Enjoy Fresh Peaches All Year 'Round with Peach Sorbet

Peach Sorbet Anytime of Year

Summer is over. Fall is here. In Delaware, homegrown peaches have been available all summer. Many are grown in my state while others are coming from the South. While the theme this month is on freezer meals, I'm going to focus on freezer desserts -- peach sorbet made from fresh peaches.

The recipe is very simple: fresh peaches, water and maple syrup or honey. That's it.

Here is the recipe:

Fresh Peach Sorbet
4 cups fresh peach cubes (1/2-inch cubes)
2 Tbsp water, divided
2 Tbsp maple syrup or honey, divided

Place peach cubes on wax paper-lined baking sheet and place in freezer for at least 2 hours, or until frozen solid.

Frozen peach cubes

Place 2 cups of frozen cubes, 1 tablespoon water and 1 tablespoon maple syrup in food processor. Pulse on and off repeatedly until peaches are completely mixed. Scrape sides with spatula periodically.

Peaches in food processor

Scoop into serving dishes or transfer to plastic container with lid. Repeat process with remaining peaches, water and syrup. Serve immediately or freeze up to 2 weeks.

Processed peaches in plastic container

Makes 8 servings (1/2 cup each)

Nutrition Information per 1/2-cup serving (with maple syrup):
28 calories, 0 g total fat, 0 g saturated fat, 0 mg cholesterol, 0.6 g dietary fiber, 0.4 g protein, 7 g carbohydrate, and 0 mg sodium.

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Red Lentil Soup uses red lentils and canned tomatoes and chicken broth.

The theme for April for Recipe Redux is to go through our pantry, freezer or refrigerator and see what treasures we find.  In going through my pantry, I found some red lentils, canned tomatoes, and low sodium chicken broth .

 I love red lentils. They cook faster than the French green or brown lentils. All lentils are loaded with nutrition, particularly protein, fiber, folate, thiamin, phosphorus and iron.

If you haven’t done a lot of bean cooking from “scratch,” this is an easy recipe to make. There is no pre-soaking of the beans and it all cooks up in about 30 minutes. It also uses one of my favorite spices, smoked paprika.

Red Lentil Soup

1 large sweet onion, peeled and diced

2 medium carrots, peeled and cut into coins

3 stalks celery with leaves, diced

3 cloves garlic, peeled and minced

1 tablespoon olive oil

32 ounces (4 cups) low sodium chicken broth

1 14.5-oz can diced tomatoes

1 cup dry red lentils (green or brown lentils may be substituted)

1 tsp. curry powder

1 tsp. black pepper

½ tsp smoked paprika

Sauté onion, celery, carrots, and garlic in oil over medium-high in large dutch oven until onion is tender, about 5 minutes. Add broth, tomatoes, lentils, and seasonings. Bring soup to a boil, then reduce heat to low and simmer for 30 minutes.

Makes 4 large servings (about 1-1/2 cups each).

Nutrition Information per Serving:

297 calories, 6.2 g total fat, 1.1 g saturated fat, 0 mg cholesterol, 9.1 g dietary fiber, 19.0 g protein, and 167 mg sodium. One serving of this recipe is an excellent source of fiber and protein.

Cost per Serving : $1.82

Pricing Note: all ingredients were at “regular” prices. Look for red lentils in ethnic supermarkets.

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Bite into NNM with Sweet Potato Breakfast Risotto with Cinnamon and Raisins

Sweet Potato Breakfast Risotto with Cinnamon and Raisins

By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

The theme for this March’s National Nutrition Month® is “Bite Into a Healthy Lifestyle.” You can do this now by biting into a morning bowl of creamy risotto rice, flavored with sweet potatoes, cinnamon and raisins. there are so many reasons to "think rice" when biting into a healthy lifestyle. Visit the USA Rice website (www.usarice.com) for a wealth of information about rice grown in this country. For example, I learned:

·         Rice is naturally gluten free and the least allergenic of all grains.

·         Rice is naturally sodium-, cholesterol-, trans fat-free with just a trace of fat.

·         A half cup serving of rice is about 100 calories and contributes 15 vitamins and minerals, especially folate, other B vitamins, iron and zinc, making it a nutrient dense choice.

·         Rice supplies complex carbohydrates that our bodies and brains need to function. It triggers the production of serotonin in our brains, a chemical that helps regulate and improve our mood.

