Recipe: Lite Balsamic Vinaigrette

I love a good balsamic vinegar and if I could I would add a little into every dish I make. ⁣
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The slight sweetness you get from the juice of “grape must” (in Italian, “mosto”), or the hint of oak from aging the “mosto” in wood barrels are the reasons I can’t get enough of it. ⁣
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How to Buy a Good Balsamic Vinegar? Which balsamic vinegar is best for salad? Should balsamic vinegar be refrigerated?⁣
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You know I live for food talk so If you want these questions answered or have a question of your own add it in the comments of my Instagram and let’s talk 😁⁣
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For now I’ll leave you with the recipe to my Lite BALSAMIC VINAIGRETTE⁣
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PHOTO DESCRIPTION: Rich brown balsamic vinaigrette with visible herbs ready to spread on your salad of choice contained in a clear jar. A slight spill and spoon lay to the right of the jar on a white washed wooden table.

Lite Balsamic Vinaigrette

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 Cup Balsamic Vinegar⁣

• 2 Tbsp Extra Virgin Olive Oil⁣

• 2 Tbsp Water⁣

• 1 Tbsp Honey⁣

• 1 Tbsp Dijon Mustard⁣

• 1/2 Tsp Oregano⁣

• 1/4 Tsp. Thyme ⁣

• 1/2 Tsp Sea Salt⁣

• Fresh cracked Pepper to Taste⁣
  

INSTRUCTIONS

1. Combine all ingredients in a bowl

2. Add to salads or as a sauce for your favourite sandwich

Recipe: The Best Cranberry Sauce

This is probably the best and easiest Cranberry Sauce you will ever make. It’s Thanksgiving and as always my family and I give thanks and reminisce about Thanksgiving pasts - but today a bomb shell of truth was dropped directly on me.

Let’s begin by transporting you back to when I was 10-ish, and seated at a table covered in plates of food served family style. My dad at the head of the table, my brothers, sister and I settled on either side while my mom carried over this glorious golden bird. Could this be?

“We’re having turkey.” I mumbled under my breath.

“Maria, did you say something?”

“Is this turkey?” I asked, and a unanimous YES was the response around the table. .

YES! Thanksgiving Turkey - or that’s what I was lead to believe. TODAY I find out it was chicken! (Insert gasp here) CHICKEN! That means I didn’t have turkey until my early 20’s, I know, mind blown! .

This question goes out to all the PARENTS OUT THERE. What untruths have you told your children just so they would eat? Let’s see a show of hands in the comments.

Using only three ingredients, this jewel-toned side will give your main a run for the star of the meal.

Happy Thanksgiving to all! 

The Best Cranberry Sauce

Prep Time:  5 minutes 

Cook Time: 7 - 10 minutes 

Total Time: 15 minutes 

Serves:  8

Author: Mary Mammoliti | Kitchen Confession  

I N G R E D I E N T S

1 orange

1 (12-oz.) bag cranberries

¾ cup sugar

D I R E C T I O N S

Using a vegetable peeler, remove the zest from the orange. Thinly slice the zest and add it to a medium pot along with the sugar, ½ the bag of cranberries and ¼ cup water. Cook this over medium heat, stirring with a spoon until the cranberries have burst and it looks all jammy and wonderful, about 5 minutes. Add the other half of the cranberries and the chopped orange and keep cooking until the cranberries you just added start to burst, about 2 minutes. Remove from the heat and transfer this mixture to a serving bowl (or, an airtight container if you're making it in advance and refrigerate  

MAKE AHEAD

You can make this cranberry sauce five days in advance. The longer it sits the richer the flavour. Place in an airtight container and refrigerate. Give it a quick stir before serving.

Recipe: Cauliflower Alfredo Sauce

Changing the way we eat cauliflower one floret at a time. I know, sounds like a 5 o'clock news update but today home cooks, foodies and chefs are all looking for interesting and tasty ways to cook some of our staple side veggies and turn them into a meal show stopper, taking centre stage on our dinner plates. 

Who would have thought to use cauliflower as a base ingredient for Alfredo Sauce? Certainly not this girl, so I began my search for a healthier low cal Cauliflower Alfredo Sauce. After minutes of searching (I didn't realize how late to the cauliflower game I really was) I came up with this quick and easy recipe. Pour it over cooked whole grain rotini, add a hand full of fresh spinach and eat up while it's still warm. Buon Appetite!

Follow these easy steps:

Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).

Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.

Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.

Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.

Cauliflower Alfredo Sauce

Prep time 10 mins

Cook time 20 mins

Total time 30 mins

Yield: Makes about 3 cups of sauce

Ingredients

• 1 medium head of cauliflower (~ 1 lb/450 g)
• 1 large yellow onion
• 2 cloves garlic
• 1 tablespoon butter (or coconut oil)
• 5 cups vegetable or chicken broth
• ¾ cup almond milk
• ½ teaspoon salt

Instructions

1. Cut the onion and garlic into thin slices. Melt the butter in a skillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
2. Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
3. Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
4. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.

Note: To make this sauce dairy-free you can use coconut in place of butter.