A Fall Weekend...Kale Soup and Margaritas!

   I'm back at school, tutoring afterschool, and never seem to "fall" in home until after 7:30.  So, I made the decision that the weekend would be void of any trace of schoolwork!  My weekends will be dedicated to relaxing, rejuvenating, friendship and family, and of course cooking.  I know I'll be a better teacher (and person) on Monday because of this game plan.  Plans are in the making for me to formally open a craft cocktail (and savory bites) catering business.  With this plan in mind, I went to bartending school this Summer. Since then, I've been shaking, stirring, straining all sorts of inventive cocktails; trying to choose some original finalists for my menu.  Then, there are the classics...gotta have some classics on the menu.  My sister, Gina, took me to a scrumptious Mexican restaurant in Easton, Pa. several times this Summer, named Mesa Modern Mexican.  While the food was excellent, we were equally satisfied with the Margaritas.  On a side note, Easton has a great farmer's market on Wednesdays and Saturdays right in the town square, complete with many organic selections and raw milk, cheese and yogurt.  I decided I had to learn to make these Margaritas, myself.  I learned the key is.....Patron!  Salt the rim if you'd like (I used Pink Himalayan Salt). I filled a glass with ice and a shaker too.  Squeeze a small lime into the shaker, add 1 1/2 oz. Patron Silver, 1/2 oz. Patron Citronge (orange liqueur), swirl, strain and top with a splash of sparkling water.  Sante!

 

 

   Alongside my perfect Margarita, I opted for some creamy kale soup, which included no cream.  A couple of  years ago, I made  squash soup every week.  I used to share it with a friend until she said "please no..no more butternut squash soup".  I think I ruined it for both of us....not usually craving this soup that I had once loved.  So, I decided variety is important.  There has been a lot of great looking kale in the stores and markets lately, so I went for that.  So easy to make, that you don't even need a recipe.  Feel free to improvise.   First, I sautéed some onions, garlic and celery (just because I had some around).  I took the stems out of the center of the kale and added a big bunch of it to the pot.  Next, I added 2 small boxes of organic chicken stock (you could also use veggie stock).  I let it simmer to marry the flavors, pureed using an emulsion (hand held stick) blender.  You could also puree in a regular blender. Finally,  I tasted the soup and added salt and pepper to my liking  (nutmeg and cinnamon would have been good too).  Viola, a 10 minute, easy, delicious and healthy meal!

 



Back to School Baking

   It's a gorgeous Sunday in N.J.  I'm doing wash, paperwork and getting ready for the week ahead with some baking.  This week, I decided to make carrot muffins, peanut butter and chocolate chip cookies.  These recipes are gluten free and sweetened with rapadura sugar, as a better sugar alternative.  I bake then freeze the muffins.  I unfreeze one in the morning and it's ready when I am.  If you want to enjoy these muffins for dessert, you could make a buttercream or cream cheese frosting, or a mascarpone buttercream for an Italian flair.  I'm just going to top them with organic cream cheese, since I'll most likely have them as a morning snack.  I will bake off a few cookies for me and some friends to enjoy tomorrow, and I will form cookie dough balls and freeze the rest of them that way.  I freeze them on a parchment-lined cookie sheet and transfer to a freezer bag when they are frozen.  This way, I can grab a couple of cookies whenever I want, pop them in the oven and in 11 minutes I have fresh baked cookies.  They are a crowd pleaser, for sure!

Carrot Muffins
Preheat oven to 350 degrees.
In a stand mixer (or bowl if using a hand-mixer), combine :
4 large eggs
2 tsp. vanilla
1/2 cup extra virgin olive oil
1 1/2 cups or 1 cup for less sweet muffins rapadura sugar (I've also used coconut palm sugar and it's a tasty choice).

Next, add in and combine:
2 1/2 cups almond flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
A generous shake of cinnamon
A generous grating of fresh nutmeg

Finally, add in and mix just until blended:
A generous handful of nuts (pecans, walnuts, or whatever you choose)
3 cups of grated carrots

This recipe is enough to make 12 Texas-sized muffins (go big or go home!).  Fill the pan liners 3/4 of the way and bake for 30 minutes or until they pass the "done" inspection.  I find I can tell when baked items are done, because you can smell them outside the oven.

