ps. I forgot to put Spiced Port Cranberry Sauce and I may add this Roasted Oersimmon and Ginger Custard to my menu too!!
ps. I forgot to put Spiced Port Cranberry Sauce and I may add this Roasted Oersimmon and Ginger Custard to my menu too!!
LOL, well can you tell I am loving my roasted winter squash? I have been putting it in everything, even soup. Even though I am not suppose to be eating bread, we do have pizza night once (or twice) a month. I have tried some alternative pizza crust but really did not like them. So how I handle pizza crust is first to not have it a lot, duh ;-) Second to make myself a small pizza, like the size of a dessert plate. Lastly, I eat all the topping and about half of the crust. My family is thrilled to finish off my homemade crust for me. This seems to be the best solution for me. Luckly I can have small bits of bread and it does not send me into a bread craze. Actually I think small bits now and then keeps me from feeling deprived. There are foods that if I get a taste of (like TJ mango gummys) I cannot stop. I crave them so bad, so I just do not eat them but bread is different for me. This low carb thing, is such a day to day walk.
When we do pizza night, it is make-your-own because we all want something different (I usually make some weird pizza for myself) This pizza is my fall fav right now. The combo of salty proscuitto, creamy mushroom brie and sweet roasted squash is heavenly. I have added spinach, which is good but usually have a spinach salad on the side instead. Pizza's are such blank slates, so play with your flavors combos!
Roasted Delicata, Mushroom Brie, Proscuitto Pizza
(I am not giving amounts because it is based off what size pizza you are making and what you like).
thinly sliced proscuitto
roasted delicata squash, cut into small cubes w/ skin on (or any winter squash but if you are using other squash, then remove skin before roasting)
mushroom brie (if you cannot get mushroom brie, then plain brie will do)
thinly sliced mushrooms
grated parmesan and mozzarella cheese, combined
Pre-heat oven to 450˚F
Roasted some delicata squash, cubed in 1/2" squares (skin on) earlier in the day or about an hour before you will bake the pizza.
If I have the time I make the piazza dough that rests 48 hours and uses 00 flour. Letting the dough sit a day or two really makes a difference. If you know you will be having a pizza night ahead of time, I encourage you to try this recipe.
Cover rolled out pizza dough with olive oil (no red sauce w/ this pizza). Lay pieces of proscuitto on crust, then sprinkle the roasted squash over proscuitto. Arrange large chunks of brie and sliced mushrooms. Then top with parmesan and mozzarella cheese. Bake 20 minutes or so. Enjoy!
This salad was born out of me trying to like cauliflower. It is such a healthy and cheap veggie. I really wanted to embrace it. I LOVE roasted veggies, so I started there. I roasted both cauliflower and delicata squash (which I love because you do not have to peel it). I really like how the sweetness from the squash rounds out the salad. Then I made a yummy vinaigrette with kalamata olives. My thinking was their strong flavor would basically cover up the cauliflower flavor I was trying to get use to. I served the veggies on a bed of fresh spinach. This is now my favorite fall salad. A dinner all on it's own or a great side dish to a grilled steak. I have to say after enjoying this salad I now love roasted cauliflower and eat it plain as a side dish or snack. Next is to get used to mashed cauliflower with cheese ;-)
Roasted Veggie Salad w/ Kalamata Olive Vinaigrette
Serves 2 or 4 small dishes
2 cups cauliflower, broken into very small pieces
2 cups delicata squash, cut into cleaned ½“cubes (I do not peel it becuase the peel is edible)
3 TBL (or so as needed) of oil, (I like avocado oil)
1 TBL sea salt
Kalamata Olive Vinaigrette
You can garnish the salad with feta or parmesan cheese, sun dried tomatoes, roasted peppers, fresh herbs, toasted pumpkin seeds, etc.
Pre-heat oven to 400◦F. Line a pan with parchment paper. You want a pan like a jelly roll with sides and roomy enough for for cauliflower and squash. You do not want them squished together on the pan. Coat the cauliflower and squash with enough oil to cover the veggies. Arrange them on the parchment and sprinkle a generous amount of salt on top. Roast 40-50 minutes. I like them very crispy, so I roast them longer. Let the veggies cool about 10 minutes before putting your salad together.
Toss either just the spinach or all the veggies in the vinaigrette (see my notes about this). Start with half the batch of vinaigrette and then add more as needed. If you do not have enough vinagrette, just toss in a bit more oil. Garnish as you like and enjoy!
½ cup olive oil
3 TBL (or more depending on what you like) of balsamic or red wine vinegar
1 garlic clove
8 whole but pitted kalamata olives
Salt and pepper to taste
With a blender stick or in a blender, blend all ingredients together. Taste and adjust as needed.
1. I found braking the cauliflower into very small pieces helps and really roasting them. They taste deep-fried then. A little dried garlic is good too.
2. Dressing the salad. I prefer to dress just the spinach but you can taste the cauliflower more that way. So if you are trying to cover up the flavor, dress all the veggies.
3. Roasted green beans, asparagus or tomatoes would be good in this salad too.
4. I like to eat my roasted veggies soon after I roast them, so they stay crispy.
I have not written much lately about my pre-diabetes. I am doing good. It has been 7 months or so. No symptoms, I am working out and doing pretty good on my diet. Which to reiterate is a low carb diet, lots of veggies and some protein. I am not eating quite as low carb as I was. I am adding small amount of beans, sweet potatoes, quinoa , etc. You cannot not eat super low carb long term. If I eat a really bad, carby meal I try to eat real low carb the next day to balance myself out. I find now if I eat too much of something like bread I get a terrible stomach ache, so I satisfy myself with a small slice now and then.
It if funny the some of the carbs I thought I would miss I do not like pasta and other surprises me like I really crave corn tortillas. It is a constant balancing act. Plus I have my family (if it was only me to feed, it would so much easier ;-) This dessert came out of trying to make something for my family but also for me. They have been in pie mood lately. Which fine, I just eat the filling and leave the crust but I was sick of the lovely crust calling my name. So I decided to make a pumpkin custard. Which honestly is just pumpkin pie filling but it is all in how you cook it. Very simply you cook the filling at a low temp in a bain-marie. This will give a softer, silkier custard. I used mason jars but did NOT have the lids on while baking. After they cooled I added the lids. This is simple. You can even keep bags of filling in the freezer, waiting to defrost and bake off!
makes 4-6 servings
1 pumpkin pie filling, most fillings that have eggs in them will work. I like to use my simply rich filling.
Pre-heat oven to 300˚F (if you know your oven runs hot, then 275˚F)
Fill clean mason jars 1/2 or 1/3 way depending on how big you want each serving. Make a bain-marie (water bath). What I do is take a baking pan big enough to to hold your jars or custard cups and set the pan in my pre-heated oven and pour hot water in pan filling about a third of the way. Then I add the jars. I do not like to add the water after the jars are in the pan because you risk getting water in your custard. Bake anywhere from 40 minutes until 60 minutes. You want the center to be cooked. It may be jiggly but nothing liquidy when you insert a knife in the center. Pull out jars and let them sit on your counter until cool. Then add your lids and store in fridge. All that is needed is a dollop of homemade whipped cream. I barely sweeten mine and add a splash of dark rum!
This is a recipe from lasts fall issue of Gatherings, Rustic Romance (the digatal version is free by the way). It is a simple soup recipe I wanted to share!
Carrots are an ubiquitous vegetable and one that I always keep on hand. This soup is straight forward. Carrots are cooked in broth and pureed with a touch of cream. What gives the soup its depth of flavor is the hazelnuts and the parmesan rind. I got the idea from light summer minestrone I make, full of vegetables and herbs. I try to keep the leftover rinds from my wedges of parmesan cheese and throw them in soups. After the soup is cooked, I toss the rind away. It is like getting one last squeeze of flavor from the cheese. Simply garnish your soup with some toasted hazelnuts and hazelnut oil. You have a clean but richly flavored soup!
PS all photos are taken by Annetta Bosakova
Carrot Soup Garnished with Hazelnuts
6 small servings
2 shallots, peeled and minced
2 TBL olive oil
5 cups carrots, trimmed, peeled and sliced into ¼ “slices
4 cups of chicken broth or water
Heal of parmesan cheese (the thick end of a wedge that is inedible)
¼ cup cream
Salt and pepper to taste
¼ cup toasted hazelnuts, with skins rolled off and very coarsely shopped
Toasted hazelnut oil or good flavored olive oil
In a soup pot over medium heat, sauté shallots in oil for five minutes or so, until they are soft but do not burnt. Add carrots, broth and cheese rind. Cover pan and simmer ½ hour, until carrots are soft but not mushy. Remove rind and throw away. Add cream and blend with a blender stick or regular blender until smooth. Taste and add salt/pepper to your liking. If the soup is too thick, blend in some water. When you are ready to serve garnish the bowls of soup with hazelnuts and a of drizzle hazelnut oil.
Since this is such a simple soup the better tasting the carrots are, the better tasting the soup will be.
Another garnish that would be good with this soup is chiffonade fresh basil.
I have decided to go back and rewrite some of my old recipes (Hopefully in these past 8 years I have learned to write recipes better.). Roasted pear sauce is a recipe I make every year so it is a perfect choice since this is my favorite and simplest way to make pear sauce (or apple for that matter). Please check out the notes below before making. There is also a recipe for Caramel Pear Sauce using the leftover juice. It is wonderful on pancakes, ice cream or fresh fruit!!