·         Rice grown in the US has a positive impact on our environment as the rice fields create wetland habitats for many species of birds, mammals, and reptiles.

·         About 85% of the rice eaten in this country is grown in this country.

·         American grown rice is exported to over 150 countries.

Arborio or risotto rice is different from long grain, white rice.  It’s higher in starch and cooks into a creamy texture around a chewy center. This rice has an exceptional ability to absorb flavors.  The cooking method is different too!  Instead of simmering rice in water, small amounts of hot liquid get added to cooking rice.  The rice slowly absorbs the liquid as one stirs.

For me, rice and coconut are a winning combination. So, when thinking about developing a breakfast risotto, I decided to start with canned lite coconut milk as the base. Then I wanted to add some good nutrition with some mashed cooked sweet potato. To round out the flavors, I added cinnamon, vanilla extract and golden raisins.

Sweet Potato Breakfast Risotto with Cinnamon and Raisins

Ingredients:

2 cans (13.6- to 14 ounces each) light coconut milk

2 tablespoons unsalted butter or margarine

1 cup U.S.-grown arborio (medium grain) rice

1/2 cup cooked sweet potato, mashed

1/4 cup packed brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 cup golden raisins

Directions:

Warm coconut milk in microwave-safe container, covered, until hot, but not boiling, about 4 minutes. Melt butter in a large saucepan over medium heat. Add the rice and stir to coat. Ladle in enough hot coconut milk to cover the rice. Stir with wooden spoon over medium flame. As rice absorbs the milk, ladle in 1/2 cup more hot milk and stir. Continue this process until all the milk has been added and is absorbed, stirring constantly. This will take 15 to 20 minutes. Rice should be tender with just a little bite to it. Stir in the sweet potato, brown sugar, vanilla, cinnamon and raisins. Stir well to combine. Stir over low heat until heated through.

Serve warm or cold.

Makes 4 to 6 servings

Nutrition Information per Serving (for 1/6^th of recipe):

322 calories, 13 g total fat, 9 g saturated fat, 10 mg cholesterol, 2 g dietary fiber, 3 g protein, and 38 mg sodium. One serving of this low cost recipe provides an excellent source of vitamin A.

Cost per Serving: $1.39

Pricing Note: all ingredients were at “regular” prices.

 Here are preparation photos:

(Left to Right): Adding rice to pan with butter; stirring to coat; adding hot coconut milk in stages.

(Left to Right); Addition of milk and stirring; rice develops a creamy texture; addition of mashed sweet potato,cinnamon, vanilla, and golden raisins.

                           

An InLinkz Link-up

Pistachio Pairings Just in Time for Valentines Day

salted pistachios + chocolate cheesecake + fresh raspberries + ruby port

I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing, I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.

 Pistachios were one of my favorite nuts as a young girl. I loved them. My mother purchased them sporadically, so it was a real treat when she did. So, when I learned about this Pistachio Pairing contest with Recipe Redux, I got excited.  I decided to enter the “indulgent” category. Valentines’ Day is right around the corner, so I thought I would come up with a romantic pairing for my husband and I.

Cheesecake Factory chocolate cheesecake + pistachios + fresh raspberries + ruby port

Chocolate cheesecake with fresh raspberries is nothing new. But pair it with a good Ruby port and pistachios in the shell … and you have a real tasty and decadent treat. Ruby port is wonderful when paired with chocolate desserts. It’s sweet red wine with powerful fruit like plum, cherry and berries.  It goes very well with the creamy texture of the chocolate cheesecake. The pistachios add a nice texture, saltiness, and contrast to the cheesecake and port. I was able to buy Cheesecake Factory chocolate cheesecake at my local Costco store. It comes frozen and includes 6 original and 6 chocolate cheesecake portions. It's great to have in the freezer for dessert "emergencies" or special events.

I encourage you to visit the Pistachio Health Institute for a wealth of information and resources for consumers and health professionals. This includes information about pistachios and heart health, weight management and other research studies.  I was amazed to learn that one ounce of pistachios (without the shell) amounts to 49 nuts! That’s a lot of nuts and more nuts per one-ounce serving than any other nut.

49 pistachio shells

Leaving your empty pistachio shells  on your plate or napkin (compared to immediately throwing the shells into a trash can) can actually help you not overeat. They serve as a visual cue and you are likely to consume less.

