Spinach Strawberry Salad with Strawberry Vinaigrette

I can't think of a kind of salad I enjoy more than spinach with strawberries.  

Add in some candied almonds and it's practically dessert.  

Seriously.

And y'all know how I like dessert. 

Ahem.

So when we had some spinach and strawberries on hand last week, I had to make a salad.  My dear friend Christen makes an awesome spinach salad with bacon and strawberries - I wanted to make it but didn't have raspberry vinegar for the dressing, or any spare bacon lying around (what was the matter with me...we should always have bacon!) so I had to search for something else. 

When I saw this strawberry vinaigrette, I knew I had to try it.  

It's simple, goes together quickly, and only has 2 Tablespoons of oil in the whole batch - so it must be low fat....right????

And it adds simply marvelous strawberry flavor to the spinach salad.  I just loved it.  

Spinach Strawberry Salad with Strawberry Vinaigrette
(dressing from The Gracious Pantry)

Dressing:
(makes 1 1/3 cups)

1/2 pound fresh strawberries
2 Tbsp. honey (or more to taste if your berries aren't very sweet)
2 Tbsp. apple cider vinegar (use organic, raw vinegar if possible)
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Place all ingredients in a blender and blend until smooth. Adjust honey to taste.

Salad:
1/4 cup sliced/slivered almonds
2 Tbsp. granulated sugar
8-10 cups fresh spinach
Sliced strawberries

In a small skillet over medium heat, stir almonds and sugar until sugar is dissolved and almonds are toasted. Be careful not to scorch them, stirring often and reducing the heat if necessary.  The sugar takes several minutes to melt.  Pour onto a plate and crumble into pieces once cool.

In a large bowl, toss spinach, sliced strawberries, and candied almonds. Pour dressing over to taste.

I can't think of a kind of salad I enjoy more than spinach with strawberries.  

Add in some candied almonds and it's practically dessert.  

Seriously.

And y'all know how I like dessert. 

Ahem.

So when we had some spinach and strawberries on hand last week, I had to make a salad.  My dear friend Christen makes an awesome spinach salad with bacon and strawberries - I wanted to make it but didn't have raspberry vinegar for the dressing, or any spare bacon lying around (what was the matter with me...we should always have bacon!) so I had to search for something else. 

When I saw this strawberry vinaigrette, I knew I had to try it.  

It's simple, goes together quickly, and only has 2 Tablespoons of oil in the whole batch - so it must be low fat....right????

And it adds simply marvelous strawberry flavor to the spinach salad.  I just loved it.  

Spinach Strawberry Salad with Strawberry Vinaigrette
(dressing from The Gracious Pantry)

Dressing:
(makes 1 1/3 cups)

1/2 pound fresh strawberries
2 Tbsp. honey (or more to taste if your berries aren't very sweet)
2 Tbsp. apple cider vinegar (use organic, raw vinegar if possible)
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Place all ingredients in a blender and blend until smooth. Adjust honey to taste.

Salad:
1/4 cup sliced/slivered almonds
2 Tbsp. granulated sugar
8-10 cups fresh spinach
Sliced strawberries

In a small skillet over medium heat, stir almonds and sugar until sugar is dissolved and almonds are toasted. Be careful not to scorch them, stirring often and reducing the heat if necessary.  The sugar takes several minutes to melt.  Pour onto a plate and crumble into pieces once cool.

In a large bowl, toss spinach, sliced strawberries, and candied almonds. Pour dressing over to taste.

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Gluten-Free Banana Coconut Flour Muffins

As I mentioned before, I've not ventured into the land of "gluten-free" very often.
Particularly in baking.

Enter my mom.
She recently confessed that some time ago, she heard/read about the benefits of coconut flour and proceeded to order a 25 lb (!!!) bag of it.  Organic and all.  And it had been sitting unopened in her laundry room ever since.  She didn't really know what to do with it.

I graciously told her that I would be more than happy to take some of it off of her hands and play around with it.  After all, I do a lot more baking than she does these days, with a family of 7 and all.  She's just cooking for herself and Dad most of the time.  She was delighted to share her abundance with me and gave me at least 12 lbs of it a couple of days ago.

As I was deliberating what to make for breakfast this morning, I remembered the bananas languishing on the counter top and decided banana coconut muffins would be just the ticket.

I looked through a few recipes before deciding on one from Tropical Traditions, which is my favorite company from which to purchase coconut oil.

Having never baked with or even tasted coconut flour, I wasn't sure what to expect.

I read that coconut flour is high in fiber and protein, is of course gluten-free, and can be added to standard wheat recipes in small amounts to add extra protein.  Some recipes of muffins and quick breads can be accomplished with 100% coconut flour.  Since coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The coconut flavor is fairly mild.

You need much less flour than in regular recipes - but that is countered by needing a lot of eggs, since it's a very dry and thickening flour. So these muffins end up with lots of protein from all those eggs and the flour -  and that's not a bad thing.  

I thought they were delicious.  The texture and flavor is a bit different from traditional wheat muffins, but I enjoyed them a lot.  The kids commented that they seemed not as sweet as our normal muffins, probably because I didn't sprinkle chocolate chips on top (don't know where they get the idea they need chocolate for breakfast.  I mean, really.)  I found them to be just sweet enough.  Grant thought they were really good, too.  

I will definitely make them again - variety is great - plus I still have 12 lbs of coconut flour to use!

