Tuesday, August 22, 2017

Keto Seeded Bread

 Keto Seeded Bread-Low Carb Bread Recipe

When you switch to a ketogenic diet, for most people it is very hard to give up carbohydrates such as bread and pasta. This low carb bread recipe / keto bread makes the switch much easier, easily being able to still have sandwiches and toast.   
1/2 Cup Butter
2 Tablespoons Coconut Oil
7 Eggs
1/4 Cup Sunflower Seeds
2 Tablespoons Chia Seeds
3 Tablespoonds Sesame Seeds
1 Teaspoon baking powder
2 Cups Almond Flour
1/2 Teaspoon Xanthium gum
1/2 Teaspoon Salt

Directions:Preheat oven to 350

Place eggs in a bowl and beat on high for 1 - 2 minutes.

Add melted butter and Coconut oil and continue to beat.

Add remaining ingredients except for sesame seeds. Will become quite thick.

Scrape into a loaf pan lined with baking paper. Place sesame seeds on top.

Bake for 40 minutes. (Remove once a skewer comes out of the middle clean).

Serving is 2 Slices.

Sunday, August 20, 2017

Moules Farcies

Moules Farcies
1/2 cup crushed panko bread crumbs
1/2 cup plus 3 tablespoons extra-virgin olive oil
Sea salt
1/4 cup minced flat-leaf parsley
1/4 cup freshly grated Parmigiano-Reggiano
2 large garlic cloves, minced
2 pounds large mussels, scrubbed and debearded
1 cup dry white wine

In a small skillet, toast the panko over moderate heat, stirring, until lightly golden, 2 minutes; transfer to a bowl. Stir in 1 tablespoon of the olive oil and season with salt.

In another bowl, combine the parsley with the cheese and half of the garlic. Stir in the 1/2 cup of oil and season the pesto with salt.

Saturday, August 19, 2017

Pepper Glazed Goat Cheese Gratin

Pepper Glazed Goat Cheese Gratin
1 pound creamy fresh goat cheese, softened
6 tablespoons apricot preserves
4 Peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
Pita chips and toasted baguette slices, for serving

Preheat the oven to 400°. 

Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. 

Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm.

Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges. Serve hot, with pita chips and toasted baguette slices.

Suggested Pairing:
Tart apple-scented sparkling wine: NV Roederer Estate Anderson Valley Brut.

Friday, August 18, 2017

Seared Scallop Salad With Orange and Bacon

Seared Scallop Salad with Orange and Bacon

3 oranges
¼ cup (60 mL) olive oil
1 tbsp (15 mL) white wine vinegar
1 tsp (5 mL) maple syrup
½ tsp (2 mL) minced garlic
Salt and black pepper to taste
4 slices bacon, finely chopped
12 large dry-packed scallops, patted dry
8 cups (2 L) washed and dried salad greens

Grate 1 tsp (5 mL) zest and squeeze 2 tbsp (30 mL) juice from 1 orange. Cut peel and white pith from remaining oranges and separate into segments.

In a small bowl, whisk together orange zest and juice, oil, vinegar, maple syrup, garlic and salt and pepper to taste.

In a large nonstick skillet over medium-high heat, cook bacon until crisp, 5 to 7 minutes. Drain on paper towels.

Add scallops to skillet. Cook, without moving them, until seared, about 2 minutes. Turn scallops and cook until seared, 1 to 2 minutes.

In a large bowl, toss salad greens and orange segments with just enough dressing to coat them. Divide salad among 4 plates. Top each salad with scallops. Drizzle scallops with any remaining dressing. Sprinkle salads with bacon.

Serves 4

Thursday, August 17, 2017

Baked Apple Pudding

Steamed puddings have fallen out of fashion but try this oven-baked pudding - a light, apple-based dessert that will be enjoyed by young and old as a grand finale to a Christmas dinner. With it, you can serve a caramel sauce and a crème anglaise or just plain old-fashioned ice cream.
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water

1/2 cup (125 mL) butter
1/2 cup (125 mL) brown sugar
3 eggs
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) pecans
2 tart apples, peeled and chopped
Grated zest and juice of 1 orange
1/2 cup (125 mL) apple cider
1/4 cup (50 mL) flour
1 1/2 cups (375 mL) fresh breadcrumbs
Pinch salt
1 tsp (5 mL) cinnamon


Preheat oven to 350°F (180°C). Butter a stainless steel or ovenproof china bowl about 6 cups (1.5 L) in size.

