Big Salad

Most of the time I work from home, with the exception of occasional travel or being at our Art Gallery. My husband also works at home and we try not to eat lunch out too much.   I am always in need fast easy and lunches, and it’s usually some form of leftovers magically disguised as a new dish. We love big salads at our house especially as the weather gets warmer.  If you keep clean chopped veggies on hand you will be more likely to choose a healthier alternative like a salad to take out.

Do you remember the Seinfeld episode in the with the “big salad?” This reminded me of that, it’s never ending, full of crunchy veggies, sweet and soft potatoes and creamy dressing. Just make sure if you make it, your lunch date knows YOU made it! (make sure you watch the Seinfeld link)  I suggest sharing because it isn’t exactly a low cal salad and you wouldn’t want to hog the whole thing, would you?

I used gluten free soy sauce and organic peanut butter but you use what ever you have on hand.
Kids may also like this salad, it’s not to tangy and they tend to love peanut butter. You can substitute almond or sunflower butter easily, adjusting the water may be necessary. You could serve some toasty flat bread with this salad but the crunchy veggies were enough for me.
The sauce can work over rice as a hot dish too, just heat it up, add a few more dashes of soy sauce and off you go….

 

Here is a tip for grating ginger. Peel fresh ginger and keep it in the freezer. When needed for soups, sauces or tea just use a micro grater and grate directly into your recipe. I reach for my ginger all the time!

Serves 2 large  or 4 smaller servings

Creamy Peanut Butter Dressing

1/4 cup creamy peanut butter

3 tablespoons soy sauce (or more to taste)

2 teaspoons honey or agave

2 Tbs rice wine vinegar

Grated fresh ginger or 1/2 teaspoon dried ginger

pinch of ground pepper

1/4 cup hot water

Pinch of red pepper flakes

In a heat proof glass measuring cup or mug add all ingredients except water. Put in microwave for 30 seconds or less.   Mix all ingredients with a fork until well blended. Add hot water slowly until, your desired consistency, add red pepper flakes.

Salad

Use any veggies you have on hand, this is what I used.

2 small sweet potatoes, cooked and chopped (see recipe)
Baby spinach
Kale, raw, shredded
cauliflower, chopped into bite size pieces
broccoli, chopped into bite size pieces
red onions, sliced in to half moons
scallions, cut into 1/2 inch rounds
cherry tomatoes, halved
carrots diced
Left over chicken, diced

wash and pierce potatoes, toss in microwave and cook about 5-6 minutes on high or until very soft. Remove from microwave and let cool for 10 minutes. Strip the peel off with your fingers, it should be easy to remove. If it gives you trouble, scoop out flesh with a spoon. Chop in to small bite size chunks, set aside.

Assemble a crisp salad: Add everything except the sweet potato to a large bowl, toss with dressing (start with a small amount, you can always add but can’t remove too much dressing)
Add sweet potato on top and drizzle a bit of dressing on it. Serve! You can top with chopped peanuts if desired.

Artisan Bread at Home for Real!!

 

Wondering where I have been? Wow, I can’t believe that it is a whole new year! I have been working on my new cookbook, writing articles, shooting other cookbooks with my husband and working in our

new Art Gallery!

In most places in the Northern Hemisphere it’s winter, but here in Northern California it’s only “kind” of winter. We moan and groan about the 39 degree mornings but it warms up to 60 plus by noon. The sky is blue and the air is crisp, I imagine it’s what Spring feels like everywhere else. I know some of you are digging out, so we really have nothing to complain about, do we? I have been making stews, soups and slow cooked braised turkey and it’s time for a change.

I just felt like making bread, it is warm, comforting and I knew my family would love it! Half the joy of bread making is the smell of it baking, and this one smells really good!

I know some of you are saying to yourselves that you can’t make bread, but you can. Whenever I need to reference a recipe I have two places I go, The old tattered Joy of Cooking cookbook and America’s Test Kitchen. Sometimes I just need an idea on a measurement to a method and these two sources can be so helpful. This time I wanted a fast easy bread recipe so I went to AMT and there it was….easy bread.

