Red Hot Relish
Serves: makes about 12 portions, 1/4 cup each
A good relish takes a meal and can make it memorable. This is the perfect combination of heat, sweet and sour. Perfect on burgers, hot dog/brats, tacos or as a side dish to pork, or chicken.
2 tablespoon olive oil
15 red jalapeno peppers, partially seeded and sliced (Green will also work.)
1 large Vidalia onion, sliced thinly and then quartered
2 cups diced fresh pineapple or a 15 ounce can of diced pineapple
1 1/2 cups white vinegar
1 cup Splenda (or table sugar)
- Preheat large non-stick pan over medium heat. Add oil.
- Add onions and peppers, sautee, tossing occasionally, until the onions start to turn brown (10-15 minutes.)
- Stir in pineapple, vinegar and sugar.
- Increase heat to medium-high.
- Simmer for 10-15 minutes, or until the vegetables are soft.
- Salt and pepper as needed (optional).
- Cool to room temp, cover and refrigerate.
Sat fat: 0.4g
Grilled Jalapeno Poppers
Makes 4 servings (4 halves each)
8 jalapenos, halved and seeded
4 tablespoons goat cheese (or low fat cream cheese)
4 tablespoons plain Greek yogurt
4 tablespoons shredded cheddar cheese
4 tablespoons minced green onion
1. Prepare jalapenos. If your hands are sensitive, wear gloves.
2. Fill each half with approximately 1 tablespoon of the filling.
3. Preheat the grill.
4. Place peppers on grill, over direct heat, skin-side down.
5. Remove peppers when the skin begins to char.
6. Serve warm or cold.
Sat fat: 1.7g
Roasted Nut Pumpkin Butter
Serves: 20 (approximately 1 tablespoon portions)
1/2 cup (2 ounces walnuts)
1/2 cup (2 ounces pecans)
1/4 cup pumpkin puree (NOT pumpkin pie filling)
1 teaspoon Splenda brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
- Preheat oven to 375.
- Place all nuts on a baking sheet in a single layer.
- Roast for 10 minutes, checking them at 8 minutes to prevent burning. The nuts should be a deep golden color and very fragrant when you open the oven door.
- Remove the nuts from the oven and cook for 5 minutes.
- Process the nuts in a food processor until they reach a coarse nut butter consistency.
- Add all remaining ingredients, and process until well mixed.
- Store refrigerated in an air tight container.
Sat fat: 0.4g
Green Beans and Butternut Squash
This is a wonderful cool weather meal. It is very well-suited to pork dishes, but hearty fish (salmon), lamb or venison would be equally good.
Fresh green beans
Medium butternut squash
1 tablespoon olive oil
I didn’t weigh the ingredients, so I don’t know how much to tell you to use. I used about 4 cups of beans and 2 cups of squash and got 4 large portions from it.
- Put a large pot of water on the stove, and turn to high
- Peel the squash.
- Cut into approximately 1/2 inch (10mm) slices. Then cut them into cubes.
- Trim the ends off the beans, and wash under cold water.
- Heat a large non-stick pan over med-high heat. Spray with cooking spray.
- Place squash in pan. Let them saute a bit until the first side begins to brown, then start to toss every minute or so to evenly brown them.
- When the water comes to a boil, place all the beans in. Prepare a colander in the sink.
- After one minute, pour the pot of beans into colander. (You just “blanched” those beans.)
- Let them drip dry for a minute, then add them to the large skillet. Continue to toss until the beans are heated through.
- When done, the squash will retain its shape, but be easy to piece with a fork, and the beans will be hot, yet still have crispness. (If you want the beans softer, keep them in the water for an additional 2-3 minutes.)
Sat fat: 0.6g
This is excellent with grilled pork chops, by the way!