Almond Cake

3 cups almond meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 large eggs
1/2 cup maple sugar
1/2 cup unsweetened applesauce
6oz container of vanilla cultured coconut milk ("yogurt")
1 tsp vanilla extract
1 cup sliced honey roasted almonds

1) Preheat oven to 350F. In a mixing bowl, combine almond meal, baking soda, baking powder and salt.
2) In a separate bowl, mix eggs and sugar together using a hand blender on medium speed until creamy consistency is achieved. Thoroughly combine applesauce, cultured coconut milk and vanilla with the egg mixture. Add to almond meal and mix to create batter.
3) Lightly spray a 9" round cake pan (or springform pan) with baking spray. Add batter and top with sliced honey roasted almonds. Bake for 30 minutes.

Review: This recipe uses maple sugar, which Trader Joe's used to carry at an affordable price. However, they no longer carry it and Whole Foods sold it for about $16. Eesh. I read online that I could substitute the entire amount with maple syrup, or just add some maple extract to regular sugar. I didn't have maple extract and figured maple syrup wouldn't work in a cake. So, I used 3/8 cup sugar and 1/8 cup maple syrup. My cake sunk in the middle and was moistly dense. I think it would have been more cake-like if I'd just skipped the maple component (not like I tasted it anyway!). This was a big hit with the family. It wasn't very gritty and had a wonderful almond flavor.

Adapted from:
http://www.traderjoes.com/Recipes/recipe/174

Holiday Quinoa

1 cup quinoa
2 cups water
2 cups frozen chopped kale
1 1/2 cups fresh cranberries
3 Tbs extra virgin olive oil
2 Tbs honey
1/2 cup pistachios
1/2 cup mint, fresh
1/2 cup pomegranate arils

1) Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and return to a boil. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked (about 12-15 minutes).
2) Add frozen kale to still warm quinoa and mix, allowing the kale to fully defrost. Set aside to cool.
3) In a food processor, add cranberries, pistachios, mint, olive oil and honey. Pulse until chopped into medium sized chunks.
4) In a large bowl, mix the contents of the saucepan and food processor. Add pomegranate arils and mix gently. Refrigerate and serve cold.

Review: A similar recipe was circulating the internet/pinterest/facebook and my mother-in-law sent it to me. I tried it and thought it was tasty, but there were too many competing flavors. I tweaked it and focused on the colors being only red and green so I could serve it for Christmas. This was a much better flavor combination and was liked by many. It was super easy and quick to make (I also made stuffing and a pie). It's sweet and tangy, and a lot healthier than most holiday fare!

Adapted from:
http://familyspice.com/recipes/recipe/?recipe_id=570

Blueberry-Lavender Lemonade Popsicles

1/4 cup sugar
1 tsp culinary lavender
1 1/4 cups water, divided
3 Tbs lemon juice
1/2 cup blueberries, fresh or frozen

1) Bring sugar, lavender and 1/4 cup water to boil in a saucepan, stirring until sugar is dissolved. Remove from heat and steep for at least 30 minutes.
2) Combine remaining water with lemon juice. Strain lavender from sugar syrup. Add syrup to lemon water and mix well.
3) Evenly distribute into popsicle molds, filling each 3/4 full. Drop several blueberries into each mold, until the liquid reaches the top. Insert sticks and freeze for at least 8 hours.

Review: Of course, the picture that accompanied this recipe had blueberries distributed throughout the entire popsicle - defying the laws of physics. Luckily, the blueberries seem to be just decorations since the lavender lemonade was so tasty it didn't need the blueberries! I adore this recipe and am going to quickly eat up all 7 (Mike broke one of the molds) popsicles!

Adapted from:
http://www.womenshealthmag.com/nutrition/popsicle-recipes?page=4

Spiced Honey Cake

1 1/2 cups gluten-free all purpose flour
3/8 tsp Xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/8 tsp ground cloves
3 large eggs, whites and yolks separated
1/2 cup sugar
1/2 cup honey
4 Tbs vegan butter, melted
3/4 cup coconut milk
2 Tbs chopped candied ginger
confectioners' sugar, optional

