Pages Navigation Menu

Going Low-Carb & Healthy for Spring! Grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash

Posted by on Apr 14, 2014 in Beef, Comfort Food, Diet, Entrees, Gluten-Free Recipes, Grilled Recipes, Healthy Cooking, Nutrition, Salads, Savory Dishes, Side Dishes, Spring Recipes, Summer Recipes, Uncategorized, Vegetable Dishes, Veggies | 0 comments

Print Friendly
Spring Flowers in Bloom

Spring Flowers in Bloom

Well, Spring is FINALLY here and the weather in NYC has been absolutely gorgeous this past week. I get so motivated when the weather warms up to go walking in the park, get moving around town, and most of all start eating healthy and maybe drop a few pounds or two to get ready for Summer. Plus, with all the gorgeous fresh fruits and veggies at the farmers markets – it’s hard to resist dreaming up some healthy, light recipes to get excited about making.

I know what you’re probably thinking – sometimes “low-carb diet” is a taboo word. And I’ve tried a few of them that have worked in the past (Atkins and South Beach Diet), but once I started eating normal again, the pounds just came back. So I’m making over my diet for the long term with foods that are good carbs – fresh green non-starchy veggies, low-glycemic fruits like berries and melon and citrus, light dairy including cheese and Greek yogurt, and healthy lean proteins across the board with omega3-enriched eggs, turkey, chicken, fish, beef, pork and seafood. My main goal is to cut out sugar and refined carbs like flour, pasta, bread, crackers, processed foods. Oh, the sugar cravings start kicking in the first few days, but once I get through the first week – it’s amazing how those cravings just go away. And my palate changes to crave all the good, healthy foods that actually keep me full and keep those cravings at bay. Yes, I will miss chocolate dearly. And crackers, and bread and pasta. But at the end of the day, once I start eating healthy low-carb, I actually FEEL better. And SLEEP better. And my allergies and body aches GO AWAY.

I’m not talking about living on cheeseburgers, bacon and eggs my whole life. Just cutting down on the bad carbs that make me cranky. And tired. And have mood swings and blood sugar swings. It’s crazy how good I feel and hey, it doesn’t hurt to lose a few pounds along the way. So here goes – Day 1 of my Get Into Shape Low-Carb, Feel Good Diet for Spring. Let’s see if I can keep this going for a few weeks – who knows. I might not miss that chocolate as much as I think I will. And if I feel like cheating? Well a square of dark chocolate here and there (or a glass of wine!) might just have to happen. And I won’t feel guilty one bit. Especially when I’m feeling amazing in my bikini on the beach this summer :)

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini

I whipped up this tasty recipe today for some grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash. The burgers are made with lean beef (but you can substitute ground chicken or turkey if you like), finely minced zucchini, egg, grated Parmesan cheese, salt and pepper, garlic powder and red pepper flakes, then grilled to perfection, served over an arugula salad with a light vinaigrette dressing. I sauteed the zucchini and yellow squash in a lemon-infused olive oil, with some crushed garlic cloves, a pinch of dill and red pepper flakes, and that’s it! Light, healthy, filling and totally delicious. I think I could do this all the time. Enjoy! (and wish me luck!)

Going Low-Carb & Healthy for Spring! Grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • Burgers:
  • 1 pound lean ground beef
  • 1/3 cup zucchini, diced fine
  • 1 egg
  • 4 tablespoons grated Parmigiano-Reggiano cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • Sea salt and fresh ground black pepper, to taste (about 6 grinds for me)
  • Arugula, dressed with a light vinaigrette, for serving
  • -----
  • Zucchini Squash:
  • 2 tablespoons lemon-infused olive oil
  • 2 small-medium zucchini, sliced and halved
  • 1 small-medium yellow squash, sliced and halved
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dill (dried or fresh)
  • Sea salt and freshly ground black pepper (a few grinds is good, but adjust to taste)

Instructions

  1. Heat a grill over medium-high heat.
  2. Place all the burger ingredients into a large bowl and mix together well with hands, make 4-6 burger patties.
  3. Grill burgers for 4-6 minutes (depending on how well done you like them).
  4. Add a slice of melted provolone cheese on top and some hot sauce, if desired.
  5. Serve burgers over arugula salad dressed in a light vinaigrette dressing.
  6. -----
  7. Heat olive oil in a large saute pan over medium heat.
  8. Slice zucchini into small moon-shaped slices, peel and smash garlic.
  9. Saute zucchini and squash and garlic cloves for about 5-7 minutes until soft and cooked through (but not mushy).
  10. Add red pepper flakes, dill, sea salt and pepper, stir together.
  11. Serve immediately with burgers and arugula salad.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2014/04/14/going-low-carb-spring-grilled-parmesan-zucchini-beef-burgers-sauteed-lemon-garlic-squash/

