Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense.

As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition. 

As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.

My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

View the complete recipe

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Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 cup rolled oats (I used GF)
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 1 tablespoon pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds or flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add oats and blend until you have a rough oat flour. Add the sugar, cinnamon, baking soda, baking powder and salt. Pulse a few times until combined. Add melted coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball.

Scoop 1 tablespoon of the dough onto an ungreased cookie sheet, you should get 12 cookies. Bake for 15 minutes. 

Once removed from the oven, using a small spoon....I used the back of a teaspoon....press down gently creating a small thumb sized dent in the center of the cookie.  

Once cookies have cooled, using the same teaspoon, scoop a dollop of jam into the center.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week. 

Enjoy !

Adapted from this recipe here

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Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever

Whenever there’s a discussion about the history of celebrity chef pop culture, one name is invariably left out, and this Swedish Meatballs recipe served as a reminder of that sad fact. How anyone can talk about the pioneers of food television without including the Swedish Chef from the Muppets is beyond me.

His frenetic energy and charisma makes Gordon Ramsey seem like a shrinking violet by comparison. His technique surpasses Emeril's on every level, and if we’re just talking catch phrases, how can you even begin to compare “Yummo” to “Bork, Bork, Bork?”

Some use the excuse that he wasn’t actually real, that he was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy forearm. Well, that may be true, but it goes beyond that. I believe there’s been a systematic discrimination against Swedish chefs, which has made advancing upward impossible. I call it the ice ceiling.

Do NOT forget the Lingonberry jam!

Anyway, in related news, these Swedish meatballs rocked! Unlike most of the recipes I post here, I’ve had little experience with the recipe, but was very happy with the results, except for one major issue, which I mention in the video. I broke the cardinal rule of meatball making, and used lean meat.

Not paying attention, I picked up a package of ground pork that turned out to be 95% lean. The horror. I might as well have used tofu. Nonetheless, I loved the flavor, but implore you to use regular ground beef, and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoying a plate of meatballs even the world's most under appreciated celebrity chef would love. Enjoy!

Ingredients for 4 large portions:

For the meatballs:

2 tbsp butter

1/2 yellow onion, finely chopped

1/4 cup milk

2 large eggs

1/3 cup plain bread crumbs

3/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 1/2 teaspoon fine salt

pinch of cayenne

1 pound ground chuck

1 pound ground pork

*Note: you can always cook a little piece to taste for salt, and adjust from there.

Brown meatballs in 425 degrees F. oven for about 20-25 minutes.

For the sauce:

2 tbsp butter

3 tbsp  all-purpose flour

3 1/4 cups beef broth

1/2 cup heavy cream

1/2 tsp sugar

1/4 tsp Worcestershire sauce

salt and pepper to taste

View the complete recipe

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Orange-French Toast

I am in love with this french toast! So simple and delightful. This came out perfectly soft and moist in the center with subtle flavors of orange and cinnamon all around. Adding a nice glass of pure organic orange juice along side completed this any time of day meal. This would be great to serve when you have over night company. You can impress them with this easy breakfast/brunch they will surely want the recipe for. This recipe is adapted from a very fun recipe blog called Vegan Stoner, you can find the original recipe here.

Orange-French Toast

Ingredients

• 1 loaf french bread, sliced 
• 1/2 cup almond milk, or non-dairy milk of choice
• 1/2 cup fresh squeezed or pure organic orange juice
• 2 tablespoon pure cane sugar, maple syrup or coconut palm sugar
• a few dashes of cinnamon
• 1 teaspoon vanilla extract, optional
• 1 to 2 tablespoons coconut oil, for griddle/skillet
• pure maple syrup to serve
• shredded coconut to garnish
• pure cane powdered sugar to garnish

In medium size, flat bottom, shallow bowl, mix milk and orange juice. Add choice of sweetener, cinnamon and optional vanilla extract, mix well.

Melt coconut oil on griddle/skillet at about a medium high heat, lightly dip both sides of toast in mixture and cook until golden brown on each side, appx 2-3 minutes per side. After dipping 3 or 4 toasts you may want to add a few more dashes of cinnamon to the mixture, it floats on top and will most likely be gone after the first few dips.