1) In a medium bowl, add the flour and dust the Xanthan gum on top. Whisk until blended. Add remaining dry ingredients. Using an electric mixer, beat the ingredients to mix thoroughly and aerate the flour. Set aside.
2) In a large bowl, beat the yolks and sugar with an electric mixer until pale. Mix in honey and butter until smooth. Reduce speed to low; add half of flour mixture, then milk, then remaining flour mixture.
3) In a clean, dry bowl, beat egg whites until they form soft peaks. Fold 1/3 of whites into batter, then fold in remaining whites.
4) Allow the batter to rest (10 to 15 minutes) to allow the starches and Xanthan gum to fully hydrate. This is a good time to turn the oven on to preheat. Once the batter has rested, mix in the candied ginger. Allowing the batter to rest before mixing in the ginger helps prevent the ginger from sinking to the bottom while baking.
5) Transfer batter to loaf pan and bake until center is 210F, about 1 hour. Let cool on wire rack for 10 minutes, then turn out of pan and let cool completely. Sift confectioners' sugar over top just before serving, if desired.

Review: This was a recipe that I altered to make gluten-free, with the assistance of King Arthur Flour's blog. The class I took last weekend was really helpful in teaching me about baking the gluten-free way. Unfortunately, the class also taught me that homemade gluten-free baked goods have a short shelf life, as they quickly dry out and start crumbling after just a day or two. They recommended their cake enhancer (a natural preservative), which I bought, but forgot to add into this recipe!! Looks like I'll be casting this off on my coworkers tomorrow!

Overall, I'm amazed. I can't believe I successfully pulled this off. It's moist (though dense) and cakey. It's spicy and full of ginger (it didn't all sink to the bottom!!!). It's beautiful and tasty!!!

Sauteed Cauliflower & Apples With Pecans

1/4 cup pecans, chopped
2 Tbs olive oil
1 small shallot, chopped
1 head cauliflower, cut into florets
1 red apple (such as Fuji or Braeburn), thinly sliced
1/2 tsp dried thyme
2 Tbs vegan butter/margarine/butter

1) Toast pecans in a small saute pan, over low heat. Toss until evenly toasted and aromatic. Be careful not to burn the pecans.
2) Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and 1/4 tsp each of salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the thyme and 1/2 cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more, though the apples will need to be added 1 to 2 minutes before the cauliflower is done. Stir in the butter and sprinkle with the pecans.

Review: This is another one of those times where I ended up making a side dish as a main dish. It wasn't very filling, but would be awesome as a side. Notably, in the picture you can see my apples are mushy. The recipe asked for the apples to cook for the full 8 to 10 minutes with the cauliflower. I tweaked the recipe to say 1 to 2 minutes, which I believe will be sufficient.

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/cauliflower-apples-pecans

King Arthur Flour

I took a baking class at King Arthur Flour today. It was a great excuse to have a romantic getaway with my husband. We stayed at a quaint inn last night. We had dinner across the street, where I had a gluten free veggie burger, topped with tomato, pickled onion and a lettuce leaf bun. Plus, handmade potato chips. So yummy!!

So, here's the highlights of the baking class:

Here's the King Arthur Flour store/cafe/baking education center

 A close up of the baking education center

This is a view of my classroom - I got a seat in the front row!

Mike and I had fun with the cutouts

I made a loaf of bread, though I couldn't eat it due to the milk and butter

 Mike said it was tasty, though

I also made a pizza crust, but before I remembered my need for a photo, we'd already eaten it for lunch!

Zesty Broccoli & Lentil Quinoa

1 cup steamed broccoli
2 cups cooked lentils
4 cups cooked quinoa
3 Tbs lemon juice
1/2 cup chopped parsley
2 cloves garlic, minced
1/2 cup Tessemae's Zesty Ranch dressing

1) Combine broccoli, lentils, quinoa and parsley in a large bowl.
2) In a small bowl, whisk together the lemon juice, garlic and zesty ranch dressing.
3) Pour dressing over the vegetable/quinoa mixture and toss to combine. Serve warm, at room temp or chilled.

Review: I made this upon waking, so that it would be chilled before a family party this afternoon. It was fairly quick and easy to make. Except for one thing. This special, vegan ranch dressing is largely comprised of olive oil - which hardens in the fridge. I had to run the bottle under hot water and shake vigorously to thaw it. I wasn't counting on that happening, as I'm so accustomed to traditional ranches. For serving later, I'll need to keep the bottle out for awhile before dinner is served. It smelled amazing and gave the salad a phenomenal taste. This may become a staple dish in our house!

