Category Archives: Recipes

Recipe: German Chocolate Protein Oatmeal

Source: Frugal Antics of a Harried Homemaker

Source: Frugal Antics of a Harried Homemaker

This recipe came about by accident one cold morning when I was looking for something hot for breakfast. My usual cereal or yogurt wasn’t going to cut it, and we had yet to take our weekly grocery trip, so I pulled out a few ingredients from the cupboard and started to experiment.

It’s quick, easy and tastes just like the popular dessert cake — talk about a breakfast trifecta!

German Chocolate Protein Oatmeal

Ingredients: 

  • 1/2 cup old-fashioned oats
  • 1 cup water (or milk)
  • 1/2 scoop vanilla protein powder
  • 1/4 cup chopped walnuts
  • 2 tablespoons shredded coconut
  • 1 tablespoon cocoa powder

Directions: 

  1. Mix oats and water in a microwave-safe bowl. Microwave for two minutes in 30-second intervals (watching to make sure it doesn’t boil over).
  2. Remove from microwave and add protein powder, walnuts, coconut and cocoa to cooked oats, stirring to incorporate. Enjoy!

Recipes for a healthier St. Patrick’s Day

Source: TheTartTart.com

Source: TheTartTart.com

The last thing we usually equate St. Patrick’s Day with is healthy eating, but since it falls during National Nutrition Month, I wanted to share some easy tweaks to improve upon traditional recipes.

So pass on the greasy pub fare next week, and honor the holiday with a meal of Irish-inspired foods that are a wee bit better for you.

Food Network’s Corned Beef and Cabbage Soup

Corned beef and cabbage was traditionally eaten in Ireland as an Easter lunch after the long meatless days of Lent because the preserved meat lasted through the winter. Now, we enjoy it annually on March 17, but here’s a soup recipe that’s simple enough to serve guilt-free year-round.

Ingredients:

  • 1 medium onion, quartered
  • 3 stalks celery, quartered
  • 3 medium carrots, quartered
  • 3 tablespoons unsalted butter
  • Heaping ¼ teaspoon ground allspice
  • 1 pound plum tomatoes, halved
  • 3 cups low-sodium beef broth
  • 4 cups chopped green cabbage
  • ½ pound Yukon gold potatoes, chopped
  • ¾ cup quick-cooking barley
  • ¼ pound corned beef, cut into thin strips
  • Kosher salt and freshly ground pepper

Directions:

  1. Pulse the onion, celery and carrots in a food processor until they are pea-sized pieces
  2. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes
  3. Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil
  4. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper

Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g

Eating Well’s Whole Wheat Irish Soda Bread

Perfect for soaking up the day’s cocktails, Irish soda bread usually packs a hefty carb punch with little nutritional value. But this is a whole-wheat version adds fiber to help keep you sustained between meals.

Ingredients:

  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ cups light buttermilk

Directions:

  1. Preheat oven to 450°F
  2. In a large mixing bowl, combine flours, baking soda, and salt. Whisk together
  3. Make a well in the middle. Pour in about 2/3 cup of the buttermilk. With one hand, stir it into the dough in a circular motion. Add another 2/3 cup of the buttermilk. Stir again, until flour is incorporated. Repeat until buttermilk is gone, and dough is soft and sticky, but not too wet
  4. Turn dough out on to floured surface. Lightly knead dough a few times, until it’s a rounded loaf-like shape. Pat it down into a round, 2″-thick disc
  5. Transfer to a greased and floured baking sheet. With a serrated knife, cut a deep X across the bread. Prick each area a few times with the knife
  6. Bake 20 minutes on 450°F. Drop the heat to 400°F and bake an additional 30 to 35 minutes. Bread should appear finished and sound hollow when you knock on it
  7. Remove from oven and cool on a wire rack

Mock McDonald’s Shamrock Shake

Some sobering news: A 16-ounce serving of the seasonal Shamrock Shake contains 660 calories, 19 grams of fat and an incredible 93 grams of sugar. Make your own version at home for a fraction of the fat — and to tone down the sugar, try swapping in some frozen Greek yogurt for the regular frozen yogurt.

Ingredients:

  • 2 cups vanilla frozen yogurt
  • 1 ¼ cups skim milk
  • ¼ teaspoon mint extract
  • 8 drops green food coloring

Directions:

  1. Combine all ingredients in a blender and blend on high speed until smooth
  2. Divide into two cups, and serve each with a straw

Recipe: Peanutty Protein Stir-fry with Soba Noodles

Peanut6

As Charlotte once said in Sex and the City, “Everyone knows you only get two great loves in your life.”

