More On What You Are Making.

Hello all!

Sugar and Spice is back for the semester again, but with some changes. Sugar and Spice will be published online in the last Friday edition each month. The column will feature two side dishes, one light and one hearty, a drink and a main dish. A dessert option will be provided each week as well. Lastly, the column now has a companion website where you will be able to look up all previous dishes published in the column, as well as newer dishes. The website can be found at:

Kumquat Clove Water

Ingredients

17 kumquats; halved

½ teaspoon whole cloves

1 liter water

Directions:

Press center of each kumquat half; add to pitcher. Add ½ teaspoon of cloves and water to the pitcher. Refrigerate for one hour.

Serves: 4

Preparation time: 7 minutes

Refrigeration: 60 minutes

Cost: Under $5

 Mixed Vegetables with Rosemary Butter SauceIngredients2 15-ounce cans of mixed vegetables1 teaspoon of dried rosemary; crushed

4 tablespoons of butter

Directions:

Prepare mixed vegetables according to stovetop directions on packaging.

When veggies are done cooking, strain, return to pot and set heat to low. Add the butter and rosemary to the pot and mix well.

Serves: 4

Time: 10 minutes

Cost: Under $5

 Savory Inferno SeasoningIngredients1 teaspoon cumin¼ teaspoon seasoned salt

¼ teaspoon lemon pepper

1/8 teaspoon cayenne pepper

¼ paprika

Directions:

Combine all ingredients and mix well.

Herbed Polenta

Ingredients

¼ teaspoon salt

1 ½ cups chicken or vegetable broth

½ cup dried polenta

¼ teaspoon powdered garlic

¼ teaspoon dried basil

Directions:

Combine the salt and broth in a pot and bring to a boil over medium-high heat. Add the polenta, garlic powder and dried basil; reduce heat to medium low for five minutes; stir occasionally. Remove from heat after five minutes and let sit until thick.

Serves: 3

Time: 10 minutes

Cost: Under $10

Buttered Chicken with Spinach and Inferno Seasoning

Ingredients

2 tablespoons butter

1 tablespoon lemon juice

1/3 batch of the Savory Inferno Seasoning mix

1 can (12.5 ounces) pre-cooked chicken; drained

1 cup fresh spinach

Directions:

In a one-quart pot add the butter, lemon juice and seasoning mix. Let butter melt over medium heat. Once melted add the chicken and let it warm through, then add the spinach and cover with lid to steam for a couple of minutes. Remove from heat and serve. If desired, use as topping for polenta.

Serves: 3

Time: 10 minutes

Cost: Under $10

Let’s Talk Sweet Talk.

Try adding two tablespoons of Italian Sweet Crème creamer by Coffee-mate to your hot coco. The creamer rounds out the taste of the hot chocolate.

Vegetarian and vegan friendly: drink, seasoning mix, polenta dish.

Vegetarian friendly: vegetable dish.