Wassail (Mulled Wine)

Happy Holidays all.

This is great for the holidays or anytime.

Enjoy!

1 bottle dry red wine

1 tsp. whole cloves

1 orange, sliced and seeded

1 apple, cored and sliced

1 cinnamon stick, broken in half

1 T. sugar (optional)

Rinse apple and orange.  Cut orange into slices and seed, set aside.

Remove core and seeds from apple.

Cut apple into slices.

Break cinnamon stick in half.

Heat crockpot over medium heat. 

Lower heat to low, pour wine into crockpot.

 Add spices, apple, sugar, a few orange slices into the wine and let simmer for 1 - 2 hr.

Turn crockpot off.

With a slotted spoon, remove spices, apple and orange slices.

Ladle wine into mugs and garnish with remaining orange slices.

Serves 4 - 8.

Fall Into Winter Squash Soup

This is great for the last days of fall, very early days of winter.

I've used pre cut squash to make things easier.

I've also used low sodium chicken broth, but you can used vegetable broth, if needed.

2 - 3 c. chopped squash

1 carrot peeled, chopped

1/8 - 1/4 tsp each: salt, pepper

Pinch of cinnamon

1/8 tsp. fresh ginger root

4 - 6 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  small onion chopped
1/4  c. reduced fat sour cream

1/2 tsp. pure maple syrup

Rinse, cut ends of, peel, cut in half lengthwise, chop carrot into very small pieces.

Peel, scoop seeds from squash and chop squash into very small pieces if needed.

Peel, rinse, chop onion into very small pieces.

Rinse and chop ginger into small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, squash, carrots, salt, pepper, cinnamon, ginger to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated through on medium low about 15 - 30 min.

Add sour cream, syrup and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings. 

Steak & Eggs

This is great for watching the game on a weekend, brunch or any time.

4 steaks
1/2 tsp. each: salt, pepper, granulated garlic, dried parsley
2 - 3 T. olive oil

8 eggs

2 - 3 T. butter

In a shallow place, place steaks and sprinkle parsley, granulated half of salt, pepper over both sides of steaks. 

Cover and let marinate in fridge for a few hours.

Before cooking, remove steaks from refrigerator.

Heat skillet to medium high heat, lower heat to medium. 

Place steaks in pan and cook on 1 side for 5 -10 minutes.

Turn steaks over and repeat cooking process until desired doneness.

While steaks are cooking, heat another clean nonstick skillet over medium-high heat.

 Lower heat to medium, add butter. 

When butter is melted, crack egg into pan. 

Sprinkle rest of salt, pepper over eggs and cook for 2 - 3 minutes or until egg whites are opaque.

Remove eggs and steak from skillets and place onto a clean plate.

Serves 4.

Turkey Soup

This is great for Thanksgiving leftovers or anytime.

I've used a slow cooker, you can also do this on the stove instead.

2 c. chopped cooked turkey
6 c. - 8 c. cold water

1/2 c. each: chopped onions, sliced carrots, sliced celery
1/4 tsp. each: black pepper, dried or fresh parsley
1/8 tsp. salt (optional)
1 clove fresh garlic crushed, chopped

 Take turkey out of refrigerator and chop.

Peel, rinse, chop onion.

Rinse, chop celery and carrots.

In a slow cooker combine: turkey, water, onions, carrots, celery, salt, pepper, parsley, garlic. 

Bring soup to a boil. 

Boil ingredients for 10 min, stirring occasionally. 

Lower heat to medium low, and let simmer for 20 - 30 min more.

Stir occasionally.

Serves 4 - 6.