Hi there! Yes, it’s been a little while. You see, we live in Ohio, USA. I’ve been busy standing by my answering machine hitting the delete button upon receipt of political calls all day and evening long. It was hard to cook that way. I was afraid my machine would become overloaded and somehow bring down the entire power grid in my house. You get the picture. Yesterday Ohio let out a collective sigh of exhaustion and became a humble and insignificant place once more. So, here’s what’s on my mind…
I tried, but could not stop cooking squash. Hey, it’s healthier than cooking desserts, right? I made another spaghetti squash, which was once again awesome (see the last post). I made a small acorn squash, which in keeping with my natural cooking karma, was a debacle. I thought it was becoming darker green as it cooked in the oven. In fact, it was becoming charred. Luckily, I took it out before it started smoking. I had tried the same basic baking method I discussed in my last post. This time I used a green acorn squash and not the more unusual white acorn squash I had cooked last week, thinking it was the “typical” acorn squash. I am pretty convinced that I might need to give up on all colors of acorn squash…
Cranberry salsa served with blue corn chips
Last weekend, I made a cranberry salsa, following the recipe on a bag of Paradise Meadows brand fresh cranberries. I’m going to write it out here, in case you don’t want to go to the website. The bag and website recipes are identical. I will tweak this recipe next time to chop the green onions myself (the recommended 3 inch pieces did not shred with the medium processor blade) and to mix the sugar and lime juice together before adding. I will probably decrease the sugar by about 1/3 to start and then adjust from there. It may be just as delicious with less sugar.
The salsa was a hit with the adults who tried it. I must admit, I didn’t go out of my way to share and consumed about 75% of it! I plan to serve this over Thanksgiving and Christmas holidays. This recipe is something different to serve or bring to gatherings. In addition, I firmly believe all things with cilantro are perfect…
Cranberry Salsa (recipe by Paradise Meadows)
- 1 12 oz bag of Paradise Meadows cranberries, fresh or frozen
- 1 bunch cilantro, chopped
- 1 bunch green onion, cut into 3-inch lengths (see my note on this)
- 1 jalapeno pepper, seeded and minced
- 2 limes, juiced
- 3/4 cup white sugar
- 1 pinch salt
Combine all ingredients in a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.
Lastly, I received the Forks over Knives Cookbook by Del Sroufe for cooking and participating in the November Veg CookBook Club, but have not yet started cooking from it. My first recipe will be (I hope soon!) Barley and Sweet Potato Pilaf.
Enjoy your cooking adventures! I will be enjoying my silence.