PS I have a rockin grain-free cake highlighting this sauce that I will be posting next week. Make sure to come check it out!
Roasted Pear Sauce
enough pears to fill a large baking pan w/ a lid (I used about a dozen) I like anjou
2 cinnamon sticks
2 vanilla beans, cut in half
4 whole anise
2 large slices of candied ginger or fresh ginger, cut into wide strips
½ cup sugar (I use coconut sugar), see notes
1 cup water
Pre-heat oven 250°F
Do not peel or core the pears. I cut pears into 1/4, leaving seeds, skin and all. I only remove the stem. Fill pan two thirds of the way and tuck whole spices in/around the pears. Then top with more pears. As many that will fin in your baking pan. Sprinkle sugar on top and then water. Cover with a heavy lid or foil. Roast one hour. Pull the pan put of the oven.Let the pears sit, covered for one hour.
Strain pears into a large bowl. Set the juice aside for caramel pear sauce. Remove all the whole spices except the candied ginger ad one vanilla bean for the caramel sauce. The ginger gets soft and mushy like the pears, so it can be run through the food mill. Process the pears through a food mill. I fill glass canning jars with a 2" header at the top (so when the sauce expands while it freezes, you have room and the jar will not break). Store jars in freezer. Since the sauce has almost no sugar, I am not sure if it would can well.
Caramel Pear Sauce
usally makes about 1/2 cup
juice from the pear sauce
vanilla bean from the pear sauce, cut open and scrap out the inside, add that to the pear juice. Discard the pod.
1-2 TBL butter
Set juice in a heavy sauce pan. Boil juice over high heat until it reduces by two thirds. Keep an eye on it. The sauce should be thicker and look for it to start smelling caramelly. Pull off heat and add 1 TBL of butter. If you want the sauce more buttery, add another TBL. Fill one or two small jars. Store in the refrigerator or freezer. Warm sauce berfore serving.
1. Ideal pears are ripe but NOT mushy. A bit firm is a good thing. I actually buy them hard and let them ripen, so I can pick the perfect time. I smell them. If they smell likes a pear then that is a good thing!
2. I have found every year, even though the use the same type??? of pears, some years they are sweeter, some years not. Some years they put out more juice, some years not. Since it is easier to add sugar than take it away, I go light handed. After I have cooked and ran the pears through the mill?? I taste it. This year’s batch really needed a bit more sugar and vanilla. So I threw the sauce in a big pot, gently heated it (did not boil it) add some more sugar and some vanilla extra. It was fine and not too sweet in the end.
3. Some years a add lemon peel too. Cut pieces about an inch wide. Try to only get the skin not the white pith. Tuck that in with the spices and throw them away after the pears have cooked.
4. Do not forget to keep the vanilla beans for the caramel sauce.
We have been busy harvesting our Italian prune plums. I LOVE these plums but really did not pay attention to them until moved to the island 23 years ago. The old tulip farm we lived on had a huge tree. Oh my goodness they were wonderful and perfect for cooking. I was on the island the other week and picked up some beautiful, artisan made heritage pork sausages. So I thought it would be fitting to create a recipe for these sausages using some of our prune plums. Now I used unripe plums because I liked the idea of a bit of tartness against the sweetness from the pork, cabbage and cream but you can use ripe plums too, just read my notes about them at the end of the recipe.
This is a very quick recipe about 15-20 minutes cooking. And to save yourself more time, cut up your onions/mushrooms/cabbage in the morning. I used a LOT of cabbage and only 3 sausage to make the meat go father (they were not cheap but oh so worth the money!) but you can use less cabbage or more meat. It does not matter the cooking time is the same. This has become a fall fav of mine. I hope it is for you too!
Plum and Cabbage Quick Braised Pork Sausages
3-4 sausages (I used three, sliced them up just before serving and mixed them in the cooked cabbage/plum mixture)
½ large sweet onion, thinly sliced
1 cup sliced mushrooms
½ large cabbage, cored and thinly sliced
Splash of dry white wine (optional)
3 garlic cloves, minced
Salt and pepper to taste
1 cup (plus extra if needed) heavy cream
6 plums (Italian is best but any will work) cut into bite size pieces
Heat a large pan (that has a lid) on high heat. After a minute or so add a splosh of oil, then mushrooms and onions. Let onion brown a bit for a minute or two. Then add cabbage and cook 2 minutes with lid on pan. Deglaze pan with wine. Then add salt and pepper. Turn heat down to medium/high. Add cream, garlic and sausages. Cook 5 minutes. If using unripe plums add now, if using ripe plums see notes below. Turn sausages over and cook another 5-8 minutes. Check and see if sausage is cooked, if not cover a cook a few more minutes. If you feel like the sauce it to watery, take out sausage, turn heat up to high and boil a minute or two. Enjoy!
If you prefer using ripe plums, it is up to you of you want to add them the last 5 minutes or wait to the end. But cooking them too long could turn them to mush, so if it were me I would add them at the end.
I said I used unripe plums but not rock hard. You know when they look and smell good but are still firm, that is what you are looking for.
You can use less sausage as I did and just slice them up and add to cabbage before serving or serve whole sausages with cabbage/plum on the side.
Also if you want your sausage really crispy? After they have cooked, just brown them up in a small, hot pan and then add back to the cabbage.
In my attempt to eat low carb (trying to keep my blood glucose down) I am eating basically a paleo diet. Not that I chose a paleo diet, it just mostly suits my needs. I do eat a lot of raw and vegetarian (although vegetarian can be carby, all those beans and rice) but I can only go a few days without meat. Since we buy a whole animal, cows and pigs, we get a lot of ground meat. Which is fine. I like it, it is versatile. Burgers, meat patties and meatballs are served often in my house. I am always looking for a way to change it up a bit and these Moroccan burgers are a big hit. It seems like a lot of spice for only a pound of beef but that is the point. You want these really flavorful, so go heavy handed with the spices. Also play with what you like and what you have on-hand. Honestly, I do not even measure when I make this. I tried to give amounts reflective of how I measure in my mind. A good smoked paprika is a must. I use lots of turmeric and garlic because it is so healthy. My hands are so orange when I make these but it is worth it and a cheap way to bling up cheap food. Enjoy!!
Moroccan Burger Mix
1 pound ground meat
1 TBL smoked paprika
1 TBL ground turmeric
2 tsp dried, powdered ginger
2 tsp dried, granulated garlic (or 2 finely chopped fresh garlic)
1 tsp cayenne or red pepper powder
1 tsp cinnamon
½ tsp ground, dried cumin
1 TBL salt
1 tsp ground pepper
Add all ingredients to a bowl and gently mix together. If you want to check the taste, take a small bit, fry in a pan and taste. Besides burgers, which we loved grilled, this makes great baked meatballs. Add one or two eggs, roll meatballs about the size of a walnut and bake 20-30 minutes at 350◦F
*Note, you will noticed there is no bread crumbs in the burger or meatballs. That is because it is not carb friendly but feel free to add it if you like. Yes, they are a bit firmer without the bread crumbs but for me, they are fine and a small sacrifice to pay for my health. If you want them moister and do not want to use bread crumbs, try 1/2 cup of grated zucchini. If you peel off the skin, you family will not even know it is there!!
Also I probably use more, like a generous TBL or tsp. because I do not measure. So really feel free to add a lot and see how you like it.
One of the joys of living on the water in the northwest, is how tepid the summers are. It rarely goes over 75. Most people do not have air conditioning or ceiling fans. And for those few hot days, well like when it snows ... we fall apart ;-) This last weekend we were in for record breaking heat, so I turned to my facebook friends for no-cook ideas. They always give me the best advice. One friend mentioned an ice box cake. I will be honest and say I have not had many of these, even as a child.
So after much research this is my spin on ice box cake. Pineapple and caramel have always been a favorite combination of mine. I love the sweet acidity of fresh pineapple against the richness of caramel. Now this would be even better with homemade cookies but since the whole point was not to heat up my kitchen I bought cookies and salted caramel sauce (Trader Joes). The amounts do not have to be exact, just have plenty of everything. I have to say I LOVED this combo. A real fav and perfect on a really hot summers day!!
Pineapple Salted Caramel Ice Box Cake
Makes a 9” round cake, but you can use any pan. Even just make a mountain of it on a cookie sheet. the messier the better.
½ fresh pineapple, skin removed and cored
salted caramel sauce, a generous cup or so
whipped cream, lightly sweetened (how to whip cream)
36 small vanilla cookies, any cookie, shortbread or graham cracker will work
Assemble all your fillings
Take the pineapple and chop in food processor until you have a chunky sauce.
Warm up caramel sauce, if using pre-made. Remove lid and microwave jar for 30 seconds to soften up sauce.
Make whipped cream. 3 cups of heavy cream whipped w/ 1 TBL. of sugar and 1 tsp. vanilla extract.
Then assemble cake
Line your pan w/ parchment paper (plastic wrap will do but not as good as parchment).
