Archive for the ‘recipe’ Category

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Chocolate Strawberry Cakes for Sea

Sunday, May 31st, 2009

choc-orange

One of the funny things about hosting a blog event is that you actually have to make sure you get around to posting on time.  So here I am, squeaking in under the wire for my post for Sea’s Yum-e-baby shower.  If you haven’t yet, please do get your post up and send me a picture and link by June 8th!

Sea has been such a big inspiration and driving force behind the gluten free blogging community, and no doubt her newest edition will lead to new yummy baby foods along the next few years.  All the best to Sea, her sweetie, her family, and of course, her cats, who are no doubt looking forward to their new sibling.

Way before the days of gluten free-ness, I was a fan of Nigella Lawson’s decadent desserts.  One of my favorites was her chocolate orange pantry cake because it was so quick and easy.   When I first went gluten (and dairy and egg) free, I tried adapting the recipe.  It was very yummy, but strawchocolatealways sank.   So I pretty much forgot all about the recipe for years, until it popped back into my head a month or so ago. Very few of the original ingredients remain, but the taste is along the same lines. Very chocolate, very dense, very fruity, very moist.

Well, I’ve been playing away to make it gluten/dairy/soy/sugar and grain free, and it’s finally (finally!) met the approval of my very discerning taste testers.  (Houdini, who is pictured behind the cakes was a supervisor, but NOT a taste tester) Also, as an added bonus, I’ve been making it the day before, covering with foil and frosting it the day of, and it works quite well. I will eventually try it without the egg, too, but I’m  sure  it’s  do-able.  If anyone tries it, drop me a line!

2 eggs, well beaten

1/3 cup agave
1/2 cup oil
1/2 tsp stevia
1 1/2 cup all fruit jam or marmalade (orange, strawberry and raspberry work beautifully)
1 tsp vanilla extract

In a separate bowl, briefly mix:
2/3 cup garbanzo bean flour (besan)
3 Tablespoons arrowroot or cornstarch
1/2 tsp salt
2 tsps baking powder

4 oz melted unsweetened baking chocolate

Frosting:
3.5 oz baker’s (unsweetened) chocolate, melted
1/4 cup coconut milk
1/4 tsp stevia
1/4 cup agave nectar
splash vanilla extract

Preheat oven to 325, line springform pans with little parchment circles and grease the sides.  You can use one 8 inch pan and 2-4 inch or 6-4 inch.

Beat eggs well, add in other wet ingredients, then add in dry. Melt chocolate (microwave works perfectly–1.5 minutes, stirring every 30 seconds) and add into the mix.

Pour batter into greased springform pans. I use 1-8 inch and 2-4 inch springforms for this recipe. Bake until cakes come away from the sides and the top looks dark, about 35 minutes for the mini cakes and 50 for the bigger one.

Allow to cool for 20 minutes, then frost tops.

For frosting, melt chocolate, add stevia and gradually add in agave and coconut milk until the consistency is perfect. Use right away and it hardens as it cools.

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Posted in baked goods, cat pictures, dessert, recipe | 7 Comments »

Easy Almond Cookies

Sunday, April 19th, 2009

alm-cookies

I’m overdue for a recipe post. In some ways, it’s because I’ve gotten pickier. I make a recipe and I like it, but intend to do it again with changes and improve…and repeat…and then I don’t end up posting any! It’s kind of funny, actually, since there are very few recipes that I don’t alter every time, whether they’re mine or someone else’s. It’s just part of the art and fun of baking!

I really like these cookies because they’re very easy, and quite tasty. They’re soft and chewy inside, and fabulous right out of the oven (although they don’t firm up until 10-15 minutes later). The trick is to bake them until they’re *just* set. They’re good once they start browning, but just a bit tough for my taste. So watch ‘em! And, of course, the cookies are gluten/dairy/egg/corn/soy/sugar/grain free, low glycemic and vegan. Yahoo!alm-tray

I’ve been playing with flax cookies in an attempt to add more into my diet, and I’ve tried quite a few variations of these. They were supposed to be Chinese 5 spice cookies, but the flavor of the spice is quite mild, and I like it that way. I will probably try them with more spice in the future. Like any time you add agave to ground nuts, the secret is just a quick whirl or you have a tacky glob. If anyone knows what it is about agave that interacts with nut butters, I’d love to know…I’ve never seen maple syrup or honey act the same way. But the baked product turns out well, so no complaints here.

