I will be making a double batch of this super-easy relish tomorrow. Though I prefer to make it with Splenda, feel free to indulge with real sugar. How much you need depends on how sweet the berries are. Mix in the sugar last, a little at a time, until you like it.
Cranberry Relish
1 bag fresh cranberries
1 orange, peeled
1 single-serving applesauce
1 tsp cinnamon
1/2 - 1 c sugar or Splenda
Pulse the cranberries and oranges in a food processor until smooth. Stir in applesauce a d cinnamon. Add sugar to taste. Refrigerate a few hours before serving. Keep up to a week in fridge.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Tuesday, November 23, 2010
Friday, January 22, 2010
Refrigerator Pickles
I'm back on a diet (surprise, surprise!), and I'd bought tons of veggies, including a monster of a cucumber. Jeff won't eat them, and I'm not crazy about eating them plain, so I decided to experiment with a refrigerator pickle - no canning requiring. If I do say so myself, they are quite tasty. You can adjust the number of Splenda packets to your taste - I personally like them a little sweet.
Refrigerator Pickles
1 large cucumber, sliced as thinly as possible
1/2 c. white vinegar
3-5 splenda packets
1 tsp. celery seed
3 whole black peppercorns
Combine all ingredients in an airtight container. Seal and turn over container a few times to coat cucumber slices. Chill several hours before serving.
Refrigerator Pickles
1 large cucumber, sliced as thinly as possible
1/2 c. white vinegar
3-5 splenda packets
1 tsp. celery seed
3 whole black peppercorns
Combine all ingredients in an airtight container. Seal and turn over container a few times to coat cucumber slices. Chill several hours before serving.
Monday, November 3, 2008
Butternut Squash Fries
I have a new love... butternut squash! It's one of the great things about Weight Watchers. It has opened up an entire realm of foods I never considered - either because I didn't know how to cook it, thought I didn't like it, or just plain didn't know what it was.
Admittedly, the big squash a little hard to cut, but oh, my! it is good! I've been picking up butternut and acorn squash from the grocery store each week, and if all I do is bake and eat, I am one happy camper. I found this recipe from the Weight Watcher website, and adapted it a tiny bit to suit my spice preferences. It's soooo good, and good for you, too!
Butternut Squash Fries
1-lb butternut squash
1 tbsp. garam masala
1 tsp. sugar
cooking spray
Preheat oven to 450. Cut the neck of the peeled squash into 1/2-in strips. You can cut up the bulb part, or reserve it for something else. Line a cookie sheet with aluminum foil and spray with cooking spray. Arrange squash in rows so that they don't touch. Sprinkle with garam masala and sugar. Bake for 14-18 minutes, turning once, until fries are desired crispness. Serves 4
Admittedly, the big squash a little hard to cut, but oh, my! it is good! I've been picking up butternut and acorn squash from the grocery store each week, and if all I do is bake and eat, I am one happy camper. I found this recipe from the Weight Watcher website, and adapted it a tiny bit to suit my spice preferences. It's soooo good, and good for you, too!
Butternut Squash Fries
1-lb butternut squash
1 tbsp. garam masala
1 tsp. sugar
cooking spray
Preheat oven to 450. Cut the neck of the peeled squash into 1/2-in strips. You can cut up the bulb part, or reserve it for something else. Line a cookie sheet with aluminum foil and spray with cooking spray. Arrange squash in rows so that they don't touch. Sprinkle with garam masala and sugar. Bake for 14-18 minutes, turning once, until fries are desired crispness. Serves 4
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