Adapted from:
http://www.theglutenfreevegan.com/2013/09/zesty-broccoli-lentils-quinoa/

Veggie Shepherd's Pie

5-6 large potatoes
1 cup frozen corn
1 cup frozen peas
2-3 medium carrots, diced
1 medium sweet potato, diced
1 bell pepper, diced
1 17.6 oz package of cooked lentils
1 Tbs tomato paste
1 tsp pepper
1 tsp smoked paprika
1 tsp coriander
1/4 tsp chipotle powder

1) Boil potatoes until tender. Drain, while saving 1 cup of cooking water. Mash potatoes with cooking water. Set aside.
2) In a large saute pan, heat oil and cook veggies in the following order: carrots and sweet potatoes (5-6  minutes), add peppers and lentils (an additional 3-4 minutes), add corn and peas (an additional 1-2 minutes), add spices. Along the way, add water as necessary to keep vegetables from sticking.
3) Put the veggies into a large, deep oven-safe dish. Smooth the mashed potatoes over the veggies. Place in the oven to broil, until the top has lightly browned.

Review: I loved the smoky flavor this had. The original recipe called for paprika and cayenne, which I switched to smoked paprika and chipotle - yummy! The below picture is just of the bottom of the pie, to see the variety. I didn't want to dirty yet another dish for presentation. So, I just mixed the mashed potatoes into the rest of the veggies and mixed thoroughly. It was tasty and filling, but the presentation wasn't pretty enough for the blog!

Adapted from:
http://www.platesforplants.com/blog/comfort-food-very-veggie-shepherds-pie/

Balsamic Sauteed Chard & Lentils

1 17.6 oz package of cooked lentils
1 bunch Swiss chard
2 cloves garlic
1 Tbs olive oil
4 Tbs balsamic vinegar
salt and pepper

1) In a skillet, heat olive oil. Saute garlic for one minute, or until fragrant.
2) Add lentils and chard. Saute 3 to 5 minutes, until chard begins to wilt.
3) Add balsamic vinegar, salt and pepper. Combine.

Review: I love making dinner with fresh greens from my garden!! I made this an easier recipe by buying the lentils precooked (sold in the produce aisle at Trader Joe's). The original recipe called for fancy lentils that cooked for more than half an hour! I also used Trader Joe's Balsamic Glaze instead of just balsamic vinegar. It's sweeter and thicker. It's my new favorite condiment! Overall, this was a filling, hearty dinner. It's also vitamin-packed.

Adapted from:
http://www.theglutenfreevegan.com/2012/01/balsamic-sauteed-chard-and-lentils-du-puy/

Zucchini Pancakes

3 zucchini
3 eggs
1 cup corn meal
salt and cayenne pepper to taste
oil for cooking
optional toppings - additional eggs or avocado

1) Use a mandoline or food processor to finely grate or julienne the zucchini.
2) In a large bowl, mix the zucchini, eggs, corn meal, salt and cayenne to taste, until combined.
3) Heat skillet over medium heat. Add a tsp of oil (I used coconut oil) and drop spoonfuls of zucchini batter into the skillet, flattening each with the back of the spoon. Cook four minutes on each side, or until golden brown.
4) Optional - top with fried egg or sliced avocado.

Review: I keep believing that I've harvested the last of my zucchini. Yet, the garden keeps producing more! This was a great way to serve up a vegetable that I'm close to being tired of! It tasted slightly like hashbrowns, but the crispy green zucchini flavor was still there. I ended up not topping it with anything, as it was so tasty on it's own. I do believe the cayenne pepper gives a better flavor than black pepper for this particular dish.

Balsamic Lentil Saute

1 garlic cloves, minced
1 Tbs extra virgin olive oil
1 bunch collard greens, rinsed and chopped
1 red bell pepper, chopped
2 cups cooked lentils
2 Tbs balsamic glaze
1/4 cup parsley, chopped

1) In a large saute pan, heat the garlic in the olive oil, over medium heat. Add collard greens and bell pepper and cook until greens begin to wilt.
2) Add the lentils and heat for another two minutes. Mix in the balsamic glaze and parsley.
3) Can be served over cooked rice.

