Applesauce Cake

Applesauce Cake with Almond Buttercream Frosting

Applesauce Cake

Happy Spring!  This moist, fluffy cake would be perfect for your next graduation party or shower!  This is my second contribution to the Recipe Redux - a recipe challenge group of healthy food bloggers started by registered dieticians.  This month’s challenge was to choose a “cherished kitchen item” and make a recipe featuring that item.

Applesauce Cake  My cherished kitchen item is my pink handheld   mixer.  I mean, how adorable is this?  My mom gave this to me one Christmas in college.  I knew this was special, because up until recently my mom was still using the hand mixer that her mom gave to her when she was in college.  (And to receive 15% off hand mixers, click on the KitchenAid link above!)

Applesauce Cake

Because this mixer always makes me think of my mom, I wanted to make one of her desserts.  My mom is THE most amazing baker, so I have a lot to live up to.  Holidays would not be the same without baking with my mom, so it was so fun to see her and Charlotte making sugar cookies for Easter this past weekend!

Applesauce CakeApplesauce CakeApplesauce CakeApplesauce Cake

Another famous “mom” recipe that I was excited to try to lighten-up was her applesauce cake.  The original recipe is from the Betty Crocker Cookbook.  By making a few simple switches – whole wheat pastry flour for white, more applesauce for some of the sugar, plain nonfat Greek yogurt for the shortening – we can easily cut calories and add nutrients without sacrificing flavor.

Applesauce Cake  Applesauce Cake

To cut down on the butter in the frosting, I used one individual packet (about 2 tbsp.) of Justin’s Honey Almond Butter.  It is so good and gives the frosting just a hint of almond flavor!  I think other nut butters would work as well.

Applesauce Cake  Applesauce Cake

 

Applesauce Cake with Almond Buttercream Frosting

Summary: A moist, fluffy cake covered in rich almond buttercream frosting!

Ingredients

  • 1 ½ cups whole wheat pastry flour

  • 1 cup all-purpose flour

  • 1 cup brown sugar

  • 2 ½ cups applesauce

  • 1 ½ tsp. baking soda

  • 1 ½ tsp. salt

  • 1 tsp. cinnamon

  • ½ tsp. ground cloves

  • ½ tsp. apple pie spice

  • ½ cup plain nonfat Greek yogurt

  • 2 eggs

  • 1 cup raisins

For the frosting: 

  •  ¼ cup butter, softened

  • 2 tbsp. almond butter

  • 1 tsp. pure vanilla extract

  • 2 cups confectioner’s sugar

  • 2 tbsp. almond milk (or milk of choice)

Instructions

  1. Combine all cake ingredients in a large mixing bowl.  Set stand mixer to low speed for 1 minute, then increase to high speed for 3 minutes.  If mixing by hand, mix vigorously for 5 minutes.
  2. Grease 2 (9-in) cake pans and preheat oven to 350 degrees F. Divide the batter between the 2 pans and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
  3. To prepare the frosting, combine the butter, almond butter and vanilla extract in a medium mixing bowl and beat with a hand mixer until combined.  Slowly add in the confectioner’s sugar and almond milk until light and fluffy.
  4. Once the cakes have cooled, place one on a serving dish or cake stand.  Spread about 1/3 of the frosting over the top.  Place the other cake on top and spread the remaining frosting over the top and sides.  Decorate as desired and enjoy!

Preparation time: 10 minutes

Cooking time: 50 minutes

Servings: 12

Applesauce Cake


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Peanut Butter & Jelly Grilled Cheese

Peanut Butter and Jelly Grilled Cheese

Don’t be scared… I know how weird this sounds.  Combining creamy peanut butter, sweet strawberry jam, crispy bacon and rich gouda cheese is definitely a high risk, high reward situation.  This is the ultimate sweet and salty treat!

Peanut Butter and Jelly Grilled Cheese

Today I’m excited to bring you the 4th edition of Fashion Friday!  This sandwich was inspired by Maya of Charmingly Styled .  Maya is a fashion blogger in Chicago and co-founder of Midwest Bloggers.  She has also some of the most beautiful instagram pics that are sure to brighten your day (link below)!  I was immediately drawn to her weekend casual look, because it’s effortlessly stylish and reminds me of exploring Chicago for the day.  I just love spending the day in the city and am usually pretty worn out by the end of it.  After a busy weekend, I am usually craving a delicious, not too bad-for-me, easy dinner… enter peanut butter and jelly grilled cheese!

charmingly-styled-chicago-blogger

You will love this sandwich, because it is SO easy, but also brings a unique sweet & salty comfort food feeling!  The perfect end to a fun day exploring your city :)  Enjoy!

