Spring Bounty Quinoa Salad with Baby Lettuce...CSA Week #3

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Happy Thursday, y'all!  One more day to the weekend - woohoo!  So, yesterday was my CSA pick-up day, and I received the following goodies: baby zucchini, including eight-ball variety, beets, baby lettuce, chard, potatoes, purple cabbage, cauliflower, thyme, and spring onions.  On Sunday, My mom had brought me some baby yellow squash from my cousin's farm, so I have quite the bounty in my refrigerator.  What to do?  Well, make a salad that incorporates as many as possible, of course, and the perfect vehicle for all is quinoa!  I LOVE quinoa - versatile, healthy, and protein-packed - best of all, delicious!
 

The best thing about this salad is how easy it is to customize.  If you're out of one thing, just increase another, or if you don't like my combination, toss in something you love.  I didn't have any tomatoes, but they would have rocked in this salad.  You know what else is terrific?  It's perfect for a picnic because there's no mayo, and it actually tastes more flavorful at room-temperature.  So, get chopping and make yourself a big 'ol bowl of this salad!

Spring Bounty Quinoa Salad with Baby Lettuce

1 cup quinoa
4 baby yellow squash, diced
4 baby zucchini, diced
4 stalks celery, diced
1/2 English cucumber, diced (if using a regular cucumber, seed first, then dice)
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 medium red spring onion, diced (regular red onion is perfectly fine)
3/4 cup parsley, roughly chopped
4 leaves basil, chiffonade cut
8 leaves mint, roughly chopped
Baby lettuce, 4 cups or more, your preference

Dressing (Adapted from Everyday Food, May 2012 issue)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Creole mustard (Dijon is fine)
1-2 cloves garlic, grated or very finely minced
Juice of one lemon
Salt and pepper to taste
Mix dressing ingredients by shaking in a covered jar or whisking together; set aside.

Rinse your quinoa and cook according to package directions.
While quinoa is cooking, chop your veggies and prepare your dressing.
After chopping your veggies, place in a large bowl - do not add lettuce.
Add cooked quinoa and drizzle dresssing over all, mix and serve on baby lettuce.
Enjoy!

Linked to the following Meatless Monday Linkys
Meatless Monday at Veggie Mama
My Meatless Mondays
MMMM

Grilled Rib-Eye Steak with Garlicky Tatsoi...CSA Week #2

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So, I'm in a beef phase at the moment.  Maybe because I gave up meat for Lent and I'm trying to make up for those 40 days?  Or, perhaps it's because I recently found out I'm anemic?  Don't know why, exactly, I've just been craving beef more than ever.

Don't get me wrong, it's not to the exclusion of vegetables.  Nope, it's beef, in addition to as many vegetables as possible.  Being a semi-vegetarian for those 40 days, well, specifically, I was a pescetarian, as I did eat fish.  Anyway, I became accustomed to eating vegetables at nearly every meal, and now they make up the majority of my diet. 

 

So, it's fortuitous that I joined a CSA!  Week two's bounty included the following: baby red potatoes, spring lettuce mix, parsley, tarragon, cabbage, beets, and tatsoi.  My parents grew tatsoi years ago, so I've eaten in the past.  If you've never eaten it, it's similar to mustard, and prepared in my usual go-to fashion, sauteed in a garlicky olive oil, it's absolutely delicious and super quick, a perfect side dish to go along with my beautiful rib-eye.  The husband ate his steak with my smashed & roasted potatoes that I made with half of the potatoes.  The other half became home fries, and I'll share that later this week.

Rib-Eye Steak with Garlicky Tatsoi
1 rib-eye, about 2" thick (my steak was 10 oz, plenty for 2 people)
1 large bunch tatsoi, washed and spin-dried
4 cloves garlic, peeled and halved
Extra virgin olive oil, 2 teaspoons, plus additional to brush on steak
Salt and pepper

Brush steak with olive oil and liberally season both sides with salt and pepper, and allow to sit for 30 minutes before grilling.

Heat your grill to medium high heat.

Grill the steaks as desired; I prefer my steak cooked medium, which is about 3 to 4 min. per side.

Remove steak from the grill to rest while you saute the tatsoi.

