GINGERBREAD APPLE UPSIDE DOWN CAKE

Very, very good!

Ingredients:
375 ml (1-1/2 cups ) all purpose flour
15 ml (1 tbsp) ground ginger
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) each ground cinnamon and salt
75 ml (1/3 cup) each vegetable oil and molasses
125 ml (1/2 cup) packed brown sugar
1 egg
125 ml (1/2 cup) unsweetened apple sauce
25 ml (2 tbsp) minced ginger

Topping:
50 ml (1/4 cup) butter melted
175 ml (3/4 cup) packed dark brown sugar
500 ml (2 cups) sliced peeled apples ( about two)

Preparation:
In a medium bowl, combine the flour, ground ginger, baking soda, cinnamon and salt, and set aside. In a large bowl, beat together the oil, molasses and brown sugar. Next beat in the egg until is smooth. Stir in the apple sauce and minced ginger until it's smooth and set aside.

For the topping, pour the melted butter in a 1.5 liter (9 inch) round cake pan , brushing butter up the sides. Spread the brown sugar evenly over the butter. Arrange the apples on the top.

Stir the dry ingredients into the egg mixture until it's just moistened. Pour the mixture over the  apples.

Bake in a 180C (350F)oven for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Let it cool in the pan on a fire rack for five minutes. Run a thin spatula around the edge of the cake to loosen and then invert it onto a serving plate.

PUMPKIN CAKE

by my sister JoAnn
Ingredients:

• 1 box yellow cake mix (minus 1 cup, set aside for topping)
• 1 stick butter (8 Tablespoons)
• 1 egg

Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan.

Prepare your favorite Pumpkin Pie filling recipe or this:

• 1 large can pumpkin
• 2 cups sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon Mace
• 1/2 teaspoon Allspice
• 4 eggs (beaten)
• 2 cups milk
• 1 Tablespoon butter

Pour over crust.

Topping:
Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly.
Sprinkle topping over pumpkin pie filling.

Bake at 350 degree for 60 – 70 minutes.  Just keep an eye on it after the 60 minute mark. You want it to be “set” in the middle. So if you shake the pan a little and it doesn’t “jiggle”, you should be good.)
Let cool and serve with whipped cream on top!

FRENCH ONION SOUP CASSEROLE

 This casserole recipe has all of the best components of traditional French onion soup, but the way it's made drastically improves its quality. Because it's baked in a casserole dish, the bread really soaks up the soup and becomes extremely flavorful. The cheese melts and browns in a perfect layer on top. Best of all, making the soup in a casserole dish makes it so much faster and easier than preparing individual servings.

Serves: 6

Preparation Time: 10 min

Cooking Time: 1 hr 30 min

Ingredients

• 3 medium sweet onions, sliced
• 3 tablespoons butter
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• Approximately 6-8 slices French bread, about 1/2-inch in thickness
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally.
2. Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils.
3. Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce.
4. Pour onion and broth mixture into a greased casserole dish.
5. Lightly toast the slices of bread. Place toasted bread in a single layer on top of onion/broth mixture.
6. Cover bread with a thick layer of the shredded mozzarella and top with grated Parmesan.
7. Bake, uncovered, in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and brown on top.

Read more at http://www.recipelion.com/Casserole-Recipes/French-Onion-Soup-Casserole#rKWUcEAARtdVm3vc.99

SAVOY CABBAGE STEW WITH GORGONZOLA CHEESE CROSTINI

Very, very tasty!!

 

Makes/serves	4 servings
Duration	1 hr 30 mins
Difficulty	Moderate
Categories	Vegetarian
Source	Chef Patrik Jaros

Ingredients

• 600 g savoy cabbage
• 120 g chickpeas
• 120 g gorgonzola cheese
• 12 broad slices
• 2 onions
• 1 garlic clove
• 1 l Vegetable broth
• 3 T olive oil extra vergine
• 1 spring of rosemary
• ½ bunch parsley
• Fresh ground nutmeg
• Salt
• Fresh ground black pepper

Preparation

• 1 Cut the outer leaves from the savoy cabbage, wash and halve. Cut also the stem.
• 2 Cut the savoy cabbage into 3 cm cubes.
• 3 Peel the onions, halve and cut into thin strips.
• 4 Soak the chickpeas overnight into water. Peel the garlic clove and cut also into thin strips. Sweat in heated oil. Add the savoy cabbage and the chickpeas, season with salt, pepper and nutmeg and add the broth and rosemary. Simmer for 45 minutes.
• 5 Preheat the oven (200 °C, 390 °F). Put the cheese on the bread and bake. The stew tastes better when the chickpeas very soft are. Mix the chopped parsley and serve.

