June 23, 2020

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Strawberry Rosemary Granola

Ingredients

  • ⅓ cup maple syrup
  • ⅓ cup Nut or Seed Butter*
  • 1 tsp Vanilla Extract
  • ½ tsp Salt
  • 8 grinds fresh pepper
  • 1 tbsp Cinnamon
  • 1 tsp cardamom
  • 2 cups Rolled Oats
  • 1/3 cup chopped Pecans
  • 1 cup chopped fresh strawberries
  • 2 Tbsp minced fresh rosemary
  • 1/4 cup Dried Fruit (optional)

Instructions

  1. Preheat the oven to 325F. Add the Maple Syrup, Nut Butter, Vanilla Extract, Cinnamon, cardamom, Salt and pepper to the base of a large bowl. Whisk until evenly incorporated.
  2. Pour the Oats, pecans, rosemary and strawberries into the bowl and fold them into the wet mixture, until all pieces are evenly coated. Transfer this mixture to a greased or lined baking tray and press it into a thin, even layer using a spatula.
  3. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
  4. Serve as desired; store leftovers at room temperature or in the fridge for up to one month.

 

 

June 20, 2020

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Flourless PB and Chocolate chunk white Bean Muffins

Ingredients

  • 1 (15 oz can) great northern beans, drained and rinsed
  • 2 eggs
  • 1/3 cup coconut sugar
  • 3/4 cup rolled oats
  • 1/2 cup peanut butter (or almond butter)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp vanilla
  • 1/2 tsp salt
  • a couple grinds of black pepper
  • 1/4 cup chocolate chunks,
  • 1/4 cup craisins
  1. Combine beans, eggs and coconut sugar in the food processor and blend until smooth.
  2. Add oats, peanut butter, baking soda, cinnamon, cardamom, vanilla, black pepper and salt and blend again.
  3. add chocolate chunks and raisins, stir to combine.
  4. Pour into greased or lined muffin tins. sprinkle the top with chocolate chunks.
  5. Bake at 375 degrees for 18.

 

 

 

 

June 19, 2020

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Gochujang Veggies with Midnight Grains & Kimchi Mayo

Ingredients
  1. 2 sweet potatoes
  2. 4 radishes
  3. 4 scallions
  4. 1 oz fresh ginger
  5. 1 garlic clove
  6. 1 lime
  7. 2 oz cabbage kimchi
  8. 2 tbsp gochujang
  9. 2 tbsp sesame oil
  10. ½ cup midnight grains
  11. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. Salt
  13. 1 egg (optional)

Instructions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the ikmchi

Cook the midnight grains--Add the midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Roast the vegetables--Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Prepare kimchi Mayo--Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.

Fry one egg in a cast iron skillet.

Serve--Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with a fried egg on top and lime wedges. Enjoy!

March 21, 2020

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Quickle

What Is a Quick Pickle?

Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

INGREDIENTS

  • pound 

    fresh vegetables, such as cucumbers, carrots, green beans, cauliflower, summer squash, or cherry tomatoes

  • sprigs 

    fresh herbs, such as thyme, dill, or rosemary (optional)

  • 1 to 2 teaspoons 

    whole spices, such as black peppercorns, coriander, or mustard seeds (optional)

  • teaspoon 

    dried herbs or ground spices (optional)

  • cup 

    vinegar, such as white, apple cider, or rice

  • cup 

    water

  • tablespoon 

    kosher salt or 2 teaspoons pickling salt

  • tablespoon 

    granulated sugar (optional)

INSTRUCTIONS

  1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

  2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

  3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

  4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

  5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

  6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

  7. Seal the jars. Place the lids on the jars and screw on the rings until tight.

  8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

January 01, 2020

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Cardamom Apple Cake

 

 Cardamom Apple Cake from Athena Calderone's Cook Beautiful.

 

Ingredients

1 cup all purpose flour

1 tsp ground cardamom

3/4 tsp baking powder

1/4 tsp kosher salt

2 large eggs at room temp

3/4 cup granulated sugar

3 TBL cognac, rum or bourbon

1/2 tsp vanilla extract

1/3 cup well shaken buttermilk, room temp

3 med honeycrisp apples

1 stick unsalted butter, melted and cooled, plus more for greasing pan

1 TBL turbinado or granlated sugar

confectioners sugar, for dusting

 

Preheat the oven to 350. Nestle a piece of parchment paper into an 8 or 9" cast iron pan and grease it with butter.

In a bowl, whisk together the flour, cardamom, baking powder and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine.

Peel, halve and core 2 1/2 of the apples, then cut them into 1/2" thick cubes. Reserve the remaining half apple, unpeeled, and cut it into 1/4" slices for the top.

Add half the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half the melted butter. Repeat with the remaining flour mixture and melted butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan, and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with the sugar.  Bake until the cake turns a deep golden brown and a cake tester inserted in the center comes out clean, 55 to 65 minutes. Transfer the skillet to a cooling rack and let it sit for 5 minutes. The cake may be served warm or at room temp , directly from the skillet, whichever you choose, make sure to dust it with confectioner's sugar before serving.