Serve with pure maple syrup and garnish of choice. Serves about 3 - 4, depending on how thick you slice your bread.

Enjoy!

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Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world anytime soon, but if I do, I’d try and get a job in the marketing department of a pumpkin puree company. 

I’m guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I’d be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink this whole post-Foodwishes career path, but in the meantime, here’s just one example of how I would convince the public that pumpkin is great for anytime of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving, but still.

I may have covered this in the last scones post, but I’ve never been a huge fan of the scone. I’ve always considered it some sort of effeminate biscuit, but I’m starting to come around in my old age. There’s nothing like a freshly baked scone with a steaming hot cup of tea or coffee, especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

8 ounces by weight all-purpose flour (about 1 3/4 cups)

1/4 cup white sugar
1 tbsp baking powder

1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts

1/2 cup pumpkin puree
1/3 cup buttermilk

additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.

*Bake at 400 degrees F. for 15-20 minutes, or until golden brown

View the complete recipe

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Roasted Garlic, Miso & Greens Soup

This will be the new 'Chicken Soup' in terms of healing and building the immune system when you are feeling under the weather. The real trick is to keep from getting sick in the first place...adding this to your diet may be good preventative medicine. Garlic, miso and greens are all super foods to help maintain and restore your body's immune system. Lemon and red pepper flakes also aid in healing in their own way. This is a very simple soup with wonderful flavors coming from the few ingredients this recipe calls for. It doesn't need much making this an even better go to soup when feeling under the weather or just because you simply love roasted garlic. You could also add some cubed organic tofu for added protein. I really enjoyed this soup and hope you find it as good as I did.

Do not be turned off by the amount of garlic listed. Roasting garlic in the oven dramatically mellows out the intense garlicky flavor leaving behind a very pleasant mellow flavor. It will become mild, sweet, nutty, almost caramel like. It will squeeze out of the skins like butter. No peeling necessary. You can use less garlic if you are uncomfortable with this amount. Also, to lessen energy use I would suggest roasting garlic along with other vegetables to be used in another dish or alongside this one. Here's a great visual tutorial from Oh She Glows on how to roast garlic.

Roasted Garlic, Miso & Greens Soup

Ingredients

• 2 heads of garlic
• 2 tablespoons olive oil
• 6 cups water or vegetable broth (I used water)
• 3 to 4 tablespoons white miso, to taste
• 4 cups greens of choice, chopped (I used tuscan kale)
• pinch of red pepper flakes, garnish
• squeeze of lemon, optional
• himalayan salt to taste

Preheat oven to 400 degrees. 

Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle one tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45-50 minutes. Let cool for 10 minutes. 

In large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium. Add your miso and stir to incorporate the paste. Once broth has warmed for about 20 minutes, add in greens and let wilt. Serve with a slice of lemon and a pinch of red pepper flakes. I topped mine with a few colorful purple micro greens. Serves six.

Notes: 

~ If using tofu, add in after adding the miso paste. Use soft or firm tofu that has been pressed to remove excess moisture. To press you can either use your palms by using paper towels in between to soak up the moisture. Or place the tofu under a somewhat heavy book with paper towels on each side of the tofu for 10 minutes or so.

~If staying away from soy, try using brown rice or chickpea miso.

~ Adding wakame (sea weed) as your green would also add great nutrition. Seaweed is full of essential minerals and vitamins that the body needs. You can find wakame dehydrated so it will last in the pantry a long time. Simply crumble some in your soup, wait a few minutes and it will add lots of valuable trace minerals. Here is a site that offers a bit of information and many recipes using wakame: Wakame: Health & Healing from the Sea

Great for the mind, body and soul...Enjoy!

Recipe adapted from 'Ten Mother's Garlic & Spinach Soup' from Care2.com

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Giving Thanks

Michele and I had a very lovely Thanksgiving holiday with the family in Davis, CA. The food and company were wonderful, and as if that wasn't enough, I also enjoyed a flood of viewers posting pictures of their successful Food Wishes' recipes on Twitter and Instagram. I want to thank everyone who mentioned us this holiday, and I couldn't be happier or more proud of all the beautiful food you created and shared. And while we're on the subject, here are a few highlights from our meal. Enjoy!

