Outrageous Mushroom Quiche

This is not your grandma's quiche. This quiche is a deep dish, heavenly delight that will transform your ideas of traditional quiche. My inspiration for this quiche came after reading Art of Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott. Her take on baking pies and making crust is less exact than what we've been told about the science of baking and it allows for some freedom and creativity. McDermott has a simple list of rules when making pies and Rule #1 is my favorite: "Keep Everything Chilled, Especially Yourself."

Whenever a recipe of mine calls for a pie crust I start to get a little anxious and nervous, especially now that our family is gluten free. Will it taste just as good as a regular flour crust? How long do I knead the dough? How big is "pea-sized" crumbs? Is that too much ice water? Will the dough crack when I roll it out? After reading Art of Pie I found myself actually wanting to make a pie crust and I really enjoyed it this time. Who cares that it didn't look perfect and that little edge fell over on top of the quiche while baking? I think it adds charm and my family saw the love I put into making their meal, after all, isn't that the most important part of cooking for others?

For the Outrageous Mushroom Quiche recipe, use your favorite All Butter Pie Crust recipe. My favorite gluten free recipe can be found at kingarthurflour.com, just remember that when making a savory pie crust omit the sugar or reduce it to a small pinch. Taking some advice from Art of Pie, I remembered to keep myself chill this time and I gave myself extra time to let the pie shell chill for a couple of hours before filling and baking, this helped to keep the butter cold and resulted in a flakier crust.

In this recipe, I used two different kinds of mushrooms, cremini and shitake, but you can use any type you have on hand and what fits with your budget. If you like morel mushrooms and can stomach the $70 per pound price tag, then go for it, the world is your oyster. I chose the cremini because it is relatively inexpensive and has more flavor than a white button mushroom and the shitake mushrooms add a lot of flavor and keep their shape in the cooking process.

Let's talk about the custard for a minute. Most quiche recipes I've found and tried use a high ratio of egg to cream leaving your quiche tasting like a rubbery scrambled egg. This recipe has a higher cream to egg ratio which results in a silky, fluffy quiche, think creme brulee or panna cotta creaminess. Is your mouth watering yet?

Outrageous Mushroom Quiche
Ingredients:
All Butter Pie Crust recipe for one 9 inch crust (see above link to kingarthur.com)
1 Tbs. olive oil
1 pound shitake mushrooms, cleaned, stems removed and large caps torn in half
1/2 pound cremini mushrooms, cleaned and thinly sliced
1 Tbs. butter
2 small shallots, minced
1 large sprig fresh thyme
salt and pepper, to taste
1 cup Gruyere or Swiss cheese, finely grated

For the custard:
4 large eggs
1 1/4 cup milk
1 1/4 cup heavy cream
1/2 tsp. salt
1/4 tsp. ground black pepper
a pinch nutmeg

Directions
Roll out pie crust to about 12 inches and press into a 9 inch spring-form pan, allowing the crust to stick up above the sides slightly. Loosely cover pie shell with plastic wrap and chill in the fridge for at least an hour, up to overnight.

Preheat the oven to 325 degrees.

In a large skillet, heat olive oil over medium high heat. When oil is hot, add the mushrooms and a pinch of salt and let brown until softened slightly, about 5 minutes. Reduce heat to medium low and add butter, shallots, and thyme to pan, cooking for 5-8 minutes or until the shallots are translucent and the thyme leaves are beginning to fall off the stems. Let cool completely.

In a blender, combine all of the custard ingredients and blend on high for 1 minute until very frothy. Retrieve the pie shell from the ridge and layer 1/3 cup of cheese on top of the crust, then sprinkle half of the mushroom mixture on top of the cheese. Slowly pour half of the custard on top of the mushrooms being careful not to move the mushrooms around. Sprinkle another 1/3 cup of cheese, then top with the remaining mushrooms, pour remaining custard over the mushrooms, and finally top the custard with the last 1/3 cup of cheese. Bake for 1 hour and 15 minutes or until the center is set and only slightly wobbly. Remove from the oven and let cool for at least 30 minutes or to room temperature and serve.

Slow Cooker Spaghetti Sauce

My family loves spaghetti, especially the kids, but I get tired of the traditional meat sauce made with ground beef. My recipe uses 3 different kinds of pork: pork shoulder, sausage and pancetta; and it can feed a crowd, a minimum of 10 people. Since our family loves spaghetti so much, I will use half the sauce on the day I cook and freeze the other half for when I don't have time to cook. Also, this recipe can be made in the slow cooker, on the stove top, or in the oven; it's super versatile for whatever fits your needs.

