Thursday, September 1, 2016

Energy Bars - Recipe

Chewy energy bars!  Trail bars!  Snack bars!  Chocolate covered bars!  I love these for so many reasons!

Reason number 1)  The sunflower butter is fantastic and gives it great flavor.  I use an organic sunflower butter with no sugar, Sunbutter Organic.

Reason number 2)  These bars have a lot of energy packed into them and are sweetened with maple syrup in the cereal, brown rice syrup in the mixture holding it all together, and dark chocolate on top.

Reason number 3)  The cereal used is key to the success of these bars.  My Coconut Granola recipe stays light and crispy amid the chewy raisins, and sunflower butter/syrup mixture.  Using store bought cereals may yield a tough texture.  For best results use Coconut Granola Recipe.

Reason number 4)  Chocolate.  Dark chocolate to be exact. Enough said.

Reason number 5)  It is very easy to make.  No baking involved once you have the cereal made.





Energy Bars

(Makes 24 (1 1/2-inch) Squares or 12 (1 1/2 x 3-inch) Bars)

3 c. Coconut Granola Recipe
1/2 c. Sunflower Butter (organic, no sugar)
1/2 c. Organic Brown Rice Syrup
3/4 c. Dark Chocolate Chips

     Grease a (7x11-inch) baking pan.   Place the granola in a large heat proof mixing bowl.  Have this in place now, because once the syrup mixture is ready it needs to be added immediately.  Measure out the sunflower butter.  Heat the rice syrup in a small sauce pan on low to medium heat stirring constantly until it simmers.  Remove from heat.  Add the sunflower butter, stirring quickly until smooth and incorporated.  Immediately pour into the granola and quickly mix with a spoon before it hardens too much.  Transfer mixture to the greased pan and pat down evenly with the back of a spoon.  If it sticks, grease the back of the spoon.  Melt the chocolate chips on low in a heavy bottomed sauce pan, stirring constantly.  Pour over the top of the bars.  Let sit until set.  Slice into bars or squares.


Bars before chocolate.

Side view.


Chocolate setting up.

Sunday, August 28, 2016

Coconut Granola - Recipe

     Here is an awesome granola recipe.  The secret ingredient is coconut oil.  It enhances the flavor of the whole cereal with a subtle deep coconut flavor.  People trying this cereal will notice something really good, but won't be able to put their finger on what it is.  I like to use quick cooking Irish rolled oats mixed with a little brown rice flour.  This makes for a light crisp cereal that is easy to chew.  No huge chunks to bite into here.  I also use all organic or Non Gmo ingredients as much as possible.  Sourcing my maple syrup from our local farmer's market also makes this cereal a special creation that I look forward to waking up to in the morning.  I have lot of pictures to share, because I am so excited about this recipe.






Coconut Granola

(Makes 8 cups)

4 c. Quick Cooking Rolled Oats
1 c. Large Coconut Flakes
1/3 c. Brown Rice Flour
1 tsp. Cinnamon
1/2 tsp. Finely Ground Celtic Sea Salt
1/2 c. Coconut Oil
2 tsp. Vanilla
1/2 c. Maple Syrup
1 c. Sprouted Pumpkin Seed
3/4 c. Green Seedless Raisins
3/4 c. Red Seedless Raisins

     Preheat the oven to 300 degrees Fahrenheit.  In a large bowl combine the oats, coconut, rice flour, cinnamon, and salt.  Place the coconut oil, vanilla, and maple syrup in a sauce pan and heat on low heat whisking constantly.  When the oil is melted remove from heat and let cool untill luke warm.  Pour the oil/maple mixture into the dry ingredients stirring constantly with a large spoon.  Continue to stir until the dry ingredients are well coated and the oil/maple mixture is well distributed.  Pour onto a greased jelly roll pan (cookie sheet with sides) and bake for 30 minutes, turning the cereal over with a spatula half way through the baking time.  The coconut will begin to get a light brown color when done.  Cool in the pan and return to a clean, large bowl.  Mix in the pumpkin seeds and rasins.  Store in an airtight container in the refrigerator.

Coconut Oil, Vanilla, and Maple Syrup heated in a sauce pan.  The Coconut Oil is all melted here.

Cereal before going in the oven.

Cereal after 30 minutes in the oven.

Mixing in the Pumpkin Seeds and Raisins.

I keep a little scoop in the container so I don't have to go hunting for one each time.




Closeup.


Served with milk.

