Saturday, January 16, 2010

Figure Friendly Berry Parfait

I was trying to think of a light and healthy breakfast dish, and for some reason quiche and french toast just didn't seem to fit the bill =) Then I remembered how much we used to love eating yogurt with granola, and with a few fruits and finishing touches thrown in, I ended up with a delicious dish that's just as appealing to look at as it is to eat, and you don't have to feel guilty afterward which only makes it that much better! Here's a dish you can make not only for breakfast, but you could make it in a large dish as I did, and have it as a quick snack or even as a light dessert. You can have fun with this dish and add your own favorite fruits=) The best part of all, this is a cinch to make, it only takes 5 minutes and it's great any time of year.

Figure Friendly Berry Parfait


3 lb. low-fat vanilla yogurt
2-3 cups low-fat granola of your choice
1 tsp. water
1 29oz. can sliced peaches (in their own 100% juice, drained)
1/2 lb. fresh strawberries, sliced
6 oz. fresh blackberries


In a large pyrex, layer about 1" of yogurt (keep about 1/2 cup of yogurt on reserve for garnish). Next layer granola, completely covering the yogurt, then layer peaches, strawberries, and then blackberries. Place reserved yogurt in a cup with a pouring spout and add to it no more than 1 tsp. of water. Whip it until it's thin and just runny. Lightly drizzle over the top of the dish and then dust it lightly with ground cinnamon.

Sunday, January 3, 2010

Amy Deas' Sweet Potato Bake

My girlfriend, Amy, made this dish for our Thanksgiving get together, and these potatoes were definitely a highlight of the night. These smooth and creamy potatoes, topped off with a sweet and crispy topping, is sure to satisfy any home-cooking craving you might have. Try this recipe for a new take on veggie's with Amy's Sweet Potato Bake =)

Sweet Potato Bake

-4 c. sweet potatoes cubed (5 lrg potatoes baked @375 for 1 1/2 hours.
Boil or bake potatoes and scoop pulp out for a smooth creamy dish.)
-1/2 c. sugar
-2 eggs beaten
-1 tsp.vanilla
-1/2 c. milk
-4 tbs. butter softened
-1/2 tsp. salt
-1/2 c. packed brown sugar
-1/3 c. all purpose flour
-3 tbs. butter chilled/slightly softened
-1/2 c. chopped pecans


Preheat oven to 325 degrees. In large bowl, mix sweet potatoes, sugar, eggs, vanilla, milk, butter, and salt until smooth. Transfer to baking dish. (9x13)In medium bowl, mix brown sugar, and flour. Cut in the butter until the mix is course. Stir in pecans. Sprinkle the mixture over the sweet potato mix. Bake for 30 minutes or until topping is lightly brown.

Serves 8-10 as a side

Saturday, January 2, 2010

Classic Tomato Bruschetta

Wow, it has definitely been some time since my last blog post. Oh, how the holidays come and go and leave the winter months feeling like a blur =) Well, I have not forgotten one of my first loves, even in the midst of this crazy season. In fact, even though I have forgotten to write about it, I have been storing them up for when I finally have time to write to you again - and here we are =)

So here is a new addition to my recipe book, and it's actually an original. Well not an original thought =) just an original compilation of measurements, I guess you could say. That's right, I've finally come up with one all on my own. After watching the movie, "Julie & Julia", and seeing her eat a variation of this classic Italian antipasti, I could help but wonder if I could make it look just as good - and of coarse, make it taste as good as it looked. Well, I hate to toot my own horn, but this one came out pretty good ;)

Hope you enjoy this rich, rustic Italian side or appetizer: Tomato Bruschetta... Here's to you Julia =)

Tomato Bruschetta

3 Tbsp. Olive oil
4 Tbsp. butter
1 Can diced tomatoes
1 small onion, diced (about 1/2 cup)
3-4 cloves garlic, minced
**Handful of fresh basil, chiffonade
1 tsp. sugar
salt and pepper
French baguette, sliced diagonally in 3/4" slices
Olive oil
**If you don't have fresh basil, then you can use an organic basil paste in it's place. I've used it before, and it packs a huge amount of flavor! I would HIGHLY RECOMMEND NOT using dried basil. For this recipe, because there are so few ingredients, it's imperative that what you do use is fresh for the best possible flavor.


Preheat the oven to 375 degrees.

Add olive oil & butter to a medium saute pan & heat on medium heat until butter is melted. To it, add onions and saute until they become tender and translucent. Add garlic and saute for another minute or two or until the garlic becomes aromatic and tender. Add tomatoes, basil, sugar, pepper and season generously with salt. Allow the mixture to come to a simmer and reduce the heat to low. Continue heating for about 10-15 minutes, allowing all of the flavors to marry and the sauce to thicken slightly. Remove from heat and allow to rest for at least 5-10 minutes (this will allow the sauce to thicken slightly as well.) Meanwhile, lay the slices of bread on a cookie sheet and using a brush, coat them evenly on both sides with olive oil. Bake them in the 375 degree oven for about 5 minutes on each side, or until golden brown on both sides. The finished result should be a firm & crunchy toast, almost like a giant crouton, mmm! Top off each slice of bread with a generous helping of the tomato topping and serve as an antipasti or as the perfect side to any Italian dish.

Hope you enjoy this simple and super easy recipe..... oh, and "bon appetit"

Serves 4 as an appetizer or side