Made with nuts combined with dark chocolate chips and placed in the freezer, this dessert will knock your socks off. These treats are gluten-free, lactose-free, and depending on what you use for the chocolate chips they can also be vegan. Some chocolate products have milk in them and others do not. A good rule for eating chocolate is to avoid any variety with milk in it. Dark chocolate is a must. The nuts in this make it a good protein energizer snack.
Ingredients
1 c. raw walnuts and/or pecans
1 c. raw almonds
½ c. rolled oats
½ tsp. cinnamon
2 tbsp. maple syrup
1 tsp. vanilla
1/8 tsp. salt
½ c. dark chocolate chips
Directions
Put the nuts, oats, cinnamon, chocolate chips, and salt into a food processor and process these ingredients until they are a uniform finely ground meal (for about one minute or a little more). Do not over-process or they will become too oily. Add the maple syrup and vanilla and process these into the meal until everything is well-blended. Lay a piece of wax paper on a cookie sheet. Form the nut and chocolate chip mixture into balls about an inch across and put them on the cookie sheet. Place them in the freezer for at least an hour before serving. Leftovers should be kept stored in the freezer. If you make these to take to a party, make a lot! They are so wonderful that they disappear in a blink.
Eat well, be well, live deliciously!
Saturday, March 24, 2012
Sunday, February 26, 2012
Butternut Cheesecake
This autumn harvest cheesecake can be made gluten-free or not. Either way it's deliciously creamy.
Ingredients
2 c. butternut squash purée (see below for squash preparation)
¾ c. honey
4 eggs (beaten)
8 oz. cream cheese, softened and room temperature
½ c. yogurt
2 tsp. lemon juice
1 tsp. vanilla
1 tsp. lemon peel
1 pie shell (see below for options)
Directions
Cut a butternut squash in half lengthwise and scoop out the innards (like a pumpkin). Put the halves upside down on a cookie sheet with a little water in it (up to about ¼ of an inch). Bake at 350˚ for about 45 minutes or until the squash is clearly soft when pierced with a fork. Do not overcook as the squash will turn brown on the bottom and discolor your pie. Check frequently after 30 minutes in the oven. Once the squash has cooled enough to handle, scoop out the squash meat.
Combine all the cheesecake filling ingredients in a blender or food processor and whirl until creamy smooth.
Whether or not this cheesecake is gluten-free depends on what type of crust you choose to use. A traditional graham cracker crumb crust will work well. For a gluten-free version, I recommend using Pamela’s brand gluten-free ginger snaps. To make a crust out of the ginger snaps, put them into a plastic bag and hammer them into crumbs. Melt one stick of butter. Combine the crumbs and the butter and press them together into a pie pan. The same crust preparation method would work for making a graham cracker crumb crust from scratch. A ready-made crust can also be used.
Bake the cheesecake at 350˚ for 45 minutes or until the center is set. Let the cheesecake cool to room temperature and then refrigerate it for at least two hours before serving.
Eat well, be well, live deliciously!
Ingredients
2 c. butternut squash purée (see below for squash preparation)
¾ c. honey
4 eggs (beaten)
8 oz. cream cheese, softened and room temperature
½ c. yogurt
2 tsp. lemon juice
1 tsp. vanilla
1 tsp. lemon peel
1 pie shell (see below for options)
Directions
Cut a butternut squash in half lengthwise and scoop out the innards (like a pumpkin). Put the halves upside down on a cookie sheet with a little water in it (up to about ¼ of an inch). Bake at 350˚ for about 45 minutes or until the squash is clearly soft when pierced with a fork. Do not overcook as the squash will turn brown on the bottom and discolor your pie. Check frequently after 30 minutes in the oven. Once the squash has cooled enough to handle, scoop out the squash meat.
Combine all the cheesecake filling ingredients in a blender or food processor and whirl until creamy smooth.
Whether or not this cheesecake is gluten-free depends on what type of crust you choose to use. A traditional graham cracker crumb crust will work well. For a gluten-free version, I recommend using Pamela’s brand gluten-free ginger snaps. To make a crust out of the ginger snaps, put them into a plastic bag and hammer them into crumbs. Melt one stick of butter. Combine the crumbs and the butter and press them together into a pie pan. The same crust preparation method would work for making a graham cracker crumb crust from scratch. A ready-made crust can also be used.
Bake the cheesecake at 350˚ for 45 minutes or until the center is set. Let the cheesecake cool to room temperature and then refrigerate it for at least two hours before serving.
Eat well, be well, live deliciously!
Saturday, February 4, 2012
Potato and Cheese Frittata
This combination of potato and eggs is as satisfying for dinner as it is for breakfast. Try this recipe instead of cooking your breakfast eggs and potatoes separately. Or prepare the frittata for dinner and serve with soup or salad.
