Pear Cranberry Crisp

It' that time of year when cranberries are in season 
and plentiful.  Since they are part of our diet this time of year I wanted to offer up a little information about them and a recipe you can make for the holidays. 

Cranberries are a rich source of procyanidins, phytochemicals that appear to prevent bacteria from sticking to the urinary tract and causing infection.  Researchers speculate that regularly drinking a glass of cranberry juice may deliver enough procyanidins to help ward off a urinary tract infection. They may also offer protection against cancer and cardiovascular disease. They are low in calories and a good source of vitamin C. 

This recipe is not one of those sugary sweet ones and so perfect for people who like things a little lighter.  

Ingredients:
4 very ripe pears
1 cup whole cranberries
1/4 cup maple syrup
2 tablespoons lemon juice
1/2 cup oatmeal
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter

Topping can be whipped cream or vanilla ice cream

Preheat the oven to 400 degrees.

In a medium bowl combine the peeled, cored and cubed pears, cranberry's, maple syrup, and lemon juice and toss well.

In another bowl combine the oatmeal, brown sugar, flour, and cinnamon.  Cut in the butter to resemble course crumbs. 

Spoon the pear mixture into a 8 x 8 inch baking dish, top with the oatmeal mixture.  Bake for 10 minutes are 400, then reduce the heat to 350 and cook for 20 minutes more, or until fruit is bubbling.

Serve warm with desired topping or alone.  This is also fine at room temp.  

Enjoy!

Leon Salad

The Leon Salad has been around since the 1960's.  It was first served at La Scala restaurant in Beverly Hills.  Through the years it has been altered a bit, adding additional ingredients.  I had one about 15 years ago that was unbelievable, so unbelievable I've been looking for a good recipe ever since.  This one comes close.   It's a good main dish meal, we had it for dinner during the summer when it's too hot to cook. Serve some nice crusty bread with it for a entree salad.  It would be a good dish for a buffet. It's hearty and has so many yummy things in it you just want to keep eating it. 

I made it again recently when we had guests over to watch the football game.  They brought the pizza and I made the salad. Perfect! 

This is a chopped salad so everything needs to be chopped into small dice.  Also make sure everything is very cold, the lettuce needs to be very crisp. 

The recipe:

Make the dressing.  In a medium size bowl combine:
4 tbsp red wine vinegar 
8 tbsp olive oil 
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dry mustard 
1/4 tsp crushed red pepper flakes 
1 clove of garlic, minced 

Whisk it blend.  Next add in the following to the bowl:

1  15 oz can chickpeas, drained
4 oz provolone, diced
4 oz salami, diced
1/4 cup red onion, very thinly sliced

Mix it all, cover and chill.  Allow to marinate for a least one hour. 

Prepare the greens in a large bowl:
1 head of romaine, chopped 
8 to 10 large basil leaves, chopped 
1/4 cup fresh parsley, chopped

Add the salami mixture to the greens. Then add in:
1 large tomato, chopped 
1/4 cup pepperincini, sliced thin
1 small can sliced black olives
Add salt and Pepper, toss it all together, and enjoy!  

Flaxseed Pancakes

I know what you're thinking. Flaxseed pancakes?  That sounds horrible!  Well hold on a minute, because they are not horrible.  They are not even close to horrible.  When I made them I was astounded (filled with overwhelming surprise or shock). Yep that about sums it up.  I was astounded!  These took me by complete surprise.  I made them because I am always looking for healthy nutritious recipes that up the nutrition quotient and provide good prolonged energy, plus flax seeds have Omega 3's which is a bonus. I had to try them for no other reason. I fully expected them to "taste healthy" but not be so great tasting. I gotta say I was completely wrong. These are so good that now I make them because I crave them. They taste just like a good blueberry pancake would and I love that I can eat them with abandon, feeling the energy and good stuff cursing through my body. Ok enough of that! 

This recipe is supposed to serve two but I made them one time and ate the entire thing myself. I could not stop. 

The protein power takes the place of the flour. A pretty neat trick if you ask me. 

The recipe:
In a bowl mix the dry ingredients 
1/4 cup ground flaxseed
1/4 cup protein powder (I use vanilla flavored) 
1 tsp baking powder 
pinch of salt 
1 tbsp of any sugar you prefer or 1 package stevia

In a second bowl mix the wet ingredients 
3 eggs 
1/4 cup heavy whipping cream 
1 tbsp Greek yogurt or sour cream 
Vanilla, a big dash 

Fresh Berries 

Add the dry to the wet and mix gently until just combined.  

Using a non stick pan to cook the pancakes, and no oil is necessary. If you want to use a small amount of oil, use coconut oil.

The topping should be fresh berries. I like to use blueberries Mash them and add a little sweetener of your choice.  Serve this over the pancakes.  You can also drizzle on just a tiny bit of maple syrup or agave if you  must have it but it is good with just the fruit.  

Options:  You could replace the yogurt with ricotta and you could add some chopped nuts. Yum!