Shepherd's Pie- Colorful and Delicious!

I had been wanting to make a shepherd's pie for quite some time, being the comfort food of the Irish, and Tim embracing that part of his heritage.  But I'm just not the biggest fan of mashed potatoes, so I was looking for an alternative for the topping.  I did a little recipe searching and I couldn't find one that really grabbed me, so I did what I do quite often:  find one to use as a basic recipe and then change it to fit my needs.  

I have the best luck with the Epicurious site so I knew that was the best place to start.  And I found a classic shepherd's pie recipe that looked solid.  There was an option of using a different ground meat other than the traditional lamb, but since we are huge lamb fans and I no longer eat beef, it seemed the right choice.  I wanted something rich and flavorful and didn't think I would get as much bang for my flavor buck with ground turkey or chicken.  

When it came down to it, I ended up following the recipe without many changes.  I don't use vegetable oil, so I used whatever I had in my oil thingie (carafe?  bottle?  dispenser?  No idea what to call that refillable glass thing with the spout...)  and that was likely grapeseed oil or some nut oil.  The recipe gives a choice of broths and I chose to use organic beef broth.

So then it came time to deal with the topping.  As I mentioned, mashed potatoes do very little for me, so I decided to take the weight of the potatoes in the recipe and substitute a mix of root vegetables (including organic potatoes).  I ended up combining the potatoes with carrots, sweet potatoes and parsnips.  The result was not only delicious, but it produced a topping with little flecks of color instead of fusing into one light-ish orange like I predicted.  Lovely to look at!  My boys were in heaven and I will definitely be making this again.  Try your own combination of veggies for the topping and let me know how it turns out!

The recipe I based my shepherd's pie on can be found at:

http://www.epicurious.com/recipes/food/views/Shepherds-Pie-240224

Now THIS is Banana Bread!

Still hot, already sampled!

This is my favorite banana bread I've made yet.  If you've been following my blog, you may have noticed that the ingredients I use for baking have undergone some changes.  I tend to use more gluten free flours and stay away from wheat.  I use more honey and coconut palm sugar instead of agave nectar.  I've stopped using canola oil and use nut and seed oils and coconut oil instead.

So this banana bread recipe compared with the one I posted a few years ago will reflect some of those changes.  This bread uses three very ripe bananas instead of two and brown rice flour in place of the wheat, softened and flavored with a little coconut flour as well.  I love the combination of the banana and blueberry, but my favorite part of this bread is the coarsely chopped nuts and coconut that bake into the top.  This is a delicious, moist bread that is made from healthy ingredients and happens to also be gluten free.  It's delicious warm.  I know this because I couldn't wait to cut into it when it had only been out of the oven for a few minutes!  Try baking it in muffin tins, sprinkling the topping on each individual muffin.  That way you'll have a little portion control.  I tend to keep cutting just one more thin slab to munch on and before long I've eaten the equivalent of three pieces!  I have no will power when it comes to healthy, delicious desserts.

What's great about a recipe like this (and many of my other recipes) is that you can substitute different ingredients to make it your own.  Try another berry or cherries or peaches and make a topping with pistachios or pumpkin seeds, or try different extracts.  Let me know your variations and how they turned out!

Blueberry Banana Bread with Coconut Crunch Topping

1/3 cup coconut oil, melted and cooled (nut oils may be substituted)

1/2 cup coconut palm sugar or raw honey

2 eggs at room temperature

1 tsp vanilla

3 overripe bananas, mashed

1 1/2 cups brown rice flour

1/4 cup coconut flour

1/2 tsp salt

1 tsp baking soda dissolved in 1/4 cup hot water

1/2 cup fresh blueberries

1/4 cup coarsely chopped nuts such as almonds and pecans

2 T unsweetened coconut

Preheat oven to 325 degrees.  Butter (or coat with coconut oil) loaf pan and line with parchment paper.  Butter paper.

Whisk together oil and sugar or honey.  Beat in eggs one at a time.  Whisk in bananas and vanilla.  Mix flours and salt together on a piece of parchment paper or in a bowl.  Add to banana mixture and mix on low.  Add dissolved baking soda with a mixing spoon.  Fold in blueberries and pour into prepared pan.

Mix together nuts and coconut and sprinkle over the top of the bread evenly.  Gently press topping down but don't bury it!  Bake for 50-60 minutes or until cake tested-done!  Cool slightly then remove from pan to cool on a wire rack.  If your parchment paper is cut long, this will help to pull the bread out.

ENJOY!

Flourless "WhiteSugarless" Chocolate Cake!

I've been promising a fantastic soup recipe, but I invented a new healthy version of the flourless chocolate cake that demands attention, so the soup will have to wait for another day.  It's a keeper though, so be sure to check back!

I am a huge fan of dark chocolate, and my diet routine involves a daily dose of it, partly for the rich antioxidants it provides, but let's face it:  it's a little square of heaven.  Nothing else has the flavor, the feel, the smell... there's almost something otherworldly, almost sensual about it.  It's not just me, I'm sure of it.

I had been craving something more than my daily square of Lindt 70% and the girls and their boyfriends were coming for dinner so I started looking at some recipes for flourless chocolate cake.  I knew that was a dessert that would be decadent enough to satisfy my cravings and please the masses while conforming to my "no white flour" rule.  The challenge though, was that it is a dessert that calls for white sugar, another no-no of mine.  So I was looking for a substitution.  I typically use raw organic honey in place of sugar, but I was afraid it would affect both the taste and the texture too much.  If you look back to my old posts, you'll see where I introduced coconut crystals as a great sugar substitute.  Not tasting like coconut at all, with more of a malty flavor, it's a great substitute for brown sugar and is similar in color.  I wasn't sure if that would work in my flourless chocolate cake because it is very coarse and I didn't know if it would break down enough to get the right texture.  As it turned out, my KitchenAid was a rock star and pulverized it with the eggs so well that there was not a grain left.  Score!

Feeling inspired, I decided to see if I could lighten up my ganache recipe a bit by using almond milk instead of heavy cream.  Makes sense, right?  All of these substitutions and changes had the potential to go horribly wrong, but somehow the stars were all aligned and the result was my new favorite healthy dessert.  Or as I have been taken to calling them- healthi-ER dessert.  Let's not fool ourselves by saying that they are low calorie.  They're just much better for you.

This particular cake's flavor is enhanced by a little espresso powder in the cake itself and some black raspberry liqueur in the ganache.  For a fancy effect, I melted a little extra chocolate, added some butter and more liqueur to pour on the plate before setting the plate on top.  I served the cake at room temperature, but had a second piece the next day straight from the refrigerator.  Somehow it reminds me more of a brownie when it's ice cold, but I would honestly recommend it either way. 

Looking forward to making this again, very soon, perhaps with Grand Marnier in the ganache and orange garnish.  Enjoy!

Flourless Chocolate Cake with Black Raspberry Ganache

 

1 2/3 cup Ghiradelli 60% chocolate chips (or any dark chocolate 60-72% cacao)

3/4 cup unsalted butter

1/4 cup Dutch process cocoa

2 tsp instant espresso powder

 

--Melt chocolate with butter over low heat in a small saucepan.  Whisk until smooth.  Whisk in cocoa and espresso powder.  Remove from heat and cool 10-15 minutes.

