Mediterranean Chutney Low Points Recipes

Steps:

• Add sugar and vinegar mixture to a good size pot and bring to the boil.
• Add all the vegetables and tomato paste.
• Add herbs and salt.
• Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom.
• If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
• Chutney is ready when mixture takes on the consistency of a thick sauce.
• Taste, and season with extra salt if needed.
• Thicken with cornstarch.
• Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product.
• Seal in sterilized bottles (should make 2-3 medium size jam jars).

Steps:

• Base -- Add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. Heat to medium / medium high heat. Add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
• Sauce -- Add the white wine to deglaze the pan and scrape up any bits. Cook another minute to reduce the wine. Reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. Season with salt and pepper; go easy on the salt. Nothing more is needed.
• Simmer -- Just simmer on medium / medium low and let the sauce reduce. It will take about 10 minutes to slightly thicken. Remember this is not a THICK sauce or gravy.
• Serve -- Spoon the sauce over grilled pork, chicken or lamb. This is excellent over rice, pasta (I love orzo for this), couscous and even butter noodles. This is even excellent over a baked potato topped with feta cheese. Fresh basil makes a nice garnish if you want. ENJOY!

Steps:

• Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan.
• Stir in the milk, beat together well.
• Cook, stirring over medium heat until thickened and bubbly.
• Continue to cook for 2 minutes, stirring continuously.
• Remove from heat and stir in vanilla.
• Pour into six dessert dishes and refrigerate.
• Serve with fresh fruit.