I had a couple guests coming for a working lunch at my house today. I felt like they deserved more than my regular salad for lunch. I looked around my kitchen and noticed a couple of peaches that were ripe. Cobbler, but I did not want to add any white flour to my day so here is what I made up. It actually was quite tasty.
2 big ripe peaches- peeled and cut into chunks
5 splenda Packets
½ t. almond extract
½ cup almonds
1 T. melted butter
1 T. milk
pinch of salt
2 T. minced crystallized ginger
Preheat oven to 350.
Put the peaches, 2 packets of Splenda and the almond extract in a bowl and mix up.
Put the almonds in the food processor and chop them up to a powder. It will take about 30 seconds. Don’t run them too long, you do not want it to turn them into butter. Put the almond “flour” in a bowl and add the egg, butter, milk 3 Splenda packets and salt and mix together.
Spray four small ramekins with pam. Spoon a quarter of the peaches into each dish and then spoon a quarter of the almond mixture on top. Sprinkle the crystallized ginger on top of each. Place in oven for 20 minutes.
Can be eaten at any tempreture.
Today I made dinner for my friend Nancy who had hand surgery. If you have any trouble with your hands you certainly can’t cook, but you feel well enough to eat. That merits a delivered meal in my book. Since it is still the healthy eating season, until the Super Bowl tomorrow when all diets go out the window, I tried to make her something she would not curse me for when she got on the scale.
One of the items I made was roast-gingered carrots. Russ had our friend and neighbor Cliff over for a meeting while I was cooking and he just e-mailed me a request for the recipe since he said he has never had great luck roasting carrots. Killing many birds with one stone and giving the recipe here.
2 pounds of Carrots – sounds like a lot but these are so addictive it might just be enough for 3 people
1 T. butter
1 inch of fresh Ginger root- peeled and frozen is easiest
Salt and pepper
Preheat the oven to 400 degrees. I use a convection oven so you might need to add a few minutes to your cooking time if you do not.
Peel the carrots and cut off the ends. Cut the carrots in half to have a skinny end and a fat end.
Cover a cookie sheet with foil and spray with Pam. Place the fat end carrots on the foil and spray the carrots with a light dusting of pam. Place in the oven and cook for ten minutes. Add the skinny carrots and spray them with Pam and put back in the oven for another 20 minutes.
The side of the carrot touching the foil should start to get brown and you may want to turn the carrots part of the way through roasting.
When the carrots are tender and lightly brown take the pan out of the oven and rub a little butter over then.
Take your peel ginger root – I keep mine in the freezer and that makes this next step easier. Using a micro plane grate the ginger liberally all over the carrots. Salt and pepper and serve. They are good cold, hot or room temp. Actually they are really like candy so give them to your kids too.
Chutney tends to be very high in calories because it uses a ton of sugar to balance out the tangy vinegar and hot from peppers. I tried making peach chutney with Splenda and it worked perfectly. No one could even tell the difference.
I served it on grilled pork tenderloin, which was a great match.
1/3-cup cider vinegar
10 packets of Splenda
½ medium Vidalia onion – diced
½ sweet red pepper- diced
1 jalapeno- seeded and diced finely
2 cloves of garlic grated
2 T. grated fresh ginger
Handful of raisins
Pinch of salt
3 large peaches- peeled and cut into small wedges
Put the vinegar and Splenda in a pot and Bring to boil. Add everything except the peaches and reduce to simmer for 10 minutes. Add the peaches and continue cooking for ten minutes.
Can be served warm or cold.