Simple Secrets to Eating Naturally & Joyfully

Pure & Simple Dessert Recipes

The Today Show had a wonderful recipe segment on making 5 desserts with 5 ingredients.  Now that’s what I like – pure and simple dessert recipes.  Naturally, the recipes call for chocolate! Sara Lee's executive chef, Catherine DeOrio, showed the audience the five ingredients that should be stocked in order to have a new and decadent dessert for every night of the week. All you will need is raw sugar, frozen puff pastry sheets, heavy cream, chocolate and nuts for mindblowing combinations including chocolate nut turnovers and nutty napoleons.  The recipe from Catherine DeOrio I’d like to highlight is for Sweet Breadsticks.

12 breadsticks

INGREDIENTS

• 1 sheet frozen puff pastry; thawed

• 1/2 cup salted cashews; toasted and finely chopped

• 1/3 cup raw sugar

• 4 ounces milk or dark chocolate; melted

• Butter; melted

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DIRECTIONS

Preheat oven to 400 degrees. In a small bowl mix the sugar and nuts together.

Unfold pastry puff dough on a lightly floured surface. Using a rolling pin, thin dough to ¼ inch thick. Cut in half. Lightly brush one side with melted butter.

Sprinkle entire surface with sugar nut mixture-pressing it into dough.

Lightly brush other half of dough with melted butter and place over other side, butter side down. Using rolling pin, seal pieces together.

Brush the top of pastry with melted butter and lightly sprinkle with sugar if desired. Cut into 12 strips

Take a strip and twist. Transfer to a silpat mat or parchment paper lined baking sheet. Press ends into baking sheet to prevent breadsticks from untwisting during baking. Chill for 15 minutes before baking.

Bake for 15-20 minutes until puffed and golden brown. Let cool.

Drizzle melted chocolate across breadsticks.

For a complete listing of all recipes go to: http://today.msnbc.msn.com/id/35782329/ns/today-today_food_and_wine/

A Pure & Simple Way to Enjoy Your Philly Cheese Steak…

I have to admit – I’m one of those people who refuses to take part in the Pat’s vs. Geno’s discussion.  Well, mostly because I haven’t tried either one.  The thought of cheese whiz just freaks me out.  However, I truly enjoy a good cheese steak at home, and since the cheese is usually purchase at the Fair Food Farm Stand at the Reading Terminal, that makes it a Philly Cheese Steak for me…  The important part is that it’s made with chip steak from our local butcher, Bringhurst Meats.  I quickly fry up the meat in olive oil with salt, pepper and garlic powder.  I put thin slices of gouda or extra sharp cheddar cheese on the meat as soon as I flip it.  I also top the sandwich with sautéed sweet onions (I use butter and olive oil for sautéing).  And the perfect bread?  Pain rustique rolls from Metropolitan Bakery. So much healthier than the South Philly versions, and dare I say:  better tasting!

A Delicious Way to Get the Benefits of Monounsaturated Fats

There have been various diet plans as well as health articles touting the benefits of monounsaturated fats and their ability to protect you from chronic disease and lose belly fat.  So, I remembered a recipe from Renee Loux I had tried some time ago…  Chocolate Avocado Mousse.  I have to tell you, this vegan mouse was absolutely out of this world.  I swear – it’s actually better than the dairy version and oh so easy to make.  So, if you want to find a great way to lose the belly fat (and who doesn’t want to?), give the recipe a try.  You can also view at video at Renee’s website at:  http://www.reneeloux.com/recipes/renes_signature_chocolate_avoc/ to get instructions.

 

2 cups avocado (the richer, the better- Haas is a great varietal)

1/2 cup + 2 tablespoons maple syrup

2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)

2 tablespoons Omega Nutrition coconut butter (optional)

1-2 teaspoons non-alcohol vanilla extract

1 teaspoon balsamic vinegar (aged balsamic is best)

1/2 teaspoon shoyu

1 cup pure cocoa powder (Green & Black is choice)

1 pint raspberries

handful of fresh mint leaves

sprinkle Scharffenberger's cacao nibs (optional)

 

PROCEDURE

In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.

Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.