Place a skillet over medium high heat and add 2 teaspoons of extra virgin olive oil; toss in the sliced garlic.

Stir garlic until just past golden brown and remove from skillet.

Add the tatsoi, quickly tossing with tongs to coat with the garlicky oil.

Cover pan and cook for about 2-3 minutes.

Give the tatsoi a quick toss with the tongs, cover and cook for another 2 minutes, or until tatsoi is wilted and just tender.

Slice steak and serve with tatsoi.

Linked to the following parties - check'em out!

Roasted Beet Salad...CSA Week #1

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So, I've joined a terrific CSA, Covey Rise Farms, for the second year.  I actually split the bounty with a friend last year, but I decided to go whole hog veg this year.  Here's what I received the first week: watermelon radishes, turnips, spring lettuce mix, beets, Napa cabbage, chard, broccoli, and parsley.  
I loved, loved, loved the watermelon radishes!  Look at them - aren't they gorgeous?!?  And, they actually keep their color after being braised, so pretty.

The beets were delicious, super sweet, and I'm always impressed with that gorgeous deep red color.  I roasted them and tossed them in an assertive mustard vinaigrette with a bit of green onion, which complemented the sweetness of the beets. 

I sauteed the beet greens, chard, and cabbage in olive oil and garlic, easy, but delicious.  I didn't take a picture, but I used the same method as I did when I prepared kale.  The parsley went into my meatballs, amongst other things, potato salad, curry, and sticky chicken. 
Looking forward to week two, which I pick up today!   

Roasted Beets with Tangy Mustard Vinaigrette 

1-2 lbs beets, trimmed and washed 

1-2 green onions, sliced

1/4 teaspoon Dijon or Creole-style mustard
1/4 teaspoon freshly grated garlic or a dash of garlic powder
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Preheat oven to 425 degrees.

Wrap beets in foil and roast until tender, 1 to 1 1/2 hours. 

Unwrap beets and cool.

Slip skins from beets and cut into 1/4-inch-thick slices

To make vinaigrette:

You'll need a small lidded jar for shaking the vinaigrette, or you can whirl it up in your food processor, your choice. 
Add all ingredients to jar and secure lid. 
With your thumb on the lid, vigorously shake the jar until the dressing is emulsified.
Pour desired amount over beets, add sliced green onions, and serve. 

I've linked to the following parties...
My Meatless Mondays 
Just Another Meatless Monday
Mangia Monday
Tasty Tuesdays
Tuesday's Tasty Tidbits
Tempt My Tummy Tuesday
Tuesdays at the Table
Totally Tasty Tuesdays
Real Food Wednesday
What's Cooking Wednesday
What's on the Menu Wednesday
Whole Foods Wednesday
Cast Party Wednesday
Hearth and Soul
Taking a Timeout Thursday
Fight Back Friday

Succulent Brisket with Onion Gravy (GF)

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My favorite beef roast is brisket.  Specifically, bbq or smoked brisket.  The husband, however, isn't a big fan of bbq sauce or even bbq rubs.  So, we get around this by either eating at a local bbq restaurant where I order bbq brisket, or when I make it at home, I cut the brisket in half and roast one half the brisket in the onion with onions and garlic and the other using a recipe that requires an overnight marinade.  At some point, I'll post it for you all. 

Today, however, I offer you the onion and garlic version.  It is a super easy preparation that yields a delicious and tender roast.  It's not quick, however, as brisket requires a long, slow roast in the oven.  I've made it in the slow cooker, but both I and the husband prefer it roasted in the oven.

The only knife you'll need is for carving, as it is fork tender.  I do find it much easier to carve into pretty slices if I let it rest in the refrigerator overnight, so keep that in mind.

As for the gravy, I keep it super easy.  After removing the brisket from the pan, I skimmed off the oil, and poured the contents into a 4-cup measure, then I blended it up with my immersion blender.  The result is a delicious, intensely flavored gravy without any flour.  I do add about 1/2 cup of water, as when I say intensely flavored, I mean intensely flavored.  You can, of course, prepare a slurry and add it to the drippings to make a traditional gravy.  

