Cranberry sauce

1 1/2 cups dried craisins
3/4 cup water or preferably cranberry juice or pomegranate cran mix
1/3 cup sugar
dried orange peel, real, orange
1/4 tsp salt
peel, orange marmalade, or orange juice instead of water
add all ingredients and boil lightly until the cranberries plump up. then add 2 tbl of cornstarch to 4 tbl of water and add it slowly while at a slow simmer till it is thick and of the right consistency.

I take no credit for this recipe but I did make it for Thanksgiving. Batch one was too sweet and thick, batch two I added less sugar and more water and more orange peal and it was much better. I am trying to create a bit of Thanksgiving spirit in Mexico.

Pumpkin Bagels

Because this time of year I think nearly everything should be pumpkin flavored.

Pumpkin Spice Bagels Recipe

Dough

1/2 cups water - lukewarm

2 tablespoons water - lukewarm

3 cups white bread flour

6 tablespoons brown sugar

1 teaspoon salt

1/2 can canned pumpkin

1 1/2 teaspoon cinnamon

1/3 tablespoon ground cloves

1 1/2 teaspoon nutmeg

3/4 teaspoon allspice

3 1/4 teaspoons active dry yeast

To Cook

3 quarts water

1 tablespoon sugar

Directions

Mix Dough ingredients togehter and knead - let rise for 20-30 minutes

Place dough on a floured surface. Divide into individual parts. Form balls. Gently press thumb through center of balls and slowly stretch to bagel shape. - Allow to rise for 20 minutes after forming bagels.

While bagels rise bring water and sugar to a rapid boil in a large saucepan.

Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side 1-2 minutes. Remove and cool on rack 1 minute.

Bake at 350-375 for 20-30 minutes.

Butternut Squash, Ginger & Spinach Soup

Greetings fellow travellers! Here's a super simple soup recipe that will load you with nutrients anywhere you are! I make this in North Bay, Ontario, Canada where I'm currently living as a student in teachers' college (it's fall here... hence the squash). You can double/triple the recipe and put 2 servings in the fridge for later when you're too tired to cook. Enjoy! 

Butternut Squash, Ginger & Spinach Soup

1 small Butternut Squash
1-2 handfuls of fresh Organic Spinach Leaves (*spinach is one of the dirty dozen)
1 inch chunk of Ginger
1 cup of Vegetable Broth
1 cup of Water
Sea Salt
Freshly Ground Black Pepper
Tumeric
6 Basil leaves (chopped)
1-2 Tbsp Hemp Hearts (optional)

Cut the squash into small chunks and steam until soft (I just used the microwave to steam since my kitchen in North Bay isn’t the greatest). Peel and mince the ginger. Throw the squash, spinach leaves, ginger, hemp hearts (if using), broth and water into a blender (I use my Magic Bullet) and combine until smooth. Microwave to heat.

(If you have time and a real stove, you may want to cook everything together in a big pot and combine with a hand blender later)

Pour into a bowl and garnish with sea salt, black pepper, turmeric and basil leaves. You could even add a dollop of sour cream or coconut milk if you like your soup creamy. YUM!

Better Fried Chicken

This recipe is delicious and healthier than normal fried chicken because it does not get fried in oil for too long. The outside is crispy and delicious while the inside is oh so moist. Enjoy!

Ingredients:

1 1/4 cups buttermilk

table salt

hot sauce

3 tsp black pepper

1 tsp garlic powder

1 tsp paprika 1/4 tsp cayenne

3 1/2 pounds bone in skin on chicken parts

2 cups unbleached all purpose flour

2 tsp baking powder

1 3/4 cups vegetable oil

Directions

1. Whisk together 1 cup buttermilk, 1 tablespoon of salt, hot sauce (just a dash), 1 tsp black pepper, 1/4 tsp each of garlic powder and paprika, pinch of cayenne. Add Chicken and turn to coat. Marinate chicken in buttermilk mixture for at least 1 hour and as long as 24 hours.

2. Preheat oven to 400 degrees with the rack in the center.

3. Whisk together baking powder, 1 tsp of salt, remaining spices, and remaining 1/4 cup of buttermilk. Mix with fingers to combine and small clumps form.

4. Dredge chicken through flout mixture until evenly coated, press mixture onto pieces to ensure a thick even coat. After all chicken is dredged set aside on a plate, skin side up.

5. Heat oil in 11 inch straight sided saute pan over medium/high heat or 350 degrees. Place chicken in pan skin side down, very carefully, cook until golden brown on each side, 2-4 minutes.

6. Transfer chicken to wire rack on a rimmed baking sheet, bake chicken 15-20 minutes or until thermometer registers 160 degrees fro breasts, or 175 for legs and thighs. Let stand 5 minutes before serving.

Hamburger Soup

1 lb of hamburger

1 cup chopped each: onion, potatoes, carrots, celery, cabbage

2 lb. can chopped tomatoes

¼ cup rice

3 cups water

4 tsp salt

¼ teaspoon each: basil, thyme,

1 bay leaf

Brown hamburger and onions. Drain the grease off. Add remaining ingredients and simmer 1 hour.

Notes and story: This is a good recipe for a group of people. It comes from my great-grandmother who, as the story goes, made it for 10-20 men during the harvest in the 1920s and 30s. I like it because it is easy, cheep, tasty and the left-overs can be frozen for a later date. (And it is always good to know that I could feed 10-20 men if the need ever presents itself).

Rum Cake (mmmm)

I made this (ok, I watched a friend make this...I helped sample the batter and glaze) in Colorado this summer. An excellent dessert!

Recipe:

1 Duncan Hines yellow cake mix
1 Instant vanilla pudding mix
4 Eggs
1/2 cup each: water, rum, oil
*also recommended to sip on rum while baking
1/2 cup finely chopped nuts

Mix everything together except the nuts. Grease and flour bundt cake pan; put nuts in, then batter. Bake at 325F for 50-60 minutes.

While cake is baking, work on glaze so it has time to cool.

Glaze: (delicious)
Combine 1/2 cup sugar, 1/4 cup butter, 1/8 cup water, 1/8 cup rum. Boil 3 minutes.