Gluten-Free All Purpose Flour Mix

Gluten-Free All Purpose Flour Mix

Small Batch:

1 1/4 cups brown rice flour
1 1/4 cups white rice flour

1 cup sweet rice flour

1 cup tapioca flour

scant 2 teaspoons xanthan gum

Bulk Batch:

1 24-oz bag brown rice flour

1 24-oz bag white rice flour

1 24-oz bag sweet rice flour

1 20-oz bag tapioca flour

2 1/2 Tablespoons xanthan gum

Whisk ingredients together in a large bowl and transfer to an airtight container.

Instant Pot White Chicken Chili

My new favorite winter stew made in my favorite kitchen appliance - The Instant Pot!

Instant Pot White Chicken Chili

Quick, easy, healthy and delicious!

4 to 6 servings

Ingredients:

2 tablespoons olive oil

1 large bell pepper (any color), seeded and chopped

1 large jalapeño pepper, seeded and chopped 

3 celery stalks, chopped

1 medium yellow onion, chopped

4 cloves garlic, minced

2 teaspoons ground cumin

1 tsp chili powder

2 teaspoons dried oregano

1/2 teaspoon ground coriander

2 teaspoons salt

1/2 teaspoon black pepper

3 cups cooked cannellini or navy beans, or 2 (15-ounce) cans rinsed and drained, divided

1 1/2 pounds boneless, skinless chicken thighs

1 1/2 cup chicken broth, divided

1 or 2 4-oz cans mild green chiles

1/3 cup sour cream (omit for dairy-free)

1/2 cup chopped fresh cilantro

avocado, shredded cheese and/or tortilla chips for garnish

1.  Select the sauté setting on your pressure cooker and saute the onion, celery and peppers in the olive oil until soft.  Add the garlic and saute for another minute or two.

2.  Add the cumin, chili powder, oregano, coriander, salt and pepper and sauté for about 1 minute more, until aromatic.  Cancel the saute setting.  Layer 2 1/2 cups of the beans over the vegetables, then layer the chicken pieces on top, and pour in one cup of the broth. Do not stir.

3.  Secure the lid on your pressure cooker in its sealing position. Set the pressure cooker to high pressure for 15 minutes.  It will take approximately 10 minutes to come to pressure, then the 15 minute timer will start.

4.  Meanwhile, add the remaining 1/2 cup beans to a blender with 1/2 cup chicken broth and blend until smooth.  Set aside.

5.  After the pressure cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release remaining pressure.  When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds.  Add the shredded chicken back to the pot along with the pureed beans, green chiles, sour cream and cilantro and stir to combine. Set the pressure cooker to sauté and heat the soup just until heated through but not boiling.  Taste for seasoning.  Ladle the chili into bowls. Serve hot with avocado, shredded cheese and/or tortilla chips if desired.

Zucchini Pie with Quinoa Crust

After 20 years of gardening I finally have a zucchini crop to write home about.  I grew these from seed and I'm so proud of how they have grown.  The weeds also look pretty healthy. {sigh}

But now I have refrigerator full of zucchini and I'm trying to get creative with ways to use it all.  For sure I'll be making my all time favorite Zucchini Soup and I found a great recipe for zucchini bread using coconut flour with a cinnamon walnut and a double chocolate variation which I'll be sharing soon.  And I have several other great zucchini recipes I've written about over the years.  Search "zucchini" in the search bar to find them.

But this zucchini pie is definitely a great way to use a couple of them, along with corn and tomatoes which are coming into full swing as well.  You can make the quinoa crust or use a store-bought pastry crust, or even omit the crust altogether and bake in a casserole dish.  So delicious!

