Blueberry Coffee Cake

You can try other similar recipes, but this is the best... This recipe from my sister, Simone, has been made for many a special occasion. Sometimes you just have to overlook the butter, sugar and sour cream. Even though the cake is rich, this has not stopped most from eating a second piece.

Ingredients:

• 1 1/2 cup flour plus 2 tablespoons
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 2 cups sugar

• 1 cup unsalted butter (softened)
• 2 eggs
• 1/2 teaspoon vanilla
• 1 cup sour cream
• 1 cup blueberries (frozen, thawed or fresh)
• 
  
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans
• 
  
• powdered sugar

Directions:

Grease and flour a bundt or tube pan.

Cream butter and sugar until fluffy. Add eggs and vanilla and beat till light. Fold in the sour cream.

Combine the flour, baking powder and salt. Add to the creamed mixture. Beat until combined and light.

Fold in the berries.

Combine the brown sugar, cinnamon and pecans.

Spoon 1/3rd of batter into bottom of pan and spread evenly. Sprinkle 1/2 of the brown sugar mixture evenly over top of batter. Spoon another 1/3rd of the batter evenly, sprinkle the remainder of brown sugar mixture on top and finally spoon the remaining batter evenly.

Bake at 350-degrees for 55 minutes until a toothpick comes out clean from the center.

Cool completely in the pan. Invert onto a serving platter.

Before serving sprinkle with powdered sugar.

Freezes beautifully.

                                                              EASTER 2013

Almond Flour Scones

These are a healthy indulgence adapted from The Gluten-Free Almond Flour Cookbook. I have made the scones as printed; with chocolate chips, but decided to substitute thawed, frozen blueberries for the chocolate. They were a success. I will be making both versions again and again...


Ingredients:

• 2 1/2 cup blanched almond flour (Honeyville brand)
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/3 cup grape seed oil
• 1/4 cup agave nectar
• 1 cup coarsely chopped dark chocolate (use 65% Sunspire bittersweet organic chocolate chips from Vitamin Cottage) or 1 cup organic frozen blueberries, thawed or fresh blueberries if available.

Direction:

Preheat the oven to 350-degrees. Line 2 baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt and baking powder.

In a medium bowl, whisk together the eggs and then grapeseed oil and agave nectar. 

Stir the wet ingredients into the dry ingredients until thoroughly combined. Fold in the chocolate or the blueberries.

Drop the batter, in a scant 1/4 cup, 2-inches apart onto the parchment paper.

Bake 12-17 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Allow the scones to cool on the baking sheet for 30 minutes.

Store cooled scones in the refrigerator.

Makes about 16.

Basic Quiche

This recipe was found in the local Boulder paper. I have made this for Easter and Christmas, wedding and baby shower brunches. I like it because it is gluten-free, has few ingredients and always turns out delicious. I took the photo right out of the oven; so you can see the fluffy souffle-like appearance. But like a souffle, the quiche does fall. I have reheated and froze the cooked quiche with great results. Simply thaw and reheat at 350-degrees till hot. I like to reheat in the oven rather that the microwave.

Ingredients:

• 6 large eggs, beaten
• 1 cup heavy cream (I prefer Organic Valley)
• 1 cup grated cheese ( such as Swiss, Gruyere or Cheddar; I like Gruyere)
• 1/2 cup crisp bacon or ham (Applegate bacon is great); optional

Directions:

In a medium bowl beat eggs till fluffy and then add the cream and beat once again. Fold in cheese and bacon and pour into a buttered pan. A 10-inch glass pyrex pie dish works great.

Bake at 350-degree oven for 40 minutes until middle is set and top is golden brown.

Madras Curry Beef

I made this with sirloin steak, so it turned out super tender. One may substitute chicken breast and use chicken broth, with equal successful results. The original recipe from, Healing Herbs, called for a cup of tomatoes. I used chopped carrots instead. It would be even heartier with diced white or sweet potatoes. Do not skip the chopped cilantro, as it adds color and flavor. If you dislike cilantro use parsley.

I served the dish with Organic Harvest Medley found at Cosco. It is a combination of brown, wild, and red rice. Takes a bit to cook, but I make double batch and it freezes beautifully. Yes, I am a "Freeze Queen". Add a pinch or so of Garam Masala (3/23/13 blog). Delicious!

