Mar 05 2014

Gluten Free Strawberry Muffins

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I’ve wanted to make Aran’s (Cannelle et Vanille) three berry and yogurt cake since last August when she first posted it.  I swear I drooled while looking at her photos.  The cake looked tender and moist and it was loaded with mixed berries. I slightly adapted her recipe merely because the only berries I had on hand were strawberries.  Copious amounts of strawberries.  So I used them for this recipe instead of an assortment of berries.

Also, I made gluten free strawberry muffins out of the batter in lieu of a cake ….simply because I just bought this cute little rustic muffin tin that I wanted to use.  Either way you bake it …the batter will render a moist and tender cake (or muffin) with a lovely lemony background flavor that compliments the berries.

I’ll definitely make these gluten free strawberry muffins again, and one of these days…I’ll use mixed berries and make a cake out of it.

I hope you enjoy these gluten free strawberry muffins!!

~ xo Deb

Gluten-Free Strawberry Muffins

Crumb Topping

1/4 cup light brown sugar

1/4 cup almond flour

3 tablespoons superfine brown rice flour

2 tablespoon raw almonds, sliced

1/4 teaspoon fine sea salt

3 tablespoons unsalted butter, room temperature

Directions

Combine the first four ingredients in a bowl. Add the butter and work it between fingers until it is sandy. Freeze for 30 minutes.

Cake Batter

3/4 cup light brown sugar

1/2 cup granulated sugar

2 teaspoons finely grated lemon zest

8 tablespoons unsalted butter, room temperature

2 eggs, at room temperature

1/2 cup whole-milk yogurt

3/4 cup superfine brown rice flour

1/2 cup almond flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

2 cups strawberries, cut in quarters

Directions

Preheat oven to 350 degrees.  Place muffin liners in a muffin tin and set aside.

Combine the brown sugar, granulated sugar and lemon zest in the bowl of a stand mixer. Work the sugar and zest between fingers to release the oils in the zest. Add the soft butter and mix together with paddle attachment over medium speed for 1 minute.

Add the eggs one at a time and mix in between. Scrape the sides and bottom of the bowl and mix well.  Add the yogurt and mix well to combine.

Add the superfine brown rice flour, almond flour, baking powder and salt and blend well.  Gently fold the strawberries into the batter.  Using an ice cream spoon – scoop the batter into each muffin liner.  Top with the frozen crumb topping. Bake in the middle rack in the oven for 30 minutes or until the crumb topping is golden brown and cake set. The cake is very moist inside so even when inserting a toothpick in the middle, might seem a bit wet. Remove from oven and let it cool completely on a cooling rack. The muffins might sink a bit.  When the muffins are  completely cool, carefully transfer them to a cooling rack.  Muffins can be stored in the refrigerator wrapped in plastic wrap.

C’est tout!

Source:  This recipe is slightly adapted from CANNELLE ET VANILLE.

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Feb 27 2014

Chicken Paillard with Arugula Salad

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A few weeks ago I had lunch at Fig & Olive….a fairly new restaurant at Fashion Island in Newport.    I ordered the grilled thyme chicken paillard…which came with an arugula salad and I’ve been craving it ever since.  This Chicken Paillard with Arugula Salad is my take on things.   The arugula salad has a great mix of healthy ingredients…brussels sprouts leaves, haricot verts, radishes, yellow peppers, tomatoes, pickled red onions, toasted almonds and of course….arugula.  All lightly tossed in a delicate vinaigrette and draped across a tender skinny piece of grilled chicken.

I marinated the chicken for this paillard in the Garlic Base that I shared a few posts back.  The hint of lemon in the marinated chicken mixed really nicely with the little bit of thyme in the vinaigrette.

This Chicken Paillard with Arugula Salad has been my favorite go-to dish lately.  It’s quick and easy to make and there’s little mess.  And since I’m without a dishwasher right now and my house is still in dissaray from the  flood in my kitchen….quick… easy and little mess are words that I’m living by these days.   Repairs won’t start for another 2 weeks.  Practicing patience these days.   Honestly, I think I’m still in a bit of in denial about the amount of work that has to be done to my house.  Who would have thought that a 3 year old  “KitchenAid” dishwasher could cause so much drama.

