THE CRANBERRY WAY!! CRANBERRY-FILLED CREPES

On my last shopping trip, fuzzy-headed me forgot to replenish my oatmeal. I didn’t allow that omittance to dapper my breakfast. I went sweet and tart with my flavors. I decided to prepare some whole-wheat crepes filled with home-made cranberry sauce.

Because cranberries are very tart in taste  a generous squeeze of honey and sugar  were added. Ingredients were simmered at low to medium heat in a small stock pot for until they burst and created a sauce-like consistency.

Sweet and tart-like sauce was filled in each whole-wheat crepe and then wrapped.

CREPES READY FOR CRANBERRY SAUCE FILLING
CREPES READY FOR CRANBERRY SAUCE FILLING

With a drizzle of cranberry sauce my crepes were done. It felt like Christmas in my kitchen as I downed a shot of fresh cranberry juice. Salud!! Ho! Ho!!

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APPLE-FILLED CREPES

Every chance I get, I try to incorporate as much fiber in a meal. This morning was no exception. During the autumn, the market is loaded with apples. As a result,  the prices become somewhat competitive. And, yours truly took advantage and stock up on a few extras.

Decided to make myself a few crepes filled with home-made apple sauce. But first, I used by my box grater and shredded a couple of gala apples. In a stockpot, I placed same and added a teaspoon of sugar, honey, cinnamon, ground ginger and a splash of water. This was simmered for a few minutes on low heat until it arrived at a sauce-like consistency.

In a bowl, I placed a combination of a half cup of whole-wheat and all-purpose flour, cinnamon, ground ginger, pinch of salt, and sugar. Combined dried ingredients were added to wet ingredients consisting of milk, beaten egg, vanilla and a little melted unsalted butter.

HOME-MADE APPLE SAUCE AND CREPE BATTER
HOME-MADE APPLE SAUCE AND CREPE BATTER

In a hot skillet under low heat, I sprayed a little Pam and allowed each crepe to cook and set for approximately two to three minutes per side. And these were the results:

CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING
CREPES READY FOR APPLE-SAUCE FILLING AND WRAPPING

I filled my fluffy crepes with apple sauce and wrapped my way to a fiber-filled breakfast.

APPLE-FILLED CREPES
APPLE-FILLED CREPES

BALLS THAT WON’T DEFLATE– ##TURKEY BALLS IN AN ORANGE/GINGER/BRANDY SAUCE

Because I indulged in a beef dish a day or two ago, I decided to go ‘turkey’. These turkey balls are just in time for the Superbowl week-end. They are made with chopped turkey breast which I had in-house for about a couple of weeks. And because it’s not consisted of much fat, I opted to incorporate same with added flavors to let my balls stand out.

I love fresh root ginger and so I grated a generous teaspoon full that was divided between sauce and turkey.  A little goes a long way. The other ingredients were:

THE MAIN INGREDIENTS FOR TURKEY BALLS
THE MAIN INGREDIENTS FOR TURKEY BALLS

Ingredients for Turkey Balls:

  • Chopped turkey (1.3 lbs)
  • Onions (Med-1/2)
  • Scallion (2 stalks)
  • Thyme (1 tsp)
  • Parsley (2 tbsp)
  • Celery (1 stalk)
  • Salt and black pepper to taste
  • Diced carrot (1)
  • Dried Basil (1/4 tsp)
  • Dried Oregano (1/4 tsp)
  • Ketchup (generous squeeze)
  • Bell pepper (section)
  • Crushed garlic (3 cloves)
  • Eggs (2)
  • Bread crumbs (1/4 cup)
  • Sugar (1/4 tsp)

Ingredients for Ginger/Orange Sauce:

  • Fresh orange juice from 2 oranges
  • Light brown sugar (1/3 cup)
  • Splash of house vinegar
  • Squeeze of ketchup
  • Pinch of salt/pepper
  • 1/4 tsp of grated ginger
  • Corn starch (1 tsp)
  • Splash of brandy

Method for Ginger/Orange Sauce:

  1. In a small sauce pot, I combined all ingredients (except corn starch)  and simmered on low to medium heat.
  2. Cornstarch was placed in a cup with a splash of water so as to dissolve.
  3. Cornstarch solution was added to sauce and stirred to a smooth consistency so as to form no lumps.
  4. After thickening, it was removed from heat and set aside.

Method for Turkey Balls:

  1. Finely chopped onion,parsley,celery, bell peppers, were sautéed in a drizzle of olive oil along with salt, pepper, and crushed garlic.

    TURKEY BALLS READY FOR BROWNING
    TURKEY BALLS READY FOR BROWNING
  2. After cooling, this was added to chopped turkey along with other dried seasonings incl. salt, pepper, eggs, bread crumbs, ketchup, sugar, a half of the grated ginger and orange rind.
  3. All ingredients were folded and combined but not overworked.
  4. An ice cream scoop was used to make uniformed sized balls. These were covered with plastic wrap and placed inside the fridge for an hour so to further set.
  5. In a skillet, oil  was heated and balls browned on all sides.
  6. Browned turkey balls were then placed in ginger/orange sauce and then slowly simmered on low heat in order to soak up all the amazing flavor.

My turkey balls were firm and had a beautiful orange/brown hue with specks of herbs visible. The flavors and spices were perfectly synchronized, though different, they worked beautifully together. My taste buds were surprised yet excited to partake of the spicy flavor of the ginger, the sweetness and the tart from the other ingredients.

Guys, the dish was a TOUCHDOWN!!

CARROT PANCAKES TO WARM THE STOMACH

Earlier on I checked out a fellow blogger, “Taste of Colors”. Just loved what they had to offer. You should check them out too as well. Anyway, one of the dishes that caught my eye was the carrot pancakes. Immediately, my ears went up. Already, I had the carrots; so, I went to work. For heaven’s sake, I had to eat lunch….perfect dish! Based on the other ingredients I had, I put my spin and tweaked it a bit. Loved the end result.

Ingredients:

  • Carrots (3)
  • Ginger grated (1tsp)
  • Honey (1tbsp)
  • Cinnamon (1/4tsp)
  • Flour (2 tbsp) [wholewheat/all-purpose)
  • Oil (canola/olive)
  • Salt (pinch)
  • Egg (1 Large)
  • Sour cream (1tsp) for binding

Method:

1. Shred carrots on box grater along with ginger.

2. Sprinkle with flour, cinnamon, and salt.

3. In a bowl, I combine egg, sour cream, and honey (any other sweetener would be perfect.)

4. Combine all the ingredients and fold.

5. In a hot skillet, drizzle a little oil to cover the bottom of pan.

6. Form batter into preferred sizes. Then drop cakes in pan over low to medium heat and allow to fry for approximately four minutes per side. Aim for a crispy exterior.

7. Drain carrot cakes on paper towel.

8. Serve with a dollop of sour cream or yogurt.

Guys, I had a treat. The ginger was just the right balance and provided a beautiful bold, but not overpowering flavor. I was happy and so was my stomach.