Review: I didn't serve mine over cooked rice, because I had so much food. My measurements must have been off. The trick to this recipe is using the balsamic glaze (bought at Trader Joe's) and lentils that are precooked (often found in the produce section). This was really tasty and incredibly filling. Balsamic glaze may be my new favorite add-in!! It's like a balsamic reduction, sweet and thick, but prepackaged in a bottle.

Adapted from:

http://www.traderjoes.com/Recipes/recipe/192

Espresso Brownies

3 Tbs espresso powder
1 15oz can black beans, rinsed and drained
3 large eggs
3 Tbs vegetable oil
1 tsp vanilla extract
3/4 cup organic sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
cooking spray for the pan

1) Preheat oven to 350F. Lightly grease an 8x8 baking pan with cooking spray.
2) Place all ingredients in a blender and blend until smooth.
3) Pour mixture into greased pan and bake for 25 to 30 minutes.

Review: This recipe originally called for 1/3 cup of dark chocolate covered espresso beans. I substituted the espresso powder. This had a strong chocolate taste, but also a strong espresso taste. If you're wanting more chocolatey, I'd reduce the espresso to 1 Tbs. What's most interesting about this gluten free brownie is the texture. Like most gluten free baked goods, it was not cakey. It was quite spongey, and occasionally I'd get a bite of bean skin. It was really good and super easy to make, though. I loved tossing it all into the blender and simply pouring it out!

Adapted from:
http://www.traderjoes.com/Recipes/recipe/211

Rainbow Quinoa Salad With Fava Beans & Herbs

1 cup rainbow quinoa
2 cups water
salt to taste
2 15oz cans of fava beans, rinsed and drained
1/2 cup finely chopped parsley
2 Tbs chopped dill
2 Tbs chopped chives
3 Tbs lemon juice
1 Tbs champagne vinegar
1 clove garlic, minced
1 tsp dijon mustard
freshly ground black pepper
4 Tbs extra virgin olive oil

1) Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blonde quinoa grains display little white spirals and the water has been absorbed.
2) Mix in the fava beans and place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff with a fork.
3) Transfer to a large bowl. Add the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, mustard, pepper and the oil. Toss with the quinoa and bean mixture. Taste and adjust the seasoning.

Review: I somehow spaced that I needed chives. I could tell the dish was missing that little bit of oomph. I think the garlic should also be doubled. I took this to a family dinner, and everyone liked it. It was quick, easy and a flavor that blends well with many cuisines.

Adapted from:
http://www.nytimes.com/2012/06/12/health/nutrition/rainbow-quinoa-salad-with-fava-beans-and-herbs-recipes-for-health.html

Roasted Brussels Sprouts, Butternut Squash & Apple, With Candied Walnuts

1 1/2 cups brussels sprouts, trimmed and halved
2 cups butternut squash, diced into 1-inch chunks
2 cups apple (Honeycrisp, Cortland or Granny Smith), diced into 1-inch chunks
1 shallot, diced
2 Tbs olive oil
1/8 cup sage leaves, diced
salt and freshly ground black pepper
1 cup candied walnuts

1) Preheat oven to 375F. In a large, shallow roasting pan, toss the brussels sprouts, butternut squash, apples and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown and the edges of the squash are starting to crisp, 45 minutes to one hour.
2) Serve with candied walnuts sprinkled on top.

Review: This was initially a very complex recipe, which involved making the candied walnuts! Forget that, Trader Joe's has a wonderful bag of candied walnuts that made this dish much easier. It also called for drizzling a little maple syrup over the dish. I did that on my first bowl, but it didn't add anything to the flavor. When I went back for seconds, I omitted the maple syrup and it didn't taste any different. Therefore, leave it out! This was a wonderful Fall dinner. I'd never had roasted apples before, but doing this makes the apples tangier and more savory. Mmm, tasty!

Adapted from:
http://dinersjournal.blogs.nytimes.com/2011/03/07/the-temporary-vegetarian-vegan-roasted-brussels-sprouts-butternut-squash-and-apple-with-candied-walnuts/

Peanut Chili

2 cups dry pinto beans
5 cloves minced garlic
3 Tbs onion powder
2 tsp ancho chili powder
2 tsp cumin
2 Tbs smoked paprika
1 tsp chipotle chili powder
1 1/2 cups white wine
2 green bell peppers, diced
3 Tbs espresso powder
1 1/2 cups roasted, unsalted peanuts, chopped
1 15oz can diced tomatoes
4 cups vegetable stock
5 Tbs tomato paste
1 1/2 tsp white vinegar
2 tsp dark brown sugar
avocado for garnish

1) Place all ingredients into slow cooker.
2) Cook on high for 5 hours.
3) Garnish with avocado. Serve over rice, if desired.

