In this recipe, we've mixed
the dried cherries into an almond and pepita granola and blended up the frozen cherries into a creamy, refreshing smoothie.
Fresh cherries have a short season in the summer, so enjoy their antioxidant benefits all year long by tossing
dried cherries into snack mix or oatmeal, or using frozen cherries in smoothies.
It was easy to get
the dried cherries into tiny bits when processed with the flour in my small coffee / spice mill.
Not exact matches
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup
dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
2 1/4 pounds (1 kilogram) of an assortment of
dried (apricots, figs, prunes, raisins, sultanas, currants,
dried cranberries,
dried cherries, etc.) and candied fruit (mixed peel and / or
cherries), all chopped
into bite sized pieces
Remove granola from oven, and mix
into it the
dried sour
cherries.
Stir in
dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our Browned Butter Whole - Wheat Muffins
into fruit - filled delights with just 9g of added sugar.
Here's where I ran
into a problem, I didn't have
dried cherries nor did I have chocolate (except the good stuff which is too precious) making chocolate
cherry pie balls somewhat difficult to make.
1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut
into small florets and stems peeled and chopped 1/4 c
dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons
dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut
into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12
cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken
into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Wash and pat
dry the
cherry tomatoes, cut them
into halves and place them in a bowl.
Make crumble topping by placing all ingredients for crumble topping
into a bowl (minus
dried cherries), and cut with either a pastry blender, two forks, or your fingers.
Ingredients 250 g chickpeas, soaked for 8 - 10 hours then cooked in filtered water with a pinch of whole sea salt (use canned chickpeas only if you really have to) 8 - 10
cherry tomatoes (I used black
cherry tomatoes), washed and cut
into wedges 4 large handfuls of fresh parsley, rinsed, pat
dried and more ore less -LSB-...]
Mix 2 cups
cherry juice,
dried cherries and sugar
into same skillet.
Instead, they're typically harvested, then immediately sent along to be processed and
dried, or turned
into a variety of
cherry - infused products (salsa, jams, etc.).
1 pound mixed candied and
dried fruit, such as glace
cherries,
dried papaya, and candied citron, cut
into 1 / 2 - inch pieces (3 cups)
Brown Rice Salad with Apples, Walnuts, and
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced
into 1/2 inch pieces1 / 4 cup
dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package dir
cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Ingredients 4 ounces
dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly ground pepper 2 medium red bell peppers, cut
into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup
cherry tomatoes, halved 3/4 cup
dry sherry 2 teaspoons sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed
dry 2 tablespoons shredded basil Crusty French bread, for serving.
Directions: While Emmer Farro is cooking combine and mix ingredients for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60 minutes or until farro is tender, but with a little bite / Drain thoroughly and pour immediately
into bowl with citrus dressing / Mix and let cool a bit / / Stir in
dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a few extra cranberries or
cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.
* 2 1/2 tablespoons olive oil, divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher salt, divided (I used fine sea salt) * 2 cloves garlic, minced * 1 pint
cherry tomatoes * 1 1/2 pounds summer squash (yellow and zucchini), thinly sliced
into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon
dried * 1/4 teaspoon black pepper
ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND
DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to
CHERRIES 1/2 cup
dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to
cherries 1/2 cup
dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut
into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut
into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
In a small bowl, toss the
dried cherries with the remaining 2 tablespoons flour, and gently mix
into the batter.
Dates and cloves ascend
into darkness with stout flavors of bittersweet chocolate,
dried cherry and a hint of cardamom.
Ingredients For the salad: 2 heads fresh green or red lettuce, washed,
dried, and torn
into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump
dried apricots, cut
into slivers 1/4 cup raisins 1/3 cup
dried cherries 1/4 cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
A couple years ago, I developed what I'll describe as a
dried cherry habit — I stir them
into oatmeal or yogurt in the morning, add them to salads for lunch, or I'll mix some with toasted pecans to serve the purpose of a lazy woman's granola for all car trips or flights.
-LSB-...]
dried tart cherries in our pantry, which we either eat straight or stir into mixes such as Curry Spiced Nuts with Dried Cher
dried tart
cherries in our pantry, which we either eat straight or stir into mixes such as Curry Spiced Nuts with Dried C
cherries in our pantry, which we either eat straight or stir
into mixes such as Curry Spiced Nuts with
Dried Cher
Dried CherriesCherries.
Ingredients 2 cups rolled oats 1/2 cup hulled white sesame seeds 3 tablespoons chia seeds 3 tablespoons hemp seeds 1/3 cup
dried cranberries (or
cherries) 1/3 cup
dried apricots (chopped
into 1/4 inch pieces) 1/2 cup slivered almonds 1/2 cup almond butter 1/4 cup brown rice syrup 1/4 cup maple syrup
These, subbing in cocoa as described and mixing in chopped
dried cherries and mini chocolate chips, then pressing a granola - encrusted pecan (https://smittenkitchen.com/blog/2012/11/granola-crusted-nuts/)
into each one before baking.
We make pink lemonade every weekend, and instead of stirring the sugar
into the water, I make a simple syrup of the water and sugar, add fresh mint leaves and a mixed fruit flavored tea from
dried fruits and leaves — you can try different tea flavors like
cherry, berry, hibiscus etc., the mixed cocktail seems to go over best in our house.
Cut finger foods
into small pieces: Once your child is ready for finger foods, the American Academy of Pediatrics (AAP) recommends that you cut food
into pieces no larger than 1/2 inch, especially
dried fruits and round hard foods, such as grapes,
cherries, and tomatoes.
Cherries aren't difficult to incorporate into a morning routine; dried cherries would be perfect chopped up and mixed into pancake batter, or frozen cherries sautéed into a quick compote for topping
Cherries aren't difficult to incorporate
into a morning routine;
dried cherries would be perfect chopped up and mixed into pancake batter, or frozen cherries sautéed into a quick compote for topping
cherries would be perfect chopped up and mixed
into pancake batter, or frozen
cherries sautéed into a quick compote for topping
cherries sautéed
into a quick compote for topping yogurt.
Add
dried Montmorency tart
cherries to your whole - grain dishes, and mix them
into your fresh fruit salads.
-- 1 cucumber — sea salt & freshly ground black pepper — 1 block of feta cheese cut
into small rectangles — pitted kalamata olives, halved —
cherry tomatoes halved (or grape tomatoes)-- 2 tablespoons extra virgin olive oil — red wine or balsamic vinegar — herbs to taste, fresh or
dried: oregano, thyme, basil
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped
into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced
into small cubes 1 medium yellow squash, sliced
into small cubes 1 medium red pepper, sliced
into strips or 1/2 - inch cubes 3/4 cup
cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and
dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Place the cashews and
dried cherries in a food processor, and give it a whirl until they are chopped
into pieces.