Nectarine and Berry Tart

April 30, 2020 at 6:01 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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I’ve got a recipe from the CooksRecipes website for a Nectarine and Berry Tart. Its made using Pastry Pie Crust, Nectarines, Raspberries, Frozen Unsweetened Blueberries, Lemon Juice, Cornstarch, Equal, Lemon Rind, and Ground Allspice. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Nectarine and Berry Tart
A seasonal dessert with eye-appeal. Fresh blueberries, strawberries and nectarines are enrobed in prepared pie pastry. This ‘bakery like’ tart is easy to make and tastes great.

Recipe Ingredients:
Pastry for single-crust 9-inch pie
5 cups sliced nectarines
1 cup raspberries or sliced strawberries
1 cup fresh or frozen unsweetened blueberries, partially thawed
2 teaspoons lemon juice
3 tablespoons cornstarch
1 cup Equal® Spoonful*
1 teaspoon grated lemon rind
1/4 teaspoon ground allspice

Cooking Directions:
1 – Roll pastry on floured surface into 12-inch circle. Transfer to ungreased baking sheet.
2 – Toss nectarines and berries with lemon juice in large bowl. Sprinkle fruit with combined cornstarch, Equal®, lemon peel and allspice. Toss to coat.
3 – Arrange fruit mixture over pastry, leaving 2-inch border around edge of pastry. Bring edge of pastry toward center, overlapping as necessary.
4 – Bake tart in preheated 425°F (220°C) oven 35 to 40 minutes or until crust is golden and fruit is tender. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.

*May substitute 24 packets Equal sweetener.

Nutritional Information Per Serving (1/8 of tart): calories 188, protein 2 g, carbohydrate 29 g, fat 7 g, cholesterol 5 mg, sodium 101 mg.

https://www.cooksrecipes.com/diabetic/nectarine-and-berry-pie-diabetic-recipe.html

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing

April 29, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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Passing along a delicious sounding recipe for Cornish Hens, Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing. To make this Dish you’ll be needing Butter, Leeks, Long Grain Rice, California Walnuts, Parsley, Lemon Rind, Thyme, Salt and Pepper, Cornish Hens, Honey, and Lemon Juice. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Honey Lemon-Glazed Cornish Hens with California Walnut Rice Stuffing
This recipe is festive enough for company, but simple enough for weekday meals.

Recipe Ingredients:
2 tablespoons butter
1 cup chopped leeks or shallots
2 2/3 cups cooked long-grain parboiled white or brown rice
1 cup chopped toasted California Walnuts
1/4 cup finely chopped fresh parsley
2 tablespoons finely grated lemon rind
4 teaspoons fresh thyme leaves
Salt and ground black pepper, to taste
4 Cornish hens, about 1 1/2 pound each
1/4 cup liquid honey
2 teaspoons lemon juice

Cooking Directions:
1 – In large skillet, heat butter over medium heat. Add leeks; sauté until just tender. Stir in rice, walnuts, parsley, lemon rind and thyme. Season with salt and pepper; set aside.
2 – Rinse Cornish hens and pat dry; season inside and out with salt and pepper. Stuff cavity with rice mixture. Tuck wings underneath and tie legs together. Place with breast side up in large roasting pan.
3 – Bake in 375°F (190°C) for 1 hour or until juices run clear, basting several times with pan drippings.
4 – In small bowl, whisk together honey and lemon juice. Brush Cornish hens with honey glaze during last 15 minutes of cooking; baste several times with glaze and pan drippings. Remove from oven and allow to rest for 5 minutes; remove string.
Makes 4 servings.

Tip: The stuffing can also be enjoyed as a side dish with chicken, pork or fish. Place in casserole dish, adding 2/3 cup chicken broth. Cover and bake in 375°F (190°C) oven for 20 minutes or until heated through.
https://www.cooksrecipes.com/game/honey_lemon-glazed_cornish_hens_with_california_walnut_rice_stuffing_recipe.html

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