Cranberry Orange Bread

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This past weekend was filled with baking and holiday cheer!  One of the items we baked was Cranberry Orange bread.  It is an easy recipe that will have your guests in awe and wanting more.  The orange zest and juice gives this bread a moist texture as well as a refreshing flavor.  Its the perfect holiday gift or treat this season!


Cranberry Orange Bread

Ingredients
-2 cups flour
-1 cup sugar
-1 ½ teaspoons baking powder
– 1 teaspoon salt
– ½ teaspoon baking soda
– ¾ cup orange juice
– 1 Tablespoon grated orange peel
– 2 Tablespoons shortening
– 1 egg,
– 1 ½ cups fresh Cranberries, coarsely chopped

Directions
1. Preheat oven to 350ºF.
2. Mix together orange juice, orange peel, shortening and egg using a KitchenAid mixer or handmixer. Mix well. Stir flour, sugar, baking powder and baking soda in a medium mixing bowl. Stir in cranberries and nuts. Spread evenly in loaf pan. (T.W.O. used a food processor to chop the cranberries.)
3. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.


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Cranberry, Brie & Caramelized Onion Tart

imageNext week is Christmas and T.W.O. has the perfect appetizer for you to serve! It’s a festive, light and flavorful spin on your traditional baked brie.  Check out how to make this cranberry, brie & caramelized onion tart that will be a crowd pleaser.  (Adapted from Stella Artois)

INGREDIENTS:

-1 sheet puff pastry, defrosted
-2 tablespoons unsalted butter
-1 tablespoon extra-virgin olive oil
-1 large yellow onion, diced
-¼ cup brown sugar
-¼ cup plus 1 tablespoon granulated sugar
-⅓ cup water
-1 cup fresh cranberries
-1 teaspoon oregano
-2 ounces Brie, sliced into ¼-inch-thick pieces
-Freshly ground pepper

In a large, heavy-bottomed skillet set over low heat, melt the butter. Once the butter starts to foam, add olive oil, brown sugar and ground pepper.  Cook the onions over medium heat for about 30 minutes. Stir occasionally.

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Preheat oven to 425ºF.

In a small saucepan set over medium heat, combine sugar and 1/3 cup water.  Stir until the sugar dissolves, then add cranberries. Cook for 5 minutes, stirring occasionally.

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Drain and set cranberries aside.

While the onions are cooking, take the defrosted puff pastry and lay on a greased cookie sheet.  Using a small butter knife score a ½-inch border around the end of the square.  This will make a “crust” for the tart.

Once the onions are done, spread the evenly across the puff pastry.  Sprinkle oregano and cheese and cranberries on top.

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Cook the tart for 15-20 minutes.  Once done, remove the tart from the oven and let it sit for 5minutes prior to cutting.

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Happy Cooking!

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Spaghetti Squash with Ground Turkey, Swiss Chard, Cranberries & Spicy Dijon, Lemon Vinaigrette

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Spaghetti Squash with Ground Turkey, Swiss Chard, Cranberries & Spicy Dijon, Lemon Vinaigrette

Fall is in the air, and it’s also in T.W.O.’s cooking! Check out how to make this easy and tasty recipe the whole family will love. It’s great as an entrée, side dish or even lunch! T.W.O. doubled the recipe and was able to enjoy it throughout the week…leftovers are the best!

Ingredients

Spicy Dijon Dressing:

– 4-5 tablespoons spicy Dijon mustard
– 4 tablespoons extra virgin olive oil
– ¼ cup rice vinegar
– ½ lemon, juiced
– Krazy Salt & Pepper to taste

For the Spaghetti Squash:

– 1 large spaghetti squash
– 1 pound lean ground turkey meat
– 1 bunch of Swiss chard leaves, removed from steam
– ½ – 1 cup dried cranberries
– Olive oil cooking spray

Preheat the oven to 375ᴼ F. Using a sharp knife, cut the spaghetti squash in half, lengthwise. Scoop out the seeds and the “strings” just like you would when carving a pumpkin. Once clean, place the squash, face down in a sprayed Pyrex pan. Salt and Pepper to taste. Put the Pyrex in the oven and cook for about 40 minutes.

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While the spaghetti squash is cooking, sauté the ground turkey meat with pepper and Krazy Salt. Once thoroughly cooked, put aside.

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Next, sauté the chopped Swiss chard leaves in a lightly oiled pan. Sauté for about 3-4 minutes. Once complete, add the cranberries and ground turkey meat.

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To make the dressing, add all the ingredients in a cup and whisk for about 2 minutes.

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After 40 minutes, take the spaghetti squash out of the oven and let cool for 4 minutes. Once cooled, take a fork and “stroke” the squash from top to bottom to get the “spaghetti” noodles and put in a large mixing bowl. Continue to do this until you scrape to the skin.

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Once the spaghetti is ready, add the Swiss chard, cranberry, turkey mixture to the squash. Mix lightly. (You don’t want to break the spaghetti) Add the dressing and mix. T.W.O. highly suggests serving this dish warm, so you can immediately plate it!

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Happy Fall cooking!

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Harvest Salad

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 Fall is one of T.W.O.’s favorite seasons because of the weather and the harvest foods!  To kick off the season, T.W.O. decided to make a dish with butternut squash. The weather has been quite warm, so a fresh salad with all the Fall ingredients was put on the T.W.O. menu.

Ingredients

Roasted Butternut Squash:

-Butternut Squash
-Olive Oil
-Cinnamon
-Nutmeg
-Salt and Pepper

 For the Salad:

-Roasted butternut squash
-Spinach
-Apple (Honeycrisp or Granny Smith)
– Cucumber
-Crimini mushrooms
-Dried Cranberries
-Pepitas
-Goat Cheese

 For the Dressing:

-1/4 cup olive oil
-3/4 cup Balsamic vinegar
-2 Tablespoons Dijon mustard
-1 ½ Tablespoons Greek yogurt
-I tablespoon honey
-Cinnamon
-Salt and Pepper

Preheat oven to 415°. Cut butternut squash in half and remove seeds. Place butternut squash on a foil-lined cookie sheet and brush the squash with olive oil. Next, season the squash with salt, pepper, cinnamon, and nutmeg. Put the squash into oven and roast for 45 minutes to one hour.

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For the dressing, mix together the olive oil, balsamic vinegar, mustard, yogurt, honey, cinnamon, salt and pepper. Put the dressing in the refrigerator to chill. Ten minutes before the butternut squash is ready, prepare salad.  Dice apple, mushrooms, and cucumber and place on platted spinach. Next, add your cranberries, pepitas and crumbled goat cheese.

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When the squash is done, take out of oven and let sit for 3-5 minutes to cool. Cut the squash into cubes (removing the skin) and put on salad. Drizzle the dressing over salad and mix.  Now it’s time to enjoy this gastronomical, fall inspired salad!

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