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Vibrant Pear & Fuji Salad with Pecans & Cheddar

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Vibrant Pear & Fuji Salad with Pecans & Cheddar

 

Spring is officially just eleven days away!  

The air smells of fresh, damp soil and our daffodil sprouts – which mysteriously appeared in late January- are finally seasonally appropriate!  Lighter weather and lengthening, sunny days make it a great time to share my Pear & Fuji Salad with Pecans & Cheddar! 

We enjoy this vibrant salad fall through early spring when it's always easy to find delicious pears, apples and grapes.  Full of zingy flavor, satisfying toasted nuts and shredded cheddar, you definitely won't feel deprived after this healthy meal.  Add a cup of soup or a whole grain english muffin on the side- smothered in coconut oil & all-fruit strawberry jam if you're like me– and your taste buds will be just as happy as your waistline!


Vibrant Pear & Fuji Salad with Cheddar & Pecans 

 (Serves 2)

INGREDIENTS

Juliane's EASY Salad Dressing:

  • 1 1/2 tablespoons honey or fruit jam (or agave nectar)
  • 2 teaspoons cider vinegar
  • 1 tablespoon extra virgin olive oil
  • sea salt & freshly cracked black pepper                   

Salad:

  • 3 cups arugula or spring greens
  • 1/3 cup seedless red grapes, halved
  • 1/2 fuji apple, sliced
  • 1/2 medium pear, sliced
  • ¼ cup cheddar cheese, thickly shredded (extra sharp if you please!)
  • 2 tablespoons chopped pecans, toasted (I place mine on a piece of aluminum foil in my toaster oven and set to "light" toast. Easy!)

METHOD

  1. In a small bowl, whisk together honey, (or agave or jam), cider vinegar and EVOO.  Season with sea salt and freshly cracked black pepper.
  2. Place greens and sliced fruits in a large bowl.  Add dressing and toss gently (so as not to bruise the greens) to coat.  Arrange on two serving plates, then sprinkle with shredded cheese and toasted pecans.  Serve immediately and Enjoy!

Do you have a favorite quick & easy home-made salad dressing?

How do the longer days impact you?

Snack Time Chips, Dips and Dippers!

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Endive Scoops, Grains Galore Crackers & Sea Salt Baguette Crisps

I 'm a huge believer in snacking.  It saves me from afternoon slumps and unhealthy food cravings, keeping me fueled from early morning workout til my head hits the pillow at night.  Knowing I have something yummy to look forward to between meals means I never feel deprived and I find I eat a lot less when I'm allowed to eat whenever I'm hungry or even when I just feeling like munching something crunchy, sweet or salty.  These snack time chips, dips and dippers are a few of my favorites:

Endive Scoopers

Sea Salt Baguette Toasts

Grains Galore Crackers

Artichoke Hummus

Clams Casino Dip

They're great for entertaining too!

 

Endive Scoopers Recipe

  • 5 endive spears
  1. Remove the leaves from each endive spear. Arrange on a platter to use as calorie free scoopers for your favorite dips!  Their firm leaves hold up brilliantly.

 

Sea Salt Baguette Crisps Recipe

  • 1 whole wheat baguette sliced into 1/4" slices
  • 1 tsp sea salt
  1. Arrange oven racks to the upper and lower thirds of the oven. Preheat oven to 375 F. 
  2. Arrange the bread in single layer on 2 large sheet pans. Spray tops of bread lightly with olive oil spray. Sprinkle with sea salt.
  3. Bake about 12 minutes. Cool on wire racks.


Grains Galore Crackers Recipe (Makes 72 Crackers)

  • 4 Tbsp sesame seeds
  • 3 Tbsp flax seeds
  • 2 Tbsp chia seeds
  • 1 large egg white
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 6 10" whole-grain or flour tortillas 
  1. Arrange oven racks to lower and upper thirds of the oven. Preheat oven to 350 F.
  2. In a small bowl, mix together seeds. 
  3. In a separate small bowl, whisk together egg white, chili powder and sea salt. 
  4. Brush tops of tortillas with egg white mixture then sprinkle evenly with seeds. 
  5. Cut each tortilla into 12 triangles. Arrange chips, seed side up, in single layer on a two large sheet pans (make sure not to crowd pan so that they fit into a single layer).
  6. Bake until golden and crisp, aproximately 15 minutes. Cool on wire racks. Repeat with remaining chips.