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini Squash

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini Squash

 

Read More

Spring is here! Spring Canapes & Cocktails Party with KitchenAid

Posted by on Apr 12, 2014 in Appetizers, Cocktails, Drinks and Cocktails, Food and Cooking How-To's, Food Styling & Photography, Gourmet Food and Drinks, Healthy Cooking, One-Pot Dishes, Savory Dishes, Spanish Food/Tapas, Spreads/Dips, Spring Recipes, Summer Recipes, Uncategorized, Vegetable Dishes, Vegetarian, Veggies | 0 comments

Print Friendly
Spring Canapes & Cocktails!

Spring Canapes & Cocktails!

Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season. Fava Beans, Baby Garden Peas and Strawberries are a few of my favorites that start popping up in April and May with the first bloom of Spring.

I love to use my KitchenAid® 13-Cup Food Processor for making quick and tasty dips and spreads – I simply toss all the ingredients in the bowl of the food processor and give it a few whirls to make easy canapés and appetizers for sharing with friends.

An easy, fun idea is to serve crostini with a spread made of baby garden peas and fava beans, mixed with roasted garlic, mint, greek yogurt, feta cheese, lemon zest and olive oil. The flavors are bright, and it’s a light and healthy appetizer, perfect for spreading on toast and serving with fresh veggies for dipping. I love to serve them with some light Spring cocktails made with vodka, lemonade, fresh strawberries, mint and soda – perfect complement for the bite sized crostini! You can also make crostini with different veggies such as roasted red pepper, artichokes, avocado, olives – whatever you’re in the mood for!

Check out my post on KitchenAid’s Kitchenthusiast Blog for recipes, party ideas and how-to’s to get your Spring party started!

Spring Ingredients

Spring Ingredients

Minted-Pea-&-Fava-Bean-Crostini

Minted Pea & Fava Bean Crostini

Strawberry Mint Vodka Lemonade Cocktails

Strawberry Mint Vodka Lemonade Cocktails

Read More

Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

Posted by on Aug 20, 2013 in Comfort Food, Entrees, Food Styling & Photography, Gourmet Food and Drinks, Healthy Cooking, Italian, Italian Dishes, Italian Food, Markets, NYC, One-Pot Dishes, Pasta, Savory Dishes, Spring Recipes, Summer Recipes, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies | 0 comments

Print Friendly
Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

There’s nothing better in the Summer than a visit to the Farmer’s Market to get some super fresh veggies that are ripe in the peak of the season. Some of my favorites are fresh cherry tomatoes, zucchini and corn that are lightly roasted or sauteed tossed with some roasted garlic, fresh herbs, extra virgin olive oil and freshly grated parmesan cheese over pasta. It’s light, healthy and refreshing for a Summer dinner with a glass of wine with some friends at a table out on the back patio served with a green salad and some crusty bread.

Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

Yield: 4

A light and healthy Summer pasta dish with farm market fresh vegetables including roasted garlic, cherry tomatoes, corn and zucchini topped with fresh herbs and shaved Parmigiano-Reggiano cheese. Delicious!

Ingredients

  • 1 package fresh or dried spaghetti (can sub fettucine, penne or tagliatelle)
  • 3 tablespoons extra virgin olive oil
  • 1 small to medium garlic bulb
  • 4 cups cherry tomatoes, halved
  • 1 medium zucchini, sliced into ribbons
  • 1 or 2 ears of corn, husked
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh mint or basil leaves, torn
  • Freshly ground black pepper, to taste
  • ½ cup shaved Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Shave off ¼” of the top of garlic bulb and peel away the outer layers of the garlic bulb skin. Drizzle with extra virgin olive oil and wrap in foil. Roast for 45 minutes up to one hour and let cool. Squeeze out the garlic bulbs, slice or mash, and place in a bowl to the side.
  3. Bring a pot of water to a boil (you can add a teaspoon of sugar and milk to the water if you like sweeter corn), and add the corn, bringing water back to a boil (about 5-7 minutes.) Once water is back to a boil, remove the corn ears. Let cool, shave off kernels and set aside.
  4. Cut zucchini in half lengthwise and then cut in half again into quarters. Shave zucchini into thin ribbons and set aside.
  5. In another large pot, bring salted water to a boil. Cook pasta according to package directions until al dente. Drain; place pasta in a large serving bowl.
  6. While pasta cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add zucchini to pan; and sauté for 5-7 minutes until soft and cooked through, stirring often. Add cooked corn kernels and roasted garlic and sauté together for another minute or so.
  7. Add 2 tablespoons of olive oil to the pan along with tomatoes and ½ teaspoon salt; cover and cook 4-6 minutes. Add tomato-garlic-corn mixture to the cooked pasta; toss to combine. Top with torn mint or basil leaves, shaved Parmigiano-Reggiano cheese and freshly ground black pepper.