Combine sugar and water in heavy pot on medium heat. Heat until sugar has melted, bring to a boil and boil for 5 to 7 minutes or until caramel turns a golden color. Pour into prepared bowl, swirling to coat. Reserve.

Cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in cranberries, pecans, apples, orange zest and juice and apple cider.
In a separate bowl, combine flour, breadcrumbs, salt and cinnamon. Stir half of flour mixture into apple mixture until well blended then blend in remaining mixture.
Turn into the prepared bowl and cover with foil. Place in roasting pan. Pour hot water reaching halfway up sides of the bowl. Bake in centre of oven for 45 minutes. Remove foil and bake another 45 minutes or until a cake tester comes out clean. Let cool slightly and turn out onto a serving plate. Serve warm or cold.

Serves 6

Wednesday, August 16, 2017

Grilled Peaches With Coconut Cream

Grilled Peaches With Coconut Cream

1/2 cup (125 mL) full-fat coconut milk
2 tbsp (30 mL) granulated sugar
1/2 cup (125 mL) cold whipping cream
1/4 cup (50 mL) shaved or shredded unsweetened coconut
1 lime
6 medium to large peaches or nectarines
2 tbsp (30 mL) butter
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) coconut oil (melted)

Stir coconut milk before measuring into a bowl; stir in sugar to dissolve. Cover and refrigerate until cold and thick, about 1 hour. 

Whip cream until peaks form; then whip in cold coconut milk. Cover and refrigerate until needed (cream holds nicely for several hours). 

Watching carefully, toast coconut, watching carefully, in a small frying pan over medium-low heat or under a broiler until golden; set aside.

Zest lime and squeeze juice separately; set aside.

When ready to serve, halve peaches and sprinkle with lime juice. Coat slices with oil and grill over medium heat until grill marks show and the peaches are tender but not falling apart.

Transfer to heatproof bowls and top with dollops of coconut cream; sprinkle with toasted coconut and lime zest. Serve immediately.

Serves 4

Tuesday, August 15, 2017

Roasted Garlic Mushrooms

Roasted Garlic Mushrooms

Total Time: 37min
Prep: 12min
Cook: 25min
Serves: 4

1 pound(s) fresh mushroom(s), halved
1 spray(s) olive oil cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 clove(s), medium garlic clove(s), minced or pressed
1 Tbsp fresh thyme, minced
1 Tbsp balsamic vinegar

Preheat oven to 450°F.

Arrange mushrooms in a single layer on a large jelly roll pan and coat with cooking spray; season to taste with salt and pepper. Roast mushrooms for 15 minutes and then turn mushrooms and roast for 5 to 10 minutes more, until cooked through.

Meanwhile, place garlic and thyme in a large bowl. When mushrooms are done cooking, immediately place in bowl and toss to coat with garlic and thyme. Add vinegar and toss again. Yields about 1 cup per serving.

Monday, August 14, 2017

Lemon Lavender Bundt Cake

 Lemon Lavender Bundt Cake
Serves: 8
½ cup unsalted butter, room temperature
1 cup sugar
1½ cups flour
2 large eggs
½ cup buttermilk
¼ teaspoon kosher salt
¼ teaspoon baking soda
1¼ teaspoon dried lavender
zest of 1 lemon
1 teaspoon of vanilla extract
2 tablespoons of fresh lemon juice
1¼ teaspoon of dried lavender buds
For the Glaze
1 cup of powdered sugar
2 teaspoons buttermilk
1 tablespoon fresh lemon juice

Preheat oven to 325 degrees Fahrenheit.
Spray a 6 cup bundt pan with baking spray. Set aside.
Place room temperature butter in a mixing bowl.
Place sugar in a small bowl with lemon zest.
Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant.
Add sugar mixture to the butter and cream until light and fluffy, about 3 minutes.
Add eggs one at a time, until completely incorporated.
Combine buttermilk, vanilla extract and lemon juice in a measuring cup.
In a small bowl, mix flour, baking soda and salt.
Take the lavender buds and crush them with the tips of your fingers in the palm of your hand.
Add crushed lavender to flour mixture.
With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
Pour batter into prepared 6 cup bundt pan.
Smooth the batter evenly with the back of a spatula.
Bake for 40-50 minutes.
Check for doneness with a toothpick; it should come out clean.
Remove cake from pan when it has completely cooled.
Prepare glaze and spoon over the top of the cake.

To make glaze: mix powdered sugar, buttermilk, and fresh lemon juice in a small bowl. Combine until consistency is smooth. Pour or spoon over the top of the cake.