Allow to chill one hour or more in the fridge for flavors to marry.

 

SERVICE

Serve in a parfait, wine, or martini glass garnished with berries, mint and caco nibs

 

LEFTOVER STORAGE

Store in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month.

 

I should note that I forgo the organic sugar, coconut butter, shoyu and cacao nibs for the version I create.  Also, I do use a standard vanilla extract.

Delicious Banana Nut Bread – Just in Time for the Snow

I started off this snowy morning with some delicious banana nut bread, which I baked yesterday.  I needed something comforting since the thought of more snow just wasn’t that pleasant.  So, if you’re looking for some comfort food yourself, give the below a try. 

 

Bake Time: 75-80 minutes

Makes 2 loaves.

 

Ingredients:

·   1 cup virgin coconut oil (allow to liquidfy)

·   2 cups sugar (organic preferred)

·   4 eggs

·   1/4 teaspoon salt

·   2 teaspoons soda

·   4 cups flour (King Arthur All-Purpose Flour is best)

·   5 large bananas, very ripe, mashed

·   1 cup coarsely chopped walnuts

 

Preparation:

Mix together the liquid coconut oil and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to moist mixture. Stir in mashed bananas and chopped walnuts. Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 75-80 minutes, or until a knife inserted in center comes out clean.  Allow to sit in pan for 10 minutes and then cool on rack. 

 

The banana nut bread typically tastes better and is moister if it’s been wrapped in plastic overnight. I also typically freeze the one loaf.

Crispy Roast Chicken – Sure to Satisfy Everyone in the Family

I was doggedly reading up on the latest snow predictions on the Philly.com yesterday and fortunately found a diversion on the Food & Restaurant page.  There was an article by Elisa Ludwig titled:  Simply delicious … but so tricky to perfect (http://www.philly.com/philly/restaurants/20100218_Simply_delicious_.html?viewAll=y). What caught my attention was the subtitle “Roast chicken is pure pleasure, and the perfect bird a cook’s true challenge.” And the picture of a crispy roast chicken.  Not that I hadn’t just had a wonderful shrimp salad for lunch at the Samson Street Oyster House.  However, I just LOVE crispy chicken skin from a roast chicken.  I can never go wrong in our house if I prepare a roast chicken.  People will eat seconds.  I’m sure to satisfy everyone at the table.  Looking at the various recipes in the article, I decided to extract the one I typically use.  The butter just creates the ultimate crispy skin and juicy meat. The lemon, thyme and garlic give the meat the best seasoning.  So, if you’re debating what to make this upcoming weekend – give this recipe a try.

Roast Chicken

Makes 4-6 servings

1/2 cup butter, at room temperature

4-pound free-range chicken

Salt and pepper

1 lemon

Several sprigs of thyme or tarragon, or a mixture of the two

1 garlic clove, peeled and crushed

1. Preheat the oven to 450 degrees. Smear the butter with your hands all over the bird. Put the chicken in a roasting pan that will accommodate it with room to spare. Season liberally with salt and pepper and squeeze the juice of the lemon over the bird. Put the herbs and garlic inside the cavity, together with the squeezed-out lemon halves-this will add a fragrant lemony flavor to the dish.

2. Roast the chicken in the oven for 10-15 minutes. Baste, turn the oven temperature down to 375 degrees, and roast for 30-45 minutes more with occasional basting. The bird should be golden all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.

3. Turn off the oven, leaving the door ajar, and let the chicken rest at least 15 minutes before carving. Stir or whisk the pan juices and serve over the chicken.

- From Roast Chicken and Other Stories by Simon Hopkinson

Not Just Overgrown Scallions

With that I’m referring to leeks.  Leeks are a savory vegetable and belong in the same family as onions and garlic.  They sort of look like overgrown scallions and can smell pretty strong.  I grew up eating leeks all the time.  I used to typically only be able to find good leeks at Whole Foods.  However, since leeks are gaining in popularity, I’m very happy to see that they are easier to come by. 

