Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2
cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup organic blueberries
Not exact matches
Sugar Free Plum Preserves: 4 — 5 RIPE
Plums, washed, pitted and
sliced into bite size chunks 1/3
Cup Powdered Stevia or Agave for sweetening 3 Tbs.
Here's the recipe, made sugar free this time except for what sugar is in the
plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise su
plums of course: 10 Ripe Red
Plums (pits and stems removed and cut in quarters) 1/2 Cup Apple Cider Vinegar1 / 2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise su
Plums (pits and stems removed and cut in quarters) 1/2
Cup Apple Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1
plum tomato, seeded and diced 1/2 small red onion, very thinly
sliced 1/2
cup shredded lettuce 1/4
cup light mayonnaise 2 tablespoon yellow mustard
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4
cup vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly
sliced 2
plum tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
1/2 Pie Crust recipe (replace millet flour with an equal amount of teff flour) 3/4
cup sugar 1 1/2 tablespoons gluten - free flour blend of choice 2 pounds red or Italian
plums, skin on, pitted and
sliced 1/4 - inch thick 1/2 tablespoon fresh - squeezed lemon juice
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2
cups chopped green cabbage 1
cup chopped onions (1 onion) 1
cup sliced carrots (2 carrots) 1/4
cup chopped celery (2 stalks) 3 garlic cloves, minced 1
cup chopped, drained, canned
plum tomatoes 2 quarts Chicken Stock 1/2
cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4
cup) 1/2
cup drained chickpeas 1/2
cup drained kidney beans 1/3
cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5
cups / 800 ml canned
plum tomatoes 1/2
cup / 125 ml uncooked red lentils, rinsed 2
cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly
sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1
cup / 400 ml cooked butter beans
1 large grilled chicken breast,
sliced 2
cups shredded romaine lettuce 2
cups shredded iceberg lettuce 1
cup shredded carrot 1 jalapeño chile, seeded and diced 1/3
cup sliced red onion 1/2
cup chopped sweet bell pepper 1/2
cup chopped celery 1/2 Hass avocado, cubed 1
plum tomato, seeded and
sliced 1/4
cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2
cup Caesar salad dressing (or your favorite dressing)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1
cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1
plum tomato, chopped 1/4
cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4
cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can
plum tomatoes 3
cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to serve) 1
cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2
cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4
cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly
sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly
sliced 3 springs fresh thyme 1 28 - ounce can whole
plum tomatoes in puree 1/2
cup red or white wine 1/2
cup reserved bean cooking liquid, or additional wine 1/2
cup chopped flat - leaf parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
Ingredients 1
cup quinoa 1 tbsp dijon mustard 1 tbsp apricot jam 2 tbsp balsamic vinegar 1 tbsp olive oil 3 pluots and 3 peaches,
sliced (or apricots, nectarines,
plums...) 2
cups chopped kale 1/4 red onion, thinly
sliced 2 tbsp toasted pumpkin seeds
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8
plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4
cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4
cup chopped flat - leaf parsley 1/4
cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Ingredients: 2 mini pizza crusts, 6 - inch size 2 tsp olive oil 4 tbsp tomato sauce 1 1/2
cups shredded white cheddar cheese 1 fresh California avocado, medium size, seeded and peeled 3
slices thick cut smoked applewood bacon, cooked until crispy and crumbled 1
plum tomato,
sliced thinly crosswise a few thin
slices of red onion Instructions: Heat grill on medium.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1
cup canned
plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2
cups chicken stock 2
cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1
cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3
cups shredded or chopped cooked chicken 2
cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1
cup crumbled tortilla chips 3/4
cup shredded cheddar cheese chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium
plum tomatoes Sea salt 1/2
cup chopped fresh cilantro
Ingredients 1 large loaf ciabatta or other rustic Italian bread,
sliced 2 small cucumbers, halved, and
sliced 2 large
plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1
cup basil leaves, roughly torn salt to taste
5 - 6 sausages of choice, meat removed from casings 1 small onion, rough chop 1
plum tomato, rough chop 1 tablespoon + 1 teaspoon chili powder 1 tablespoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 2
cups shredded cabbage 1
cup cooked beans of choice, rinsed 1 bag frozen corn 3 bell peppers, large dice 2
cups masa harina (maseca) + 1 teaspoon salt 2 small or 1 large jalapeño, thin
slice (optional) NOTE: USE PLASTIC FOOD SAFE GLOVES for
slicing and arranging jalapeños.
Fruits 1/4
cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly
sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound
plum tomatoes, coarsely chopped 2/3
cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt
3 handfuls mixed baby leaf salad (rinsed) 2 small leaves green kale (chopped) 1
cup brown rice (cooked and mixed with olive oil and chopped parsley) 1/2 fennel (
sliced) 1/2 cucumber (chopped) 4 small
plum tomatoes (
sliced) 2 avocados (chopped) 2 carrots (
sliced) 1 pomegranate (seeds) 1/2 bag trail mix (seeds, nuts and dried fruit)
8
cups of shredded cabbage, about 2/3 of a small cabbage 2
cups of fresh or frozen peas 3 green onion, thinly
sliced 8 Sun - Dried Tomato halves pureed in 4 - 5 Tbsp warm water 2 tsp chili powder 1 tsp ancho chili powder 1 tsp ground cumin 1 tsp onion powder 1/2 tsp garlic powder 2 ripe
plum tomatoes, diced
2
cups whipping cream 1/3
cup powdered sugar 2 teaspoons vanilla 1/2 teaspoon habanero powder 2
cups pitted and diced ripe
plums 2 bananas, peeled and
sliced 1
cup peeled, pitted and diced ripe peaches 1/3
cup pecan or walnut halves 2 navel oranges, peeled and sectioned Plum and peach
slices for garnish
2 - 3 pounds ripe
plums, pitted, peeled, and
sliced 1/4
cup honey 1 teaspoon vanilla 1/2
cup coconut palm sugar 1/4
cup cornstarch 1/4 teaspoon salt
1
cup chopped or
sliced pieces of any fruit (fresh, frozen, cooked or canned) like apples, bananas, cantaloupe, grapes, grapefruit, fruit cocktail, oranges, peaches, pears, pineapple,
plums, strawberries or watermelon
* Pastry for a Single - Crust Pie (see Recipe Center) * 1/4
cup sugar * 2 tablespoons cornstarch * 1 12 - ounce can evaporated skim milk * 1/4
cup frozen egg product, thawed * 1/2 teaspoon vanilla * 2 medium peeled peaches or nectarines, thinly
sliced * 2
plums, thinly
sliced * 2 kiwi fruit, peeled and
sliced * 1/4
cup blueberries or blackberries * 2 tablespoons honey * 1 tablespoon rum or orange juice
Ingredients 2 sole filets 2
slices salmon filet (1 1/2 oz each) 1 1/2 oz small raw shrimp, peeled and deveined 4 tbsp lemon juice 1/2 baguette 3 tbsp herb butter 4
plum tomatoes 3 tbsp olive oil Salt and freshly ground pepper 1/2
cup crème fraîche 1 Cut sole, salmon and shrimp pieces in half and sprinkle with lemon juice.