Everything Seedy Topping

This is something I have been sprinkling on just about everything since my mother-in-law introduced it to me over a month ago.  It really couldn't be simpler to make or more versatile to use.  I especially love it on sliced avocado, green salads and creamy soups.  Sometimes I even eat it out of hand!  It is quite addictive.  I offer one caveat…..it is pretty garlicky, so kissers beware!

Everything Seedy Topping

3 parts sesame seeds

3 parts poppy seeds

2 parts dried minced garlic

2 parts dried minced onion

sea salt to taste

other add-ins: dried lemon peel, fennel seeds, black pepper…..the possibilities are endless, really!

Dark Chocolate Salted Truffle Cookies

Ingredients

• 6 oz by weight unsweetened chocolate
• 1 ¼ C semi-sweet or dark chocolate (I used semi-sweet)
• 3 large eggs
• ⅓ C lard, butter or palm shortening, softened but not liquid (I used butter)
• ¾ C maple, date, palm or other granulated sugar (I used coconut)
• 1 T vanilla
• ¾ - 1 C almond flour
• ¼ C dark chocolate/dutch process cocoa powder
• ¼ t salt
• ¼ t baking powder
• coarse sea salt or pink salt for sprinkling

Instructions

1. Melt chocolate together into a smooth consistency, stirring constantly to prevent overcooking
2. Sift dry ingredients and set aside. Note: if you'd like a more under-cooked brownie-like cookie, use ¾ C almond flour; if you prefer a thicker cake-like cookie, use 1 C. (I used a scant 1 C)
3. Combine wet ingredients, except chocolate, by whisking until combined.
4. Temper in melted chocolate by adding in about ¼ C and whisking.  Add another ¼ C of the warm chocolate and whisk again.  Then add the remaining melted chocolate.
5. Slowly add in the dry ingredients, stirring on low until just incorporated -- final batter will be smooth and pliable.
6. You may need to set your dough aside to chill for about 10 minutes in order to be able to shape into balls.
7. Form tablespoon (or smaller) sized balls, sprinkle with salt then press semi-flat onto a parchment lined baking sheet.  Bake at 350 degrees for 9 minutes, or until the center of the cookie begins to firm--will further harden as it rests.  Enjoy!

Turmeric Paste.

There are so many ways to use your turmeric paste. Too many to list. Remember that it has already been gently heated so you can use it cold straight out of the refrigerator in things that won't be heated. It's also nice to have it for hot meals.

On my blog I have the recipe for the turmeric paste, turmeric elixir, and golden milk.

Peppery Chicken Curry from my all time favorite indian cookbook (savoring the spice coast of india)

Ground Masala

• 2 t coriander
• 2 t cumin
• 1¼ t black peppercorns

¾ t sea salt

¾ t turmeric paste

1½ pounds boneless chicken thighs, trimmed and cut into 1 inch cubes

4 T coconut oil

2 cups of thinly sliced onions

2 t minced garlic

2 t minced ginger

1 t minced serrano or Thai chili (I leave the seeds, but it's up to you)

¾ cup coconut milk

1 T Ghee

½ halved or broken cashews

½ a lemon

1. Mix together and grind with a coffee grinder or mortar and pestle the masala. Add ¼ teaspoon of the salt and the turmeric paste. Rub the chicken pieces with this mixture and refrigerate for 1 hour ( you can skip the refrigeration step, but the extra flavor is worth the wait ).
2. In a deep sauté pan ( I use a cast iron ) heat oil over med-high heat and sauté onions until they are medium brown. Add the garlic, ginger, and chilli and fry for 1 minute. Put in the chicken and remaining salt stirring frequently until the chicken loses it's pink. Stir in ¼ cup of water and ¼ coconut milk, cover, and simmer for 30 minutes or so over low heat.
3. Heat the ghee, sauté the cashews until golden brown. Set aside.
4. When the chicken is cooked add the remaining coconut milk. Bring to a simmer and remove from heat. Stir in the juice from the lemon half. Check seasoning. Garnish with cashews and serve over rice or veggies.

Backyard Lemons - Quick Preserved with Sea Salt

I've been looking forward to seeing all of you, and the pantry party is such an added bonus!  It always gives a boost to my daily cooking.  All those tasty little sauces, jams, spice mixes, and treats you provide add just the right zip and zing to anything we already have on the regular menu.  Those little extras take time and planning, so I rarely have anything like them on hand, but your gifts are typically the star of the show, adding so much interest.