Notes

Serve with a green salad and crusty bread and a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2013/08/20/pasta-with-fresh-tomato-basil-zucchini-corn/

Here are some photos from my trip to Union Square Greenmarket in NYC – enjoy the fruits (and veggies!) of the Summer season while it lasts! :)

Fresh Cherry Tomatoes

Fresh Herbs

Fresh Pasta

garlic

fresh veggies

fresh corn

cherry tomatoes

fresh garlic

fresh herbs

Read More

New Article in Downtown Magazine Summer Issue :: Top Seafood and Outdoor Dining Hotspots in NYC

Posted by on Aug 7, 2013 in Comfort Food, Food Reviews, Lifestyle, NYC, Restaurant Reviews, Seafood, Summer Recipes, Uncategorized | 0 comments

Print Friendly
Downtown Magazine Summer Issue

Downtown Magazine Summer Issue

Summer is here and what better way to spend it than dining out on a rooftop, in a garden or an outside patio eating some glorious Summer food with a cocktail in your hand to soak up the sun? Or you might be in the mood for seafood, whether it be a luscious Lobster Roll, some rockin’ Sushi, a dozen steamed clams or fresh shrimp cocktail with a sexy margarita or fruity cocktail to accompany. The best part about Summer is being able to buy some of your own fresh seafood at a local market and firing it up on the grill. Where should I go do you ask? Well listen up friends. There’s some amazing places right here in NYC to please your palate and your eyes.

I had a great opportunity to do photography and write two feature stories about the Top Seafood Spots, Outdoor Dining destinations and local seafood markets in NYC for Downtown Magazine Summer issue. And oh, what a fun story this was! I visited some of NYC’s top seafood joints, swanky rooftops, garden patios and local seafood markets to come up with THE Hot List for your enjoyment this Summer. Keep reading for the full reviews in the article and scroll further down to see some great photos and links to the coolest, swankiest, tastiest hot spots in town this Summer.

Check out the tearsheets and more fun photos from the story below! (CLICK PHOTOS BELOW TO ENLARGE)

Top Seafood Spots NYC

Top Seafood Spots NYC

Top Seafood Spots NYC

Top Seafood Spots NYC

Top Outdoor Dining Spots NYC

Top Outdoor Dining Spots NYC

Pick up your copy of the article in the Summer issue (out on newsstands now!) OR visit Downtown Magazine online

Check out some more cool photos from the restaurants in the story in the gallery below!

  • Catch Catch
  • Catch Catch
  • Catch Catch
  • Catch Catch
  • Catch Catch
  • Catch Catch
  • John Dory Oyster Bar John Dory Oyster Bar
  • John Dory Oyster Bar John Dory Oyster Bar
  • John Dory Oyster Bar John Dory Oyster Bar
  • John Dory Oyster Bar John Dory Oyster Bar
  • John Dory Oyster Bar John Dory Oyster Bar
  • John Dory Oyster Bar John Dory Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • Pearl Oyster Bar Pearl Oyster Bar
  • The Ketch The Ketch
  • The Ketch The Ketch
  • The Ketch The Ketch
  • The Ketch The Ketch
  • The Ketch The Ketch
  • The Ketch The Ketch
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • David Burke Patio Garden David Burke Patio Garden
  • Hotel Americano - La Piscine Hotel Americano - La Piscine
  • Hotel Americano - La Piscine Hotel Americano - La Piscine
  • Hotel Americano - La Piscine Hotel Americano - La Piscine
  • Hotel Americano - La Piscine Hotel Americano - La Piscine
  • Hotel Americano - La Piscine Hotel Americano - La Piscine
  • Hotel Americano Hotel Americano
  • Hotel Americano Hotel Americano
  • Hotel Americano Hotel Americano
  • Hotel Americano Hotel Americano
  • Hotel Americano Hotel Americano
  • Hotel Americano Hotel Americano
     

