Cafe Johnsonia

Watercress Citrus Salad with Olive-Caper Vinaigrette

noreply@blogger.com (Lindsey Johnson) — Fri, 10 Feb 2012 07:00:00 +0000

I don't know what to write about this salad other than it's probably the prettiest salad I've ever made, and definitely one of the tastiest.

I get these cravings for something light and summery. The stews and soups are nourishing, but can be heavy. With all of the citrus I've been stocking up on, I can't resist eating some with every meal.

Watercress has such a peppery bite to it. It goes so well with citrus. The grapefruit and oranges were particularly sweet. The natural progression for a vinaigrette was something salty and pungents. Capers, olives, and mustard. It was marvelous, I tell you, marvelous!

Bloomers Shoppe Valentine's Giveaway

noreply@blogger.com (Lindsey Johnson) — Thu, 09 Feb 2012 17:00:00 +0000

A few years ago I "met" Rachel Trigueiro through our blogs. She used to run an events company and would post about her creations (floral arrangements, bouquets and the like) on her blog. Then I quit blogging for awhile and we lost touch. Her blog popped back up on my reader awhile back and I read that she was now the mama to twins. (!)

Here's a little more about Rachel in her own words:

i have 1 year old boy/girl twins. i've always loved decorating and crafting. ran my events company for a few years & stopped before i got pregnant. i started making headbands for my daughter, wren, once she was born and i had a BLAST. finally i had a creative outlet again. what started as headbands for my daughter & my friend's babies turned into BLOOMERS SHOPPE, which opened october 2011. i love combining fresh & clean with vintage looks... you'll never see big silk flowers or satin bows in my shoppe! it's just not my style :) i use a lot of vintage buttons & lace that my mom has collected over the years and lucky for me, she's passed down. i craft during nap time & once my babies are asleep at night. most nights i don't get enough sleep because i almost always choose crafting. thank goodness for delicious, strong coffee.

about bloomers shoppe:
bloomers are pretty little flowers in all sorts of shapes & all sorts of sizes. they come on headbands, clips & pins. mostly for babies, but also for mommies. {... grandma's, aunties, sisters & friends!} most recently, bloomers have come on bib necklaces, rings, earrings & bookmarks!

I love inventive moms! I was so happy when Rachel offered to do a giveaway from her Bloomers Shoppe just in time for Valentine's Day. Rachel's new website will be finished soon. In the meantime, she has a Facebook page where she sells her handmade raw silk rosettes (my personal favorite, pictured above), felt bloomer pins, earrings, bow clips, and baby headbands. You can e-mail her directly if you have any questions, orders, etc. rachel (at) bloomershoppe (dot) com

To enter the giveaway for the $10 Bloomer Shoppe credit:

1. Leave a comment. It's as simple as that. :)
2. The giveaway will end Sunday, February 12 at midnight, MST.
3. I will announce the winner at the top of this post on Monday morning. Please make sure there is a way for me to contact you.

Good luck!

Spaghetti with Radicchio and Chevre

noreply@blogger.com (Lindsey Johnson) — Thu, 09 Feb 2012 07:00:00 +0000

Years and years ago before I was married even, I ripped out a recipe card from my Martha Stewart Living magazine. On it was the recipe for Spaghetti with Radicchio and Ricotta. I had never even tried radicchio. I didn't even know what it was. But the picture looked beautiful and I tucked it away in my recipe file for someday down the road.

Every so often I've looked at that recipe and thought, Gee I should really make this sometime soon. And then I would tuck it away and revisit it a year or six months later when I pulled out the file again.

I was shopping for a few things at Sunflower Farmers Market one day and I was looking for fennel, and I saw a head of radicchio and it reminded me of that recipe. (Radicchio is sometimes hard to find where I live.)

I had my favorite local goat cheese in the fridge. (I have said this before, but I will never be a true vegan because I cannot and will not give up chevre.) I had some GF spaghetti in the cupboard. And now I had glorious radicchio. I was so happy.

Shortly after I photographed my masterpiece, my little 3 year-old and I sat down to enjoy lunch together. She had fun drinking out of a fancy glass and chattering away. I had fun watching her pick out the radicchio that she claimed to love. I knew she really just loved that something in her bowl was purple. Because, after all, princesses eat purple food for lunch. Or so I'm told.
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Provencal Winter Squash with White Beans

noreply@blogger.com (Lindsey Johnson) — Wed, 08 Feb 2012 07:00:00 +0000

One of my family's favorite recipes (ever) is one that I made from In The Small Kitchen, a cookbook I reviewed last year--Baked Provencal Chicken. It combines dates, vinegar, herbs, tomatoes and lots of garlic. The sauce is intoxicating.

I didn't want to try it with tofu. It didn't seem quite right. I had this buttercup squash (pictured below) and white beans on hand. Perfect. I couldn't wait to see how it worked.

I slid everything into the oven and set the timer. A few minutes later, the smell wafted through the house and I started drooling. It smelled incredible.

Patience, is not one of my virtues. And it took so much restraint, I tell you. Especially because the squash took a little longer than I had anticipated to cook through. Oh the torture! And then it was done.