Big and Aidan aside, whether or not that’s true, I don’t know. But what I do know is that, fortunately for Hubby (my no. 1), we share a mutual obsession with what may arguably be no. 2 on my list: Peanut butter.

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Needless to say, I was inspired to hit up the grocery store as soon as I saw a recipe for “Peanutty Soba Noodles with Edamame” in the February 2014 issue of Fitness magazine (which I then proceeded to overhaul with an obscene amount of carbs, protein, veggies, spices and, of course, more peanut butter).

What resulted was a glorious stir-fry/pad-thai-type hybrid that’ll leave you with plenty of leftovers for easy lunches and dinners throughout the rest of the week.

Peanutty Protein Stir Fry with Soba Noodles (serves 8)

Ingredients: 

  • 1 bell pepper, cut into two-inch strips
  • 2 broccoli heads, broken into small florets
  • 3 stalks celery, thinly sliced
  • 4 carrots, thinly sliced
  • 1 package fresh, shelled edamame
  • 2 cups cooked, cubed chicken
  • 9.5 -ounce package of soba noodles
  • 2 tablespoons olive oil
  • 5 tablespoons crunchy peanut butter
  • 4 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 2 tablespoons Mae Ploy sweet chili sauce
  • 1 bunch cilantro
  • 1 tablespoon sesame seeds
  • sprinkle of cayenne pepper

Directions: 

  1. Prep vegetables while cooking soba noodles according to package directions.
  2. Heat olive oil in wok over medium heat.
  3. Add veggies and edamame to wok, cooking for 6 minutes or until crisp-tender.
  4. Add chicken and noodles to wok, tossing to evenly distribute.
  5. Whisk together peanut butter, rice vinegar, mirin and sweet chili sauce.
  6. Pour sauce mixture into wok, and toss to combine. Remove from heat.
  7. Garnish with cilantro, sesame seeds and a sprinkle of cayenne pepper.

Here’s a step-by-step look at the process…

Peanut1

First, be sure to keep stirring the veggies in the wok to ensure they cook evenly.

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Then work on the sauce, which — thankfully — is judged on taste rather than looks.

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After the veggies are cooked, add the noodles and chicken.

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Pour on the sauce, give it a final stir, and you’re ready to chow down!

Recipe: Chocolate peanut butter banana bread

PBbread1

Combine a craving for something sweet along with a need to get rid of some random leftovers, and you just might surprise yourself with something delicious.

Case in point: This chocolate peanut butter banana bread, which I stumbled across while trying to find a recipe to use up some some over-ripened bananas and expired buttermilk.

As it turned out, however, the buttermilk was too far gone. It had completely separated into curds and whey, so I MacGyvered some makeshift buttermilk from whipping cream and vinegar (click here for directions) and ended up leaving out the oil from the original recipe.

When the timer went off, I wasn’t quite sure what I’d see when I opened the oven. But, oddly enough, it worked — and it worked well. Although I can’t take too much credit because the combination of chocolate-peanut butter anything is pretty hard to beat…

Chocolate Peanut Butter Banana Bread 

(Recipe adapted from Kitchen Meets Girl)

Ingredients:

  • 5 tablespoons peanut butter
  • 5 tablespoons semi-sweet chocolate chips
  • 4 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 2 medium ripe bananas, sliced
  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk

Directions: 

  1. Preheat oven to 350.
  2. In a microwave-safe bowl, combine peanut butter and chocolate chips. Microwave on high until melted, about 30 seconds; stir.
  3. Combine butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking soda, baking powder and salt in a separate bowl. With the mixer running at low speed, add the flour mixture and the buttermilk alternately to banana mixture. Mix until just combined.
  5. Pour half of the batter into a greased 9×5 inch loaf pan. Top with peanut butter mixture, and spread the remaining batter over the top. Using a knife, gently swirl the batter.
  6. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, and allow to cool completely before cutting.

Here’s a look at the process, starting with the melted peanut butter and chocolate chips.

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Just try to resist scooping spoonfuls straight from the bowl…

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Once the batter’s done, you’re ready to layer it in the loaf pans with the chocolate-peanut butter mixture.

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Here’s what it looks like before you pop it in the oven.

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And, voilà! Banana-y, chocolate-y, peanut butter-y goodness — best served warm.

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Do you have any favorite recipes to help you use up leftover items in the fridge? And do you have any substitution success (or horror) stories? 

Make a heart-healthy dinner for two this Valentine’s Day

Source: Micko Photo

Source: Micko Photo

They say that the way to a man’s heart is through his stomach, so this Valentine’s Day, tempt him with a meal that will not only win over his ticker, but also keep it in tip-top shape for the long haul.

