Your Cooking Coach
Show MenuHide Menu

Tag: dried cranberries

Roasted Brussels Sprouts with Orange Cream & Cranberries

Roasted Brussels Sprouts with Orange Cream

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 1 tablespoon olive oil
  • Salt

Preheat oven to 400 degrees F.

Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.

  • ¼ cup cream
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest of one orange
  • Salt
  • 1/3 cup dried cranberries

Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.

Pumpkin Bread with Cranberries

Lets do a pumpkin week- here is the first one.

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1/3 cup chopped dried cranberries
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Quinoa with Roasted Butternut Squash & Cranberries

I served this dish with the halibut from last night. It has my favorite snack- roasted butternut squash. I paired it with cranberries and slivered almonds. You can make it a complete meal by adding some shrimp or chicken to it.. or just on its own- it is delicious, healthy and quick to eat!

  • 1 pound butternut squash, cut into 1 to 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried jalapeno pepper

Preheat oven to 350 degrees F.

Place the butternut squash on a lined cookie sheet. Add the olive oil, salt, smoked paprika and jalapeno pepper. Mix well and roast in oven for 45 to 55 minutes till soft and golden brown. Take out and keep aside.

  • 1 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • ½ cup slivered almonds
  • 1 cup quinoa, rinsed
  • 2 cups chicken or vegetable broth
  • ½ cup dried cranberries
  • 1 teaspoon salt
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the shallot, garlic, almonds and salt and sauté on medium heat for 2 to 3 minutes. Add the quinoa and sauté for 30 seconds. Add the broth and bring to a boil. Lower to a simmer and cook for about 20 minutes or till quinoa is cooked. Stir in the cranberries and roasted butternut squash. Check for seasonings and garnish with cilantro.



Cilantro Cole Slaw

I served this healthy, delicious cole slaw with the fried fish. It was an amazing addition to an already yummy dish…

  • 2 cups broccoli slaw (Trader Joes has it)
  • ½ cup cilantro, chopped
  • ½ cup green onions, chopped
  • ¼ cup mayonnaise
  • ¼ cup Greek Yogurt
  • ¼ cup cilantro chutney
  • 1/2 cup dried cranberries
  • Salt

Mix the mayo, yogurt and chutney in a small bowl. Transfer the slaw, cilantro, cranberries and green onions to a serving bowl. Add the yogurt mixture and mix well. Add salt if needed. Mix well and serve.

Cilantro Chutney

  • 3 cups cilantro, washed and chopped roughly
  • 4 green onions
  • 2 limes, juiced
  • 1½ teaspoons salt
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • ¼ cup water


Add all the ingredients to a blender.  Blend till everything turns into a smooth sauce.



Coconut Cranberry Dumplings

This is completely thinking out of the box… sweet dumplings drizzled with chocolate ganache. They are absolutely delicious and a great thing to make with your kids.

  • 1 cup shredded, sweetened coconut
  • ½ cup toasted walnuts, chopped
  • ½ cup dried cranberries, chopped
  • 1 teaspoon honey
  • 1 pack wonton skins

Mix the ingredients in a medium bowl until incorporated.

Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle.  Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.

  • ¼ cup coconut oil

Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with chocolate sauce.



Cornbread & Chorizo Stuffing

Thanksgiving is not complete without a yummy stuffing. We never make the stuffing from the box- we like the one from scratch. The good thing about homemade stuffing is that you can make it in advance. This could be put together a couple of days before the big dinner and refrigerated or frozen.

You guessed right- this recipe has all the Latin flavors as well. There is the smoked paprika and orange zest – similar flavors to the turkey and the gravy. It also has chorizo- anything with chorizo is delicious! The leeks and the celery provide a nice crunch and the cranberries bring a delicious sweetness to the dish. This stuffing complemented the turkey and the rest of dishes beautifully!

  • 1 loaf cornbread, homemade or store-bought
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Cut the cornbread into 1-inch cubes (about 6 cups). Place the cubes onto a lined baking sheet and toss with oil, thyme and paprika. Season with salt and pepper and bake for 15 to 20 minutes or until lightly toasted. Keep aside.

  • 1 pound fresh chorizo, casings off
  • 2 tablespoons butter
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 leeks, sliced
  • 1 cup dried cranberries
  • Zest of two oranges
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried thyme
  • 1 egg, beaten
  • 1 to 2 cups chicken broth

Saute the chorizo in large frying pan on medium heat for 3 to 4 minutes. Take the chorizo out using a slotted spoon. Add the butter, celery, onion and leeks. Saute on medium low heat for 10 to 12 minutes. Add the cranberries, orange zest, paprika and thyme, cook for another 5 to 10 minutes. Mix well and add the toasted corn bread and cooked chorizo. Mix well and check for seasonings. Turn the heat off and transfer everything to a large bowl. Add the beaten egg and chicken broth 1 cup to start with. Toss all together and bake in a buttered dish covered with buttered foil for 40 to 50 minutes. Add more chicken stock if reheating or as needed.

Cranberry Chocolate Pumpkin Cookies

Another delicious way to have pumpkin flavored desserts!

  • 2½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup extra light olive oil
  • 1½ cups turbinado sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries, chopped
  • 1 cup semi-sweet chocolate, chopped

Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves into a medium bowl. Keep aside. Cream together the oil and sugar for 2 to 3 minutes. Add the egg and beat for another minute. Add the pumpkin puree and vanilla extract and beat for another minute. Add the cranberries and chocolate and mix well. Add the dry ingredients to the wet and mix to combine. Scoop with a tablespoon measure and drop the cookies onto a lined cookie sheet, flatten with the back of a spoon. Bake for 15 and 20 minutes. Cool on a baking rack and serve.
Makes about 2 dozen cookies.