Watermelon Gazpacho

I know that it’s already September and that summer is at an end, which is very sad.  But I wanted to squeeze in one last summer recipe because I don’t want to accept that it’s over. This Gazpacho was posted on the Dr Oz website, as soon as I heard the title, I knew I had to try it.  Oh, it’s only 85 calories per 1 cup serving.

 

 

 

 

 

 

Ingredients

• 5 cups cubed watermelon (one cup cubed small)
• 1 cup orange juice
• 1 small jalapeno, finely chopped
• 3 tbsp cashew butter
•  2 tbsp lime juice
• 2 tsp lime zest
• 2 tsp agave (obviously we use Xagave)
• 1/4 tsp salt
• Freshly ground pepper
• 1 small Vidalia onion, finely chopped
• 1 cup diced English (seedless) cucumber
• 1 cup blueberries
• 1 yellow pepper diced
• 1 green pepper diced
• 2 medium ripe tomatoes, chopped
• 1/3 cup cilantro, chopped
• 1/2 cup greek (strained) yogurt

Steps:

Puree the 4 cups of (larger cubed) watermelon, the orange juice, jalapeno, cashew butter, lime juice and zest and the Xagave until very smooth.

Stir in the remaining watermelon, the onion, cucumber, blueberries, yellow and green peppers, tomatoes and cilantro.  Season with salt and pepper and refrigerate covered for at least one hour.

Ladel into individual bowls and top with a dollop of yogurt.

Xagave Dijon Dressing

This dressing can be enjoyed on any of your favorite salads. I tried it on a simple spinach salad and it was perfect!

Ingredients:
1/4 cup Xagave
1 1/2 cloves minced garlic
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup Dijon mustard
1/2 tsp salt
1/2 tsp pepper

Steps:
Mix all ingredients together and refrigerate.

Key Lime Pie

 

Chill out with the best tasting pie of them all!

 

 

 

 

 

 

Ingredients:

• 1 1/2 cup grahm cracker crumbs
• 6 tbsp melted butter
• 3/4 cup Xagave
• 7 tbsp cornstarch
• 3 egg yolks
• 2 cups water
• 1/2 cup lime juice
• 2 tbsp butter cut into pieces
• 1 drop green food coloring

Steps:

In a 9 inch pie pan, mix graham cracker crumbs with melted butter.  Use a fork and level well, then press firmly into bottom and sides of pan. (Can use commercial graham cracker crust)

In the top half of a double boiler pan, not yet on a pan of water, put in Xagave.  Gradually add cornstarch and mix thoroughly so there are no lumps.  Place egg yolks in a bowl.  Whisk until mixed well.  Slowly pour half of water into egg yolks while whisking together.  Pour in remaining water.  Add egg mixture in Xagave mixture, mixing thoroughly.  Add lime juice and mix well.

Place on bottom half of double boiler with water in it.  Turn heat on high and cook, stirring continually until mixture is thick and clear (not cloudy).  It takes about 10 to 12 minutes once water is boiling.  It is important to stir often (almost constantly once water is boiling) or the cornstarch will make large lumps.  Cut butter into pieces and add to filling.  Add food coloring and stir until well blended. Pour into graham cracker crust. Chill.

Xagave and Lime Salmon

• 4 servings of salmon
• 4 cloves of chopped garlic
• 1 sliced red onion
• 4 sliced scallions

Sauce Ingredients:

• 1/3 cup Xagave
• 1/3 cup extra virgin olive oil
• Juice from 2 large limes
• A pinch of cinnamon

Gingerpuff Cookies

Same great gingery taste without the snap.  These slightly cakier cookies have a wonderful texture and an incredible flavor.

 

 

 

 

 

Ingredients:

• 2 1/4 cup whole wheat pastry flour
• 1 tsp baking soda
• 2 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1  1/2 sticks butter, melted
• 2/3 cup Xagave
• 1/4 cup molasses
• 1 large egg

Steps:

Preheat oven to 325 degrees.  Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl. In  a separate bowl whisk together butter, Xagave, molasses and egg.  Combine flour mixture and butter mixture and stir until creamy.  Cover and chill for one hour.

