Tuesday, September 7, 2010

Peach-Mango Crisp

We're heading out of town for the rest of the week (again), but I wanted to leave you with a delicious treat to make this weekend: Peach-Mango Crisp.  The two of us went through a box of mangoes from Costco that was large and in charge, all by ourselves, and I think we're much better (and our tummies more satisfied) for it.  We ate them raw, put them in salads, with yogurt, on cereal, and in oatmeal - you name it, we ate it with mangoes.  We didn't have ice cream to top this little ditty, but it was still fabulous.  I even had some of the leftovers for breakfast the next morning!  Don't judge me - you'll probably do it, too.

Peach-Mango Crisp
A Get in the Kitch Original

2 c. ripe mango, peeled & chopped
2 c. fresh or frozen peaches, chopped
1/2 c. quick oats
1/2 c. brown sugar
1/2 c. whole wheat flour
1/3 c. melted butter or margarine
1 tsp. ground cinnamon

1. Mix all dry ingredients together in a medium sized bowl. Add melted butter and mix until well incorporated.
2. Toss the mango and peaches together in a separate bowl to mix, then pour into a 9 x 9 inch greased baking dish.
3. Evenly spread the topping over the fruit in spoonfuls.
4. Bake at 375 degrees about 25 minutes, or until the fruit is bubbling and the topping is browning and getting crispy.

We're going to spend a long weekend on North Carolina Coast, and I can't wait to taste some real southern cooking!  Stay tuned for my report on the trip and food!

Wednesday, September 1, 2010

Pear & Walnut Rice Salad w/ Cranberries

I know it might be hard to believe that I work in the health field when you look at a number of the oh-so-unhealthy (but delicious) recipes I've shared with you, my foodie friends.  But believe it or not, I am a health professional.  You might think that I would feel guilt in flaunting the less than healthy treats, but I don't.  My mission is to live a life of balance where I can experience all of the physical activity I can get and enjoy eating all of the foods that I love in moderation.  Its a package deal - you have to practice both exercise and moderation for it to work - and I want you all to enjoy that same balance and happiness with me.  That being said, I expect people to be smart enough to eat only a small slice of the banana split ice cream cake, and not the whole thing on their own.  I won't feel guilty for someone else being a dummy.  Anyway, every week I post a "healthy recipe of the week" on a bulletin board at work for all to see, and this was one that I couldn't wait to test in my own kitchen.  Dick and I were both huge fans, and we fought over who got to take leftovers for lunch when it began to disappear.  So, if you had pizza for dinner last night, try balancing your menu out with this one tonight!  That way none of us will feel guilty.

Pear & Walnut Rice Salad w/ Cranberries
From EatingWell Magazine

3 c. cooked brown rice
1 large pear, cored & diced
3 medium green onions
1/2 c. chopped toasted walnuts
1/3 c. crumbled blue cheese
1/3 c. prepared raspberry vinaigrette
1/2 tsp. salt
1/4 tsp. pepper
handful of dried cranberries

Mix all ingredients until well-incorporated.
Serve warm, cold, or at room temperature - all taste great!

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