Got chips?

It was mid-summer when I started dreaming up this cranberry concoction. While my family and I were contemplating whether the elevated temperatures really warranted turning on the air conditioner, I was also starting to fantasize about how I could take some traditional Thanksgiving tastes – like cranberry sauce – and give them a new life.

And this? This ain’t your grandmother’s cranberry sauce. Oh no, it’s totally different.

This Cranberry Salsa is made from ripe cranberries that I bought roadside on Cape Cod. It’s sweet and spicy, a perfect contrast to salty tortilla chips. It should also be amazing on a turkey sandwich … you know, the day after Thanksgiving. It’s something that you take one bite of and instantly want more. And perhaps the best part? It takes no time to make.

To make it hot, I used a habenero pepper, which gave it a hearty bite. If you like really hot, include the pepper seeds in the salsa. For a milder salsa, use a milder pepper like a jalapeno.

This might not be the sauce you thought you wanted for Thanksgiving. But it’s amazing — use it as an appetizer or alongside the turkey. The leftovers will be ideal for turkey and cheese quesadillas, nachos, alongside omelets …

But, that’s if you have any leftover to eat. It’s just so amazing.

For the recipe, head over to SheKnows where I wrote about three alternatives to cranberry sauce, including this one.

Don’t look too closely at the blurry photo … I know, it’s subpar. And I am so, so, so sorry. But this was so good that I just couldn’t wait to dig in and somehow all of my photos came out blurred. I swear, it won’t happen again. So, just forgive me for now.

Besides, the goodness of whirled butter more than makes up for the badness of the photo. Just a little dob of this delish butter is all you need for a sizzling steak (which of course causes it to melt everywhere) to make the steak taste simply divine. I suggest you try it. And again (cause this definitely makes enough for several meals).

Sage, Thyme and Garlic Butter
yields 1/2 cup

This butter is fantastic when served over steak. It could also be delightful on a baked potato or spread on a baguette and toasted. However you serve it, it’s packed with bold flavors.

1 stick unsalted butter, softened to room temperature
2 small cloves garlic (or one really big one), crushed
1 tbsp chopped fresh sage
1 tbsp fresh thyme
a few pinches of salt and pepper

Combine all ingredients in a food processor and process until smooth. Spoon into a bowl and serve.

I’ve been staring at this screen for way too long. Of course, I want to tell you how much I love simple but flavorful sauces like this. I want to describe how the tangy lemon is so well complimented with the mellow parsley and zesty garlic. Really, I do. I really want to you to know that you need to make this and eat it over steak or potatoes … or both (but then you should make a double batch for four people).

It’s kind of like chimichurri … without the spice.

Just try it.

Lemon Parsley Sauce
yields 4 servings

1 cup parsley
1/4 cup extra virgin olive oil
zest of 1 lemon
1/2 tbsp fresh lemon juice
3 large cloves garlic
salt and pepper

Combine all ingredients in a food processor and pulse until combined.

I love – LOVE – the ease of food that can do double duty. For instance, a roasted chicken like the one mentioned on the Everyday Food blog today can be Sunday dinner, Monday chicken tacos, Tuesday chicken and rice and Wednesday chicken salad. Talk about a blessing for a busy, harried mom — or any uber busy person.

That’s why I love this beef recipe. It doesn’t take long to throw together and it can feed a family of four for three meals. It’s adapted from a cookbook that I’ve had for several years, but rarely used, called Better Food for Kids. My version makes it a bit fresher and more to my style/taste.

Since you use it in different dishes, we didn’t get bored eating ground beef three times in a week. Will and Paige gobbled up the shepherd’s pie and devoured the beefy calzone that I made with this (see below for directions). And the bolognese was a huge hit too.

The recipe makes three cups of beef — three dinners worth. Now, I know, you are wondering how you can stretch three one-cup portions into three full meals for a family. Right? Actually, it’s pretty simple. Just forget the notion that protein needs to be the biggest thing on your plate. Toss that idea completely out.

