Whole Grain Linguine with Kale, Dried Cranberries, and Pistachio Sauce

This is another recipe that I have had on the back-burner for quite a while, and finally just got around to it. Unfortunately, the original recipe called for pomegranate arils which are now out of season, so I decided to make some alterations! I substituted dried cranberries for the pomegranate; they worked beautifully!

The dish turned out phenomenal! Pistachios are one of my favorite nuts, and I think they really shine in this pasta. The cranberries impart just enough sweetness to counteract the hearty kale.

Try this pasta. Not only is it super easy, but the flavors and textures mingle in your mouth in a glorious fusion of sweet, hearty, salty, and  crunchy (plus it's pretty darn healthy). I don't think you'll be disappointed :).

Whole Grain Linguine with Kale, Dried Cranberries, and Pistachio Sauce

recipe adapted from 101 Cookbooks

serves 4

ingredients:

• 8 ounces whole grain linguine
• 2/3 cup pistachios, toasted
• 1 garlic clove, minced
• 1/4 tsp sea salt
• 1/4 cup extra virgin olive oil
• 1 bunch of lacinato kale, washed, de-stemmed, and chopped
• 1/4 cup dried cranberries

1. Bring a large pot of salted water to a boil.
2. While the water is heating, make the pistachio sauce by pureeing half of the pistachios, garlic, salt, and olive oil in the bowl of a food processor. Set aside.
3. When the water is boiling, cook the pasta per the package instructions. At the last second, add in the kale and then drain right away and rinse under cold water. Spin in a salad spinner to fully dry the pasta/kale.
4. Toss the pasta and kale with the pistachio sauce and 1/2 of the dried cranberries. Season with salt and pepper if necessary. Top with the remaining dried cranberries and pistachios and serve!

4 servings at about 495 calories each 

Maple Brown Sugar Cranberry Sauce

When I think of Thanksgiving, I immediately think of cranberry sauce. Maybe it's just my family, but for us, cranberry sauce has always been a quintessential part of the Thanksgiving feast. This is the first year that I'm making my own (as it is for all of my Thanksgiving goodies this year).
This cranberry sauce is so delicious and I imagine it will be even more fabulous when paired with a tasty turkey! It's perfectly sweet and tart with a nice maple flavor. Additionally, the orange zest gives it a nice little kick of freshness.

Maple Brown Sugar Cranberry Sauce

recipe adapted from here

ingredients:

• 24 oz fresh (or frozen and thawed) cranberries
• 1 cup pure maple syrup
• 1 cup brown sugar
• 1/2 water
• 3/4 tsp maple extract
• 1/2 tsp orange zest

1. If you are using fresh cranberries be sure to wash them first and pick out any weird looking berries. 
2. In a dutch oven or large sauce pan, combine all of the ingredients. Stir well and set the mixture over medium-high heat until it comes to a boil. Stir mixture.
3. Reduce the heat to medium and simmer for around 15 minutes, or until the cranberries burst (it's cool because you can here the little berries popping!), stirring frequently. 
4. Transfer the mixture to a bowl or tupperware and chill in the fridge until ready to use. 

Yum, yum, yum!

Cranberry Vanilla Coffee Cake

While shopping at Whole Foods the other day, I noticed a delicious looking bag of fresh cranberries and I couldn't resist; I just had to have them. Not that I knew at all what I was going to do with them, mind you, but they were calling out to me. Well, they have been sitting in the fridge for around two days now, and I finally decided something needed to be made with them. I scoured the internet for scrumptious-sounding recipes that utilized fresh cranberries and, let me tell you, I found a ton! It was actually rather difficult to make a final decisions\ when I had to choose between tarts and scones and other delectable delights, but alas, this one had my name all over it. When I cam across a coffee cake that included fresh cranberries I knew I had found "the one." You see, I have a very soft spot for coffee cakes .
I originally found the recipe on Smitten Kitchen where it was taken from the December 2008 issue of Gourmet Magazine.
The cake turned out simply delightful! It's sweet and yet tart, crumbly and yet creamy. Basically, this coffee cake rocks! (And for the record, the batter is so freaking delicious that I would eat it all day long until I got sick and still not regret it... as bad as that sounds hah.)

Cranberry Vanilla Coffee Cake

recipe adapted slightly from here

ingredients:

• 1/2 vanilla bean, split lengthwise (yes, you absolutely need to use a vanilla bean and not vanilla extract)
• 1 3/4 cups granulated sugar
• 2 cups (6 ounces) frozen or fresh cranberries
• 2 cups + 1 tbsp all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup + 1 tbsp unsalted butter, at room temperature
• 2 large eggs
• 1/2 cup heavy cream
• Confectioner's sugar, to garnish

1. Preheat oven to 375 degrees. Line the bottom of a 9 inch circular cake pan with parchment paper and grease pan sides and paper.
2. Scrape the seeds of the vanilla bean into a food processor, add sugar, and pulse to combine. Transfer to a bowl and set aside. (I like to save the scarped out vanilla bean pod and leave it on the counter. When it's dry, I put it in with my granulated sugar to give it a vanilla-y taste!)
3. Pulse the cranberries and 1/2 cup of the vanilla sugar in the food processor until finely chopped- you are not making a puree.
4. In a medium-sized bowl, mix together 1 cup of flour, the baking powder, and the salt and set aside.
5. In the bowl of an electric mixer fitted with a paddle attachment, cream 1/2 cup of butter with 1 cup of the vanilla sugar. When pale and fluffy, add in the eggs, one at a time, mixing well after each addition. Reduce the speed to low and mix in the flour mixture and heavy cream, alternating between the two, beginning and finishing with the flour.
6. Spread 2/3 of the batter into the lined pan and then spread the cranberry mixture over it, making sure to leave a 1/2 inch border around the sides. Top with the remaining batter and smooth the top.
7. With the fingers, mix together the remaining 1/4 cup of vanilla sugar with 1 tablespoon of butter and 1 tablespoon of flour. Crumble the mixture over the top of the cake.
8. Bake for 45-50 minutes, or until a toothpick inserted into the cake (not the cranberries!) comes out clean; mine baked for 42 minutes.  Let cool in pan for 30 minutes then remove from pan to slice and serve!