Haricot Verts with Tomatoes and Almonds

Quick and easy, haricot verts (french green beans) have a slightly nutty taste and cook more quickly than green beans.  Paired with tomatoes and almonds, these veggies go well with grilled meats.

1# haricot verts
1 Tbsp EVOO
1/2 pt cherry tomatoes
1/4c chopped almonds
1/4c water
salt and pepper, to taste

In a large skillet, put the olive oil, water and haricot verts.  Cover with a lid or foil and cook over high heat, allowing the beans to steam, for about 5 minutes, or until beans are crisp-tender.  If water cooks out before beans are done, add a little more.   Add the cherry tomatoes and cook until slightly wilted and beans are tender.  The water should be about cooked out at this point.  Add the almonds, cook another minute and season with salt and pepper.

Almond Joy Filling

So, the husband bought a mini German Chocolate cake from Wegman's and of course I can't eat any of it since it is filled with carbs.  The coconut filling looked so good, I decided to come up with my own version!  I found that just a spoonful satisfies my craving, and leaves me with enough for the week.

For the Almond Joy Filling:
1 c Ricotta cheese - I use the low fat Sorrento and I think that FF would work too
1/4 c chopped pecans
1/4 c shredded coconut
1 tsp coconut extract
1/4 c Splenda
possibly a splash of dairy

In a dry skillet, heat the pecans and coconut over medium high heat.  You want to the coconut to turn a nice toasty brown, but not burn.  Stir almost constantly and as soon as it is a nice light brown, turn the heat off and pour onto a plate or into a bowl so it doesn't keep cooking.  Place the ricotta cheese in a food processor and whir for 30 sec.  Add the Splenda and extract and whir again to that you have a smooth creamy filling.  You might need to add a splash of dairy, depending on how wet the ricotta is.  Add the toasted pecans and coconut and give a few quick pulses just to combine.  Taste and try not to eat all of it right out the bowl!

Turtle Bread Pudding with Caramel Sauce

This is sooo not a Dukan diet recipe.  I made this for a Syracuse basketball game day fiesta and it was incredible.  Many asked if it was a brownie base.  The caramel sauce is the clincher!

For the bread pudding:
1 loaf of ciabatta or other crusty bread
8 egg yolks
1 cup sugar
4 cups milk
12oz dark chocolate, chopped into small bits if using a bar - I used Hershey's Special Dark morsels
1 cup pecans, toasted and chopped
butter, for greasing the pan

For the caramel sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
4 Tbsp butter, cut into small pieces

The night before, cut the bread into slices, then into 6-8 cubes per slice.  I like large, thick cubes.  Spread out on a cookie sheet and dry overnight.  When ready to assemble the dish:  heat the milk in a large saucepan until bubbles form on the sides.  Turn off the heat and add the chocolate, stirring to melt and combine.    In a separate bowl, whisk the yolks and sugar together.  While whisking, ladle in a scoop of the hot chocolate milk; whisk to combine and ladle in another scoop, again whisking to combine. Pour the egg mixture back into the saucepan and whisk all together.

Grease a 9x13 glass pan with butter.  Spread the bread cubes out as evenly as possible and scatter with the toasted chopped pecans.  Carefully pour the chocolate egg mixture over the cubes.  Take a large piece of wax paper and use that to gently press down on the bread helping it absorb the milk.  Allow to sit for an hour or two to fully absorb the liquid.    Bake at 350 for 45min - 1 hour, until top is dry and a knife inserted comes out clean.  While cooling, make the sauce.

For the caramel, combine the sugar and water in a clean saucepan and heat over high. Continue heating without stirring until the mixture turn a dark amber brown - about 5-6 minutes.  Pull pan off the heat and add the cream - careful! It might bubble.  Return to a low flame and stir until fully combined.  Remove from heat and whisk in the butter.  Serve warm sauce over the warm pudding.