Brett's favorite way to eat the brisket is as a poboy.  I like it with a smear of horseradish and a side of mashed cauliflower...perfection!

Succulent Brisket
1 3-4 lb brisket
1 large onion, sliced thinly
4 cloves of garlic, peeled and smashed
Cajun or Creole seasoning - my favorite is Paul Prudhomme's Magic Seasoning for Meat 
3-4 cups water (do not add all at once)
2 tablespoons light oil (I used grapeseed)

• Turn on your broiler.
• In the bottom of a baking pan big enough to fit your brisket, drizzle in the 2 tablespoons of oil.
• Add the sliced onion and smashed garlic.
• Generously coat your brisket with the seasoning.
• Lay the brisket on the bed of onions - be sure it it fat side up.
• Place in oven, about 6" from broiler and broil for 10 minutes.
• Remove from oven, reduce heat to 275 degrees.
• Add one cup of water to the pan and tightly cover with foil.
• Return to oven and roast for 90 minutes.
• Remove from oven, peel back foil, and add another cup of water.
• Cover with foil and return to oven for another 90 minutes.
• Repeat the process until the brisket is tender - total roasting time is about 5 hours, depending upon the size of your brisket.
• Remove from oven, allow brisket to cool for 30 minutes, wrap in foil, and refrigerate overnight or at least 4 hours.
• To make the gravy, skim fat from drippings, pour contents into a 4-cup measure and emulsify with immersion blender; alternatively, pour into a blender and process until smooth.
• Slice brisket against the grain and serve with gravy.

I've linked to these great parties! Check'em out! Hearth and Soul, Tempt My Tummy Tuesday, Tasty Tuesday, What's Cooking Wednesday, Cast Party Wednesday, 

Gluten-Free Wednesdays, These Chicks Cooks Whole Foods Wednesday, Real Food Wednesday, Full Plate Thursdays, Taste This Thursday, Delightfully Inspiring Thursday, Somewhat Simple, Homemade by You, Wow Me Wednesday, Feed Your Soul

Chicken Fajita Stuffed Poblano Peppers

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So, why a poblano stuffed with chicken fajitas?  Well, we have a new Mexican restaurant in town, and last week when we had dinner there, I ordered Chicken Poblano.  I loved it - in fact, I don't think I'd ever eaten a Mexican dish that I liked as well before.  Of course, I had to recreate it at home.  Now, my dish is not exact, as the restaurant version had a green chile cream sauce drizzle, and while I considered making one myself, I decided that I liked the dish as is.

After I made these, I called my sister to tell her that I wished she lived closer - this is her kind of dish.  Mine, too, actually.  My husband, not so much.  The child, not at all.  Anyway, I am putting one of the peppers into the freezer for her, and I'll eat the others during the week.  If you have a craving for some delicious Tex-Mex, this will definitely hit the spot!

Chicken Fajita Stuffed Poblano Peppers
4 poblano peppers
1 lb chicken breasts, trimmed and sliced into 2" slices
1 green bell pepper, sliced into thin strips,
1 medium onion, sliced into strips
1 cup salsa verde (I used La Costena - Walmart has it)
2-3 tablespoons Fajita Magic or your favorite fajita seasoning
2 tablespoons oil
1/2 cup shredded cheese, ie Chihuahua or Monterey Jack (Walmart sells Chihuahua cheese)
Garnishes: pico de gallo, guacamole, sour cream or Greek yogurt

Season the chicken breast with the Fajita Magic and allow to marinate in the refrigerator for about 15-30 minutes.

While chicken is marinating, prepare your poblano peppers.  

Position your oven rack about 4 inches from the broiler and turn your broiler on high. Line a large rimmed baking pan with foil.

With a paring knife, slice the chiles from stem to tip and place on prepared baking pan.

Broil until blackened, about 6 to 8 minutes. Turn them every 2 minutes or so, to allow them to blacken all over.  Remove from the oven and reduce heat to 375 degrees.

Allow the peppers to cool, then peel off the skins and cut out the seed cores, leaving the stems on. I used a paper towel to get remove the remaining seeds - don't rinse your peppers.

Place peppers aside and make fajitas.

Heat one tablespoon of the oil in a large skillet, add the sliced bell pepper and onion, cook for about 5 minutes.