My Dutch Oven needed a change from all the stew-y things it has been churning out! Bread, I never thought of making bread in it, I assumed it was meant to hold soup-y, sloppy, slow cooked meats….not bread. What flavors would you add to this bread? Lemon zest and rosemary was our plan but we got distracted and forgot.

Oh, let me tell you from now on it IS my bread oven, not my Dutch Oven. It turned out a gorgeous loaf of golden, crackl-y  artisan bread. So dust yours off and get out the flour because you are going to want to make this recipe.

Really Really Good Bread Recipe (adapted from America’s Test Kitchen)

The recipe calls for a mild lager but I used a medium/darker one. I liked the depth of the flavor a lot in the finished product.

The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface

1/4 teaspoon instant or rapid-rise yeast

1 1/2 teaspoons table salt

3/4 cup plus 2 tablespoons water (7 ounces), at room temperature

1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)

1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside the empty bowl (no need to clean it between steps) and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined bowl and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

 

Gingerbread Wishes

Happy holidays!!! I wanted to share our tradition of making a gingerbread house with you. Here are three different ones, the cute unfinished one is my daughter’s. she is using Golden Grahams cereal to create a thatch roof.
The house with the nerds rope wreath has been eaten!!! The others will be eaten this week.
Thanks for reading and happy new year from our houses to yours!!

Horchata – Rum Spiked or Not?

I wouldn’t normally write a post about Rum, but when I opened the box from Shellback I was inspired! First off the box was personalized just for me, how cool is that? When I opened it up, inside I found a very funny certificate (pictured) about the Rum.  The packaging was flawless, each bottle nestled in a pillowed covering and unharmed. “ Sourced from some of the finest Caribbean sugarcane, and blended with twelve spices and other natural flavors, Shellback is a modern rum for discerning palates.” The website is really fun….check it out!

I thought, how can I write about booze on this blog? Then it hit me…it’s holiday time and I bet you need a break, just a small moment of peace, something that the kids will like while mommy or daddy relax too.

Growing up I never had Horchata, that sweet, cinnamon-y, creamy frothy beverage. We had Knishes, Matzoh balls and occasionally chinese take out! Mexican food in the 70′s in Upstate NY was just not something we had.  Since I moved to the Pacific coast I have been introduced to so much fun Mexican food and Horchata is one of my favorites.

Some say Horchata has roots in Egypt, Spain and then Mexico, Some use almonds some use rice as the base, either way it is a deliciously sweet indulgent treat. Traditional Horchata is dairy free, made only with rice or almond milk.

If you can’t have milk this recipe is easily made dairy-free, just skip the milk and condensed milk.

So make up some tacos and Horchata and for dinner and spike yours with yummy Shellback Rum! The kids can have theirs too but make sure to keep the rum all to yourselves!

Horchata with a Twist

This recipe will come out best if you have a high powered blender like a Blend Tech or Vita Mix but you can use any blender or food processor.

1 cup uncooked long grain rice

2 quarts warm water

1 teaspoon ground cinnamon

1 1/4 cups milk

1 (14 ounce) can sweetened condensed

milk

1 teaspoon vanilla extract

1/4 cup rum, or to taste (optional)

Mix the rice and warm water together in a bowl, and let stand for about an hour.  Drain the rice and reserve the water for later use. Place the rice in a blender, add the cinnamon and process until a paste forms. (you may want to add a bit of the reserved liquid if it too thick) Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

Strain the rice through a fine strainer into a bowl or pitcher. Using cheesecloth in a strainer will give you the best results. Stir in the milk, condensed milk, vanilla until evenly blended. Refrigerate at least 2 hours.

Before Serving toss in the blender  or use a stick blender to froth.

Pour the chilled horchata over the ice, add  even amounts of rum to glasses.

For the kids OMIT the RUM!!

If you are looking for some other rum drinks check this out.

