Recipes and a Fork » Healthy

Angelcot and Pistachio Pastries

Recipes and a Fork — Sun, 24 Jul 2011 02:20:12 +0000

The Californian’s Pastry.

Yes, another gem from the California farmer. The angelcot is sweetness wrapped in a smooth velvet skin. A hybrid of a Moroccan and Iranian fruit, the angelcot is a summer white apricot. Top angelcots over layers of phyllo and accompany them with pistachios, and you have Angelcot and Pistachio Pastries. The angelcots play a lead role in these pastries as the intense apricot flavor sweetens this treat. Crisp edges of baked phyllo, smooth slices of angelcot, and a crunch of pistachios; the combination of flavors and textures makes Angelcot and Pistachio Pastries a delight. Serve them hot and fresh from the oven after a long summer day.

Angelcot and Pistachio Pastries

Phyllo Topped with Butter [left] and Phyllo cut in Half Lengthwise [right]

Phyllo cut in Quarters [left] and Phyllo cut into 8 rectangles [right]

Fresh Angelcots

Fresh Angelcot Slices [left] and Slices on Phyllo [right]

Angelcot and Pistachio Pastries (one more time!)

Angelcot and Pistachio Pastries

Author: Adapted, generously, from Martha Stewart, Whole Living Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4

Ingredients

2 phyllo dough sheets, covered in a plastic wrap
1 tbsp unsalted butter, melted
5 ripe angelcots, halved lengthwise, pitted, sliced 1/4” thick, and halved lengthwise again
4 tsp light brown sugar, divided in 1/2 tsp
4 tsp unsalted pistachios, toasted and finely chopped

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Carefully remove one sheet of phyllo from under the wrap and transfer to a clean work surface. With a spoon, drizzle half of the melted butter on the first sheet, then with the back of the spoon spread the melted butter across the sheet (if you have a brush, the melted butter can also be brushed onto the sheet.) Carefully lay the second sheet of dough on top of the first sheet. Repeat the drizzle and spread technique with the remaining butter on top of the second sheet.
To make 8 rectangles, first cut the phyllo in half lengthwise. Cut the phyllo again to quarter, then cut each quarter one last time.
Place 4 rectangles on the lined baking sheet, then place the remaining 4 rectangles on top of each to make four 4-layered pastries. Arrange 6-8 angelcot slices in the middle of the top of each pastry, leaving at least 1/4″ border of phyllo exposed on each edge. Sprinkle 1/2 tsp of sugar over each pastry. Bake for 10 minutes.
Remove the baking sheet from the oven and sprinkle an additional 1/2 tsp of sugar onto each pastry. Sprinkle 1 tsp of pistachios onto each top. Rotate the baking sheet and return it to the oven. Bake for 5-7 minutes more until the sugar has melted and is bubbly.

Serving size: 1 pastry Calories: 130 Fat: 6 g Saturated fat: 2 g Unsaturated fat: 3 g : 18 g Sugar: 6 g Fiber: 1 g Protein: 2 g Cholesterol: 8 mg

Notes: This recipe uses 4 teaspoons sugar and was adapted to adjust to the sweetness of the angelcots (the original recipe calls for 8 teaspoons sugar). If you prefer sweeter pastries, adjust the sugar to taste. To ensure crisp pastries (and avoid soggy ones), serve Angelcot and Pistachio Pastries hot from the oven.

Note on Phyllo. Phyllo dough sheets are delicate. Remember to thaw frozen phyllo dough as instructed by the manufacturer. If the dough is not thawed, it will break into pieces. Also If the phyllo dough is too dry, wrap a dampened towel around the 2 sheets along with the plastic wrap. Be aware that if the towel is too damp, the phyllo dough will be very moist. Very moist dough is difficult to handle and will likely rip.

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Amalfi-Style Fruit Salad

Recipes and a Fork — Fri, 01 Jul 2011 04:11:10 +0000

The Nod from Italy.

Is it campy or a throw-back to the 80′s? Perhaps. Nonetheless the Amalfi-Style Fruit Salad brings a few smiles on a summer day. Served in a halved orange and with a swig of limoncello, the strawberries and orange are simply refreshing. Leave the serving bowls in the cabinet. Preparation and clean-up for this summer delight is a cinch!

Amalfi-Style Fruit Salad

Orange, Interior Cut Around Pit and Cut Segment [left] and Orange, Scooped [right]

Orange Segments [left] and Strawberries [right]

Amalfi-Style Fruit Salad

Author: Adapted from 10 mins Total time: 10 mins Serves: 4

Ingredients

2 large oranges, chilled
2 cup strawberries, quartered and chilled
2 tsp limoncello
2 tsp granulated sugar, optional

Instructions

Slice the oranges in half. If you do not have a grapefruit knife, use a regular knife to cut around the interior of each orange to remove the flesh from the pit, then cut each segment to remove them from one another. Be careful to keep the oranges in tact. Over a bowl, use a spoon to scoop each segment out of the oranges. Remove any remaining pit or connective membrane from each segment. Allow each segment to drop into the bowl and discard remaining pit and connective membrane.
Add the strawberries to the oranges and toss. Splash in limoncello to brighten the salad and toss again. If the fruit salad is not sweet enough, sprinkle the sugar to taste and toss one more time.
Scoop the fruit salad into the empty orange halves. Enjoy!

Serving size: 1 orange halve Calories: 85 Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g : 20 g Sugar: 16 g Fiber: 4 g Protein: 1 g Cholesterol: 0 mg

Notes: This works best with nice large oranges. Also to add to the summer fun, use oranges with leaves attached (if you can find them, or course).