Arrange ⅟ᴣ of your cookies on the bottom of the pan. Spread one cup of whipped cream over the cookies. Do not worry if it gets all messy, it will taste just fine. Next spread half of the purreed pineapple. Then drizzle some caramel sauce over the pineapple. Repeat layering again starting with the cookies. Then top with the last ⅟ᴣ of the cookies, then whipped cream. Lastly drizzle more caramel sauce. Cover top with plastic wrap, so it is not touching the cake and store in freezer. Takes a good 6-9 hours or overnight to freeze. Enjoy!!!
Once a week I head to the island, so Chloe can hang out with her best friend. They have been doing this for a good 14 years. We mom's knit, chat and cook all day. Both of us are foodies and have similar diet restrictions. I have to say, over these years we have ate very well. This is a salad I made the other week for our get together. I have to say it was quite tasty and easy to make!!
Grapefruit Cucumber Stuffed Avocado Salad
one avocado, halved, pitted and skin removed
2 grapefruits, cut into wedges. I save the juice from the leftover grapefruit in a little bowl
1/3 of cucumber, cubed
6 or so kalamata olives, sliced
a drizzle of good olive oil
garlic clove, minced
salt and pepper to taste
Mix all ingredients except the avocado together. Add a bit of the leftover juice from the grapefruit and adjust taste to suite your palate. Fill avocado with salad and enjoy.
This salad is easy to bling up. Any fruit, cheese, snow peas, a little chopped salami are all good. The possibilities are endless.
This recipe is a facebook request. I post what I am cooking and everyone wanted a recipe. It is super easy, no-cook, vegan, dairy free and carb friendly. You could make it with other fruit too. Make sure you check out my tips below!!
Raspberry Coconut Milk Ice Cream w/ Chocolate Bits
1 cup fresh raspberries, or more if you have it
1/3 cup sugar (I use coconut sugar)
2 cans, cold, full fat coconut milk (I use 1 can coconut cream and 1 can light coconut milk)
1/3 cup chopped dark chocolate
2 tsp coconut oil
In a food processor with blade attachment add raspberries and sugar. Pulse berries a few times to break them up and extract juice. You do not need to grind up the seeds. Strain our seeds with a fine mesh strainer. Pushing down to get out as much juice and flesh as possible. Throw seeds away. In the processor or blender mix berries and coconut milk. Then pour in ice cream maker. Mine takes about 20 minutes. While the ice cream is going, melt chocolate and coconut oil. You can do this in a microwave or on the stove. When ice cream is firm, slowly drizzle melted chocolate in. If chocolate starts to clump up, break it up with a spoon. Transfer ice cream to a container with a tight lid and set in freezer. Enjoy!
I keep un-opened cans of coconut milk in my fridge, so I can make ice cream anytime I want.
You can use more sugar if you want it sweetier. I am just trying to get by with as little sugar as possible.
Coconut oil really is the best oil to use for the chocolate bits because when cold it become firm BUT not rock hard. It is easy to bite into, even when frozen.
Honestly, I tend to make this just after dinner and we eat it half frozen. It is amazing!!
As I have written before, that I am looking for ways to eat more protein but cannot afford to eat pastured meat everyday. I have been experimenting and have created some real disasters, also some family favorites. This salad is a family fav and they say the “meat” taste just like the real thing. This salad is easy, simple to suite your families tastes and healthy. That is a win/win.
One word about getting your family to eat food they are not use to. First you cannot climb the mountain in one step. I was not sure what my family would think of this salad, so I left the "meat' off to the side, thinking that could just sprinkle it on. Actually they heap it on but that is okay because they are still eating a big salad. At first I had a lot of olives, chips and cheese but slowly started reducing all that and adding more veggies. So work with what you know your family likea and do not freak if they want a lot of the goodies and not the veggies. In time you will win them over!!
Raw Taco Salad
Makes a large salad for 4-6 people, it is vegan if you leave out the cheese
Raw taco meat, see below
2-3 romaine lettuce hearts, cut into strips (you can also use some cabbage like I did in the photo)
¼ red onion, thinly sliced
½ cucumber, cut into small cubes
1 red pepper, cleaned and thinly sliced
2 tomatoes, cut up, juice and all
1 large avocado
½ cup jack cheese, small cubes
Toss all vegetables and cheese together. Dress w/ vinaigrette. You can then add the taco meat but I like to serve it on the side so everyone can add to their liking.
Raw Taco Meat
Makes 1 cup
1 cup sunflower seeds, see note about seeds
1-3 tsp of taco seasoning, homemade or store bought. (Just read those labels and know who you are buying from. Some of those spices mixes are full of fillers, GMO & other nasty things.)
About a piece of red onion that looks about the size of a generous TBL.
In a food processor add all three ingredients and pulse chop a couple of time. Taste and adjust, then pulse chop until you get a crumbly, moist meat. The onion is where you get your moister and holds the nuts together. Do not over pulse and create a paste.
I have had several request for our Thanksgiving menu, so here you go. Sadly I do not have recipes because I just make it up ;-) Like the new stuffing we are going to try this year: GF bread stuffing with caramelized cabbage and onions. I will add some bacon, fresh chestnuts and sage. Also I have already changed the greens to a salad with pomegranates, persimmons and brie with a pomegranate glaze vinaigrette. I will let you know how it was! If you have any question about anything, just write me and I will help the best I can. So what are you making for this Thanksgiving?
Uncooked tomato sauce is a long time family favorite dish. It was conceived years ago on a hot summer day! I had a pile of very ripe tomatoes that needed to be used. Really what this dish is, is macerated tomatoes. See when you macerate things like tomatoes or strawberries, their juice flow from the fruit and it creates a sauce of sorts. By letting the tomatoes sit in the salty, olive oil it pulls their juices out and that creates a sauce. It also flavors them. I love that after lunch I can make this sauce and just set it aside. Then at dinner time (when I am tired) all I have to do is cook up the pasta!
Uncooked Tomato Sauce
12 or so medium, ripe tomatoes
¼ cup good olive oil
A generous splash of balsamic vinegar
2 garlic cloves
6 large fresh basil leaves
Salt and pepper to taste
1 pound of cooked pasta, (do not cook pasta until you are ready to eat)
Anywhere between 2-5 hours before you are going to eat make pasta sauce.
Cut tomatoes into medium size cubes, around ½ “. It is important to cut the tomatoes on a board where you can save all the juices. You want all the tomatoes for the sauce. Put the tomatoes, juices, seeds and all in a large bowl. Finely minces garlic cloves and add to tomatoes. Tear basil into small pieces and add to tomatoes. Add, oil, balsamic, some salt and pepper. Stir all together, cover the bowl and set aside on counter. Important you do NOT put the sauce in fridge. It will change the texture and slow down the maceration. When you are ready to eat, cook pasta and add to sauce. Taste to see if it needs more salt or pepper.
1. I like to add fresh mozzarella to this dish. I cut the cheese into small cube and add it to the sauce when I add all the other ingredients, so the cheese can marinate too. I also serve the pasta with fresh grated parmesan cheese but you can make this dish with no cheese.
2. Other herbs are good too; just make sure you use fresh herbs. Dried herbs do not work well in this dish.
3. You can add more balsamic and make it more like a vinaigrette or use no balsamic. If you use more balsamic cut back on the oil a bit.
4. What makes this dish is good, ripe tomatoes. This is why this is a summer dish. If your tomatoes do not have flavor, your sauce will be bland. Also a flavorful olive oil is important.
I really love raw food for breakfast and lunch. One of my favorite raw food dishes is raw granola. There are lots of different versions out there but mine is a combo of dried fruits, nuts and coconut oil. Sometime I use more nuts to make it really crumbly and sometimes I use a bit more oil and dried fruit to make more of a paste. Either way, it is delish and perfect this time of year over a big bowl of fresh fruit.
Serves 1-2 people
3 dried dates, pitted
1 generous TBL of extra virgin coconut oil, I only use Nutiva
6 dried sour cherries, or equivalent other dried fruit to your liking
a pinch of sea salt
10 walnut halves or other nuts
a pinch of vanilla paste
In a food processor (I have a mini-one and these are really great for raw granola or candy) process dates and coconut oil until you get a bit of a paste. Then add the rest of the ingredients, pulse chop until you get a consistency you like. The whole thing should not take more than 60 seconds to make.Then crumble it over a bowl of fresh fruit.
I actually do not measure, I just wanted to give you an amount to work with. I find it is good no matter if it is crumblier or creamier. Play with it and find what you like!!
I throw some hemp seeds on top.
I soak and dry my dark skinned nuts ahead of time for help remove phytic acid.
(I keep bags of soaked, dried nuts in the freezer. It also takes away the bitterness.)
add raw coco powder. And spices too!
If it is not sweet enough for you, you can add a bit of raw honey.
The skys the limit on what you put in your raw granola!!
I was grilling salmon burgers for dinner and wanted a new way to bling them up a bit. One of our favorite dishes is my prosciutto/avocado topping but I wanted something new. I was inspired by one of my families favorite breakfast dishes, bagels with smoked salmon, cream cheese and capers. Salmon burgers are not smoked but I thought it would be delicious just the same. I mean you cannot wrong with salmon, cream cheese and capers? You could serve the salmon burger on a bagel but used a brioche bun. I have to say this was a big hit with my family, an easy way to gussy up something and a dish we will be making again!