Find out more about these awesome restaurants online by visiting their websites:

OUTDOOR, PATIO & ROOFTOP DINING

The Garden by David Burke & JIMMY Bar

La Piscine at The Americano

Plunge at Hotel Gansevoort

SEAFOOD RESTAURANTS

Catch

Blue Water Grill

John Dory Oyster Bar

Pearl Oyster Bar

The Ketch

FISH MARKETS

Lobster Place

Sea Breeze Market

Bayard Meat Market

Mulberry Meat Market

La Piscine Hotel Americano

La Piscine Hotel Americano

Read More

Food Styling for Dr. Neal Barnard on the Joy Behar: Say Anything TV Show!

Posted by on Jul 24, 2013 in Book Reviews, Desserts, Food Styling & Photography, Fruit, Gluten-Free Recipes, Grilled Recipes, Guest Feature, Healthy Cooking, NYC, Salads, Spring Recipes, Summer Recipes, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies | 0 comments

Print Friendly
Kristen on Joy Behar Say Anything TV Show

Kristen on Joy Behar Say Anything TV Show

Last week I had the fantastic opportunity to cook and do food styling for a special healthy food segment on the “Joy Behar: Say Anything!” TV Show featuring Dr. Neal D. Barnard, M.D., founder and president of the Physicians Committee for Responsible Medicine (PCRM). Dr. Barnard sits down with guest host Marilu Henner to discuss how saturated fat makes you sluggish and which colored foods are good for your brain and improve memory. Barnard says, “Greens, foliage — that contributes folate, which is a B vitamin which protects the brain.” He adds, “So when you see the greens, you know that’s good for the brain.” He also goes into discussing what foods to avoid such as heavy carb and fat-laden foods that make us tired and lack energy.

Power Foods For the Brain

Power Foods For the Brain

I was asked to cook and style four of Dr. Barnard’s recipes from his new book “Power Foods for the Brain: An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory” to display during the TV interview food segment. The recipes were all colorful and healthy and made with Power Foods and all-natural ingredients: Summer Salad made with Rainbow Chard, tomatoes, corn, onions and garlic and pecans, Minted Fruit Kebabs made with a Citrus Lime and Mint light dressing, Marinated Grilled Veggie Kabobs marinated in a balsamic and herb dressing, and Super Raspberry Protein Brownies made with black beans, raspberry jam, cocoa powder and figs.

Could that glass of milk affect your memory? Is that aluminum can increasing your risk for Alzheimer’s disease? Can a banana be a brain booster? Everyone knows that good nutrition supports your overall health, but did you know that certain foods can protect your brain and optimize its function?

In POWER FOODS FOR THE BRAIN, Dr. Neal Barnard has gathered the most important research and studies to deliver a program that can boost brain health, reducing the risk of Alzheimer’s disease, stroke, and other less serious malfunctions, including low energy, poor sleep patterns, irritability, and lack of focus. The plan includes information on:

  • The best foods to increase cognitive function and boost folate, vitamin B6, and vitamin B12
  • The dangers dairy products and meats may have on memory
  • The role alcohol plays in Alzheimer’s risk
  • The latest research on certain toxic metals, like aluminums found in cookware, soda cans, and common antacids
  • Plus, 50-75 recipes and timesaving kitchen tips.

Here are the recipes I made and styled for the show. Enjoy!

Summer Salad

Summer Salad

Summer Salad – The more naturally colorful your meal is, the more likely it is to have an abundance of immune-boosting antioxidants and phytochemicals. The same foods that are good for your heart are good for your brain.

Summer Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 2 as main dish or 4 as a side

Calories per serving: 181 calories

Fat per serving: 2 g total fat

Chard’s slight bitterness is beautifully balanced by the sweetness of the corn and grapes, resulting in a surprising depth of flavor.

Ingredients

  • ½ small white onion
  • 3 cloves garlic
  • Leaves from 1 bunch chard
  • 4 Roma tomatoes, diced
  • 1 ½ cups fresh corn kernels
  • ¼ cup pecan halves
  • 1 cup seedless black grapes
  • Pinch of sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Mince the onion and garlic, then smash them together a couple times with the back of a knife or with a mortar and pestle.
  2. Wash the Swiss chard thoroughly, as it tends to be gritty, then slice it into ribbons by tightly bunching the leaves together and slicing them with a sharp, heavy knife. Place the chard in a salad bowl, add the remaining ingredients, and toss.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2013/07/24/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Marinated Grilled Veggie Kabobs

Marinated Grilled Veggie Kabobs

Marinated Grilled Veggie Kebabs – these are super easy to make and super colorful, and healthy. Marinated in a dressing made with balsamic vinegar, orange juice, honey, mustard and maple syrup with Italian season before grilling, they are super tasty too.

