Someday Cooking

Preheat oven to 425° and set a rack to the lowest position. 

For pie filling, combine pear chunks, cranberries, cheese, brown sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. Spoon into the pie shell, leaving the juices behind.

For topping, combine brown sugar, cinnamon, flour, and nuts. Pour melted butter on top and stir with a fork until crumbles develop. Sprinkle topping all over the filling.

Bake the pie for 10 minutes, then reduce heat to 375° and bake until the top is browned and the juices are bubbling, 40-50 minutes more. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools. Slice and serve pie at room temperature.

Serves 8.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 48.

 1/3 c. olive oil
1-2 sprigs each fresh sage, thyme, and/or rosemary
2 medium unpeeled Honeynut squash (or equivalent amount of peeled butternut squash) (1-1/2 lbs. total)
1 large red onion, cut into 1/2"-thick wedges
1 large firm-tart apple, cored and cut into 1/2"-thick wedges
1/2 c. fresh cranberries
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 and set a rack in the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until herbs are wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, and then cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash with the onion, apple, cranberries, and the herbs from the oil. Pout the oil, to taste, over the vegetables (reserve any leftover oil for  vinaigrette or drizzle over potatoes another time). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20-25 minutes. Serve hot.

Serves 4-6.

Adapted from Yankee magazine, Sept. 2020, p. 50.

12 oz. fresh cranberries
1/2 c. fresh orange juice
1/2 c. water
1/3 c. sugar (or more, or less), to taste
Optional: orange zest, a pinch of ground ginger, a pinch of cinnamon or cloves, splash of vanilla
     extract

Combine ingredients in a 6-qt. slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped and the sauce is bubbly.

Taste and stir in any extra sugar or other add-ins. Serve warm.

Makes 1-1/2 cups.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 23.

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.

Salad:
1 c. wild rice
3 c. water
1 t. salt, plus more to taste
12 c. peeled and diced fall vegetables (any combination of winter squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 T. chopped fresh sage
3 T. extra-virgin olive oil
Freshly ground black pepper
2 c. sliced Belgian endive, radicchio, and other fall green

Cranberry Vinaigrette:
2 shallots, chopped
1 c. homemade or canned cranberry sauce
2 T. raspberry vinegar, other fruited vinegar, or red wine vinegar
2 T. fresh orange juice
3/4 c. walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper

Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until rice is tender and most of the grains have burst open, 40-60 minutes. Drain off any excess water. Let cool.

Meanwhile, preheat the oven to 450 degrees. Lightly grease a large shallow roasting pan or half-sheet pan with oil.

Combine the diced fall vegetables, onion, and sage in a large bowl. Add the oil and and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer. Roast for 30-40 minutes, stirring occasionally, until tender and lightly browned. Let cool.

To make the dressing, finely chop the shallots in a blender. Add the cranberry sauce, vinegar, orange juice, and oil; process until smooth. Season with salt and pepper.

Combine the roasted vegetables, sliced greens, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 464.

2 c. vegetable broth
1 c. medium bulgur
1 T. dehydrated minced onion
Salt and freshly ground black pepper
1/2 c. dried cranberries
1/2 c. toasted slivered almonds
1 t. dried parsley or mint or 1 T. fresh

Bring the broth to a boil in a large saucepan. Add the bulgur and onion; stir to combine. Reduce heat to low and season with salt and pepper to taste. Cover and simmer until the bulgur is tender and the liquid is absorbed, about 8 minutes.

Remove the pan from the heat and stir in the cranberries, almonds, and parsley or mint. Cover and let stand 10 minutes before serving.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 138. 

3 12-oz. packages fresh cranberries
3 c. sugar
1/2 c. brandy

Wash, drain well, and sort through cranberries. Place cranberries in a single layer on two lightly greased jelly roll pans. Pour sugar over the top. Cover tightly with foil. Bake at 350 degrees for 1 hour. Spoon into a large bowl and gently stir in brandy. Cool, then serve chilled or at room temperature in a cut glass bowl that will show off the jewel-like color and shine of the cranberries.

Will store in refrigerator up to 1 week.

Makes 5 cups.

Source unknown. 

4 c. old-fashioned rolled oats
1 c. unsalted raw cashews
1 c. sliced raw almonds
1/2 c. pine nuts
1 c. raw hulled pumpkin seeds
3/4 c. vegetable oil
1/2 c. maple syrup
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1 c. dried cranberries
1 c. chopped dried papaya

Preheat the oven to 350 degrees with the rack in the middle position.

In a large bowl, mix together the oats, nuts, and pumpkin seeds. In a separate small bowl, mix together oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.
Place on a baking sheet and bake for about 30 minutes, stirring 3 times, until golden.

Cool completely, then mix in the cranberries and papaya. Store in an airtight container.

This will keep for 1 month and is good as a cereal, topping, or snack. Use any kinds of nuts, seeds, and fruit you like.