Review: I found this recipe months ago:
http://chubbyvegetarian.blogspot.com/2012/03/vegan-peanut-chili-with-charred-corn.html. However, I didn't have the time (nor desire) to slave over several pans, deglaze a pan and monitor a pot on the stove for hours. I also didn't feel like roasting corn and making an avocado salsa (though it sounds absolutely delicious!!). Maybe someday I'll do the recipe the right way. Until then, this is my quick, altered version. It had a darker, smokier taste than I typically get with chili.

Dietary Changes

I had a lovely (detect sarcasm) visit with my allergist this morning. I've had a lot of gastrointestinal issues for the past few years. I've had every GI test known to science, and with the exception of a slow to empty stomach, there's been nothing found to be wrong.

In the past few months, I've seen quite a bit of news regarding food allergies. I've known for a long time that I'm allergic to nutmeg. However, it's not the typical hives-causing, throat-swelling, might kill you kind of allergy. It's always been a severe GI response. The recent news tells me that is actually a common response to food allergens. What?!! Along with acne, which I haven't been able to get my acne under control in almost a year.

My allergist entertained my whining about my symptoms and request to be tested for food allergies. He then explained there are few tests for food allergies, unless it's the severe stuff such as peanuts. He explained that it is common for people to be allergic to wheat and milk. I've been previously tested for Celiac Disease and was found to be negative. He further explained that even if someone is not technically allergic, they can have a significant metabolic disruption with the same symptoms. Huh. Would that explain why I become hypoglycemic after carby weekend meals?

So, the purpose of this disclosure is to announce a new slant to my blog. I need to give up wheat and dairy until further notice. I'll give it two months and see if it fixes everything. If so, my blog will become wheat & dairy free. If I see no difference, I will sequester myself for a weekend and binge on the Ben & Jerry's that I'm going to miss so dearly!

Bear with me as I make these changes. It's going to be really hard. As a vegetarian, I felt like social situations already made me pretty high-maintenance, but adding wheat and dairy free to that may make me a social pariah. Eesh. :(

Lavender Infused Lemonade

1/4 cup lavender
1 cup sugar
2 cups lemon juice

1) Bring 4 cups of water to a boil in a medium saucepan. Once it reaches boiling, remove from heat and steep lavender for 10 minutes (1/4 cup is roughly what fits in my tea strainer). Remove tea and pour the water into a heat-safe pitcher.
2) Pour sugar into the pitcher and mix until sugar is completely dissolved.
3) Add lemon juice and 4 cups of water. Refrigerate and enjoy once cooled.

Review: The recipe I used called for different proportions (1 cup of lavender, 1 cup sugar, 1 cup lemon juice and 4 cups water), but I thought that's too much sugar and lavender is too expensive to use that much. Regardless of the fact that I got a great deal on lavender at TJ Maxx, I didn't want to use half my container on a 1/2 pitcher of lemonade! My proportions worked great. The infused water had a purple tinge to it, which didn't taint the color of the lemonade that much. It was tasty lemonade, with a hint of floral/spicy lavender.

Spicy Grapefruit Margaritas

1/2 cup sugar
1/2 cup water
1/8 tsp cayenne
24oz ruby red grapefruit juice
6oz tequila

1) To make the simple syrup, combine the water, sugar and cayenne in a small saucepan. Bring to a simmer and continue heating until the sugar is dissolved and the cayenne is blended. Cool in the fridge - ideally it'll be able to chill there for an hour or two before making the drinks.
2) Mix the syrup, juice and tequila in a pitcher. Shake and serve over ice.

Review: This is a variation of a recipe I found online. I doubled their recipe and found I had not bought enough tequila. Therefore, my margarita recipe had half the called for tequila and it was plenty strong!! Their recipe also called for twice the cayenne I have here. Mike's family unanimously agreed it was too much cayenne. However, they also all agreed the drink was tasty. I thought it was a nice twist on the typical margarita and perfect for my taco birthday party!