Have I mentioned how I loathe the slow cooker? I know some people love their slow cookers, and use them multiple times a week. There are even websites devoted just to those freezer meals you can just drop into the slow cooker when you leave for work in the morning and when you return, dinner is ready. I haven't had such luck with my slow cooker.  I've tried just about every kind of cuisine in mine and I've been met with less than stellar results. Some meals were even inedible. Yes, after a few bites and we had to throw out the whole pot of dinner and eat scrambled eggs.

This is not one of those recipes. This Slow Cooker Spaghetti Sauce is amazing and you may never go back to the jarred, store-bought sauce ever again. I also like to make the sauce in my Dutch oven and bake it very slowly in the oven, but this requires me to be present during the cooking process, so I will only do this on a lazy weekend.

Let's talk about our ingredients.... Buy the high quality Italian tomatoes or San Marzano tomatoes, if you opt for the better tomato your sauce will thank you. (That's also my favorite can opener from Joseph Joseph; it's one of the coolest kitchen gadgets.)  Also, go for real pancetta; bacon will not be an equal substitute. For one, it's too fatty or greasy and the smoky flavor will overwhelm the sauce. This pre-packaged, chopped brand of pancetta is great because it's one less thing for me to prep.

Start your recipe off by browning all of the meats in a skillet. First, brown the pork shoulder, then the Italian sausage, and last the pancetta. Transfer the meat to the slow cooker or if making in a Dutch oven, remove to a large plate.

Chop the Onions, Carrots and Garlic. Saute in the same skillet with a pinch of salt until soft.

Deglaze the pan with some red wine, scraping up any brown bits on the bottom of the pan. 

Add the canned whole tomatoes and mash with a potato masher to break them up into bite sized pieces. Add tomato mixture to the slow cooker. 

Now pour the tomato puree in the skillet along with the fresh herbs. Bring to a simmer and add to the slow cooker. 

This is what your slow cooker should look like. It will be very full. I also like to use these slow cooker liners so clean up is really easy. 

Cook on low for 4 hours. Remove the large pieces of pork shoulder and shred into bite-sized pieces. Remove the herb stems from the sauce. 

Return the the shredded meat to the slow cooker and simmer for another 30 minutes while the pasta cooks. 

Since our family is gluten free, we like to use this type of gluten free pasta found at Trader Joe's. We have tried just about every brand out there and this one is the closest in flavor and texture to regular wheat pasta. 

Slow Cooker Spaghetti Sauce

Yield: 10 servings

Ingredients:

4 lbs. boneless pork shoulder, cut into 3 inch pieces

1 lb. Italian sausages, sweet or mild, removed from casings

3 ounces pancetta, chopped

1 large yellow onion, diced

3 large carrots, diced

4 garlic cloves, minced

1 cup dry red wine

1 28 oz. can whole Italian or San Marzano tomatoes

1 28 oz. can tomato puree

1 rosemary sprig

2 thyme sprigs

salt and pepper, to taste

2 lbs. spaghetti 

Parmesan cheese, for garnish 

Directions:

In a large skillet or Dutch oven, working in batches, brown the pork shoulder. Remove to a slow cooker or large plate. Pour off all but 1 tablespoon of the fat and brown the Italian sausage, breaking it up into small pieces with a wooden spoon. When fully cooked through, remove to slow cooker or plate. Pour off all of the accumulated fat and brown the pancetta until crisp; remove to the slow cooker or plate. Pour off all but 1 tablespoon of fat from the skillet. 

Saute the onion, carrot and garlic for 3-5 minutes, until softened. Pour in the red wine and scrape up any brown bits off the bottom of the pan. Add in the whole tomatoes and crush with a potato masher. Bring to a simmer, then pour into the slow cooker. 

Add the tomato puree to the skillet along with the whole herbs, bring to a simmer and pour over the meat in the slow cooker. Turn slow cooker on low and cook for 4 hours. 

Remove large pieces of pork shoulder from sauce and shred into bite sized pieces. Return the meat to the sauce and simmer on low for 30 more minutes while the pasta is cooking.

Just for fun - Our little girl (when
she was a baby) enjoying her spaghetti. 

Cook pasta according to package (note: Our family only cooks 1 pound of pasta and freezes half of the sauce for another day.) Drain and return to the pot. Spoon 2-3 cups of sauce over the cooked noddles and stir to coat all of the noodles. Divide pasta into bowls and spoon additional sauce over noddles. Top with Parmesan cheese and serve immediately.

Tomato Confit

Tomato Confit is the condiment that you've been missing all your life. Remember when sun-dried tomatoes became popular on the food scene in the 90's? Well, this intensely tomato and herb oil is going to be just as popular.

