Yes, it’s pure, but this panna cotta heart is hardly innocent. Made with half-and-half, vanilla, and sugar—and not much else—it’s stained with a splash of blackberry sauce, and perfect for sharing.
This dessert is one of our Ingredients:
Panna Cotta with Red Fruit Sauce
1 envelope unflavored gelatin (about 1 Tbsp.)
3 cups half-and-half
1 cup sugar
2 tsp. vanilla extract
2 cups fresh or frozen blackberries or cherries , plus more for garnish (optional)
Directions:
Sprinkle gelatin over 2 tablespoons cold water in a small saucepan; let stand a minute to soften. Heat on low, stirring, until gelatin dissolves, 1 minute. Remove from heat.
In a large saucepan, bring half-and-half and 1/3 cup sugar just to a boil over medium-high heat, stirring. Remove from heat; stir in gelatin (it may need to be scraped off pan with a spatula) and vanilla. Ladle into 8 (1/2-cup) ramekins or glasses; cool to room temperature. Cover and chill at least 4 hours or overnight.
Meanwhile, make fruit sauce by cooking berries and 2/3 cup sugar over medium-low heat, stirring occasionally, until berries release their liquid and begin to break down, about 20 minutes. Blend with an immersion blender (or puree in a blender), strain, and chill for 1 hour.
Serve panna cotta in ramekins or on plates: To loosen, dip each ramekin in a bowl of hot water for 3 or 4 seconds, run a knife around the edges, then invert onto a plate. Spoon fruit sauce on top and garnish with extra berries (if using).
Note: This recipe can also be served simply with fresh fruit or a spoonful of preserves on top.
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Artichoke-Scrambled Eggs Benedict Roasted artichoke bottoms stand in for English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Artichoke bottoms can be purchased in 14-ounce cans – found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.
Serves: 4
Preparation time: 30 minutes
Ingredients 8 canned artichoke bottoms, (1-1/2 cans), rinsed
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese, (Neufchâtel)
1/4 teaspoon salt
Preparation 1. Preheat oven to 425°F.
2. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12-14 minutes.
3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
5. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.
Enjoy!
Nutrition Facts
Per serving:
282 calories
19 g fat (6 g sat, 7 g mono)
333 mg cholesterol
9 g carbohydrate
17 g protein
3 g fiber
171 mg potassium
737 mg sodium
Food and Dieting
Why do we need a reason to have a healthy lifestyle? Why can’t we make it a habit? I would be happy just to be at a consistent weight and not have to worry about counting calories, going to the gym or dreading the scale. First thing we have to do is Stop Dieting!
Women make mistakes too when it comes to eating. Here are the top 10 mistakes women make…
1. Eliminating or restricting carbohydrates. Carbohydrates are the body’s preferred form of fuel because they can be converted quickly to glucose energy. Small meals which include protein and carbohydrates will slow down the rate at which your body absorbs carbohydrates and will provide longer lasting energy.
2. Over-restricting calories. While a caloric deficit is necessary to lose weight, you don’t want to reduce your consumption of food so much that your body is starving; this only lowers your metabolism and makes it harder to lose weight. To lose one pound per week, you only need to reduce your caloric consumption by 500 calories a day, or burn 250 calories and consume 250 calories less than usual.
3. Not eating enough throughout the day. The safest, most effective way to boost your metabolism and lose weight is by eating five to six small meals every two to three hours.
4. Relying on fat-burners and diet pills. Women want instant gratifications, so they’re often lured by advertisements for quick weight loss, however, these pills are no substitute for a healthy diet and exercise.
5. Not tracking calories. How can you possibly know if you’re eating too few or too many calories if you’re not tracking what you eat? Calculate your daily caloric needs based on your goals and compare it to your journal to find out if you’re eating too much or too little. Check out the numerous calculators on Caloriesperhour.com.
6. Not getting enough sleep. Recent studies show that sleep deprivation can increase hunger and affect the body’s metabolism so that weight loss becomes more difficult.
7. Getting too little exercise. The healthiest way to lose weight is with a combination of diet and exercise. Current guidelines recommend 2 hours and 30 minutes of moderate-intensity, or 1 hour and 15 minutes of vigorous-intensity aerobic activity a week for adults.
8. Eating the wrong foods. Nix the sweets, unhealthy snacks, and fried foods and get your butt in the kitchen. Check out the recipes in the best-selling book “Cook Yourself Thin.”
9. Punishing yourself. Instead of marinating in guilt or beating yourself up after a slip-up, get over it!
10. Drinking your calories. There’s a Starbucks on nearly every corner so there’s a lot of temptation out there. The problem is that many of these beverages are extremely high in calories. The next time you’re tempted to drink your calories, have a small meal that is a combination of carbohydrates and protein instead. You’ll feel satisfied longer without guilt.
Skinny Down-Home Chicken Pot Pie
Make this “Cook Yourself Thin” recipe.
Serves 6
Calories per serving: 372
3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing
1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.
Food and Dieting