Banana Coconut Flour Muffins
adapted slightly from Tropical Traditions
Yield: 16 regular muffins

1 cup coconut flour (organic is best)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
6 eggs
4 Tbsp. melted coconut oil (OR 2 Tbsp. melted butter + 2 Tbsp. oil)
3/4 cup milk
3 Tbsp. honey
1 Tbsp. brown sugar
1 tsp. vanilla extract
2 ripe bananas, mashed

Preheat oven to 350°.
Sift the coconut flour, baking soda, baking powder, and salt together into a small bowl.  Set aside.
In a medium sized bowl, beat eggs together.  Add oil, milk, honey, sugar, and vanilla.  Whisk together to blend.
Stir in coconut flour mixture and bananas until well blended.  Batter will be thick.  Divide batter among greased or paper-lined muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

As I mentioned before, I've not ventured into the land of "gluten-free" very often.
Particularly in baking.

Enter my mom.
She recently confessed that some time ago, she heard/read about the benefits of coconut flour and proceeded to order a 25 lb (!!!) bag of it.  Organic and all.  And it had been sitting unopened in her laundry room ever since.  She didn't really know what to do with it.

I graciously told her that I would be more than happy to take some of it off of her hands and play around with it.  After all, I do a lot more baking than she does these days, with a family of 7 and all.  She's just cooking for herself and Dad most of the time.  She was delighted to share her abundance with me and gave me at least 12 lbs of it a couple of days ago.

As I was deliberating what to make for breakfast this morning, I remembered the bananas languishing on the counter top and decided banana coconut muffins would be just the ticket.

I looked through a few recipes before deciding on one from Tropical Traditions, which is my favorite company from which to purchase coconut oil.

Having never baked with or even tasted coconut flour, I wasn't sure what to expect.

I read that coconut flour is high in fiber and protein, is of course gluten-free, and can be added to standard wheat recipes in small amounts to add extra protein.  Some recipes of muffins and quick breads can be accomplished with 100% coconut flour.  Since coconut flour contains natural sugar from the coconut meat, baked goods need less sugar added. The coconut flavor is fairly mild.

You need much less flour than in regular recipes - but that is countered by needing a lot of eggs, since it's a very dry and thickening flour. So these muffins end up with lots of protein from all those eggs and the flour -  and that's not a bad thing.  

I thought they were delicious.  The texture and flavor is a bit different from traditional wheat muffins, but I enjoyed them a lot.  The kids commented that they seemed not as sweet as our normal muffins, probably because I didn't sprinkle chocolate chips on top (don't know where they get the idea they need chocolate for breakfast.  I mean, really.)  I found them to be just sweet enough.  Grant thought they were really good, too.  

I will definitely make them again - variety is great - plus I still have 12 lbs of coconut flour to use!

Banana Coconut Flour Muffins
adapted slightly from Tropical Traditions
Yield: 16 regular muffins

1 cup coconut flour (organic is best)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
6 eggs
4 Tbsp. melted coconut oil (OR 2 Tbsp. melted butter + 2 Tbsp. oil)
3/4 cup milk
3 Tbsp. honey
1 Tbsp. brown sugar
1 tsp. vanilla extract
2 ripe bananas, mashed

Preheat oven to 350°.
Sift the coconut flour, baking soda, baking powder, and salt together into a small bowl.  Set aside.
In a medium sized bowl, beat eggs together.  Add oil, milk, honey, sugar, and vanilla.  Whisk together to blend.
Stir in coconut flour mixture and bananas until well blended.  Batter will be thick.  Divide batter among greased or paper-lined muffin tins.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

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Teriyaki Chicken (Gluten Free/Dairy Free)

I am extremely thankful that we don't have any food allergies or sensitivities in my family (other than me with avocados...so weird....and unfortunate).  

However, I know there are so many families that have to deal with various issues with food and it can get so complicated.  I recently had the pleasure of making a meal for a friend from church who had just given birth to her 5th boy...and was told by the meal coordinator that they needed a dinner that was wheat-free and dairy free.

Wow.  That ruled out nearly every recipe I normally make.  I am a big believer in the value of butter....and cheese....and I love pasta, biscuits, breads.....oh, you know.  And the desserts.  Eliminating dairy and wheat leaves the options pretty sparse, unless you go to a specialty store to buy some unusual ingredients like xanthum gum or sorghum flour.  Sure can't find those at Walmart.

Anyways, I ended up making BBQ meatballs (with water instead of milk), Confetti Rice and Bean Salad, roasted green beans, and a fruit salad with strawberries, grapes, and blueberries.

Brainstorming what to make for them helped me realize that it's a really good idea to have a running list of gluten and/or dairy-free recipes from which to choose, should the need arise.

This meal definitely makes the list for me.
 
It's a really simple dinner, just requires some time chopping and cutting veggies and meat and a little time stir-frying it all.  But it comes together beautifully and was a hit with everyone in my family, including Grant's parents.  It's flavorful and slightly sweet - and the best part - all of the ingredients are nearly always in my kitchen.  So it's an easy go-to meal when plans go awry and I need a back-up, stat.

What are some of your gluten or dairy free favorite recipes?

Teriyaki Chicken (Gluten and Dairy Free)
from Angela's Kitchen

1-1/2 lbs. boneless, skinless chicken, cubed
oil for cooking (I use expeller pressed coconut oil)
4 carrots, sliced thinly
1 medium onion, sliced thinly
2 cups broccoli, chopped
2-4 cloves garlic, minced
3/4 cup water
1/2 cup gluten free soy sauce (reduced sodium)
1/3 cup brown sugar
2 T. cornstarch or arrowroot
salt and pepper, to taste
Cooked rice, for serving

Heat a couple of tablespoons of oil in a large skillet over medium high heat.  Season chicken with salt and pepper, then saute it until browned and cooked through. Remove from skillet and set aside.  In the hot skillet (add a little more oil if necessary) stir fry the carrots and onions for several minutes. Once they're crisp/tender, add the broccoli and garlic and cook a couple of minutes longer.
Add the chicken to the skillet with the vegetables.  In a medium bowl, combine the water, soy sauce, and brown sugar.  Add 2/3 of the mixture to the skillet.  Bring to a boil.  To the remaining liquid, add the cornstarch and whisk until smooth. Add to the boiling mixture in the skillet and stir constantly until thickened.
Season with salt and pepper to taste.
Serve over rice.

