Tuesday, September 27, 2011

Fudgy Cookie Bites

Fudgy Cookie BitesMy daughter wanted to make cookies the other day. I was in the mood for chocolate and peanut butter, but we only had a handful of peanuts in the house. I decided to try my idea with almond butter instead and I think it worked out pretty well. These are truly tiny, bite-sized cookies. My only problem is to keep from eating "just one" more!

1 c almond butter (9 oz)
¼ c cocoa powder
4 t oil
¼ c honey
½ t baking soda
1 egg
  1. Beat together all ingredients until well blended
  2. Form dough into 1" balls,* flatten slightly, and place ½" apart on an ungreased cookie sheet
  3. Bake at 350°F for 9-11 minutes, until set through
  4. Let cool on pan 2-3 min before removing to wire rack
*You could make a dozen 2" balls to make larger cookies if you prefer, simply bake them an additional 5-7 minutes.

Nutrition Facts
Serving Size 3 cookies
Serving per Recipe 12
Amount per Serving
Calories 172
Total Fat 13.4 g
  Saturated Fat 1.4 g
  Polyunsaturated Fat 3.3 g
  Monounsaturated Fat 8.1 g
Cholesterol 15 mg
Sodium 131 mg
Potassium 195 mg
Total Carbohydrates 10.9 g
  Dietary Fiber 3.1 g
  Sugars 6.9 g
Protein 5.6 g

Sunday, September 25, 2011

Weekly Menu #13

Breakfast: Spiced Peach Pancakes
Lunch: Hamburgers with Fresh Salsa
Dinner: Pepperoni Pizza

Breakfast: Double Apple Muffins
Lunch: Ginger Pork Medallions
Dinner: Coconut Chicken Drumsticks

Breakfast: Scrambled Eggs and Bacon
Lunch: Baked Chicken and Green Beans
Dinner: Bacon Meatloaf Burgers

Breakfast: Raspberry Smoothies
Lunch: Breakfast Strata
Dinner: Beef Pot Roast

Breakfast: Peanut Butter Banana Muffins
Lunch: Cream of Mushroom Soup with Meatballs
Dinner: Citrus Pork

Breakfast: Maple Bacon Waffles
Lunch: Leftovers
Dinner: Stuffed Peppers

Breakfast: Sausage and Onion Omelets
Lunch: Bacon Apple Tart
Dinner: Roast Chicken and Creamed Spinach

Monday, September 19, 2011

Sweet Apple Tart

Almond Flour Pie CrustApparently it's "apple week" here on Real Food. This was one of the first things I made with the apples we picked at the local orchard. Adam had mentioned that apple pie sounded good for dessert, so I was inspired to see if I could make one. For a savory version of this dish, see my Bacon Apple Tart post from earlier this month.

1½ c finely ground almond flour (6 oz)
½ t salt
2 T cold butter
1 egg white
2 T ice water (approximately)
  1. Combine almond flour, salt, and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
  2. Beat egg white with 2 t water and stir into flour mixture.
  3. Add remaining water 1 t at a time just until dough comes together.
  4. Press evenly into a 10” tart pan or pie plate.
1 T butter
1½ T honey
½ t cinnamon
¼ t nutmeg
1 egg yolk
3 apples, peeled, cored, and thinly sliced (12 oz)
  1. Melt together butter, spices, and honey over low heat.
  2. Beat egg yolk, pouring butter mixture in a thin stream until fully incorporated.
  3. Add apple slices and stir to coat.
  4. Arrange apples in an even layer atop crust.
  5. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
  6. Remove foil and bake an additional 10 min or until crust is golden and apples are tender.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 198
Total Fat 15.5 g
  Saturated Fat 3.7 g
  Polyunsaturated Fat 0.3 g
  Monounsaturated Fat 1.4 g
Cholesterol 35 mg
Sodium 186 mg
Potassium 203 mg
Total Carbohydrates 12.7 g
  Dietary Fiber 2.9 g
  Sugars 8.3 g
Protein 5.4 g

Sunday, September 18, 2011

Double Apple Muffins

Double Apple MuffinsI got away from making muffins for a while after we got our new waffle maker. We got a new toy a couple of weeks ago--a standard-sized muffin tin--so I've been playing with that. This is one of my favorites, especially when the apples are fresh from the orchard.