Zucchini Pie with Quinoa Crust

Serves 4

Quinoa crust:

2 cups cooked quinoa (from about 1/2 cup uncooked)

1 egg

Salt/pepper

Filling:

4 cups zucchini, thinly sliced 

1/2 cup corn cut from about 3 ears of fresh corn on the cob

1 cup sweet onion, diced 

1 tablespoon olive oil

1 ⁄ 4 cup flat leaf parsley, chopped 

2 garlic cloves, chopped 

1 teaspoon dried herbes de provence or 1-2T fresh herbs (oregano, thyme, savory, rosemary)

1 teaspoon kosher salt

1/2 teaspoon black pepper, freshly ground

pinch cayenne pepper (optional)

1 tablespoon Dijon mustard 

2 eggs 

5 ounces mozzarella, shredded 

1 ounce parmesan cheese, grated

2 ounces ricotta cheese

Two medium tomatoes, thinly sliced

Preheat oven to 375 degrees. Combine cooked quinoa, egg, salt and pepper in a bowl.  Spread onto the bottom and sides of a 10" pie pan.  Cook for 20 minutes, remove from oven, and let cool.  Saute zucchini, corn, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat and transfer to a large bowl to cool slightly. Beat the eggs and then add the cheeses to the beaten eggs. Pour into the veggies and combine. Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Arrange tomato slices on top and drizzle with additional olive oil and salt and pepper.  Bake for 35-40 minutes.

Ground Cherry Jam with Ginger

My favorite way to use this ground cherry jam is to spoon it over greek yogurt.  It would also be delicious spread on hearty buttered toast, or served as part of a cheese platter with goat milk chèvre or manchego cheese.

Ground Cherry Jam

adapted from At the Immigrant's Table blog

1 1/2 pounds husked and washed ground cherries

1 cup organic sugar, or to taste.  If canning the jam, increase sugar to 2 1/2 cups.

juice and zest of one lemon

3-inch knob of ginger, grated

pinch of salt

Combine ground cherries, lemon juice and zest, and sugar in a small saucepan.  Bring to a boil, then lower heat to a simmer and cook for 30-40 minutes, stirring occasionally.

Add ginger to the pot and cook an additional 5 minutes.  Careful ladle the jam into clean jars.  Let cool completely, then place jars into refrigerator for 2 weeks, or in freezer for 6 months.

Homemade Electrolyte Drink

It's flu season and one of the risks of the having the flu is becoming dehydrated.  Unlike Gatorade, this mixture contain no chemicals, artificial colors, or flavors.  No blue tongue from drinking this drink!  Here's you your health!

Homemade Electrolyte Drink

6 tsp fine sugar (organic preferred)
1/2 tsp sea salt
2 T boiling water
1 quart of filtered water
juice of half a lemon, strained to remove pulp
1 drop of orange essential oil

Dissolve sugar and salt in 2 T hot water.  Let cool.  Add the sugar-salt mixture to a water pitcher and add remaining ingredients and stir to mix.  Add ice if desired.  Drink frequently while sick to prevent dehydration.

Flourless Cashew Butter Chocolate Chip Cookies

You know a recipe is good when every time you make them, your friends ask beg for the recipe!  You can find cashew butter at Trader Joe's or Whole Foods, or substitute your favorite nut butter.  You'll never miss the flour in these!

Flourless Cashew Butter Chocolate Chip Cookies
adapted from theviewfromgreatisland.com
makes about 18 cookies

1 egg
1/3 to 1/2 cup sugar (or substitute coconut sugar, or granulated monk fruit/erythritol, such as Lakanto)
1 teaspoon baking soda
1 Tablespoon molasses (optional)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt if nut butter is unsalted
1 cup unsweetened cashew butter (or nut butter of choice)
3/4 cup chocolate chips

Preheat oven to 350 degrees F.  In a mixing bowl, whisk together the egg, sugar, baking soda, molasses, vanilla, and salt.  Add nut butter and stir until well combined.  Fold in the chocolate chips.  Using a 1 1/2" cookie scoop, scoop the dough into balls and place on a baking sheet 2 inches apart.  Flatten the dough slightly with your fingers or a spatula.  Bake for 12-13 minutes or until they are golden around the edges.  Allow to cool for a few minutes before transferring the cookies to a cooling rack to cool completely.

Lemon Coconut Bars

A nice twist on the traditional lemon bar with the addition of coconut.  I made these bars for a luncheon and had more than enough to share with my bookclub that evening.  They are so easy and so delicious.  They are perfect for Spring - should it ever get here!



Lemon Coconut Bars
adapted from Sweet Gratitude by Judith Sutton

Shortbread Crust
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
grated zest of one lemon
scant 1/4 tsp salt
2 cups all-purpose gluten free flour mix, or all purpose flour

Lemon Coconut Filling
4 large eggs
1 cup granulated sugar
1/4 cup all-purpose gluten free flour mix, or all purpose flour
1/2 tsp baking powder
grated zest of one lemon
1/4 cup plus 2 tablespoons fresh lemon juice
2 3/4 cups (7 ounce package) sweetened shredded coconut

Preheat oven to 350 degrees F.  Line a 9x13 pan with parchment paper with opposite sides hanging over the pan.  Butter all 4 sides of the pan, but not the bottom of the pan.
In a bowl of a stand mixer, beat the butter and confectioners sugar on medium speed until well blended.  Beat in the lemon zest and salt.  On low speed, add the flour in two additions and beat until just mixed.  Press the crust mixture evenly over the bottom of the prepared pan.  Bake for 15-18 minutes or until the crust is golden around the edges.
While the crust is baking, make the lemon coconut filling.  In the bowl of a stand mixer, beat the eggs and sugar until light.  Add the flour and baking powder, then beat in the lemon zest and juice.  Stir in the coconut.  Pour the topping over the hot crust and bake for 25-28 minutes or until the topping is lightly colored and no longer jiggly, and the outside edges are golden brown.  Cool completely, then refrigerate until chilled.
Pull the bars out of the pan by pulling gently on the parchment overhang "handles".  Carefully peel off the parchment and place on a cutting board.  Using a sharp knife, cut into 24 squares.  Uneaten lemon bars can be refrigerated for a week or frozen up to one month.

Turkey and Wild Rice Soup

Happy Thanksgiving Friends!  I always look forward to the leftover turkey just so I can make this soup.  It is one of my favorites and very easy to make.  It's a real comfort food and perfect for the weekend after Thanksgiving when you may be out shopping all day or just lounging around (like me!).

Turkey and Wild Rice Soup
adapted from mountainmamacooks.com
Serves 6

3 T butter or ghee (for dairy free)
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced
2 cloves garlic, minced
2 T all-purpose or gluten-free flour (I used white rice flour)
4-5 cups turkey or chicken stock
1 T soy sauce or coconut aminos (for soy/gluten free)
1 bay leaf
1/2 cup wild rice
2 1/2 cups cooked turkey (or chicken), chopped
1/4 cup cream or half and half (omit for dairy-free)
1 T chopped fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp pepper

1.  In a large pot, melt the butter and oil over medium heat.  Add the onion, carrot, and celery and cook until the vegetable are soft, about 10 minutes.
2.  Add the mushrooms and garlic and cook 5 minutes more.
3.  Add the flour and cook while stirring about 3-4 minutes.
4.  Stir in the stock, soy sauce, and bay leaf. and simmer for 30 minutes.
5.  Add the wild rice and simmer for 35 minutes.
6.  Add turkey, cream, thyme, salt and pepper and simmer another 20 minutes.  Add more stock or water to thin as needed.

Local Sources for Sustainable Foods near Sewickley, PA

Eating seasonally and locally is a passion of mine and I strongly believe in supporting local farms.  I wanted to list some sources for local and sustainable foods that I have personal experience with so that you might try one or more of them.  

Some of these farms offer CSA's.  CSA stands for Community Supported Agriculture and here's the way it generally works:  You sign up in early Spring (Feb/March - that's right now!) to receive a box of seasonal vegetables every week for about 24 weeks between June and November.  They designate a pick up spot at a business near you or a fellow subscriber's home (garage).  You go to the pick up spot within a 4+ hour time window and transfer your veggies from the box into a bag.  The CSA is the best way to support your local farm.  They are able to get some funding they need up front and are guaranteed a steady customer base throughout the growing season.  And you get the freshest vegetables within a day or two of harvest and the satisfaction of knowing that you helped to sustain a farmer who believes in organic and/or responsible farming practices.

