The Easiest Pear Tart with Honey

October 16, 2014


I made these apple tarts awhile ago and still to this day I still think they are one of the easiest desserts to make. I was in need of a quick dessert solution the other day so I tried this again but with pears and honey – I am completely addicted. I used no refined sugar in this version but the sweetness of the pear and the honey on top makes the perfect sweetness combo in my mind. Give it a try and let me know what you think!



PEAR TART WITH HONEY print this recipe!
INGREDIENTS
Puff Pasty thawed and refrigerated
3 Pears, thinly sliced
2 Tablespoon of Unsalted Butter
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Seeds from Vanilla bean Pod or 1 Teaspoon Vanilla Extract
Honey to drizzle on top
Flour for work surface
PREPARATION
1. Preheat oven to 400º. Lightly flour your work surface – cut puff pastry into 4 parts or your preferred shape. Toss together cinnamon, nutmeg and pears.
2. Alternate pears in a wave like pattern on top off the puff pastry leaving 3/4 of the edge exposed. Place puff pastry with pears on top of parchment lined baking sheet.
3. In a small bowl combine melted butter and vanilla together. Brush the top of the pears and the exposed puff pastry and bake for 15 minutes or until edges are slightly brown.
4. Remove from the oven and allow to cool for a few minutes and then drizzle honey on top of tarts!

  / blog.jchongstudio.com
  / blog.jchongstudio.com




PHOTOS BY JENNIFER CHONG

Banana Date Shake

October 09, 2014

Banana Date Shake / blog.jchongstudio.com
You guys it's October and 100º! So needless to say I am looking for some cool relief, this banana date shake does the trick. It's quick and easy. The banana makes it extra creamy and almost taste like ice cream without all the sugar!

BANANA DATE SHAKE print this recipe!
INGREDIENTS
1 Banana, Cut into 1in and frozen
1 cup Almond Milk, unsweetened
6 Dates, pits removed
1 Teaspoon Cinnamon
PREPARATION
No recipe really needed here combine all ingredients in a blender and blend well!

Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com
Banana Date Shake / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Grilled Brie with Bacon and Pear

October 07, 2014

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
While I was flipping through The Skinnytaste Cookbook I came upon this Pear and Brie Grilled cheese sandwich that sounded quite amazing so I decided to make my own version with added bacon and I am obsessed. It's the perfect adult version of grilled cheese. The fig and fruit paired with brie and bacon is an amazing combination – little bit of sweet and salty.

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com
GRILLED BRIE WITH BACON AND PEAR print this recipe!
INGREDIENTS
8 slices of multi-gran bread
1/4 cup fig jam
1 pear, thinly slices
6 ounces light brie
4 slices of cooked bacon
1 teaspoon butter
PREPARATION
1. Heat skillet over medium-low heat. Spread 1/2 tablespoon fig jam on bread. Top 4 slices of bread with pear, bacon and brie then top with the remaining slices of bread.
2. Place the sandwiches one at a time on the hot skillet with butter. Cook until the bread is golded brown and the cheese starts to melt, about 2 minutes on each side.

Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com
Grilled Brie with Bacon and Pear / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

October 03, 2014

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Today I'm excited to share a recipe from the new "The Skinnytaste Cookbook" by my friend Gina Homolka creator behind the blog Skinnytaste. I first met Gina in last year when we were in Minnesota visiting the Target headquarters with the then Target Inner Circle. I had a great time sharing stories and talking photography with her so when she told me her cookbook was coming out of course I had to get my hands on one! The Skinnytaste Cookbook is filled with recipes light on calories and big on flavor. The photography is beautiful and I can't wait to try all the dishes – I've already started bookmarking my favorites. Today I'm giving you a chance to win your very own copy as well – keep reading for details!

This would be a great appetizer or snack. I like them straight out of the oven paired with some warm marinara. The outside breading gives a great little crunch and garlicy cheesy goodness.