Salmon Burgers with Cream Cheese and Capers
Simple add to your grilled (or pan fried) salmon burger a large piece of cream cheese and any of the following;
Sliced red onion
Chopped hard boiled egg
I buy uncooked, wild caught salmon burgers from Trader Joes but sometimes I like to make them from scratch!
makes 4 burgers
1 ½ pound fresh, raw salmon, cut into small cubes (skinless and bones removed)
⅟ᴣ cup breadcrumbs, can use GF crumbs
1 TBL Dijon mustard
2 garlic cloves, minced
½ tsp ground pepper and salt
In a food processor add ½ of the salmon pieces and pulse until it is chunky but not totally smooth. It should take 20 seconds or so. Remove and add to the rest of salmon to a bowl with the remaining ingredients. Gently mix with a spoon until just combined. Form 4 equally-sized burgers. You can grill or fry in a hot, greased pan (or greased grill) about 4-5 minutes on each side. Let the first side get really cooked before turning over the burger because they are fragile. Garnish and enjoy!
I have written about this before but I think it bares repeating. Not only is quinoa a SUPER food and one that should find ways into your meals but it is perfect for cold, grain salads. So many grains and rice’s, when chilled clump together in a goopy, lumpy mess but not quinoa. It cooks beautifully and chills beautifully too. It never clumps; just gently push with a fork and the quinoa easily breaks up.
I try to keep some cooked quinoa in the fridge to add to scrambled eggs in the morning, veggie wraps for lunch and side dishes at dinner. I love the nutty taste. When we first started eating quinoa, I would cook it in broth but now that we love it, I just cook it in water. I know it will be perfect for our dinner tonight, Sicilian Salad; lemon vinaigrette, quinoa, slow roasted tomatoes, garlic greens, fresh spinach, dried current and toasted pine nuts!
Happy summer! To me this time of year means lots of veggies and fruit! I try to make the most of it but I have one problem, a picky daughter (who I will not mention her name but she knows who she is and probably so do all of you because I keep mentioning her!!). She hates cooked fruits: pies, cobblers, crisp and so on. Actually I love to make this kind of thing for breakfasts. They can be made low sugar, gluten free and are pretty healthy. Sigh … but one night I wanted an easy dessert using the case of peaches I just picked up. I also wanted picky daughter to like it, so I came up with this Lavender Peach Pizza. It is veryyyyy simple. The pizza base is made from a pie crust I had in the freezer. I spread a little melted butter, cinnamon and sugar, baked it off and it became a prefect dessert “pizza crust”. Then I smeared on some mascarpone, add sliced peaches and to dress it up a bit, drizzled lavender honey on top. Heaven! You could make tiny, individual pizzas but cutting out small circle from the un-bakes crusts. Just think how impressed your guest will be! Make sure to smear a little butter and flour on your cheek before you serve for the “full guest appreciation” effect xox
Lavender Peach Pizza
1 Sugar Pie Crust*
½ cup (or more if you like lots) mascarpone or you can use soften cream cheese.
5-7 ripe peaches
Lavender Honey, this is very easy to make. I always keep a few jars of lavender honey on hand.
When you are ready to serve your pizza, take your cooked, cooled pie crust and spread mascarpone on top. Then add sliced peaches and drizzle honey over the whole kit and caboodle, then enjoy!!
*Sugar Pie Crust
One pie crust (can be gluten free), rolled out on parchment paper or greased foil. Make a little lip around the edge (like image of the un-cooked crust above) and pop in freezer for at least 20 minutes while oven is pre-heating.
⅛ cup melted butter
Coconut sugar or brown sugar
Pre-heat oven 375˚F
When oven has pre-heated, melt butter. Pull your frozen crust out and paint it with the melts butter, using a pastry brush . Then sprinkle some sugar, a little cinnamon and a pinch or two of salt. Bake on parchment 15-20 minutes, until the crust is cooked and golden. Set aside and let cook. This can be made earlier in the day.
1. The melted butter will freeze intantly when you brush it onto the frozen pie crust but that is okay!
2. Do not add too much cinnamon, you do not want to over power the taste of the lavender.
3. You could make tiny individual pizzas but cutting out small circle from the un-bakes crusts.
4. Do not have lavender honey on hand? Gently warm some honey with a couple of lavender heads (you can use the steams too). Make sure the lavender has not been sprayed with any pesticides. Do not boil your honey! After honey has warmed, set is aside for a good half an hour, then remove lavender and drizzle honey on you pizza!! Or if you have food grade lavender oil, 2 drops mixed in 1/4 cup of honey will work too (but it is not as good).
A post from Gathering Magazine facebook page!!
Well I finely found a bean recipe my whole family loves, drunken beans!
Thank goodness as I am trying to stretch my food budget and beans are so
cheap (and healthy). Actually it is mostly my hubby who is fussy about
beans, too many as a child. I have discover if I cook a thin skinned
beans, like pinto or cannellini until it is very soft, he likes them
better. Being a homebrewer, my hubby always has beer on-hand. We have
been using his pumpkin ale lately for the beans. I think the trick to
drunken beans besides flavorful beer and good bacon, is to really
caramelize the onions. Adds lots of flavor!!
Clarice, Gathering Magazine food editor
Image and cooking beans
I have been enjoying Thomas Keller's book, Bouchon Bakery. Being one of thee top chefs in America and owning The French Laundry (Which I have eaten at before it was hip and was owned by Don and Sally Schmitt.) I figured Thomas knows his stuff, although he is approaching cooking from a chef's point of view. Which is very different than a home cook but as Madam Mimi would say, "One should never cook like a chef but understand and have the same skills as one."
In his baking book he uses the term A Clean Chef, immediately a few different ideas went zipping through my mind but then I realized I think he meant all of them. Gosh, what a perfect term for the kind of cook I want to be. If I was starting a new blog or writing a cookbook, I might call it A Clean Cook!
Originally this was just going to be one post but I realized I have a lot to say, like I always do on the subject of food, so this will be series.
I will be back with what is a clean cook! Please enjoy more of the series
I stumbled across this idea about 5 years (and am just getting around to posting it now :-) Soaked or no-cooked oatmeal. I just cover rolled oats in milk and let it stand 1/2 hour and it is done. Delish, chewy but creamy at the same time. One word about the rolled oats; I use thick rolled oats, regular would be fine but I would not use instant or quick oats. They are already cooked, steamed and become gummy when soaked.I am enjoying soaked oats with raw milk, coconut sugar, toasted hazelnuts and dried sour cherries!
Rolled oats thick or regular, but not instant
Milk, I use raw milk or almond but any milk will work
Put oats in bowl and add enough milk to just cover oats. Set in fridge for 30 minutes. I cover bowl with a small plate. After 30 minutes add your toppings and enjoy!
You can make this the night before, just store in fridge.
If you like your oatmeal hot, put the bowl in the microwave a minute or so before eating.
A couple of years ago a friend had me try a candy made from saltine crackers with a toffee like topping, milk chocolate and toasted almonds. It was great but of course I wanted to bling it up a bit :-)
One of my favorite things is rosemary italian crackers. I thought rosemary might be a fun twist to this candy. Add some dark chocolate and toasted hazelnut and you have perfection. I have been told by my girlfriends who had this the other night, it was perfect (and could I write the recipe). Enjoy!!!
Rosemary "Crack"er Candy
Keeps 3-4 days in a container with a tight lid
Italian Rosemary Cracker, I used 6 Trader Joe's brand crackers
1 cup butter
1 cup brown sugar (I used coconut sugar)
1 cup bittersweet chocolate chopped or chips
1 cup (or more depending how much nuts you want) toasted, chopped hazelnuts
Pre-heat oven 400˚F.
Line a jelly roll pan with foil. Make sure there foil going up the sides of the pan. Cover the bottom of the pan with crackers.
In a sauce pan boil together butter and sugar for 3 minutes. If using coconut sugar only a minute or if you start to smell the sugar burn (which is what happened to me!!). Pour a some of the caramel over each cracker. Then spread caramel over the crackers with a heat proof spatula. Bake 5 minutes exactly. Pull pan out of the oven and sprinkle chocolate over crackers. Wait 5 minutes, the chocolate will have melted. Spread melted chocolate over the crackers. Then sprinkle chopped nuts. Let cook and then brake into large pieces. Store in a tight container.
The other night I was looking for a quick, simple, use what I had on-hand dessert.I had some peppermint jo-jo's and decided to dress them up a bit. Have you heard of Eton Mess? It is this layering of meringues, cream and strawberries, creating a yummy mess. This dessert is the same principle as Etons Mess, peppermint jo-jo's, whipped cream and peppermint chocolate sauce. It creates quite a festive, peppermint mess!
3 peppermint jo-jo's (or oreos or chocolate cookies)
simple chocolate sauce*
crushed candy canes (I was out but it would be a perfect topper if you have some)
In a bowl layer a crushed cookie, chocolate sauce and whipped cream. Layer again and garnish with third cookie and crushed candy canes.
* Simple chocolate sauce
1 cup heavy cream
1/2 cup chocolate (I like to use bittersweet for this recipe) chopped or chips
Simple put both ingredients in a heavy bottomed sauce pan and melt together on the stove set at low heat. When chocolate is melted, stir in s few drops of peppermint extract.
