This is my favorite cranberry sauce recipe EVER!!!! So easy and so good!
2 bags fresh cranberries
Zest of 2 oranges
Juice of 2 oranges
3 persimmons, peeled & cubed
1 can crushed pineapple, drained
1 cup honey or maple
2 tablespoons vanilla
1 teaspoon fresh ginger, grated
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Optional: 1 cup chopped walnuts
– Combine all ingredients except the walnuts.
– Cook on low for 40-45 minutes, stirring often.
– If adding walnuts allow the cranberry sauce to cool before folding in.
– Can make up to 5-7 days in advanced.
– Store in refrigerator.
I know this is probably the 3rd tomato soup recipe I have posted but my family loves Tomato Soup! I am always making it with whatever I have handy. It’s a week before our Thanksgiving Feast and I don’t want to grocery shop since I need all the space for the big meal prep next week! So here it is my friends!
Yet Another Tomato Soup
1 large can Organic Fire Roasted San MarzanoTomato’s
2 small cans Organic diced tomato’s
1 small can Organic tomato paste
1 large onion diced
2 shallots or 6-8 garlic cloves
2 carrots, peeled and diced
3-4 tablespoons oil
3 teaspoons sea salt
3 heaping teaspoons Italian seasoning
2 teaspoons granulated garlic
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
4 cups organic chicken or veggie stock
– Caramelize onions, shallots or garlic, and carrots until soft and golden brown.
– Add all the spices, herbs and salt and cook another minute or so. I like doing this because I feel like it really brings the flavor out of herbs and spices.
– Turn heat off and add the tomatoes and tomato paste.
– Blend in batches.
– Put blended mixture back in pot and add the stock.
– Allow to simmer on low for 15 minutes.
I have woken up 2 days in a row feeling like I partied all weekend (which I did not). I am exhausted and just feel like a deflated balloon. I need a hug inside and out and for me soup is what does just that!
2 chicken breast
1/2 onion, diced
3 carrots, peeled and diced
4 cups chicken stock, preferably homemade
4 cups water
2 tablespoons turmeric
1 tablespoon sea salt
1/2 teaspoon oregano
1/4 teaspoon ground pepper
- Add all ingredients into Instant Pot and set on manual for 35 minutes.
- Release the steam, remove the chicken, allow to cool and shred.
- Add the chicken back in the pot.
2 zucchini, diced
2 cups sweet potatoes or russet potatoes, peeled and diced
3 tablespoons cilantro, chopped
- Set on manual for an additional 10 minutes.
I picked 3 pounds of tomatoes from the garden this morning. First thing that came to mind was sauce !!!! My bestest friend in the whole world recently bought an Instant Pot and is always looking for recipes… So here you go love! The rest of you that don’t have a pressure cooker can make this on the stove so don’t fret!
3 pounds fresh tomatoes, large diced
1 large onion, diced
8 garlic cloves
4 tablespoons olive oil
1 6 oz can organic, unsalted tomato paste
2 cups water
1 tablespoon sea salt
2 cups fresh basil
1 tablespoon fresh oregano (or 1 teaspoon dried)
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried)
- Heat oil in pressure cooker and add the onions. Cook until translucent.
- Add the garlic and cook another minute or so.
- Add the tomatoes, water and sea salt.
- Set for 30 minutes on manual.
- Release steam and unplug to allow to cool for 2 hours. Then you can open!
- Place in Vitamix or Blendtec in batches with the basil, oregano and thyme.
- Use immediately, store in fridge on more than a week or freeze up to 6 months!
This is such a fun and versatile sauce… Use on beef and chicken skewers, salads like my Asian Noodle & Grilled Shrimp Salad, Thai Chicken Wraps, Sanwiches, Veggie Dips honestly the possibilities are endless. You can also sub almond butter for peanut butter if you are strict paleo! Enjoy friends!
1/2 cup peanut butter or almond butter
1/4 cup of each of the following :
Oil, rice wine vinegar, red wine vinegar, tamari (can sub for soy sauce or coconut aminos), honey
1 teaspoon fresh ginger
1 garlic clove
1 green onion
1 tablespoon sesame seeds
3 tablespoons fresh cilantro
- Blend until smooth.
- Refrigerate overnight for best flavor!
I have a hard time getting my kids to like the same salad… One likes this… One likes that… It’s a pain in the butt sometimes! I love that I can make this salad and they will eat everything (except Jacque and the avocado) ! You can prep the dressing the night before, what the heck prep the whole thing and toss the day you are ready to serve!
1 package Rice Noodles (Trader Joes), prepared according to instructions, drained, cooled and set aside.
36 shrimp, peeled, tossed in a little bit of olive oil, chili flake and sea salt, grilled, cooled and set aside
1 large cucumber, seeded, sliced thin
2 large carrots, peeled, sliced thin
2 cups cabbage, finely sliced
4 green onions, chopped thin
1/4 cup cilantro, chopped
1 avocado, diced
1/4-1/2 cup Fergie’s Peanut Sauce
Sesame Seeds and Lime Wedges for Garnish
- Toss and enjoy right away.
I bought a giant brisket! Honestly if you’ve never cooked one before you must!!!! It is such a money and time saver! I split in into 3 pieces and each of those will easily double duty into 2 meals ! I prepped this brisket piece and cooked it in my Instant Pot and served half of it for dinner tonight and saving the other half for BBQ Shredded Beef another night. Here is how I did it.
1 Beef Brisket (3-5 pounds)
2 onions sliced thin
8-10 garlic cloves
1 fennel bulb, cored and sliced thin
1 cup beef or chicken stock
1/4 cup soy sauce, tamari, or coconut amigos
1/4 cup red wine or apple cider vinegar
1 8-ounce can of organic tomato sauce
4 tablespoons Worcestershire Sauce
2 tablespoons sea salt
2 tablespoons smoked paprika
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground pepper
4-6 carrots, peeled and cut into chunks
- Throw it all (except the carrots) into your pressure cooker and set for 35 minutes.
- After 35 minutes release pressure and open pot. Stir everything and add the carrots to pot.
- Seal again and set for another 35 minutes.
- When completed release pressure and take the brisket out and allow to rest for at least 10 minutes before slicing or shredding.
- Serve with meat juices and cooked carrots over mashed potatoes.
- The remaining brisket can be shredded or frozen whole and used for another dinner.