Tag Archives: recipe

Cherry Almond Ricotta Drop Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , ,
Cherry Almond Ricotta Drop Scones

Cherry Almond Ricotta Drop Scones

Knowing what to eat for breakfast when you are dancing in a competition is difficult.  It’s important to eat foods for energy, but equally important  to avoid foods that will make you feel full or sluggish.  In any hotel a full breakfast is always available, but it is not my habit to partake of them.  Instead I usually bring along simple foods that I can eat quickly with some coffee while I am getting ready.

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These scones  were the ones I made to take along on my trip.  They met my requirements for easy to eat, nutritious, low in fat, and a good source of energy.

Most scones fall into one of two categories:  the English version which is very dry and crumbly, a platform for slathering on jam and clotted cream; or the Americanized version that folds the cream directly into the batter, along with a hefty measure of butter and sugar.  Either way you’re starting your day with about 500 calories, and that’s way too much for me.  So I was on the hunt for a recipe for a lightened up scone that would still provide a fruity, whole-grain, buttery  biscuit.   I found it in this recipe.

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The key is part-skim ricotta cheese.  It has a richness similar to that of whipping cream with a fraction of the fat.  Whole wheat pastry flour is worked in, and some of the butter is replaced by heart-healthy canola oil for scones that bake up light and fluffy.  Dried cherries are plumped up in orange juice for a flavor boost, and nutty almonds add crunch.  If you wish you can use half the ricotta, whipped with vanilla and citrus zest, to dollop on the freshly baked scones in place of clotted cream or butter.   I felt that having one of these crumbly, cake-like biscuits early in the day got me off to a good start.

CHERRY ALMOND RICOTTA DROP SCONES

Yield:  Makes about 10 sconesIMG_7912

Ingredients:

  • 1/2 cup dried tart cherries
  • 1/4 cup fresh orange juice
  • 1 cup part-skim ricotta cheese
  • 1/4 cup packed brown sugar, divided
  • 1 tsp. grated orange rind
  • 1 tsp. vanilla extract
  • 1/3 cup plus 1 tbsp. fat-free buttermilk, divided
  • 2 tbsp. canola oil
  • 4.5 ounces whole-grain pastry flour (about 1 cup)
  • 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsp. cold unsalted butter, diced
  • 1/3 cup sliced almonds, toasted
  • 1 large egg, lightly beaten

Directions:

1.  Preheat oven to 425*F.   Line a baking sheet with parchment paper.

2.  Combine cherries and juice in a small microwave-safe bowl.   Microwave at HIGH 1 minute; let stand 5 minutes.  Drain;  discard liquid.  Finely chop cherries.

3.  Combine ricotta cheese, 1 tablespoon sugar, rind, and vanilla in a medium bowl.  Reserve 1/2 cup of the ricotta mixture.  Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.

Combine vanilla and orange zest with ricotta cheese.

Combine sugar, vanilla and orange zest with ricotta cheese.

4.  Weigh or lightly spoon flours into dry measuring cups;  level with a knife.  Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Cut in butter with a pastry blender.

Cut in butter with a pastry blender.

Add cherries and almonds; toss.  Add buttermilk mixture; stir just until combined.

5.  Drop dough by 1/4 cupfuls 3-inches apart onto the prepared baking sheet.  Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk.  Gently brush top and sides of dough with egg mixture.

Brush tops with buttermilk-egg mixture.

Brush tops with buttermilk-egg mixture.

Bake at 425*F. for 15 to 16 minutes or until golden.  Remove from the pan and cool slightly on a wire rack before serving.

Bake till golden brown.

Bake till golden brown.

6.  Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy.  Serve with warm scones.

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As a finale to this recipe, I’m including here the photos I’ve been waiting for that show me dancing rhythm dances.  This costume has a lot of fringe that moves with the dancing, and shows the judges that you are using your hips correctly.  This will be the end of my show and tell about the competition,  I promise.