By the way the amount of chocolate to cream does not have to be perfect. I never measure. For the amount of chocolate, I just try to add about half the amount of cream I poured. I just eyeball it!
Well our flooding rains have stopped, David is safely home, I have NO errands to run and tomorrow is our Thanksgiving. I have a lot to be thankful for. One of them is all of you. I am very blessed to know each of you. I pray you have a wonderful Thanksgiving and feel blessed. Here is a Thanksgiving Sangria recipe (I threw together last night) for you to toast with your loved ones xox
In a large jar or container add
One sliced apple and one sliced pear
One cinnamon stock, broken in half
One vanilla bean, cut in half
A few whole cloves
Cover generously with white wine. (I am using TJ Charles Shaw chardonnay. Got love good $2.50 wine!!)
Cover and let sit a day, gently stirring now and then!!
Image from Three Little Monkeys Studio
We grill year around. My hubby does not cook but he grills! Since we grill so much I like to change the flavors out. Apple cider is a fall favor and this marinade is a bit hit. Marinating pork (or chicken) is a good idea because both meats can dry out when cooking. It adds flavor and keeps the meat moist. Serves this with an apple, candied pecans, spinach salad and you would have a perfect autumn meal!!
I am linking up with Bernindeen's Tea Time
Apple Cider Marinated Pork Chops
good for 4-6 chops
1/2 cup apple cider (or juice)
3 TBL apple cider vinegar (if you can get raw cider that is the best)
1/4 cup water
2 garlic cloves ruffly chopped
1 TBL fresh ground pepper
2 TBL salt
1 TBL fresh ground nutmeg (do not use pre-grounded nutmeg because it is only sweet. Fresh ground nutmeg has a peppery bite to it!!)
1/2 tsp. ground allspice
Mix all together and marinate chops for 4 hours (up to 12 hours) and pan fry or grill. I like to put my chops and marinate in a zip-lock baggie. Works well!!
I have mentioned this before, I have a weekly get-together with a dear friend. We always eat something yummy but she cannot eat gluten or dairy. This has been a bit of a challenge for me. I cannot just bring a over loaf of bread with some good cheese. But it is good a good challenge for it has forced me to think even more out of the box. All summer I have been bring salads and this one was a winner. Actually this would be a wonderful winter salad (sooo keep that in mind). The dried apricots and orange zest vinaigrette really brighten up the roasted beets. I would say, this is a jewel of a salad!!
Dried Apricot Beet Salad w/ Orange Vinaigrette
5 medium beets, roasted*
1/3 cup dried apricots, cut into small pieces
1/4 cup red onion, chopped into small pieces
Toss altogether and enjoy!!
Set 5 medium beets in a pan and add 1/4 cup water. Cover with a lid or foil tightly. Roast one hour in oven at 350˚F. Check to see if beets are done by piercing them with a sharp knife. If firm and cannot be pierced, cook another 20 minutes. When cool, pull or peel off skin and cube in bite size pieces.
** Orange vinaigrette
zest of one orange
juice of one orange
juice of 1/2 a small lemon
1/3 cup good olive oil
1 garlic clove, minced
1 TBL honey
salt and pepper to taste
Mix altogether, taste and adjust to your liking.
Pistachio blueberry cheesecake pie, my that is quite a mouth full! I know cheesecake and pie, sounds weird but it is really not a cheesecake more of a cheesecake tasting filling, minus the eggs. I have to say this is a yummy combo and one my family really loved. You could assemble this in the morning, keep it in the fridge and bake it off before dinner. Also you could use a lot of filling like I did or half the cream cheese part and more berries. Really it is up to what you like!!!
Pistachio Blueberry Cheesecake Pie
Cream cheese filling*
2-3 three cups fresh blueberries, depending on what you like. You can also use frozen berries but do not defrost them.
1/2 cup corsely chopped pistachios. You can use raw or toasted, salted nuts.
1 pie crust
Pre-heat oven 350
Lay pie crust on parchment paper. Spoon filling into the center of the crust. Leave a good three inches of crust bare to fold over (look at first picture). Top with berries and then pistachios. Gently fold side up and over the edge of the filling. Bake 35-45 minutes. Until your crust is cooked and browned.
8 oz of cream cheese at room temp
1/2 cup sour cream
1 tsp. vanilla
pinch of salt
1/3 cup sugar
grated lemon peel (optional)
Put all in electric mixing bowl. Cream all together. If you want a pie with just a little cream filling make half the recipe. Really how much filling and fruit you use is up to personal taste and it does not change the amount of time you bake it. By the time your crust is cooked your filling will be too.
I have to share my new favorite food, lacto-fermented veggie!! I tell you these are addictive. And healthy, as Sally Fallon says in her book Nourshing Tradtitions
"The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anti carcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine."
So what is lacto-fermanted veggies? Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria. I have found this method of preserving really easy to do.
The other reason I love this method of preserving (besides the fact that it is easy) is my family hates canned or pickled veggies and fruit. I do some freezing but my freezer is only so big. Drying works for certain things but really this is the best way I have found to preserve vegetables that my family loves.
My friend Angie is the one who turned me onto this. I was already making water-keifer (which I also LOVE), she shared this Lacto-Fermentation video with me. It is worth checking out if you are interested in using this method. I do, do two things different than him. I use a ratio of 1 TBL salt/2 cups water. Also while lacto-fermenting I keep a small baggie with water on top of the veggies. This hold down the veggies but lets bubbles escape. Just make sure the baggie fills in the top of the jar. I had to keep adding water and taking out until I figured out how much water to use. Always make sure your veggies are covered in the brine. There is much more info out there (I am not an expert on this subject.) But check out Jenny McGruther's webinar she knows what she is talkng about and adress safety!!
Raspberry Lacto-Fermented Green Beans
10 garlic cloves
1 cup raspberries
green beans, I did not measure but I used about 4 cups
Take a clean, sterilized jar and fill with veggies. Leave a good one inch head space at the top. Cover with brine. Make sure all vegtables are covered in brine. Take a small (or large if using a large jar) zip-lock baggie and fill with some water and set on top of veggies. Baggie should fill in the whole opening. Set you jar aside somewhere, where you can keep an eye in it. You will sett little bubbles and in two-three days the brine should start to look cloudy. Feel free to taste and see how it is tasting. After anywhere from 4-7 days the veggies will be ready. You will find all the red is leached out the the raspberries and into the brine. Keep in fridge for up to 6 months. Metal should never touch the lacto veggies, so I set a piece of wax paper over the jar and then screw on the lid.
Fill container you are using with water. Measure that amount. Use 1 TBL salt for every two cups of water. Gently simmer water in a pan until salt melts. Set brine aside and let cool.
We are finally have summer weather, yeah!! Today is going to be close to 90 and this is rare for us. Almost nobody has air conditioning (except my mother, who I can escape to if it gets really bad. Mother's rock!!), so it is light, easy meals we are craving. I wanted to make some dinner salads but was not feeling inspired. I decided to ask FB friends for ideas and boy did everyone come through with lots of yummy salad ideas. This salad it bits and pieces of ideas my FB friends shared. Thank you all by the way!!
I knew I had to share this salad when my family came moaning to me how good it was and told me I need to make it again. Actually what they always say is never make this again, which is code for this is insanely good. I did not put amounts because I think how big of a salad you would make and what you like (maybe you would rather have more tangy green apple or more sweet peaches. I use one apple and two peaches by the way). It is all about your palate and what you like xox
Peach Melba Dinner Salad
I have no amounts listed because I think it depends on the size salad you are making and what you like.
chicken breast cubed, grilled or poached
green granny smith apple, cubed
raspberry/lime vinaigrette *
Toss and enjoy.
* Raspberry/ Lime Vinaigrette
1/2 cup raspberries. If using frozen, give them time to defrost
1/3 cup oil, I like a good olive oil
zest of a lime
juice of half a lime
3 TBL honey
1 garlic clove, finely minced
salt and pepper to taste
Put all ingredients in a large bowl, mash and mix together. Taste and adjust to you liking. Your are looking for a vinaigrette with a nice balance between sweet and tang from lemon.
For those of you who are not on FB, I am always posting what we are having for dinner. Usually it is a “last minute, what do I have on-hand?” kind of dinner. This recipes is one of those. I had just picked up 10# of bing cherries and 13# of apricots. The apricots were sweet and delish but still a little firm. Looking for a way to use them in my dinner I came up with this salad.
Grilling apricots is easy. You want ripe but NOT too ripe of fruit. If they are too ripe, they are soft and hard to grill. I tossed the apricots with some cooked quinoa, arugula from the garden, feta cheese and a lime vinaigrette. Oh and I added some chopped lemon verbena but basil would be good too, only just use fresh herbs!
Quinoa is my favorite grain for salads. Not only is it a super food but it has have a yummy nutty flavor and holds well in the fridge. You know how cooked rice and other grains when refrigerated stick together? Well quinoa does not do that. So you can keep cooked quinoa in the fridge ready to use. I love it when something makes my life healthy but easier at the same time!!
Grilled Apricot Quinoa Salad
6 grilled apricots, cut into large pieces *
Lime dressing ***
feta cheese, amount to your liking
1-2 cups arugula leaves
Toss all together and enjoy!!
