No Churn Peach Ice Cream

This is quite possibly the easiest ice cream recipe I've found so far. We are at the end of summer but you can still find some delicious peaches that would work nicely here. Feel free to adjust the recipe for more sweetness depending of the ripeness of the peaches you do find. 

No Churn Peach Ice Cream

Makes about a quart

(Adapted from Food 52)

4-5 very ripe peaches

2 tbsp lemon juice

1 cup sour cream

1 cup plain yogurt 

1 cup sugar 

1. Halve the peaches, remove and discard the pits. Cut the peach flesh into small cubes. 

2. Place the peach cubes  in a food processor and pulse until somewhat smooth. Add the remaining ingredients and process until smooth. Pour into a baking sheet about 9" x 13”. Freeze until solid. (This took about three hours with the size of baking sheet I used.)

3. Remove from the freezer and break into pieces. Add to the food processor and blend until smooth and creamy. Serve immediately or store in the freezer. Once frozen, allow to thaw for about 5 minutes before scooping out. 

Fresh Strawberry Tart with Port Glaze

Last Wednesday, after a lazy morning of coffee, exercise, and brunch, we drove to the town of Delano (about fifty miles west of Minneapolis.) The quest: strawberries-picking at Apple Jack Orchards. Now, I've never been berry-picking before, but I expected fun to be had. Wide open spaces, fresh air, sweet fruit,and the satisfaction of comes with an awareness of the natural environment.

Not entirely the case. I would suggest embarking on this endeavor in the early morning or late afternoon. Not at midday when the sun is at its hottest. I always get asked, "But you are from the Caribbean, don't you like being in the sun? " Sure I do but physical activity in ninety degree heat can make even the most avid of sun worshippers a bit miserable. And, after all of that, a bee got caught in my hair and as I tried to free it, the little punk - I mean the cute, fuzzy, sweet-honey-producing bee - stung me! (Another suggestion, if you have long hair, tie in a pony tail or braid before strawberry picking.) Luckily, I'm not allergic to bee stings but never again will I complain about strawberry's high price. Locally grown strawberries are worth every cent.

All in all, the day wasn't a total disappointment . Even though it was the end of the season and most of the fruit were already gone by the time we got there, we (and by we, I mean mostly my husband) still managed to gather about three pounds. More than enough for this scrumptious tart.

My recipe is an adaptation of one I saved from a 2009 issue of Gourmet magazine; changing only a couple things. I added whole wheat pastry flour and cinnamon to the crust, and I tossed the berries with fresh mint for the filing, just to add another dimension of flavor and freshness.

Freshly picked, from the farmers market, or store bought, do try and get some local strawberries before the season is completely over. And if you do decide to drive to Apple Jack's Orchard, try their strawberry tart. Theirs is freshly made, and very good too!

Fresh Strawberry Tart with Port Glaze

(Adapted from Gourmet)

Serves 8

FOR TART SHELL

1/2 cup whole wheat pastry flour

3/4 cup all purpose flour

2 tsp ground cinnamon

3 tbsp brown sugar

1/4 tsp salt

7 tbsp unsalted butter, cut into 1/2-inch pieces

1 egg yolk

1/2 tsp vanilla extract

zest of 1 lemon

3 tbsp cold water

FOR FILLING

1 1/2 lb strawberries (trimmed)

1/3 cup brown sugar

1/2 cup port

1 cup mascarpone

1 cup fat free cream cheese (softened at room temperature)

1/3 cup confectioners sugar

2 tsp lemon juice

zest of 1 lemon

1 tsp pure vanilla extract

about 10 mint leaves

TO MAKE TART SHELL

1. Combine pastry and all purpose flours, salt, and butter in a bowl using your fingers, pastry blender, or food processor until mixture resembles coarse meal with some lumpy pea-sized butter bits.

2. Beat together yolk, vanilla, lemon zest, and water, then drizzle over flour mixture and stir until mixture comes together. Gently knead dough on a lightly floured surface until a dough forms. Press into a 5-inch disk.

3. Place dough disk in center of tart pan and cover with plastic wrap. Using your fingers or the bottom of a measuring cup, spread the dough to evenly cover the bottom and sides of pan. Prick bottom of shell with a fork and freeze until firm, about 10 minutes.

4. Pre-heat to 375 degrees F, with rack in the middle. Line tart shell with foil and pie weights and bake until sides are pale golden about, 20 minutes. Remove foil and pie weights and continue to bake until deep golden all over, another 15 to 20 minutes. Cool in pan, about 45 minutes.

TO MAKE PIE FILLING (while tart shell cools):

1. Stir together strawberries and brown sugar in bowl and let stand about 30 minutes, stirring occasionally. Strain liquid into a saucepan, reserving berries. Add port to liquid in pan and boil until slightly thickened and reduced by half, about 10 to 15 minutes. Transfer to a small bowl to cool slightly.

3. Tear the mint leaves into thin strip and toss in reserved berries.

2. While port glaze is cooling, blend together mascarpone, cream cheese, confectioners sugar, lemon juice, zest, and vanilla until thoroughly incorporated.

To Assemble Tart:

Spread mascarpone-cream cheese mixture evenly in cooled tart shell. Top with strawberries, and drizzle with port glaze.

Date and Cheese Tarts

"You're not going to put that on the blog, are you?" asked my husband as he sat down for dinner about a week ago. He was referring to the squares of flaky puff pastry, pasted with cream cheese and topped with sweet, fresh dates, almonds and sea salt that I had just prepared and was serving with a healthy heaping of baby lettuce. The same pastry tarts I so hurriedly prepared even after a day skiing at Afton Alps. My first ski lesson, I fell twice, my shins hurt from the pressure against the ski boots; in fact, my entire body hurt. (Skiing is a full body work out. ) And after being stuck in bumper to bumper traffic, caused by the first snow storm of the season, for two hours, when all I wanted was to get home and crawl into bed, I still decided to make dinner.

"What do you mean? Is it not good? Well, I like it and, yes, I am planning on posting it. " This really was not the conversation I wanted to have now.

"I like it too! But I'm not sure that everyone would consider puff pastry healthy. As far as I know, it's made with a lot of butter."

He was right. More than fifty percent of the calories in puff pastry is in the form of fat. Your arteries cringe at the thought, don't they? This is why I have avoided baking with it for a long time, opting instead to make my tart and pie crusts from scratch - so that I can control how much butter goes into them.

But on this day, I had purposefully planned to make pastry tarts for dinner, knowing that we would have spent hours skiing. Although I had not skiied before, everything I heard and read about it prepared me for the workout it was supposed to be. Even for a beginner. Back home that evening, it seemed that my body was just too heavy for me. It wasn't that any particular muscle hurt but the general feeling for being completely exhausted. I couldn't think of a better time to have a rich and buttery dinner: after a vigorous workout. (I deserved it dammit!)

