For my gf friends who need a goodie..
Ingredients:
1 cup ground hazelnut or almond flour
1/2 cup sorghum
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Spectrum Organic Shortening or Earth Balance stick, or coconut oil
1 teaspoon bourbon vanilla
Topping ingredients:
14 oz. really good raspberry jam or preserves
For the crumble topping:
1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Spectrum Organic Shortening or Earth Balance stick
For the coconut-almond topping:
1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons vegan buttery spread (I used Earth Balance)
1/2 teaspoon bourbon vanilla extract
Pre-heat the oven to 350ºF. Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.
First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.
Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust. Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it. Remove from the oven and set aside. Keep the oven heated.
In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.
To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.
While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides. Sprinkle on the crumble topping. Spoon on the coconut-almond mixture and spread it evenly all over the top.
Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.
Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.
Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.
Wrap leftover bars, bag and freeze.
9/18/13
Taglietelli ala Veronica
I made this particular pasta up after watching a friend play a Resident Evil game. Thus the Veronica part.
Ingredients:
1 lb of spaghetti or tagliatelli or spaghetti
2 teaspoons butter
2 cloves garlic, peeled and sliced
14 oz fresh spinach washed and finely sliced
4 fl oz double cream
5 oz mascarpone cheese
2 handfuls of grated parmesan cheese
Salt, pepper & olive oil
Bring a large pan of salted water to the boil and add the pasta. Cook according to the instructions on the packet
Meanwhile get a large frying pan or wok. Add a splash of olive oil, the butter and the garlic. When the butter has melted add the spinach. Cook for about five minutes. Season with salt and pepper to taste. Add the cream, mascarpone and a small ladle of cooking water from the pasta. Let it simmer gently until you have a creamy sauce.
Drain the pasta but save some of the water. Stir the pasta into the spinach sauce and add the parmesan. If the sauce is too sticky add a little of the reserved cooking water until it is smooth and runny. Serve immediately.
Ingredients:
1 lb of spaghetti or tagliatelli or spaghetti
2 teaspoons butter
2 cloves garlic, peeled and sliced
14 oz fresh spinach washed and finely sliced
4 fl oz double cream
5 oz mascarpone cheese
2 handfuls of grated parmesan cheese
Salt, pepper & olive oil
Bring a large pan of salted water to the boil and add the pasta. Cook according to the instructions on the packet
Meanwhile get a large frying pan or wok. Add a splash of olive oil, the butter and the garlic. When the butter has melted add the spinach. Cook for about five minutes. Season with salt and pepper to taste. Add the cream, mascarpone and a small ladle of cooking water from the pasta. Let it simmer gently until you have a creamy sauce.
Drain the pasta but save some of the water. Stir the pasta into the spinach sauce and add the parmesan. If the sauce is too sticky add a little of the reserved cooking water until it is smooth and runny. Serve immediately.
Slow Roasted Lemon Pepper Chicken
I get asked quite a lot why I cook my chickens breast down. I do this because the white meat gets just as juicy as the dark meat does. For me the golden skin is less important than the meat being juicy.
Ingredients:
1 (4-4 ½ lb) whole chicken
1 onion, quartered
½ teaspoon salt
¼ teaspoon pepper
6 garlic cloves, minced
2 teaspoon olive oil
1 cup chicken broth
juice of one lemon
1/8 teaspoon sage
zest from one lemon
1/4 teaspoon paprika
350°. In a small bowl, salt, pepper, paprika, lemon zest and sage. Remove the giblets from chicken and place in the bottom of a shallow roasting pan alongside the onion and garlic. Add the broth and lemon juice. Loosen the skin of the chicken and pat the rub gently in. Stuff the remaining lemon in the chicken cavity. Place the chicken, breasts down, with the wings tucked under over the giblets and sprinkle with the oil. Bake covered for 1 hour, then uncovered for 1 hour.
Ingredients:
1 (4-4 ½ lb) whole chicken
1 onion, quartered
½ teaspoon salt
¼ teaspoon pepper
6 garlic cloves, minced
2 teaspoon olive oil
1 cup chicken broth
juice of one lemon
1/8 teaspoon sage
zest from one lemon
1/4 teaspoon paprika
350°. In a small bowl, salt, pepper, paprika, lemon zest and sage. Remove the giblets from chicken and place in the bottom of a shallow roasting pan alongside the onion and garlic. Add the broth and lemon juice. Loosen the skin of the chicken and pat the rub gently in. Stuff the remaining lemon in the chicken cavity. Place the chicken, breasts down, with the wings tucked under over the giblets and sprinkle with the oil. Bake covered for 1 hour, then uncovered for 1 hour.