Ingredients:

1 tablespoon vegetable oil (I prefer Ghee)
1 pound sirloin steak, cut into 1-inch pieces
1 1/2 tablespoons Madras Curry Powder (3/6/13 blog)
1/2 cup minced shallots (healthiest onion, powerful antioxidant)
2 garlic cloves, minced
3 medium carrots, chopped
1 13.66 fluid ounce coconut milk (prefer Thai brand)
1 cup beef broth
1 teaspoon lemon juice
1/4 cup fresh cilantro, chopped (I keep chopped cilantro in the freezer)
salt and pepper to taste

Directions:

Heat the ghee in a large skillet over medium high heat, add curry powder and stir to release the spices oils. Add the chopped shallots and carrots. Cook until softened.

Add garlic and beef and cook, stirring to coat with the spices and onion.

Add the coconut milk and beef stock. Bring to a boil, reduce the heat and simmer with the lid on for at least 1 hour. Stir occasionally.

Add the lemon juice, cilantro, and salt and pepper.

Serve over rice.

Crock Pot Roasted Chicken

I do not appreciate the mess that a roasted chicken makes in the oven. When I found a post on Pinterest for a whole chicken roasted in a crock pot - fabulous! I suppose one could buy roasted chicken in the grocery stores, but I suspect they are loaded with salt and really this is not that time consuming to prepare. Then you have all that leftover chicken to make other great dishes... I combined 2 recipes one from kitchen diva and the other from Elana's Pantry, Perfect Roasted Chicken.

The rosemary was overwintered in my unheated, insulated garage. What a surprise to find it blooming at the end of March!

Ingredients:

• 1 whole chicken without giblets
• 5 sprigs fresh rosemary
• 1 head garlic, cut in half crosswise
• 1 bay leaf
• 1/2 lemon
• 1 medium onion, cut into slices
• dried thyme
• sea salt and fresh ground pepper

Directions:

Rinse the chicken inside and out and pat dry.

Liberally salt and pepper the inside of the chicken.

Stuff cavity with the rosemary, garlic, bay leaf, and lemon half.

Tie legs together with kitchen string.

Lightly grease the inside of the crock pot. Line the bottom of the crock pot with the onion slices and place the chicken on top. 

Sprinkle top of chicken with dried thyme and pepper.

Cook on Low for 6-8 hours until chicken is tender.

You may drain the juices, refrigerate and once cold; skim off the fat. Use the juices to further moisten the chicken. Enjoy!

Panch Phoron

Panch (means five) and phora (meaning seeds). This blend comes from Bengal, is used whole and added to cooking oil at the start of the dish. Typically used to flavor vegetables and potatoes, you can use to flavor almost any kind of dish. When using, heat up oil in a saute pan and saute as you would vegetables. Once the seeds begin to release their fragrance. Add the other ingredients right away. Experiment with 1/4 teaspoon and go from there.

Ingredients:

• 2 tablespoons mustard seeds
• 2 tablespoons cumin seeds
• 2 tablespoons black cumin seeds (Nigella)
• 1 tablespoon fenugreek seeds
• 1 tablespoon fennel seeds

Directions:

Put all the seeds in a glass jar with tight fitting lid and shake well. The mix will keep for a year.

Black Mango Chutney

This popular Indian chutney contains black cumin seed; an ingredient in Panch Phoron (3/25/13 blog). As I mentioned; receiving, Healing Spices, has opened some doors for me. Not only can you create a delicious culinary dish, but many of the spices have health benefits. The mango sauce is great over fish or chicken, rice or brie.

Ingredients:

• 2 tablespoons canola oil
• 1 teaspoon Panch Phoron
• 1 dried red chili, seeds removed and diced or fresh jalapeno to taste, seeds removed and chopped
• 1/2 teaspoon black cumin seeds
• 2 tablespoons honey
• 1 cup water
• 2 mangos, just slightly ripe, peeled , cored and diced (use a vegetable peeler to remove skin)
• 1/4 cup shredded unsweetened coconut
• 1/2 teaspoon salt
• 1/4 cup cilantro

Directions:

Heat oil in a medium pan over medium high heat. Add the Panch Phoron, chili and black cumin seeds and fry until the seeds start to pop.

Add the honey and water. Add the coconut, mangoes and salt and bring to a boil. Lower the heat and simmer till mixture softens and thickens slightly, about 15-20 minutes.

