Orange Sherbet Cups with Blackberries

 

All right, I confess...this isn't much of a recipe. There's nothing complicated about it, but these tasty and fun little desserts will be refreshing. You might want to serve them as part of a Halloween dinner or with any other autumn meal. Or you could just have them all year long and not feel the least bit bad about it! These are low fat, but not dairy free because sherbet does use milk products. I cannot vouch for these being gluten-free, however, since ingredients for sherbet may be different according to whoever's manufactured it. Use the juice for immediate consumption or for baked goods!

Orange Sherbet Cups with Blackberries

2 navel oranges, sliced in half

1 pint orange sherbet, slightly softened

Blackberries

Scoop the flesh out of the orange halves or juice them, saving either the flesh or juice for another use. Cut off a very thin slice from the bottom of each shell so that they will sit flat and make it easier to fill (they won't rock around if you do this).

Spoon orange sherbet into the shells and gently press a few blackberries into the sherbet. You can wait until you are ready to serve to put the blackberries on top, but it's easier to arrange them when the sherbet is soft.

Put the shells in the freezer and let them firm up for at least an hour. 

Serve immediately right from the freezer.

Serves 4

Note:  You could make this recipe to serve 2 - simply buy a very large navel orange and scoop half a pint of orange sherbet into each half.

Homemade Chicken Patties

 

Don't be fooled by the name - these aren't really patties, per se, unless you were to flatten them into paillards. These are incredibly simple but tasty breaded chicken breasts seasoned with fresh Parmesan, ground mustard and Lipton's Golden Onion Soup Mix. These can be on your table in half an hour, so it's a quick meal. You can serve these with a multitude of sides, including French fries, baked potatoes, mac 'n cheese, mashed potatoes, steamed vegetables... The choice is up to you!

Homemade Chicken Patties

1 envelope Lipton Golden Onion Soup Mix

¾ cup plain dry breadcrumbs

¼ cup freshly grated Parmesan

1 tsp. ground mustard

¼ cup flour

1½ lb. boneless skinless chicken breasts (around 4 breasts)

2 eggs, slightly beaten

Preheat the oven to 350 degrees.

Combine the soup mix, crumbs, cheese and mustard. Coat the chicken in flour, shaking off the excess. Dip in the eggs and then the bread crumb mixture, making sure the chicken is evenly coated.

Place in a lightly greased shallow baking pan or on a lightly greased baking sheet. 

Bake, turning once, 25 - 30 minutes, or until done.

Serve with sides of your choice.

Serves 4

Tortellini Tomato Spinach Soup

If you tire of serving the same old packaged tortellini with a tomato-based sauce, give this recipe a try. Here, instead of a sauce, the tortellini is cooked in broth and made more interesting by the addition of fresh spinach and freshly grated Parmesan (which is optional, but will add a definite new flavor profile). You can use either fresh tortellini or dried tortellini, but keep in mind that if you use a big package of fresh tortellini, you may have to add more liquid to the pot so that the broth doesn't evaporate too much. 

Tortellini Tomato Spinach Soup

1 tbsp. extra virgin olive oil

½ cup minced onion

1 garlic clove, minced

4 - 6 cups chicken or vegetable broth (you probably will need the greater amount)

1 (14 oz.) can whole tomatoes, coarsely chopped

1 (9 oz.) package fresh or dried tortellini

10 oz. fresh spinach, or 10 oz. frozen spinach, defrosted and chopped

¼ cup freshly grated Parmesan (optional)

Kosher salt

Freshly ground black pepper

In a large soup pot, heat the olive oil over medium heat.

Sauté the onion and garlic, stirring often until the onions are translucent, 5 - 7 minutes.

Add the broth and tomatoes, turn the heat up to high and bring to a boil.

Add the tortellini and cook according to the package directions.

When the tortellini is almost done, add the spinach and taste, adjusting the seasonings if necessary; you probably won't need to add salt because of all the salt in the broth and tortellini, but you might want additional pepper.

Ladle the soup into warmed soup bowls or tureens. Garnish each serving with a sprinkling of Parmesan, if desired.

Serve immediately.

Serves 4

Shogayu

I don't usually make a lot of beverages, but this recipe caught my eye and I had to give it a try. Shogayu is a hot, fresh ginger tea from Japan. Ginger is a very healthy and beneficial herb as it helps to soothe nausea and other stomach upset (anti-emetic). It's very lightly sweetened with sugar, but you can use the same amount of honey or any other sweetener desired. The nice thing about this tea is that you can have it whenever you want, and not just when you don't feel well. Do use freshly grated ginger for this, as powdered ginger just will not have the same flavor or zing that fresh ginger has.

