marzipan

Gluten-Free All Purpose Flour Mix

2021-12-24T08:18:00.000-05:00

Gluten-Free All Purpose Flour Mix

Small Batch:

1 1/4 cups brown rice flour
1 1/4 cups white rice flour

1 cup sweet rice flour

1 cup tapioca flour

scant 2 teaspoons xanthan gum

Bulk Batch:

1 24-oz bag brown rice flour

1 24-oz bag white rice flour

1 24-oz bag sweet rice flour

1 20-oz bag tapioca flour

2 1/2 Tablespoons xanthan gum

Whisk ingredients together in a large bowl and transfer to an airtight container.

Instant Pot White Chicken Chili

2021-02-14T18:22:00.005-05:00

My new favorite winter stew made in my favorite kitchen appliance - The Instant Pot!

Instant Pot White Chicken Chili

Quick, easy, healthy and delicious!

4 to 6 servings

Ingredients:

2 tablespoons olive oil

1 large bell pepper (any color), seeded and chopped

1 large jalapeño pepper, seeded and chopped

3 celery stalks, chopped

1 medium yellow onion, chopped

4 cloves garlic, minced

2 teaspoons ground cumin

1 tsp chili powder

2 teaspoons dried oregano

1/2 teaspoon ground coriander

2 teaspoons salt

1/2 teaspoon black pepper

3 cups cooked cannellini or navy beans, or 2 (15-ounce) cans rinsed and drained, divided

1 1/2 pounds boneless, skinless chicken thighs

1 1/2 cup chicken broth, divided

1 or 2 4-oz cans mild green chiles

1/3 cup sour cream (omit for dairy-free)

1/2 cup chopped fresh cilantro

avocado, shredded cheese and/or tortilla chips for garnish

1. Select the sauté setting on your pressure cooker and saute the onion, celery and peppers in the olive oil until soft. Add the garlic and saute for another minute or two.

2. Add the cumin, chili powder, oregano, coriander, salt and pepper and sauté for about 1 minute more, until aromatic. Cancel the saute setting. Layer 2 1/2 cups of the beans over the vegetables, then layer the chicken pieces on top, and pour in one cup of the broth. Do not stir.

3. Secure the lid on your pressure cooker in its sealing position. Set the pressure cooker to high pressure for 15 minutes. It will take approximately 10 minutes to come to pressure, then the 15 minute timer will start.

4. Meanwhile, add the remaining 1/2 cup beans to a blender with 1/2 cup chicken broth and blend until smooth. Set aside.

5. After the pressure cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release remaining pressure. When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds. Add the shredded chicken back to the pot along with the pureed beans, green chiles, sour cream and cilantro and stir to combine. Set the pressure cooker to sauté and heat the soup just until heated through but not boiling. Taste for seasoning. Ladle the chili into bowls. Serve hot with avocado, shredded cheese and/or tortilla chips if desired.

Zucchini Pie with Quinoa Crust

2020-07-26T21:57:00.001-04:00

After 20 years of gardening I finally have a zucchini crop to write home about. I grew these from seed and I'm so proud of how they have grown. The weeds also look pretty healthy. {sigh}

But now I have refrigerator full of zucchini and I'm trying to get creative with ways to use it all. For sure I'll be making my all time favorite Zucchini Soup and I found a great recipe for zucchini bread using coconut flour with a cinnamon walnut and a double chocolate variation which I'll be sharing soon. And I have several other great zucchini recipes I've written about over the years. Search "zucchini" in the search bar to find them.

But this zucchini pie is definitely a great way to use a couple of them, along with corn and tomatoes which are coming into full swing as well. You can make the quinoa crust or use a store-bought pastry crust, or even omit the crust altogether and bake in a casserole dish. So delicious!

Zucchini Pie with Quinoa Crust

Serves 4

Quinoa crust:

2 cups cooked quinoa (from about 1/2 cup uncooked)

1 egg

Salt/pepper

Filling:

4 cups zucchini, thinly sliced

1/2 cup corn cut from about 3 ears of fresh corn on the cob

1 cup sweet onion, diced

1 tablespoon olive oil

1 ⁄ 4 cup flat leaf parsley, chopped

2 garlic cloves, chopped

1 teaspoon dried herbes de provence or 1-2T fresh herbs (oregano, thyme, savory, rosemary)

1 teaspoon kosher salt

1/2 teaspoon black pepper, freshly ground

pinch cayenne pepper (optional)

1 tablespoon Dijon mustard

2 eggs

5 ounces mozzarella, shredded

1 ounce parmesan cheese, grated

2 ounces ricotta cheese

Two medium tomatoes, thinly sliced

Preheat oven to 375 degrees. Combine cooked quinoa, egg, salt and pepper in a bowl. Spread onto the bottom and sides of a 10" pie pan. Cook for 20 minutes, remove from oven, and let cool. Saute zucchini, corn, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat and transfer to a large bowl to cool slightly. Beat the eggs and then add the cheeses to the beaten eggs. Pour into the veggies and combine. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Arrange tomato slices on top and drizzle with additional olive oil and salt and pepper. Bake for 35-40 minutes.

Ground Cherry Jam with Ginger

2019-09-24T10:33:00.000-04:00

My favorite way to use this ground cherry jam is to spoon it over greek yogurt. It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam

adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries

1 cup organic sugar, or to taste. If canning the jam, increase sugar to 2 1/2 cups.

juice and zest of one lemon

3-inch knob of ginger, grated

pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan. Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes. Careful ladle the jam into clean jars. Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.