Cool and stir in the cilantro. Serve hot or at room temperature. Makes about 2 cups.

This freezes beautifully. Take advantage when mango are in season.

Pecan Shortbread Cookies

Another great recipe out of The Gluten-Free Almond Flour Cookbook. This are truly like a homemade Pecan Sandy and not overly sweet.

Ingredients:

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 cup pecans, toasted and coarsely chopped
• 1/2 cup grapeseed oil
• 5 tablespoons agave nectar
• 1 tablespoon vanilla extract

Directions:

In a large bowl, combine the almond flour, salt, baking soda and pecans. 

In a glass measuring cup, whisk together oil, agave and vanilla. I use my Wonder Whisk! 

Roll the dough into a large log, 2 1/2 inches in diameter, then wrap in parchment paper. Place in freezer for 1 hour or until firm.

Remove log from freezer, unwrap, and cut with a wet knife into 1/8-inch slices.

Place 2-inches apart on a parchment lined baking sheets and bake at 350-degrees for 7-10 minutes until lightly golden. 

Allow the cookies to cool on the baking sheets for 1 hour.

Gluten-Free Sandwich Bread

This recipe was adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. I found the special 7 by 3-inch loaf pan by Magic Line on Amazon. I buy my almond flour from Honeyville, also off of Amazon. Elana is very specific about using the above products to be successful. I buy almond butter at Cosco.

I am thrilled to have bread that is not only gluten-free, but does not contain a lot of other carbs. Great texture and flavor. I have to thank my friend and fellow plant lover, Candace, for pointing out the book at Peppercorn. The author lives in Boulder with her family.

Ingredients:

• 3/4 cup creamy roasted almond butter, at room temperature
• 4 large eggs
• 1/4 cup blanched almond flour
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon ground roasted walnuts

Directions:

Preheat oven to 350-degrees. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.

In a large mixing bowl, blend the almond butter until smooth, then blend in the eggs.

Combine the almond flour, arrowroot powder, salt, soda and walnuts in a small bowl. Blend into the wet ingredients until thoroughly combined. Pour batter into the loaf pan.

Bake for 40-45 minutes on the bottom rack of the oven, until knife inserted into the middle comes out clean. 

Allow the bread to cool in the pan for 1 hour.

Stores bread in the refrigerator for 1 week or freeze.

Greens and Apple Walnut Salad

This salad is adapted from Elana's Pantry. You may use fresh baby spinach with equally delicious results. I cut the quantity in half to serve Rob and I.

Ingredients:

• 2  cups romaine ( torn into small pieces)
• 1 apple, cut into cubes
• 2 tablespoons dried unsweetened cranberries 
• 2 tablespoons roasted, chopped walnuts
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Modena balsamic vinegar

Directions:

Combine romaine, apple, cranberries and walnuts. 

I use my Wonder Whisk to combine the oil and vinegar. Drizzle over the salad.

Toss and serve.

Garam Masala

I am obsessed with , Healing Spices, a birthday gift from my friend Cathrine. I ended up buying the book with some spices for a Christmas gift for one of my friends. Great book with amazing recipes. It has inspired me to be more creative.

I have been buying the spices at The Spice Shop in Boulder.

Ingredients:

• 4 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon caraway seeds
• 1 tablespoon black peppercorns
• 2 teaspoons brown cardamom seeds
• 1 three-inch cinnamon stick
• 1 whole nutmeg
• 1 teaspoon whole cloves

Directions:

In a small, dry skillet (I use cast iron), over medium heat, separately pan roast the coriander seeds, cumin seeds, caraway seeds, peppercorns and cardamom until lightly browned and slightly fragrant. Turn the seed frequently as they cook so they do not burn. Set on a plate to cool.

Break cinnamon stick into pieces. Put nutmeg and cinnamon in an electric spice grinder and process.

Add the roasted seeds and the cloves and process until a fine powder. 

Keep in an airtight glass container. Will store 6 months or longer.

Curried Mustard Pork Chops

I always buy bone-in pork chops because they tend to stay moist. This recipe requires a little pre-planning; as  it is best to marinate overnight. Great served with brown rice with a sprinkle of Garam Masala. I make my own Garam Masala (see 3/23/13 blog); because I am a gluton for punishment. Feel free to purchase instead!