Peanut Butter and Jelly Grilled Cheese

Recipe: Peanut Butter and Jelly Grilled Cheese

Summary: Rich and creamy gouda cheese combines with crispy bacon to make the most incredible peanut butter and jelly sandwich you’ve ever experienced!

Ingredients

  • 4 slices sprouted bread
  • Earth Balance buttery spread (or butter)
  • Natural peanut butter
  • Low-sugar strawberry fruit spread
  • 2 slices reduced-fat gouda cheese
  • 2 slices cooked bacon

Instructions

  1. Spread vegan butter spread (or butter) on the 4 slices of bread.
  2. Assemble the sandwiches – Spread peanut butter on 2 slices and jelly on 2 slices. Add the bacon and gouda cheese.
  3. Heat a skillet over medium heat and add the sandwiches. Cook until the cheese starts to melt. Flip and cook until heated through.
  4. Serve with sweet potato fries and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Peanut Butter and Jelly Grilled Cheese

Are you a fashion blogger?  If you’d like your blog featured on Diet Deep Dish Fashion Fridays, send me a message at dietdeepdish@gmail.com.  Looking forward to working with you!

For more fashion inspiration, follow Maya on Facebook/Twitter/Instagram


Balsamic Roasted Red Peppers

Balsamic Roasted Red Peppers

These roasted red bell peppers could not be easier to prepare and add fantastic flavor to just about any dish!  I have been trying to prep our food for the week on Sundays.  I love being able to take my time and really enjoy cooking, rather than trying to fit it in after work.  Roasting a few red peppers for the week is a staple in our house, because they are so versatile!

Balsamic Roasted Red Peppers

Here are just a few ideas:

  • Top your pizza with roasted red peppers and eggplant
  • Toss with whole wheat pasta or spaghetti squash
  • Slice and scramble with eggs, spinach and goat cheese
  • Chop and mix into turkey burgers with feta cheese
  • Top your favorite burger or veggie burger
  • Make bruschetta with crusty bread and parmesan cheese
  • Add to a BLT or other lunch sandwich
  • Give your chicken salad a kick!

White Sausage Pizza  Balsamic Roasted Red Peppers

Recipe: Balsamic Roasted Red Peppers

Summary: These lightly sweet roasted red peppers are the perfect topping for pizza, salad or an omelet!

Ingredients

  • 2 red bell peppers
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Coat the bell peppers with olive oil and balsamic vinegar.
  2. Place on a baking sheet and sprinkle with salt and pepper.
  3. Preheat oven to 450 degrees F and roast for 25 minutes, until skin becomes wrinkled. Once cool enough to handle, peel off skin and cut out core.  Enjoy!

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

 

 


White Sausage Pizza

White Sausage Pizza with Honey Balsamic Glaze

White Sausage Pizza

This white sausage pizza feels like a comforting winter dinner, but is light enough to transition into spring!  The white sauce is made from sautéed leeks, roasted garlic and creamy goat cheese – it is incredible!  We then pile on turkey sausage cooked with the leek greens and finish with a lightly sweet honey balsamic glaze.

White Sausage Pizza

Today I’m very excited to feature Katelyn of Katalina Girl for this week’s Fashion Friday.  Katelyn is not only a fashion blogger, but also the E-commerce editor of Divine Caroline, freelance stylist, writer for Juice Magazine, Director of social media for Go Blog Social and co-founder of Midwest Bloggers!  I absolutely love this white outfit from her Hello post.

KatalinaGirl_SereneSky5

This look struck me as laid back, yet sophisticated, so I started with the perfect food for a casual get-together with friends and upgraded it into something special.

White Sausage Pizza  White Sausage Pizza

When preparing the leek, separate the white and green parts, as they cook at different speeds.  The greens stand up to high heat better, so need to be cooked longer.

White Sausage Pizza    White Sausage Pizza

To keep this recipe quick and simple, I opted for store-bought whole wheat pizza dough from Trader Joe’s.  For the glaze, any good quality balsamic vinegar would work, but I just love the flavored ones from Fat Louie’s Olive Oil Company.  The light cinnamon pear flavor was perfect with the creamy goat cheese sauce.

