Steamed Carrots With Apricots
Source of Recipe
net
List of Ingredients
Steamed Carrots With Apricots
Serves 8
1 cup dried apricots
3 Tbsp. water
chopped fresh parsley or dill for garnish
3 cups carrots, cut into �" rounds
1 tsp. margarine pinch of sugar Recipe
Steamed Carrots With Apricots
Soak apricots in hot water for 1� hours. Pat dry and cut in julienne strips.
In a skillet with a tightly fitting lid, combine scraped carrots, water, margarine and sugar. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking.
Stir in apricots and heat through. Serve garnished with parsley or dill.
CARROT SOUFFL�
Serves 8 (1/2 cup servings)
Each serving equals one and a half 5 A Day servings.
7 cups chopped carrot (about 2 lbs)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
3 large eggs, lightly beaten
cooking spray
1 tsp powdered sugar
Preheat oven to 350 degrees F.
Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees F for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Citrus Vegetables
Serves 4
Vegetables
This is an official 5 a day recipe, and provides four people with two servings of vegetables each
Using citrus is a fantastic way to add flavor to your vegetables without adding fat. Limes, in particular, have a wonderful perfume that brightens anything you pair them with, especially vegetables like zucchini and corn.
CITRUS VEGETABLES
2 tablespoons fresh lime juice
� tablespoon olive oil
� teaspoon chopped fresh oregano
4 cups sliced steamed vegetables such as zucchini, corn, and tomatoes
Mix lime juice with oil. Add oregano and pour over vegetables
Cranberry Relish Compote
Recipe By :James T. Ehler
Description: "I served this at Martha's in Key West with blackened fish." Chef James
Amount Measure Ingredient
-------- ------------ --------------------------------
2 Pounds Fresh Cranberries -- whole
1 Each Orange -- peeled and seeded
1/2 Whole Orange With Peel -- seeded
1/2 Whole Lemon With Peel -- seeded
10 Ounces Granulated Sugar
1 3/4 Ounces Orange Curacau
Wash and pick over Cranberries, then grind cranberries, oranges & lemons in meat grinder. *Catch excess juice and save.
... Mix in Sugar & Orange Curacau thoroughly. Add more * juice if needed.
Refrigerate for at least 12 hours before using.
Onions And Cherries
Makes 4 to 6 servings.
2 tablespoons olive oil
2 medium onions, sliced
1/2 cup dried tart cherries
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme
Freshly ground black pepper, to taste
Heat oil in a large skillet over medium-high heat.
Add onions; cook, stirring, 5 to 6 minutes, or until onions are light brown.
Reduce heat.
Add cherries; mix well.
In a small bowl, combine brown sugar, vinegar, thyme and pepper; pour over onions.
Mix gently. Simmer, covered, 3 to 4 minutes.
Serve warm or at room temperature
Red Onion Marmalade
Amount Measure Ingredient
-------- ------------ --------------------------------
8 Cups Red Onion Slices -- thinly sliced
3 Cups Granulated Sugar
2 Cups Cider Vinegar
Be sure onion is cut evenly, not a mixture of uneven thickness.
Simmer on medium heat until marmalade syrup is liquid honey consistency and the onion is tender.
Keep stirring as it will burn easily
PARSNIPS ROASTED WITH PINE NUTS
The Food Journal of Lewis & Clark : Recipes for an Expedition, by Mary Gunderson
NATIVE TRIBES THROUGHOUT the western plateau and basin have long collected and enjoyed pine nuts for food. The variety available among the Nez Perce was Pinus ponderosa. Pine nuts of other varieties are found around the world.
Makes 6 servings.
4 parsnips, peeled and cut into 1-inch slices (see Note)
1 1/2 to 2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts
Place the parsnips on a baking pan and brush with vegetable oil.
Sprinkle with salt and pepper.
Roast at 400�F for 10 minutes. Lower the heat to 350�F and stir in the pine nuts.
Roast, stirring several times, about 20 minutes more, or until the parsnips and pine nuts are golden brown.
Serve immediately.
NOTE: If parsnips are more than 1-inch in diameter, slice lengthwise in half.
BAKED ACORN SQUASH WITH PINEAPPLE
Serves 6. Each serving is equal to one and two-thirds 5 A Day servings.
Ingredients
1 large acorn squash (approx. 32 oz)
2 tsp ground cinnamon
1 cup crushed pineapple, drained
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
Preheat oven to 350�F. Cut the squash in half and remove the seeds. Place each half, cut side down, in a baking dish. Cover dish and bake for 45 to 60 minutes until squash is soft and tender.
Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash is cooked, remove from oven. Let it cool for 10 minutes.
Scoop out the pulp from both halves and combine with the pineapple mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple mixture is hot and bubbly.
ASIAN SWEET POTATO FRIES
Serves 4
Each serving is one 5 A Day serving.
2 medium-sized sweet potatoes, peeled
1 Tbl. favorite seasoning (Cinnamon or Chinese five-spice powder*)
1/2 tsp. granulated sugar
3/4 cup optional dipping sauce (ketchup or plum sauce*)
vegetable oil cooking spray (no more than 1/2 tsp.)
With a sharp knife, cut sweet potatoes into strips three to four inches long and �-inch thick. Line a baking sheet with aluminum foil or parchment paper, and spread fries on it in one layer. Spray them lightly with cooking spray.
In a small bowl, stir together seasoning and sugar. Sprinkle this mixture on the fries, tossing gently. Bake at 350� for 45-55 minutes, until fries are soft. Serve with ketchup or plum sauce* for dipping, if desired.
*Available in the Asian section of most supermarkets.
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