2 tablespoons extra virgin olive oil
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes
8 oz. cappellini
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.
Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.
¼ pound unsalted butter, softened
¼ pound salted butter, softened
½ cup water, boiling
3 ½ teaspoons earl grey tea (2 for steeping and 1.5 dry)
2 teaspoons honey
1 ½ teaspoons orange zest
½ teaspoon lemon juice
Steep 2 teaspoons of earl grey tea in ½ cup boiling water for 5 minutes. Strain leaves and let cool to room temperature. While the tea cools, grind 1 ½ teaspoons of dry earl grey tea leaves with a spice grinder or mortar and pestle until fine. Soften the butter (but don’t melt it) and mix in honey, orange zest, lemon juice and the dry ground tea. Finally, mix in 3 tablespoons of the cooled earl grey tea until combined. Chill in an airtight container in the refrigerator for 2 hours before serving.
Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.
⅔ cup plain yogurt
2 tablespoons butter or coconut oil, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 tablespoon honey or maple syrup
2 teaspoons vanilla extract
1 cup oat flour*
½ teaspoon baking soda
Slightly heaping ¼ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)
In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.
You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.
Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
caramelized shallot corn relish
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, sliced
1 tablespoon brown sugar
3 ears sweet corn, cut from the cob
3/4 cup sweet cherry peppers (pimentos), diced
Preheat the broiler on your oven to high.
Season the salmon with the salt and pepper and place it on a baking sheet. Add the butter to a small saucepan over medium heat and heat until melted. Add in the minced garlic cloves. Brush a bit of the garlic butter over the salmon. Broil the salmon until the top is opaque and the fish is flaking, about 8 to 10 minutes for salmon that is about 1-inch in thickness. Remove from the oven and brush the remaining garlic butter over top. Serve with the shallot corn relish.
caramelized shallot corn relish
Add the butter and olive oil to a small saucepan over medium-low heat. Add the shallots with a pinch of salt and stir. Cook until the shallots turn translucent, about 5 minutes. Stir in the sugar and cook until caramelized, about 10 more minutes. Stir in the corn and the diced peppers. Cook for another minute or two until the mixture is warmed.
Makes 6-8 creamsicles, depending on your ice pop molds!
½ cup orange juice (freshly squeezed preferred)
½ cup coconut cream
½ cup milk
sugar/honey to taste
½ cup sprinkles
1. Juice your oranges (I needed 2 to get ½ cup. Pro Tip: Cut your oranges lengthwise instead of width wise to yield more juice!)
2. Whisk together coconut cream and milk until creamy and smooth.
3. Mix your orange juice with your creamy mixture, and taste. If not sweet enough for your liking, add a tablespoon of sugar/honey at a time until you have the desired flavor (but remember – you are going to add sprinkles, so don’t make them TOO sweet.)
4. Add your sprinkles and mix well.
5. Add mixture to your popsicle molds – you will have to help the sprinkles find their way into the popsicles as they have a tendency to sink to the bottom of the bowl – that’s ok, just use a spoon to equally distribute!
6. Freeze overnight. Enjoy a refreshing popsicle for your afternoon snack!
2 large white peaches, quartered and pit removed
1 red Fresno chili, thinly sliced
1 cup of sugar
2 cups of water
1 cup of fresh squeezed lemon juice
2 cups water
White peach and lemon slices for garnish
In a medium pot over medium heat, bring the peaches, chili, sugar and water to a simmer for 5 minutes until the sugar has dissolved and the peaches have softened.
Transfer the contents to the jar of a blender and puree on high until you have a smooth peach puree. Set aside to cool.
When the peach puree has cooled, pour it into a pitcher filled with ice.
Add the lemon juice and the water and stir well.
Keep chilled and pour over ice. Garnish with the peach and lemon slices to serve.
Ingredients2 tomatoes, diced
1 large cucumber, peeled and diced
1 small red onion, diced
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 container hummus
2 chicken breasts, cooked and sliced (store bought rotisserie chicken)
1 1/2 cups shredded lettuce
1 can artichoke hearts, drained
sliced black olives
1/2 cup feta cheese, crumbled
4 pita breadsInstructionsIn a large bowl combine the tomatoes, cucumber, red onion, red wine vinegar, olive oil, salt and pepper. Toss to evenly combine and set to the side.
