Archive for Fruit
February 17, 2008 at 2:56 pm
· Filed under Fruit, Sweets
4 cups boiling water
2 tablespoons green tea leaves
1 to 2 tablespoons grated ginger root
1/2 cup honey
1 teaspoon pure almond extract
1 teaspoon grated lemon zest
8 firm pears, such as Bosc, peeled, cored and cut into quarters lengthwise
Toasted sliced almonds (optional)
Vanilla-flavored yogurt (optional)
In a pot, combine boiling water and tea leaves. Cover and let steep 5 minutes, then strain.
Add ginger root, honey, almond extract and lemon zest and stir well. Add pears. Cover and cook until pears are tender.
Transfer to a serving bowl, cover and chill thoroughly. Garnish with toasted almonds and a dollop of yogurt, if desired.
Per serving: 165 calories (3 percent from fat), 1 gram total fat (trace saturated fat), no cholesterol, 43 grams carbohydrates, 1 gram protein, 2 milligrams sodium, 4 grams dietary fiber.
- The Healthy Slow Cooker (Robert Rose) by Judith Finlayson
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February 17, 2008 at 2:52 pm
· Filed under Fruit, Poultry, Stews
1 yellow onion, roughly cut into 1 ½ -inch pieces
1 green pepper, seeded and roughly cut into 1 ½ -inch pieces
1 red pepper, seeded and roughly cut into 1 ½ -inch pieces
1 yellow squash, cut into 2-inch pieces
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fat-free, low-sodium chicken broth
2 cloves garlic, finely chopped
½ cup dried pitted plums (prunes)
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon cinnamon
Hot cooked couscous or rice, optional
2 tablespoons slivered almonds, toasted, optional
Preheat oven to 450 F. Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in zip-top plastic food bag; drizzle with olive oil and mix together in bag. Pour vegetables onto baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.
Place both pans in oven (on different racks if needed) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over; return to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done and meat thermometer registers 170 F and vegetables are tender and golden.
Meanwhile, in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds. Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken into cubes and add to saucepan. Stir well and heat through. Serve over hot couscous or rice and garnish with slivered almonds, if desired. Makes 6 servings.
COOKING TIP: To toast almonds, spread the nuts in a single layer on a baking sheet. Bake at 350 F for 5 to 7 minutes or until golden.
PER SERVING:
Calories 245 (20% fat) Fat 5 g (1 g sat) Cholesterol 44 mg Sodium 369 mg Fiber 5 g Carbohydrates 25 g Protein 25 g
Dallas News
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January 21, 2008 at 2:38 pm
· Filed under Fruit, Soups
- 1 medium cantaloupe – peeled, seeded and cubed
- 1 cup orange juice
- 1 tablespoon fresh lime juice
- 1 cup plain nonfat yogurt
- 1/4 teaspoon ground cinnamon
- Peel, seed, and cube the cantaloupe.
- Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth.
- Place yogurt in a large bowl and beat with a whisk until light and smooth. Stir in melon mixture, lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least three hours. Garnish with mint if desired.
Adapted from Vegetarian Times 61 Quick & Healthy Recipes, page 23.
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November 8, 2007 at 7:52 pm
· Filed under Fruit, Soups, Squash, Vegan
This soup is one of my favorites. Simple, easy and – especially on a snowy winter day – it makes the whole place smell wonderful.
2 cups butternut, buttercup or other winter squash, peeled, seeded & chopped
2 cups sweet potato, peeled & chopped
3 medium cooking apples, peeled, cored & chopped (Spartan, Macintosh or similar)
1 medium onion, chopped
2 cups water or just enough to cover apples and veggies
½ teaspoon sea salt
½ teaspoon Chinese 5 spice or pumpkin pie spice
¼ teaspoon cayenne pepper
Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3 – 5 days refrigerated. Serves 6.
Notes: “Winter squash” is used to describe hard-shelled varieties that be stored for months; it is distinct from thin-skinned “summer squash” such as zucchini and pattypan. Of course, these days, both types are available year-round. Pumpkin pie spice is a mixture of cinnamon, cloves, ginger, allspice and nutmeg.
