| Two of my new favorite recipes
If you like spicy food, try this as a side dish:
Butternut Squash with Cumin & Corianer
1 Tbs. cumin seeds
2 tsp. black pepper
1 tsp. coriander
2 tsp. sugar ( I use Splenda)
4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1/3 cup olive oil
coarse salt and freshly ground black pepper
- Heat oven to 400 degrees.
- In a medium pan over medium heat, toast the cumin, pepper, and coriander, stirring, until fragrant, about 5 minutes. Cool slightly. Transfer to a large bowl. Add the sugar and stir to combine.
- Add the cubed squash and oil. Season to taste with salt and pepper (I did not use any). Toss to coat. Transfer the squash to a rimmed baking sheet. Bake until tender and light brown, stirring occasionally, about 45 minutes.
This recipe makes a lot, so adjust as needed.
Fruit Compote
2 cups dried fruit ( I use 1 cup prunes and 1 cup apricots usually, but I've also used dates and figs)
2 cups frozen berries, any kind
1 tsp. lemon juice
1-3 Tbs. sugar (again, I use Splenda)
- In a medium pot, cover the dried fruit with water and let soak for at least an hour.
- Place on stove and let simmer about 45 minutes.
- Add the lemon juice, sugar, and frozen fruit. Mix and heat until the mixture is warm.
- Cover and refrigerate.
So easy and I love this stuff! It has lots of vitamins and fiber. I use it on cottage cheese (much healthier than the pre-made kind since it doesn't have corn syrup). I also use it mixed with plain low-fat yogurt. For a special occasion, you can heat it and serve it over vanilla ice cream, either regular or lowfat.
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Dr. Spivak 8/27/03
251/187/140
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