1.
These. Are. Not. Healthy. :) But they are really, really yummy and fun to make with the gorgeous cherries and peaches in season right now! I used to make them for my husband's softball team back before we had kids and they were a big hit! They also make a nice grab and go breakfast - although, you should probably re-read the first sentence before making that decision. :)
INGREDIENTS
Dough:
3 3/4 cups flour
1 1/2 t. sugar
2 1/2 t. salt
3 sticks unsalted butter, cold and cut into small pieces
1/2 cup cold water
Filling:
4 cups stone fruit (peaches, cherries, etc.)
1 T. sugar
1 lemon
Salt
1 T. corn starch
1 egg, lightly beaten
Cinnamon sugar (1 part cinnamon to 4 parts sugar)
DIRECTIONS
1. For the dough: In the bowl of a food processor, pulse flour, sugar, and salt to combine. Add butter and pulse about 10 times until mixture resembles coarse crumbs. Slowly add cold water through the feed tube with machine running until dough forms, about 30 seconds. Evenly divide into 2 gallon size resealable bags and form into flattened rectangles. Seal bags and refrigerate.
2. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Pit fruit and cut into 1/4 inch pieces. In a large bowl mix together fruit, sugar, zest and juice of the lemon, a pinch of salt, and cornstarch until well combined. Set aside.
3. On a lightly floured surface, roll 1 piece of dough into a 15x10-in. rectangle. Cut into six 5-in. squares. Working with 1 square at a time, place a scant 1/4 cup of fruit mixture in the center of each square. Brush 2 outside edges with egg and fold each square on the diagonal over the filling, pressing to seal. Repeat process with remaining dough and filling. Place hand pies on baking sheets. Brush with remaining egg and sprinkle with cinnamon sugar. Cut a small slit in the center of each pie with kitchen shears. Bake 25-30 minutes until golden brown and bubbling. Cool slightly on a wire rack and serve warm.
2.
I looooove eggplant parmesan - my family, not so much. But it was my birthday week, so they humored me. :) This time I made cute little stacks for grown-ups out of the largest slices and I kept the smaller slices sauce-less and cheese-less for the boys to dip in some ketchup. And there is something about tomato sauce and mashed potatoes together that makes me very, very happy -so they are my side dish of choice here. :)
INGREDIENTS
1 large eggplants (about 1 lb) cut into 1/4 in. slices
1 T olive oil
Salt & pepper
28-oz. can crushed tomatoes
1/2 cup flour
2 eggs, lightly beaten
1/2 cup whole wheat breadcrumbs
Vegetable oil for frying
1/4 cup grated Parmesan
1/2 cup shredded mozzarella
DIRECTIONS
1. Toss eggplant slices with 1 t. salt in a colander and let stand 30 min. Meanwhile, stir 1 T olive oil, 1/2 t. salt and 1/4 t. pepper into crushed tomatoes. Spread 1/2 cup tomato mixture into the bottom of a 9-x-9 in. baking dish. Then pour flour, eggs and breadcrumbs separately into 3 shallow dishes.
2. Preheat oven to 375 degrees. Pour 1/4 in. of vegetable oil into a large skillet and heat over medium-high until a pinch of breadcrumbs dropped in skillet sizzles.
3. Press eggplant slices between a double layer of paper towels to dry. Then dredge in flour (shaking off excess), eggs (shaking off excess) and sprinkle lightly with breadcrumbs. In batches, fry eggplant until golden, 2-3 minutes per side.
4. Layer 1/2 of eggplant over sauce in baking dish. Sprinkle with 2 T. Parmesan. Top with half of remaining tomato mixture. Repeat with remaining eggplant, Parmesan, and tomato mixture. Sprinkle mozzarella on top and bake until lightly browned and bubbling, about 40 minutes.
3.
When we came back from vacation, the cupboard was pretty bare. Luckily, I always have the ingredients on hand to make these yummy cookies. So we had something to snack on the next morning on route to the grocery store. :)
INGREDIENTS
1/3 cup softened butter
1/3 cup brown sugar
1 large egg
3/4 cup oats
3/4 cup whole wheat flour
1 t. baking soda
1/4 t. salt
1/2 cup dried cranberries
1/3 cup chopped walnuts
DIRECTIONS
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a large bowl, cream butter and sugar and then beat in egg. Add oats, flour, baking soda and salt and mix to combine.Stir in cranberries and walnuts. Use a small cookie scoop to portion dough onto prepared baking sheet. Bake 10 minutes or until golden brown. Cool on wire rack.
4.
This is technically a crust-less quiche, but I like to think of it as a hands-off frittata. It's one of my favorite ways to use up leftover veggies or beet greens!
Serves 4
INGREDIENTS
Cooking spray
Handful of cooked veggies or raw leafy greens
1/2 cup milk
1/2 cup olive oil mayonnaise
4 eggs
1/4 cup shredded cheese (optional)
DIRECTIONS
Preheat oven to 400 degrees. Spray a pie plate with cooking spray. Spread veggies evenly in the bottom of the pie plate. Whisk together milk and mayo until smooth. Beat in eggs. Pour egg mixture evenly over veggies. Sprinkle with cheese, if using. Bake 35 minutes until puffed and golden.
5.
The boys would eat French fries every day if I let them! This version is a little healthier and works just as well with sweet potatoes if you're so inclined. :)
Serves 4
INGREDIENTS
Cooking spray
3 large baking potatoes cut into 1/4 inch thick matchsticks
2 T. canola oil
Salt
DIRECTIONS
Preheat oven to 450 degrees and coat a baking sheet with cooking spray. Toss potatoes with oil in a large bowl and spread onto the prepared baking sheet in a single layer. Bake until golden and crisp, about 25 minutes. Use a metal spatula to loosen the fries and sprinkle with salt.
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