White Sausage Pizza   White Sausage Pizza

 

Recipe: White Sausage Pizza with Honey Balsamic Glaze

Summary: This whole wheat pizza crust is topped with a creamy garlic leek sauce and savory turkey sausage, then drizzled with a sweet honey balsamic glaze!

Ingredients

  • 1 lb. whole wheat pizza dough
  • 1 head of garlic
  • 1 leek
  • 4 tbsp. extra virgin olive oil, divided
  • 1/4 cup low-sodium chicken broth
  • 1 tsp. dried parsley
  • 4 oz. goat cheese
  • 1 lb. ground turkey
  • 1 tbsp. dried oregano
  • 1 tsp. garlic salt
  • 1 tsp. red pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey

Instructions

  1. Remove the pizza dough from the refrigerator and allow to rest at room temperature.
  2. Preheat the oven to 400 degrees F. Peel away the outer layers of the garlic bulb, leaving the skins of the individual cloves intact. Cut 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic in a baking pan and drizzle 1 tbsp. of olive oil over the head. Cover with aluminum foil and bake at 400 degrees F for 30-35 minutes, or until the cloves feel soft. Set aside. Reduce oven temperature to 350 degrees F.
  3. Slice off the leek greens and set aside. Cut the white part into quarters. Heat the olive oil in a medium sauce pan and add the chopped leek white. Cook until slightly browned, about 10 minutes. Add the chicken broth and parsley and bring to a boil.
  4. Place the leek mixture into a food processor. When the garlic head is cool enough to handle, squeeze the cloves into the food processor. Add the goat cheese to the food processor and pulse until smooth. Set sauce aside.
  5. Taking about half of the leek greens, chop them into thin strips. Discard the other half or save for stock.
  6. Heat 1 tbsp. olive oil in a medium saucepan. Add the chopped leek greens and cook for about 5 minutes.  Then add the ground turkey, oregano, garlic salt and red pepper. Saute until cooked through, drain and set aside.
  7. On a lightly floured surface, roll the pizza dough into a circle. Transfer to a pizza pan, drizzle the dough with 1 tbsp. olive oil and bake at 350 degrees F for 10 minutes.
  8. Remove dough from oven, spread with leek sauce and top with sausage mixture. Bake for an additional 5 minutes, until the crust is golden brown.
  9. While the pizza is baking, prepare the honey balsamic glaze. Stir together the balsamic vinegar and honey in a small saucepan and heat over medium heat until thickened, about 10 minutes.
  10. Remove the pizza from the oven and drizzle with honey balsamic glaze. Enjoy!

Preparation time: 30 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

White Sausage Pizza

 

For more style inspiration, follow Katelyn on…

Twitter: Katalina_Girl
Facebook:  Katalina Girl
Instagram:  Katalina_Girl
Pinterest:  Katalina Girl
BlogLovin:  Katalina Girl
Are you a fashion blogger?  If you’d like your blog featured on Diet Deep Dish Fashion Fridays, send me a message at dietdeepdish@gmail.com.  Looking forward to working with you!

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Carrot Cake Cupcakes

These carrot cake cupcakes are light, airy and delicious – the perfect end to Easter dinner or brunch!  I was inspired to make these after seeing Katherine and Sophie from Georgetown Cupcake share the recipe on the Bethenny show.  I made a few minor adjustments – substituted whole wheat for some of the white flour, added raisins, used butter substitute for the frosting.  The result was a perfectly sweet and fresh carrot cake, glazed with an indulgent cream cheese frosting.

Carrot Cake Cupcakes

To achieve the Georgetown Cupcake “signature swirl” scoop the frosting into a Ziploc bag and cut a small hole in one of the corners.  Squeezing any air out and holding the bag very close to the cupcake, gently squeeze the bag starting on the outside of the cupcake.  Swirl the frosting into the center, gently press down and pull up.