What do I do with all these vegetables??  It might take a while to get used to a vegetable subscription.  I consider it a fun challenge to figure out how to eat such an abundance of vegetables!  We all know that we should be eating more veggies for our health, and having a steady supply of vegetables makes it easier to do that.  And with the internet, it is easier than ever to figure out what to make with a vegetable you haven't tried before - and it keeps meals interesting!  The CSA's usually provide recipes and suggestions for using the items in that week's box and some even have pinterest boards to help you with serving ideas.  The CSA's deal with vacations in different ways, but they do have systems in place for week that you may need to miss.

If you have any suggestions of sources that I did not list, please leave a comment in the comments section and I will check it out!  Email me if you have any questions about any of the sources in this listing.  And don't forget to Eat Fresh and Eat Local!

Note: This list was updated on 1/6/19

Kretschmann Farm all-organic vegetable CSA,  fair trade coffee, local cheeses, chickens, mushrooms etc  Don and Becky are the kind and hardworking couple that run this all-organic farm in Rochester, PA (not far from Cranberry Twp).  Pick up weekly at a host house in Sewickley.  They have many delivery locations around Pittsburgh.  Extras like coffee (see Building New Hope below), cheeses, mushrooms, beef, and chickens are available to add on to your veggie subscription.  Subscribers also have the opportunity to buy certain items in larger quantities throughout the season as an add-on for preserving (if you can tomatoes, green beans, etc).

http://kretschmannfarm.com  

Penn's Corner Farm Alliance vegetable CSA, cheeses, beef, pork, holiday turkeys, eggs, flowers   The subscription box contains vegetables but also may include some cheese and items they preserve themselves like salsa, tomatoes, jams, dried beans, cornmeal or oatmeal. You can specify vegan or gluten free.  Items are sourced from several local sustainable/responsible farms which enables them to offer a variety of items.  You can subscribe weekly or bi-weekly for pickup at the YMCA in Sewickley on Wednesdays throughout the year.  They now offer an all-organic option which is supplied mostly by Clarion Organics farm cooperative.  Penn's Corner also has an online market where you can order items separately in the quantities you want and pick up in Pittsburgh at various locations.  www.pennscorner.com

Clarion River Organics all organic veggie CSA, beef, pork, and chicken subscriptions, turkeys - as of the 2019 growing season, Penn's Corner will be operating their CSA.  They will continue to offer pastured pork and organic beef shares which I highly recommend (best pork ever!).  You can also find some of their vegetables at Whole Foods - just look for their name on the produce sign.  www.clarionriverorganics.com

Brenckle's Organic Farm and Greenhouse all organic vegetables, flowers, seedlings, pastured pork, CSA, farmer's markets  Brenckle's sells their produce at the St. James farmer's market in Sewickley and they also offer a CSA.   Produce is all organic and they grow a nice variety of produce.  http://www.brencklesfarm.com

Your Family Farmer - All organic meats, raw cow's and goat's milk, cheeses, eggs, fermented foods, honey and much more from this organic Amish family farm.  For Sewickley, place your order online every Monday for pick-up the following Thursday.  Delivery is at 1:45pm every Thursday in the parking lot of St James Catholic Church in Sewickley.   I have ordered raw milks, yogurts, beef sticks and jerky, raw cheeses, and kimchi - all have been excellent.  http://www.yourfamilyfarmer.com to sign up for email order reminders (and interesting blog posts related to this adorable family and their farming practices).

Lewis Family Farm organic grass-fed Beef and pastured chickens located near Cranberry Twp, PA  They offer cuts of beef and whole chickens at various times for pick up at their farm   www.lewisfamilyfarms.com to sign up for emails.