Shogayu

2 tsp. freshly grated ginger

2 tsp. sugar (or honey, or 1 packet Truvia)

1 cup hot water

In a mug, combine the ginger and sweetener. Pour in the hot water, stir briefly to combine, then drink immediately.

Serves 1

Peaches and Rice

No need for a big explanation here! This simple dish is sweet, belly-filling and it warms the soul. You can also customize it to suit your tastes. White rice is cooked slowly in milk, sweetened with sugar, and topped with cinnamon. Sliced peaches round off this surprisingly rich meal. However, I will offer a very important opinion - you MUST make this in a double boiler, meaning a TRUE double boiler (the two pot setup with a lid). If you don't have one, go buy one - they're not expensive. This simply cannot be made any other way.

Peaches and Rice

4 cups milk (can use whole, 2%, 1% or skim milk)

1 cup long grain white rice

½ cup sugar (or 12 packets Truvia)

 Pinch of kosher salt (optional)
Sliced peaches packed in 100% juice

In the bottom pot of the double boiler, put in a small amount of water, but not enough to touch the bottom of the upper pot. 

In the upper pot, pour in the milk. Add the rice and salt, if using. Turn the heat to high and get the water to a boil. Let the milk heat through until you see little bubbles forming around the surface of the milk. Make sure to stir every now and then so a skin doesn't start forming at the top. When the milk is sufficiently hot, but not boiling, put on the lid and turn the heat to low.

Cook for an hour, stirring every 15 minutes or so. After 45 minutes, add the sugar, stirring well to blend. When the rice is sufficiently thick and creamy, it's ready to eat. Spoon the rice into warmed bowls and sprinkle the top with ground cinnamon. Add a few slices of peaches and dig in!

Serves 4

Optional ways to serve this include adding a tiny sprinkle of ground nutmeg, drizzling with a small amount of pure maple syrup, or adding additional milk to the bowl to eat it like a hot cereal.

If you have a big enough double boiler, you can easily double this recipe if you need to feed a hungry family. This can be made as a hot breakfast cereal, or you can eat it for dinner, which is what my family has always done.

Thai Style Turkey Burgers

Burgers can be the perfect thing to play around with when it comes to seasonings, toppings and other additions. Here's a version of a burger involving better-for-you lean turkey paired with some classic Southeast Asian flavorings. You can make it as spicy as you wish, but do exert caution if cooking for a tamer crowd. Serve with a variety of toppings and feel free to add more things to the burgers, like sliced scallions or top it with an Asian-themed slaw. The burgers themselves can be made gluten-free as long as you use reduced sodium tamari instead of regular soy sauce; serve on your favorite GF rolls or serve plain along with sides of your choice plus a dipping sauce.

Thai Style Turkey Burgers

1 onion, cut in ¼" dice

2 cloves garlic, finely minced

1½ lb. lean ground turkey (93/7 blend)

1/8 cup reduced sodium soy sauce (or GF reduced sodium tamari)

1 tbsp. sambal oelek (optional) (can sub with Sriracha)

1" piece of fresh ginger, peeled and finely grated

8 oz. can water chestnuts, drained, rinsed and chopped

½ bunch cilantro leaves, finely chopped

Kosher salt

Extra virgin olive oil

Optional Garnishes:

4 slices Cheddar cheese

4 seeded burger buns

4 slices beefsteak tomato

4 slices red onion

Butter lettuce

Sambal oelek mayo (¼ cup mayo mixed with 2 tsp. sambal oelek)

Preheat the oven to 200 degrees to keep the first batch of burgers warm.

Heat 1 tbsp. extra virgin olive oil in a large skillet over medium heat. Add the onions, season with a little salt and cook them for 7 - 8 minutes, until they are fragrant and tender. Add the garlic and cook for 1 - 2 minutes. Turn off the heat and let the onions cool.

In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the onion mixture. Use your hands to blend everything together until it is well-combined.

Form the turkey mixture into 4 patties. Place the burgers in the pan and do not overcrowd them (they will end up steaming instead of cooking). Cook the burgers for 5 - 6 minutes on each side. If using cheese, place a slice on the burgers and cook for 1 more minute.

Toast the buns in a broiler or toaster (optional). Spread some of the sambal mayo (if using) on each side of the bun. Place a burger on the bottom bun and top with tomato, onion and lettuce. Press slightly to close, then eat immediately.