Carrot Cake Cupcakes  Carrot Cake Cupcakes

Adapted from Georgetown Cupcake

 

Recipe: Carrot Cake Cupcakes

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat (or flour of choice)
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 tbsp all-natural unsweetened applesauce
  • 1/4 cup honey
  • 2 small eggs, brought to room temp
  • 1/4 cup warm water
  • 1 cup shredded carrots
  • 1/4 cup raisins

For the Frosting:

  • 1 tbsp Earth Balance spread (or butter)
  • 4 tbsp fat-free cream cheese
  • 3/4 cup confectioner¹s sugar
  • 1/4 tsp pure vanilla extract

Instructions

  1. Mix together all dry ingredients and set aside.
  2. Mix together the applesauce and honey using a stand mixer on medium speed. Beat eggs, and add them to mixer on low speed.
  3. Add half of the dry ingredients followed by half of the water to stand mixer on low speed. Add remaining dry ingredients and water and mix slowly. Add in shredded carrots.
  4. Scoop all of the batter into each baking cup so that each baking cup is equally full.
  5. Bake at 350° F for 20 minutes, or until a toothpick inserted into the cupcakes comes out clean.
  6. For the frosting, place butter substitute, non-fat cream cheese, confectioner’s sugar and vanilla extract in stand mixer, and mix together for 3-5 minutes, until frosting is light and airy.
  7. Scoop frosting into a Ziploc bag, cut a small hole at the corner and pipe the frosting onto each cupcake. Enjoy!

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 10

Carrot Cake Cupcakes


S'more Yogurt Parfait

Fashion Friday – S’more Yogurt Parfait

S'more Yogurt Parfait You know those perfect summer nights when the air is just crisp enough that you grab a sweatshirt, but still warm enough to spend hours sitting around a beach campfire laughing with friends, roasting marshmallows and just listening to the waves?   Evoke that feeling with this lightened-up s’more yogurt parfait, complete with toasted marshmallows!

S'more Yogurt Parfait

This summer we’re lucky enough to have 2 beach vacations to look forward to – one by car (Door County, WI) and one by plane (Florida), and these trips were my inspiration for this week’s Fashion Friday.  Now I’m not a fashion blogger, but I think Birkenstocks are back – just ask Harper’s Bazaar!  These sandals feel like the perfect beach vacation shoe, effortlessly stylish, comfortable to explore in all day, and I think the silver makes them feel a little more feminine.

S'more Yogurt Parfait   S'more Yogurt Parfait

I especially love this look from Athleta.  This easy, beachy style would be perfect for walking to a morning yoga class before spending the day by the pool.  And while you’re sitting at the pool, indulge in a light, sweet snack of this s’more yogurt parfait.  The subtle honey flavor and toasted marshmallows will satisfy your sweet tooth, and the protein from the Greek yogurt will keep you full and satisfied.

Photo from athleta.com

S'more Yogurt Parfait

Recipe: S’more Yogurt Parfait

Summary: This lightly sweetened chocolate yogurt is topped with crushed graham crackers and toasted marshmallows for a fun & light snack!

Ingredients

  • 3/4 cup plain nonfat Greek yogurt
  • 1/2 tbsp. natural peanut butter
  • 1 tbsp. unsweetened cocoa powder
  • 1-2 tsp honey
  • 1 graham cracker, crushed
  • 3 tbsp. mini marshmallows, divided

Instructions

  1. In a small bowl, mix together the yogurt, peanut butter, cocoa powder and honey.
  2. Scoop half of the yogurt mixture into the serving cup. Sprinkle with half the graham cracker crumbs and 1 tbsp. marshmallows.
  3. Spoon in the remaining yogurt, then top with remaining graham cracker crumbs and marshmallows.
  4. To toast the marshmallows, carefully place the flame from a kitchen lighter just over the parfait for a few seconds, until the marshmallows start to brown. Enjoy!

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 1

Are you a fashion blogger?  If you’d like your blog featured on Diet Deep Dish Fashion Fridays, send me a message at dietdeepdish@gmail.com.  Looking forward to working with you!

This post was not sponsored by Athleta or Birkenstock, and all opinions are my own.

Speaking of Birkenstocks, did anyone else rock these in 7th grade…

S'more yogurt parfait


Sesame Roasted Asparagus

Sesame Roasted Asparagus

Happy Spring!  In addition to sunny days and wind speeds under 30 mph, I’m excited for spring produce!  One of my favorites is asparagus.  This sesame roasted asparagus takes less than 5 minutes to prep and is even better the next day - perfect for a quick weeknight side or an easy Easter dish!

Sesame Roasted Asparagus

When choosing asparagus spears, the thicker the better – they will hold up to the high cooking temperature better.

