Popcorn Balls!

INGREDIENTS

• 12 cups popped popcorn
• 3 cups mixed dried fruit such as golden raisins, cherries, and chopped apricots and figs
• 1 ¼ cups granulated sugar
• ¾ cup brown sugar
• 1 cup corn syrup
• ½ cup water

DIRECTIONS

• 1. Toss popcorn and mixed dried fruit together in a large, lightly oiled, heatproof bowl.
• 2. Oil 2 waxed paper-lined baking pans and a long metal fork. Set aside. Bring sugars, corn syrup, and the water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer.
• 3. Reduce heat to medium and cook until mixture reaches 260°F. Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
• 4. With well-oiled hands, form 3-inch balls, place on pans, and cool completely. Store in an airtight container for up to 4 days.

This recipe looked pretty tasty.

Quinoa and Cranberry Salad

My friend Rachel, a total foodie and expert blogger (www.rrrachel.wordpress.com) just wrote about a salad she recently had on her first night in Seattle. Simple but delicious sounding:
"we followed it with a quinoa and cranberry salad with pecans and goat cheese on a bed of lightly dressed spinach. "

In the spirit of the season...

I stole this recipe from the SF Chronicle. Cas, I think I'm making these this weekend, and you better be around to help me eat them.

Pumpkin Pancakes

From "Breakfast in Bed: 90 Recipes for Creative Indulgences," by Jesse Ziff Cool (HarperCollins, 118 pages, 1997).

Top with maple syrup, yogurt or sour cream. Or try caramelized onions, bacon bits and creme fraiche.

INGREDIENTS:
2 cups mashed cooked pumpkin or winter squash
2 tablespoons brown sugar
1 cup milk or apple juice
2 whole eggs, beaten
1/2 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
Pinch of freshly grated nutmeg
2 tablespoons chopped fresh chives (optional)
Vegetable oil or butter

INSTRUCTIONS:
Beat the squash with the brown sugar, milk and eggs until smooth.
In a separate bowl, stir together the flour, baking powder, salt and nutmeg. Stir the dry ingredients into the squash mixture just until combined. Fold in the chives if using.
Heat a griddle or heavy skillet over medium heat and lightly grease it with vegetable oil. Preheat the oven to 250 degrees.
Drop the batter onto the hot pan by heaping tablespoonfuls. Lightly oil a spatula and flatten the pancakes. When they are golden brown on the bottom, flip them. As they brown on the other side, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.

Serves 4

PER SERVING: 205 calories, 8 g protein, 34 g carbohydrate, 5 g fat (2 g saturated), 114 mg cholesterol, 420 mg sodium, 4 g fiber.

To make later - Browned Sausages with Napa Cabbage Braise

I've been hearing good things about Napa Cabbage... and this sound delectable (reminds me a little bit of our meal in Paris - Kate and Justine). Note to self: make this when you have time to be a little fancy (although it doesn't seem to be a high maintenance recipe at all). From the San Francisco Chronicle's Food and Wine Newsletter.




Browned Sausages With Napa Cabbage Braise

This dish, which can be prepared in less than 25 minutes, is great with roasted or boiled potatoes.

INGREDIENTS:
2 tablespoons olive oil
6 chicken-apple sausages, cut in half lengthwise
1/2 onion, sliced
1 large head napa cabbage, sliced widthwise
1/2 tart green apple, cored and thinly sliced
2 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon mustard Salt and pepper to taste 1/2 to 3/4 cup chicken stock

INSTRUCTIONS:
Heat 1 or 2 teaspoons of the olive oil in a large skillet. Add the sausage halves and brown for a few minutes on both sides. Remove from the pan and cover with foil.

Add the remaining oil to the pan and, when hot, add the onion and saute for a few minutes.

Add the cabbage to the pan, stir to wilt slightly, then add the apple, garlic, wine, mustard, salt and pepper. Add enough stock so that the cabbage will be able to simmer without getting too juicy (it releases liquid while cooking).

Bring to a simmer, cover and cook until the cabbage and apples are tender, about 5 to 8 minutes. If the sausages have cooled down too much, add them to the pan and simmer gently, uncovered, for a few minutes until reheated.

Serves 4

PER SERVING: 400 calories, 24 g protein, 12 g carbohydrate, 28 g fat (7 g saturated), 120 mg cholesterol, 977 mg sodium, 5 g fiber.