Saturday, August 16, 2014

Plum Good!

I love plums and tonight's dessert features that juicy summer fruit.  The original recipe is from Clean Eating Magazine.  I've been trying to buy the spelt flour for 2 weeks at the co-op and the bin was empty.  So I substituted other flours instead.  Here's my version:

Plum Cake
(Serves 10)

1 Egg
1/4 cup Brown Sugar
Beat in electric mixer.

Stir together dry ingredients:
1 cup Oat Flour
1 cup Whole Wheat Pastry Flour
1 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/4 tsp. Cardamom
Dash Salt

Mix together liquid ingredients:
1 1/2 Tbsp. Lemon Juice
1 1/2 cup Skim Milk
3 Tbsp. Earth Balance Buttery Spread, melted
1/2 tsp. Vanilla Extract

Alternately add dry and liquid ingredients to egg/sugar mixture.  Stir with spoon.  Do not over mix. Pour batter into 10 inch springform pan sprayed with Pam.  

3 Plums, cut in thin wedges
Place on top of batter in cake pan.  Bake at 350 degrees 35 minutes.  Broil for another 3-4. 

Seems I overestimated the ripe tomatoes growing on my back porch, so I picked a pepper to stuff too!  The Tuna Salad recipe was inspired by Eating Well magazine.  The Tomato and Watermelon Salad is from Food Network Magazine.    

Tuna Salad-Stuffed Vegetables
(Serves 2)

1-5 oz. can Tuna, very low sodium in water
Fresh Spring Mix (from our container garden)
1/2 cup Northern Beans, no salt (I use the Hanover brand frozen cooked beans)
1 tsp. Olive Oil
1 1/2 Tbsp. Rice Wine Vinegar
2 Tbsp. Fennel, chopped
3 Kalamata Olives, chopped
1/2 tsp. Thyme
Mix drained tuna, oil, vinegar, thyme, fennel and olives.  Remove interior of vegetables.  Stuff with tuna mixture.  Serve on a bed of greens with beans.

Tomato and Watermelon Salad
(Serves 5)

1 cup Watermelon, diced
4 Strawberries, hulled and diced
Diced Tomatoes (I used the reserved tomato flesh)
2 Tbsp. Balsamic Vinegar
1 Tbsp. Fresh Lemon Juice
1 tsp. Canola Oil
1 tsp. Granulated Sugar
1 Tbsp. Chopped Fresh Tarragon
Mix and chill.

We have a simple picnic planned for tomorrow!     

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