Peanut Butter Cookies:
Preheat oven to 375 degrees

In the bowl of a stand mixer (or bowl if using a hand mixer), combine:

1 stick unsalted butter, softened
1 1/2 cups of natural peanut butter (I use smooth but crunchy is good too)
1 cup rapadura sugar
1 large egg
1 tsp. vanilla

Next, add in:
1 1/2 cups almond flour
1 tsp. baking powder

Mix until all ingredients are combined.  You can form dough balls right away or let the dough chill for a little while, which seems to help the cookies stay together more.  When you are ready to bake, scoop out small balls of dough, place them on a parchment-lined cookie sheet, slightly flatten by making cross-hatch marks with a fork.  Bake for approximately 11 minutes, until they are golden brown.  Let them cool a few minutes before serving.

 

 

 

Chocolate Chip Cookies:

Preheat oven to 375 degrees.

 

In a stand mixer (or bowl if using a hand mixer), beat until fluffy (ish):

2 sticks softened butter

1 1/2 cups rapadura sugar

 

Next, add in and mix until well-combined:

2 large eggs

2 tsp. vanilla

 

Now add in dry ingredients and mix until well-combined:

2 1/2 cups oat flour

1 tsp. baking soda

1/2 tsp. salt

 

Finally, add in a bag of quality chocolate chips and a generous handful of nuts of your choice.  You can mix these in by hand, or gently with the mixer.  Scoop out tablespoons of dough onto a parchment-lined baking sheet and bake for 11 minutes or until done.

 



Muffin Mania

   Muffins are one of my favorite grab and go breakfast/snack options.  After my morning intake of fresh veggie/fruit juice, I'm on the road and off  to school (or tutoring in the Summer).  These muffins are delicious, healthy, lightly sweetened and gluten free.  They're also so easy to make.  As you know, gluten free items don't have a long shelf life.  I freeze the muffins, after they have cooled down.  You can defrost them in the microwave, but they defrost on their own in no time.  Feel free to improvise with the recipes and add your own delicious touch; you can't go wrong.  Here are some of my favorite go to muffins...

Pumpkin Muffins

 

Preheat oven to 350 degrees and line a 12 capacity cupcake pan with liners

 

Mix together in bowl of stand mixer (or large bowl if using hand mixer):

 

2 eggs

1/2 cup Pumpkin Puree (not pumpkin pie filling)

1/2 cup of sweetener (I use raw honey but you can also use maple syrup)

1 tsp. vanilla (I sometimes use vanilla paste)

 

Next, add in the dry ingredients then mix until blended:

 

2 cups of Almond Flour ((preferably blanched like Bob's Red Mill)

1 tsp. baking soda

1/2 tsp. salt

A generous sprinkle of cinnamon, fresh grated nutmeg, a dash of dried ginger, a smidge of allspice and clove (pick and choose spices to your liking).

Add in a big handful of pecans, almonds, if you choose to.

 I like to top the muffins with pumpkin seeds, when I have them, as a little garnish, or granola for extra crunch.

 

Scoop batter into the lined cupcake pan and bake for 30 minutes or until browned and toothpick comes out clean. These muffins are delicious alone or with cream cheese.

 

 

 

Almond Flour Berry Muffins

 

Preheat oven to 350 degrees and line a 12 capacity cupcake pan with liners

 

Mix together in bowl of stand mixer (or large bowl if using hand mixer):

 

2 eggs

4 t. melted butter

2 tsp. vanilla (or vanilla bean paste)

1/3 cup sweetener (I use raw honey but you might want to try maple syrup)

1 heaping T. lemon zest (not mandatory, but adds a special zing)

 

Next, add in the dry ingredients then mix until blended:

 

2 1/2 cups of almond flour (preferably blanched such as Bob's Red Mill)

1 tsp. baking soda

1/2 tsp. salt

A generous dash of cinnamon and freshly grated nutmeg (optional)

 

After all the ingredients are blended, hand mix in a cup of berries of your choice, and a handful of nuts if you choose.

Bake for about 25 minutes or until browned.

Store in freezer, after cooling, if you aren't eating them the same day.