Marinated Grilled Veggie Kabobs

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Serving Size: 4

Serve these savory kebabs over a brown rice pilaf for a satisfying and easy meal.

Ingredients

  • 16 cherry tomatoes
  • 2 red onions, each cut into 8 bite-size chunks
  • 2 green or red bell peppers, cored, seeded, and cut into 8 pieces each
  • 16 button mushrooms
  • 1 small yellow summer squash, cut into 8 pieces
  • 1 small zucchini, cut into 8 pieces
  • Marinade:
  • ½ cup balsamic vinegar
  • ½ cup orange juice
  • 2 tablespoons maple syrup
  • 2 tablespoons prepared mustard
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 8 metal skewers, or bamboo skewers soaked in water for 30 minutes

Instructions

  1. Place the cherry tomatoes, red onions, bell peppers, mushrooms, squash, and zucchini in a large bowl.
  2. In a small bowl, combine the marinade ingredients and whisk well. Pour the marinade over the vegetables and stir to coat. Marinate for 15 minutes.
  3. Heat a charcoal or gas grill or your oven’s broiler. Onto one skewer, thread the ingredients in the following manner: 1 tomato, 1 red onion chunk, 1 pepper piece, 1 mushroom, 1 yellow summer squash slice, 1 tomato, 1 zucchini slice, 1 red onion chunk, 1 pepper, and 1 mushroom. Repeat with remaining ingredients and skewers. Place the kebabs on the hot grill or a broiler pan and brush with the marinade. Grill for 7 minutes, or until desired tenderness, turning the kebabs a few times. Serve immediately.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2013/07/24/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Minted Fruit Kebabs

Minted Fruit Kebabs

Minted Fruit Kebabs – Power up with blueberries and grapes. These “brain berries” get their deep colors from anthocyanins, powerful antioxidants shown to improve learning and recall in studies at the University of Cincinnati.

Minted Fruit Kebabs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes 4 kebabs (4 servings)

Calories per serving: 35 calories

Fat per serving: 0.2 g total fat

Fresh fruit makes a striking appearance in these antioxidant-rich kebabs. Enjoy them for a refreshing, light dessert!

Ingredients

  • 8 red or green grapes
  • 4 large strawberries
  • 4 1-inch-square cantaloupe chunks
  • 4 1-inch-square honeydew chunks
  • 4 1/2-inch-thick slices peeled kiwi
  • 4 1-inch-square watermelon chunks
  • 1/4 cup orange juice
  • 2 teaspoons fresh lime juice
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 teaspoon pure vanilla extract
  • 4 10-inch bamboo skewers

Instructions

  1. Thread 1 grape, 1 strawberry, 1 cantaloupe chunk, 1 honeydew chunk, 1 slice kiwi, 1 watermelon chunk, and 1 more grape onto a skewer. Repeat with the remaining fruit and skewers. Place the finished skewers in a shallow container.
  2. In a small bowl, whisk together the orange juice, lime juice, mint, and vanilla. Pour the marinade over the fruit kebabs, cover, and chill for at least 30 minutes (or up to 3 hours) in the refrigerator before serving.

Notes

Recipe by Christine Waltermyer

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2013/07/24/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Super Raspberry Protein Brownies

Super Raspberry Protein Brownies

Super Raspberry Protein Brownies – A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse. Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Super Protein Raspberry Brownies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 16

Serving Size: 1/16 of the recipe

Calories per serving: 145 calories

Fat per serving: 1 g total fat

A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse.

Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Ingredients

  • 1/4 teaspoon safflower oil
  • 2 15-ounce cans low sodium black beans, drained and rinsed
  • 1 cup pitted dates
  • 1 cup all-fruit raspberry jam
  • 1 tablespoon pure vanilla extract
  • 1/4 cup whole-wheat pastry flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan with the oil.
  2. Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
  3. Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2013/07/24/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

For those of you who may have missed the show, here’s a video of the food segment that aired on TV last week:

And lastly, here’s a few photos behind the scenes on set at the show that day:

IMG_4667

IMG_4668

IMG_4669

IMG_4670

IMG_4671

IMG_4672

IMG_4680

Read More

Savoring the Fruits of Summer :: Peach-Raspberry Almond Vanilla Cream Tart

Posted by on Jul 11, 2013 in Baking, Comfort Food, Desserts, Fruit, Pies and Tarts, Special Occasion, Summer Recipes, Uncategorized | 2 comments

Print Friendly

Peach-Raspberry Vanilla Almond Cream Tart

Summer is my favorite time of year – blue sunny skies, lazy days on the patio, weekend trips to the beach and lake and backyard gatherings with friends and family. Most of all, I love the fresh juicy fruits of summer – stone fruits like peaches and plums and cherries and all the fresh berries in season like blackberries, strawberries and raspberries.

