ROASTED BEET JAM
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.-Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Time 2h30m
Yield 2 half-pints.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 50-60 minutes or until tender. Cool slightly., Meanwhile, rinse two 1-cup plastic containers and lids with boiling water. Dry thoroughly. Cut a thin slice from the top and bottom of the lemon; stand lemon upright on a cutting board. With a knife, cut off peel and outer membrane from lemon. Cut in half. Thinly slice half of lemon and remove seeds (save remaining half for another use). Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string., Place beets in a food processor; pulse until finely chopped. Transfer to a large saucepan. Add sugars, maple syrup, ginger, salt, sliced lemon and spice bag; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened. Remove from heat; discard spice bag. Cool slightly., Fill containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 1g fiber), Protein 1g protein.
VIENNESE BEET PRESERVES
This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don't remember where I got this, I like to collect unusual recipies.
Provided by Sharon123
Categories Austrian
Time 1h45m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Cook whole beets in boiling water until tender, about 30 minutes.
- Let cool, peel and dice.
- Combine diced beets, sugar and ginger in medium saucepan and cook over medium-low heat 30 minutes.
- Add chopped lemon and continue cooking until slightly thickened, stirring occasionally to prevent sticking, about 30 minutes.
- Stir in almonds.
- Transfer to jars with tight-fitting lids and seal.
- Store in cool dark place. To be safe process in boiling water for 10 minutes.
Nutrition Facts : Calories 1195.9, Fat 24.6, SaturatedFat 2, Sodium 392.5, Carbohydrate 244.1, Fiber 12.3, Sugar 226.8, Protein 15.3
FENNEL SLAW
Make and share this Fennel Slaw recipe from Food.com.
Provided by TooAllergic
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way.
- Combine the vegetables in a bowl and add the chopped, fresh dill.
- With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic.
- When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly.
- Check seasoning.
- I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.
Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.5, Sodium 674, Carbohydrate 18.9, Fiber 5.9, Sugar 4, Protein 2.5
QUINOA WITH BASIL GREMOLATA
This is my idea of comfort food. I could eat a bowl of this alone, on the couch (or next to the computer while researching new ideas on recipezaar!). It is a beautiful side dish warm or cold with grilled vegetables (or meat).
Provided by TooAllergic
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the quinoa and place in a medium saucepan with water and salt (now is the time to season!), cooking according to box directions. Cool.
- Heat Olive oil in a saute pan and then add leeks, sauteeing for 2 minutes over medium high heat (to get some color on them).
- Add the stock, lower the heat, and cook the leeks for about 5 minutes (until tender). Stock should be almost gone.
- Add the cooked quinoa and stir to heat through. Remove from the heat.
- Add the remaining ingredients and drizzle with a fine-quality extra virgin olive oil, if you so choose. Also nice with toasted pinenuts.
Nutrition Facts : Calories 196.1, Fat 4.9, SaturatedFat 0.6, Cholesterol 0.1, Sodium 49, Carbohydrate 33.2, Fiber 3, Sugar 0.9, Protein 6.1
GAMBAS AL AJILLO
I had the most amazing meal at "El Farol" in Santa Fe. These were the highlight. Thank you Chef James Campbell Caruso! The shimp are sweet and hothothot (The Margaritas were good too).
Provided by TooAllergic
Categories Spanish
Time 10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Begin by sweating the onion in the oil.
- When onion is soft, add the shrimp and garlic and saute for 1-2 minutes (just until shrimp are cooked).
- Remove the shrimp and add the rest of the ingredients (except parsley). Cook/reduce for about 2 minutes (until smooth and glistening).
- Stir in shrimp and toss to coat.
- Garnish with parsley and lime wedges.
Nutrition Facts : Calories 564.3, Fat 32, SaturatedFat 4.7, Cholesterol 347.4, Sodium 433.1, Carbohydrate 15.3, Fiber 2, Sugar 3.6, Protein 49.4
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