(Crisps & Cracker Recipes "Tested & Approved" from Prevention Magazine Jan 2012)

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Artichoke Hummus

 

Artichoke Hummus Recipe (Makes about 2 cups)

  • 1 can (14 oz) artichoke hearts, rinsed and drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp minced garlic
  • 1 Tbsp extra virgin olive oil + extra for finishing
  • 1/2 tsp cumin
  • 1/2 tsp hot paprika
  • 1 c chopped fresh basil
  • sea salt
  • fresh cracked pepper
  1. Combine all ingredients except basil in food processor.
  2. Pulse until smooth. 
  3. Transfer to serving bowl. 
  4. Stir in basil and season with sea salt & fresh cracked pepper to taste. 
  5. Drizzle top with a touch of the EVOO for finishing.


Clams Casino Dip Recipe (Makes about 2 cups)

  • 8 oz 1/3 less-fat cream cheese, softened
  • 1/4 c reduced-fat sour cream
  • 1 Tbsp fresh lemon juice
  • 3/4 tsp Worcestershire sauce
  • 1/2 c finely chopped red bell pepper (reserve a few for garnish)
  • 3 scallions, thinly sliced (reserve a few for garnish)
  • 2 Tbsp finely chopped parsley
  • 2 cans (6.5 oz each) whole clams, rinsed, drained and chopped
  • 2 slices bacon, cooked until crisp then chopped
  • sea salt 
  • fresh cracked pepper
  1. Stir together the cream cheese, sour cream, lemon juice & Worcestershire. 
  2. Fold in the red bell, scallions, parsley, clams and chopped bacon.
  3. Season to taste with sea salt & cracked pepper.
  4. Garnish with reserved red bell and scallions.
  5. Chill until ready to serve. 

(Dips "Tested and Improved" from Prevention Magazine Jan 2012)

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Clams Casino Dip -that's it all the way in the background!

 

Question of the Day:

What is your favorite snack?

Do you have a go-to entertaining snack?

Miso Glazed Alaskan Sablefish

IMG_3230Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy

 

Like buttah baby!  

If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day!  Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish.  Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.  

It's a gorgeous recipe, true to my ever-strengthening food philosophy:  

Delicious, simple, nourishment for the body and soul.

I know you'll enjoy this one!


Recipe for Miso Glazed Sablefish (Serves 4)

Ingredients

  • 4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
  • 3 to 4 tablespoons white miso
  • 2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
  • 1 teaspoon toasted sesame oil
  • 1 1/2 tablespoons mirin
  • 1 or 2 green onions sliced on the bias for garnish
  • 2 teaspoons sesame seeds
  • 2-3 teaspoons grapeseed oil

Method

  1. Preheat broiler.
  2. Rinse fillets and pat dry with towel. 
  3. Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
  4. Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan. 
  5. Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
  6. Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
  7. Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone. 

Please Enjoy!!

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Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!

Questions of the day:

What is your favorite seafood?

Have you made any changes to your diet since the New Year began?

Maple Tapioca Pudding with Maple Walnut Brittle

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Maple Tapioca Pudding with Maple Walnut Brittle


Presenting the second in my trio of wintertime puddings…

Maple Tapioca with Maple Walnut Brittle!

This luscious, wintery treat comes together in a snap.  And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me.  My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids.  Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time!  This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish.  Maple Tapioca Pudding is an updated, old-time favorite your family will devour!  Enjoy!!


Recipe for Maple Tapioca Pudding with Maple Walnut Brittle

(Serves 4)

Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)

  • 2 cups lowfat milk (dairy, almond or soy milk are all fine. Just don't use skim; the equivalent of 1% or 2% will work best.)
  • 2 large eggs, beaten
  • 3 scant tablespoons quick-cooking tapioca
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons organic, pure maple syrup, divided
  • 1 teaspoon vanilla extract (Madagascar vanilla recommended) 
  • 1/4 cup tablespoons walnuts, toasted & chopped
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

 

Method 

  1. Combine milk, egg, tapioca and salt in a medium-large saucepan. Allow to sit for 5 minutes.
  2. Place saucepan over medium-low heat and cook, whisking continuously, until mixture comes to a boil. Remove from the heat and immediately stir in 1/2 cup maple syrup and vanilla extract.
  3. Divide the pudding evenly between 4 dishes. Allow to cool for 30 minutes or refrigerate until chilled.
  4. In the meantime, line a small plate with parchment or wax paper. Spray the paper with cooking spray. Combine walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes. Spread the nuts out onto the prepared paper and place in the freezer to harden for 10 minutes.
  5. Cut the maple walnut brittle into 4 pieces of bark or crumble into pieces. Serve the pudding topped with the maple walnut brittle.

Enjoy!

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Maple Tapioca Pudding with Maple Walnut Brittle