I found these pre- cut, single serving squares of dough on my last grocery trip. Not only are they conveniently packaged and separated with wax paper, it also is a good way to use just the right amount. No more thawing the entire roll just to get enough for one tart then refrezzing the rest, or being inadvertently forced to use up the roll. And if you're counting calories, each square is two hundred and twenty. Maybe I'll make this meal a post-ski tradition.

Date and Cheese Tarts with Almonds

Makes 4 servings

4 squares puff pastry dough (5x5 inches)

1 cup mejdool dates

1/4 cup fat free cream cheese

1/4 cup grated parmesan

salt and pepper

slivered almonds (optional)

1. Set the oven to 400 degrees F.

2. Cut the dates in half, discard their seeds, and flatten slightly with your fingers.

3. Place the puff pastry squares on a baking sheet, spacing them evenly. Spread an equal amount of the cream cheese unto each square, top with parmesan and dates, followed by salt and pepper, and the almonds, if using.

3. Bakes for 15 to 20 minutes until the tarts have puffed up and are golden brown.

Caramelized Pears

Pears are perfect just as they are; when fully ripened, they are sweet, juicy, and full of fiber. But ever since I made the recipe for Caramelized Apples with Almond Topping this past fall, I've been waiting to do the same with pears. Instead of cooking all sides of the fruit as I did with the apples, I found that caramelizing only the cut side leaves the rest of the fruit somewhat crunchy but still maintains a soft center. Cream topping optional.

Caramelized Pears

Makes 2 servings

2 ripe barlett pears

2 tbps brown sugar

1 tbsp unsalted butter

1/2 tsp cinnamon

1. Cut each pear in half and remove the core and stem.

2. Add butter and sugar to a large skillet over medium heat. As soon as the sugar bubbles and lightens in color, add cinnamon and the pears, cut side down. Allow each pear half to caramelize for two minutes without turning. Transfer to serving plate, cut side up, and serve with greek yogurt or whipped cream.

Caramelized Apples with Almond Topping

Apples are in season now and I am proud to be living in Minnesota . Two of my favorite varieties were created at the University of Minnesota: the Honeycrisp and the Zestar. The zestar is an early season apple which ripens in late August, so last month I picked up some at the farmers' market and made the best apple pie to come out of my kitchen, EVER! It absolutely maintains its structure yet is sweet, crisp and soft, all at the same time. Needless to say, that pie didn't last more than forty eight hours; embarrassing, considering there are only two of us. I'm pretty sure I ate most of it. If only I could eat apple pie every day....Unfortunately I can 't - my metabolism just will not allow it, darn, boring metabolism - so I've opted for this simple recipe for caramelized apples to supplement my apple pie fix, until thanksgiving that is! This recipe has all of the flavors of an apple pie, is not as time consuming, and definitely not as heavy in calories. Apples cook very quickly on the stove top so it's an easy middle-of-the week dessert. Any variety of apple you happen to get your hands on works well here, even pears will be good. Coming to think of it, caramelized anything is delicious.

Caramelized Apples

Serves four

4 to 6 apples, peeled, cored and sliced

1/2 cup brown sugar

2 tbsp unsalted butter

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 cup almond powder

fat free vanilla greek yogurt

1. Add half of the sugar and all of the butter to a large skillet over medium heat in an even layer.

2. Once the sugar begins to melt to a light brown color, add half of the spices followed by the apples. Stir constantly for four to five minutes until all of the apple slices acquire a rich brown color and they soften slightly. Remove from heat.

3. To make the almond topping, combine the remaining 1/4 cup of sugar, 1 tsp cinnamon, 1/2 tsp nutmeg and almond powder. Sprinkle over apple slices and top with yogurt to serve.

What I learned from Michael Pollan (plus a recipe for Corn Mango Salsa)

On Thursdays, the farmer's market extends to Nicollet Mall in downtown Minneapolis. Although there are less vendors than the Lyndale location, there is still plenty of variety among the stalls. Last week, corn was on my mind. I figured better pick some up before the season's over.

Whenever I think of corn, I can 't help but be reminded of Michael Pollan's book In Defense of Food. Pollan describes in depth how corn rose from a weed to become one of the most successful species in the plant kingdom, with the help of industrial technology. He also provides good support for organic farming, highlighting that depending on the earth and the sun instead of synthetic fertilizers benefits not only our natural biologies but helps improve the condition of so many places on the planet that have been destroyed by industrial farming, or I should say ruthless industrial farming practices.

But the one point that really resonated with me was the comparison between Mexicans and North Americans. According to him, the descendants of the traditional Mayans today still refer to themselves as the corn people because of how dependent their diets were on corn. The startling fact, he pointed out, was that while the North American diet is not corn centric (in the sense that the real corn - kernels and cobs - don't typically play a featuring role on our dinner tables as it still does in Mexican meals) we have a much higher carbon thirteen (C-13) isotope concentration is our bodies which means that we consume more corn that the Mayans.

Let me attempt to paraphrase Pollan's explanation: Scientists are able to determine this by analyzing a small piece of our hair or a fingernail. Humans get carbon from the food we eat. In nature, there are two isotopes (different atoms of the same element having the same number of protons and electrons but a different number of neutrons) of carbon: carbon 12 and carbon 13. Most plants, through photosynthesis, use carbon 12, transforming it into food, in particular compounds that, at the molecular level, contain three carbon atoms. These plants are called C-3 plants. Corn, on the other hand, is a C-4 plant: it creates compounds with four atoms of carbon. While corn does use some C-12, it takes in more of the C-13 isotope. Hence, the higher concentration of c-13 to c-12 in a person's body is indicative of the amount of corn in his/her diet. (Whew! Hope that made sense.)

How can it be that North Americans consume more C-13 than Mexicans whose diets are more reflective of a relationship with corn? Don't we eat more wheat, more potatoes, more meat? The answer lies in corn's industrial role as the basis for most processed foods, as food for livestock, in most cereals, in high fructose corn syrup. While we have mostly moved away from corn in its natural state, we have simply moved towards corn-based products. Traces of corn can be found in the most unlikely of foods. Take crackers for example, the ones advertised as thin, whole grain and comes in a variety of flavors. They contain at least three ingredients derived, through highly complex chemical procedures, from corn. The most notable: high fructose corn syrup (I'll save my wrath on this most harmful of sweeteners for another post.)

While this post might give the impression that I am against the continued propagation of corn, I'm not. I like corn. Especially sweet, boiled, Minnesota corn. But the perception that this grain is so entrenched in the vast majority of foods found on supermarkets shelves makes me nauseated. Of course, corn's new role has much to do with economics and this will not change until there is concerted effort to move away from processed towards whole and natural foods. How about simply learning to enjoy foods in their natural state? In trying to do so, I am finding that some of my best meals are those simple ones.