Navy Bean and Ham Soup
Growing up, my momma would have called this poor people food- even though we were pretty much poor people. The irony is great. This needs to be served with golden cornbread and some pepper sauce or Tabasco.
Ingredients:
1 lb dry navy beans, washed & picked through
1 cup cubed smoked ham
½ cup yellow onion, chopped
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
water
Place beans in large pot. Cover beans with 6 cups of water and bring to a boil. Turn the temperature down and place a lid on the pot (if you have a ham bone add it in now). The beans should cook at a soft boil. Check and stir from time to time and make sure the beans have 2" - 2 1/2" of water covering beans. Add more water if necessary.
When beans are getting a little tender add the onions and ham. Replace the lid and simmer until soup is completely cooked. Add salt and pepper when ham, onions, and beans have cooked for 1/2 hour. Add salt and pepper to your taste. Seasoning depends on the salt content of the ham.
Ingredients:
1 lb dry navy beans, washed & picked through
1 cup cubed smoked ham
½ cup yellow onion, chopped
½ teaspoon salt
½ teaspoon black pepper
1 bay leaf
water
Place beans in large pot. Cover beans with 6 cups of water and bring to a boil. Turn the temperature down and place a lid on the pot (if you have a ham bone add it in now). The beans should cook at a soft boil. Check and stir from time to time and make sure the beans have 2" - 2 1/2" of water covering beans. Add more water if necessary.
When beans are getting a little tender add the onions and ham. Replace the lid and simmer until soup is completely cooked. Add salt and pepper when ham, onions, and beans have cooked for 1/2 hour. Add salt and pepper to your taste. Seasoning depends on the salt content of the ham.
9/9/13
Peach Rosemary Jam
Thank you Gobo Root for this recipe. Makes 6 x 250ml jars
Ingredients:
10 cups peaches, crushed (I throw it into a Vitamix for 5 sec.)
1 apple, unpeeled, cut into wedges including the core, then roughly chopped
½ cup freshly squeezed lemon juice
A few small knobs of ginger, peeled
2 teaspoons fresh or dried rosemary, finely chopped
6 cups granulated sugar or more*
A pinch of salt
* Depending on the amount of juice you get from peaches. The rule of a thumb is that the proportion of the sugar in preserves needs to be 60 % or higher in order to prevent it from spoiling.
Sterilize the jars. I immerse the jars in a large pot filled with water and bring it to a roiling boil for at least 2 minutes. Remove from the heat. Remove the hot jars, draining well, and then place on a baking sheet in the oven set to the lowest possible temperature (in my case, 170F) until the jam is ready to be poured. You can flip the jars once to ensure even drying. By the time the jam is ready, the jars will be nicely dried. Sterilize the lids in boiling water and dry as well.
Place a small plate in a refrigerator (you are going to use this in order to test the setting point later). Place the peach, apple and lemon juice in a large, heavy-bottomed pot, and bring to a boil. Make a few slits in the knobs of ginger and add to the pot along with the rosemary. Simmer until apple pieces are soft. Skim off the scum as needed.
Add the sugar, stir to dissolve and bring to a boil. Add the salt, and boil rapidly without stirring until the setting point is reached, for about 10 to 15 minutes. Test the setting point by dropping a small amount of the jam onto the cooled plate. Let sit for a bit, then using your fingertip, gently push the jam. If it crinkles, it is set. In order to make smooth-textured jam, I removed apple pieces and peels from the jam (and served it with sharp cheddar cheese next day). The apple was needed for its high pectin content to help the peach jam to set.
Remove the jam from the heat. Remove the jars from the oven. Pour the hot jam into the warm sterilized jars and seal tightly. Store in a cool, dry place and use up within 12 months or so. Once open, the jam should be refrigerated.
Ingredients:
10 cups peaches, crushed (I throw it into a Vitamix for 5 sec.)
1 apple, unpeeled, cut into wedges including the core, then roughly chopped
½ cup freshly squeezed lemon juice
A few small knobs of ginger, peeled
2 teaspoons fresh or dried rosemary, finely chopped
6 cups granulated sugar or more*
A pinch of salt
* Depending on the amount of juice you get from peaches. The rule of a thumb is that the proportion of the sugar in preserves needs to be 60 % or higher in order to prevent it from spoiling.
