Raspberry-Almond Tart (Bake-Well Tart)

Bake-Well Tarts

Makes 2 9-inch Tarts

This recipe was demonstrated for me by my dear Brittish friend Aimy Kersey, extraordinary mother, wife, actor, cook, and a pretty good salsa dancer. These traditional English tarts are a particular favorite at tea-time and during the Holidays. The buttery almond flavor combined with sweet jam is heady stuff. Feel free to make your own pastry crusts, but store-bought work just fine. Aside from spreading jam on the bottom of the crust and mixing up the filling in the processor, this recipe is so quick and easy it all but bakes itself.

Ingredients

2 frozen pie- crusts in 9-inch shells

Filling

3 tablespoons jam (raspberry, blackberry, marionberry, or a combination)

2-ounces raw almonds (about 1/3 cup)

4-ounces sugar (about ½ cup)

2-ounces flour (about ½ cup)

4-ounces unsalted butter (1 stick)

2 eggs

1-teaspoon pure almond extract

Preheat oven to 350-degrees. Using back of spoon, spread jam uniformly over bottom of each frozen pie- crust. In a food processor, grind almonds with sugar and flour until finely ground. Add butter, eggs and almond extract and continue to process until mixture is whipped and fluffy. Spoon almond mixture over jam, extending all the way to the crust, encasing jam completely.

Bake in preheated oven for about 30-minutes, or until knife comes out clean. If desired, glaze tart by painting it with warmed jam and decorate with sliced almonds. Cool refrigerate until ready to serve. Can be frozen in pie tin in sealed storage bags for up to 1 month.

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy

Quinoa Pilaf

For a yummy main course made from steamed quinoa and savory vegetables, you cannot beat this pilaf. It was featured on KUTV2 News at Noon, Thursday, January 5. To watch the clips, visit www.miraclepilltruths.com. Click In the News for this and other cooking segments.

Quinoa-Walnut Pilaf With Butternut

Squash & Caramelized Onions

Serves 4-6

*Quinoa is an ancient grain with a spiral shape and tiny kernels. It has a pleasant nutty flavor and cooks up similar to rice. Quinoa can be enjoyed hot as a side dish or in cold salads.

*Toast walnut halves by placing on a baking sheet in a preheated 375 degree oven for approximately 10 minutes, until fragrant and beginning to brown.

*Use a standard potato peeler to remove the peel from butternut squash.

2 cups dry quinoa*

2 tablespoons plus 1 teaspoon oil, divided

3 tablespoons butter, divided into 2 tablespoons and 1 tablespoon

1 large onion, cut into 1 inch dice

1 teaspoon honey

1 cup uncooked butternut squash, *peeled, cut into 1-inch dice

1 cup toasted walnut halves*, coarsely chopped

2 tablespoons fresh sage leaves, chopped

2 large garlic cloves, finely minced

2 jalapeno chilies, stemmed, seeds and ribs removed, finely diced

1 tablespoon dry ground ginger

1 cup tomato juice or V-8, vegetable stock or water

1 cup corn kernels, canned or frozen

1 (9-10 ounce) package prepared fresh spinach leaves

1 avocado, sliced

2 cups drained plain yogurt (preferably whole milk)* see method below

Cook quinoa in 4 cups salted water in a covered pot on the stovetop, or use a rice cooker. Quinoa should absorb all the water and still be firm.

In a large, heavy-bottomed saucepan, melt 1 tablespoon butter with 2 tablespoons oil over medium heat. Add diced onion and honey, and stir to coat with oil. Cook until onions begin to brown and take on a sweet caramel flavor (about 5 minutes). Add diced butternut squash, walnuts, and sage. Continue to cook, stirring occasionally until squash begins to brown but is still firm (another 5 minutes). Add garlic, jalapenos, and ginger and cook for one more minute. Add more oil if pan seems dry. Add liquid and corn, and stir to incorporate any browned bits on the bottom of the pan. This is called de-glazing the pan.

Stir cooked quinoa into vegetables. Season pilaf generously with salt and pepper. Stir in remaining one tablespoon of butter. Keep warm on low heat.

In a large pan, wilt spinach in the remaining teaspoon of oil over medium heat. Place a bed of spinach on each plate. Top with quinoa pilaf, avocado slices, and a dollop of thickened yogurt (or purchased sour cream). Serve. See Thickened Yogurt recipe below.

Thickened Yogurt

Why cook with yogurt instead of sour cream? Because it is lower in saturated fat and has a distinctly tangy-rich flavor. Yogurt is also creamier with a smoother mouth-feel than sour cream. If you are short on time, don’t bother draining it and just plop a spoonful over anything you would garnish with sour cream.

Method

To thicken yogurt, set a fine mesh strainer over a bowl to catch drips and drain whole or low fat yogurt in the refrigerator at least an hour and up to one day. Store in an airtight container for up to one week. Use in place of sour cream.

September Morning with Granola

The morning light was banana yellow against blue sky and fluffy, white clouds. I sat with my new friend on my patio looking out on ridiculously long grass and never once thought of mowing because I was sharing a splendid treat. Warm vanilla-scented granola with almonds, oats, and yes, corn flakes, atop a pillow of plain whole-milk Greek yogurt. Oh yes, there were even fragrant, tree-ripened peach slices to complete the dish. Like Ernie and Bert, peanut butter and jelly, chickens and Martha Stewart, these elements were meant to come together in a perfect zen celebration of my September morning and its magnificent beauty.

This granola is good on its own--perhaps even in the month of February, but it is especially nice served with yogurt and fruit. The following recipe is an excerpt from Miracle Pill 10 Truths to Healthy, Thin, & Sexy, by Tres Prier Hatch.

Tammy’s Granola

Makes 12 cups

In big microwave-safe mixing bowl mix together:

1 cup brown sugar

½ cup honey

½ cup water

Place in microwave for five minutes. Watch carefully, it will bubble up. Add:

3 teaspoons vanilla

¼ teaspoon salt

Pour liquid over:

8 cups old-fashioned rolled oats or 7-grain mix

4 cups nuts & seeds: almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, millet, quinoa, shredded coconut (unsweetened), corn flakes, wheat germ, etc.

Stir to coat oat mixture and spread in an even layer on four ungreased cookie sheets.

Bake at 275° for 45 minutes up to one hour. When cooled scrape granola into a large bowl with metal spatula. Add dried fruit if desired: raisins, currants, sultanas, apricot, prune, fig, date, mango, pineapple, banana, pear, apple, cherry, etc.

Store in airtight container. I keep a tub of granola in my pantry and extra in the refrigerator to keep the nuts and seeds fresh.

*Feel free to experiment with your favorite additions. Try amaranth, golden flax seeds or any other seed. Alternative grains are available in health food stores. Try millet, barley, spelt or kamut. As long as they are rolled or chopped fine, they can be added. Try natural maple syrup in place of some honey. For variety sprinkle cinnamon or other spices on the oats before baking.

Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy.