Feeding The World

Wall Garden Of The Future

As the population increases to the projected 9 billion in the year 2050 and available lands are developed into retail, manufacturing, and housing, where will food be grown.  This is a wall garden where vegetables and herbs can be grown.  Sorry this photos sideways and unable to be rotated.

I am traveling with little time for blogging.  I am excited to share my experiences of the great collaboration of world renowned Distinguished Chefs, Journalists, Developers of the Culinary Arts Schools, Collaboration Programs for Chefs and so many of the vast fields associated with food and Food Expo 2015 sponsored by The James Beard Foundation. It was a privilege to attend their conference and hear the next level of their brilliant minds.

Amish Dinner Rolls

Amish Dinner Rolls

These rolls have the characteristic golden brown, rounded, smooth top of a classic dinner roll; we like to bake them rather tightly spaced, in a 9 x 13-inch pan, so that they crowd each other and become pull-apart rolls, with unbrowned sides, as they're baking. For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won't touch one another while they're baking.
Ingredients:
2 eggs
1/3 cup sugar
1 1/2 teaspoons salt
6 tablespoons butter
1 cup unseasoned mashed potatoes, lightly packed*
2 1/2 teaspoons instant yeast
3/4 cup water (potato water, if possible)
4 1/4 cups Unbleached All-Purpose Flour
*1 medium-to-large baking potato will yield 8 ounces of mashed potato.

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.

Bread Machine Method: Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.

Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round.

Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.

Baking: Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.

Poached Apricots In Spice White Tea And Honey

POACHED APRICOTS IN SPICE 

WHITE TEA AND HONEY

Ingredients:
8 ripe but firm apricots 
2 cups boiling water
4 pouches white tea
1/4 cup raw honey, melted
2 sprigs fresh thyme
1 star anise
1 Ceylon cinnamon stick
1 vanilla bean, split in half, seeds scraped
2 tbsp white balsamic vinegar
1 pinch ground cardamom
1 pinch ground white pepper
1 pinch Himalayan salt
1 pinch chili pepper flakes

*

Instructions:
Place the 4 bags of white tea in 2 cups of boiling water and let the tea seep for 5 minutes.

Meanwhile, slice the apricots in half, remove their pits and lay them cut side down in a saute pan, in a single layer.
 
Put the cinnamon stick, star anise, vanilla bean and seeds and fresh thyme over the apricots, then pour in the honey. 

When the tea is done seeping, remove the tea bags and mix in vinegar, cardamom, white pepper, salt and chili pepper flakes; pour that over the apricots.

Place the pan over medium-high heat, bring to a simmer and then reduce the heat to medium-low. Let the apricots poach in the simmering tea for 3 to 5 minutes, until the fruits start to soften and their peel begins to come loose. 

Delicately remove the apricots to a plate with a slotted spoon. Take the cinnamon stick and star anise out of the pan and discard them.

Increase the heat under the pan to medium-high and let the tea mixture reduce to approximately 1/4 cup, or until it gets real thick and syrupy. 

Drizzle the syrup over the reserved apricots and serve.

                             

INSTRUCTIONS

Bar-B-Que Baby Back Spare Ribs

Ingredients:
5 pounds Baby Back Ribs
Salt and Pepper
Simple Bar-B-Que Sauce, recipe follows

Simple Bar-B-Que Sauce
Ingredients:

⅔ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
2 teaspoons pimentón (smoked Spanish paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

Sauce Directions:
Combine in a saucepan and bring to a boil for 5 minutes.

Rib Directions:

Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.

Sprinkle the ribs generously with salt and pepper, put them on the grill directly over the coals and cook for 25 to 30 minutes, turning once every 5 minutes or so, and basting with the thinned barbecue sauce, until a peek inside shows that the meat no longer has any pink at the center.

Take the racks of ribs off the grill, cut them into individual ribs and serve.

