Summertime means peaches, juicy and sweet. I bought a couple that were not as perfect. I popped them in the blender along with a speckled banana, a scoop of plain non-fat yogurt and a glass of orange juice. Gave it a whirl and poured out this delicious smoothie!
My family loves that jellied cranberry sauce that has the can marks on it. It’s mostly high-fructose corn syrup of course. I figured out a recipe that is healthier than the canned stuff. It gets its sweetness from frozen concentrated apple juice If you’re counting calories, this makes about 200 calories per cup, (about 25 calories for 2 tablespoons) instead of the 419 calories per cup in the canned cranberry sauce. Even my husband, who distrusts that homemade cranberry sauces could ever measure up to the canned stuff, thinks this one tastes good.
When I was a little kid back in the day in the 50s and 60s, jello dishes were all the rage. I wish I had an old-fashioned jello mold to pour this in. I suppose I could pour it into an empty can to get the can marks! But I poured it into small cups and dessert dishes, to place on each corner of the table.
Make this at least the day before Thanksgiving, so the gelatin has time to set.
Pour ¼ cup cold water into a small non-reactive pot, such as stainless steel or glass. Sprinkle the gelatin over it and stir. Add the apple juice concentrate and heat until the gelatin dissolves. Stir in the cranberries.
Let cool until you can handle the liquid without burning yourself, about 10 minutes.
Pour mixture into a blender and run it on liquefy for a few minutes.
You can refrigerate the sauce in the bowl or in a jello mold. You can even pour it into a can to get the can marks.
This family favorite is a weekend morning treat after a week of eating muesli. Although French toast made with half-and-half is rich and sublime, this lower fat version, made with 1% milk is really good. Spiced with cinnamon and nutmeg and piled high with fresh peaches and strawberries with a hint of maple syrup, it makes a satisfying breakfast.
Serves 3:3 large eggs ¼ cup 1% milk 1 tsp cinnamon Several shakes of nutmeg 8 slices of raisin bread About 1 tsp butter 1 large peach 6 large strawberries 3 Tb maple syrup
Whip eggs with milk, cinnamon and nutmeg. Heat a nonstick frying pan and move butter stick across it until it is coated with butter (about 1 tsp). Dip slices of raisin bread into the egg mixture so it begins to saturate the bread but not make it soggy. Place bread in the pan and fry over medium heat a few minutes until it turns light brown, then flip and fry again.
Serve with fresh cut peaches, strawberries or what’s in season. You can heat frozen fruit and serve as well. I like to spread the fruit on a plate and pour about 3 Tb of maple syrup over the fruit, then microwave for a minute. No need to add extra syrup to the French toast.
The pomelo is the grapefruit’s grandma, originating in Malaysia. It looks like a giant grapefruit, but is not as sour.
A pink pomelo is more sour than the white. But the pink grapefruit is sweeter than the white. Well I got two pink ones, to make a pink fruit salad with strawberries.
1 pink pomelo
1 pink grapefruit
Halve pomelo and grapefruit, and section fruit, removing fruit. Halve strawberries and mix together.
The tangy guava nicely balances the sweetness of the other fruits. Thanks to one of my co-workers who brought in the fruits from her tree, I was able to add them to the salad. The Fuyu persimmon is the small flat-bottom type that you can eat while it is crispy.
One bosc pear, one peeled kiwi fruit, two peeled Fuyu persimmons, two guavas, peeled, one apple, one branch of dark red or deep purple seedless grapes.
Halve the grapes and slice and chop the other fruits. Mix together with 2 Tb chopped pecans and walnuts.
My husband, Jesús, likes the salad plain, but I prefer to dress it with a tangy, sharp cheesy mixture of 1 tsp thick, chunky blue cheese dressing such as Marie’s, 1 tsp plain nonfat yogurt and 1 Tsp lemon juice.
I served a spinach autumn salad at dinnertime. I used one bosc pear, two peeled Fuyu persimmons, two peeled guavas, and one apple and walnuts as above, and traded in the kiwi and grapes for avocado and grapefruit sections. Serve over spinach leaves with a teaspoon of Marie’s blue cheese dressing plus a teaspoon each of grapefruit juice and extra virgin olive oil, or just the blue cheese dressing straight from the jar.
2 cups cubed seedless watermelon
1 large firm but ripe avocado, cubed
¼ cup cilantro leaves.
½ cob boiled or roasted corn kernels
juice of 1 lime
sprinkle of cayenne or hot chipotle chili powder
¼ tsp salt to taste.
Combine watermelon, corn and cilantro. Gently stir in avocado. Squeeze lime over salad, sprinkle cayenne or chipotle powder and salt, mix well. Serve immediately.
One of the great delights of my childhood Sunday mornings was homemade waffles for breakfast. Light and delicious, we love them with the crunch of pecans in the batter. I cover these golden waffles with fresh raspberries, chopped strawberries and peaches, and pour Strawberry Sauce or a light glaze of pure maple syrup over them.
1 1/2 cups whole wheat pastry (finely ground) flour
1 Tb ground flax seed
1 Tb Baking powder
3 Tb Sugar
a couple of shakes salt
3 eggs separated
¼ tsp cream of tartar
6 Tb. Butter
3 cups milk (I use 1%)
1 ½ tsp vanilla
3/4 cup chopped pecans if desired
1/4 cup grated unsweetened coconut if desired
Beat whites and cream of tartar until whites are stiff. Set aside.
Beat yolks with milk and vanilla.
Sift flour, baking powder, sugar and salt.
Add flour mixture alternately to milk/yolk mixture, beating after each addition.
Melt butter. I put it in a small bowl in the microwave for 30 seconds. Beat in butter and pecans.
Fold ½ cup egg whites into the batter to lighten it, then fold the batter into the rest of egg whites. I reserve some whites for the last batches, when it is mostly gone from the batter.
Cook until the light goes out again and waffle is golden brown.
Make extra waffles for those sleepy weekday mornings. Make them a bit lighter so you can toast them. Put them between paper towels so they won’t be so soggy. Freeze them between sheets of waxed paper or parchment paper, then wrap in foil or place in a freezer bag.