Berry Compote

Ingredients:

• 1 1/2 cups berries, frozen
• 1/2 cup water
• 2 1/2 tbsp. agave syrup
• 1/2 tsp. vanilla extract
• 1 pinch of salt
• 1/2  tsp. lemon juice
• 1 tsp. cornstarch
• 2 tsp. water

Makes 8 Servings (2 cups total, 1/4 cup per serving)

1. Combine berries, 1/2 cup water, agave syrup, vanilla, and salt in a small saucepan. Bring to a low simmer. Cook 5 minutes or until the water takes on a rich color and the berries are warmed through. Stir in the lemon juice.
2. In a small bowl, combine cornstarch and 2 teaspoons water. Stir into the berries. Bring to a low simmer; cook for 1 minute. If it is too thin, add a little more cornstarch mixed with water.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. Fruit compote is a dessert that's been around since the seventeenth century. It's made usually with fresh fruit and gently cooked over low heat until it becomes a thick sauce. The original recipe was a blueberry compote but you can use strawberries, raspberries, blackberries, cherries, nectarines and even mangoes. Heck you can use a combination of these fruits and the compote will be delicious. Don't boil the berries because  they will burst and lose their flavor and nutrients. The combination of water and cornstarch is an easy way to thicken a sauce. It has to be stirred before adding to the hot sauce because the two ingredients will separate when they're left to sit and can form lumps. There are different ways to flavor compote such as vanilla or almond extracts, lemon, lime or orange zests, cinnamon, nutmeg and even ginger. Compote is delicious with yogurt, pancakes, waffles and other baked goods. Homemade compote also has less sugar than the traditional store-bought jams and has more natural fruit flavor.

 



Oatmeal Pancakes with Berry Compote

Ingredients:

• 1/2 cup oat flour
• 1/4 cup brown rice flour
• 2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg (optional)
• 1 1/2 cups cooked oatmeal, slightly warm (gluten-free)
• 1/2 cup milk (or soy milk for dairy-free pancakes)
• 1 tbsp. agave syrup
• 1 tsp. vanilla extract
• 2 eggs, beaten well
• nonstick spray, as needed
• Berry Compote (see recipe)

Makes 4 Servings (2 pancakes per serving)

1. Preheat the pancake griddle or skillet on medium heat.
2. Combine oat flour, rice flour, baking powder, salt, cinnamon and nutmeg. Set aside.
3. Combine oatmeal, milk, agave syrup, and vanilla. Stir in beaten eggs. Stir in dry ingredients.
4. Spray the griddle or pan with nonstick spray. Pour 1/4 cup batter on griddle or pan in a 4-inch circle. Let sit until bubbles start to appear on top and the bottoms are golden brown. Flip pancakes can cook 1 minute on other side. Serve hot topped with Berry Compote.

WW POINTS VALUE: 5 Pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a gourmet breakfast at any meal? These are quick, easy and gluten-free and you can make these into both pancakes and waffles. I prefer waffles because they make a better presentation and the clean up is much easier. Oatmeal pancakes or waffles are moist an dense due to the creamy texture of the cooked oatmeal in the center. Make sure the eggs are well mixed because they will scramble when cooking. It's also important that the dry ingredients are mixed separately from the wet ingredients so that the pancakes/waffles come out fluffy. I really loved these waffles because they were fluffy, moist and packed with flavor. Plus, they didn't have any sugar in them and I didn't miss the traditional syrup as a topping. It is well known that eating whole grains in the morning satisfy hunger and provide key nutrients to keep blood sugars in check. The berry compote is also yummy too.



Coriander-Studded Tenderloin Steak

Ingredients:

• 4 (3-4 oz.) beef tenderloin steaks, cut 1-inch thick
• Kosher salt
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. freshly chopped chives
• 2 garlic cloves, minced
• 1/2 tsp. coriander seeds or cumin seeds, crushed
• 1/2 tsp. celery seeds
• 1/2 tsp. coarsely ground black pepper