More Photos

MOROCCAN LENTIL AND VEGETABLE STEW

VERY, VERY GOOD! I am not a lentil person but i liked this stew. Definitely I will make it again.

Prep time 5 mins

Cook time 45 mins

Total time 50 mins

Author: Adapted from Wegmans.com

Total Cost: $7.43

Cost Per Serving: $0.93

Serves: 8 (1.5 cups each)

Ingredients

• 2 Tbsp olive oil $0.16
• 1 medium yellow onion $0.36
• 4 cloves garlic, minced $0.32
• 4 stalks (about half a bunch) celery $0.65
• ½ Tbsp ground cumin $0.10
• 1 tsp turmeric $0.10
• 1 tsp cinnamon $0.10
• ¼ tsp cayenne pepper $0.02
• 1 (19 oz.) can chickpeas $1.89*
• 1 (28 oz.) can diced tomatoes $1.39
• ½ lb. frozen cauliflower florets $0.83
• 6 cups vegetable broth $0.63**
• 1 cup brown lentils $0.68
• 1 bay leaf $0.15

Instructions

1. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
2. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
3. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

Notes

*If you can't find 19oz. cans of chickpeas, a 15oz. can will suffice.

**I use Better Than Bouillon soup base to make my broth.

APPLE AND ALMOND ORGANIC CHICKEN SALAD

Ingredients:
2 chicken breasts
1 red apple
1 green apple
1/2 cup of dried cranberries
1/4 cup of chopped, lightly salted almonds
about 20 red grapes
about 1/2 cup of Mayo , add more if needed

Instruction:
Start out by cooking the chicken. Be sure to do this first so you can chop everything up while it cooks.
Chop up the apples, almonds, grapes and place into a large bowl with the cranberries.
Once chicken is cooked, chop up into small pieces and add to large bowl with mayo.
Combine all ingredients together and add salt to taste

AVOCADO PUDDING

Ingredients:
1 avocado soft and ripe
1 teaspoon vanilla
1/4 cup cacao powder
1/4 cup grade b maple syrup
6 tbsps milk (coconut, almond or any type of milk you prefer)

Instructions:
Cut avocado in half and remove pit. Scoop out the flesh and put in a blender along with the remaining ingredients.
Process until smooth, occasionally scraping downsides. Serve immediately or refrigerate until you are  ready to serve.

SIMPLE GINGER CHICKEN TACOS

Ingredients:
1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchstick (1/2 cup)
2tbsps oil
1 1/2 pounds boneless , skinless chicken breasts, cut into 1 1/2 inch chunks
1 large onion , thinly sliced
2 cloves garlic minced

Directions:
Soak ginger in cold water 10 min, drain.
In a skillet over medium heat, cook ginger, onion, and add the garlic in the last 5 minute, stirring in the chicken cook for 8 to 10 minutes.
Warm up tortillas in a pan with a teaspoon of water and lid on.
Add salsa , guacamole, and slaw... enjoy.

SPICED RED LENTIL, TOMATO, AND KALE SOUP

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This soup is very good in iron deficiency.
 

 Yield: 5.5- 6 cups

Ingredients:

·         1 tsp coconut oil (or avocado oil)

·         2 large garlic cloves, minced

·         1 sweet onion, diced

·         3 celery stalks, diced

·         3 carrots, diced

·         2 tsp fresh ginger, diced

·         1 bay leaf

·         1/4 tsp ground cumin

·         2 tsp chili powder

·         1/2 tsp ground coriander

·         1/4-1/2 tsp smoked sweet paprika, to taste

·           1/8th tsp cayenne pepper, or to taste

·         14-oz can diced tomatoes

·          5-6 cups vegetable broth, more if desired

·         1 cup red lentils, rinsed and drained

·       fine grain sea salt and pepper, to taste

·         2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and carrots and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.