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SOURCE:  Cooking Light

Watermelon Lemonade

Posted by deliciousonadollar in Beverages and tagged with , , , , ,
Watermelon Lemonade

Watermelon Lemonade

Can we talk about lemonade today?  I got a bargain on lemons;  gi-gan-tic lemons, and you know that saying—“When life hands you lemons, make lemonade”.    So I did!

At some point during this holiday weekend you are probably going to be drinking something cold and refreshing.  This lemonade is just a little bit different, and would be perfect to serve either with or without some “spiritus fruementi” added.

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Has anyone noticed that if you reverse just one syllable, lemonade becomes melonade.   Melonade, a punchy, pink, seedless, cool, refreshing beverage that celebrates the best of the season.   If you’re planning a celebration, or even if you’re not, you will want to make this icy, pink drink.  It’s so cool!

Icy cold and refreshing!

Icy cold and refreshing!

I know you’re thirsty, so let’s make some.  Here’s how…..

Beautiful big lemons, produced lots of juice.

Beautiful big lemons, produced lots of juice.

WATERMELON LEMONADE

Yield:   makes 8 servings

Ingredients:

  • 2 lemons, quartered
  • 1 cup fresh mint leaves
  • 1/2 cup light brown sugar
  • 1/2 medium watermelon, rind removed, flesh cut into chunks
  • 1 cup vodka (optional)

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Directions:

1.  Squeeze lemons into a large pitcher;  add the squeezed lemon quarters. (Alternately, cut lemons in half, and squeeze, then cut halves into smaller wedges.)  Add mint and sugar;  mash with a wooden spoon until mint is bruised and sugar is dissolved.

2.  In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher with lemon mixture.  (You should have about 8 cups juice.  Stir to combine.   Refrigerate, covered, up to 3 days.   Before serving, add vodka, if using;  serve over ice.

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SOURCE:   MarthaStewart.com

 

Baked Ham and Eggs Breakfast Cups

Posted by deliciousonadollar in Breakfast and tagged with , , , , ,
Baked Ham and Eggs Breakfast Cups

Baked Ham and Eggs Breakfast Cups

Today feels like a good day.

It feels like one of those days that has been a long time in coming.   But thanks to the passing of days, hours and minutes it’s finally here.  I’m staring down the finish line, listening to loud music blasting from my I-Pad, practicing dance steps while I cook–because that’s what I do..

The whole point of my happy dancing around the kitchen is because today is the last day at home before we go on va-ca-tion!!  To celebrate I am making a fantastic breakfast.

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You know how it is when you’re going away, you clean out the refrigerator, right?   So I have a little of this and a little of that, and Bingo!! it becomes these cute little ham and egg cups.  I hope you like them as much as we did.  They were fun to make and even more fun to eat.

As described in the recipe, I baked the cups in the oven, but you could also make them in the microwave, for a quicker meal.  They only take a few seconds to put together and about 13 – 15 minutes to bake in the oven,  giving you just about enough time to make coffee and some toast to go with them.

Try them and do the happy dance around your kitchen, too.

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BAKED HAM AND EGGS CUPS

Yield:   Directions are for 1 serving.  Increase amounts accordingly.IMG_7892

Ingredients:

  • 1  or 2 slices thin deli ham
  • 1 or 2 eggs, lightly whisked
  • salt and pepper to taste
  • 1/4 cup frozen hash browns
  • shredded cheddar cheese

Directions:

1.  Line the bottom of an 8-oz. ramekin or custard cup with ham slices, folding ham in half if necessary.

2.  Pour hash browns in top of ham.

Pour some hash browns over the ham.

Pour some hash browns over the ham.

Lightly whisk eggs and season with salt and pepper.  Pour over hash browns.

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Pour eggs over hash browns.

Pour eggs over hash browns.

