Cauliflower Melts are The New Grilled Cheese

PHOTO BY JOHN VON PAMER

Yum. Don't these look delicious? Wouldn't they be great toppers for any leftover Thanksgiving mashed potatoes you might have? Or over leftover stuffing?
Recipe found on epicurious. 

INGREDIENTS

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

PREPARATION
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top the toasts with chopped parsley and serve immediately.

Spiced Apple and Walnut Pie Recipe

I found this recipe in an old book dated 1991 on Country Kitchens that was published in the UK. This recipe was in the last chapter and I thought it sounded very good and so easy to throw together. I just happen to have a small bag of self-rising flour in my cupboard too. I must now go to my friend's house to pick some apples for this Georgie Porgie Puddin' and Pie. I don't know what vanilla essence is but it must be pretty strong since you only need one drop. I'll just use my regular pure vanilla extract and add about a teaspoon. I'll use raw Turbinado sugar and Avocado oil. I don't have any walnuts but I have a big bag of pecans. What do you think about this sweet batter pudding that looks like a pie or flan? You can google instructions for making your own self-rising flour if you don't have any. Will let you know how it turns out with all of my substitutions. Do you do that too? Some people I know are afraid to improvise in the kitchen. Not me!!! xo

Zucchini Crescent Pie - Yum!

Is your garden overflowing with zucchini? Try this recipe and be glad.

This was a Pillsbury Bake Off winner in 1980 and the recipe is still going strong. One baker makes these changes: 

Try 1/2 teaspoon of herbs de Provence instead of the oregano and basil. It simplifies the recipe ever so slightly and adds a little flavor boost.

Substitute Parmesan for the mozzarella for a more savory pie.
Use whatever mustard you keep on hand - Dijon and even whole-ground mustard.
Feel free to make your own pie crust if you have a fail-proof recipe.

Original recipe:
2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Breakfast Quiche Muffins - Crustless and Gluten Free

I love having a complete breakfast that I can hold in my hand and I love muffins too. These look delicious and they are gluten free. Must bake a batch. Complete recipe here.

Start out with this base and then add what you want in the way of veggies, cheese, and meat. Mine will be just veggies. I am staying away from cheese and I eat very little meat.

Base:

12 large eggs

1/2 cup heavy cream

1/4 cup milk

2 Tablespoon fresh parsley, chopped

2 Tablespoon fresh basil, chopped (or other herb)

1/4 tsp. salt

1/4 tsp. pepper

20 Homemade Popsicle Recipes

Lonny Magazine has a great link to an article with 20 very interesting and unusual recipes for healthy homemade ice pops.

This one from Jessica Alba has bananas, pineapple chunks and fresh spinach with no added sugar. Get this recipe and 19 more here. I think popsicles are the perfect summertime snack, don't you?

Clonalis House in Ireland and a recipe for A Proper Irish Stew

Photos from Hidden Ireland and Clonalis House, ancestral home of the O’Conor family (O’Connor family), direct descendants of the last High Kings of Ireland who were also the traditional kings of Connacht.

The New York Times has a recipe for A Proper Irish Stew For St. Patrick's Day and you have 9 days to round up all the ingredients by March 17th. 

Microwave Peanut Brittle

I love peanut brittle.

I honestly wish I hadn't seen this. It looks so delicious and so easy. I would make some but I don't have any peanuts or corn syrup. It's probably better than anything you can buy. Picture tutorial and recipe here. You're welcome. xo

Pink Tea Cup: Sweet Potato Pie Recipe

Liz Smith featured this recipe in the New York Social Diary:

PINK TEA CUP SWEET POTATO PIE

2 lbs. yams
½ cup of butter
1 teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons white sugar
1 cup brown sugar
3 large eggs, separated
½ cup orange juice
1 tablespoon grated orange rind
½ cup of evaporated milk

Peel and boil yams until mashable. Add butter, spices, salt, sugar to hot yams. Beat until light and smooth.
Beat egg yolks until light and add to mixture.
Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold in.
Pour mixture into unbaked pie shell. Preheat oven to 350 and bake 35 minutes or until the pie puffs up and is firm in the middle. Cool on a rack.

Add whipped cream. Dig in Pilgrims!
Sounds good, doesn't it? Yum.

Sweet Potatoes in Muffin Tins

These look delicious and easy to make. I bought a huge box of sweet potatoes at my local supermarket and they have deep red skins. I think they are Garnets, according to this guide.

Ingredients
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Instructions

Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.

In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.

Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.

Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.
Recipe found here.

