The Beauty of Dried Cherries

I love, love, love dried tart cherries.  In recipes, sweet or savory, I prefer them to raisins or dried cranberries and do the swap regularly.  Take for example the humble chocolate chip cookie.  Toss in 3/4-1 cup of dried cherries to your favorite recipe and, oh baby, you’ve created a new family favorite.  This works with oatmeal or oatmeal cookies, too!  Toss dried cherries onto a green salad or into chicken salad and you’ve kicked up the flavor a notch.  I’ve put dried cherries into yogurt and included them in smoothies.  They go well in just about anything chocolate…cherries and chocolate are a natural pairing.  Or add them into your next poultry stuffing; you won’t be disappointed.  A few dried cherries in granola or trail mix and a huge plus.

Besides tasting good, and if you need a firm health reason, dried cherries actually do have some medicinal value, too.  They are a natural diuretic.  Consider cherries next time you’re thinking dried fruit.

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Spicing Up Lunch

When you think ‘pesto’, you probably think the basil variety, right?  Well, ‘pesto’ is the Italian word for ‘paste’, and soft green herbs lend themselves well to pesto.  Try making a nice cilantro pesto.  There are several variations available on this particular pesto, but cilantro, salt and olive oil are a given.  Almonds are a good complement to the delicate cilantro flavor.  And to kick up that southwest flavor, add a little onion, or a chile, or a touch of lime.  Then, use as is or as an add-in to cream cheese as a delicious alternative to traditional sandwich dressing.

For those who brown bag it, this is just one suggestion for making that lunch interesting, which then makes carrying lunch more of a choice than a decision of necessity.

Editor’s Note: Those reducing their meat and dairy intake might appreciate this list of ideas for vegan sandwiches.

Photo credit: ingrid taylar

Add Some Chevre

Another great way to add some snap to a sandwich is chevre.  Chevre is a tangy, light, soft goat cheese whose flavor and texture make it a great layer on a  veggie wrap, for example, loaded with carrots, cukes, sprouts, and whatever other vegetable options are available to you.  Chevre cheese is a mid-priced cheese, but at least one big box store I know, offers an 8-oz log at a passing fair price.

If you’ve never had chevre, give it a go. It is not only good on a sandwich, but is good as an appetizer component, too.

Editor’s Note: Those in the lactose interolance camp might want to check out this list of vegan sandwiches.

Photo credit: Belgian Chocolate

Honey/Peanut Rolls

My mother made this for us when we were kids.  Can’t go wrong with peanut butter and honey, in my humble opinion.  This treat just brings that home.  Few ingredients, cost effective, pretty healthy and yummy, too.  And it keeps well.  It’s a great holiday cookie; hostess gift; or just a nice sweet to have on hand.

1 c nonfat dry milk powder
1 c peanut butter (I use crunchy)
1 c honey
1/2 t vanilla
1/2 t rum extract (or more vanilla)
1/2 c chopped peanuts

Combine dry milk powder, peanut butter, honey and flavorings in a 2-qt mixing bowl.  Combine thoroughly. Divide in half. Shape each half into a ball; cover and refrigerate for an hour.

Line two 12″ strips of aluminum foil with waxed paper; sprinkle each with 1/4 cup of the chopped peanuts.  With hands buttered (or sprayed with vegetable spray), shape each ball of candy into a roll 5-6″ long.  Place each roll on peanuts and continue to roll distributing nuts evenly.  Roll from center to both ends until roll is 3/4″ to 1″ in diameter. Wrap in foil and twist ends tightly.  Chill thoroughly, then slice into bite-sized pieces. Makes about 3 dozen pieces, or 1 1/2 pounds.

Sweet refrigerator pickles

I love pickles.  Finding this recipe has made fresh pickles a staple in my house.  The best thing is that I can make one jar at a time using whatever cucumbers happen to be best priced at the time.  I’m partial to small pickling cukes or European cukes, so tend to plan these pickles around their availability.  I’ve also given these as gifts, and they’ve been received enthusiastically!

3 pickles (cucumbers) unpeeled, slice thin
1 onion sliced thin

Mix:
3/4 cup sugar
3/4 cup vinegar
1 tsp salt
1/4 tsp celery seed

Pour 1/2 above mixture into glass container that has a tight-fitting lid. Put cucumbers and onions in jar. Pour remaining liquid in jar.  Close lid, turn upside down in dish for 24 hours, turn back for 24 hours. Keep in
refrigerator the whole time.

Photo credit: scubadive67

Plan and Prepare a Week’s Worth of Menus in Less than Two Hours

A week’s worth of meal prep in sixty – ninety minutes. Sound impossible? I thought so too. Until I had a chance to hook up with the first lady of fitness and food coaching, Kathy Kaehler.  Read more