Corn Mango Salsa

Serves 3 to 4

2 boiled ears of corn

1 large mango

1 large cucumber

1/2 cup chopped red onion

1/4 cup chopped cilantro

juice of 1 lime

1 tbsp sugar

1 tsp ground chilies

salt to taste

1. Carefully cut the corn kernels off the cob. Peel the mango and carefully slice off the flesh into cubes. Discard the seed. Peel and cube the cucumber. Place corn, mango, and cucumber in a large bowl along with the chopped onion, and cilantro.

2. Mix the lime juice, sugar, ground chilies, and salt. Pour unto the corn mixture. Toss well and serve.

Fresh Mango Cheesecake

We received two cases of mangoes last week. A generous gesture from family in New York, except most of them were bruised. Not bruised to the point that they were completely ruined but bruised to the point where it was impossible to just sink your teeth into it the way a mango is meant to be eaten. But I just could not bare to throw them away; even the thought felt wrong. So I decided to extract the pulp and save it for cooking and baking. Here's the best of it.

Fresh Mango Cheesecake

Serves 6 to 8

3 large, very ripe mangoes (or a cup of store-bought puree)

2 tsp cornstarch

8 oz low fat or fat free cream cheese

1 egg plus 1 egg white

2 tbsp plus 3/4 cup confectioner's sugar

Flaxseed Crust

1/4 cup ground flaxseed

3/4 cup all purpose flour

3 tbsp unsalted butter

1/4 tsp salt

2 tbsp light brown sugar

1. Peel the mangoes and slice off the flesh (discard seed) and transfer to a blender. Puree until smooth. Pour the puree in a saucepan over medium heat, whisk in cornstarch and 2 tablespoon of confectioner's sugar. Allow to thicken, about 10 to 12 minutes, stirring constantly. Remove from heat and set aside.

2. Blend the remaining ingredients plus half of the puree until smooth.

3. Pour into the prepared crust, followed by the remainder of the mango puree. Run a table knife vertically down, through both the cheesecake and mango layers, to create a swirl pattern on the top.

4. Bake in a water bath at 350 degrees for 45 minutes. Remove from the oven, bring to room temperature and refrigerate for at least five hours or overnight before serving.

To make the crust:

Combine all the crust ingredients in a food processor until crumby. Evenly press along the bottom of an 8" spring form pan. Bake at 350 degrees F for 10 to 2 minutes until lightly golden brown. Remove and set on wire rack to cool before adding filling.

Blackberry Pie

Of all summer fruit, I might not have given blackberries enough homage. Peach melba I have tried. An assortment of strawberry tarts and pies, rhubard crisp, pineapple upside down cake recipes I know almost by heart. Yet, in all my summers here I hadn't made one dessert that focused soley on the fruit. Shame on me. Blackberries have long been part of my fruit repertoire - had them in parfatis, in fruit salads, in preserves and smoothies - but never made them stand alone in a dish. Until now.

Naturally ripened blackberries do not need much else to enhance their favors. A tablespoon of vanilla, maybe a pinch of all spice, and perhaps a splash of deep red wine are all it takes. For baking, it is important to get the very ripe ones; the riper they are less sugar is needed. Look for almost even coloration (although the color changes when baked) and those without the hulls, since younger berries hang on to the hulls stronger than riper ones.

While I have included a crust recipe, store bought crust works just as well. However, I would suggest using a pastry crust rather than a graham cracker crust. The flaky pastry crust provides a noticable textural contrast to the soft berries.

Blackberry Pie

Makes one 9" pie

2 pints blackberries (about 4 cups)

1/2 cup sugar

1/2 cup flour

1 tbsp vanilla

1 tbsp dark red wine e.g. cabernet (optional)

1 nine inch prepared pie crust (recipe below)

1. Set oven to 450 degrees F.

2. Combine the first five ingredients being careful not to crush the berries; pour into the prepared pie crust. Bake at 400 degrees F for 15 minutes, then lower heat to 350 degrees F and continue baking for an additional 20 to 45 minutes until the juices thicken. (*See note below.) If the crust browns too quickly, cover with foil.

3. Remove from the oven and set on a wire rack to cool slightly before serving.

Cookie Crust

1 cup all purpose flour

1/3 cup sugar

1/4 tsp baking powder

1/4 tsp salt

3 tbsp unsalted butter, room temperature

1 egg

1. Set oven to 350 degrees F.

2.Combine the first four ingredients. Mix in the butter until a crumbly dough forms, then mix in the egg until it all comes together in a soft ball.

3. Using the back of a spoon or the tips of your fingers, evenly spread this dough unto a well greased nine inch pie dish, along the bottom and up the sides.

4. Bake at 350 degrees F for 10 to 15 minutes until lightly golden brown.

*Note: If you prefer a softer, more homogenized filling, allow the pie to bake up to forty five to minutes to an hour at 350 degrees F. The photo above show how it would look after 30 minutes at this temperature; the berries still have most of their structure and can be picked off the top without fally apart, just the way I like it.

Balsamic Syrup for Fresh Fruit

Strawberries with balsamic syrup

When I was seventeen, I lived and worked in Toronto for five months. It was a period of time right after high school when I hadn't yet decided if I wanted to remain in Trinidad or move abroad for college. So, I went to Canada. ( Supposedly the next best logical step considering I had many relatives there who would keep me in line, or so my parents hoped .) 

After a month of sightseeing and catching up with relatives, it was time to get a part time job. That way, if I  decided to go to college there, I would already have an idea of how the city works.  My job: quasi sales girl for a small company that sold Indian spices, sauces, and chutneys. The owner travelled around the country to trade shows promoting and selling her products; I started working with her at the Convention Center in downtown Toronto. 

So, there I was, in one of the most vibrant cities in the world, with the best options for food and the one thing that I gravitated towards was...chocolate covered bananas. A few yards  down the aisle from our booth was another booth that sold all sorts of chocolate covered fruit, from bananas to pineapple to peaches. Every day after lunch I would buy some sort of chocolate covered confection. Small wonder I gained close to twenty pounds during those five months. 

Now, whenever I feel for a chocolate banana, I make this balsamic syrup that substitutes well for the chocolate and also goes great with almost any fresh fruit. That is not to say I  don't have the real stuff once in a while. :o)

Bananas with balsamic syrup and toasted  almonds

Balsamic Syrup

1/2 cup balsamic vinegar

1/4 cup maple syrup

1/2 tsp vanilla extract

fresh fruit (strawberries, bananas, peaches, etc)

Add the balsamic vinegar and maple syrup to a heavy sauce pan set over medium heat. Cook for 7 to 8 minutes until thick and bubbly.  Stir in the vanilla and serve immediately over fresh fruit or ice cream. 

