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Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day. 

 

Pear-Cranberry Crisp

Prep: 5 minutes

Cook: 35 minutes

Yield: 6 servings

Ingredients

4 very ripe pears such as Bartlett, Anjou, or Seckel pears, peeled, cored, and chopped  

1/2 cup dried cherries or cranberries

1/21 teaspoon ground cinnamon

2 tablespoons honey

1/2 cup low-fat granola (I used Udi’s original)

Preparation

1. Saute pears over medium heat in a large saute pan coated with cooking spray  7 to 9 minutes or until slightly softened; stir in cinnamon.

2. Transfer to a lightly greased 11/2-quart baking dish. Stir in cranberries and honey, stirring well.  Bake at 375F 20 to 25 minutes. Top with granola and cook 5 to 10 minutes more or until granola is lightly browned.

Healthy Organic Trail Mix

February 18, 2009

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When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments. 

 

Organic Trail Mix

Prep: 5 minutes

Yield:  6 cups

Ingredients

21/2 cups Oatmeal Squares

2 cups granola

1 cup peanut-butter filled pretzels

2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)

1 (5.2-ounce) dried strawberries

1 (5.2-ounce) dried blueberries

1 (8.3-ounce) yogurt covered raisins

Preparation

1. Combine all ingredients in a airtight container and store at room temperature.

Power House Granola

January 23, 2009

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I’m obsessed with granola. I really try not to have it in my house because when I start eating it I cannot stop. I have developed various granola recipes for many different food magazines, but when one of my subscribers, Erica, asked me for a recipe, I went back to the drawing (or cooking) board. I wanted this recipe as low-fat and healthy as possible, and I think I did a good job because my 3 kids (under the age of 11) even devoured the entire container.

 

By the way, I did photograph, style and prop this photo all on my own. I get a lot of questions via email asking me do I really do all of this, so the answer is, yes.


Power House Granola

Prep: 10 minutes

Cook: 25 minutes

Yield: About 5 cups (serving size: about 1/2 cup)

Ingredients

2 1/2 cups  regular oats

1/3  cup  flaxseeds

1/2  cup  chopped walnuts

1/2  cup  almonds

1/3 cup sunflower seeds

21/2  teaspoons  ground cinnamon

1/2  cup  orange juice

1/2  cup  honey

1/3  cup  packed brown sugar

1  teaspoon  canola oil

1  teaspoon  vanilla extract

Cooking spray

1/3  cup  dried berry mix (cranberries, cherries, blueberries)

Preparation

1. Preheat oven to 300°.

2. Combine first 6 ingredients in a medium bowl.

3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.

4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.