Peach-a-Palooza | Healthy Ideas + Gluten-Free Peach Pecan Crisp Recipe

Posted on August 10, 2013 by Jennifer FIsher

I am so sweet on summer. All the delicious, ripe fruit puts a big smile on my face and I’m grinning ear-to-ear thanks to a windfall of peaches and nectarines. This week I’ve been gobbling up the seasonal treats faster than a greedy squirrel in an orchard. But that’s just fine because peaches are much better for me than M&Ms. Peaches can add nutritional heft to any meal or snack, offering significant amounts of vitamins (especially vitamins A, C and Niacin), more than 10 percent of daily fiber needs, and lots of potassium. Oh, and peaches are 89 percent water, so they help with hydration, too!

Since I ended up with 40 pounds of fruit on my latest haul, I decided to wow the family with some healthier desserts made with peaches. After flipping through my copy of The America’s Test Kitchen Healthy Family Cookbook, I was drawn into the chapter titled “Fruit Desserts & More.” With all the drool-worthy food photos, it was hard to decide which dessert to make. Should I break out my springform pan for the Plum-Peach Upside-Down Almond Cake or try out the Peach Shortcakes. Within this 500+ page resource of healthy recipes, there is also a simple recipe for Pan-Roasted Peaches that would be sublime served with a little drizzle of caramel or vanilla ice cream (or both!). So many choices, it’s a good thing I have a lot of peaches and willing taste-testers.

For last night’s dessert, I decided to prepare it Jennifer-style and just make up the recipe as I went along. I’m calling it Gluten-Free Peach Pecan Crisp in a Skillet. Inspired by the Pear Oat Crisp from The America’s Test Kitchen Healthy Family Cookbook, I tweaked it up a bit by adding some Jack Daniels (ahem) and swapping out the flour in the topping for almond meal. And, substituting peaches for pears. And, adding pecans. Okay, I made the whole thing up. For my gluten-free guests, I would like to point out that most experts say that people with celiac disease can safely drink distilled alcoholic beverages, even those that are made with gluten grains (which includes whiskey). That’s because distillation supposedly removes all of the gluten protein molecules responsible for the bad reactions, rendering the drinks gluten-free. However, if whiskey disagrees with you then you can swap it out for dark rum (non-gluten grain) or simply omit. No biggie.

Gluten-Free Peach Pecan Crisp {In a Skillet}

Filling:

1 tablespoon butter
¼ cup bourbon whiskey
1 teaspoons lemon juice
3 pounds fresh freestone peaches (approximately 7), pitted and sliced into wedges
½ cup pecans, coarsely chopped

Topping:

2/3 cup all-purpose almond meal
2/3 cup old-fashioned rolled oats
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
5 tablespoons butter, melted
¼ cup honey

For the filling, heat the oven to 400 F degrees with rack in the middle position. In a 12-inch cast iron skillet, melt butter and stir in the whiskey and lemon juice until combined. Mix in peach slices until coated and sauté for 3 to 4 minutes to cook off alcohol. Stir in chopped pecans.

For topping, mix together almond meal, oats, cinnamon, nutmeg and salt until blended. Add melted butter and honey and mix until incorporated.

Spread topping evenly over the top of peaches; gently press down with clean hands or back of wooden spoon.

Place skillet on rimmed baking sheet (to catch any juices that might overflow) and bake in 400 F degree oven for approximately 20 – 25 minutes or until peach juices are bubbling and topping has browned. Let cool for 10 minutes before serving. Serves 8.

Recipe Update: Do NOT store the leftover crisp in the cast iron skillet. Transfer to a glass or plastic storage container.

Peach Upside-Down Almond Cake – from America’s Test Kitchen

Even though I winged it on this recipe, you should really check out the The American’s Test Kitchen Healthy Family Cookbook from which it was inspired. From breakfasts and lunches to dinner entrees and sensible sides (plus desserts!), this cookbook is a compendium of healthy classics that I feel great about serving my family. There are lots of cool things about the cookbook including the binder- style design that allows you to take the pages in and out, if you please. Plus, the recipes are very detailed, there’s no way you can mess one up. In addition to explicit step-by-step instructions, there are also tips on how to get many kitchen tasks done like blanching peaches or thawing out steaks quickly and also tests results and reviews on a lot of the current products on the cooking gadget and gear market.

