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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Kale with Raisins and Cranberries

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Kale is not only a “super-food,” it also seems to be super popular right now.

It has a bitterness to it sometimes, so it has not been my favorite green. However, I do love its nutritional values! If you get it straight from your garden or your local farmer’s market, it is less likely to have as much bitterness.

The bitterness can be offset by how you cook it. One of my new favorites is to cook it with golden raisins and cranberries in a little cranberry juice.



 

Recipe: Kale with Raisins and Cranberries

Ingredients

  1. 1 tsp. minced garlic
  2. olive oil and/or butter
  3. 1/2 c. vegetable stock ( or chicken stock)
  4. 1 lg. bunch kale, stems removed, cut
  5. salt, to taste
  6. 1/4 c. +/- cranberry juice blend (cran-raspberry or cran-pomegrante work well)
  7. 1 Tbsp. rice or red wine vinegar
  8. 1 Tbsp. sugar, or to taste
  9. golden raisins, as many as desired
  10. dried cranberries, as many as desired

Instructions

  1. Heat oil/butter in a large skillet.
  2. Then add garlic, stock, and kale.
  3. Add salt.
  4. Cook until kale has started to wilt and can be moved to create an opening on the bottom of skillet.
  5. Add juice, vinegar and sugar, then raisins and cranberries.
  6. Cover and stir often.
  7. Taste for seasoning and tenderness. Add more salt if needed.
  8. Once kale has reached desired tenderness, remove it from pan.
  9. Leave dried fruit to cook more, if desired.
  10. Top hot kale with fruit and serve.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.


I used curly, red kale for the batch in the picture above. However, any type of kale will work.

Quick Tip: It is easy to remove the leaves from the stems by pulling the stalks through two of your fingers close to the stem from the stem end.

Enjoy!