I hope you love this Chicken Paillard with Arugula Salad.  It’s a light, clean healthy dish….and the pickled onions really make it entertaining!  Love the pickled onions!

Enjoy

~ xo Deb

Chicken Paillard with Arugula Salad

4 skinless, boneless chicken breasts, pounded thinly

garlic base (recipe below)

2 cups arugula

8 brussels sprouts, cut stem ends and separate leaves

20 haricot verts

1/2 yellow bell pepper, sliced thin

4 – 6 large radishes, sliced

1 cup baby heirloom tomatoes, sliced in half lengthwise

1 large heirloom tomato, cut in large wedges

1/2 cup sliced almonds, toasted

1 small red onion, pickled (recipe below)

Directions

Marinate the chicken in garlic base for a minimum of an hour in a large baking dish.

Preheat the grill to high. Remove chicken from marinade and grill for 2 to 3 minutes per side or until golden brown and cooked through.

In a large bowl, combine the arugula, brussel sprouts, hericot verts, yellow pepper, radishes and tomatoes in a large bowl,.  Toss with just enough vinaigrette to very lightly coat the salad.  Season with a little freshly ground black pepper to taste. Place each paillard on a large plate.  Place some of the arugula salad on top of the paillard and arrange a few pickled onions on top of the salad.  Sprinkle the tops of each salad with the toasted sliced almonds.

 

For the Garlic Base

1 cup olive oil (use light not extra-virgin)

1/4 cup lemon juice, freshly squeezed

10 cloves garlic, smashed with the back of a knife

1/4 teaspoon sea salt

Directions

Mix all of the ingredients in a blender until somewhat creamy in texture and the garlic is minced into fine bits.

 

For the Vinaigrette

1/4 cup red wine vinegar

1-1/2 tablespoons Dijon mustard

1 teaspoon minced thyme

1 cup extra-virgin olive oil

salt and freshly ground black pepper to taste

Directions

In a small bowl, combnine the vinegar, mustard, thyme, salt and pepper and whisk to dissolve the salt.  Slowly whisk the olive oil into the mixture and blend well.

 

For the Pickled Onions

1 red onion, thinly slices

3/4 cup apple cider vinegar

1 teaspoon sea salt

2 tablespoons granulated sugar

1 dried bay leaf

In a medium size glass jar combine the vinegar, salt, sugar, bay leaf and stir until the sugar is dissolved.  Add the onion.  Place the lid on top of the jar and refrigerate for 1 hour before using.  Also drain the onions before using.

C’est tout!

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Posted in Chicken, Dinner, Lunch, Salads

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Feb 25 2014

Oven Roasted French Fries with Kalamata Olive Aioli Dip

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If you have never tried Nordstrom’s Kalamata Olive Aioli Dip with their fries before….you are in for a treat.

These Oven Roasted French Fries ….or Frites as the French call them….and Kalamata Olive Aioli Dip go great with a Croque Madame or Monsieur or a steak.

They’re not so bad as a snack all by their lonesome either!

There’s a small group of us at work who’ll have lunch at Nordstrom now and then….and one of us (Cathe) always makes sure to order the fries and kalamata olive aioli dip with her meal and she always shares them with all of us.  I don’t know if she sets out to share with all of us (likely – she’s really nice that way) or if she gets tired of having us stare at her fries and dip so she offers them up.

The kalamata olive aioli dip is completely addicting.  Just a warning to you!  I went with oven roasted French fries here to showcase the dip in lieu of  deep frying them because the dip is not altogether what you would call “healthy”…so I went with a healthier version of the fries…frites….

As for the Oven roasted French fries.  Are they as good as deep fried?  Not quite.  But they are really good!  Crispy on the outside, soft on the inside….and they’re better for you!  So they’re guilt-free….

but for the kalamata olive aioli dip.