I spooned up a bowl over quinoa. Lunch was served.

Gluten-Free Vegan Linzer Cookies

noreply@blogger.com (Lindsey Johnson) — Tue, 07 Feb 2012 23:00:00 +0000

I had so much fun making these cookies. Three years ago when I was baking with the Tuesdays With Dorie group, I made lovely Linzer Sable Cookies. They quickly became a family favorite. My oldest daughter has been begging me to make them for Valentine's Day. So we did. The recipe was easy to adapt to gluten-free and vegan. No one, not even my husband, could detect any difference between these and the "regular" ones. Success!

They went quickly. We filled them with homemade peach rosemary, spiced plum jam, and homemade chocolate hazelnut spread. I've been trying to come up with a homemade dairy-free Nutella to put in the center. I think I'm going to need to keep trying. Tasty, tasty experiments, but still not perfect. :)

Rutabaga Puree

noreply@blogger.com (Lindsey Johnson) — Sat, 04 Feb 2012 16:00:00 +0000

I tried rutabaga for the first time recently. I was smitten with it. Cruciferous vegetables have now taken a place in my heart--a rightful place. I've been so biased against them for so long.

To accompany Swedish Meatballs, I made this Rutabaga Puree. It's silky and smooth. And rich. I did have to sample it, but it quickly disappeared, as most delicious things do.

How To: Making Authentic Swedish Meatballs

noreply@blogger.com (Lindsey Johnson) — Fri, 03 Feb 2012 18:00:00 +0000

I originally published this four years ago. (!) And it remains one of the most popular posts on this site. Also, it's still one of my family's favorite recipes. I still make the meatballs the same way. The kids eat them as fast I put them on their plates. Love all around.

I've kept the original post with pictures and directions, you can see it below. It's fun to look back and see what we were making.

This winter has been truly lovely. Very little snow and warmer-than-normal days. The kids have been playing outside on their scooter and bikes. Our sunsets and sunrises have been beautiful and inspiring.

Since attending Alt Summit a few weeks ago, I've felt a renewed sense of creativity and productivity. I put this blog on the shelf thinking I was spending too much time on it and not enough time on other things. Well, I spent time on the other things and now I'm ready to get back to it.

So for days I've been working like mad to create recipes and photograph the results. I've felt so fulfilled and so exhausted at the same time. My family had been benefitting from these labors and has very much enjoyed having a mother who cooks dinner for them again.

I take such joy out of cooking for my family. I love when they love something I've worked hard on. There is no greater praise, as far as I'm concerned, than my children and husband licking their plates clean.

Swedish Meatballs are comforting. As they cooked, I felt nostalgic for the days when my kids were little babies and I was cooking my tiny NY kitchen. Now they're big and I'm cooking in my tiny Utah kitchen. :)

I served these with a delicious Rutabaga Puree and Braised Kale with Gluten-Free Breadcrumbs. If you've never tried rutabaga, you must!

Oven Baked Potato Chips with Kale-Lemon Pesto for The Super Bowl

noreply@blogger.com (Lindsey Johnson) — Fri, 03 Feb 2012 16:40:00 +0000

Hell has frozen over. I'm posting a recipe for Super Bowl Sunday.

I honestly could not tell you who is playing and until Tuesday when I Googled it, I had no idea it was this Sunday. (Does that make you love or hate me a little more? I still don't know who's playing.)

I whipped up some awesome pesto to use up a little of this and that in my fridge. I haven't been eating junk food at all lately. Potato chips definitely have not been passing my lips. But when they're homemade and dipped in pesto, who I am to refuse?

This isn't your traditional football game fare, but it's good and if you are looking for something to serve to shake things up a bit, give this a try.

If you want, add some of the pesto to mayo or even sour cream for a creamy dip. I liked it just like this. :)

Minted Grapefruit Sorbet

noreply@blogger.com (Lindsey Johnson) — Thu, 02 Feb 2012 01:02:00 +0000

Friends, this stuff is it.

My husband, bless his unbelieving heart, raised his eyebrows at the thought of this Minted Grapefruit Sorbet. I'm sure he was thinking (or maybe it's because he's said this before), Why can't we just eat the fruit? Why does everything have to be turned into ice cream?

Join with me in giving him a virtual tsk-tsk and slap on the hand.

I repeat: This stuff is it.

He eventually agreed with me and proceeded to eat more than his fair share. Ahem. I guess we'll just be making this again in a few days. I do have to concede that it would be even better eating it by the metric ton in August. The effect is a little lost on a cold, January day. But hey--I'm not going to complain. I'm going to get more ruby red grapefruit and mint. :)

Butternut Squash, Cranberry and Apple Bake

noreply@blogger.com (Lindsey Johnson) — Thu, 26 Jan 2012 19:58:00 +0000

It's been a very busy few weeks, and I'm glad to be back over here. I've got so much to tell you. But that will have to wait until tomorrow. :)

This is what I am bringing to the first Gojee Virtual Potluck. (Have you been over to gojee.com yet? Here I am!)

