d's delights- cooking and crafts

Going through my recipe journal to find things to share with you all has inspired me to want to make some of them again.   As soon as I do, I’ll take pictures and add them to the blog here.   Here is one that I will try to make this week. Indian Spiced Fruit 2 Green Apples, cored and chopped (I leave the skin on, but you can peel if you prefer.  I also sometimes use one green and one red, or 2 green and 1 red)  The fruit before spice and syrup 2 Bananas, Sliced 1 Can of Apricots in Lite Syrup, drained 1 Can Pitted Black Cherries (or sweet red cherries in water)  1 Inch of Gingerroot, shredded- about 1-2 tsp (You could also use canned gingerroot or add ½ tsp ground ginger to the spices instead) Juice of 1 Lemon (3-4 Tbs) 2 Tsp Sugar (or Splenda) 1 Tsp Salt ½ Tsp each of nutmeg, cinnamon, cloves Combine the gingerroot, lemon juice and spices.   Combine the fruit.   Pour the juice mixture over the fruit, toss. Optional- This is also goo...

Sometimes fruit can be a great quick snack to grab- like an apple or banana that you can just eat in the car, but mixed fruits can make great snacks or even desserts for your healthy dinners.   You can make up these fruit salads and keep them in the fridge for a few days, and quickly spoon a bowlful for yourself!   These also make great pitch-in dishes.   The first, is a minted melon salad- which, I first made back in 2003.   I probably just tried it because it had mint in it, and I had an abundance of mint growing alongside my house. (The mint originally came from my grandma’s house, so I kinda feel like it’s an “heirloom” plant!)   I have never bought mint in the store-   even though I don’t have any growing by my house now, my mom still does, and I just grab a bunch from her house when I need it!   The second is a super-fast fruit salad- the most time consuming part is the cutting of the bananas and strawberries. Minted Melon Salad 5 C Waterme...