Ingredients:

• 2 bone-in pork chops, about 1" thick
• 1/4 cup Dijon mustard (Anne's Naturals)
• 2 tablespoons orange juice or white wine
• 1/2 tablespoon Madras Curry Powder (I make my own, but purchase if desired)
• 1/ tablespoon extra-virgin olive oil
• 1 small shallot (minced)
• 2 garlic cloves (minced)
• 1/4 teaspoon crushed red pepper

Directions:

Place the pork chops in a large zip lock bag. Combine the rest of the ingredients and pour over chops. Marinate for 6-24 hours.

Preheat gas grill on medium high heat (350-400 degrees). Grill 5 minutes per side. Save the remaining marinade and heat to boil and serve with the chops.

Often times I will grill early in the day and then reheat in the microwave.

BAM! Chicken Drumettes

Love, Love, Love chicken drumettes! This is my "go to" recipe. Often I will bake in the oven just short of being done, cool and refrigerate and then finish on the grill. You may serve with BBQ sauce, but with BAM! you really need nothing else. They are also great served cold.

Ingredients:

• 12 chicken drumettes ( rinsed in cold water and pat dried)
• BAM! rub (2/28/13 blog)

Directions:

Coat both sides of the drumettes with BAM!

Place a piece of parchment paper on a baking sheet and line-up the drumettes without touching.

Bake in a 400-degree oven for about 30 minutes; turning once halfway through.

Roasted Chicken with Balsamic Vinaigrette

Recipe was snatched from Giada de Laurentiis, (foodnetwork.com). Every recipe I have tried from Giada, has been one I will make again and again. My dream is to be invited to one of her dinner parties! The balsamic chicken is no exception; plus the prep is super easy. Serve with Pappardelle's gluten-free lemon pepper fusilli. Yum!

Ingredients:

• 1/4 cup Modena Barrel-Aged Balsamic Vinegar from Pappardelle's the Fine Art of Pasta.
• juice from one small lemon
• 2 tablespoons Dijon mustard ( I like Anne's Naturals)
• 2 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/4 teaspoon extra virgin olive oil
• 2 skin-on, bone-in, chicken breast ( got mine from Whole Foods)
• chopped fresh parsley ( I forgot this, but will add next time as I LOVE parsley; the Belgium in me!)
• grated lemon zest ( hum, forgot this too, but perhaps next time...)

Directions:

Whisk the vinegar, lemon juice, mustard, olive oil, garlic, salt and pepper to blend. I use my Wonder Whisk for this; it is awesome! Rinse the chicken breasts and place in a large ziplock bag. Pour the vinegar mixture on top and turn to coat. Refrigerate for 2-8 hours. In other words; can be planned ahead or not... 

Transfer the chicken with the sauce to a lightly greased glass baking dish. 

Preheat the oven to 400-degrees. Roast the chicken, uncovered for 30-40 minutes, until cooked through.

At this point, Giada, had you pour the sauce into a pan and boil until the liquid reduces by half, about 8 minutes. This step was unnecessary due to the superior quality of the balsamic I used. There was thickened sauce in the baking pan to pour atop the chicken to serve. 

If you do not forget: garnish with parsley and lemon zest.

She also side-noted if the chicken darkens too quickly, cover with foil. I did not find this necessary either...

The recipe could easily be adjusted for more than 2 servings. I had baked the chicken the night before and reheated. Colorado State is playing Missouri, so wanted easy tonight.

Gluten- Free Breakfast Bars

The bars were adapted from Breakfast Bars on elanaspantry.com. The blanched almond flour I purchased off of Amazon. Honeyville brand is what the author of the Gluten-Free Almond Flour cookbook recommends. Everything I have made from Elana has been delicious...

Ingredients:

• 1 1/4 cup blanched almond flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/4 cup light agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1 cup raw cashew pieces (coarsely ground)
• 1/4 cup raw blanched slivered almonds (coarsely ground)
• 1/4 cup 65% cacao bittersweet chocolate chips

Directions:

In a small bowl, combine almond flour, salt and baking soda.

In a medium bowl, combine grapeseed oil, agave and vanilla.

Stir the dry ingredients into the wet.

Mix in the coconut, cashews, almonds and chocolate chips.

Grease an 8x8-inch baking pan with grapeseed oil.

Press the dough into the baking dish, wetting hands with water to help pat the dough down evenly.