The tomatoes are cooked at a very low temperature in a pool of herbs, garlic and olive oil resulting in a flavorful oil and tender tomato. The oil can be used in any recipe that calls for olive oil, for example, salad dressings, vinaigrette, or marinades. The tomatoes can be added to soups, stews or even smeared on a piece of crisp toast. The options are endless as to what you can use these delicious tomatoes.

Tomato Confit
Ingredients:
4 lbs. Roma tomatoes
10 sprigs fresh thyme
5 garlic cloves, peeled and smashed
5 sprigs fresh basil, leaves removed from stems
kosher salt
2 cups olive oil

Directions:
Preheat the oven to 250 degrees.

Cut a small X on the bottom of each tomato. Bring a large pot of water to boil and prepare a large ice bath. Drop the tomatoes in the boiling water and boil for 20-30 seconds and immediately place in ice bath. Once tomatoes are cool, peel skins, quarter and remove the seeds.

In a large baking dish, place the tomatoes, herbs, garlic and a couple pinches of salt. Pour olive oil over the tomatoes. Place in oven uncovered for 3-4 hours until the tomatoes are very tender and begin to brown slightly. Remove from oven and all to cool to room temperature. Store in the fridge in airtight jars for up to 1 month. Be sure to cover all the tomatoes completely with oil since air exposure will cause them to spoil quickly.

Preserved Lemon & Baharat Pork Kebabs

I'm still cooking my way through some of 2016's best cookbooks and this recipe comes from Sirocco by Sabrina Ghayour. If you are not familiar with Lebanese cuisine, Baharat refers to a spice blend similar to a masala in Indian cuisine. Most families in Lebanon have their own secret baharat recipe but you can make your own easily at home, or you may purchase one if you have a vast international section in your grocery. 

Here's my recipe for baharat:

• Yeilds: 2 cups (half for enough to make the kebabs)
• 4 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 3 tablespoons ground cumin
• 1 teaspoon ground cardamom
• 4 teaspoons ground nutmeg
• 4 tablespoons paprika

Directions: Mix all ingredients in a small bowl and transfer to an airtight container. 

These kebabs pair perfectly with the Radish, Dried Fig & Apple Salad from Ghayour's book, which I shared with you earlier this week. You will want to marinade the pork for several hours or overnight to develop even more flavor. 

Preserved Lemon & Baharat-Marinated Pork Loin Kebabs

Ingredients:

2 pork tenderloins, Cut into 2 inch pieces

vegetable oil

For the Marinade:

3 heaping Tbs baharat spice blend

2 garlic cloves, crushed

3 Tbs. Greek yogurt

4 Tbs olive oil

5 preserved lemons, seeded and finely chopped

sea salt & pepper

Directions:

Place all the marinade ingredients in a large bowl, or zip top bag for easier clean up, and mix until very well combined. Add pork to the marinade and massage marinade into meat for 2-3 minutes. Place in the fridge for a couple of hours, overnight is best. 

When ready to cook, bring the meat to room temperature. Heat a grill pan or grill to medium heat. Thread meat onto skewers leaving a small amount of space between each piece of meat. Depending on the size of your skewers you may only fit 4 pieces onto one skewer. 

Drizzle the meat with vegetable oil and place on the grill pan. Cook on all four sides for 2-3 minutes each side. Let pork rest for 5 minutes before serving. 

Coffee Cardamom Cookies

In yesterday's post I talked about cooking my way through 2017's The Piglet - Tournament of Cookbooks on Food52.com. Click here to read all about it. Today I am trying the Coffee Cardamom Cookies from Dorie Greenspan's book Dorie's Cookies. Her cookbook is full of delightful treats and sweets and even a few, unexpected savory cookies for cocktail parties. 

These delightful little cookies remind me of having lunch or afternoon coffee with my husband's Auntie. Every afternoon cup of coffee was brewed with a little cardamom and served with a plate of sweet handmade date cookies and fruits. 

The recipe makes about 30 small, 2 1/2 inch cookies and any leftovers freeze wonderfully. When I am looking for a recipe for sweets, I try to find ones that will freeze without compromising the texture or taste. If I have an unexpected guest stop in for tea or coffee, or if I don't have time to bake a batch during the baby's nap time, I can usually find a treat or two nestled away in the freezer. This recipe is perfect for such times. 

Since our household is also gluten-free, I substituted gluten-free flour for the all-purpose flour and came out with great results. 