 

3.  Sprinkle top with shredded cheddar.

Sprinkle cheese on top,

Sprinkle cheese on top,

4.  Place ramekins on a baking sheet for stability in and out of the oven.

5.  Bake at 400 *F.  for 13 – 15 minutes, till tops are puffed and eggs no longer “jiggle”.  As noted above, these can also be cooked in the microwave until eggs are set.

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SOURCE:    Carolyn’s Originals

 

 

Open-Faced Salmon & Avocado BLT’s

Posted by deliciousonadollar in Sandwichs and tagged with , , , , , , , ,
Open-faced salmon and avocado BLT's.

Open-faced salmon and avocado BLT’s.

Our weekly menus this summer have been plentiful in these two things:  hearty sandwiches and salads.  Somehow they seem like the right thing to have on a warm day when cooking is out of the question, so I’m always on the lookout for new combinations, especially for sandwiches.  I want them to be dinner-worthy which means they need to include the major components of a meal, be filling and nutritious.  This combination of tender salmon fillet with fresh tomatoes and lettuce plus crispy bacon on a focaccia roll is perfect.

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I made this one evening a few weeks ago, on a night when I was starving, so I don’t know if I was having an exceptionally good cooking night or if I was just incredibly  hungry, but it was just soooo good.

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OPEN-FACED SALMON & AVOCADO BLT’S

Yield:    Serves 4

Ingredients:

  • 4 slices diagonally cut ciabatta bread or 2 large ciabatta rolls, cut in half

    Get all the vegetables ready.

    Get all the vegetables ready.

  • 4 center-cut bacon slices
  • 4 (4-ounce) salmon fillets, skinned, about 3/4-inch thick
  • 1/4 cup canola mayonnaise
  • 1 tablespoon water
  • 1 tablespoon minced chives, or green onions, divided
  • 1 1/2 teaspoons Dijon mustard
  • 4 lettuce leaves
  • 4 (1/2-inch-thick) tomato slices, halved
  • 1/2 peeled ripe avocado, cut into 8 wedges
  • 4 lemon wedges for serving

Directions:

1.  Preheat broiler to high.

2.  Arrange bread or rolls on a baking sheet; broil 1 minute or until lightly toasted.

3.  Cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan.  Add salmon fillets to drippings in pan; cook 4 minutes on each side or until desired degree of doneness.

Cook bacon till crisp, then cook salmon in the drippings.

Cook bacon till crisp, then cook salmon in the drippings.

4.  Combine canola mayonnaise, 1 tablespoon water, 2 teaspoons minced chives, and Dijon mustard in a small bowl, stirring with a whisk.

5.  Spread mayonnaise mixture evenly over bread slices; top each with 1 lettuce leaf, 1 bacon slice,  2 halved tomato slices, 2 avocado slices and 1 fish fillet.

Building the sandwich layer by layer.

Building the sandwich layer by layer.

Sprinkle evenly with remaining 1 teaspoon chives.  Serve with lemon wedges.

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SOURCE:    Eating Well

 

Lemony Ricotta Galette with Summer Squash

Posted by deliciousonadollar in Appetizers, Main Dish, Side Dish, Vegetables and tagged with , , , , , ,
Lemony Ricotta Galette with Summer Squash

Lemony Ricotta Galette with Summer Squash

I know that being swamped with zucchini is a continuing problem for some of you with gardens, so I’m here to help with that.  Even if you don’t have a garden (like me), you may be looking for some different ways to use zucchini or yellow summer squash.

Summer squashes are about as versatile a vegetable as they come.  Delicious in so many ways–grilled, sautéed, baked or paired with other vegetables, you name it, they’re great.  They can become the main entree in a meatless meal, a savory side dish, or baked into a dessert.  Today I am making a galette that can be the centerpiece of your meal, or served as a side dish, or appetizer.

A side salad is all that's needed for this meal.

A side salad is all that’s needed for this meal.

Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini/summer squash-stuffed pastry is no exception.  The tender veggies are paired with three kinds of cheeses, lemon, and a drizzle of olive oil, then baked until brown and crisp.