Add the remaining tablespoon of oil, if needed, and place chicken in the skillet with the peppers and onions.

Cook for 8 minutes, then add the 1 cup of salsa verde.

Cook on medium high, until salsa verde evaporates and chicken is cooked through; set aside.

Spray a 13x9 baking dish with nonstick spray and set aside.

Stuff each poblano pepper with 1/4 of the chicken fajitas.

Place each stuffed pepper in the prepare baking dish.

Cover each pepper with 1/4 of the shredded cheese.

Bake for 30 minutes or until cheese is bubbly and brown in spots.

Serve with garnishes, if desired.

Pico de gallo

3 Roma tomatoes, seeded and diced

1/2 small onion, diced

2 tablespoons minced cilantro

1 teaspoon of  fresh lime juice, optional

Mix together, stir in lime juice, and use immediately.

Banana Nut Bread (grain & gluten free)

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Ok, I didn't plan on making banana bread.  In fact, I was making Orange Walnut Crumble Cakes from Daily Bites, but I was tired and not in the mood to dollop batter into cupcake liners.  I decided to use my new loaf pan that I bought for gluten-free baking, and the next thing I know I was peeling a banana and tossing it into the batter.  I know there seems to be a disconnect between the two, but the loaf pan got me thinking about loaf breads, which lead to banana bread, and well, there you have it.
So, if you're a friend on Facebook, you saw my evening happy post - finally, a great-tasting, gluten and grain-free loaf bread.  I've had many failures, even following recipes.  From cookbooks.  Dismal.  Soggy.  Ick...
But, not this one.  This. Is. Really.  Good.  Better yet, if you are watching your carbs, you'll be really happy because I used erythritol.  My sugar eaters - worry not - all versions of the recipe are included.  I have visions of cranberry-orange bread and lemon-poppy seed bread dancing in my head...

Banana Nut Bread
1/4 cup coconut flour
2 teaspoons tapioca or arrowroot starch
2 tablespoons ground golden flax seed
2 large eggs
1 banana, peeled
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup erythritol + 1/4 cup water or 1/4 cup honey or dark maple syrup - don't use the water with honey or syrup
2 teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
Preheat the oven to 350 degrees.
Grease and line a 3x7 loaf pan with parchment.
In a large bowl, combine the coconut flour, tapioca or arrowroot starch, ground flax seed, salt, and baking soda - whisk together.
In a separate bowl, beat the eggs, banana, cinnamon, ginger, erythritol, water, and vanilla to combine.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Fold in the pecans.
Pour into prepared pan.
Bake for 40-45 minutes, or until toothpick inserted comes out clean.

Linked to these terrific blogs...
Bizzy Bakes

Crawfish and Shrimp Etouffee with Bronzed Catfish

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Happy New Year, everyone!  Sorry for the long absence, but I've been preoccupied with family issues.  But, I'm back!
So, winter is officially here in south Louisiana,and with that, all of our wonderful, more heartier fare is on everyone's dinner table.  My husband is a picky eater, but he's always happy to eat most Cajun or Creole dishes, so I take advantage of this time of the year, making gumbos and etouffees.  Just like any Louisiana dish, every cook has their own version of etouffee. Some recipes start with a roux, and others, like my version, do not.  You can use crawfish, shrimp, a combination of both, or even chicken.  In today's post, I used both crawfish and shrimp.  
Because I was in the mood for catfish, I decided to go all out and serve the étouffée over my bronzed catfish.  The husband, however, ate his over rice.  While he likes catfish, he only eats it fried.  This is a perfect dish for a cold, wintery night - enjoy!

Crawfish and Shrimp Etouffee

1 stick unsalted butter

1 large onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

1 tablespoon minced garlic

2 tablespoons no-salt added Cajun or Creole seasoning

1 teaspoon dried thyme

2 bay leaves

2 pounds peeled seafood (shrimp, crawfish or combination of both)

2 ½ cups shrimp stock or water

1 tablespoon cornstarch

Salt and cayenne to taste

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon green onions, plus more for garnish

Hot cooked rice

Melt the butter in a large heavy pot over medium heat.

