Wednesday, December 13, 2017

Linzer Torte Bars

 These jammy bars are the perfect holiday dessert. They're quick and easy to make, and pretty enough to gift. I made these with toasted almond flour however, regular almond flour will work just fine-- and if you'd prefer to use all purpose flour instead of white spelt flour that works just as well too. These taste like everything cozy and wintery; packed with toasted almonds, cinnamon, and fresh raspberry preserves. 

2 cups toasted almond flour
3 cups white spelt flour 
2 tsp. ground cinnamon 
1 tsp. kosher salt 
1 cup brown sugar 
1 cup + 2 tbsp butter 
1 1/2 cups raspberry preserves 
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest

Preheat oven to 325°. In large bowl whisk together the Almond flour, spelt flour, cinnamon, salt, and sugar. Cut butter into small pieces and gently work into the flour mixture until dough forms pea size crumbles. Reserve one and a half cups of crumble for topping. Grease a 9x13 pan. Evenly pack remaining dough into the pan. In a bowl stir together raspberry preserves, lemon, and orange zests. Then gently spread over the dough. Top bars with the reserved one and a half cups of crumble. turn oven heat up to 350°. bake bars for 30 minutes until golden brown and jam is slightly bubbling.

Tuesday, December 12, 2017

Pan Seared Cod & Winter Cabbage Slaw

I was inspired to make this recipe while I was trying to gather some quick dinner ideas, and spotted this in a Real Simple magazine. This dinner was a complete hit. I made the slaw right before we ate dinner, and loved that the cabbage was still cold and crisp. The recipe says it takes twenty minutes to make and I can vouch- it really did take exactly twenty minutes (which is all I have these days). I added some fresh jalapeño, a handful of mint, more cilantro- since we love throwing that into everything around here, and a light drizzle of avocado oil. This is so quick to make, healthy, family friendly, and if you do need a carb for your meal- would be great flaked over a taco, or served along with brown rice.

1 medium head cabbage, finely shredded 
1 medium carrot, shredded
1 bunch scallions, thinly sliced
2 limes, juiced + 1 lime cut into wedges 
1/4 cup fresh mint leaves
1/4 cup cilantro, lightly chopped
2 jalapeños, seeded and smalled diced
1/4 cup avocado oil 
1 tsp. kosher salt + some for seasoning fish
1/2 tsp. coarse black pepper
2 Tbsp. unsalted butter or vegetable oil
4 5oz. skinless cod fillets

Combine cabbage, carrot, scallion, kosher salt, pepper, mint, cilantro, jalapeños, and avocado oil. Set aside. In a large nonstick skillet over medium-high melt butter, or heat oil. Rinse and pat dry fish fillets. season with kosher salt and black pepper on both sides. add fish to skillet. Cook until golden. About three minutes on each side. 
Yields: 4 servings 

Sunday, December 10, 2017

Cauliflower Latkes With Herb Yogurt & Olive Dipping Sauce

 These are not to replace potato latkes. Do not get me wrong- I dream of eating a crispy potato latke on Chanukah, all year round. However, I do not get dreamy about the over stuffed feeling, calorie exploding, instant sleepiness, attached to my latke pleasure. I figured it would be a good idea to come up with a second option for this Chanukah; I do plan on having one-- or who's kidding who here-- two potato latkes this holiday- but still feel that a healthier option is in order. These Cauliflower latkes, are lightly seasoned and tinted with turmeric, and stirred together with minced onion. You have the option to bake these- or lightly fry them in a couple tablespoons of oil. The herb and olive yogurt sauce adds a refreshing, and festive flavor, and makes these latkes an exciting Chanukah party appetizer.

3 cups riced cauliflower, steamed (fork tender)
1 medium onion, finely grated 
2 large eggs
3 tbsp white spelt flour
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1 teaspoon coarse black pepper
1 teaspoon granulated garlic
3 tablespoons vegetable oil

Yogurt Sauce
1 packed cup parsley
1 bunch chives
3 crushed garlic cloves
1 bunch scallions
1 cup pitted Manzanilla olives (or green olives of choice)
1/3 cup extra virgin olive oil
1 teaspoon kosher salt 
1 teaspoon coarse black pepper
2 cups full fat, plain Greek yogurt

Yields: 10 latkes + 1 tiny taster :)


Prepare a wire rack over a large cookie sheet. In a large bowl mix together cauliflower rice, onion, eggs, flour, turmeric, salt, pepper, and garlic. Over a medium- high flame heat a large non stick pan. Once the pan is hot, add the oil. With a ice cream-or cookie dough- scooper, scoop batter into pan. Do not over crowd the latkes. Once the bottom sides are a golden brown- about 3 minutes per side, flip. Move latkes to the wire rack, keeping them crisp, and let excess oil drip off. Eat latkes while hot. 

Yogurt sauce: In a fitted bowl of a food processor- or a blender, add the parsley, chives, garlic, scallions, olives, oil, salt and pepper. Blend until ingredients form a thin paste. Stir paste into a bowl of plain greek yogurt. Serve with Latkes. 

Thursday, July 27, 2017

Savory Summer Vegetable & Cheese Tart

This tart recipe is very simple, and can be made with a store bought pie crust, or prepared in any tart crust. Looking for healthier options during the nine-days I decided to go with a more wholesome dough, however you can use whatever you'd like. 

2 cups almond flour 
1/2 cup whole wheat flour 
3 tablespoons olive oil
2 large eggs 
1 teaspoon kosher salt 

5 oz fresh baby spinach 
3 garlic cloves, crushed
1 bag Trader Joe's frozen sliced peppers
1/3 cup fresh parsley, finely chopped
10oz cremini mushrooms, thinly sliced
2 tbsp extra virgin olive oil 
2 tsp kosher salt 
1 tsp coarse black pepper
1 cup freshly grated cheese (manchego, cheddar, gouda)
1 tsp crushed chili flakes 

 Preheat oven to 375°. In a fitted bowl of a food processor, combine all tart dough ingredients until it forms a ball. gently roll dough on the counter and thinly spread to line a nonstick tart pan. prick light fork holes on the base of the tart crust and bake for 6-7 minutes in the oven until lightly toasted. 