Our handsome, free-range turkey was from Branigan's Turkey Farm in Woodland, California, and it was amazing! I did the old, herb-butter under the skin trick, and it was one of the juiciest, most flavorful turkeys in recent memory.

I love to start the Thanksgiving meal with a small salad. This is a great way to get everyone to the table for toasts, grace, etc., and not have to worry about all the food getting cold. While the turkey rests, enjoy a nice pear, persimmon salad with goat cheese, pomegranate, and candied walnuts.

What's Thanksgiving, but an elaborate excuse to eat lots of buttery mashed potatoes? These were fortified with cream cheese as family tradition dictates.

These incredibly tasty sweet potatoes were simply roasted with maple butter and topped with salty, crunchy, toasted pistachios.  They were perfect.

I decided to eschew the usual green bean casserole for this new addition to the holiday side repertoire. The beans were tossed with copious amounts of roasted garlic, and then warmed in the oven after a crumbling of Point Reyes blue cheese. No one missed the casserole! 

We finished with the pumpkin pie you saw posted a while back, and by the looks of my Twitter feed, so did many of you. I hope you had a great holiday, and enjoy the rest of the weekend. Special thanks to Peggy & Al, Nina & Tom, and Jennifer and Leanne for providing us with such an enjoyable Thanksgiving. Stay tuned for a new video tomorrow!

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Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey. 

The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu, this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti. 

I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle other meaty meals, I hope you give this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed
*Note: Feel free to adjust the batter's thickness by adding a little flour or water until you get a thin consistency as seen in video. 
 

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish

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Raw Veggie Chili with Taco Nut Meat

This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could've really used a dollop of raw Lime Cilantro Cashew 'Sour Cream', it would've added some light color and extra flavors. I will be posting a new photo as soon as I make this again with the cashew sour cream.

Mine didn't seem to come out with as much soupyness as Ani's photo shows. But never the less, this is so very fresh, hearty and delicious...simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.

Dice up your vegetables and fresh oregano (if using fresh)...

Combine with seasoning, I also added in some cilantro as an after thought...

Using a food processor, puree half of the mixture... 

Bring back pureed vegetables to diced vegetables and combine. Then, onto your nut meat...

Add nut meat ingredients to food processor and pulse until crumbly...

Fairly simple...just slicing, dicing, pureeing and pulsing. So fresh and good. I always feel the best after eating meals like this! Don't forget to add some raw Lime Cilantro Cashew 'Sour Cream' on top for even more added deliciousness, or simply add some avocado slices to round it out even more.

Raw Veggie Chili with Taco Nut Meat

Vegetable Chili

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 - 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 - 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.


Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg's or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don't want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Enjoy the freshness!

Adapted from Ani Phyo 'Fresh Tomato Chili with Taco Nut Meat'

Recipe came my way via by raw vegan 

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Ginger Pear Cranberry Sauce – Making Your Holidays More Difficult, One Condiment at a Time

You would think the vast majority of the visitors to this blog would be fine with me posting a new holiday cranberry sauce every year, but apparently that’s not the case. 

After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.”

Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all?

Sorry, I really can’t help you decide, but at least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long.

Anyway, I hope your Thanksgiving menu is shaping up nicely, and that tomorrow will bring a table full of fabulous food. Whether you use this cranberry sauce, or an older version, or heaven help us, one from another blog, I hope you and your family have a great holiday. Enjoy!

Ingredients for about 2 cups:
12 oz fresh whole cranberries

1 large bosc pear, peeled, diced

2 oz candied ginger, minced

zest of 1 large orange

1 cup fresh orange juice

1/4 cup water

1 cup sugar

1 whole star anise

1 cinnamon stick

1/2 tsp garam masala (an Indian-style curry spice blend)

1/4 tsp salt

View the complete recipe

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Look What I Found

My friends at Allrecipes.com have put together a great recipe hub for Thanksgiving, and as I glanced down the page, I saw this gorgeous pumpkin flan in their gluten-free section. I quickly realized it was a recipe I'd posted a few years ago, and pretty much forgotten about. It only took one glance to remind me of this sweet, satisfying, and yet still relatively light holiday dessert.