Nothing Says Summer Like Popsicles - Avocado Raspberry Popsicles

 



Avocado Raspberry Popsicles

Disclaimer: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.

 

I grew up in Southern California where Hass avocados are widely available. My brother used to rent a house that had several avocado trees  on the property and he’d let me pick as many as I could carry in a large grocery paper bag. What great memories I have from those days.

There are many reasons to love avocados. I love their taste and creamy texture. They’re also loaded with “good” monounsaturated fats, the predominant type of fat found in Mediterranean-style diets. A one-ounce serving, or 1/5 of a medium avocado provides 3 grams of monounsaturated fat and 0.5 grams of polyunsaturated fat. Contrary to some beliefs, one serving of avocado is only 50 calories, provides 2 grams of fiber, and has no sodium or cholesterol.

California avocados are in peak season from March through September, making them perfect for summer gatherings.

Because avocados provide “healthy” fats, they are a good substitute for unhealthy saturated fats. So, for instance, try spreading avocado on your toast or bagel in the morning instead of butter, or use mashed avocado instead of mayonnaise on your sandwich bread, or dip raw veggies into guacamole instead of a sour cream-based dip. Although I haven’t yet tried this, I’ve read that avocado can be substituted for butter or oil in baked good recipes, such as cookies, cakes or muffins. “Though the result may vary slightly by recipe, you can use a one-to-one substitution of avocado for butter, however when substituting avocado for oil it may be necessary to add another liquid to balance the recipe and "thin out" thicker batters or mixes.”[1]

To me, nothing says summer better than popsicles. Here is a recipe for cool and creamy Avocado Popsicles.  I don’t have any fancy popsicle molds, so I simply use 5-ounce Dixie cups with a wooden stick. Foil over the top of the cup helps to hold the sticks upright while freezing. This recipe takes about 10 minutes to prepare. I love the combination  of raspberries and avocados in a green salad, so I used those two flavors in this popsicle recipe. It’s so easy, but looks impressive. One popsicle is only 129 calories and provides a good source of protein, fiber, and vitamin C.

Step one is to blend together one ripe peeled and seeded California Avocado in a blender with honey and an individual container of coconut vanilla nonfat Greek yogurt and pour into cups (or a popsicle mold.  Cover with foil, insert wooden stick and freeze for 2 hours.

 



 

Step One

Step two is to blend together fresh or frozen raspberries with an individual container of raspberry nonfat Greek yogurt and then spoon this mixture over the top of the frozen avocado mixture. Top with foil and freeze for 2 hours.

 

Step Two
 

Here is the complete recipe.

Avocado Raspberry Popsicles

Prep Time: about 10 minutes

Total Time: 4 hours, 10 minutes

 

Ingredients:

1 ripe Fresh California Avocado, seeded and peeled

1 tablespoon honey

1 5.3-ounce container toasted coconut vanilla nonfat Greek yogurt

1 5.3-ounce container raspberry or strawberry nonfat Greek yogurt

1 cup fresh or frozen red raspberries

4 5-ounce paper cups

4 flat wooden sticks

 

Instructions:

Step One:

 

Combine avocado, coconut vanilla yogurt, and honey in blender. Cover and blend until smooth. Divide mixture evenly among paper cups. Tap cups gently on counter to make avocado mixture even within cups and to eliminate any air pockets. Cover cups with foil and insert stick into center of each cup. Freeze for 2 hours or until completely frozen.

Step Two:

 

When first layer is frozen, remove foil from pops. Combine strawberry yogurt and raspberries in blender. Cover and blend until smooth. Spoon mixture into each cup over the frozen avocado layer. Again cover cups with foil with sticks poking through center. Freeze until completely frozen, about 2 hours.

 

To eat, peel off paper cups. Enjoy.

 

Serves: 4

 

Nutrition Information per serving:

 

129 calories, 5 g total fat, 1 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat, 5 mg cholesterol, 28 mg sodium, 302 mg potassium, 14 g total carbohydrates, 4 g dietary fiber, 9 g total sugars, 9 g protein, 1.2% DV vitamin A, 18.5% DV vitamin C, 8.7% DV calcium, 2.5% DV iron, 0 % DV vitamin D, 9.2% DV folate, and 0.04 g omega 3 fatty acids.

Click here to download and print a copy of this recipe.

Check out these other avocado summer delights.

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[1] From: http://www.avocadocentral.com/