 

5 large organic eggs at room temperature

1 cup coconut crystals (If you can't get these, try organic brown sugar or other natural sugar)

 

-- Beat eggs and coconut crystals in stand mixer about 6 minutes or until mixture is completely smooth and there are no more crystals.  Fold in chocolate mixture.  Pour into springform pan buttered, lined with parchment, and buttered again.

--- Bake at 350 degrees for 30 minutes or until cracked and middle is still moist when a cake tester is inserted in center.  Remove from oven and cool completely.

 

For ganache:

2/3 cup unsweetened almond milk

1 cup Ghiradelli 60% chocolate chips)

1-2 Tablespoons black raspberry liqueur (or other liqueur)

 

--- Heat almond milk until almost boiling.  Add chocolate and whisk until smooth.  Add liqueur and whisk again.  Let cool slightly, then pour over cooled cake, letting ganache fall over edges decoratively.  Refrigerate uncovered for about an hour, then cover.  Bring to almost room temperature when ready to serve.

 

To serve, melt additional chocolate with butter and liqueur (I didn't measure- so you'll have to experiment and taste until you get the texture and flavor you want).  Pour a spoonful of the chocolate sauce onto a plate.  Top with a slice of cake.  Garnish with blackberries or other fruit.



Maple Pecan Pumpkin Pie Spice Skillet Granola- I'm Obsessed!

Another obsession of mine- making homemade granola!  It happened out of necessity, as I struggled to find a grocery store granola that wasn't loaded with sugar or artificial ingredients.  And now, I'm hooked and so is my family.

Like many of my recipes, this granola can be different every time you make it, just by changing the nuts, seeds, and fruits you choose to use.  This particular combination is my favorite for two reasons:  first, I've used pure maple syrup as the sweetener instead of my usual organic honey, with absolutely delicious results, and second- because the entire batch is mixed and baked in one large skillet.  Less fuss, less mess, so easy!

Stir fry the ingredients until they are toasty and fragrant!

Ok, so I lied.  There are three reasons.  One of the recipes I'm best known for in my family is my pumpkin pie.  And the best thing about that recipe is the perfect combination of spices.  And so that exact combination is what I have put in this granola:  cinnamon, ginger, nutmeg and cloves in that order decreased by half.  Trust me, it works.

In our house, we use granola in the traditional way, as a cereal, but my absolute favorite is sprinkled over Greek yogurt.  Ridiculously good. 



Next time I do this, I'm going to drizzle some extra maple syrup over everything.  Mmmmmm!

 



But don't stop there!  Maple Pecan Pumpkin Pie Spiced Granola is an unexpected yet fabulous topping for vegetables, as I discovered this weekend while creating a side dish for roast pork.

First, I sliced Delicata squash and Bartlett pears, tossed them in olive oil and sprinkled them with salt and pepper.  They were roasted on 425 for about 20 minutes.  In the meantime, I mixed a half cup of pure maple syrup with a teaspoon of Ancho chili powder and cayenne (to taste) in a skillet.  When the squash and pears were roasted, I tossed them in a pan with the maple mixture and sprinkled them with crumbled pancetta.  After transferring everything to a serving dish, I topped it with the granola. The spicy sweet veggies and fruit combined with the crunchy granola....   seriously fabulous.



I could eat this every day!

 





If you think of another way to repurpose this granola, or if you've tried some interesting combinations, I'd love to hear from you!  For this particular recipe, I owe a thank you to Pure Canadian Maple Syrup for the inspiration.  (http://www.purecanadamaple.com)  I will definitely be using maple syrup to sweeten my treats again!

Maple Pecan Pumpkin Pie Spiced Skillet Granola

 

2 cups rolled oats

1 cup chopped pecans (or other nuts!)

1/2 cup raw pumpkin seeds (or sunflower seeds, or other seeds!)

1/4 cup wheat germ (or wheat bran, or even natural coconut!)

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/2 teaspoon sea salt

1/4 cup raw virgin coconut oil (grape seed oil, or nut oils work well too)

1/3 cup pure maple syrup

1 teaspoon vanilla extract

3/4 cup chopped dried figs (or other dried fruit!)

 

Heat oven to 325 degrees.

Place oats, pecans, pumpkin seeds, and wheat germ in an oven safe non-stick skillet and toast over medium heat until golden and fragrant, stirring frequently.  You are essentially stir frying the ingredients here.

 

Sprinkle spices and salt over the mixture and stir to combine.  Pour coconut oil, maple syrup and vanilla into pan and mix thoroughly.

 

Transfer skillet to oven and roast for 15 minutes, stirring occasionally.  Remove from oven, cool slightly, then stir in figs.  Cool completely and store in airtight container.

 

 

 



Lemon Rosemary Olive Oil Cake- a little slice of heaven!

I promised so many people I would share this recipe.  And they ask me so apologetically.  As if I am safeguarding it like it's some kind of family secret.  I will tell you that it is a bit of a finicky recipe.  I've overbaked it and underbaked it and I've also shared the recipe with a chef who had no luck with it at all.  By now though, I've made it so many times that it has become my go-to dessert.  It's especially perfect after a heavier meal as it is light, refreshing, but full of flavor.  Ask Carly about this cake and she will describe it as a religious experience.

To have success with the recipe, I would make the following recommendations:

• Use enough rosemary.  I've made the mistake of holding back in fear that it would be too savory, but if you don't use enough, you just taste lemon and you don't get that lemon-rosemary-angels singing affect.
• Use cake flour.  Don't substitute.  I'm not kidding.
• Make sure all of your ingredients are at room temperature, especially the eggs.  And I use organic eggs.  Can't say for sure that it makes a difference in the quality of the cake, but it makes a difference to me.
• Fold ingredients carefully!  Do not overbeat!
• Watch it carefully.  There is a fine line between a cake with lemon pudding in the center and sponge.  Use a cake tester and don't let it get too brown on top.

I made the mistake of topping it with fruit once.  Never again.  It stands on its own and doesn't need any embelishments.  Would love to hear if you have success with this little gem.  She's pretty special!

Lemon Olive Oil Rosemary Cake

based on an Epicurious recipe

 

 3/4 cup extra virgin olive oil (lemon infused, if possible)

Juice and zest of one large lemon

1 cup cake flour

2 Tablespoons very finely chopped fresh rosemary

5 large organic eggs and room temperature (save one white for later use)

1 cup sugar, divided

 

Preheat oven to 350 degrees.  Butter or oil 9 inch springform pan, line with parchment paper, then butter or oil again.

Whisk together cake flour, lemon zest and rosemary.  Set aside.

Beat yolks with 1/2 cup sugar on high speed until thick and pale yellow (about 3 minutes).

Reduce speed and add olive oil gradually and lemon juice.  Stir flour mixture in with a wooden spoon just until combined.

Beat egg whites (4) and 1/2 tsp. salt together in a second bowl at medium high speed until foamy.  Then add 1/4 cup sugar gradually and beat until soft peaks form (about 3 minutes).

Gently fold 1/3 of whites into yolks, then fold remaining whites in gently but thoroughly.

Transfer to prepared pan, tapping sides to release air bubbles.  Cover entire top of cake with remaining sugar (about 1/4 cup).

Bake for about 25-30 minutes.  The original recipe says 45 minutes but that is way too long, at least for my oven!  Again, you will need to watch and check it often.