Coconut Granola with watermelon and my morning egg.



Saturday, August 27, 2016

Watermelon, Burrata, Basil, and Balsamic Salad - Recipe

     I have found a most wonderful Italian style cheese called burrata.  It is fresh mozzarella but with a twist.  Think of a fresh mozzarella balloon filled with a mixture of fresh mozzarella curds and cream (the mixture is called stracciatella).  It is a squishy, poochy pillow of goodness with a cute mozzarella knot on the end to hold it all inside.  On its own it is wonderful.  However, it is an adventure pairing it with other foods.  Watermelon, fresh mozzarella, basil, and balsamic vinegar is a classic salad, but I tried using the special burrata cheese instead of regular fresh mozzarella.  Here I decided to use a grass fed water buffalo burrata from Buf Creamery and a delicious, thick balsamic vinegar from Taste of Old Country.  That way I don't have to reduce the balsamic on the stove.  This is very easy to assemble and great to serve guests.  If you want extra cheese, feel free to double the amount of burrata.  No one will complain.

 

Watermelon, Burrata, Basil, and Balsamic Salad

(Serves 4)

1 8lb. Watermelon
1 4.4 oz. Burrata from Water Buffalo
16 Fresh Basil leaves
1/4 c. Thick Balsamic Vinegar or to taste

Scoop the watermelon into balls using a (1 1/2-inch) cookie dough scoop or melon baller and place on a serving platter.  The melon baller will yield smaller balls.  Slice the burrata and place on top of the water melon.  Distribute the basil leaves among the watermelon balls and drizzle with the balsamic vinegar.





Friday, August 19, 2016

World Photo Day

   

     Today is International World Photo Day so what does one post on that day when one takes so many pictures it is impossible to choose?  And when there are so many millions of wonderful photographs uploaded to the internet every second of every day?  Well, food of course.  I never tire of photographing this subject.  It cooperates so well.  It doesn't move or wiggle or get impatient.  It doesn't say it doesn't want its picture taken or anything like that.  It simply sits there and looks yummy with its beautiful colors and flavors.  Yes, you can almost taste it when you look at it.

     The top photo is my salad I was devouring this week.  The farmer's market had gotten in a new batch of spring mix greens.  I added some melon balls and garlic infused olive oil.  Also I drizzled on some raspberry infused balsamic vinegar.  Don't think they would go together?  I beg to differ.  I nearly scarfed down the whole thing before I took the picture.  I get these lovelies at the Ashburn Farmers Market from Taste of Old Country.  Oh, they ship too.  I am having a lot of fun figuring out ways to use these oils and vinegars.

     The picture below is a sneak peak into the future.  A future recipe post or cookbook entry that is.  It is French Onion Soup topped with a waffle and melted cheese.  We are not ready for the fall food yet, but I can't help myself.  I love soup and I had a craving for French onion, so I whipped up this extremely rich one with a beef bone broth base.  Not just any bone broth, but bone broth pressure cooked for 8 hours.  Thanks to the fast forward cooking of the pressure cooker that is as good as a 24 hour simmer in only an 8 hour time frame.  The result?  A superbly flavored soup base for your onion soup.  Now as far as the waffle goes?  Don't judge me.  I did not have any French bread, and it fit nicely in the bowl.  It worked great.  Toast it first to get nice and crusty then pop it on top of the soup.  Add some cheese of choice, white cheddar here, and then broil in a broil safe bowl till bubbling.  Stay tuned for this one.  




Sunday, August 7, 2016

Three Flour Pumpkin Waffles - Recipe

     Traditionally we eat waffles for dinner at my house.  It is what I make when I want something fast and easy.  They are fun to make too as the aromas are wonderful while they bake in the waffle iron and are stacked on a serving plate.  There is something comforting about that little beep of our electric waffle iron, signally it is time to take out the waffle.  When I hear it, I know that something good is on the way.     
     Today I present my new favorite waffles.  I love a waffle that is rich, satisfying and almost completely whole grain!  Only 1/4 cup white flour is all I need to help hold these babies together.  The other two cups of flour are rustic stone ground rye flour and brown rice flour.  Pumpkin is such a delicious way to add healthy vitamins, minerals, anti-oxidants, and fiber to the diet.  When I think of waffles, I crave these.

Three Flour Pumpkin Waffles with butter, maple syrup, and sour cream.