Serves 4

Orange Ginger Brown Rice

I must thank my dear, sweet man for introducing me to the joys of brown rice. The rich, nutty and delicious flavor is wonderful on its own but readily accepts all sorts of other flavorings and ingredients. This time around, the rice is cooked in vegetable stock and seasoned with the zing of fresh ginger and punctuated with the sweetness of orange zest. The flavor pairings are a bit unusual, but they come together to form a bright, and dare I say, happy side dish. If you want more flavor, you can use chicken stock to cook the rice. This is a naturally gluten-free and vegan dish you can feel good about serving to your family and friends.

Orange Ginger Brown Rice

Canola or extra virgin olive oil

1 medium onion, diced

1 cup brown rice

1 tsp. freshly grated orange zest

1 tbsp. finely chopped or grated fresh ginger

2 cups vegetable stock

Kosher salt

Freshly ground black pepper

In a medium skillet, sweat the onions over medium heat in a small amount of oil until they become translucent.

Add the rice and quickly sauté for 1 minute.

Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring it to a boil. Cover the pan with a lid and cook the rice over low heat until it is tender, which could take anywhere from 20 - 45 minutes, depending on the type of rice; most brown rice brands require between 40 - 45 minutes to cook fully.

Add salt and pepper to taste and serve hot.

Serves 4 - 6

Pork Ribs

Pork, known as 'the other white meat,' can be a very healthy meat as long as you buy the leanest cuts possible. Boneless pork chops and boneless pork ribs tend to be very lean yet still flavorful cuts, along with the rather pricey, but tasty pork tenderloin. Here is a simple recipe that takes a considerable amount of time, but to keep the meat moist, it must be cooked slow and low. Feel free to add sliced onions and chopped garlic to the pan before you put it in the oven. You can also use any barbecue sauce of your choice. Serve with your favorite sides and beverages. Keep in mind that these instructions are only for boneless 'country style' pork ribs and not bone-in racks of ribs.

Pork Ribs

1 - 2 lb. boneless country style pork ribs

Sliced onions (optional)

Minced fresh garlic (optional)

Barbecue sauce

Preheat the oven to 350 degrees.

In a roasting pan or large, oven-safe Dutch oven with a tight fitting lid, put in the ribs. If you don't have a lid for your roasting pan, tightly cover the pan with aluminum foil. Layer with sliced onions and sprinkle fresh garlic over the top, if desired. Personal opinion is that the onions and garlic add a considerable amount of extra flavor. 

Put the lid on and cook the ribs for 1 hour. Turn down the temperature to 250 degrees and cook for another hour.

Take the ribs out, remove the lid and drain any accumulated liquid. Brush on your favorite barbecue sauce and put the pan back in the oven and cook for another 15 minutes to half an hour, uncovered. 

Put the lid back on the pan for 10 - 15 minutes to let the juices get back into the meat. Serve hot.

Serves 4

Warm Winter Coleslaw with Chili-Lime Dressing

Don't be alarmed by the title of this recipe; you can certainly make it in the autumn months as well as the winter. This is a very healthy version of coleslaw made with the absence of gloppy, unhealthy mayonnaise or other dairy products. It's not only naturally gluten-free but is a great vegan dish that everyone will enjoy, regardless of dietary restrictions. It also makes a great snack and is healthy enough that you can enjoy it if you're on a weight-loss program. This slaw can be served as a side with any of your favorite sandwiches (think pulled pork), burritos or enchiladas. You can also serve it with hot cooked rice or warm potato salad.

Warm Winter Coleslaw with Chili-Lime Dressing

½ a head of medium green cabbage, cored

1 medium carrot

2 tbsp. extra virgin olive oil

3 tbsp. rice vinegar

2 tbsp. pure maple syrup

1 tbsp. Thai Kitchen Spicy Chili Sauce

1 tbsp. fresh lime juice

½ tsp. ground ginger

½ tsp. fine sea salt

1 tbsp. chopped fresh mint leaves

3 tbsp. sliced almonds

Using a large, sharp knife, slice the cabbage into thin strips. Rinse in cold water and drain well. Wash, trim and grate the carrot.

Toss the cabbage and carrot in a large skillet and set it on low to medium heat. Let the cabbage heat through and soften a bit - about 3 - 4 minutes.

Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, rice vinegar, maple syrup, chili sauce, lime juice, ginger and sea salt. Pour the dressing over the cabbage and lightly toss to coat. Heat through another 2 - 3 minutes, just until slightly wilted - not overly soft; the slaw should still be tender-crisp.