Bake at 350-degrees for 20 minutes until golden brown.

Cut into bars. Enjoy!

Madras Curry Powder

This is a basic curry powder from, Healing Spices. Because the spices are pre-roasted, this powder can be stirred right into the dish without being cooked first.

I purchased from Amazon, a Krups F203 Electric Grinder. It is inexpensive and works great. Do not waste your money on a manuel grinder!

Try out Savory Spice Shop in Boulder on Broadway, just off the Pearl St. Mall.

Ingredients:

• 1/2 cup coriander seeds
• 1/4 cup cumin seeds
• 2 tablespoons black mustard seeds
• 2 tablespoons black pepper
• 1 teaspoon ground ginger
• 1 teaspoon chili powder

Directions:

In a small, dry heavy skillet over medium heat, roast the coriander, cumin, mustard seeds and black peppercorns until they become lightly brown and slightly fragrant. Turn the seeds frequently as they cook, so they do not burn. Transfer to a dish to cool.

Once cooled, place in a spice grinder and process until consistency of fine powder. Mix in the ginger and chili powder. 

Makes about 1 cup. Store in an airtight, glass container in a cool, dark area.

Use in any recipe calling for curry powder.

Herbed Cream Cheese

This recipe was adapted from Emeril on foodnetwork.com. Well worth the extra effort!

Ingredients:

• 12 ounce Organic Valley cream cheese (softened)
• 4 tablespoons unsalted butter (softened)
• 1 tablespoon fresh, chopped basil ( I love Osage Garden, a local CO grower; Vitamin Cottage)
• 1 tablespoon fresh, chopped thyme
• 1 tablespoon fresh, chopped parsley
• 3 finely minced garlic cloves
• salt and fresh ground pepper to taste

Directions:

In a medium bowl combine all the ingredients until smooth and well incorporated. 

The cream cheese freezes well. I use Glad Mini Round containers which are the perfect size for 2 portions.

Great to stuff chicken, to serve on top of fish or pasta, and mixed with rice to stuff poblanos.

Curried Cashews

Cashews are considered a "good fat" and are highly regarded in Ayruvetic medicine as restorative to the body. Lets face it; they are just plain good. This recipe, adapted from, Taste of Home, just puts them over the top.

Ingredients:

• 2 cups raw cashew pieces (Vitamin Cottage store their nuts in a refrigerator to assure freshness)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon Worchestershire sauce (Anne's Naturals)
• 4 teaspoons Madras curry (homemade or store bought)
• sea salt and fresh pepper to taste

Directions:

In a dry skillet, roast the cashews over medium high heat, stirring till lightly toasted.

Remove from the heat and add the olive oil, Worchestershire and curry powder. Return to the heat and roast until all the ingredients have coated the cashews and nuts are golden. This will take under a minute and be sure to stir continuously to prevent burning. Remove from the heat, add salt and pepper to taste and allow to cool on a sheet of wax paper. Store in an air tight bag in the refrigerator.

The nuts make a great snack and travels well. Also may garnish use as a garnish for meat dishes, vegetables or salad.

Roasted Spiced Butternut Squash

I am obsessed with butternut squash. This recipe was inspired by SEASON WITH SPICE on Pinterest.

Ingredients:

• 1 butternut squash (I buy mine at Vitamin Cottage)
• extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon leaf oregano
• 1/2 teaspoon hot smoky paprika
• 3 teaspoons granulated garlic
• 3/4 teaspoon salt
• pepper to taste

Directions:

Preheat oven to 425-degrees. 

I wash the skin of the butternut squash; something my daughter-in-law taught me, which makes a lot of sense. 

To prepare the squash, use a potato peeler. Cut off both ends and cut in half. Scrape out the seeds and cut the squash into wedges. Place wedges in a large bowl and drizzle with olive oil. Use your hands to make sure all pieces are coated. Line a baking pan with parchment paper and arrange the wedges in a single layer. 

Combine the cumin, oregano and salt and distribute evenly on the top of the wedges. Add the minced garlic and the broken up pieces of bay leaf. Lastly, grind fresh pepper to taste.

Bake for about 30 minutes until starts to brown and pieces are tender when pierced with a fork. Remove the bay leaves before serving.

Other spices to consider: cayenne pepper, curry, or garam masala.

The roasted butternut freezes beautifully. Simply unthaw and reheat.