I hope you enjoy these Oven Roasted French Fries and Kalamata Olive Aioli Dip!

Whoever you make these for/share these with…. will love you forever!

~ xo Deb

Oven-Roasted French Fries

2 tablespoons olive oil, plus more for the baking sheet

1 pound large russet potatoes

1/2 teaspoon Herbes de Provence

Fleur de sel

Directions

Preheat the oven to 400 degrees.  Brush a large baking sheet with olive oil.

Cut the potatoes into 3-inch long and 1/4-inch thick pieces.  Toss them in a large bowl with the olive oil.  Spread the potatoes in a single layer on the baking sheet.  Bake for 35 – 40 minutes or until the potatoes are golden brow and crisp on the edges.  Sprinkle with the Herbes de Provence and fleur de sel.  Toss and serve with Kalamata Aioli.

Kalamata Olive Aioli Dip

1 small garlic clove, minced

1/4 cup kalamata olives, pitted

1 tablespoon roasted garlic

1 cup real mayonnaise (Best Foods)

1 tablespoon fresh lemon juice

Directions

In a food processor, process the garlic, olives and roasted garlic and pulse until finely chopped.  Add the mayonnaise and lemon juice and process until well blended.

Roasted Garlic

2 heads garlic

2 teaspoons extra virgin olive oil

kosher salt

Directions

Preheat the oven to 375 degrees.  Slice off the top of each head of garlic to expose the cloves.  Drizzle the garlic over the tops of each garlic head and rub the sides with the oil.  Sprinkle a little kosher salt on top of each head.

Place the garlic in a small baking dish.  Pour hot water to reach one third of the way up the sides of the garlic heads.  Cover the dish with aluminum foil, crimping the sides to seal tightly.  Bake the garlic for about 30 minutes or until lightly browned and soft and tender.

(Source:  Kalamata Olive Aioli Dip recipe is slightly adapted from “Nordstrom Friends and Family Cookbook”)

C’est tout!

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Posted in Sides
Feb 19 2014

Gluten Free Berry Crisp

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This Gluten Free Berry Crisp is one of my favorite desserts to make.  In part because it’s so easy to make….

but also because I love warm berries

and I love the crisp oat-almond topping.

I also love it because it’s so low in sugar (so many crisps make me cringe because they’re so sugary).

In lieu of ice cream – I serve it with Wallaby’s low-fat vanilla yogurt.  It’s a thinner yogurt…you can pretend it’s melted ice cream.

I guess I really love this dessert because it’s guilt-free….and so good!

I thought I’d dress it up in red white and blue in honor of our awesome U.S. team competing in the Olympics!!  We really have some amazing athletes in this country.  We also have some people in this country who have very big hearts.  Such as 22 year old silver medal winner – Gus Kenworthy who is adopting four puppies and their mother – who are all strays in Sochi.   I love stories like this!!  Here is the  LINK to the story with photos of the puppies.  I know it has nothing to do with food…but it’s such a cool story.  And the puppies are so dang cute!!  Very lucky puppies!!  Wishing them all a safe trip home!!

I hope you enjoy this Gluten Free Berry Crisp!!

~ xo Deb

Gluten Free Berry Crisp

1 cup organic blueberries

1 cup organic raspberries

1 cup organic blackberries

1 tablespoon brown rice flour

1 teaspoon grated lemon zest (Meyer lemon is best)

2 tablespoons almond flour

3 tablespoons light brown sugar, packed

1/2 cup gluten-free oatmeal

3 tablespoons coconut oil

2-1/2 tablespoons sliced almonds

Directions

Preheat the oven to 350 degrees.

Combine the berries in a bowl.  Add 1 tablespoon of the brown sugar, the brown rice flour and the lemon zest.  Gently stir to blend so the berries are evenly coated.  Place the berries in a 9 inch pie dish.  Sprinkle any remaining flour mixture over the top of the berries and gently blend in with the berries using a spoon.