I am extremely thankful that we don't have any food allergies or sensitivities in my family (other than me with avocados...so weird....and unfortunate).  

However, I know there are so many families that have to deal with various issues with food and it can get so complicated.  I recently had the pleasure of making a meal for a friend from church who had just given birth to her 5th boy...and was told by the meal coordinator that they needed a dinner that was wheat-free and dairy free.

Wow.  That ruled out nearly every recipe I normally make.  I am a big believer in the value of butter....and cheese....and I love pasta, biscuits, breads.....oh, you know.  And the desserts.  Eliminating dairy and wheat leaves the options pretty sparse, unless you go to a specialty store to buy some unusual ingredients like xanthum gum or sorghum flour.  Sure can't find those at Walmart.

Anyways, I ended up making BBQ meatballs (with water instead of milk), Confetti Rice and Bean Salad, roasted green beans, and a fruit salad with strawberries, grapes, and blueberries.

Brainstorming what to make for them helped me realize that it's a really good idea to have a running list of gluten and/or dairy-free recipes from which to choose, should the need arise.

This meal definitely makes the list for me.
 
It's a really simple dinner, just requires some time chopping and cutting veggies and meat and a little time stir-frying it all.  But it comes together beautifully and was a hit with everyone in my family, including Grant's parents.  It's flavorful and slightly sweet - and the best part - all of the ingredients are nearly always in my kitchen.  So it's an easy go-to meal when plans go awry and I need a back-up, stat.

What are some of your gluten or dairy free favorite recipes?

Teriyaki Chicken (Gluten and Dairy Free)
from Angela's Kitchen

1-1/2 lbs. boneless, skinless chicken, cubed
oil for cooking (I use expeller pressed coconut oil)
4 carrots, sliced thinly
1 medium onion, sliced thinly
2 cups broccoli, chopped
2-4 cloves garlic, minced
3/4 cup water
1/2 cup gluten free soy sauce (reduced sodium)
1/3 cup brown sugar
2 T. cornstarch or arrowroot
salt and pepper, to taste
Cooked rice, for serving

Heat a couple of tablespoons of oil in a large skillet over medium high heat.  Season chicken with salt and pepper, then saute it until browned and cooked through. Remove from skillet and set aside.  In the hot skillet (add a little more oil if necessary) stir fry the carrots and onions for several minutes. Once they're crisp/tender, add the broccoli and garlic and cook a couple of minutes longer.
Add the chicken to the skillet with the vegetables.  In a medium bowl, combine the water, soy sauce, and brown sugar.  Add 2/3 of the mixture to the skillet.  Bring to a boil.  To the remaining liquid, add the cornstarch and whisk until smooth. Add to the boiling mixture in the skillet and stir constantly until thickened.
Season with salt and pepper to taste.
Serve over rice.

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Confetti Rice and Bean Salad

I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.

This "salad" is a great option that will nicely accompany different meats or kinds of meals.  It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Pshhhh.

Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm.  Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.

I love dishes that are versatile and can be served warm or cool.  Options are always nice.

Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)

Note: I used brown rice - but you could use wild rice or white rice with equally good results.  Just cook according to the package directions.  

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper

In a large bowl, combine all of the salad ingredients and toss.  In a small bowl, whisk together the dressing ingredients and pour over the salad.  Toss to coat.  Chill the salad for at least 2  hours before serving to let the flavors blend.

Linked to Finding Joy in my Kitchen

I never fail to get a slight sense of panic when I'm in need of a side dish for company or a pot-luck.
A side dish that isn't dessert. (I always have endless ideas for dessert. Bet you'd never guess that about me.)
A side dish that isn't just steamed or sauteed vegetables.

This "salad" is a great option that will nicely accompany different meats or kinds of meals.  It's super easy to throw together and doesn't have any fancy ingredients that I don't normally have on hand.
Okay, I did actually purchase red wine vinegar for this recipe - don't use that one much - but it was cheap and I don't mind having it around.
And I never have cilantro on hand because my dear husband is convinced it's of the devil.
Pshhhh.

Anyhow, I thought it was really good served chilled, but the rest of my family actually preferred it warm.  Bonus - if you top it with a little cheese, you have a great dip for tortilla chips.

I love dishes that are versatile and can be served warm or cool.  Options are always nice.

Confetti Rice and Bean Salad (adapted from Mel's Kitchen Cafe)

Note: I used brown rice - but you could use wild rice or white rice with equally good results.  Just cook according to the package directions.  

Salad:
3 cups cooked rice, cooled to room temperature (see note)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1-1/2 cups frozen corn, thawed (or the same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, seeded, cored, and diced
1/4 cup minced fresh cilantro (I omitted)

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 T. sugar
1 garlic clove, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. black pepper

In a large bowl, combine all of the salad ingredients and toss.  In a small bowl, whisk together the dressing ingredients and pour over the salad.  Toss to coat.  Chill the salad for at least 2  hours before serving to let the flavors blend.

Linked to Finding Joy in my Kitchen

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Chili Mango Arugula Salad (with cashews!)

Summer is a time for salads. They're refreshing, light, and go perfectly with hot weather. With the last couple weeks being 100+ degrees and over 80% humidity, I didn't want to turn on the oven at all. It was time for dinner salads, and lots of them.

This is one of my favorite side salads for breakfast, lunch, or dinner. I love with with eggs in the morning, with a sandwich (or on its own) in the afternoon, and with fish or anything vaguely caribbean themed at night. It's sweet, savory and spicy all at the same time.