Makes about 9 cups.

 Adapted from Sweet Paul Eat & Make, p. 37.

1 lb. butternut squash (or delicata squash or pumpkin)
2 T. olive oil
Pinch of salt
Pinch of pepper
1/4 c. apple cider
2 T. apple cider vinegar
2 T. olive oil
1 T. maple syrup
Salt and pepper
6-8 c. packed de-stemmed, chopped kale or chard
1/2 c. dried cranberries
1 T. olive oil
1/2 c. pepitas
1/8 t. ground cinnamon
1 t. brown sugar
Dash of salt

Preheat oven to 400 degrees. Peel the squash, cut in half, and scoop out the seeds. Cut into 1/2" half-moons. Toss the squash with the oil, salt, and pepper. Place in a single layer on a baking sheet and roast for 20 minutes, turning after 10 minutes. Remove from oven and let cool.

In a small bowl, mix together the apple cider, cider vinegar, olive oil, maple syrup, and salt and pepper to taste. Drizzle a little of the dressing at a time over the kale and gently rub it into the leaves to coat. Toss in the cranberries.

In a separate small bowl, mix together the olive oil, pepitas, cinnamon, brown sugar, and salt. Toast the pepitas in a shallow pan over low heat, just until they start to puff up and become fragrant, 6-8 minutes. Set aside to cool.

Divide the squash on plates, then top with equal amounts of kale and toasted pepitas.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 19.

1/2 c. roasted salted almonds, finely chopped
1 T. fresh rosemary, finely chopped (or 1 t. dried)
1 8-oz. log goat cheese
1 8 oz. container cranberry-orange relish
2 T. balsamic vinegar glaze
1 loaf crusty bread, thinly sliced, or plain pita chips

Preheat oven to 350 degrees. Combine almonds and rosemary on a place, reserving 1 T. for later use. Roll cheese in almond mixture; place in small baking dish or center of a pie plate.

Combine cranberry-orange relish and balsamic glaze until blended; pour around cheese and sprinkle with reserved nut mixture. Bake 20-25 minutes or until cheese is hot and very soft. Serve with toasted bread slices or pita chips.

Alternative method: Preheat oven to 400 degrees. Place bread slices on baking sheet; coat with cooking spray. Combine relish and glaze. Spread about 1 T. cheese on each bread slice; top with relish mixture. Combine nuts and rosemary and sprinkle a bit onto each toast. Bake 5-6 minutes or until warm and toasted.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

2 large sweet, crisp apples (Honeycrisp, Gala, or Fuji)
1/3 c. apple cider vinaigrette
1/2 t. ground cinnamon
1/4 t. ground red pepper
1 4-5 oz. bag baby arugula
1 3.5-oz. package cranberry walnut topping

Cut apples in half and remove cores. Cut into small bite-sized pieces.

Whisk together vinaigrette, cinnamon, and red pepper. Add apples and toss to coat.

Add greens and nut topping, toss, and serve immediately.

Serves 6.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

5 lbs. (about 10 large) mixed apples, unpeeled, cored, and cut into medium-size pieces
1-1/2 c. cranberries, fresh or frozen
1-3/4 c. granulated sugar
1/2 t. ground cinnamon
1/2 t. kosher salt
1/2 t. ground ginger
2 c. fresh apple cider

Add all ingredients to slow cooker. Stir to combine. Cover and cook on HIGH about 1-1/2 hours, stirring a few times, to bring the mixture to a vigorous simmer. Once simmering, stir once more and set the lid slightly ajar so some moisture can escape.

Continue cooking until the butter is dark brown and as thick as you'd like, 7 to 10 hours more. Stir well; butter will be lumpy in spots. Pass through a food mill or strainer to remove any skins and smooth out any lumps.

Serve warm or at room temperature.

Makes 11 - 12 cups.

Adapted from Yankee magazine, Nov./Dec. 2016, p. 61. 

1/4 c. shortening
1 c. sugar
1 egg
2 c. sifted all-purpose flour
2 t. baking powder
1/4 t. salt
3/4 c. milk
1 t. lemon extract

Topping:
3 T. sugar
1 t. grated lemon rind
1/4 t. cinnamon
Dash nutmeg
1/3 c. walnut halves
2/3 c. jellied cranberry sauce, diced

Cream shortening and sugar until light and fluffy. Beat egg and add to creamed mixture. Mix well. Sift the dry ingredients and add alternatively with the milk to the creamed mixture. Add lemon extract. Pour into a greased 8 x 8 x 2" pan.

Mix sugar and lemon rind well. Add spices and walnuts. Add cranberry sauce last, and immediately spread topping evenly and lightly over the batter in the pan.

Bake at 350 degrees for 50 minutes or until done.

Adapted from 101 All-Time Favorite Cranberry Recipes, p. 21.