Peach Cobbler

Ok, my mouth is watering just talking about this.  It’s too amazing and too traditional to make a lot of adjustments.  But making one simple healthy switch from sugar to agave only makes it better!

 

 

 

 

Fruit Ingredients:

• 4-5 cups sliced peaches
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• 1/2 cup Xagave

Steps:

Combine all ingredients in a medium saucepan. Bring to a low boil and remove from heat and put it aside.

The rest of the ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 2/3 cup Xagave
• 1/2 cup canola oil

The rest of the steps:

Combine all the dry ingredients in a large bowl. Add the wet ingredients and whisk together until it becomes the consistency of cake batter.

Preheat oven to 325 F. In a 13″ by 9″ baking pan, melt 1/2 stick of butter .

Pour the batter in the baking pan once the butter is melted and spread evenly

Pour the peach filling onto the batter

Sprinkle with cinnamon and bake for about 45 minutes.

Enjoy!

Agave Tomato Jam

I found this recipe on The Washington Post Website, it was developed by Joan Summers who was a Top Tomato 2009 finalist.  You need to prepare this recipe ahead of time, but it’s worth it.  Try it on a piece of sourdough with goat cheese.

 

 

 

 

 

 

 

 

 

Ingredients:

• 1 1/2 pounds tomatoes, peeled
• 2/3 cup Xagave
• Juice from 1 lemon (3 tbsp)
• 1 to 1 1/2 inch piece ginger root, grated
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 tsp salt
• 1/4 tsp crushed red pepper flakes

Steps:

Chop tomatoes and place them in a medium-heavy bottomed saucepan over medium heat.

Add the Xagave, lemon juice, ginger root, allspice, cinnamon, cloves, salt and crushed red pepper flakes, stirring to mix well.  Once the mixture starts bubbling, reduce the heat to medium-low and cook uncovered, stirring occasionally, for about 1 hour, until it reaches the consistency of jam.

Cool and refrigerate until ready to enjoy.

Peanut Butter Cookies

I was recently at the Personal Chef Association Annual Convention where one of the chefs told me that she had been looking for a recipe for Peanut Butter Cookies using Agave.  I realized that we have never posted a recipe for the tastiest type of cookie ever! So, here you go!

 

 

 

Ingredients:

Wet Ingredients:

• 1/2 cup butter
• 1 egg
• 1/2 tsp vanilla
• 2/3 cup Xagave
• 1/2 cup peanut butter

Dry Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 3/4 tsp baking soda
• 1 cup peanuts, chopped

Steps:

Mix all wet ingredients in a large bowl.

Mix flour and baking soda together and combine with the wet ingredients. Slowly mix in peanuts. Chill dough for two to three hours.

Preheat oven to 325 degrees. Spoon dough onto a cookie sheet. Bake for 10-12 minutes or until lightly browned.  Let cool, serve, and enjoy!

Happy Lime Salmon

As the weather gets warmer, we will be cooking outside more. But for those rainy nights when we don’t feel like standing in the rain, here is an inside recipe by Chef Frank to make your mouth water! Happy Lime Salmon!

Serves 6
 
Ingredients:
 
6 five ounce salmon filets, rinsed with ice cold water and patted dry
3 tbsp fresh lime juice (about 1 large lime)
3 tbsp XAGAVE organic sweetener
2 tbsp, extra virgin olive oil
Sea salt & fresh ground black pepper to taste
1 fresh lime, sliced for garnish
 
Preperation:
 
Pre-heat oven to 450*F
Place salmon in a 9X13 baking dish that has been sprayed with a non-stick spray.
In a bowl, mix all remaining ingredients except the lime garnishes.
Pour marinade over salmon. Refrigerate for 15 minutes.
Place marinated salmon dish into your oven at 450*F for 12 minutes. (It should easily flake with a fork)
Garnish with lime slices and serve!

 

Chef Frank, owner of One Happy Chef , has been Bringing Happiness To Meal Time for more than 30 years! Not only cooking for family and friends, he has led the sauté station in a famous restaurant’s “Show Kitchen”, prepared gourmet meals table side in supper clubs and catered thousands of social events.  For more information go to OneHappyChef.com

Xagave Frozen Yogurt

To make strained yogurt, pour 2 -32 oz. containers of plain yogurt into a cheesecloth-lined colander, set over a bowl to drain the yogurt, cover and chill at least 8 hours, or overnight. Discard liquid in bowl.

1/3 cup fresh-squeezed orange juice and zest from 2 oranges
1/3 cup Xagave
3 cups strained yogurt
pinch of salt

Mix all ingredients in a large bowl until well combined and refrigerate for 1 hour or place in the freezer for 20 minutes.
Best served immediately.
Makes about 1 quart

Green Beans Provencal

Here is a deliciously creative recipe from Chef Frank.  The steps are so easy and prep time is minimal, it’s the perfect dish for you and your kids to make together.

 

 

 

 

 

Ingredients

1 1/2 lbs. fresh green beans, washed with ends snapped off 

2 cloves fresh garlic chopped

3 Roma tomatoes, seeded and skins chopped

1/2 cup Kalamata Olives, pitted and cut in half 

6 fresh basil leaves, chiffonade 

1 tbsp Xagave

1 tbsp extra virgin olive oil

1 tsp fresh ground black pepper

1 pinch sea salt

2 tbsp red wine vinegar

Steps

Boil 2 qts of water in a saucepan Add green beans to boiling water and stir for 2 minutes Pour beans into a colander. Submerge colander into a large bowl (bigger than your colander), of ice water for 5 minutes. In a 12 inch frying pan, on medium heat, add EVOO,garlic, Xagave, S&P and stir for 2 minutes Add drained green beans, kalamata olives, chopped tomatoes and stir for 2 minutes. Add red wine vinegar and stir thoroughly, then serve.