SPICED QUINOA

Recipe by Cinderella 

"This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish."

Original recipe makes 2 cups Change Servings

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 3/4 cup quinoa
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 1/2 cups chicken stock
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup toasted pine nuts
• 1/2 cup raisins, soaked in hot water and drained (optional)

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Directions

1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

Kitchen-Friendly View

• PREP 20 mins
• COOK 25 mins
• READY IN 45 mins

MAPLE BERRY RICE PUDDING

Servings: 4
Preparation 5 min
Cooking : 30 min.
Per serving: 182 Cal, 6 G protein, 36 g carb., 2 g fat, 3.4 fibre, 56 mg sodium, 174 mg calcium

Ingredients:
1 tbsp (15 ml) all-purpose flour
2 cups (500ml ) milk
1/3 cup (75 ml ) short-grain ( Arborio) rice
2 tbsp  (30 ml) pure  naplemente syrup
1/2 (2 ml) vanilla extract
2 cups (500 ml) blueberries, raspberries, or a mixture (thawed, if frozen)

Preparation:
In a deep heavy saucepan, whisk flour into milk. Stir in rice and bring to a simmer over medium heat, stirring often.
Reduce heat to low; cover and simmer, stirring occasionally, for 20 - 25 minutes or until rice is very tender.
Remove from heat and stir in maple syrup and vanilla extract. Let cool slightly ( the pudding will thicken upon cooling). Stir in berries.
Divide the pudding among 4 small bowls.
Serve warm or cold.

Very good! I will make it again.

MEGGYES SÜTI

Hozzávalók:

• 6 tojás
• 30 dkg puha  sütőmargarin
• 25 dkg cukor
• 1 csomag vaníliás cukor
• 45 dkg liszt
• 1 csomag sütőpor
• 2 dl tej
• 2 üveg meggy (kb. 70-80 dkg)

Elkészítés:

1.) A sütőt előmelegítjük 180 fokra. A meggyet egy szűrőn lecsepegtetjük.

2.) A tojásokat kettéválasztjuk, két külön tálba. A fehérjét egy csipet cukorral kemény habbá verjük (konyhai robotgéppel).

3.) A tojássárgákat habosra keverjük a cukorral, majd a puha margarinnal, a liszttel, a sütőporral és a tejjel simára keverjük az egészet. Ha kész, óvatosan belekeverjük a tojáshabot.

4.) Sütőpapírral kibélelünk egy tepsit (közepeset), és belesimítjuk a tésztát. A tetején szépen elosztjuk a meggyet, és a süteményt a sütőbe toljuk. 180 fokon, kb. 50 perc alatt lesz kész.

5.) Ha megsült, porcukorral megszórjuk, és kockákra vágva tálaljuk.

Megjegyzés:

A receptet és a fotót Mirza (Morzsálós) küldte. Köszönjük!

További receptek és fotók a Morzsáló blogban!

 Nagyon finom!

BAKED AVOCADO

Ingredients

• 1 organic Hass avocado, cut in half with seed removed
• 2 organic pastured farm eggs
• ½ tsp. organic Mexican Seasoning or equal parts organic cumin powder, garlic powder, oregano, and chili powder
• ¼ cup shredded organic cheddar cheese
• Organic salsa
• Fine sea salt and organic cracked black pepper to taste

Directions

Pre-heat your oven to 425 degrees. Place the avocado halves into a baking dish and stabilize them with a little foil if needed. Crack one egg into each empty pit of your avocado halves. You can scoop a bit of avocado out if you need more room for the egg.

Season with a bit of salt and pepper. Sprinkle ¼ tsp. of Mexican Seasoning on each egg filled avocado. Top each half with shredded cheese and pop into the oven for 10 to 15 minutes. Remove from the oven, top with salsa, and enjoy!

