Glazed Apricots

 

Glazed Apricots are such a treat! They are sweet with that distinct tart taste of apricots. They’re plump, succulent, and delicious and very easy to make. Here’s how I make them:

Glazed Apricots

Ingredients:

• 5 tablespoons water
• 3 tablespoons honey
• 3 tablespoons sugar
• 2 tablespoon lemon juice
• 1/4-pound dried apricots

Directions:

1. Add the water, honey, sugar, and lemon juice to a small saucepan. Bring to a boil, then turn down the heat. Cover and simmer on low for 10 minutes, stirring occasionally.
2. Add the apricots and continue to cook, stirring frequently, until the liquids turns syrupy, about 10 minutes.
3. Allow the apricots to cool. Transfer to a glass bowl, cover, and refrigerate.

Once the fruits and syrup are thoroughly chilled, enjoy them on their own or over yogurt, ice cream, or oatmeal. They are also a great addition to a cheese charcuterie board.   

Oh, and this recipe can easily be doubled so you can have double the deliciousness.

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White Bean Spread with Pita Chips #Recipe #Foodies

Beans are cheap. And they’re an excellent source of protein. Beans are full of good, healthy things: complex carbohydrates, fiber, vitamins, antioxidants, and minerals. Furthermore, research shows that people who eat beans live longer than those who do not. This white bean spread is delicious and filling. And there’s something about the textures—creamy spread on crisp pita—that is so satisfying. I almost always have a bowl of this in my fridge.

White Bean Spread with Pita Chips

For the spread:

1 15-ounce can cannelloni bean, rinsed and drained

2 cloves garlic, minced fine

2 Tablespoons fresh-squeezed lemon juice

1 teaspoon grated lemon rind

1/4 cup extra virgin olive oil

1/4 cup (packed) fresh parsley, minced fine (after measuring)

Salt and pepper to taste

For the chips:

1 package of store-bought pita rounds

2 Tablespoons extra virgin olive oil

1 teaspoon Italian seasoning

Preheat oven to 450 degrees.

To make the spread: Place the beans, garlic, lemon juice, rind, 1/4 cup olive oil, and minced parsley into the bowl of a food processor. Pulse the blade until the ingredients are smooth and creamy. Add a little water if necessary (up to 3 tablespoons, adding only 1 tablespoon at a time). Store covered in refrigerator. Will keep up to 5 days.

To make the pita chips: Cut each pita round in half. Cut each half into 8 triangles. Place triangles in a large bowl. Sprinkle with 2 Tablespoons of olive oil and Italian seasoning, tossing to coat. Spread the pita bread on a baking sheet in a single layer. Bake for 8 to 15 minutes, or until toasted and golden brown, turning halfway through.

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