Cranberry Apple Compote

This simple compote is best served warm, as a desert. If you don't like anise, substitute a small amount of cinnamon instead.


4c sliced, pared, and cored apples
1/2c fresh cranberries
1/4c raisins
1/4c coarsely chopped walnuts
2T brown sugar
5T apple juice or water
2 star anise
dash nutmeg

mix all ingredients in a 2qt saucepan. Heat until boiling. Cook covered on low heat 20-25 minutes, stirring occasionally. Let cool to serving temperature.

cauliflower soup

This soup is easy and fast, and a great solution for cool evenings.
2 head cauliflower
4c vegetable broth
4T oil
1tsp dry thyme
1/4tsp red pepper flakes
salt and pepper

Steam cauliflower just until soft, reserving 1c cooking water. Blend cauliflower and broth in blender or food processor (may take several batches). Use reserved water if needed. Saute thyme and red pepper in oil over high head 1 minute. Add blended cauliflower and reserved water. Bring to a simmer. Simmer 5 minutes. Season with salt and pepper.

Banana chocolate chip muffins

these muffins are an easy morning treat. Both the chocolate chips and nuts are optional, adjusts the amounts as desired. Use very ripe bananas, almost black, for the best flavor. I apologize for not having a photo, my family at them literally as they were coming out of the oven.
1 1/2c flour
1 1/2t baking powder
1/4t baking soda
3/4c sugar
2c mashed bananas
1/3c oil
3T water
dash cinnamon
dash allspice
2/3c semi-sweet chocolate chips
1/2c chopped nuts

Preheat oven to 350F. Mix dry ingredients in a medium bowl with a fork. Add bananas, oil and water. Mix with fork until smooth and all ingredients are incorporated (batter will be slightly lumpy). Stir in chocolate chips and nuts, if desired. Put in well greased muffin pan. Bake 15-20 minutes until lightly brown on top and toothpick inserted in center comes out clean. Makes 12 standard size muffins.

Pasta bean salad

This is a great salad that can be made quickly and is perfect for summer dinners. Feel free to add other vegetables as available.

8oz macaroni or salad pasta, cooked and cooled
1 can white kidney beans, drained and rinsed
2-3 tomatoes, diced
1/4c finely diced red onion
1-2 dill pickles, diced
2-3T prepared mustard
1T olive oil
1T raspberry vinegar or other vinegar
salt and pepper to taste

mix all ingredients in a large bowl. Chill before serving.

Mushroom Risotto

1/3c oil
4 cloves garlic, minced
1 medium onion, finely chopped
8+oz mushrooms, sliced
2c white rice
2c vegetable broth
1tsp pepper
water
salt to taste

Cook garlic, onion and mushrooms in oil until onion is clear. Add rice, broth and 3c water. Add pepper and bring to boil. Reduce heat and cover, simmer 25 minutes. Remove lid and increase heat to medium high. Add additional water a bit at a time, and stir constantly until rice is soft and begins to loose its shape (about 5 min, make take 1-2c water). Salt to taste.

donuts, not quite as pretty, but so much tastier

2c lukewarm water
1T dry yeast
2T oil
1c sugar
5-6c flour
oil for frying
granulated sugar, powdered sugar, or glaze (recipe follows)

Mix water, oil, and 1c sugar in large mixing bowl. Sprinkle yeast on and let sit for 3-5 minutes, until yeast dissolves and activates (smells like yeast or starts to foam). Stir in 5-6c of flower until a dough is formed, knead with bread hook or by hand until cohesive and smooth, about 6-10 minutes. Cover and refrigerate several hours or overnight, punching down as needed.

In the morning, heat about 3 inches of oil in a medium saucepan (the high sides protect against splatters) to 350 degrees F (use a frying thermometer). With greased hands pull small amounts of dough from the bowl and roll into a short cylinder 2-3 inches long. Carefully drop by ones or twos into oil, being careful to maintain proper temperature. Donuts will turn themselves over partway through cooking. When top and bottom are the same color remove from oil and drain for a few minutes on paper towels. Roll in granulated or powdered sugar, or drizzle with glaze. Eat warm.

glaze for donuts
1c powdered sugar
2-3T hot water

Stir water into sugar until it forms a glaze about the consistency of pancake syrup. Drizzle over hot donuts. Can be saved for a few days in an airtight container, reheat for 5-10 seconds in microwave to return to proper consistency.

kidney bean cabbage soup

1 medium yellow onion, chopped
1 15oz can white kidney beans, rinsed and drained
1 25oz can red kidney beans, rinsed and drained
8-10oz mushrooms, sliced
1/2 head cabbage, chopped
2-3T olive oil
1tsp dried oregano
1qt vegetable broth

Saute onion and oregano in oil until onion starts to become clear. Add mushrooms and saute 1-2 minutes further. Add broth and both colors of beans and bring to a boil. Add cabbage and cook 5 minutes, stirring frequently. Serve hot.