• Persian Spice Bread

    September 29, 2020 /
    Servings: 8 people
    Calories: 251kcal

    Ingredients

    • 1 1/4 tsp active dry yeast
    • 1 1/2 Tbsp packed light brown sugar
    • 3/4 cup warm water
    • 1 egg lightly beaten
    • 1 egg yolk
    • 1 Tbsp extra virgin olive oil
    • 2 2/3 cups millet flour plus extra to dust
    • 1/2 tsp salt
    • 1/2 tsp turmeric
    • 1/4 cup pitted dates chopped
    • 1/4 cup dried apricots chopped
    • 2 1/2 Tbsp unsalted butter cut into 8 cubes
    • 1 1/2 tsp cumin seeds lightly crushed

    Instructions

    • Put the yeast in a small bowl with 1/4 tsp of the sugar and 3 1/2 Tbsp of warm water, no more than 100°F. Let stand in a warm place to froth, about 15 minutes.
    • Mix half the beaten egg (retain the other half) with the 1 Tbsp of olive oil. Mix together the flour, salt, remaining sugar, and turmeric in a large bowl. Make a well in the center and pour in the frothy yeast, followed by the egg and oil mixture. Add the remaining water to the well. Gradually bring the dry ingredients in the middle using a spatula or blunt knife, then knead gently with your hands until just combined into a ball, about 10 minutes. The dough should be shiny and well-rounded.
    • Very lightly oil the ball of dough with your hands, then place in a bowl and cover with plastic wrap. Let stand in a warm place to rise for an hour – it should double in size. Punch down the dough, then let stand, covered with plastic wrap, for another hour. Meanwhile chop the dates and apricots and toss together.
    • Divide the dough into 8 balls. Flatten each into a disk about 5 inches across. Divide the dates and apricots evenly among the disks, placing them in the center. Place a cube of butter in the center of each disk as well. Gently pull the dough up over the fruit and butter, pinching it and smoothing it over to seal the fruit inside. If it crumbles a little, just use the crumbs to patch it up. Turn over to make sure the seam is underneath. Set the dough balls on a baking sheet lined with parchment paper, cover with plastic wrap, and let sit for 15 minutes.
    • Meanwhile, preheat the oven to 400°F. Mix the reserved half egg with the egg yolk, and brush onto the top of each roll. Sprinkle the rolls with cumin seeds.
    • Bake for about 15 minutes, until golden.

    Nutrition

    Calories: 251kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 160mg | Potassium: 201mg | Fiber: 3g | Sugar: 8g | Vitamin A: 326IU | Calcium: 22mg | Iron: 2mg

  • Cranberry Almond Cake

    September 29, 2020 /
    Servings: 8 people
    Calories: 386kcal

    Ingredients

    • 8 Tbsp (1 stick) unsalted butter
    • 2/3 cup packed light brown sugar
    • 3 extra large eggs
    • 1/2 cup amaranth or millet flour
    • 3 Tbsp all-purpose gluten-free flour
    • 3/4 cup almond flour
    • 1 1/2 tsp aluminum free baking powder
    • 2 1/3 cups fresh cranberries
    • 1/8 cup pure maple syrup
    • 1/8 cup brown sugar
    • 1/3 cup sliced almonds

    Instructions

    • Preheat the oven to 375°F. Line a 9-inch springform cake pan with parchment paper and butter the paper and the sides of the pan all the way to the top.
    • With an electric mixer, beat the butter and light brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
    • Fold in the amaranth/millet flour, the all-purpose flour, the almond flour, and the baking powder using a large spoon until well combined.
    • Toss the cranberries with the maple syrup and brown sugar. Fold 2 cups of thee prepared cranberries into the cake batter, being careful not to crush them. Pour the batter into the prepared cake pan. Spread the remaining cranberries over the top of the cake.
    • Bake for 20 minutes. Remove and sprinkle the cake with the sliced almonds. Return the cake to the oven for another 10 minutes, or until an knife inserted into the center comes out clean.
    • Let cool in the pan, then remove the springform ring. Serve room temperature or just slightly warmed.