We’ve been hit…by a PINTEREST Thanksgiving craft storm

Oh Pinterest….you suck my time but in return give me great inspiration, it’s a love hate relationship. If you have read my earlier posts then you know I am cookoo for Thanksgiving and decorating. My nine-year old is also has the “crafty”gene, so we found a bunch of fun crafts to make. I thought it would take hours but it really didn’t with the exception of finding foil wrapped candy bars. (grrr)

I wanted a few interesting take aways for my guests to thank them for spending the holiday with us. I found these cute candy bar wrappers on Martha Stewart but it is darn hard to find foil wrapped candy bars these days. Most companies did away with the foil and these only work with foil wrapped bars. I found some Cadbury from England but I didn’t think the kids would appreciate dark chocolate so these are for the grown ups only.  For the kids we made cute mini cornucopias from sugar cones, seen here. We didn’t get too fussy, we just added some Reeses Pieces and candy corn and bagged them up. We will use up cranberries by placing them in jars with some rosemary and a candle as seen here.

As for place cards we really loved the large turkey drumstick, I think it is supposed to hold a large popcorn ball but we already have enough sweets! We stuffed them with paper towels, we can use for clean up after dinner. I hot glued the “bone” in to the paper bag and Claire labeled them, one for each kid.

We found lots of fun ideas for the grown up place cards, one we saw just used sticks and a sprig of evergreen. I had the idea to make mini drumsticks to match the kid table! We collected sticks from the yard and hot glued them together. We added the mini drumsticks and were pretty happy with how they turned out.  They standard turkey hand print is a place mat for the kids table, made by Claire. Thanks Pinterest!

Have a Happy and Healthy Thanksgiving!!

 

Thanksgiving is heading our way…OY VEY! (getting ready for the big day) Post 2 of 2

Thyme and Gruyère icebox crackers

Thanksgiving is my favorite holiday, yes it is a TON of work but when it is all ready and the table is set it is the best feeling. (for me at least)  I know it can be stressful, battling your way down the grocery isle trying not to get your feet run over. Going around in circles looking for ingredients that have migrated to the end caps. Freaking out because the turkey is taking three days to thaw, and you are trying desperately to rip the frozen bag of giblets from the icy cavity.  I get it, really I do so instead of freaking out let’s just take a deep breath and start slow. I am going to help you get on track for the holiday, get somewhat organized and start NOW!!! It is less than a week away and whether you do the whole spread or take one or two dishes to a potluck, I can help.

Not only do I love this holiday but it is also one I tend to take total control of. (This is not a positive attribute of my personality) Asking people to bring a dish was/is not my style, I’d rather work myself to a nub rather than ask for help. Those days are over…this year I asked my guests to bring a dish (ok maybe I sent them a particular recipe and instructions, habits are hard to break) I plan on not stressing out and having a great time this year. Part of the reason for this post is to test out my method and see if it worked, I will keep you posted after the big event!  If you haven’t checked out my previous post on my marinated cheese appetizer check it out first before you jump in to this post.

Tying it all together

1. Make a huge coffee or tea carve out some alone time and scour the net for recipes and ideas.  (I know, I know…the kids, just wait until they are asleep) your husband or wife may become a Thanksgiving widow for a bit, it’s ok they will get you back in a few days.

Decide on the style of turkey too, bbq, roasted, Turducken or store prepared.  This year I am going to make a version of  Michael Symon’s Juicy Turkey Cooked in Cheese Cloth found here.

Don’t forget appetizers, just easy ones, your real focus needs to be on the meal.

2. Print ALL of the recipes even of you are just using them as a guide, you may need to check for ingredients or a quick tip. It will save you time in the long run. We all know finding a recipe you saw online 2 weeks ago will be a fruitless effort.

3.  Pick a cocktail and stick with it, don’t bother with a million bottles and ice filled coolers.

4. Make a comprehensive grocery list, one you keep adding to daily. Add things you think you will remember but won’t like whipped cream or  coffee and tea for dessert course. I love my printable grocery list, I have a small one for normal weeks and a large one for holidays or work when I am writing recipes or styling photos. Printable grocery list Sheet1

5. Decide what can be prepared ahead of time, cranberry sauce and turkey stock. I have a Foodsaver and that comes in handy for times like these.

6. Decide on your decorations, whether it’s just leaves from the yard and some votive candles or crafts galore add all the items to your shopping list. Get the kids involved here, do a paper place mat with a turkey hand print or name tags, something easy and fun.

7. Two days before get out all your serving dishes and utensils and label each one with a slip of paper reminding you what food will go in what dish. You really don’t want to be running all over looking for dishes when everyone is ready to eat.

8. 2 days before check your turkey to make sure it is thawing well.

I am a total traditionalist when it comes to Thanksgiving so our menu is pretty standard, I will post a bunch of my recipes below as ideas or inspiration for you.

Our Menu

Appetizers

Bread cornucopia (made 2 days before) filled with

Gruyère and Thyme crackers (made ahead of time) , assorted nuts in the shells, figs with honey

marinated Dry Jack cheese (made 5 days before)

The cocktail

Prosecco Pomegranate Sparkler

The meal

Turkey (prep day before)

Stuffing (prep day before)

Gravy (made ahead of time)

Roux for thickening gravy (made ahead and frozen)

Cranberry sauce (made ahead and frozen)

Mashed potatoes (made by a guest)

Sweet potato casserole with marshmallows (made by a guest) (yes, for real)

Bean casserole (made by a guest)

Sweets

Pumpkin pie with Biscoff cookie crust (made ahead and frozen) whip cream

Pumpkin cakes with Praline and toasted marshmallow topping (made day before, topping added just before serving)

Ice box cake (brought by guest)

coffee and tea

I have already done a few thing to get started, If you love lots of gravy then make a turkey stock to stretch the drippings with. Turkey necks and butts, yes I said butts or as mom used to call them,  ”puppicks” or as Zedi used to call it…the part that goes over the fence last.  Anywho….Make a nice reduced stock with lots of veggies that you can use to moisten your stuffing and as a base for your gravy. Also after Thanksgiving add the carcass to your leftover stock to make delicious soup base.

Why do I need roux?

Because using cornstarch to thicken gravy doesn’t add any flavor or sheen.  A roux is a cooked mix of equal parts flour and a  fat such as butter or oil, Roux is used to  thicken sauces, and soup.  Roux can be made light, medium, dark or black-ish, for turkey gravy a light roux is fine. I never season my roux because the dish I end up using it in may already be too salty.

Roux recipe

cooking time 5-10 minutes

Will thicken aprox 6 cups sauce

 

6 tbsp flour

6 tbs butter and or turkey drippings

Heat up a small skillet, add butter and melt. Before it browns add the flour and stir constantly until the smell of fresh biscuits wafts up. When you smell the biscuits it is done. Now, you can add this to your gravy hot. Always add hot roux hot to hot liquid.

To store, freeze in an ice cube tray.

Fast method:

But…if it’s been in the freezer take it out and let it thaw a bit.

My trick is to take the slightly frozen roux and put it inside a small whisk. Slowly whisk it into the hot liquid, barely simmer it until thickened.

Turkey stock for gravy and stuffing

Make Ahead Turkey Stock

(adapted from Bon Appetite)

• 4 pounds assorted turkey wings, backs, butts and necks
• 2 tablespoons olive oil, separated
• 3 carrots, sliced in coins
• 2 celery stalks, chopped
• 2 onions, sliced in 1/2 moons
• Giblets (heart, gizzard, liver) of 1 turkey
• Thyme
• 1 tsp black peppercorns
• bay leaf
• 1/4  lemon
• 10 garlic cloves smashed

Preheat oven to 450°. Spread turkey wings and turkey neck on a rack set in a large heavy roasting pan. Brush with 1 Tbsp. vegetable oil; roast until browned, about 1 hour. Chop carrots, celery stalks, and onions; toss with 1 Tbsp. vegetable oil. Arrange around turkey parts. Roast until vegetables brown, about 25 minutes. Transfer to a large pot. Add giblets and 1 gallon water and remaining ingredients. Bring to a slow simmer, and cook, skimming surface occasionally, for 3 hours. Strain into another pot and reserve the necks for their meat to be used in soup. Reduce the stock about 20 minutes more, cool down and freeze or refrigerate.