Sesame Roasted Asparagus   Sesame Roasted Asparagus

This sesame roasted asparagus would be perfect with grilled chicken or an egg dish at brunch!

Sesame Roasted Asparagus

Recipe: Sesame Roasted Asparagus

Summary: This roasted asparagus has a light sesame flavor and perfectly tender texture!

Ingredients

  • 1 bunch asparagus
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. toasted sesame oil
  • 1 tbsp. sesame seeds
  • Salt and pepper to taste

Instructions

  1. Place the asparagus on an aluminum foil lined baking sheet. Toss with remaining ingredients.
  2. Preheat oven to 425 degrees F and roast for 15-20 minutes.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Sesame Roasted Asparagus


Red Velvet Soft Pretzels

Fashion Friday – Red Velvet Soft Pretzels

Red Velvet Soft Pretzels

These red velvet soft pretzels are rich and chewy with just the right amount of sweetness – what a great way to start the weekend!

Red Velvet Soft Pretzels

When I started Diet Deep Dish a few short months ago, I wanted to show that healthy, creative, delicious food is not just a California or New York thing.  I love living in the Midwest (maybe not this winter, but still…) and I want to highlight all the amazing food it has to offer.

Through Midwest Bloggers I’ve discovered a whole world of creative fashion bloggers who have the same goal with style, showing that Midwest style is chic and unique.  This inspired me to partner with some of my favorites for a fun, new segment called Fashion Fridays, where I will feature a fashion blogger and create a recipe inspired by the style.

varsity6

I’m starting with Johanna of 101 Things I Love.  I love that her style feels so posh, but still very wearable in everyday life.  And yes, I may be a little biased since she’s a Chicago girl :)  I was inspired by this Varsity Blues look to upgrade a typical game day food.  These soft pretzels still have a bread-like consistency, but are upgraded to dessert status with their light chocolate flavor and cream cheese frosting!

Red Velvet Soft Pretzels

For the dough, I used a combination of whole wheat pastry flour and coconut flour.  I like coconut flour, because it is naturally sweet and moist, perfect for a sweet soft pretzel.  If you have a KitchenAid stand mixer, I HIGHLY recommend using it to make the dough.  I kneaded the first batch by hand, and the second time with the mixer was so much easier.

Red Velvet Soft Pretzel  Red Velvet Soft Pretzel

Red Velvet Soft Pretzel  Red Velvet Soft Pretzel

 

Recipe: Red Velvet Soft Pretzels

Summary: These red velvet soft pretzels are rich and chewy with just the right amount of sweetness!

Adapted from The Law Student’s Wife

Ingredients

  • 1 ½ cups hot water
  • 3 tbsp. agave nectar
  • 1 packet (2 ¼ tsp) rapid rise yeast
  • 10 drops red food coloring, divided
  • 2 cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp salt
  • 2 tbsp. coconut oil
  • 1 cup coconut flour
  • ½ cup white chocolate chips
  • 3 tbsp. liquid egg whites (or 2 egg whites)
  • 2 oz reduced-fat cream cheese
  • 2 tbsp. white chocolate chips
  • 2 tbsp. unsweetened almond milk

Instructions

  1. Fill a cup with hot water and mix in agave nectar and yeast. Set aside to become foamy.
  2. In a large mixing bowl, combine whole wheat pastry flour, cocoa powder and salt.
  3. Drop 5 red food coloring drops into the yeast mixture. Using a wooden spoon or stand mixer, mix the yeast mixture and coconut oil into the dry ingredients. Once the dough is wet and tacky, slowly start mixing in the coconut flour ¼ cup at a time, until combined. If using a stand mixer, switch to the dough hook when mixing in the coconut flour. Knead with the mixer for 5 minutes (or by hand for 7 minutes). Knead in the white chocolate chips.
  4. Line 2 baking sheets with parchment paper. Divide the dough by hand into 12 balls. Taking the first ball, roll by hand into a ½-in by 14-in cord. Form into a pretzel shape (pictures above) and place on the baking sheet. Repeat with the remaining 11 pretzels. Cover both baking sheets with a dish towel, and allow the pretzels to rise for 1 hour.
  5. Preheat the oven to 425 degrees F. Stir together the liquid egg whites and remaining 5 drops of red food coloring. Brush each pretzel with egg mixture and bake for 10 minutes.
  6. To prepare the glaze, combine the cream cheese and chocolate chips in a microwave-safe bowl and microwave for 30 seconds, stir and heat again for 10 seconds. Stir in the almond milk, adding more milk if needed until a glaze forms. Remove the pretzels from the oven and drizzle glaze over each one. Enjoy!

