Thickly sliced, sautéed Vidalia onions in a Moroccan-style spiced tomato sauce with raisins. This dish is so tasty you will want to make extra.
1 teaspoon olive oil
2 sweet or Vidalia onions, thickly sliced
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
4 ounces jarred tomato sauce (optional: low-sodium variety)
1/4 cup low-sodium vegetable or chicken broth
1 tablespoon raisins or dried currants
1 bay leaf
1/2 teaspoon brown sugar
Ground black pepper
- Coat a skillet with cooking spray and heat over low-medium heat. Add the olive oil and onions and sauté until soft, about 8 minutes. Remove the onions from the skillet. Add the coriander, cumin, and cinnamon to the skillet and sauté for 1 minute.
- Return the onions to the skillet; add the tomato sauce, broth, raisins or currants, and bay leaf; and cook for 30 minutes or until the sauce is thick and the onions are very tender.
- Remove from heat and remove the bay leaf.
- Stir in the sugar and season with pepper to taste.
Makes 1 serving. (Increase recipe as needed.)
Nutritional Information Per Serving (1 recipe): 108 calories, 3 g protein, 20 g carbohydrates, 2 g total fat, 4 g dietary fiber, 18 mg sodium
Copyright © 2006 Judith J. Wurtman, PhD and Nina Frusztajer Marquis, MD.
Reprinted from: The Serotonin Power Diet: Use Your Brain's Natural Chemistry to Cut Cravings, Curb Emotional Overeating, and Lose Weight by Judith J. Wurtman and Nina Frusztajer Marquis © 2006 Judith J. Wurtman and Nina Frusztajer Marquis. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.