A few years ago my friend brought something similar to a cooking club dinner. It was so delicious and I couldn't find her recipe anywhere, so I made it up as I went along. I brought this to Thanksgiving dinner and then made it again last week. You'll be eating this like candy, I promise.

The holidays may be over, but that doesn't mean I'm tired of those flavors--orange, fresh herbs, spices. (Ask me in March.)

Before

After

Feel free to use sweet potatoes instead of butternut or another type of winter squash. Whatever you have on hand. Toss in some onions and garlic if you're feeling in the mood for something more savory. The leftovers are soooo good over mixed greens. My favorite way was tossed with cooked quinoa with a little chimichurri drizzled over the top. (It wasn't as strange as it sounds.)

Butternut Squash, Cranberry, and Apple Bake

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Ingredients:
1 medium butternut squash, peeled and cubed
2 cups (about 1/2 bag) fresh or frozen cranberries, rinsed (don't thaw if frozen)
3-4 apples, peeled and cored, cut into cubes
juice and zest of 1 orange
2 Tbsp. maple syrup
2 tsp. extra virgin olive oil plus more for baking dish
1-2 Tbsp. fresh herbs, finely minced (sage, thyme, rosemary)
pinch of cloves, cinnamon, and nutmeg
salt and pepper

Instructions:
Whisk together in a very large bowl, orange zest and juice, maple syrup, olive oil, herbs, and spices (if using). Add the butternut squash, cranberries and apples. Toss to coat.

Preheat oven to 400 degrees F. Generously grease a 9" by 13" or two smaller baking dishes (I used an 8 by 11" and 8" square) with olive oil. Spread the squash, cranberries, and apples evenly in the baking dish. Sprinkle liberally with salt and pepper.

Bake for about 30-45 minutes or more until the squash is tender, the cranberries have split open and released their juice. Serve warm or room temperature.

Makes enough for 6-8 people. Use leftovers the next day over mixed greens with your favorite vinaigrette and a sprinkling of toasted pecans.
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Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.

I'll be back tomorrow with an Alt recap. (It was so much fun!)

Smoky Black Bean Soup

noreply@blogger.com (Lindsey Johnson) — Fri, 06 Jan 2012 22:59:00 +0000

I've been attempting to be more organized when it comes to cooking. I'm making beans in the slow cooker and freezing them for later. I'm actually making and sticking to grocery lists. The leafy greens are being used and not going to waste as I forget they are in my fridge...does that ever happen to you?

I made 3 lbs. of black beans yesterday and as I was measuring them into giant ziploc bags, I started hankering for some black bean soup. In one of my vegan cookbooks, I found a recipe for a Smoky Black Bean Soup using a little bit of liquid smoke. I have some in my cupboard and I loved the idea of adding it to the soup. So I came up with my own soup recipe according to what I had on hand and wanted in the soup and added the liquid smoke. If you hate the flavor of liquid smoke (I usually do), then feel free to leave it out. If you eat meat and want to add some here, by all means do. I think a little ham or bacon would be fantastic added to this.

Smoky Black Bean Soup

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Ingredients:
6 cups cooked black beans (about 4 regular sized cans, drained)
1 tbsp. canola oil
1 onion, diced
1 large carrot, finely diced
1 large stalk celery, finely diced
3 garlic cloves, minced
32 oz. undrained whole or diced tomatoes in juice (I used a quart of tomatoes I bottled from my garden)
1 vegetable bouillon cube plus water to make 2 cups (or 2 cups vegetable stock)
1/2 tsp liquid smoke (I used mesquite)
1/2 tsp. ground cumin
1/2 tsp. paprika (not the spicy kind)
salt, to taste
Diced avocado and thinly sliced radishes, for garnish

Instructions:
In a large pot, heat the oil until shimmering. Add the onion, carrot, celery and garlic. Cook until softened. Add the cumin and paprika and cook for a minute or two longer, until fragrant. Add the black beans, tomatoes, vegetable broth and liquid smoke. Simmer until thickened. Remove about 1/3 of the soup and puree the remaining 2/3 using an immersion blender or in batched in a regular blender. Add the 1/3 back to the pot. Simmer a little longer and taste. Adjust seasonings as needed.

Ladle into cups or bowls. Garnish, if desired.

Makes enough for 4-6 good sized portions.

Cranberry Mustard Pulled Pork (Slow Cooker)

noreply@blogger.com (Lindsey Johnson) — Fri, 06 Jan 2012 07:15:00 +0000

I'm over at Is This Really My Life? with a great slow cooker recipe for Cranberry Mustard Pulled Pork for all of you meat lovers out there. (Including my husband and children who happily smacked their lips after every bite.)

Make and Takes Spotlight Page

noreply@blogger.com (Lindsey Johnson) — Thu, 05 Jan 2012 21:39:00 +0000

I've been writing for Make and Takes for a few years now. I love, love, love Marie and her site. I've been meaning to post about a recent addition to Make and Takes, the spotlight page. It works like Tastespotting and Foodgawker, only it's for crafts, home projects, and recipes.

Anyone can submit a link. I love perusing the different pages. I've found some great recipes and fun crafts to do with the kids over the holidays. I'm super excited to see the Valentine's Day spotlights. Click here to submit your link.