Spicy Asian Ribs With Ginger And Garlic

Spicy Asian Ribs With Ginger And Garlic

Ingredients:
3 slabs baby-back ribs 
2 cups hoisin sauce 
1/2 cup honey
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons chili paste with garlic 
   or Sriracha sauce 
1 tablespoon Asian sesame oil
2 tablespoons toasted sesame seeds
2 tablespoons chopped cilantro

Serves 6 or more.

*

Directions:

Preheat oven to 325 degrees. Place ribs in a large roasting pan and season well with salt and pepper. Add 1 cup chicken broth and cover tightly. Roast in the oven for 1 1/2 to 2 hours or until meat is tender but not falling off the bones. Drain ribs well and cool to room temperature. Cut ribs into individual pieces and place in a large bowl.

To make marinade, combine the hoisin, honey, garlic, ginger and hot sauce . Toss 3/4 of the marinade with the ribs; cover and refrigerate as much as 48 hours. Refrigerate remaining marinade as well.

Preheat oven to 400 degrees. Place the ribs on a rack set over a cookie sheet, brush with reserved marinade and roast for 20 to 30 minutes depending on how long it takes to warm them through and brown them well. Serve warm sprinkled with toasted sesame seeds and cilantro. 

Brining A Chicken

                     

Chickens, It's Your Time to Brine 

Ingredients:

1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1/4 cup olive oil

optional herbs of choice
Directions:
Pour the warm water into a container that is twice the volume
of the water. Pour in the salt, sugar, soy sauce, and olive oil,

and optional herbs of choice.
Stir until the sugar and salt have dissolved. Allow the brine
to cool to room temperature. 4 hours to overnight for whole
chickens.
Drain and pat the chicken dry before cooking. One gallon of
brine is enough for 6 pounds of whole chicken or bone in
chicken pieces, and up to 10 pounds of skinless chicken breasts, 

and four hours to overnight for a whole chicken.

Greek Salad Dip

Greek Salad Dip

Serves 6 as an appetizer

I'll bring this dip to summer parties, but it's also great to keep stocked at home for a quick lunch. Stuff the mixture into a pita or into romaine leaves to make a meal of it. Not that crackers and a dip like this are not a sufficient lunch. You could add some cooked quinoa and a little more dressing and consider it a side dish, making it even more perfect for backyard BBQs.

Ingredients:

1 cup cooked French Lentils
2-3 persian cucumbers
2 roma tomatoes, or something similar
1/2 a red bell pepper, seeds and ribs removed
1/3 cup minced red onion
1/2 cup chopped kalamata olives
1/4 cup fresh chopped flat-leaf parsley
3 Tbsp. fresh chopped oregano leaves
1/2 tsp. sea salt
pinch of red pepper flakes
2 Tbsp. extra virgin olive oil
1 Tbsp. white wine vinegar
1/2-3/4 cup crumbled feta cheese, to taste

*

Directions:
Put the lentils into a large mixing bowl. Scoop out the seedy center and finely dice the cucumbers. Do the same with the tomatoes and red pepper. The smaller the dice, the easier to scoop with a cracker. Add them to the mixing bowl. Add the red onion, olives, parsley, oregano, salt, pepper flakes, olive oil and vinegar and stir to mix. Gently stir in the crumbled feta and taste for seasonings.

Serve at room temperature or chilled. The salad will keep for 4-5 days in the fridge, the vegetables getting a bit softer by the day but still enjoyable.

World's Food Expo, Milano Italy

I Am Invited!

Chicken in Mustard Sauce

Chicken In Mustard Sauce

INGREDIENTS
8 5-ounce chicken breasts, skinless and boneless
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 ½ teaspoons dry mustard
1 tablespoon Dijon mustard

*

PREPARATION:
Sprinkle the meat with the salt and pepper.
Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
Mix in the onion and continue cooking for one minute.
Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce, steamed rice and green beans.

Cauliflower Salad

Cauliflower Salad

Skip the carbs and substitute the potatoes with cauliflower. It is a delicious substitute.

Ingredients:
1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
together.
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste

*

Directions:

Mix all together and you can garnish with egg slices and parsley
chill over night. 

( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

Kentucky Butter Cake

Kentucky Butter Cake

Ingredients

Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

Instructions

Preheat the oven to 325°F/165°C

Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.      Author: Cookies and Cups

Coconut Cream Pie

Coconut Cream Pie

Ingredients:

1 Prepared 9-inch pie shell

FOR THE FILLING:
2 cups milk
3 egg yolks
½ cup/100 grams sugar
½ teaspoon salt
2 ½ tablespoons/20 grams cornstarch
1 tablespoon butter, melted
½ teaspoon vanilla
1 cup/98 grams sweetened, flaked coconut
FOR THE MERINGUE:
½ cup/49 grams unsweetened coconut
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons/75 grams sugar

*

Directions:

1. Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
2. Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
3. Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
4. Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
5. Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
6. Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.

Gluten Free Pizza Crust

         CHICKPEA CRUST PIZZA MARGHERITA

If you want slightly crispier crusts, bake the pizza shells in the middle of the oven for 5 minutes before topping them.

Start to finish: 1 hour
Servings: 4
Ingredients:
1 1/2 cups (6 1/4 ounces) garbanzo bean (chickpea) flour
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 1/3 cups water
1 1/2 cups chopped tomatoes (cut into 1/2 inch pieces)
Heaping 1/4 teaspoon kosher salt
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil, divided
5 ounces coarsely shredded mozzarella cheese (about 1 cup)
1/2 cup shredded fresh basil

*

Directions:

Into a medium bowl, sift together the chickpea flour, table salt and pepper. Add 1/3 cup of water and whisk until the mixture has the consistency of a smooth paste. Add the remaining 1 cup of water, 1/2 cup at a time, whisking until the batter is smooth with each addition. Let stand for 30 minutes while you prepare the remaining ingredients.

In a colander, toss the tomatoes with the kosher salt. Set over the sink or a large bowl and let drain for 15 minutes. Transfer to paper towels to dry, then in a medium bowl combine them with the garlic.

Heat the oven to 400 F.

In a 10-inch nonstick or stick-resistant skillet over very high, heat 2 teaspoons of the oil. Whisk the batter and add a quarter of it (about 1/2 cup) to the skillet. Tip the pan to spread the batter evenly over the bottom of the skillet and reduce the heat to medium-high. Drizzle 2 teaspoons of the oil on top of the pancake, spreading it with a rubber spatula and cook the pancake until nicely browned on the bottom, 3 to 4 minutes. Peek underneath the pancake to see if it is browned. Do not attempt to flip it until it is browned.

Flip the pancake and cook for an additional 2 to 3 minutes, or until browned on the second side (it will not brown as much on the second side). Transfer the pancake to a sheet pan, browner side down. Repeat the procedure with the remaining batter and oil to make 3 more pancakes, transferring them as they are done to the sheet pan. You will need 2 sheet pans.

Divide the tomatoes among the 4 pizza crusts, then top each with a quarter of the cheese. Bake the pizzas in the middle of the oven for 5 to 6 minutes, or until the cheese is melted. Cut the pizzas into wedges, sprinkle the basil on top and serve immediately.

Nutrition information per serving: 370 calories; 200 calories from fat (54 percent of total calories); 22 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 690 mg sodium; 24 g carbohydrate; 5 g fiber; 6 g sugar; 17 g protein.

EDITOR'S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."

Chicken Enchilada Soup

                 Chicken Enchilada Soup

Ingredients
1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can fire-roasted diced tomatoes
1 (8.75 oz.) corn, drained
1 (4 oz.) can green chiles
3 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 cup red enchilada sauce, homemade or store-bought
1/2 cup cornmeal
1 white onion, chopped
2-3 cloves garlic, minced
1 1/2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon cumin
kosher salt and freshly ground pepper, to taste
cheddar cheese, optional
sour cream, optional
tortilla strips, optional
chives/green onion/scallions, chopped, optional

*

Directions
Heat oil in a large Dutch oven or stockpot over medium-high heat and sauté onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.

Add minced garlic and sauté for 1-2 minutes, or until fragrant, then mix in cornmeal.
Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.

Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.

Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.

Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
Serve hot and enjoy!

