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Tag Archive: winter

Orange, Ginger, and Pistachio Biscotti

December 25, 2014 Print this page

If you like something crunchy with notes of nuts, citrus, and spice, then these cookies are for you! Don’t get intimidated by the name–biscotti just means “twice-baked.” These are a breeze to make and taste SO. GOOD. Make a bunch for the next time you have coffee with friends or would like to give a gift to someone. (Adapted from this recipe.)

Ingredients

Prep Time 2 hr
Cooking Time 40 min
Total Time 3 hr
Yield 15-20 cookies

3 cups of blanched almond flour

3 tablespoons of arrowroot powder

1-2 teaspoons of ground ginger

1 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of cinnamon

1/2 cup of honey or coconut nectar (if you want it to be vegan)

3/4 cup of pistachios, chopped

The zest of 1 large orange

1/3 cup of freshly-squeezed orange juice

1/3-1/2 cup of crystallized ginger

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the almond flour, arrowroot powder, ginger, baking soda, salt, and cinnamon several times until no clumps of almond flour remain.

Next, add in the liquid sweetener and orange juice and pulse until a sticky ball of dough forms. If the ball doesn’t hold together, add more arrowroot powder and almond flour one teaspoon at a time. If the ball seems too dry, add a little more orange juice (if you have it) or just a teaspoon or so of water. At this point, you should also taste the dough and see if it needs more sweetener or ginger–there are no eggs to worry about, so just go for it!

Remove the blade from the food processor and, using a good spatula, fold in the pistachios, orange zest, and crystallized ginger.

Scoop the dough out of the food processor and place on the prepared baking sheet. Cover it with a layer of plastic wrap and, using your hands, shape it into a log that’s approximately 12″ by 9″ and isn’t flat as a pancake. Use a rolling pin if you need to to flatten the top.

Bake until the log is lightly browned and firm to the touch, about 20 to 25 minutes. Remove it from the oven and let cool to room temperature–this will take 1 to 2 hours, and the longer the wait the better.

Using a serrated knife, carefully slice the log lengthwise (so from shorter side to shorter side) into 15-20 cookies. Turn the oven heat down to 300 degrees and place the cookies back on the baking sheet with one of the lighter sides facing up.

Bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side. If the cookies begin to seriously brown, turn the oven heat down to 275 or 250 and/or flip them over a little earlier.

Let cool completely and store in an airtight container for up to 3 days. Dip in a good cup of coffee and enjoy!


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Fig, Molasses, and Coriander Lamb Kebabs (gluten-free + paleo)

November 8, 2014 Leave your thoughts Print this page

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Have you ever wanted to make something fancy but felt like you haven’t had the time or energy to do so?

This dish is your solution. Pair it with some roasted vegetables and some couscous (cauliflower or regular) and you can pretty much call yourself a restaurant chef.

OK, maybe not. But you’ll come close.

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I came up with this recipe when I wanted to make lamb kebabs marinated in pomegranate molasses…but had no pomegranate molasses. I decided to use regular molasses instead (even though the two are completely different) and paired it with fig jam and coriander to add another layer of more subtle sweetness and a slightly lemony flavor, along with a dash each of cinnamon, cumin, and salt. After briefly grilling and letting rest, I had this slightly-smoky, perfectly-charred masterpiece to present to my hungry family.

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This dish is wonderful both in the summer and the fall and winter, so make it whenever the grill is calling your name (and it isn’t raining or snowing outside). One piece of advice: have your butcher use lamb shoulder instead of leg for the kebab meat–I find the shoulder meat to have more flavor and be more tender.

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Simply marinate for a few hours…

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…and you’re ready to get grilling!

I hope you enjoy this dish as much as we do. 🙂

Print this page

Fig, Molasses, and Coriander Lamb Kebabs

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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By the way, I apologize for not posting more frequently. You know what they say–junior year of high school is the busiest one of all! Don’t worry, though…there’s lots of yummy food to come, so stay tuned. (Perhaps almond joy brownies…?)


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Fig, Molasses, and Coriander Lamb Kebabs

October 25, 2014 Print this page

Sweet and slightly exotic with a little crunch on the outside, this lamb is delicious but in fact super easy to prepare. You don’t even need wooden skewers–a simple grill rack will suffice.

