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Jacqui

By the Associated Press

Start to finish:

3 hours (15 minutes active). Servings: 10

• 1 cup sugar
• 3/4 cup skim milk
• 3/4 cup (6 ounces) nonfat plain Greek-style yogurt
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon almond extract
• Pinch of salt
• 1 store-bought, refrigerated pie crust
• 1 cup blueberries
• 1 cup peeled, sliced peaches
  

Position a rack in lower third of the oven. Heat the oven to 400 F. Coat a 9-inch pie pan with cooking spray.

To make the filling, in a medium bowl, combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.
Roll a sheet of pie crust into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1-inch. Fold the edges under and crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.
Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won't affect the final results). Bake for 25 minutes.
After filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 F and return the pie to oven.
Bake until a knife inserted at the center of the pie comes out clean, another 20 to 25 minutes (the pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.

Labels: Healthy blueberry-peach custard pie

As posted on Dallas Morning News

Ingredients:

• 1 lemon, sliced into ½ -inch-thick rounds
• 1 lime, sliced into ½ -inch-thick rounds
• 2 oranges, sliced into ½ -inch-thick rounds
• ½ cup sugar
• 8 ounces triple sec, chilled
• 8 ounces brandy, chilled
• 8 ounces fresh orange juice (from 2 to 3 oranges), chilled
• 1 (750-ml) bottle of inexpensive, medium-bodied, dry red wine (do not use a tannic or oaky wine)

Place the fruit in a large pitcher or punch bowl. Sprinkle the sugar on top and muddle the fruit to extract some of the juice.
Add the triple sec and brandy and stir well to dissolve the sugar.
Add the orange juice and wine. Let stand at least 5 minutes before serving.
Makes 8 to 10 servings.
PER SERVING: Calories 279 Sodium 2 mg Carbohydrates 30 g
SOURCE: Raising the Bar

Labels: Sangria recipe

As posted on Boston.com

SAUCE

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 4 anchovy fillets, chopped
• 1 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 cup red wine
• 2 tablespoons capers
• 1 cup pitted Kalamata olives
• 2 cans (28 ounces) diced tomatoes
• Salt and black pepper, to taste
  1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.
  2. Add the anchovies, red pepper, and oregano. Cook, stirring constantly, for 1 minute or until the spices release their aromas.
  3. Add wine, and simmer until it reduces by half.
  4. Add the capers, olives, tomatoes, salt, and pepper. Bring to a boil, lower the heat to medium, and simmer for 20 minutes, or until tomatoes form a chunky sauce. Taste for seasoning and add more salt and black pepper, if you like.
  5. Reserve 2 1/2 cups sauce for the penne. Set the remaining sauce aside for the chicken.
  

CHICKEN

• 4 skinless, boneless chicken breast halves
• Salt and black pepper, to taste
• 2 tablespoons canola oil
  1. Heat oven at 400 degrees. Place the chicken breasts, 2 at a time, between 2 large sheets of plastic wrap. Use the smooth side of a meat mallet or the bottom of a heavy skillet to pound the breasts to about 1/2-inch thickness. Sprinkle with salt and black pepper.
  2. In a large heavy skillet with a heatproof handle, heat the canola oil over high heat. Add the chicken and cook for 4 to 5 minutes or until golden on the bottom. Turn and transfer the skillet to the oven.
  3. Continue cooking the chicken for 5 minutes or until it is cooked through. Transfer to a plate.
  4. Return the skillet to high heat. Add the puttanesca sauce that you reserved for the chicken. Bring the sauce to a boil. Place 1 chicken breast half on each of 4 dinner plates. Top each breast with puttanesca sauce. Garnish with broccoli rabe.
  Karoline Boehm Goodnick

Labels: Chicken with puttanesca sauce

As posted on AJC.com

Ingredients:
4 boneless, skinless chicken breasts (about 2 pounds)
1 (12-ounce) bottle Frank's Hot Sauce
2 (8-ounce) packages cream cheese
1 (16-ounce) bottle blue cheese salad dressing (or ranch dressing if you prefer)
8 ounces shredded sharp cheddar, Monterey Jack or a combination

Instructions:
In a large saucepan, boil the chicken in water until cooked through (about 15 minutes), drain and shred with two forks.
Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese and blue cheese dressing, stirring until smooth and hot. Pour the mixture evenly over the chicken. Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving

Nutrition:
Per 1/4-cup serving: 268 calories (percent of calories from fat, 82), 13 grams protein, 2 grams carbohydrates, no fiber, 22 grams fat, 61 milligrams cholesterol, 361 milligrams sodium.

As posted on Boston.com

Makes about 20

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon freshly ground black pepper
• 1 cup dark brown sugar
• 1/4 cup unsweetened applesauce
• 1/3 cup mild molasses
• 2 large egg whites, at room temperature
• 1/2 cup finely chopped candied ginger
• 1/2 cup granulated sugar mixed with 1/4 teaspoon ground cinnamon (for sprinkling)

1. In a bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and pepper to mix them.
2. In an electric mixer, beat the brown sugar, applesauce, and molasses for 5 minutes, scraping down the sides of the bowl once or twice. Add the whites and beat 1 minute.
3. With the mixer set on its lowest speed, beat in the flour mixture until incorporated. Turn the speed to medium and beat for 1 minute.
4. Remove the bowl from the mixer stand. Stir in the candied ginger. Scrape down the sides of the bowl. Cover and refrigerate for dough for several hours or overnight.
5. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
6. Using a small spring-loaded ice cream scoop or two spoons, drop walnut-sized balls of dough onto the baking sheets, spacing them at least 2-inches apart. Sprinkle with the cinnamon-sugar mixture.
7. Bake the cookies for 13 to 14 minutes, pressing the tops of the cookies with a flat spatula halfway through cooking, or until the cookies are firm. Let the cookies cool on the sheets.

Adapted from "Ready for Dessert"

Labels: Nonfat gingersnaps

As posted on Boston.com

The traditional Italian salad panzanella was born from the need to use up stale bread. Some versions call for soaking the loaf in water. It’s more luxurious to rub a crusty baguette with olive oil and garlic and grill the pieces for a few minutes, lending smoky notes to the finished bowl of arugula, tomatoes, and red onion. For a pretty presentation, choose multicolored cherry tomatoes.

• 1 baguette, halved lengthwise
• 5 tablespoons olive oil
• Salt and pepper, to taste
• 3 cloves garlic, halved
• 1/2 pint cherry tomatoes in mixed colors, quartered
• 2 large tomatoes, cut into wedges
• 1 small red onion, thinly sliced
• 1 bunch fresh arugula, stems trimmed
• 1/3 cup chopped fresh basil
• 1/4 cup balsamic vinegar
• 4 ounces fresh goat cheese, crumbled
  1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium.
  2. Brush the baguette with 3 tablespoons of olive oil and sprinkle with salt and pepper.
  3. Grill the baguette for 2 minutes on a side or until crisp and slightly charred. Remove bread from grill and rub with garlic cloves. Tear into bite-sized pieces.
  4. In a large bowl, combine grilled bread, cherry and regular tomatoes, onion, arugula, basil, vinegar, and 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss gently.
  5. Divide the salad among 6 plates and sprinkle with goat cheese.
  

-Karoline Boehm Goodnick

Labels: Panzanella