Let cool for 10 minutes before removing the side of the springform pan.  Remove bottom and parchment before serving.

 

 



Things I'll Never Buy Again- Part I: Granola Bars!

Completely ignore my previous granola bar recipe.  I have discovered one that is so versatile, so healthy, so wholesome and delicious that I will never buy packaged granola bars again.  Now some of you will balk at my expensive ingredients and the time investment of providing my family with a steady supply of these treats, but all of this is well worth it when considering the benefits.

The more I read and learn about how whole foods fuel the body and how artificial ingredients and unnecessary additives adversely affect it, the more I just give in and make my own.  Now before you decide that I've gone off the deep end and foresee me selling everything and living an entirely product free lifestyle on an organic farm somewhere, bare-footed, no make-up, free of all contemporary evils, I want to assure you that I am remaining somewhat balanced and logical although admittedly a little crazy with regards to healthy eating.  As I always say, everyone has a little crazy.  You just have to point your crazy in the right direction, and I choose to point mine on food.

So back to the granola bar story...  I gave up on the previously mentioned granola bar recipe that I adapted from Whole Grain Gourmet because I wasn't getting a consistent texture and ended up wasting some batches that stubbornly refused to release themselves from the pan.  So after a little searching, I ended up trying Alton Brown's recipe.  What I love about this recipe is that it is already full of healthy ingredients and I really didn't have to do a lot of substituting.  Conversely, the potential substitutions are actually what make this recipe outstanding.  I bake these pretty much every week and every batch has been different depending on which nuts, seeds, fruits, and extracts I choose to use.  The family favorite so far has been almonds-sunflower seeds-chia seeds-apricots-almond extract, but to be honest, they have loved every single combination.  Following the recipe, I will list some of the combinations I have tried, but use your own ideas and see what deliciousness you can create.  For my next batch, I plan on experimenting with some spices like cinnamon and clove. 

Regarding the expense, I did the math and using all the best ingredients I can find (natural, organic, raw, no added sugars, etc.) each bar costs about 75 cents to make.  Yes, you could buy a package of six granola bars in the store for $2.99 but they are not going to taste nearly as good and they are going to have processed, modified ingredients that your body definitely does not need.  Each square pan yields sixteen bars and I put each in a snack size Ziploc bag so we can take them to work or school.  I also like to crumble one into my Greek yogurt.  Yum!  Again, a time investment, but well worth it.

 

Maria's Granola Bars

(Based on Alton Brown's)

 

2 cups rolled oats (NOT quick oats.  I use Bob's Red Mill)

1/2 cup wheat germ (substitutions:  wheat bran, oat bran, unsweetened coconut)

1 cup chopped unsalted nuts (I mostly use almonds, but I have used cashews, peanuts, a mixture of nuts, etc.  They can be roasted or raw- you are going to toast them in the oven anyway)

1/2 cup seeds (sunflower, pumpkin, sesame, chia, flax, etc.  I usually use 1/4 cup of the bigger seeds like sesame, and 1/4 cup of the tiny seeds like chia)

 

Mix all the above ingredients and spread them out on a rimmed baking sheet.  Toast at 350 until lightly browned, stirring occasionally (and carefully!)

 

Meanwhile, heat the following in a large saucepan over medium heat:

1/2 cup raw organic honey (or raw organic blue agave or pure maple syrup or other natural liquid sweetener)

1/4 cup coconut crystals (or organic raw brown sugar or other solid natural sweetener.  Remember, the coconut crystals do not taste like coconut!  They just come from the coconut plant and are similar to brown sugar)

2 T organic extra virgin coconut oil (I have used unsalted butter as in the original recipe, but recently switched to the coconut oil.  You can also use another healthful oil like a nut oil.)

1/2 tsp Kosher salt

2 tsp. pure vanilla extract (I have used 1 tsp vanilla, 1 tsp almond and 1 1/2 tsp. vanilla, 1/2 tsp rum extract, both with great results.)

 

Cook until sugars are melted and mixture is smooth.  Add toasted oat and nut mixture to saucepan and stir until combined. 

 

Now for the fruit.  Try to find a dried fruit with little or no added sugars.  Our favorites have been-  mission figs, apricots, tart cherries, and dates.  You can definitely combine as well!  You'll need 6 1/2 oz. of chopped dried fruit.  Stir them in.

 

Spread the mixture in a buttered (or oiled) square pan and pat the top with a spatula, pressing down.  Bake at 300 degrees for about 30-35 minutes.  Cool in pan.  Score while still warm, and press down again.  Cut and remove when completely cooled.

Some of our favorite combinations:
almonds-coconut-sunflower seeds-chia seeds-apricot-vanilla/almond extract
cashews-pumpkin seeds-figs-vanilla
peanuts-cherries- dark chocolate (I added the chocolate in combination with the dried fruit and it melted!  I thought it would be a disaster, but it was actually delicious).

Dessert Doesn't Have to be Unhealthy to be Delicious!

Dessert doesn't have to be unhealthy to be delicious!  Now you may not believe me when I tell you that the above mouth-watering almond strawberry shortcake is made with all natural healthy ingredients, but it is indeed true. 

I invented this recipe out of desperation, when the strawberries that Tim grows all around our deck became so prolific that bowls of them were overflowing in the refrigerator and I was afraid that many would be wasted.  Wasted food is one of my biggest pet peeves (as Tim and Connor will attest...  I can be rather a nag about it!) and besides, his strawberries are sweet and delicious... not something one would want to waste.  And so, I decided to make a healthy strawberry shortcake.  Remembering a great recipe from the Food Network Kitchens for whole wheat buttermilk biscuits, I originally planned on just making those and topping with the strawberries and whipped cream sweetened with honey.  But as with just about every recipe, I ended up making changes and substitutions and ended up with something entirely different than I originally planned.

When I looked at the biscuit recipe, I was reminded that along with the whole wheat flour, it called for cornmeal.  I decided that this was all wrong for my shortcake.  So I substituted almond flour.  I've used almond flour in many recipes and it gives not only a beautiful flavor but a soft delicate texture.  Now that I had made that change, I decided that this was now going to be a strawberry almond shortcake.  The next step was the cream.  I did sweeten the cream with a little honey, as I had planned, but I used almond extract instead of vanilla, and then whipped in some mascarpone cheese at the end to make the cream extra rich.  Ok, so there's some fat here, marring my "totally healthy" claim, but it certainly can be left out and the cream will still be delicious!

The tricky part was going to be how to macerate the strawberries without sugar.  I thought that maybe honey might overpower the almond flavors I was going for, so instead I sprinkled two packets of Truvia over the berries and hoped for the best.  I don't use artificial sweeteners, but feel ok about Truvia since it is plant-based.  However, I had no idea if it would behave like sugar here.  Luckily, it worked very well!

Last, I toasted some sliced almonds in a pan to sprinkle on the top.  The result can be seen in the pictures above and it was just as delicious as it is pretty!  And I was able to use about 3/4 of the strawberries in our fridge.  None are going to waste this season if I can help it!

