My Roots · Vegan · Vegetarian

Fresh Cranberry Relish for your Thanksgiving Feast!

Cranberry relish is Thanksgiving tradition.  My Mother always served fresh cranberry relish and I have continue the tradition.  The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing.  If you prefer a sweeter relish, add more sugar to taste.

As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have.  It worked beautifully AND helped build those arm muscles.  If only I had a place to attach the grinder so I could use it!

This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!

FRESH CRANBERRY RELISH

1 bag fresh cranberries
1 red apple
1 orange
1/2 to 1 cup sugar (to taste)

  • A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries.
  • Wash and core red apple and chop into large chunks.
  • Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.
  • Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.

Great with the Thanksgiving turkey.

Nicaragua

Nicaraguan Lunch, Dinner and Nature

After a busy morning with the local children, we were ready to sit, eat and share stories of our busy, busy morning. Again, the FEV cooking staff did not disappoint.

Lunch of pork with vegetables, potato, rice and pasta salad
Yummy Flan for Dessert

The afternoon ahead included coffee picking.  (My June 12 post will address  my Nicaragua coffee experience).  Our hostess discovered a red eyed tree frog near the dining room. I didn’t kiss it (no prince needed at this time), but I did hold it.  So colorful and amazing!

Red Eyed Tree Frog in Nicaragua

The grounds of Finca Esperanza Verde have beautiful flowers everywhere.  This day a large white orchid was blooming, for one day only, and graced our table in the dining room.

Large White Orchid that blooms one day only

After the coffee hike, it was time to eat again…oh shoot! (I jest).  Even in the  small, efficient kitchen of FEV, the cooking staff got creative.  I love, in the photo below, the presentation of the sliced squash with melted cheese to resemble a cooked egg. Makes me smile to look at it again!

Final Dinner at FEV

Tomorrow morning we will say good-bye to the wonderful staff of Finca Esperanza Verde and continue our adventure in San Ramon with local hosts.

www.fincaesperanzaverde.com

Family Favorites · New Favorite · New Traditions

Green Chile Pie…any day, any time

Green Chile Pie hot from the oven

My brother and his wife told me about this dish 20+ years ago and I collected the recipe but never made it…until…this summer.  I had the great fortune of attending a yoga retreat in Copper Mountain Colorado this summer with wonderful gal pals.  Our friend, Sue, made this dish for dinner one evening served with a salad and fruit and VOILA…it was a hit.

This dish is so easy and so tasty….my mouth is watering.  My grown daughters and significant others are also in love with this dish that can be served for breakfast, lunch or dinner.  Only three ingredients.  Can you believe it?  You won’t be disappointed!


GREEN CHILE PIE

7 ounce can of green chiles
3/4 pound shredded, Monterey Jack Cheese
4 eggs

  • Grease a pie plate.  Spread chiles in bottom of pie plate.  Shred cheese and spread over the chiles.  Beat 4 eggs and pour evenly over the cheese.
Green Chile Pie ready for the oven
  • Bake at 275 degrees for 1 hour.  Cut into wedges or squares and serve with any of the following:  salsa, sour cream, fresh cilantro, guacamole.
Family Favorites · New Traditions

Taco Casserole for dinner tonight!

Taco Casserole ready for the table

Casseroles are a wonderful invention!  My earliest recollection of casseroles revolves around potluck dinners at the church or school.  When I was working and raising children, casseroles and the slow cooker saved me.  I would mix up the casseroles the night before and refrigerate until I got home from work the following night.  Throw the casserole in the oven and dinner is on its way.

The kids always liked this recipe (less the lettuce and salsa on their servings).  What’s for dinner tonight…Taco Casserole coming up!

TACO CASSEROLE

1 pound group beef, booked and drained
1 can-15 oz. chili beans in sauce, undrained
1 can-8 oz. tomato sauce
2 tablespoons salsa
2 to 4 tsp chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions sliced (1/2 cup)
1 medium tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese
shredded lettuce and additional salsa if desired

Taco casserole ingredients
  • Heat oven to 350 degrees.
  • After browning/draining ground beef, stir in beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling, stirring occasionally.
  • Place tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Taco Casserole ready for the oven
  • Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and additional salsa.