 

 

Banana Muffins

 

Preheat oven to 350 degrees and line a 12 capacity cupcake pan with liners

 

Mix together in bowl of stand mixer (or large bowl if using hand mixer):

 

3 eggs

2 T olive oil

1/4 cup sweetener (such as raw honey or maple syrup)

1 cup mashed bananas

 

Next, add in the dry ingredients then mix until blended:

 

1 cup almond flour

1 tsp. baking soda

1/2 tsp. salt

A generous dash of cinnamon and fresh grated nutmeg (optional).

Mix until wet and dry ingredients are blended.

A handful of nuts (of your choice) and/or mini chocolate chips (optional) and mix by hand or gently with mixer.

 

Bake for about 30 minutes or until browned.

Store in freezer, after cooling, if you aren't eating them the same day.

 

Berry Scones

 

Sometimes I want a break from muffins and I opt for cones.  I love cherries, so cherry scones are my favorite, but you can use any berry, fresh or dried.

 

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Mix together in bowl of stand mixer (or large bowl if using hand mixer):

 

3 cups of almond flour (I prefer blanched)

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. vanilla

1/2 cup plain Greek yogurt

2 T. honey or maple syrup

1 heaping T. lemon zest (optional)

A generous dash of cinnamon, freshly grated nutmeg (optional)

 

Hand mix in 1 cup of berries (fresh or dried).  When combined, drop heaping spoonfuls of the dough onto the parchment lined baking sheet.  Leave space between each scone.  Bake until lightly browned, about 25 minutes (depending on your oven). Eat within 2 days or freeze.

 

 



 

 





 

 

 

 



 



 



 

 



 













Transitioning from Winter to Spring in a snap (of the pressure cooker lid, I mean)

 

   Hello, I'm back!  I bet you thought my blog was just a passing fancy.  Unfortunately, my day job got in the way (teacher), as well as a move to a new home, but I'm back in the kitchen and happy as ever to be here!  I've noticed over the past few years, the resurgence of the pressure cooker, especially noted in Top Chef Competitions.  I remember my Mom bravely used this tool, before it was likely safe to use in the kitchen. When I'd hear the top snap up, indicating full pressure was met, I'd jump.  My Mom would laugh, and dance across the room to prepare some other wonderful cooking creation.  I still jump a little when I hear the full pressure snap, but I've discovered that pressure cooking is actually a convenient tool for busy people.....people "under pressure".  I also can't help but sing a few lines from Queen's song, "Under Pressure", ever time I even think about using this tool.  These pots can be expensive, but if you wait for a sale (or pool a few gift certificates, as I did...plus a sale), you can get a deal.  The pressure cooker I bought came with an instruction book.  I also bought a cookbook, for a broader variety of recipes. You can also "google" any recipe you want, so save a tree!  I've found that a little experimentation is necessary, anyway, so you don't overcook or undercook your food.  I started with risotto, not believing that in 10 minutes I would be able to create the creamy mixture I make, after stirring for a half hour.  I found 10 minutes to be too much, and now cook the rice for 8 minutes, adding in sautéed mushrooms, greens and other veggies after the rice is cooked.  I'm delighted at the creaminess...whoda thought?  All recipes pretty much begin the same.  You saute some aromatics (garlic, onion, shallot), brown the meat if you're using meat, add in some liquid, close the lid, and start timing when you hear the snap of full pressure .  My daughter (see her AMAZING blog at: www.mywellfedlife.com ), said, "so it's basically a backwards slow cooker." And that's exactly what it is.  While I've used boneless chicken to make things like lemon chicken, the pressure cooker does best with meats you would braise. I made the most tender and delicious braised ribs (sautéed onions in olive oil, browned the ribs, poured on some homemade bbq sauce and some water) and served them with rainbow chard.  A colorful meal in every way.

 

 

 

 

I learned, while making baked beans, that if you take off the lid and find the food undercooked, you can reattached it, rebuilt the heat/pressure, and cook a little more.  The beans turned out far better than just dumping out a can of beans, and are certain to be included next year at Easter too.  Here are some Easter pictures...the traditional ham (make a glaze, so much better than the packaged goo), some layered potatoes (shallots, organic cream and grass fed butter).