Makes 4 Servings

1. Preheat broiler. Trim fat from steaks. Season steaks with kosher salt. In a small bowl, combine soy sauce, olive oil, chives, garlic, coriander or cumin seeds, celery seeds and pepper. Brush mixture onto both sides of each steak.
2. Place steaks on the unheated rack of a broiler pan. Broil 3-4 inches from heat for 12-14 minutes for medium-rare doneness (145 F) or 15-18 minutes for medium doneness (160 F), turning once halfway through broiling time.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you ever have a carnivore craving and you want it on the table in 30 minutes or less, this dish is for you. I was craving steak and this dish have flavor all over it. If you have coriander seeds, you can grind them in a spice or coffee grinder and they will work just fine. I highly recommend mixing the ground coriander and cumin together with the olive oil, soy sauce and chives because it gives the seasoning a citrus flavor that packs a punch. You can use any kind of meat with this seasoning and the dish will still be delicious. You can also put the seasoning on the steak and let it marinate up to 24 hours if you want a more intense flavor. I highly recommend using Garlic Infused Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA because garlic always makes everything better. For more information, visit www.TheImperialOlive.Com. 

Chicken Cacciatore

Ingredients:

• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup onion, finely diced
• 1 cup bell peppers, chopped
• 2 cups mushrooms, sliced
• 4 (4 oz.) boneless, skinless chicken breasts, cut into 2-inch chunks
• 2 cups diced tomatoes
• 2 cups cooked whole-wheat spaghetti

Makes 4 Servings

1. Heat the oil in a medium saucepan over medium-high heat. Add garlic, onion, peppers, and mushrooms. Saute for 4 minutes until mushrooms release their juices.
2. Add the chicken; sauté until golden brown on all sides, about 5 minutes.
3. Add tomatoes and bring to a boil. Reduce heat to low; simmer for 15 minutes. Place spaghetti in a shallow bowl. Top with chicken and vegetable mixture.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the Weight Watchers KickStart Your Success booklet. This is a great way to kick-start your healthy lifestyle. If you're ever craving Italian food but you don't want to go to the restaurant, you can make this Italian classic at home in 30 minutes or less. This dish is heavenly delicious with or without the pasta. Don't forget to pound the chicken before you cook it because it will be easier to cook. I also highly recommend adding a splash of dry white wine when cooking the caccitore because wine always makes everything better. This Italian classic will quickly fill you up and leave you satisfied. One bite of this dish and you won't go out for Italian again (unless you're in Italy). 

Almond French Toast with Warm Blueberry Syrup

Ingredients:

Blueberry Syrup:

• 2 cups frozen unsweetened blueberries
• 2 tsp. fresh lime juice
• 2 tsp. granular sugar substitute, or to taste

French Toast:

• 2 large eggs
• 1/2 cup skim or 1 % milk
• 1 tbsp. granular sugar substitute
• 1/2 tsp. pure almond extract
• 1/4 tsp. salt
• pinch ground nutmeg
• 4 slices whole-grain bread
• 4 tsp. light olive oil

Makes 4 Servings

1. For the syrup: In a nonaluminum saucepan, bring the blueberries to a simmer over medium heat and cook until the berries burst and the sauce thickens, about 12 minutes. Remove the pan from the heat and stir in the lime juice. Stir in the sugar substitute; taste for sweetness and add more sugar substitute, if desired. Keep warm.
2. While the berries are cooking, making the French toast: In a shallow bowl, whisk together the eggs, milk, sugar substitute, almond extract, salt, and nutmeg. Add 2 slices of the bread and  soak for 30 seconds per side. Repeat with the remaining slices.
3. In a skillet, heat 2 teaspoons of the oil over medium heat, swirling to coat the bottom of the pan. Add 2 bread slices and cook until golden brown, about 1 1/2 minutes per side. Transfer to a plate and keep warm. Repeat with the remaining 2 teaspoons oil and bread.
4. Serve the French toast with 1/ 4 cup warm blueberry syrup per serving.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I made this delicious treat for Easter and we loved it. This French toast can be enjoyed any day of the week. You can make the syrup in advance and it can stay in the fridge for up to a week. You can also use strawberries, raspberries and blackberries in place of the blueberries and the dish will still be delicious. You can also use vanilla extract in case you don't have any almond extract as well. You will never find this breakfast dish at any restaurant and the best part is you can make this in 20 minutes or less. 

