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Dips & Sauces
Coconut Sweet Potato Pie
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
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Serve this at your next gathering of friends.
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By Ashisha, Mothering Articles Editor
Ingredients:
1 (7-ounce) round or wedge of Brie cheese
1/4 cup of your favorite chutney, or use Mothering's cranberry chutney recipe
2 tablespoons chopped walnuts or pecans
Baguette slices or good quality crackers
Directions:
Preheat oven to 350° F.
Arrange Brie on oiled baking sheet. Spread top with chutney and sprinkle with nuts. Bake in preheated oven for 5-7 minutes or until sides of the cheese are softened. Using a metal spatula, transfer to a serving plate and surround with bread or crackers. Serve warm
brief_description:
Delicious chutney made with tart cranberries.
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Ingredients:
3 cups fresh or frozen cranberries
1 1/2 cups peeled, finely diced pears
1 small onion, finely chopped
1 cup packed brown sugar
1/2 cup orange juice
1/2 cup cider vinegar
1/2 cup golden raisins
1 tablespoon grated orange rind
1 teaspoon ground ginger
Directions:
In a large saucepan, combine all the ingredients and bring to a boil over medium heat. Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has thickened and fruit is tender. (This chutney can be used with your Thanksgiving dinner).
brief_description:
This makes a great sauce for grilled chicken, fish, tofu or vegetables. Or use on John's Burritos!
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By John McMahon, General Manager, Mothering
Ingredients:
¼ cup vegetable oil
1 clove garlic - finely chopped
½ cup onion - finely chopped
2 tbs flour
1 cup chopped green chile (fresh, frozen or canned)
1 cup water
Directions:
Heat vegetable oil in fry pan. Sauté garlic and onions in oil Add flour and stir in for two minutes Add green chile Add water Stir and simmer for ½ hour or so until mixture thickens a bit. Use to top burritos, eggs, or just about anything!
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