A week or so ago, in my ongoing "lack of imagination for what to cook" doldrum, I was wondering what I could possibly conjure for the pantry party that would be up to par for such a lovely, talented group.  I'm not really ever hoping to impress, just send a little kitchen love to some of my favorite people!  My lingering question to the kitchen elves was answered one morning at school drop-off when my friend flagged me down in the parking lot, opened my car door, and put an overflowing crate of her lemons in my back seat.  I love lemons.  I hate expensive, wax-laden, store bought lemons.  A crate full of basically organic, juicy, seedless, thin-pithed, wax-free, backyard lemons...that's a whole lotta' kitchen love right there without doing anything to them (except providing a thorough scrub!)

  ​I've never preserved lemons before, but I wanted a quick method so you do not have to wait long to enjoy them.  I saw a Mark Bittman recipe in which he slices them, but he used sugar. Instead, I sliced, sea salted, covered them in their juice, and vacuum packed for 24 hours, then put them in your jars to sit out.  They should be ready to use.  Leave them on the counter if you want them softer/mellower as this variety is a bit bitter.  Store in the fridge to keep for a while.

Uses

They are very very very very very salty!  Use them to season foods and hold the salt otherwise.  You can rinse them if you want.

- ​Classic - Moroccan Chicken Tagine - http://www.gourmet.com/recipes/adventureswithruth/2009/10/chicken-tagine-with-lemons-olives-and-coriander 
- Make a lemon pesto - http://www.thekitchn.com/recipe-socca-flatbread-with-spring-herbs-and-greens-recipes-from-the-kitchn-187301

- Mmmm...this risotto...http://food52.com/recipes/3673-preserved-lemon-and-spring-vegetable-risotto-with-grilled-pernod-shrimp

- Any of these recipes - citrus chicken and lemon basil semifreddo...http://www.seriouseats.com/recipes/2009/04/the-secret-ingredient-preserved-lemons-moroccan-recipes.html

- Cook with your grains or lentils to scent them with lemon.
 - Chop and add to -
Salad or salad dressing...try them in a Caesar dressing or an herbed vinaigrette...which would also be good over some crispy roasted potatoes
Grain salads...such as Quinoa Tabbouleh
Lentil and bean salads...try chickpeas or fava beans with onion, parsley, tomato
Veggies...grilled, steamed, or quick sauteed...maybe asparagus, broccoli, or green beans
Pasta....simple with olive oil, roasted garlic and maybe some grilled shrimp or chicken
Poached or grilled fish....wild salmon with capers
Dips and spreads...guacamole, hummus, salsas

Fingers crossed they came out right for you!

xoxo, Paula

Coconut Dulce de Leche

I used this recipe on Bon Appétit with a couple of tweaks. I haven't been able to taste it yet because I have been on a month long cleanse. I hear it's good.

Coconut Dulce de Leche
2 14-ounce cans unsweetened coconut milk ( I like Whole Foods Brand )
1 ¼ cups organic coconut sugar
½-⅔ t coarse kosher salt ( I used Maldon )

Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. Can be made 1 month ahead. Keep chilled.

image via: the lovely blake

Anytime Bars

Again, a concept recipe....my favorite.  So easy and nutritious and great to pop into the lunchbox!  These come out crunchy/chewy/sticky depending on how long and hot you boil the sweetener.  If they are too sticky, just keep them in the fridge.  The rice crispies make them...well...crispy!  You could try another cereal too.  Customize these bars however you like.  Next time I plan to add some spices to them - cardamom and coriander maybe?  Cinnamon is always a pleaser!  Try some cayenne for a little kick.  To make it more Lara Bar-like, you would swap dates for the sweetener, leave out the rice crispies, throw everything into the Vitamix and voila!

These were adapted from a recipe here - http://glutenfreecooking.about.com/od/glutenfreesnackrecipes/r/glutenfreeenergybars.htm

Anytime Bars
- 1 cup nut butter
- 1 cup liquid sweetener (I like rice syrup and maple syrup.  Honey is also good.  When I used agave they were super-sweet!)
- 1 1/2 cups or more nuts and/or seeds (almonds, pecans, walnuts, macs, brazils, sunflower, sesame, pumpkin, etc.)  I used brazil nuts, macadamia nuts, sunflower seeds and pumpkin seeds.
- 1 cup unsulphured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, coconut, Elizabeth's homemade raisins, figs, etc.)  I used tart fruit such as cherries, cranberries, and then a few blueberries for variety.
- 2-4 cups GF brown rice crispy cereal.  I used unsweetened Erewhon Organic Crispie Brown Rice.
- 1/2 teaspoon or more salt - to your taste (I like a little hint of salt in my sweet treats.)
- 1 teaspoon vanilla
- spices if you like

Line a large baking sheet with parchment paper.

Pulse nuts and seeds in a food processor to coarsely chop.

Pulse dried fruit in a food processor to coarsely chop.

In a LARGE pot, heat liquid sweetener over medium low heat until boiling.  Stir often to prevent scorching and to keep the heat evenly distributed.

Stir in nut butter and heat until it bubbles.  Cook for about 1 more minute.

Stir in salt and vanilla.

Use a large spatula to mix in nuts, dried fruit and cereal.  Coat all ingredients well.

Scrape mixture on to the parchment line baking sheet.  Place a piece of parchment paper over the top and press down.  Use a rolling pin to smooth the top of the mixture and spread it evenly on the sheet using the sides of the baking sheet to help you get an even thickness to the bar.  Shape the sides if you like.

Place covered in refrigerator for about 2 hours before cutting.  Wrap each bar and store in a covered container in the fridge.

Enjoy!

Secret Chocolate Truffles

I adapted this recipe from OMG! That's Allergy Free? blog.  A true nutrient-dense treat!  They are even better when dipped in bittersweet chocolate!  Make sure they are well-chilled to before rolling.  They freeze well too.

The recipe is written as more of a concept than specific amounts - adjust to your taste...

1 cup baked Garnet or Jewel Sweet Potato/Yam puree

3 rounded tablespoons Cacao powder + extra for coating

3 Tablespoons Raw Honey or Maple Syrup (Or, you could use 3 dates, which would thicken the truffle even better - be sure to soak if too dry.)

1 Tablespoon Extra Virgin Coconut Oil

1 teaspoon high quality vanilla
1/8 teaspoon salt
Cinnamon/Cardamom/chili - whatever spice you feel like adding

(If you have a VitaMix, no need to sieve or mash - just throw it all in together.  If using a food processor, you make need to sieve the potatoes and skin/pre-mash the dates.)

Bake sweet potatoes in a covered baking dish at 350 degrees until very soft.  Cool slightly and remove skins. 

Combine all ingredients and mix until very smooth. Taste, adjust flavors and remix.

Cover and refrigerate at least 2 hours or until quite firm.  Scoop out 1 teaspoon truffle mixture, form into a ball, roll in cocoa powder or finely chopped nuts.  Refrigerate in an airtight container.

These will last about 2 weeks in the refrigerator.

GAPs Ketchup and a really good Probiotic Apple Relish

So I don't have photos of the recipe I brought and the other recipe I wanted to bring - but I will share both here.  For those that attended the first Pantry Party, I promise the ketchup will turn out better than the one you took home if you follow the proportions below!

Word to the wise: I quadrupled the Ketchup recipe to accomodate our numbers and, despite cooking it ALL DAY, it didn't reduce in time and I ended up with 20+ jars of something more akin to cocktail sauce.

Oh well. Everyone was a good sport.

GAPs Ketchup (from Internal Bliss - the GAPs cookbook)

In a small saucepan, combine 1/2 C White Vinegar with 5 whole Cloves, 1 Bay Leaf, 1 Cinnamon Stick, 1/4 tsp whole Allspice, and 1/4 tsp Celery Seeds.  Simmer on low for 30 minutes.

Meanwhile, in a large pot combine 2 lbs Tomatoes (roughly chopped or crushed by hand), 1 Onion chopped, 1 1/2 tsp Salt and 2 cloves Garlic minced.  Cook on medium-low heat until onions are very soft ~ 40 min.

Strain spices out of the vinegar and add the infused vinegar to the tomatoes and stir.  Puree in a blender or with a stick blender right in the pot.

Heat the sauce to reduce to desired thickness (about 2 hrs).

Add 1/4 C Honey to sweeten - taste and adjust vinegar, salt and honey as desired.

Apple Chutney (from Healthhomehappy.com)
*I really wanted to bring this but ran out of time.  It's so yummy and good for your gut!

Apples, peeled and chopped; to fill a quart jar (6 or so)
Juice of 2 lemons
2 Tbl honey
1/2 cup raisins*
2 inches hot chili pepper, fresh and de-seeded (I use a jalapeno)
1 tsp fennel seeds

Mix all ingredients, place in large jar.  Pack gently to start to release the juices.  If needed, add filtered water to cover the fruit.  Cover and leave at room temperature for 2 days, transferring to the fridge for up to 2 months.

Discard the chili pepper after 2 days, before it goes into the fridge.

*I dehydrate my excess CSA grapes and can attest that homemade raisins are in a class by themselves.  I HATED the little red box my mother always packed in my school lunches.  I didn't even think I liked raisins until I started making them myself in an effort to not let a glut of produce go to waste.  Anyway, I don't dehydrate all the juice out of them, just until they're still plump, and then I store them in the fridge.  Super-sweet and juicy.