The flavor of the cherry preserves is subtle
because the dried cherries and the chocolate chips take center stage.
Not exact matches
I added some
dried tart
cherries because pistachio +
cherry = love (agree w / above that apricot sounds good too though!).
I used
dried bing
cherries and
dried currants in lieu of the cranberries, and chopped pecans
because I ran out of pistachios.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out
because I don't like nor have fennel seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2
because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
I use a mixture of jumbo raisins and
dried cherries in this broccoli salad
because I love the tart tangy flavor that the
cherries give.
I say accidentally
because it was supposed to be with different ingredients like cashews and
dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.
I'm not a fan of
dried cranberries
because they're far too sweet with all that added sugar, so next time I make this, I'll use
dried currants or
cherries with no sugar added.)
I added
dried cherries to one batch
because I had some on hand.
I'm seriously at the point where I can only buy what I need for a recipe
because I do love
dried cherries SO much!
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out
because I don't like nor have fennel seed... to each her own) 1/2 tsp
dried oregano 1/2 tsp salt 1 cup
cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2
because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
The
cherry eye (prolapsed third eyelid gland) should never be surgically removed
because it predisposes the animal to a
dry eye condition that will need chronic medications and / or surgery.