makes a nice breakfast loaf, toasted with some butter or jam. But it’s got enough sweetness and crunch from the walnuts (if you want to use them) that it makes a great snack with an extra dollop of cranberry sauce.Pilcrow & Dagger Cover

I’m happy to say that another version of this loaf (not gluten free) appears in the holiday issue of the literary magazine Pilcrow & Dagger, along with my recipe for homemade cranberry sauce. Check out a sneak preview HERE. And if you’re interested in purchasing a copy, you can do so HERE.

So, rescue that leftover cranberry sauce and make this tasty loaf and enjoy.

I hope you all had a wonderful, joyful holiday season, and may 2016 bring happiness and success, whatever that means for you.

Cranberry Bread

Makes 1 (8 x 4) loaf.

1 cup spelt flour
1 cup soy flour
¾ cup chickpea flour
¼ cup rice flour
½ cup sugar or maple crystals
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon kosher salt
3 medium eggs
1 cup buttermilk
2 tablespoons melted coconut oil
½ cup chopped walnuts (optional)
1 cup cranberry sauce

Preheat oven to 375 degrees F. Grease a 8 x 4-inch loaf pan (or line is with parchment paper).

In a medium bowl, whisk together the flours, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.IMG_5633In a small bowl, mix together eggs, buttermilk, coconut oil, and ¼ cup water.IMG_5634Mix this into the flour mixture just until all dry ingredients are moistened. If it seems dry, add a bit more water.IMG_5635

IMG_5636Stir in the walnuts, if you’re using them, then stir in the cranberry sauce, but don’t mix it in completely—just run it through.IMG_5639Spoon the batter into the loaf pan. Bake until golden and a knife inserted in the center comes out fairly clean, about 45 to 50 minutes. Some moist cranberry on the knife is okay.

If the loaf starts getting very dark or starts burn around the edges but the loaf isn’t done, cover it with a piece of foil and continue baking.IMG_5645Set pan on a wire rack to cool for 10 minutes. Turn loaf out onto the rack. Serve warm or cool completely.IMG_5646

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Concord Grape Jam

 

IMG_3519Once again, I was the beneficiary of unwanted CSA produce. This time it was Concord grapes. My friends didn’t want them because they are too seedy.

I do understand what they mean—the seeds inside a Concord grape take up half the volume of the entire grape, and as delicious as that little burst of Concord flesh is, it’s a very small burst for all the spitting of seeds that follows. Plus, the skin is tart.

I know this because I once had Concord grapes growing in my yard. But the vines never yielded enough for me to do much with them except have a little snack. The birds got to a lot of them before I did, too.IMG_3505

Anyway, I am the recipient of unwanted foodstuffs because my friends know that I will put them to use somehow. In this case, I chose to make grape jam.

I’ve made fruit preserves before, and homemade cranberry sauce has become one of my personal Thanksgiving traditions, but I’d never made grape jam before. Turns out, it’s incredibly simple. You don’t even have to remove the seeds. You just have to remove the skins. Granted, this is a bit time consuming, but it is not at all difficult. Unlike other grape varieties, Concord grapes pop out of their skins very easily. One gentle little squeeze, and out they come. But a little patience is required to do them all. I suggest wearing latex gloves when you do this, or you might end up looking like the purple people-eater.

The rule of thumb for sugar is 1 cup per 1 pound of grapes. I had about 1 ½ pounds of grapes, so I used that many cups of sugar. The result, if I do say so myself, was delicious. The jam was sweet but not cloying (which I hate) and fresh tasting (unlike many jellies, which taste “chemically” from the preservatives).

Because my batch was rather small, I decided not to jar it with the standard canning method. I just put them in 2 little jars and, because of the sugar, they will last in the refrigerator for several weeks. However, if you’re going to make more than I made, or want to make it for long-term storage, you can find instructions for canning here:

Ball (as in Ball jars)

National Center for Home Food Preservation

Simply Canning

You can add flavorings to it, like vanilla or lavender, or create any combination of flavors that you like. Enjoy this on muffins and toast, in yogurt and oatmeal, or in a classic PB&J.

Concord Grape Jam

1 ½ pounds Concord grapes
1 ½ cups granulated sugar
1 tablespoon + 2 teaspoons lemon juice

Wash and drain the grapes. Pop them out of their skins.

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Place the skins in the bowl of a food processor. Add ½ cup sugar to the skins. Process until pureed.

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Place the pulp in a medium saucepan along with remaining 1 cup sugar and lemon juice. Add the skin puree and mix. Bring to a boil; lower the heat to medium-low and simmer, stirring frequently, for about 15 minutes. Skim foam from top, as needed.

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Set a mesh strainer over a bowl. Press the jam through strainer; return the contents of the bowl to the pot, and discard solids. Return to a boil; lower heat again and continue simmering, stirring frequently, for about 30 minutes. The jam will still be loose but will gel as it cools down.

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Place in clean jars with tight-fitting lids. For long-term storage, use a standard canning process.

Makes about 1 ½ cups jam.

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