Frisée, Radish and Endive Salad

Frisée offers so many textures in a bite from the delicate slightly bitter lacy leaves to the crunch of its stem. The radishes offer spiciness. It is a stunning salad visually.

Ingredients

1 large head of Frisée or curly endive¹

6-8 radishes sliced thin

2 heads of endive rough chop

1/3 C sunflower seeds

Lemon Garlic DressingLemon Garlic Dressing

Directions

Serves 2-4

Wash and shake dry Frisée. Place on serving platter. Add endive, radishes, and sunflower seeds.

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Drizzle with dressing. Cut into halves or quarters and serve.

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NOTES:

¹I used organic Frisée . The heads are very large but tender and slightly bitter to the taste.

Gluten Free Peanutbutter Cookies

An easy to make gluten free cookie that is chocked full of peanutbutter and chcolate. It is has a nice crunch with the addition of the oats.It tstes good crumbled on top of vanilla ice cream.

Ingredients

1/2 C brown sugar

1/2 C white sugar

1/3 stick buteer softened

2 eggs

1 t vanilla

1 C chunky peanut butter

2 t baking soda

3 C old-fashioned oatmeal

10.53 ounce bag Milk Cocolate M&M’s or chocolate chips

Directions

Preheat oven 325º F  Parchment covered baking sheeys

In medium add butter and sugar and beat until fluffy.

Add eggs and vanilla and whisk.

Add peanutbutter and mix until incorporated

Add oatmeal and baking soda and mix.

Add M&M’s and combine.

Drop by teaspoonfuls on baking sheet evenly spaced and bake 10-12 minutes. Do not overtake.

Let cookies rest a couple minutes and then gently lift with spatula to baking rack.

 

Yogurt Waffels

A light fluffy textured waffel crispy on outside and soft on the inside. They do not get soggy after adding maple syrup.

Ingredients

 1 ½ C flour

2 t baking powder

2 t baking soda

Pinch of salt

3 eggs

1 ½ C yogurt¹

1 t vanilla

3 T butter melted

Directions

Preheat waffle iron to medium setting  Serves 6

Mix dry ingredients together in medium bowl and set aside

In small bowl add eggs, yogurt, and vanilla than whisk.

Add egg yogurt mixture and butter to flour mixture and mix until incorporated. Do not over mix.

Spray top and bottom irons with PAM or lightly brush with melted butter. Ladle waffle makers recommended batter amount into the iron, Cook until golden brown about 6-8 minutes. Remove and serve with maple syrup or berry toppings.

Note:

¹Any yogurt can be used. I use plain Greek yogurt.

I do not add sugar. Maple syrup or berry toppings provide the sugar element.

These waffles can be frozen and reheated in a microwave or toaster.

Curly Kale Salad and Hummus on Lavash/Flatbread

This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 – 2/3 C hummus

Salad

1 bunch curly kale

Dressing

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

2 t Dijon mustard

6 ounces fresh raspberries or blackberries¹

1/3 C spiced pecansSugar Spiced Pecans

Salt and pepper

Directions

Serves 2 or 4.

Preheat oven to 420º F.

Line baking sheet with parchment paper.

Salad Dressing

Pour into bowl,  lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.

Kale Prep

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

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Assemble

Salad

In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.

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Spread flatbread with hummus.

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Top hummus with salad.

Dress with berries, pecans, and cheese.

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Serves two or four.

 

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Notes:

¹I use the berries in the salad that are on sale.

Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.

 

Bing Cherry Sorbet

Cherry season is here and never lasts long enough. Enjoy a sorbet made with fresh cherries. It is so tasty alone or with a dollop of whipped cream or better yet drizzled with choclate syrup. Yummy

Ingredients

Simple Syrup

1 C water

! C sugar

Cherry Sorbet

6 C cherries depitted and halved

2 T lemon juice

1/8 t almond extract

1 1/2 C simple syrup

Directions

Cuisinart Yogurt/Ice Cream Machine and 7 or 12 cup food processor

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

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Making Sorbet

Place Cuisinart Yogurt bowl in freezer 24 hours before making sorbet.

