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Rustic Pear Tart
- 1/2 cup whole-grain pastry flour or regular whole wheat flour
- 1/2 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons cold — unsalted butter (cut into small pieces)
- 2 tablespoons lowfat buttermilk
- 3 tablespoons ice water
- 3 medium pears
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground cinnamon
- 1 teaspoon honey
- 1/4 teaspoon boiling water
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour , all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap . Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch , brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin , transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
- Calories 220; Total Fat 8 g; (Sat Fat 5 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 3 g; Carb 36 g; Fiber 4 g; Cholesterol 20 mg; Sodium 55 mg
- Good source of: Fiber, Thiamin
Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
- 3 cups uncooked rotini (corkscrew pasta, about 8 ounces)
- 1 1/2 cups coarsely chopped yellow squash
- 1 1/2 cups coarsely chopped zucchini
- 4 oz thinly sliced prosciutto (chopped)
- 3 Tbs chopped red onion
- 2 oz fresh mozzarella cheese (chopped)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs white balsamic vinegar
- 1 Tbs extravirgin olive oil
- 1 1/2 tsp Dijon mustard
- 1/2 tsp finely chopped fresh rosemary
- Cook pasta according to package directions, omitting salt and fat. Add squash and zucchini during the last minute of cooking. Drain pasta mixture; rinse under cold water.
- Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
- Combine the pasta mixture, prosciutto, onion, and cheese in a large bowl; sprinkle with salt and pepper. Combine white balsamic vinegar, olive oil, Dijon mustard, and rosemary in a small bowl, stirring with a whisk. Add vinegar mixture to pasta mixture, tossing gently to coat.
Rosemary Pork Tenderloin
- 1 tablespoon olive oil
- 1 pound pork tenderloin — trimmed and cut crosswise into 12 (1-inch slices)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/2 cup cranberry chutney — (such as Crosse and Blackwell)
- Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
- Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.
Roast Pork Tenderloin with Plum Barbecue Sauce
Sauce:
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 garlic cloves — finely chopped
- 1/4 cup packed brown sugar
- 1/4 cup rice wine vinegar
- 1/4 cup ketchup
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 2 whole cloves
- 1 1/2 pounds black plums — quartered and pitted
- 1 star anise
Pork:
- 2 tablespoons canola oil
- 2 pounds pork tenderloins — trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
- Preheat oven to 450°.
- Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
- Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.