⅔ c almond butter (6 oz)
6 T butter, softened
4 eggs
2 t honey
¼ t vanilla
½ c applesauce (4 oz)
2 T coconut flour (½ oz)
1½ t baking powder
1 t cinnamon
¼ t salt
1 c diced apple (4 oz)
  1. Blend together butters, eggs, honey, vanilla, and applesauce
  2. Stir coconut flour, baking powder, cinnamon, salt, and salt with diced apple until well coated
  3. Combine apples with egg mixture
  4. Scoop by ¼-cup measure into a well-greased muffin pan
  5. Bake at 350°F for 35-40 min until deep golden brown.
Nutrition Facts
Serving Size 2 muffins
Serving per Recipe 6
Amount per Serving
Calories 359
Total Fat 31.4 g
  Saturated Fat 10.8 g
  Polyunsaturated Fat 4.7 g
  Monounsaturated Fat 13.9 g
Cholesterol 154 mg
Sodium 445 mg
Potassium 294 mg
Total Carbohydrates 12.9 g
  Dietary Fiber 4.4g
  Sugars 7.3 g
Protein 10.6 g

Saturday, September 17, 2011

Weekly Menu #12

Breakfast: Apple Cinnamon Muffins
Lunch: Sausage Focaccia Sandwiches
Dinner: Best Ever Beef Roast

Breakfast: Bananaberry Smoothies
Lunch: Bacon Apple Tart
Dinner: Spaghetti Squash Bolognese

Breakfast: Blackberry Yogurt
Lunch: Spinach Garlic Burgers
Dinner: Carolina BBQ Pork Medalions

Breakfast: Maple Bacon Waffles
Lunch: Baba Ghanoush
Dinner: Citrus Pork

Breakfast: Gingered Carrot Muffins
Lunch: Breakfast Strata
Dinner: Wild Riced Casserole

Breakfast: Caramelized Peach Custard
Lunch: Honey Almond Granola Bars
Dinner: Meatballs with Tzatziki

Breakfast: Sweet Cinnamon Popovers
Lunch: Leftovers
Dinner: Garlic Pork

Friday, September 16, 2011

Mini Beef Soft Tacos

Mini Beef Soft TacosIn the season finale of MasterChef America last month, one of the contestants used blanched jicama slices to wrap spring rolls. It's been on my mind ever since to try jicama in place of tortillas. I finally did and I am please to share that it works fabulously!

1 lb ground beef
½ c chopped onions (3 oz)
2 cloves garlic, minced
1½ t chili powder
½ t ground cumin
¼ t pepper
2 t salt, divided
2 c chopped tomatoes (14 oz)
1 15-oz can black soybeans*, drained
1 lb jicama, peeled and thinly sliced
1 c shredded lettuce (2½ oz)
½ c mashed avocado (4 oz)
½ c shredded cheddar cheese (2 oz)
1 jalapeño pepper, seeded and diced (½ oz)

