Cranberry-Vidalia Compote

4 02 2009

Ingredients:

1 cup fresh/frozen whole cranberries
1 honeybell orange, peeled and cut into little chunks (any orange will do)
1 large Vidalia (or other sweet) onion
1/4 tsp. Penzy’s regular chili pepper (red pepper flakes or cayenne can be substituted)

Directions:

Put it all into a saucepan, cover, and cook over low heat, stirring occasionally, till the berries have popped and the onion is ‘done’.

Serving suggestion: serve warm with chicken.

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Spicy Ketchup

4 02 2009

Ingredients:

1 cup Muir Glen tomato puree
1/4 cup apple cider vinegar
1 tsp. cinnamon
1 tsp. garlic powder
1 pinch ginger
1/4 tsp. cayenne
1 tbsp. sugar or stevia
1 tablespoon dried chives (or fresh!)

Directions:

Place all ingredients in a bowl and whisk. You can adjust the seasonings as you like. (ie: more or less vinegar, more or less sugar/stevia) Caution: It seems runny at first, but it gets thicker in the fridge.





Zucchini Relish

4 02 2009

Ingredients:

Makes about 3 1/2 cups

3 cups grated zucchini
1/3 cup chopped fresh cilantro
1/4 cup lime juice
2 Tbsp flaxseed oil
2 Tbsp minced red pepper

Directions:

Mix together all ingredients in medium bowl. Store in airtight container in fridge at least over night before using.  Use within 4 days.





Vanilla Sauce

4 02 2009

Ingredients:

Yield: one generous cup

8 ounces water
8″ vanilla bean
6-8 oz silken soft Mori-Nu tofu
1 1/2 tsp Stevia Plus or sugar

Directions:

Combine water and vanilla bean in small saucepan. Bring to boil; reduce to simmer. Cook, uncovered, until volume is reduced by at least half. Pour 1/3 cup vanilla flavored water, (including beans) into blender/food processor. Blend until vanilla beans are finely chopped. Add 6oz tofu and Stevia Plus, blending until smooth. Adjust sauce thickness by adding more of the vanilla water or more tofu. Chill.