Tag: apricots
I found this recipe in The Meatless Gourmet and have made it twice now with excellent results. I like serving it on crackers with cream cheese (makes the fat-free cheese tolerable) or cook it with acorn squash. 2 tablespoons = approx. 72 calories
Fresh Ingredients
2 cups boiling water
5 cloves garlic, crushed
1 tsp grated ginger
PantryFare
1 cup dried apricots, cut into quarters
1/2 cup golden raisins
1/2 cup red wine vinegar
3/4 cup sugar
Spices and Oils
1/8 tsp salt
1/16 tsp cayenne pepper
Add apricots to medium sauce pan and pour the boiling water over. Let steep for 30 minutes. Add the remainder of ingredients and simmer for 1-1/4 hours, stirring occassionally. Cool then refrigerate. Serve cold.
Be healthy!
Carol
January 27, 2012
I haven’t tried this recipe yet but I can just tell by the ingredients that it will be yummy. I’m a little nervous about using the whipping cream, so I think I will work on finding a suitable substitute for it. Once again, I found the recipe in the Taste of Home magazine even though many of their recipes don’t meet my criteria for healthy eating.
OATMEAL BRULEE WITH GINGER CREAM Cream Sauce:
1/2 Cup heavy whipping cream
2 slices fresh ginger
1 cinnamon stick
1 Tbsp grated orange peel
Bring these ingredients to a slow boil and simmer for 10 minutes. Strain the sauce and add: 3 Tbsp maple syrup 1/8 tsp ground nutmeg
Oatmeal Base
4 cups water
2 cups old-fashioned oatmeal
1/4 cup chopped dried apricots
1/4 chopped dried cherries
1/2 tsp salt
Cook for 5 minutes, stirring often. Remove from heat and stir in 3 Tbsp brown sugar and 1/4 cup of the ginger sauce. Cover for 2 minutes.
Grease 4 – 10 oz ramekins (they use butter) and add 1/4 cup raspberries to each ramekin. Spoon the oatmeal over the berries and sprinkle with sugar. Broil for 7-9 minutes, until the sugar is carmelized. Serve with the remaining ginger sauce.
October 4, 2009
1 large acorn squash
4 tbsp diced dried apricots
2 tbsp chopped raw cashews
1 (15 oz) can of unsweetened, crushed pineapple, juice reserved
2 tbsp raisins
cinnamon
coriander
Cut squash in half, remove seeds, and bake face down in 1/2 inch of water for 45 minutes at 350 degrees. Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews, cinnamon and coriander. Let stand and soak while the squash is cooking. After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash’s center. Cover with aluminum foil and bake an additional 30 minutes. (Optional: Sprinkle with cinnamon and put back in the oven for 5 more minutes).
source=Eat to Live by Joel Furhman
August 6, 2009
The Better Homes and Gardens cookbook had a great recipe entitled “cavatelli with arugula & dried cranberries”. Following is the original recipe with my substitutions in parenthesis’ (since I never have the right ingredients in my fridge and pantry).
8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese
cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese
August 6, 2009
