Elsie’s Cranberry Pie

The good news is we are finely to the best part of Thanksgiving dinner, dessert. The bad news is the dessert is not Whole30 compliant. I was going to try some desserts that were technically compliant, remember desserts wouldn’t actually be allowed on a Whole 30, but my friend, Heather, and I paid our first visit to the new Aldi grocery store in Moorhead Monday night. They had fresh cranberries for .98 cents a bag. I bought one and Heather gave me hers because she didn’t know you had to cook cranberries to make them edible. I have to find something to do with the 24 ounces of fresh cranberries I have.

I dug this recipe out of the recesses of my draft pile where it had been hiding for at least 2 years. It is super easy because there is no pie dough to make and roll out. Instead you make a batter and just spread it over the top of the cranberries. Serve this pie warm.

Elsie's Cranberry Pie

The cookbook I adapted this recipe from came from the library and I can’t remember the name of it.

Ingredients

1 1/2 cups fresh cranberries

1/4 cup chopped pecans

1/4 cup honey, divided

1 egg

6 TBS all purpose flour

4 TBS butter, melted

Preheat the oven to 325 degrees.  Spray a 5 inch deep dish pie pan with non-stick cooking spray.  Add the cranberries and pecans. Drizzle 2 tablespoons of honey over the cranberries and pecans; set aside. In a small bowl, beat the egg until the white and yolk are well combined.  While still beating, add the remaining 2 tablespoons honey, flour and melted butter; mix well.  Spread the mixture over the cranberry pecan mixture. Bake for 45 minutes or until the crust is lightly toasted brown.  Let cool 5 minutes and serve warm.

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Thanksgiving Round Up 2017

 

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Thanksgiving is only 18 days away.  Since I was planning on doing a Whole 30 in November, I planned a Whole 30 Thanksgiving feast.  I still plan on posting those recipes this month even though I am not doing a Whole 30.   For those of you not interested in Whole 30 Thanksgiving recipes, I am posting a round up of all the Thanksgiving recipes I have posted since the beginning of A Solitary Feast so you can plan your holiday meal.  I hope you can find things to enjoy.

Brown Sugar Rubbed Turkey Breast

Wildrice Stuffing With Cranberries And Walnuts

Balsamic Honey Brussels Sprouts

Scoop And Bake Dinner Rolls

Cranberry Pie

Spiced Cornish Game Hens

Homemade Stuffing

Mashed Potatoes and Gravy

Classic Green Bean Casserole

Cranberry Sauce

Pumpkin Pie

 

Cranberry Pork Roast

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Once the pumpkin and pumpkin spice everything hits the shelf, I know it’s time for me to pull out my cranberry recipes for A Solitary Feast.   If you have been here a while you know I have made it my own personal crusade to raise cranberries reputation to more than the stuff from the can that no one wants to eat at Thankgiving.

What most people don’t know about cranberries, is they are equally at home in savory, main meal dishes as they are in sweet dessert dishes.  I found this recipe for cranberry pork roast on New Leaf Wellness, a site dedicated crockpot freezer meals.  Although I am not a crockpot cook, I will be adapting the recipes on this site not only to serve one or two but also to be done in the pressure cooker in the future.  I did this pork recipe in the oven and it worked just fine.  The recipe combines two of my absolute favorite things to use in my recipes, cranberries and pork.

Cranberry Pork Roast

Adapted from New Leaf Wellness

Note:  You could use a can of cranberry sauce, if you absolutely must.

2 cups fresh or frozen cranberries

1/2 cup sugar

1/2 cup water

1/4 cup dried onion flakes

1 3 lb pork roast

Preheat the oven to 350 degrees.  In a small sauce pan, over medium high heat, combine the cranberries, sugar, and water.  Bring to a boil, reduce the heat to low and simmer for 10 minutes or until the berries pop and the sauce start to thicken.  Let cool for 10 minutes. Combine the cranberry sauce and dried onion flakes.  Place the roast in a baking dish. Dump the cranberry/onion mixture over the top and bake for 60-70 minutesor until a thermometer inserted  in the center reads 155 degrees.  Let sit for 10 minutes before carving.