Chili Mango Salad

Ingredients

• 1 mango, julienned
• 1/2 bag arugula
• 1 small hand full of cashews
• juice from one or two limes
• 2 Tbsp whole cilantro leaves
• 1 tsp crushed red chili flakes (give or take, depending on preference)
• olive oil (about 2 tsp)
• salt and pepper to taste.

Directions

1. Slice mango and toss with red chili flakes and cashews to coat evenly with the spice.
2. Toss with arugula and dress with lime juice, salt, pepper and oil to personal preference. I don't put very much oil at all, but I put a lot of lemon/lime juice. I also have a greater arugula to mango ratio

Summer is a time for salads. They're refreshing, light, and go perfectly with hot weather. With the last couple weeks being 100+ degrees and over 80% humidity, I didn't want to turn on the oven at all. It was time for dinner salads, and lots of them.

This is one of my favorite side salads for breakfast, lunch, or dinner. I love with with eggs in the morning, with a sandwich (or on its own) in the afternoon, and with fish or anything vaguely caribbean themed at night. It's sweet, savory and spicy all at the same time.

Chili Mango Salad

Ingredients

• 1 mango, julienned
• 1/2 bag arugula
• 1 small hand full of cashews
• juice from one or two limes
• 2 Tbsp whole cilantro leaves
• 1 tsp crushed red chili flakes (give or take, depending on preference)
• olive oil (about 2 tsp)
• salt and pepper to taste.

Directions

1. Slice mango and toss with red chili flakes and cashews to coat evenly with the spice.
2. Toss with arugula and dress with lime juice, salt, pepper and oil to personal preference. I don't put very much oil at all, but I put a lot of lemon/lime juice. I also have a greater arugula to mango ratio

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Pomme de Terre MaCaire - The best way to eat potatoes

A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes?


These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops.


Pomme de Terre MaCaire (serves 4)
Ingredients

• 4 large russet potatoes
• equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream)
• scallions
• 3 strips crispy bacon, crumbled
• salt and pepper to taste

Directions

1. Bake potatoes until done (about 1 hour)
2. Let potatoes cool and scoop the insides out of the skins. It should be chunky, but break up any particularly large pieces
3. Mix potato with scallions, bacon, sour cream and cheddar cheese. You only need a large tablespoon of sour cream. Potatoes should be very stiff and hold their shape. They should not be like mashed potatoes in texture.
4. Pat potatoes into ring molds to hold their shape. Refrigerate until ready to serve
5. Before serving, pan fry potatoes in unsalted butter until crispy on the outside. Finish in the oven until heated in the center.

A couple weeks back, I discovered my new favorite way to eat potatoes. It combines all the best aspects of a baked potato, but it looks much nicer for a fancy dinner party. It's also a great dinner side dish because it can be made up to a day ahead of time. I hate making potatoes because they always take so long from start to finish. Why make potatoes (which take an hour) when rice takes half an hour and couscous takes 5 minutes?


These potatoes have a creamy aspect but don't have the mushy texture of mashed potatoes. They're savory and very flavorful, while still having a crunchy exterior. I love them, and they go perfectly with steak or pork chops.


Pomme de Terre MaCaire (serves 4)
Ingredients

• 4 large russet potatoes
• equal parts sour cream and shredded cheddar cheese (should be about 1 large tablespoon of sour cream)
• scallions
• 3 strips crispy bacon, crumbled
• salt and pepper to taste

Directions

1. Bake potatoes until done (about 1 hour)
2. Let potatoes cool and scoop the insides out of the skins. It should be chunky, but break up any particularly large pieces
3. Mix potato with scallions, bacon, sour cream and cheddar cheese. You only need a large tablespoon of sour cream. Potatoes should be very stiff and hold their shape. They should not be like mashed potatoes in texture.
4. Pat potatoes into ring molds to hold their shape. Refrigerate until ready to serve
5. Before serving, pan fry potatoes in unsalted butter until crispy on the outside. Finish in the oven until heated in the center.

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Homemade Heath Bars

Heath bars are one of those fantastic chocolates I remember from my childhood. They were one of my favorites and they're still one of my mix-in toppings of choice when you can pick toppings from an ice cream shop. These are super easy to make and not nearly as finicky as most candies can be. You can stir and let the sugar crystalize as much as you want and they'll still be great.


Butter Toffee heath bars (makes about 90 bite sized pieces)
Ingredients

• 1 lb unsalted butter
• 2 ⅔ cup sugar
• ⅓ cup water
• ¼ cup corn syrup
• pinch of salt
• melted chocolate for covering

Directions

1. Cook sugar, butter, water and corn syrup and salt until it reaches 290 degrees (hard crack stage) while stirring constantly. (Normally you don't want to stir sugar for candy because you don't want this to crystalize. But because you want this one to have that hard crystal structure that breaks apart and dissolves on your tongue, stirring is just fine).
2. Remove from heat and pour over parchment paper until completely cooled.
3. Break into pieces and dip in chocolate to finish.

Heath bars are one of those fantastic chocolates I remember from my childhood. They were one of my favorites and they're still one of my mix-in toppings of choice when you can pick toppings from an ice cream shop. These are super easy to make and not nearly as finicky as most candies can be. You can stir and let the sugar crystalize as much as you want and they'll still be great.


Butter Toffee heath bars (makes about 90 bite sized pieces)
Ingredients

• 1 lb unsalted butter
• 2 ⅔ cup sugar
• ⅓ cup water
• ¼ cup corn syrup
• pinch of salt
• melted chocolate for covering

Directions

1. Cook sugar, butter, water and corn syrup and salt until it reaches 290 degrees (hard crack stage) while stirring constantly. (Normally you don't want to stir sugar for candy because you don't want this to crystalize. But because you want this one to have that hard crystal structure that breaks apart and dissolves on your tongue, stirring is just fine).
2. Remove from heat and pour over parchment paper until completely cooled.
3. Break into pieces and dip in chocolate to finish.