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Mango Lassi

Recipes and a Fork — Sat, 25 Jun 2011 21:41:23 +0000

The Indian Shake.

Combine nature’s tropical candy with a drink that dates back to ancient times. Lassi is India’s yogurt drink and is found in almost every Indian restaurant. Why not make a Mango Lassi at home for a good dose of calcium? This drink is based on a basic homemade lassi recipe and gets it sweetness from mangoes. It can be prepared in minutes for breakfast, as a thirst quencher for a hot summer day, or alongside a spicy dish. Get your blender out and make a Mango Lassi today.

Mangoes

Mango, Segmented

Yogurt [left] and Mangoes, Cubed [right]

Mango – halved, segmented and flesh sliced from pit

Mango Lassi

Author: Adapted from The Indian Vegetarian, by Indian cuisine go-to Neelam Batra Prep time: 10 mins Total time: 10 mins Serves: 6

Ingredients

2 mangoes, fresh and ripe
2 cups plain yogurt, chilled
2 cups water, cold
Mint sprigs, for garnish (optional)

Instructions

Slice mangoes to remove pits and dice remaining pulp or flesh into segments.
Add yogurt, mangoes and water to a blender and process until smooth.
Serve chilled in glasses and garnish with mint for a bit more coolness

Serving size: approx. 1 cup Calories: 85 Fat: 2.8 g Saturated fat: 1.7 g Unsaturated fat: 1.1 g : 13 g Sugar: 12 g Fiber: 1 g Protein: 3.1 g Cholesterol: 10.6 mg

Notes: This recipe excludes the sugar in the original recipe. Ingredient Recommendation- Mangoes come in multiple varieties. Ataulfo and Francis are very sweet and perfect for this recipe. However they are seasonal and generally available during the summer. If you can’t find these mangoes, use any other variety and add a few teaspoons of sugar to sweeten to taste. Storage Note- Lassi can be kept refrigerated for up to 24 hours.

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Blackberries with Mint Tea Syrup and Yogurt

Recipes and a Fork — Wed, 22 Jun 2011 06:14:14 +0000

The Refreshing Burst..

Nature’s blackberries are not for email or to make a call. They are bite-sized treats. Why not dress them up for a dish that’s tart, tangy and sweet? Blackberries with Mint Tea Syrup and Yogurt is a burst in your mouth. A wonderful dessert on a hot day or dish for a healthy breakfast. This recipe is too simple.

Blackberries with Mint Tea Syrup and Yogurt

Bag in Steeped Tea [left] and Mint Tea Syrup [right]

Blackberries with Mint Tea Syrup

Blackberries with Mint Tea Syrup and Yogurt

Author: Adapted from Bon Appetit, June 2008 by Amy Finley Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4

Ingredients

1/4 cup boiling water
1 mint tea bag
1 tbsp sugar
1/4 tsp fresh mint, chopped
4 cups blackberries
4 tbsp plain whole milk yogurt
4-8 fresh mint leaves, for garnish

Instructions

To steep tea, remove boiling water from heat and allow to cool for 1 minute. Pour hot water over tea bag and allow to sit for for 1 minute. Some tea brands instruct that its tea to steep longer, so follow the brand’s instructions. Remove tea bag.
Add sugar to hot tea to prepare syrup. Stir sugar until it dissolves. Allow syrup to cool for 2-3 minutes, then add chopped mint.
Rinse blackberries in water to clean. Divide blackberries in four small bowls or cups. Evenly distribute syrup by pouring 1 tbsp over each serving of blackberries. Evenly distribute yogurt by pouring 1 tbsp over each serving Garnish the top of each with 1-2 fresh mint leaves

Serving size: 1 cup Calories: 105 Fat: 1.5 g Saturated fat: 0.6 g Unsaturated fat: 0.9 g : 23 g Sugar: 4.5 g Fiber: 8 g Protein: 2 g Cholesterol: 4 mg

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Strawberries with Lemon and Mint

Recipes and a Fork — Mon, 20 Jun 2011 03:13:39 +0000

The Simply Fresh Treat.

Strawberries are one of nature’s best sweets. Why not enhance it with more of nature’s refreshing treats? Yes, lemon and mint. Strawberries with Lemon and Mint is a great dessert for a summer bbq or perfect for a light breakfast. And with a slight variation, it is also a great vegan treat. It’s as simple as swapping in turbinado sugar.

The Main Ingredients

Hulled and Slice Strawberries

Chopped Mint and Lemon Zest

Strawberries with Lemon and Mint

Author: Adapted from Jamie’s Italy by the revolutionary Jamie Oliver
Serves: 4

Ingredients

1 lb strawberries
2 tbsp mint, chopped
2 tbsp granulated sugar or turbindado sugar
1 lemon

Instructions

Thoroughly clean strawberries. Using a knife, hull the strawberries by removing the stems. Slice strawberries length-wise from top to bottom in 1/4″ in width and place in a large bowl.
Zest a lemon and sprinkle over the strawberries. Slice the lemon in half and remove the seeds. Squeeze each half over the strawberries so that the lemon juice coats the strawberries.
Add the sugar over the strawberries. Sprinkle the chopped mint over the strawberries.
Mix the strawberry mixture so that the sugar dissolves and the mint and zest are evenly distributed throughout the coated strawberries.
Let the coated strawberries sit for 10 minutes so that the strawberries macerate.

Serving size: 1/2 cup Calories: 65 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 : 17.2 Sugar: 12.3 Fiber: 3.9 Protein: 0 Cholesterol: 0

Notes: For chilled strawberries, place the coated strawberries in the refrigerator while they macerate before serving. If you are using turbinado sugar for vegans, the may not dissolve completely. This is okay. The strawberries will sweeten as it macerates.

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