Three Flour Pumpkin Waffles

(Makes 9 4x4 inch Waffle Squares)

Batter for Three Flour Pumpkin Waffles.
1 c. Brown Rice Flour
1 c. Stone Ground Rye Flour
1/4 c. White Flour
1 1/2 tsp. Salt
3 tsp. Baking Powder
1 (15-oz.) can Cooked Pumpkin
3/4 c. Goat Yogurt or Cow Yogurt
1 1/4 c. Water
2 Eggs
2 T. Real Maple Syrup or Sugar
1/2 c. Olive Oil
Palm oil for greasing waffle iron

Topping
Butter
Real Maple Syrup
Sour Cream


     In a large bowl whisk together the rice flour, rye flour, white flour, salt, and baking powder.  In another large bowl whisk together the pumpkin, yogurt, water, eggs, maple syrup, and olive oil.  If you don't have real maple syrup you can substitute sugar.  Before heating the waffle iron, lightly grease it with palm oil.  While you preheat the waffle iron, stir the wet ingredients into the dry just until the dry are incorporated.   Begin making the waffles.  You may need to adjust the temperature to find the sweet spot.  They will be nice and brown when fully cooked and come out of the iron easily when approached from the edge.  The outside will be slightly crusty and the inside soft and fluffy.  Serve with butter, maple syrup, sour cream, or your favorite topping.

Monday, August 1, 2016

Lemon Basil Shrimp Salad - Recipe

      This is such a great dish for summer.  Shrimp cooks up in a flash and is sooo good!  This dish is special with the lemon basil.  It is basil that actually has a lot of lemon flavor!  Leaving the leaves whole allow for a wonderful surprise when you bite into one.  If you don't have lemon basil, use regular basil and a little extra lemon juice to taste.  The celery and shallot give it a fresh crunch while the tomato adds color and summer flavor!


Lemon Basil Shrimp Salad

(Serves 4)
(Yields 2 cups of salad)

1 lb. Shrimp, uncooked and thawed, deveined, tail removed, and peeled (about 26 shrimp)
2 T. White Balsamic Vinegar
1 T. Dijon Mustard
Juice of 1/2 Lemon plus more to taste
1/4 c. Olive Oil
15 Lemon Basil Leaves whole
1/2 c. Celery diced
2 T. Dill chopped
3 Green Onions chopped
1 Large Shallot Clove diced finely
1 Tomato sliced
Zest of 1/2 Lemon plus more to taste
Pinch Salt
Pinch Pepper

Bring water to a boil in a sauce pan.  Add the shrimp and stir.  Cook for 2 minutes until internal temperature is 130 degrees Fahrenheit.  They should turn pink and opaque when done.  Rest for 2 minutes out of water in a bowl.  Place uncovered in refrigerator to cool.  Mix the vinegar, mustard, and lemon juice together in a bowl.  Whisk in the olive oil by adding in a slow stream.  Mix the remaining ingredients into the dressing, then add to the cooled shrimp.  Toss together gently.  Cover with plastic wrap and store in the refrigerator.

Lemon Basil Shrimp served in an ice cream dish.

Lemon Basil Shrimp Salad served in a ramekin.


Saturday, July 16, 2016

Cabbage with Indian Spices - Recipe

     Here is the side kick for my Horseradish Beet Relish.  I made this yesterday to use up the extra cabbage I still had from the last farmer's market run.  So I thought, "How do I jazz up this cabbage?"  With spices of course!  Indian spices to be exact.  And healthy ones to boot.  For me, my must haves include turmeric and ginger.  I added garlic and cayenne to the mix too, to warm it up and round out the flavor.  I used garlic powder this time, only because I was in a hurry.  Feel free to use fresh minced garlic cloves to taste.  I must admit that sometimes it is nice to use that garlic powder though.  You get done in a flash.



Cabbage with Indian Spices

(Serves 6)

1 T. Palm Oil to coat bottom of pan
1 medium Head Green Cabbage chopped in 1-2 inch thick slices
1 tsp. Turmeric
3/4 tsp. Ginger
1 tsp. Celtic Sea Salt
1/2 tsp. Garlic
1/8 tsp. Cayenne Pepper

   Heat the palm oil in a Dutch Oven on medium heat.  Add the cabbage and begin to cook it down.  Don't stir constantly though.  Let it sit a bit to allow for a little browning.  When it begins to brown lightly, add the spices then sauté for a few minutes to distribute them evenly and release their aromas.  When the cabbage is soft, remove the pot from the heat and serve with a dollop of Horseradish Beet Relish on the side of each serving.