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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Chickpeas and Dumplings

September 2, 2014 Print this page

The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings. 

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 6 servings

FOR THE CHICKPEAS:

2 cups of dried chickpeas

2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s)

1 strip of kombu (found in the Asian section at grocery stores)

OR 1 15-ounce can of pre-cooked chickpeas

FOR THE SOUP:

2 tablespoons of olive oil

2 tablespoons of arrowroot powder

1 large onion, chopped finely

4 large carrots, chopped finely

2 stalks of celery, chopped finely

1 teaspoon of salt

2 teaspoons of poultry seasoning

1/2 teaspoon of turmeric

6 cups of vegetable stock (preferably homemade or low sodium)

1 cup of apple cider

FOR THE DUMPLINGS:

1 1/2 cups of almond flour

1/2 cup of tapioca powder

1/2 teaspoon of salt

1/3 cup of vegetable broth

Directions

First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor. 

Soak the chickpeas in a bowl of warm water and the apple cider vinegar overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.

The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in the strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.

Now that your chickpeas are ready, get started on the soup base.

In a dutch oven, heat the olive oil over medium heat until beginning to sizzle. Add the arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.

Next, add in the onion. Let it saute for five minutes, then add carrots and celery.

Let all of the veggies saute together for another 5 minutes, then pour in the salt, poultry seasoning, and turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.

To the vegetables, add the cooked chickpeas, vegetable stock, and apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.

Meanwhile, make the dumplings, adapted from this recipe.

In the bowl of a food processor, combine the almond flour with the tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.

Serve hot and eat with a big old spoon. Enjoy!


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Chickpeas and Dumplings (gluten-free + vegan)

September 2, 2014 1 Comment Print this page

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As nights and mornings gradually grow colder, I love having something warm to eat. While summer weather is beautiful and I do adore Sun Gold tomatoes, nectarines, and grilling, fall and winter are my favorite seasons for food. Soup, stews, and braises are truly some of my favorite things to cook: throw everybody in a pot, cook over low heat for a long time, and remove the lid to discover broth-infused veggies, perfectly-cooked beans, and meat that falls apart with the touch of a fork. There is nothing better on a dreary November night. Nothing. Except a molten chocolate lava cake.

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Perhaps September 2nd is a bit premature to start talking about fall food, but I started school last Monday, and school means fall, so there. I want my soup and I want it now.

Especially a soup as tasty as this one!

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The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings.

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In addition to being incredibly filling and warming–it kept me warm all through the freezer that is my French class (to quote my teacher, “Pourquoi il fait toujours froid dans ma salle de classe?!”)–this soup provides a healthy serving of vegetables and a good source of protein from the beans and dumplings. Traditional chicken and dumplings includes cream, but I decided to leave it out–we didn’t miss it in the slightest. (We don’t like cream soups very much, anyway.) You’ll be too busy sipping away at that flavorful broth, perfectly accented by my secret ingredient.

Want to find out what it is? Keep reading–and make this dish while you’re at it. 😉

First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor.

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Soak 2 cups of chickpeas in a bowl of warm water and 2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s) overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.

The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in a strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.

Now that your chickpeas are ready, get started on the soup base.

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In a dutch oven, heat 2 tablespoons of olive oil over medium heat until beginning to sizzle. Add 2 tablespoons of arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.

Next, add in 1 large onion chopped into small pieces. Let it saute for five minutes, then add 4 large carrots and 2 stalks of celery also chopped into small pieces.

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Let all of the veggies saute together for another 5 minutes, then pour in 1 teaspoon of salt, 2 teaspoons of poultry seasoning, and 1/2 teaspoon of turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.

By the way, vegans and vegetarians–poultry seasoning does not contain any meat, quite the opposite, in fact: it’s a combination of lots of yummy herbs like rosemary, thyme, marjoram, and others.

To the vegetables, add the cooked chickpeas, 6 cups of vegetable stock, and 1 cup of apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.

Meanwhile, make the dumplings, adapted from this recipe.

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In the bowl of a food processor, combine 1 1/2 cups of almond flour with 1/2 cup of tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.

Serve hot and eat with a big old spoon. Enjoy! 🙂

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What is your favorite fall soup? Leave me a comment here or on Facebook and let me know!


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