NOTE: If you can't find black soybeans, you may substitute black beans, increasing the net carbs to 4.5 g per taco.
  1. Brown ground beef with onions over medium-high heat.
  2. Add garlic, spices, pepper, and ½ t salt. Sauté until fragrant (30-60 sec).
  3. Stir in tomatoes and soybeans. Reduce heat to low and simmer 20-30 min or until thickened, stirring occasionally.
  4. Meanwhile, boil 4 qts water with remaining salt. Add jicama slices and cook until very pliable, 8-10 min. Drain well.
  5. Divide beef mixture and lettuce among jicama slices. Top as desired with avocado, cheese, and jalapeño.
Nutrition Facts
Serving Size 1 loaded taco
Serving per Recipe about 24
Amount per Serving
Calories 107
Total Fat 7.5 g
  Saturated Fat 2.8 g
  Polyunsaturated Fat 0.4 g
  Monounsaturated Fat 2.9 g
Cholesterol 19 mg
Sodium 230 mg
Potassium 195 mg
Total Carbohydrates 4.7 g
  Dietary Fiber 2.6 g
  Sugars 0.6 g
Protein 5.7 g

Thursday, September 15, 2011

Sweet Cinnamon Popovers

Sweet Cinnamon PopoversOne of my early muffin tests resulted in a baked good reminiscent of fallen popovers. I stored away the idea for later and pulled it out a few weeks ago. A couple of tweaks here and there, et voilà perfectly popped popovers. A little cinnamon and honey make them an extra yummy treat!

Scant ½ c almond butter (4 oz)
4 T oil
6 eggs
¾ c almond milk
2 T honey
2 t cinnamon
½ t salt
  1. Blend ingredients until thick and frothy
  2. Pour into 12 well-greased popover or muffin cups
  3. Bake at 400°F for 40-45 min until puffed with crispy golden tops
Nutrition Facts
Serving Size 1 popover
Serving per Recipe 12
Amount per Serving
Calories 145
Total Fat 12.2 g
  Saturated Fat 1.9 g
  Polyunsaturated Fat 3.1 g
  Monounsaturated Fat 6.3 g
Cholesterol 93 mg
Sodium 175 mg
Potassium 121 mg
Total Carbohydrates 5.1 g
  Dietary Fiber 1.4 g
  Sugars 3.3 g
Protein 5.3 g

Tuesday, September 13, 2011

Carolina Bourbon BBQ Sauce

Carolina Bourbon BBQ SauceA departure from sweeter tomato-based sauces, this lightly sweet and tangy mustard-based sauce is perfect if you're counting your carbs. I think it goes best with pork, but it's also good on chicken. The very first time I made it, I used it to marinate pork chops that I added to an Asian-style stir fry.

½ c yellow mustard
¼ c bourbon
1½ T honey
1 T melted butter
1½ t soy sauce
1½ t lemon juice
  1. Stir together all ingredients until completely blended.
Nutrition Facts
Serving Size 2 T
Serving per Recipe about 8
Amount per Serving
Calories 55
Total Fat 2.0 g
  Saturated Fat 1.0 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.7 g
Cholesterol 4 mg
Sodium 250 mg
Potassium 30 mg
Total Carbohydrates 4.8 g
  Dietary Fiber 0.5 g
  Sugars 3.4 g
Protein 0.7 g

Monday, September 12, 2011

Cauliflower Almond Butter Pizza Crust

Beef and Onion PizzaI still haven't found that just-right combination of flavor and texture that replicates a good pizza crust for me. Maybe I never will, but I keep trying. This one is good enough we've used it several times. I like the combination of ingredients because I feel like it's a little more nutritionally balanced than some recipes I've seen.

2¼ c cauliflower florets (8 oz)
Scant ¼ c almond butter (4 oz)
4 T butter
2 eggs
¾ c grated mozzarella cheese (3 oz)
  1. Grate cauliflower using a small-holed grater or grind in a food processor.
  2. Blend together cauliflower, butters, eggs, and cheese until well combined.
  3. Spread evenly onto a well-greased (or parchment-lined) 12" round pan or 9x13 pan.
  4. Bake at 350°F for 60 min.
  5. Top with your favorite ingredients and broil until cheese is bubbly.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 187
Total Fat 16.2 g
  Saturated Fat 5.7 g
  Polyunsaturated Fat 2.3 g
  Monounsaturated Fat 7.2 g
Cholesterol 68 mg
Sodium 165 mg
Potassium 220 mg
Total Carbohydrates 4.5 g
  Dietary Fiber 2.4 g
  Sugars 0.7 g
Protein 7.9 g

Sunday, September 11, 2011

Maple Bacon Waffles

Maple Bacon WafflesBased on the food competition shows Adam and I tend to watch, bacon has settled in nicely as a fashionable accessory to otherwise sweet foods. Bacon being pretty well its own food group in our house, it seemed only natural to try it in my next waffle experiment. These were a big hit in our family. In fact, this was the first batch of waffles we completely polished off at one sitting. YUM!