Homemade Electrolyte Drink

2019-01-06T14:35:00.000-05:00

It's flu season and one of the risks of the having the flu is becoming dehydrated. Unlike Gatorade, this mixture contain no chemicals, artificial colors, or flavors. No blue tongue from drinking this drink! Here's you your health!

Homemade Electrolyte Drink

6 tsp fine sugar (organic preferred)
1/2 tsp sea salt
2 T boiling water
1 quart of filtered water
juice of half a lemon, strained to remove pulp
1 drop of orange essential oil

Dissolve sugar and salt in 2 T hot water. Let cool. Add the sugar-salt mixture to a water pitcher and add remaining ingredients and stir to mix. Add ice if desired. Drink frequently while sick to prevent dehydration.

Flourless Cashew Butter Chocolate Chip Cookies

2018-09-17T21:57:00.000-04:00

You know a recipe is good when every time you make them, your friends ~~ask~~ beg for the recipe! You can find cashew butter at Trader Joe's or Whole Foods, or substitute your favorite nut butter. You'll never miss the flour in these!

Flourless Cashew Butter Chocolate Chip Cookies
adapted from theviewfromgreatisland.com
makes about 18 cookies

1 egg
1/3 to 1/2 cup sugar (or substitute coconut sugar, or granulated monk fruit/erythritol, such as Lakanto)
1 teaspoon baking soda
1 Tablespoon molasses (optional)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt if nut butter is unsalted
1 cup unsweetened cashew butter (or nut butter of choice)
3/4 cup chocolate chips

Preheat oven to 350 degrees F. In a mixing bowl, whisk together the egg, sugar, baking soda, molasses, vanilla, and salt. Add nut butter and stir until well combined. Fold in the chocolate chips. Using a 1 1/2" cookie scoop, scoop the dough into balls and place on a baking sheet 2 inches apart. Flatten the dough slightly with your fingers or a spatula. Bake for 12-13 minutes or until they are golden around the edges. Allow to cool for a few minutes before transferring the cookies to a cooling rack to cool completely.

Lemon Coconut Bars

2018-04-08T15:51:00.002-04:00

A nice twist on the traditional lemon bar with the addition of coconut. I made these bars for a luncheon and had more than enough to share with my bookclub that evening. They are so easy and so delicious. They are perfect for Spring - should it ever get here!

Lemon Coconut Bars
adapted from Sweet Gratitude by Judith Sutton

Shortbread Crust
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
grated zest of one lemon
scant 1/4 tsp salt
2 cups all-purpose gluten free flour mix, or all purpose flour

Lemon Coconut Filling
4 large eggs
1 cup granulated sugar
1/4 cup all-purpose gluten free flour mix, or all purpose flour
1/2 tsp baking powder
grated zest of one lemon
1/4 cup plus 2 tablespoons fresh lemon juice
2 3/4 cups (7 ounce package) sweetened shredded coconut

Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper with opposite sides hanging over the pan. Butter all 4 sides of the pan, but not the bottom of the pan.
In a bowl of a stand mixer, beat the butter and confectioners sugar on medium speed until well blended. Beat in the lemon zest and salt. On low speed, add the flour in two additions and beat until just mixed. Press the crust mixture evenly over the bottom of the prepared pan. Bake for 15-18 minutes or until the crust is golden around the edges.
While the crust is baking, make the lemon coconut filling. In the bowl of a stand mixer, beat the eggs and sugar until light. Add the flour and baking powder, then beat in the lemon zest and juice. Stir in the coconut. Pour the topping over the hot crust and bake for 25-28 minutes or until the topping is lightly colored and no longer jiggly, and the outside edges are golden brown. Cool completely, then refrigerate until chilled.
Pull the bars out of the pan by pulling gently on the parchment overhang "handles". Carefully peel off the parchment and place on a cutting board. Using a sharp knife, cut into 24 squares. Uneaten lemon bars can be refrigerated for a week or frozen up to one month.

Turkey and Wild Rice Soup

2017-11-24T16:59:00.000-05:00

Happy Thanksgiving Friends! I always look forward to the leftover turkey just so I can make this soup. It is one of my favorites and very easy to make. It's a real comfort food and perfect for the weekend after Thanksgiving when you may be out shopping all day or just lounging around (like me!).

Turkey and Wild Rice Soup
adapted from mountainmamacooks.com
Serves 6

3 T butter or ghee (for dairy free)
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced
2 cloves garlic, minced
2 T all-purpose or gluten-free flour (I used white rice flour)
4-5 cups turkey or chicken stock
1 T soy sauce or coconut aminos (for soy/gluten free)
1 bay leaf
1/2 cup wild rice
2 1/2 cups cooked turkey (or chicken), chopped
1/4 cup cream or half and half (omit for dairy-free)
1 T chopped fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp pepper

1. In a large pot, melt the butter and oil over medium heat. Add the onion, carrot, and celery and cook until the vegetable are soft, about 10 minutes.
2. Add the mushrooms and garlic and cook 5 minutes more.
3. Add the flour and cook while stirring about 3-4 minutes.
4. Stir in the stock, soy sauce, and bay leaf. and simmer for 30 minutes.
5. Add the wild rice and simmer for 35 minutes.
6. Add turkey, cream, thyme, salt and pepper and simmer another 20 minutes. Add more stock or water to thin as needed.

Local Sources for Sustainable Foods near Sewickley, PA

2017-03-10T09:57:00.000-05:00

Eating seasonally and locally is a passion of mine and I strongly believe in supporting local farms. I wanted to list some sources for local and sustainable foods that I have personal experience with so that you might try one or more of them.

