Tag: raisins
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
Fresh Ingredients
3 Tbsp plain yogurt
2 tsp grated lemon rind
1 Tbsp lemon juice
1 Granny Smith apple, chopped
3 Gala apples, chopped
1 cup diced celery
PantryFare
1/2 cup dried cranberries
1/4 cup golden raisins
1/2 cup chopped pecans, toasted
Spices and Oils
1/2 cup mayonnaise
2 Tbsp sugar
Boil 1 cup water in medium saucepan. Remove from heat and stir in the cranberries and raisins. Let stand 10 minutes, then drain.
In large bowl stir mayonnaise, sugar, yogurt, lemon rind and lemon juice together. Add chopped apples, celery, cranberries, and raisins. Mix well and refrigerate.
Serve on lettuce or in a pita. Top with toasted pecans.
Source: Southern Living
December 22, 2009
This recipe was provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It requires a lot of chopping and makes at least 6 servings so I suggest making the stew up a day ahead and cooking the polenta just before serving to be hassle free. This tasty dish can be accompanied with a lite green salad if you wish.
Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin
Add:
1 bay leaf
salt & pepper
Cover the pot and cook for 10 to 12 minutes then add:
2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes
Break up the tomatoes and simmer until warmed through.
To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped
Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese
Divide the polenta in 6 shallow bowls and spoon the stew on top.
October 24, 2009
Dressing:
1/3 C chopped cilantro
2 T olive oil
1 T lemon juice
1-1/2 tsp curry powder
3/4 tsp salt
1/2 tsp minced garlic (from the jar)
1/4 tsp ground pepper
8 oz plain fat-free yogurt
Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce
Serves 6
Sources: MeatlessMonday.com and CookingLight.com
September 9, 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