Sterilize the jars. I immerse the jars in a large pot filled with water and bring it to a roiling boil for at least 2 minutes. Remove from the heat. Remove the hot jars, draining well, and then place on a baking sheet in the oven set to the lowest possible temperature (in my case, 170F) until the jam is ready to be poured. You can flip the jars once to ensure even drying. By the time the jam is ready, the jars will be nicely dried. Sterilize the lids in boiling water and dry as well.
Place a small plate in a refrigerator (you are going to use this in order to test the setting point later). Place the peach, apple and lemon juice in a large, heavy-bottomed pot, and bring to a boil. Make a few slits in the knobs of ginger and add to the pot along with the rosemary. Simmer until apple pieces are soft. Skim off the scum as needed.
Add the sugar, stir to dissolve and bring to a boil. Add the salt, and boil rapidly without stirring until the setting point is reached, for about 10 to 15 minutes. Test the setting point by dropping a small amount of the jam onto the cooled plate. Let sit for a bit, then using your fingertip, gently push the jam. If it crinkles, it is set. In order to make smooth-textured jam, I removed apple pieces and peels from the jam (and served it with sharp cheddar cheese next day). The apple was needed for its high pectin content to help the peach jam to set.
Remove the jam from the heat. Remove the jars from the oven. Pour the hot jam into the warm sterilized jars and seal tightly. Store in a cool, dry place and use up within 12 months or so. Once open, the jam should be refrigerated.
Now That's A Spicy Meatball
I like these meatballs. My oldest son, not so much. These have a red pepper punch to them: be warned!
Ingredients:
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F (200 degrees C). In a bowl, combine oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Ingredients:
1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
Preheat an oven to 400 degrees F (200 degrees C). In a bowl, combine oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Old Fashioned Roast Beef Hash
This is truly to die for. I make whole roasts just to make this because there's never any left after it is done.
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy
In large skillet, cook onion in butter until tender crisp. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.
Ingredients:
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups diced potatoes
3 cups cubed leftover roast beef
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup leftover gravy
In large skillet, cook onion in butter until tender crisp. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.
Portabello Cream Pasta Sauce
Ingredients:
1/2 pound portabello mushrooms
1 onion
2 garlic cloves
2 tablespoons olive oil
1/2 cup chicken stock
1 1/2 cup cream
2 tablespoons chopped fresh dill
parmesan cheese
pasta noodles
salt and pepper to taste
Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper.
Serve with shaved Parmesan on top.
1/2 pound portabello mushrooms
1 onion
2 garlic cloves
2 tablespoons olive oil
1/2 cup chicken stock
1 1/2 cup cream
2 tablespoons chopped fresh dill
parmesan cheese
pasta noodles
salt and pepper to taste
Start by cutting up 1/2 LBS mushrooms and finely chop 1 onion and 2 garlic cloves. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. Let it simmer for 5 minutes and season with salt and pepper.
Serve with shaved Parmesan on top.
Crockpot Apple Butter
Aaron loves apple butter. I hate buying it at the store though because they taste so strongly of clove that you lose the apple. This is a good compromise.
Ingredients:
Approximately 3 lb. apples ( make sure 1/2 are Granny Smith )
Gala , Fugi, Or Granny Smith
3 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Mash Apple Butter until chunky or smooth with hand held masher or blender
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Put in jars with water bath processing also.
Ingredients:
Approximately 3 lb. apples ( make sure 1/2 are Granny Smith )
Gala , Fugi, Or Granny Smith
3 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.
Mash Apple Butter until chunky or smooth with hand held masher or blender
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Put in jars with water bath processing also.
Crockpot Cinnamon Almonds
At the movie theatre my one vice is cinnamon almonds or pecans. Here's how to make them at home.
Ingredients:
1 1/2 cups sugar
1 1/2 cups of brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons of vanilla
3 cups almonds
1/4 cup of water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Ingredients:
1 1/2 cups sugar
1 1/2 cups of brown sugar
3 tablespoons cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons of vanilla
3 cups almonds
1/4 cup of water
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.
Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.
Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)
You have to stir really well, especially as it gets later in the cooking process.
Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
Subscribe to:
Posts (Atom)