Cranberries ~ Holiday Eco-Sips & Granola Tarts

How many of you have leftover cranberries from Thanksgiving taking up room in your freezer? I know we did! We 1-1/2 cups of frozen organic cranberries (I know that doesn't seem like a lot but, every square inch in our freezer counts, and it IS FULL haha) leftover from making cranberry sauce and a cranberry-apple pie from Thanksgiving to be exact, and I was determined to incorporate them into December recipes because:

(A) December and cranberries just make sense to me,

(B) I needed to make room in our freezer...and I just wanted to make something fun with cranberries,

(C) I love the color of cranberries and they make any dish/drink look gorgeous (see below), and

(D) I really wanted to make festive eco-sips for a potential Christmas Cocktail hour!

So for those of you also looking for a way to use your leftover cranberries, I think you'll like what this post has in store, especially because I made sure not to waste any of the cranberries. You'll see what I mean below.

Part 1 ~ Making Cranberry Simple Syrup

Simple syrup is a common ingredient in a lot of cocktails, but make a cranberry simple syrup and you have a glorified simple syrup that adds a little bit of sweetness and tart and a lot a bit of color!  As I mentioned above, I have 1-1/2 cups of frozen organic cranberries, perfect for making a decent amount of simple syrup for holiday cocktails.  Here is what I did:

Ingredients:

• 1-1/2 cup organic cranberries
• 1 cup water
• 3/4 cup granulated sugar

Directions:

1. Combine ingredients in a small saucepan over medium heat and bring to a boil.
2. Reduce heat to a low simmer until the cranberries start to fall apart (about 15 minutes).
3. Strain cranberry mixture through a fine mesh strainer into a bowl. Once you've strained the cranberry mixture, let the strainer sit over the bowl and cool for about an hour to make sure you get all the delicious juice!
4. After the cranberry syrup has cooled, store it in a mason jar.

What about the leftover cranberry skins and solids? Keep them! I put mine in a glass food storage container and used them in a granola tart recipe at the end of this post.

Part 2 ~ Holiday Eco-Sips with Cranberry Simple Syrup

"Scrooge"-Driver

No, I didn't make a spelling mistake! This is a cranberry twist to the classic Screw Driver, and because it's the holidays, I thought the name Scrooge-Driver fit :).  The recipe below makes one beverage.

Ingredients:

• 1 ounce organic vodka
• 1 ounce cranberry simple syrup (or more to taste)
• Fresh squeezed orange juice
• Fresh cranberries for garnish.

Directions:

1. Fill a glass with ice. Add vodka and cranberry simple syrup.
2. Top with orange juice. (About 6 ounces or more depending on your tastes)
3. Garnish with fresh cranberries.

Cran-"Merry" Mojito

Of course, another set of play-on-words I couldn't help but use!  When I think of winter, Mojitos are not the first thing that comes to mind, but when you add cranberries, I think it changes everything.  From a cool summer cocktail to a refreshing winter drink!  The recipe below makes one Mojito.

Ingredients:

• 10 fresh mint leaves
• 1 Tablespoon fresh squeezed lime juice (from an organic lime)
• 2 ounces white rum
• 2 ounces cranberry simple syrup
• soda water
• fresh cranberries for garnish

Directions:

1. Put mint leaves and lime juice into a glass. Mash the mint leaves with a wooden spoon.
2. Fill each glass with ice and add rum and syrup.
3. Top glass with soda water and add fresh cranberries for garnish.

Part 3 ~ Granola Tarts with Cranberry Centers

Not sure what to call the cranberry leftover filling, so if you have a good name, let me know!  The recipe below is amazing (just the right amount of sweet and tart) and perfect for breakfast or dessert!

Ingredients:

• leftover cranberry solids from simple syrup
• 2 cups old-fashioned organic rolled oats
• 6 Tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• dash of cloves
• 1/4 teaspoon salt
• 4 tablespoons Kelapo organic coconut oil (or whatever brand you like to use)

Directions:

1. Preheat oven to 325.
2. Combine everything but the cranberry solids in a large bowl.  Spread the mixture evenly on a baking dish (or tart pan, whatever you like to use to make granola).
3. Bake in the oven for about 20 minutes.
4. Allow granola to cool.  Here I tried lifting the granola in even squares but it broke...which is fine! Because I was able to mold the granola and make my cranberry tarts.
5. Place one layer (or spoonful as shown in the picture) of granola in a glass storage container. Spread a cranberry solids over granola. Top with a second layer of granola and store in the fridge.
6. Top with organic greek yogurt and enjoy!

Happy Holidays!

~ Hannah

Jar of Smiles ~ Simple New Year's Craft!

I'm not the craftiest person out there, so when I do a craft, I like it simple. And this Jar of Smiles IS SIMPLE...if I can do it, I promise anyone can!

This past year, my husband and I have been writing little notes of things that make us smile and placing the notes in a 2012 mason jar.  On New Year's day 2013 we are going to open the jar and reading all of those little things that have made us smile throughout the past year! I can't wait to read everything and re-live each happy moment.  Definitely going to do this again in 2013.

If you decide to make a jar for next year, send me a picture! I'd love to see how you decorate it.  For our 2012 jar, I decorated the mason jar with a ribbon of lace and chalkboard stickers that I got from Williams-Sonoma for $10 (come in a pack of 12 and they are reusable).

~ Hannah

Guest Post: Totally Bamboo Cutting Board Review + Loaded Vegetable Soup Recipe

When Hannah asked me to review a cutting board from Totally Bamboo, I was super excited to use the cutting board in my Loaded Vegetable Soup recipe that requires quite a bit of chopping! First, I will tell you about my experience with the cutting board, and then I will share the recipe with you.

About Totally Bamboo

Bamboo is a great choice for cutting boards, for a number of reasons. Bamboo is a 100% renewable (and abundant!) resource that is naturally grown.  It is a naturally hard and dense wood, making it a perfect choice for cutting boards and other utensils.

Totally Bamboo decided to capitalize on bamboo as the new “green” choice for cutting boards, utensils, and a variety of kitchen supplies.  After harvest, bamboo does not need to be replanted due to its extensive root system. Instead, it multiplies “as is,” which is one of the reasons it qualifies as a superior “green” product!

In addition to harvesting the bamboo, Totally Bamboo developed a top notch, non-toxic glue to be used on the cutting boards. They also do not use any artificial dyes or stains to color their boards, so what you see is an all-natural bamboo cutting board! With all the precautions I take in sourcing my food (local, organic, sustainable), it is a relief to know that the board that I prepare my food on is also toxin free!

Caring for Totally Bamboo products is simple. Hand wash only to preserve the natural wood (although some Totally Bamboo products are dishwasher safe, I always hand wash my cutting boards).  No oiling or other special chemicals required!

Using the Cutting Board

I have to confess that I have actually been using a Totally Bamboo brand cutting board for almost two years! I received one as a wedding shower gift and have been using it daily (sometimes multiple times per day) ever since. I love its thin size, easy care, and stability.

In the recipe below, I chopped many, many vegetables. I never had a problem with my knife slipping or the board moving (something I used to experience with plastic cutting boards), and the vegetables were easily pushed into the stockpot for soup. I really can’t say enough good things about this cutting board - it is truly a staple in my real food kitchen!

Loaded Vegetable Soup

I am always looking for new ways to incorporate more vegetables into my family’s diet. This Loaded Vegetable Soup does just that! Be warned: this makes a lot of soup. About 8-10 servings (at least)! It would be perfect for a potluck, family dinner, or to take to a new mom who just had a baby. It freezes beautifully and is perfect for a chilly winter day.

1 T. olive oil

1 onion, chopped

3 cloves of garlic, minced

1 leek, white and light green parts only, sliced thin

4 carrots, peeled and sliced

2 pints of beef or chicken stock

1 medium head broccoli

24 oz. strained tomatoes

2 medium zucchinis, sliced

8 oz. mushrooms, sliced

½ c. frozen corn

1 c. cooked brown rice (or barley or quinoa)

1-2 tsp. salt

1 T. Italian seasoning

¼ tsp. cumin

1 tsp. smoked paprika

Raw Parmesan cheese, optional

In a large stockpot, add olive oil, onion, garlic, leeks, and carrots over medium heat.  Sauté for approximately 4-5 minutes, until onions are translucent. Add stock and broccoli. Bring to a boil. Reduce heat and simmer for 10 minutes. Add remaining ingredients and simmer for 10 minutes more. Serve warm, garnish with Parmesan cheese.

Jill Marks is the editor of Modern Alternative Kitchen.  Jill has been on a real food journey for the last year and am passionate about food.  She is a Jesus-loving, Bible-reading, kombucha-brewing, raw milk–drinking, real food–eating gal.  For more information about a real food diet and way of life, head over to the website, or find us on Facebook and Twitter.  

Homemade Chicken Noodle Soup

Top on my husband's list of comfort foods is chicken noodle soup! (Accompanied with a grilled cheese sandwich haha).  A few years ago, we used to always buy the canned "home style" version of chicken noodle soup from Progresso (they often had BOGO deals), but as I have mentioned in previous posts, we've changed our habits and stopped buying canned soups.  So as you would expect, this year I've made chicken noodle soup from scratch a lot, and it is so easy to make and tastes much better than the canned version!  Below is my basic recipe for classic chicken noodle soup.  The thing I love about this recipe is that you can really add any type of veggies you want to the soup or substitute the noodles for rice. Peas and corn have been a great addition in the past!

Makes about 4 servings.

Ingredients:

Choose organic ingredients where possible, and if you have fresh herbs, use those! I just use what I have on hand, which is usually dried.

• 8-1/2 cups water
• 1/2 pound chicken breast (if you have one with skin and bones, it gives the broth the most flavor!)
• 2 whole carrots, peeled
• 3 celery stalks (if you have the little leaves on top, they add good flavor to the broth so keep them!)
• 1 medium onion, peeled
• 1 clove garlic, mashed (or use minced if you don't have fresh garlic on hand)
• 1 cup uncooked whole wheat penne pasta
• 1 bay leaf
• 1/2 tsp dried basil
• 3/4 tsp dried thyme (separate into 1/2 and 1/4 tsp)
• 1/2 tsp dried parsley
• 1/2 tsp oregano
• 1/2 tsp sea salt + more to taste
• freshly ground black pepper to taste

Directions:

Broth

1. Slice 1/2 of a carrot stick, 1/2 of a celery stalk, and 1/2 medium onion.
2. Place 8-1/2 cups of fresh water in a large pot. Add the chicken breast, and the veggies you sliced in step 1. Add garlic, bay leaf, basil, 1/2 tsp thyme, parsley, and 1/2 tsp sea salt to the large pot of water.
3. Bring large pot of water to a boil then simmer for about 40 minutes (making sure the chicken cooks fully!). 
4. When broth is ready, carefully remove the chicken breast and place it in a bowl to cool.
5. Strain the broth into a large bowl and discard the veggies and bay leaf.
6. Return the broth to the large pot and skim off any fat on top.

Soup

1. While chicken is cooling, cook the noodles.
2. While pasta is cooking, dice remaining carrots, celery and onion and place in a medium sized pot.  Cover with some of the broth you made and simmer veggies until they are tender (about 15 minutes or so). 
3. When noodles are ready, drain water and place noodles in large pot of chicken broth.
4. When veggies are ready, pour cooked veggies and broth they were cooking in into the large pot of broth.
5. When the chicken is cool, shred the meat and add to the large pot.
6. Stir ingredients in large pot and add 1/4 tsp thyme, 1/2 tsp oregano and sea salt and pepper to taste.
7. Heat up soup and serve!

~ Hannah

Tuna Salad from Scratch

I hate to admit it but after making our New Year's Resolution of no-canned foods, our one fault was canned tuna.  When I decided to start the No-can-ber challenge this November, I knew I had to stop our canned tuna habit.  Below is a picture of a fresh tuna salad I made. It was so easy! I couldn't believe how I had never thought to make it from scratch. The salad was so fresh. I don't have a specific recipe for tuna salad becuase I always make it different, but I welcome all recipes! Below, however, I do give instruction on how to make the main ingredient ...TUNA! 