Morgus Family Farm fresh pastured chickens in season, frozen out of season  This is my close friend who lives in Butler.  Her two sons raise and process pastured chickens.  For customers in Sewickley, I personally take orders and distribute the chickens several times throughout the summer.  These are delicious super-fresh whole chickens that you can serve to your family within a day or two of when it was processed.  She freezes some for sale through the winter.  Email me to be put on my email distribution list.  I will contact you each time the chickens are ready to be processed (5-7 times throughout Summer and Fall, can be a bit sporadic - depends on the timing and growth of the chickens).  If you choose to order any, pickup is at my house in Sewickley.  

clouse91@me.com

Starr Valley Farm organic grass fed beef in bulk   This is a great family and they are our good friends of ours located in Leechburg, PA which is about an hour's drive from Sewickley.  The beef is organic and grass fed and pickup is at their beautiful farm.  I order 1/8 of a cow once a year.  It's great to see where the cows graze in this bucolic setting, so I don't mind the drive.  Supply is limited and you may have to get on a waiting list.  www.starrvalleyfarm.net

Brunton Dairy/Sewickley Confectionery milk, buttermilk, and more This milk is delicious - and comes in glass bottles - no plastic!  Sewickley Confectionery will deliver milk and other items every week and take your old bottles.   I leave a cooler outside the house for delivery.  Contact is Chris Bischel at Sewickley Confectionery at tortbix4@verizon.net  or go to this link for a signup form. Whole Foods carries an organic milk in glass bottles if you prefer certified organic.  For raw milk, see Your Family Farmer above.

Alaska Wild Salmon Company wild salmon (several varieties), halibut, smoked salmon  While salmon is not a local food, this fisherman has local ties - his sister and her family live in Sewickley.  You can purchase the salmon at the Sewickley Farmers Market or order from the website below.   You can also get on their email list as they will sometimes take orders if they are unable to attend the market and will notify you if supplies are limited.  This is the most delicious and healthiest salmon you can buy!  http://goodsalmon.com

Mill Creek Trout Farm smoked trout, frozen filets and whole trout from Utica,PA great quality low-toxin trout.  You find these at Sewickley Farm Market and other area Farmer's Markets.
www.facebook.com/millcreektrout/  724-301-3132

Building New Hope Coffee organic, single origin, fair-trade, roasted locally  This non-profit organization is operated out of Pittsburgh.  Profits go back to support the growers' community and help fund the education of the growers' children in Nicaragua.  You may order from BNH directly, or you may contact me at clouse91@me.com to be added to my email list.  I take orders monthly for distribution in Sewickley.  Penn's Corner and Kretschmann Farm also offer this coffee to CSA members.  buildingnewhope.org

Frankferd Farm Foods  natural foods warehouse - pantry items, grains, flours, cleaning products and much more! located near Saxonburg, PA  www.frankferd.com

Thrive Market online site for discounted healthy foods, supplements and more; (requires membership) www.thrivemarket.com

Other resources:
www.localharvest.org to find food sources and events near you
www.eatwild.com local meat, eggs, and dairy
vitalchoice.com sustainable seafood
Edible Earth Farm organic veggies, herbs, mushrooms, ginger, fruit, pork, chickens, and other locally sourced products located near Sandy Lake, PA  edibleearthfarm.com
Big Horn Ranch Meats beef, chicken, pork, lamb, eggs located in Pittsfield, PA https://www.facebook.com/BigHornMeats/
Broadrun Dairy Farm organic grass fed dairy, cheese, beef, pork, poultry located in Beaver Falls, PA broadrundairyfarm.com
Weatherbury Farm grass-fed beef, lamb, eggs located in Avella, PA http://www.grassfed.weatherburyfarm.com

Homemade Piping Gel

Piping gel can be purchased in any cake supply or craft store, but it's easy and less expensive to make your own.  Piping gel comes in very handy when decorating a cake that does not have any leftover buttercream for writing, and it can piped on the surface of a cake frosted with a whipped cream icing, such as this strawberries and cream cake.

Uses for piping gel include:
1.  Writing on cakes - thin with water to desired consistency
2.  Stabilizing whipped cream - add 1 tablespoon at the end of whipping for every cup of whipping cream used
3.  Cake decorating when a representation of water is needed (dyed blue to resemble the water in a pool, lake etc)
4.  Edible "glue" for decorations on cakes.  It doesn't dry too quickly which allows for placement adjustment
5.  Adding sheen to fondant decorations

Piping Gel

from Craftsy blog 

Yields 1 cup

• 1/4-cup cold water
• 1/4-cup corn starch
• 1/2-cup light corn syrup
• 1 tsp clear flavor extract (optional)
• Gel food coloring (optional)

Combine the cold water and corn starch in a small saucepan. Whisk until smooth. Whisk in the corn syrup.