I Made Soup Today

I made a big pot of soup today and it was so good. Split pea is one of my favorites but I didn't have any dried split peas so I improvised. First I chopped 1 large onion and one small one and sautéed them in a little olive oil. Then I added a large bag of frozen peas and what was left of some french green beans and added 4 cups of water. Then I peeled and chopped a russet potato and a sweet potato. Then I chopped three ribs of celery and a super large carrot. I added more water until it looked about right. I brought everything to a boil and then simmered the pot for about an hour. Then I buzzed the contents with my immersion blender until it looked like classic split pea soup. I didn't add any bouillon or ham hock or any seasoning at all. When I ate my big bowl for supper tonight I added some Bragg's Liquid Aminos and it was absolutely perfect and delicious. It warmed me inside and out. Webster had a ladle full on his kibble and he was so happy. He loves a good hot meal too. Have a great evening. xo image source

Farmhouse Apple Cake baked in Iron Skillet

Apples really shine in this traditional Italian farmhouse cake, where thin slices of the fruit are held together with just-melted butter, a couple of eggs, and a scant amount of flour. Top with crunchy turbinado sugar and bake it in a cast-iron skillet. It’s easy enough for a weeknight treat and impressive enough to join the classics on your Thanksgiving buffet. And it’s just the thing for keeping the doctor away.

Farmhouse Apple Cake

Serves 8

Ingredients:

5 Golden Delicious apples
2 large eggs
8 ounces sugar
2 ounces flour
1 teaspoon ground cardamom
4 ounces buttermilk
3 ½ ounces unsalted butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
2 tablespoons turbinado sugar
Preheat the oven to 375 degrees Fahrenheit. Butter a 10-inch cast-iron skillet.

Peel, core, and quarter the apples, then slice into very thin slivers using a sharp knife or a food processor with a slicing blade. After this is done, pop the skillet into the oven to preheat.

With a wire whisk, beat the eggs and sugar in a very large bowl until the sugar dissolves. Stir in the flour and cardamom, then add the buttermilk, butter, and vanilla. Blend thoroughly. Quickly stir in the baking powder, then fold in the apples.

Pour the mixture into the preheated skillet and sprinkle turbinado sugar over the top. Bake on the center rack until the cake is golden brown and cooked through, about 55 minutes. The cake is done when a small paring knife inserted into the center comes out clean. Cool on a rack and serve warm or at room temperature.

Recipe found HERE. I think it's a keeper, don't you? Use your favorite apple variety. Right now I have Gala and Stayman Winesap in my crisper. Happy baking. I love that this is baked in an iron skillet. 

Another Beautiful Pie

This one is Rhubarb. For some reason, I have pie on the brain today.

Save the recipe for the filling for next spring. Use the recipe for the crust now. For both, click here.

Apple Pie Scones

Yum! These look so good and after all, it's apple season.

More photos and recipe here.

I just put clean sheets on my bed and I'm ready to jump in it and watch Inspector Lewis and Scorpion. See you tomorrow. xo

Potato Pancakes Cooked in Waffle Iron

Don't have a waffle iron? If you have one, use your panini press and that will work just as well. I know because I make dog treats for Webster in my press all the time.

Recipe Source
Yield: 6-8 Servings
Ingredients:
4 cups cold mashed potatoes
3 tablespoons chopped green onions
3 tablespoons diced red peppers
1/3 cup cheddar cheese
1/4 cup finely grated parmesan cheese
4 tablespoons canola oil
1 egg, lightly beaten

Instructions:

Preparation: Heat waffle iron and cover with oil. I will just spray mine with Pam. Place four tablespoons of flour onto a pie pan or a shallow plate. Mix all the ingredients in a bowl. Use an ice cream scooper to dump potato pancake onto plate with flour. Flatten scoop into a round disc. Place potato pancake into a waffle iron and cook until golden brown.

Don't they look and sound good? Yum.

Apple Cake Recipe Revised - So Good

I wasn't ready to give up on that low sugar German Apple Cake I posted several days ago. My first one was too dry but this one was perfect. I mixed it in my Cuisinart with the metal blade and it was less messy than bowl and beater method for such scant ingredients. I decided to make oat flour first by whizzing one cup of old fashioned oats in my food processor first and reserving them in a bowl. Then I followed the old recipe...Cream 3 Tablespoons Butter (last time I used coconut oil) with 1/4 cup of sugar and a pinch of salt. I used salted butter. Add one egg and continue mixing. Combine one cup flour with one teaspoon baking powder (my oats did not make quite one cup so I was forced to add some white flour -- darn). Next time I will grind more oats. Add dry ingredients to the sugar mixture with enough milk to make a stiff batter. I just dumped some soy milk from the carton and made a thinner mixture than last time that was pourable into a 9" round cake pan that was pre-buttered. Top with apples. This time I had to use 1-3/4 apples. I had a tiny bit of cinnamon sugar left over from the last time and I sprinkled it on top. I forgot to add the pats of butter on top but that was a good mistake because added butter was not needed. Bake at 350° for one hour. It was perfect and delicious. Will make this again and again. Not too sweet and very healthy. It had a cake texture instead of a shortbread texture like my first attempt. Try it, you will like it too. 

