Lemon Herb Rice

For a side dish for my husband's birthday dinner, I served him Lemon Dill Rice from Mennonite Girls Can Cook. My version included Minute Rice, fresh-from-my-garden oregano, and both lemon zest and lemon juice. It was so good! Next time I'll add even more herbs and lemon.

Cranberry Applesauce

What to do with apples that are going soft in the fruit bowl? I have had this apple crisp from Eating, Etc. blog in my "Must Make" bookmarks, but I knew I would probably eat too much of it! I was craving something with cranberries, so I looked online for an applesauce recipe that incorporated cranberries and found the perfect one at Elise's Simply Recipes. I served this as a side for our dinner of pork chops, mashed potatoes, cole slaw, and garlic bread. It was everything I hoped it would be--tart with just the right amount of sweetness!

You may view the original recipe link above, but here is my version:
Cranberry Applesauce
10 peeled, cored, roughly chopped medium apples - I used Pink Lady
1 heaping cup frozen cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
1/4 cup brown sugar
1/2 cup white sugar
1 cup water
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon vanilla extract

Place first 8 ingredients in a large (5-quart) pot. Bring to boil; lower heat to simmer and cover. Cook at least 30 minutes, or until the apples can easily be mashed--I kept mine simmering about 45 minutes.

Remove from heat. Add honey and vanilla. Mash apples and cranberries with potato masher to consistency desired.

My recipe made about 3 cups. Elise says that this can be stored in the refrigerator for a couple of weeks or in the freezer for up to a year. Mine is destined to be eaten in only a few days.

Tuna Orzo Salad

I finally tried Elise's tuna salad, which has been highly recommended on my food forum for ages. I even used tuna in oil, which is something I haven't purchased in years, and I do believe it made all the difference. I may not buy water-packed tuna again!

Because I was making a cool summer menu for the office staff at church, I decided to make a different version as a pasta salad, so I added cooked orzo, about a cup, chopped hard-boiled egg, and diced cucumber instead of celery. Served fresh, it is simple and tangy and delicious--the lemon juice sets it all off so nicely. After it had sat in my refrigerator, it did dry out a bit, so I would recommend serving it soon after composing it.

Elise's Tuna Salad
adapted from Simply Recipes
1 (6 ounce) can tuna (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup cottage cheese
2 Tablespoons mayonaise
1/4 red onion, chopped finely
1 cucumber, chopped finely (I used Satsuki Madori, from my garden!)
1 hard-boiled egg, cooled and chopped
1 Tablespoon capers
Juice of half a lemon
1 teaspoon fresh dill, minced
1 teaspoon Dijon mustard
1 cup cooked orzo

Mix together lightly and serve.

I have already bought more tuna in oil to make it without the orzo!

Fried Apples

Thanks to a mail order Christmas gift, we had apples begging to be used. A pie would be my first choice, but after nearly non-stop eating over the holidays, I settled for something like pie without the crust--fried apples. It was the perfect accompaniment to our meal of chicken and rice, green beans, and buttermilk biscuit. I'll spoon it over vanilla ice cream for dessert.

Fried Apples
5 or 6 apples, peeled and cut into thick slices
2 tablespoons salted butter
1/3 cup brown sugar
3/4 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon caramel cream liqueur

In a large skillet, over medium high heat, melt butter just till it begins to brown; add apples and let them simmer for a couple of minutes. Sprinkle brown sugar and cinnamon over apples, toss to coat, cover and cook over low heat for about 15 minutes, or until tender. Uncover and add vanilla and liqueur and mix thoroughly--let bubble until liquid thickens a bit.

Comfort Food is Fattening

There is just no denying it--most of the foods I love are fattening. This Hash Brown Casserole is no exception. It is great for breakfast or brunch mixed with browned, crumbled sausage or bacon, and it makes a nice side dish for a beef or pork entree.

The cornflakes crisp up into a light crunchy topping and the tater tots break down into little pieces of tender potato surrounded by a melted queso-like cheese sauce. Tonight we enjoyed it as written with teriyaki greens beans and homemade bread. It is also nicely complemented with either a fruit salad or homemade cranberry sauce.

Hash Brown Casserole
Adapted from Allrecipes

Ingredients:
1 (2 pound) package frozen tater tots, thawed
1/4 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup shredded Cheddar cheese
1-1/2 cups shredded Velveeta cheese
1/4 teaspoon ground black pepper

Topping:
2 cups crushed cornflakes cereal
1/4 cup melted butter

Preheat oven to 375 degrees. Mix all ingredients (except topping) in a large bowl. Scoop into a 9 X 13 inch glass pan that has been sprayed with baking spray. Mix crushed cornflakes with melted butter and sprinkle evenly over top of casserole. Bake for 40-45 minutes or until bubbling and center is cooked through.