In a small bowl, combine the oatmeal, almond flour, 2 tablespoons brown sugar, coconut oil and the almonds.  Blend the ingredients using your  fingertips (or a fork) so all is coated well with the coconut oil.  Sprinkle evenly over the top of the berries.

Bake for 30 minutes or until the top is browned and the berries are bubbling.

Serve with organic low-fat vanilla yogurt such as Wallaby.

C’est tout!

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Posted in Dessert
Feb 17 2014

Caldo de Pollo

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Caldo de Pollo is a cross between a soup and stew.  You can make it with beef but then it would be called Caldo de Res.  Here, I’ve made it with chicken…. hence Caldo de Pollo.  I love love love dishes like this.  These one pot wonders are so quick and easy to make…..and this one in particular is so rich and flavorful.  Something really delicious happens when all of these ingredients simmer in a pot together!

I’ve added rice to the bowl of this soup….er stew….but if you’re not a rice lover like I am – then by all means leave it out.  If you’d like to add rice to your Caldo de Pollo….and I highly recommend that you do….but you don’t have a good Spanish rice recipe…you’re in luck… here’s mine…

SPANISH RICE RECIPE

I hope you enjoy this Caldo de Pollo!

~ xo Deb

Caldo de Pollo

2 tablespoons canola oil

2-1/2 pounds boneless chicken thighs

1 onion, cut in half then into quarters

3 cloves garlic, minced

1  14-1/2 ounce can diced tomatoes

6 cups chicken broth

1 bay leaf

1 tablespoon dried oregano

3-4 red potatoes, cut into quarters

3 carrots, peeled and cut in 1 inch pieces

2 ears of corn, shucked and cut into 1-inch pieces

1 zucchini, cut in slices

1/4 head green cabbage, cored and cut into chunks

1/4 cup fresh cilantro

freshly ground black pepper to taste

Directions

Heat the oil in a large Dutch oven (Le Creuset) over medium high heat.  Add the chicken and cook on each side for about 3 minutes each or until each side has browned.  Add the onion and garlic and cook for another 3 to 4 minutes.  Add the canned tomatoes, chicken broth, oregano and bay leaf.  Bring to a boil and reduce to a simmer.  Cover and cook for 30 minutes.

Add the potatoes, carrots and corn and cook for another 15 minutes.  Add the zucchini and cabbage and cook for another 15 minutes.

Add a few heaping spoonfuls of Spanish rice to each bowl then ladle the soup into the bowls.  Serve with chopped green onion, cilantro sprigs, lime wedges and warm tortillas.

C’est tout!

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Posted in Chicken, Dinner, Soup
Feb 16 2014

Salmon Tacos

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I hope everyone had a great weekend!  For me…last week was a bit of a blur.  It all started with waking up a week ago Sunday morning and finding my carpet near the kitchen very wet.  You know when you wake up to wet carpet – your plans for the day just went out the window.  The pump on my 3 year old KitchenAid dishwasher broke and completely flooded underneath the unit…which spilled out to the hardwood flooring in the kitchen, which soaked the carpet in the living room area, and leaked through to the garage downstairs.   Yeah, I know.  Yay me!   So consequently….my week last week was ….dramatic.

Since my kitchen has been pulled apart and I had 3 extremely large and noisy fans blowing in my house…. I was in no way going to spend much time in the kitchen.  So I ate a couple of times at Rubio’s for dinner.  I was craving Mexican food so I grabbed Rubio’s on the run.   I think it’s a clean healthier take on ”fast food”….and I like their rice!

Then I went and hid in my bedroom with my dogs.  Gracie and Abbey  were freaked out by the fans….and I was freaked out by the big gaping holes in my walls.   The only dog that wasn’t moved by it all was Midnight.  She’s a curious little soul ….all 12 pounds of her….so she waltzed right up to one of the fans and just stood there….letting her beautiful long ears blow in the wind.   Then just like that …she was over it.