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}
Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

If you're looking for ideas for healthy dishes Gina has you covered! To enter for you chance to win a copy of The Skinnytaste Cookbook – log in with your facebook or email below, you will be prompted with a few different ways to enter! To gain additional entries and increase your chances of winning the prize, you can do one or all of them – and if you already follow just enter your info and you'll get automatic entries.

a Rafflecopter giveaway


Be sure to pick up your copy of The Skinnytaste Cookbook today!

Baked Zucchini Sticks – The Skinnytaste Cookbook {GIVEAWAY}

BAKED ZUCCHINI STICKS recipe by skinnytaste | print this recipe!
INGREDIENTS
Cooking Spray
4 medium Zucchini, cut each into 16 sticks (about 1/4in sticks)**
3 large Egg Whites
1/4 teaspoon Kosher salt
1 cup Seasoned Whole Wheat Bread Crumbs
2 tablespoons grated Pecorino Romano cheese
1/4 Garlic Powder
freshly ground Black Pepper

PREPARATION
1. Preheat the oven to 425º. Line the baking sheet with parchment paper
2. In a small, season egg whites with salt and black pepper and beat well. In a medium shallow bowl, combine the bread crumbs, Pecorino Romano, and garlic powder.
3. Dip the zucchini sticks into the egg white and then into the bread crumbs, turning to coat well.*
4. Place the breaded zucchini sticks in a single layer on the prepared baking sheets and spray the tops with more oil
5. Bake until golded brown and tender in the center, 23-25 minutes. Allow to cool and enjoy!
* for best result, bread the zucchini in two batches so the crumbs don't clump up.
** clearly I can't follow directions my zucchini sticks are about 1/2 thick ;)


PHOTOS BY JENNIFER CHONG

Chocolate Chip Pumpkin Pancakes - Gluten Free

September 23, 2014

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
September 23 marks the first official day of Fall. It's hard to believe since last week we were facing temperatures in the 100º in Los Angeles, thankfully it has cooled down a good 15º-20º but still not quite fall weather here. Though I'm heading off to Chicago this weekend to see my dear friend Sarah where I expect temperatures to be more fall like. Since it's not quite fall like here I made some pumpkin pancakes to get myself in the fall mood – perfect for the cool brisk mornings I am so looking forward to.

Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com
CHOCOLATE CHIP PUMPKIN PANCAKES print this recipe!
INGREDIENTS
1/4 cup coconut flour
1/2 teaspoon baking soda
1/3 cup pumpkin puree
1/4 teaspoon apple cider vinegar
2 tablespoons full fat coconut milk
1 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
1/4 teaspoon vanilla
3 eggs
1/2 cup of chocolate chips
2 tablespoons butter for pan
maple syrup for topping

PREPARATION
1. Mix together all the ingredients except for the chocolate chips with a hand blender or food processor. Batter will be ready when there are no lumps. Fold in chocolate chips.
2. Heat the butter on a medium size skillet over medium to high heat. Using a 1/3 cup scoop the batter into the pan and cook for a few minutes before flipping. You can see the edges firm up a bit. Repeat with the remaining batter.
3. Enjoy pancakes with some maple syrup!
Chocolate Chip Pumpkin Pancakes – Gluten Free / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Roasted Beet, Pear and Quinoa Salad

September 17, 2014

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com
I sit outside at the foot of my doorstep writing this post because it's currently hotter inside of my apartment than it is outside. It's September and literally 100º. Every year I just remind myself it is just one week. I need to make it through and all will be fine but as I look back on a lot of my post, it seems as though I am faced with many brutally hot days in my apartment. Needless to say there hasn't been a ton of cooking happening these days because of the heat. Adding quinoa to my meatless salads has been one of my new favorite things to do. It makes for a heartier salad that keeps me full longer. Do you have some favorite recipes when its 100º out? (Besides a helpful serving of ice cream?)

Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

ROASTED BEET, PEAR AND QUINOA SALAD print this recipe! | adapted from love and lemons
INGREDIENTS
3 roasted beets, cooled cubed
1 small Asian Pear, cubed
1/2 cup quinoa, cooked
1/4 cup feta cheese
1-2 cups of lettuce mix of your choice
micro sprouts
1 1/2 tablespoons of olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
PREPARATION
1. Combine lettuce mix, beets, pear, and quinoa together and toss well. Top with feta cheese and micro sprouts.
2. For the dressing mix together olive oil and balsamic vinegar and toss together with salad, drizzle honey over salad and enjoy..
* for this recipe I made the beets and quinoa ahead of time and allowed them to cool in the fridge prior. If you're lazy to roast the beets you can always buy pre-roasted beets at Whole Foods and Trader Joes!
Roasted Beet, Pear and Quinoa Salad / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Chicken Salad with Pineapple and Miso Dressing

August 19, 2014


I've been pretty lazy about making lunches lately. Here is a quick lunch I've enjoyed.

CHICKEN SALAD WITH PINEAPPLE AND MISO DRESSING print this recipe!
INGREDIENTS
Dressing:
1/4 cup unsweetened crushed pineapple
1/4 cup pineapple juice
1 tablespoon miso
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil

Salad:
4 cups mixed greens
1/2 cup shredded carrots
1/2 cup chopped almonds
1 cup pineapple
PREPARATION
1. In a food processor combine all dressing ingredients and blend well. If dressing is too thick add more pineapple juice.
2. Combine all salad ingredients, top with dressing and serve.


PHOTOS BY JENNIFER CHONG


Morning Sunrise – Orange, Peach and Raspberry Juice

August 07, 2014

Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
It feels as though I talk about the weather a lot... well because I think the weather really changes my mood and how I plan my day. Last week I had dinner at Zinc Cafe with my friend Adrianna. They've got a great space in downtown LA it was quite lovely. We decided to sit outside though there was still a bit of lingering heat. As a nice refresher I decided to order juice instead of water. Enter Morning Sunrise (I'm not sure that they actually called it this but...) so tasty and refreshing! I couldn't wait to have some more, so this week I decided to put my juicer to work. A recipe isn't really needed for this but there is one below if you feel the need.
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com
MORNING SUNRISE
INGREDIENTS
10 Oranges, peeled
5 Peaches, washed and sliced
2 cups Raspberries, pureed
PREPARATION
1. Juice oranges and peaches with a juicer and combine. Top each cup with a teaspoon of raspberry puree and serve with ice.
Morning Sunrise – Orange, Peach and Raspberry Juice / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG


Dragon Fruit Smoothie | #foodpornindex

July 31, 2014

Dragon Fruit Smoothie / blog.jchongstudio.com
So excited to share this Dragon Fruit Smoothie with you all today. But first what is the #foodpornindex you ask? It's Bolthouse Farms initiative to change the #foodporn imbalance. If you check the #foodporn feed on Instagram you'll notice that fruits and veggies hardly ever make the cut. I LOVE having fruit as a snack but I know that those hardly get instagramed. And I’m certain that whenever donuts and ice cream appear on my feed that’s the one thing I begin to crave. In a survey 51% of American’s agreed that when they saw fruits and veggies on their social feeds they were more inclined to eat healthier foods. I'm taking part in this initiative and sharing some healthy and delicious goodness with you all today. I believe that if we all take part in this we can all be inspired to eat healthier everyday.

Dragon Fruit Smoothie / blog.jchongstudio.com
Dragon Fruit Smoothie / blog.jchongstudio.com
I had so much fun picking out the ingredients at my local Asian market and shooting this beauty. How often have you seen such a vibrant pink fruit? That pink fruit is pitaya or also known as dragon fruit. According to the internet pitaya originated in Mexico but can also be found in many parts of South East Asia. I remember seeing these all over when I was there. You can't miss them they are bright pink or red outside with a white or pink inner flesh that resembles the texture of kiwi. While you probably can't find this at your regular grocery store, you can find them at most specialty Asian stores.

I hope this inspires you to try something new and share your favorite fresh fruits and veggies with the tag #foodpornindex. Have you tried any crazy fruits and veggies lately that might inspire me to try something new? Be sure to check out foodpornindex.com – it’s a playful site with some interesting numbers and if you click through each graphic there are some fun animated features that make me happy!