STRAWBERRY ALMOND SHORTCAKE

 

For the biscuits:

1 1/3 cup whole wheat pastry flour

2/3 cup almond flour (or very finely ground blanched almonds)

2 1/2 tsp baking powder

1 packet (or 1 tsp) Truvia sweetener (sugar may be substituted)

1 tsp fine salt

1/4 tsp baking soda

6 T cold unsalted butter cut into 1 T sized pieces

3/4 cup buttermilk

 

Preheat oven to 450 degrees.  Line baking tray with parchment.  Place flours, baking powder, Truvia, salt and baking soda in food processor (you can also do this by hand).  Pulse until combined.  Pulse in the butter one tablespoon at a time just until combined.  Do not over-mix!  Transfer to a bowl and stir in buttermilk only until combined.  Turn out onto a well floured surface.  Fold dough until the right consistency for cutting.  Pat into a 3/4 inch thick rectangle.  Cut with a biscuit cutter.  Bake until tops are lightly browned, 10-15 minutes.  Cool.  Makes 8-12 depending on size of cutter.

 

For the strawberries:

Cut strawberries in half if small, in fourths if medium.  I'm not giving you the amount- use your own judgment!  If I had to guess though, I'd say I used about 2 cups.  Sprinkle with 2 packets of Truvia (or 1/4 cup sugar if you must...) and let stand at room temperature, stirring occasionally.

 

For the almond mascarpone cream:

Whip 1 cup cream with 1/2 tsp. almond extract and about 1/4 cup organic raw honey (or more or less to your taste).  Whip on high speed until soft peaks form.  Add 1 8 oz. container of mascarpone cheese, softened slightly.  Whip on medium, just until incorporated.  Do not overbeat, or your cream will die a tragic death.

 

For the almonds-  Just toast them in a pan until lightly browned.  Don't put anything in the pan.  It's not difficult.

 

To put together:  Slice each biscuit in half.  Use three halves per serving.  Start with one of the bottoms, spread a generous portion of cream on that, then another biscuit half, then more cream, then one of the biscuit tops.  Spoon strawberries and liquid over top, then another dollop of cream.  Garnish with a whole strawberry and toasted almond.



Thanksgiving in the Spring!

Recently, we invited the girls and their boyfriends over for a turkey dinner.  I made several different sides and a cheesecake for dessert.  As I was serving the meal, Carly started looking for the traditonal Thanksgiving fare:  mashed potatoes, sweet potatoes, cranberry sauce... "Just because we're having turkey doesn't mean we're having a THIRD Thanksgiving!" I told her.  "And by the way, there's NO pumpkin pie!" 

You're probably wondering what I mean by "Third Thanksgiving."  Every year, we have Thanksgiving dinner at my dad's place with the whole Valentino clan.  And although it's a a great, delicious, (and loud) time, we always felt a little disappointment in not being able to cook the meal ourselves, and enjoy the leftovers the next day.  So years ago, we began a tradition called "Second Thanksgiving."  It occurs the Sunday after the real Thanksgiving and is something we all look forward to just as much as the traditional holidays.

When the joke was made about a third Thanksgiving, it occured to me that I didn't have to wait until next November to enjoy all those delicious flavors.  And that's when the Thanksgiving Salad was born.  I started with some mixed greens, then cut up some rotisserie turkey from the deli.  Sweet potatoes were roasted with olive oil, sea salt and pepper and sprinkled with goat cheese when they came out of the oven.  Ok, so goat cheese has nothing to do with Thanksgiving, but I'm in love with it, and it takes good on everything.  The cheese starts melting on the hot sweet potatoes and it is just so...  ok, I'm salavating now.

One of my favorite things to make is salad dressing.  I'm obsessed, and I haven't bought any bottled dressing in years.  It's fun to create different flavors and I like being able to control the levels of salt and sweetener that go in.  For this one, I started with pommegranate vinegar because my dad always puts out a few pommegranates after dinner and the kids all share them.  I had some squash seed oil from F. Oliver's so that seemed like a good choice.  Salt, pepper, and some minced fresh sage, and I had a flavorful dressing that meshed well with the turkey and sweet potato.  For toppings, I chose whole toasted pecans, to represent the nut cracking parties we have at dad's (which is what I am usually doing when the kids are digging into the pommegranates), and some dried cranberries to represent the cranberry sauce.  The only important dish not reprented thus far would be the stuffing, so it seemed reasonable to throw some whole wheat croutons on top.

And that, my friends is Thanksgiving salad.  Here is a rough recipe from what I remember, although I didn't write anything down.  I am increasingly cooking without recipes and just using my instincts.  The problem arises when someone askins me to replicate something and I have to rack my brain to remember!  I guess I should start leaving a note pad on the island when I'm cooking!

Enjoy!

Thanksgiving Salad

Sliced rotisserie turkey, or leftover roasted turkey

Mixed salad greens

1 sweet potato, sliced into spears

Olive oil, sea salt, pepper

4 oz. goat cheese

croutons, dried cranberries (as desired)

1/2 cup whole pecans, toasted in a frying pan.  (Then try to avoid eating all of them before the salad is ready.  Very difficult for me!)

For dressing:

1/3 c. pommegranate vinegar

Sea salt, pepper to taste

1- 1/2 tsp. finely chopped fresh sage

1/2 c. squash seed oil (or nut oil, or Canola)

Toss sweet potatoes in about 1/4 c. oil and salt and pepper to taste.  Roast in a 350 degree oven until fork tender.  Remove pan from oven, sprinkle sweet potatoes with goat cheese and let stand.

Meanwhile, make the dressing:  Whisk vinegar with salt, pepper and sage in a bowl.  Slowly whisk in oil until emulsified.  Taste dressing and add more vinegar or more oil according to your taste.

Top greens with turkey, sweet potatoes and cheese, and pour desired amount of dressing over it.

Top with croutons, pecans, and dried cranberries.  Eat it.  It's really good!




 

Hazelnut Asian Pear Granola Bars

I'm obsessed with making granola bars.  It all started with a mini temper tantrum I had when the Kashi granola bars I had bought were gone after only two days.  And Connor doesn't even eat them, so they were polished off by only two of us.  Tim and I both like to have something quick at work between meals, and Kashi brand seemed to be the healthiest choice when it came to granola bars.  At $3.99 for a box of six, it was getting ridiculously expensive. 

And so I turned to one of my favorite healthy recipe resources, Whole Grain Gourmet.  I found a recipe for coconut almond granola bars and did my usual subsitutions and the result was something pretty delicious.  It filled a 13x9 inch pan, so as you can imagine they bars lasted much longer than the Kashi bars did.  A bonus was that Connor loved them too, so I didn't have to buy as many of his school snacks that week as I usually did.

When you are buying the ingredients for this recipe, you will probably be swearing at me in your head because they are relatively expensive.  However, I have made this recipe three times and have not had to purchase any of the ingredients again, with the exception of other dried fruits and nuts so I could make them different each time.  The initial investment is definitely worth it in the long run.  If you are a healthy cook/baker like I am, chances are you already have some of these ingredients on hand.

What's really cool about this recipe is that you can substitute any dried fruit and nuts that you like.  The first time, I used almond and apricots just as the recipe calls for, but substitued half of them for dates.  The second time I used dried blueberries and pecans.  And this morning, I tried hazelnuts and dried Asian pears, which I didn't even know existed until I bumped into them at Wegmans yesterday in the dried fruit section.  The bars are somewhere between chewy and crispy and keep really well.  And the best thing is that you know exactly what is in them- which means no preservatives or artificial anything!  We really love the sesame seed in them, but you could certainly substitute another kind of seed.  I think I may try dark chocolate chip granola bars next time!