8 slices bacon (½ lb)
⅔ c almond butter (6 oz)
6 eggs
4 T butter, softened
1½ t baking powder
3 T maple syrup
  1. Cook bacon until crisp. Drain between layers of paper towels.
  2. Blend together remaining ingredients until smooth.
  3. Crumble bacon into batter and stir until well mixed.
  4. Brush a small amount of butter or oil over cooking surface.
  5. Pour a generous ⅓ c batter onto waffle iron and cook for 2½-3 min.
  6. Repeat with remaining batter, greasing surface between every other waffle.
  7. Waffles may be enjoyed immediately or frozen and toasted.
Nutrition Facts
Serving Size 1 waffle
Serving per Recipe 7
Amount per Serving
Calories 338
Total Fat 28.2 g
  Saturated Fat 8.0 g
  Polyunsaturated Fat 4.7 g
  Monounsaturated Fat 13.8 g
Cholesterol 184 mg
Sodium 439 mg
Potassium 305 mg
Total Carbohydrates 10.8 g
  Dietary Fiber 2.9 g
  Sugars 6.3 g
Protein 13.5 g

Saturday, September 10, 2011

Weekly Menu #11

Breakfast: Asparagus Omelet
Lunch: Roast Chicken and Garlic Mashed Cauliflower
Dinner: Sausage and Onion Focaccia

Breakfast: Breakfast Casserole
Lunch: Peanut Chicken
Dinner: Beef Roast with Roots

Breakfast: Granola Bars
Lunch: Baked Chicken and Green Beans Almondine
Dinner: Royal Egg Burgers

Breakfast: Apple Cinnamon Muffins
Lunch: Beef Jicama Tacos
Dinner: Carolina BBQ Ribs with Jicama Slaw

Breakfast: French Toast
Lunch: Chicken Salad
Dinner: Meatloaf Burgers

Breakfast: Gingered Carrot Bread
Lunch: Leftovers
Dinner: Washday Red Beans

Breakfast: Bacon Maple Waffles
Lunch: Coconut Chicken Fingers
Dinner: Eggplant Romano

Friday, September 9, 2011

Chocolate Peanut Butter Candies

Chocolate Peanut Butter CandiesWhen I found a recipe for homemade chocolate peanut butter cups recently, I wanted to try it immediately. The only problem was I didn't have any chocolate in the house. Well, that and the fact that each piece contains a full day's worth of carbs. I decided to make my own version and skip the cup entirely. This is now my new favorite chocolate candy!

3 T cocoa powder
1½ T butter, softened
1 T honey
3 T peanut butter
1 T heavy cream
  1. Beat 2½ T cocoa powder with other ingredients until smooth.
  2. Place in the freezer for 20-30 min until chocolate has set.
  3. Spread remaining cocoa powder in a flat dish.
  4. Remove mixture from freezer and form 1-in balls.
  5. Roll in cocoa powder to coat.
  6. Store in refrigerator.
Nutrition Facts
Serving Size 1 candy
Serving per Recipe 9
Amount per Serving
Calories 69
Total Fat 5.4 g
  Saturated Fat 2.2 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.8 g
Cholesterol 7 mg
Sodium 35 mg
Potassium 31 mg
Total Carbohydrates 3.9 g
  Dietary Fiber 0.9 g
  Sugars 2.1 g
Protein 1.7 g

Thursday, September 8, 2011

Blueberry Pancakes

Blueberry PancakesAfter all the waffles we've been having lately, it was rather a treat to make pancakes for a change. This recipe makes nice fluffy cakes with just a touch of sweetness. I didn't even miss the maple syrup on top.

