Dixie shares tasty recipes from the health fair
Happy St. Patrick’s Day!
Do you have the brisket in the crock pot and the cabbage ready to go?
Last weekend was the Grand Valley Health Fair and I promised to print here the recipes I served.
I had the best crew to help in our booth. Along with my great group of friends, we had three new Collbran Job Corp friends: Tranzinny Nunez, Trent Thomas and Whitney LaFlver. They never complained, stuck with the jobs at hand and were so much fun. I’ll take them any time. Thanks everyone.
Dixie’s Health Fair Sandwich
Balsamic strawberry spread served on Oroweat Whole Grain Sandwich* Thins with Dietz/Watson Turkey Breast**
Balsamic Strawberry Jam/Spread
Original recipe (http://www.freshpreserv ing.com) and I’ve added my changes and serving ideas.
1 cup Star balsamic vinegar reduced to 3/4 cup
4 cup crushed strawberries (I used slightly thawed frozen, then crushed strawberries.)
3/4 to 1 cup (or to taste) Nevella or Splenda (recipe called for 1/2 cup honey)
1 1.59-ounce package Ball Instant Fruit Pectin (no cooking needed, easy freezer jam)
5 8-ounce Plastic Ball Freezer Jars
Place balsamic vinegar in small saucepan. Cook over medium heat until reduced to 3/4 cup. Chill.
Mix strawberries, choice of sweetener, cooled balsamic vinegar in large mixing bowl. Let stand for 10 minutes. Add pectin. Stir 3 minutes.
Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to three weeks or freeze up to a year.
Spread over cream cheese block
For the salad dressing, follow directions up to adding pectin. Add pectin by the spoons full to reach dressing consistency.
Use as glaze on pork, chicken, etc. Heat up first, add water if needed to thin.
As a spread on toast, bagels or biscuits.
Use a spoonful or so of pectin in any recipe for low or fat free dressings that seems too thin.
* Oroweat Sandwich Thins: Whole Wheat,Whole Grain, Honey Whole Wheat — 5 grams dietary fiber, no trans fat, 100 calories.
**Dietz/Watson — 40 percent less sodium, no msg or fillers.
Melissa’s Edamame Bean Salad
Melissa’s original recipe at http://www.melissas.com.
3 cups Melissa’s shelled edamame
1 package Melissa’s Six Bean Medley steamed and ready to eat. (If you can’t find, use canned beans.)
1 jar Melissa’s Fire roasted Sweet Red Bell Peppers, drained and chopped
Garlic to taste
Mix the ingredients above with the following dressing recipe, then chill until served.
Use just a tablespoon or so of this dressing:
1/2 cup Star extra virgin olive oil mixed with 1/3 cup balsamic vinegar
Dixie note: I used 3 1/2 dressing batches for 4 cases of edamame and two cases of the beans to serve 2,000 people. Edamame are green soy beans purchased cooked and ready to eat. They’re a complete protein containing all eight essential amino acids, a good source of iron and fiber and are low in carbs.
This is so much better than lemon yogurt off the grocery store shelves and is lower in calories and fat free.
1 32-ounce container nonfat, plain yogurt (Use one with live cultures for good health)
1 tub of Crystal Light Lemonade Aid Mix
About 2 teaspoons vanilla (or to taste)
Mix all together for a fruit dip or dressing or to just eat. We served it over red seedless grapes. It’s delicious with fresh strawberries, raspberries, bananas, melons and other fruit.