While we're on the subject of Make and Takes...check out my lastest post, Rich Meyer Lemon Curd. That jar pictured below is already gone. My family goes crazy for lemon curd.

And, I'll be back tomorrow with a recipe for spur-of-the-moment black bean soup I made for lunch today. I ate it while I was uploading and editing photos. It ain't pretty, but it sure was tasty.

Until tomorrow!

Quinoa Salad Soft Tacos (Vegan and Gluten-Free)

noreply@blogger.com (Lindsey Johnson) — Tue, 03 Jan 2012 19:02:00 +0000

I love the beginning of a New Year. Hello, 2012. I hope you're good to us.

This year I have made a few goals. The first one being: Simplify. And that means I've shortened my list to just a few goals instead of a laundry list.

Simplicity is something I've been craving. In my home, in my personal life, in my diet, etc., etc. I need to do a good housecleaning and let go of clutter I've been hanging onto--figuratively and literally.

So, once again I am making the goal to eat healthier. I did better last year at that goal than in years past. Somewhere around Halloween I gave into baking and holiday treats. I officially gave up gluten (again, for reals this time) in November. So now I'm officially ready to give up dairy. Little steps so I don't lose my mind. :)

I'm giving full-time veganism another try. I'm craving the simplicity of sticking to mostly fruits and vegetables, nuts, and gluten-free grains. I'm learning to listen to my body again and it's telling me it wants leafy greens and citrus right now. I dropped by Sunflower and stocked up for a healthy first week of 2012.

This salad is based on a quinoa salad from a new cookbook I received last year. (That I ~~love~~ adore.) I posted the recipe over at Make and Takes last summer. Eat this as a salad or as a filling for soft tacos as I have here. Either way is equally satisfying.

Basically, I was hungering for something fresh after the last few weeks of too much sugar and dairy. This fit the bill. I got a bit of creaminess from the avocado and beans, the fresh crunch from the shallots and green pepper. The bright, slightly sweet burst of juice from the orange, and a little bit of spice from the cumin and chili powder.

Quinoa Salad Soft Tacos

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Ingredients:

1 cup cooked quinoa

3/4 to 1 cup cooked black or another kind of bean (or used canned)

1 small orange, peeled, sectioned and cut into pieces

1 small avocado, diced

1/2 green or yellow pepper, diced (about 1/2 cup)

1 small shallot, finely diced or 3 green onions, sliced

juice of 1 lime

1/4 tsp each: ground cumin and chili powder

1 small bunch baby spinach, washed well and thinly sliced (any tender green would be fine)

a few corn tortillas (homemade are best, but I've used store-bought here)

Mix together all the ingredients and serve folded in a corn tortilla.

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Also on the menu this week:

Kale and Potato Soup with Gluten-Free Biscuits (we actually ate this last night for dinner and lunch today)
Roasted Golden Beets with Beet Green and Parsley Pesto
Winter Minestrone Soup topped with leftover pesto
Chopped Salad with loads of fresh veggies
Radicchio-Radish Salad (possibly with apples and raisins or this salad, still deciding)
Roasted Butternut Squash, Cranberry, Apple Pecan Bake (I made this for Thanksgiving and it was fabulous)

What are your goals this year? What are you eating this week?

Two Favorite Christmas Cookies: Pfeffernusse and Chocolate Gingerbread

noreply@blogger.com (Lindsey Johnson) — Mon, 19 Dec 2011 20:03:00 +0000

These are two of our very favorite Christmas cookies--Pfeffernusse and Chewy Chocolate Gingerbread Cookies. The Pfeffernusse is by far my husband's favorite cookie of all-time. We've tried a few recipes and settled on the one below from Joy of Cooking.

My favorite are the Chewy Chocolate Gingerbread Cookies from Martha Stewart. I played around to make them gluten-free and vegan. Some of you, I'm sure, don't think it's possible to make delicious vegan, GF cookies. These are the cookies that will shatter that. I'll admit I haven't adapted some recipes successfully. But this one I have. And what a miracle. :)

A tip I've learned while experimenting is that most GF cookies I've adapted from non-GF cookies do not spread in the oven so much. I've learned to add a little less GF flour. Chilling the dough seems to help with any stickiness. The original recipe didn't have eggs in them anyway, so I didn't need to alter anything there. Coconut oil took the place of butter. Canola oil or vegan margarine would do nicely. I don't love shortening, but if that's what you like, use it.

Chewy Chocolate Gingerbread Cookies
adapted from Martha Stewart (original here)
Makes about 3 dozen

1 3/4 cup GF flour mix (I used this one)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 cup organic extra virgin coconut oil
1 Tbsp. freshly grated ginger
1/4 cup brown sugar, packed
1/4 cup organic agave nectar (I like Xagave)
1/4 cup unsulphured black molasses
1 tsp. baking soda
1 1/2 tsp. very hot water
1 1/2 cups dairy free semisweet chocolate chips
1/2 cup granulated sugar, for rolling

Sift flours and dry spices together.