Enjoy the recipe, and if you try an interesting variation, let me know about it!

Hazelnut Asian Pear Granola Bars (based on a recipe from Whole Grain Gourmet.com)

Ingredients:

• 1 cup old fashioned rolled oats
• 1 cup 7-grain cereal (Bob's Red Mill)
• 1/2 cup oat bran  (I used wheat bran)
• 1 1/2 cups chopped hazelnuts
• 1/4 cup roasted sesame seeds
• 2/3 cup organic raw honey
• 1 tsp vanilla extract
• 3 Tbsp + 1/2 tsp virgin coconut oil
• 1/2 tsp kosher salt
• 1/2 cup dried Asian pears, diced fine
• 1/2 cup shredded dried coconut (unsweetened)

Preparation:

1. Preheat the oven to 350 degrees.
2. Lighly grease a 9x13 inch baking dish with 1/2 tsp coconut oil.
3. Place oats, 7-grain cereal, wheat bran, hazelnuts, and shredded dried coconut on a large rimmed cookie sheet. Roast in the oven for about 15 minutes, stir up the mixture several times for even roasting. Mixture should take on a nice medium golden-brown tone. Do not allow it to burn(This actually only took about 10 minutes in my oven).
4. During the last 7 minutes that the oat cereal mixture is roasting, combine the honey, 3 Tbsp coconut oil, vanilla, and salt in a large saucepan. Place over a medium-low heat for about 7 minutes. The honey should be hot enough to flow freely and combine with the oil.
5. When you remove the cereal from the oven, reduce the heat to 300 degrees.
6. Add the cereal mixture and sesame seeds to the honey and stir to combine. Add the minced apricots and mix well  (If you buy sesame seeds that are not already roasted, you can roast them with the cereal mixture above).
7. Transfer the mixture to the prepared baking dish. Using a flat spatula, firmly press the mixture into the dish, ensuring an even distribution and level surface.
8. Bake for 25 minutes at 300 degrees. When you remove the dish from the oven, slice the baked cereal into the size and number of bars you would like. Be careful to not crumble the bars as you slice. If necessary lightly press down with your spatula on any bars that need reshaping after the cut. The bars will be soft and crumbly while they are hot. Allow them to cool completely before attempting to remove from pan.

Blueberry Cheesecake

Ever since my daughter Carly posted this picture of my blueberry cheesecake on facebook, I have been inundated with requests for the recipe. Or at least for a slice of it. But that sucker was gone the very next day, so you'll all have to be satisfied with the recipe! This was another instance when I left Carly completely unsettled by telling her that the dessert she was proclaiming to be "one of the best things I've ever tasted" was actually made with healthy ingredients. No matter how many times I prove it to her, she just doesn't want to admit that healthy desserts can be delicious. So after stammering a bit she says, "Now all I can think about is how much BETTER it would be be with sugar and full fat cream cheese!" Ok, Carly.

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I didn't actually invent this one from scratch. I started with my recipe for agave vanilla bean cheesecake that I posted on my blog in April, 2011. With just a few changes- omitting the vanilla bean, adding lemon, and inventing a new topping, I ended up with an improved version of the original. It has a light crust made with almond flour that Carly called "unassuming." She meant it as a compliment compared with cakes or pies with a heavy, sugary crust that distracts the palate from the flavors of the actual dessert. The topping turned out surprisingly well considering that I had no idea what I was doing. I just knew that I was not satisfied with the thick, floury strawberry topping I had made with the original cheesecake last year. For the blueberry topping, I found a jar of organic all-fruit preserves that I melted on the stove and miixed with fresh blueberries. I just needed a little agave nectar to sweeten it up and it was perfect.

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Looking forward to making this one again. Although I may have to make two as I have promised a slice to several people who didn't get to try it the first time!

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Blueberry Agave Cheesecake

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1 1/2 cups almond flour 2 Tablespoons melted butter 1 Tablespoon agave nectar Crust: Mix above ingredients together in a bowl and press into the bottom of a springform pan. Bake at 375 degrees until set and crust is a light brown. Set aside. Raise temperature of oven to 400 degrees. 3 (8 oz.)pkg. reduced fat cream cheese at room temperature (I used 2 pkg low-fat, and 1 pkg full fat) 3 eggs (preferably organic), at room temperature 1 tsp. pure vanilla extract Grated rind of one lemon 1 cup agave nectar 1/4 cup sour cream. Beat cream cheese until fluffy. Add eggs one at a time, scraping bowl often. Open vanilla beans with a knife and scrape the insides into the bowl. Add remaining ingredients and beat until smooth, scraping bowl. Pour batter onto crust. Place in a water bath in the center of oven, then immediately turn the temperature down to 200 degrees. Bake an hour to an hour and fifteen minutes, until temperature in center reaches 155 degrees. Cool completely. Blueberry Topping: Heat 2/3 cup of all fruit preserves on stove over low heat until liquified. (I used Crofter's organic wild blueberry spread). Whisk in 1-2 Tablespoons of agave nectar to taste. Toss with 1 1/2 cups fresh blueberries while still warm. Spread over cooled cheesecake. Refrigerate.

Mouth-Watering Dark Chocolate Truffles

I'm back! Having taken a few months off from blogging during my musical season, I've definitely been making and creating some recipes worthy of sharing. Unfortunately I don't always write the particulars down right away and then I am left with the task of remembering exact amounts of ingredients. Luckily, these truffles are super simple to remember and equally simple to make if you are willing to deal with messy hands. I find that many of my favorite recipes are made with the fewest ingredients, and these truffles are no exception. As you know by now, I have a passion for creating healthier versions of recipes and the great thing about these truffles is that they taste decadent even though they are made with evaporated skim milk instead of heavy cream. You will never know the difference. And fun part is that you can make them different every time by varying the liqueur that you use and the ingredients that you roll them in. I used black raspberry liqueur and rolled them in large flake natural coconut, chopped pecans, and Dutch cocoa so we would have three different varieties. The coconut ones were my favorite, but I am anxious to try different combinations of flavors next time. A great little "healthy" treat, as long as you are capable of stopping at one or two!

Dark Chocolate Truffles
1/2 cup evaporated skim milk
1 bag Ghiradelli 60% cacao chocolate chips
1-2 tablespoons black raspberry liqueur (or other liqueur)
2 (3 1/2 oz) bars 70% cacao chocolate (I used Lindt Excellent- the BEST dark chocolate IMO)
Choice of toppings- chopped nuts, coconut, cocoa, brown rice cereal, etc.

Heat the evaportated milk until scalding but not boiling. Pour over chocolate chips in a glass bowl and let sit one minute. Whisk until melted. If chips are not melted, microwave ten seconds at a time, whisking until melted. Whisk in liqueur. Refrigerate until thickened, whisking occasionally. Roll into balls, coating hands with cocoa to prevent sticking.
Melt 70% chocolate in the top of a double boiler until smooth. Dip balls in melted chocolate, coating evenly. Roll in topping and set on parchment lined cookie sheet. Set in refrigerator. Truffles should be stored in the refrigerator until eaten or the centers will become too soft.

