Ingredient: sugar
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Polish Jewish Beet Soup
Servings Ingredients- 4-5 fresh beets (they can be cooked),
- 1-2 lemons, juiced
- 1-2 potatoes, quartered
- 1 onion, choppped
- 1 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons fresh dill, chopped
Servings Ingredients- 4-5 fresh beets (they can be cooked),
- 1-2 lemons, juiced
- 1-2 potatoes, quartered
- 1 onion, choppped
- 1 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons fresh dill, chopped
Instructions- Scrub beets. Cover with water and boil with juice of 1 to 2 lemons until soft, about 40 minutes.
- Remove from the water. Let cool slightly, peel and dice. Return diced beets to water.
- Add onion and potatoes. Stir in chicken stock and sugar. Adjust the sweet and sour to your own taste with the sugar and lemon.
- Sprinkle chopped dill over soup when read to serve.
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Cranberry Salsa Dip with Cream Cheese
Servings Ingredients- 3 cups of fresh cranberries (1 bag) rinsed and drained
- 4 green onions, minced (1/2 cup)
- 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
- 1/2 cup sugar
- 1/2 cup fresh cilantro, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemon juice
Servings Ingredients- 3 cups of fresh cranberries (1 bag) rinsed and drained
- 4 green onions, minced (1/2 cup)
- 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
- 1/2 cup sugar
- 1/2 cup fresh cilantro, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemon juice
Instructions- Rinse, drain, and pick over cranberries, discarding all that are too soft or bruised.
- Place them in a food processor and pulse until finely chopped, but not mushy.
- Transfer to a bowl.
- Stir in the green onions, jalapenos, sugar, cilantro, ginger and lemon juice.
- Cover and refrigerate for at least 4 hours to allow the flavors to blend and develop.
- If you taste immediately after mixing, you will find the flavors too sharp and tart.....it mellows and sweetens over time.
- Makes about 2 cups.
- One 8 oz. package of cream cheese
- 1 box of Gluten-free rice crackers
- Spoon about one cup of salsa over the cream cheese and spread crackers around the plate.
- Garnish with a few sprigs of cilantro and a few cranberries for a festive look.
- Refrigerate any left over salsa........if there is any left! This does not keep more and a couple of days.
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Pie Crust (Gluten-Free)
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Servings Ingredients- 1 ¼ cups gluten free baking mix
- ¼ cup coconut flour or blend of choice
- 1 tablespoon sugar
- 1 teaspoon xanthan gum
- 1 teaspoon agar powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons cold butter
- 3 tablespoons shortening or coconut oil
- 3-4 tablespoons cold water, divided
- 1 teaspoon Cider vinegar
Instructions- Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
- Pulse to combine.
- Add butter and shortening and pulse until mixture resembles coarse meal.
- Add half the water and all the vinegar and process.
- Add remaining water, little at a time until dough forms into a ball.
- Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
- Roll it into a 12 inch circle.
- Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan.
- If it cracks or breaks in places, pat it back into place.
- Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
- To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
- Prick the bottom of the crust several times with a fork.
- Freeze the crust for 15 minutes while preheating the oven to 375.
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Lemon Puff Pudding
Servings Ingredients- 6 tablespoons soft butter
- 1 cup sugar
- 1/2 cup flour
- 6 eggs, separated
- 4 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 4 lemons)
- 3 cups milk
- 1/2 teaspoon salt
Servings Ingredients- 6 tablespoons soft butter
- 1 cup sugar
- 1/2 cup flour
- 6 eggs, separated
- 4 teaspoons grated lemon rind
- 1/2 cup fresh lemon juice (about 4 lemons)
- 3 cups milk
- 1/2 teaspoon salt
Instructions- Grate lemons first, then juice.
- Cream butter and sugar.
- Add egg yolks, beat well.
- Stir in lemon rind, juice, and milk. Add flour.
- In separate bowl, add salt to egg whites, beat until stiff.
- Fold whites into first mixture.
- Pour into a large buttered baking dish.
- Set dish in shallow pan of boiling water.
- Bake at 325 degrees for about 1 hour or until lightly browned. Cool.
- (Pudding will fall slightly.) Enjoy with fresh blueberries or raspberries!
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Christmas Macaroons
Servings Ingredients- 2 egg whites
- 3/4 cup sugar
- dash of salt
- 1 teaspoon vanilla extract
- 1/4 cup flour (Gluten-free okay)
- 1 package (7 ounces) shredded coconut
Servings Ingredients- 2 egg whites
- 3/4 cup sugar
- dash of salt
- 1 teaspoon vanilla extract
- 1/4 cup flour (Gluten-free okay)
- 1 package (7 ounces) shredded coconut
Instructions- Preheat oven to 325 degrees.
- Line 2 cookie sheets with parchment paper.
- In medium bowl mix egg whites, sugar, salt, and vanilla.
- Add flour and stir until well blended.
- Fold in coconut.
- Drop dough by teaspoonfull about one inch apart.
- Bake 15-20 minutes until light brown. Cool on cookie sheet.
- Peel paper from cookie.
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Green Pea, Carrot & Mozzarella Salad
Servings Ingredients- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Servings Ingredients- 1 cup fresh or frozen peas (thawed)
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 ounce mozzarella cheese cubed
- 1 TBS plain yogurt
- 2 TBS 1 tsp buttermilk
- 1 1/2 tsp mayonnaise
- 1/2 tsp balsamic vinegar
- 2 green onions, chopped fine
- 1/2 tsp dried basil
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
Instructions- Steam carrots and peas (if fresh) for 3 minutes in a small saucepan with a bit of water and tight-fitting lid.
- Place the carrots and peas (drained-if from frozen) in a medium-sized bowl.
- Add celery and cheese, toss well.
- Combine the remaining ingredients in a small bowl.
- Spoon over the salad and toss well.
- This will keep well in the refrigerator for several days.