Ingredients:
8 c. peeled, chopped apples 4 c. fresh or frozen strawberries ½ c. water ½ c. Stevia or sugar 1/2 tsp. cinnamon Instructions: Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes or until fruit is soft enough to mash with a fork. Remove from heat and cool. Use a blender or a food processor to blend until smooth.
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Peaches are in season! Hooray! Peach Muffins Ingredients: 1 1/2 cups plus 1 tablespoon all-purpose flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup fresh peaches (2 medium peaches, seeded), chopped (or frozen unsweetened peaches, thawed) 1 cup sour cream 1/4 cup unsalted butter (1 stick), melted 1 large egg 1 teaspoon pure vanilla extract Cupcake liners (optional) Instructions: Preheat the oven to 400 degrees F. Lightly grease or line a 12-cup muffin tin and set aside. Sift 1 1/2 cups of the flour, the granulated sugar, baking powder, baking soda, and salt into a large bowl. In a small bowl, toss the peaches with the remaining 1 tablespoon flour. Whisk together the sour cream, butter, egg, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients, stirring quickly until just combined, being careful not to overmix. Fold in the peaches and divide the batter among the muffin cups. (The dough will be somewhat cakey.) Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20 minutes. Remove the muffins from the oven, let cool in the tin for five minutes, and then turn out onto a wire rack to cool. Pork Chops with Roasted Peach Sauce
Ingredients: 3 ripe peaches Butter 6 T. brown sugar 1 tsp. powdered ginger 2 T. soy sauce 1 T. garlic Cooking spray 1 T. olive oil 4 thick pork chops, boneless Pepper Instructions: Peel peaches, and cut in half to remove the pit. Place on a baking tray, hollow side up, and dot with about 1 tsp of salted butter per half. Sprinkle each half with 1 T. of brown sugar, and roast in preheated oven at 425 for about 25 minutes, or until tender throughout. Combine roasted peaches, soy sauce, and ginger in a food processor; process until smooth. Set aside. Spray a large skillet with cooking spray and heat with olive oil over medium heat. Trim all visible fat from chops, season with pepper, and brown chops. Remove chops and cover with foil. Pour peach sauce in skillet, and boil until reduced by half. Add chops, and serve. Almost Flourless Blood Orange Chocolate Cake with Chocolate Balsamic Marinated Strawberries4/13/2013 So my fabulous sister Beth is in town this weekend, and we visited a store in the Arboretum called Con' Olio, where I was introduced to the world of flavored olive oils and balsamic vinegars. We bought four bottles: Blood Orange Olive Oil, Basil Olive Oil, Cranberry Pear White Balsamic, and Dark Chocolate Dark Balsamic. Besides the delish dressing we made from the cranberry pear white balsamic to go with our spinach salad, we made the tremendous dessert below. I hope you enjoy this recipe as much as we enjoyed making and eating it! Cake Recipe from the Con' Olio website:
Ingredients: 7 ounces 70% dark chocolate, coarsely chopped 1/2 cup (4 oz.) Agrumato Blood Orange extra-virgin olive oil** 1 cup (7 oz.) granulated cane sugar, divided 5 large eggs at room temperature, separated 2 tablespoons unbleached all-purpose flour 1/8 teaspoon fine sea salt Whipped cream for serving **Note: We didn't know that the small bottle of blood orange olive oil we bought was only a 1/4 cup of oil, so we just added another 1/4 cup of regular olive oil. We think it turned out perfectly balanced -- and that maybe the full 1/2 cup of blood orange olive oil would have been too much. Instructions: Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet. Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes. Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper. Lightly dust the top of the cake with powdered sugar. Serve at room temperature, with whipped cream and the marinated strawberries. Marinated Strawberries with Chocolate Balsamic -- from our imaginations and a bit of websurfing Ingredients: 16 oz of strawberries, cleaned and halved (or quartered if they are large) 1/4 cup sugar 2 T. chocolate balsamic vinegar Instructions: Combine the sugar and balsamic vinegar, and then add the strawberries. Marinate at room temperature for at least an hour, but no more than 4. Serve with yummy cake. Since we didn't carve our pumpkins, we were able to use the pumpkins for these delish recipes.
Ingredients:
1 cup fresh orange juice 1 1/2 Tbsp sugar 1 1/2 Tbsp champagne or apple cider vinegar 1 T extra-virgin olive oil Dash of salt 1 lb. fresh strawberries, halved 2 large nectarines, cut into wedges 1/4 cup fresh basil leaves Instructions: Combine orange juice, sugar and vinegar in a small saucepan over medium heat and bring to a boil. Cook for 15 minutes until reduced to about a half cup. Whisk in olive oil and salt and let stand for 2 minutes. Combine strawberries and nectarine slices in a large bowl. Add vinaigrette about 20 minutes before serving so that fruit is able to marinate. Garnish with fresh basil leaves and enjoy! Servings: 4 Serving Size: 1 1/4 cups WW Points+: 4 pts Ingredients:
1 1/2 lb. strawberries, hulled and sliced (about 6 cups) 1/2 cup(s) Splenda 1/2 tsp salt 12 oz angel food cake, prepared from cake mix, cut into 1/4-inch slices 4 cup(s) fat-free vanilla frozen yogurt Instructions: To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days. Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable. Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread half (about 2/3 cup) strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with remaining strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving. Weight Watchers: 3 PPs Our family loves Chick-fil-a, I confess. I wanted to try to make a healthier version of those irresistible chicken nuggets, and so I Frankensteined this experiment from several different cookbooks. ![]() I marinated cut chicken pieces in yogurt overnight. In my case, I had a bit of plain and a bit of vanilla yogurt left in the newly organized fridge, so I mixed them together with a bit of salt. The coating was made from one sleeve of whole wheat saltines, 2/3 cup of sliced almonds (toasted in a pan for a few minutes) and ¼ cup of corn flakes that were all that were remaining of a box in my pantry. I used my food processor to grind up the ingredients for the coating. I refrigerated the coated chicken for 30 minutes, and then baked on a wire rack at 425 for 20 minutes. ![]() Next, need to have some yummo honey mustard dipping sauce. I love this flavor with my nuggets, but the Chick-fil-a sauce is a little too sweet for me. Could I make my own version that was less cloying? Success! Adding a little salt and cumin did the trick. I was in danger of losing a bowl of fruit, so we had a fruit salad with our meal. We have TONS of basil to use up, so I made a quick syrup from ¼ cup water, 2T. honey, and 4 basil leaves. Microwaved for 30 seconds, let steep, and then poured over fruit with a fine-mesh sieve.
Topped off the meal with the brown rice with olive oil and butter. |
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