Pomegranate Series Part 1: Poached Pears

It has been almost four years since I have modified my eating habits and the way I cook. My belief is that healthy food does not have to be boring or taste bad. And a healthy lifestyle does not mean absolute restrictions. I allow myself to indulge sometimes, sometimes maybe too much. Nonetheless, I have tried to reflect these beliefs here. I was humbled that the people at POM Wonderful, specifically Diana, recognized my efforts and offered to send me a case of their one hundred percent pomegranate juice to help with this endeavor. Now, let me tell you, pomegranates are rock stars in my kitchen so you could imagine how thrilled I was to receive this gift. I could not wait to begin cooking with it. This is part one of a series of dishes made with pure pomegranates (the juice and fruit forms.) I will try my best to present them consecutively but don't hold me to that.

Pomegranate juice can be used for more than the occasional cocktail. The health benefits are also spectacular. A slew of clinical studies has been conducted on the medicinal properties of this juice with positive results in the areas of cardiovascular health, prostate health, erectile function, and antioxidant potency.

Antioxidants are molecules found in our bodies and in food that slow the process of cellular oxidation. Basically, when cells use oxygen , they release highly reactive atoms or molecules called free radicals. Some free radicals are important in biology but there are others whose side reactions can be detrimental to our health. For example, free radicals are thought to function in some cancers, and diseases such as atherosclerosis and Parkinson's disease.

Antioxidants function to neutralize some of these harmful free radicals. While there are natural antioxidants in our bodies, many come from the types of foods we eat. Green tea, red wine, grape juice all contain some form of antioxidants. However, pomegranates contain higher concentrations than any of those. If that alone is not a reason to indulge in this fruit, I don't know what is.

For more information on the many health benefits of pomegranates, click here.

Pomegranate Poached Pears

Serves 4

4 bosc pears
2 cups 100 % pomegranate juice
1/4 cup sugar
2 whole star anise
1 piece of cinnamon stick (about 3")
1/2 cup sherry

1. Peel pears, being careful to retain the stem.
2. In a large pot over medium heat, combine the remaining ingredients and bring to a boil. Reduce heat to medium low and add the pears. Cook for 20 to 30 minutes, turning occasionally. Cook until the pears are tender, not soft and mushy.
3. Remove pears, cinnamon stick and star anise from the liquid. (Refrigerate pears in an air tight container until ready to serve.) Increase heat to medium high and allow to cook until the liquid has thickened to a syrupy consistency, being careful not to burn.
4. To serve, arrange a single pear and a scoop of mascarpone cheese (optional) on a serving plate, and drizzle with two tablespoons of syrup. Alternatively, pears can be served on a mixed greens salad with goat cheese and pomegranate seeds as pictured below.

Come mister tally man, tally me banana...crumb cake

Besides the beach, there is nothing more synonymous of the tropics than bananas. In Trinidad, where there are many varieties of this fruit, you can find a plethora of dishes featuring bananas. Cooked at the three main stages of ripeness: unripe, just ripened, and very mature; in stews, soups, au gratin, even for breakfast. When we were both toddlers, my sister and I graciously devoured my grandmother's "banana pot" for breakfast. Made with a variety of small bananas called chiquitos, salted cod fish, fresh tomatoes, onions and local herbs; this was regular weekend breakfast fare in our town.  

Interestingly, as Trinidadians we never tire of bananas in our diet, so ingrained is it within the culture. Although oil and natural gas are now our two main exports, bananas were at one point a major source of revenue.  As in American homes, there might be a bowl of apples sitting on the kitchen counter, in Trinidad there would be a bunch (or as it is called in the country side, a "hand") of bananas.

Recipes for banana breads and cakes also abound. Within my own extended family, there might be enough for a recipe book! My own recipe is extraordinarily moist (if I may say so myself.) So delicious, with  just the right amount of sweetness, and just the right amount of crunch; I dare you to have just one slice. I took a different route with the topping. Traditionally, crumb cakes are topped with a mixture of  approximately equal parts flour, sugar and butter. Here, less than two tablespoons of unsalted butter is combined with pecans for an irresistible crunch. Throw in a pinch of freshly ground nutmeg and you would be singing too!

                                                                       Pecan crumb topping

Banana Crumb Cake

Makes one 9" cake 

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp unsalted butter
2 tbsp low fat cream cheese
2/3 cup brown sugar
3/4 cup low fat evaporated milk
1 tsp vanilla extract
2 large bananas, mashed
2 large egg whites

1. Set oven to 300 degrees F. Spray a 9 inch spring form cake pan with cooking spray and flour lightly. Set aside.
2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. Whisk eggs whites until stiff peaks form.
3. In another large mixing bowl, cream together butter, cream cheese, and sugar. Add evaporated milk, vanilla extract, and mashed bananas . Whisk together until smooth.
4. Slowly whisk in flour mixture in two installments, thoroughly incorporating each installment into the batter but being careful not to over-mix.
5. Fold in egg whites, also doing this in two installments.
6. Pour into a 9 inch cake pan. Sprinkle pecan topping over top (see recipe below.) Bake at 300 degrees F for 1 hour and 10 minutes. Set cake in pan on wire rack and cool for 15 to 20 minutes before removing sides of pan.

Pecan Crumb Topping

1 cup whole pecans

1 1/2 tbsp softened unsalted butter

2 tbsp brown sugar

2 tbsp all purpose flour

Coarsely chop or grind pecans in a food processor. Combine with the remaining ingredients to to a crumb-like texture.

Nectarine chutney and a short history lesson

For the past week or so, there was a box of fresh nectarines sitting on my kitchen counter. Every morning I passed by them, I thought about making a pie or galette. Eventually, I decided against this, however, because I am home alone during the day, each day this week. Nothing is worse than being home alone, bored, with pie in the refrigerator. So I decided to make a chutney. That way, it can be bottled and shared with my lucky friends.

Chutneys are very much a part of Indo-Trinidadian cuisine. It is often served on the side with almost everything: curried meats, vegetables, and even street foods and non- Indian foods. The most popular ones are mango, cucumber, and, my favorite, coconut. This recipe is a variation of mango chutney. The spices used here are easy to find in your neighborhood grocery store, with the exception, maybe, for amchar masala which can be found at West Indian grocery stores. If you are adventurous, you can make you own. I found a simple recipe at GourmetSleuth.

This blend of masala is unique to Trinidad and Tobago. The history behind it is quite interesting actually.  In 1845, after the abolition of slavery in the Caribbean, workers were still needed on the sugar cane plantations. Enter: East Indian indentured laborers. They brought with them much of their Indian culture: religion, food, dance, dress, language. Indentureship ideally should have lasted for five years but many chose to remain on the islands instead of returning to India, for different reasons. Some feared not regaining their social status upon their return, others had nothing to return to (the reason they left in the first place) and yet others contemplated renewing their indentureship to earn more money and return at a later date, only that date was postponed  so many times until all thoughts of returning faded. Much to the benefit of our island culture.