Use apricots that are ripe but still a bit firm. If the fruit is totally ripe it is very soft and hard to grill. Cut apricots in half and discard pits. Coat fruit in oil. Grill apricots cut side down, 2-3 minutes. Until it starts to soften a bit and you have grill marks. Flip fruit over and grill 2 more minutes.
Bring 2 cups of water and 1 tsp of salt to boil a sauce pan, Add 1 cup quinoa and lower heat to a medium heat or simmer. Cover with a heavy lid and cook 20 minutes. All water should be gone. If not, cook another 5 minutes. Pull off heat and let quinoa sit 5 minutes covered.
1/2 cup good olive oil
juice of half a fresh lime
1 garlic clove, finely minced
1 TBL. honey
6-8 lemon verbena leaves (or basil) torn into bits
salt and pepper to taste
Wisk all together in a small bowl. Taste and adjust to your liking.
I always know when I have to share a recipe with all of you when my family begs me to make the dish again. This is one of those times. We were having grilled salmon burgers but I did not want to do the bun thing and was looking for a way to bling up the salmon. I had some prosciutto on hand and thought I would give it a try. I have to say prosciutto and salmon go brilliant together. They are both rich and slightly sweet. Instead of fighting each other, I think they brought out the best in each other. Adding the creaminess from the avocado and the sweetness for the tomato rounds it out.
A word about prosciutto, I know it is expensive. I also know we are all looking for ways to stretch our pennies but I would like to make a case why I think prosciutto is a budge friendly pantry item. First you only need to buy a small of amount. I am always asking the deli to slice me 3 thin slices. I find that suits me just fine because secondly, you get a lot of bang for your buck. Prosciutto has a lot of flavor and a little goes a long way. It can take a simple ingredient like chicken or potatoes and really add something. Thirdly, you do not need buy prosciutto di Parma. Now prosciutto di Parma is amazing and I am not going to pretend domestic prosciutto is the same BUT domestic prosciutto it is good enough for everyday cooking!
*A tip: make sure you buy your prosciutto at a store that has a good turnover. If the prosciutto sits around too long, it taste old (sorry I do not have a better word ;-). If unsure, ask for a sample!
serves 4-6, depending how much topping you like. I could eat the whole bowl myself !!!
3 thin slices of prosciutto, cut into small pieces
1 medium, ripe tomato cut into bite size pieces
1 ripe avocado, cut the same as tomato
3 TBL. of good olive oil
1 garlic clove finely minced
salt and pepper to taste
Mix all ingredients and serve over salmon.
I had no plans of posting this recipe (believe it or not, I do not post everything I make for my family ;-) but these were soooooooo insanely good, I had to. I mean my family was already asking me (half way through eating the burger) when I was going to make the burgers again. There is just something about the combo of the smoke from the smoked paprika and wood grilling with the sweetness from the slow roasted tomatoes and rub, plus adding the richness from the cheese and avocado, Amazing!! We enjoyed this meal with a big simple salad, corn chips with smoked salsa and some roasted red pepper hummus. I will be cooking this meal again next week!
ps, I know in the picture is looks like there is ketchup on the bun but it is just the juice from the roasted tomato.
Roasted Tomato Avocado Smoked Burger
4 Smoked Burger*
Roasted Tomatoes, I used small/medium vine tomatoes
4 buns, we like whole wheat
sliced cheese, ideally something smoked like smoked provolone
Grill the buns, spread a little Dijon on for spiciness, top the burger with some roasted tomatoes and avocado, then enjoy!!
1 pound ground meat, I used elk
1/4 cup of my smoked paprika rub
Mix together and form four burgers. Grill as you like. If you have some wood for smoking, add that to your grill. We threw on some apple wood. As soon as you pull the burgers, top with cheese so it will melt.
Even though it is still wintry here, I have decided my ice cream maker is collecting too much dust. Time to start making ice cream again. Last year Mrs. Staggs asked me if I could make an ice cream like the strawberries you dip in sour cream and then brown sugar (which is one of my favorite things in the world by the way!) Well I have not forgotten Mrs. Staggs (sorry it took me so long to get to it. I do not know which way is up)!!
I played with the recipe a bit and tried adding the brown sugar to the ice cream itself but the only problem is the sugar melts. One of the things I love about strawberries dipped in sour cream and then brown sugar, is the sugar crunch. I wanted to keep the crunch!!!
So an easy solution, sprinkle the sugar on top of the ice cream. I like it! You can try mixing in 1/2 cup of brown sugar at the very end of making the cream and see how you like it? One should aways play with a recipe to suit their palate. Thank you Mrs. Staggs for the suggestion, it was a yummy challenge xox
Brown Sugar Covered Strawberry Sour Cream Ice Cream
1 1/2 cups sour cream
1 1/2 cups heavy cream
2 cups strawberries *
1/2 cup sweetener
pinch of salt
1 TBL. light rum **
brown sugar for garnish
Blend all ingredients in a blender except brown sugar until smooth. Then pour mixture in the ice cream maker and mix for 30 minutes. Transfer ice cream to a container and keep in freezer.
* I like to use frozen strawberries and let them partially thaw. If you let them fully thaw then all the juices runs out of the strawberries and changes the texture of the ice cream. So I let the frozen strawberries sit in a bowl on my counter about 30 minutes before using.
** Rum is optional. A little bit of alcohol in your ice cream keeps it softer but is not a have to.
A couple of weeks ago was my mothers birthday. My sister, the girls and I always have lunch at my mother beautiful home. My mother has huge dietary restrictions, so I was a bit challenged creating a recipe she has not had before. My sister made a lovely butternut squash/apple soup and I decided to make a salad with marinaded red onions, smoked lox and dried apricot stuffed olives (our local store carries these in their olive bar). I have not tried marinading onions before and I have to say they were yummy. I let them marinate for two day before using them.
This is a cheap and easy way to bling up a simple inexpensive food as onions. I want to experiment some more with this idea. Maybe adding some herbs from my garden this summer. I have to say the salad was a big hit. So were these Paleo Fudgy Brownies I made!! Happy belated birthday mom. I loveand admire you xox
Marinaded Onion Smoked Salmon Salad
Smoked salmon or lox
Marinated red onions*
olives, I used dried apricot stuffed green olives
assorted salad greens
Dress greens in vinaigrette. Garnish greens with slices red onions. Then add smoked salmon flakes or lox rolled into a rosettes. Cut whole olives into two pieces to make leaves for the rosettes.
* Marinated Red Onions
1 red onion, thickly sliced
1/4 cup balsamic vinegar
1 garlic, minced
1/2 tsp salt
1/4 tsp. pepper
Toss all together in a tightly covered dish. Refrigerate at lest a day.
1/2 cup good olive oil
3 TBL of the balsamic from onions
1/4 tsp of a sweetener (I use maple syrup)
salt and pepper to taste.
Whisk all together and adjust to your liking. I do not like my vinaigrette's to vinegary.
It has been cold and clear here lately, so we are enjoy a lot of soups. My family use to hate soup but suddenly they love it, thank goodness!This soup is one I post about on FB and someone requested the recipe. Really you could add any veggies to it but I like the combo of pumpkin and kale. Enjoy!!
Italian Pumpkin Meatball Soup
8 cups broth, any broth will do but I love veggie broth for this.
4 minced garlic’s
½ cup white wine
2 bay leaves
2 cups of pureed pumpkin or winter squash (or 3 cups of cubed, peeled uncooked pumpkin)
3 cups chopped kale uncooked
2 cups cooked white beans, I cook big batches of cannellini beans because they are creamy and thin skinned. Then I freeze them in one cup increments for future use.
1 14oz can roasted tomatoes, chopped (optional)
Salt and pepper to taste
1, in a large stock pot add broth, garlic, bay leaves and wine. Then add pumpkin and simmer 10 minutes. (If using uncooked pumpkin, simmer broth until the pumpkin is tender. Pull out bay leaves and puree the pumpkin or leaved cubed, if you like.)
2, add kale, beans and tomatoes. Simmer five minutes or so, until kale is cooked. When ready to serve add meatballs. Garnish soup with parmesan cheese.
¾ cup ground beef (or any meat)
½ cup bread crumbs
3 minced garlic cloves
¼ cup or more if you want it cheesy of parmesan cheese
1 TBL. salt
2 tsp. pepper
½ tsp. fresh grated nutmeg. If you do not have fresh nutmeg just leave it out.
Pre-heat oven 350°F.
In a bowl mix all ingredients above. Roll the mixture into very small meatballs, about the size of a large marble. Set meatballs on a baking tray and bake 20 minutes or until cooked.
Good day, I have 3 days left until our Christmas eve and do not feel too behind!! Thought I would share our menu's. I am quite thrilled because normally we could never afford a prime rib but we bought half a cow (grass feed!!) this year. So it is quite a treat! This is the tree in our library and where I hide out!! I love to displaymy red transferwear in it. So what are you cooking this Christmas? xoxo
Grilled tuna with a Lemon Caper sauce
orange/pomegranate salad with a simple vinaigrette
french bread and brie cheese
sparking white wine
cookies and candies we have been making
Overnight eggnog french toast (made with almond milk)
Mushroom soup garnished with sour cream and sherry
Roasted fennel with onions and bacon
Peppermint chocolate filled crepes
Brandy mincemeat pie
pumpkin pie (dairy free and gluten free)
I mentioned on Facebook, I was making these hand-pies for a get-together and promised I would post the recipe. I have to say they turned out really good!!
