Pine Melon Crush Recipes

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PINE MELON CRUSH



Pine Melon Crush image

Sweet and icy, Perfect on a hot day. Simple too with only 2 ingredients! From the book Essential Juices by my friend Caroline Westmore

Provided by JustJanS

Categories     Beverages

Time 10m

Yield 2 250ml glasses

Number Of Ingredients 2

1/2 small watermelon
1/2 pineapple

Steps:

  • Peel the fruits, cut to size and pass through the juicer.
  • Pour the mixture into a shallow tray and freeze until semi solid.
  • Break up with a fork.
  • Refreeze until solid again, then break up with a fork again and place in serving glasses.
  • Serve with a spoon.

FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME



Frozen Melon With Crushed Raspberries and Lime image

Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)

Provided by Alison Roman

Categories     ice creams and sorbets, ice dishes, dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

4 cups/640 grams cut melon, such as cantaloupe, watermelon or charentais, or a mixture (buy it precut, or remove the rind of a whole melon and cut into 2-inch chunks to get 4 cups)
1/2 cup/120 milliliters fresh lime juice, plus more as needed
2 tablespoons granulated sugar, plus more as needed
6 ounces/90 grams raspberries
1 tablespoon finely grated lime zest
Sumac (optional)
Flaky sea salt (optional)

Steps:

  • Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
  • Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
  • Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
  • If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

DIABETIC FRIENDLY PORK BABY BACK SPARE RIBS IN SAUCE



Diabetic Friendly Pork Baby Back Spare Ribs in Sauce image

Always inspired by what I read and see! I thoroughly enjoyed making these! Simple, nutritious, SO easy to do! Look forward to my first review! 1 1/2 lb pork back ribs 1 tbsp olive oil 1/2 tsp crushed red chili pepper salt and freshly ground black peppe 1 cup chicken broth 1 can tomatoes, (19 oz) 1 tbsp red wine vinegar http://www.informationaboutdiabetes.com/recipes/Spareribs_In_Sauce__Spuntature_Al_Sugo__--_Italian.htm NOTE: My serving portion is 2 ribs; adjust to your liking; served on bed of greens, brocolli spritzed with balsamic vinegar

Provided by mickeydownunder

Categories     One Dish Meal

Time 1h35m

Yield 12 ribs, 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork back ribs
1 tablespoon vegetable oil
1/2 teaspoon red chili pepper
salt and pepper
1 cup chicken broth
1 (24 ounce) can tomatoes
1 tablespoon red wine vinegar
re sugar related issues make sure the canned tomatoes are only that, no salt, sugar or added citric acid

Steps:

  • Heat pan, add oil.
  • Brown ribs on all sides.
  • SIMPLY add canned tomatoes, red wine vinegar, chiili flakes and chicken broth; bring to a boil.
  • Reduce heat, SIMMER uncovered for 1 - 1/2 hours (I did 1/2!); meat will almost fall off the bone
  • NOTE: meat should not be pink near the bone re doneness.
  • NOTE: The sauce should reduce to half; if started to look like it will get dry, can always add some water to top it up.
  • ENJOY!

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