Category: Saucy Sides And Relishes

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Easy Bruschetta

 

Easy Bruschetta
Easy Bruschetta

Easy Bruschetta

 

1 pint cherry tomatoes

⅓ cup fresh basil

4 clove garlic, minced (4 tsp)

1 tbsp balsamic reduction

½ tsp salt

½ tsp pepper

 

Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.

Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.

Serve immediately or refrigerate for up to 3 days.

 

6 servings, 10 calories per serving

Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.

 

 

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Roasted Red Beet Hummus

 

Roasted Red Beet Hummus
Roasted Red Beet Hummus

Roasted Red Beet Hummus

 

⅔ cup dried chickpeas

4 cups water, divided

8 oz uncooked red beets

2 tbsp lemon juice

2 cloves garlic, minced (2 tsp)

¼ cup olive oil

Salt and pepper to taste

 

Cover chickpeas with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and chickpeas to a saucepan. Turn heat to medium. Cover and simmer for 90 minutes or until tender, checking occasionally to ensure there is enough water to keep chickpeas from scorching.

Drain any excess water and set chickpeas aside to cool.

While the chickpeas are cooking, preheat the oven to 400℉.

Cut greens off beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel the beet and cut it into cubes.

Combine chickpeas, beets, lemon juice, garlic and olive oil. Pulse until smooth, adding additional olive oil as needed to achieve desired consistency. This step can also be done in batches using a blender.

Add salt and pepper to taste.

Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.

 

8 servings, 125 calories per serving

Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating.

Hack: If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.

 

 

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Quick and Easy Pickled Red Onions

These quick and easy pickled red onions require only 3 basic pantry ingredients to create an incredibly versatile condiment! Try it on burgers or sandwiches!

Quick and Easy Pickled Red Onions

Quick and Easy Pickled Red Onions

Print Recipe Pin Recipe
Course Appetizer, Condiment, Side Dish
Servings 1
Calories 134 kcal

Ingredients
  

  • 1 red onion, thinly sliced
  • 1 tbsp sugar
  • ¾ cup apple cider vinegar
  • ½ tsp salt

Instructions
 

  • Place onions in a ceramic or glass container with a tightly fitting cover.
  • Place sugar, vinegar and salt in a small saucepan and bring to a gentle simmer. Simmer until sugar and salt have dissolved.
  • Pour hot liquid over the onions, making sure the onions are completely submerged. Cover and allow to cool.
  • Refrigerate onions for 24 hours before serving.
  • Store leftovers tightly covered in the refrigerator for up to 30 days.
  • Hack: Do not use metal or plastic containers to store onions.
  • Hack: These onions are great on tacos, burgers, sandwiches, salads, beans or anything else you want to flavor up!
  • Hack: This vinegar, sugar and salt combo can be used to pickle any vegetable. Try it with cucumbers, cooked beets, radishes or anything else you have on hand. Better yet, experiment with some combinations!
Keyword appetizer, cold side dish, condiments, easy, onions, pickled, quick and easy, red onion

Did you know?  Onions are nutrient-dense and provide many health benefits!

Suggestion:  These onions are a great topper for red bean casserole!

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Homemade Dried Fig Chutney

Dried fig chutney is thick, flavorful and spicy jam that’s mildly sweet. It’s great on crackers for snack time or as a saucy side to your favorite meal!

Dried Fig Chutney

Dried Fig Chutney

Print Recipe Pin Recipe
Course side, Snack
Cuisine Indian
Servings 2 tbsp
Calories 60 kcal

Ingredients
  

  • ½ lb dried figs (14 figs, two cups chopped)
  • 2 cups water
  • ½ onion, chopped (about 1 cup)
  • ½ cup raisins
  • 1 clove garlic, minced (1 tsp)
  • ½ cup apple cider vinegar
  • ¼ tsp salt
  • ½ tsp allspice
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp dried ginger
  • ½ tsp chili powder
  • ½ cup brown sugar

Instructions
 

  • Remove any hard stems from figs and roughly chop. Place them in a medium saucepan with water. Cover and bring to boil.
  • Remove from heat and allow to sit for 15-20 or until tender. Drain the figs and return to the pan.
  • Add the onion, raisins, garlic, vinegar and spices to the pan. Return to the stovetop and bring to a boil.
  • Turn heat down to medium-low and simmer until onions and raisins are tender and all liquid is absorbed, 25-30 minutes.
  • Add brown sugar, turn heat to medium-high and simmer, stirring constantly, until liquid from melted brown sugar is absorbed, about 5 minutes.
  • Hack: Cover chutney tightly and store in the refrigerator for up to 2 months.
Keyword afternoon tea, chutney, cracker spread, dried figs, Indian cuisine, Indian food, jam, jelly, pickle, preserve, puree, relish, spread

Did you know?  Figs, whether fresh or dried, are a nutritional powerhouse!