Anyway, I wanted to share this delicious blast from the past, and also provide you with a link to the extensive Thanksgiving recipe index over at Allrecipes for all your last minute needs. Enjoy!



Click here to read the original post, and get the ingredient list.

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Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing, and it unexpectedly turns into something else, which ends up being far better than you expected. Such was the case with this quite homely, yet amazingly delicious sweet corn and wild mushroom spoonbread.

I was trying to do a simple, wild mushroom-studded, sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I’d ever tasted. Not only that, but we completely eliminated the step of having to make corn bread first!

Of course, I wish I could do stuff like this on purpose, but like my golf buddies used to say, “better lucky, than good.” The only drawback, as I obsessed over in the video, was the less that stellar appearance when it came out of the oven. 

I may try some type of gratin topping next time, but honestly, this was so wonderful tasting that I can’t even pretend to be upset over such superficial concerns.  I hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1/2 cup dried porcini mushroom pieces, softened in 1 cup hot tap water, squeezed dry

1 stick (1/2 cup) unsalted butter

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly ground black pepper

cayenne to taste

2 large eggs

1 cup buttermilk

1/4 cup milk
1 pound sweet corn, drained well

1/4 cup chopped green onions

oil to grease baking dish

Bake at 350 degrees F. for 30-35 min

View the complete recipe

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Parsnip & Split Pea Soup: Slow Cooker or Stove Top

 Split pea soup is always a welcome soup in my house. It's really easy to put together, tasty and hearty enough to fill you up just right. This recipe was inspired by a member in a food group I'm associated with through social media. Thanks John for the inspiration! It's adapted from Robin Robertson's cookbook "Fresh from the Vegetarian Slow Cooker". I added the carrots and garlic because I love them both. I also added in the poultry seasoning because I had it on hand, ingredients include thyme, sage, marjoram, rosemary, black pepper & nutmeg listed in that order. If you don't have poultry seasoning you could add a little sage, marjoram, rosemary, even coriander and/or tarragon in any amount to equal 1 teaspoon, or omit it altogether...it will still be great!

Parsnip & Split Pea Soup: Slow Cooker or Stove Top

Ingredients

• 1 tablespoon olive oil
• 1 medium/large onion, diced
• 2 - 3 garlic cloves, minced
• 2 large parsnips, quartered and chopped
• 2 large carrots, quartered and chopped
• 1 pound dried green split peas, picked over and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning or herb de provence, optional
• 2 bay leaves
• 6 cups water or vegetable broth, more as needed
• 1 teaspoon liquid smoke, optional
• 1 teaspoon sea salt, or to taste
• cracked pepper to taste

This soup can be prepared either of two ways along with a fat free, no oil option. One is in a crockpot and the other on the stove which is how I prepared it...

Crockpot method:

Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in crockpot and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistency...blending more for creamy and less for chunky. Taste for seasoning....

Stove top method:

In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for  one hour stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistency...blending more for creamy and less for chunky. Taste for seasoning...

Oil Free, Fat Free Method:

If you don't want to saute, just add your lentils, vegetables, spices and liquids in the crock pot and turn on low, cook for 8 hours. If using stove top method, place all ingredients in pot, bring to boil and simmer for an hour.


Serve with whole grain or artisan bread. I just paired mine with some sprouted wheat bread I had on hand and added some diced up raw carrots on top which gave a nice freshness and added crunch to the soup. I bet this would be great with a nice loaf of sourdough bread...multi-grain or rosemary & olive oil...mmm, I can almost taste it know. Serves six or four generously.

Enjoy!

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Cinnamon Cranberry Truffles

The holiday is here and these little truffles are a welcome treat. Simple to make, gluten free, refined sugar free, soy free, dairy free, no unwanted additives and no baking time. They are so full of amazing flavor and so perfect for the holiday season...be warned that you will be eating many of these so make extra and store in the fridge, they will last for up to a couple weeks. These are great for parties, given as gifts or just to have around the house for a guilt free sweet. They will do wonders for your palate and hit that sweet spot!

