SANDRA'S EASY PRUNE PLUM GINGER JAM

Prune plums have a slight tang and are less juicy than other plums

and are fabulous cooked, as the heat concentrates their flavor.

It's divine drizzled over pancakes, ice cream and cheesecakes

or spread over toast, bagels, scones and muffins...

Yield: (Approximately 3-1/2 cups)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

2 pounds (appx. 7 large) quartered, pitted prune plums (Found at Costco in a 4 lb container)

2 cups granulated sugar

1 teaspoon ground ginger

2 tablespoons Dole orange-pineapple-banana juice

Salt

--1 tablespoon cold butter

METHOD

Over medium heat, bring prune plums, sugar, ginger, juice, and a pinch of salt to a boil in a pot, while stirring constantly then let cook for 10 minutes.  Begin mashing prune plums with a potato masher, until mixture has the consistency of jam.  Use tongs to remove skins, and continue cooking until you reach your desired consistency.  Remove pot from heat, add the cold butter and incorporate using a wooden spoon (this eliminates the foam while adding flavor).

Let jam cool completely, uncovered, in the pot (if you're not using the water-bath method). Ladle jam into mason jar(s), add lids and rings, then refrigerate, until ready to use (up to 1 month)...or freeze (up to 3 months). Alternatively, water bath sterilized, filled with hot jam, then seal jars by immersing in boiling water for 10 minutes to store up to 1 year in pantry. ~ Enjoy!

Perfect balance of flavors, not too tart nor too sweet...

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Tip:

I refrigerated 1 jar of jam for us now, and water-bath sealed the remaining 3 jars to store in the pantry. It's up to you as to what method you choose to store your newly made jam.

SANDRA’S RASPBERRY-LACED CHOCOLATE CHIP COOKIE BARS

I created this decadent
dessert using fresh raspberries
recently picked in our yard...

Servings: 16 Bars

Prep: 20 Mins.

Bake: 33 to 35 Mins.

INGREDIENTS

½ cup unsalted butter, room temperature

½ cup vegetable shortening

¾ cup granulated sugar

¾ cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

--1/2 cup Fresh Raspberry Puree recipe (This puree is quick and easy to prepare beforehand, and sufficiently cools while preparing the cookie bar recipe)

METHOD

Preheat oven to 375 degrees.  Spray a glass 9”x13” baking dish, and set aside.

In the bowl of an electric stand mixer at medium speed, beat butter, shortening, granulated surar and brown sugar for 3 minutes.

Add eggs and vanilla, and beat for 2 minutes.

Sift the flour, baking soda, and salt into a medium bowl.  Reduce speed to low, and gradually add in sifted ingredients one half at a time, until fully incorporate; stop periodically to scrape down sides of bowl.

Using a spoon, fold in semisweet chocolate chips and chopped walnuts until fully incorporated.

Evenly spread half of the dough mixture in prepared baking dish.

Drizzle half of the raspberry puree using a teaspoon over first layer of dough.

Evenly spread the remaining half of dough mixture over the raspberry puree layer.

Finally, drizzle remaining raspberry puree over the second dough mixture layer.

Bake for 33 to 35 minutes until golden brown and firm to the touch; turning half way through baking to ensure even cooking.

Cool completely, run a knife around the edge, then slice into 16 equal rectangles. ~ Enjoy!

SANDRA'S FRESH RASPBERRY SAUCE or PUREE (For Desserts or Savory Dishes)

A wonderful sauce
or puree
to incorporate into
sweet desserts
or savory dishes...

Prep. 3 Mins.
Cook: 5 to 10 Mins.
Puree/Strain: 5 Mins.



INGREDIENTS

1 pint fresh raspberries, or frozen
1/4 cup brown sugar
2 tablespoons orange juice
pinch of kosher salt
2 tablespoons cornstarch
1 cup cold water


METHOD

Combine raspberries, brown sugar, orange juice, 

and kosher salt in a cold saucepan. 

Whisk the cornstarch in a small bowl with the cold water until smooth, and add the slurry to the saucepan and bring to a boil. Reduce to a simmer for about 5 minutes, stirring constantly, until reduced and your desired consistency is reached, noting that the sauce will thicken further as it cools. 

Puree sauce in

blender 

or with a 

handheld immersion 

blender.

Strain puree through a fine sieve, 

using a spoon to push all it through, while retaining seeds. 

Serve warm or cold.