Heat until thickened.   Allow the mixture to cool to room temperature before adding flavoring or color.

If the piping gel becomes too thick, add a tiny amount of water until you achieve your desired consistency. Store piping gel refrigerated in an airtight container for up to three months.

Creamy Wild Mushroom Soup

Creamy Mushroom Soup
adapted from The Nourished Kitchen
Serves 6

1 tablespoon unsalted butter
1 shallot, thinly sliced
1 tablespoon chopped fresh thyme leaves
1 pound mixed mushrooms (porcini, shiitake, chanterelle, cremini etc), thinly sliced
1 clove garlic, minced, optional
2 teaspoons finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
3 cups chicken bone broth
2 tablespoons sherry
1 cup heavy cream, or less, to taste
pinch ground cayenne pepper, to taste

Melt the butter, add the shallots and thyme, and sauté until fragrant, about 3 minutes.  Add the mushrooms and garlic and sprinkle with salt and pepper.  Saute until mushrooms are tender and any extra liquid has evaporated, about 10 minutes.  Stir in the broth and simmer, uncovered, for 20 minutes. Remove from heat and puree the soup with an immersion blender or in a stand blender until smooth.  Stir in the sherry and heavy cream and taste for seasoning, adding cayenne pepper, if desired.  Garnish with chopped fresh thyme, fresh sprouts, or a drizzle of pesto.

Ramp and Watercress Soup

I found myself with ramps and watercress in my fridge thanks to my Penn's Corner Spring Fever CSA membership.  Not sure what to do with them, I consulted the world wide web.  Cooking with unfamiliar ingredients is a snap with so much information at my fingertips.  I found out that watercress is a healthy cruciferous vegetable (like kale and broccoli) and that ramps are a foraged delicacy only growing for a short time in the Spring.  I only had to pick up some leeks and I was in business. Perfect for a cool Spring day, this soup was delicious and just what my body was craving - a healthy warm creamy soup with flavors that meld perfectly.  I enjoyed it with a dollop of plain yogurt mixed in and that made the soup even better.  

Ramp and Watercress Soup

Adapted from Sweet Paul

Serves 3-4

2 tablespoons butter

3 leeks, thinly sliced

1 cup ramps, thinly sliced

1 cup water

1 cup chicken stock

1 cup milk

1 large potato, peeled and cut into cubes

1 bunch watercress, washed good

1 tablespoon grated parmesan

salt

pepper

pinch cayenne pepper or to taste, optional

plain yogurt for garnish

• Melt the butter in a large saucepan.  Add leeks and ramps and sauté until tender, about 8 minutes.  Add water, stock, milk and potato.
• Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
• Add watercress and parmesan, cook 3 more minutes.
• Transfer to a blender and puree into a smooth soup.
• Season to taste with salt and pepper.
• Top each bowl of soup with a dollop of plain yogurt and swirl it in with a knife for garnish.

Kate Spade Inspired Bridal Shower

My neighbor held a bridal shower and asked me to provide the desserts.  The theme was inspired by the pink, black and white designs by Kate Spade.  The cake is two-tiered with vanilla cake on top and chocolate cake with chocolate ganache filling on the bottom.  It is covered with white fondant and decorated with black fondant stripes.  At the host's house, we swapped this artificial flower with a beautiful hot pink rose (see below).

Table ready for guests.  My neighbor, Kristen, has real talent!  So beautiful!

The dessert table included light pink rosette-frosted cupcakes, raspberry parfaits made with whipped cream and raspberry sauce, the chocolate and vanilla cake, cotton candy in martini glasses, and candies to match the color scheme.  (I made all the desserts except the candies.)  What a special and elegant event!

Ghosts and Pumpkins Halloween Cake

Boo!!!!

I made these cute little ghosts out of meringue which I baked in the oven until dry.  Then using a small paintbrush and black food coloring, I painted the eyes and mouths onto the ghosts.  The pumpkins and letters are made from colored fondant.  So cute!!

Happy Halloween!!