Add the onions, bell peppers, celery, garlic, and seasoning.

Cook for about 15 minutes, or until soft.

Add 2 cups of the stock or water, bring to a boil.

Cook uncovered and over high heat, until liquid is reduced by half.

Add crawfish tails and return to a boil, cooking for 10 minutes.

Add shrimp and return to boil.

Stir cornstarch into remaining ½ cup of water and add to étouffée, cooking for another 10 minutes, or until thickened and shrimp is cooked.

Add salt and cayenne to taste, stir in 2 tablespoons parsley and 1 tablespoon green onions, and serve over rice and/or bronzed catfish.

Garnish with additional parsley and green onions, if desired.

Bronzed Catfish

4 catfish fillets

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

Bronzed Seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/4 teaspoon dried mustard

1/4-1/2 teaspoon cayenne pepper

Salt, to taste

Combine all seasoning and mix well.

Evenly sprinkle seasoning mix over catfish fillets; allow to rest for 10 minutes.

Over medium-high heat, melt butter and extra virgin oil together in a large frying pan.

Place catfish, seasoned side down into pan.

Cook for about 3 minutes, flip and cook until fish flakes easily.

Season to taste with salt and serve.

Linked to these great blogs - go visit them!

Let'sDo Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper
Strut Yourself!
Delightfully Inspiring Thursday

Pin’Inspirational
Gallery of Favorites
Hearth & Soul

Creole Pralines...12 Weeks of Christmas Cookies & Sweets

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Can you believe Christmas is less than 3 weeks away?!?  Are you ready?  We're somewhat ready...we've had 3 bouts of strep throat since November, 2 of which were me, so when the mama is sick, things tend to fall behind, you know?  Anyway, while the gifts are ordered, none have arrived.  The husband and son have requested that we bake & decorate sugar cookies, but we've not gotten to that.  The plan is to make them the week before Christmas, since I'm taking the week off.  Andrew's birthday is next week, and I'm happy to say that while I know I can make his cake, I chose to give myself a break and order from my favorite bakery, instead.  I only feel a little guilty, but I think he and the husband deserve a non-stressed mama/wife rather than a crazy and harried one.  But, it is the season of treats & goodies, so, I'm choosing to make treats that require little of my time, like these terrific pralines.  Now, I'm constantly tweaking my praline recipe - the ratio of brown sugar to granulated, whether to use heavy cream, half & half, milk, evaporated milk, or buttermilk, cooking the pecans in the sugar or toasting them before.  I'm really happy with this version, but if you're interested in one of my earlier version, click here.  

If you're a little hesitant to make pralines, I'm here to say that I used to be hesitant, too.  But, if you arm yourself with the right equipment, have your ingredients at the ready, and dedicate an hour of your time to these delicious treats, you'll be so glad you did.  When I brought these to work, I had an office of very happy ladies!

Equipment

1. Candy thermometer, no question
2. Tall pot with a handle
3. Cooking spoon (I prefer a wooden spoon)
4. Newspaper
5. Parchment paper
6. 2 small spoons, one to scoop and one to scrape

Ingredients

1. Brown sugar
2. Granulated sugar
3. Butter
4. Buttermilk
5. 1 lb pecans, pieces or whole (you can use less, I prefer more nuts to candy, but you can use as little as 2 cups)
6. Salt
7. Vanilla, pre-measured 

Time

1. At least an hour, candy waits for no-one

Creole Pralines

1/2 cup light brown sugar

2 1/2 cups granulated sugar

2 tablespoons light corn syrup

1/2 cup unsalted butter (1 stick)

1 cup buttermilk

1 lb pecans (pieces or whole, if you like more candy than nut, use less pecans)

1/8 teaspoon salt

1 teaspoon vanilla (measure before you begin)

Prepare your area by laying newspaper onto a table or counter.

Place sheets of parchment on the newspaper (if you have cats, lock them in the laundry room).

Combine sugars, light corn syrup, and the stick of butter in your pot.

Turn heat to medium-high and cook until butter has melted.

Carefully pour in buttermilk and salt, stir until combined.

Stir in pecans and secure candy thermometer to your pot. 

With one hand holding the pot handle, stir the praline mixture frequently. 