When life is normal and my kitchen looks like a kitchen, I’ll make these Salmon Tacos whenever I’m craving fish tacos.  Wild caught salmon is the fish that I eat most often, and I really like to make these Salmon Tacos.  The list of ingredients may seem daunting…but trust me – they come together quickly.  And they are so good!  These aren’t your ordinary fish tacos.  The wasabi aioli and avocado-tomatillo sauce make for a great combo of flavors!  If you don’t like wasabi ….you can substitute with a little adobo sauce.

Enjoy!

Have a great Monday all!!

~ xo Deb

Salmon Tacos

1 pound of wild caught salmon

1/4 teaspoon lemon pepper

4 – 8 corn tortillas (8 if you like to double them)

Directions

Broil the fish on a foil lined cookie sheet on high for 2 minutes on each side or until the fish is cooked in the center.

Heat the tortillas in stacks of 2 on a griddle and heat until soft on each side.  Toss the cabbage with enough of the vinaigrette.  Divide the cabbage evenly among the tortillas.  Top the cabbage mixture with pieces of cooked salmon.  Add a spoonful of each the wasabi aioli and avocado-tomatillo sauce over the salmon.

Serve with wedges of lime, sprigs of cilantro and Melon Salsa.

Cabbage Slaw

1/2 cup green cabbage, shredded

1/2 cup red cabbage, shredded

1/4 cup red wine vinegar

2 tablespoons olive oil

2 tablespoons yellow onion, chopped

1 clove fresh garlic, minced

2 tablespoons fresh cilantro, chopped

1/2 teaspoon dried oregano

salt and freshly ground black pepper to taste

Directions

Plaec the vinegar, olive oil, onion and garlic in a blender and blend well until smooth.  Transfer to a small bowl and add the cilantro and oregano.  Mix well.  Refrigerate.

Wasabi Aioli

1 clove garlic, minced

2 tablespoons real mayonnaise

2 tablespoons sour cream

1-1/2 teaspoons wasabi

1 clove fresh garlic, minced

In a small bowl, add the mayonnaise, sour cream, wasabi and garlic and mix well.  Cover with plastic wrap and refrigerate until ready to use.

Avocado-Tomatillo Sauce

1 avocado, peeled and pitted

1 serrano pepper (jalapeno works fine)

5 canned tomatillos

1 cloves garlic, minced

2 green onions, white and light green parts, chopped

3 sprigs fresh cilantro

Directions

Place the avocado, pepper, tomatillos, garlic, onions and cilantro in a food processor and blend.  Add just enough water to thin the sauce.  Cover with plastic wrap and refrigerate until ready to use.

Melon Salsa

3/4 cup watermelon, cut into cubes

3/4 cup cantaloupe, cut into cubes

3/4 cup honeydew melon, cut into cubes

freshly squeezed lime juice from 1 lime

1 tablespoon fresh cilantro, chopped

Directions

Mix the watermelon, cantaloupe, honeydew and lime juice in a medium sized bowl.  Toss so all of the fruit is covered in juice.  Add the cilantro and toss again.

C’est tout!

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Posted in Dinner
Feb 12 2014

Biscuits, Strawberry Preserves and La Brea Bakery Anniversary Party

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This is my favorite biscuit recipe.  I used to make biscuits a lot when Kyle was little.  But these are our favorite.  They’re fluffy on the inside and crispy on the outside.  The flavor is better than the usual biscuit….

Probably because of all the butter.

The strawberry preserves are quick and easy to make.  If you’ve never made homemade preserves before…you’re in for a treat.  I prefer to make homemade preserves because I can control the amount of sugar  Most preserves have way too much sugar…which kills the flavor of the fruit.  These strawberry preserves have little sugar and they go very well with these buttery biscuits.

These biscuits are perfect to serve for brunch.  Serve these biscuits with a variety of fruit preserves and you will have some seriously happy guests.

These biscuits are completely addicting….

Probably because of all the butter.

Last week I drove up to L.A. for the La Brea Bakery grand opening of their new location and celebration of their 25th anniversary.

The crowd at the event was much larger than I had hoped for.  This may sound a bit selfish….but I was hoping for a much smaller gathering. Something more intimate…so I could meet Nancy Silverton!!  But the crowd of well-wishers, followers, fans and city officials made it impossible for me to elbow my way to shake Nancy’s hand.