Remove from the heat and scoop the warm slaw into a large, warmed bowl.

Add the mint and sliced almonds. Toss gently and serve immediately.

Serves 4

NOTE:  If you can't find the Thai Kitchen Spicy Chili Sauce, you can substitute Sriracha or sambal oelek but exert caution - since both can be supremely spicy, start with ½ tsp. and keep adding by small increments to taste.

Fettucine with Sweet Pepper Cayenne Sauce

If you need a flavorful, yet fast meal on the table, consider giving this recipe a try. Simple fettucine noodles (you can use gluten-free fettucine, too) are tossed with a sweet and spicy cayenne pepper sauce, thickened by sour cream and punctuated with the salty bite of Parmesan cheese. If you cannot eat regular sour cream, look for vegan sour cream at a health food store or upscale gourmet store. You can also adjust how spicy the sauce is - just start with a quarter to half a teaspoon of cayenne pepper and add to taste. For a more substantial meal, toss in strips of cooked chicken and let heat through before serving. A good crusty bread and perhaps a small glass of wine round out a perfect meal.

Fettucine with Sweet Pepper Cayenne Sauce

12 oz. fettucine (can be gluten-free)

2 red bell peppers, julienned

3 cloves garlic, minced

¾ tsp. cayenne pepper

1 cup reduced fat or fat free sour cream

¾ cup fat free, reduced sodium chicken broth

¾ cup grated Parmesan cheese

Kosher salt

Freshly ground black pepper

In a large pot of salted water, boil the fettucine according to the package directions.

In a sauté pan sprayed with nonstick cooking spray (or with 1 tbsp. extra virgin olive oil), sauté the red bell pepper, garlic and cayenne pepper over medium heat until partially softened. Add the chicken broth and Parmesan cheese, stirring well to combine. Off the heat, add the sour cream and stir to completely blend. Reduce the heat to low and return the pan to the heat, cooking until the sauce has thickened just a bit - do NOT let the sauce boil; if you do, the sour cream will curdle and you will have to start all over again.

In a large warmed bowl, tip the pasta and sauce in and toss gently to combine. Season to taste with kosher salt and freshly ground black pepper. Serve immediately.

Serves 4

Uncle Bob's Fresh Apple Cake

Just for the record, I have no idea who Uncle Bob is or if it's even really his recipe. Coincidentally, I do have an Uncle Bob, but he doesn't do any cooking or baking. This scrumptious, moist cake is so good, you can make it all autumn or winter long, as long as you can get good apples. The recipe calls for Granny Smiths, but you can use any apple you have on hand - I used the sweeter Spartan variety of apple and the cake turned out perfectly. The glaze that the original recipe called for isn't needed - the cake is delectable without it - but if you wish, you may certainly use it. This cake is wonderful warm, sprinkled with just a bit of confectioners sugar...or perhaps served with a scoop of fresh vanilla frozen custard...

Uncle Bob's Fresh Apple Cake (Recipe Adapted from Paula Deen)

3 cups peeled, diced Granny Smith apples (around 2 apples)

1 cup toasted walnuts, chopped

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

3 cups flour

1 tsp. baking soda

1 tsp. kosher salt

2 cups sugar

1¼ cups canola oil

3 eggs

Preheat the oven to 325 degrees. Grease and flour a bundt pan or a tube pan.

In the bowl of a stand mixer fitted with the paddle attachment, mix the oil, sugar, vanilla and eggs until well-combined. 

In a separate bowl, combine the apples, walnuts and cinnamon until everything is thoroughly coated.

In another bowl, sift together the flour, soda and salt. Add the dry ingredients to the wet ingredients and mix just until the flour disappears. The batter will likely be very stiff and more like a dough - this is normal. Fold in the apple mixture.

Scrape the batter into the prepared pan and smooth down the top with a spatula. Bake for 1 hour, 30 minutes or until a cake tester inserted in the center comes out clean. 

Allow the cake to cool fully in the pan, then turn it out onto a cake plate. If using the glaze, drizzle some of it over the cake and then serve. If not using the glaze, simply sprinkle with confectioners sugar or if desired, serve warm with a scoop of vanilla ice cream or custard.

Note:  The cake can be tightly wrapped and stored in the refrigerator for 3 - 5 days, but seriously don't expect it to last that long!

Honey Glaze Recipe

1 cup confectioners sugar

2 tbsp. honey

2 tbsp. milk

Combine all the ingredients in a small bowl and mix until smooth. Set aside until ready to use.