Chicken Tortellini Cream Soup: a Simple Post-holiday Meal

Well, the holidays are ending and the normal routines of work and home are just around the corner. Looking back on the last week or two, I think I hit a record high with regard to the post-holiday exhaustion. So in the last few days, I have been thinking about how I can make next Christmas just as special for my family without almost killing myself. Yeah well... we shall see how that goes next year.

In the meantime, I am detoxing from the holidays by keeping it simple, and that includes food. A great, simple meal I have now made twice is a chicken torellini soup that is put together with just a few prepared foods but tastes like it is completely from scratch. In actuality, it was a turkey tortellini soup the first time around, with leftover Thanksgiving turkey. But this recent version was made with rotisserie chicken from the grocery store which makes it easy to do any time of the year. I truly believe that some of the best recipes are made with the fewest ingredients, and this is no exception. Ingredient list: rotisserie chicken, olive oil, garlic, leeks, tortellini, chicken broth and cream. So easy and delicious! Wegmans (the best grocery store on the planet) sells a fresh whole wheat three cheese torellini that is to die for, but you can use any tortellini or mini ravioli in this recipe. You can also lighten this recipe up by using fat free half and half instead of the heavy cream, but the cream makes this soup so rich... to me, it's worth the extra fat.

You can whip this soup up quickly on a busy work night and it will seem like you have slaved for hours. And the best thing for the three of us, is that it makes plenty to have again the next day.

Chicken Tortellini Cream Soup
2 T olive oil
1 cup chopped leeks
2 garlic cloves, minced
4 cups chicken stock
1 rotisserie chicken, meat cut into cubes
1 pkg. fresh tortellini (if using dried, pre-cook and add last)
1/2 to 2/3 cup heavy cream
sea salt and freshly ground pepper
parmesan or pecorino Romano cheese (topping)

Heat olive oil in a Dutch oven and saute leeks and garlic until soft. Add chicken stock, chicken and tortellini and cook without boiling until totellini is al dente. Stir in desired amount of cream and heat through. Season with salt and pepper. Top each individual bowl with grated cheese.

The Feta Issue

I have had a recipe for Baked Shrimp with Tomatoes and Feta taped to my recipe book for the longest time. Every time I spot it as my fingers flip through the pages of the food-stained gingham spiral notebook, my mouth starts to water. It's one of Food Network's Ellie Krieger's recipes, so I know it is certain to be healthy and delicious. So why had I not tried in in the four years it had graced the pages of my book? It's the feta.

Tim and I have very compatible tastes, but there are a few foods he doesn't really care for. Feta, that wonderful crumbly, "bitey" cheese is one of them. He finds it dry and tasteless. So there the recipe sat, until I came up with an idea to modify it. Why not change the feta to fresh mozzarella and have an Italian baked shrimp and tomatoes? We both fell in love with it. Delicious, quick and easy! I will definitely be making this again. The original recipe calls for fresh dill but I would recommend substituting basil in the Italian version. Both variations will be posted here. Since there is quite a bit of sauce, I would also recommend serving it over some type of grain. As you see in the picture above, I threw in some whole wheat Israeli couscous which was perfect.

And now my mouth is watering remembering the taste of it, not just the title of the recipe. I guess we'll have to have it again this week!

Baked Shrimp with Tomatoes and Feta (Ellie Krieger)
1 T olie oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
2 (14.oz) cans no-salt diced tomatoes with their juices (I use San Marzano tomatoes and cut them up myself)
1/4 cup finely minced fresh flat leaf parsley
1 T finely minced fresh dill
1 1/4 medium shrimp, peeled and deveined
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 cup crumbled feta cheese

Preheat oven to 425 degrees. Heat oil in oven proof skillet over med-high heat. Add the onion and cook stirring until softened about 3 min. Add garlic and cook 1 min. Add tomatoes and bring to a boil. Reduce heat to med-low and let simmer for about 5 min. until the tomato juices thicken.
Remove from heat. Stir in parley, dill and shrimp and season with salt and peoper. Sprinkle feta over top. Bake until shrimp are cooked through and cheese melts about 12 minutes.

Italian Baked Shrimp with Tomatoes
Follow directions above substituting basil for the dill and fresh mozzarella cheese for the feta.

The Boy Likes Cookies

My son Connor, like most teenagers, would probably eat a lot of unhealthy foods if he were able. But as we remind him on a daily basis, until he is self-supporting, there are some decisions that are made for him, for instance the kinds of foods that are available to him at home. There is no junk food in the house except on special occasions, and when he wants a snack there are healthy choices. At the same time, when he is outside of the home, at a friend's house, at a restaurant, etc. he is free to eat whatever he chooses. That's when he gets the occasional soda, french fries, and well... junk. To tell him he can never have these foods is in my opinion, unrealistic, and I feel comfortable with the fact that since his regular diet is healthy, junk food every once in a while is not going to kill him.

All of this does not mean there are no treats around. If you have been following this blog, you know that I've developed a passion for making delicious healthier desserts. And Connor has loved every minute of it because he has become my tester. Recently, he tested my dark chocolate almond cookies, and as you can see by his goofy grin above, he loved them. In fact, I had to hide a few for myself because he and his father were eating them fast and furiously.

To invent this recipe, I started with my honey roasted peanut cookie recipe (from a previous blog post) and made some substitutions. The original recipe is listed here and the substitutions follow. The almond cookie recipe calls for almond flour, but if you can't get it, just get blanched almonds and grind them up very finely in a food processor. And if you prefer another nut, just substitute. Delicious treats for my (mostly) healthy kid!

Healthy Honey Roasted Peanut Cookies
½ cup peanut oil
½ cup natural peanut butter
½ cup honey
½ cup natural brown sugar (Turbinado)
1 egg
1 1/3 cups whole wheat pastry flour
½ tsp. baking powder
¼ tsp. salt
¾ tsp. baking soda
½ cup unsalted dry roasted peanuts plus more for garnish

Preheat oven to 350 degrees. Beat peanut oil, ½ cup peanut butter, honey, and brown sugar until smooth. Beat in egg. On a piece of parchment or wax paper, wisk flour, baking powder, salt, and baking soda. Mix dry ingredients into the honey mixture in thirds. Stir in ½ cup peanuts. Drop by tablespoons onto parchment lined cookie sheet. Bake for 10 minutes or until cookies lightly brown.

Honey Peanut Butter Frosting- Wisk 2/3 cup natural peanut butter with ½ cup honey until smooth. Add hot water a tablespoon at a time if necessary until frosting is spreadable. Spread each cookie with frosting and top with peanuts.

Makes 25-30 cookies

Almond Agave Dark Chocolate Cookies
Follow the recipe above with the following substitutions:
• Use almond butter in place of peanut butter
• Use agave nectar in place of honey
• Use coconut crystals in place of brown sugar (if desired)
• Add ½ tsp. almond extract with the egg
• Add 1/3 cup almond flour with dry ingredients on parchment
• Use sliced almonds in place of peanuts
• Add 1 cup 60% cocao chocolate chips with almonds
• Omit frosting

Italian Stuffing: Farro Out!

Far Out- FARRO out... get it? Ok, bad joke aside, if you haven't tried farro, do it! Grown in Italy, farro has very similar characteristics to spelt and barley and is an ancient grain with a nutty flavor. It is often used in soups, but can also be used in pilafs or substituted for other grains.