Some of these farms offer CSA's. CSA stands for Community Supported Agriculture and here's the way it generally works: You sign up in early Spring (Feb/March - that's right now!) to receive a box of seasonal vegetables every week for about 24 weeks between June and November. They designate a pick up spot at a business near you or a fellow subscriber's home (garage). You go to the pick up spot within a 4+ hour time window and transfer your veggies from the box into a bag. The CSA is the best way to support your local farm. They are able to get some funding they need up front and are guaranteed a steady customer base throughout the growing season. And you get the freshest vegetables within a day or two of harvest and the satisfaction of knowing that you helped to sustain a farmer who believes in organic and/or responsible farming practices.

What do I do with all these vegetables?? It might take a while to get used to a vegetable subscription. I consider it a fun challenge to figure out how to eat such an abundance of vegetables! We all know that we should be eating more veggies for our health, and having a steady supply of vegetables makes it easier to do that. And with the internet, it is easier than ever to figure out what to make with a vegetable you haven't tried before - and it keeps meals interesting! The CSA's usually provide recipes and suggestions for using the items in that week's box and some even have pinterest boards to help you with serving ideas. The CSA's deal with vacations in different ways, but they do have systems in place for week that you may need to miss.

If you have any suggestions of sources that I did not list, please leave a comment in the comments section and I will check it out! Email me if you have any questions about any of the sources in this listing. And don't forget to Eat Fresh and Eat Local!

Note: This list was updated on 1/6/19

Kretschmann Farm all-organic vegetable CSA, fair trade coffee, local cheeses, chickens, mushrooms etc Don and Becky are the kind and hardworking couple that run this all-organic farm in Rochester, PA (not far from Cranberry Twp). Pick up weekly at a host house in Sewickley. They have many delivery locations around Pittsburgh. Extras like coffee (see Building New Hope below), cheeses, mushrooms, beef, and chickens are available to add on to your veggie subscription. Subscribers also have the opportunity to buy certain items in larger quantities throughout the season as an add-on for preserving (if you can tomatoes, green beans, etc).

http://kretschmannfarm.com

Penn's Corner Farm Alliance vegetable CSA, cheeses, beef, pork, holiday turkeys, eggs, flowers The subscription box contains vegetables but also may include some cheese and items they preserve themselves like salsa, tomatoes, jams, dried beans, cornmeal or oatmeal. You can specify vegan or gluten free. Items are sourced from several local sustainable/responsible farms which enables them to offer a variety of items. You can subscribe weekly or bi-weekly for pickup at the YMCA in Sewickley on Wednesdays throughout the year. They now offer an all-organic option which is supplied mostly by Clarion Organics farm cooperative. Penn's Corner also has an online market where you can order items separately in the quantities you want and pick up in Pittsburgh at various locations. www.pennscorner.com

Clarion River Organics all organic veggie CSA, beef, pork, and chicken subscriptions, turkeys - as of the 2019 growing season, Penn's Corner will be operating their CSA. They will continue to offer pastured pork and organic beef shares which I highly recommend (best pork ever!). You can also find some of their vegetables at Whole Foods - just look for their name on the produce sign. www.clarionriverorganics.com

Brenckle's Organic Farm and Greenhouse all organic vegetables, flowers, seedlings, pastured pork, CSA, farmer's markets Brenckle's sells their produce at the St. James farmer's market in Sewickley and they also offer a CSA. Produce is all organic and they grow a nice variety of produce. http://www.brencklesfarm.com

Your Family Farmer - All organic meats, raw cow's and goat's milk, cheeses, eggs, fermented foods, honey and much more from this organic Amish family farm. For Sewickley, place your order online every Monday for pick-up the following Thursday. Delivery is at 1:45pm every Thursday in the parking lot of St James Catholic Church in Sewickley. I have ordered raw milks, yogurts, beef sticks and jerky, raw cheeses, and kimchi - all have been excellent. http://www.yourfamilyfarmer.com to sign up for email order reminders (and interesting blog posts related to this adorable family and their farming practices).

Lewis Family Farm organic grass-fed Beef and pastured chickens located near Cranberry Twp, PA They offer cuts of beef and whole chickens at various times for pick up at their farm www.lewisfamilyfarms.com to sign up for emails.

Morgus Family Farm fresh pastured chickens in season, frozen out of season This is my close friend who lives in Butler. Her two sons raise and process pastured chickens. For customers in Sewickley, I personally take orders and distribute the chickens several times throughout the summer. These are delicious super-fresh whole chickens that you can serve to your family within a day or two of when it was processed. She freezes some for sale through the winter. Email me to be put on my email distribution list. I will contact you each time the chickens are ready to be processed (5-7 times throughout Summer and Fall, can be a bit sporadic - depends on the timing and growth of the chickens). If you choose to order any, pickup is at my house in Sewickley.

clouse91@me.com

Starr Valley Farm organic grass fed beef in bulk This is a great family and they are our good friends of ours located in Leechburg, PA which is about an hour's drive from Sewickley. The beef is organic and grass fed and pickup is at their beautiful farm. I order 1/8 of a cow once a year. It's great to see where the cows graze in this bucolic setting, so I don't mind the drive. Supply is limited and you may have to get on a waiting list. www.starrvalleyfarm.net

Brunton Dairy/Sewickley Confectionery milk, buttermilk, and more This milk is delicious - and comes in glass bottles - no plastic! Sewickley Confectionery will deliver milk and other items every week and take your old bottles. I leave a cooler outside the house for delivery. Contact is Chris Bischel at Sewickley Confectionery at tortbix4@verizon.net or go to this link for a signup form. Whole Foods carries an organic milk in glass bottles if you prefer certified organic. For raw milk, see Your Family Farmer above.

