Basil Tangerine Infused Cranberry Sauce

Think outside the box!  That is the theme of our Thanksgiving day this year.  We had a bag of fresh cranberries, and some tangerines, and I was thinking of different ways to bring them together.  I looked over at my wilting basil plant, and it hit me!  I would try making a simple syrup infused with basil and tangerine zest, and see what would happen (we had two cans of the gelatinous stuff as back up).  I have to say, folks, culinary win!  This sauce has such a depth of flavor, with sweet, tart, floral, tangy notes abound!  I don't anticipate it lasting long on our dinner table.  Enjoy!

Ingredients:

• 1 C sugar
• 1 C water
• 3 basil leaves, torn (to bring out the natural oils)
• zest of 1 tangerine
• juice of 1/2 tangerine
• 1 12 oz bag of fresh cranberries

1. In a medium saucepan over medium high heat, combine sugar, water, basil, and tangerine zest.
2. Bring to a boil.
3. Reduce heat and continue to whisk well and add tangerine juice.
4. Remove basil leaves.
5. Add cranberries and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes stirring occasionally.
7. Bring to room temperature before serving. 

"I'm Craving" Spaghetti Pie

I don't know how much this qualifies as a "healthier" alternative to a regular spaghetti pie, but I was craving everything "bad" from Chicken Florentine, to fried spaghetti and fried mozzarella, to something/anything with a cream sauce.  I was pleased that this totally hit the spot. The only ingredient that was really "bad" was the mozzarella, but there is only 2 ounces per serving...keep in mind this is meatless as well! Serve with a simple spinach salad that has been  tossed with lemon juice, salt and pepper.  Enjoy! 

Ingredients:  

• 1/3 lb protein enriched spaghetti (the Plus version of regular pasta)
• 2 T extra virgin olive oil
• 2 T corn starch
• 1 1/2 C chicken stock
• the juice of 1/2 lemon
• 1 t garlic powder
• 1 pinch red pepper flake
• 1/2 can small black olives (whole or sliced)
• 1/2 can quartered artichoke hearts
• 1 small can (14.5 oz) of diced tomatoes, drained
• 2 T capers
• 1/2 C frozen spinach, thawed and well drained (remove excess moisture with paper towels)
• 1 small can (4 oz) sliced mushrooms, drained 
• 1 C shredded mozzarella cheese
• 1/4 C Parmesan cheese
• 2 eggs

1. Preheat oven to 350 degrees.
2. Bring 4 qts water to a rolling boil and add a liberal amount of salt.
3. Cook spaghetti, stirring frequently, until 1 minute before al dente (this time will be on the package).
4. Drain spaghetti and reserve some of the pasta water.
5. In a large saute pan over medium high heat, add olive oil and corn starch.  
6. Using a wire whisk, combine the corn starch and oil well until it begins to bubble.
7. Add chicken stock while whisking constantly to avoid lumps. 
8. Add lemon juice, garlic powder, pepper flake, salt and pepper to taste.  
9. Spray a pie plate with a liberal amount of non stick cooking spray.
10. Whisk together the two eggs with 1/8 C of reserved pasta water to temper the eggs (this will prevent them from scrambling when you add it to the pie). 
11. Combine all remaining ingredients in the saute pan and mix until well combined.
12. Add mixture to the pie plate and top with the mozzarella cheese.
13. Bake for 20-25 minutes until the cheese melts and bubbles.  
14. Let stand for at least 15-20 minutes so it will hold its shape when you cut it

Pairs perfectly with a nice Pinot Grigio

This can be made gluten free by using a rice pasta