I don't have fancy margarita glasses, so the picture is the remainder from my party, in the pitcher:

Adapted from:
http://www.thelifestyledblog.com/spicy-grapefruit-margarita/

Swiss Chard Omelette (La Trouchia)

6 Tbs olive oil
1/2 yellow onion, chopped
1 lb Swiss chard, stems removed and leaves coarsely chopped
7 eggs
1 cup Parmesan cheese
1 garlic clove, minced
2 Tbs parsley, chopped
salt and freshly ground black pepper, to taste
6 to 8 small black olives

1) In a nonstick frying pan over medium heat, warm 3 Tbs of olive oil. Add the onion and saute until softened, about 1 minute. Add the Swiss chard and cook, stirring, just until the chard has wilted. Reduce the heat to low and cook, stirring often, until tender, about 5 to 6 minutes. Set aside to cool.
2) In a bowl, using a fork, beat the eggs until blended. Stir in half of the cheese and all of the garlic and parsley. Season with salt and pepper, then add the cooled chard mixture and stir briefly to mix.
3) Wipe out the frying pan with a paper towel and return to low heat. Add the remaining 3 Tbs olive oil. When the oil is hot, add the egg mixture and stir gently with a fork. Stop stirring as soon as the eggs start to become firm, about 3 to 4 minutes. Place a plate over the pan and, holding the plate and pan together, invert them and lift off the pan. Slip the omelette back into the pan and return to low heat. Sprinkle the remaining cheese evenly over the top and cook, without disturbing, 2 to 3 minutes.
4) Slide the omelette from the pan onto a serving plate and dot the top with olives. Cut into wedges and serve immediately.

Review: Eek, this recipe made enough food for 4 to 6 people. It was a BIG breakfast this morning!!! But, it gave me a chance to showcase the beautiful Swiss chard I grew. It was freshly picked this morning and unlike my kale, it was 100% bug-free! This was a really savory omelette and didn't have a strong cheese taste. Delicious!

Adapted from:
http://www.williams-sonoma.com/recipe/swiss-chard-omelette-la-trouchia.html

Mustardy Kale Salad With Roasted Sweet Potato & Apple

2 sweet potatoes (about 2 lbs), cut into 3/4-inch pieces
6 Tbs olive oil
Kosher salt and black pepper
3 Tbs lemon juice
2 Tbs Dijon mustard
2 bunches of kale, thick stems removed & torn into bite-sized pieces
1 Pink Lady or Honeycrisp apple, diced
1/4 cup chopped roasted almonds
4 oz shaved Pecorino

1) Heat oven to 400F. Toss the sweet potatoes with 2 Tbs of the oil and 1/4 tsp each of salt and pepper, on a rimmed baking sheet. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool lightly.
2) Meanwhile, whisk together the lemon juice, mustard, the remaining 4 Tbs of oil and 1/4 tsp each of salt and pepper in a large bowl. Add the kale and rub together with clean hands to tenderize and coat the leaves.
3) Add the apple, almonds and sweet potatoes, and toss to combine. Serve topped with Pecorino.

Review: Oh, the bounties of my harvest. You can probably see the holes in my kale. Unbeknownst to me, I had an infestation of cabbage worms. Cleaning the kale was really difficult because there were so many and some of the kale I simply had to throw away. Mike was kind enough to spray the garden with more pesticides (organic). But, my kale is growing quite well and I had plenty to harvest. This recipe made great use of it. I was expecting more of a mustard flavor, but it was just a salad dressing flavor. The combination was incredibly yummy and I will definitely be making it again!

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/kale-salad-sweet-potato-apple

Roasted Zucchini With Pistachios & Mint

6 medium zucchini, trimmed and halved lengthwise
2 Tbs olive oil
1/4 cup roasted pistachios
2 Tbs mint leaves, minced
1 clove garlic, minced
1 tsp finely grated lemon zest
2 Tbs fresh lemon juice

1) Preheat oven to 475F. Toss zucchini with oil and season with salt and pepper. Place zucchini cut side down on 2 baking sheets, making sure they aren't crowded. Bake 13 to 15 minutes, or until tender and lightly browned on bottom. Flip zucchini over onto serving platter.
2) Place pistachios, mint, garlic and lemon zest in a small bowl, and stir to combine. Drizzle lemon juice over zucchini and sprinkle pistachio mixture over the top.