 

Leeks are also very nutritious.  They’re rich in Vitamin A equiv., Thiamine (Vit. B1). Riboflavin (Vit. B2), Niacin (Vit. B3), Vitamin B6, Folate (Vit. B9), Vitamin B12, Vitamin C, Vitamin E, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, and Zinc.  Health benefits studied on leeks include their ability to:

 

·   Lower LDL Cholesterol While Raising HDL Cholesterol

·   Reduce risk of prostate and colon cancer

·   Protect against Ovarian Cancer

·   Stabilize Blood Sugar Levels

 

My favorite part about leeks?  They just taste great!  I typically make creamed leeks.  You just slice the stem of the leek, which is white/light green, into thin slices.  (The dark green section can be used to make vegetable broth.)  I then clean the sliced leeks in a bowl of cold water and move over to a strainer with my hand.  The sand/dirt will settle at the bottle of the bowl.  Thus, it’s important not to just pour the leeks from the bowl into the strainer.  Let the leeks drain well.  I then sauté the leeks in a mixture of butter and olive oil.  Once soft, I season with salt, nutmeg, and white pepper.  I then add heavy cream and stir until the cream has been fully absorbed by the vegetable.  Et voila, you have a tasty vegetable dish!  This has actually become my husband’s favorite vegetable dish, and I typically have to stop him from taking a 3^rd or 4^th serving.

Another Quick Option

Following up on the video link to “Eat This for Breakfast” I posted yesterday; I thought I’d add a quick breakfast recipe myself.  I make this breakfast when I have leftover Basmati rice.  It’s quick and simple and can be made on a stove top or in the microwave.  Just mix together leftover rice, agave syrup, cinnamon, almond slivers and milk.  Then cook on the stove stop for about 3 minutes or 1.5 minutes in the microwave.  It’s tasty and satisfying!

Great Tips for a Quick Breakfast

I came across this great video clip on MSNBC Today Show site titled “Eat This in the morning” (http://today.msnbc.msn.com/id/35017294/vp/35407845#35407845) and thought that it was a great follow up to my January 28 blog posting titled:  Breakfast in the Car – Break that Habit – Fast! (http://www.puresimpleyou.com/simple-secrets-to-eating-naturally-joyfully/2010/01/breakfast-in-the-car-break-that-habit-fast.html).  You’ll find some great suggestions on preparing a good breakfast with your limited time in the am!

Dreamy Delicious Warm Rice Pudding…

I decided to take a break from reading during yesterday’s snow storm.  I had a major craving for rice pudding.  Don’t ask me why since my reading was not food-related at all…  However, the warm rice pudding topped with homemade whipped cream was pure delight.  If you’re looking to make this sweet treat yourself, all you need to is:

 

4 cups of milk

½ cup of filtered water

1-1/2 cups of white basmati rice (soak for 10 minutes in water and rinse)

½ cup organic sugar

1 tsp cinnamon

1 tsp vanilla extract

1 tbsp white rum

 

Bring milk, sugar, cinnamon and vanilla extract to a boil in a 5 qt. stainless steel pot.  Please pay close attention to prevent the milk from boiling over.  Add rice and simmer slightly covered for 10 minutes.  Then add water and rum.  Cook an additional 10-15 minutes based on doneness of rice.  You may need to add additional water if rice hasn’t softened enough.  Let sit covered for 20 minutes before eating.  Top with a dollop of whipped cream, if desired.  Delicious and just perfect for a snowy afternoon treat! 

Perfect Weather for Hot Chocolate…

Not that I ever need an excuse to indulge in chocolate…  However, the 2 feet sitting on our deck absolutely warrant the indulgence of hot chocolate.  And I’m not talking about that powdery packet stuff.  I’m talking about good ole homemade hot chocolate.  It’s really easy to make.  Take either 2 cubes of bittersweet chocolate and a squirt of honey or a handful of chocolate chips per 8 oz. of milk.  Bring both to a slow simmer on the stove while stirring throughout.    If you want to make it an adult hot chocolate, just add in a teaspoon (or two) of white rum before serving. 

 

Plus, there is also a health factor with this delicious drink (sans rum…):  Calcium, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Magnesium, Iron:, Phosphorus, Zinc, and Manganese.   So, when you come back in from finishing up the shoveling today, whip up some of this healthy drink!