2 cups toasted almonds
8 brazil nuts
½ tsp salt
¼ tsp stevia
2 teaspoons almond extract
1 teaspoon vanilla
1/3 cup quinoa flakes
1/3 cup plus 1 T ground flax seed
1 teaspoon baking powder
1 tablespoon Chinese 5 spice powder
2/3 cup agave

3 T chopped almonds
Preheat oven to 350
Toast almond and brazil nuts. I prefer to toast chopped brazil nuts, it seems to work better. Grind in the processor until it forms a chunky nut butter, scraping down the sides occasionally (4-5 min in my food processor). Add in everything but the agave, and process a minute more. Add in the agave and pulse a few times.

Roll the dough into small balls (maybe 1 inch in diameter?) and squish down, sprinkle with chopped almonds. Using a silpat mat works best, but I’m sure parchment would work, too.Bake until just set–around 10 minutes. They’re much better when the cookies don’t brown much. Allow to cool on the drying rack for 15 minutes before moving, or they will fall apart.

Enjoy!

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Posted in dessert, recipe | 6 Comments »

Coconut Curried Greens

Saturday, March 7th, 2009

curried-collards

I love collards. And to think that for 25 or so years of my life, I had no idea what I was missing out on!  I grew up in NY and never really tasted them, or if I did, I didn’t remember it.  But Virginia is “Southern country” and they were a staple at potlucks.  Granted, generally ’round these parts they’re served with ham, but I liked them enough that I was intrigued and determined to find another way to enjoy them. They’re best right after the first winter frost, but it’s one of the few things I can still find at the Farmer’s Markets even now, and it’s nice to have locally grown on the menu.

The most miraculous part of all of this is that DH ate them…and asked for more.  Somehow perhaps it has escaped him that indeed, the green stuff is a vegetable?  I won’t mention it and hope that he doesn’t his mind!  But they are so buttery when they cook up in the coconut curry that we’ve ended up fighting over leftovers.  Yum.

I use coconut meat to make a coconut milk, but I’m sure canned would work just as well.  I often brown chicken or another protein or toss in leftovers for a heartier meal, but it works just as nicely in vegan form.

And, of course, you can add in some cayenne for a little extra kick if you’re so inclined!

Last year, I grew my own collards and used them in a yummy African inspired Almond Stew, but this year, the rabbits chewed them down to the ribs.  I guess that’s what I get for pulling up the carrots.

Large bunch of collards, stems removed
2 inch knob of ginger, peeled and minced finely
3 cloves garlic, minced
3 tablespoons oil
2 teaspoons garam masala powder

meat of one young coconut and water (2 cups total when blended)

Bring a large pot of water to boil. Add collards, let boil vigorously for 20 minutes (or more, to preference). Drain, reserving 1 1/2 cups of the collard water. Blend water with coconut (this is your coconut milk!). Chop collards coarsely.

If making a version with meat, brown meat in the oil and reserve. Saute ginger and garlic in oil until fragrant. Add in garam masala powder and stir for a minute. Add in coconut mill, the greens and browned protein (optional). Allow to cook and thicken for 8-10 minutes, or until desired consistency is reached.

Serve and enjoy!

I’m serving up these collards for Weekend Herb Blogging, originated by Kalyn

. Now our kind coordinator is Haalo, and she’s hosting this week, too! Collards aren’t unusual veggies, but I’m not familiar with them in curried form, so I hope this counts.