Alaska Wild Salmon Company wild salmon (several varieties), halibut, smoked salmon While salmon is not a local food, this fisherman has local ties - his sister and her family live in Sewickley. You can purchase the salmon at the Sewickley Farmers Market or order from the website below. You can also get on their email list as they will sometimes take orders if they are unable to attend the market and will notify you if supplies are limited. This is the most delicious and healthiest salmon you can buy! http://goodsalmon.com

Mill Creek Trout Farm smoked trout, frozen filets and whole trout from Utica,PA great quality low-toxin trout. You find these at Sewickley Farm Market and other area Farmer's Markets.
www.facebook.com/millcreektrout/ 724-301-3132

Building New Hope Coffee organic, single origin, fair-trade, roasted locally This non-profit organization is operated out of Pittsburgh. Profits go back to support the growers' community and help fund the education of the growers' children in Nicaragua. You may order from BNH directly, or you may contact me at clouse91@me.com to be added to my email list. I take orders monthly for distribution in Sewickley. Penn's Corner and Kretschmann Farm also offer this coffee to CSA members. buildingnewhope.org

Frankferd Farm Foods natural foods warehouse - pantry items, grains, flours, cleaning products and much more! located near Saxonburg, PA www.frankferd.com

Thrive Market online site for discounted healthy foods, supplements and more; (requires membership) www.thrivemarket.com

Other resources:
www.localharvest.org to find food sources and events near you
www.eatwild.com local meat, eggs, and dairy
vitalchoice.com sustainable seafood
Edible Earth Farm organic veggies, herbs, mushrooms, ginger, fruit, pork, chickens, and other locally sourced products located near Sandy Lake, PA edibleearthfarm.com
Big Horn Ranch Meats beef, chicken, pork, lamb, eggs located in Pittsfield, PA https://www.facebook.com/BigHornMeats/
Broadrun Dairy Farm organic grass fed dairy, cheese, beef, pork, poultry located in Beaver Falls, PA broadrundairyfarm.com
Weatherbury Farm grass-fed beef, lamb, eggs located in Avella, PA http://www.grassfed.weatherburyfarm.com

Homemade Piping Gel

2017-02-27T17:22:00.001-05:00

Piping gel can be purchased in any cake supply or craft store, but it's easy and less expensive to make your own. Piping gel comes in very handy when decorating a cake that does not have any leftover buttercream for writing, and it can piped on the surface of a cake frosted with a whipped cream icing, such as this strawberries and cream cake.

Uses for piping gel include:
1. Writing on cakes - thin with water to desired consistency
2. Stabilizing whipped cream - add 1 tablespoon at the end of whipping for every cup of whipping cream used
3. Cake decorating when a representation of water is needed (dyed blue to resemble the water in a pool, lake etc)
4. Edible "glue" for decorations on cakes. It doesn't dry too quickly which allows for placement adjustment
5. Adding sheen to fondant decorations

Piping Gel

from Craftsy blog

Yields 1 cup

1/4-cup cold water
1/4-cup corn starch
1/2-cup light corn syrup
1 tsp clear flavor extract (optional)
Gel food coloring (optional)

Combine the cold water and corn starch in a small saucepan. Whisk until smooth. Whisk in the corn syrup.

Heat until thickened. Allow the mixture to cool to room temperature before adding flavoring or color.

If the piping gel becomes too thick, add a tiny amount of water until you achieve your desired consistency. Store piping gel refrigerated in an airtight container for up to three months.

Creamy Wild Mushroom Soup

2017-02-23T08:22:00.000-05:00

Creamy Mushroom Soup
adapted from The Nourished Kitchen
Serves 6

1 tablespoon unsalted butter
1 shallot, thinly sliced
1 tablespoon chopped fresh thyme leaves
1 pound mixed mushrooms (porcini, shiitake, chanterelle, cremini etc), thinly sliced
1 clove garlic, minced, optional
2 teaspoons finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
3 cups chicken bone broth
2 tablespoons sherry
1 cup heavy cream, or less, to taste
pinch ground cayenne pepper, to taste

Melt the butter, add the shallots and thyme, and sauté until fragrant, about 3 minutes. Add the mushrooms and garlic and sprinkle with salt and pepper. Saute until mushrooms are tender and any extra liquid has evaporated, about 10 minutes. Stir in the broth and simmer, uncovered, for 20 minutes. Remove from heat and puree the soup with an immersion blender or in a stand blender until smooth. Stir in the sherry and heavy cream and taste for seasoning, adding cayenne pepper, if desired. Garnish with chopped fresh thyme, fresh sprouts, or a drizzle of pesto.

Ramp and Watercress Soup

2016-05-29T22:11:00.001-04:00

I found myself with ramps and watercress in my fridge thanks to my Penn's Corner Spring Fever CSA membership. Not sure what to do with them, I consulted the world wide web. Cooking with unfamiliar ingredients is a snap with so much information at my fingertips. I found out that watercress is a healthy cruciferous vegetable (like kale and broccoli) and that ramps are a foraged delicacy only growing for a short time in the Spring. I only had to pick up some leeks and I was in business. Perfect for a cool Spring day, this soup was delicious and just what my body was craving - a healthy warm creamy soup with flavors that meld perfectly. I enjoyed it with a dollop of plain yogurt mixed in and that made the soup even better.

