Dutch-style Baked Pancake with Raspberry and Peach

Ingredients

2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt

Method

1. Preheat oven to 400°.
2. In a small bowl, toss peaches with sugar and gently stir in raspberries.
3. Place butter in a 9-inch pie plate. Heat in oven until butter is melted, 2-3 minutes.
4. In a small bowl, whisk eggs, milk and salt until blended. Gradually whisk in in flour.
5. Remove pie plate from oven. Tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
6. Bake until puffed and browned, 18-22 minutes.
7. Remove pancake from oven. Serve immediately with fruit and yogurt.

Makes 4 servings.

Source: Taste of Home magazine

Advertisements

Deviled Eggs with Guacamole

Ingredients

9 large eggs
1 medium avocado (halved, pitted)
2 Tbsp fat-free sour cream
1 1/2 teaspoons lime juice
1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
1/4 cup finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 to 2 teaspoons finely chopped jalapeño
dried or fresh cilantro, to garnish (optional)

Method

1. Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Makes 9 servings.

Source: American Heart Association

North African-style Braised Lamb in Pomegranate Sauce

Ingredients

3 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
2-1/4 lb lean lamb such as shoulder or leg, cubed
salt and freshly ground black pepper
juice of 2 pomegranates, about 1-1/4 cups
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cardamom pods, lightly crushed
1/3 cup Greek yogurt
cooked rice to serve
pomegranate seeds and chopped fresh mint, to garnish

Method

1. Heat the oil in a large flameproof casserole. Add the onion, garlic and ginger and cook for 10 minutes until soft. Remove from the pan and set aside.
2. In the same pan, brown the lamb, in batches, and set aside.
3. Return the onion, garlic, ginger and lamb to the pan. Season with salt and pepper. Gradually stir in the pomegranate juice, allowing each addition to be absorbed before adding more. There should be very little liquid left.
4. Add the cumin, cinnamon, nutmeg and cardamom to the pan and stir for 1 minute.
5. Stir in the yogurt. Cover the pan tightly and cook very gently, preferably on a heat diffuser, for 30-40 minutes until the lamb is tender. Check from time to time that the meat is not sticking and drying out too much. Add a little water, if necessary.
6. Garnish with pomegranate seeds and chopped mint, and serve with rice.

Makes 4 to 6 servings.

Source: North African Cooking

Corn Tortillas with Avocado and Eggs

Ingredients

cooking spray
4 (6-inch) corn tortillas
1 tablespoon canola oil
1 medium red bell pepper (finely diced)
1/2 cup diced red onion
1 medium tomato (diced)
2 ounces fat-free cream cheese (cut into pieces)
2 large eggs
2 large egg whites
1 medium avocado (halved, pitted, mashed with a fork)
1/4 cup chopped, fresh cilantro (optional)
2 teaspoons chopped pickled jalapeños (drained)

Method

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.
2. Arrange the tortillas in a single layer on the baking sheet. Lightly spray the tortillas with cooking spray. Bake for 6 to 7 minutes on each side, or until golden brown.
3. In a medium nonstick saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell pepper and onion for 5 to 7 minutes, or until the bell pepper is tender and the onion is soft, stirring occasionally.
4. Cook the tomato for 2 to 3 minutes, or until it releases its liquid.
5. Stir in the cream cheese. Cook the vegetable mixture for 2 to 3 minutes, or until the cream cheese has melted.
6. Remove from the heat. Transfer the bell pepper mixture to a small bowl.
7. In a separate small bowl, whisk together the eggs and egg whites with a fork.
8. Wipe the pan with paper towels. Lightly spray the pan with cooking spray. Cook the egg mixture over medium-high heat, or until the eggs are scrambled, stirring constantly. Remove from the heat.
9. Spread the avocado over each tortilla. Top with the vegetable mixture and scrambled eggs. Garnish with the cilantro and jalapeños.

Makes 4 servings.

Source: American Heart Association

Vegan Tacos with Lentil, Mango and Avocado

Ingredients

1 cup black (beluga) lentils
8 corn tortillas, warmed
2 cups baby spinach
1/4 cup roasted pumpkin seeds

Guacamole

l avocado
juice of 1/2 lime
1 cup diced mango
1 plum (Roma) tomato, seeded and diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tsp minced chipotle chili pepper in adobo sauce
1/4 tsp salt

Method

1. In medium-sized saucepan, place lentils and 3 cups. Bring to a boil. Reduce heat and simmer, covered, until tender, about 20 minutes.
2. To make guacamole, in bowl, place flesh of 1/2 avocado and lime juice and mash together. Finely chop remaining avocado. Add chopped avocado, mango, tomato, red onion, cilantro, chipotle chili pepper, and salt to bowl with mashed avocado and stir everything together.
3. To serve, place spinach on tortillas and top with lentils, guacamole, and pumpkin seeds.

Makes 4 servings.

Source: Alive magazine