Amchar masala was one of the many spices brought from India. Each cook has his/her own uses for this particular blend of spices. In my family, we use it mostly in relishes and chutneys, and to season meats. It is quite versatile so if you do mange to get your hands on a package or make your own, feel free to experiment. 

Nectarine Chutney

Makes about 5 cups

2 tbsp vegetable oil

1/2 tsp fenugreek seeds

1/2 tsp mustard seeds
5 garlic cloves, minced
1 red onion, thinly sliced

4 whole cloves

3 cinnamon sticks

1 inch piece scotch bonnet pepper
1 1/2 cups water
1/2 cup apple cider vinegar
1/4 cup white wine
1/3 cup brown sugar
1 tsp ground coriander
1/2 tsp amchar masala
6 nectarines, chopped into 1/2 inch cubes


1. In a stock pot over medium heat, add vegetable oil and fenugreek and mustard seeds. Once seeds begin to pop, add minced garlic, sliced onions, cloves, cinnamon sticks, and scotch bonnet. Cook for 15 to 20 minutes until onions have softened, stirring occasionally.
2. Meanwhile in a large bowl, dissolve sugar in water, vinegar and white wine. Set aside.
3. Once onions have softened, stir in nectarines, masala and coriander. Add liquid mixture, stir, cover and bring to a boil. Reduce heat to low, and cook for approximately 1 hour until chutney thickens  and nearly all the liquid has evaporated.
4. Pour into sterilized jars and seal tightly.

Namaste Cafe and a Smoothie Recipe

Two days ago we had lunch at Namaste Cafe, a small Nepalese restaurant in Uptown. The big pluses here are that most dishes are made from organic ingredients and there is a wide selection of vegeterian options to chose from. In fact, each dish has both a meat and vegetable option. Now, I am not vegetarian, but I do try to incorporate a healthy balance of meat and veggies in my routine. Thus, it is always favorable to find an establishment where it is easy to maintain personal dietary habits.

One might be tempted to characterize Namaste as just another Indian restaurant. Absolutely incorrect for, although similar spices are used, and there is definitely a slight Indian undertone, the main dishes are unique to Nepalese cuisine. For example, the soy bean dhal soup is a pureed dhal suspension with the added taste of soy beans. Not your typical dhal. 

This was by no means my first visit to Namaste; I even have my favorites: kamandu curry- a delicious mix of fresh tomatoes, onions, turmeric, cumin and other spices served with either tofu or chicken- and mamacha - small, soft dumplings filled with just a taste of lamb or chicken. It was the first time however that I ordered their mango lassi.

If you knew me, you would know that I never order milk or diary based drinks. I just don't associate them with eating out. In addition, they are usually in such large serving sizes that I can never finish one. (Just a little quirk I have.) Well, there is always a first time for everything. Maybe it was the ambiance: outdoor seating, colorful garden scape, the fact that, in late August, we could still dine outdoors. Surprisingly, Nasmaste's lassi was just the right serving size for me, about eight ounces. I was used to  mango lassis that are thick and too sweet. This was the opposite, light, airy and just the right amount of sweetness. 

The following day, I was inspired to make a "mango lassi smoothie." Smoothies are the ultimate pick-me-up on mornings. They are also a great pre- or post-workout drink. The best part is that you just add all ingredients to a blender and press start.


Mango Lassi Smothie 

1 cup frozen mango cubes
1/2 cup low fat vanilla yogurt
1/2 cup fat free vanilla soy milk
1 tbs. honey
pinch of ground nutmeg

Instructions: Blend. Pour. Enjoy.

Namaste Cafe

2512 Hennepin Ave. S. 

Minneapolis, Mn 55405

(612) 827-2496

www.namastechai.com

Mixed Fruit Pie with Peanut Pate Brisee

You know the song that's stuck in your head that you can't get rid off? You sing it in the shower, waiting in line at the grocery, whenever you have a quite moment it is the first thought that pops into your head. To make matters worse, it is not even a song you like. Most likely an annoying commercial jingle.

Well, this describes my relationship with peanuts, in a nut shell (pun intended.) I like other nuts: cashews, pecans, hazelnuts, but not peanuts. Yet, I do eat them time and again. My own mystery of the ages. Recently, I even had an unsual obsession with peanut butter and had been working on a recipe for peanut pate brisee. 

Peanuts are quite popular in East Asian cooking which is a frequent part of my dining routine, and honey roasted peanuts are a standard street snack in the Caribbean. Thus, my present and past are spotted with peanut (or dare I say "nutty") experiences. Could it be that I find a sense of familiarity or that I want a reminder of those times? Maybe. Either way, mine is an odd relationship with America's most popular legume.

That's right, peanuts are actually legumes much like peas and beans. They grow under the ground unlike true nuts which grow on trees. Just like their legume cousins, peanuts are rich in protein and, like true tree nuts, they are rich in good unsaturated fats. Of course, too much of a good thing can sometimes be a bad idea. A diet with too much unsaturated (although they are called the "good" fats) can be harmful. Remember, excess fat can contribute to and/or complicate many health problems.

 

Mixed Fruit Pie with Peanut Pate Brisee

1 peach
1 apple
2 cups blueberries
1/2 cup brown sugar
juice of 1 lime
1 tbsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
pinch ground cloves
1 tbsp of all purpose flour
1/4 tsp corn starch
peanut pate brisee (see recipe below)

1. Set oven to 400 degrees F. 

2. Dice the peach and apple. Add to a large bowl, together with blueberries, sugar, lime juice, spices, 1 tablespoon all purpose flour and cornstarch. Mix well and refrigerate until ready to use.
3. On a well floured surface. roll one piece of pate brisee into a 10 " disc. Gently place into a well greased pie dish, cutting off any excess dough. Bake blind at 400 degrees F for 15 minutes. Remove from oven.
4. Meanwhile, roll the second half of the pate brisee into 9 to 10 " round disk. Refrigerate until ready to use.
5. Fill bottom pie shell with fruit mixture. Cover with top pie crust, either as a whole or in strips to form a crisscross pattern.
6. Bake at 400 degrees F for 15 minutes. Lower the heat to 350 degrees and bake for an additional 45 to 50 minutes. If the crust darkens too quickly, then cover with aluminum foil. Remove from oven and allow to cool for at least 20 minutes before serving.


