Monday, May 6, 2013
Source: Clean Eating
Makes 12 servings
You can also prepare this recipe ahead through step 2, then cover & refrigerate overnight. Simple continue with step 3 when you're ready to bake!
10-14 slices whole wheat sandwich bread, crusts removed
1 cup ricotta
1/2 cup whipped cream cheese
4 large eggs, divided
5 TB brown sugar (or evaporated cane juice)
2 cups fresh blueberries
1 cup milk
2 egg whites
2 tsp vanilla
1 tsp cinnamon
1/4 cup sliced almonds, slightly crushed
2.5 cups frozen blueberries
1/3 cup maple syrup
1. Preheat oven to 350. Place half of the bread slices in an oiled 13 x 9 baking dish, trimming as necessary to fit in a single snug layer.
2. In food processor, combine ricotta, cream cheese, 1 whole egg, & 1 TB brown sugar. Process until smooth. Spread mixture over bread layer; top with fresh blueberries. Cover with remaining bread, trimming to fit a single layer.
3. In a large bowl, whisk remaining 3 whole eggs, 1 TB brown sugar, milk, egg whites, vanilla, & cinnamon. Pour evenly over bread. Combine almonds with 2 TB brown sugar and sprinkle evenly over the top. Cover with foil & bake 40 minutes. Uncover and bake an additional 10 minutes, or until center is slightly puffed & set. Broil for 2-3 minutes until top is lightly browned. Removed from oven & let cool 10 minutes.
4. Meanwhile, make sauce: in medium saucepan, combine frozen blueberries & maple syrup. Bring to boil, reduce heat, cover & simmer until blueberries become mushy (at least 10 minutes).
To serve, divide casserole into 12 portions and top each with blueberry sauce.
Wednesday, May 1, 2013
Source: Better Homes & Gardens
Makes 6 servings
1 TB oil
1 cup chopped onion
4 medium russet or white potatoes, diced
4 cups water
1 tsp dried (crushed) or 1 TB fresh rosemary
1/3 cup oil
salt & pepper to taste
2 medium carrots, peeled then cut in ribbons with a vegetable peeler
1. In a large pot heat 1 TB oil over medium heat. Add onion & saute until translucent. Add potatoes & 2 cups water (add more if needed so potatoes are just covered). Stir in rosemary. Bring to boiling, reduce heat, cover & simmer 20 minutes or until potatoes are tender. Remove from heat & cool a little.
2. Meanwhile, heat 1/3 cup oil in skillet over medium-high heat. Add carrot ribbons to hot oil; cook about 5 minutes or until browned & crisp. Transfer to a plate lined with paper towels.
3. Transfer soup, one portion at a time, to a food processor; blend until smooth and return to pot. Add 1-2 cups water and stir in salt & pepper; simmer & stir 10 minutes or until soup has desired consistency.
4. Spoon soup into serving bowls and top with crispy carrots.