I took a 10 ounce fresh, organic tuna steak, brushed it with olive oil, and seasoned it with salt and pepper.  I placed the seasoned tuna steak on a lightly oiled stainless steel pan and put it in a preheated over at 375F.  The 10 ounce tuna took about 20 minutes to cook.  Check on the tuna while it's cooking to make sure it doesn't overcook (not a fan of dry tuna!).  Once the tuna is fully cooked, remove it from the oven. While it is still hot, break it with a fork into small tuna flakes. Let the tuna cool completely before adding your tuna salad ingredients!

~ Hannah

Roasted Tomato and Red Bell Pepper Soup

Tomatoes are interesting. They are one of those "acquired taste" type of foods, but isn't it funny how even if someone doesn't like tomatoes, they may like ketchup, tomato soup, or salsa? That was me!

It took me 21 years before I started liking tomatoes.  I grew my liking for vine ripe tomatoes eventually, thanks to my husband's parents introducing me to tomatoes from their garden with a bit of cottage cheese and black pepper (yum yum!). 

Because it is No-can-ber month, I wanted to share a no-can recipe for tomato soup. Not just any tomato soup though. This will probably be your new favorite! Below is my recipe for Roasted Tomato and Bell Pepper Soup. You will love it, I promise! I even used some of the soup as a salad dressing :). 

Ingredients

• 2-1/4 pound ripe organic tomatoes, halved lengthwise
• 2 large organic red bell peppers, quartered and seeded (or a variety of green, red, and yellow which is what I do)
• 1 shallot, chopped (I like using shallots, but a yellow or sweet onion will work perfectly)
• 4 large garlic cloves, peeled
• salt and freshly ground black pepper to taste
• 2 tbs chopped fresh basil
• 1 tsp fresh thyme
• 2 cups vegetable or chicken stock

Directions:

1. Preheat oven to 450F.
2. Place tomatoes, cut side up, bell peppers, onion, and garlic cloves on a large baking sheet.  Drizzle with olive oil and sprinkle salt and pepper.  Roast veggies until brown and tender (about 40 minutes).  Turn peppers and onion occasionally. Remove from oven and let cool.
3. Once veggies are cool, place them and their juices into a food processor (used our Vitamix!). Add basil and thyme.  Puree the soup while gradually adding enough stock to thin the soup to your desired consistency.  The 2 cups is just an estimate...you may want more!
4. Once pureed, put the soup into a pan, heat through, and serve hot.

~ Hannah

Cinnamon Kissed Cranberry Sauce - Homemade and Can-Free!

Cranberry sauce is on the list of my dad's must-haves at Thanksgiving table.  When I was younger, the only "cranberry sauce" I ever had was the kind in a can, which I now realize is why I never used to like it.  A few years ago, I started making it from scratch for Thanksgiving, and that's when I joined my dad on team cranberry sauce.  Using fresh whole cranberries gives cranberry sauce such a great texture (unlike the jellied roll) and strong, sweet flavor with just the right amount of tart.  Below is my cranberry sauce recipe with a slight twist...adding cinnamon and a dash of cloves!  What do you add to your homemade cranberry sauce?

Makes about 2 cups of cranberry sauce.

Ingredients:

• 12 ounces fresh organic cranberries (can use frozen too)
• 1 cup organic orange juice
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/4 tsp ground cinnamon
• pinch of ground cloves

Directions:

1. Place all ingredients in a medium saucepan and bring them to a boil, stirring often.
2. Once boiling, reduce heat to medium-low and simmer until many of the cranberries have burst.  Stir every once in a while...this should take between 12 and 15 minutes.
3. Remove saucepan from stove and allow cranberry sauce to cool in the pan. Once cool, transfer to another container, cover, and refrigerate until ready to serve!

*While the sauce may be soupy in texture at first, it will thicken while it's in the fridge.

~ Hannah