Tanya's Cooking Corner
Here you will find recipes that Tanya found online, from friends, created herself or that have been passed down through the family generation to generation. Find out what's she's cooking up next.
Enjoy!
Enjoy!
Cranberry & Apricot Thanksgiving Sauce
I LOVE trying new recipes. And, with the holidays behind us, here is a recipe inspired by my niece and nephew who requested something other than the congealed cranberry sauce out of the can.
Several years ago I began watching the Food Network and looked online in search of the best cranberry sauce for Thanksgiving. I gathered several ingredients and asked several older women in the grocery store isle for their favorite recipe. This is super easy and what I've come up with. My niece and nephew love it and it's become apart of their holiday tradition.
Ingredients:
1 bag of fresh cranberries. (Rinse and discard of bruised cranberries)
1/2 cup chopped dried apricots
1 cup sugar (or Splenda equivalent)
1 cup orange juice (no pulp)
1 zest of medium orange
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup clear corn syrup (for help thickening the sauce)
*Combine all the ingredients in a medium saucepan over medium-high heat.
*Stir with wooden spoon constantly until most of the berries have popped.
*Remove from heat and place in clear bowl (for presentation).
*Let cool in the refrigerator until solid (About 2-3 hours) or make the night prior to the meal.
*Served chilled.
Serves 8-10 big helpings or a few days of left overs.
Enjoy!
Happy Thanksgiving
Several years ago I began watching the Food Network and looked online in search of the best cranberry sauce for Thanksgiving. I gathered several ingredients and asked several older women in the grocery store isle for their favorite recipe. This is super easy and what I've come up with. My niece and nephew love it and it's become apart of their holiday tradition.
Ingredients:
1 bag of fresh cranberries. (Rinse and discard of bruised cranberries)
1/2 cup chopped dried apricots
1 cup sugar (or Splenda equivalent)
1 cup orange juice (no pulp)
1 zest of medium orange
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup clear corn syrup (for help thickening the sauce)
*Combine all the ingredients in a medium saucepan over medium-high heat.
*Stir with wooden spoon constantly until most of the berries have popped.
*Remove from heat and place in clear bowl (for presentation).
*Let cool in the refrigerator until solid (About 2-3 hours) or make the night prior to the meal.
*Served chilled.
Serves 8-10 big helpings or a few days of left overs.
Enjoy!
Happy Thanksgiving
For You Non-Bakers
Here is something for you non-bakers during the holidays. A home sometimes just needs to smell like the holidays and eating something you made is a bonus. Trader Joe's has a Spiced Apple Bread Mix and it's very yummy.
I recommend the Trader Joe's Spiced Apple Bread Mix for $2.99. Just open the mix and add 2 eggs, milk and butter. In 1 hour you have a wonderful tasting apple bread that makes the house smell fantastic.
Trader Joe's also carries a banana, gingerbread and various other mixes.
I won't tell you didn't create it from scratch, if you don't.
Enjoy!
I recommend the Trader Joe's Spiced Apple Bread Mix for $2.99. Just open the mix and add 2 eggs, milk and butter. In 1 hour you have a wonderful tasting apple bread that makes the house smell fantastic.
Trader Joe's also carries a banana, gingerbread and various other mixes.
I won't tell you didn't create it from scratch, if you don't.
Enjoy!
Rustic & Simple Pasta
I'm all about ease when it comes to cooking. However, that does not mean it lacks taste. I got the idea for this recipe from Chef, Jamie Oliver on an old Oprah show. He loves using fresh herbs and other healthy ingredients from his personal garden. Being I live in an apartment in the middle of Los Angeles, growing a garden is next to impossible due to lack of space. However, I've been utilizing my local farmer's market and also the 99cent store for simple and inexpensive ingredients in these tough economic times. Choosing just a few fresh ingredients really does make this dish go a long way.
Ingredients:
-1 package of wheat pasta (store bought or fresh from your local farmer's market)
-1 basket cherry tomatoes - mixed variety. Or 2 medium to large tomatoes fresh from your own garden.
-5-6 medium cremini mushrooms or baby portobello. (Optional, for you non-mushroom lovers)
-1-2 fresh garlic gloves, minced
-6-8 medium shrimp (per person) fresh or frozen without shells. (Optional, for you non-seafood folks)
-1-2 leaves fresh basil, torn by hand or chiffonade
-2 Tbsp Olive Oil
-Fresh Parmesan cheese
-Salt and Pepper to taste
Begin by bringing a medium to large pot of water to a boil. Add 1 Tbsp Olive Oil to the water (no salt!). Cook pasta as directed on package or until al dente.