During a recent visit to the Rochester Public Market with my daughters Carly and Gillian, and Gillian's boyfriend Matt, we met Matt's uncle who sells healthy food items, and a bag of farro caught my eye. I bought it, leaving it in my pantry for quite some time as I wasn't quite sure what I was going to do with it.

And then it occurred to me that I could make a stuffing out of it, with the farro as a substitute for the bread. To keep true to its origins, I decided that it needed to be full of Italian flavors: garlic, lemon, basil, rosemary, pancetta, pecorino Romano cheese.... Is your mouth watering?

And what to stuff? I decided on a pork tenderloin, but this would be a great stuffing for chicken, turkey, and even for a beef braciola. The recipe makes enough to stuff two pork tenderloins and still have some leftover to bake in a small casserole dish in the oven. With this stuffing, you will want to have leftovers!

I'll definitely be using farro again. Another delicious, healthy grain to add to my growing list!

Pork Tenderloin with Farro Stuffing
1 cup farro
3 cups chicken stock
1 medium onion
2 oz. diced pancetta
Sea salt, pepper
¼ cup chopped fresh spinach
3 cloves garlic
1 sprig rosemary, chopped
1 T chopped basil
½ cup golden raisins soaked in 1/2 cup white wine
Rind of 1 lemon
¼ grated pecorino Romano cheese
2/3 cup panko breadcrumbs
¼ cup toasted pine nuts
4 T unsalted butter, softened
2 pork tenderloins
2 T extra virgin olive oil


For stuffing:
Place farro and stock in a pot and heat to boiling. Reduce heat and simmer until liquid is absorbed, about 50 minutes.
Soak raisins in white wine. In large frying pan over medium heat, brown onions in a little extra virgin olive oil. Add pancetta and cook until crisp. Season with salt and pepper. Add spinach, garlic, rosemary, and basil and cook an additional 1-2 minutes. Drain raisins, reserving wine for sauce. Add raisins, lemon rind, cheese, breadcrumbs, and pine nuts. Stir together and remove from heat. Cool slightly.

For tenderloins:
Cut each tenderloin to open up, leaving flat pieces. Pound out to about ½ inch thickness. Sprinkle with sea salt and pepper. Spread a generous amount of stuffing onto each piece of pork. Roll sides or pork toward each other, tucking in stuffing as you go. Tie each roll in several places with cooking twine. Refrigerate until ready to cook.

Heat an oven safe nonstick skillet over medium high heat. Add olive oil and place rolled tenderloins in pan when oil is hot. Sear on all sides. Finish in 325 degree over or until internal temperature is 140-145 degrees. Remove tenderloins from pan and let rest for 5 minutes while making the sauce.

Place pan on stove over medium-high heat. Deglaze pan with the reserved white wine. Reduce by 1/4. Whisk in butter. Whisk until thickened.

Slice pork tenderloin rolls. Serve with pan sauce.

A Quick Weeknight Supper Worth Blogging About!

My family loves Thai flavors. So when I spotted this Thai chicken soup recipe in Food Network Magazine, I decided to give it a try. I found it in the "Weeknight Cooking" section of the magazine, where quick recipes abound, perfect for working families. This one boasts a 30 minute start to finish promise. One would think that a soup made in this amount of time might be lacking in flavor. On the contrary, this one is full of it. The creaminess of the coconut milk with the bite of curry and the freshness of lime? A wonderful combination. And believe it or not, I made it a second time with absolutely no substitutions. That's right, the substitution queen has no recommedations for improvement!

So here is the recipe. It's quick, full of wonderful Thai flavors and satisfying. And with only three of us at home, a whole pot of this soup means another meal later in the week.

Thai Chicken Soup
from Food Network Magazine, November 2010

1 T vegetable oil (ok, so I did substitute canola oil...)
1 onion, thinly sliced
2 cloves garlic, minced
2 T green curry paste
6 cups low sodium chicken broth
1 15-oz. can coconut milk
1 T fish sauce
2 red bell peppers, thinly sliced
4 oz. thin rice noodles, broken into pieces (I used Soba noodles. Ok, so I lied.)
2 small skinless boneless chicken breasts(about 1 lb.) very thinly sliced, crosswise
1 T fresh lime juice
1 cup roughly chopped fresh cilantro (I used less- 1 cup seemed like A LOT!)

1. Heat the oil in large pot over med-high heat. Add the onion and cook, stirring occasionally until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring 1-2 minutes. Add the broth, coconut milk and fish sauce, cover and bring to a boil.
2. Add the bell peppers and noodles and simmer, uncovered until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 minutes more. Stir in the lime juice and cilantro. Add more fish sauce and lime juice if desired.

A New Natural Sweetener- Coconut Crystals!

Well, it's new to me anyway. And what a find! As you know, I often use agave nectar to sweeten all kinds of things- from Greek yogurt to baked desserts. But since agave nectar is a liquid, using it as a substitute for white or brown sugar can sometimes be tricky.

So when I noticed this little can of goodness on the shelf in the Nature's Market section of Wegmans, I was intrigued. It's made of 100% pure coconut tree sap, unrefined, organic, and a low glycemic sweetener. Now don't be fooled by the name. This stuff doesn't taste a thing like coconut. It has more of a brown sugar-molasses type of taste and can be substituted for sugar evenly in a recipe.

I decided to try making brownies with it first and since the product came from a coconut tree, and I adore coconut, I decided they needed to be macaroon brownies. Fudgy and delicious, and worth the small amount of sugar in the dark chocolate chips. These were so satisfying that I continued with the brownie theme and invented an espresso brownie with Tia Maria ganache. To die for. The recipes are below, but overall I would highly recommend substituting coconut crytals for sugar in any recipe! If you try it, let me know how it turns out!






Whole Wheat Chocolate Macaroon Brownies
1 pkg 60% chocolate chips
1 stick (4 oz) butter
4 eggs, room temperature
1/4 tsp. salt
1 cup coconut crystals
1 1/2 tsp. vanilla extract
3/4 cup whole wheat pastry flour
1 cup chopped almonds, if desired
3 cups unsweetened natural coconut
1 tsp. almond extract
1 cup agave nectar

Melt chocolate chips and butter together in a double boiler. Beat eggs, salt, coconut crystals, and vanilla in an electric mixer. Gradually beat in melted chocolate. Fold in flour and nuts. Pour into buttered and floured square pan (I line with parchment and butter again). In medium bowl, mix together conconut, almond extract and agave nectar. Sprinkle coconut mixture evenly over brownie mixture in pan. Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.




Whole Wheat Espresso Brownies with Tia Maria Ganache
Follow recipe above with the following changes:
(You will need TWO bags of 60% chocolate chips!)

Add 2 Tablespoons instant espresso powder to egg mixture. Omit almonds and coconut layer. Fold in an additional 3/4 cup 60% chips with the flour. In a glass measureing cup, heat 2/3 cup heavy cream in a glass measureing cup in microwave until simmering, but not boiling. Whisk in 1 cup 60 % chips (the rest of the bag)until smooth. Stir in 2 Tablespoons of Tia Maria or other coffee liquer. Refrigerate until thick, stirring occasionally. Spread cooled brownies with ganache.