Just simple wholesome ingredients to keep your mind, body and spirit strong!

They're even more wonderful rolled in shredded coconut, cacao/cocoa powder or cinnamon!

Cinnamon Cranberry Truffles

Ingredients

• 1/2 cup pecans, walnuts, cashews or almonds (I used pecans)
• 1/2 cup hemp hearts (hulled hemp seeds)
• 1/4 cup rolled oats (I used GF)
• 6 medjool dates, softened, pitted and chopped or 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon sea salt
• 1/4-1/2 cup cranberries, fresh chopped or organic dried 

In food processor/blender, combine nuts and oats, blend into a somewhat fine meal, doesn't have to be perfect. Add in the dates, vanilla, cinnamon, nutmeg, clove and salt. Process for about 30 seconds to a minute until mixture comes together. Place mixture into a medium size bowl, add cranberries and blend (start with the smaller amount and add more as desired). Mixture should come together when pinched. If mixture seems too dry, add one tablespoon of water or pure maple syrup. Store in refrigerator for about 20 minutes to let it stiffen up a bit. Roll into 1 inch balls. Makes about 12 balls. Store in air tight container in refrigerator for up to two weeks.

Notes:

~ For a more finished look try rolling each ball in cinnamon, cocoa/cacao powder or shredded coconut.

~ A mix of cranberries and mini dark chocolate chips would also be great in this recipe.

~ Fresh chopped cranberries are my favorite in this recipe. They add a nice light tartness that blends well with the spices and dates. If using fresh cranberries, eat truffles within 7 days.

~ If you don't have all the spices, you will still have a great truffle. I did them the first time with just cinnamon & vanilla and it was delicious!

~ Replace the oats with 1/3 cup nuts of choice if you wish.

~ Feel free to use whatever nuts or mix of nuts you like. Hemp hearts are full of nutrition and I try to add them where ever I can, they work great in this recipe. If you don't have any use all of one type of nut or mix and match. The great thing with this recipe is that you pretty much can't go wrong.

Enjoy!

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Time to Vote! (and you thought the campaigning was over)

We are thrilled to announce that Food Wishes is a Taste Awards finalist in two categories this year! As you may know, we've won an award two years in a row, and would love to keep the streak going. There's no cash prize involved, but something way more valuable...bragging rights!

If you’d like to help us out, please follow this link to vote in the “Best Food Program: Web,” and “Best Home Chef in a Series” categories. Voting ends on November 27, 2012. Thank you for the love and support!

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Old-Fashioned Cracker Dressing & Stuffing – Do You Dare?

Here we go again, delving into the treacherous topic of changing up your traditional Thanksgiving side dishes. This time, it’s an old-fashioned cracker dressing vying to be that surprise, uninvited guest.

Sure some you alternative lifestylists may go for the cornbread, but generally, bread-based variations rule the day. There’s a great reason for this; they’re easy, delicious, and most importantly, very familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year for your Thanksgiving feast, so why take the chance of disappointing them on the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a superior dressing, or that you should change your regular routine, but if you’re someone who's looking for a change of pace dressing, that’s still very familiar and comforting, this could be the one.

Of course, you can use whatever ingredients you normally add to your bread dressing, and it should work just the same. By the way, I never stuff my turkey, so if you choose to use this as a stuffing, please refer to the roughly one million Thanksgiving turkey cooking guides linked online. Enjoy!

Ingredients for 16 portions:

1 pound saltine crackers (4 sleeves)

1/2 cup butter

1 large or 2 small yellow onions, diced

3 or 4 ribs of celery, diced

1 tsp salt, or to taste

1/2 tsp freshly ground black pepper

cayenne to taste

1/2 tsp dried sage

1/2 tsp dried thyme

1/2 tsp dried rosemary

2 3/4 cups chicken or turkey broth

1/2 cup cream or milk

1 or 2 eggs

*Tip: you can cook a small nugget in a pan and taste for seasoning

Bake at 375 degrees F. for bout 45 minutes

View the complete recipe

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Gluten Free? Don’t Look at Me!