Over the July 4th holiday weekend we had a fun backyard BBQ at my parents house with some of my relatives that I haven’t seen in awhile. I used to look forward to all the fun cookouts we did every summer with my family and cousins when I was a kid so it was a fun surprise to hear they were coming over for the day.

I wanted to make a special summery dessert and something different than our usual holiday traditions such as Aunt Irene’s Reception Salad and Grandma’s Lemon Meringue Pie. I decided on a Peach-Raspberry Almond Vanilla Cream Tart made with luscious juicy fresh peaches and raspberries that are bathed in a gorgeous peach glaze. They lie on a bed of sweet creamy ricotta and cream cheese blended with a hint of almond and vanilla on top of a flaky buttery puff pastry as the base.

The combination of the sweet fruit and tangy sweet almond vanilla cream over the layers of flaky buttery pastry was the perfect refreshing yet sinful treat to top off an awesome hot Summer day out on the back patio. My Aunt and Grandma may not be with us anymore to make their legendary desserts, but I’ve decided to step in their shoes and make this delicious concoction a new yearly tradition for our family summer backyard gatherings going forward.

Happy summer! :)

Savoring the Fruits of Summer :: Peach-Raspberry Almond Vanilla Cream Tart

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes 2 tarts serving 12 to 16.

Ingredients

  • 2 puff pastry sheets, defrosted
  • 2 eggs
  • 2 tablespoons water
  • 2 peaches, diced
  • 1 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 lemon rind quarters
  • 1 cup ricotta cheese
  • 2 - 8 oz. packages cream cheese (one regular, one light) at room temperature
  • ½ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 peaches, sliced thin
  • 1 cup raspberries

Instructions

  1. Preheat oven to 400 degrees.
  2. Tart pastry: Rollout puff pastry sheets on a floured surface and place on two lightly greased rectangular baking sheets.
  3. Score a 1-inch border around each pastry sheet. Beat eggs and water together and lightly brush the pastry sheets.
  4. Bake for about 15-20 minutes until pastry is puffed and golden brown. Remove from oven and let pastry sheets cool completely.
  5. Glaze: Meanwhile, dice two peaches and add sugar, lemon juice, lemon rinds and 2 cups of water into a small-medium pan on the stove. Simmer over medium heat until the peach is soft and the glaze is thickened about 10-15 minutes. Remove the lemon rinds and let the glaze cool to the side.
  6. Cream Filling: In a large mixing bowl, add the ricotta cheese, cream cheese, confectioner’s sugar, vanilla and almond extract. Beat together with a mixer until smooth and spread evenly on to each pastry sheet, leaving a 1-inch border on the pastry. Arrange the peach slices on top of the cream filling in layered rows and brush the peaches with all but a few tablespoons of the glaze. Toss the raspberries with the rest of the glaze and randomly place on top of the peaches. Serve right away or keep cool in the refrigerator covered for a few hours.
  7. To serve, cut the tarts into squares and garnish with toasted almonds or whipped cream if desired.

Notes

Chef’s Note: The pastry and cream filling is really delicious and super versatile for making any type of fruit tart. You can substitute the peaches and raspberries for any type of berry – blueberries, strawberries, blackberries or use fresh plums or kiwi fruit and adjust the recipe accordingly for the glaze and fruit topping. You can also substitute some toasted pistachios in place of the almonds. Get creative!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.theartfulgourmet.com/2013/07/11/savoring-the-fruits-of-summer-peach-raspberry-almond-vanilla-cream-tart/

Peaches

Almond Vanilla Cream

Peach Raspberry Almond Vanilla Cream Tart

More Fruit Tart Recipes you might enjoy:

Freeform Summer Fruit Tart Recipe

Fruit and Cream Mini Tarts

Ina Garten’s Strawberry Tarts Recipe

Related Posts Plugin for WordPress, Blogger...
Read More