Flourless Chocolate Cake

Ingredients:

• 1 cup granulated sugar
• 4 oz. bittersweet chocolate, finely chopped
• 1/2 cup water
• 1/2 cup unsweetened cocoa powder
• 2 large egg yolks
• 2 tsp. vanilla extract
• 1/8 tsp. almond extract
• 4 large egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/2 cup unsalted matzoh meal
• 2 tbsp. confectioners' sugar

Makes 10 servings

1. Preheat the oven to 375 F. Line the bottom of an 8-inch springform pan with parchment or wax paper round and spray with nonstick spray.
2. In a medium and heavy saucepan, stir together 3/4 cup of the sugar, the chocolate, water, and cocoa powder. Heat over medium-low heat, stirring constantly, until the chocolate melts completely and the mixture is smooth, about 8 minutes. Remove from the heat and whisk in the egg yolks, vanilla and almond extract; set aside to cool slightly.
3. In a large bowl, with an electric mixer on low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to high and beat until soft peaks form, 3-5 minutes. Gradually sprinkle in the remaining 1/4 cup sugar, scraping the sides of the bowl as needed, until it is fully absorbed. Continue beating until the mixture just forms stiff peaks.
4. Add matzoh meal to the chocolate mixture, stirring until smooth. using a spatula, fold in 1/4 of the egg white mixture into the chocolate mixture to lighten it, then fold the chocolate mixture back into the egg whites. Scrape the batter into the pan and smooth the top. Bake until the cake is puffy and a toothpick inserted into the center comes out dry, with a few moist crumbs clinging to it, about 30 minutes. Cool completely on a rack (the cake will sink as it stands).
5. Unmold the cake by sliding a thin knife blade around the sides  to free it from the pan, then release and remove the sides. Sprinkle the top with the confectioners' sugar just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This  gluten-free chocolate cake is heavenly delicious not only for Passover but can be enjoyed year round for any occasion. This cake is like a soufflé because of the combination of whipped egg whites, cream of tartar and matzoh cake meal; plus it puffs up in the oven and falls when it's taken out and the top crackles. AND....this cake has a fudgy taste to it and the combination of the vanilla and almond extract give this cake a nice aftertaste to it. I'm not Jewish and I never celebrated the Jewish holidays but I would totally bake and serve this cake year round regardless of the occasion.

 

 

Spicy Pork Skewers with Cashew Sauce

Ingredients:

• 8 tsp. reduced-sodium soy sauce
• 2 tsp. hot pepper sauce
• 1 tsp. extra-virgin olive oil
• 6 (4 oz.) thin-cut boneless pork loin chops, well trimmed
• 2 large garlic cloves, unpeeled
• 3 oz. unsalted toasted cashews (about 3/4 cup)
• 1 tbsp. lime juice
• lime wedges, for serving

Makes 4 (6-skewer) Servings

1. Heat the broiler. Line a broiler pan with foil.
2. In a large bowl, combine 4 teaspoons of the soy sauce, the hot pepper sauce, and oil.
3. Cut each pork lengthwise into 4 strips. Place the strips between 2 pieces of parchment or waxed paper. With a meat pounder or small, heavy skillet, pound the strips to about a 1/4-inch thickness. Add the pork to the soy sauce mixture and let marinate while you make the cashew sauce.
4. In a small saucepan of boiling water, cook the garlic for 1 minute and remove. when cool enough to handle, peel and place in a mini food processor with the remaining 4 teaspoons soy sauce, the cashews, lime juice, and 1/2 cup water. Process to a smooth puree.
5. Thread the pork strips onto 24 (6- to 8-inch) wooden or metal skewers and place on the broiler pan. Broil 6 inches from the heat, without turning, for 4 minutes, or until the pork is cooked through but still juicy.
6. Divide the pork skewers among 4 plates and serve with individual bowls of the cashew sauce (about 2 1/2 tablespoons each) and lime wedges for squeezing.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a great way to kick-start your diet and a healthy alternative to takeout. You can make this Southeast Asian dinner in 30 minutes or less. I never liked pork as a child but now I really love pork when it's seasoned and cooked properly. Normally, a satay sauce is made from peanuts but this version uses cashews instead and it's just as delicious. If you're on Phase 1, serve this protein with vegetables; Phase 2 with steamed rice. You can also use this sauce with grilled meat, poultry, seafood or even tofu. I also recommend using Lime Infused Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.