Peanut Pate Brisee
1 cup peanuts, toasted
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
3 tbsp cold unsalted butter
1/4 cup plus 2 tbsp cold water

1. In a food processor, grind peanuts to a powdery consistency. 

2. Add peanuts, whole wheat flour, all purpose flour, sugar and salt to a large mixing bowl. Combine well.

3. Mix in butter until the flour mixture looks like sea sand. Add 1/4 cup of cold water and combine until it all comes together into a ball, adding the extra 2 tablespoons of water as needed. Continue to work into a smooth ball. 

4. Cut pate brisee into two pieces, wrap each piece in plastic wrap and refrigerate until ready to use.

Saul's Birthday Cake

Today is Saul's birthday! Here is the cake I made for him.

Vanilla Cake with Fresh Raspberry Filling

1 1/3 cups cakes flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup unsalted butter, softened

1/4 cup part skimmed ricotta cheese

1 cup dark brown sugar

1 vanilla bean pod

1/2 cup low fat evaporated milk

4 eggs whites

1/8 tsp cream of tartar

Filling

1/2 cup fat free cream cheese

1/4 granulated brown sugar

1 pint fresh raspberries (plus more for garnish)

Frosting (see notes below)

8 oz fat free cream cheese, softened

2/3 cups plus 4 tbsp confectioner's sugar, softened. See notes. 

1 tsp pure vanilla extract

1. Set oven to 350 degrees F. Grease and flour two 8 inch cake pans. Set aside.

2. Sift together cake flour, baking powder, baking soda and salt. Set aside. 

3. With an electric hand mixer, whisk together butter and ricotta cheese. Add 3/4 cup of the sugar and cream together until the mixture becomes fluffy and has lightened in color, up to three minutes. 

4. Split the vanilla bean pod and carefully scrape out all the "pulp". Add vanilla "pulp", evaporated milk, and vanilla extract. Mix well. In two batches, add flour mixture, beating well between additions. 

5.  In a separate bowl, whisk eggs whites and cream of tartar until medium stiff peaks form. Add remaining 1/4 cup of sugar and continue to whisk until stiff peaks form. Mix in a half of eggs whites into  batter, until properly incorporated. Gently fold in the remaining half. 

6. Divide the mixture into two 8" cake pans, previously greased and floured. Bake at 350 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean.  Carefully remove the cakes from pans and cool completely on wire racks. 

7. To assemble: Place one cake round on a cake dish or cake stand. Spread filling mixture evenly on top, being careful not to spill down the sides. Place the second cake round on top of the filling. Cover with frosting. Garnish with reserved raspberries.

To prepare filling:

Whisk together sour cream and sugar. Gently fold in whole raspberries.

To prepare frosting:

Whisk together all ingredients until light and fluffy.

Notes:

1. To sweeten the frosting, you can use up to 1 cup of confectioner's sugar. I achieved the right level of sweetness with a little less. 

2. You can also shape the cakes into squares the way I did here. 

3. I tend to use dark brown sugar in most of my recipes because I find it enhances both the flavor and color. However, light brown sugar or granulated sugar can be substituted. 

A Late Summer Fruit and Ruby Tartlets

It is difficult to imagine anything but snow and sleet in Minnesota, but we do get gorgeous spring and summer days. It even gets all the way up to the nineties. This year for the first time, I spent the entire summer months here. No traveling, just enjoying the local scene. I must say, I was quite surprised. Summers here are filled with activity or so it seems. I get the feeling some times people prefer to simply be outside without having an agenda. Quite a difference from the winter months when there really seems like NO ONE is outdoors.  

I  have spent many summer vacations on the east coast; bordering on unbearable. The humidity can be almost suffocating. The same can be said for the hottest days in the Caribbean. So, when I hear Minnesotans talk about the humidity, I just shake my head and think they  have no idea how great this is.  More than just the climate. The greenery, sports, attractions, and not to forget the  food. The restaurant scene takes on a life of its own from May to August. Outdoor dining, grilled summer vegetables, Minnesotan wines, and  the icing on the cake, easy parking. Although Minneapolis is the  second largest city in the midwest, after Chicago, we feel almost privileged  because of the joyful ease with which restaurant parking can be here. It is as though you own the city: decide to eat out, get dressed, get in car, pull up to restaurant, and, right there, is parking. Usually. 

Although it might be sort (the nights are now a little cooler, an indication that summer days are numbered,) summer 2008 in Minneapolis is fabulous. Weekly canoe trips, outdoor dining, lake walks, summer fruit. Oh sweet, delicious, colorful, summer fruit. Raspberries, watermelon, blueberries, but alas, all good things come to an end. Luckily, when one door closes another opens, or more,  appropriately,  when one fruit harvest ends another begins. 

Enter the pluot.  A late summer fruit, (harvested at the end of July and available into August) this hydrid plum-apricot has a sweet, delicate flavor reminiscent more of a plum than an apricot. Of the different varieties available, my personal favorite is the  Dapple Dandy. Blotchy on the outside with a bright, ruby red interior (hence the name of this recipe), it peels readily which makes it easy to use. Even though summer is coming to an end, there is not reason not to explore the juicy bounty of tail end. And what better way that a little piece of tartlet heaven?

Ruby Tartlets 

Makes 8

1 cup pecans
1/2 cup graham cracker crumbs
1 egg
2 tbsp canola oil
1/4 cup brown sugar
1 can low fat evaporated milk
1/4 cup honey
1 tbsp plus 1 tsp corn starch
3 tbsp fat free cream cheese
2 large pluots, peeled and sliced thinly


1. Set oven to 375 degrees F. Spray muffins tins and set aside.
2. In food processor, grind pecans until almost the same texture as the graham cracker crumbs.
3. In a large mixing bowl, combine ground pecans, graham cracker crumbs, egg, oil and sugar until it all comes together.
4. Divide pecans mixture in each muffin cup, two and a half tablespoons in each. Using your fingers or the back of a spoon, spread out the mixture so that it comes up the sides of each cup. Bake for 20 minutes. Immediately remove from muffin tin and cool on a wire rack. Reduce oven to 350 degrees F.
4. In a heavy sauce pan over medium high heat, whisk together evaporated milk, honey, cream cheese and corn starch. Cook custard for 20 to 25 minutes, whisking occasionally, until thickened.
5. Place tart shells onto a well greased cookie sheet. Spoon enough custard into each shell, being careful not to spill down the sides. Arrange three or four pluot slices on top of custard and bake for 20 to 25 minutes until custard sets further. Remove from the oven and cool completely on a wire rack.

Fruity Spice Muffins

There is thin line between a muffin and a cup cake. Traditionally, cupcakes were simply miniature cakes, light and sweet with fluffs of frosting on top. Muffins, on the other hand, were more dense, usually made with heavier ingredients such as bran, oats, dried fruit and nuts. Today, the once lowly muffin has been elevated to superstar status, and can be spotted draped in frostings, glazes, and fruit compotes. Its texture is also becoming lighter and sweeter like its cupcake cousins. Sometimes it can be difficult to separate the two. 