Done? Okay.

Now, get used to the idea of using more vegetables and some good carbs too. It’s all about keeping meals well-rounded. A trip around the food pyramid, if you will.

So what can you do with this beef?

• Shepherd’s Pie: Mix one cup basic beef with two cups al dente vegetables in a casserole dish. Top with mashed potatoes (garlic mashed, preferably). Cook in a preheated 375 degree oven for 15-20 minutes, until potatoes begin to brown very lightly.
• Beefy Calzone for Four: Stretch one prepared pizza dough into a large rectangle. Spread one cup of cheese along the center length of the rectangle. Top with a single layer of sliced tomatoes (down the center only) and one cup of beef, then a second layer of 1 cup of beef. Cook in a preheated 400 degree oven for about 20 minutes, until golden brown.
• Bolognese Sauce: In a medium saucepan, combine one can of tomato paste with 1/2 cup of water and two large tomatoes, diced. Season with salt, pepper, basil and oregano. Add one cup of basic beef. Heat through. Serve over pasta with a salad.

Beyond these ideas, you could make beef quesadillas or burritos, serve it with rice and lots of peppers and onions, make sloppy joes . . . the possibilities are only limited with your imagination.

Enjoy!

Basic Beef
yields 3 cups
adapted from Better Food for Kids

1 lb lean ground beef
2 cloves garlic
1 medium onion
1 large tomato, diced
2 tsp dried Italian seasoning
salt and pepper, to taste

Heat a large skillet over medium heat. Add the ground beef. At the same time, combine the garlic and onion in a food processor and process until chopped to a fine and uniform chop. Add to the beef and cook until the beef is browned. Pour off any excess fat.

Add tomatoes, Italian seasonings, salt and pepper to the beef mixture. Reduce heat to medium-low and simmer for 10 minutes.

I love pesto. I make a million different variations of pesto. Pesto is my friend. Unfortunately, my husband isn’t as fond of it though. Too bad for him. But, that means more for me (and Will).

Pestos are great to use on sandwiches, in pastas, on toasted breads, on vegetables … oh, there are a million great applications. This particular pesto is as simple as it comes, but it was fantastic on a sandwich I made the other day (more on that later this week).

Truth be told, this isn’t really a pesto though. According to The New Food Lover’s Companion, a pesto is an uncooked sauce made from basil, garlic, pine nuts, Parmesan or Pecorino cheese and olive oil. In Italian, the word pesto literally means pounded (as in the process for making the traditional pesto sauce. So really, this recipe doesn’t qualify as a true pesto. After all, it’s missing all of the ingredients, save the oil. Nonetheless, Simple Italian Sandwiches calls it a pesto.

I guess this is just an example of how the vocabulary of food is an ever changing entity. It doesn’t have absolutes. Definitions are expanded and changed. Sometimes there is a call to return to classical definitions, sometimes the food community just goes with it.

In this case, I am just going with it . . .

Whatever you want to call it, the sweet sun-dried tomatoes in oil are a tasty condiment. And I have big plans for the leftovers.

Sun-Dried Tomato Pesto
Yields 1 cup
From Simple Italian Sandwiches by Jennifer and Jason Denton and Kathryn Kellinger

4 ounces sun-dried tomatoes (dry-packed, not oil packed)
1 1/2 cup extra virgin olive oil

Roughly chop the sun-dried tomatoes. Put the tomatoes into a medium bowl and pour olive oil over. Let sit for 15 minutes.

Put the sun-dried tomato mixture into a food processor and pulse until its paste-like. Mine still had some serious chunks in it, but I like it that way.

Place in an airtight container in the refrigerator and use within one week.

