Cindy's Recipes and Writings

Cranberry Grains Power Bowl #CranberryWeek

Posted on November 25, 2016 by Cindy Kerschner

Cranberry Grains Power Bowl

Cranberry Grains Power Bowl for #CranberryWeek packs protein and Omega3 from tuna, pepitas and hemp seed hearts, antioxidants from cranberries, blueberries and fiber from barley and quinoa. Served on a vitamin rich spinach base.

Welcome to Day 5 of #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We shared cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

Power Bowls are taking over breakfast, lunch and dinner meals. What’s a Power Bowl? Answering that is the easy part. A power bowl is a nutrient dense meal that fits in a single serving.
Most offer a high amount of fiber, antioxidants, Omega3 and protein.
My version for cranberry week has several proteins in the forms of tuna, quinoa, pepitas and hemp seed hearts. Fiber and vitamins from barley, pepitas and spinach. Antioxidant rich cranberries fresh and dried and blueberries dot the bowl.
Cranberry Grains Power Bowl
Substitute and lean protein for the tuna or skip it altogether. Drizzle with a balsamic vinegar reduction to bring out the flavors.

In case you missed out, here are the links for this week. Each day’s link has many delicious #CranberryWeek offerings to try!

Day one: Cranberry Cornbread

Day two: Cranberry Cornbread Stuffing

Day three: Cranberry London Broil

Day four> Cranberry Blondies

Enjoy these great cranberry recipes to end your week from #CranberryWeek bloggers!

Cranberry Apple Sauce from Cooking With Carlee
Cranberry Bliss Bars from Palatable Pastime
Cranberry Cheesecake Brownies by The Bitter Side of Sweet
Cranberry Cheesecake Dream Bars from Life Currents
Cranberry Grains Power Bowl from Cindy’s Recipes and Writings
Cranberry Streusel Bread from Hostess At Heart
Maple Cranberry Sauce from Cricket’s Confections
Pumpkin Dump Cake with Cranberries from A Day in the Life on the Farm
Roasted Cranberry Bourbon Crush from Take Two Tapas
Savory Cranberry and Cheese Tart from Caroline’s Cooking
Tuna Salad with Cranberries from Sew You Think You Can Cook

Posted in #CranberryWeek, barley, blueberry, cranberry, fish, grains, health, quinoa, spinach, tuna, What's For Dinner? | Tagged hemp seed hearts | 16 Comments

Cranberry Blondies #CranberryWeek

Posted on November 24, 2016 by Cindy Kerschner

Cranberry Blondies

Cranberry Blondies #CranberryWeek Fresh cranberries, walnuts and white chocolate. A chewy sweet, tart dessert with a bit of crunch.

Cranberry Blondie

Welcome to Day 4 of #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

Blondies are a super sweet dessert that benefits from the addition of tart cranberries. I like the texture of walnuts in this dessert. A bit of crunch goes a long way. Keeping it, “blond” I added white chocolate. Ha!

Dark chocolate brownies with nuts, black cherries, coffee or and so many more combos have a special place in my heart. My problem is I can’t quit with one. That IS a problem, right? Oh well, maybe not.

Cranberry Blondies

This easy dessert above can be adapted to use different fruits and fillings. When you find the combo that suits you best you just might have trouble eating just one. I know I do! 😉

Cranberry Blondies

Yum

Cranberry Blondies #CranberryWeek

Yield: 12 blondies

Serving Size: 1 each

Ingredients

1 cup brown sugar
1/3 cup butter
1 cup flour
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup chopped fresh cranberries
1 tablespoon powdered sugar
1/4 cup chopped walnuts
1/2 cup white chocolate chips, divided

Instructions

Melt butter and brown sugar together in a small saucepan. Cool slightly,
Whisk in egg, vanilla and almond extract.
In a separate bowl, whisk together flour, baking powder and baking soda. Add wet mixture.
Toss cranberry pieces in powdered sugar. Add to batter along with walnuts and 1/4 cup white chocolate chips.
Pour into a greased 8x8-inch pan. Bake at 350 for approximately 25 minutes until set and inserted toothpick comes out clean.
Melt remaining chips in microwave. drizzle over cooled blondies.

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In case you missed out, here are the links for this week. Each day’s link has many delicious #CranberryWeek offerings to try!
Day one: Cranberry Cornbread

Day two: Cranberry Cornbread Stuffing

Day three: Cranberry London Broil

Food for Thought…Have you ever made blondies? Which fruits do you prefer in brownies and blondies? I love to hear your ideas in a comment below!

Enjoy these tasty cranberry inspired recipes from the tastemakers on #CranberryWeek !