Dragon Fruit Smoothie / blog.jchongstudio.com
DRAGON FRUIT SMOOTHIE print this recipe!
INGREDIENTS
2 Dragon Fruits - scooped out of skin
4 Baby Bananas (or 2 Regular)
1 Cup Pineapple (frozen or fresh)
2 Cups of Coconut Water

TOPPINGS
Blueberries (or fruit of choice)
Bananas (or fruit of choice)
Coconut flakes
Granola
PREPARATION
1. In a blender combine dragon fruit, bananas, pineapple, and coconut water and blend until smooth. I freeze my bananas and pineapple for this smoothie.
2. Top with coconut flakes, granola, and blueberries (or any fruit of your choice) and enjoy. I love the crunch of the toppings!
Dragon Fruit Smoothie / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Japchae - Korean Stir-Fried Sweet Potato Noodles

July 22, 2014

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
Japchae is one of my favorite Korean dishes. In Atlanta it would come as a side dish (banchan) at my favorite tofu house but since I've moved to LA I don't find it regularly in my banchan selection. I was feeling inspired when I went to the Korean market last week so decided to attempt this at home. I'm really happy with how it turned out, it was quite delicious almost as good as having it in Atlanta. There are

I told one of my Korean friends that I had made some for lunch and they seemed really impressed. Apparently Japchae is served for special occasions and parties historically in Korea - who knew! I guess it was a special lunch kind of day! Anyhow I hope you will try this at home and let me know what you think. I followed Maangchi's recipe pretty closely – she makes some pretty cute videos too if you're interested in other Korean dishes.

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
JAPCHAE - KOREAN STIR-FRIED SWEET POTATO NOODLES print this recipe!
INGREDIENTS
Korean Starch Noodle
1/2 cup of sliced beef
1 bunch of spinach
1 medium onion
2 carrots, shredded
6 shiitake mushrooms
3 cloves of garlic
1 bunch of green onions
1 teaspoon sesame seeds
soy sauce
sesame oil

PREPARATION
1. Bring a pot of hot water to boil, and boil the noodles for 5-6 minutes (read the packaging for specific times). Once the noodles are cooked put them in a bowl and mix together the 1 tablespoon soy sauce and sesame oil, set aside.
2. Cook each of the following ingredients separately and combine them into a separate bowl. Spinach – until tender, carrots – 1 minute, onions – until translucent, green onions – 1 minute.
3. Then cook the your sliced beef and mushrooms together until cooked – then add your minced garlic, 1/2 tablespoon of soy sauce and sesame oil – stir for another 30 seconds.
4. Mix all the ingredients together and add additional soy sauce and sesame oil as needed.

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Blueberry Banana Loaf (Gluten Free/Paleo)

July 08, 2014

Blueberry Banana Loaf - GF/Paleo
Did you all have a great 4th? I sure did – fun, sun and some volleyball! July is national blueberry month, so I'm celebrating! A couple of weeks ago I shared with you my go-to lunch lately the blueberry chicken salad sounds like you all loved it so today I wanted to share with you a Blueberry Banana Loaf (Gluten Free and Paleo!).

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
I think blueberries, watermelon and nectarines are my some of my favorite fruits. I could eat any of those by the gallon in one sitting...okay maybe not a gallon but at least half! (Though if you challenged me in a watermelon eating contest I might win.) Did you know eating blueberries have all sort of benefits; low in fat, full of dietary fiber, anti-inflammatory properties and packed with vitamin C! Incorporating blueberries in your diet can help you make small steps towards a healthy lifestyle. Hop on over to the Blueberry Council website here, to get the full recipe for this guilt free Blueberry Banana Loaf. I know I need some guilt free things after last weekend.

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo  / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com

Blueberry Banana Loaf - GF/Paleo
Check out lots of great recipes incorporating blueberries on the Blueberry Council website and start making #littlechanges today! Share what #littlechanges you are making to live a healthier lifestyle using the #littlechanges.



PHOTOS BY JENNIFER CHONG


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