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Mustard Fennel Pork Tenderloin

This pork is one of the fastest, easiest recipes to make for a group gathering. It's a hit with a crowd and makes the best sandwiches the following day. You can't ask for anything better for either a weekend or a weeknight meal. 

Mustard Pork Loin

Ingredients

• 2 1 lb pork tenderloins
• 2 apples
• 2 parsnips
• 1 fennel bulb
• salt and pepper
• fresh rosemary
• ¼ cup stone ground or whole grain mustard

Directions

1. Generously coat pork with salt, pepper, fresh rosemary and the green sprigs from the fennel bulbs. Place in refrigerator at least 4 hours or up to overnight to let flavors permeate.
2. Remove pork from refrigerator and allow to come to room temperature.
3. Slice apples, fennel and parsnips into even sized pieces. Coat in olive oil and place in roasting pan. Roast for 10 minutes at 325 degrees.
4. While vegetables are roasting, hard sear pork in skillet until brown on all sides. Deglaze with red wine for a quick pan sauce if desired. Remove pork from pan and place on the root vegetables. Rub the top of each pork loin with half the mustard. Add more if desired for a stronger flavor.
5. Place pan in the oven and cook pork for half an hour at 325 or until internal temperature registers 140-145 degrees.
6. Remove pork from oven and allow to rest for 10-15 minutes before slicing.

This pork is one of the fastest, easiest recipes to make for a group gathering. It's a hit with a crowd and makes the best sandwiches the following day. You can't ask for anything better for either a weekend or a weeknight meal. 

Mustard Pork Loin

Ingredients

• 2 1 lb pork tenderloins
• 2 apples
• 2 parsnips
• 1 fennel bulb
• salt and pepper
• fresh rosemary
• ¼ cup stone ground or whole grain mustard

Directions

1. Generously coat pork with salt, pepper, fresh rosemary and the green sprigs from the fennel bulbs. Place in refrigerator at least 4 hours or up to overnight to let flavors permeate.
2. Remove pork from refrigerator and allow to come to room temperature.
3. Slice apples, fennel and parsnips into even sized pieces. Coat in olive oil and place in roasting pan. Roast for 10 minutes at 325 degrees.
4. While vegetables are roasting, hard sear pork in skillet until brown on all sides. Deglaze with red wine for a quick pan sauce if desired. Remove pork from pan and place on the root vegetables. Rub the top of each pork loin with half the mustard. Add more if desired for a stronger flavor.
5. Place pan in the oven and cook pork for half an hour at 325 or until internal temperature registers 140-145 degrees.
6. Remove pork from oven and allow to rest for 10-15 minutes before slicing.

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Orange Creamsicle Panna Cotta

 Panna Cotta is one of my favorite, easy, semi impressive desserts. They look great for a party and most people think they're a lot more work than they actually are. Unlike puddings, there's no flour ratio, no eggs and no real cooking. It's just gelatin, milk, cream and sugar. It's a very rich, very satisfying dessert that has just the right amount of sweetness and acidity to cut through the rich nature.

This recipe came about accidentally when I mis-measured my vanilla. It was so strong that I knew I wouldn't be able to mask it. Instead, I had to find a way to use the vanilla flavor to my advantage. I've always loved the orange and raspberry ice cream bars, and I knew that would be the closest I could get with this strong vanilla flavor. This didn't have the artificial taste the ice cream usually has. The vanilla was more subtle once it cooled, and the pure tangerine puree had a great, very sharp citrus note that was only present in the upper gelee. Highly recommended.

Orange Creamsicle Panna Cotta

Ingredients

• 1 ½ cups milk
• 3 sheets gelatin (1 sheet is about 3/4 tsp powdered)
• 2 ½ cup cream
• ½ cup sugar
• 1 zested blood orange or tangerine
• juice from 1 orange
• just over ½ tsp vanilla (closer to 1 tsp)

For the orange gelee

• 4 Tbsp tangerine puree
• 1 Tbsp honey
• 1 Tbsp lemon juice
• 1 sheet of gelatin
• ½ cup + 2 Tbsp water

Directions

1. Bloom 3 sheets of gelatin in ½ cup milk. Simmer sugar, cream, milk, orange juice and zest until sugar dissolves
2. Add vanilla and dissolve in gelatin. Pour into cups chill until almost completely set
3. Bloom 1 sheet of gelatin in 2 Tbsp water.
4. Simmer together puree, honey, lemon juice and ½ cup water. Stir in gelatin until dissolved and let cool until panna cotta is almost set
5. Gently spoon gelee over panna cotta and return to refrigerator. Let set completely before serving. 

 Panna Cotta is one of my favorite, easy, semi impressive desserts. They look great for a party and most people think they're a lot more work than they actually are. Unlike puddings, there's no flour ratio, no eggs and no real cooking. It's just gelatin, milk, cream and sugar. It's a very rich, very satisfying dessert that has just the right amount of sweetness and acidity to cut through the rich nature.

This recipe came about accidentally when I mis-measured my vanilla. It was so strong that I knew I wouldn't be able to mask it. Instead, I had to find a way to use the vanilla flavor to my advantage. I've always loved the orange and raspberry ice cream bars, and I knew that would be the closest I could get with this strong vanilla flavor. This didn't have the artificial taste the ice cream usually has. The vanilla was more subtle once it cooled, and the pure tangerine puree had a great, very sharp citrus note that was only present in the upper gelee. Highly recommended.

