Tag Archives: pecan

Maple Pecan Cornmeal Muffins

Low-fat maple pecan cornmeal muffins

I love maple syrup! Given the chance I will add it to anything. In this recipe for cornmeal muffins the added maple gives a traditionally bread-like muffin a sweet kick, making it a perfect breakfast choice paired with a large latte. Best yet, you can enjoy these without gaining a muffin-top!

Makes 12 muffins
1/3 c. brown sugar
1/2 c. maple syrup (the real stuff!)
1 tsp. salt
1/4 c. applesauce
1 tsp. vanilla
3/4 c. fat-free plain or vanilla yogurt
1 3/4 c. whole wheat flour
1 tbsp. baking powder
1 cup cornmeal
1 c. skim milk
1/2 c. pecans (coarsely chopped)

Pre-heat oven to 400°. Line muffin tin with paper muffin cups.
In a small bowl, combine the flour, baking powder, and cornmeal. Set aside. In a large bowl, mix together the sugar, syrup, salt, applesauce, and vanilla.  Stir in the yogurt and mix until well blended. Slowly add the dry ingredients and milk to the sugar mixture alternating between the two. Mix until well blended. Add the pecans, mix and fill muffin cups. Bake for 20 minutes.

xO K

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Veal Roulade with Strawberry Pecan Salad

Veal Roulade with Spinach, Red Pepper and Provolone Stuffing served with Strawberry Pecan Salad

 
After Monday night’s meal I was in need of a simple but delicious menu.  I decided upon veal knowing it’s quick to cook and doesn’t need a lot of added flavour. Although veal tends to be quite high in fat, the great thing about this recipe is how little meat you need. I opted to serve this dish with an esthetically pleasing salad making it a great dinner for summer patio entertaining.

4, 4 ounce portions veal cutlets
1, 6 0z bag of baby spinach
2 large roasted red peppers (prepared at home or jarred)
4 slices of low-fat provolone cheese
1 clove garlic (minced)
1 tbsp. olive oil
8-10 fresh sage leaves
S&P
Toothpicks

1 head red leaf lettuce (washed and dried)
7 lg. strawberries (sliced)
1/4 c. whole pecan pieces
1 red pepper (chopped)
Balsamic Dressing

Preheat your oven to 400º. Place each veal portion separately on a cutting board and cover with a piece of parchment paper. Using a meat mallet, pound veal cutlet to thin out slightly. Top with spinach and roasted red pepper. Season with S&P and top with provolone (see photo below). Roll up from larger end and pin closed with a toothpick.

Place pecans in oven and let toast. This should take approx. 5 minutes. Remove when done and set aside till cooled and chop.

Place a large skillet over medium heat. Add the olive oil and minced garlic. Saute until garlic  is golden brown. Add the sage leaves and increase heat to high. Add the veal roulade portions and sear to golden brown on all sides. Place in oven and let for approx. 15 minutes.

Add your lettuce to a large serving bowl. Top with strawberries, red pepper and chopped pecans. When your veal is ready to serve, toss salad in balsamic dressing.

To serve, cut veal roulade portions on a bias and plate with salad. Enjoy xO