Coffee Cardamom Cookies

Ingredients:

2 cups all-purpose flour (or gluten-free flour blend with 1 tsp. Xanthan gum)

1 Tbs ground espresso or 2 tsp. instant espresso

2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp fine sea salt

1 stick unsalted butter, room temperature, cut into chunks

1/2 cup brown sugar, packed

1/4 cup sugar

1 large egg, at room temperature

1 1/2 tablespoons unsulfured molasses 

1 tsp. vanilla extract

For the optional glaze:

1/2 large egg white 

3/4 cup confectioners' sugar

1 1/2 tsp. unsalted butter, melted

1/2 to 2 tsp. warm water, if needed

Directions:

Whisk the flour, espresso, cinnamon, cardamom, and salt together. 

Working with a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until smooth, about 3 minutes. Add the egg and beat until well incorporated, about 2 minutes. Beat in the molasses and vanilla; Stop the mixer, scrape down the bowl and add the flour mixture all at once. Pulse the mixer on low until the flour begins to incorporate. Mix on low until the dry ingredients are fully blended into the dough. 

Turn the dough out, gather it together and shape into a disk. Roll the dough between two pieces or parchment paper to a 1/4 inch thickness. Refrigerate for 2 hours or freeze for 1 hour. 

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Remove dough from fridge and peel off the top layer of parchment paper. Replace parchment, flip dough over and remove the other piece of parchment. 

Using a 2 inch diameter cookie cutter, cut as many cookies from the dough as possible. Gather scraps together, re-roll, chill and cut.

Bake the cookies for 11-13 minutes, rotating the cookie sheets after the first 6 minutes. When edges are crisp and centers are slightly soft, remove from oven, cool on pans for 20 minutes. Repeat with remaining dough.

For optional glaze:

Whisk egg white and sugar together until smooth. Add in melted butter. If needed to reach a spreadable consistency, add water a 1/2 tsp. at a time. Spread icing over cookies with a small butter knife or drizzle over cookies with a spoon. Let air dry at least an hour before storing. 

Radish, Dried Fig & Apple Salad

Every year one of my favorite cooking websites Food52.com has a cookbook competition of the year's best cookbooks called The Piglet. They do it bracket style like college basketball's March Madness. This year, I decided to get each cookbook, try out some of the recipes and share them with you.

First up is the book Sirocco by Sabrina Ghayour. It is a beautiful book with incredible pictures of nearly every recipe. The recipes are full of spice and flavors of the Middle East - Persian, Lebanese, and Mediterranean to name a few. While some of the dishes really pushed me out of my comfort zone in terms of flavor profiles and ingredients, there are many enticing and delicious recipes that I have already tried and loved.

The Radish, Dried Fig & Apple Salad in Ghayour's book is not only beautiful to look at, it is bursting with flavor. The sweetness of the dried figs and the crisp, tartness of the apples pair perfectly. This salad is great for a weeknight dinner because it so easy and simple to prepare, but it is stunning enough to serve at a fancy dinner party. Since our family ate it on a weeknight I halved the recipe to make 4 servings, the recipe normally serves 6-8 generously.

Radish, Dried Fig & Apple Salad
Ingredients:
8 ounces dried California or Turkish figs, stems removed, quartered
2 Braeburn apples, quartered, cored and thinly sliced
5 ounces radishes, thinly sliced
2 cups pomegranate seeds
2 Tbs. olive oil
4 Tbs. pomegranate molasses 
3 1/2 ounces mixed greens

Combine the fig, apple and radish slices and the pomegranate seeds in a large bowl. Dress them with the olive oil and pomegranate molasses and toss to coat everything.Add the greens to the dressed ingredients and mix again - there should be sufficient dressing to coat the leaves without making the salad too mushy. Serve piled high on a flat platter.

Quick Preserved Lemons

Preserved lemons are found in many Moroccan, Persian, and Middle Eastern recipes and they had a very distinct flavor to their dishes. Preserved lemons can also be added to salad dressings and marinades to brighten them. They are starting to become available at supermarkets and online, but if you can't find them try making them at home. The only ingredients you will need are lemons and salt.

If you have looked online for recipes to make your own preserved lemons, you may find that they can take 4-6 weeks to become preserved. When I find a recipe I want to make, I usually want to make it that same day or even later that week. I don't have time to wait 4-6 weeks for my lemons to be ready. Actually I'd probably misplace the recipe in the meantime and forget what these little lemons were doing sitting in a jar full of salt after just one week.

This recipe allows you to make the lemons and use them the same day. While the flavors of the true, slow-motion preserved lemon will be stronger and more vibrant, these quick preserved lemons will work just as well and give your recipes a nice dose of lemony brightness.



Quick Preserved Lemons
Ingredients:
1 cup water
2 Tbs. Kosher Salt
2 Lemons, washed and scrubbed of wax, quartered

Directions:

In a small saucepan, bring water and salt to boil over medium heat. Add the lemon quarters and simmer for 30 minutes. Let cool to room temperature and store in an airtight jar in the fridge for up to one month.

