We were on a picnic in wine country and a friend brought this goat cheese with some crackers for our lunch. The recipe sounds so simple, but man is it good. We couldn't get enough of it, and we were glad when we got have it a few days in a row. As soon as I got home I knew I had to make it.
Ingredients:
1 log of goat cheese
Olive Oil
1 lemon
1 tsp fresh rosemary, minced
Grey salt or other large grain salt like Maldon
Pepper
Make sure the log of goat cheese is well chilled so it is firm. Cut into 1/2 inch rounds. Lay out flat, drizzle with olive oil, sprinkle with lemon zest, sprinkle with rosemary, then grey salt, then freshly ground pepper.
I have some lemon olive oil that is excellent on this. With the lemon olive oil and the lemon zest it is superb!
This can be stored in an air tight container in the refrig for a week.
You can use this to put on bread or crackers, or use it on top of a salad, which is one of my favorite ways to eat it. Plus your guests will be impressed and love it.
It's nice to have olives on hand for quick entertaining. We make a lot of appetizers in our house and olives are always part of the offering. It's easy to buy olives in the store and then bring them home and make them extra special. I marinade them in a few ingredients and after a few days or even a week they are really wonderful.
Ingredients:
olives and juice
1 large bay leaf
fresh rosemary sprig
2 whole garlic cloves
Orange rind, or lemon
olive oil
Make sure you use a clean sterilized jar to store the olives in.
Into the jar put the bay leaf, rosemary, garlic and the citrus rind. Next fill the jar with olives. Now you can use either the juice the olives came in or olive oil. Fill to the top of the jar to cover the olives.
Allow to sit, refrigerated, for several days. These will keep in the fridge for a few months. I take out only what I am going to serve, then put the jar back in the frig until next time. I remove only the olives and leave the other ingredients in the jar until the jar is empty.
There is another way to make olives special which is extra special. You can put all these ingredients into a small saucepan and heat it just until hot, then put into a serving bowl, allow to cook slightly, and serve warm. They are really good served like that and you don't have to make them ahead of time.
I've been experimenting a lot with gluten free flour products and coconut flour is my new favorite so I tried making these muffins with coconut flour and chia seeds. Chia seeds are so healthy because they are a great source of omega 3's. If I can get them into a muffin I'm going to be feeling pretty healthy when I eat it.
The difficult part about not eating gluten is that I desperately miss bread. I used to make homemade bread and eat it while it was still warm with butter. My mouth is salivating. So you will understand that since I can't do that anymore I really miss bread and bread like products. If I can find a recipe that helps with that craving and it is healthy I am in. I made a batch of these and kept them by the coffee maker for a few days so I could have two with my coffee each morning. What a splurge for me!
Remember these are mini muffins, not full size, so they are tiny. These would be great if you were having the girls over for brunch. It's a nice little treat but not so horrible anyone is going to feel guilty about eating it.
Ingredients:
3 large eggs, room temp
1/4 unsweetened applesauce
3 tbsp honey
2 tbsp coconut oil, melted
2 tbsp chia seeds
1 tbsp lemon zest
1 tsp vanilla
1/4 coconut flour
1/2 tsp baking soda
1/2 tsp ground ginger
Sea salt, pinch
Dried cherries, handful
Preheat the oven to 350 degrees.
Use paper liners in the mini muffin pan or cooking spray for prevent sticking.
In a food processor puree the eggs, applesauce, honey, coconut oil, chia seeds, lemon zest, and vanilla. Add the coconut flour, baking soda, ginger and salt and puree until smooth.
Divide that batter between 12 muffin cups. Press a few pieces of dried cherry on top of each muffin. Press down slightly so they don't pop out while baking.
Bake for 20 minutes or until dry when tested with a toothpick inserted in the center. Cool completely in the pan.
Store in an airtight container.
I want to thank Daily Blog Bites.com for the recipe.
Pudding. It's a dessert from my childhood and I have fond memories of it. My grandmother taught me how to make homemade pudding when I was quite young, and I fell in love with it. Much as I would love to eat it as an adult I don't because it is usually made with milk which is a problem for both me and my husband. Over the years I've tried various recipes with other products like soy or rice milk but they leave a lot to be desired.