⅔ c almond butter (6 oz)
5 eggs
6 T butter
¼ t salt
1½ t baking powder
½ t cardamom
1 T honey
1 c blueberries (5 oz)
  1. Beat together first 7 ingredients until well combined.
  2. Fold in the blueberries.
  3. Pour by scant ¼ c onto greased griddle over medium heat.
  4. Cook for 3-4 minutes on each side.
Nutrition Facts
Serving Size 2 pancakes
Serving per Recipe 6
Amount per Serving
Calories 354
Total Fat 30.7 g
  Saturated Fat 9.7 g
  Polyunsaturated Fat 4.9 g
  Monounsaturated Fat 14.2 g
Cholesterol 185 mg
Sodium 457 mg
Potassium 298 mg
Total Carbohydrates 12.1 g
  Dietary Fiber 4.0 g
  Sugars 6.7 g
Protein 11.7 g

Wednesday, September 7, 2011

Bacon Apple Tart

Bacon Apple TartI had bookmarked a pastry crust recipe made with almond flour several weeks ago, but hadn't ever gotten around to making it. This week I had the wonderful combination of a fresh bag of apples straight off the tree, half a package of leftover bacon bought on sale, and nearly-free-to-me bulk walnuts. Adam called this dish "brilliant" and "amazing." He also told me Chef Ramsay would be proud.

Updated to note: If you're looking for something more appropriate for dessert, check out my Sweet Apple Tart recipe.

1 c walnuts (4 oz)
¼ t salt
1½ T cold butter
1 egg white
1 t icy water
  1. In a coffee grinder or food processor, pulse walnuts and salt until finely ground. Let cool in refrigerator 20 min.
  2. Combine ground walnuts and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
  3. Beat egg white with water and stir into walnut mixture.
  4. Press evenly into an 8-in tart or springform pan.
6 strips bacon, diced (5 oz)
¼ c minced onion (2 oz)
1 T maple syrup
1 egg yolk
2 apples, peeled, cored, and thinly sliced (9 oz)
  1. Sauté together bacon and onion over medium-high heat until bacon is browned and crisp.
  2. Drain, reserving 1 T grease.
  3. Stir in syrup and reserved grease. Let cool for a few minutes.
  4. Beat egg yolk with a small spoonful of bacon mixture.
  5. Pour egg into pan and stir together until fully incorporated.
  6. Add apple slices and toss to coat.
  7. Arrange apples in even layers atop crust. Top with any remaining bacon mixture.
  8. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
  9. Remove foil and bake an additional 10-15 min or until crust is golden and apples are tender.
Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 193
Total Fat 16.4 g
  Saturated Fat 3.9 g
  Polyunsaturated Fat 7.4 g
  Monounsaturated Fat 4.0 g
Cholesterol 35 mg
Sodium 179 mg
Potassium 112 mg
Total Carbohydrates 9.0 g
  Dietary Fiber 1.7 g
  Sugars 1.9 g
Protein 4.6 g

Tuesday, September 6, 2011

Washday Red Beans

Washday Red BeansI attended grad school, very briefly, in Louisiana. On my first visit, the head of the department took me out to lunch. Not being a big seafood fan, I chose red beans and rice. I was told I'd chosen a classic Louisiana dish that was traditionally served on Mondays, washdays. I found polish sausage on sale last week and was really craving red beans and rice. This dish isn't quite authentic, but it comes close enough to make my taste buds happy.