Here’s a tip that will make the squash less moist and save your crust from becoming soggy:  Salt the squash well and allow to drain in a colander for about 15 minutes.  Pat dry with a paper towel before putting them into the pastry.

LEMONY RICOTTA SUMMER SQUASH GALETTE

Yield:   Makes 6 servings

Ingredients:IMG_7875

  • 2 medium zucchini and/or yellow squash, thinly sliced (2  1/2 cups)
  • salt
  • 1/2  (15-oz.) package rolled refrigerated piecrust (A time saver,  but make your own if you must.)
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 2 tsp. finely shredded lemon peel
  • 1 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1.4 tsp. ground black pepper
  • 1 egg yolk  ( or small amount egg beater/egg substitute)
  • Italian seasoning blend or dill weed for garnish

Directions:

1.  Sprinkle sliced zucchini lightly with salt.  Transfer to a colander; drain for 15 minutes.  Pat dry with paper towels.  Preheat oven to 400*F.

Pat squash dry before using.

Pat squash dry before using.

2.  Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle.  Transfer parchment and dough to a large baking sheet and set aside.

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3.  Make ricotta filling:  In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper.  Using a spatula, spread over dough, leaving a 1  1/2-inch border at edge.

Spread ricotta filling on dough leaving a border.

Spread ricotta filling on dough leaving a border.

Top with squash slices.  Drizzle with remaining olive oil.  Sprinkle seasoning blend over squash.

Top with squash slices and seasonings.

Top with squash slices and seasonings.

Gently fold up pastry edges over filling, pleating as necessary.

Fold up edges, and brush with egg mixture.

Fold up edges, and brush with egg mixture.

4.  In a small bowl, whisk egg yolk and 1 tsp. water.  (Or use egg substitute)  Lightly brush pastry edges with egg mixture.  Transfer galette to oven.  Bake 35 – 40 minutes or until edges are golden brown.  If using dill weed as a seasoning, some dill fronds make a colorful garnish.  Serve warm or at room temperature.

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So delicious!

So delicious!

 

 

 

SOURCE:   Better Homes and Gardens

 

 

Grilled Shrimp Panzanella Salad

Posted by deliciousonadollar in Salads and tagged with , , , ,

 

Grilled Shrimp Panzanella Salad

Grilled Shrimp Panzanella Salad

Our weekly menus this summer have included some type of dinner salad at least once a week.  I like to try different ingredients so that they stay fresh and interesting.  The last thing I want is a boring salad.

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Panzanella is a Tuscan salad of bread and tomatoes popular in the summer.  It includes chunks of soaked stale bread and tomatoes, sometimes onions and basil dressed with olive oil and vinegar. Over time other ingredients have found their way into this refreshing summertime salad.

In this version the salad is livened up by the addition of tender grilled shrimp, bread cubes and feta cheese.

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GRILLED SHRIMP PANZANELLA SALAD

Yield:  6 – 8 servings

Ingredients:

  • 1  1/2 cups Italian salad dressing, divided
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 small loaf ciabatta bread, halved lengthwise
  • 8 cups torn, mixed greens
  • 3 plum tomatoes, quartered
  • 1 cup crumbled feta cheese
  • 1 small red onion, chopped
  • 1/2 cup chopped ripe olives
  • 2 garlic cloves, minced

Directions:

1.  Pour 1 cup salad dressing in a large resealable plastic bag.  Add the shrimp; seal the bag and turn to coat.  Refrigerate for 30 minutes.

2.  Meanwhile brush bread with 1/4 cup salad dressing.  Grill, uncovered, over medium heat for 2 – 3 minutes on each side or until lightly toasted.  Cut bread into cubes; set aside.

3.  Drain and discard marinade.  Thread shrimp on four metal or soaked wooden skewers.  Grill, covered, over medium heat for 5 – 8 minutes or until shrimp turn pink, turning once.