I’m also excited to announce that I am a new member of the Cooking Light Blogger Connection (so new that my profile isn’t even up yet). I have loved this magazine for years and have so many dog-eared copies laying around to kick-start my kitchen creativity. Check out some of the favorite peach recipes from the editors at Cooking Light, the recipes for Peach and Brie Quesadillas with Lime-Honey Dipping Sauce and Golden Peach Soup with Crab and Shrimp Ceviche both caught my eye. YUM!

Golden Peach Soup with Crab and Shrimp Ceviche - from Coolkng Light

Golden Peach Soup with Crab and Shrimp Ceviche – from Cooking Light

Peach and Brie Quesidillas from Cooking Light

How to Freeze Peaches + Peaches ‘n Cream Smoothie

Posted on August 9, 2013 by Jennifer FIsher

I scored a big fruit haul today, peaches for 25 cents per pound. Hoping to enjoy the sweet spoils of the season year-round, I loaded up my cart with as much I could stuff in the two big shopping bags I brought along. I ended up with 40 pounds for a grand total of 10 dollars!

After the kids and I gorged on peach after peach, letting the sticky dribble down our chins and arms, I declared an end to our binge on the bushel so we could at least have some leftover for the freezer and all the recipe creations cropping up in my mind.

Putting up peaches in the freezer is really pretty easy, and the taste and texture of the fruits holds up well to a life on pause in sub-32 degrees. Depending on what type of future use you have in mind, peaches can be prepped for the freezer in several ways including syrup packed, liquid packed, dry packed, pureed and portioned into ice cube trays. For those in a hurry, peaches can even be wrapped up whole and frozen.

The methods on ‘How to Freeze Peaches’ below also works well with all stone fruits including nectarines, apricots, plums, cherries and such!

How to Freeze Peaches

1) In a large pot, bring water to a rolling boil. Dunk peaches in boiling water for approximately 45 seconds. This flash-cooking process is called blanching and is an effective way to prepare nearly all fruits and vegetables for the freezer

2) Using a slotted spoon, remove peaches from boiling water and immediate submerge into large bowl filled with ice water to stop the cooking process.

3) Remove the skin from peaches; it should easily slip off with a few nudges. Unless you are planning a blemish-free photo shoot, don’t worry if a few pieces of skin are still stuck on the peach.

4) Slice or cube peaches and place in large bowl. For every quart of peaches, add approximately 2 tablespoons of lemon juice and 2 tablespoons to 1/3 cup of sugar, depending on your preference. Let macerate for 30 minutes. If preferred, the sugar may be omitted.

5) Decide on freezing method.

To syrup pack, spoon peach slices and syrupy juices into zip-top bag, leaving 1-inch of headroom at the top.
To liquid pack, place peach segments into zip-top bag and add water or juice (like apple or white grape), leaving 1-inch of head room at the top.
To dry pack, arrange peach segments on a cookie sheet and place in freezer for 1 hour until firm; transfer to preferred storage container. The beauty of this method is that the fruit doesn’t stick together in one solid clump in the freezer; sliced can be taken out one at a time, as needed.
To puree, add to blender and puree until smooth. Pour into ice cube trays and freeze until solid; store in a zip-top bag.

6) Use a permanent market to write date on each bag. Peaches keep well in the freezer for up to 12 months

Peaches ‘n Cream Protein Smoothie Recipe

2 cups unsweetened almond milk
1 teaspoon Stevia
2 scoops favorite protein powder, vanilla
1 ½ cups, frozen peach slices
1 cup ice

Place all ingredients into a blender, process until smooth. Serves 2.

Saturated with Flavor | Lime, Cilantro & Feta Compound Butter {Healthy Surprise}

Posted on August 6, 2013 by Jennifer FIsher

Eating healthy is a priority to me, but give up butter? No way! Actually, a bit of butter in the diet isn’t bad at all in my book. Traditional saturated fats, such as those coming straight from animals and plants that are not “processed,” are essential for many functions of the body. These fats help cell membrane structure and integrity while preventing oxitave damage; are a vital source of fat-soluble vitamins such as A,D, and K; aid in strong bone development; and help the brain and nervous system. Research has also shown that saturated fats are actually good for hearth health because they lower a substance called Lp(a), while increasing good cholesterol (HDL).

So, one way I like to maximize the flavor power of butter is by mixing it up with delicious ingredients. These compound butters are so quick and easy to make, there is absolutely no cooking involved. Just mash together room temperature butter with any number of herbs, spices or aromatic liquids – you can even get creative with cheeses or finely chopped nuts. Store compound butters in the freezer and pull out a bit to when needed to add flavor to sauces, meats, toasted bread or pastas. Is your mind churning with all the possibility? The uses are virtually unlimited.

