8684 eating healthy preservatives Recipes

lovely butternut squash soup with caramelized onions and apples, heart-healthy recipe ), ribs of celery,chopped, carrot,peeled and chopped, olive oil, butternut squash,peeled and seeded, garlic,minced, fresh oregano,chopped, water , more maybe needed, salt and pepper to taste (if desired), curry powder (more or less to taste), onion,large dice, granny smith apple,peeled and cored large dice, non-fat yogurt (optional), fresh dill,washed (optional), green onions (optional), in a soup pot , saute the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes., add the squash and garlic cooking 5 minutes, stirring., add the oregano and stock and simmer about 15 minutes or until the veggies are soft., while the soup is cooking , place a saute pan at medium-high heat with 1/2 tsp of olive oil and saute the diced onions., cut the apple into a large dice and when the onions are golden, add to the pan, toss sauteing 2 to 3 minutes., add the curry and cook 1 minute. remove from the heat, add the dill (optional) and set aside., place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. more stock may be needed to adjust consistency., return to the soup pot and add the curried onion and apple. simmer for 2 minutes. season to taste and adjust consistency. serve hot or chilled., garnish with a dollop of yogurt and a sprig of fresh dill or onion tops.

butter, softened, white sugar, egg yolks, buttermilk, baking soda, all-purpose flour, ground cinnamon, ground allspice, ground nutmeg, chopped pecans, all-purpose flour, pear preserves, egg whites, white sugar, milk, white sugar, butter, softened

butter, all-purpose flour, white sugar, baking powder, milk, egg, vanilla extract, fig preserves

acorn squash, halved and seeded, salt to taste, butter, apricot preserves

baby carrots, water, apricot preserves, cornstarch, sliced, dried apricots, golden raisins

spaghettini (thin spaghetti), chopped red onion, extra-virgin olive oil, sambal oelek or sriracha sauce, shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 lb thawed frozen king crab legs ), preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tbsp), chopped flat-leaf parsley, salted butter

extra-virgin olive oil, red wine vinegar, mche or baby arugula, fennel bulb, very thinly sliced, divided, red onion, very thinly sliced, divided, minced purchased or homemade preserved lemon, spanish white anchovies in vinegar or smoked trout

all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, raspberry preserves, vanilla bean , split lengthwise, sugar, unsalted butter, melted, cooled, egg yolks, almond extract, salt, roasted salted marcona almonds, lightly sweetened whipped cream

sliced serrano ham, vegetable oil, manchego cheese*, chilled, quince preserves or membrillo** (quince paste)

boneless skinless chicken breast halves, olive oil, onions, sliced 1/4 inch thick, garlic cloves, thinly sliced, turmeric, freshly ground black pepper, preserved meyer lemon, chicken broth, dry white wine, pitted green olives, halved, coarsely chopped fresh cilantro

extra-virgin olive oil, fennel bupounds (sometimes labeled anise ; about 1 1/2 lb total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges, red onion , cut into 1/4-inch-thick slices (1/2 cup), chopped rind (zest and white pith) from preserved lemon, fennel seeds, crushed, salt, black pepper, water, fresh sardines (about 2 to 3 oz each), cleaned , leaving head and tail intact, extra-virgin olive oil, fine sea salt, crushed fennel seeds, black pepper, fresh lemon juice, coarsely chopped fresh dill

eggs, whole or reduced-fat (2%) milk, maple syrup, sugar, vanilla, salt, thick slices french bread, butter, melted, warm maple syrup, warm berry preserves

boneless well-trimmed lamb shoulder, cut into 2 1/2- to 3-inch cubes, coarse kosher salt, onions, halved, sliced, preserved lemons,* quartered, head of garlic, cloves separated and peeled (about 21), chopped fresh cilantro plus additional for garnish, cumin seeds , coarsely ground in spice mill, water, chilled butter, diced

chopped fresh cilantro, chopped fresh parsley, chopped fresh mint, garlic, minced, chopped moroccan preserved lemon, olive oil, ground black pepper to taste, bone) rack of lamb, trimmed and frenched, kalamata olives, red bell pepper, thinly sliced

acorn squash, halved and seeded, salt (1/8 tsp plus 1 pinch), salted butter, apricot preserves

diagonal baguette slices, unsalted butter, softened, soft mild goat cheese at room temperature, dark fig preserves

onions (about 3/4 lb), chopped, unsalted butter, chicken livers, trimmed, tawny port, allspice, fresh lemon juice, fig preserves (available at specialty foods shops and some supermarkets), chopped fine, toast points or water biscuits as an accompaniment

lingonberry preserves, divided, dijon mustard, red wine vinegar, canola oil, unpeeled granny smith apple, coarsely grated, divided, walnut halves, toasted , divided, sliced red cabbage