Julia's Stir-Fry

I love cooking with kids. They can be so enthusiastic and creative in the kitchen when given a chance. For my niece Julia's thirteenth birthday, we shopped for ingredients and cooked dinner together before sleeping overnight and going to the water park the next day. I gave her the choice of a pasta and vegetable dish or a stir-fry, and as she tends to make pasta at home, she chose a stir-fry. In the grocery store Julia was encouraged to make all the choices: the meat, the vegetables, the flavors for the sauce, and the grain.

In addition to my love of cooking and baking, I also appreciate the opportunity of sharing my philosophy on food and healthy eating. I told Julia that people often say to me that they could never do what I do, that they hate dieting. I explained that I don't think of what I do as a diet at all. I simply enjoy the tastes and flavors of whole foods, and knowing that what I am putting in my body not only tastes good but helps to fuel it. It's all about making choices that are both healthy and delicious.

Julia was already on board with this as she made some wonderful choices! Meat- Chicken. Vegetables- orange and yellow peppers, onions, baby corn and sugar snap peas. Grain? Well, she decided that my black rice looked really interesting, and wanted to try it. We picked up some tamari- a special soy sauce, and mixed it with some garlic chili sauce, chicken broth, and sesame oil that I had at home. Her last choice was to top it with roasted cashews and green onions. What great instincts! It was delicious, and pretty spicy too. We served it to Tim and Connor as well as ourselves with high raves. Great job, Julia! Let's cook together again sometime soon.

Julia's Spicy Chicken Stir-Fry
1 1/2 cups black rice
2 1/2 cups water or chicken broth
2 T canola oil
1 lb. chicken breats, cut into chunks
1 T minced fresh ginger
1 T minced fresh garlic
1 med. red onion, chopped
1/2 orange bell pepper, chopped
1/2 yellow bell pepper, chopped
4 oz. sugar snap peas
4 oz. baby corn
1/3 cup tamari or soy sauce
1/4 cup garlic chili sauce
2 T sesame oil
1/2 cup chicken broth
Sea salt, fresh ground pepper
1 T cornstarch
1/2 cup whole roasted unsalted cashews
2 sliced green onions

Cook rice according to package directions.
Heat oil in wok or large non-stick fry pan over moderately high heat. Cook ginger and garlic until soft. Add onion, stir-fry 1 minute. Add chicken, cooking until no longer pink. Push chicken to the sides of pan and add rest of vegetables, stir-frying a few minutes. In small bowl, whisk tamari, chili sauce, sesame oil, broth, salt, pepper, and cornstarch together. Taste sauce and adjust ingredients if necessary. (We added more chili sauce to make it spicier!) Pour sauce in pan and stir until thickened. Top with cashews and green onions and toss just before serving. Serve over cooked black rice.
Enjoy!

Two Grilled Summer Dinners

As a teacher, I love summers for obvious reasons. As a foodie, I love summers for one big reason- the grill! And our grill is getting plenty of action this summer with the standard cookout fare, as well as some new recipes, like the two dishes pictured above.
First is a strawberry pineapple salsa that I served over black rice and grilled catfish. You can use any whitefish like tilapia or haddock, and the salsa would also be great with fish tacos. I cooked the black rice in lite coconut milk, as directed in my "Fire and Spice" post. The fish was simply salted and peppered before grilling. I used a pineapple salsa recipe I found on the Eating Well website. I didn't have enough fresh pineapple, so I substituted strawberries for the other half. The salsa was delicious and very refreshing over the fish. There was plenty of salsa leftover to serve with chicken or turkey later in the week.

The second dish is a Honey Chili Ginger Grilled Chicken and Peach Salad from Health Magazine. I made this dish as instructed in the recipe, with the exception of substituting arugula for the watercress which I was unable to find at the grocery store, and nectarines for the peaches. I loved the combination of flavors in this dish, the fact that the chicken, corn, and nectarines were all grilled, and the contrast between the spicy chili sauce and the sweet nectarines. The only fault I have with it is that there was very little sauce left after basting to drizzle over the salad at the end. The ingredients were delicious, but it left the arugula rather dry in parts. I think next time I will double the amount of sauce and that should take care of the issue. After this dish, I'm convinced that pretty much any food tastes better on the grill, especially in the summer!
Here is the link to the salsa recipe:http://www.eatingwell.com/recipes/fish_pineapple_salsa.html
Don't forget to use strawberries for half of the pineapple if you like the idea!

Honey-Chili-Ginger Grilled Chicken and Peach Salad
from Health Magazine
2 T honey
1 (1-inch) piece peeled fresh ginger, grated
1/3 cup hot chili sauce (I used garlic chili sauce)
2 T olive oil
1 lb. skinless, boneless chicken breast, pounded very thin
1/4 tsp. Kosher salt
3 ears shucked corn, broken into small pieces
3 ripe peaches, quartered and pitted (I used nectarines)
8 oz. watercress (I used arugula)

Combine honey and next 3 ingredients in medium bowl. Place chicken in medium dish. Spoon 2-3 T chili dressing over the chicken. Coat well.
Heat grill pan, grill, or broiler. Lightly coat grill pan if using. Sprinkle chicken with salt and pepper, grill until cooked through (2-3 min per side). Transfer to cutting board.
Grill corn until tender, about 5 min, brushing lightly with chili dressing while grilling. Transfer to a platter. Grill peach quarters, just until grill marks appear (about 1 min per side) brushing lightly with chili dressing while grilling. Transfer to platter.
Scatter watercress over the platter. Slice chicken into smaller pieces, transfer to platter. Comgine cooked juices and remaining dressing, stir well. Drizzle over salad, serve.

Black Rice Risotto- Worth the Effort!

If you have ever made risotto before, or witnessed someone else making it, you know what a painstaking task it is. Why would anyone stand over a hot stove gradually adding ingredients and constantly stirring for almost an hour? Because risotto is fabulous, that's why.

Until now, risotto has been a delicacy that I have avoided due to my "no white food" rule. Because I only eat whole grains, the long grain white rice that is typically used in risotto is a no-no for me. Then, I saw a recipe for black rice risotto in Food Network Magazine. The recipe is Ellie Krieger's. Dietician, and host of the show Healthy Appetite, Ellie knows how to make food both delicious and nutritious.

I've sung the praises of black (forbidden) rice before in this blog, but it bears repeating that this grain is full of protein and antioxidants. And to me, the nutty, toasty flavor is much preferable to brown rice. I've made black rice a few different ways, but this risotto is my new favorite. I have to admit that while I was stirring and stirring, and stirring, and stirring, I was thinking- this had better be delicious because my arm is going to fall off! Imagine having only 1 1/2 cups of rice and you have to gradually get 6 cups of chicken broth incorporated into it! Luckily, Tim offered to take a few turns and eventually we had cheesy, delicious risotto topped with shaved parmesan and chopped basil. It was definitely worth the effort!

Ellie Krieger's Black Rice Risotto
from Food Network Magazine
6 cups low-sodium chicken broth
1 T extra-virgin olive oil
1 medium onion, finely diced
1 1/2 cups black rice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
3/4 cup grated parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Bring the broth to a simmer in a scaucepan over medium-high heat; cover and keep warm.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until liquid is absorbed, about 3 minutes.
Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, 6-7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender, but somewhat chewy, about 50 minutes.
Stir in salt and pepper to taste and 1/2 cup parmesan. Divide among bowls. Top with the reamining 1/4 cup parmesan and the basil.