Try out my recipe for Cilantro, Lime & Feta Compound Butter that is featured today at the Litehouse Living Blog. This compound butter adds a tangy touch to everything from grilled corn and sourdough toasts. I also added a few tablespoons for a quick and simple sauce for a shrimp pasta sauté I made with fresh-frozen corn, tomatoes and zucchini I had stashed in the freezer.

Don’t forget to visit the Litehouse Living Blog for the full recipe and lots of fresh, healthy ideas

All Hail to the Hatch | Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle Recipe

Posted on August 4, 2013 by Jennifer FIsher

Holy hot peppers, the mother of all Hatch green chile festivals is about to hit town right here in the ATX (that’s Austin for you non-locals). Delivered straight from the fertile farms of New Mexico to greedy grocery shoppers like myself, Hatch season is a much anticipated event that only comes around once a year. The best way to prepare the peppers is by fire-roasting; it lends a yummy smoky flavor. Central Market and some other stores take care of this step for you, roasting them in a huge tumbler and then packaging them up read to go. While it’s not as convenient, it’s definitely well worth the time and trouble to roast them on the grill at home. This precious pepper is a versatile addition to nearly every food imaginable, from classic quesadillas and rellenos to unexpected sweet dishes like ice creams and quick breads – seriously!

How would I know such a thing? Well, I’ve seen all sorts of eye-popping, taste bud-blasting Hatch creations as I battled it off time and time again at the Central Market Hatch Green Chile Festival Cook-Off. In the last four years, I’ve taken 3^rd place, 2^nd place and 1^st place – and then last year my recipe made the finals but I had to bow out due to the Hood to Coast Relay with Nuun Hydration. Right now, my creative juices are flowing, trying to figure out just exactly how I’m going to use the signature punch of Hatch peppers in my next recipe creation. Good thing I still have a good portion of a past prize, about 75 pounds of fire-roasted peppers, processed and packaged up in the freezer.

I’m sharing one of my past winning recipes and hopefully the rest of the recipes if time permits this month. Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle isn’t exactly the most low-calorie recipe in town, but I did make some low-fat substitutions to bring it down a notch. Also, if you’re in a time crunch, I’ve found a great fresh product by Litehouse Foods (Avocado Dip) that can be substituted for the Avocado Drizzle portion of the recipe.

Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle

For Cheesecake:

1 1/3 cup crushed Central Market Hatch Green Chile tortilla chips (or plain)
¼ cup butter, melted
3 (8-ounce) packages reduced-fat cream cheese, softened
4 large eggs
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Worcestershire sauce
¼ teaspoon salt
3 tablespoons minced green onions
1 ½ cup finely shredded cooked chicken (white meat)
½ pound fire-roasted Hatch green peppers, skinned, seeded and chopped*
1 ½ cups shredded pepper jack cheese
8 ounces light sour cream
1 teaspoon seasoned salt
Garnish: hatch green chile tortilla chips

Avocado Drizzle:

2 large Hass avocados (approx 8 ounce each), seeded, peeled and diced ½”
½ cup chicken broth
¼ cup fire-roasted Hatch green peppers, skinned, seeded and chopped
1 tablespoon of jalapeño pepper; seeded and diced (more to taste if you like hot-hot)
2 cloves roasted garlic
1 teaspoon lime juice
Salt and pepper to taste

In medium bowl, combine the tortilla chips and melted butter. Press mixture onto the bottom and 1-inch up the sides of a 9-inch springform pan. Set aside

In large work bowl of electric mixer, beat the cream cheese at high speed until light and fluffy. Add the eggs, one at a time, beating well after each. By hand, stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.

Pour half of the cream cheese mixture into the prepared pan. Layer with chicken, Hatch peppers and pepper jack cheese. Pour remaining cream cheese mixture on top.

Bake at 350 F for 10 minutes; then reduce the heat to 300 F and bake for an additional 1 hour or until set in the center. Remove from oven and cool completely on a wire rack.

Combine the sour cream and seasoned salt and spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours.

While chilling prepare sauce by adding avocado, chicken broth, roasted hatch peppers, jalapeño, garlic and lime juice until pureed. Add salt and pepper to taste. If coulis seems too thick, blend in a tiny bit of water a time until desired consistency.

To serve, remove sides of springform pan; slice into 8 servings. Place each slice on a serving plate and pour a share of the hatch-avocado coulis on top. Garnish each slice with a tortilla chip wedge artfully sticking out of the top.

*If you can’t get your hands on fresh peppers, you can substitute the canned variety. The recipe will still be great, but it just won’t have the same unexplainable effect of a true Hatch pepper.

Prevent Bonk & Bodonkadonk with Berry Cheesecake Power Muffins Recipe

Posted on July 30, 2013 by Jennifer FIsher

Imagine nervously waiting at the start line of the most important race of your life, a run that would be the final test of more than a year of dedicated, intensive training and one where you have put the reputation of your family, faith and country on the line. Now imagine that instead of carefully monitoring your diet and eating “clean” for maximum performance leading up to and on the big day, you are fueled on cheesecake and will be running in the nude.

As crazy as it sounds, historical records reveal that cheesecake was served to athletes participating in the first Olympic Games in Greece back in 776 BC. However, the ladies didn’t have to worry whether or not a slice of this decadent dessert would give them a glycogen-depleting bonk or big ole naked bodonkadonk come race day – female athletes weren’t allowed to compete, nor were married women even allowed to spectate.

A dollop of whipped cream might not make you run faster, but it’s fun!

But, let me stop my digression on discrimination here and get back to the cheesecake nutrition plan. I can’t imagine that a slice of cheesecake, such as we enjoy here in the 21st century, could be the best way to finish off a pre-race meal. A single slice of Peanut Butter Cup Fudge Ripple Cheesecake from the Cheesecake Factory tops out at over 1,300 calories and 40 grams of fat per serving; even a low-carb, Splenda-sweetened slice of Original Cheesecake from the same restaurant has 570 calories. Sheez, instead of the aforementioned cheesecake offender, you could eat more than HALF of my Whey Cool Strawberry Protein Pie.

But, don’t get me wrong, I love cheesecake. I just don’t eat it everyday and when I do indulge, I share a slice with a partner in crime. Since National Cheesecake Day is July 30th I wanted to honor this icon of the dessert cart in a more nutritious way. I found a description by the rhetorician and grammarian Athenaeus on how cheesecake was prepared back in ancient Greek times. While it looked like the recipe was actually filled with healthy carbs and protein, the lack of measurements left me puzzled.

“Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve.”

Instead, I came up with a cheesecake-inspired recipe with a healthy spin; a nutritious little nosh that could be enjoyed before running a race without any negative consequences on my gut or butt. Since I’m usually running and racing in the morning, a muffin was the perfect solution. Sized just right to take on the go, my recipe for Berry Cheesecake Power Muffins offers more than 8 grams of protein and less than two grams of fat – all for about 100 calories per muffin.

Berry Cheesecake Power Muffins Recipe

2 cups rolled oats, ground in a blender
1 cup fat free cottage cheese
1/4 cup unsweetened apple sauce
1/4 cup sugar-free maple syrup
1 cup egg whites
1 tsp vanilla extract
1 tbsp Stevia
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Remaining ingredients:

1/2 cup fresh blueberries
½ cup fresh strawberries, chopped
½ cup fat free cream cheese
1/2 tbsp Stevia

Preheat oven to 350 F degrees.

Grind up oats in blender using pulse button. In pitcher of blender, add ingredients for muffin batter –cottage cheese, applesauce, syrup, egg whites, vanilla extract, Stevia, baking soda, baking powder and salt. Blend in blender until smooth and divide mixture up equally in a 12-muffin tray fitted with muffin liners (or coated with baking spray).

In a separate bowl, mix together cream cheese and 1/2 tablespoon of Stevia. Sprinkle blueberries and chopped strawberries on top of muffins; then dollop cream cheese on the center top of each muffin. The fruit and cream cheese will sink down to the middle during baking.

In 350 F degree oven, bake muffins for 20 – 22 minutes or until lightly browned.

Let cool before removing from muffin tins.

Makes 12 muffins.

Nutritional info: per muffin: Calories: 103, Total fat: 1.9g, Total carbs: 12.1g, Sugar: 2.7g, Protein: 8.3g

The berries and cream cheese is put on top of batter and it sinks to the middle during baking.

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Category Archives: Recipes

Peach-a-Palooza | Healthy Ideas + Gluten-Free Peach Pecan Crisp Recipe

How to Freeze Peaches + Peaches ‘n Cream Smoothie

Saturated with Flavor | Lime, Cilantro & Feta Compound Butter {Healthy Surprise}

All Hail to the Hatch | Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle Recipe

Prevent Bonk & Bodonkadonk with Berry Cheesecake Power Muffins Recipe