Sentences with phrase «dried currants»

1 package of watercress, (2 cups chopped) 2 endives (1/2 pound) 1 large Bartlett pear, cored and chopped 1/2 cup dried currants 1/2 cup blue cheese crumbles 1/2 cup pecan halves 1/3 cup balsamic vinaigrette dressing

3 large eggs fine - grain sea salt 1 1/4 cups fregola (or orzo, Israeli couscous) 1/4 cup / 60 ml extra-virgin olive oil 1/4 cup / 45g capers, rinsed and patted dry 2 medium cloves garlic, smashed 1 lemon 2 or 3 medium endives, cored & cut into 1 / 2 - inch ribbons 1/2 cup / 15g torn fresh basil 1/3 cup / 45g chopped toasted hazelnuts optional: a sprinkling of dried currants

I am no stranger to quick pickled dried fruits, but the benefit of pickling dried currants instead of raisins, is that you don't get the goopy juicy raisins that don't particularly appeal to me.

What do you think about using dried currants or dried raisins in case dried cranberries are not available?

I also love that you added dried currants - they bring such great texture to this recipe.

I used dried bing cherries and dried currants in lieu of the cranberries, and chopped pecans because I ran out of pistachios.

Look for dried currants alongside the raisins in your grocery store.

1 1/2 pounds ground round 1 large onion, diced 4 cloves garlic, crushed 1/3 cup green pimiento stuffed olives, sliced 2 teaspoons capers, drained 14 ounces canned tomatoes with green chiles 3 tablespoons dried currants 2 tablespoons wine vinegar 1/2 teaspoon dried oregano 1/2 cup chopped cilantro

Hi Elizabeth, I think dried currants would work well.

i also added 36g of sun maid dried currants.

1 tablespoon extra-virgin olive oil 1 bunch green onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill

I added a touch of coconut sugar to the lentils, and finished them off with dried currants.

But it's much simpler: dressing is the same, same hard, aged, salty cheese (I used parmesan), throw in a few dried currants, and I guess a few nuts would compliment things nicely as well.

The only change I made was to substitute dried currants for the raisins, and I didn't toast the crumble.

Toppings: Dried currants Freshly sliced banana Fresh berries Raw shredded coconut Dash of cinnamon

extra-virgin olive oil Freshly ground white pepper 1/2 c. dried currants

Greek Chicken Stifado recipe courtesy CDKitchen 1 tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and pepper 1 onion, slivered 2 sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2 cup Kalamata or other black olives 1/3 cup dried currants 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon mint

This recipe from our friends at Women's Heritage uses dates and dried currants instead of refined sugars to add a few more healthful benefits without sacrificing any of the rich satisfaction of a chocolatey treat.

Note: I use dried currants to replace raisins in recipes I de-carb.

With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.

dark chocolate (50 — 60 % cacao) 1 teaspoon virgin coconut oil 1/4 cup unsweetened shredded coconut, toasted 1/4 cup salted cashew pieces 2 tablespoons dried currants

I think dried currants would also be tasty.

The savory and spicy flavors of cinnamon and cardamom add just a hint of flavor while the dried currants and dates add a sweet jammy - ness to them (but unlike raisins, their flavors aren't so pronounced that you know exactly what they are the second you bite into them).

Of course it starts with a head of cauliflower just like any other cauliflower rice recipe, but from there they add fresh pineapple, as well as sliced almonds and dried currants.

I added some dried currants instead of raisins and served it over Greek yogurt with blueberries.

sliced lengthwise, 1/4 ″ thick Olive oil 1 lb potatoes, peeled and sliced 1/4 ″ thick 3 large green bell peppers, quartered and cut into 1 ″ pieces 1 lb lean ground lamb 1 1/2 cups chopped onion 2 or more pinches of cayenne 1/3 cup dry red wine 1/2 cup dried currants 2 1/2 cups canned chopped tomatoes with juice fresh ground black pepper 2 pinches freshly ground nutmeg 1 pinch allspice 1 lb (4 cups) nonfat Greek yogurt 2 egg yolks

Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet - and - sour tomato sauce until tender and fragrant.

2 sticks (8 ounces) salted butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained

Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings of choice, for serving (I used cacao nibs, dried currants, and coconut flakes)

For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad — uses for these lentils are just sprouting up everywhere (pun fully intended)!

Fold in the dried currants.

1 1/4 sticks butter, room temperature, plus more for pan 3/4 cup dried currants 1/2 cup Grand Marnier or Triple Sec 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 3/4 cup brown sugar, packed 1/2 cup fresh orange juice 3 tablespoons (heaping) orange marmalade 2 tablespoons finely grated orange zest 2 large eggs 1/4 cup whole milk or half - and - half

Combine the dry ingredients (including the dried currants) in a medium size mixing bowl.

Salad with spring greens, pears, dried currants, crushed walnuts, and Girard's white balsamic dressing (goat cheese on the side for the lactose free folk).

It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants.

The palate is anchored with roasted meat, savory plum, soy, dried currants and spice.

Sunflower seeds add crunch and dried currants add sweetness, making a fantastically popular salad.

1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped fresh mint

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 used organic coconut oil instead of butter and dried currants instead of dried cherries, and pecan pieces instead of almonds.

4 cups all - purpose flour, plus extra for currants (I used 2 1/2 whole wheat 1 1/2 unbleached) 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons cold unsalted butter, cut into 1 / 2 - inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

It's a riff on the traditional mediterranean meat kofta, but made with cauliflower and packed with toasted pine nuts, dried currants, cinnamon and cumin.

For Currant - Rosemary variation: Add 2 tablespoons ground almonds or oats, 1/3 cup dried currants, and 1 tablespoon dried rosemary, crushed with fingers.

3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped onion 1/4 cup minced candied ginger 1/4 cup seedless sultanas or dried currants 5oz apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh ginger 1/4 tsp salt 1/4 tsp red pepper flakes 1/4 tsp ground dried ginger

1/2 oz fresh ginger (about a 2 - inch piece) 8 to 10 fresh hot chiles, halved but not seeded 4 pounds green tomatoes, chopped 1 pound apples, peeled, cored, and chopped 4 oz golden raisins, chopped, or dried currants (or half of each) 1 pound shallots, chopped 2 tsp kosher salt 1 pound raw sugar or light brown sugar 1 pint malt vinegar