Pair this simple three-course themed menu with a selection of resveratrol-rich red wine, which is a natural antioxidant known to protect against heart disease, and you’ve got a red-hot dinner for two that’s cause for celebration!

Appetizer: Easy Caprese Salad

Heart-healthy hint: The olive oil in this appetizer helps to lower LDL (“bad”) cholesterol, while the tomatoes are packed with lycopene, another heart-friendly antioxidant.

Source: The Pioneer Woman

Source: The Pioneer Woman

Ingredients:

  • 2 vine-ripe tomatoes, cut into 1/4-inch thick slices
  • 1 package fresh mozzarella, cut into 1/4-inch thick slices
  • 10 to 20 leaves fresh basil
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Coarse salt and pepper

Directions:

  1. On a large plate, layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each.
  2. Drizzle with equal parts extra-virgin olive oil and balsamic vinegar, and season with salt and pepper, to taste.

~

Entrée: Simple Grilled Salmon

Heart-healthy hint: Salmon provides an excellent source of omega-3 fatty acids, which protect the heart by reducing both inflammation and the risk of blood clots.

Source: Simple Recipes

Source: Simple Recipes

Ingredients:

  • 1 pound salmon fillets
  • garlic powder to taste
  • salt to taste
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar

Directions:

  1. Season salmon fillets with garlic powder and salt. Grate fresh ginger.
  2. In a small bowl, stir together soy sauce, ginger and brown sugar until sugar is dissolved.
  3. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least two hours.
  4. Preheat grill for medium heat, and lightly oil grill grate and place salmon on the preheated grill, discarding the marinade.
  5. Cook salmon for about six to eight minutes per side, or until the fish flakes easily with a fork.

~

Side: Berry Delicious Spinach Salad

Heart-healthy hint: Leafy greens offer a one-two punch of vitamin E, iron and folate, which helps keep homocycteine levels down, while the berries provide lots of good antioxidants.

Source: Betty Crocker

Source: Betty Crocker

Ingredients:

  • 2 packed cups torn fresh spinach
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh, or frozen, blueberries
  • 1/2 small sweet onion, sliced
  • 1/8 cup slivered almonds, toasted
  • 1oz gorgonzola cheese

Salad Dressing:

  • 1 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Pinch pepper

Directions:

  1. In a large salad bowl, toss together spinach, strawberries, blueberries, onion and almonds.
  2. In a jar with a tight-fitting lid, combine dressing ingredients. Shake well; pour over salad and toss to coat.
  3. Sprinkle with cheese, and serve immediately.

~

Dessert: Heart-Shaped Chocolate Valentine Cake

(Adapted from Jean Carper, USA Weekend magazine)

Heart-healthy hint: As the grand finale, this cake features a hidden ingredient: Chickpeas. Odd, yes, but delicious nonetheless, and using legumes instead of flour adds fiber and protein and reduces unhealthy spikes in blood sugar.

Source: CS Monitor

Source: CS Monitor

Ingredients:

  • 1 1/2 cups semisweet chocolate chips
  • 2 cups (or 19oz can) cooked chickpeas (garbanzo beans), drained and rinsed
  • 4 eggs or 1 cup egg substitute
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon powdered sugar

Raspberry Sauce:

  • 1/2 cup seedless raspberry jam
  • 2 teaspoons lemon juice
  • 1 pint fresh raspberries

Directions:

  1. In a small bowl, melt chocolate in microwave (two minutes on medium power).
  2. In a blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth.
  3. Pour batter into non-stick nine-inch heart-shaped cake pan. Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.
  4. Microwave jam in a small bowl until melted (about 45 seconds), and then stir in juice and berries to make the sauce.
  5. When cake is cool, sprinkle with powdered sugar. Cut cake into 10 wedges and drizzle with sauce before serving.

Lighter Super Bowl fare that’ll still satisfy big appetites

Source: Blisstree.com

Source: Blisstree.com

Sure the game’s great, but the other main attraction for many of us this Super Bowl Sunday will be the food (with the commercials coming in a close second, of course).

So bring on the wings, chips, dips and desserts – but hold the traditional recipes, which are riddled with calories, fat, sodium and sugar. Instead, try these modified versions, and score some points with party goers when you serve up a tasty spread that’s as healthy as it is hearty.

Baked Chicken Tenders

Cut boneless, skinless chicken breasts in to one inch strips. Soak strips in buttermilk, and then dredge them in a mixture that’s two parts Parmesan cheese to one part bread crumbs, pressing firmly to adhere. Lay the strips on a lightly-greased baking sheet, and bake at 475 degrees for 15 minutes or until chicken is no longer pink and the juices run clear. Dip in assorted condiments, such as Frank’s Hot Sauce, honey mustard, BBQ sauce, ketchup or non-fat ranch dressing.

