Saturday, July 2, 2016

Flag Slab Pie ~ adapted from delish

3 pints fresh strawberries, stems removed and sliced in half
1 pint fresh blueberries
2 T cornstarch 
1 package refrigerated pice crusts
1 egg

Preheat oven to 400. 
Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator. 

Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate. 

In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil  and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.

Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.

Monday, June 27, 2016

Honey Banana Bread ~ adapted from A Pinch Of Joy

1/2 c unsweetened applesauce
1/2 c honey
2 eggs
3 overripe bananas, mashed
2 c all purpose unbleached flour
1 t baking soda
1/2 t salt
1/2 t cinnamon

Preheat oven to 350. Lightly grease 2 9x5 loaf pans or spray with non-stick cooking spray. Set aside.

In medium bowl, mix applesauce and honey together. Add eggs and mashed bananas and stir well. In separate bowl, combine flour, baking soda, salt, and cinnamon. Add dry ingredients to wet and stir just until combined. Do not over mix.

Divide between prepared pans and bake 30-35 minutes or until top springs back when touched. Makes 16 slices, 8 per loaf.

Chef's Note: Using 2 baking pans reduces the baking time by half, as most banana bread recipes bake for an hour. Using honey in place of refined sugar and applesauce in place of oil cuts the calories to 121 per slice.

Sunday, June 26, 2016

Healthy Sugar Free Fudge ~ adapted slightly from Peachy Palate

1 14 oz can black beans, drained and rinsed
1/2 c pitted medjool dates
1/4 c natural peanut butter
1/4 c unsweetened coca powder
2 T coconut oil, melted
2 t vanilla extract
Pinch sea salt
Chopped pecans, optional (but strongly recommended)

Place all ingredients except pecans in food processor. Process until very smooth, approximately 5 minutes. Scrape down bowl as necessary. Spread fudge mixture in a greased 4x9 loaf pan. Sprinkle with pecans,l if desired, pressing down slightly. Refrigerate until well set, at least 1 hour. Slice into 20 squares and store tightly covered in refrigerator.

Chef's note: The texture is definitely "beans", in my opinion the addition of pecans is a must.

Friday, March 11, 2016

Pesto Potatoes ~ adapted from Carlsbad Cravings

2 lb red potatoes, cubed
1/4 c prepared pesto
1 T olive oil
1 T dry ranch dip mix
1/4 t onion powder
1/4 t garlic powder
1/2 t kosher salt, more or less to taste
bacon bits, optional

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.

Place potatoes in large mixing bowl. Add remaining ingredients, except bacon bits, and toss to combine. Place in single layer on prepared baking sheet. Roast 40 minutes, stirring once halfway through cooking, or until golden brown. Top with bacon bits if desired, serve immediately. Serves 6 as a side dish.

Chef's Note: To reheat leftover potatoes, heat 1 t olive oil in non stick skillet over medium high heat. Add potatoes and sauté until warmed through, approximately 3 minutes, stirring constantly. Sprinkle with kosher salt and bacon bits (potatoes will have absorbed all the salt from cooking when cooled, additional salt will be needed after reheating).

Thursday, March 10, 2016

Thai Peanut Pasta ~ adapted from Dinner Then Dessert

1 lb whole wheat thin spaghetti
3 T sesame oil, divided
1 head napa cabbage, shredded and divided
2-3 large carrots, trimmed and grated
5 cloves garlic, minced fine
1 T fresh ginger, peeled and minced fine
1/4 c natural peanut butter
1/4 c honey
1/4 c soy sauce
3 T rice vinegar (unseasoned)
1 1/2 T Sriracha sauce, more or lest to taste
1/4 c dry roasted unsalted peanuts
fresh cilantro, for garnish

Heat large pot of water to boiling. Add 1/2 t salt and pasta. Cook until al dente, approximately 9 minutes. Drain pasta and place in large bowl. Toss with 2 T of the sesame oil and set aside.

Return pot to stove and add remaining 1 T sesame oil, carrots, half shredded cabbage, garlic, and ginger. Sauté over medium heat until cabbage begins to wilt and garlic becomes fragrant, approximately 3 minutes. Add peanut butter and stir until melted. Add honey, soy sauce, vinegar, and Sriracha. Stir until incorporated. Return pasta to pot and toss to coat.

Top with peanuts and cilantro. Serves 6.

Chef's Note: Serve over additional half head of cabbage instead of pasta for a delicious low carb meal.