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Posted in recipe, vegetables, weekend herb blogging | 9 Comments »

I *heart* Red Pepper Sauce

Friday, February 13th, 2009

rpchicken3iconsYahoo!  At long last, I am delighted to get the honor to host Weekend Herb Blogging.  If you’re not familiar with WHB, it was originated by Kalyn’s Kitchen, and our current hostess is Haalo.  It’s a great way to get inspiration for yummy ways to use herbs in your cooking…and an eclectic collection of fruits and veggies, too.

The last few weeks have been a total roller coaster rides, so it was time for a peaceful, relaxing, indulgent meal.  One my DH’s absolute favorite things is red pepper sauce, and one of my favorite things is rpeppersaucehow darn easy it is!  And how delicious, too.  I love that it’s so creamy that it tastes like it’s a dairy based sauce, and the sweetness is such a treat.  My first post way back when had red pepper chicken, and quite a few people asked for the recipe.  It’s worth the wait, I think!

We had an unseasonably warm weekend, so I roped DH into grilling the peppers.  Usually, I just use frozen herb-y peppers from the summer months.  The hardest part is having enough peppers left over to freeze.  They’re just like candy.

So, this is a beautiful meal for you and your Valentine.  The sauce is delish any kind of protein…or on anyone you love. =P

5 large bell peppers (red, yellow, or orange)
1-2 Tablespoons fresh thyme
1/2 teaspoon sea salt
2 Tablespoons oil

1 cup good quality broth
1/4 teaspoon cayenne powder
good squeeze of lemon
2 Tablespoons ground almond or hazelnuts

2 Tablespoons olive oil
6 cloves garlic, minced

Grill or roast peppers, or use canned or frozen. When cool, add to blender with broth, cayenne, onions and ground nuts. Blend until very smooth. In a Vitamix, this takes 2 minutes. It will take much longer in a normal blender. Saute garlic in olive oil, add in the blended peppers. You can poach a protein of your choice in the sauce, or just pour it on whatever you want to make yummy.

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Posted in recipe, vegetables, weekend herb blogging | 5 Comments »

Arugula Winter Pesto

Sunday, January 25th, 2009

arupesto

This is barely a recipe, but it is tasty! Lately, quick and easy have been the primary food criteria around these parts.  This pesto fits the bill, and works to make anything taste yummier. I use it as a dip for raw veggies, and add it to quinoa, steamed veg, fish, etc.  I use less oil than I do for a regular pesto because it’s been bothering my poor sensitive tummy, but feel free to sub more olive oil for the water for a more traditional pesto.

And as a bonus, DH doesn’t seem to realize that he’s eating veggies…

5oz package of arugula, well washed
1/2 cup water* (see headnote)
1/4 cup olive oil (or more)
1/2 lemon, squeezed
1/2 teaspoon sea salt
1/2-1 clove of garlic, optional
1/2 cup pitted Kalamata olives
1/2 cup toasted walnuts, pine nuts or a mix

Put arugula, water, oil, lemon and salt in the food processor and blend until smooth. Add in olives and nuts and blend, leaving it as chunky or smooth as you like!

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Posted in recipe, side dish | 11 Comments »

Quick and Easy Asian Style Gingery Soup

Saturday, January 10th, 2009

gingsoupThis is a quick and and easy recipe that I turn to when I have a sore throat. It is in no way authentically Asian (or authentically anything, for that matter!) I find it very satisfying, and very low maintenance. A good broth or stock is a must. I tend to use home made. Problem is, once you use home made, it’s hard to go back to the store bought stuff!

I must admit that putting lettuce in soup was a random inspiration and it works oddly well. Try it before you rule it out! The amounts of onion and lettuce totally depend on whether I’m in the mood for a broth-y soup or a heartier soup. You really can’t go wrong.

