Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘persimmons’

Persimmon Chicken

Posted by terrepruitt on December 3, 2015

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City FitTis the season for persimmons.  A few weeks ago one of my Nia students came into class with persimmons.  Many of us ooohed and ahhhed at the beautiful fruit, but most people did not take them because we don’t know what to do with them.  The last time I received persimmons in my organic produce box I looked up recipes that use them and most of them call for a puree and then they are baked into something.  One of my students said she had a pudding recipe.  I think she said it was like a bread pudding, so she was happy to take them.  I didn’t know what to do with them, but I took one.  Then the next day the woman who brought them in had more and even less people took them so there was a lot left and she was going out of town so I took a few.  The student with the bread pudding recipe said they wouldn’t be ripe until about Christmas.  So I put them in my fruit bowl and didn’t check them often because I thought they would be ready closer to Christmas.  In the mean time my husband brought home some persimmons.  So I had quite a few persimmons and I didn’t know what to do with them.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City FitThe ones that my student brought in were from her neighbor’s tree and they were the Hachiya kind.  I had never had those.  The bread pudding student said they were ready to eat when they were soft.  Well, it turns out the ripened a lot faster than I was expecting and unfortunately a couple ended up casualties.  The kind my husband got from his co-worker were the Fuyu.  Those are the ones I had received before.  Those are to be eaten when they are more like an apple.  So one, the Hachiyas, need to be soft, the other, firm, but not hard.

The only thing I knew to do with them was to make my Fancy Toast.  And that is with the Fuyus.  I know there was a time when I was eating that every day it seems, but I just wasn’t that into it this batch of persimmons.  So there they sat.

Then one day I looked at them and realized that I was going to have more casualties if I didn’t use some of them.  So I just decided to throw them on my chicken.  When I met my husband one of the things he liked to cook was apricot chicken.  He would get some apricot preserves and put it on the chicken.  I thought that persimmons wouldn’t be too different.  So I tried it.  I liked it so much I am making it again to use up the remain persimmons.  It was easy and tasty.  Here is what I did.

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Persimmon ChickenDance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit

2 large chicken breast
2 Hachiya persimmons
2 Fuyu persimmons
cinnamon
nutmeg
salt
(pepper, if you like it)

I would salt both sides of the chicken put the chicken in a baking dish.  I smashed the two Hachiya persimmons and spread them on top of the chicken.  I sliced up the two Fuyu persimmons and put them on top of the chicken and on the sides.  Then I sprinkled a little more salt, nutmeg, and cinnamon on top of everything in the dish.

Bake at 375° F.  Halfway through cooking, I took the dish out of the oven and flipped the chicken.  I arranged the persimmons back on top and around the chicken, sprinkled a little more salt, nutmeg, and cinnamon on top of everything, then baked it until done.**

**This time around I am using a tiny bit of soy sauce.  I put a little on the chicken before baking.  Not soaking in it, just a little on both sides of the chicken.  I should have used salt.  I sprinkled a little tiny bit of cinnamon and nutmeg on it THEN add the persimmons (this time I only have one Hachiya).  Then I sprinkled the salt, the nutmeg, and the cinnamon on top of everything in the dish.

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The chicken still needed a little bit more flavor to me.  It was GREAT as long as I got a piece of persimmon with the meat, but not having salted it before (as I say to do in the recipe) left it kind bland.  Because I did the soy I didn’t salt it, but I will next time.

So . . . there you have it.  If you want to use your persimmons you might want to try this.  If you have a recipe you already use for your persimmons, please let us know.

What do you do with persimmons?

 

Posted in "Recipes", Food | Tagged: , , , , , , , | 4 Comments »

What Am I Putting On My Toast?

Posted by terrepruitt on December 28, 2013

Oh my!  You might have read my post about me getting to teach a Nia class in Santa Cruz.  Santa Cruz, for those of you that might not be familiar, is a beach town in California.  It is not very far from me, but I still don’t get over there often.  The place where Nia is held over there is lovely.  My student and I usually make a day of it when we go over the hill.  The last time we went we stopped and had breakfast at a place serving daily toast.  That started my fascination with what I call “Fancy Toast” – click here for the post on Fancy Toast.  I have tried it with pears and I like it much better with persimmons, which is funny because that was a substitution on the part of the restaurant owner.  But the persimmons have to be REALLY, REALLY, REALLY ripe.  At the point where they are almost mushy and a little slippery to cut up.  Since I eat the Fancy Toast all the time — because I just happened to have had a few persimmons — I thought I would look into the nutritional value of persimmons.

The ones that I have been using are the flat-ish kind.  I hear they are the Asian persimmons.  According to a document from the California Department of Public Health a medium (168g) persimmon has 118 calories, only 3 of which are from fat.  With the following percentages of the government daily values:

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaTotal Fat:  0g      0%
Saturated Fat: 0g     0%
Trans Fat:  0g
Cholesterol: 0mg   0%
Sodium:  2mg   0%
Total Carbohydrate: 31g   10%
Dietary Fiber: 6g   24%
Sugars:  21g
Protein: 1g

Vitamin A 55% / Vitamin C 21% / Calcium 1% / Iron 1%

Persimmons have a lot of sugar and relatively no protein.  But a nice amount of fiber and a good amount of Vitamin C, but even better amount of Vitamin A.