Not that I'm complaining. Muffins with frosting, cupcakes with fruit and nuts, cupcakes with muffin tops. To me, they are all small parcels of goodness. If prepared with a mind towards good healthfulness, muffins, and even cupcakes, can be a clever vehicle for so many nutritious and wholesome ingredients. 

For this recipe, I chose the traditional route with tons of dried apricots, chunks of apples and wholesome oats. Such as easy and delicious way to incorporate extra fiber into your diet.  

Fruity Spice Muffins

1 apple, cored, peeled and diced
½ cup dried apricots, diced
¼ cup dark raisins
1 cup whole wheat flour
½ cup all purpose flour (plus 2 tbsp to coat dried fruit)
1/3 cup whole rolled oats
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ cup low fat half and half
¼ cup fat free yogurt (see note below)
¼ cup sparkling water
¾ cup dark brown sugar
2 tbsp honey
1 tsp vanilla extract

1. Set oven to 350 degrees F. Spray muffin tins with cooking spray and set aside. Dust fruit with reserved 2 tablespoons of flour and set aside.

2. Combine whole wheat flour, white flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

3. In a large mixing bowl, whisk together half and half, yogurt, and sparkling water. Add sugar, honey and vanilla extract and whisk well until sugar is completely dissolved. Whisk in egg.

3. Add flour mixture to sugar mixture and fold until just combined. (Usually requires about 10 to 12 folds.) Gently fold in fruit.

4. Using a 2 inch ice cream scoop, scoop batter into muffin tins. Bake for 20 minutes until muffins spring back to your touch. Remove from tins, and cool completely on a wire rack.

Note: For muffins, I prefer to use fat free Icelandic yogurt because, so far, it is the creamiest fat free yogurt I have food on the market. (Icelandic yogurt is strained to produce this thickness and creaminess.) Regular, commercial fat free yogurt has a greater water content that interferes with the liquid measurements in this recipe.

I'm Seeing Red

Strawberry Shortcake

Makes about 10

Strawberry sauce:

3 cups fresh strawberries

2 tbsp pomegranate juice

2 tbsp honey ( or more depending on sweetness of strawberries)

1/2 tsp balsamic vinegar 

pinch of salt

Biscuit:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/2 cup cream

1/3 cup fat free ricotta cheese

1 tsp real vanilla extract

1 tbsp cream for brushing tops

extra sugar for sprinkling

Strawberry cream:

2 cups fat free cool whip

6 to 8 fresh strawberries

To prepare sauce:

Wash, hull and slice strawberries. Place in bowl together with pomegranate juice, honey, balsamic vinegar and salt. Mix and set aside. (This can be done up to a day ahead.)

To Prepare Biscuit: 

1. Set oven to 425 degrees F. 

2. In a large mixing bowl, combine all purpose flour, pastry flour, sugar, baking powder, baking soda, and cinnamon. 

3. In a separate bowl, combine cream, ricotta cheese and vanilla extract. 

4. Pour ricotta mixture into flour mixture and, using a spatula, combine until all of the liquid has been absorbed. Then, lightly knead until fully incorporated to form a ball. 

5. On a lightly floured surface gently roll out dough to form a 1" thick circle. 

7. Using a 2 1/2 " cookie cutter, cut  into 10 rounds. 

8. Place biscuit rounds on a well greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 10 minutes. 

9. Immediately remove from cookie sheet and cool on a wire rack.

To prepare cream topping: 

1. Wash and hull strawberries and puree in food processor or blender. Empty to bowl and fold in cool whip.

To assemble shortcake:

1. Using a fork, pierce around center of biscuit and separate into two halves. 

2. Drizzle some strawberry syrup unto halves and place bottom half on a serving plate. 

3. Spoon a tablespoon of strawberry sauce onto bottom biscuit half, followed by a dollop of strawberry cream and top with the top side of biscuit.  Serve with fresh strawberries on the side. 

Refreshing Watermelon Soup

Serves 4 to 5

5 - 6 cups cubed and seeded watermelon, chilled

4  mint leaves, plus more for garnish 

1/2 tsp ground ginger

1 tbsp honey

dash aromatic bitters (optional)

watermelon balls (optional) 

1. Combine all ingredients, except watermelon balls, in blender and puree until smooth.

2. Serve with watermelon balls and garnish with mint leaves. 

It's finally here and it showed me something new.

Just one look around the lake and parks in Minneapolis and you would know: spring is finally here. The tell tale sign is not the melting ice or the tiny buds now visible on some trees or even the rain showers. You know that it is spring by the hundreds of people jogging around that lakes now. It is as though all of the city has come out of hibernation. There are people every where! Forgive me if i sound a little flaky or foreign but this is not a frequent sight here during the winter. The winters are so brutal that at the first sign of spring everyone, and I mean everyone, makes a bee line for the out doors. Rollerblading, walking, jogging, cycling, simply standing on street corners, this is how Minneapolis celebrates spring.



I did my own celebration as well: by taking the bus for the first time ever since I have moved here. I was shocked at how seamless the entire process was (having downloaded the route and maps from the internet of course, and traveling with my handy dandy itouch just in case I got lost.) It took approximately 20 minutes to get to Nicollet Mall and 8th Street, a trip that would have otherwise been 8 minutes by car. Conversely, those 20 minutes were very revealing. They revealed a cosmopolitan side of the city that was little evident when we initially moved. Minneapolis is vibrant, brimming with new adventures, museums, plays, clubs, and some of the trendiest restaurants I have been to. Now, the awareness of its ethnic enclaves will assuredly enhance my city experience.

Especially intriguing is an small community of African and Middle Eastern stores and shops on Nicollet Avenue between 15th and Grant streets. Authentic African food is new to my culinary experience; I have had Moroccan and Ethiopian food only twice. Coming from the Caribbean, my early culinary outlook was understandably influenced by Creole flavors, and by extension African cooking, but even that bore no resemblance to what I now know is authentic African food. Some of the ingredients are the same, such as cassava and salted fish, but they are used in very different ways on either side of the Atlantic. In Eastern African countries such as Kenya, the cassava leaves are steamed and eaten as a side dish while in the Caribbean, in particular Trinidad, it is the cassava root that is boil and served, with some form of savory meat dish, as an entree. (My favorite was cassava with stewed pork perfected by my paternal grandmother. Being poor for most of her life, she was extremely apt at knowing how to extract the flavors of simple ingredients to create some of my most memorable childhood dishes. She is eighty six years old now with Alzheimer's which means that I will only have those memories because even though my aunts learned to cook from her, and they are all excellent cooks when it comes to Caribbean food, hers was simply the best.) It is possible that the ethnic groceries in this community might carry some of these familiar ingredients. I hope.