Review: First of all, I never use zest. My lemon juice comes from a plastic lemon in the fridge. Zest seems like a waste and I've never gotten into using it. But, I also forgot to use the lemon juice! I was hungry and served this up before I realized I'd missed a step. But, this was still incredibly tasty. I have a bumper crop of zucchini this year (it doesn't take much!) and have had to get creative to stay interested in eating it nearly every day. This was savory from the roasting and the pistachios, but the mint gave it a coolness that really finished the dish. So yummy!!

Adapted from:
http://www.vegetariantimes.com/recipe/roasted-zucchini-with-pistachios-and-mint/

Garden 2013

I've been harvesting zucchini for the past month. But, now almost everything is harvestable. Keep in mind, these are all heirloom varieties, grown organically. Here are the updates from this morning:

right side of the garden

left side of the garden

Premium Late Dutch Flat Cabbage

Chantenay Red Core Carrot or Saint Valery Carrot

(planted both in the same areas)

Black Cherry Tomato

Flamingo Pink Swiss Chard

Fordhook Giant Chard

Green Curled Scotch Kale

Genovese Basil and Rosie Purple Basil

Black Beauty Zucchini

(check out the size of the leaves! and the plant is tall enough to reach my waist!)

Long Island Improved Brussels Sprouts 

 I planted more Fall crops in my deck planters. My broccoli & spinach didn't do well in the garden, but grow great in these pots. Here are seedlings of: Long Island Improved Brussels Sprouts, Flamingo Pink Swiss Chard, Fordhook Giant Chard, Giant Musselburgh Leeks, Large Viroflay Spinach, Romanesco Italia Broccoli and a stray marigold!)

Check out how tall the Fordhook Giant Chard grew in the planter by my front door! And, I've already harvested from it once. It has super skinny stems for a chard.

Overall, the garden is the most successful to date. The only big issues is that my Sugar Ann Snap Peas died fairly early on. The Large Viroflay Spinach and Romanesco Italia Broccoli didn't want to grow in the garden at all. And, my zucchini got a case of powdery mildew, though it didn't prevent it from producing monster-sized zucchini overnight (seriously, they grow so fast!!).

Brownie Cheesecake (Low Carb & Gluten Free)

Brownie Base:
1/2 cup butter
2 oz unsweetened chocolate, chopped
1/2 cup almond flour
1/4 cup cocoa powder
pinch salt
2 large eggs
3/4 cup granulated erythritol
1/4 tsp vanilla extract
1/4 cup walnuts or pecans, chopped

Cheesecake Filling:
1 lb cream cheese, softened
2 large eggs
1/2 cup granulated erythritol
1/4 cup heavy cream
1/2 tsp vanilla extract

1) For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
2) In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
3) In a small bowl, whisk together almond flour, cocoa powder and salt.
4) In a large bowl, beat eggs, granulated erythritol and vanilla extract until smooth. Beat in almond flour mixture, then butter/chocolate mixture, until smooth. Stir in nuts.
5) Spread evenly over bottom of prepared pan. Bake 15 minutes.
6) For the filling, reduce oven temperature to 300F.
7) In a large bowl, beat cream cheese until smooth. Beat in eggs, granulated erythritol, cream and vanilla extract until well combined.
8) Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 40 minutes. Remove from oven and let cool.
9) Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
10) Serve with sugar-free chocolate sauce or ganache.

Review: Mike has been super serious about maintaining a low carb diet. So, what happens when it's time for birthday celebrations? He finds a special recipe to try. I had several dirty bowls and the kitchen was pretty wrecked, but I wanted to make sure the birthday was special. A few notes about making the cake: definitely line the springform pan with non-stick foil (I didn't, as I didn't want to mess up my spill-proof feature) as this sticks and I had to bake for just a little over 45 minutes. The cake was a little difficult to slice and the pieces were dense. The adults liked it, but the kids didn't. It does have a heavy, eggy, Stevia flavor. It's great if you're used to the low-carb/keto diet, and a wonderful treat!