Preparation time: 1 hour(s) 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 12

Red Velvet Soft Pretzels

For more fashion inspiration, follow Johanna on Facebook | Instagram | Pinterest | Twitter

Are you a fashion blogger?  If you’d like your blog featured on Diet Deep Dish, send me a message at dietdeepdish@gmail.com.  Looking forward to working with you!


Savory Sweet Potato Pie

Savory Sweet Potato Pie

With the freezing temps and recent snow, I just wasn’t quite ready to post a light lemon or lavender spring recipe.  This savory sweet potato pie seemed much more appropriate.  I recently purchased my new favorite cookbook, The Chicago Homegrown Cookbook.  I was looking for a little more inspiration for Chicago dishes to lighten-up, and this was perfect.  The book features top Chicago chefs working with local farmers to bring to best homegrown food to Chicago.

One of the chefs featured is Paula Haney of Hoosier Mama Pie Company.    As soon as I saw the name, I knew I wanted to try to re-create one of the dishes.  I adore their chocolate cream pie, but didn’t realize they also serve savory pies.  The cookbook provides the recipe for their cream cheese pie crust, as well as the sausage apple filling.  By cutting down on the butter and making some small substitutions (sweet potatoes instead of white, turkey sausage instead of pork) we’re able to cut the fat and calories while still keeping all the amazing, satisfying, creamy flavor.
Savory Sweet Potato Pie

Start by combining the flour, cream cheese and butter with your fingers.  The mixture will eventually resemble a course meal with some larger pieces.

Savory Sweet Potato Pie  Savory Sweet Potato Pie

Once you’ve formed your dough into 2 discs, chill for at least 1 hour.  I ended up chilling them for almost 3 hours, and they were very easy to work with.

Savory Sweet Potato Pie  Savory Sweet Potato Pie

The pie filling is very simple, with only a few ingredients, but they combine perfectly.  Adding Greek yogurt gives the filling a rich, creamy taste while staying light.

Savory Sweet Potato Pie  Savory Sweet Potato Pie

Roll both dough discs into 14-in circles.  After placing the 2nd circle over the top of the pie, I had quite a bit of dough leftover.  I removed the extra dough to freeze for later.  You won’t miss it, and this is an easy, painless way to cut the calories.

Savory Sweet Potato Pie  Savory Sweet Potato Pie

Recipe: Savory Sweet Potato Pie

Summary: This light & savory pie combines sausage, sweet potato and apple for a satisfying winter meal!

Ingredients

  • 2 cups whole wheat pastry flour
  • 7 tbsp. butter, chilled
  • 3 oz reduced-fat cream cheese, chilled
  • 6-8 tbsp. ice water
  • 2 tbsp. extra virgin olive oil
  • 1 cup onions, halved and sliced thin
  • 2 cups 1-in. cubed sweet potatoes
  • 1 lb. turkey sausage
  • 2 cups 1-in. cubed tart apples
  • 2 tbsp. grainy Dijon mustard
  • 1 tbsp. dried thyme
  • 1 tbsp. dried rosemary
  • 6 tbsp. plain nonfat Greek yogurt
  • ½ tsp salt
  • Black pepper to taste
  • ¼ cup liquid egg whites

Instructions

  1. To prepare the crust, cut the chilled butter and cream cheese into 1 inch pieces and place in a large bowl with the flour. Rub ingredients together with fingers until it resembles a course meal with some pea-sized pieces. Sprinkle water over the mixture, one tablespoon at a time and knead lightly until a dough forms. Form dough into a ball, cut in half and press each into a disc shape. Wrap each disc in plastic wrap and chill for at least 1 hour.
  2. To prepare the filling, heat olive oil in a large sauté pan. Add onions and sauté until soft and just starting to brown. Add potatoes, reduce heat the medium low, and sauté until potatoes can be pierced by a fork. Transfer potatoes and onions to a medium bowl.
  3. Place pan back over medium heat, add turkey sausage and sauté until cooked through. Transfer sausage to the bowl with the potatoes and onions, and add apple, mustard, thyme, rosemary, yogurt, salt and pepper. Mix to combine and allow to cool before using.
  4. Remove the pie crust discs from the refrigerator and roll out two 14-in circles. Place one in a 9-in pie pan and cover with pie filling. Place the 2nd pie crust over the top and roll the edges of the 2 pie crusts under the pan, discarding any extra. Brush the top of the pie with the liquid egg whites and cut 4 team vents in the top. Place in the freezer for at least 1 hour before baking.
  5. Preheat the oven to 400 degrees F and bake pie for 45-55 minutes. When done, pie crust will be golden brown with the filling bubbling up through the vents. Enjoy!

