RUSTIC PLUM TART

1/4 cup sea salt roasted almonds finely ground
1 tsp ground cinnamon
3 pkts Sweet'N Low low calorie sweetener, divided
3 sheet frozen phyllo dough, thawed
3 tbsp nonhydrogenated margarine, melted
1/2 cup (1/2 of 250g tub) Philadelphia Light Cream Cheese Spread
6 fresh plums thinly sliced
1 tsp icing sugar

Heat oven to 400F.
Combine nuts, cinnamon and 1 pkt sweetener (I used Stevia). Place 1 phyllo sheet on work surface; brush with 1/3 of the margarine, then sprincle with 1/3 of the nut mixture. Repeate layers twice; place in 9-inch tart pan. Fold over edges of pastry to form 1-inch high-rim arounde edge of pan.

Mix cream cheese spread and remaining sweetener until well blended; spread onto bottom of crust. (this was the hardest part; I had to use my fingers to do it)  Arrange plums in circular pattern over cream cheese mixture.  I used a square pan and I used some leftover apples instead of plums.
Bake 20 min. or until pastry is golden brown. Sift sugar over tart. Serve warm or at room temperature.


It was very easy to make and it was delicious.  We ate it in a day. 

BROILED MAHI MAHI

This year we discovered the fish mahi mahi. When I buy it ( not very often because it is not cheap)  I like to prepare it each time differently.  I was worried about this recipe, - the orange juice concentrate -,  but the end result was fantastic. Definitely a winner for us.   
For side dish we had boiled potato and broccoli-watercress salad. I had to replace again the watercress with radichio (it wasn't in the store). With all this commotion this is one amazing salad. One other family favorite.  

Ingredients
2 pounds mahi mahi fillets (skinless)
2 tablespoons prepared mustard
1/2 cup cooking oil
1/2 teaspoon salt
1 clove garlic minced
1/2 cup frozen orange juiceconcentrate
1 bay leaf

Cut the mahi mahi fillets into serving size portions and place side by side in a baking dish.

Thaw the juice concentrate.crumble the bay leaf. Combine these with the other remaining ingredients and mix well to create a marinade.

Pour the marinade over the mahi mahi (make sure you turn the fish to coat both sides).

Cover baking dish with plastic wrap and place in refrigerator for 30 to 43 minutes. (I left it for around one hour.)

Place pan on top rack of oven and broil 5 to 6 minutes on each side. Fish  will be ready when you can easily flake it with a fork.

Serve!

BAKED BROCCOLI

Drizzle broccoli florets with olive oil, salt and pepper and bake at 425 for 15 minutes until slightly browned, take out of oven and drizzle with a mixture of olive oil, red pepper flakes and garlic. Return to oven for 10 more minutes.

SO yummy!!!!!! We had it with a baked tomato stuffed with portobello mushroom and goat cheese ( which I baked at the same time as the broccoli).
My daughter just e-mailed me this recipe.  She is far but sharing food recipes with me makes me feel she is just here with me and we are talking food. 

SAUTEED BROCCOLI RAAB WITH GARLIC, OLIVES AND LEMON

I looked up this recipe on the internet My husband does not like very much the "greens" however this was so tasty he took some for his lunch today.  The lemon took away the sharpness and with the olives, it was a great side dish.
(Serves 2-4)
Enjoy this recipe as is or try adding cooked potatoes or pasta. If more protein is desired, try adding cooked sausage or pancetta for an interesting variation.
2 tbsp extra virgin olive oil
2 large garlic cloves, sliced thin
1 pound (approximately 1 bunch) broccoli raab
¼ cup chicken stock or water
kosher salt and fresh cracked black pepper to taste
1 lemon, halved
1/3 cup Italian green or black olives, pitted and sliced
½ tsp red pepper flakes
Heat the olive oil in a large skillet over medium heat. Add the garlic slices and cook until golden brown, about 2-3 minutes. Add the broccoli raab, chicken stock or water and cook covered, but stirring often, until the broccoli raab is softened, about 4 minutes. Uncover and continue to cook until most of the liquid is evaporated. Squeeze lemon over and add the olives. Season to taste with salt, pepper and red pepper flakes and serve immediately.