I left the event a little early because I wanted to drive over a couple of blocks away to check out another L.A. eatery….and I wanted to get back on the freeway before it got late and I got stuck traffic.  I won’t name names…. but I’ve read a bit about this other “eatery” and the popularity of their “Chinese Chicken Salad”.  So…I ordered one to go just to see what all the hoopla was about.

A week later ….I’m still trying to figure out what all the hoopla was about.  I walked back to my car…my salad packaged in very expensive  marketing material (large bag big print with eatery’s name just to hold a small salad).  Inside my car -  I couldn’t wait to peak inside.  I peeled open the box and I stared at the contents.  I  sure I blinked my eyes a few times in disbelief and said something like….”seriously?.  I paid almost $12 for a silly looking salad made of iceberg lettuce, greasy  wontons, friend noodles, a few scant pieces of greasy friend chicken and a handful of slivered almonds tossed in for …oh I guess….for the heck of it.

La Brea Bakery people!!  Hands-down the best lunch spot/eatery/bakery in Los Angeles!!

If you’re nowhere near Los Angeles, here’s the LA BREA BAKERY  store locator.

I love La Brea Bakery for the variety of good food.   It’s obviously a great place to go to for lunch…and breakfast….but it’s also a great place to pick up treats to take to work for meetings and co-workers birthdays.    I think these brownies scream ”be mine” for your honey and/or kiddos on Valentine’s Day.

I’ve mentioned La Brea Bakery and their breads in some of my previous posts.  I’m a huge fan of La Brea Bakery.  That’s no secret.  I should also mention that the opinions I share on my site are my own…and I have not been compensated in any way for the statements that I’ve made in this post.  The Culinary Agency kindly shared these photos with me since the photos I took at the event with my phone were subpar.

I wish La Brea Bakery another 25 years (and more) of continued success!

And if you’re interested….La Brea Bakery has some delicious looking recipes on their site.  Here’s the….RECIPE LINK

I hope you enjoy these buttery Biscuits and Strawberry Preserves!

Enjoy!

~ xo Deb

Biscuits

2 cups bread flour

1 tablespoon baking powder

1/4 teaspoon baking soda

2 tablespoons sour cream

1 teaspoon kosher salt

3/4 cup unsalted butter, frozen

3/4 cup buttermilk

1 tablespoon butter, melted to brush on the tops of the biscuits

Directions

Preheat the oven to 450 degrees

Combine the flour, baking npowder, baking soda, sour cream and salt in a large mixing bowl.

Using a cheese grater with large grates – grate the frozen butter then add it to the flour mixture.  Cut the butter into the flour mixture with a fork until the mixture resembles coarse meal.   Add the buttermilk and mix just enough so the batter is no longer crumbs.  Don’t overmix or you won’t have fluffy biscuits.

Turn the dough out onto a floured work surface and roll so it’s about 1-inch in thickness.  Using a biscuit cutter cut the biscuits and nplace them on a cookie sheet covered with a silpat.  Do not twist the cookie cutter when you cut the dough or your biscuits won’t rise well.

Cook the biscuits on the top rack for 15 to 20 minutes or until golden brown on top.  Remove from the oven and brush the tops with the melted butter and return to the oven for another 3 to 5 minutes longer.

Strawberry Preserves

1 pound fresh strawberries, hulled

2 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice (I used Meyer lemon)

1/4 teaspoon pectin

Directions

Combine the sugar, pectin and lemon juice in a small saucepan and cook over low heat just until the sugar and pectin are dissolved.  Add the strawberries and cook over low heat for about 15 to 20 minutes or until the strawberris release their juices and the mixture boils and thickens.   I add a couple of extra strawberries cut up for the last 5 minutes or so just for added texture.  I think it looks prettier to have a few pieces of recognizable fruit in the preserves.

C’est tout!

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Posted in Bread/Muffins, Breakfast/Brunch

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