4.  In a large bowl, combine salad greens, remaining dressing; toss to coat.  Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes;  toss to combine.

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SOURCE:   Taste of Home

 

Blueberry Lemon Muffins

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Lemon Blueberry Muffins

Lemon Blueberry Muffins

When I was a teenager I went blueberry picking with my mother.  When we came home with our buckets full of  gigantic blueberries, the first thing we made was blueberry pancakes for dinner that evening.  The second thing we made were these blueberry muffins.  I think they were the first item I learned to bake.   I have never deviated from this recipe even though I have looked at many others over the years.  They are just sooo good, and they taste like home.

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These muffins are so easy to make; no beater is involved.  They are made completely by hand.  Just measure everything out, whisk together the dry ingredients,  whisk the liquids, add the sugared berries, and fill your muffin tins.  Bake and be sure to have at least one while they are still warm.  I like to have some butter melted and ready when they come out of the oven, and a little cup of sugar.  Then I dip or brush butter all over the top of each one, and sprinkle on the sugar.   Mmmmm, Mmmmm.

You know you want one!

You know you want one!

Most likely everyone already has their favorite recipe for blueberry muffins, but I’m sharing mine with you in case you don’t.  What makes these muffins a little different from others is the lemon-sugar that coats the berries before they are folded into the batter.  Lemon with blueberries is such a wonderful taste combination, and it really works to great advantage in these muffins.  Give them a try and compare to others you’ve made.

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BLUEBERRY LEMON MUFFINS

Yield:   Makes 12 muffins

Ingredients:

Blueberries and lemon---made for each other.

Blueberries and lemon—made for each other.

  • 1  3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2  1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 1 large egg
  • 1/3 cup salad oil
  • 1 cup blueberries, washed and drained
  • 2 Tbsp. sugar
  • 1 tsp. grated lemon peel
  • 1 tbsp. butter, melted;  a little extra sugar for topping

Directions:

1.  Preheat oven to 400*F.   Line a muffin pan with paper liners, or grease well.

2.  Whisk together the flour, 1/4 cup sugar, baking powder and salt  in a mixing bowl.

3.  In another smaller bowl, whisk together the milk, egg, and oil.

4.  Make a well in the flour mixture and add the egg mixture all at once.  Stir quickly just to moisten.  There may still be some slumps.

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5.  Mix together the lemon peel with the 2 Tbsp. sugar,  add the damp berries and toss to coat.   Stir gently into the muffin batter.

6.  Fill the muffins cups–they will be quite full.    Bake at 400*F for 25 minutes.  Remove from oven when they are golden and test done.

7.  While still warm, brush tops with melted butter and then sprinkle with extra sugar.

Brush tops with melted butter and sprinkle with sugar.

Brush tops with melted butter and sprinkle with sugar.

 

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SOURCE:    An old recipe from my recipe box.

 

Keeping it Simple

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,

You’re going without makeup, walking around barefoot and even actually reading hardcover books.  Midsummer is here.   That means life is easy, and you’re  enjoying the simple things.    I hope that extends to your meal planning.

Here’s where a good pasta recipe comes in.  And those tomatoes that are really starting to ripen up?   Make them the star of the dish.  Roast or sauté 3 -4 of them along with some garlic and pour over thin spaghetti cooked al dente..  Then, before serving, top with chopped fresh basil and grate some cheese on top.   Oh my!  All that goodness in one place—-I think I might swoon!

Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce

The kind of tomatoes you use for this dish can be any kind you have available.  I’m partial to roma/plum tomatoes because they are so meaty without a ton of seeds,  Sometimes I mix different kinds for some variation.  In the version I made here, I added some small meatballs to the sauce and let them simmer just to cook through, making it a little more hearty–the way Mr. D. likes it.  Lots of fresh basil cut up on top is a must, and let everyone grate on some Parmesan cheese.