Adapted from:
http://alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html

Tropical Hibiscus Cooler

3 hibiscus tea bags
1/2 cup sugar
4 cups pineapple juice
6oz white rum, optional
1/2 cup, plus 1 Tbs light coconut milk
6 fresh pineapple slices, for garnish
fresh mint sprigs, for garnish

1) Steep tea bags in 1 1/2 cups boiling water for 15 minutes. Strain and discard tea bags; transfer liquid to saucepan. Stir in sugar, and return liquid to a boil. Reduce heat to medium-low and boil for 15 minutes, or until liquid is reduced by half. Transfer to a bowl, and place in freezer for 10 minutes, or until mixture is syrupy.
2) Fill glassess with ice. Pour 2/3 cup pineapple juice and 1oz rum (if using) into each glass. Add 1 1/2 Tbs coconut milk, and drizzle 2 Tbs hibiscus syrup over coconut milk. Garnish with pineapple slice and mint sprig.

Review: I was lucky to find hibiscus tea on sale at Whole Foods tonight. The recipe suggested Red Zinger, but I've recently heard news about the brand and pesticide use. So, I decided to leave out the rum, as I'm making it for a mixed-age party. That way, everyone can enjoy it. I also dumped it all into a pitcher, since I'm serving it as a punch and not a pretty mixed drink. Somehow, the red tea, white milk and yellow juice combined to make a purple punch. Weird.

Adapted from:
http://www.vegetariantimes.com/recipe/tropical-hibiscus-cooler/

Chunky Artichoke & Chickpea Salad

1 12oz bag of frozen artichoke hearts, thawed, or 1 16oz can artichoke hearts, drained
1 12oz can chickpeas, rinsed and drained
1/4 cup chopped cornichons (French baby pickles)
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup mayonnaise
2 tsp olive oil
1 tsp capers
1 clove garlic, minced
1 tsp seafood seasoning, such as Old Bay (or Penzey's Fox Point Seasoning)
1 tsp Dijon mustard

1) Pulse all ingredients in food processor until chunky.
2) Season with salt and pepper, if desired.
3) Chill at least 30 minutes, or overnight.

Review: As a vegetarian, I've lacked an alternative to chicken or tuna salad sandwiches. I've had this particular recipe for a few years, but have frequently chickened out of making it. I finally got brave and made it tonight, spreading it on sandwich thins. I had left my frozen artichoke hearts in the fridge all day to defrost, but they were still pretty frosty. This allowed my salad to be cold right out of the food processor, so I didn't have to wait for dinner! I had two sandwiches and admonished myself for not having made it sooner. It was very filling and had a consistency similar to what I remember from the meat-based salads (though it's been well over 20 years since I've had those!!). The capers, cornichons and Dijon mustard gave the salad a 'kick' - which left me very glad to leave the 1/2 onion out that was recommended. I have plenty of salad left in the fridge and will be feasting for the next few days. I will be making this every summer!!

Adapted from:
http://www.vegetariantimes.com/recipe/chunky-artichoke-and-chickpea-salad/

Basil & Corn Farro Salad

1 (8.5oz) package precooked farro
1 1/2 Tbs sherry vinegar
2 Tbs olive oil, divided
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/2 cup coarsely chopped fresh parsley
1 cup frozen corn, thawed
1/2 cup chopped basil

1) Heat farro according to package directions.
2) Combine vinegar, 1 Tbs olive oil, Dijon mustard, salt, pepper and garlic in a medium bowl; stir with a whisk.
3) Heat 1 Tbs olive oil in a medium skillet over medium-high heat. Add corn to the pan; saute 3 minutes. Remove from heat.
4) In a large bowl, add cooked farro, corn and basil. Add the vinaigrette and toss to coat.

Review: This recipe originated in the Cooking Light magazine. I don't subscribe to that, so I think this was one of the recipes that get forwarded to me by my in-laws (thanks!). It was my first introduction to farro. The recipe states precooked farro is made by Archer Farms, which is the Target store brand. Always nice to snag a bargain, but I didn't find this at my local Target. Instead I got a great deal on some farro at Trader Joe's, but I had to cook it. It's really fairly easy to cook and takes about 10-12 minutes. It reminds me a lot of puffed wheat cereal. It was a great grain to use in a salad. This particular salad was on the spicy side. I subbed red wine vinegar for the sherry vinegar (I didn't have that variety), which added to the tang. Primarily, the 'heat' came from the mustard, basil and garlic. It had a great flavor and made a lot of food. It's also tasty served cold, making it a nice summer salad for cookouts!

Adapted from:
http://www.myrecipes.com/recipe/basil-corn-farro-salad