I found this recipe on SOAR (The Searchable Online Archive of Recipes), a site that has evolved into RecipeSource.com. The original posting gives credit to Jeanne Marie Martin’s Vegan Delights.
Texas Wren’s RecipeCrossing
Unofficial Support
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May 24, 2007 at 12:04 pm
· Filed under Fruit, Salad, Sauces, Dips & Dressings
1/3 cup seedless green grapes
1 tablespoon Champagne or white wine vinegar
1 teaspoon olive oil
3/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh Vidalia or sweet onion (optional)
1/8 teaspoon salt
Dash of white pepper
To prepare dressing, combine ingredients in a blender; process until smooth.
Cynthia DePersio, Cooking Light, JUNE 2002
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May 22, 2007 at 2:27 pm
· Filed under Fruit, Soups, Vegan
Mark Bittman says this is “the mildest, most delicious, creamiest gazpacho I’ve ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.”
• 4 tomatoes (about 11/2 pounds), peeled and seeded
• One 3-pound cantaloupe
• 2 tablespoons olive oil
• 10 fresh basil leaves
• Salt and freshly ground black pepper
• Juice of 1 lemon
1. Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.
2. In a blender, puree the melon, tomato, 11/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve. Serves 4
Time: 20 minutes, plus time to chill.
From “Mark Bittman’s Quick and Easy Recipes from The New York Times” by Mark Bittman.
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March 29, 2007 at 12:37 pm
· Filed under Dairy, Fruit
Great with any curry or spicy dish.
1 tsp butter or ghee
1 ½ tsp cumin seeds
1/4 tsp. cardamom seeds
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
2 cups mashed ripe bananas (make sure they are firm and not over ripe).
1 pint natural plain yoghurt
OPTIONAL:
1 tbsp peanuts, finely chopped
1/4 – 1/2 cup shredded coconut
Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar – they should not be completely crushed. Add the spices & nuts (if using) to the butter.
Stir around in the pan a few minutes, until the spices start to pop & crackle. Quickly add the banana and remove from the heat. Stir the yoghurt into the bananas, transfer to serving dish and chill well.
Adapted from Anna Thomas’ Vegetarian Epicure
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February 4, 2007 at 7:22 am
· Filed under Fruit, Salad, Vegan
“Sarah Elmaleh, the daughter of a rabbi, was born in 1898 in the seaport village of Essaouira in Morocco, and learned many of her cooking techniques from the family’s Arab servants. She came to Brooklyn in 1939 with her husband, a businessman, their children, and an exotic repertoire of recipes that combined Moroccan and Sephardic cuisines. This recipe comes from her granddaughter, Lisa Craig Kuhr. It makes an alluring first course and is wonderful followed by lamb, grilled chicken, or a fish stew.” — From “New York Cookbook” by Molly O’Neill
5 navel oranges, peeled and diced*
3/4 cup black salt-cured (shriveled) olives, halved and pitted (I use oil-cured)
2 cloves garlic, minced
1/4 teaspoon coarse (kosher) salt, or to taste
1 teaspoon sweet paprika
1/2 cup minced fresh parsley
1/2 teaspoon ground cumin
Dash of cayenne pepper
2 tablespoons olive oil
Combine all the ingredients in a bowl and toss well. Refrigerate to chill, then serve. Serves 4 to 6
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November 9, 2006 at 4:44 am
· Filed under Fruit, Potatoes, Side dishes
3 medium yams (about 1 1/2 lbs.) sliced 1 inch thick
3/4 cup crushed pineapple (packed in juice), drained
4 Tablespoons pure maple syrup
2 egg whites
Cook yams in boiling water for 25 – 35 minutes or until very soft and tender. Drain and mash thoroughly until consistency is smooth. Preheat oven to 400 degrees. Mix pineapple and 3 Tablespoons maple syrup into yams. Spoon into a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to soft peaks; add remaining 1 Tablespoon syrup and beat until stiff; spread with a spatula, using a swirling motion, on top of yam mixture. Bake at 400 degrees for 8 to 10 minutes, or until top is golden.