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SPAGHETTI WITH FRESH TOMATOES AND CHEESE

Yield:  Makes 4 main-dish servingsIMG_7846

Ingredients:

  • 1  (8-oz.) package spaghetti
  • 2 tbsp. olive oil, use a good quality with a nice fruity aroma
  • 2 small cloves garlic, minced
  • 3 – 4 medium tomatoes, diced
  • 2 tsp. fresh basil, torn
  • 1/2 tsp. salt
  • more bail for garnish
  • grated Parmesan cheese for serving (vegans, omit the cheese)

Directions:

1.  In a 6-quart saucepan, cook spaghetti as label directs.

2.  Meanwhile, in a medium saucepan or skillet, heat olive oil over medium heat.  Add mixed garlic and cook until tender, 1 – 2 minutes.  Stir in tomatoes, 2 tsp. torn basil and salt;   heat through.    If adding meatballs, cover, and simmer on low to heat through, stirring occasionally.

3.  Drain spaghetti, and save 1/4 cup cooking liquid.    Pour into serving bowl,  pour tomato sauce over, and stir to coat.  Add cooking liquid a little at a time, if needed, to further loosen the sauce.  Sprinkle more chopped basil over the top and serve.  Pass the grated cheese.

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This is my idea of great summer eating;  pick those tomatoes while they’re still warm with sunshine, cut them up, cook briefly, and eat ASAP.  Sigh!

SOURCE:  Carolyn’s Originals

 

 

 

 

A Salad….

Posted by deliciousonadollar in Salads and tagged with , , , , , , ,
Cherry-Quinoa Salad with Cucumber Ribbons

Cherry-Quinoa Salad with Cucumber Ribbons

I am in need of a salad.  The kind that’s heavy with greens and good nutrients, yet unique and full of surprises, and well,  sexy!

The kind of salad that makes you want to wear those sleek, super expensive yoga pants, if you wear yoga pants, that is.  Me?  I wear tight, super short dance skirts, or long skirts with a slit up to THERE!   You see where I’m going with this don’t you?   In short….when your shape is gonna show, make sure it’s a shape you wanna show!

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Yeah,  that’s exactly the kind of salad I’m craving.

Today we are making Cherry Quinoa Salad on cucumber ribbons.  Come on,  let’s do salad!

I love combining sweet summer fruit with salad ingredients.  It’s pretty amazing that sweet cherries, grated carrots and green onions get married in this salad starring our favorite grain, quinoa.  Now spoon that over some ribbons of pickled cucumbers.   Whaaat?   I know, unbelievable, right?  That’s what I said, until I tasted it. Now I want it for lunch and dinner every day.  Go figure.

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CHERRY QUINOA SALAD

Yield:  Makes 6 servings;  serving size: 1 cup

Ingredients:

  • 1/4 cup red wine vinegarIMG_7810
  • 3 tbsp. olive oil
  • 1 1/2 tbsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups water
  • 1/3 cup dry white wine
  • 1/2 tsp. salt
  • 1  3/4 cup quinoa, rinsed and drained
  • 2 cups pitted and chopped sweet cherries
  • 1/2 cup shredded carrots ( 1 medium)
  • 1/4 cup thinly sliced green onions ( 2)
  • 3 tbsp. coarsely chopped fresh flat-leaf parsley
  • 1 tbsp. snipped fresh mint
  • 1/3 cup dry roasted pistachio nuts, coarsely chopped

Directions:

1.  Make vinaigrette:   in a screw-top jar combine vinegar, oil, honey, 1/2 tsp. salt, and pepper.  Cover and shake well; chill until needed.

2.  In a large saucepan combine water, wine, and 1/2 tsp. salt.  Bring to a boil.  Stir in quinoa.  Return to boiling; reduce heat.  Simmer, covered for 12 to 15 minutes or until quinoa is tender and liquid is absorbed.  Cool, tossing occasionally, by stirring with a fork.