This recipe is made with almond milk which is what we use in our house on a regular basis. It is also made with the best quality cocoa powder, which results in a surprisingly rich end product. I was quite surprised at how good this was so it is now has a permanent place in my recipe book.
Ingredients:
1/2 cup light brown sugar, packed
1/4 cup unsweetened cocoa powder
2 1/2 Tbsp cornstarch
1/2 tsp cinnamon
1/8 tsp salt
2 cups unsweetened almond milk
1 1/2 Tbsp unsalted butter, cut into small dice
1/2 tsp vanilla
Topping: freshly whipped cream
In a medium saucepan combine brown sugar, cocoa, cornstarch, cinnamon, and salt, whisk to combine, then add almond milk. Bring to a boil, continue whisking and cook for 1 minute until thick. Remove from heat then whisk in the butter and vanilla. Cool and chill well. Cover with plastic wrap to prevent skin from forming. You can leave it all in one bowl, or spoon into individual bowls or cups for single serving sizes. Makes 4 servings.
To serve, whip whipping cream, add a touch of vanilla and top the pudding. You could also top with some sliced almonds.
Around the holidays I love cooking and baking with pumpkin. The health benefits of pumpkin are many: it is rich in antioxidants, vitamins and minerals, and high in fiber.
This granola is a healthy snack to have around, but I like eating it with some Greek yogurt and perhaps some fresh berries. It also makes a nice gift. Put it in clear bag and tie it with some ribbon, or pack it into a nice looking jar.
Ingredients:
3/4 cup pumpkin puree
1/2 brown sugar, packed
2 tbsp coconut oil
1 tbsp vanilla
2 tsp pumpkin pie spice
1 tsp ground cardamom
1 tsp kosher salt
3 cups rolled oats
1 cup pecans, coarsely chopped
1 cup pumpkin seeds
1 cup dried cranberries
Preheat the oven to 325.
In a large bowl add the pumpkin puree, brown sugar, coconut oil, vanilla, spices and salt. Mix well. Add the oats and nuts and toss well to coat every piece. Spread on a parchment lined baking sheet.
Bake for 15 minutes. Remove from oven and using a spatula, toss. Bake another 15 minutes. Remove from the oven and add the cranberries, toss again, then bake another 15 minutes. Total baking time is 45 minutes, in 15 minutes intervals.
Allow to cool in the pan for 30 minutes.
What a healthy snack? Try roasting some chickpeas. They turn golden brown and get a little crunchy so when you eat them they are similar to nuts.
As one of natures perfect foods they are rich in protein, fiber, complex carbohydrates, folate, iron, and zinc. One half cup of cooked chickpeas provides 7 grams of protein, and only 2 grams of fat. The body's absorption of the form of iron found in them can be enhanced by consuming them with a dietary source of vitamin C. They are an excellent source of both soluble and in soluble fiber, which means they may help lower blood cholesterol levels. They are also digested slowing which promotes the gradual release of blood glucose which may be helpful in controlling diabetes.
Ingredients:
one 15 ounce can garbanzo beans
1 1/2 tbsp olive oil
1/8 tsp of each: Chinese five spice, cumin, cinnamon, Spanish paprika, chipotle power
1/4 tsp salt
Preheat the oven to 400 degrees.
In a small bowl combine the spices and salt. Set aside
Drain the beans and rinse with water.
Allow to dry somewhat.
Lay a paper towel on a baking sheet and spread the beans on it. Use another towel over the top and gently press and move around to get them dry. Remove any skin from the beans. Discard the paper towels.
Drizzle olive oil over the beans and toss to coat well. Roast for 30 minutes until they are a deep golden brown. Remove from the oven and immediately sprinkle the spice over them. Toss to coat well. Serve.
One thing I discovered is that if you put these in a jar with a lid they will turn soft. To keep them hard do not cover them. Put them in a nice bowl and leave them that way.
You can use any combination of spices you like. You could try a curry powder or garlic salt. Anything goes.