Whisk coconut oil, sugar, agave, molasses and fresh ginger together. Using an electric mixer, add the dry ingredients a little at a time until combined. Mix the baking soda and hot water. Beat into the dough. Add the chocolate chips. Cover and chill until cold. (Dough will be sticky.)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Scoop about 1 Tbsp. pieces of dough out of the bowl and roll to form a ball. Roll the ball in the granulated sugar and place on the cookie sheet. Gently press down on the dough. Bake for about 12 minutes, or until cookies are set. Transfer to a cooling rack and store in an airtight container.

Pfeffernusse. Apparently they are my daughters favorite Christmas cookie too. Her dad thought she was kidding when she asked for a spicy, "sugar" cookie. She ate every last crumb and asked for another. We looked at each other in astonishment. Never have our children liked spicy, grown-up cookies.

These cookies embody everything I love in holiday baking--orange, spices, molasses, almonds...and a little brandy. (Don't worry, it seems to evaporate as the dough sits. No one's getting drunk off these. Ha, ha.)

Most recipes for pfeffernusse don't spread quite this much. You'll see them much smaller. We kind of like them this way. You can add more flour if you prefer a thicker, denser cookie--more like a peppernut, as they are named.

One batch never seems to make enough, so we double or triple it. The cookies get much better as they sit and will stay good for a month, maybe more. I'm not sure if they've ever lasted that long though.

Pfeffernusse (Peppernuts)
from Joy of Cooking
Makes about 5 dozen 1" cookies

4 Tbsp. unsalted butter, softened
1/2 cup sugar
1 large egg yolk
1 cup plus 1 Tablespoon all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper (we used finely ground white pepper)
1/4 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt (we used 1/4 tsp.)
1/4 cup slivered blanched almonds, finely chopped
1/4 cup finely chopped candied orange zest (we used store-bought or homemade with success)
1 tsp. finely grated lemon zest
3 Tbsp. light or dark molasses
3 Tbsp. brandy (it doesn't have to be the good stuff)
1/2 to 2/3 cups powdered sugar, for dusting baked cookies

Whisk the dry ingredients together and set aside. Whisk the molasses and brandy together and set aside.

Beat butter and sugar with an electric mixer until light and fluffy. Add the egg yolk and beat well.

Stir in the almonds, candied orange zest and lemon zest.

Add 1/3 of the dry ingredients alternating with 1/2 of the liquid, ending with the dry ingredients.

Cover the dough and chill for at least 3 hours or up to 2 days to allow flavors to blend.

To bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or grease well.

Pull off pieces of the dough (we do about 1 Tbsp. for larger and 1/2 Tbsp. for smaller) and roll into 3/4" balls. Space about 1-inch apart on baking sheets. Bake, one sheet at a time, rotating the sheet halfway through baking time, for about 12-14 minutes or until cookies are faintly tinged with brown on top and slightly darker at the edges.

Transfer cookies to a cooling rack to cool for a few minutes and then roll the cookies in the powdered sugar. (We put the powdered sugar in a large ziploc bag for this step.) Let cool completely. (If freezing baked cookies, don't dust with powdered sugar until they've been thawed.)
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What are your favorite holiday cookies?

Spiced Tembleque de Coco with Orange and Pomegranate

noreply@blogger.com (Lindsey Johnson) — Fri, 16 Dec 2011 15:51:00 +0000

I've fallen completely in love with coconut milk. I loved it enough before, but now it's official.

I bookmarked this recipe in Joy of Cooking a long time before I stopped eating dairy. We've had a lot of sickness at our house the last two weeks, so instead of making the Pumpkin Souffle, I made pudding. My husband said his mother used to make a nice warm pudding when he'd come down with a cold as a kid. I ate a little bowl of this warm and it was definitely comforting.

Tembleque in English means trembling. I chose to make individual puddings rather than a large one. The original recipe calls for oiling a mold and turning it out onto a platter--trembling I'm sure--for a more dramatic presentation. These little puddings didn't tremble too much, but they were sure delicious.

I infused the coconut milk with whole spices and a few strips of orange zest. Feel free to leave them out if you'd rather have a plain coconut pudding. I also halved the recipe.

If you want to make one big pudding, double everything and put it in an oiled 1 1/2 quart dish. Proceed with the directions as written. A big pudding would be a fantastic addition to any holiday dessert table or as a deceptively light dessert following a holiday dinner.

The creamy coconut was great with the tart, juicy burst from the pomegranate arils and mandarin oranges. I would have loved to have fresh slices of mango with this too. Any fruit would be fantastic here.

Enjoy!

Spiced Tembleque de Coco (Coconut Milk Pudding)
adapted from The Joy of Cooking

2 1/2 cups coconut milk
3-4 Tbsp. Xagave nectar
1/4 cup cornstarch
1/4 tsp. salt
3 whole cloves
2-3 allspice berries
2 green cardamom pods
1/2" piece peeled ginger, cut into four 1/8" slices
2-3 strips of orange zest (removed with a vegetable peeler, orange part only)
1/2 tsp. vanilla extract
For serving--orange segments and pomegranate arils

Sift cornstarch and whisk with salt in a medium bowl. Add the agave nectar slowly, followed by 1/4 cup of the coconut milk. In a pan, heat the remaining coconut milk with whole spices. Bring to a simmer and turn off heat. Let steep for at least 30 minutes. Strain and whisk into cornstarch mixture. Pour back into the saucepan and bring to a boil. Whisk constantly and cook for 1 minute. Remove from heat and pour into four 8 oz. bowls. Press plastic wrap on the surface and chill until cold.

under construction...

noreply@blogger.com (Lindsey Johnson) — Thu, 15 Dec 2011 19:16:00 +0000

I'm redesigning my template, so pardon the strange look.

