Thanksgiving -- Day 2

Now, I have this problem that may or may not be unique to my little family. You see, I'm the only one who loves cranberry sauce! Every year, I buy a whole container of cranberry sauce, only to have one or two servings before throwing the rest away. What a waste! I can't simply give it up. Oh, no! It wouldn't be Thanksgiving dinner without my cranberry sauce! So I've devised a simple method to have my cranberry sauce without waste. I make a small batch.

This recipe easily doubles to accommodate a family that's more appreciative of a good cranberry sauce.

Whole Berry Stove Top Cranberry Sauce
Serves 2 to 4 depending on portion size

What You Need:

• 6 oz fresh cranberries (use the other half of the bag bought for the sweet potatoes!)
• 1 cup granulated sugar
• 2/3 cup water

How it's Done:

1. Combine all the ingredients in a saucepan with high sides.

2. Bring to a boil. Stir frequently.
3. Cook and stir about 15 minutes. Cool completely before serving.

I'm thankful for loving family and good friends to keep nearby during this holiday season and always. What are you thankful for?

Where's YOUR Smoothie 'Stache?

We love smoothies around here. They offer an opportunity to get healthful foods into a squirming, picky eater in very little time, with great taste. This one, like all the smoothies I've posted so far, is Picky Eater approved. Okay, well, maybe there was one smoothie she didn't like. But she loves this one. Just check out her smoothie 'stache.

Chocolate-Covered Cherry Smoothie
Makes 2 servings

What You Need:

• 2 cups frozen sweet cherries
• 1 cup milk
• 3 Tbsp unsweetened cocoa powder
• 2 Tbsp honey, sugar, maple syrup, or agave nectar

How it's Done:

1. Whirl all the ingredients in your blender for a couple minutes, until smooth and thick. Pour into tall glasses and serve.

A Magical Transformation!

Leftovers have a horrible reputation. Quick: go take a peek in your fridge. Have you stored any leftovers in there? Most of us are really good at storing our leftover foods, but really, really bad at using them up. And who can blame us? Crispy egg rolls go soft. Fresh salads go limp. Breads dry out. Meat loses tenderness and flavor. Cheeses develop weird crusts. Who wants to eat something warmed over and substandard when we can make an entirely new dish instead?

My in-laws left today. They're wonderful about storing leftovers. They always take home doggy bags from the restaurant. But they're never keen on eating what they store. Therefore, a quick inventory of my refrigerator reveals the need for a few back-to-back leftover revivals. This evening, I performed magic as I transformed leftover minute steaks (a horrid cut of beef, avoid it), fettuccine, a bit of cream, a bit of leftover cheese, and a few other ingredients into a dish fit for a romantic dinner for two, complete with salad and bread. I completed the meal with strawberry shortcakes, all from leftover ingredients.

Eat your leftovers. They're practically free foods! And they don't have to be limp and lifeless. See what you can do?

What I had to work with: from left to right: Parmesan cheese, leeks, cream, fettuccine, and steak

More leftover foods: from left to right: Mozzarella, minced onion, tomato, salad, garlic toast

Enough lefotvers for dessert! Fresh whipped cream, strawberries, and little cakes!

Leftover Makeover: Fettuccine with Steak in a Creamy Leek Sauce with Bruschetta
Serves 2

What You Need:

• 2 Tbsp olive oil
• steak: I used three small minute steaks. These need to be cooked and cut into 1" pieces.
• fettuccine: Cooked. Enough for two people.
• 2 leeks, cut into rings
• 2 tsp minced garlic
• 1 1/4 cups heavy cream
• 1 cup Parmesan cheese, divided
• 1/4 cup shredded mozzarella cheese
• 1/4 cup fresh parsely, chopped
• 1/2 tsp each sea salt and freshly cracked black pepper
• for the bruschetta: sliced garlic bread (1 per person), sliced, seeded tomato (1 slice per toast), shredded mozzarella (1 Tbsp per toast)

How it's Done:

1. Heat a large skillet over medium heat. Add olive oil.
2. Toss in leek rings and saute a couple minutes. Add garlic and stir about 30 seconds. Quickly add cream and 3/4 cup Parmesan cheese. Cook and stir until bubbling and thickened, about 15 minutes.
3. Add steak slices and heat through.

4. Meanwhile, prepare bruschetta. Place a tomato slice and a tablespoon of mozzarella on each slice of garlic toast. Broil until browned and bubbling.
5. Back to the main dish: Stir in mozzarella cheese until melted.
6. Toss pasta and parsely with sauce. Serve with additional Parmesan cheese on top.

National Peanut Butter Lover's Day

Day 60.

Today is National Peanut Butter Lover's Day! Do you love peanut butter? I do! We always have large jars of peanut butter in our house. It's portable, economical, easy to store, tasty, a good source of protein, child-friendly, and versatile. Plus, it's grown all across America. There's a town nearby me that grows and processes peanuts, and my mother swears it smells like peanut butter all through the town. I haven't experienced that town yet, but I intend to. I wonder if any of the plants offer tours.

Peanuts aren't just made into peanut butter, of course, so one day of celebration just isn't enough. No, sir! March is National Peanut Month! All month long, you should celebrate by making meals and snacks with peanut butter. Yum.

I'll start you off with an unsuspecting recipe.

Stir-Fried Veggies with Peanut Butter Sauce over Pasta
serves 2

Ingredients:

• 4 ounces pasta (I used spaghetti)
• 1 Tbsp oil (sesame oil is wonderful)
• 1 1/2 cups frozen mixed stir-fry vegetables
• 1/2 to 3/4 cup water (use the water your pasta boils in)
• a shake or two of crushed red pepper flakes
• 1/2 tsp fresh ginger
• 1/2 tsp minced garlic
• 3 Tbsp soy sauce
• 2 Tbsp creamy peanut butter
• 1 green onion, cut into very thin rings

How it's Done:

1. While pasta boils, heat oil in a skillet. Add vegetables. Cook and stir until crisp-tender. Remove from heat.
2. In a small saucepan, combine water, red pepper, ginger, garlic, soy sauce, and peanut butter. Cook over medium heat, stirring with a whisk, until sauce thickens and is smooth. Add a water a little at a time if the sauce gets too thick.
3. Drain pasta. Toss with vegetables and sauce. Transfer to serving dish and top with green onions.