Healthy Food Diet and Recipe

You will need a candy thermometer for this recipe.

Ingredients:

Directions:
Combine butter, sugar, water and salt in a heavy 2- 1/2 qt pan. Cook over medium-high to high heat, stirring often, until candy thermometer reads 305 degrees. Remove from heat and stir in vanilla. Immediately pour into heavily buttered 9-inch sq pan, spreading to fill pan. Cool completely.

Melt semisweet and milk chocolate in top of double boiler stirring until smooth. Spread half of chocolate over 1 side of toffee and sprinkle with half of nuts Refrigerate until chocolate is firm. Reheat remaining chocolate until flowing. Turn toffee over and spread other side with chocolate and sprinkle with remaining nuts. Refrigerate until firm. When chocolate is set, break toffee into pieces. Store in airtight container in a cool place.

Ingredients:
½ baguette, torn into pieces
¼ C. olive oil
1 tbsp. canola oil
Coarse salt and ground pepper
1 handful of sun-dried tomatoes
1 lb. fresh chicken sausage, casings removed
Chicken broth, as needed
3 19-oz. cans cannellini beans, drained

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Sweet Potato and Goat Cheese Quesadillas

Ingredients:

• 1 bunch kale
• 2 sweet potatoes
• 1 log goat cheese
• 6 whole wheat tortillas
• 3 tbsp. olive oil
• Salt, as needed

Directions:

• Bring two pots of well-salted water to a boil.
• Cut and clean kale by stripping the middle vein out of the leaf then roll up and cut into long strips and set aside for cleaning. Peel sweet potatoes and cut into large dice. Blanch the kale and sweet potatoes in separate pots of water, then shock in a bowl of ice water. Set aside to fully cool.
• Arrange tortillas on a flat surface. Spread tortillas first with goat cheese, then with sweet potatoes – mashing them as you go – and lastly the kale. Fold tortillas in half.
• Heat pan with olive oil and sear each side of the quesadilla. Cut in half and serve.