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.
1 tablespoons olive oil
1 tablespoons minced garlic
1 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 cup sliced black olives
1 tablespoon cornmeal
Roll out pizza dough as if making a pizza. Brush with olive oil and sprinkle with minced garlic. Sprinkle with Parmesan cheese. Sprinkle with herbs. Sprinkle with black olives. Roll up jelly-roll fashion. Place on greased cookie sheet which as been sprayed with cooking spray and sprinkled with cornmeal. Bake in a 350 degree oven for 30 to 45 minutes, or until golden brown. Slice and serve hot. Makes 1 loaf.
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)
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!