    Nutrition

    Calories: 386kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 102mg | Potassium: 157mg | Fiber: 5g | Sugar: 26g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg

  • Carrot and Date Muffins

    September 28, 2020 /
    Servings: 12
    Calories: 205kcal

    Ingredients

    • 2 medium carrots coarsely chopped
    • 1 cup pitted dates chopped
    • 1/2 cup walnuts
    • 1/4 cup unrefined extra virgin coconut oil melted
    • 2 eggs lightly beaten
    • 1/4 cup + 2 Tbsp pure maple syrup
    • 3/4 cup amaranth flour
    • 3/4 cup almond flour
    • 2 tsp aluminum free baking powder
    • 1/2 tsp ground cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp fine sea salt

    Instructions

    • Line 12 muffin cups with parchment paper muffin liners or butter. Preheat the oven to 375°F.
    • Coarsely chop the carrots and dates and place in the bowl of a food processor. Pulse and then blend until finely chopped. Coarsely chop the walnuts and add to the food processor and pulse to finely chop.
    • Transfer the mixture to a bowl. Add the oil, eggs, and maple syrup, and stir to combine thoroughly.
    • In a separate bowl, combine all remaining ingredients. Pour the liquid ingredients over the dry ingredients, and stir until just combined.
    • Spoon the batter into the prepared muffin tin. Bake the muffins for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Place the tray on a wire rack to cool before removing the muffins. Serve warm or room temperature.

    Nutrition

    Calories: 205kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 169mg | Potassium: 165mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

  • Zucchini Goat Cheese Tart with Stuffed Squash Blossoms

    September 22, 2020 /
    Servings: 6 people
    Calories: 431kcal

    Ingredients

    Savory Tart Dough

    • 1 1/2 cups all-purpose unbleached flour
    • 1/4 tsp salt
    • 1/2 tsp fresh thyme minced
    • 1/4 tsp ground black pepper
    • 9 Tbsp unsalted butter chilled and cut into small cubes
    • 4 Tbsp ice water

    Zucchini Goat Cheese Tartlet

    • 1 1/2 lbs zucchini (about 3-4 medium)
    • 2 tsp salt
    • 2 Tbsp extra virgin olive oil divided
    • 5 oz creamy goat cheese at room temperature
    • 5 oz basket ricotta
    • 1 tsp fresh thyme minced
    • 1/2 tsp lemon zest
    • salt and freshly ground black pepper to taste
    • 6-8 squash blossoms (optional)
    • Maldon sea salt to taste
    • drizzle high quality extra virgin olive oil

    Instructions

    Savory Tart Dough

    • In a food processor, add the flour, salt, thyme, black pepper, and butter. Pulse the mixture until it resembles coarse crumbs. Add the ice water and pulse until the mixture just comes together, but does not quite form a ball.
    • Transfer the mixture to a lightly floured surface and form it into a ball using your hands. Gently the flatten the ball of dough into a 1 1/2 inch thick disk and wrap in plastic wrap. Refrigerate for at least an hour until it is firm enough to roll out.
    • Roll the dough out onto a lightly floured piece of parchment paper into a round about an 1/8 inch thick and 11 inch in diameter. Transfer the parchment and dough to a baking sheet or pizza pan, and trim off the excess parchment. Prick the dough in several places with a fork. Cover with foil and freeze for at least 30 minutes or as long as overnight.

    Zucchini Goat Cheese Tart

    • While the dough is in the fridge, thinly slice the zucchini into 1/8-inch thick rounds. Place the slices in a colander set over a plate and toss with 2 tsp of salt. Set aside for about 30 minutes. This will help drain some of the water from the zucchini so they don't make the tart soggy.
    • Spread the zucchini out on a clean dish towel or paper towels and cover with another towel. Press gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 Tbsp of olive oil.
    • Remove the dough from the freezer and let sit at room temperature for a few minutes. Preheat the oven to 400°F.
    • In another bowl, mash together the goat cheese, ricotta, and remaining Tbsp of olive oil with a fork. Mix in the thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
    • Spread the goat cheese mixture evenly over the dough, leaving about a 1/2 inch border. There may be a bit left over, which can be used for the squash blossoms, if you are using them. Lay the zucchini slices in tightly overlapping circles, starting at the edge of the tart and working your way in. Make sure they overlap each other by at least half their diameters, as the zucchini will shrink up when baking. Continue until the whole tart is covered. Sprinkle with freshly ground black pepper.
    • Bake for 40 to 50 minutes, until the dough is golden and fragrant.
    • (Optional) While the dough is cooking, prepare the squash blossoms. Gently remove the stamen by reaching in the flower with two fingers or a pair of kitchen tweezers and twisting slightly, being careful not to tear the delicate petals. Rinse of any critters or dirt. Using a chopstick or very thin, tiny spoon, gently stuff each flower with about 1-2 Tbsp of the remaining goat cheese mixture. Close the petals around the end and gently twist them to seal in the cheese. About 15 minutes before the tart is done cooking, remove from the oven and place the stuffed squash blossoms around the tart. Return to the oven for the remaining time.
    • Remove from the oven. Drizzle with a fine extra virgin olive oil and sprinkle with Maldon sea salt. Slice into wedges and serve warm.