Meringue Ghosts
adapted from Joy of Baking

3 egg whites
3/4 cup superfine sugar
1/2 tsp cream of tartar
1/2 tsp vanilla, optional
black food coloring
tiny paintbrush

Preheat the oven to 200 degrees F.  Line a baking sheet with parchment paper and have ready a large piping bag fitted with a 1/2 inch round tip.

Place the egg whites in the bowl of a stand mixer and using the whisk attachment, whisk the whites until frothy.  Add the cream of tartar and mix well.  On high speed, whisk the egg whites while adding the sugar a little bit at a time, then whisk until the meringue holds very stiff peaks.  Whisk in vanilla if desired.

Transfer the meringue to the pastry bag and, holding the bag perpendicular to the cookie sheet, pipe mounds of meringue to the desired shape and size.

Bake the meringues for 1 1/2 hours, then turn the oven off and leave the ghosts in the oven for several hours or overnight.

Paint eyes and mouth using black gel food coloring and a small paintbrush.

Chocolate Birthday Cake {grain-free}

You absolutely cannot tell that this cake is made without any flour or refined sugars.  It is a wonderful option for anyone who cannot have gluten or grains.  There are recipes for frosting out there that have no refined sugar, but I opted to go with my standard Swiss meringue icing.  I'm sure I'll be trying out those other icing recipes before too long!  If you make this cake, please let me know if you like it as much as I did!

Wanna bite?  I know you do!!

Grain-free Chocolate Cake with Chocolate Buttercream
adapted from Deliciously Organic
makes 2 9-inch rounds

8 ounces dark chocolate (I use Callebaut dark chocolate)
4 tablespoons unsalted butter
4 tablespoons unrefined coconut oil or 4 more tablespoons butter
2/3 cup maple syrup
6 large eggs
1 tablespoon vanilla extract

4 cups almond flour (I use Costco’s Kirkland brand)
2 teaspoons coconut flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 teaspoon baking powder (grain free)

Preheat oven to 350 ºF and adjust rack to middle position. Place the chocolate, butter and coconut oil in the bowl of a double boiler. Melt, stirring occasionally. Set aside to cool (the mixture needs to cool for at least 10 minutes before adding the egg mixture below). 

Place the maple syrup and eggs in the bowl of a stand mixer fitted with the whisk attachment.  Whisk for 5-6 minutes until pale yellow and fluffy.  Slowly whisk in the cooled chocolate mixture.

Sift almond flour, coconut flour, cocoa powder, baking soda and baking powder over egg mixture. Gently fold to incorporate. Divide batter between two buttered 9-inch cake pans lined with a round piece of parchment paper. Bake cakes for 20-25 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool cakes for 10 minutes, run a knife around the edges and then remove the cakes from the pans. Cool completely.

Chocolate Buttercream
6 ounces egg whites
12 ounces granulated sugar
1/4 teaspoon salt
4 sticks or one pound butter at cool room temperature 
1 teaspoon vanilla
4  ounces melted and cooled dark chocolate

In the bowl of a stand mixer, combine eggs whites, sugar and salt.  Set the bowl over a pot of simmering water.  The bowl should not touch the water.   Whisk constantly until the mixture reaches 160 degrees. Remove from the heat and place the bowl onto your stand mixer and whisk at med-high speed until the mixture comes to room temperature (feel the outside of the bowl to gauge the temp).   Replace the whisk with the paddle attachment and reduce the speed to medium.  Add butter one tablespoon at a time. When all of the butter is added, turn off the mixer and scrape down the sides of the bowl (at this point the buttercream might look curdled, but don’t worry, it will turn creamy). Whisk the mixture on high until light and fluffy. Reduce speed again and slowly pour in the melted chocolate and the vanilla, and mix until incorporated.

To assemble:
Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.

Zucchini bread with currants {grain-free}

This is not your traditional zucchini bread, heavy on cinnamon and oil.  This zucchini bread is grain-free, slightly sweet from the currants, and a delicious treat.  It's light in your stomach and is wonderful toasted with a bit of butter.  It reminds me more of irish soda bread than zucchini bread actually.  The recipe comes from Hayley Mason and Bill Staley, two Pittsburghers who have written 3 great cookbooks:  Gather, The Art of Paleo Entertaining, Make it Paleo I, and Make it Paleo II.  They are wonderful photographers and have photographed other cookbooks as well.