Be careful - this is sugar napalm.

Cook over medium-high heat until the temperature reaches 235 degrees.

Remove from heat, add vanilla and stir until the mixture looses its sheen, about 2 minutes.

Immediately scoop candy onto parchment using small spoons.

Allow candy to harden.

Store in a covered container, if stacking, separate with sheet of parchment or wax paper.

Enjoy!

Apple Crisp...12 Weeks of Christmas Cookies and Sweets

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No cookies or fudge today, although I will have a new praline recipe for you next week!  Today's post is all about apples, specifically Jazz apples, my new favorite.  I know this sounds weird, but when you bite into this apple, you get an effervescent sensation - they are just wonderful!  I've been buying a dozen each week at the store, as Brett & Andrew are hooked on them, too. 

For Thanksgiving, I decided to use them in a crisp.  My sister had a "foil pan only" rule, so I made the crisp in the only foil pan I had left - a loaf pan.  Word to the wise, don't use a loaf pan.  The topping never became crisp, in fact, in my effort to make it crisp, I almost burned it.  Let's just say it wasn't the most attractive dessert on the table.  But, it was so delicious, and I knew I had to share it with you.  This is my old crisp topping, with gluten-free updates included. 

Apple Crisp
Filling
4 Jazz apples, peeled, cored, and sliced into 8 wedges each
1 cup unsweetened applesauce
2 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1/2 cup brown sugar or coconut palm sugar
1 teaspoon lemon juice


Streusel
2/3 cup gluten free oats
1/3 cup almond flour or all-purpose flour
2 tablespoons coconut flour (optional)
1/3 cup brown sugar or coconut palm sugar
1/2 teaspoon cinnamon
pinch of salt
6 tablespoons unsalted butter, slightly softened


Preheat oven to 375 degrees.
Butter a 9" pie dish and set aside.
In a bowl, combine applesauce, cinnamon, nutmeg, cloves, salt, sugar, and lemon juice.
Prepare apples and add to applesauce mixture as you slice each into wedges.
Once all of the apples have been added, stir well and pour into prepare pie dish.
In another bowl, stir together the streusel ingredients, without the butter.  
Cut butter into mixture, then sprinkle onto apple mixture.
Bake for 45 minutes or until streusel is crunchy and apples are tender.  
If streusel is browning too quickly, cover loosely with foil.
Serve warm with or without vanilla ice cream.


Linked to the following blog hops...
Bake with Bizzy
Taking a Time Out

Almond Espresso Brownies...12 Weeks of Christmas Cookies and Sweets

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Brownies are one of my favorite chocolate treats, especially gooey brownies.  No Christmas cookie platter is complete without something chocolate, so I thought this was a great recipe for the 12 Weeks of  Chrstmas Cookies and Sweets linky.  Since going gluten-free, I haven't had brownies...well, no, I have, but I haven't a good brownie, until now.  I will grant that you may not have almond meal in your pantry or freezer, but these are so good that you may just want to buy a bag.  Yes, somewhat expensive; however, I make my own with blanched almonds, and it's much more affordable and quite easy, too.  Just toss your blanched almonds into your food processor, give'em a whirl until they are finely ground, and voila, almond meal!

These are dense, rich, and deeply chocolate.  Everything a brownie should be.  I did use coconut palm sugar, which is a low-glycemic sugar that tastes close to brown sugar, but you can use regular brown or granulated sugar.  I didn't add any extra nuts, but I plan to glaze these next time and add toasted pecans to just push them over the edge of chocolate blissdom.  If you are now craving brownies, but have no need or desire to make them gluten-free, please take a look at my espresso brownie recipe - heavenly. Enjoy!


Almond Espresso Brownies

• 3 eggs
• 1 cup coconut palm sugar or brown sugar
• 1 tablespoon vanilla
• 1/2 teaspoon salt
• 3 tablespoons strong black coffee, cooled
• 1 1/2 cups semi-sweet or dark chocolate chips
• 5 tablespoons unsalted butter
• 2/3 cup almond meal

Preheat oven to 350 degrees.
Butter or spray an 8x8 baking dish; set aside.
In a mixing bowl, combine eggs, sugar, vanilla and salt; mix together for 3-4 minutes, until thickened. 
Add cooled coffee.
Melt chocolate chips and butter together in microwave in 30 second intervals until smooth and creamy.  You can also melt the chips and butter in a small saucepan over low heat.  
Add melted chocolate and butter to egg mixture, mix in almond meal.
Pour into prepared baking dish and bake at 350 degrees for 30-35 minutes.
Allow to cool before cutting into squares.