Ramp and Watercress Soup

Adapted from Sweet Paul

Serves 3-4

2 tablespoons butter

3 leeks, thinly sliced

1 cup ramps, thinly sliced

1 cup water

1 cup chicken stock

1 cup milk

1 large potato, peeled and cut into cubes

1 bunch watercress, washed good

1 tablespoon grated parmesan

salt

pepper

pinch cayenne pepper or to taste, optional

plain yogurt for garnish

Melt the butter in a large saucepan. Add leeks and ramps and sauté until tender, about 8 minutes. Add water, stock, milk and potato.
Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
Add watercress and parmesan, cook 3 more minutes.
Transfer to a blender and puree into a smooth soup.
Season to taste with salt and pepper.
Top each bowl of soup with a dollop of plain yogurt and swirl it in with a knife for garnish.

Kate Spade Inspired Bridal Shower

2015-11-18T10:08:00.002-05:00

My neighbor held a bridal shower and asked me to provide the desserts. The theme was inspired by the pink, black and white designs by Kate Spade. The cake is two-tiered with vanilla cake on top and chocolate cake with chocolate ganache filling on the bottom. It is covered with white fondant and decorated with black fondant stripes. At the host's house, we swapped this artificial flower with a beautiful hot pink rose (see below).

Table ready for guests. My neighbor, Kristen, has real talent! So beautiful!

The dessert table included light pink rosette-frosted cupcakes, raspberry parfaits made with whipped cream and raspberry sauce, the chocolate and vanilla cake, cotton candy in martini glasses, and candies to match the color scheme. (I made all the desserts except the candies.) What a special and elegant event!

Ghosts and Pumpkins Halloween Cake

2015-10-31T16:02:00.000-04:00

Boo!!!!

I made these cute little ghosts out of meringue which I baked in the oven until dry. Then using a small paintbrush and black food coloring, I painted the eyes and mouths onto the ghosts. The pumpkins and letters are made from colored fondant. So cute!!

Happy Halloween!!

Meringue Ghosts
adapted from Joy of Baking

3 egg whites
3/4 cup superfine sugar
1/2 tsp cream of tartar
1/2 tsp vanilla, optional
black food coloring
tiny paintbrush

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper and have ready a large piping bag fitted with a 1/2 inch round tip.

Place the egg whites in the bowl of a stand mixer and using the whisk attachment, whisk the whites until frothy. Add the cream of tartar and mix well. On high speed, whisk the egg whites while adding the sugar a little bit at a time, then whisk until the meringue holds very stiff peaks. Whisk in vanilla if desired.

Transfer the meringue to the pastry bag and, holding the bag perpendicular to the cookie sheet, pipe mounds of meringue to the desired shape and size.

Bake the meringues for 1 1/2 hours, then turn the oven off and leave the ghosts in the oven for several hours or overnight.

Paint eyes and mouth using black gel food coloring and a small paintbrush.

Chocolate Birthday Cake {grain-free}

2015-09-29T12:55:00.001-04:00

You absolutely cannot tell that this cake is made without any flour or refined sugars. It is a wonderful option for anyone who cannot have gluten or grains. There are recipes for frosting out there that have no refined sugar, but I opted to go with my standard Swiss meringue icing. I'm sure I'll be trying out those other icing recipes before too long! If you make this cake, please let me know if you like it as much as I did!

Wanna bite? I know you do!!

Grain-free Chocolate Cake with Chocolate Buttercream
adapted from Deliciously Organic
makes 2 9-inch rounds

8 ounces dark chocolate (I use Callebaut dark chocolate)
4 tablespoons unsalted butter
4 tablespoons unrefined coconut oil or 4 more tablespoons butter
2/3 cup maple syrup
6 large eggs
1 tablespoon vanilla extract

4 cups almond flour (I use Costco’s Kirkland brand)
2 teaspoons coconut flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 teaspoon baking powder (grain free)

Preheat oven to 350 ºF and adjust rack to middle position. Place the chocolate, butter and coconut oil in the bowl of a double boiler. Melt, stirring occasionally. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the egg mixture below).

Place the maple syrup and eggs in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 5-6 minutes until pale yellow and fluffy. Slowly whisk in the cooled chocolate mixture.

Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold to incorporate. Divide batter between two buttered 9-inch cake pans lined with a round piece of parchment paper. Bake cakes for 20-25 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool cakes for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Cool completely.

Chocolate Buttercream
6 ounces egg whites
12 ounces granulated sugar
1/4 teaspoon salt
4 sticks or one pound butter at cool room temperature
1 teaspoon vanilla
4 ounces melted and cooled dark chocolate

In the bowl of a stand mixer, combine eggs whites, sugar and salt. Set the bowl over a pot of simmering water. The bowl should not touch the water. Whisk constantly until the mixture reaches 160 degrees. Remove from the heat and place the bowl onto your stand mixer and whisk at med-high speed until the mixture comes to room temperature (feel the outside of the bowl to gauge the temp). Replace the whisk with the paddle attachment and reduce the speed to medium. Add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the mixture on high until light and fluffy. Reduce speed again and slowly pour in the melted chocolate and the vanilla, and mix until incorporated.

To assemble:
Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.

Zucchini bread with currants {grain-free}

2015-09-21T11:06:00.000-04:00

This is not your traditional zucchini bread, heavy on cinnamon and oil. This zucchini bread is grain-free, slightly sweet from the currants, and a delicious treat. It's light in your stomach and is wonderful toasted with a bit of butter. It reminds me more of irish soda bread than zucchini bread actually. The recipe comes from Hayley Mason and Bill Staley, two Pittsburghers who have written 3 great cookbooks: Gather, The Art of Paleo Entertaining, Make it Paleo I, and Make it Paleo II. They are wonderful photographers and have photographed other cookbooks as well.

