This is my version of Skinny Taste’s sandwich. I added some mustard and used thinly sliced apples.
TJs light brie or other soft cheese (remove the ribs if using brie)
Spread fig spread on 2 slices of bread, top with thinly sliced apples and brie, spread Dijon on the other two slices and top with thinly sliced apple, and sandwich together. Spread some butter on the outside of the bread and cook low and slow on a griddle until they outside is toasted and the cheese is melted. Flipping a couple times so it browns evenly. Cut in half and serve.
This are super yummy and a little healthier because they are baked. You do need a donut pan for this recipe.
1/4 c unsweetened cocoa powder
Preheat oven to 350 degrees. Spray a donut pan well with non-stick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, mix together the buttermilk, sugar, egg, butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the donut cavities making sure to only fill them about 2/3 – 3/4 of the way full.
Bake for 8-10 minutes or until a toothpick inserted into the donut comes out clean.
Remove from the oven and allow to cool for about 5 minutes in the pan. Remove donuts from the pan and transfer to a wire rack to cool. Sprinkle with powdered sugar.
We have so many pears from our tree it’s nuts! This is a good way to use a LOT of pears and who doesn’t love a crisp?
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Place flour, 1/2 tsp cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Bake at 375° for 40 min or until pears are tender and topping is golden brown. Cool 20 min on a wire rack; serve warm or at room temperature.
Serves 8 – 10
This is a ridiculously rich recipe, you can cut it up in bite size pieces to make apprizers. It is so good and evil at the same time.
- Cooking spray
- 1 (8-oz.) tubes crescent roll dough
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 4 sprigs fresh thyme, divided
- Dijon mustard
- 1/4 lb. roast beef
Preheat oven to 350° and grease a 9″-x-13″ baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Bake for 10 min until lightly golden.
Caramelize onions: Melt 2 tbsp butter in a large skillet over medium heat. Stir in onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until the onions are soft and caramelized, 20 to 25 minutes. Remove from heat.
Build squares: spread an even layer of mustard onto prepared crescent, leaving a 1/2″ border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions, then unroll remaining tube of crescent dough and place on top of onion layer. Pinch together seams to seal. Spray with olive oil.
Bake until dough is golden and cooked through, about 15 – 25 minutes. (If dough is browning too quickly, cover with foil.) Let cool 5 minutes before slicing into squares.
Serves 2 – 4.
This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!
- 1 bunch of green onions, sliced thin
- 15 oz artichoke hearts, chopped
- 8 large eggs
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 creme fraiche
- 1/2 c shredded Parmesan
- 1 tbsp olive oil
- 6 c spinach
Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.
Heat oven to 400.
Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.
Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
- 2 lbs heirloom tomatoes, cored and cut into small pieces
- 1 quart chicken stock
- 1 tsp salt
- 1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
25 calories, 1 g fat, 1 G protein
This recipe from David Lebovitz is da bomb! Snail butter is the best part of escargot and oh so good on green beans!
- 1 lb green beans, trimmed
- 4 tbsp unsalted butter
- 3 tbsp minced garlic
- 1/2 c parsley, chopped
- 1 tsp salt
- A few drops lemon juice
Steam green beans for 8 – 10 minutes until tender.
In a large skillet melt butter over medium heat, add garlic and cook 2 – 3 minutes until golden. Stir in remaining ingredients and beans, toss to coat and serve.