1½ lbs yellow squash
1 t salt, divided
½ c chopped onion (2 oz)
¾ c chopped green bell pepper (4 oz)
1 c chopped celery (4 oz)
1 T oil
14 oz polish sausage, halved lengthwise and sliced
½ c canned red beans, undrained (4½ oz)
½ t thyme
½ t black pepper
½ t cayenne pepper
1 bay leaf
2 T butter
  1. Using a julienne peeler or a sharp knife, make long, thin noodles from squash skin and flesh. Cut noodles into ½-in pieces.
  2. Sprinkle squash with ½ t salt, stir to combine, and set aside.
  3. Sauté onion, pepper, and celery in oil over medium high heat until softened.
  4. Add sausage and cook until browned.
  5. Pour in beans, thyme, peppers, bay leaf, and remaining salt. Add enough water to cover contents. Bring to a boil.
  6. Reduce heat and let simmer uncovered 2 hours, stirring occasionally. (Add more water as needed).
  7. Drain squash well. Sauté in butter over medium high heat until tender (6-8 min).
  8. Serve sausage and beans atop squash.
Nutrition Facts
Serving Size ¼ recipe
Serving per Recipe 4
Amount per Serving
Calories 467
Total Fat 37.9 g
  Saturated Fat 14.5 g
  Polyunsaturated Fat 4.5 g
  Monounsaturated Fat 16.5 g
Cholesterol 85 mg
Sodium 1630 mg
Potassium 720 mg
Total Carbohydrates 15.2 g
  Dietary Fiber 5.1 g
  Sugars 2.6 g
Protein 17.1 g

Monday, September 5, 2011

Pecan Crackers

Pecan CrackersI was in the mood for a savory sort of snack the other evening. Looking online, I found a simple recipe for almond crackers that looked like it would do the trick. Upon opening up the cupboard, I discovered we didn't have any almonds I could use. Instead, I decided to try it with some pecans. They were so good, Adam and I (okay, in all fairness, mostly I) gobbled up the entire batch while watching The Marriage Ref on Hulu.

1 c chopped pecans (4 oz)
1 egg white
½ t salt
  1. Using a coffee grinder or food processor, pulse pecans until they form a fine meal.
  2. Stir in egg white and ¼ t salt until thoroughly combined.
  3. Divide dough into quarters. Roll each quarter into an 8x8 square between two pieces of parchment. Set on baking sheets and carefully peel off top parchment layer.
  4. Using a pizza cutter, slice each square of dough into 2-in crackers.
  5. Sprinkle remaining salt evenly over crackers.
  6. Bake at 325°F for 10-12 min until crisp and lightly golden.
  7. Let cool a few minutes on a wire rack before serving.
Nutrition Facts
Serving Size 1 oz (16 crackers)
Serving per Recipe 4
Amount per Serving
Calories 200
Total Fat 20.4 g
  Saturated Fat 1.8 g
  Polyunsaturated Fat 6.1 g
  Monounsaturated Fat 11.6 g
Cholesterol 0 mg
Sodium 304 mg
Potassium 116 mg
Total Carbohydrates 3.9 g
  Dietary Fiber 2.7 g
  Sugars 1.1 g
Protein 3.6 g

Sunday, September 4, 2011

Sausage Scramble

Sausage ScrambleI had been planning to make my Breakfast Strata a few weeks ago, but I hadn't gotten around to baking any Ozark Muffins for the bread layer. I was also running late and getting hungry. In other words, I didn't have the patience to wait an hour for dinner to bake. Instead, I created this dish as a quicker stovetop version of our usual breakfast casserole.