 Heat a large nonstick pan over medium high heat. Add olive oil. Once olive oil is hot add the garlic, peppers, mushrooms, kosher salt and black pepper. stir and let cook until light browning, about 10 minutes. Add one bag of fresh spinach and lightly toss. Once spinach is wilted, remove pan from flame, and stir in freshly chopped parsley. 

 Sprinkle half of the cheese on the bottom of the pie crust. Top with all the sautéed vegetables. Sprinkle remaining cheese, and crushed chili flakes. Bake tart in the oven for 10 minutes, until cheese is sizzling and lighting golden. 

Friday, June 30, 2017

Korean Chicken Bowls

 Here's my recipe for Korean Chicken bowls. I'm still dreaming about this dinner; I added a ton of fresh lime zest and juice, basil, garlic, ginger, chili paste, gochujang and more. If you haven't used Korean pastes or sauces you may feel like they're obscure and unavailable, however I've found that they are readily available online and in most grocery stores. Gochujang is a Korean fermented roasted pepper paste that is full of savory, sweet, and spicy flavor. 

8 chicken capons 
1/4 cup gochujang 
1/4 cup maple syrup
3 tablespoons Sambal Oelek (chili paste)
1/4 cup soy sauce
1/4 cup mirin
1 tablespoon toasted sesame oil
6 garlic cloves, pressed
2tablespoons grated ginger
2 limes, juiced and zested
kosher salt 
coarse black pepper
**3 tbsp cornstarch (optional if you'd like to thicken sauce)
2 cup wild rice/brown rice, 
cooked according to box instructions

Yields: 8 servings 
Ingredients for assembly 
1 bunch scallions, small chopped
2 limes, cut into wedges
1 cup fresh basil leaves

Preheat oven to 400°. In a large bowl whisk together the gochujang, maple syrup, sambal oelek, soy sauce, mirin, garlic, sesame oil, ginger, lime zest and juice, a pinch of kosher salt and black pepper. Once combined gently toss the chicken capons into marinade. Pour chicken and sauce into a large heatproof baking dish. Bake in the oven for 30-35 minutes, until bubbling and done. ** Remove chicken pieces from baking dish onto a separate plate if you'd like to thicken the sauce. Combine the cornstarch with 1 cup of cold water-whisking until there are no lumps, and then whisk it into the hot sauce in the pan. Return pan to the oven for 10 more minutes. Whisk again to fully combine sauce.**
Assembly: Add rice to a bowl, slice a chicken capon on top, and generously drizzle with sauce from the pan. Add scallions, basil leaves, lime wedges, and more lime zest before serving. Also optional to add sliced avocado. 

Lemon Crusted Cod

I make this recipe all the time with fresh salmon as well. The panko mixture keeps the fish buttery soft and rich with flavor. All you need to side this salmon is a green salad. You can also use tilapia or any other white fish to make this recipe.

1 1/2 cups Panko
3 tablespoons finely chopped parsley 
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1/4 cup extra virgin olive oil + 2 tablespoons 
2 teaspoons lemon zest
1 lemon juiced
2 teaspoons whole grain mustard
4 skinless cod fillets (or any firm white fish)

Preheat oven to 400°. In a medium bowl mix together the panko, parsley, salt, pepper, half of the olive oil, lemon zest, and lemon juice. Place fillets on a lined baking sheet. Drizzle remaining 2 tablespoons of olive oil, sprinkle some more kosher salt and black pepper, and rub the top of each fillet with whole grain mustard. Pack the panko mixture evenly ontop of each slice of cod. Bake in the oven on a middle rack for 12-15 minutes until sizzling and baked through. 

Thursday, June 29, 2017

Cherry Summer Salad

 This salad takes freshness to a whole new level. Easy to make, its the perfect thing to pack up for a summer picnic or to quickly toss together on a busy day. I love eating this while the cherries and tomatoes are still cold from the fridge.

yields: 2 servings 

Salad Ingredients 
1 cup red cherries, pitted and halved
1 cup grape heirloom tomatoes, halved 
Fennel fronds (from one bulb of fennel), medium chopped 
1/4 cup Feta cheese, crumbled
1/3 cup fresh mint leaves 
Dressing Ingredients 
1/4 cup olive oil
1/4 cup lemon juice 
2 teaspoons sumac
1 teaspoon kosher salt 
1 teaspoon coarse black pepper 
1 garlic clove, pressed and finely chopped 

Wednesday, June 28, 2017

Banana Breakfast Oats

 I love making steel cut oats for breakfast. This is a super filling way to start the day. Which contrary to what people may believe it in order to keep up a healthy lifestyle and stay full through out the day a substantial and satisfying breakfast is key. From a health perspective steel cut oats are not interchangeable with quick oats or old fashioned oats. If you're looking for a healthier option try rolled oats instead. Here's a link to my savory oats breakfast Here.

1/4 cup steel cut oats 
3/4 cup cold water 
1 tsp coconut oil
1 tsp maple syrup (optional) 
1 tsp ground cinnamon 
1 tbsp nut butter 
1/2 medium banana
Bring the water to a boil in a small saucepan. Stir oats into boiling water. Reduce heat, cover and cook for 5-7 minutes, stirring regularly. Remove from heat and add to a bowl. Stir  coconut oil, and maple syrup into oats. Top with cinnamon, nut butter, and banana.