Smoked Salmon Brie Hand-pies
makes about 2 dozen
2 pie crusts, room temp. Soft enough to cut and fold over without the dough cracking but not so soft it is mushy.
a wedge of brie, cut into ½" cubes
a piece of smoked salmon, broken into pieces about the same size as the brie
1 large lemon, zest lemon onto a plate. (You will only need the zest, not the lemon.)
Cut pie crust in circles with a glass. I used a glass with a 3 ½" circumference. Take two pieces of brie and set them in the zest to pick up some. Not lots of zest, just a little. Set brie, salmon and about 5 capers in the center of the circle. Fold circle over and press edges down firmly. You can come back with a fork and press the edges but be careful not to poke holes in the sides. Then prick the top with the fork.
Set hand-pie in fridge for at lest an hour to firm up crust. * note below
Pre-heat oven 375°F Grease a cookie sheet and bake hand-pies 25-35 minutes, until cooked and edges are browned. Allow to cool 5 minutes before serving.
* They can be made a day ahead but cover with plastic wrap with the dough will not dry out.
I have a week of parties at my home coming up this week. A soup and bread lunch with a dear friend, a afternoon appetizers and muled wine party with girlfriends and a simple breakfast tea with a sweet friend and her hubby. With a bit of planing, a simple menu and a bit of creativity, having others in your home does not have to be stressful (well at lest the cooking part does not, it is the cleaning part that is stressing me ;-) xoxo
Fresh Fruit w/ Vanilla Greek Yogurt
Apple Spiced Tea
This is one of my recipes that everyone gushes over. Everybody loves this rub and it is because of the brand of paprika I use. It is what makes the rub so amazing, plus the salty/sugary combo crunch you get when barbecuing. On pork chops or baby back ribs, amazing!! You and also add water and use it as a wet marinade or in meatloaf and many more ideas!!
Smoked Paprika Rub
3/4 cup smoked paprika, I really recommend El Rey paprika.
1 cup sugar
1 cup salt
½ cup dried granulated garlic
¼ cup ground pepper
You can use dried herbs such as oregano, celery seed, basil or Pat uses thyme, but I have found over time this is how my family loves it. Also add more pepper if you like. We do not like things overly peppery. Basically, as I always say tweak it to suit your palette.
Linking this post to Free Pretty Things for You
I am loving my new gas grill and am playing with how to grilljust about everything!! Hubby loves baby bock choy, so I had to try grilling it. I wanted to add a bit of flavor, also some oil so the bock choy would not stick. I found zip-lock baggies work great for this. I add amarinade to the baggie, stack the choy, zip close and shake away. Covering the bock choy, getting into all the crannies. You can do this several hours ahead and keep the baggie in the fridge. Just carry the baggie to the grill. With tongs set bock choy on med/hot grill. Grill about 3 minutes on each side, until somewhat soft (I like it to have a bit of a bite, not be too soft) and has grill marks. Let cool for a few minutes and enjoy whole or cut up to use in a dish!!
a dozen baby bock choy
1/8 cup olive oil
1/8 cup of dry sherry
1 garlic, finely chopped
1 tsp. salt and pepper to taste
I confess, I am addicted to Trader Joes pub cheese. I want to slather it on everything. Of course when I have something I love, I have to figure out how to make it even better. I think this recipe fills the bill!!
ps. I am not a big fan of horseradish but in this recipe it really works. So even if you are not a fan either, I encourage you to give it a try!!
3 cups shredded, extra-sharp Cheddar cheese
8 oz cream cheese, softened
1 TBL. Dijon mustard
1 TBL. horseradish
½ tsp. minced garlic
¼ tsp salt and ¼ tsp. ground pepper
¼ cup or more of a good rich, dark stout or ale
In a food processor add cream cheese, grated cheddar, Dijon, horseradish, salt and pepper. Process until smooth. Taste and add what you think is needed. I actually use more horseradish than I posted but I want you to taste it and what you like. Then add beer. Keep pouring in bits of beer and blend, until you have a soft cheese but not so soft you could pour it. Put in fridge at least 4 hours to firm up. To serve, roll in a big ball. I rolled the cheese in chopped, toasted almonds but you could do what you like. I also stuffed chicken breasts with this and it was amazing!!
1/2 softened butter
1/4 cup brown sugar or rapadurah
1/8 cup granulated sugar or evaporated cain
1/2 teaspoon pure vanilla extract
3/4 cup cups whole wheat pastry or all-purpose flour
1/8 teaspoon sea salt
4 oz cream cheese
1/3 cup chopped dark chocolate or chips
In a mixer cream butter and sugars. Add vanilla and mix. Add flour, salt and mix. Add cream cheese and mix until the dough comes together like play-dough. Add chocolate. Roll into small marble size balls or smooshed bits. Freeze on a tray and then add to ice cream or transfer to a freezer container, until you’re ready to use.
My No Egg Vanilla Ice Cream
1 1/2 cup heavy cream
1/2 cup of sweetener, if you want it sweeter, us 3/4 cup.
a generous pinch of salt
1 1/2 cup half and half or whole milk (I use raw whole milk)
Vanilla, you can use half a pod scraped or 1 tsp. vanilla or if you have a heavy duty mixer, life a vita-mix, throw in 1/2 a pod with the cream. Blend it a minute and strain out the big pieces. This is what I do.
Mix all together and pour in ice cream maker and run for 30 minutes.
One of my cooking tricks (as I have written about before), is to take ordinary food and find an easy way to take it to another level. This salad is an example of that. I love brown rice and like to have extra cooked rice on-hand for things like salads. Grain salads are so healthy and filling. Perfect for lunch!
Well I have been playing with toasting my grains ;-o It is so easy, only takes a minute or two and added more depth of flavor to the grain. This refreshing, crunchy salad with a sweet mango dressing was a big hit with my hubby. I served it witha grilled steak, a fruity zin and rosemary crackers. Really you could add any veggie or dressing you like. Try toasting your brown rice (I am not sure if this would work with white rice) before you cook it and see what you think xoxo
Toasted Brown Rice Salad w/ Mango Dressing
1 cup brown rice, uncooked
half cucumber, diced
1 ripe tomatoes, diced
1/8 cup sliced green onions or chives (I used chives, including the flowers)
6 basil leaves, torn into small pieces
1/2 cup crumbled feta or goat cheese
In a heavy dry pan, toasted uncooked rice by pouring the rice in pan and setting it on a med/high heat. Wait until you start to smell the rice brown, then stir every few seconds to brown all the rice and keep it from burning. When browned, cook the rice the way you like to. (I bake it in the oven, with 2 cups of water, covered @400°F for 1 hour.)
When rice is cooked, set it off to the side for 30 minutes, leave covered. Then toss rice with 3 TBL. olive oil, to help keep it moist.
Toss cooked rice with the rest of the ingedents. Enjoy!
1 mango, cubed and purred, including the flesh of the pit. I just do this with my hands, mashing it up and squeezing the juice and flesh off the pit.
1/4 cup olive oil
Juice of one lemon
2 cloves of garlic finely chopped or crushed
salt and pepper to taste
Mix all together and then adjust to your liking.
In trying to make the most of what I have, I am wanting to use my crockpot more. I sort of have a love/hate relationship with it. I do love the ease of the crockpot but find everything I cook in it has the same texture. Stews do not have the crisp edges and deep, rich sauces like when I braise them in the oven, I find chicken can be gummy, plus so many recipes depend on canned soups and such. Still it is a useful tool, so I have been pressing forward and experimenting. I start thinking more than just a main course, there is dessert, breakfast, I have written about make chicken broth, also side dishes, etc.
Two side dishes I have found that work really well is roasted baby potatoes and polenta. They are simple recipes, rely on pantry, are cheap.I actually perfect this method of coking polenta, to the stovetop method. It makes the creamiest (not mushy) polenta. If your family is not use to eatting polenta, try adding some good, grated cheese at the end. I add a cup or so :- 0 It gives it flavor and richness. It is sort of like the brown rice thing, the more you eat it, the more use to get to the flavor and the less you need to bling it up xoxox
6 cups broth or water
2 cups polenta
2 tsp salt
½ stick of butter cup into cubes
Coat the inside liner of your crockpot with a non-stick cooking spray or oil. Add all ingredients and stir. Cover and cook on high 1 ½ -2 hours, until polenta is smooth and creamy.
You can add cheese or fresh herbs at this point if you like. I love chopped rosemary and smoked provolone!!
Crockpot Roasted Baby Potatoes
About 20 or so small potatoes, enough to cover the bottom. I love fingerlings for this.
½ cup olive oil
1 TBL salt, or to your taste
1 tsp pepper, or to your taste
5 garlic cloves finely chopped or sliced
(you can also add some chopped fresh herbs)
Pour all ingredients in a crockpot and stir. Turn crockpot high. Cook four hours, stirring each hour, until potatoes are soft and crisp on the outside!!
I have been meaning to post for months that I predict the new trend is going to be ice cream. Just like cup-cakes there will be tea shirts, fun ways to bling up, pretty containers, ice cream carriers (Which if I was rich I would be creating a fun carrier for a pint of homemade ice cream), pillows, who knows what else. Out with cup-cakes in with ice cream! Well we will see if I am right???