3-4 cups good quality broth or stock
1 inch of fresh ginger, cut into 1/8 inch slices
1/2 medium onion, cut into 1/8 inch ribbons
1 head romaine lettuce heart, coarsely chopped
Salt and pepper to taste

Bring broth to a boil, add in ginger and onions and simmer 35-40 min or until onions are tender. Add in lettuce and cook until wilted and dark green, 7-8 more minutes. Remove ginger chunks (unless you are VERY brave!), adjust salt and pepper and enjoy! whb3

I’m serving up this soup for Weekend Herb Blogging, as originated by Kalyn of Kalyn’s Kitchen. Haalo is currently the WHB “mom” and our host this week is Pam from The Backyard Pizzarea.  Pam’s photos are lovely!

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Posted in recipe, soup | 6 Comments »

Everything just tastes better when covered in chocolate

Saturday, December 20th, 2008

chocpomI’ve had been under the weather this month, necessitating some ingenuity to whip up some tasty allergen friendly treats that are super easy to make. My three favorites? Chocolate covered pomegranate seeds, chocolate covered clementines and pistachio brittle (pumpkin seed brittle, just sub in pistachios). Easy, elegant, low stress, and huge on taste. Vegan and top 8 allergen free too! Totally my style.clem

I don’t know where I first got the idea of coating pom seeds with chocolate, but I couldn’t resist giving it a try, and it couldn’t be easier! The idea for dipping clementines is from a grad school friend, Michelle, who is an amazing hostess.

If you’re not a huge pom fiend, you should be. IMHO, they’re the yummiest winter fruit and chock full of antioxidants and, of course, flavor. According to Greek mythology, we’re stuck with winter because Persephone, daughter of the goddess of the Harvest was kidnapped and taken off to the underworld. She was miserable, and didn’t eat but couldn’t resist pom seeds! Rules are if you eat in the underworld, you stay. So when she is stuck “down there” we’re all stuck up here with winter, as the goddess of the harvest is mourning. Now here I thought I didn’t learn anything in junior high. Funny what sticks in your head.

Giving recipes for these is almost a joke, but here goes! Melt chocolate. Add fruit. Allow to cool. Accept compliments and smile.

Here’s a bit more detail:
1/2 cup pomegranate seeds
3 oz bittersweet chocolate

Heat chocolate in a glass bowl in the microwave, stirring every 30 sec (it takes about 2 min total). A double boiler works too, but I’m WAY too lazy. Allow to cool for 1-2 minutes. Stir in pom seeds thoroughly, drop onto wax paper or muffin liners. Allow to cool at room temp. You can put them in the fridge but they won’t look as nice.

I didn’t measure the amount of chocolate for the clementines, but I dipped one half in semi sweet and allowed them to cool on wax paper.
WHB is the baby of Kalyn’s Kitchen, and now our kind hostess is Haalo. Did you see her cherry coconut slice? Looks delish!

Have a relaxing and delicious holiday season!!!

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Posted in dessert, recipe, weekend herb blogging | 8 Comments »

Summer Lovin’ salad

Thursday, December 18th, 2008

simple-salad

I’m a springtime and summer kinda gal, and the winter months tend to get me down.  This salad is small a taste of summertime goodness to remind me of what I’m (eventually) looking forward to!  And this was such a bright and sunny day, too.

This non-recipe is very simple, and uses arugula from my (mini) indoor garden and roasted tomatoes that I made and roasted this summer.

3 cups arugula leaves
1-2 tablespoons of olive oil (may not be needed if your tomatoes are packed in oil)
juice of half a lemon or balsamic vinegar to taste
black pepper and sea salt to taste
1/4 cup toasted pine nuts
1/2 avocado, sliced
handful of roasted tomatoes, chopped or whole

Mix arugula, oil, salt, pepper, and lemon. Add other ingredients on top and enjoy! Best if eaten in the first hour of preparing, otherwise the arugula gets soggy.

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Posted in recipe, vegetables | 2 Comments »

Pom Chicken

Sunday, November 30th, 2008

Pomegranates are pretty much perfect.  Heck, they’re a lot of effort to peel, but it makes me appreciate them even more!  They’re very high in antioxidants and vitamin C, and wonderfully delicious.