 

Chef Frank, owner of One Happy Chef , has been Bringing Happiness To Meal Time for more than 30 years! Not only cooking for family and friends, he has led the sauté station in a famous restaurant’s “Show Kitchen”, prepared gourmet meals table side in supper clubs and catered thousands of social events.  For more information go to OneHappyChef.com

Xagave Plum Tart

Shell

1 cup whole wheat pastry flour

1/4 tsp salt

6 tbsp butter

2 tbsp Xagave

1/2 cup rolled oats

4 tbsp water

Filling

1 tsp vanilla

2 cups plums, depitted and sliced

3 eggs

1/2 cup Xagave

5 tbsp melted butter

Steps:

Shell

In a processor, combine flour and salt. Cut the butter into small pieces and combine with  Xagave to the flour mixture. Mix until it makes coarse crumbs. Add the water little by little, and blend. The dough should just hold together and not be too wet. Take the dough out  of the processor. On a floured surface, knead the oats into the dough. Form a 1-inch high disc, wrap in foil and keep refrigerated for at least 30 minutes.

Preheat oven to 430 F

With a floured rolling pin on a floured surface, roll out the tart shell dough evenly until it fits a 9 inch tart form. Transfer the dough to a pan, pressing the dough gently into the pan and the edges. Fold any overhanging dough back inside the pan to have a stronger shell at the side. Prick bottom and sides of the dough with a fork. Cover the dough with silver foil and put a handful of dried beans on top to avoid the dough coming up while baking. Bake the shell for 15 minutes. Remove the foil and beans and bake for another 5 or until shell is evenly baked and has a golden color. Take out of the oven and set aside.

Filling

Reduce heat to 350 F

In a bowl, beat the eggs lightly. Combine with vanilla, Xagave and melted butter. Lay out the plum wedges in the tart shell. Carefully, pour the egg mixture over the plums into the tart shell. Bake for about 45 minutes or until the filling has set. Let cool completely in the pan before removing it.

Banana Blueberry Muffins

Ingredients:

1 1/2 cup whole wheat pastry flour
1/2 cup old gashioned oats
1/4 cups flax seeds
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp lemon peel
3 large ripe mashed bananas
3/4 cups Xagave
1 large egg
1/2 cup applesauce
1 cup fresh blueberries
1 tbsp flour

 Steps:

Preheat oven to 375 degrees.

Using a whisk, combine flour, oats, flax seeds, baking soda, baking powder, salt and lemon zest in a medium bowl.

In another bowl, mash bananas, add Xagave, egg and applesauce, mix well.  Mix batter until just moistened. Do not overmix.

Toss blueberries with 1 tbsp flour and fold into batter.

Fill lined muffin cups 3/4 full. Bake for 18-20 minutes or until golden brown. Remove and cool.

White Chocolate Marbled Cheesecake

Ingredients:

Crust:

1 cup whole wheat pastry flour

1/2 tsp baking powder

1/4 tsp salt

1/3 cup butter

2 tbsp milk

2 tbsp Xagave

 

Filling:

8 oz cream cheese

1/3 cup melted white chocolate

1/2 cup Xagave Chocolate Sauce Recipe Here

2/3 cup Xagave

3 tbsp flour

1 tsp grated lemon peel

1/4 tsp salt

1 tsp vanilla

6 eggs

1/4 cup light cream or milk

Steps:

Preheat oven to 450 F

Crust:

In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly.  Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2 1/2 inches up side of 9 inch spring form pan.  Chill.

Filling: 

 In a large bowl, beat cream cheese until creamy.  Add Xagave, melted white chocolate, flour, lemon zest, salt and vanilla; beat well.  Add eggs, one at a time, beating well after each.  Blend in cream.  Pour filling into prepared pan. Drizzle Xagave Chocolate Sauce over top.  Bake at 450 for 10 minutes; reduce heat to 200 F and bake for 60 to 70 minutes or until filling is almost set or golden brown.  Cool. Refrigerate for several hours or overnight before serving.  Serve plain or with Strawberry or Triple Berry Topping and Xagave Sweetened Whipped Cream.

*This recipe includes white chocolate, so if you need something 100% sugar free, substitute the white chocolate with an additional 1/3 cup of Xagave.

Pear Ginger Mousse with Candied Fennel

Here is a wonderfully creative recipe for Pear Ginger Mousse with Candied Fennel! This recipe was created by Natasha the writer of  5 Star Foodie Culinary Adventures.  Give it a try and you will agree that it is certainly a 5 star recipe.

 

Ingredients:

1 tablespoon butter
2 pears, peeled, cored and chopped (about 1 1/4 cup)
1 tablespoon fresh ginger, minced
3 tablespoons agave syrup Xagave
1/4 cup brandy
2/3 cup whipping cream

1/2 fennel bulb
1/2 cup water
1/4 cup Xagave

 

 

Steps:

In a skillet, melt butter. Add ginger, pears, and agave syrup. Cook, stirring occasionally, for about 5 minutes or until the pears are tender. Add 1/4 cup brandy and blend into a puree. Strain if necessary.

Whip the cream to soft peaks and fold into the pear puree. Refrigerate for a few hours or overnight.

Slice fennel into thin rounds on a mandoline. Place into a saucepan, cover with water. Bring to boil and simmer for a few minutes, then drain. Return to the saucepan. Add water and agave syrup and simmer for about 10-15 minutes. Cool.

Arrange the pear ginger mousse in the individual serving bowls or glasses and add the candied fennel on top