Any leftover puree will keep in the 

refrigerator for up to two weeks. – Enjoy!

~~~~~~~~~~~~~~~

Tip: This puree is excellent to incorporate into many dessert recipes, such as parfaits, trifles, smoothies, drizzle over ice cream, bars, cookies, between cake layers, as a syrup for pancakes and waffles, under/over crepes, and so much more, including as a condiment with pork, ham, and so on.

SANDRA’S CHAI BANANA APPLE ORANGE KIWI SMOOTHIE

A delightful and healthy
afternoon 'fruity' smoothie you
can have within minutes...

Serving: (1)

Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

½ tablespoon organic Rooibos Winter Chai Tea leaves

½ cup hot water

1 organic kiwi, peeled and sliced (reserve one slice for garnishing rim of glass)

1 organic *banana, peeled, sliced, and frozen

1 unpeeled organic apple, cored, and sliced

1 organic orange, peeled, and remove pulp and seeds by sectioning

1 teaspoon organic freshly squeezed lime juice

½ tablespoon wheat germ

-- 1 straw

METHOD

Place ½ cup hot tap water and tea leaves in a 2-cup glass measuring cup and microwave on high for 1 minute, and set aside to steep for 3 minutes.  Strain into a small bowl, toss tea leaves, and let broth cool.

Meanwhile, prep and add all remaining ingredients to blender.  Add cooled tea broth and puree for 1 minute, just until smooth, and serve. – Enjoy!

Getting ready to
press the puree button...

~~~~~~~~~~~~~

*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S FRESH TOMATO BASIL SOUP

A perfect silky soup when married 
with a nice hot grilled cheese sandwich...


[Featured on 9-13-11 at 
http://www.laurieconstantino.com/
resources/alaska-food-blogs/ 


And, on 3-19-12 at
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup ]

Servings: (4 to 6)
Prep: 10 mins.
Cook: 50 mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
sea salt and pepper to taste
--Garnish options:
Croutons
Chopped basil

METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and sea salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/or croutons.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing.

SANDRA'S COCONUT MILK RICE PUDDING over RASPBERRY CINNAMON PUREE

An elegant and luscious twist 
to a classic dessert ~ It's superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

SANDRA'S HALIBUT and KING SALMON PINWHEELS with MANGO SALSA PUREE

These are absolutely divine ~
and in hindsight the only thing 
I'd do differently is to place 
the sauce beneath the pinwheels
 to provide a better view 
of the handiwork...


[Featured, I found on 2-24-12 at: 
http://www.fast-and-easy-recipes.com/mexican-salmon-recipe/]

Servings: (4 to 6)
Prep: 15 Mins. |
Cook: 6 Mins.

Posted: by Sandra

INGREDIENTS

***Halibut and Salmon Pinwheels
2 (6 oz.) skinless and boneless king salmon fillets
2 (6 oz.) skinless and boneless halibut fillets
2 tablespoons extra light olive oil
4 tablespoons sesame seeds, toasted
4 tablespoons almond seeds, toasted, and finely chopped

kosher salt and ground pepper, to taste

--Toothpicks

--Cooking spray

***Mango Puree (Yields 2-1/2 cups)

1 mango, peeled, deseeded, and chopped

¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped

Butterflied
(not cut through in center)

1 jalapeno, de-seeded, de-ribbed, and chopped

1 tablespoon fresh cilantro, chopped

A halibut and salmon pinwheel

1 tablespoon lime juice

1 tablespoon rice wine vinegar

1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

Grilling pinwheels

--Prepared steamed jasmine rice
--Grape tomatoes

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds longer, and set aside.

Cut each of the halibut and salmon fillets across into 1” thick strips. Starting at the thinnest end about 1/3 the way back, and fillet in half just before end and open to form long 6” to 7” long by 1” wide strips. Place the salmon inside the halibut strips and roll up to form a pinwheel, and secure by inserting a toothpick from the side through the center of each.

Heat a stovetop grill pan (or skillet) to medium-high heat, and spray with oil. Pat dry each of the pinwheels, and spray with oil, and then coat with toasted seed and nut mixture, pressing securely so they adhere. Place in hot grill pan, and cook on each side for 3 to 4 minutes, for a total of 6 to 8 minutes (please do not over cook or fish will be dry).

To serve, drizzle a bit of Mango Salsa Puree onto serving platter, remove toothpics from pinwheels and place over sauce.  Serve remaining Mango Salsa Puree in a small dish along side. I serve this with steamed jasmine rice, and fresh grape tomatoes. – Enjoy!

SANDRA'S FRESH N' SPICY MANGO SALSA PUREE with VEGGIES and CHIPS

 A light and refreshing appetizer, 
with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


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Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.