Quick-n-Easy Chili

Finely chop one yellow onion and cook in a frying pan with one tablespoon olive oil until translucent. Add one pound ground beef or turkey and cook until browned. Drain fat, and then add to a crock pot with one can each of kidney beans, black beans, corn, stewed tomatoes and tomato paste. Mix in one teaspoon each of chili powder and ground cumin, then sprinkle with salt, pepper and a dash of cinnamon (yes, cinnamon – trust me!) to taste. Cook until bubbly, and then serve topped with low-fat shredded cheese.

Sinless Spinach Dip

Finely dice two green onions plus a can of water chestnuts, and mix with one package frozen, chopped spinach that has been thawed. Add one package Knorr® Vegetable recipe mix, plus two cups of fat-free yogurt and one cup of ricotta cheese. Garnish with wheat pitas or toasted wheat bread.

Mindful Munchies

Air-popped popcorn makes a great snack that can be eaten by the handful with relatively little damage to the diet. Flavor with bold spices (equal parts chili powder, paprika, cayenne pepper and salt with do the trick) for a treat with some heat, or give it that sweet-and-salty kettle corn kick by misting popcorn with cooking spray and sprinkling sparingly with equal parts salt and sugar.

Dessert Do’s

Last but not least, even if you’ve mastered the main menu, everyone will be looking for something sweet as the grand finale while watching the game. Fresh fruit is always a healthy option, with a light drizzle of Hershey’s syrup for the sweet tooths of the bunch. Or try a healthier version of the traditional cakes, chocolate chip cookies and brownies by using more nutritious wheat flour, swapping in yogurt or applesauce for oil, opting for antioxidant-rich dark chocolate over milk chocolate, or even adding nuts and dried fruits to pack a more nutrient-dense punch.

What are your favorite Super Bowl Sunday treats and traditions? 

Winter cold-buster recipe: Arroz con Pollo Soup

soup1edit

A few weeks ago, Hubby came down with a case of the sniffles, so it was time to bust out one of our surefire cold cures: Arroz con Pollo soup.

It’s a nice alternative to your traditional chicken noodle soup — and by taking a few shortcuts, it’s a simple enough meal to be able to throw together when you’re feeling under the weather.

Arroz con Pollo Soup 

Ingredients:

  • 1 cup rice
  • 12 cups chicken stock (or part water/part chicken stock)
  • 4-5 boneless, skinless chicken breasts
  • 1 medium yellow onion, peeled and chopped
  • 1 clove garlic, chopped
  • 4 medium carrots, peeled and diced
  • 1 sprig cilantro – plus 1/4 cup, minced
  • 1/2 red onion, peeled and chopped
  • 2 roma tomatoes, diced
  • 4 corn tortillas
  • Splash of lime juice
  • Salt and pepper, to taste

Directions:

  1. Cook rice according to directions (or use rice cooker with 1 cup rice and 2 cups of the water/chicken stock)
  2. Place water/chicken stock, chicken, yellow onion, garlic, carrots and sprig of cilantro in a large pot. Season with salt and pepper, and cook over medium-high heat for 30 minutes (or until chicken is cooked through)
  3. Remove from heat, skim off any fat and floaters from stock. Shred cooked chicken, and set aside in a separate bowl
  4. Cut tortillas into small strips, seasoning with lime juice, salt and pepper. Bake until crispy in toaster oven
  5. When ready to assemble soup, put rice, chicken, red onion and tomatoes in bowl. Fill with broth, and top with cilantro and tortilla crisps
  6. Slurp up that soupy goodness!

What’s your favorite way to comfort yourself when you’ve got a cold? 

soup2edit

Recipe: Grilled Steak and Rainbow Chard Salad with White Beans

Salad2

After all the holiday diet debauchery, hubby and I decided it was time to detox this month with some healthy meals. That, and I have a slight problem when it comes to tearing recipes out of magazines (and never making them), so we figured we’d kill the proverbial two birds with one stone on a recent weeknight.

This particular recipe was adapted from the January 2014 issue of Fitness magazine; I opted for a heftier green with more nutrients than the original watercress, and hubby suggested we throw on some Gorgonzola for an extra kick (it pairs so well with the steak).

The result? A hearty salad that’s full of fresh flavors — and pretty much the perfect dish to accompany those in-progress New Year’s resolutions.