The only downside to poms is the amount of mess they make and the amount they stain…everything.  We have pomegranate stains on the walls, the floor, some of my sweaters.  You get the idea! Regretfully, DH does not see this as art.  I’m still working on convincing him.

Since I can’t eat citrus, pomegranates are a great way to get a tangy taste.  I used fresh pomegranates, but you can also just use pom juice for this recipe.  I used to juice using a food mill, but realized that a (well sealed) ziplock bag and a rolling pin was easier.  And if you enjoy having poms in the warmer months, the seeds freeze really well!

1 onion, chopped
2 Tablespoons of oil
pinch of salt
2-3 chicken breasts, diced
2/3 cup walnuts, finely chopped or well mashed with a rolling pin
1 tablespoon agave or to taste
1/4 tsp cardamom
1/4 cup pom kernels, reserved

1 1/2 cups pom juice (about 3 poms, with 1/4 cup reserved and not juiced)

1 cup broth

Simmer the juice and broth gently until it is reduced by half. In skillet, saute onions until translucent and set aside. Brown the chicken in the same pan. Add sauteed onions to the chicken, along with reduced juice mixture, spices and walnuts.

Adjust spices as necessary, serve with broccoli and a starch of your choice.

This is my weekly submission to Weekend Herb Blogging, originated by Kalyn’s Kitchen, and now hosted by Haalo of Cook almost anything at least once

Our host this month is Scott of Real Epicurean.

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Posted in recipe, weekend herb blogging | 6 Comments »

Harvest apple crisp

Sunday, November 23rd, 2008

With Thanksgiving just around the corner, it’s the perfect time to share one my Apple Crisp recipe. It’s always been one of my favorite things to make because they’re so quick, easy and yummy. Crisps are a holiday tradition in my family. It’s very easy to make them gluten free, but I also wanted to make one that was sugar free, because I (and many people I work with!!) feel better when avoiding sugar. It took a few tries to come up with a recipe I’m delighted with.

When I can find them, I love the extra dimension quince adds to the flavor. This peculiar looking fruit is a real treat. The smell is heavenly. I often leave one for a day or two in my car! They are a pain to cut and peel, but the flavor is lovely when cooked slowly. They take a longer time to cook than apples, but if they’re shredded, they cook down easily. If you have a Latino market nearby, these babies are known as “membrillo”

4 apples, pears or a combination, peeled and thinly sliced
1 quince, finely shredded (or 5 apples)
½ cup cranberries
½ cup dried cherries, raisins or cranberries)
¼ cup agave nectar
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1.5 tablespoons of cornstarch or arrowroot starch

1 ¼ cups almond meal or almond flour, OR 1 ¼ C sorghum flour (increase oil to ½ cup)
¼ cup quinoa flakes or oats
2/3 cup chopped walnuts
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch of cloves (or replace the cinnamon, nutmeg and cloves with1 tsp apple pie spice)
½ teaspoon almond or vanilla extract
finely grated zest of an orange (optional)
¼ cup agave nectar
1/3 cup oil

Peel and slice apples thinly, and mix with cranberries, dried fruit, and agave. Mix spices and flour in a separate bowl, then combine with the apples. Pour into a greased 8X8 pan.

Mix dry ingredients thoroughly, then add in wet ingredients until the texture is crumbly. Scatter the topping over the fruit mixture. Put in the oven at 325 and bake for 30 minutes. Cover with foil and bake until the juices get all bubbly (generally, 40 minutes total).

Serve and enjoy!

As an added bonus, both the apple mixture and the topping can be made a day or two ahead and stored in sealed containers in the refrigerator.

If you are on a no amylose diet, use cornstarch, almond meal or flour, and quinoa flakes.

This seasonal treat is my submission to Weekend Herb Blogging, as originated by Kalyn of Kalyn’s Kitchen, though Haalo of Cook (almost) Everything at least once is our new WHB master. Siri of Siri’s Corner is this week’s fabulous host. Check out her site for a great range of global recipes!

~from Cheryl’s kitchen ©2008

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Posted in baked goods, dessert, recipe | 12 Comments »

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