Haricot Verts with Feta, Cranberries & Pistachios {Cookbook Giveaway Week}

For today's Cookbook Week recipe, I'm sharing this Haricot Vert with Feta, Cranberries & Pistachios salad. Haricot vert is French for “green beans” and are longer and thinner than the American variety of green beans. I like to use these instead of regular green beans on occasion; however, the American green bean would also work just as well in this recipe. 

Cranberry Pear Sauce

Let's see a show of hands. How many people use canned cranberry sauce on Thanksgiving? I always did. It was just what I grew up with and yes, I even liked the jellied version that had to be sliced. (No judgement please). That is until last year when I made my own version after seeing how easy it was on some of my favorite blogs. 

Cranberry Goat Cheese Twice Baked Sweet Potatoes

Happy Columbus Day to my American friends and Happy Thanksgiving to my friends in Canada! 

While out grocery shopping last week, I noticed a product I hadn't seen before. It was goat cheese covered in cranberries. It sounded interesting so I purchased it and couldn't wait to experiment with it. I had been trying to find something new to make with sweet potatoes and since my other twice baked sweet potato recipe still continues to be spread all throughout Pinterest months after posting, I wanted to try another twice baked version. I LOVED these potatoes and it reminded me of fall and thought this would make a great addition to our Thanksgiving menu. My family; however, did not particularly care for these, though to their defense, they are also not huge fans of goat cheese so you'll just have to be the judge. These potatoes were sweet and creamy and savory all rolled into one. 

Cranberry Goat Cheese Twice Baked Sweet Potatoes
2 Sweet Potatoes
2oz. Cranberry Goat Cheese
1/2 tsp. Cinnamon
1 tbsp. Butter
2 tbsp. 2% Milk
1 tsp. Brown Sugar (I used Organic)

Directions:
1. Wash the potato skins using a vegetable brush and warm water. 
2. Place them on a microwave safe plate lined with paper towels and microwave 10-15 minutes, flipping the potatoes over halfway, or until the potato has softened (Use the tip of a sharp knife, it should go in and out smoothly). 
3. Remove the potatoes and carefully cut them in half. 
4. Scoop out the inside of the potato and place in a bowl while placing the skin shells in an oven safe baking dish or baking sheet. 
5. Add the goat cheese, cinnamon, butter, milk and sugar to the potatoes and mash. (I like to use an electric mixer so they're smooth). 
6. Place the potato mixture back into the potato skin shells and bake at 350 degrees for 10-12 minutes. Serves 4. 

*Nutritional Information: Calories 137, Carbs 17.1g, Fat 6.1g, Protein 4.2g, Fiber 3.3g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Cranberry White Chocolate Biscotti

I thought I was done with baking for a while after the holidays but I needed to make a dozen bake sale items to sell for my daughters school function last weekend. And for me, nothing is easier to pull together last minute than biscotti. Since I had to make some anyway, I decided to experiment with a different kind and these did not disappoint!

Cranberry White Chocolate Biscotti
2 c. All-Purpose Flour
1 c. Granulated Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Vanilla Extract
3 Eggs
1 c. Dried Cranberries
1 c. White Chocolate Chips 

In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. In a separate bowl, whisk together the vanilla extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the cranberries and chocolate. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form a 12" long log and flatten down so that it is no higher than 1". Spray a baking sheet with cooking spray, add the dough and bake at 325 degrees for 25-30 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving. Makes 2dz. 

Enjoy!

Cranberry Stuffed Portabella Mushrooms

Thanksgiving is almost upon us and I still haven't fully planned my Turkey Day menu yet. We generally like traditional foods on this day...turkey, mashed potatoes, and the old standby, green bean casserole (still my favorite and even better the next day heating it to scalding hot temperatures in the microwave!) but I always like to make 1 or 2 (or 3 or 4 depending on my energy level that week) new items so I mostly get play with some new appetizers. While grocery shopping last week, they were having a sale on baby portabella mushrooms. (Did I mention we love mushrooms?) Anyway, I had an idea I wanted to try out before the holidays so I picked some up and tried this experiment out on my guinea pigs (a.k.a. hubby, kids and in-laws). I loved the addition of the cranberries in this recipe. Not only did they give it a nice contrasting color but they added just a hint of sweetness to the woodsy flavors of the mushrooms and rosemary. A definite keeper and one that I will be making again this Thanksgiving. 

Cranberry Stuffed Portabella Mushrooms
1-10oz. Package Baby Portabella Mushrooms
1/4 c. Scallions, chopped
1 Clove Garlic, minced
1/2 tsp. Fresh Rosemary, chopped
1 tbsp. Extra Virgin Olive Oil
2 tbsp. Dried Cranberries (like Craisins®)
2 oz. Light Cream Cheese
1/2 c. Panko Breadcrumbs
Canola Oil Cooking Spray


Gently wash off mushrooms with a damp cloth, remove stems and finely chop. Heat oil in a frying pan and add the mushrooms, scallions, garlic and rosemary and saute for 5 minutes. Add in the cream cheese and mix until the cheese has melted and is well blended. Remove from the heat and let cool slightly. In a bowl, add the breadcrumbs, cranberries and mushroom mixture. Mix well and using a small spoon, fill each mushroom cap with the stuffing and place on a greased baking sheet. Bake at 425 degrees for 18-20 minutes until the mushrooms are slightly brown. Makes 15-18 mushrooms(depends on the size within the package). 


Points+=1 per mushroom


Enjoy!