    Nutrition

    Calories: 431kcal | Carbohydrates: 28g | Protein: 12g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 992mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 2mg

  • Corn Pudding

    September 5, 2020 /
    Servings: 10 people
    Calories: 307kcal

    Ingredients

    • 1 1/4 cups all purpose flour
    • 1/3 cup granulated sugar
    • 2 1/2 Tbsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp cayenne pepper
    • 6 eggs
    • 8 Tbsp butter melted
    • 1/2 cup heavy cream
    • 8 oz creamstyle corn
    • 1 medium poblano pepper
    • 1 medium red bell pepper
    • 1 Anaheim pepper
    • 1 lb fresh corn kernels cut off the cob

    Instructions

    • Preheat the oven to 350° F.
    • Combine all the dry ingredients in a bowl. Mix well and set aside.
    • In a second bowl, whisk the eggs until blended, then add the melted butter, cream, and cream-style corn.
    • Blend the dry ingredients into the wet ingredients using a wire whisk until well incorporated.
    • Clean all three peppers, discarding the seeds and stems. Dice them into 1/4-inch pieces. Carefully slice the corn kernels off the cobs, and add to the mixing bowl, along with the diced peppers. Stir together.
    • Coat a medium-sized casserole dish with butter and dust with flour. Pour the mix into the casserole dish. If the mix is only 1-inch deep, it will tend to be done 5 to 10 minutes sooner. Bake for 40 minutes or until golden-brown and firm.
    • Serve hot or at room temperature.

    Nutrition

    Calories: 307kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 673mg | Potassium: 266mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1274IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 2mg

  • Peach Blackberry Crumbles

    July 4, 2020 /
    Servings: 6 people
    Calories: 440kcal

    Ingredients

    Fruit

    • 2 lbs firm, ripe peaches (6 to 8 peaches)
    • 2 tsp lemon zest
    • 2 Tbsp freshly squeezed lemon juice
    • 1/2 cup granulated sugar
    • 1/4 cup all purpose flour
    • 1 cup fresh blackberries

    Crumble

    • 1/3 cup almond flour
    • 1/3 cup rolled oats
    • 1/3 cup granulated sugar
    • 1/4 cup light brown sugar lightly packed
    • 1/2 tsp fine salt
    • 1/4 tsp ground cinnamon
    • 1/2 cup cold unsalted butter cut into 1/4 inch cubes

    Instructions

    • Preheat the oven to 350°F.
    • Immerse the peaches in boiling water for about 30 seconds to 1 minute until their skins peel off easily. Place them immediately in cold water.
    • Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour and toss well. Gently mix in the blackberries. Allow the mixture to sit for 5 minutes.
    • Spoon the mixture into 6 ramekins or custard cups.
    • For the topping, combine the flour, oats, granulated sugar, brown sugar, salt, cinnamon, and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it forms big crumbles, then sprinkle evenly over the fruit.
    • Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly and overflowing.
    • Serve warm or at room temperature with a scoop of vanilla ice cream.

    Nutrition

    Calories: 440kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 376mg | Potassium: 363mg | Fiber: 5g | Sugar: 56g | Vitamin A: 1221IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 1mg

  • Bourbon Walnut Banana Bread

    July 4, 2020 /
    Servings: 16 people
    Calories: 219kcal

    Ingredients

    • 2 cups all-purpose gluten free flour
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 2 cups mashed ripe bananas (about 4-5 medium)
    • 1 cup sugar
    • 1/2 cup unsweetened applesauce
    • 1/3 cup coconut oil melted but not hot
    • 1 tsp vanilla extract
    • 2 Tbsp bourbon
    • 1 cup walnuts coarsely chopped

    Instructions

    • Preheat the oven to 350° F, and butter two 8 x 4 inch loaf pans.
    • In a large bowl, combine the flour, baking soda, and salt. In a smaller bowl, whisk the eggs, bananas, sugar, applesauce, and oil until well combined. Stir in the vanilla and bourbon.
    • Stir the wet ingredients into the dry ingredients until just moistened and well combined.
    • Pour the batter evenly between the two prepared loaf pans. Sprinkle the walnuts over the top if the two loaves – about 1/2 cup per loaf.
    • Bake for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes in the pan before removing the loafs to cool further. Serve warm or at room temperature.

    Nutrition

    Calories: 219kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 105mg | Potassium: 139mg | Fiber: 3g | Sugar: 17g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg