Peach (or Nectarine) Chicken Salad

It's what's for dinner! Or lunch! This simple salad is light and refreshing, great for a summer meal. It's low in fat, but very satisfying.



I've made this for many friends this summer - and have been asked for the recipe - so here you go.

Peach (or Nectarine) Chicken Salad (serves 4)

Ingredients:

• 1 lb. cubed cooked chicken
• About 3 fresh peaches or nectarines, peeled and cubed
• 1 medium cucumber (I like English), seeded and chopped
• 3 Tbs. finely chopped red onion
• 1/2 lb string beans, cut into 1" pieces, and steamed lightly.

Mint Vinaigrette:

• 1/4 cup white wine vinegar
• 1 Tbs lemon juice
• 1/3 cup honey
• 1/4 cup fresh mint, finely chopped
• 1/4 tsp salt
• 1/8 tsp. pepper

Directions:

1. In a large bowl, combine the peaches, chicken, cucumber, string beans, and onion; set aside
2. In a blender combine the vinegar, lemon juice, honey, mint, salt and pepper. Process until smooth. Adjust the flavor to taste.
3. Pour over chicken mixture and toss to coat.
4. Optionally, cover and refrigerate to chill.
5. Serve over chopped lettuce.

It's especially good with a sprinkle of feta cheese. Enjoy!

P.S. those are apricot halves with a couple of blueberries, just for fun.

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Summer Fruit Cake - Gluten-free!

Success!! After an unsuccessful attempt at this gluten-free cake (pilot-error), I had to try again. Delicious Organic Nectarines are on sale this week at Whole Foods - I could not let the opportunity pass. Yesterday, I actually left an important ingredient out - big DUH - but I after tasting it I realized that I need to tweak the recipe anyway, to get the taste I was looking for. The recipe I've included below was adapted from a Peach Cake recipe at the Karina's Kitchen blog. I made just a few changes. I am very happy with the result.



It's a slightly different taste than the non-gluten-free version I made a few days ago, but definitely delicious. I didn't dare make it in a tart pan - way too much batter. It definitely stands out as a cake though. The before (look familiar?):



And the after:



I used a combination of sugar and Agave. Next time I will likely cut back on the sugar - it doesn't need a lot, in my opinion.

Summer Fruit Cake - Gluten-Free

Ingredients:

• 2/3 cup unsalted butter, softened
• 1/2 - 3/4 cups sugar
• 1/4 cup Agave nectar
• 2 tsp vanilla
• 1 cup non-fat plain yogurt
• 2 cups Gluten-free flour mix
• 2 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• Summer fruit (I used 4 medium-to- large nectarines, peeled and sliced)
• Optional: a light sprinkle of cinnamon-sugar for the top

Directions:
Grease or spray a 9" or 10" cake pan (I highly recommend a springform pan). Preheat oven to 350 degrees.

1. Cream the butter and sugar. Beat well.
2. Add the Agave, vanilla, and yogurt and continue beating (don't worry if the batter looks clumpy - it will smooth out after you add the dry ingredients.
3. Mix together the gluten-free flour, baking powder, baking soda, xanthan gum, cinnamon, and salt.
4. Add flour mixture to batter and blend well.
5. Add the eggs, and mix until blended well.
6. Spoon the batter into the prepared pan, and spread to cover the entire bottom using a knife or spatula.
7. Arrange the fruit on the top of the batter.
8. Optionally sprinkle lightly with sugar-cinnamon mix.
9. Bake for about 40-45 minutes.

Allow to cool a bit before cutting. Eat warm or at room temperature. I'm thinking I need to go fill that empty coffee cup. Now! :-)

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Summer Fruit Cake

Continuing with my kitchen play with wheat and sugar, probably the last for a while, I made a Summer Fruit Cake with peaches and blueberries. Wish I had taken a 'before' picture of it - it looked like sooo much fruit. But by the time it baked up, the fruit got eaten up by the dough. It's in there - really it is. So next time - even more fruit! This recipe can use any fruit - even winter fruit like Apples! But with summer fruit at it's best, it's fun to find different ways to use it in baking.



I made this using a tart pan, even though it's a cake. A big tart pan (11"). So it came out kind of short (low??). Still tasted great though. I would definitely recommend using a 10" tart pan, or a 9 or 10" springform pan.




The other great thing about this recipe is it's really quick and easy to make. Go for it! Oh... and later this week, I'm going to make almost the same thing, but wheat-free and low sugar. Honestly!

Summer Fruit Cake (from thathomesite.com)

Ingredients:

• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 1 cup flour, sifted
• 1 tsp baking powder
• 2 eggs
• pinch of salt
• Summer fruit (I used 7 medium peaches and a bunch of blueberries
• Optional: a light sprinkle of cinammon-sugar for the top

Directions:
Preheat oven to 350 degrees F. Grease or spray the bottom of your baking pan.

1. Cream the butter and sugar. Beat well.
2. Add eggs, 1 at a time, beating well.
3. Mix together the flour, baking powder, and salt
4. Add flour to batter and mix.
5. Spoon the batter into the prepared pan, and spread to cover the entire bottom using a knife or spatula.
6. Arrange the fruit on the top of the batter.
7. Optionally sprinkle lightly with sugar-cinnamon mix.
8. Bake for about 40-45 minutes.

Allow to cool before cutting. Eat warm or at room temperature.

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No Baking Required

The joys of summer fruit, also known as What To Do When You Buy Too Much. Papaya, Cherries, Peaches, Blueberries. A little bowl of heaven. No recipe required.

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