Strawberry Almond Tart

Crust

2 C graham cracker crumbs
2 T sugar
2 T butter, melted
4 t water
Cooking spray
Filling
2/3 C light cream cheese
1/4 C sugar
1/2 t vanilla extract
1/4 t almond extract
Topping
5 C strawberries, divided
1/3 C sugar
1  1/2 t cornstarch
1 T fresh lemon juice
2 T sliced almonds

Preheat oven to 350°.
Mix graham cracker crumbs with sugar, butter and water. Press into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned;  cool completely.

For filling, combine cream cheese, sugar and extracts in a medium bowl; stir until smooth. Spread mixture evenly over crust.

For topping, place 1 cup strawberries in blender and puree. Combine strawberry puree, sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Toast almonds in an ungreased frying pan over medium heat, stirring often, about 1 to 2 minutes.  Almonds are toasted when they just begin to smell toasted.  Watch carefully, as they can burn quickly.

Slice remaining strawberries and combine with juice; toss to coat. Arrange berries, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge. Cover and chill 3 hours.

Split Pea Soup

I prefer yellow split peas, but they can be hard to find.  If you must, you can substitute green split peas.

1 pound yellow split peas
1 meaty hambone
1 1/2 C chopped onion
1 t salt
1/4 t fresh ground pepper
1/4 - 1/2 t dried marjoram - I use closer to a 1/2 t
1 C celery, sliced
1 C carrots. sliced

Rinse peas and combine with 2 quarts water, the ham bone, onion, salt, pepper and marjoram.  Bring to a boil.  Cover and reduce the heat so it justs simmers;  do not let it boil.  Simmer for 1 1/2 to 2 hours, stirring occasionally until peas are dissolved.  Remove ham bone from pot and let cool slightly.  Remove the meat from the bone and cut into bite-size pieces.  Return meat to pot with celery and carrots.  Cook slowly, uncovered until vegetables are tender and soup has thickened some, about 45 minutes.

Crustless Mini Quiches

2 t olive oil
1/2 C onion, sliced
1 garlic clove, minced
2 C asparagus, chopped

6 eggs, lightly beaten
1 1/4 C fat free milk
4 ounces Swiss cheese, shredded
2 T fresh parsley, chopped
2 t Dijon mustard
1/2 t salt
1/4 t black pepper, freshly ground

1 T Parmesan cheese, grated

Sauté onion, garlic and asparagus in olive oil until just tender ( 1-2 minutes). Mix remaining ingredients, except parmesan cheese, in a large bowl.  Add vegetables and stir.  Spoon into a cupcake pan that has been sprayed with cooking spray.  Dust with parmesan cheese.  Bake in a preheated 375 oven for 30-35 minutes, until firm.