Thai Coconut Stir Fry

 The key to any stir fry is the balance between sweet, sour, and spice. This Thai Coconut Stir Fry is slightly sweet from the coconut milk with a heat that builds as you eat it. For a pop of color, I use red Fresno peppers but if you like your Thai food extra spicy, use the extremely spicy Thai Bird's Eye chiles.

In our house, we like to do a stir fry at the end of the week when there are some left over fresh vegetables in the crisper that we can't figure out what to do with. Only use fresh veggies, the frozen stir fry mixes usually result in a mushy end product and the excess water in them dilute your sauce.  Another great quick tip is to use ground chicken or pork because it cooks much faster than sliced or diced meat.

The secret to having full flavored stir fry is not to drown it in sauce, start with aromatics and chilies and let that become the base of your sauce. 




Thai Coconut Stir Fry
Ingredients:
1 Tbs. canola oil or grapeseed oil
1 inch piece ginger, peeled and diced
1 clove garlic, minced
1 Fresno chili pepper (optional Thai bird's eye chili pepper for extra spice)
1 -2 pounds ground chicken or pork
salt and pepper, to taste
1 large carrot, thinly sliced
1 cup frozen edamame peas
1 Tbs tamarind paste (or juice of one lime and 1 Tbs. dark brown sugar)
1 cup organic coconut milk
! Tbs. cilantro leaves, chopped
2 green onions, thinkly sliced
Jasmine rice for serving

Directions:
In a large wok over high heat, heat the oil until it shimmers. Carefully add in the ginger, garlic and chilies and cook for 1-2 minutes. Generously season the ground chicken or pork with salt and pepper and add it to the wok, breaking up the meat into bite-sized pieces with a wooden spoon. Once the meat is almost cooked through, add in the vegetables, cooking for another minute or two until slightly softened.

Stir in the tamarind paste and coconut milk. (If using green vegetables such as broccoli or asparagus, add them in when adding the coconut milk so they do not over cook.) Turn the heat to medium and let simmer for 2-3 minutes. Remove from heat and stir in the green onion and cilantro. Serve over rice.

Orange-Chocolate Pots de Creme

There isn't a combination more delicious in the dessert world than orange and chocolate. This intensely chocolaty dessert is simple to make and uses pantry staples, so no need to rush out to get a special item.

These Orange-Chocolate Pots de Cremes are perfect to share or make them in smaller espresso cups or tiny jars if your like me and refuse to share your desserts.

Orange-Chocolate Pots de Creme
Ingredients:
1 1/3 cups half and half

• Zest of 1 Orange
• 1/4 cup sugar
• pinch of salt
• 3 oz. bittersweet chocolate (63% or higher), coarsely chopped
• 3 large egg yolks
• 2 Tbs unsweetened cocoa powder
• 1 Tbs. orange liqueur
• 1/2 tsp. pure vanilla extract
• Directions: 
• 1. Preheat the oven to 325 degrees. Put a kettle of water on to boil.
• 2. In a small sauce pan, bring the half and half to a simmer with the orange zest. Remove from heat, cover and allow to steep for 15 minutes.
• 3. Strain the half and half through a sieve to remove the zest. Return half and half to the pan, add the sugar and bring to a simmer. Remove from the heat, stir in chocolate, cover and let set for 5 minutes so chocolate can melt.
• 4. In a large glass measuring cup, mix the egg yolks, cocoa, orange liqueur and the vanilla. Stir in the warm chocolate mixture slowly, careful not to create bubbles. Pour or ladle into six 6 ounce ramekins or oven proof jars, cups or mugs. Place in baking dish large enough to fit the ramekins snugly. Pour hot water into baking dish until it reaches half way up the sides of the ramekins. Cover with foil.
• 5. Bake for 25-20 minutes or until the custard is set in the middle. Carefully remove from the oven and remove ramekins from the water bath. Let cool to room temperature before placing in the fridge. Serve Chilled.

How to Make a Grain Bowl Without a Recipe

Grain bowls are very popular right now for good reason, they are super healthy and satisfying. I can make a giant bowl of a mixture proteins, vegetables and greens, top it with avocado and  I can feel good about what I ate. Our family typically makes grain bowls at the end of the week when there are a few left over containers of "odds and ends" that can't feed us all. All that is required is making the grains. I like to use at least 2 types of protein-rich grains for variety. My go-to is quinoa and green lentils. If you have canned beans such as garbanzo beans or cannelini beans, that works great too.

The beauty of the grain bowl is that you use what you have on hand and it helps stretch your grocery budget by using cheap proteins and not letting that extra serving of left over roasted veggies go to waste in the fridge. Here is a great roasted root veggie dish that my family loves.

