DRIED FRUIT AND NUTS
Provided by Ellie Krieger
Time 1m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Combine nuts and fruit.
Nutrition Facts : Calories 263 calorie, Fat 18 grams, SaturatedFat 2.4 grams, Carbohydrate 23 grams, Fiber 4 grams, Protein 6 grams
FRUIT AND NUT SWEET POTATO CASSEROLE
Here's a naturally sweet and comforting twist on a classic holiday dish. Fruit, cinnamon, ginger and chopped nuts make it something guests won't soon forget! -Athena Russell, Greenville, SC
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 10-15 minutes. Drain. In a large bowl, mash potatoes with apple juice and lemon juice., Meanwhile, in a large skillet, saute bananas and apples in butter until tender. Stir in the ginger, salt, cinnamon and allspice; cook and stir 5 minutes longer. Cool slightly., Place banana mixture in a food processor; cover and process until smooth. Stir banana mixture and apricots into mashed potato mixture. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° until edges are golden brown, 40-50 minutes.
Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 192mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein.
FRUIT AND NUT STUFFING
Provided by Kelsey Nixon
Time 1h20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
FRUIT AND NUT STUFFING
Provided by Nancy Harmon Jenkins
Categories side dish
Time 1h45m
Yield Enough for a 10-pound turkey
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
- Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
- Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
- Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
- Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.
DRIED FRUIT AND NUT BITES
These are good energy treats with plenty of healthy fats to satisfy a snacker.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 5
Steps:
- In a food processor, pulse dried fruit; transfer to a bowl.
- Pulse nuts and seeds until finely chopped and add to dried fruit with a dash of cinnamon and a pinch of salt.
- Knead together and form 1-inch balls; roll each ball in sesame seeds.
Nutrition Facts : Calories 371 g, Fat 26 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g
FRUITED SWEET POTATOES
In Cape May Court House, New Jersey, Nancy Zimmerman dresses up convenient canned sweet potatoes and apricot halves with brown sugar and cinnamon. "This fast-to-fix-side dish is delicious with a ham dinner," she relates.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350° for 25 minutes or until bubbly.
Nutrition Facts : Calories 192 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SWEET POTATO FUSION FRENCH FRIES
Italian/Mexican twist on a sweet potato fry.
Provided by Tallgirl6234
Categories Sweet Potato Side Dishes
Time 35m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine sweet potatoes and olive oil together in a bowl; toss to coat potatoes completely. Spread sweet potatoes in an even layer on a baking sheet.
- Bake fries in the preheated oven, turning once, until cooked through and crisp, 20 to 25 minutes.
- Transfer fries to a bowl and sprinkle Parmesan cheese and cilantro over the top; toss to coat. Season with sea salt and pepper to taste.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 46.2 g, Cholesterol 8.8 mg, Fat 9.7 g, Fiber 6.9 g, Protein 7.5 g, SaturatedFat 2.7 g, Sodium 439.2 mg, Sugar 9.6 g
ROASTED SWEET POTATOES AND FRESH FIGS
This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance. Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese. Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.
Provided by Tara Parker-Pope
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper.
- Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.
- To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 14 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 26 grams
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