ZAKUSZKA

Zakuszka 1

Hozzávalók: 1 liter főzőolaj, másfél liter megfőzött zsengéspaszuly, de lehet száraz is, fél kg hagyma, 2 kg paradicsompaprika, 1-1,5 kg fehérpaprika és piros berbécsszarvú vegyesen, 2 kg vineta (padlizsán), szemes bors, 5-6 babérlevél, 1 liter sűrű paradicsomlé.

Elkészítés: A hagymát, a paprikákat, paszulyt megdaráljuk. A vinetát szénen, vagy a kályha tetején egy lemezen megsütjük, a héját lehúzzuk és szintén megdaráljuk. Az olajat egy nagy lábasba töltjük, majd a hagymát benne dinszteljük, kavargatva. Mikor a hagyma üvegesedni kezd belerakjuk a paprikákat. Tovább kavargatva legalább félóráig dinszteljük. Beletesszük a borsot, babérlevelet, sót, vinetát, paszulyt, paradicsomlevet. Állandóan kavargatjuk, mert hamar odakap a lábas aljához. Akkor van kész, mikor az olaj feljön a tetejére. Ezután jól kimosott, kiszárított üvegekbe rakjuk. Minden üveg tetejére egy kanál forró olajat töltünk és lekötjük. Száraz dunsztban hagyjuk kihülni. A zakuszkát lehet csak paszullyal, vagy csak vinetával készíteni. A fehér-és berbécsszarvú paprikát meg is lehet sütni s héját lehúzva darálni meg. Zellerlevelet is rakhatunk bele, sárgarépát, fehérrépát, gombát. Mivel nagyon sok munka van vele, érdemes egy egész napot rászánni. Könnyen romló eledel, ezért fontos a pontosság.

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Kérjük, ha elkészíti a fenti recepte(ke)t, fényképezze le, néhány mondatban írja meg a véleményét róla és mellékeljen fotót is. Cím: 

Quinoa Tabbouleh

May 19, 2014 | Leave a comment

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Quinoa Tabbouleh

1 cup (6 oz./185 g.) quinoa, preferably multi-color

Kosher salt and freshly ground pepper

1 lb. (500 g.) cherry tomatoes, preferably heirloom, halved

1 can (15 oz./470 g.) chickpeas, rinsed and well drained

6 radishes, chopped

3 Persian cucumbers, trimmed, quartered lengthwise, and cut into 1/2-inch (12-mm.) pieces

4 green onions, chopped

3/4 cup (1 oz./30 g.) chopped fresh flat-leaf parsley

3 Tbs. minced fresh mint

1/2 cup (2 1/2 oz./75 g.) crumbled feta cheese (optional)

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

1/4 cup (2 fl. oz./60 ml.) fresh lemon juice

Romaine hearts

Place the quinoa in a medium saucepan. Rinse with cold water, drain; Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1 1/2 cups (12 fl. oz./375 ml.) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes. Fluff with a fork. Transfer the quinoa to a large shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling.)

Meanwhile, in a medium bowl, combine the tomatoes, chickpeas, radishes, cucumbers, green onions, parsley, mint and feta, if using. Add to the cooled quinoa. Add the oil and lemon juice and toss to combine evenly. Season to taste with salt and pepper. Serve with romaine hearts for scooping. Serves 4.

NEGRESA CU ZMEURA

Ingrediente:

200 gr unt
200 gr zahar
200 ml lapte
250 gr faina
50 gr cacao
50 gr ciocolata
4 oua
1 praf de copt
2 plicuri zahar vanilat
1 praf de sare

Sos de ciocolata:

20 gr cacao
100 gr unt
60 gr zahar
esenta de rom

Decor: zmeura proaspata, sos de ciocolata

Mod de preparare:

Intr-o cratita se pun ingredientele de mai sus si se amesteca bine.

Punem cratita pe foc, amestecand pana ce untul se topeste complet iar sosul incepe sa fiarba. Se amesteca cca 2-3 min apoi ia de pe foc si lasam sa se racesca.