Frost with espresso glaze, if desired.
Espresso Glaze

• 2 teaspoons espresso powder 
• 3-4 tablespoons heavy cream 
• 1 teaspoon vanilla 
• 2 cups powdered sugar 

In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.

Stir into powdered sugar, adding additional cream if necessary.

Add vanilla and pour over brownies.

Linked to
It's a Keeper

Louisiana Mirliton Casserole

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Without doubt, every part of the United States celebrates Thanksgiving with a regional dish.  Here in south Louisiana, you can almost guarantee that a casserole made with mirlitons will be on the table.  Pronounced in New Orleans and surrounding parishes as "mel-a-tawn" you may also know it as a chayote. I remember my dad growing these on an old rose bush trellis - an extremely prolific producer, the mirliton.

Anyway, my old recipe was made with Italian bread crumbs and lots of them.  I searched for a gluten-free version for days, but none of them appealed to me, so I decided to do what any good blogger would do and just create my own.  Honestly, I am happier with this version than with my old one, seriously, this is even better!  I brought it to the office potluck, and it was a huge hit, with everyone asking for the recipe.  So, if you're looking for something different for your Thanksgiving table this year, try my mirliton casserole, for a little taste of Louisiana!

Mirliton Casserole
6 mirlitons
1 lb ground sirloin
2 small onions, diced
6 ribs celery, diced
1 red bell pepper, diced
1 bunch green onions, sliced
1 tablespoon minced garlic
1 stick unsalted butter
2 tablespoons salt-free creole seasoning
2 tablespoons minced parsley
4 oz cream cheese, cut into 1" pieces
1/4 cup, plus 2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
Salt & hot sauce to taste

Boil the mirlitons, whole, until fork tender, about 45 minutes to one hour.
Let cool, then peel skins, cut in half, and remove pit.
Dice pulp and drain in a colander until ready to use.
Heat the two teaspoons of olive oil in a large saucepan, add ground sirloin and cook over medium-high heat until carmelized; remove from pan and set aside.
Return saucepan to heat and add stick of butter.
Once the butter has melted, add onions, celery, bell pepper, green onions, and garlic, cook until onions are tender and translucent.
Return ground sirloin and drained mirliton to saucepan, stir in creole seasoning and minced parsley.
Add cream cheese and stir until melted.
Stir in 1/4 cup grated Parmesan cheese.
Taste and add salt, along with hot sauce to taste.
Butter an 11x7 baking dish, and spoon in mixture.
Sprinkle remaining 2 tablespoons of grated Parmesan cheese over top.
Bake for 30 minutes at 350 degrees.
Enjoy!

I've linked to the following great blogs...
Savory Sunday
Mangia Mondays
Tempt My Tummy Tuesday
Hearth and Soul
Tasty Tuesdays
Made From Scratch Tuesday
Delicious Dishes
Let's Do Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper
Strut Yourself

Jalapeno Hummus

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I have been on a hummus kick lately.  For the past 3 weeks or so, I've made a huge batch every Sunday evening, and I've eaten it for lunch, dinner, and as a snack.  But, it's not just any run of the mill hummus.  I watched an old DVRd episode of Good Eats in which Alton Brown makes hummus starting from scratch, cooking dried chickpeas in the crockpot.  I decided to give it a try, and let me tell you - it far outshines hummus made from canned chickpeas.  Seriously.  And, I've made my share of hummus from canned chickpeas. Plus, one pound of chickpeas makes a huge batch of hummus, and after you taste this version, you've going to want a huge batch.

Now, I chose to add jalapenos because I wanted something with a kick, and it definitely packs a punch; however, you can add less jalapenos or leave them out completely, and it's still delicious.  In fact, when I take it to work, I divide the mixture in half, and add jalapenos to half of the chickpeas.  For dippers, use pita triangles, toasted slices of a baguette, sliced sweet peppers, and celery.  Enjoy!