 

Meatballs 2 Ways (Whole 30)

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Apparently, meatballs are a thing.  This week I have made 3 different kinds and two other bloggers that I follow have also made meatball dinners. Although we all made meatballs, we all varied cooking methods, type and flavor.  What’s For Dinner Moms made slowcooker sweet and sour Meatballs.  Kitchen Portfolio made taco meatballs with black bean spaghetti.  I made wonton meatballs, from Nom Nom Paleo, turkey and cranberry meatballs and Thai green curry meat balls from the cookbook, Well Fed 2, baked in the oven.

I can’t speak for the other blogs yet but the three meatball recipes I made were beyond fantastic.  I like to eat them on a salad or just cold out of the fridge for a snack.  You could serve them with pasta with a sauce or in a soup of some kind.  The only changes I made were to the Well Fed 2 recipes.  I made the meatballs out of 2 tablespoons of the meat mixture instead of one tablespoon. I felt the meatballs were too small otherwise.

Turkey and Cranberry Meatballs

2 TBS warm water

½ tsp cream of tartar

¼ tsp baking soda

1 lb ground turkey

1 TBS orange juice

2 cloves garlic, minced

¼ cup cranberries, coarsely chopped

1 ½ tsp rubbed sage

1 ½ tsp orange zest

1 tsp salt

¼ tsp black pepper

Preheat oven to 400 degrees. In a small bowl, combine warm water, cream of tartar and baking soda, mix well. In another bowl, combine the turkey, orange juice, garlic, cranberries, sage, orange zest, salt and pepper. Add the water mixture to the meat mixture. Using your hands mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.

Thai Green Curry Meatballs

2TBS warm water

1/2  tsp cream of tartar

1/4 tsp baking soda

1 lb ground beef

1/4 cup canned coconut milk

2 ts[ fish sauce

2 TBS green curry paste

2 cloves garlic, minced

10 – 12 basil leaves, minced

1 tsp salt

1/2 tsp ginger

1/8 tsp ground black pepper

Preheat oven to 400 degrees. In a small bowl, combine the warm water, cream of tartar and baking soda. Miix well. In another medium bowl, combine the ground beef, coconut milk, fish sauce, green curry paste, garlic, basil, salt, ginger, and pepper.  Add the water mixture to the meat mixture.  Using your hands, Mix well.  Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.

A Small Batch Thanksgiving — Cranberry Pie

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Can you believe there are only 3 more weeks until Thanksgiving?!   I work in retail and am so not ready for the craziness that comes with that.  I am ready, however, to make a wonderful Thanksgiving dinner for me and a couple  of my co-workers.

Pie probably isn’t the first thing you think of when you think of cranberries but it should be. Cranberries make a wonderful filling for a non traditional Thanksgiving pie.

Usually, cranberries are paired with another fruit like apples or pears to help tame the cranberries tartness. Not this pie.  This pie has straight up pucker power but not in a bad way.  I think cranberry pie is a nice contrast to the other sweet, sweet desserts, like pecan pie and pumpkin pie, on our tables at Thanksgiving.

Cranberry Pie

1 cup whole cranberries
1 cup chopped cranberries
1/2 cup plus 2 tablespoons sugar
1 1/2 tsp cornstarch
a pinch of nutmeg
a pinch of salt
1/4 – 1/2 cup chopped walnuts
1 1/2 tsp butter
1 egg white
1 1/2 tsp water
1 recipe for a double pie crust
Preheat the oven to 375 degrees. Put cranberries, sugar, cornstarch, nutmeg, salt and walnuts in a medium bowl. Mix well with a spoon and set aside.  Divide the dough for the crust into 2 pieces, on slightly bigger than the other.  Roll out the smaller piece of dough and place the dough in the pan.  Dot the top of the cranberries with butter cut into small pieces.  Roll out the remaining dough so it is slightly bigger than the pan.  Carefully lay the dough over the filling and crimp the edges closed. Cut a few vents into the crust.  Seperate the egg white from the yolk.  Gently beat the white with a fork.  Brush the white onto the crust and sprinkle a 1-2 teaspoons of sugar over the top.  Bake on the middle rack of the oven until the crust is golden, about 40 minutes.

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