Gruyère and thyme icebox crackers 

(adapted from Martha Stewart)

If you grate the cheese first in the food processor then empty bowl and start recipe it will be much less work. You can avoid  a dirty grater and grating your knuckles too! These are delicious, I wish I had made two batches!

Thyme and Gruyere icebox crackers

• 1 cup all-purpose flour
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fresh thyme, de-stemmed
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup finely grated (2 1/2 ounces) Gruyère cheese
• 1/4 cup plus

1. Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles a coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. Or freeze until  one hour before you are ready to bake them.
3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined  or non stick foil lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 15 to 25 minutes. Transfer to a rack to cool.

 

 

Thyme and Gruyère cracker dough

 

Fresh Cranberry Sauce

I also made my fail proof Cranberry sauce ahead and froze it in a food saver baggie.  If you buy two oranges you can probably get enough juice from them with out supplementing.

• 12 oz bag fresh cranberries, rinsed
• 1 tsp orange zest
• 3/4 cup orange or tangerine juice
• 2/3 cup brown sugar
• 1/3 cup white sugar (scant)

1. Place all the ingredients in a sauce pan, stir and cook on medium-high for about 15 minutes or until most of the liquid has reduced, stirring occasionally. Sugar burns easily so keep a good watch.  The cranberries will pop that’s a good thing. When almost reduced to the consistency you want remove from heat, it will thicken as it cools. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

 

Acorn Squash, Cutting Cooking Time in “Half” with a Little Help from OrAngie

I knew I wanted to share this idea with you but I was holding off for some reason. Maybe it’s because I recently posted about squash, but we LOVE squash!!
I’m super excited to be a part of the Paint Chip Pals Rainbow-Tastic Holiday blog hop which supports a fun and exciting Kickstarter campaign.  The Paint Chip Pals plush dolls – a colorful set of characters saving the world from blah one color at a time! Learn more about this exciting campaign and the creators Andrea and Cliff Currie (whom you may recognize from Hand Make My Day and Craft Wars) here!

I love all the Paint Chip Pals for their bright hues and unique personalities I naturally honed in on the chef OrAngie as the inspiration for this squashie project because I like her fireyness and off the hook kitchen skills. When I was contacted recently by The Paint Chip Pals to do a blog post, I knew this was the one for them.  I saw OrAngie the cute Paint Chip chef who loves making Orangie cupcakes and mini yam sandwiches and fell in love! We try to be as creative as we can over here and the Paint Chip Pals fall right into our category for fun!

“How can squash be fun?” you ask. Well first off when I was looking at the photos of this pretty Orange Acorn squash my first thought was it looks a bit like OrAngie! It’s orange, and has a pretty little scalloped edge. If it had arms it would probably reach out for a hug, it’s like a little baby OrAngie. See how cute she is, do you see a resemblance?

If you have never made Acorn Squash before it is the easiest side dish to make and is sure to impress your guests! Don’t you want some Ohhh’s and Ahhh’s at the table once in a while? (You know you do) Now I didn’t learn to make this at culinary school or on a cooking show, this is just how mom used to make it, simple, comforting, buttery and sweet. I did however come up with this brilliant microwave steaming method to cut cooking time…all by myself! Now go to the store and buy some acorn squash, when you get back I will tell you what to do with this prehistoric looking food.

Nothing Special :

Dam Good Old Fashioned Acorn Squash Recipe

Serves 4

2 similar sized acorn squash

1/2 cup water

4 Tbs butter, coconut oil or Earth Balance

1/4 cup brown sugar

1/4 cup maple syrup

pinch salt

Preheat oven to 425˚F

Wash squash with water, dry.

Place a towel on a cutting board, put squash down stem side horizontal to board. Wrap towel around base of squash like a snake, to secure it in place while you cut through it. Slice a tiny amount off the stem side and bottom so when the squash is sitting upright it won’t wobble. Using a sharp knife* cut through the equator (the fat middle) of the squash. (see photo)

Scoop all the seeds and pulp out of the center. Pour 1/2 the water into the bottom half of each squash, place top of squash back on top. (see photo) Place the squash in the microwave for 5 minutes on high. It is now steaming, when you remove it use caution not to get a steam burn. The squash should be tender when poked with a knife. If it is not, return it to the microwave.

