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Easy Quinoa Peach Crisp
Peaches are in season! Peaches are a wonderful addition to this twist on an old favorite, peach crisp. Quinoa (keen-wah) is a whole grain you will want to include in your healthy diet. It is delicious and nutritious. Some even call it a super food! It is one of my new favorite foods and hopefully will be one of yours too!
• 3 cans (16 ounces each) peaches, drained and sliced (or use fresh)
• 1/3 cup margarine
• 1/3 cup flour
• 1 cup uncooked quinoa
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
1. Spray an 8-inch square glass baking dish with cooking spray and arrange peaches on bottom.
2. Melt margarine in a small glass dish in microwave for 45 seconds.
3. Mix flour, quinoa, brown sugar, salt, cinnamon and nutmeg in a bowl.
4. Add margarine and mix until crumbly.
5. Sprinkle mixture over peaches.
6. Microwave uncovered for 7 to 8 minutes.
Chilean Flan
A few weeks ago I spent a week in Santiago, Chile, South America. It was part of a capstone project to complete my masters degree. While in Chile (pronounced – Chee-lay) I experienced some amazing flan. Just thinking of it with its caramel and vanilla goodness, made my mouth water. It is light easy and oh so good! I know you will enjoy it as much as I did.
Caramel Custard (Flan)
4 servings
1/2 cup sugar
3 eggs, slightly beaten
1 can (13 oz) evaporated milk [1 2/3 cups}
1/3 cup of sugar
2 teaspoons of vanilla ( I also add a pinch of vanilla bean powder too!)
1/8 teaspoon salt
Heat 1/2 cup of sugar in a heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide syrup among 4- 6 oz custard cups; rotate cups to coat bottoms. Allow syrup to harden in the cups about 5 minutes.
Mix remaining ingredients; pour into custard cups. Place cups in a square pan, 9 x 9 x 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake in 350 degree oven until knife inserted halfway between center and edge comes out clean, 40 to 50 minutes. Immediately remove from water. Serve warm, or refrigerate and unmold at serving time if desired.
I like to garnish mine with fresh raspberries, strawberries or other berries and a small dollop of whip cream on the plate . It looks decadent, but oh so easy!
Denise’s Delightful Dishes: Pockets full of pears!
After the holidays it seems like I crave sweets more than normal. My resolution for 2013 is to try to make better food choices. So one way to do that is to eat fruits and vegetables are in season. This is the list of produce that is in season during the month of January.
- pears
- blood oranges and other citrus fruit
- kiwi
- broccoli
- carrots
- cauliflower
- celery
- spinach
- avocado
- cabbage
- chard
The following recipe is one of my favorites treats. It is a fruit pocket. It reminds me of pie and cobbler, but with a healthier twist. It is easy enough for kids of all ages to make a simple snack that’s full of fruit and flavor!
Pocket Fruit Pies
Level: Easy Serves 4
Ingredients:
4 (8-inch) flour tortillas
1 large apple or 2 medium peaches
or pears
1/4 teaspoon ground cinnamon
2 tablespoons brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons milk
sugar (optional)
Directions:
Remember to wash your hands!
1. Preheat oven to 350 degrees.
2. Warm tortillas in microwave or oven to make them easier to handle.
3. Peel and chop fruit into small pieces.
4. Place 1/4 the fruit on each tortilla.
5. In a small bowl stir together brown sugar, cinnamon and nutmeg.
sprinkle over fruit.
6. Roll up the tortillas with the fruit.
7. Place on an ungreased baking sheet and make small slashes to allow
steam to escape. Brush with milk and sprinkle with additional sugar,
if desired.
8. Bake for 8 to 12 minutes or until lightly brown.
9. Serve warm or cold.
Helpful Hints: This easy snack helps work fruit into a daily diet. Tortillas,
with a variety of toppings, make great snack builders!
Safety Tip: Allow pie to cool slightly before tasting – the steam and sugar
can burn!
Nutrition Facts
Serving Size 1 fruit pocket (140g)
Servings per Container 4
Amount Per Serving
Calories 300 Calories from Fat 50
| % Daily Value* | |
| Total Fat 5 g | 8 % |
| – Saturated Fat 1.50 g | 7 % |
| Cholesterol 0 mg | 0 % |
| Sodium 350 mg | 15 % |
| Total Carbohydrate 55 g | 18 % |
| – Dietary Fiber 4 g | 16 % |
| – Sugars 14 g | |
| Protein 7 g | |
|
|
| Vitamin A 0 % | Vitamin C 6 % |
| Calcium 10 % | Iron 15 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher of lower depending on your calorie needs:
|
|||
| Calories – | 2,000 | 2,500 | |
|
|||
| Total Fat | < | 65g | 80g |
| Saturated Fat | < | 20g | 25g |
| Cholesterol | < | 300mg | 300mg |
| Sodium | < | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
|
|||
Calories per gram:
Fat 9 – Carbohydrate 4 – Protein 4
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