If you eat 1/2 of this cake, it will contain the same amount of sugar as one container of blueberry greek yogurt which has 20 grams of sugar or 5 teaspoons. I measured the number of teaspoons in 1/4 cup of sugar and it's 10. I think it's super healthy made with the oat flour and I'm very excited that I can eat this and not feel too much guilt. It would have been gluten free if I hadn't added the small amount of white flour. I used Pink Lady apples that are one of my favorite varieties. Don't have any apples on hand? Try peaches, plums, nectarines, blueberries, or even bananas. I hope I have the will will power to save a big wedge for tomorrow's breakfast. I'm posting this early in case you want to bake one for your Sunday supper dessert. xo

I just found a great article about oat flour and how to use it in baking written by the Self-Reliant Sisters. It's very informative and timely -- read it here.

1965 German Apple Cake Recipe

I picked up a vintage spiral cookbook from 1965 today and this recipe was marked with a paper clip. I was impressed by the tiny amount of sugar called for and will definitely make this German Apple Cake. When in the world have you seen a recipe that calls for only 1/4 cup of sugar? Of course there is a little more, because you have to sprinkle cinnamon-sugar on top.

I will use coconut oil as the shortening and real butter to dot on top. This recipe will probably take at least 4 apples. I have Pink Lady on hand now and they are nice and sweet. I will probably cut my apples into 16ths -- not sure about that part yet. I will add the apples one at a time in case it takes fewer than my guesstimate. I will grease the pan with butter too. Yum!
I made this. See photos and my revised recipe here.

Summer Rolls with Sunflower Seed Pate

These rolls are part sushi, part taco, and part spring roll, but all in all they are 100% delish! It's a good idea to have a big batch of the sunflower pate on hand so that you can whip out a roll whenever the urge hits.

Dinner - Summer Rolls with Curried Pate

Recipe: (makes 8)

3/4 Cup Sunflower Seeds, soaked overnight and drained

1 tsp. Apple Cider Vinegar
1 tsp. Liquid Sweetener (I would omit this)
1 tsp. Curry Powder
1 tsp. Turmeric
1 Clove Garlic
1/4 tsp. Sea Salt
A Pinch of Chili Powder

8 or so Chard Leaves (I will use Romaine Leaves)

1/2 Mango, cut into match sticks
1/2 Bell Pepper, cut into match sticks
1 Beet, grated
1 Carrot, cut into match sticks
1 Avocado, sliced
Handful of Sprouts (I used sunflower)

Procedure:

1. Begin the right before by soaking the sunflower seeds. The next day drain them and puree along with the spices, garlic, and sweetener until the mixture resembles pate.

2. Arrange a small log of pate on each chard leave and top with assorted veggies. Roll up like a burrito. 

Image Source and Recipe

Oatmeal Pancakes, Gluten Free

This is supposed to be the most popular recipe among the contestants on The Biggest Loser.

Ingredients:
3 eggs
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Put all the ingredients in a blender and blend until smooth and that's your batter! Cook 'em up like you would any other pancake! They taste like a delightful cross between pancakes and French toast. Butter on top of mine, please.

I am definitely going to make these. The original recipe calls for 6 egg whites. I changed it to 3 whole eggs. Seems a shame to throw away the yolks, doesn't it? You choose. Here's a list of all the recipes from the show. I've never watched it. Since I started eating unrefined whole foods and stopped eating sugar, bread, and cheese, I've lost 15 pounds since Easter. My favorite snack is a large bowl of popcorn -- 1/3 cup popped in coconut oil or avocado oil. I eat the whole thing too with fine sea salt. I put the salt in with the oil in my stovetop popper. It is the only snack on the list of unrefined carbs. 

Rye and Marmalade Pinwheel Cookies

I just loved looking at these moving animations and thought you would too.

Once in a while you need a treat.

I think a clever cook could put something savory in the center with herbed cheese instead of sugar and marmalade. Cheese and rye are such a good combination. Or you could do half savory and half sweet. Let me know if you try.

Recipe here.

Spinning Pinwheels.

Scallion Pancakes from Trader Joe's

These are really and truly the best things I have ever tasted. There are 4 in a package for $3.99(?). The scallion pancakes are flash frozen so they don't stick together. I cook them one at a time in a small iron skillet with a very small amount of Avocado Oil in the bottom of the pan. I buy the organic oil at Costco because it is safe at high heat temperatures up to 500°. I don't make a dipping sauce, but I spread a little Bragg's Liquid Aminos on top. It is a natural soy sauce alternative with no wheat. I use it as an all purpose seasoning on almost everything and it really pumps up the flavor. It has 16 amino acids too. I wish I had the spray bottle, beause that would be perfect. Okay now, getting back to the pancakes. I keep flipping them until they are nice and crispy and when they are ready I fold two of those select-a-size paper towels in half and sandwich my pancake inside and put something heavy on top to squeeze out the excess oil.

I recently went to an Asian Fusion Restaurant in town with a friend and we ordered a variety of delicious items to share. When she invited me, she mentioned scallion pancakes and I was anxious to try them. WELL, was I ever disappointed. At $5.00 each, they didn't even come close to Trader Joe's. They aren't paying me to advertise them either. 

I found a recipe for making them at home on Pinterest that I want to try very soon. I will use the vegetables listed on the Trader Joe's wrapper instead of the ones listed in this recipe.

Have a great weekend. I hope I didn't bore you this morning. xo