Cand este complet rece se adauga esenta de rom si amestecam.

Blatul: Intr-o cratita se pune zaharul, laptele, cacao, ciocolata si untul taiat cuburi. Se amesteca si se pune la foc mic. Dupa primul clocot se ia de pe foc si se lasa sa se racesca complet.
 
Intr-un vas se mizeaza ouale cu vanilie si praful de sare. Se adauga treptat compozitia racita, se mixeaza. Se adauga faina amestecata cu praful de copt si mixam. Vom obtine o compozitie ca o smantana. Compozitia obtinuta se toarna intr-o tava tapetata cu hartie de copt. Se coace in cuptorul incins, la foc mic cam 30-35 de min.
  
Se lasa sa se racesca complet apoi se inlatura intr-un strat foarte subire partea de sus a prajiturii. Se toarna sosul rece de ciocolata, astfel incat negresa sa absoarba sosul ca si cum s-ar insiropa.

Se lasa 30 min la rece apoi se portioneaza. Fiecare prajitura se decoreaza cu  sos de ciocolata si zmeura proaspata.
Vezi mai multe retete pe marya.ro.

Citeste mai mult pe REALITATEA.NET: http://www.realitatea.net/reteta-zilei-negresa-cu-zmeura_1436151.html#ixzz31Fdcjd1K

10 MINUTE HOMEMADE MARINARA SAUCE

10-Minute Homemade Marinara Sauce

posted by Kelly Senyei on May 5, 2014

How do I love thee, homemade marinara sauce? Let me count the ways. 
I love thee spooned atop pizza and beside my garlic bread.
I love thee served with pasta and a big ol’ glass of red.
I love thee in lasagna and paired with Mom’s meat loaf.
I love thee, homemade marinara. And that’s all she wrote.

Don’t worry. I’m not quitting my day job. But there’s just something about the simplicity of homemade marinara sauce that inspires my inner poet.
While I’m all for tomato sauces that have to simmer longer than my latest House Hunters marathon (cough … 6 hours… cough), sometimes, 10 minutes is all we’ve got. And thus, this easy four-ingredient homemade marinara is the answer to all of your pizza, pasta and garlic bread dipping sauce dilemmas.

Yield: About 3 1/2 cups
Cook Time: 10 min

Ingredients:

2 Tablespoons olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon fresh black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Directions:

Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's golden brown and fragrant.
Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine. Simmer the sauce for 7 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.

Kelly's Notes:
The strongest flavor of the marinara sauce will depend on what variety of crushed tomatoes you use. My preferred brand is San Marzano Crushed Tomatoes.
This recipe can serve as the starting point for many other sauce variations. Feel free to add fresh basil, sautéed onions and any other preferred add-ins.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

CARROTS CHIPS RECIPE

Carrot Chips Recipe

Satisfy Salty Chip Cravings For Just 79 Calories!

by Jenny Sugar 5/05/14 6 Reactions 2.6K Shares Print

2K 574 45 49 1

If you find yourself constantly craving chips, then you're going to be all over this snack recipe. Made with carrots and baked instead of fried, these crunchy gems are a much healthier alternative to traditional potato chips.

Aside from a healthy dose of vitamins A and C and fiber, carrots contain antioxidants that may help reduce the risk of cancer and also improve your immune system. Plus, their natural sweetness combined with a sprinkle of salt offers an oh-so-satisfying salty-sweet flavor you won't be able to resist. The entire batch contains just 79 calories and offers 4.1 grams of filling fiber — potato chips have 160 calories and only one gram of fiber.

These chips are only seasoned with sea salt, but feel free to get creative and add cinnamon for a sweeter flavor or black pepper, cumin, or cayenne for a little kick.