 

Apply Parchment paper to cookie sheet and lightly spray with oil.  Spoon by tablespoon size balls onto the cookie sheet, 2″ to 3″ apart.  Bake for 12 minutes, let cool for 2 to 3 minutes and move to a cooling rack.

Sweet Freakin’ Potato Muffins

 

 

 

 

 

 

 

Ingredients:

2 eggs
1cup milk
1/2 stick margarine or butter
1 cup Xagave
1 1/4 cup mashed sweet potatoes, fresh or canned, if canned warm before mashing
1 1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg and salt
1/2 cup raisins
1/4 cup chopped pecans- can add a little extra pecans and raisins                                                                                1 tsp vanilla

 

Steps:

Cream margarine and Xagave well, add eggs, vanilla, and sweet potatoes, beat well with mixer. Mix flour (1 cup) , baking powder, salt, cinnamon, nutmeg well in another bowl.
Mix other 1/2 cup flour with pecans and raisins in still yet another bowl.
Add flour and milk alternately with sweet potato mixture, adding raisins and pecans last.
Bake in greased (Pam) muffin pans in 350 degrees over for about 20-22 minutes. Use wooden tooth pick to test. You can double or triple this recipe and they freeze very well!!!!

Kansas City BBQ Sauce

Butternut Squash Soup

A recipe for a delicious homemade soup!

 

 

 

 

 

 

Ingredients:

• 2 ribs of celery, sliced
• 2 carrots, peeled and sliced
• 1 small diced onion
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 medium roasted butternut squash
• 15 oz can white beans
• 1/2 tsp tarragon
• 1/2 tsp thyme
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• Pinch of nutmeg
• 2 tbsp Xagave
• 1 cup milk

Roasting Steps:

To roast the butternut squash: Preheat oven to 400 degrees. Cut in half lengthwise, and scoop out seeds.  Lightly brush with canola oil and bake, open side down, for approximately one hour.  Poke with a fork, when it’s tender, it’s ready.

Souping Steps:

In a large pot,  heat the oil, celery, carrots and onion and sautee until they begin to become tender.

Add the broth, beans, butternut squash, and spices. Bring to a boil, then lower heat and simmer for about 30 minutes until all the vegetables are very tender.

Using an  immersion blender, puree the soup together. Stir in the milk and Xagave.

Serve and Enjoy!

Chipotle Orange Chicken

Ingredients:
1 lb chicken breast, boneless, skinless
3 cloves pressed garlic
1 tablespoon herbes de provence
2 tablespoons Xagave
1 teaspoon sea salt
1 tablespoon chipotle chili powder
1 cup orange juice

 

 

Steps:

Place chicken in a baking dish. Pour orange juice over chicken breasts. In a mixing bowl, combine garlic, herbes de provence, Xagave, salt and chipotle. Rub the mixture onto the chicken breasts. Marinate  in the refrigerator,  for up to 5 hours. Place chicken breasts on a plate, and save marinade. Grill each side of chicken on the barbecue until it is cooked through. Cook the marinade by bringing it to a boil.  Reduce heat and cook for 10-15 minutes. Serve chicken with marinade

Peanut Butter Rice Crispy Treat

Ingredients:

1/4 cup butter
1/3 cup Xagave
1/2 tsp sea salt

1 cup creamy peanut butter
1/2 tsp vanilla extract
3 cups rice puff cereal

Steps:

In a large pot, heat the butter, Xagave, and sea salt over medium-low heat until well combined. Turn off heat.  Mix in peanut butter and vanilla. Add puff cereal.
Pour into 8×8 glass or ceramic baking pan, press firmly into pan, and let cool in fridge or at room temperature.  Slice with a knife and serve!

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