Preparation time: 2 hour(s) 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Savory Sweet Potato Pie


Crab Cake Eggs Benedict

Crab Cake Eggs Benedict

Happy Friday!  I’m kicking off the weekend with a healthy twist on a decadent brunch favorite… Lightened-up Crab Cake Eggs Benedict!  You will love this dish, because it’s surprisingly quick and easy to make and tastes just as rich and satisfying as the original.

Crab Cake Eggs Benedict

I’m also excited about this post, because it is my first contribution to the Recipe Redux.  The Recipe Redux is a recipe challenge group of healthy food bloggers started by registered dieticians.  Each month members are challenged to make-over a delicious dish.  The theme for March was the stacked patty.  At the bottom of the post, I’ve attached links to other healthy food bloggers taking on the stacked patty!

Crab Cake Eggs Benedict

This dish does not exactly fit into the Friday Fish Fry series, but it would still make a great Lenten dinner!  I also needed a break from fried cod, as we’ve eaten it the past 3 weekends…

Crab Cake Eggs Benedict    Crab Cake Eggs Benedict

Both the hollandaise sauce and crab cakes can be prepared ahead of time.  The amazingly rich and creamy hollandaise sauce is from Eating Well.  The recipe calls for 3/4 cup buttermilk, but I ended up using a little more to thin it out.

Crab Cake Eggs Benedict    Crab Cake Eggs Benedict

Enjoy!  Hope you have a fun and relaxing weekend!

Recipe: Crab Cake Eggs Benedict

Summary: A healthy twist on a decadent brunch classic!

Ingredients

  • 1 tablespoon butter
  • 3/4 cup nonfat buttermilk, divided
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Pinch of chili powder
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon juice
  • 1 tbsp. plain nonfat Greek yogurt
  • 1 tbsp. lemon juice
  • 5 eggs (1 for the crab cakes and 4 additional)
  • 2 tbsp. minced onion
  • 1 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 (6 oz) cans crab meat
  • 1/3 cup almond flour
  • 1 tbsp. extra virgin olive oil
  • 2 whole wheat English muffins
  • 1/2 avocado, mashed

Instructions

  1. To prepare the hollandaise sauce, melt 1 tbsp. of butter in a small saucepan and set aside. In a medium saucepan,whisk together 1/4 cup buttermilk, cornstarch, salt and chili powder until smooth. Whisk in egg and remaining buttermilk.
  2. Place the saucepan over low to medium heat and cook the sauce, stirring constantly until it comes to a simmer. Whisk for 15 seconds, then remove pan from heat and whisk in lemon juice and melted butter. Set sauce aside until ready to serve.
  3. To prepare the crab cakes, mix together the Greek yogurt, lemon juice, egg, onion, mustard, pepper and salt. Fold in the crab meat and almond flour. Cover and chill for at least 30 minutes.
  4. Form the crab mixture into 4 patties. Heat 1 tbsp. extra virgin olive oil in a large saucepan over medium heat. Heat crab cakes in pan until golden, about 4 minutes on each side.
  5. Toast the 2 English muffins and spread with mashed avocado. Place one crab cake on each muffin half.
  6. To prepare the poached eggs, fill a wide saucepan with water and bring to a boil. Crack one egg into a small bowl and gently slide it into the boiling water. Allow to simmer until the egg white is opaque and the egg holds its shape, about 3-4 minutes. Remove with a slotted spoon and place over one of the English muffin halves. Repeat with the remaining 3 eggs.
  7. Top all 4 patties with a generous helping of hollandaise sauce and enjoy!

Number of servings (yield): 2-4

 

 

Crab Cake Eggs Benedict

Crab Cake Eggs Benedict

 


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