1 lb bulk sausage
½ c chopped onion (2 oz)
1 c grated jicama (5 oz)
2 c chopped spinach, well packed (5 oz)
8 eggs
½ c shredded cheddar cheese (2 oz)
  1. Brown sausage in a large pan over medium high heat. Drain, reserving 2-3 T grease.
  2. Add onions and jicama. Cook until vegetables are soft.
  3. Add spinach and continue cooking until wilted.
  4. Beat eggs with cheese until well blended.
  5. Add to pan and continue cooking, stirring frequently, until eggs are set.
  6. Serve immediately.
Nutrition Facts
Serving Size 1 c
Serving per Recipe 6
Amount per Serving
Calories 449
Total Fat 37.4 g
  Saturated Fat 13.8 g
  Polyunsaturated Fat 4.4 g
  Monounsaturated Fat 16.6 g
Cholesterol 310 mg
Sodium 781 mg
Potassium 428 mg
Total Carbohydrates 5.9 g
  Dietary Fiber 1.8 g
  Sugars 0.5 g
Protein 22.0 g

Saturday, September 3, 2011

Weekly Menu #10

Breakfast: Blueberry Pancakes
Lunch: Bacon Burgers with Shoestring Carrot Fries
Dinner: Roast Chicken and Garlic Mash

Breakfast: Bacon Onion Omelets
Lunch: Pan-fried Chicken with Cream of Broccoli Soup
Dinner: Washday Red Beans

Breakfast: Banana Waffles
Lunch: Bacon Apple Tart
Dinner: Garlic Spinach Stuffed Burgers

Breakfast: Applesauce Bread
Lunch: leftovers
Dinner: Beef Roast with Roots

Breakfast: Faux-tato Pancakes
Lunch: Egg Salad
Dinner: Hot Dogs and Apple Chips

Breakfast: Apple Cinnamon Waffles
Lunch: Honey Mustard Drumsticks
Dinner: Beef Sausage Scramble

Breakfast: Gingered Carrot Waffles
Lunch: Bacon-Wrapped Stuffed Brats
Dinner: Meatball Focaccia

Friday, September 2, 2011

Pesto Green Beans

Pesto Green BeansGreen beans have been on sale at our local grocery store for about three weeks running. We have, let's just say, an abundance of green beans in our house right now. Adam deserves the credit for this recipe as I'm not sure I ever would have thought to put a green sauce on green beans. Had I never tried it, though, I'd have missed out on a very nice side dish.

12 oz green beans
¼ c Spinach-Walnut Pesto
1 T butter
2 T water
  1. Steam beans for 4-6 min or until just tender.
  2. Stir together beans, pesto, butter, and water over medium heat. Simmer until thickened (about 5 min).
  3. Serve immediately.
Nutrition Facts
Serving Size ⅔ c
Serving per Recipe 4
Amount per Serving
Calories 118
Total Fat 9.9 g
  Saturated Fat 2.9 g
  Polyunsaturated Fat 1.6 g
  Monounsaturated Fat 4.8 g
Cholesterol 9 mg
Sodium 73 mg
Potassium 221 mg
Total Carbohydrates 6.7 g
  Dietary Fiber 3.2 g
  Sugars 0.1 g
Protein 2.5 g

Thursday, September 1, 2011

Apple Chips

Apple ChipsOne of my favorite snacks is Carrot Chips. I've found the process works well with jicama and radishes, too. After a trip to our local orchard, we came home with a big bag of apples and a head full of apple recipes. This is the first one we tried. Yum.

2 medium apples (12 oz)
Oil for deep frying
½ t cinnamon
  1. Heat oil in a deep pan or electric fryer to 400°F.
  2. While oil is heating, core apples and slice thinly, less than ⅛-in thick.
  3. Deep fry carrot strips in small batches for 4-6 minutes or until deep golden brown and the edges are crispy, turning once.
  4. Remove to paper towels and sprinkle with cinnamon. Chips crisp as they cool.
Nutrition Facts
Serving Size 1 oz
Serving per Recipe about 6
Amount per Serving
Calories 74
Total Fat 4.6 g
  Saturated Fat 0.8 g
  Polyunsaturated Fat 1.5 g
  Monounsaturated Fat 2.1 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 66 mg
Total Carbohydrates 8.8 g
  Dietary Fiber 1.6 g
  Sugars 5.7 g
Protein 0.1 g