Yield: 6 servings
Calories: 176, Fat: 1%
From the Searchable Online Archive of Recipes (SOAR)
October, 1997
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November 8, 2006 at 8:32 pm
· Filed under Cheese, Fruit, Salad, Side dishes
This summer I found this simple, refreshing recipe in “WestView,” a freebie newspaper published by the [Greenwich Village] Charles Street Association. The dish originated with David Poran, who is the Culinary Director at Balducci’s grocery store.
4 cups of seedless watermelon cut in 1/2″ dice
1 cup of Greek feta, diced
1 small red onion, sliced paper thin and rinsed in cold water
2 Tablespoons pitted, oil-cured olives
2 Tablespoons olive oil
Black peper to taste
Just combine and serve. Serves four
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November 8, 2006 at 8:14 pm
· Filed under Fruit, Sweets
2 pints (1 quart) strawberries
4 to 6 teaspoons stevia or sugar (as needed, to taste)
1 to 2 tablespoons balsamic vinegar (to taste)
Hull the strawberries, and halve or slice them, depending on their size. Place them in a shallow dish and sprinkle them with stevia or sugar. Cover and let sit for at least several hours, stirring them or shaking the dish every now and then.
(If they are going to sit for much longer than 3 or 4 hours, cover tightly with plastic wrap and refrigerate. Allow to come to room temperature before serving.)
Sprinkle on the vinegar and serve. You can eat this as is, or stir the berries into plain yogurt, serve them over chopped mango (or cantaloupe, or bananas, or some other non-acid fruit), or pour them over cake or ice cream.
Note: The strawberries can be sliced and sweetened up to a day in advance. The vinegar should be sprinkled on within 60 minutes of serving. I adapted this recipe from Mollie Katzen’s book, “Still Life with Menu.” Perfectly ripe berries taste wonderful like this, and it is also a magical way to salvage imperfect or underripe berries, too.
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November 8, 2006 at 8:13 pm
· Filed under Fruit, Sweets
You can serve this with cream or ice cream, but this is lovely and light just as it is.
1 cup dried apricots (about 25 small apricots)
1 inch long piece of fresh vanilla bean (halved lengthwise – use only the seeds) or 1 tsp. vanilla extract
1 cup warm water
1 tablespoon sugar
Preheat the oven to 350o F. Cover the apricots with the warm water and let them stand for 15 minutes if they are already plump and soft, at least 30 minutes if they are hard and dry. Drain, but reserve the water.
Put the water and vanilla bean seeds or vanilla extract in a small, ovenproof baking dish and mix well. Add the apricots, sprinkle them with the sugar, cover with foil, and bake until the water is nearly absorbed, about 1 hour. Turn each of the apricots over in the syrup, cover and refrigerate. Serve chilled.
Will keep in the fridge for at least a week.
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November 8, 2006 at 8:11 pm
· Filed under Fruit, Poultry
Also wonderful with prunes, dried peaches or dried cherries. If using organically-dried fruit, soak for a couple of hours before cooking.
1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
salt & freshly ground pepper
2 T. butter (optional)
Combine the apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
Turn the heat to medium high under a 12 inch nonstick skillet and add the chicken pieces, skin side down. Cook, rotating (but not turning over) the chicken pieces so they brown evenly. When nicely browned (don’t rush!), turn them skin side up. Make space in the pan to add the onion and cook it, stirring occasionally for a minute or two, until the onion has softened a bit.
Add the apricot mixture and bring to a boil. Cook for a minute, then turn heat to low and cover. Cook until chicken is done (about 15 minutes). Uncover, raise the heat and season with salt and pepper. Boil the liquid in the pan to thicken; it shouldn’t be watery. If using butter, add it as the sauce is cooking down. Serve with a cooked grain or bread.
NY Times: Mark Bittman’s Recipe of the Day: Chicken With Apricots
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November 4, 2006 at 7:40 am
· Filed under Fruit, Sweets
1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract.
Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Yields 6 servings.
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