Pear Gateau 
1.3lbs d’anjou pears
Juice of one lemon
 
Cake:
3 eggs
¾ cup sugar
1 tsp vanilla
¾ cup 2% milk
2 tbsp butter melted
1 cup flour
 
Clean and slice the pears thinly.  Drench them in the lemon juice so they won’t brown
 
Cake:
 
Beat together the eggs and the sugar till frothy and white.  Add the milk and the melted butter and combine well.  Add the flour and beat till well mixed together.  Fold in the sliced pears making sure they are all well covered.  In a parchment lined cake pan, pour the batter in and bake in a preheated 350°F for almost 2 hours till well browned.  Remove from the oven. 
Sprinkle with a tablespoon of white sugar and burn it with a torch till melted and caramelized. 
 
Nutrition Facts
Servings 40.0
Amount Per Serving
calories 46
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 10 mg
Potassium 16 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 5 g
Protein 1 g
 

    

Potato, broccoli, cauliflower soup

8 oz broccoli flowerettes
8 oz cauliflower
15oz diced yellow potatoes
5.4oz carrots diced (2 carrots)
1 cup diced onion
¼ cup olive oil
2 tsp crushed garlic
1 14oz can chicken broth
4 cups water
1 cup 2% milk
3 tbsp butter

Wash the vegetables. In a pot saute the onion and the garlic. Add the vegetables, the chicken broth and 4 cups of water. Salt and pepper to taste. Let it come to a boil, and let the vegetables cook till all soft. With and immersion blender, mash the vegetables till it’s creamy. Return to the heat, and add the milk and the butter. Let it come to a boil and lower the heat for about 5 minutes stirring constantly. Remove from the heat. Enjoy!

Nutrition Facts
Servings 68.0
Amount Per Serving
calories 23
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 7 mg
Potassium 63 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g

Spinach with zucchini feta and eggs tart

1 puff pastry jus-rol 13.2oz
8 oz fresh spinach
2 zucchinis 23oz total chopped
½ cup or 2 oz banana peppers chopped
½ cup or 2 oz diced green onion
½ cup dill chopped
½ cup parsley chopped
1 cup diced cooking onion
1 tbsp olive oil to oil the pan
¼ cup olive oil to saute the veggies
10 eggs
5 oz feta crumbled

Prepare the veggies, by washing them, and chopping them. In a frying pan, add ½ cup olive oil. Saute the onions, the banana peppers, the zucchini, till soft. Towards the end, add the spinach and the herbs. Saute till the spinach is wilted. Season with salt and pepper according to taste. Remove from heat.

In the meantime, heat oven to 400°F according to package directions. Oil the cookie sheet with a tablespoon of olive oil. Roll out the puff pastry and slightly roll the edges. Spread the vegetable mixture on top. Break 10 eggs in different spots of the vegetables, about 2-3” apart. Season the eggs with salt and pepper, and place in the oven. Backe for 15-20 minutes till the edges of the puff pastry are lightly brown. Remove from oven and serve. Enjoy!

Total weight of food is 59 oz. Serving per oz = 55Calories

Nutrition Facts
Servings 59.0
Amount Per Serving
calories 55
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 29 mg
Sodium 51 mg
Potassium 110 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Chocolate Pie

This chocolate pie is so decadent, and rich in flavor.  I already had a couple of pieces before I took the picture.  This is not my own recipe.  It was a cut out from a magazine, that I had kept some time ago. I don't remember the magazine, and there is no indication of who developed the recipe.  I already had the ingredients and thought I should try and make it.  The pie filling is the same as the recipe.  The pie dough and the chocolate whip topping is my own recipe.  It's a great recipe for special occasions, like Christmas or Easter or even Thanksgiving.  At 145 calories per ounce, that is pretty rich and there is no way I can have it every day.  But definitely enjoy it when you make it.  

Pie crust:
2 cups sifted flour
½ tsp salt
8 tbsp butter
¼ cup water

Used the food processor and it took a bit more of icy water. This is my own pie dough that I had for years – from Canada

Place the sifted flower with the salt and the butter in the food processor. Pulse till mixed together. Slowly add the ice water and pulse, till it forms a ball. Remove from the food processor, shape it into a round ball, wrap it in saran wrap and place it in the fridge till ready to use.

This recipe makes dough for two pie shells. I froze the other half in the freezer.

Chocolate Pie filling:
2¼ cups granulated sugar
½ cup unsweetened cocoa powder
1 cup evaporated milk
3 large eggs,
½ cup butter melted
1½ tsp vanilla
3.5 oz 72% cacao dark chocolate private selection

Sift together the sugar and the cocoa. Using a mixer, add the eggs, the evaporated milk, the butter and the vanilla and mix well together. Add the chocolate chunks and fold into the mixture.

Preheat the oven at 350°F.

Take the pie dough out from the refrigerator. Roll out into a round and place it in a 9” plate but a deep one. Pour the Chocolate pie filling and put it in the preheated oven. Bake for an hour, till a toothpick or a knife inserted comes out clean. Some of the chocolate won’t be completely solid, but it will solidify as it cools. Just make sure the pie dough is cooked. A clear glass Pyrex pie plate is the best.

Chocolate whipped topping
½ cup of the evaporated milk
4 tbsp powdered sugar
2 tbsp unsweetened cocoa powder
½ tsp vanilla
1 envelope dream whip whipped topping

Sift together the powdered sugar with the cocoa powder. Add the envelope of dream whip topping and the milk. Use the mixer at high speed and mix well, till soft peaks form. Refrigerate till the chocolate pie is cool. Place on top of the pie and sprinkle with some chocolate sprinkles or shaved chocolate. Enjoy!

Total weight of chocolate pie is 57oz at 146cal/oz

Nutrition Facts
Servings 57.0
Amount Per Serving
calories 146
Total Fat 7 g 10 %
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 13 mg
Potassium 47 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 13 g
Protein 2 g