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Other pestos from Sarah’s Cucina Bella:

• Sundried Tomato Pesto Spread
• Spinach Pesto Sans Garlic Spread
• Olive Pesto Hummus Dip
• Basil Mint Not Pesto Sauce

This is my contribution for Sweetnicks‘ ARF/5-A-Day Tuesdays this week. Check out Cate’s site later tonight for a round-up of great antioxidant rich recipes and dishes that help you get your 5-A-Day in . . .

Simplicity is sometimes the best thing you can offer food. Truffling this and foaming that doesn’t guarantee a better meal (and can sometimes result in a seriously missed opportunity). But a few simple ingredients, along with a simple process and yield a simply delicious result.

Take this dish for instance. It started out in my head. I had all of these extra tomatoes to use and a plethora of basil in the garden. But rather than throw together a salad, I wanted something that could be used in many different ways – a more versatile dish. Now I have to admit, I think this was inspired by a dish I read about elsewhere but I cannot for the life of me remember where or what it was. I will update if I can figure it out.

Oh, and it’s not the prettiest of finished results (see below) but it is rather tasty. Beware though, if you don’t like the taste of tomatoes, you shouldn’t try this. The taste is complemented, but not overridden by the other flavors.

kosher salt, generous amount

Preheat the oven to 425.

Cook in the preheated oven for 40 minutes. Remove from oven and stir well. Let sit for 10 minutes and sprinkle with sea salt just before serving.

Simplicity is sometimes the best thing you can offer food. Truffling this and foaming that doesn’t guarantee a better meal (and can sometimes result in a seriously missed opportunity). But a few simple ingredients, along with a simple process and yield a simply delicious result.

Take this dish for instance. It started out in my head. I had all of these extra tomatoes to use and a plethora of basil in the garden. But rather than throw together a salad, I wanted something that could be used in many different ways – a more versatile dish. Now I have to admit, I think this was inspired by a dish I read about elsewhere but I cannot for the life of me remember where or what it was. I will update if I can figure it out.

Oh, and it’s not the prettiest of finished results (see below) but it is rather tasty. Beware though, if you don’t like the taste of tomatoes, you shouldn’t try this. The taste is complemented, but not overridden by the other flavors.

kosher salt, generous amount

Preheat the oven to 425.

Cook in the preheated oven for 40 minutes. Remove from oven and stir well. Let sit for 10 minutes and sprinkle with sea salt just before serving.

My tomato basil marinara sauce begins with the above. What are they? Broiled tomatoes. Mmmm. Broiling them makes them soft, perfect for crushing, and it ripens their flavor.

This sauce is great for baking (lasagna, manicotti, etc) or good with pasta. You could use it over chicken parm or dip fried mozzarella in it. Or, you could add veggies for a chunkier rendition.

Tomato Basil Marinara

2 large tomatoes, washed
3 extra large cloves of garlic (or 6 medium cloves), minced
1 cup basil, chopped – fresh only
3 small cans of tomato paste
water
1 tbsp dried Italian seasonings
salt and pepper to taste
1/2 tsp sugar

Place the tomatoes on a jelly roll pan, covered with aluminum foil. Place in the oven and turn on the broiler (high). Cook, flipping every five minutes, for 15 minutes, or until skin blackens and pulls away.

Let tomatoes fully cool before proceeding (allow at least an hour . . . I made the tomatoes a day a ahead and left them in the fridge over night).

Gather and prepare all ingredients. Halve the tomatoes and remove seeds and stems (discard). Chop and crush tomatoes finely.

Heat a large dutch oven or heavy pot over medium heat. Place the garlic and basil and cook, stirring frequently, for one minute. Add tomato paste and water. How much water? 2.5 cans worth per can of tomato paste. Stir in tomatoes and Italian seasonings.

Bring sauce to a rapid boil.

Stir in salt and pepper and sugar. Lower heat to low and simmer sauce for one hour, stirring occasionally.

* Be sure to taste your sauce throughout the cooking and add additional salt and pepper to your taste. Always add a little at a time though so as not to over season.

This is a post for Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Sweetnicks for other like-minded, antioxidant rich recipes.