Dump out any remaining water; place the squash on a baking sheet. Add 1 Tbs butter, 1 Tbs brown sugar, 1 Tbs maple syrup and a pinch of salt to the flesh of each squash. Lightly poke each one with a fork a few times to let the butter and sugar sink in.

Cook for 15 minutes or until bubbly and tender, let cool 5 minutes, serve.

* sharp knife – If the squash is too tough to cut through or you are afraid of slipping place it in the microwave for 2 minutes to soften.

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Pumpkins Aren’t Just for Carving

Long before Halloween, people used to eat pumpkin! I know, call me crazy but it’s a squash, it’s for eating…ya ya it makes a fantastic Jack-o-lantern too. I’m just saying that in days of old the native people actually grew them for eating. They were also used as a defense, a kind of barbed wire. It’s a growing technique coined as the Three Sisters, corn, squash and beans. The corn was planted in the center, the beans grew up the corn and the spiky squash plant was placed at  base of both plants to protect them from critters.

One way I love to use pumpkin is with lots of spices, it is a wonderful way to get the kids used to highly flavored foods without being spicy “hot”. Pumpkin and curry is classic in Thai food and we just love coconut at our house, so it’s a perfect match. The problem with pumpkins is that they can be tough little buggers to cut into. I have a drawer full of knives, big ones so I’m covered, If you don’t here is a trick.

Carefully stab a few slits in your pumpkin, place in microwave for 5 minutes. Remove it, hold it with a towel and cut in to peices. It should be softer but depending on the  size it may need more time.

No Fuss Coconut Curry Pumpkin

One of the spices I use in my cooking is methi,  the leaves of the Fennegreek plant. They are distinct and subtle and add that Eastern flavor. Crush the Methi in your fingers to release the fragrance before using. It is always easier to cut produce wityh the flat side down so it stays put.

1 small sugar pumpkin

1 Tsp Methi

1/2 tsp Tumeric

1/2 tsp dried ginger

1 tsp curry powder

salt

1 can coconut milk

3 Tbs coconut oil, melted

Preheat oven to 425

Cut pumpkin in half, scoop out all the seeds and set them aside for roasting. Cut the pumpkin in half and then into wedges or chunks. Try to make them similar sizes so they will cook evenly. Place wedges peel side down into a 9 x 13 inch baking dish. using a pastry brush, coat the pumpkin flesh with the coconut oil. Pour the coconut milk drizzling it all over the pieces. Sprinkle the spice mixture over the pieces. Bake for about 45 minutes or until pumpkin is soft.

Serve with Jasmine rice, sautéed spinach and chickpeas.

Hot tip:

Trader Joe’s has a new product called Roasted Coconut Chips, this is my version of heaven. They are really good sprinkled on this dish after cooking!

Classic Roasted Pumpkin Seeds

This is perfect for after your family has carved pumpkins, you should have lots of seeds.

1 1/2 cups pumpkin seeds
2 teaspoons melted butter
salt

Preheat oven to 275 degrees F.

Clean off any major pumpkin chunks. (I like the left over pumpkin strings when cooked so we leave them on)

Toss pumpkin seeds in a bowl with melted butter or oil and salt.

Spread pumpkin seeds on a rimmed baking sheet in one layer.

Bake for about 45-1 hour  minutes, stirring occasionally, until golden brown. Cool on sheet, put in a pretty container.

Keep at room temperature sealed for up to a week.

Quick Lunch Idea

Are you skipping lunch AGAIN? I know, you are so busy, little kids are home and won’t nap. Big kids are coming home soon and you still have to run out to do some errands. We all deal with it, whether you are a work at home mommy or work in an office mommy. Are you putting yourself first or are you having a latte for lunch again?  I work at home and so does my husband, most of the time we need to eat lunch at home but it is hard to stop what we are doing to eat. So tailor this to your liking and remember to eat!