Zucchini Bread with Currants {Grain-free}
from Gather by Hayley Mason and Bill Staley
makes 2 mini loaves

1 1/2 cups almond flour
1 T arrowroot flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup maple syrup
1/4 cup butter, melted
1/2 cup zucchini, shredded and squeezed of excess water
1/2 cup currants

Preheat oven to 350 degrees and butter two mini loaf pans. In a medium mixing bowl, combine the almond flour, arrowroot flour, baking powder, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer, combine the eggs, maple syrup, and melted butter and mix well. Add the almond flour mixture and mix until smooth. Stir in the zucchini and currants until evenly combined.

Pour batter into two mini loaf pans. Bake for 40 minutes or until toothpick inserted in the center comes out clean. Allow to cool before slicing.

Homemade Mayonnaise

2015-09-15T13:52:00.000-04:00

I've tried homemade mayo in the past, and while it tasted pretty good, it wasn't thick and spreadable. So I gave up on homemade mayo and went back to store bought. Well yesterday, when I went to make my son's lunch for school, I realized I was completely out of mayonnaise, so I tried again with a different recipe and different technique. I couldn't believe how fast and easy it was, and how thick the mayo was. It was perfect. I may never buy store bought mayo again!

Homemade Mayonnaise
adapted from Nourished Kitchen

3 fresh egg yolks
3/4 teaspoon coarsely ground sea salt
2 tablespoons lemon juice or vinegar
1 teaspoon apple cider vinegar
1/2 teaspoon dry mustard
1 tablespoon water
1 1/2 cups avocado oil*

Place the egg yolks in the bottom of a blender, then add salt, lemon juice, vinegar, dry mustard and water. Pulse the mixture to combine, then turn the blender on low to med-low speed. In a very slow but steady stream, add the avocado oil to the egg mixture while the blender is running continuously. This should take 2-3 minutes before all the oil is added. The mixture should be thick and ready for use. Transfer the mayo to a jar with a tight-fitting lid and store in the fridge and use within about a week.

*I use avocado oil because the flavor is mild. You could also use olive oil, or light olive oil. Avoid using inflammatory vegetable oils such as canola, corn, and soybean oils.

Roasted Tomato Soup

2015-09-09T09:29:00.000-04:00

I grew some tomatoes in my garden this year, and while I got enough to freeze, I still wanted to make marinara sauce and this tomato soup. So I ordered a half peck (big box) of organic paste tomatoes from Kretschmann Farm, one of the CSA's I belong to. Look at these beautiful tomatoes!

This tomato soup is quite easy to make - quarter enough tomatoes to fill a pan, throw on some shallots or onions, garlic cloves, chopped fresh herbs, spices and olive oil and roast in the oven. When the shallots are golden and the tomatoes are soft, place everything into a blender, add stock and blend into soup. A dollop of heavy cream is a nice addition, as would be a drizzling of basil pesto. Freeze leftovers and enjoy it all winter long.

Roasted Tomato Soup
adapted from Honey and Jam

2 pounds fresh tomatoes, any variety, cut into wedges

4 shallots, peeled and quartered

3 cloves garlic, smashed with the side of a knife

extra virgin olive oil

1/4 cup chopped fresh herbs; I used thyme, oregano, and basil

salt and freshly ground pepper

1/4 tsp crushed red pepper flakes, or to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

basil pesto for garnish, optional

Preheat the oven to 400 degrees F. Arrange tomatoes, shallots and garlic on a rimmed cookie sheet or other large pan. Drizzle with enough olive oil to coat the tomatoes and sprinkle with salt, pepper, crushed red pepper and herbs, gently toss. Roast for 30- 45 minutes, or until tomatoes are soft and shallots have browned and caramelized.

Remove the pan from the oven and allow to cool slightly. Pour all of the pan's contents into a food processor and blend until smooth. Slowly add in stock while blending.

Pour contents into a large stock pot, add heavy cream and adjust seasonings and simmer for 15 to 20 minutes.

Cinnamon Chocolate Swirl Banana Bread {Grain Free}

2015-05-03T22:26:00.000-04:00

This banana bread is seriously good. No grains, no sugar, no gluten - it's hard to believe. You'll need coconut flour and almond butter, but the rest of the ingredients are common pantry items.

The cinnamon chocolate swirl is fantastic. The bread is sweetened only by the bananas and a little honey in the swirl. I think you should give this bread a try if you are needing a little treat without the guilt!

Cinnamon Chocolate Swirl Banana Bread {Grain free, Sugar free}
adapted from The Paleo Kitchen by Juli Bauer and George Bryant

Coconut oil, to grease pan
For the bread:
4 medium bananas, or one pound peeled
4 large eggs
1/4 cup unsalted grass-fed butter, such as Kerrygold, melted
1/2 cup almond butter
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt
For the swirl:
2 tablespoons unsalted grass-fed butter
2 tablespoons ground cinnamon (I used one tablespoon)
1/2 cup chocolate chips
1 tablespoon honey

Preheat the oven to 350 degrees F. Grease a 9x5" loaf pan and line with parchment paper.

Combine the bananas, eggs, butter, and almond butter in a food processor and process until smooth. Add the remaining bread ingredients and process until well mixed.

In a double boiler, melt the swirl ingredients until fully melted and smooth. Pour the bread batter into the prepared pan, then pour the chocolate swirl on top. Use a knife to swirl the chocolate into the bread batter.

Bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the middle. Allow to cool 15 minutes in the pan, then remove from the pan and allow to cool completely before cutting.

North African Butternut Squash Soup

2015-01-18T09:42:00.000-05:00

I have found that my tastebuds are getting more adventurous as I get older. I have my basic butternut squash soup recipe which is delicious but sometimes it's fun to switch things up a little. I'm so glad I tried this recipe. It is a treat to the eyes as well as the tastebuds - colorful and delicious and provides lots of healthy vegetables (some kale or lentils might be good additions too).

A note about the ingredients: The small cinnamon stick gives it just a hint of cinnamon flavor without overpowering. The harissa is a chili paste that can be found in middle eastern markets and gives a nice depth of flavor. This soup also has ground turmeric. Hopefully you've heard about the health benefits of turmeric. It's a superfood spice that's getting a lot of press lately. It can reduce inflammation and has many other health-protecting properties.

Feeling adventurous in the kitchen? Give this soup a try - your body will thank you!

North African Butternut Squash Soup
from The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins
Makes 6 servings

2 Tablespoons extra-virgin olive oil
1 medium carrot, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 sweet red pepper, chopped
1/2 to 1 tsp harissa, or 1/2 tsp crushed red pepper flakes
6 cups cubed butternut squash or pumpkin (about 1 1/2 pounds)
1 14.5 ounce can plum tomatoes, chopped with their juice
2 bay leaves
1 short piece of cinnamon stick
1/2 teaspoon ground turmeric
sea salt and freshly ground black pepper, to taste
2 cups water or chicken stock
1 or 2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh cilantro, optional

Combine the olive oil, carrots, celery, and garlic in a heavy-duty stock pot set over medium-low heat. Cook, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes. Add the chopped pepper, the harissa or crushed red pepper, and the butternut squash and cook for about 5 minutes. Add the chopped tomatoes, bay leaves, cinnamon, turmeric, salt and pepper to taste, and 2 cups of water or chicken stock. Bring to a simmer and cover the pan. Let simmer about 20-30 minutes or until the squash is very soft. If desired, blend the soup with a blender or a stick blender (I left mine chunky). Add lemon and cilantro and adjust seasoning if needed.

Mexican Wedding Cookies

2014-12-18T08:00:00.000-05:00

When Christmas comes around, I always ask the kids what treats they most want to make for Christmas. Here's "the list" for 2014 and it's a good one!

English Toffee
Peanut Butter Blossoms
Orange Cookies
Caramel Brownies
Cinnamon Rolls
Gingerbread Men
Mexican Wedding Cookies (recipe below)
Pizzelles

Although I have no less than 4 recipes for cinnamon rolls/sticky buns on this blog, I just realized that I am currently using a 5th recipe! I'll have to share that with you soon. The only cookie on the list that I haven't shared with you are these Mexican Wedding Cookies, or Butterballs. They are a bite-sized morsels of buttery, nutty goodness... kind of like Butter Pecan ice cream in cookie form!

Mexican Wedding Cookies
Makes about 40 1-inch cookies

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup confectioners sugar, divided, plus more for rolling
1 cup pecans (or almonds or walnuts)
8 ounces (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment or silicone liners.

Sift together the flour and salt and set aside. Process the pecans and 1/3 cup confectioners sugar in a food processor until finely ground.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and remaining 1/3 cup sugar until light and fluffy. Add the nut mixture and the vanilla and beat until well combined. Add the flour and mix until just combined.

Using a small cookie scoop to portion and using your hands to roll, form the dough into smooth 1-inch balls and place on the cookie sheet. Bake the cookies for 15 minutes or until beginning to lightly brown on the bottom. Remove the cookies from the oven and immediately sift confectioners sugar on the cookies. Allow the cookies to cool completely on the cookie sheet. When the cookies are cool, roll them in a bowl of powdered sugar until well coated on all sides. Store in an airtight container.

Pumpkin Pie with Oat Crust {gluten free}

2014-12-14T09:21:00.003-05:00

We traveled to New Bern, NC this past Thanksgiving to visit my parents and to see my brothers and their families. The family is expanding with marriages and a baby on the way and it's rare these days that we are all together, but everyone was there and that made it really special!

I made this pumpkin pie to serve alongside my brother's famous rhubarb custard pies so that the guests could have a gluten-free option. I had no idea how it would taste until we cut into it and tried a piece. It was so good that Mark dubbed it "best pumpkin pie ever", gluten-free or not! Coming from a pie connoisseur, that's saying something! The crust held together nicely and the pumpkin custard sliced up beautifully. If you're looking for a gluten-free dessert to make for Christmas, try this recipe! Happy Holiday Baking!

Pumpkin Pie
Adapted from ancestral-nutrition.com
Makes one pie

2 cups pumpkin puree (I used homemade roasted pumpkin puree)
1 cup canned unsweetened coconut milk
1/2 cup honey (I might try a little less next time)
2 eggs, slightly beaten
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or add 1/2 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp cloves)
Oatmeal pie crust (recipe below) or crust of your choice

Prepare the crust and chill. Preheat oven to 350 degrees F. In a large bowl, whisk together the pumpkin puree, canned coconut milk, and 1/2 cup honey until smooth. Whisk in the eggs, cinnamon, and pie spice. Pour into the chilled pie crust just below the crimped edges. Carefully transfer to the preheated oven and bake for about 50 minutes or until the filling is no longer jiggly in the middle. If you have filling leftover, pour it into ramekins and bake until done (no jiggles). Cool completely and chill before serving.

