Also, I have noticed that I prefer some pepper in my food, where I used to detest it. I eat fennel now - not a lot, but I don't shy away from it, either. And, perhaps the biggest change for me has been in enjoying the combination of fruits with meats and/or vegetables. The combination of naturally "sweet" food with savory is very tasty and exciting!
Yesterday, I made some roast pork. It was delicious - moist and tender - and so easy to cook!
But, all day, I was thinking about how delicious raspberries would be with pork!
I went to the grocery store and there were no raspberries to be found.
Not to worry, I found some frozen berries and went to work on a savory raspberry sauce.
(Another thing I am picky about is seeds in my raspberries! While I have no problem with seeds in actual berries, I prefer raspberry purees and sauces to be seedless. This requires straining the puree through a fine mesh colander - an extra step that is optional if you are not a fussy mature woman.)
1 12 oz bag frozen raspberries, (not necessary to thaw)
1/2 cup sugar or to taste
1 glove garlic, chopped finely - made into a paste
1/2 tsp soy sauce
1/2 tsp horseradish
1 T ketchup
2 grinds pepper
Combine all ingredients in a small saucepan and simmer until berries breakdown. Stir the sauce and taste. Cook down mixture just about 8 minutes.
OPTIONAL - Let mixture cool a bit - 10 - 20 minutes and strain in a fine meshed strainer - this gets rid of the seeds. Serve warm or chilled. Excellent with pork, chicken and bread!
This mixture can be made with seedless raspberry jam instead of the berries & sugar for those with a sweet tooth!