I encourage you to try adding a grain bowl to your weekly dinner (or lunch) rotation. Because the items added to these grain bowls are very healthy and low in fat, you can "stuff your face" as my kids say and feel good about it too.

How to Build Your Grain Bowl:
Start with your base grains (pick at least 2) - some options are lentils, quinoa, garbanzo beans, cannellini beans, black beans, millet, or amaranth.

Pick a Protein - left overs are great here - grilled chicken, steak, rotisserie chicken, grilled shrimp, or seared tofu.

Add your veggies - anything roasted adds tons of flavor, sauted greens, roasted broccoli, asparagus, roasted sweet potatoes.  Try to add different colored vegetable and textures to add variety.

Add your toppings - Textures are key here - sliced avocado for creaminess, a lemony salad dressing, pumpkin seeds, toasted nuts, or toasted quinoa for crunch.

Gluten Free Seed Bread

A few years ago our family decided to go gluten free as an experiment. We had been suffering from recurring sinus infections and migraines. After reading about the genetic modifications in modern day wheat and the path it has taken to become resistant to pests and even chemical weed killers such as Round-up, I knew it was the culprit in many of our health issues. We experimented with removing just wheat from our diets and we were completely surprised with what happened to our health. Not only did we stop getting sinus infections and migraines, we stopped craving sugar and carbohydrate heavy foods. My kids stopped asking for those orange colored fish crackers and started asking for things like nuts, veggies and yogurt for their afternoon snacks.

One of the biggest things I felt like I missed when I gave up gluten was a good bread. I tried every recipe known to man-kind and every packaged mix for sandwich bread out there. I even bought a special bread machine with a gluten free setting on it. It works great and I love it. The bread comes out fluffy and delicious, but it tastes like a potato bread and it doesn't suffice when you want to have a slice of a full flavored bread with a smear of butter.

When I found this recipe for a gluten free seed bread I was skeptical. I didn't want to buy a ton of ingredients only to be disappointed by the results. I was pleasantly surprised when I tasted this bread. It had a depth of flavor that I had not previously found in any other gluten free bread and it was very moist. It has the density of a banana bread so it's wonderful sliced up thick with a nice helping of fresh butter or a soft goat cheese. This is the first gluten free bread that I have tried that didn't leave me longing for my "wheat filled" breads of yesterday.

As for the extensive ingredient list, I was able to find all of the ingredients in the bulk section of Whole Foods so I only purchased the quantities I would use for one loaf. If you are unable to access a Whole Foods, Amazon carries many of the ingredients at more discounted price than a health food store. I've linked them below for easy access.

Gluten Free Seed Bread
Ingredients:

• 3/4 cup steel-cut oats
• 1 cup plus 1/4 cup buttermilk, divided
• 1 cup teff flour
• 1/2 cup flaxseeds
• 1/2 cup raw sunflower seeds
• 1/2 cup roasted, unsalted almonds, coarsely chopped
• 1/2 cup roasted, unsalted pumpkin seeds (pepitas)
• 1/2 cup walnuts, coarsely chopped
• 1/4 cup flaxseed meal (or grind 1/4 cup flaxseeds in a spice mill)
• 1/4 cup whole psyllium husks
• 2 tablespoons chia seeds
• 1 tablespoon Diamond Crystal or 1 3/4 teaspoons Morton kosher salt
• 3 tablespoons pure maple syrup
• 1 teaspoon instant or active dry yeast
• 1/4 cup olive oil

Directions:

1. Mix oats and 1 cup buttermilk in a small bowl. Chill overnight to rehydrate oats.
2. Whisk teff flour, flaxseeds, sunflower seeds, almonds, pepitas, walnuts, flaxseed meal, psyllium husks, chia seeds, and salt in a large bowl.
3. Combine maple syrup and 1 cup warm (not hot, ideally about 100°) water in a small bowl. Sprinkle yeast over and let stand until yeast is beginning to foam and smells bready (if it doesn’t foam after 10 minutes, get new yeast). Stir into dry ingredients along with oil and remaining 1/4 cup buttermilk. Add rehydrated oats and stir until combined (if using old-fashioned oats, add them along with 1 cup buttermilk).
4. Cover bowl with plastic wrap and let rise in a warm spot until dough has puffed slightly (it won’t rise like non-gluten-free dough, but if you poke your finger into it, it should feel less dense than before) and there may be some subtle cracks across surface of dough, 11/4–11/2 hours.
5. Stir dough gently to deflate, then transfer to an 8x5" loaf pan (dough should reach to about the top of pan and this is fine!). Cover with plastic wrap and let dough rise again until domed slightly, 1–11/4 hours.
6. Preheat oven to 350°. Bake bread until top is dark brown and springs back when pressed and an instant-read thermometer inserted into the center registers 190°, 60–75 minutes. Let cool in pan slightly before slicing.
7. Do Ahead: Bread can be made 2 days ahead. Let cool, then wrap in plastic and chill in fridge, or freeze up to 2 months.