Apple-Ginger Cranberry Sauce from Palatable Pastime
Broccoli Salad with Cranberries from Hezzi-D’s Books and Cooks
Cranberry Blondies from Cindy’s Recipes and Writings
Cranberry Caipirinha from Caroline’s Cooking
Cranberry Oat Smoothie from Sew You Think You Can Cook
Graavilõhe from Culinary Adventures with Camilla
Cranberry Walnut Macaron with Orange Buttercream from A Kitchen Hoor’s Adventures
Warm Cranberry Spread from Family Around The Table

Posted in #CranberryWeek, chocolate, cranberry, dessert, walnut, What's For Dinner? | 12 Comments

Cranberry London Broil #CranberryWeek

Posted on November 23, 2016 by Cindy Kerschner

Cranberry London Broil

Cranberry London Broil serves juicy beef smothered in a sweet, tart cranberry sauce. Delicious for any holiday dinner.

Welcome to Day 3 of #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

For today’s cranberry recipe I thought I’d beef it up! Beefed up with London Broil.

London Broil is an economical cut that benefits from marinating to inspire flavor and tenderness. I used a Certified Angus Beef ® brand roast. I’ve found every cut from sirloin steaks to rib roasts of Certified Angus Beef ® brand cooks up beyond my expectations.

Cranberry London Broil

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Cranberry London Broil #CranberryWeek

Yield: 4 to 6 servings

Ingredients

2 lb London Broil
salt and pepper to taste

Marinade

1 cup beef broth
2 tablespoons Balsamic vinegar
1/4 cup brown sugar
1/2 teaspoon salt
2 tablespoons apple juice concentrate

Cranberry sauce

2 cups fresh cranberries
1 cup apple juice concentrate
1/2 cup sugar
2 tablespoons balsamic vinegar
1/2 teaspoon dried ginger

Instructions

Mix together beef broth, Balsamic vinegar, brown sugar, salt and apple juice concentrate. Pour into gallon-sized resealable bag. Marinate overnight.
Remove roast and pat dry. Season with salt and pepper.
Grill or pan fry approximately 8 minutes per side or broil for 12 to 15 minutes Cook to 125°F for medium-rare. Rest on rack for 10 minutes before slicing.
While meat rests, prepare sauce. In a 2-quart saucepan, combine cranberries, concentrate, sugar, vinegar and ginger. Bring to a boil. Reduce heat and cook until thickened. Pour over roast and serve.

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Cranberry London Broil

Enjoy these great cranberry lovers treats from us, the #CranberryWeek bloggers!

Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
Cranberry & Cornbread Stuffed Pork Chops from Books n’ Cooks
Cranberry Borscht from Palatable Pastime
Cranberry Glazed Pork Loin from Sew You Think You Can Cook
Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
Cranberry London Broil from Cindy’s Recipes and Writings
Cranberry Mustard from A Kitchen Hoor’s Adventures
Cranberry Vanilla Bean Donuts from Hostess At Heart
Grilled Brie with Cranberries from Full Belly Sisters
Honey Roasted Orange Ricotta Crostini from Take Two Tapas
Orange Cranberry Turnovers by The Bitter Side of Sweet
Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
Sweet Heat Cranberry Spread from Cooking With Carlee

Disclaimer: This is not a sponsored post. Certified Angus Beef ® brand is a licensed trademark. All opinions are my own.

Posted in #CranberryWeek, beef, cranberry, What's For Dinner? | 14 Comments

Cranberry Cornbread Stuffing #CranberryWeek

Posted on November 22, 2016 by Cindy Kerschner

Cranberry Cornbread Stuffing is a great alternative to traditional bread stuffing. A slightly sweet side that goes great with poultry.

Welcome to Day 2 of #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I never make the same Thanksgiving meal twice. Of course there are a few favorites that are a given like turkey, gravy, sweet potatoes and mashed potatoes. That’s where the same old Thanksgiving dinner ends.

Switching up the vegetables, stuffing and sides keeps the meal and the conversation fresh.

Even the cranberry sauce gets a face lift here and there like this Cranberry Grape version.

Grape Cranberry Sauce

Stuffing is the easiest side to change a bit. I switch from traditional bread stuffing to chestnut stuffing, mushroom stuffing and of course, cornbread versions.

Cranberry Cornbread Stuffing

The base for Cranberry Cornbread Stuffing is this quick bread recipe but any cornbread recipe will work as well. You can just add dried cranberries instead of the baked in fresh ones.

Cranberry Cornbread Stuffing

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Cranberry Cornbread Stuffing

Yield: 4 servings

Serving Size: 1 cup

Ingredients

4 cups cranberry cornbread or plain cornbread, crumbled
1/4 cup diced celery
1/4 cup diced onion
2 tablespoons butter
1/4 cup chicken broth, reserved

Instructions

Grease a 4x8-inch baking dish. Set aside.
Saute celery and onion in butter until soft.
In a large bowl, add cornbread and sauteed vegetables. Add enough chicken broth to moisten and hold stuffing together.
Place in greased baking dish and bake at 350 for approximately 30 minutes until set and golden brown.

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