From Jenny Sugar, POPSUGAR Fitness

Ingredients

2 large carrots (or 3 medium)
1/2 teaspoon olive oil (or melted coconut oil)
1/8 teaspoon sea salt

Directions

1. Preheat oven to 350°F.
2. Wash and peel the carrots. Using a mandoline slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they're too thick, they'll be soft instead of crunchy.
3. Place the carrot slices in a bowl, and toss with olive oil and salt.
4. Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
5. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

Source: Calorie Count

Information

Yield 1 serving

Cook Time1 hour

Nutrition

Calories per serving 79

BERRY AND CREAM SCONES

Yield: about 30 scones

Ingredients

  3/4 cups all-purpose flour
  1/2 cup granulated sugar
  2 tablespoons baking powder
  3/4 teaspoon salt
  1/2 cups heavy cream
  3/4 cup dried fruit, cut into 1/4-inch pieces*
  1/2 cup white chocolate chunks
  1 cup your favorite jam**
  1/4 cup half and half

• coarse sugar

Instructions

Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add cream, dried fruit, and white chocolate. Use a wooden spoon or an electric mixer on low speed to mix until combined.

Using a large scoop***, place scones about 2 inches apart on prepared pan.

Use your thumb or a spoon to make a deep thumbprint in the center of each scone. Fill each impression with jam.

Lightly brush each scone (not the jam) with half and half. Sprinkle each scone with coarse sugar.

Bake 25 to 30 minutes, or until scones are golden brown. Cool 15 minutes before serving.

Notes

*I used a combination of dried strawberries, blueberries, and raspberries.

**These work best with a nice, thick jam. I topped some of mine with blueberry jam and some with raspberry jam.

***I used a 3-tablespoon scoop, but a 4-tablespoon scoop would work well, too. You'll just get fewer scones.

Recipe very slightly adapted from a recipe provided courtesy of Panera.

http://www.bakeorbreak.com/2014/04/berry-and-cream-thumbprint-scones/

Copyright 2014 Bake or Break

CUCUMBER CAPRESE SALAD

Ingredients

2 cucumbers
1 pint cherry or grape tomatoes (about 30)
2 tablespoons chopped fresh basil
1 cup fresh mozzarella (I like to use the little balls)
1 avocado
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste

Directions

1. Wash the cucumbers and dry them off. Cut into 1/4-inch slices, then cut those in quarters so you're left with triangular-shaped cucumber pieces.
2. Wash and dry the tomatoes. Cut them in quarters.
3. Dice the avocado.
4. Place the cukes, tomatoes, avocado, basil, and mozzarella in a bowl. Pour on the oil, vinegar, garlic powder, and salt and pepper. Mix thoroughly.
5. Tastes best if served immediately.

Serves four.

Check out the nutritional info below. This salad is super healthy!

Serving Size	1/4 of the salad
Calories	236
Total Fat	16.8 g
Sat. Fat	5.2 g
Cholesterol	15 mg
Sodium	234 mg
Carbs	14.4 g
Fiber	5.1 g
Sugars	5.2 g
Protein	10.1 g

I

FRESH 350 - CALORIE BURRITO BOWL

Fresh, Filling, and Fast

by Lizzie Fuhr

It may seem like a low-calorie meal, but a Chipotle chicken burrito bowl with all the fixings like salsa, cheese, and sour cream can weigh in around 745 calories. Cut all the long lines — and more than half the calories! — with this quick and delicious meal you can make at home in less than 10 minutes. A precooked chicken breast, fresh produce, and a few healthy staples are all you need for this nutrient-dense, low-calorie meal that will satisfy your Mexican fast-food cravings.
Keep reading for this quick and tasty recipe.

From Lizzie Fuhr, POPSUGAR Fitness

Ingredients

1/4 cup black beans
1 teaspoon chicken broth
Pinch of cumin
Pinch of cayenne
Pinch of garlic powder
1/2 cup red cabbage, sliced thin
3 ounces precooked grilled chicken breast, sliced thin
2 tablespoons nonfat Greek yogurt
2 tabelspoons fresh salsa
Fresh cilantro, for garnish
Sliced green onions, for garnish

Directions

1. Microwave black beans with chicken broth, oregano, cumin, cayenne, and garlic powder on high for 30 to 45 seconds until heated. Set aside.
2. Add red cabbage to your bowl, and spoon the black beans on top. Layer sliced chicken, Greek yogurt, salsa, and cilantro and green onions, and enjoy immediately!

Source: Calorie Count