Jalapeno Hummus

1 pound Slow Cooker Chickpeas, cooled, see below

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

6 tablespoons freshly squeezed lemon juice

1/4 cup water

2/3 cup tahini, stirred well

1/4 - 1/3 cup extra-virgin olive oil, plus extra for serving

1/4-1/2 cup pickled jalapeno slices, drained

2 teaspoons cumin

Sumac, optional - but it's great!  I order from here.

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor.

Process for 15 to 20 seconds.

Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.

Add the lemon juice and water. Process for 20 seconds.

Add the tahini, cumin, and jalapeno slices. Process for 20 seconds, then scrape down the sides of the bowl.

With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Slow Cooker Chickpeas:

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

Special equipment: a 2 1/2-quart slow cooker (I used my regular slow cooker)

Place the water, chickpeas, and baking soda in slow cooker.

Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender.

Drain and serve immediately, or use in desired dish.

Noodles with Spicy Peanut Sauce

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So, my newest foodie obsession?  Tofu Shirataki Noodles.  Now, these little strands of miracle pasta are not new, but they are new to me...maybe new to you, as well?  If they are new to you, and you are concerned about one of the following - eating gluten-free, low-calorie, low-carb, or low-fat - then hear me out.  If you've used them before - send me your recipes! 

So, what are they?  Well, they are a  noodle substitute made from tofu, and like tofu, the noodles take on the flavor of whatever sauce you've used...in my case, a peanut sauce.  But, I also tossed them with meat sauce and they were delish!  I will warn you, though, that the authentic aroma (their words, not mine) is initially a bit off-putting.  You will need to rinse them under very warm running water to rid them of their aroma - best marketing term EVER!  I found them at my local Winn-Dixie in the produce section.  Whole Foods had a different brand that was shelf-stable, which I found in the Asian section.  They were nearly identical to the House brand.  I tried to fake out my guys - but no can do!  The texture of the noodle is a bit, hmmm, chewy, but in a pleasant way.  My guys, however, are regular noodle dudes and have now taken to smelling and squishing all of the pasta that comes their way....You, however, should be brave and try them out!

Sesame Noodles

1 napa cabbage, medium shreds

1 onion, sliced into half-moons

2 large red peppers, sliced thinly

1 teaspoon garlic

1 jalapeno or serrano pepper, seeded and sliced thinly (optional)

1 8-oz bag of Shirataki Noodles (rinsed and patted dry)

2 tablespoons light-colored oil

2 green onions, sliced

Peanut Sauce (recipe below)

Heat 1 tablespoon oil in large skillet.

Add remaining tablespoon of oil to skillet.

Add cabbage and cook for 10 minutes; add onion, peppers, garlic, and jalapeno/serrano pepper.

Stir to coat and continue to cook over medium-high heat until all vegetables are caramelized and tender.

Add Shirataki noodles, heat through, and then add peanut sauce to coat, cooking for another 1-2 minutes until heated through.

Garnish with green onions.

Serve immediately or at room temperature.

Peanut Sauce

• 1 cup unsalted dry roasted peanuts
• 1/3 cup water
• 2 cloves garlic, minced
• 3 teaspoons gluten-free soy sauce
• 2 teaspoons sesame oil
• 1- 2 tablespoons agave nectar or brown sugar, to taste
• 1/2 teaspoon fish sauce (you can leave this out, but it's really yummy)
• 2 tablespoons lime juice
• 1-2 teaspoons Thai chili sauce, to taste
• 1/3 cup coconut milk
• Water, to thin

Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little water or additional coconut milk.

Adjust according to your tastes - more soy or fish sauce if not salty enough; too salty - more lime or increase the agave or brown sugar.

If you'd prefer something a bit easier, try this Peanut butter peanut sauce

Linked to all of these terrific blogs....

Savory Sunday

My Meatless Mondays

Mangia Mondays

Tempt My Tummy Tuesday

Hearth and Soul

Tasty Tuesday

Made From Scratch Tuesday

Gluten-free Wednesdays

Delicious Dishes