 

 

December 26, 2019

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Lemon Polenta Cake

1 3/4 sticks of butter
3 lemons juiced and zested
2 cups Almond meal ground
3/4 cups polenta/cornmeal
4 eggs
1 1/4 tsp baking powder
1 cup Sugar

1/2 tsp salt
1 1/4 cup powdered sugar

Oven at 350
Butter and sugar together
Add eggs
Mix dry ingredients in
Then add lemon zest as the last step

I also let the batter sit for about 20-30 mins before putting in the oven. I think it helps the hard polenta soak up the liquids/fat before the baking begins and makes it an overall softer cake. Also seems to let the lemon zest oils get into the batter more.

After baking-
Make a syrup with the lemon juice from the 3 lemons and powdered sugar in a pan, so just melt the sugar for a few moments until liquid- stays liquidy

Pour this syrup over the top of the hot cake when it comes out and let cool. This brightens things up.

You can make this in a round breakaway pan or a ceramic dish.

check it with a toothpick to see when it’s done about 40 minutes

October 05, 2019

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Guacamole with pomegranate seeds

We could eat tacos every day and never get sick of them. This is a recipe for my favorite guacamole to go on those tacos. Or dip into with your favorite chips!

Guacamole with pomegranate seeds and pepitas
  1. 3 ripe Hass avocados
  2. 1 TBL chopped cilantro
  3. Zest and juice of 1 lime
  4. 1/2 teaspoon smoked paprika
  5. 2 tablespoons pomegranate seeds
  6. 1 tablespoon pepitas
  7. 1/4 teaspoon Kosher salt
  8. fresh cracked black pepper to taste
  1. In a bowl, mash the avocado with a fork until it is nearly at your desired consistency. Stir in the cilantro, lime zest, lime juice, paprika, salt, and pepper.
  2. Fold in the pomegranate seeds and sprinkle with pepitas. Serve immediately.
September 28, 2019

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Artichoke and Parmesan Soup

As much as I love scraping the meat off artichoke leaves with our teeth (it makes me feel very primal), it’s the heart of the artichoke that I really love. 

This perfect for Fall soup, with its intensely earthy artichoke flavor, makes the most of artichokes. It's also a great way to use leftover Parmesan rind: Just toss it into the soup while it simmers, then discards it before pureeing.

Ingredients

    • 1/2 lemon
    • 4 Big Heart or globe artichokes (1 pound each)
    • 2 tablespoons extra-virgin olive oil
    • 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
    • 4 large shallots, halved
    • 3 large garlic cloves, halved
    • Salt
    • 1 cup dry white wine
    • 4 cups chicken stock or broth
    • One 4-ounce Parmesan rind, plus 1/2 cup of shavings, for garnish
    • 12 thyme sprigs and 1 tablespoon whole black peppercorns, tied in cheesecloth
    • 1/4 cup heavy cream
  • 1 cup pure olive oil

How to Make It

Step 1    

Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.

Step 2    

In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic; season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.

Step 3    

Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.

Step 4    

Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering. Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain; sprinkle lightly with salt.

Step 5    

Ladle the soup into bowls. Mound some Parmesan shavings in the center, top with the fried artichokes and serve.

 

September 21, 2019

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radish and avocado salad

 

Both bright from lime juice and buttery from diced avocado, this super qick and easy salad nicely balances any menu with spicy, smoky, braised or slow-roasted flavors.

Ingredients

    • 20 radishes, thinly sliced
    • 1 small red onion, thinly sliced (1 cup)
    • 1 jalapeño, thinly sliced
    • 1/4 cup fresh lime juice
    • 1 tablespoon extra-virgin olive oil, plus more for drizzling
    • Flaky sea salt
    • 3 ripe Hass avocados—peeled, pitted and sliced
    • 1 cup cilantro leaves
  • 1/2 cup torn basil leaves

How to Make It

In a medium bowl, combine the radishes with the onion, jalapeño, lime juice and the 1 tablespoon of olive oil and toss to coat. Season with salt. Arrange the avocados on a platter, drizzle with olive oil and season with salt. Spoon the radish salad on top, strew with the cilantro and basil and serve as soon as possible.

Notes

The ingredients can all be prepped up to 4 hours ahead, but toss the radish mixture with the lime juice and olive oil and then assemble the salad just before serving or the radishes will get soggy.

 

September 16, 2019

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Kale Strata

 

Kale! Always beautiful and abundant in my garden and my go to for party salads. It holds up really well and even gets better as it sits and absorbs all the flavors and ingredients surrounding it..

Kale has become one of the trendiest ingredients and certainly the most hyped vegetable at the farrmer's market. But that isn't the reason I think you should eat it. I'm also into kale because it’s healthy—rich in vitamins K, C, A and B6—and it's delicious in all kinds of recipes. To celebrate kale season (it's at its peak in October, but is available all fall and beginning of winter) here is one of my favorite recipes, super easy, great for brunch or dinner, and quite the crowd pleaser!