While water is heating up and pasta is cooking begin to:
-Mince your garlic and set aside
-Clean your mushrooms with a damp cloth. Roughly chop to bite size pieces and set aside
-Rinse your thawed or frozen shrimp (make sure your shrimp are properly cleaned)
-Rinse your cherry tomatoes. Crush by hand into bowl or roughly chop and place tomatoes into a medium bowl. Sprinkle salt and pepper over the tomatoes, add the basil and mix then set aside.
Heat a large skillet over medium heat:
-Add 1 Tbsp Olive Oil
-Once pan is hot, add minced garlic. Stir for 1-2 minutes. Do not let the garlic burn.
-Add chopped mushrooms. Stir for 3-5 minutes until mushrooms are soft and shrink down.
-Add shrimp and cook 3-4 minutes per side until they pink up. Do not overcook, or the shrimp becomes rubbery
-Add tomatoes and basil and mix everything in the pan together.
-Let the juices from the tomatoes simmer and combine all your flavors together.
-Once your pasta is al dente, spoon directly from the pot of pasta (do not rinse pasta under water) into the skillet with your other ingredients and mix. It's okay to add a little pasta water to your skillet, it adds flavor. Turn off the heat. Top with fresh Parmesan cheese and serve hot.
Total Prep and Cook Time: No more than 30 minutes total
Serves: 1-8. Depends on amount of pasta and shrimp you make
Overall, you can add whatever you like to this dish. Sometimes for a twist, I'll squeeze 1 fresh lemon into the tomatoes for a little added flavor. Also, if you like a bit of spice in your food, sprinkle red pepper flakes during the garlic stage of cooking. But, remember just a few red peppers go a long way.
Enjoy!
Ingredients:
-1 package of wheat pasta (store bought or fresh from your local farmer's market)
-1 basket cherry tomatoes - mixed variety. Or 2 medium to large tomatoes fresh from your own garden.
-5-6 medium cremini mushrooms or baby portobello. (Optional, for you non-mushroom lovers)
-1-2 fresh garlic gloves, minced
-6-8 medium shrimp (per person) fresh or frozen without shells. (Optional, for you non-seafood folks)
-1-2 leaves fresh basil, torn by hand or chiffonade
-2 Tbsp Olive Oil
-Fresh Parmesan cheese
-Salt and Pepper to taste
Begin by bringing a medium to large pot of water to a boil. Add 1 Tbsp Olive Oil to the water (no salt!). Cook pasta as directed on package or until al dente.
While water is heating up and pasta is cooking begin to:
-Mince your garlic and set aside
-Clean your mushrooms with a damp cloth. Roughly chop to bite size pieces and set aside
-Rinse your thawed or frozen shrimp (make sure your shrimp are properly cleaned)
-Rinse your cherry tomatoes. Crush by hand into bowl or roughly chop and place tomatoes into a medium bowl. Sprinkle salt and pepper over the tomatoes, add the basil and mix then set aside.
Heat a large skillet over medium heat:
-Add 1 Tbsp Olive Oil
-Once pan is hot, add minced garlic. Stir for 1-2 minutes. Do not let the garlic burn.
-Add chopped mushrooms. Stir for 3-5 minutes until mushrooms are soft and shrink down.
-Add shrimp and cook 3-4 minutes per side until they pink up. Do not overcook, or the shrimp becomes rubbery
-Add tomatoes and basil and mix everything in the pan together.
-Let the juices from the tomatoes simmer and combine all your flavors together.
-Once your pasta is al dente, spoon directly from the pot of pasta (do not rinse pasta under water) into the skillet with your other ingredients and mix. It's okay to add a little pasta water to your skillet, it adds flavor. Turn off the heat. Top with fresh Parmesan cheese and serve hot.
Total Prep and Cook Time: No more than 30 minutes total
Serves: 1-8. Depends on amount of pasta and shrimp you make
Overall, you can add whatever you like to this dish. Sometimes for a twist, I'll squeeze 1 fresh lemon into the tomatoes for a little added flavor. Also, if you like a bit of spice in your food, sprinkle red pepper flakes during the garlic stage of cooking. But, remember just a few red peppers go a long way.
Enjoy!
