Nectarine Summer Salad
- 6 ripe nectarines, thinly sliced
- 1/4 red onion, sliced
- 1 large red pepper, sliced
- 1 c. fresh basil, chopped (no substitute)
- 1/2 c. olive oil
- 1/4 c. lemon juice
- 1 T. grapefruit juice concentrate
- 3 T. orange juice concentrate
- 1 clove garlic, minced
- 1/2 t. salt
- 1/8 t. pepper
Mix nectarines, onion, red pepper and basil in a refrigerator container. Blend remaining ingredients in blender to make dressing. Toss dressing on other ingredients and chill for 2-8 hours before serving. Serves 6-8. Try it with grilled meats!
- Cream 1 c. margarine
- 1 c. sugar
Add & mix well:
- 1 c. pumpkin
- 1 egg
- 1 tsp. vanilla
Stir the following together and add to above:
- 2 c. flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 T. cinnamon
- ½ Tsp. allspice
Stir in 1 c. chopped nuts and 1 c. raisins. Drop onto well greased sheet and cook for 15 minutes at 375 degrees.
Smoothie, Healthy Dessert
If you’re like me and like to have something sweet after dinner but try to avoid unhealthy desserts, the search is always active. One of my most satisfying alternatives is a simple smoothie made with frozen fruit so that it is so thick I have to eat it with a spoon. It tastes and feels like a frozen dessert, maybe not ice cream but pretty close.
Feel free to experiment but here are some pointers about my favorites:
The basics include frozen fruit, juice, yogurt, milk or soymilk, and a sweetener. Proportions are approximately 4 parts fruit, 1 part juice, 2 parts yogurt or milk, and sweetener to taste. Use a powerful blender and if the result is too thick add more juice or a little hot water. Make a blender full, pour into 8-10 oz. glasses and freeze whatever is leftover. Partially thaw in the microwave, probably less than 1 minute so it doesn’t get soupy. If you don’t have frozen fruit use juice concentrate and ice cubes.
Frozen fruit: strawberries or mango chunks are my favorite.
Juice is the next important flavor enhancer: pomegranate goes well with strawberries; mango or pear nectar goes with mango. You can get all these ingredients at the larger supermarkets now. No special trip needed to the health food store.
Lowfat plain yogurt, skim milk, or plain soymilk all are good choices for the base.
Artificial sweetener not only sweetens but enhances the flavors.
If you don’t need to watch calorie intake you can go all out with variations and additions that take you all the way to meal substitutes especially for breakfast: protein powders, flax seed meal, peanut butter with bananas, almonds, etc.
Try this for a pleasant change from turkey and ham after the holidays...
- 1 lb. boneless chicken breast, cut into bite size pieces
- 1 med. onion chopped
- 1/2 tsp. garlic powder
- 1 Tb. olive oil
- 3 (14.5 oz.) cans of chicken broth
- 2 cans Great White Northern beans, undrained (or any white bean)
- 1 can chick peas (undrained)
- 2 (4 oz.) cans chopped chilies, undrained
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 cup sour cream (or light sour cream)
- 1/2 cup whipping cream (or half & half)
Sauté chicken pieces in oil. Remove and add chopped onions. Sauté until tender. Add all ingredients except sour cream and cream to large pan. Bring to a boil, reduce heat and simmer for 30 minutes. Add sour cream and cream and serve.