Grilled Steak and Rainbow Chard Salad with White Beans (serves 4)

Ingredients: 

  • 1-pound flank steak, trimmed (and rubbed with salt, pepper, garlic powder & cumin)
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 lemon, juiced and zested
  • 4 cups Rainbow Chard, rinsed and shredded
  • 1/2 cup Gorgonzola cheese crumbles

Directions: 

  1. Heat a grill pan over high heat, cooking steak for about 6 minutes on each side for medium rare.
  2. Transfer steak to a cutting board, and let rest for at least 5 minutes before thinly slicing diagonally across the grain.
  3. While steak cooks, heat 2 tablespoons olive oil, plus the garlic, in a large, nonstick skillet over medium heat for about a minute.
  4. Add beans, tomatoes, juice of lemon and 1 teaspoon lemon zest, simmering over medium heat for 5-6 minutes.
  5. In large bowl, toss salad with remaining 2 tablespoons olive oil, and season with salt and pepper.
  6. Add steak and bean mixture to greens, tossing gently to combine.
  7. Divide into 4 equal portions, topping each with a sprinkle of Gorgonzola cheese.

I’ll leave you with a parting shot of the beans and tomatoes simmering in the stove…I couldn’t resist capturing a moment filled with so much protein and so many antioxidants. Enjoy!

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Recipe: Rustic roasted root vegetables

veggies

The perfect accompaniment to those hearty winter meals? A heaping pile of roasted veggies.

This recipe is deceivingly easy, but gives some delicious flavor and dazzling color that will leave guests thinking you spent all day in the kitchen.

(Shhh, it’ll be our little secret…)

Rustic Roasted Root Vegetables

Ingredients: 

  • 2 sweet potatoes
  • 2 parsnips
  • 1 yellow onion
  • 10 heirloom rainbow carrots
  • 2 beets
  • 2 potatoes
  • 1 head cauliflower
  • 1 teaspoon parsley
  • 1/2 teaspoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon herbs de provence
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Parmesan cheese
  • 4 tablespoons olive oil

Directions: 

  1. Preheat oven to 400F, and line two baking sheets with parchment paper
  2. Peel and chop all vegetables into uniformly-sized chunks, about 1/2 inch each
  3. In a large bowl, mix vegetables with all herbs and seasonings
  4. Sprinkle mixture with Parmesan, drizzle with olive oil, and mix again
  5. Spread half of vegetables onto each baking sheet in a thin layer (to roast, not steam)
  6. Bake in oven for 50 minutes, or until slightly tender

Impress holiday guests with a sweet treat that won’t break the calorie bank

Source: Romas Foord

Source: Romas Foord

Apples, cranberries and pumpkins may get all the glory this season, but don’t forget about an oft-overlooked juicy gem: Pears. Not only is their soft, sweet, buttery flesh delicious, but they’re also pretty healthy.

For example, did you know that…

  • …the hydroxycinnamic acid found in pears is associated with preventing stomach and lung cancer?
  • …pears are a hypo-allergenic fruit, meaning that those with food sensitivities can usually eat pears with no adverse effects?
  • …Quercetin, an antioxidant found in the skin of pears, helps prevent cancer and artery damage that can lead to heart problems?

So save the best for last this season, and end a special meal with this lovely inverted pie dessert featuring caramelized pears.

It’s the perfect finale for parties because you don’t have to worry about being overly fussy; the more haphazardly this dessert is constructed, the more rustic and charming it looks!

Pear Tarte Tatin (6 servings)

Ingredients: 

  • 2 tablespoons butter, divided
  • 1/2 cup sugar, divided
  • 4 peeled ripe Anjou pears, cored and halved lengthwise
  • 1 tablespoon canola oil
  • 5 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 3 tablespoons crème fraîche

Directions:

  1. Preheat oven to 400°F.
  2. Coat a 10-inch cast-iron skillet with 1.5 tablespoons butter. Sprinkle 6 tablespoons of sugar into pan. Arrange 7 pear halves (cut sides up) in a circle in pan; place remaining pear half in center.
  3. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
  4. Place oil and remaining butter in a bowl. Microwave on high for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo.
  5. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar and phyllo, ending with phyllo. Fold edges in to form a 9-inch circle.
  6. Place phyllo circle in pan over pears, pressing gently. Bake at 400° for ~16 minutes or until filling is bubbly and crust is browned.
  7. Remove from oven, and let stand for 5 minutes.
  8. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges, and top each wedge with 1/2 teaspoon crème fraîche.

Nutritional Information (per serving): 

Calories: 258
Fat: 10.3g
Saturated fat: 4.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1g
Protein: 2g
Carbohydrate: 41.7g
Fiber: 3g
Cholesterol: 17mg
Iron: 0.5mg
Sodium: 79mg
Calcium: 70mg

Recipe adapted from Cooking Light magazine.