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Click on the recipe title below to view the complete recipe.
MN Apple Chutney
MN Cranberry Chutney
MN Home Made Peanut Butter
MN Orange Balsamic Vinaigrette
MN Poppy Seed Dressing
MN Pumpkin-Apple Butter
MN Maple Butter
Apple
Chutney
6 cups chopped peeled Granny Smith
or other tart apple (about 2 pounds)
1.5
cups chopped onion (about 1/2 pound)
1
cup raisins
1
cup packed brown sugar
1
cup cider vinegar
1/8
cup finely chopped seeded jalapeño pepper
1/2
teaspoon mustard seeds
Combine all ingredients in a large
non-aluminum Dutch oven or stockpot. Bring to a boil. Reduce heat; simmer 45
minutes or until most of liquid evaporates.
Store
chutney in an airtight container in refrigerator for up to 2 weeks.
Yield:
5 cups (serving size: 1/4
cup)
Calories 96(2% from fat); Fat 0.2g(sat
0.1g,mono 0.1g,poly 0.1g); Protein 0.5g; Cholesterol 0.0mg; Calcium 12mg; Sodium
6mg; Fiber 1.7g; Iron 0.6mg; Carbohydrate 24.9g
Cooking Light, APRIL
1999
Cranberry
Chutney
For the best results, make this at
least a day ahead to let the flavors blend. Let stand at room temperature for
about an hour before serving. Partially covering the pan keeps the mustard seeds
from popping out.
2 cups fresh or frozen cranberries
(about 8 ounces)
3/4
cup packed brown sugar
3/4
cup fresh orange juice
2
tablespoons fresh lemon juice
2
tablespoons finely chopped seeded serrano chile
1
tablespoon julienne-cut peeled fresh ginger
1
teaspoon ground cumin
3/4
teaspoon kosher salt
1/2
teaspoon ground cinnamon
1
teaspoon canola oil
1
teaspoon mustard seeds
3/4
cup dried Mission figs, coarsely chopped
1/4
cup pistachios
Combine first 9 ingredients.
Heat oil
in a medium saucepan over medium-high heat. Add mustard seeds; cook, partially
covered, 1 minute or until seeds pop, shaking pan frequently. Add cranberry
mixture; bring to a boil. Reduce heat; simmer 15 minutes or until cranberries
pop and mixture thickens. Stir in figs and pistachios; cook 3 minutes. Remove
from heat; cool. Spoon into a bowl. Cover and chill.
Yield:
8
servings (serving size: 1/4 cup)
Calories 182(14% from fat); Fat 2.8g(sat
0.4g,mono 1.1g,poly 1g); Protein 1.9g; Cholesterol 0.0mg; Calcium 59mg; Sodium
188mg; Fiber 4.3g; Iron 1.2mg; Carbohydrate 40.3g
Cooking
Light, November 2003
Home
Made Peanut Butter
Homemade
peanut butter is easily made with a food processor. The longer you process, the
softer the peanut butter will be. Storage: Store in a tightly closed
container in the refrigerator. Oil may rise to the top, if this occurs, stir
before using.
2 cups roasted shelled peanuts* (with or
without red skins)
1/2 teaspoon salt (omit if salted peanuts are
used)
1. Using the metal blade,
process ingredients continuously for 1 to 3 minutes. The ground peanuts will
form a ball, which will slowly disappear. Continue to process until the desired
consistency is obtained. If necessary, stop machine and scrape sides of
container with a rubber spatula.
Note: For crunchy style peanut
butter stir in 1/2 cup chopped roasted peanuts after the processing is
completed.
Yields 1 cup smooth or 1 1/2 cups crunchy peanut
butter.
*Peanuts with red skins may be used. (Do not confuse skins with
outer shells!)
Orange
Balsamic Vinaigrette
¾ cup
orange juice
3
tablespoons balsamic vinegar or red wine
vinegar
3
tablespoons grated orange peel
1 – 2
teaspoons packed brown sugar
1
teaspoon ground cumin
½ cup
olive oil
salt and
pepper to taste
Place
the orange juice, vinegar, peel and cumin in a blender. Blend for a few seconds. While the motor is running, slowly add the
oil in a small treat until mixture is emulsified. Season to taste with salt and
pepper.
Yield: 1 ½ cups
Poppy Seed
Dressing
1/2 cup
silken tofu 2 teaspoons coarsely chopped
onion
3
tablespoons apple cider vinegar 2 teaspoons poppy
seeds
6
tablespoons sugar ½ teaspoon salt or to
taste
½
teaspoon Dijon mustard
Blend
the tofu, vinegar, sugar, mustard and onion in a food processor or blender until
creamy. Stir in poppy seeds and
salt.
Pumpkin-Apple
Butter
Use this bread spread on your
holiday table. It is also an excellent
topping for hot oatmeal, toast, yogurt or English muffins.
2 baking apples, peeled and
halved
1 ½ teaspoons pumpkin pie
spice
2 Tablespoons brown sugar,
packed
1 cup orange or apple
juice
15 ounces canned
pumpkin
Place
apples, spices and orange juice in a covered glass container and microwave on
full power until apples are tender, about 15-20 minutes. Puree in a food processor or blender. Serve warm or chilled.
Yield: 8
servings
Serving
size: 1/3 cup:
Calories 60; Fat 0g; Fiber 2.5g;
Protein 1g; Sodium 3mg
Maple
Butter
6
tablespoons butter, softened
3
tablespoons maple syrup
1/8
teaspoon salt
Combine
all ingredients in a small bowl; beat with a mixer at medium speed 1 minute or
until smooth. Cover and chill until use.
Yield:
24 servings; Serving size 1 teaspoon; Nutrition Per serving: 32 calories, 0g
protein, 2.8g fat, 33mg sodium.
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