Orange Creamsicle Panna Cotta

Ingredients

• 1 ½ cups milk
• 3 sheets gelatin (1 sheet is about 3/4 tsp powdered)
• 2 ½ cup cream
• ½ cup sugar
• 1 zested blood orange or tangerine
• juice from 1 orange
• just over ½ tsp vanilla (closer to 1 tsp)

For the orange gelee

• 4 Tbsp tangerine puree
• 1 Tbsp honey
• 1 Tbsp lemon juice
• 1 sheet of gelatin
• ½ cup + 2 Tbsp water

Directions

1. Bloom 3 sheets of gelatin in ½ cup milk. Simmer sugar, cream, milk, orange juice and zest until sugar dissolves
2. Add vanilla and dissolve in gelatin. Pour into cups chill until almost completely set
3. Bloom 1 sheet of gelatin in 2 Tbsp water.
4. Simmer together puree, honey, lemon juice and ½ cup water. Stir in gelatin until dissolved and let cool until panna cotta is almost set
5. Gently spoon gelee over panna cotta and return to refrigerator. Let set completely before serving. 

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Vinegar Braised Cabbage with Caraway

When I was younger,  my grandmother would make a vinegar cabbage every Christmas as a side dish. It wasn't exactly like this. Her's was just vinegar, salt and pepper. Her version of cabbage also took several hours to make. She got the recipe from my Uncle's wife, who made it as an Atkins diet, German heritage kind of side dish. We all liked the dish, but I never wanted to put the effort into making it. 

I adapted this recipe from my most awesome Polish/German/Russian cookbook. It only takes half an hour to make and might even taste better. The flavors are more complex. There's a great sweetness atop the sour and it smells exactly like rye bread from the use of so much caraway. Make sure to adjust the amount of seasonings and vinegar to taste and you'll have a great side dish. It goes especially well with good pork chops (what we had for dinner that evening)

Vinegar Braised Cabbage

Ingredients

• 1 onion
• 1 small red cabbage, shredded
• 4 cloves garlic
• 2 Tbsp caraway seeds
• 1 large apple, peeled and cubed.
• juice of one lemon
• ½ cup red wine vinegar
• ¾ cup water
• ½ cup honey
• salt, pepper, fresh chives

Directions

1. Onion until translucent in desired oil/fat. I used duck fat for this, but you can use vegetable oil or 3 strips of cubed bacon
2. Add cabbage, garlic, caraway and ½ cup water. Cook for 10 minutes
3. Season to taste with salt and pepper. Add apples, lemon, honey, vinegar and remaining water. Simmer 20 minutes or until tender. Add additional vinegar or water as necessary
4. Adjust seasoning to taste and garnish with chives/caraway seeds.

When I was younger,  my grandmother would make a vinegar cabbage every Christmas as a side dish. It wasn't exactly like this. Her's was just vinegar, salt and pepper. Her version of cabbage also took several hours to make. She got the recipe from my Uncle's wife, who made it as an Atkins diet, German heritage kind of side dish. We all liked the dish, but I never wanted to put the effort into making it. 

I adapted this recipe from my most awesome Polish/German/Russian cookbook. It only takes half an hour to make and might even taste better. The flavors are more complex. There's a great sweetness atop the sour and it smells exactly like rye bread from the use of so much caraway. Make sure to adjust the amount of seasonings and vinegar to taste and you'll have a great side dish. It goes especially well with good pork chops (what we had for dinner that evening)

Vinegar Braised Cabbage

Ingredients

• 1 onion
• 1 small red cabbage, shredded
• 4 cloves garlic
• 2 Tbsp caraway seeds
• 1 large apple, peeled and cubed.
• juice of one lemon
• ½ cup red wine vinegar
• ¾ cup water
• ½ cup honey
• salt, pepper, fresh chives

Directions

1. Onion until translucent in desired oil/fat. I used duck fat for this, but you can use vegetable oil or 3 strips of cubed bacon
2. Add cabbage, garlic, caraway and ½ cup water. Cook for 10 minutes
3. Season to taste with salt and pepper. Add apples, lemon, honey, vinegar and remaining water. Simmer 20 minutes or until tender. Add additional vinegar or water as necessary
4. Adjust seasoning to taste and garnish with chives/caraway seeds.

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Ginger Cranberry Sauce

This isn't any different than a normal cranberry sauce recipe you'd find on the back of a bag of cranberries. However, I've always found that cranberry sauce too sweet and like to spice it up a bit with a few other flavors. I would probably put more ginger in mine next time, but I suppose it depends how spicy you like it.

The only downside of cranberry sauce: it makes me wish I could find cranberries in the store all year, not just in that glorious period between Thanksgiving and Christmas.

Cranberry Sauce

Ingredients

• 12 oz fresh cranberries
• ⅔ cup sugar
• zest 1 orange
• juice from one orange + enough water to equal 1 cup
• 1 cinnamon stick
• 1 pinch ground cloves
• 2 inches or fresh grated ginger

Directions

1. Dissolve sugar, water, cinnamon, cloves and ginger together until simmering.
2. Add cranberries and simmer for 10 minutes until they have popped. Remove cinnamon stick

This isn't any different than a normal cranberry sauce recipe you'd find on the back of a bag of cranberries. However, I've always found that cranberry sauce too sweet and like to spice it up a bit with a few other flavors. I would probably put more ginger in mine next time, but I suppose it depends how spicy you like it.

The only downside of cranberry sauce: it makes me wish I could find cranberries in the store all year, not just in that glorious period between Thanksgiving and Christmas.