Warm the pita bread in the oven or on the stove top. Spread a good amount of hummus on the bottom of each pita bread. Top with the chicken, lettuce, artichoke hearts, tomato/cucumber salad, olives and feta cheese. Fold up like a taco and enjoy!
Little Apple and Cinnamon Loaves – Gluten Free
For the Loaves:
1/2 cup unsweetened applesauce (I make my own. Recipe here) or store bought
1/4 cup olive oil
1/3 cup milk (or almond milk if you want to keep this vegan)
1/2 cup brown rice flour
1/4 cup quinoa flour
1/ 1/2 teaspoons gluten-free baking powder
1/2 teaspoon ground cinnamon
1/4 cup brown sugar
1/4 cup ground hazelnuts
Pinch of salt
For the Vanilla Glaze:
1 cup icing sugar, sifted
1 1/2 tablespoons milk (or almond milk if you want to keep this vegan)
1/4 teaspoon vanilla extract
Make the Loaves:
Preheat the oven to 180C and grease a mini loaf pan. Set aside.
Put the applesauce, egg, oil and milk into a bowl and whisk to combine. Set aside.
In a separate bowl, mix the brown rice flour, quinoa flour, baking powder, cinnamon, sugar, ground hazelnuts and salt. Pour the wet ingredients into the dry ingredients and stir until just combined.
Spoon the batter into the prepared pans and bake for 20 – 25 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack to cool completely.
Make the Vanilla Glaze:
Put the icing sugar into a bowl and add the vanilla and stir in enough milk to achieve a drizzling consistency. Drizzle over the cooled loaves.
Chilaquiles are a Mexican dish of leftover tortillas simmered in a quick tomato sauce. It’s often served for breakfast or brunch, and I love it topped with a fried egg. My version includes shredded chicken, but I’ve also seen recipes that call for chorizo or no meat at all.
This recipe is adapted from Rick Bayless via Food & Wine. I reduced the amount of broth for a less saucy skillet of chilaquiles. A well-seasoned cast iron skillet worked beautifully for this dish. I left the tortillas out on the counter overnight so they’d harden, but you can also do this in a low-temperature oven. Many other recipes will also fry the tortillas lightly, turning them into chips. Feel free to take this step; it’ll be delicious. As for the tortilla, it’s gotta be corn. Always corn.
One 28-ounce can whole tomatoes, drained and 1/2 cup liquid reserved
2 chipotles in adobo or 1 teaspoon ground chipotle chili powder
1 1/2 tablespoons vegetable oil
1 large white onion, thinly sliced
3 garlic cloves, minced
3/4 cup chicken stock or broth
10 or 11 corn tortillas (8 ounces), left out at room temperature overnight
1 1/2 cups shredded chicken
1/4 cup crumbled cotija or shredded Monterey Jack cheese (I actually forgot this! Consider it optional.)
1/3 cup sour cream or goat cheese
1/4 cup chopped fresh cilantro
Cut tortillas into quarters or sixths.
Use a blender to combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
In a large, deep skillet, heat the oil over medium heat. Add two-thirds of the onion and cook until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. heat down slightly. Pour in the tomato purée and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and simmer the sauce until slightly thickened, about 2 minutes. Season with salt, stir in chicken and coat with sauce. Remove from heat.
Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the cheese. Dollop the sour cream over the chilaquiles, sprinkle with cilantro, and serve immediately.
Tres Leches Ingredients:
1 cup whole milk
1/2 can condensed milk
1/2 can evaporated milk
Whipped Icing Ingredients:
1 1/2 cup milk
7 1/2 tablespoons flour
1 7/8 cups granulated sugar (not powdered sugar; note: 1/8 cup = 2 tablespoons)
3 teaspoons vanilla extract
1 1/2 cups (3 sticks) butter, at room temperature
Preheat the oven to 350 degrees and grease a 15-inch x 10-inch x 1-inch baking pan. In a large bowl, cream together sugar, pumpkin, oil, and eggs. In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and cloves. Gradually whisk dry ingredients into wet ingredients and mix well. Pour the batter into your prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Cool the cake completely on a wire rack (keep in the pan). Poke holes in the cake with the back of a wooden spoon.
In a medium bowl, whisk together whole milk, condensed milk, evaporated milk. Pour this mixture over the cooled cake. Chill the cake overnight.
To make the frosting, heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream. Frost your chilled cake.