Serves 6-8

Reissalat (German Party Food)

Reissalat

Making Reissalat (German party food) for our Fourth of July Salad Extravaganza.

Ingredients:
4 c rice
7 c water or chicken stock
2 c peas
4 green onions, sliced fine
1 red bell pepper, diced fine
3 carrots, grated
1 pineapple, diced
3 T sweet curry powder
1 T turmeric
salt to taste

*

Directions:
Cook the rice in the water or stock, let cool. Stir together the room-temp rice and all remaining ingredients. Serve chilled or at room temp.

30 Minute Yeast Dough

30-Minute Dough

Fresh Pizza - Pastry Dough

In 30 Minutes or Less

Yield: approx. 1 pound

Ingredients
2 1/2-3 cups all-purpose flour
1 cup warm water or milk
2 tablespoons olive oil
1 tablespoons active dry yeast
1 teaspoon sugar
1 teaspoon salt

Directions
In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy.

• Note: if mixture is not bubbly, discard and start again.

Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms.

Gradually continue adding flour until dough is smooth, then let rest 10 minutes.

Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.

Glass Cooktop Cleaner

GLASS COOKTOP CLEANER

Ingredients ......
Hydrogen Peroxide......
Baking Soda
Rag or Sponge


Instructions
In a small bowl mix baking soda with enough hydrogen peroxide to make a paste.
Work paste around in a circle, concentrating on soiled areas.
Baking soda absorbs grease and hydrogen peroxide will help to lift the residue.
Gather up your baking soda in a pile and dispose.
Wet a cloth with water to remove any remaining baking soda.
Buff with a dry rag.

Try this recipe to also clean your stainless steel sink and tea pot and it will leave them sparkling.

Summer Berry Crisp

You can use another type of red wine here, or another berry-compatible liquor - that said, the port, or another sweet dessert wine, is really nice.

Ingredients:
1 1/2 cups / 6 oz spelt flour or whole wheat pastry flour
4 tablespoons poppy seeds
1 cup / 3 oz rolled oats, uncooked
1 cup / 5 oz natural cane sugar
1/2 teaspoon fine-grain sea salt
2/3 cup / 5 oz unsalted butter, melted

1 tablespoon all-natural cornstarch (or rice flour)
1/3 cup / 1.5 oz natural cane sugar or muscovado sugar

4 1/2 cup of berries / fruit - mix of ripe, pitted cherries, strawberries, blackberries, etc.

1/4 cup port wine

*

Directions:

Preheat the oven to 375F / 190 C degrees with a rack in the middle of the oven. Butter an 8-inch / 20-cm square baking dish, or equivalent.

To make the crumble, mix together the flour, poppy seeds, oats, sugar, and salt in a bowl. Use a fork to stir in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you're ready to bake.

Make the filling by whisking together the cornstarch and sugar in a large bowl. Add the fruit and toss until evenly coated. Wait 3 minutes, add the wine, and toss again. Transfer the filling to the prepared baking dish. 

Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.

Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes. 

Serves 8 to 10.

Prep time: 10 min - Cook time: 40 min

Strawberry Mango Salsa

STRAWBERRY MANGO SALSA

Ingredients: 

2 cups strawberries (hulled)
2 cups mango chunks
1 cups pineapple chunks
2 tablespoons orange (juice)
1 tablespoon lime (juice)
2 tablespoons honey

*

Directions:
Place the prepared strawberries, mango and pineapple in the container of a Vitamix.

Pulse a few times until the fruit is still chunky and combined. Pour into a large bowl.

Add the juices and honey to the bowl and stir to combine.

Serve the fruit salsa over Berry Tropical Sorbet published July 4 or cinnamon-sugar pita chips.

Tip: substitute with any leftover fresh or frozen fruit.

Berry Tropical Sorbet

BERRY TROPICAL SORBETIngredients:

2 (13.5 ounce) cans unsweetened coconut milk
   divided
2 cups frozen mango
2 cups frozen strawberries
1/2 cup strawberry preserves
1/4 cup orange juice
Fresh chopped strawberries to garnish

*

Directions:

Pour 1 can of coconut milk into an ice cube tray and freeze.