Pear, Chocolate, Hazelnut Tart (Gluten-Free)

noreply@blogger.com (Lindsey Johnson) — Thu, 15 Dec 2011 17:20:00 +0000

A few weeks before Thanksgiving I gave up gluten again. I was really wondering if I could be strong enough to resist all of my favorite Thanksgiving fixin's that weren't GF. I made a plan so it would be easier to be good. I looked for recipes on my favorite GF blogs so that I could be prepared with things on hand to take with me or eat before we went anywhere. If I didn't, I knew I'd feel left out or tempted to cheat.

I have not cheated once! I'm so proud of myself. It's been over a month and not one indiscretion. Not even a tiny one. It's been hard. But I find that I'm not craving sweets or wheat anymore. That is a huge step. And I feel soooo much better. Going completely vegan will help too. (I'm almost there!) It's kind of strange, but I almost feel like I've had to mourn the loss of eating the things that make me ill. I had to say good-bye to them after really seeing what a difference it makes to NOT eat them. That's going to be a separate post one of these days.

Pie has never been my favorite dessert. I make a few each year for special occasions and to please my husband who adores pie. Tarts, however, are different. They aren't that different from pie, but in my mind they are much more enjoyable. Anyone else feel like that?

Anyway, I saw Aran's Forelle Pear, Chocolate and Pistachio Tartlets a few days before Thanksgiving and knew that's what I wanted to make as my GF dessert.

I adapted it a bit according to what I had on hand. For instance, I only have on big tart pan, so no tartlets. I also didn't have hazelnut flour on hand for the crust, instead I used ground almonds. I did have a little leftover hazelnut praline, which is basically ground candied hazelnuts. I used that for the filling instead of pistachios and left out some of the honey. Instead of coconut milk, I used heavy cream because I had some that needed to be used.

Everyone seemed to love this tart. It was so grown-up and sophisticated. I love chocolate and pears together. The only thing I will change the next time I make this (and believe me, there will be a next time), is to use ripe pears. It was my mistake to use underripe pears. I thought they'd keep their shape better, but soften as they baked. Not so. They stayed crunchy. Not terrible, but not what I was going for.

Another winner from Aran! Everything I've made from her blog has been spectacular. It's making this GF transition much easier.

Definitely the prettiest tart I've ever made. :)

Chocolate, Pear, and Hazelnut Tart

Makes one 9-10" round tart

Chocolate Almond Crust

adapted from Aran Goyoga (original here)

4 ounces unsalted butter, room temperature

1/3 cup sugar

1 tsp. vanilla extract

1 egg

3/4 cup superfine brown rice flour*

1/4 cup buckwheat flour

1/4 cup finely ground almonds

3 tablespoons tapioca starch

3 tablespoons Dutch-process cocoa powder

1/4 teaspoon salt

In the bowl of a stand mixer or using a hand mixer and a medium bowl, beat the butter and sugar with the paddle attachment on medium speed until light, about 2 minutes. Add the egg and vanilla extract and mix until combined.

In a small bowl, whisk together all the dry ingredients. Add them to the butter mixture and mix until the dough comes together. Turn it onto your work surface and form it into a disk. Wrap it in plastic wrap and chill for 1 hour.

Remove the dough from the refrigerator. Dust your work surface with a little bit of superfine brown rice flour. Place the dough on top and, with a rolling pin, roll it to 1/8 inch thickness. (I rolled the dough between a pastry mat and plastic wrap.) Make sure to keep turning the dough while rolling to ensure it does not stick to the surface. If it cracks, pinch it back together.

Fit into a 9-10" round tart pan. Patch any cracks. Evenly trim any overhanging dough. Chill the dough for 20 minutes while preparing the filling.

*To make this with wheat flour, substitute all-purpose flour for the brown rice, buckwheat and tapioca starch.

Pear and Hazelnut Filling

adapted from Aran Goyoga (original here)

4 pears, peeled, cored and thinly sliced (I used medium-sized Bartlett pears)

2 large eggs

2 tablespoon good-quality honey (I used only 1 Tbsp.)

2 tablespoons finely chopped hazelnuts (I used hazelnut praline, similar to this recipe)

1/2 cup heavy cream

Preheat oven to 375F. Arrange the sliced pears over the chocolate crust.

In a bowl, whisk together the remaining ingredients and pour over the pears. Bake the tart for 30-35 minutes until golden and filling has just set.

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I've more treats to share with you over the next few days. Don't forget to enter the giveaway for the cookbook! Click here to enter.