Zucchini Bread with Currants {Grain-free}
from Gather by Hayley Mason and Bill Staley
makes 2 mini loaves

1 1/2 cups almond flour
1 T arrowroot flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup maple syrup
1/4 cup butter, melted
1/2 cup zucchini, shredded and squeezed of excess water
1/2 cup currants

Preheat oven to 350 degrees and butter two mini loaf pans.  In a medium mixing bowl, combine the almond flour, arrowroot flour, baking powder, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer, combine the eggs, maple syrup, and melted butter and mix well.  Add the almond flour mixture and mix until smooth.  Stir in the zucchini and currants until evenly combined.

Pour batter into two mini loaf pans.  Bake for 40 minutes or until toothpick inserted in the center comes out clean.  Allow to cool before slicing.

Homemade Mayonnaise

I've tried homemade mayo in the past, and while it tasted pretty good, it wasn't thick and spreadable.  So I gave up on homemade mayo and went back to store bought.  Well yesterday, when I went to make my son's lunch for school, I realized I was completely out of mayonnaise, so I tried again with a different recipe and different technique.  I couldn't believe how fast and easy it was, and how thick the mayo was.  It was perfect.  I may never buy store bought mayo again!

Homemade Mayonnaise
adapted from Nourished Kitchen

3 fresh egg yolks
3/4 teaspoon coarsely ground sea salt
2 tablespoons lemon juice or vinegar
1 teaspoon apple cider vinegar
1/2 teaspoon dry mustard
1 tablespoon water
1 1/2 cups avocado oil*

Place the egg yolks in the bottom of a blender, then add salt, lemon juice, vinegar, dry mustard and water.  Pulse the mixture to combine, then turn the blender on low to med-low speed.  In a very slow but steady stream, add the avocado oil to the egg mixture while the blender is running continuously.  This should take 2-3 minutes before all the oil is added.  The mixture should be thick and ready for use.  Transfer the mayo to a jar with a tight-fitting lid and store in the fridge and use within about a week.

*I use avocado oil because the flavor is mild.  You could also use olive oil, or light olive oil.  Avoid using inflammatory vegetable oils such as canola, corn, and soybean oils.

Roasted Tomato Soup

I grew some tomatoes in my garden this year, and while I got enough to freeze, I still wanted to make marinara sauce and this tomato soup.  So I ordered a half peck (big box) of organic paste tomatoes from Kretschmann Farm, one of the CSA's I belong to.  Look at these beautiful tomatoes!

This tomato soup is quite easy to make - quarter enough tomatoes to fill a pan, throw on some shallots or onions, garlic cloves, chopped fresh herbs, spices and olive oil and roast in the oven.  When the shallots are golden and the tomatoes are soft, place everything into a blender, add stock and blend into soup.  A dollop of heavy cream is a nice addition, as would be a drizzling of basil pesto.  Freeze leftovers and enjoy it all winter long.

Roasted Tomato Soup
adapted from Honey and Jam

2 pounds fresh tomatoes, any variety, cut into wedges

4 shallots, peeled and quartered 

3 cloves garlic, smashed with the side of a knife

extra virgin olive oil

1/4 cup chopped fresh herbs; I used thyme, oregano,  and basil

salt and freshly ground pepper

1/4 tsp crushed red pepper flakes, or to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

basil pesto for garnish, optional

Preheat the oven to 400 degrees F.   Arrange tomatoes, shallots and garlic on a rimmed cookie sheet or other large pan.  Drizzle with enough olive oil to coat the tomatoes and sprinkle with salt, pepper, crushed red pepper and herbs, gently toss. Roast for 30- 45 minutes, or until tomatoes are soft and shallots have browned and caramelized.

Remove the pan from the oven and allow to cool slightly. Pour all of the pan's contents into a food processor and blend until smooth. Slowly add in stock while blending. 

Pour contents into a large stock pot, add heavy cream and adjust seasonings and simmer for 15 to 20 minutes.