knife, cookie sheet; preheat oven to 375
1 Pocket pita bread - slices into 4 triangle wedges; open and separate for a total of 8 wedges
2 ounces low fat goat cheese or any other low fat cheese of your choice
8 green or black olives - sliced in half lengthwise
Arrange wedges on the cookie sheet. Add a small mound of cheese to the center of each wedge. Place olive halves on top of each cheese mound.
Warm in heated oven for about 5 minutes.
VARIATIONS: use thinly sliced red pimento instead of or in addition to olive halves
(Thank you Monica M - NY)
1 quart Sauce pan, stirrer, knife, stove top
Ingredients - Makes about 2 cups
1 cup maple syrup
1/2 cup orange juice or 1/4 pure pomegranate juice
12 ounces or 1 bag fresh or frozen cranberries
1/4 cup crystallized ginger, finely chopped (more if you really love ginger)
In a large heavy saucepan, combine maple syrup and juice. Over medium heat, bring mixture to a boil.
Add cranberries. Let heat until the cranberries begin to burst. Use a potato masher to gently speed the process. Stir in crystallized ginger.
Heat and cook gently 10 minutes, until mixture thickens slightly.
Sauce will thicken further as it cools. Serve slightly chilled or at room temperature.
Denise's Walnut Pate - About 2 servings
Food processor or blender
1 cup raw shelled walnuts
1 Teaspoon Olive oil
1/2 Teaspoon Braggs Amino Acid
1 Tablespoon Lemon juice(1)
1 tablespoon chopped garlic cloves(2) (you may slow roasted them or have them raw)
Place all items in a food processor or blender. Process into a paste. Stop the blender occasionally to scrape down the sides with a rubber spatula so that all is blended smoothly. Transfer to a small glass bowl. This will keep in a sealed container in the refrigerator for about 4 days.
(1) You can substitute white vinegar
(2) Elephant garlic is huge and milder in taste compared to common garlic.
Variations, Suggestions and Tips