Warm Plums with Strawberry Cream

1-2 cups strawberries
1/2 cup fat free sour cream
1 tsp pomegranate juice ( optional)
3 tbsp honey
4 ripe plums, quartered

1. Wash, hull and slice strawberries. Place in food processor or blender, together with sour cream and pomegranate juice. Blend until smooth. At this point, you can strain cream through sieve to remove seeds but I prefer not to do this because I like the occasional crunch of the seeds.
2. In a small heavy sauce pan over medium heat, add honey stirring, occasionally until it begins to bubble. Once large bubbles appear, add plums.
3. Cook plums for three to five minutes. The honey should have turn a gorgeous purple syrup by now. Remove from heat.
4. Serve warm plums with dollops of strawberry cream and drizzle with any leftover syrup in pot.

Note: I suggest using the ripest fruit (both plums and strawberries) that you can find. This way, you get the added benefit of their natural sugars while using little honey.

About the Author

Who am I?

Three little words; such a simple question yet one that I find the most complex to answer. So many things have molded me into the person that I call myself and at the same time I am still an unfinished product. To define myself merely by my heritage, my ethnicity, will be doing grave injustice to my new found self here in the United States. I came to this country almost five years ago as a student. Now, I have graduated, and trying to identify with the person that stepped off the plane at the Miami International airport on January 9th 2003 en route to Minnesota is a tough task. I almost do not recognize her. But grateful I am that she decided to leave her family and everything she knew, for if she hadn't, there would be no "me." Me . The 25 year old Caribbean transplant, the eager and starry-eyed fiancee, the novel cook, the adventurous cook, the willing traveller, the overbearing sister, the grateful daughter, the risk-taker. These various personalities are the reason I decided to create this blog. More than anything however, I want to share the experiences of my American travels, cooking, my interest in ethnic food, exercise (not very much, I promise), and everything else that I enjoy.

I think a good place to begin is talking about new discovery of healthy gourmet food. Since meeting my fiance, I have been able to more thoroughly explore my interest in cooking. He has indulged me in so many ways, for instance, and most importantly, being my willing taster (i.e. my guinea pig) and providing me with a well-stocked and well-equipped kitchen. We enjoyed eating decadent dishes every night: coq au vin, roasted butternut squash lasagna, chocolate souffle, just to name a few. Then two Thanksgivings ago, while mixing two sticks of butter into flour for an apple pie crust, it occurred to me that there must be a alternative way to prepare our favorite dishes without so much fat.

I am not claiming that I have found the way to a completely non-fat living nor am I saying that all of my recipes are non-fat. In fact, I do not believe in the non-fat craze or dieting on the whole. I believe in living, and part of living is enjoying foods. Food embodies our experiences and cultures. Weddings, birthdays, graduations, business ventures. So many of life's experiences include food as a major component. However, we have to be realistic: we cannot expect to eat any and everything and maintain good health. On the other hand, we should not punish ourselves by restricting certain foods. Food should make us happy and healthy, energized and euphoric. Not guilty, tired or self-loathing.

On this note, I welcome you to my blog and share with you my first two recipes: Onion and Mushroom Quiche with a Crust of Wonton Skins, and Individual Apple Cups with Pecan Streusel Topping. The apple recipe I created through sheer necessity. One night, after a long day at work and an evening filled with additional paper work, my fiance had a craving for something sweet. Very uncharacteristic of our kitchen, there wasn't much in term of sweets that night. All I had to work with were a couple of apples. Whenever I think of apples, the next thought that comes to mind is apple pie. Right? Well, a pie would have taken too long to bake, so I improvised. The dish turned out edible but with room for much improvement. After many attempts and variations, the result is the version I share with you today. Happy eating!

Onion and Mushroom Quiche with a Crust of Wonton Skins
Serves 3-4

1 whole onion (white or yellow)
1 cup cremini mushrooms
1/4 cup chopped parsley
2 egg whites plus 1 whole egg
3 tbsp milk
2 tbsp part skim ricotta
1/2 tsp corn or potato starch
salt and pepper
1 tbsp whole wheat or spelt flour
1/4 cup grated cheese of your choice
16-18 wonton skins

1. Preheat oven to 375 degrees F.
2. Chop onion into rings. Set aside.
3. With a damp paper towel, clean mushrooms and slice. Set aside.
4. Place skillet on medium heat, add onions and mushrooms with a pinch of salt, pepper and half of chopped parsley. Saute until soft and aromatic, about 8 minutes. Remove from heat.
5. In a separate bowl, whisk together the eggs, milk, ricotta, salt, pepper, cornstarch and remaining parsley until ricotta is fully incorporated. Set aside
6. Mix flour into onion-mushroom mixture, followed by cheese. Set aside.
7. Grease the bottom and sides of small springform pan. Line with aluminum foil or parchment paper. This is to safely remove quiche after baking.
8. Arrange about 8-10 wonton wrappers unto bottom of pan in a double layer. Then arrange remaining wrappers on the side of pan in a single layer. The result should look similar to a pie shell.
9. Spoon onion-mushroom mixture unto wonton wrappers.
10. Pour egg mixture over onion-mushroom mixture.
11. Bake for 15 to 20 minutes or until lightly golden brown on top and knife test comes out clean.

Note: This recipe can be made into mini quiches by arranging 2 or 3 wonton skins into cups on a muffin tin. Spoon 2 tablespoons of onion-mushroom mixture into each cup and top with just enough egg mixture to cover vegetables. Bake until done.

Individual Apple Cups with Pecan Streusel Topping

Makes 2 individual cups

Apple filling

2 small apples
1 small nectarine
2 tbsp brown sugar
1/2 tsp cinnamon
pinch ground ginger
pinch ground nutmeg
1/4 tsp lime juice

Streusel topping
3 tbsp spelt flour
1/8 cup pecans
1/4 tsp cinnamon
1 tbsp cold unsalted butter

1. Preheat oven to 400 degrees F.
2. Peel and cut apples and nectarine into small chunks.
3. Add sugar, 1/2 teaspoon cinnamon, ginger, nutmeg lime juice and chopped fruit in bowl. Mix well.
4. In food processor, pulse pecans until finely chopped.
5. In separate bowl mix together flour, 1/4 tsp cinnamon and chopped pecans until just mixed; do not over mix.
6. To assemble, arrange two individual ramekins or individual baking cups unto a baking sheet. Spoon the apple mixture into each ramekin. Make sure to press down forcefully to ensure that all the fruit fits. This might take a lot of pressing depending on the size of fruit you used at the beginning. Also, you want to fit in as much as possible because, as the desert bakes, the fruit will shrink.
7. Crumble streusel mixture onto apple mixture.
8. Bake for 30 minutes. Cover with foil and bake for another 15 minutes.