Four Corners Lentil Soup

 

It's Meatless Monday and this Vegan Lentil Soup is what's cooking in our house. I originally found this recipe on Epicurious.com and have adapted it to fit our family. It uses red lentils, which when cooked turn yellow, and it is full of flavorful ginger, cumin and leeks. This is a perfect medicinal soup for a cold day or when someone in the house has the sniffles. Lentils are a great source of protein to fuel the body and ginger has wonderful medicinal qualities to help boost digestion and the immune system.

This lentil soup is a favorite in our house. Our littlest child, the picky eater, will devour 2 giant bowls. It also freezes beautifully so when there are leftovers, I keep them in the freezer for a rainy day (or if I get sick and don't have the energy to make dinner for everyone).

I prefer to use leeks in my Four Corners Lentil Soup because they are more mild than an onion and they add beautiful light green flecks of color to the soup.

Heat 2 Tbs. of coconut oil in a large stock pot over medium heat. Add the leeks and ginger and saute for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds.

Stir in the cumin and cayenne pepper, cook for 1 minute until it becomes very fragrant.

Add the diced tomatoes, sliced lemon and a pinch of salt. Stir gently until combined.

Stir in the rinsed lentils and cook for about 1 minute. When heated through, add the vegetable stock (or chicken stock if not making the soup vegan) and bring to boil over medium high heat. Reduce heat to simmer for 30-40 minutes or until lentils are tender and just beginning to fall apart. Season with salt and pepper and add 1 Tbs. maple syrup to balance the flavors. Serve with fresh cilantro leaves and lemon slices. Store any leftovers in the fridge for up to 3 days or in the freezer for up to one month.

Four Corners Lentil Soup
Yield: 8 servings

Ingredients:
2 Tbs. coconut oil
1 large leek, white and light green parts only, quartered and diced
3 Tbs. fresh ginger, peeled and diced finely
3 garlic cloves, minced
1 1/2 Tbs. ground cumin
1/4 tsp. cayenne pepper (or more to taste)
1 can diced tomatoes
1 lemon, sliced thinly
2 cups red lentils, rinsed
8 cups vegetable stock 
1 Tbs. pure maple syrup, or agave syrup
2 Tbs. cilantro leaves, chopped
additional lemon slices for serving.

In a large stock pot, heat coconut oil on medium high heat. Add leeks and ginger and saute for 4-5 minutes until tender. Stir in the garlic and cook for an additional 30 seconds. Stir in cumin and cayenne pepper and cook for 1 minute, until very fragrant.

Add tomatoes and lemon, cooking for 1 minute. Stir in the lentils and broth and bring to boil. Reduce heat to simmer and cook for 30-40 minutes covered, until lentils are tender and just beginning to fall apart. Add 1 Tbs. maple syrup to balance the flavors.

Serve with fresh cilantro leaves and lemon slices. Leftovers can be frozen for up to one month.

The Juiciest Chicken Burgers Ever

I know what you are thinking. Really? A chicken burger, Why? That's an abomination to the real hamburger. Well, you haven't tried these chicken burgers. My husband who considers himself a connoisseur of the burger thinks these might just be his favorite of all time. Want to know the secret? Shishito peppers.

A Shishito pepper has a grassy, citrus flavor with sweet and hot notes without being spicy. Only 1 in 10 peppers are spicy so it's a surprise if you get the spicy one. When I use these peppers, I taste each one before adding it to my recipe, but if you're feeling lucky, my friend, just throw them in and see what happens.

To start these burgers, caramelize one onion on medium low heat until a very deep golden brown. Take care not to burn the onions at the beginning, it will take about 30 minutes for the onions to slowly release their sugars and begin to brown. Once the onions have reached a dark, golden brown, turn up the heat to medium high and toss in the diced Shishito peppers. Cook for about 1 minute. Transfer onions and peppers to a heat proof cutting board and chop until very finely diced.

Allow onions and peppers to cool slightly. Place in a large mixing bowl with chopped green onions, chopped cilantro leaves, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until well combined.

Mix in the ground chicken and form into 1/2 pound patties. I like to place the patties on parchment paper because they can get a little sticky and it's one less dish to clean at the end of the meal. Oil both sides of the patty so they do not stick to the grill or grill pan. 