Remember, also, that colorful fruit has carotenoids which provide the orange color in the fruits.  And the carotenoids act as antioxidants in your body, meaning they attack harmful free radicals that damage tissues throughout your body.

Most of the recipes I saw called for persimmon puree which is a combination of cooking and blending.  So I like the idea of putting them on my toast, I cut up the raw fruit and pile it on top, making it “fancy” or putting them raw into a salad.  I actually have not tried them in a salad because I have used them all on my toast!

There are two varieties, the Hachiya and the Fuyu.  The Hachiya is the taller of the two, with the Fuyu being more flat.  The Hachiya is used more for baking whereas the Fuyu is the one that people eat raw.  The document I mentioned states “The Fuyu was developed by breeding out the tannic acid from the Hachiya, making it more appealing to taste and easier to eat whole and raw.”

Have you tried making and eating the Fancy Toast?  What else do people do with persimmons?  Do you have a persimmon recipe?

Posted in Food, Fruit | Tagged: , , , , , , , , , , , , , , , , | Leave a Comment »

Fancy Toast

Posted by terrepruitt on November 26, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI am beginning to bet you don’t believe me when I say I was not going to post a recipe and I do. I WAS going to post a picture of the first toast I made on my Facebook page, but then when I sat down and started eating it I changed my mind. Then my hubby made yummy noises the entire time he was eating it and it confirmed my “need” to post it on my blog and tell the whole story. In my last post I talked about my fabulous day in Santa Cruz after teaching a Nia class. I mentioned two restaurants. The one we love, Rebecca’s, is closed. I was very sad because it has really yummy food and is a very nice place to eat. But, I also recognized this as an opportunity to try a new place. Having other things to do I didn’t do any research, but my student did. Yay! She suggested River Cafe. It was on the way to where we were going. So we went there. They have a menu item called “The Daily Toast”. When we were there it was supposed to be Humboldt Fog*, Pears, walnuts, and the woman behind the counter said they would drizzle honey over it. Sounds good, huh?

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI ordered that. A few moments later a woman came to our table and said she could not find the pears, but she said she had persimmons or jams. She suggested the jam, but I declined and requested the persimmons. I had some on my counter I didn’t know what to do with. I thought this would be a great way to experiment. Well, even though the persimmons weren’t ripe, they forgot the walnuts and the honey (as you can see in the first photo), it was still VERY good. So good that I wanted to try making it the next day.

We didn’t have any salty cheese so I decided not to. But then the NEXT day I decided who cares. I wanted to try it anyway. I asked my hubby if he wanted cheese toast. He said yes. Then I asked if he wanted regular cheese toast or an experiment. I have mentioned before he is pretty good about eating whatever, but he does have some food “dislikes” so when my experiment includes some of them I like to ask first.

Anyway, this turned out very yummy. It is easy to make but comes out – in my opinion – kinda fancy. I have noted the recipe as I made it, but, I think the idea of the River Cafe is better in regards to the cheese. A nice soft salty, flavorful cheese seems best, but I used what I had.

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Fancy Toast

2 pieces sliced sour dough
2 pieces wheat bread
slices of marbles Colby Jack (enough to cover all four pieces of bread)
one ripe persimmon
2 tsp of shredded parmesan cheese
a handful or two of chopped walnuts
honey (enough to drizzle over the toast)

Toast the bread, not all the way (at least with my toaster oven.  I have to leave it a little “undone” so it will be perfect after the cheese melts). Top the bread with the sliced cheese. Melt the cheese on the toast. While the bread is toasting and the cheese is melting peel and slice the persimmon. After the cheese has melted, place the persimmons on the toast, sprinkle the parmesan over the persimmons. Allow to warm a bit in the toaster oven/oven. Then sprinkle the walnuts on the toast. and drizzle the honey over the top.

Serve with a fork and knife!

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI was thinking that this would be an easy type of toast to serve for brunch. Toasting the bread in the oven on a cookie sheet. I also thought it would be a nice toast to serve at a tea. Yum. I used the parmesan as the “salty” and it turned out pretty good. I was surprised my husband liked it so much. He is not fond of bread, especially toast. Not like me. He also doesn’t care for walnuts. So it is a testament to its yumminess that he loved it.

I loved it so much I had it again the next day!  (I forgot the parmesan.)

Well?  What do you think?  Sound yummy?

*Humboldt Fog is a specific type of cheese:  Cheesemaker Mary Keehn of Humboldt County, CA invented this cheese, so named for the Pacific mists, in the early 80’s.  (According to Wiki).

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , , | 10 Comments »