bistroMD Cranberry Chutney


· 3/4 pounds tart apples, (chopped)

· 2 1/4 pounds of cranberries

· 2 cups light brown sugar

· 1 1/4 cups cider vinegar

· 1/2 tablespoon cinnamon

· 1/2 tablespoon salt

· 1/2 tablespoon ground ginger

· 3/4 teaspoon ground cloves

· 3/4 teaspoon pepper flakes

· 1/2 pound dark raisins


1. Place all ingredients in saucepan.

2. Cook for 25 to 30 minutes.

bistroMD (Mashed) Cauliflower


· A medium head cauliflower. Trim it and cut into small florets (about 6 to 7 cups)

· 1 tablespoon extra-virgin olive oil

· Sea salt and ground black pepper, to taste

· Low fat sour cream

· Chives


1. Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes.

2. Reserve 1/4 cup of the cooking liquid. Drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher).

3. Season with salt and pepper and fold in the

bistroMD Roasted Turkey Breast


· 2 lbs. boneless turkey breast with shin on

· 1/4 tsp. of fresh thyme

· 1/4 tsp. of fresh oregano

· 1/8 tsp. sea salt

· 1/16 tsp. Black pepper

· 1 tsp. of olive oil


1. Pre-heat oven to 325'F.

2. Mix the seasonings together with all of the other ingredients.

3. Gently lift up the skin of the turkey and rub 3/4 of the mixture underneath the skin and under the turkey, rub the remaining seasoning mixture on top of the skin and then place in a roasting pan and roast for 45 minutes or until the internal temperature reaches 165’F.

4. Remove and cool slightly. Discard the skin. Slice turkey and plate.

bistroMD Pumpkin Pie


1/4 cup water

· 2 1-ounce envelopes unflavored gelatin

· 2 cups fat-free evaporated milk, divided

· ¾ cup packed brown sugar (or can use 1/3 cup packed ©Splenda Brown Sugar)

· 1 15-ounce can pure pumpkin

· 1 tsp cinnamon

· 1/2 tsp ground ginger

· 1/4 tsp nutmeg

· 1/4 tsp cloves

· 1 tsp vanilla extract


· Spray a 9-inch pie plate with nonstick cooking spray.

· In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.

· Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling.

· Remove from heat and whisk into gelatin. Don't worry if it the gelatin has hardened, the hot milk will liquefy it.

· Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.

· Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours. Serves 8.

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