I was lucky enough to win a gift certificate at Once Upon a Plate, Mari (thank you dear friend xoxo) from Wayfair. I decided to get a new ice cream maker. One that makes 2 quarts of ice cream, since I am making it all the time. I LOVE my new machine and have a ton of ice cream ideas.
One the my latest creation that was a big hit, is jam ice cream. It started because I was craving raspberries ice cream but did not have raspberries. I did however have raspberry jam. The ice cream was splendid and easy, a favorite combination of mine. I will say you need a soft jam or jelly. Feel free to make this with any milk or non-milk combo, just make sure you have 3 cups. I think it is a brilliant way to use up leftover jam!! I am off to make mango lassi ice cream (made with homemade kifer) and maybe some cafe borgia ice cream!!!
Jam Ice Cream
1 1/2 cups half and half
and 1 1/2 cups of heavy cream (or the amount of liquid your ice cream maker calls for)
1/3 cup soft jam, I used raspberry
pinch of salt
2 TBL. vodka or liquor that goes with your flavor (this is optional and to keep the ice cream from being rock hard)
Whisk all together, pour in ice cream machine and run 30 minutes. Transfer to a container and set in freezer, to finishes firming up.
Serve a scoop with a bit more jam drizzled on top!!
Well in my attempt to keep my family eating healthier and healthier I put a kibosh on white rice, which did not make one of my daughters happy. I have been playing and playing with how to make brown rice that is not a ton of work for me but is pleasing to my picky eater. I finally came up with this baked rice recipe. I like it because it is a throw it all in a pan, set in the oven and an hour later we have rice!! The child in question (we will not name names but you know who you are ;-) likes it. Does she love it? NO! Does she wish we ate white rice instead? YES! But this seems like a win/win situation. Between you and me, I think the more she eats it, the more she will get use to it, until it is all she knows. One big trick I found is cooking it in broth. Yes, water is cheaper but for now I am will to do broth if that helps her like brown rice more. I am slowly using less and less broth, but shh, do not tell her!!!
The other thing is it is important to use a large, wide pan because you want the rice spread out. The rice will not cook as well if it is deep in a small pan. Does that make sense? You can change things up with different spices or add some saute veggies at the end but this is the basic recipe. I hope it helps your family embrace brown rice.
I wanted to share a picture of the amazing Tasha Tudor Valentines tea the girls and I were invited to. A small group of Tasha Tudor lovers from WA, MT and MA were lucky enough to be invited into Linda's charming home for the most perfect tea. Sadly none of my pictures turned out (I hate it when that happens). Linda put out an delicious spread of goodies, as you can see. What I loved about Linda home (besides all the amazing antiques) is she has taken a small extra bedroom and turned it into a tea room. Isn't that a perfect thing to do with an extra bedroom. I could have just moved in. Thank you Linda, you are the most gracious hostess xoxo
Baked Brown Rice
Pre-heat oven 400°F (If your oven runs hot you might want to turn your temp down to 375°F)
In a large pan with a heavy lid (or cover tight w/ foil) mix the follow ingredients.
1 1/2 cups of brown rice
2 1/2 cups of broth
2 tsp. salt
2 tsp. granulated garlic
1/8 cup of dried currents (you could also golden raisins or cherries)
pepper to taste
Mix and spread out rice. Then set bits of butter dotting the top of the rice, about 2 TBL. worth. Cover with a tight cover and bake one hour. Pull out, let sit 5 minutes, then fluff with a fork.
I am sure some of you cannot think about ice cream in the middle of winter (especially with the winter some of you are having!) but we never get sick of it. Ice cream though can be fussy. You have to cook the eggs, cool it , wait, etc. I like to just be able to whisk it all together, throw it in the machine and 1/2 hour later have ice cream! Easy, peasy. I espcially love to use sour cream (you can also use cream fraiche or yoguart instead) becuse of the tang it adds. It balances the sweetness for me.
Thanks to Angie (who I am always copying) I learned a cool way to add bits of chocolate to the ice cream, that is solid but still quickly melts in your mouth. Near the end of making the ice cream, you melt some chocolate with a little cream or coconut oil (which I prefer) then slowly drizzle the chocolate in the ice cream as it is going around in the machine. As the chocolate hits the cold ice cream it hardens. If you get big glob of chocolate, it breaks up with a spoon, when you transfer it to the container. It does soften the ice cream up a bit but I run it a few more minutes and then quickly transfer the ice cream to a container and set in the freezer. I think some instant espresso powder or at the end crumbled short bread mixed in would be heavenly!!
Easy (no egg, no sugar, although you can use sugar) sour cream ice cream with chocolate bits
1 cup sour cream
1 cup heavy cream
1 cup half and half
½ cup sweetener (I used three drops of stevia and 1/3 of cup xylitol run through a food processor to make it powdered so it mixes in fast. You can do the same thing with sugar)
Pinch of salt
1 tsp of alcohol, this is to keep the ice cream soft. I use coffee flavored but brandy is great. You can barely taste it or leave it out. Your ice cream will be harder though.
Whisk all together and pour in ice cream machine, run ½ hour and transfer to a container and put in freezer.
To make bits,
after 20 minutes of the ice cream mixing in the machine, melt ½ cup of chocolate chips with 1 tsp of cream or coconut oil (I like the texture of the coconut oil better). The slowly drip melted chocolate with a spoon into ice cream as it goes around. Let it finishes running the 10 minutes and then freeze.
It is four o'clock and you do not know what for cook, you do not feel like cooking! This is one of the biggest complaints I hear (and read) about cooking. I have to confess that my life is getting fuller and I have days where I feel overwhelmed and it is hard to think about cooking. I have one day in particular I am gone all day and get home 45 minutes before I have to have dinner ready. So I have developed a plan of sorts for myself. It will not fix all your cooking problems but maybe give you a start. I think in 7 days. I mean all I need is to have dinner for 7 days, then I can repeat those 7 days every week. I can bling up those 7 days so they do not all feel the same but I only need to think in 7 days.
So here is my list.
Day 1 whole chicken
Day 2 ground beef probably, meatloaf or baked meatballs
Day 3 pasta dish
Day 4 fish dish
Day 5 vegetarian dish
Day 6 hubby barbecues, usually steaks or pork chops
Day 7 soup or stew, in the summer main dish salad
Now I do not follow this list religiously, actually on Sunday I try to make a fun, unique dish for my family. It is our splurge day with something like seafood lasagna! I get a glass of wine, put on a cooking show and cook away (I wish I could cook like this every day and am hoping my life will slow down a bit, so I can). We actually have vegetarian dishes more like 3 times a week, but none of this matters. What I mean is as long as I know I have this list and the food for it, I am set, I can set worries aside. For those crazy days I know I have food for my 7 day plan.
Below I will list some ideas of how to bling things up but all you have to have is a something for each category. Plus do NOT wait until dinner to think of dinner, at lest think the night before. I do so I can pull meat out of the freezer. Between this and a well stocked pantry, you should be able to pull out a dinner that looks like you are soo on top of things (even if you are not!!).
Whole chicken; 4 ideas lemon garlic rub, stuff under the skin w/ herb butter, smoked paprika+granulated garlic+salt+pepper rub or marinate in buttermilk and curry. Let each of those ideas inspire a side dish, something lemony, herbs, curry or Spanish?
Oh pasta, love the stuff; well first it is a great way to use leftovers, sever with roasted veggies, baked with cheese (add a big salad and you have dinner) or no-boil lasagna.
Vegetarian; main course salad, soup, stuff w/ and baked (Wren bays has a wonderful recipe ;-) or veggi sushi.
Barbecue; well my hubby does not cook but he does barbecue, so I take advantage of that. He grills year around, rain, snow, sleet, he grills. I keep my freezer full of cheap, tough steaks already in marinade (to tenderize them) in freezer baggies all ready to go. Some weekends I have him grill extra stuff for the week to come. So I say grill away, it helps me!!!
I thought with my French Marie Claire Idees theme, I should do a classic, elegant French dinner. This was a bit of a challenge because classic French cooking is time consuming and a bit fussy (in a good way ;-) but I am responsible for Christmas eve, Christmas morning and Christmas dinner, so I had to simplify. If I do not get better soon, I will have to simplify this menu even more ;-o I tried to capture the flavors and textures of classic French cusine. I have my trusty Mastering The French Art Of Cooking cookbooks at my side (although I am not sure if Julia would approve of my menu). C'est la vie, so what are you cooking ?? xoxo
Sorbet I will purchase at Mora
I am just making up the sauce as I go, the same w/ the endive.
My mother is making the green beans and cake
Simple salad of greens with fresh oranges and bits of brie w/ orange vinaigrette
Dessert is a simplified version of Julia Child's Los Gato's Gateau. This is am amazing dish, I made it about 26 years ago. I can still taste it but it is a lot of work. I just do not have the time w/ all the other cooking I am doing. So my plan is to layer meringue (bought from Trader Joes) with toasted hazelnuts and almonds, pastry cream and the apricot filling!!! I will let you know how it was!!
Plus on Christmas eve, I am making fish stew with lemon/garlic aioli, pasta, simple salad and bread. I am still planning Christmas breakfast. So that is my plan!!
image from graphics fairy