Fresh Cranberry Compote

I watched Emeril make this on the Food Channel several years ago. It's easy and tastes like you worked really hard on it.

Just use Splenda or Equal in place of the sugar. This is easy and absolutely delicious - you'll never eat the canned version again. Plus - it's healthy - cranberries are full of fiber! Enjoy!



Ingredients

* 1/2 pound fresh cranberries
* 1 tablespoon grated orange zest
* 1 teaspoon grated lemon zest
* 1/4 cup fresh orange juice
* 3 tablespoons fresh lemon juice
* 1/2 cup granulated sugar
* 1 teaspoon pure vanilla extract
* 2 cups water
* 3 tablespoons cornstarch

Directions

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.

Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.

Remove from the heat and cool completely.

Thanksgiving Turkey Breast with Fresh Herbs

I promised some good recipes......I saw Rachel Ray fix this turkey breast on the food channel a few years ago and It looked so good I went to the store, bought the ingredients and made it myself! It's easy and soooo good!

Preheat Oven to 400'!

Ingredients:

4-6 pound boneless turkey breast, thawed

Fresh herbs: (they really need to be FRESH!)

1/4 cup rosemary
1/4 cup sage
1/4 cup thyme
1/4 cup parsley
4-5 bay leaves
5 tbsp olive oil
roasting bag
salt, pepper to taste

1 stick butter, melted

Combine all herbs (except bay leaves) in food processor or blender with 2 tbsp olive oil and pulverize until you have a green paste.

Cut skin away from turkey and stuff it with the herb paste mixture.

Open roasting bag and place 5 bay leaves in the bottom of the bag, with 3 tbsp olive
oil. Place turkey on top of bay leaves. Baste turkey with melted butter, salt and pepper. CLose bag and tie, and bake at 400' for 1-1 1/2 hours or until done. THe roasting bag does the basting for you. This is the BEST turkey you will ever eat. Samantha and her cousins loved it!

Sometimes You Just Gotta......EAT...Fried Green Tomatoes!

Sometimes you just have to....EAT!

Yesterday at lunch with a friend I enjoyed a home cooked meal that actually reminded me of both of my grandmothers'!

Baked chicken with gravy, fried green tomatoes, butter beans, green beans, homemade rolls and one bite- yes only one - of Mississippi Mud Pie. Wow. Talk about amazing. I think the fried green tomatoes were my favorite.

I enjoyed every mouthful! I ate slowly and left food on my plate - but I ate some of everything and the good news was my blood sugar didn't stay high for too long either! Food is meant to be enjoyed and I surely did. I think once in a while its OK to "go off the wagon" and just enjoy the flavors.

That being said here is a southern Living Recipe for "Fried Green Tomatoes" that is amazing - to make it a little more healthy I used low fat buttermilk and half white/half wheat flour and olive oil instead of vegetable oil - they are delicious!

INGREDIENTS

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation:

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Southern Living, JULY 2003