To the container of a Vitamix, add the frozen coconut milk cubes, frozen fruit, strawberry preserves, orange juice and coconut milk.

Serve sorbet with chopped strawberries. Alternatively, serve with Carla's Strawberry Mango Salsa.

Spinach-Mozarella Cheese Balls

Spinach-Mozzarella Cheese Balls

Ingredients
1 1/2 container frozen spinach, thawed, squeezed in order to drain
1/2 cup Low-carb baking mix
2 cups shredded mozzarella cheese
1 egg
2 tsp Italian seasoning
1 tsp garlic salt
1 1/2 cup tomato pasta sauce, if desired

Directions:
Heat stove in order to 400°F. Spray cookie sheet along with cooking food spray. In big dish, mix all elements, except pasta sauce.

Shape mixture in to 1-inch golf balls; place on cookie sheet.

Bake 10 to 15 minutes or even till golden brown. Immediately eliminate from skillet. Serve along with pasta sauce. ready to serve.

Broccoli And Sweet Corn Pasta Bake

Broccoli And Sweet Corn Pasta Bake

Ingredients
2 large heads of broccoli
16 ounces of penne pasta
2 tablespoons butter
1 8 ounce can of sweet corn
1 10 ounce can cream of mushroom soup
1/2 pound shredded mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

*

Directions
Preheat the oven to 350° F and grease a 4 X 12 casserole dish.

Begin by chopping your heads of broccoli into individual florets.

In a stock pot, boil 6 cups of water. Add your penne pasta and boil for 10 minutes, adding in your broccoli for the last 3 minutes of cooking. Drain water from the pot.

In a medium saucepan, combine butter, garlic salt, cayenne, and sweet corn. Sauté on medium heat for 5 minutes.

Add cream of mushroom soup and sauté for an additional 5 minutes then remove from heat.

Add pasta and broccoli to your casserole dish, making sure to spread them out evenly.

Pour the corn and mushroom mixture over the broccoli and pasta and mix them together so everything is coated. Top generously with the mozzarella.

Cook for 20-22 minutes, until cheese is bubbly and begins to turn golden.

Let cool 5 minutes before serving.  Serves 5

Recipe adapted from Paula Deen

Chocolate Mousse Tart

Chocolate Mousse Tart

Ingredients:
Crust:
2 cups cashews
1/4 cup unsweetened cocoa
1/4 cup honey or maple syrup
2 1/2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Filling:
8 oz. dark chocolate, broken into small pieces
2 cups heavy whipping cream, divided
1/3 cup slivered almonds, optional
3 tablespoons powdered sugar
1 tablespoon orange liqueur
1 teaspoon vanilla extract

*

Directions:
Line a 9x5-inch loaf pan with parchment paper, leaving a 2-inch overhang on both sides, and lightly grease it with non-stick spray and set aside.

In a food processor, pulse cashews until coarse and crumbly.

Add in cocoa powder, honey, butter, vanilla extract and salt and pulse together until combined.

Turn mixture out onto a clean surface and pack it together with you hands. Using your hands, or the bottom of a measuring cup or can, press “crust” into the bottom, corners, and up into the sides of loaf dish to form an even layer.

Place loaf pan in freezer and chill for at least 20 minutes.

In a microwavable bowl, combine dark chocolate pieces with 1 cup heavy cream and microwave at 20-second intervals for 1 minute, stirring chocolate in between. After 1 minute, if chocolate is not melted and smooth, microwave for another 10-15 seconds.

In a large bowl or mixer, beat remaining 1 cup heavy cream until soft peaks form. Add powdered sugar, orange liqueur and vanilla extract to cream and beat for another 1-3 minutes, or until stiff peaks form.

Take 1/3 cup whipped cream and fold it into melted chocolate. Then gradually fold melted chocolate into whipped cream.

Pour mixture into chilled crust and refrigerate 4-6 hours, or overnight.

Remove from refrigerator, garnish with slivered almonds and enjoy!
Serves 8