PINEAPPLE LEMON CURD BASE

PINEAPPLE LEMON CURD BASE This is a simple fruity, acidic base that we'll be using in some of our fat-free or almost fat-free recipes: sauces, dressings, stir fries, dessert etc. Makes 2-1/2 cups 1-1/4 c. unsweetened pineapple juice (canned) 3/4 c. fresh squeeze lemon juice, strained 1/2 c. white Balsamic vinegar Combine all ingredients in... Continue Reading →

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LIQUID SPICE FOR SAUTEING

LIQUID SPICE FOR SAUTEING If we're not going to oil the skillet and we still want some char on our sautéed veggies, then we're going to have to improvise. This is one way to do it. See easy instructions below. Makes a little over 1 cup Experiment: Sautéing veggies without oil. Looking for char and soft. 1... Continue Reading →

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