I begin tonight's dinner preview with the muffin, a unique and delicious accompaniment. This recipe was adapted from Eating Well. I try to modify recipes so that they contain less than 2 tsp. of added sugar and 1 tsp. of added fat. Here's my recipe for 6 muffins:
Combine filling ingredients in a small bowl and set aside:
1/4 cup grated Gorgonzola
1 1/2 tsp. honey
1/2 tsp freshly grated lemon peel
1/3 tsp. vanilla
Chop in food processor:
1/2 cup & 2 Tbsp. dried figs, stem removed
Beat with electric mixer:
3 Tbsp. brown sugar
Mix dry ingredients:
1 cup whole wheat pastry flour
3/4 tsp. baking powder
1/4 tsp. baking soda
Mix liquid ingredients:
1/2 cup skim milk
1 1/2 tsp. lemon juice
2 Tbsp. olive oil
Alternately add dry ingredients and liquid ingredients to mixing bowl with egg/sugar. Stir to mix (do not overmix). Fold chopped figs into batter.
In muffin tin sprayed with Pam, place 1/2 the batter in bottom of tin. Add tsp. of cheese filling to the center of each muffin and cover with the remaining batter.
Sprinkle each with 1/4 tsp. turbinado sugar.
Bake at 425 degrees for 13 minutes.
I use Earth Balance Buttery Spread, recommended by my colleague, Heather Dyson, creator of The Broccoli Bunch.
The Tilapia-Seafood Stew was adapted from a recipe in Food Network Magazine (May issue). For 2 servings:
Saute 1 diced garlic clove, 1/4 cup diced onion, 2 celery sticks with leaves, 1 diced yellow pepper and 1/4 cup chopped fresh parsley in 1 tsp. olive oil. Add 1 can no added salt tomatoes and 1 tsp. Italian seasoning. Chop tomatoes with spoon.
Simmer 2 tilapia fillets in tomato sauce with 1/4 cup white wine. Add 6 clams. Simmer covered for 15 minutes.
This meal took just over an hour to prepare.
Enjoy your evening!