Cranberry Sauce

Ingredients

• 12 oz fresh cranberries
• ⅔ cup sugar
• zest 1 orange
• juice from one orange + enough water to equal 1 cup
• 1 cinnamon stick
• 1 pinch ground cloves
• 2 inches or fresh grated ginger

Directions

1. Dissolve sugar, water, cinnamon, cloves and ginger together until simmering.
2. Add cranberries and simmer for 10 minutes until they have popped. Remove cinnamon stick

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Sesame Nut Brittle

With christmas right around the corner, this is the perfect item to add to a last minute candy plate. It's an easy recipe with a wonderfully crunch, nutty texture. It holds up well through shipping as long as you keep it tightly sealed. Best of all, if you know a person with nut allergies, this mixed sesame seed brittle has the same great taste and texture, but without all the terrible allergic reactions and death.

Nut Brittle

Ingredients

• 1 cup nuts or sesame seeds (preferably sesame seeds and almonds, a combination)
• 1 cup sugar
• ½ cup corn syrup
• ½ cup water
• 1 tsp baking soda
• pinch of salt
• 2 Tbsp unsalted butter
• 2 tsp vanilla extract

Ingredients

1. Cook sugar, water and syrup until it reaches soft crack stage and is a golden amber color (about 260 degrees)
2. Add sesame seeds and almonds. Stir until coated.
3. Add butter, soda and vanilla at the very end. Stir thoroughly and pour out onto parchment paper or silpat mat.
4. Let cool completely before breaking into chunks

With christmas right around the corner, this is the perfect item to add to a last minute candy plate. It's an easy recipe with a wonderfully crunch, nutty texture. It holds up well through shipping as long as you keep it tightly sealed. Best of all, if you know a person with nut allergies, this mixed sesame seed brittle has the same great taste and texture, but without all the terrible allergic reactions and death.

Nut Brittle

Ingredients

• 1 cup nuts or sesame seeds (preferably sesame seeds and almonds, a combination)
• 1 cup sugar
• ½ cup corn syrup
• ½ cup water
• 1 tsp baking soda
• pinch of salt
• 2 Tbsp unsalted butter
• 2 tsp vanilla extract

Ingredients

1. Cook sugar, water and syrup until it reaches soft crack stage and is a golden amber color (about 260 degrees)
2. Add sesame seeds and almonds. Stir until coated.
3. Add butter, soda and vanilla at the very end. Stir thoroughly and pour out onto parchment paper or silpat mat.
4. Let cool completely before breaking into chunks

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Dark Chocolate Fudge

I have fond memories of a chocolate shop in Provincetown at Cape Cod when I was in high school. I ended up at the beach with a group of friends. The air was golden and the candy at the shop was plentiful and reasonably priced. They made a great dark chocolate and a particularly great peanut butter fudge. I remembered that's where my infatuation with fudge started. I can get the flavored ones like mint chocolate or orange or cheesecake other places, but I've never had a fudge I liked as much as the simple dark chocolate and this candy store.

I tried making my own and though it still needs work on technique, it was better than I expected for a first attempt. It occurred to me that the sheet pan I was using needed to be colder when I poured the chocolate onto it because the fudge ended up a little grainy. Overall, the flavor was bitter, not to sweet, and very creamy. It's perfect for either the holidays or a great day at the beach with the sand between your toes.

Fudge

Ingredients

• 4 cups sugar
• 1 ½ cup whipping cream
• ¼ cup corn syrup
• 6 oz bittersweet chocolate (at least 60% dark)
• 6 oz unsweetened chocolate
• ¼ cup butter
• 2 tsp vanilla

Directions

1. Stir cream, sugar and corn syrup until dissolved.
2. Stir in chocolate until melted. Bring mix to simmer until it reaches 235 degrees
3. Remove from heat and pour into a cold bowl. Allow to sit undisturbed until mixture reaches 110 degrees. After, stir vigorously. Mixture should lose its gloss.
4. Line 9 inch square pan with foil. Pour into pan and chill 2 hours.

I have fond memories of a chocolate shop in Provincetown at Cape Cod when I was in high school. I ended up at the beach with a group of friends. The air was golden and the candy at the shop was plentiful and reasonably priced. They made a great dark chocolate and a particularly great peanut butter fudge. I remembered that's where my infatuation with fudge started. I can get the flavored ones like mint chocolate or orange or cheesecake other places, but I've never had a fudge I liked as much as the simple dark chocolate and this candy store.

I tried making my own and though it still needs work on technique, it was better than I expected for a first attempt. It occurred to me that the sheet pan I was using needed to be colder when I poured the chocolate onto it because the fudge ended up a little grainy. Overall, the flavor was bitter, not to sweet, and very creamy. It's perfect for either the holidays or a great day at the beach with the sand between your toes.

Fudge

Ingredients

• 4 cups sugar
• 1 ½ cup whipping cream
• ¼ cup corn syrup
• 6 oz bittersweet chocolate (at least 60% dark)
• 6 oz unsweetened chocolate
• ¼ cup butter
• 2 tsp vanilla

Directions

1. Stir cream, sugar and corn syrup until dissolved.
2. Stir in chocolate until melted. Bring mix to simmer until it reaches 235 degrees
3. Remove from heat and pour into a cold bowl. Allow to sit undisturbed until mixture reaches 110 degrees. After, stir vigorously. Mixture should lose its gloss.
4. Line 9 inch square pan with foil. Pour into pan and chill 2 hours.

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Yuzu Wasabi White Chocolate Macaron

Until recently, I never knew the difference between a macaroon and a macaron. In my childhood, I got those American style coconut macaroons as an occasional treat. I never got French style macarons. I had never heard of them until 4 years ago when they started appearing everywhere in different colors and flavors. They were like the new cupcake, except cuter, more refined, and a lot more difficult.