Here is a really easy way to feed yourself and the other people at home with you during lunch. Add the greens for the kid, get them used to having sandwiches with veggies on them.

I love recycling leftovers, by now you know that! This is a very easy wrap using leftover roasted chicken but you could use anything. How about squash, potato, broccoli, steak, turkey burger??  Do you have tortillas, do you have cheese, spinach or lettuce?

It is nice keep ingredients on hand like  some pesto, humus or my favorite balsamic glaze on hand for quick lunches.

Trader Joe’s has a balsamic glaze that is delicious, it lasts forever too. Look around the store for interesting condiments to keep around for just such an occasion.

Here are two really easy versions of a wrap, one gluten free and dairy free, one cheesy with a regular tortilla.

Chicken Balsamic Wrap

(Normal folks version)

1 Flour tortilla

a handful of fresh spinach

shredded chicken or leftovers

A slice of cheese

balsamic glaze

mayonnaise

Warm tortilla on the flame of a gas stove for 5 seconds, flip over for five seconds more. You can also warm it in a dry pan on the stove for about 30 seconds.

add cheese, mayonnaise, spinach, chicken, salt, pepper and balsamic glaze. Roll and eat!

Chicken Balsamic Wrap

Gluten and Dairy Free Version

1 Gluten free tortilla ( like Rudi’s the best)

a handful of fresh spinach

shredded chicken or leftovers

balsamic glaze

mayonnaise

Warm tortilla on the flame of a gas stove for 5 seconds, flip over for five seconds more. You can also warm it in a dry pan on the stove for about 30 seconds.

Add mayonnaise, spinach, chicken, salt, pepper and balsamic glaze. Roll and eat!

Gluten Free Shortstack

Pancakes cooked fresh day one.

In general I am not a lover of sweet breakfast, I am more of a savory girl in the wee hours. Just stay out of my way until I get my coffee and every thing will be fine. My daughter and husband love pancakes so I make them from my tried and true recipe. The problem is that I eat mostly gluten free, so pancakes first thing don’t sit well with me and they are sweet to boot! Sometimes I get sick of sipping my coffee and watching my family eat those warm pancakes. Today I decided it was time to join them for breakfast. Now I have tried about every mix out there and they are ok but none compare to this recipe. I do think the King Arthur flour makes a difference in the final taste. There is no “off” flavor in these cakes and the almond meal makes them sturdy but not gritty. Now the problem is that I loved them and may be turning into one of those sweetie breakfast people! I vow to go syrup free, it’s so sweet…well unless there is bacon then I’m in!

Day two pancakes.

One thing I did experiment with was saving the batter in the refrigerator overnight. The pancakes were better on day two and held their shape better too. The day two were rounder and more pancake-ish. I did think they tasted better too! They were a tiny bit flatter than the day one cakes. You can add a 1/4 tbs of baking powder on day two just before cooking if you want them to puff more.

Day one pancakes

Enjoy this recipe….and share with your gluten free friends. If you are using frozen berries thaw them first. When you add frozen berries to the batter the center cooks too slowly and the outside will be over cooked. Thaw them in a cup in the microwave, the blueberry “water” is a nice addition to the cakes. When you spoon the berries in onto the raw cakes dribble some of the blueberry “water’ on them too.

 

Chef Jen’s Favorite Gluten Free Griddlecakes

 

1 1/2 cup gluten free flour, (King Arthur)

1 Tbs baking powder

1 scant teaspoon kosher salt or (1/4 tsp table salt)

1 Tbs sugar

1/3 cup almond meal (Almond flour*)

1 1/4 cup milk

1 large egg

3 Tbs butter , melted (I used Earth Balance)

1/2 cup fresh or frozen thawed blueberries

Mix all the dry ingredients together, add milk and egg, whisk out lumps. Add melted butter mix until just blended. Heat a cast iron skillet or griddle on medium heat. Grease the pan with butter or Earth Balance. Pour batter on hot griddle slowly by 1/4 cup amounts. Sprinkle berries on each cake. Flip when you see small bubbles around the edges.

Eat!

*I used Bob’s Red Mill almond meal.