Healthy Food Recipes

Ingredients :

·         11/4 lb. frozen puff pastry, thawed

·         2 eggs

·         7 oz. pure almond paste*

·         1 dried bean (such as a pinto, kidney, or Great Northern bean)

·         1 cardboard crown (available at a dime store or party store)

How To Make :

·         Preheat the oven to 425°F. piece of wax paper, use a rolling pin to roll the puff pastry into a disk 1/8 -inch thick.

·         Use the wax paper to transfer the disk to a greased cookie sheet.

·         In a medium bowl, mix 1 egg with almond paste until smooth. Spread the mixture evenly onto the pastry. Place the bean on the almond paste.

·         On the wax paper, roll out a second disk 1/8 -inch thick. Place this disk on the top of the almond filled disk and press it down tightly around the rim. In a small bowl, use a whisk or a fork to lightly beat the remaining egg.

·         Use a pastry brush to spread it on top of the disks.

·         Bake the galette for 20 minutes, then lower the temperature to 400 F. Continue baking for another 25 minutes or until golden brown.

·         Serve warm.

Ingredients :

Filling (Vanilla Pastry Cream):

·         2 tbsp. cornstarch

·         1 c. 1% low fat milk

·         1 tsp. pure vanilla extract

·         1 large egg

·         1 large egg yolk

·         3 tbsp. sugar

Cake:

·         4 large egg whites

·         1/2 c. granulated sugar

·         4 egg yolks

·         1.5 c. plus

·         2 tbsp. sifted all-purpose flour

·         1 tbsp. powdered sugar

How To Make :

Filling (Vanilla Pastry Cream):

·         Place the cornstarch in a small nonstick saucepan. Whisk in ø c. of the milk until smooth.

·         Whisk in the remaining æ c. milk.

·         Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for one minute. Remove from heat. Add the vanilla extract.

·         In a small bowl, beat together the egg, egg yolk, and sugar. Continue stirring while you stir in a small amount of the warm milk mixture (2 to 3 tbsp.) to the egg mixture. (This will keep the eggs from cooking when you add them to the saucepan.)

·         While stirring the milk mixture in the saucepan, add the egg mixture.

·         Cook the egg-milk mixture over low heat, stirring constantly, for 1 minute, or until the mixture has thickened.

·         Use the pastry cream warm or chilled. Store in a sealed container in the refrigerator for up to two days.

Cake :

·         Preheat the oven to 400F. Line a jelly-roll pan* with parchment paper.

·         In a medium bowl, combine egg whites and 3 tbsp. of the granulated sugar.

·         Beat with a mixer on medium speed until soft peaks form. Beat in c. of the remaining granulated sugar.

·         Beat on high speed until the whites are stiff and shiny. In a large bowl, combine egg yolks and the remaining granulated sugar.

·         Beat with the mixer on high speed until the mixture is pale and airy. Using a rubber spatula, fold the egg whites into the yolks.

·         When well blended, carefully fold in the flour until well mixed. Spoon batter into the prepared pan and spread evenly. Bake 9 minutes, or until lightly browned.

·         Remove from the oven and place the pan on a wire rack. Let stand for 5 minutes. Dust a large piece of parchment paper with powdered sugar.

·         Carefully turn the cake onto the paper. Spread the pastry cream over the surface of the cake. Using both hands, roll the cake lengthwise into a tight log.

·         Lift the parchment paper and transfer the cake to a serving platter; remove paper. Sprinkle yule log with powdered sugar.

Ingredients :

·         1 lb. dried white (Great Northern) beans

·         8 c. water

·         1 tbsp. margarine or butter

·         4 small onions, finely chopped

·         1 clove garlic, minced

·         2 small tomatoes, peeled* and seeded**

·         2 tbsp. thyme

·         2 c. water

·         to 3-lb. leg of lamb

·         4 to 6 cloves garlic

·         1 tbsp. margarine or butter

·         salt to taste

·         1 tbsp. fresh parsley, finely chopped

How To Make :

·         Place the beans in a large pot and cover them with 8 c. water.

·         Boil beans for 15 minutes. Drain and set aside.

·         In the same pot, melt the butter on low heat. Add the onions and sauté for 3 to 5 minutes, or until translucent.

·         Add the beans, the minced garlic clove, tomatoes, thyme, and 2 c. water.

·         Cover the pan and simmer on low heat for 1 hour and 30 minutes. Stir occasionally. If water evaporates, add another cup.

·         While beans are simmering, heat oven to 425°F. Wash meat under cool water. Pat dry with a paper towel. Place the leg of lamb in a roasting pan.

·         Peel 4 to 6 cloves of garlic and slice each of them down the middle.

·         Make small cuts in the sides of the roast and insert garlic.

·         Sprinkle the meat with salt and bake for 30 to 45 minutes. (Allow 10 to 15 minutes of baking time for each pound.)

·         Baste frequently with drippings. Sprinkle finely chopped fresh parsley over the beans. Dot the beans with butter or margarine when ready to serve with the lamb.

Preparation Time : 2 hours Servs 6.