This cast iron grill pan is one of my favorite pans for under $50. The reverse side is a griddle so it awesome for pancakes, fried eggs and bacon.  I use this pan at least once a week since firing up the outside grill in the cold or rain is not my idea of easy cooking. 

Grill for 6 minutes on each side. Unlike beef burgers, these chicken burgers have to be cooked to well done. Test the center or each burger by gently pressing down with your finger. It should be firm to the touch, if it is still a little squishy, cook for another 2-3 minutes on medium low. Since we added the caramelized onions and peppers to the chicken patties, they should remain juicy even though they will be cooked to well done. 

To keep it healthy, serve with roasted baby carrots. Here's what you do: toss baby carrots with 1 Tbs. olive oil, 1/2 tsp fresh thyme leaves, and salt and pepper. Roast in a preheated 450 degree oven for 25 minutes, stirring once during cooking to prevent sticking. You won't miss the french fries, I promise. 

Amazing Chicken Burgers

Yeild: 8 half pound burgers

Ingredients:

1 onion, thinly sliced

8 Shishito peppers, chopped

4 Tbs. olive oil, divided

2 lbs. ground chicken (white and dark meat combined)

1 tsp. sea salt

2 green onions, thinly sliced

2 Tbs. cilantro leaves, finely chopped

1/2 tsp. black pepper

For serving:

8 hamburger buns

1 tomato sliced

1 avocado sliced

lettuce, mixed greens, etc. 

In a non-stick skillet on medium low heat, heat 1 Tbs. olive oil. Caramelize onions in pan for 30-40 minutes, stirring often to prevent burning. When onions are a deep, golden brown, turn heat to medium high and add Shishito peppers. Cook for 1-2 minutes or until peppers begin to blister slightly. Remove onions and peppers to a cutting board and chop very finely. Allow to cool slightly. Transfer onions and peppers to a large mixing bowl and mix in green onions, cilantro, salt and pepper. Mix in ground chicken and form into 1/2 pound patties. Oil both sides of patties before placing on the grill.

Grill on medium heat for 6 minutes each side, or until patties are well done. Serve on toasted hamburger buns with your favorite toppings. 

Roasted Root Vegetables

When root vegetables are roasted in a really hot oven, the sugars inside of them begin to caramelize and they become more delicious than ever before. This recipe is great because you can use vegetables that are easy to find and you can even sneak in some vegetables that your kids (and possibly husbands) might not eat otherwise. I typically make mine with carrots, sweet potatoes, sweet onions and beets. The kale added into the mixture towards the end of the cooking time adds a crispy, crunchy texture and a little more color.

Start by prepping your veggies. Peel the carrots, sweet potatoes, and beets. If you are using red beets, peel and chop those last since they will stain your prep area and the other vegetables. 

If your beets come with tops, trim them and place in a glass of water for up to 2 days. There are all sorts of dishes which you can use these beautiful beet greens. If you like to juice, throw some in while juicing; or chop the stems very finely and tear the leaves and mix into your favorite salad greens. Beet greens are also delicious sauted with a little olive oil and a splash of white wine vinegar. They even make a pretty "flower" arrangement for your windowsill. 

Once the vegetables have been washed and peeled you are now ready to chop into a 1/2 inch dice. 

Spread out onto a parchment lined, rimmed baking sheet. Drizzle with several tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Mix until all vegetables are coated evenly with the oil. Bake in a preheated 375 degree oven for 40 minutes, stirring once during cooking.

After 40 minutes, add the torn kale leaves on top of the roasting vegetables. Roast for 20 more minutes, then stir. Check your vegetable at this point, the beets and sweet potatoes should be fork tender, and the kale should be crispy. If not, roast for an additional 15-20 minutes. Remove from oven and serve as a side dish or over lentils or quinoa as a main dish.

Roasted Root Vegetables

Ingredients:
1 sweet onion, diced
1 medium sweet potato, diced into 1/2 inch cubes
3 large carrots, diced into 1/2 inch cubes
3-4 small beets, yellow or red, diced into 1/2 inch cubes
1 large bunch kale leaves, stems removed and torn into bite size pieces
3-4 Tbs. olive oil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper

Preheat the over to 375 degrees. Line a rimmed baking sheet with parchment paper, place all vegetables, excluding the kale, on the baking sheet and drizzle with olive oil, Season with salt and pepper and mix until all vegetables are coated evenly.

Bake for 40 minutes, stirring once while cooking. Remove baking sheet from oven and pile the kale on top of the roasted vegetables. Return to the oven for 20 more minutes. Stir and check if vegetables are fork tender and kale is crispy. If not, return to oven and cook for an additional 15-20 minutes. Remove from oven and serve as a side dish or over lentils or quinoa as a main dish.