3.  Stir cherries, carrot, green onions parsley, and mint into quinoa.  Drizzle with 6 tablespoons of the vinaigrette; toss gently to coat.

 

 

 

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Reserve the remaining vinaigrette for a later use.   Cover and chill quinoa mixture for at least 2 hours.  To serve, sprinkle with pistachios.

4.  To serve salad on Cucumber “Ribbons”:    Using a vegetable peeler, cut 1 small seedless cucumber lengthwise into thin “ribbons”.  Drizzle with the remaining vinaigrette; toss to coat.   Line a serving platter with cucumber “ribbons.”  Spoon the quinoa salad on top of cucumber and sprinkle with pistachios.

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Nutritional Profile:  (Cherry-Quinoa Salad),  322 calories, 11 g fat, 365 mg sodium, 46 g carbs, 6 g fiber, 9 g protein.

(with cucumber “ribbons”), 353 calories, 10 g protein, 49 g carbs, 13 g total fat, 6 g fiber, 431 mg sodium,

SOURCE:   Better Homes and Gardens Newsletter

Apricot Amaretti Crisp

Posted by deliciousonadollar in Desserts and tagged with , , , ,
Apricot-Amaretti Crisp

Apricot-Amaretti Crisp

Fresh apricots are available here where I live.  Their season is so short that I try to get some at least once and do something with them besides eating them out-ot-hand.  They are so sweet and flavorful, that it’s hard for me to not just eat them all up.  The ones that I get are almost as big as a peach and  have the typical apricot color with rosy patches splashed on them. They are firm when ripe, yet juicy when you bite into them.   Soooo Good!

Big, beautiful apricots are the basis for this dessert.

Big, beautiful apricots are the basis for this dessert.

I came across this recipe for a “crisp” using apricots with the topping made from amaretti cookies.  I began to salivate just reading about that combination and knew immediately that I had to make it.  The almond flavor of the cookies is perfect with apricots.  This is a wonderful dessert; not too sweet, with a crunchy topping over the tender juicy apricots.  Serve it with a dollop of whipped cream or a little ice cream.   YUM!  After sampling it I realized it would be equally good using peaches, because almond and peaches are also a great combination.  So if apricots are not available in your area, try this with peaches instead.

APRICOT-AMARETTI CRISP

Yield:  Makes 6 servings

Crush cookies by putting in zip-bag, and crushing with a meat tenderizer or rolling pin

Crush cookies by putting in zip-bag, and crushing with a meat tenderizer or rolling pin

Ingredients:

  • 1 1/2 pounds apricots, pitted and cut into eighths
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg, divided
  • cooking spray
  • 2/3 cup crushed amaretti cookies
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • dash of ground cloves
  • 2 tablespoons unsalted butter, melted
  • heavy cream for whipping if desired

 

Slice and dress the apricots. Make crumb mixture.

Slice and dress the apricots. Make crumb mixture.

 

Directions:

1.  Preheat oven to 375*F.

2. Combine apricots, sugar, and 1/4 teaspoon nutmeg in a bowl; toss well to coat.  Spoon evenly into 6 ( 8-ounce) ramekins coated with cooking spray.  Or use an 8-inch square baking dish.

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3.  Combine remaining 1/4 teaspoon nutmeg, cookies, and next 4 ingredients ( through butter); sprinkle cookie mixture over apricot mixture.

Cookie mixture sprinkled on top.

Cookie mixture sprinkled on top.

Arrange ramekins on a baking sheet.  Bake at 375* for 25 minutes or until filling is bubbly.

Topping gets browned and crunchy after baking.

Topping gets browned and crunchy after baking.

 

4.  Place 1/3 cup cream in a medium bowl; beat with a mixer at high speed until soft peaks form.  Dollop cream over crisps.   These are best served warm, and  can be gently reheated in the microwave if necessary.

Served with vanilla ice cream.

Served with vanilla ice cream.   Deeee-lish!

 

 

SOURCE:   Cooking Light Magazine