Sunday, August 13, 2017

Peach Cobbler

      For the Pastry:
      3 cups sifted all-purpose flour (345 grams)
      1 ½ teaspoons kosher salt
      1 teaspoon granulated sugar
      1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes
      2 tablespoons lard or vegetable shortening, frozen for 10 minutes and cut into small pieces
      1 to 2 teaspoons granulated sugar, for sprinkling on top crust, optional
      For The Filling:
      8 cups firm but ripe peeled, sliced peaches
      ¾ cup granulated sugar
      2 tablespoons all-purpose flour
      ¼ teaspoon salt
      ½ teaspoon freshly grated nutmeg
      4 tablespoons (1/2 stick) butter, thinly sliced

      Make the pastry: Set aside a small bowl of ice water. On a work surface, mound flour, salt and sugar, and mix to blend. Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.

    1. Quickly form a mound and, with your finger, draw a trench down the center. Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water. Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated. The dough should be starting to clump in large pieces. If necessary, add water by droplets until dough begins to form a mass.
    2. Gather dough with a pastry scraper. Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you. Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process. Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them. Refrigerate for at least 2 hours or overnight.
    3. Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan. Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings. Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough. Slide top crust onto a plate, and refrigerate.
    4. Make the filling: Heat oven to 425 degrees. In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg. Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout. Top with butter slices. Moisten rim of dough with water and slide flat pastry crust on top. Press edges of dough to seal, and cut a few 1-inch slits in top crust. If desired, sprinkle with sugar.
    5. Bake for 15 minutes. Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes. Cool cobbler on a rack until warm. If desired, serve with lightly sweetened whipped cream or ice cream.

    Saturday, August 12, 2017

    Triple Ginger Molasses Soft Cookies

    Triple Ginger Molasses Soft Cookies
    Wet 1 tablespoon flax-meal with
    2 tablespoons warm water
    1/4 cup organic non gmo oil or applesauce
    1/4 cup ground raw sugar
    3 tablespoons Blackstrap molasses
    Dry ingredients:
    1 1/2 cups spelt flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon fine sea salt
    1/2 teaspoon ginger powder
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    2 teas[poons grated ginger
    1/4 cup-1/3 cup crystallized candied ginger
        chopped small
    Raw sugar for coating
    In a bowl, mix flax meal with 2 tablespoons of water and let set for 5 minutes.  Whisk in the oil, molasses and sugar until well combined.

    In another bowl, mix the flour, salt, baking powder and baking soda, and all of the spices.  Add the wet to dry.  Add grated and candied ginger to the mix.  Press and mix into a dough.  It will take 2 to 3 minutes to form a dough.  Use hands if needed.

    The dough will be a non-sticky, not to hard dough.  Chill the dough for 15 minutes.

    Shape into flat disks.  Press the disks into sugar and place on parchment lined sheet.

    Bake in a preheated 350 oven for 12-13 minutes.  The cookies will be slightly soft in the center to the touch.

    Let the cookies cool completely on the counter (15 to 20 minutes), they will harden as they cool.

    Store in an airtight container for a few days.

    Note:  Add a generous pinch more cinnamon and cloves and add some nutmeg, for a spicier version.

    If you don't have candied ginger or fresh ginger, add a teaspoon more of ginger powder.

    Add water by spraying some on the dough if the dough is too dry and doesn't stick together.   

    Friday, August 11, 2017

    Chocolate Guinness Cake

    Chocolate Guiness Cake
    For the Cake:
    Butter for pan
    1 cup Guinness stout
    10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
    ¾ cup unsweetened cocoa
    2 cups superfine sugar
    ¾ cup sour cream
    2 large eggs
    1 tablespoon vanilla extract
    2 cups all-purpose flour
    2 ½ teaspoons baking soda
    1 ¼ cups confectioners' sugar
    8 ounces cream cheese at room temperature
    ½ cup heavy cream
    For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

    In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

    For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
    Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

    Thursday, August 10, 2017

    Hard Shell Taco

    Hard Shell Taco
    2 tablespoons neutral oil, like canola, peanut or grapeseed
    1 medium-size yellow onion, peeled and diced
    4 cloves garlic, peeled and minced
    2 pounds ground beef
    2 tablespoons chile powder
    1 tablespoon ground cumin
    2 teaspoons kosher salt, or to taste
    2 teaspoons freshly ground black pepper, to taste
    2 teaspoons cornstarch
    2 teaspoons smoked paprika (or substitute hot or sweet paprika)
    1 teaspoon crushed red-pepper flakes, or to taste
    1 cup chicken broth or beef broth, low-sodium if store-bought
    12-18 hard taco shells
    Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.


    Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.

    Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.

    Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.

    As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

    Wednesday, August 9, 2017

    Carmel Pear Shortcakes With Whipped Cream And Butterscotch Sauce

     BUTTERSCOTCH SAUCE                        
    Serves 8.
    1 1/2 cups flour
     3 T. sugar
    1 T. plus 1/4 tsp. baking powder
    1/4 tsp. baking soda
    1/4 tsp. salt
    5 T. unsalted butter, cut into
        small cubes
    About 1 cup buttermilk

    Shortcake Topping:
    1/4 cup whole milk or cream
    1/4 cup sugar

    Pears and Whipped Cream:
    3 T. unsalted butter
    1/2 vanilla bean, split lengthwise and
        seeds scraped out
    6 Anjou or Red Bartlett pears, peeled,
        cored and cut into 1 inch cubes
    1 cup sugar, divided use
    2 cups cold heavy whipping cream
    1 tsp. vanilla

    Butterscotch Sauce:               
    3/4 cup light brown sugar
    1/2 cup light corn syrup
    2 T. unsalted butter
    Pinch salt
    1/2 cup heavy whipping cream
    1 tsp. vanilla
    1. For shortcakes, preheat oven to 375 degrees.  Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.  Cut butter into mixture with a pastry cutter or your fingertips until butter is still visible but very small.  Gently stir in 1/2 cup of the buttermilk.  Keep stirring in more buttermilk until a soft dough is formed.

    2. Turn dough out onto a floured work surface and pat to a 1 1/4 inch thickness.  Cut out 8 (1 1/2 inch) circles with a metal cutter.  Place shortcakes on a parchment-lined baking sheet and brush tops with milk or cream and sprinkle with sugar.  Bake for 12 to 15 minutes; remove to a rack to cool

    3. For pears, melt butter in a large sauté pan over medium high heat.  Add the vanilla bean and seeds and pear cubes; cook until pears begin to brown, 8 to 10 minutes.  Stir in 2/3 cup sugar and continue to cook, stirring occasionally until apples are soft and caramelized. Whip cream with 1/3 cup sugar and vanilla; refrigerate. 

    4. For Butterscotch Sauce, combine brown sugar, corn syrup, butter and salt in a medium saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla.

    5.    Split shortcakes and place bottoms on serving plates.  Divide pears among shortcakes and drizzle with Butterscotch Sauce; top with whipped cream and then the shortcake top.  Drizzle more Butterscotch Sauce on the plate as desired.

    Tuesday, August 8, 2017

    Chicken In A Pot With Preserved Lemon And Garlic

    Chicken In A Pot With

    Preserved Lemon And Garlic
    ½ salt-preserved lemon, rinsed well (see note)
    ¼ cup sugar
    ⅓ cup olive oil
    16 small peeled potatoes (white or sweet) or 2 large 

       peeled potatoes cut into 16 pieces
    16 small onions or shallots, peeled and trimmed
    8 carrots, peeled and quartered
    4 stalks celery, trimmed and quartered
    4 heads garlic, cloves separated but not peeled
    Salt and freshly ground pepper
    3 sprigs fresh thyme
    3 sprigs Italian parsley
    2 sprigs rosemary
    1 chicken, whole or cut up
    1 cup chicken broth
    ½ cup white wine

    Preheat oven to 450 degrees. Remove zest from preserved lemon and cut zest into small squares; save pulp for another use. Bring 1 cup water and the sugar to a boil, drop in zest and cook 1 minute; drain and set aside.

    Heat 2 tablespoons olive oil in a large skillet over high heat. Add vegetables and garlic, season with salt and pepper and sauté until brown on all sides. (If necessary, do this in 2 batches.) Spoon vegetables into a 4 1/2- to 5-quart lidded Dutch oven and stir in herbs and lemon zest.

    Return skillet to heat, add another tablespoon of oil and brown chicken on all sides, seasoning it with salt and pepper as it cooks. Tuck chicken into casserole, surrounding it with vegetables. Mix together the broth, wine and remaining olive oil and pour it over chicken and vegetables.

    Mix flour with enough hot water (about 3/4 cup) to make a malleable dough. On a floured surface, work dough into a sausage; place dough on rim of casserole. Press lid onto dough to seal casserole. 

    Bake 55 minutes. To break seal, work the point of a screwdriver between pot and lid. If chicken is whole, quarter it. Chicken may be served in the pot or arranged with vegetables on a serving platter.

    Recipe of Dorie Greenspan.