Bluebery Tart with Walnut Crust

This blueberry tart is one of my favorite desserts for summer. It's easy, light and delicious.

Crust:
1/2 cup walnuts
1 cup graham cracker crumbs, preferably whole wheat
1 large egg white
1 tbsp butter, melted
1 tbsp peanut or canola oil
Pinch of salt

Filling:
8 oz. reduced-fat cream cheese, softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tbsp pure maple syrup, preferably grade B, divided
2 cups fresh blueberries

1. To prepare the crust: Preheat oven to 325 F

2. Coarsely chop walnuts in a food processor. Add graham crackers and process until mixture looks like fine crumbs.

3. Whisk egg in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set pan on a baking sheet, bake until dry and slightly darker around the edges (about 8 minutes). Cool on a wire rack.

4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the crust. Arrange blueberries on the filling, pressing lightly so they set in.  Drizzle the remaining 2 tbsp maple syrup over the berries. Chill for at least 1 hour to firm up.

Recipe Review: Ginger Glazed Tilapia

I found this recipe over the weekend and couldn't wait to try it. It was so yummy and a huge hit with Carter, who isn't typically that into fish. The plan was to use mahi, but the store only had fresh tilapia. Tilapia it was! The fresh ginger root added so much flavor to the glaze and the sauce was packed with deliciousness. I served the glazed tilapia on a bed of greens, avocado and tomatoes. I LOVE sweet potatoes and am always on the hunt for new ways to cook them (and trying to convince my husband that they taste good even without marshamallows or covered in cinnamon sugar like at Buzz and Ned's ;) I've mainly been cooking them with olive oil, paprika and kosher salt or a balsamic reduction. Even I was getting bored of this - we needed fresh ideas! After reading about Brooke and Eric's brown sugar, olive oil and honey sweet potato marinade, I had to give it a try. I marinated the potatoes overnight and baked them at 350 for about 20-30 minutes. They paired so well with the flavors of the glazed fish. We will definitely try grilling the sweet potatoes when the nice weather picks back up.

Sweet potatoes marinated in brown sugar, honey and olive oil 

Ginger Glazed Tilapia/Mahi Mahi

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets *(we used tilapia)
salt and pepper to taste
1 tablespoon vegetable oil

Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Ginger glazed tilapia on a bed of greens, tomatoes, avocados with a side of sweet potatoes

Dinner for two 

Glamming Up Tuna: Stuffed Tomatoes with Mozzarella and Tuna

We tried this recipe last night and I'm happy to report it was flavorful and delicious! At first, I considered substituting ground turkey for the tuna, but am glad I didn't. I don't eat beef and we've been in a cooking rut with eating the same ol' chicken/turkey. Although I wouldn't typically think of tuna for dinner, it was a welcome change.

Some modifications: I am a basil fanatic and added in a good amount to the tuna mixture. It paired perfectly with the tomatoes and mozzarella (and honestly, how can you have tomatoes and mozzarella without basil??). I added a sprinkle of Goya Adobo to the tuna mixture, extra pepper to the mixture and on top of the melted mozz, and served it on a bed of baby lettuce and quinoa. It was easy, filling and tasty. I think next time I'll add a balsamic reduction on top to really complete it. This really got me excited for spring and planting my annual vegetable and herb gardens. Nothing beats the tomatoes and basil from your own backyard. 

Healthy Stuffed Tomatoes with Tuna and Mozzarella

Serve alone or for a more substantial meal, on a bed of rice or couscous.

Ingredients (Serves 4)


•1 tbsp extra virgin olive oil

•1 small onion, peeled and chopped

•4 small flat mushrooms, chopped

•¼ tsp mild curry powder

•4 large beef tomatoes

•2 x 185 g tins tuna steak in brine

•salt and pepper

•180 g – 200 g pack mozzarella cheese

1.Heat the oil in a frying pan and cook the onion and mushrooms with the curry powder for 3 to 4 minutes. Take off the heat and set aside.

2.Slice off the very top of each tomato and put on one side. Scoop out the flesh into a large bowl, discarding any stalks or tough pieces. Drain and flake the tuna and add to the tomato flesh, along with the onion and mushroom mixture. Add salt and pepper, and stir well.

3.Spoon the mixture into the tomato cases and pack as tightly as possible. Replace the tomato lid. Brush a little oil over a baking tray and place the tomatoes on it. Cook at 220°C/425°F for 45 minutes. Remove from the oven.

4.Cut the cheese into four slices and lay a slice over the top of each tomato. Place under a preheated grill until the cheese has melted and is golden brown.

sauteing onions and mushroom
 
Scooped out tomatoes
 
tomato shells stuffed with tuna, onions, mushrooms and basil
 
Yum!