Using my favorite pastry dough recipe (the same used in the apple tart) this free form fruit tart has become another staple of mine. Very easy to make and the combination of fruits are endless. This is another cheat day recipe so no calories calculated! I must say I often enjoy making the cheat day foods more than the 300 calorie meals, perhaps that's why I'm stalled in my weight loss!
Ingredients
Pastry Dough:
2 C flour
2 pinches of salt
1 Tbsp. sugar
12 Tbsp. unsalted butter
1 large egg yolk
1 grated lemon rind
3-6 Tbsp. ice water
Additional:
1 Tbsp. sugar for sprinkling on dough
Pastry Filling:
1 Pound nectarines
1 Cup fresh blueberries
3-5 Tbsp. sugar (on fruit)
1Tbsp. vanilla extract
This was one of the first videos we ever shot and we are finally releasing it. I was trying not to post yet another cheat day! This is a very simple and easy recipe of sauteed chicken breast with lemon juice and capers, string beans and quinoa. I have finally documented that 1/4 cup of dry quinoa cooked provides about two servings - making the addition of this seed (yes it's a seed, not a grain) only about 85 calories per serving in addition to it's other rich nutrients.
Ingredients
Chicken Breasts (serving size 4oz)
Green Beans (serving size 3.5oz)
1/4 C dry Quinoa (cooked = 2 servings)
Capers (serving size about 1Tbsp)
This is the most delicious Oatmeal Cookie you will ever make or eat!
Ina Garten of "Barefoot Contessa" fame called and asked me if there was any way to improve upon her Raisin Pecan Oatmeal Cookie recipe. Of course I told Ina that her cookies were fabulous... but I did mention to her the addition of chocolate chips, more vanilla extract and a liberal sprinkling of kosher salt on top before baking them would really take them over the top. (Ina didn't really call me, but if she had I would have told her about my additions!)
The sprinkling of kosher salt on top of these cookies is a must! We all know how popular the salty/sweet combination is now - and this is fantastic.
I got the idea for the salt from cookies I used to buy on Martha's Vineyard called Kayak Cookies - cookies made by a woman who summered on Cape Cod and made them available in the region. She made these big fat oatmeal cookies with salt on top for her long kayaking trips and started producing them commercially.
This is clearly a cheat day recipe and I didn't calculate the calorie count but they are probably around 200. To me, it's a home made cookie and while it does contain sugar - it's much healthier than anything you can buy in the grocery store with a hundred ingredients - most of which you cannot even pronounce. You can use whole wheat flour in this recipe if you like. For the show I used 1/2 white flour and 1/2 whole wheat because I wanted to use up a small bag of flour I had.
At the end of the show I froze the left over batter in a plastic container, which is fine. However, I failed to mention that I often scoop out the cookies on a sheet and freeze them with the salt on top. Once frozen I place the cookies in a ziplock bag and store them for months. When I want some fresh cookies, I place them on a cookie sheet, let them thaw for about 20 minutes and cook them in the oven at 350 degrees for 12-15 minutes.
Ingredients:
1 1/2 cups pecans (or walnuts) roasted in the oven or a pan until toasted - about 5 minutes or so
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra large eggs, at room temperature
2 Tbsp vanilla extract
1 1/2 cups all purpose flour or wheat flour or a combination of the two
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt (plus more for sprinkling on top of cookies)
3 cups old-fahioned oatmeal (rolled oats)
1 1/2 cups raisins (you can use golden yellow if you like)
1 1/2 cups chocolate chips (10oz - 1 bag)
My first veggie burger! I'm sure there are tons of recipes out there but this was my first attempt and I loved it. The base for the burger is black beans, quiona and steel rolled oats. You could add almost anything additional you wan to the base of the burger. Just know that you may need to alter some liquids if it get's too dry or vice versa. Liquid smoke is awesome and it's the first time I have ever used it and as you would guess, it adds an amazing smoky flavor. You can find liquid smoke almost anywhere now, usually by the tobassco sauce. Next time I'm going to saute mushrooms into the base recipe. Enjoy!
This is a quick desert using my favorite greek yogurt that really satisfies your taste buds. It has creaminess, sweetness, pineapple and chocolate chips for crunch. While making this video I forgot to add fresh vanilla bean which I usually keep in the panty, so if you want a nice hint of vanilla - scrape some in.
Remember to buy local raw honey, I believe it really helps control your allergies.
I found most of this recipe from a chef named Sean Brock who owns two restaurants in Charleston SC, Husk and Mc Crady's. Instead of using the usual Arborio Rice for risotto, he uses steel cut oats. What I love about this recipe is how much better I feel the next day, rice like pasta makes me feel heavy and takes a while to work through my system but the oats ... well they just keep on moving!
1 quart chicken broth
2 tbsp butter
1 leek
3 large cloves garlic
1 cup white wine
1 1/2 cups steel -cut oats
1 cup frozen petite peas
8oz button mushrooms
1/2 cup pecorino romano
I love, love meatloaf and I'm never giving it up! The great thing about meatloaf is once you reduce the fat in the meat you choose, you can greatly reduce the calories. I like to use 90/10 grass fed bison but you can use grass fed ground beef too and 10% fat is plenty to give you flavor no matter which type of meat you choose. If you haven't tried bison yet, you should - some people say bison tastes like beef did back in the 50's. This meal includes roasted brussels sprouts in a cast iron skillet and yam with orange zest - yum!