Depit the cherries by using a chop stick to push pits though or a pastry piping tip or use a cherry pitter. Slice cherries in half.

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Add the cherries and simple syrup to the food processor and puree until smooth. Add lemon juice and almond extract and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

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Assemble yogurt/ice cream maker and pour cherry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

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Note:

I do not strain cherry mixture prior to pouring into yogurt maker.

 

 

Hummus Pizetta with Cucumber Tomato Salad

Addictively tasty healthy food.  That’s what toasted lavash with lemon hummus and tomato cucumber salad is.  Crunch. Yum. Pick up the crumbs.  Repeat.

Ingredients

1 lavash(9 x 12 inch)

1 T olive oil

2/3 C hummus *

Salad Ingredients

1/2 C cucumber diced

1/2 C tomato diced

2 T shallot diced

1 T mint chopped

2 T Kalamata olives chopped

Dressing Ingredients

1/2 t salt

Pinch of pepper

1/3 C white balsamic vinaigrette plus 2 T set aside

Last Ingredient to Add

2 C Little Gem (baby romaine) lettuce **

Directions

Serves 2 or 4.

Preheat oven to 450º F.

Line baking sheet with parchment paper.

Make Salad

Chop and prep all salad ingredients.

In small bowl, combine all salad ingredients (except romaine).

Set aside.

In a container, combine salad dressing ingredients and toss.

Make Dressing and Dress Vegetables

Make white balsamic vinaigrette.

Add 3 tablespoons of  dressing to vegetables and marinate for 1 hour. Set aside.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 3 minutes per side and remove from oven and cool.

Assemble

Spread flatbread with hummus.

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Add romaine to marinated salad mixture and toss.  More olives could also be added.

Add mixture to flatbread and drizzle 1-2 tablespoons of dressing on top.

Cut and serve.

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Notes

* I use lemon hummus or caper hummus in this recipe.

** If I am out of romaine, I use arugula. This changes the crunch factor and the taste profile.

This is a favorite luncheon meal–vegetables and protein on lavash.

Roasted Beets*

Roasted beets have beauty and sweetness–a great combination for any meal. They are especially good in salads. They also are a good source of minerals and vitamins.

Ingredients

4 beets small size

3 beets medium size

1/3 C olive oil

Salt and pepper

Directions

Preheat oven to 375º F.  Cover baking sheet with aluminum foil.

Cut greens about two inches above top of beet.

Gently clean the skin in water and then dry.

Paint with olive oil, and season with salt and pepper.  Brushing the olive oil on reduces wasted use of olive oil in the bottom of the pan.

Wrap each beet individually in foil.

For Small Beets:

Bake for about 35-40 minutes.

For Medium Beets:

Roast for 55-60 minutes.

Test for doneness by sticking knife or fork into beet. If the beets puncture easily, they are done.

Remove from oven and rest for 10 minutes.

Using paper towel remove skin.

Ready to serve as vegetable or in a salad.

Notes

*This is not a roasted carmelized beet.

To boil or roast is the debate for best flavor. I have done both — boiled beets with stems on and roasted beets. I have not been able to discern a taste or texture difference between the two ways of cooking, My grandmother taught me to leave the whole beet intact before boiling. I boiled beets using her technique and I did have some bleeding.  To me, roasting is less messy, and I have barely any bleeding. Either way I get al dente, sweet flavored beets.

 

 

 

Southwest Lavash (Flatbread) Pizza

Use lavash as a flatbread to make  fun fresh pizza salad that has great flavor and a light texture.  This recipe is great for cutting carbs and making veggies more fun to eat.