Potato Chickpea Masala Rava Dosas with Hot Cilantro Chutney

noreply@blogger.com (Lindsey Johnson) — Tue, 13 Dec 2011 07:00:00 +0000

This is my new favorite condiment--Hot Cilantro Chutney from Bollywood Chutneys.

The Johar family began packaging and selling the Hot Cilanto Chutney last year and have plans for five other chutneys. (I can't wait!) They sent me an e-mail wondering if I'd be interested in trying some. I said yes because Indian food is my absolute favorite. I think my husband was even more excited about it.

I made one of my favorite go-to recipes, Rava Dosas with Potato Chickpea Masala from Gourmet, to have with the cilantro chutney. (Don't know what a dosa is? Let me enlighten you. Click here.)

Dosas with Potato Chickpea Masala, Palak Daal, Basmati Rice

We loved the chutney on the dosas. (Technically these aren't rava dosas, because I made them without semolina flour.) It added a little extra spice and tang. I love this stuff. I stirred a spoonful or two into the palak daal we had on the side.

I keep thinking of other ways to use it--add to a marinade, mix with yogurt for a delicious dip, a spicy addition to a basic vinaigrette, a spoonful on top of soup...I need another jar. Sophistimom used hers to make guacamole. I don't think we have to limit ourselves to Indian food here. :)

You can find Bollywood Chutneys at select stores in New York, or online. It would be a fun gift for anyone who loves Indian food.

Rava Dosas with Potato Chickpea Masala
from Gourmet

For masala filling:

1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder (I used Patricia Wells' recipe from this book)
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro
Hot Cilantro Chutney, for serving

For rava dosas: (I'm working on the perfect gluten-free dosa, I'll share it when I've perfected it.)

1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing

Make Masala filling:

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:

Whisk flours, cumin seeds, salt, and water in a bowl.
Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks' note: Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.

Eat Vegan On $4 a Day: Millet Crunch and A Giveaway

noreply@blogger.com (Lindsey Johnson) — Mon, 12 Dec 2011 18:00:00 +0000

{Please see the bottom of this post for giveaway information.}

This giveaway is now closed. The winners are: Rebecca and I'm h.mac. Hooray!

A few months ago I received Eat Vegan On $4 A Day by Ellen Jaffe Jones to review. I was excited to read it because I have been trying to get back to better eating habits and we are on an incredibly tight budget. Win-win.

I opened the package right away and thumbed through it. Then I took it as reading material when we went on a long drive. As I read the introductory chapters, I found myself going, "Yes! This is why I started eating more plant-based foods!"

Ellen Jaffe Jones started eating a plant-based diet to help alleviate some health issues--the same reason I have. But this book isn't just for vegans or vegetarians thinking of making the jump to eating vegan. It's for anyone who is interested in their health and adding more veggies and/or removing some animal products from their diet. And the best part is that it shows that you don't have to break the bank to do it.

Read more »

Eat Vegan On $4 A Day: Peanut Butter Smoothie

noreply@blogger.com (Lindsey Johnson) — Sat, 10 Dec 2011 07:00:00 +0000

Smoothies have become my breakfast of choice most days. I have been so busy with various things that drinking my breakfast while I'm working has been a wonderful solution. If I don't start the day out with a good breakfast, it's almost certain the day won't go as well. See? Your mom was right!

This recipe comes from the newly released book, Eat Vegan On $4 A Day by Ellen Jaffe Jones.

I've made chocolate peanut butter smoothies before, but never really tried PB and fruit together in a smoothie. I liked the flavor combination of the apple and peanut butter--one of my favorite afternoon snacks.

I subbed unsweetened almond milk for the rice or soymilk called for in the recipe. You could sub any non-dairy milk, or if you're not off dairy, use cow's milk. I sprinkled the top with a little cinnamon, which I liked. I shared this with my daughter and fellow smoothie lover. We both really liked it. It was a nice change from the green smoothies and juice I usually drink for breakfast. I do think next time I'll add a bit more peanut butter. I used a pretty big apple and the peanut butter flavor wasn't as pronounced as I would have liked. But all in all, not a bad smoothie.

Check back on Monday for another recipe from Eat Vegan On $4 A Day and my review.

Peanut Butter Smoothie
from Eat Vegan On $4 A Day by Ellen Jaffe Jones

8 ice cubes
1 apple, cored and chopped
1/2 cup rice milk or soymilk
1 tablespoon unsalted natural peanut butter (chunky or smooth)
1/2 tsp. vanilla extract

Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.

Tip: If the apple flavor is too tart, add a few pitted dates, grapes, or raisins, or a frozen banana.

Disclosure: I received a complimentary copy of this cookbook to review.

Gourmet Holiday Special Edition

noreply@blogger.com (Lindsey Johnson) — Fri, 09 Dec 2011 18:49:00 +0000

Have you seen this yet!?

I've been missing Gourmet. No, I don't have a smart phone to get the Gourmet Live app. I just have to console myself with old issues that are careworn and loved and the occasional release of special issues. (And the revamped Bon Appetit.)

