Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

adapted from Bobby Flat Fit

Bittersweet chocolate is known to have health benefits when consumed in moderation. For this recipe use chocolate with at least 71% cacao. I used 85% available at Lidl for $2.49 / 4 oz. bar.

The uncooked quinoa gives you a crunch... think of a Nestle crunch bar.

Don't have a double boiler, heat water in a pot, place a bowl over the pot but not touching the water.

Makes about 12 servings

3 Tbsp. pure maple syrup
1 Tbsp. coconut oil, melted
1/2 tsp. pure vanilla extract
1 tsp. orange zest
1/8 tsp. Kosher salt
1/3 cup quinoa (uncooked)
3/4 cup slivered almonds
3/4 cup cashews, chopped
1 tsp. instant espresso powder
1/2 cup unsweetened dried cherries, chopped

1. Preheat the oven to 325F.
2. Line a baking sheet with silicone baking sheet or parchment paper.
3. In a bowl, whisk together the maple syrup, oil, vanilla, orange zest and salt.
4. Fold in the quinoa and nuts.
5. Spread out on the baking sheet in roughly a 9 inch square.
6. Bake until the nuts are a light golden brown and the mixture is crisp, about 25 minutes.
7. Set aside to cool.
8. In a double boiler, melt the chocolate; Add the espresso powder.
9. Spread the chocolate over the quinoa crunch; Sprinkle the cherries over the top.
10. Break into pieces to serve.

Enjoy!

Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Parsnips & Carrots en Papillote with Wine, Maple and Thyme

Parsnips & Carrots en Papillote with Wine, Maple and Thyme

Adapted from Bobby Flay Fit©

Cooking en papillotte is the act steaming food in a closed parchment bag. Parchment bags can be purchased but if you want to try making the bags yourself here is a video from Bon Appetit demonstrating the technique. This technique create vegetables that are al dente and slightly caramelized.

If you never had a parsnip, they look like a white carrot but have an earthy, nutty taste which contrasts nicely with the sweeter carrots.

Makes 2 servings

¼ lb. carrots, peeled and cut into thick batons (sticks about ½” x ½” x 2”)
¼ lb. parsnips, peeled and cut into thick batons (sticks about ½” x ½” x 2”)
2 tsp. olive oil
1 tsp. regular or sugar free maple syrup
1 tsp. butter or Parkay cooking oil spray™
1 tsp. finely chopped fresh thyme or 1/3 tsp dried
Small splash of Chardonnay, your favorite white wine or apple juice
Kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 425F.
2. Place the parchment paper on a baking sheet.
3. Loosely mound all of the ingredients in the center of the parchment.
4. Fold the parchment over the vegetables and crimp the edges to prevent the steam from escaping. – See the video link for a great demonstration.
5. Bake for about 30 minutes until the vegetables are tender crisp.
6. Transfer to a plate; cut open the bag being careful of the steam escaping.
7. Serve in the parchment or transfer to a serving bowl.

Enjoy!

Bacon Wrapped Scallops with Maple Mustard Cream Sauce

 Bacon Wrapped Scallops with Maple Mustard Cream Sauce

My husband and I love the Whatley Inn in Whatley, MA, so much so that we had our rehearsal dinner there. One of their signature appetizers is the Scallops Brochette -- "Fresh Sea Scallops wrapped with Apple wood smoked bacon on a bed of our house Saffron rice finished with a mild mustard sauce". Even after moving to PA I could not get the chef to part with the recipe. I have been working on it over the years and have come close but now I want to make a skinnier version ... one without applewood smoked bacon and a heavy cream sauce. We think this is a reasonable alternative.

Serves 12 

1 WW Blue point for 4 scallops and 1 WW Blue point for 1 Tbsp sauce - in case you want extra sauce 

12 slices turkey bacon

48 sea scallops

1/2 cup evaporated whole milk

2 Tbsp Dijon mustard

1 1/2  Tbsp pure maple syrup

1. Preheat oven to 400F.
2. Partially cook the bacon in a skillet. It should still be pliable. Cut into quarters - once vertically and once horizontally.
3. Wrap a scallop in a piece of bacon and secure with a toothpick. Depending on the size of the scallop some of them may need to be wrapped sideways since we are limiting the amount of bacon. Place in a baking dish. 
   
   
   
4. Bake until the scallop is cooked through, about 10 minutes.
5. Meanwhile, boil the evaporated whole milk, mustard and maple syrup until it becomes a thick sauce consistency, about 4-5 minutes. Season to taste with salt and pepper.
6. Remove the toothpicks. Spoon a tablespoon of the sauce on a plate and serve with 4 scallops.

Enjoy !