I know my recipe is spot on for these macarons, but my technique needs work. I ended up with some hallow parts in the lids of my macarons and I needed work piping them exactly even. Yet the flavor was like any other macaron and the ganache was eye opening. None of the flavors overpowered the other. The yuzu hit you at the beginning and the wasabi flavor slowly appeared toward the end while the white chocolate, the most subtle flavor, mellowed out all the flavors on the finish.

But even though it is a refined dessert, if I'm being honest, I still think I prefer coconut macaroons in general. They're easier, more comforting, and what I crew up with. Can't beat that.

Yuzu Wasabi White Chocolate Macarons

Ingredients

• 300 g almond flour
• 300 g powdered sugar
• 110 g egg whites
• 75 g water
• 300 g powdered sugar
• 110 g egg whites
• 5.5 oz white chocolate
• ⅓ cup heavy cream
• splash yuzu juice
• 10 g wasabi powder (or grated wasabi)

Directions

1. Mix together 300 g almond flour, 300 g powdered sugar and 110 g egg whites
2. In separate bowl, combine sugar and water until it reaches 244 F. Beat 110 g egg whites separately and pour hot sugar mixture over the top. Continue to beat until compact, shiny meringues form
3. Fold meringues into almond flour mixture. Pipe small circles onto parchment and let rest 30 minutes to form a crust.
4. Bake at 350 for 23 minutes, opening the door twice midway through. Let cool completely
5. For ganache, heat yuzu juice and cream until simmering. Pour over wasabi and white chocolate. Stir until melted.
6. Let cool and spread over macarons.

Until recently, I never knew the difference between a macaroon and a macaron. In my childhood, I got those American style coconut macaroons as an occasional treat. I never got French style macarons. I had never heard of them until 4 years ago when they started appearing everywhere in different colors and flavors. They were like the new cupcake, except cuter, more refined, and a lot more difficult.

I know my recipe is spot on for these macarons, but my technique needs work. I ended up with some hallow parts in the lids of my macarons and I needed work piping them exactly even. Yet the flavor was like any other macaron and the ganache was eye opening. None of the flavors overpowered the other. The yuzu hit you at the beginning and the wasabi flavor slowly appeared toward the end while the white chocolate, the most subtle flavor, mellowed out all the flavors on the finish.

But even though it is a refined dessert, if I'm being honest, I still think I prefer coconut macaroons in general. They're easier, more comforting, and what I crew up with. Can't beat that.

Yuzu Wasabi White Chocolate Macarons

Ingredients

• 300 g almond flour
• 300 g powdered sugar
• 110 g egg whites
• 75 g water
• 300 g powdered sugar
• 110 g egg whites
• 5.5 oz white chocolate
• ⅓ cup heavy cream
• splash yuzu juice
• 10 g wasabi powder (or grated wasabi)

Directions

1. Mix together 300 g almond flour, 300 g powdered sugar and 110 g egg whites
2. In separate bowl, combine sugar and water until it reaches 244 F. Beat 110 g egg whites separately and pour hot sugar mixture over the top. Continue to beat until compact, shiny meringues form
3. Fold meringues into almond flour mixture. Pipe small circles onto parchment and let rest 30 minutes to form a crust.
4. Bake at 350 for 23 minutes, opening the door twice midway through. Let cool completely
5. For ganache, heat yuzu juice and cream until simmering. Pour over wasabi and white chocolate. Stir until melted.
6. Let cool and spread over macarons.

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Coconut Milk Kanten (agar agar)

Kanten is one of those great desserts I often had in my childhood. Most people know it as agar agar: a red seaweed based powder that's full of fiber and really great for you. My grandmother would make it as a jello replacement and though I didn't like it back then, I love it now even more than jello. The texture is more firm and it does't wiggle and jiggle in those silly jello cubes. 


This one is a coconut milk kanten recipe I found. My grandmother never made the recipe this way (she normally made it with tea) but I think I like this coconut milk recipe best. It's rich, refreshing and only slightly sweet. It has just the right amounts of everything and a little will go quite a long way. You can color it with food coloring if desired or leave it white. Either way, it tastes fantastic and is a great way to introduce protein and fiber into your diet in the form of a gelatin dessert.

Coconut Milk Kanten

Ingredients

• 2 tbsp agar agar powder
• 400 ml coconut milk
• 800 ml water
• 200 g sugar
• pinch of salt

Directions

1. Simmer agar agar, water, sugar and salt in a pot until sugar and agar are dissolved
2. Remove half a cup and color it a desired color. Pain the inside of cute silicone ice cube trays the desired color. Let set slightly
3. Mix coconut milk with he remaining agar mixture and pour into molds.
4. Let set completely in the refrigerator before serving

Kanten is one of those great desserts I often had in my childhood. Most people know it as agar agar: a red seaweed based powder that's full of fiber and really great for you. My grandmother would make it as a jello replacement and though I didn't like it back then, I love it now even more than jello. The texture is more firm and it does't wiggle and jiggle in those silly jello cubes. 


This one is a coconut milk kanten recipe I found. My grandmother never made the recipe this way (she normally made it with tea) but I think I like this coconut milk recipe best. It's rich, refreshing and only slightly sweet. It has just the right amounts of everything and a little will go quite a long way. You can color it with food coloring if desired or leave it white. Either way, it tastes fantastic and is a great way to introduce protein and fiber into your diet in the form of a gelatin dessert.

Coconut Milk Kanten

Ingredients

• 2 tbsp agar agar powder
• 400 ml coconut milk
• 800 ml water
• 200 g sugar
• pinch of salt

Directions

1. Simmer agar agar, water, sugar and salt in a pot until sugar and agar are dissolved
2. Remove half a cup and color it a desired color. Pain the inside of cute silicone ice cube trays the desired color. Let set slightly
3. Mix coconut milk with he remaining agar mixture and pour into molds.
4. Let set completely in the refrigerator before serving

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