This Week’s Ingredient: Cranberries!

They’re sweet. They’re tart. They’re harvested from bogs. And they’re a deep, beautiful, fire-engine hue. If your only exposure to cranberries is in combination with their fermented partner, vodka, then you’re totally missing out (not to mention that the “cranberry juice” served in bars is basically just sugar water). Long celebrated for their ability to prevent urinary tract infections, cranberries are also thought to enhance digestive health and prevent kidney stones. It’s not customary to eat raw cranberries as they are far too tart to snack on alone. Hence the popularity of dried cranberries and juice–but beware that both contain added sugar to temper their tang.

Easy Meals

1. Add dried cranberries to a romaine salad with crumbled feta for a simple and healthy plate of different textures and flavors.
2. Any combo of cranberries and oatmeal (for breakfast, in cookies) adds a twist to the classic oatmeal & raisin duo.
3. Place cranberry juice in an ice cube tray with popsicle sticks inserted in each divet for homemade pops. Read More »

So, I set out the other night to make a crostata, but let’s just say I don’t seem to be at that level in my baking prowess yet. In my understanding, a crostata is supposed to have a nice, firm, flaky, golden brown crust… and, well, mine didn’t.

In good news, though, it tasted great. And it ended up looking exactly like something else I like a lot—pizza.

So if you too want to try dessert pizza, here’s all you need: about 1 cup sliced fresh strawberries, 1 small sliced apple (optional), 1 tablespoon sugar, 1 ½ teaspoons cornstarch, 1 tablespoon water, enough pie dough for 1 small pie (use your discretion), 1-2 tablespoons chocolate chips, 1 tablespoon milk, and a little bit (not more than a tablespoon) of brown sugar, oats, and flour. Read More »

I think I’ve said it before, but I’m not really into vegan things. I haven’t had a lot of experience with vegan food, but whenever I do find it in my mouth (gosh. That sounds so dirty!), it’s usually a slightly bland and…slightly grainy… experience. I repeat, I haven’t had many vegan delicacies, but really, one strangely gritty slice of tofurky is enough.

So, you’re going to have to trust me when I tell you this vegan cherry pie is just delightful. A friend recently brought it to a party and before they could say “that crust is totally vegan!!”, it was gone. Mostly thanks to me and my two helpings.

While a little long, this recipe is surprisingly simple.

Vegan Pie (Crust)

2 1/4 Cups All-Purpose Flour

1 Teaspoon Salt

3/4 Cup Cup Vegetable Shortening

4-6 Tablespoons Ice Water

1.) In large bowl mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.

2.) Sprinkle in ice water, 1 Tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. (the less water you use, the flakier the crust) Read More »

Even though I totally admire them, I could never be a vegan. At least not now. Not while most of my diet consists of string cheese and other such cheap, processed things.

But I have friends who are vegans. Friends who are vegans and great cooks. So one night, these great-cooking-vegan friends of mine made this tart. And it was freaking fabulous. And so I want to share it with you.

Here’s what you need:

INGREDIANTS:

Crust:

* 2 1/4 cups raw slivered almonds

* 3/4 cup of pitted medjool dates

* 1/4 teaspoon salt Read More »