My inability to help visitors to this blog with questions about gluten-free Thanksgiving baking has been well documented. I’m a gluten junkie of the highest order, and know almost nothing about gluten-free substitutions, which is why I shy away from giving advice that could potentially make someone ill.

Luckily, my good friend Shauna Ahern, better known as "The Gluten-Free Girl," has just launched an interactive app called, “Gluten Free Thanksgiving Baking.” If you’re interested in getting more info, you can visit her blog, or simply follow this link to the Apple Store. Enjoy!

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Simple Cheese Manicotti

This is a super simple version of manicotti. My daughter used to eat this all the time and so I wanted to recreate this for her. Needless to say she loved it and polished it off. I kept this simple because this is how she likes it...she's allergic to vegetables I think. ;) Believe me I try...we are opposites but manage to come together on a few things. She's not vegan with me, she's 12 and grew up with my old habits and just doesn't see what I see...one day maybe, or not...it's a personal decision that we must each make on our own. In the meantime, this is a great replacement, you can't tell the difference so I win this one! :)

Feel free to add in fresh chopped basil, chives, spinach, etc. into the ricotta. Roughly chop and incorporate  before filling the tubes. You could also try a butternut squash pasta sauce!

Ingredients

• twelve cannelloni pasta shells (8 oz. package)
• 4 cups cashew ricotta cheese, double if using this recipe (you may have a little leftover)
• 2 cups or so organic pasta sauce of choice
• almond parmesan, optional garnish

Unless using store bought ricotta cheese, make your cashew ricotta cheese and keep in the refrigerator until ready to use.

Preheat oven to 350 degrees.

Bring a large pot of water to a boil and cook cannelloni shells, about eight minutes. Rinse in cool water and carefully place shells on paper towel to dry.

In apprx. a 9 x 13 inch baking dish, pour about 3/4 cup pasta sauce onto the bottom.

Place ricotta in a large size zip lock bag, let all the air out and seal. Cut a small hole on one bottom corner about 1/4 inch wide. Squeeze ricotta cheese into each tube. Place in baking dish and cover with remaining sauce, add more sauce if desired.

Cover with foil and bake for 30 minutes. Serves six.

Enjoy the simples !

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Best Pumpkin Pie Ever – Come for the Pie, Stay for the Dollop

This Thanksgiving, we’re assuming your turkey will be juicy; your mashed potatoes lump-free; and your gravy, smooth as silk. You are a regular visitor here, after all. 

However, it’s probably not a bad idea to hedge your bets and serve a pumpkin pie so tasty and texturally perfect that no matter what goes wrong, everyone will leave with a smile on their face, and a delicious memory in their heart. By the way, this is that pie. 

After many years of experimentation, I’ve finally perfected what I think is the ideal formula. As I mention in the video, I’ve removed an egg white, and replaced it with some additional yolks. This results in a pie that’s not only richer, but also much less likely to crack.

Of course, you still need to not to overcook it. An extra 5 minutes in the oven is kryptonite to even the most brilliant pumpkin pie formulas. Use the knife test I demonstrated and you should be fine. Worst case, there’s always the whipped cream. Ah, the whipped cream.

I remember my friend, and world-famous photographer, Andrew Scrivani telling me about a food stylist whose spoon work is so sexy and enticing that she makes a good living just specializing in dollops. Well, I’d like to take this opportunity to apologize for ruining her career.

Once the world sees the slow-mo magic that is the old, “twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in no time. That’s right, now anyone will be able to do magazine-quality dollops like a boss (and by boss, I mean overpaid food stylist).

Anyway, ruined careers aside, this really is a fantastic, and incredibly easy pumpkin pie recipe, and I sincerely hope you consider adding it to your holiday menu this year. Enjoy!

Ingredients for one pumpkin pie:

1 can (15 ounce) pumpkin

1 large egg

3 egg yolks

1 can (14 ounce) sweetened condensed milk

1/4 teaspoon freshly, and very finely ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 tsp Chinese 5-spice (or to sub: a small pinch each of ground star anise, ground cloves, and ground white pepper)

1/2 teaspoon fine salt
9-inch unbaked pie crust

View the complete recipe

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