Suggestion: Use this chutney in grilled cheese sandwiches or stuffed chicken breast!

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Simple Homemade Applesauce

Simple homemade applesauce is versatile and sooooooo easy to make! It makes a healthy snack, can be added to baked goods or served as a quick side dish!

Simple Homemade Applesauce

Simple Homemade Applesauce

Print Recipe Pin Recipe
Course Side Dish, Snack
Servings 6
Calories 30 kcal

Ingredients
  

  • 6 apples, any variety*
  • 1 tsp lemon juice**
  • Sugar to taste
  • Cinnamon or apple pie spice to taste

Instructions
 

  • Peel apples and cut chunks directly off the core and into a medium saucepan.
  • Cover the pan and cook over medium-low heat until liquid begins to gather on the bottom of the pan (about 10 minutes).
  • Turn heat up to medium and continue to cook, stirring occasionally, until apples are tender and break up easily when stirring, approximately 10-20 minutes depending on the variety of apples.  Add lemon juice and stir to blend.
  • If smoother applesauce is desired, use a whisk or (after cooling slightly) blender to remove lumps.  Add sugar and spice to taste, if desired.
  • *Different apples will result in subtle flavor differences.  The sweeter the apple variety, the sweeter the applesauce. For this reason, I suggest you taste the finished applesauce before adding sugar or spices.
  • **Lemon juice is used to slow down oxidation and to keep the applesauce from browning.  It’s not necessary for the taste or texture of the finished product and can be left out if preferred.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months to use as a snack or in cooking/baking.
Keyword applesauce, cooked apples, easy, healthy, homemade, low calorie, side dish, snack, stewed, vegan, vegetarian

Did you know?  Despite the fact that over 2,500 varieties of apples are currently grown in the United States, only one variety is native to the country.  Click here to find out more!

Suggestion:  Use applesauce to make this simple white bread!

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Fresh Whole Cranberry Sauce

This sweetly tart fresh whole cranberry sauce is vegan, vegetarian and super easy to make. It only takes a few minutes and can be made up to 3 days in advance!

Fresh Whole Cranberry Sauce

Fresh Whole Cranberry Sauce

(Courtesy: Jacqueline Letouneau)
Print Recipe Pin Recipe
Course Side Dish
Servings 5
Calories 175 kcal

Ingredients
  

  • 1 cup water
  • 1 cup sugar
  • 3 cups fresh cranberries (12 oz)
  • ½ tsp finely chopped or grated orange zest

Instructions
 

  • Bring water and sugar to a boil in a saucepan stirring until sugar is melted.
  • Add cranberries and simmer for 10 - 12 minutes or until cranberries pop and liquid just begins to thicken.
  • Stir in zest, cover and cool.
  • Hack: Fresh or frozen cranberries will work equally well in this recipe.
  • Hack: Store sauce in the refrigerator for up to 3 days or freeze leftovers in a tightly covered freezer-safe containerfor up to 3 months.
  • Hack: To easily zest a whole orange, use a vegetable peeler. Lay any leftover zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Puree the orange in the blender for use in recipes such as cakes, cookies or bread. 1 orange yield about ¼ cup, which can be sealed in a bag and stored in the freezer for up to 3 months.
  • Hack:  Fresh cranberries are only between October and December, which is why they’re such a holiday favorite!  Take advantage of that time window to buy a few extra bags for your freezer.  Did you miss your chance?  Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Keyword cranberry orange, cranberry sauce, easy, fast and easy, fresh cranberries, holiday side dish, low calorie, orange zest, quick and easy, side dish, vegan, vegetarian

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion: Use this cranberry sauce to make Slow Cooker Cranberry Pork Roast or Cranberry Jalapeño Dip.

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