Cheese and Olive Pita Wedges
Gingery Cranberry Sauce!   (NEW RECIPE)
Denise's Walnut Pate
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Cheese and Olive Pita Wedges

Equipment

knife, cookie sheet; preheat oven to 375

Ingredients

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

INSTRUCTIONS

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)

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Gingery Cranberry Sauce!  note: this is not a low calorie dish - try to use restraint ;)

Equipment

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)

INSTRUCTIONS

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.

 

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Denise's Walnut Pate - About 2 servings

 

EQUIPMENT

Food processor or blender

INGREDIENTS

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)

INSTRUCTIONS

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.

VARIATIONS/TIPS

(1) You can substitute white vinegar

(2) Elephant garlic is huge and milder in taste compared to common garlic.

 

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Your Recipe could be here!

 

EQUIPMENT

Equipment List

INGREDIENTS

Ingredients List

INSTRUCTIONS

Instructions

VARIATIONS/TIPS

Variations, Suggestions and Tips

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