Oatmeal crust

Adapted from Good Without Gluten by Jules, Lepoutre, and Yanase

Makes a single pie crust

80g (2/3 cup) oat flour

45 g (1/3 cup) tapioca starch

40g (1/3 cup) almond flour

50g (1/3 cup plus 1 tablespoon) confectioners sugar

1/4 teaspoon xanthan gum

80g cold butter (6 tablespoons), cut into pieces

1 egg

Place all dry ingredients into a food processor and pulse to combine. Add the butter pieces and pulse until butter pieces are pea sized or smaller. Add the egg and pulse until mixture holds together. Press the dough into the pie plate using wet hands, or parchment to keep your hands from sticking (a little tricky but try different things and see what works for you). Try not to make it too thick at the corners of the pie pan like I did (i.e. try to make it the same thickness all the way around.) Crimp the edges and chill until firm, about one hour.

Banana Pecan Oat Bars

2014-09-30T09:48:00.000-04:00

Looking for a healthier treat to take to a meeting or get-together? These delicious banana oat bars are a great alternative to those sweeter snacks that are made with refined sugar and flour. You could even grab a bar for a quick breakfast on the go, and they are great with a cup of tea in the afternoon. They are also wheat and dairy-free. Enjoy!

Banana Pecan Oat Bars
adapted from Naturally Sweet and Gluten-Free by Ricki Heller
Makes 12-16 bars

1/2 cup coconut sugar
1 Tablespoon maple syrup
1 Tablespoon finely ground flaxseed
1/4 cup coconut or almond milk
1/4 cup avocado oil or melted coconut oil
1 teaspoon pure vanilla extract
1 Tablespoon natural smooth nut butter, sunflower butter, or coconut butter
2 medium, very ripe bananas
1/3 cup raisins or dried cranberries
1 1/2 cups rolled oats (not quick-cooking)
1/2 cup unsweetened shredded coconut
1/4 cup whole oat flour
1/2 tsp baking powder
1/4 tsp fine sea salt
1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment or coat the pan with coconut oil.

In a medium bowl, whisk together the coconut sugar, maple syrup, flaxseeds, milk, oil, vanilla, and almond butter until sugar is dissolved.

Cut the bananas into chunks and add to the bowl. Mash the banana chunks with a fork, leaving a few smaller pieces here and there. Stir in the cranberries and chopped pecans.

In a large bowl, combine the oats, coconut, oat flour, baking powder and salt. Pour the wet mixture over the dry mixture and stir well to combine. The mixture will be wet.

Scrape the mixture into the prepared pan and smooth the top. Bake for 40-45 minutes until the top is dry and a tester inserted into the middle of the pan comes out clean. Cool completely before cutting into bars. Freeze any portion which will not be consumed within a day or two.

Purslane - is this super weed growing in your garden?

2014-07-09T09:46:00.000-04:00

Purslane is a common weed found in most of our yards and gardens. I call it a superweed, not because it is unmanageable, but because it is a nutritional powerhouse!

Check out these nutrition facts:

-purslane has more omega-3 fatty acids (in the form of ALA) than any other plant food. 100 grams of fresh purslane contains 350 mg of ALA. Increasing our intake of omega-3's has been linked to better heart health and decreased systemic inflammation.

-it is a good source of many vitamins and minerals including vitamins C and E, riboflavin, beta carotene, iron, magnesium, manganese, potassium and calcium.

-purslane is also high in dietary fiber, contains antioxidants and is reported to contain compounds which help with depression.

Purslane growing among the thyme and rosemary.

In my garden, I practice selective weeding. I'll pull other weeds and leave the purslane to grow. It is actually beneficial to the surrounding plants as it provides a great edible ground cover which helps retain soil moisture and prevents other weeds from taking over. It grows low to the ground so it doesn't impede my other plants from getting the sunlight they need - and it's such a cute and happy looking plant!

Purslane is an annual plant that reseeds itself each year. The seedlings will appear when the soil warms to 76 degrees F. The plant will grow in just about any soil conditions, even in the cracks of the sidewalk, and the seeds can remain viable in undisturbed soil for more than 30 years. I will allow some of my purslane to flower and go to seed to ensure that I will have more purslane next year.

I think purslane is delicious. It has a mildly tart lemony flavor. I eat purslane straight from the garden sometimes, but most of the time I'll add it to a salad along with other greens. (Only harvest purslane in areas which you know have not been chemically treated.) The leaves, tender stems and flowers are all edible. Just pinch off the stems, or pull the entire plant and cut off the roots if you are trying to control the plant.

I added olive oil, lemon juice, salt and pepper to the bowl of purslane in the photo at the top of this post and ate it all! It can also be added to potato salad, soups, or anywhere you would use spinach or other greens.

In the case of purslane, I'm happy to ask my kids, "have you eaten your weed today?"

Purslane as ground cover under my tomato plants.

Sources:

http://www.naturalhealth-solutions.net/healthy-eating/powerhouse-of-nutrition-purslane

http://www.nutrition-and-you.com/purslane.html

http://www.canadiangardening.com/plants/native-plants-and-wildflowers/purslane-an-edible-groundcover/a/31791

Cookies for a Texas Barbecue

2014-06-20T10:17:00.002-04:00

What would a Texas barbecue be without some Texas sheetcake and these great Texas-sized cookies? I placed silver dragees on the stars to give them some bling and added a few hats and boots to the mix. These cookies were made for the day-after-the-wedding family picnic a friend had recently for her newlywed daughter and son-in-law. Congrats and YEE HAW to the newlyweds who will be spending the next chapter of their life in Texas!