Ingredients

1 lavash flatbread (9 x 12″)

1/2 C chèvre

1/3 C mozzarella

1/2 – 3/4 C black bean corn salsa

1 tomato diced

1/4 C black olives sliced

1 shallot thin sliced

1/4 -1/3 C cilantro sliced

1/2 C lettuce fine sliced

1/4 C sour cream

1/4 C cheddar shredded (optional)

Directions

Serves 2 for lunch

Preheat oven 450º F. Line baking sheet with parchment paper.

Combine veggies:

Mix tomatoes, shallots, olives, and cilantro in small bowl and set aside.

Make pizza:

For sauces, the flatbread is prenaked.  For a soft cheese spread, you can prebake or move to the next step.  For prebaking, place flatbread on baking sheet and apply thin coat of olive oil to both sides. Bake for 3 minutes and turn over and bake for another 3 minutes.*  The flatbread should crisp and somewhat flexible.

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If prebaked, remove flatbread from oven. Otherwise, gently spread chèvre (or other soft cheese) and then sprinkle mozzarella on the flatbread. Bake for 3-4 minutes and remove from oven.

Add the black bean corn salsa and then the tomato mixture to the prepared flatbread. Sprinkle the lettuce and sour cream to finish dressing the pizza. (If desired, add shredded cheddar cheese.) Cut into quarters and serve.

Notes

* With cheese, I may not prebake the flatbread.  For sauces, prebaking is important since sauces can make flatbread soggy. I recommend experimenting to find what works for you.

Blackened chicken, cod, or halibut can be added.

Do not add so many ingredients that the flatbread breaks from the weight of the toppings.

Black Bean Corn Salsa

An easy to make salsa that is big in flavor and colorful. Fresh tomatoes, corn, and chilis add crunch  Great served with Mexican favorites.  We also make a fresh-mex pizza with this salsa.

Ingredients

3/4 C black beans drained and washed

3/4 C corn*

1 roma tomato deseeded and diced

1 shallot diced

2 serrano chilis diced*

1/2 C cilantro chopped

1/2 lime juiced

1/8 t cumin

Salt

Directions

Mix all ingredients in small bowl and season to taste with salt. Can be used immdeiately but tastes better if marinated 4 hours to overnight. Serve as side, a dip, or use in burritos, tacos, quesadillas, and Southwest Pizza.

Note

*I use fresh roasted corn. Canned or frozen corn can be substituted. I also use fresh tomatoes and chilis.

*I am finding that sometimes the chilis I buy have no heat, that includes poblanos, jalapeños, and serranos. They taste like a green pepper, disappointing. I add cayenne when this happens.

Roasted Salsa Verde

Tomatillos are an incredibly veratile ingredient that really stand out in a simple salsa verde.  In this recipe, the tomatillos are roasted anf then pureed into a wonderful tangy sauce.  This recipe can also be made without the roasting, but the sauce should be eaten same day.  This salsa can be combined with avocado for a wonderful salad dressing or dip.

 

What is a tomatillo?

Tomatillo is a tart fruit that is native to Mexico.  It is bright green in colot and grows within a husk. When I was growing up, we had a gooseberry plant with produced tangy (mouth-puckering) berries.  The gooseberry plant is related the tomatillo.

Ingredients

6 tomatillos

3 garlic cloves

2 Serrano chilis

3 T cilantro

1 shallot diced

Directions

Husk, wash, and slice tomatillos.  Fresh tomatillos can feel sticky to the touch, but the stickiness washes off.

Remove skin from garlic cloves. No need to chop.

Place cut tomatillos and garlic cloves in non stick skillet over medium high heat. Cook about 7-9 minutes until browned and then turn them over and repeat step.

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Once browned and softened put ingredients into a food processor. Add diced serranos (or other peppers) and blend.

If using immediately, add cilantro and onion. If storing, add cilantro and onion when ready to use.  Cilantro or onion can be fresh choped and added or pureed in a belnder.

Notes

We add serrano peppers for some extra heat, but other peppers can be used for more heat, or peppers can be avoided for no heat.

Peppers such as poblanos can also be roasted and added to the sauce.  This changes the sauce flavor to a more earthy, savory and less fruity sauce.