I was given the opportunity to download a free pdf of this special issue. I love it. I love it so much I'm going to go get the hardcopy as soon as possible. I have bookmarked my old issues with my favorite recipes and I was happy to see some of them in this issue, along with over one hundred other new-to-me recipes. But, the best thing is that it's full of tips and menus too. They've saved us all the work! There are menus for Thanksgiving (next year!), Christmas and Hanukah. There are tons of tasty dessert recipes. Cocktails, appetizers, main dishes, etc, etc, etc. You'll love it.

We're making the Spiced Pumpkin Souffles with Bourbon Molasses Sauce for dessert on Sunday night. I can't wait. Believe it or not, it will be my first attempt at souffles. My little girl sat on my lap while we scrolled through the pretty pictures. She pointed at the souffles and said, "THAT! That's what I want you to make." My kids--the little epicures. :) I shall make them, photograph them, and report back.

Check it out. It's on newsstands until January 2, 2012. I've also seen it a few places online. But I'm sure any grocery or retail store with a magazine section will have it.

I'll be back Monday with some great recipes, a cookbook review and I'll be dishing about my new favorite Indian chutney. See you then!

Disclosure: Sure it was a free download, but I'm hitting up the news stand for my own hardcopy so I can splatter it and hold it in my hands while I'm doing my holiday cooking this month. I promise to only share things with you that I recommend and would buy for myself.

Items of Interest.

noreply@blogger.com (Lindsey Johnson) — Wed, 19 Oct 2011 22:23:00 +0000

Is it really October 19th?! Where is October going?

I've been super busy with work and kids and other things. So I haven't been over here much.

This is what I've been up to while I've been away from you, Dear Readers. (I miss you!)

*Watching the mountains turn gorgeous shades of orange, red, and yellow right before my eyes.

*Tying my 3 yr old's pink sneakers. :)

*Being on KUTV2 News last Wednesday making a fabulous Roasted Butternut Squash Wheat Berry Salad.

Taken by my sister Heidi with her cell phone. :)

*Getting a haircut--about 8" of hair gone!

*Posting about my love for Brown Butter and a Slow Cooker Beef Roast with Fennel at Make and Takes.

image from Jennifer Johnson

*Preparing to teach another seasonal cooking class with my favorite, favorite, favorite Jen Johnson from Delightful Delicacies on Saturday. (Won't you join us?)

*Enjoying taking care of my friend's gorgeous black cocker spaniel, Harry. (Even though he peed on my down comforter last night. And even though I only discovered it at 11:30 pm. And even though he woke me up at 1:30 AM to go outside.)

*Working my little heart out for Jacob's Cove. The new greenhouse is almost finished! Hooray! Also, the food is fantastic. Pictured above: the new rows of beets, carrots, salad greens, and other yummy pesticide free produce.

Picture from our trip 3.5 yrs. ago to Hancock Shaker Village in Massachusetts.

*Canning jam, peaches, and tomatoes as quickly and efficiently as I can. (Stay tuned for a yummy plum jam recipe despite the season being over.)

And this afternoon marks the beginning of Fall Break. Whew. It's time for a little break, I say.

What have you been up to? I really have missed being over here.

Make and Takes: Salad Nicoise

noreply@blogger.com (Lindsey Johnson) — Thu, 22 Sep 2011 14:51:00 +0000

I have been soooo busy the last few weeks. I apologize, but I am yet again directing you elsewhere for a recipe. Hopefully things will slow down a little and I'll be back with more consistent posts.

Salad Nicoise? Do you want some? I think it's the perfect end-of-summer salad, considering we are now officially two days into autumn. :)

Find it here at Make and Takes

The Good Bean

noreply@blogger.com (Lindsey Johnson) — Fri, 09 Sep 2011 18:00:00 +0000

Have you tried roasted chickpeas yet? I saw them all over blogland and never tried making them. We eat chickpeas all the time, it just wasn't something I'd made the effort to make. So I was interested in trying out the new roasted chickpea snacks from The Good Bean.

They come in four flavors: Cracked Pepper, Sweet Cinnamom, Sea Salt, and Smoky Chili & Lime. I'm hard-pressed to say which was my favorite, but probably the Cracked Pepper. My husband really liked the Chili & Lime, my girls, of course, loved the Sweet Cinnamon. The Sea Salt was good too, but we liked the extra flavor punch from the spices.

In fact, the only complaint anyone had was my husband. He said the only thing that could be better is if they had a really spicy curry flavor. But he says that about everything. :)

We are definitely going to stock up on these to take with us on trips across the country or across town to the park. I love that they are an easy, tidy snack that instead of being simply empty calories (like some goldfish crackers I could name), are full of fiber, protein and other nutrients. They are as satisfying as they are delicious. And the best part of all--they are gluten-free and vegan. Any of you who have food sensitivities or kids that do, these are perfect for you.

If you see them in your local market, snag a bag or four and give them a try or you can also visit their online shop.

For more info about The Good Bean you can visit their website, follow them on Twitter or "Like" them on Facebook.

Disclosure: The fine people at The Good Bean sent our family four complimentary bags of roasted chickpeas to try. My opinions are my own and I only review products I think you, my dear reader, would like. And you'll love these. I really wish we had another four bags in the cupboard right now....