Monday, March 22, 2010

Atlanta Junior League Tour of Kitchens

How hard it it to cook in a kitchen like this? On Sunday, I did a chef demo for the Junior League's Annual Tour of Kitchens. Karen graciously welcomed me into her home, and I made Healthy Snacks for Kids. And, they are healthy and delicious for adults, too!

Almond Honey Fondue

1 8-oz Container Fat Free
Vanilla Yogurt

2 TB Natural Smooth Almond Butter

1 TB Honey

1 TB Chopped Toasted Almonds

Carrot and Celery Sticks

Mix the first 3 Ingredients together. Top with the Toasted Almonds. Dip away!

Cheesy Veggie “Spreader”

1 Cup Shredded Lowfat Cheddar Cheese

1/2 Cup Nonfat Plain Greek Yogurt

1 Tsp Lemon Juice

1 Tsp Lemon Zest

1/4 Cup Finely Chopped Red Apple

1/4 Cup Finely Chopped Green Apple

1/4 Cup Shredded Carrot

2 TBs Minced Fennel

2 TBs Finely Chopped Toasted Almonds

2 TBs Dried Chopped Cranberries

1/2 Tsp Curry Powder

1/2 Tsp Cumin

Kosher or Sea Salt and Freshly Ground Black Pepper to Taste

Process the cheese, yogurt, lemon juice and lemon zest together in a food processor until smooth. Stir in the remaining ingredients and taste for seasoning. Serve a dip, stuff celery, or use as a topper for open faced whole wheat sandwiches.

Pomegranate Cinnamon Oranges

8 Large Navel Oranges, Sliced into Thin Rounds

8 Large Dates, Pitted and Chopped

¼ Cup Almonds, Toasted and Chopped

3 TB Honey

3 TB Pomegranate Molasses (or to Taste)

½ Tsp Cinnamon

Pinch of Salt

Place Orange Slices on a Large Platter, overlapping. Top with with the dates and almonds. Whisk together the honey, pomegranate molasses, cinnamon and salt and drizzle over the platter.

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