Ingredients
5 eggs
3-4 medium-sized Yukon gold potatoes
3-4 tbsp. olive oil or butter
1 large clove of garlic (crushed)
¾ c. grated mozzarella cheese
¼ c. grated parmesan cheese
Salt and pepper to taste
Dusting of paprika for the top
Directions
Preheat the oven to 350°.
Slice the potatoes (about ¼-inch thick or thinner) and then cut into pieces of no more than about 1 inch across. Heat approximately 2 tbsp. of oil until hot in an oven-safe, large, cast iron skillet. Put the potatoes into the skillet and turn the heat down to medium. Coat the potatoes with the oil (add more oil if necessary) then sautée them, turning them frequently so that they don’t stick to the bottom of the pan. If they begin to stick, put 2-3 tablespoons of water into the skillet to help prevent sticking. Add black pepper to your liking (about ¼ tsp.). Crush the garlic clove into the potatoes and sautée the garlic with the potatoes. Cook the potatoes until they are just soft (but not mushy) and slightly brown. (Alternatively you can roast the potatoes in advance on a cookie sheet in the oven at 350° for 40 minutes.)
While the potatoes and garlic are cooking in the skillet, beat the eggs in a bowl. Grate the cheeses together but do not mix them into the eggs.
When the potatoes and garlic are cooked to tenderness, remove them from the skillet and wash out the skillet. Place the skillet back on the burner and heat approximately 1 tbsp. of oil in the skillet over high heat (use enough oil to coat the bottom and sides of the skillet generously). When the oil is hot, turn the heat down to low and pour in the beaten eggs.
Cook the eggs for 2 minutes over low heat, then spread the potatoes evenly over/into the eggs. Cook the eggs for another 2 minutes over low heat then turn the heat off. Sprinkle the cheese over the top of the egg/potato mixture and dust the top with paprika.
Place the frittata, uncovered, in the preheated oven and continue to cook it for 5 minutes or until the center is firm. Salt can be added at the table according to each person’s taste.
Eat well, be well, live deliciously!
Ingredients
5 eggs
3-4 medium-sized Yukon gold potatoes
3-4 tbsp. olive oil or butter
1 large clove of garlic (crushed)
¾ c. grated mozzarella cheese
¼ c. grated parmesan cheese
Salt and pepper to taste
Dusting of paprika for the top
Directions
Preheat the oven to 350°.
Slice the potatoes (about ¼-inch thick or thinner) and then cut into pieces of no more than about 1 inch across. Heat approximately 2 tbsp. of oil until hot in an oven-safe, large, cast iron skillet. Put the potatoes into the skillet and turn the heat down to medium. Coat the potatoes with the oil (add more oil if necessary) then sautée them, turning them frequently so that they don’t stick to the bottom of the pan. If they begin to stick, put 2-3 tablespoons of water into the skillet to help prevent sticking. Add black pepper to your liking (about ¼ tsp.). Crush the garlic clove into the potatoes and sautée the garlic with the potatoes. Cook the potatoes until they are just soft (but not mushy) and slightly brown. (Alternatively you can roast the potatoes in advance on a cookie sheet in the oven at 350° for 40 minutes.)
While the potatoes and garlic are cooking in the skillet, beat the eggs in a bowl. Grate the cheeses together but do not mix them into the eggs.
When the potatoes and garlic are cooked to tenderness, remove them from the skillet and wash out the skillet. Place the skillet back on the burner and heat approximately 1 tbsp. of oil in the skillet over high heat (use enough oil to coat the bottom and sides of the skillet generously). When the oil is hot, turn the heat down to low and pour in the beaten eggs.
Cook the eggs for 2 minutes over low heat, then spread the potatoes evenly over/into the eggs. Cook the eggs for another 2 minutes over low heat then turn the heat off. Sprinkle the cheese over the top of the egg/potato mixture and dust the top with paprika.
Place the frittata, uncovered, in the preheated oven and continue to cook it for 5 minutes or until the center is firm. Salt can be added at the table according to each person’s taste.
Eat well, be well, live deliciously!
Saturday, January 28, 2012
Banana Walnut Bread
This is my classic, standard banana bread recipe. For years I made this every time I had some overripe bananas. My children would devour the whole banana bread straight out of the oven. Here is the original whole wheat version and then instructions for a gluten-free variation (provided at the end). You can use this recipe for making banana muffins too, just note the reduced baking time.
Ingredients
3 ripe bananas
½ c. oil (for a richer bread use part or all melted butter)
½ c. honey
2 eggs
1 tsp. vanilla
1¾ c. whole wheat flour
1½ tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg
1 c. chopped walnuts (can be made without walnuts of course if desired)
Directions
Combine the wet ingredients (banana, oil, honey, eggs, vanilla) in a mixing bowl. Beat with an electric mixer to mash the banana completely and blend with the other ingredients. Combine the dry ingredients (sift the flour if you are so inclined). Mix the dry ingredients into the wet ingredients and beat with an electric mixer for a minute (not much more than that because you don’t want the batter to get tough). Bake the banana bread in one 8-inch square baking dish or a loaf pan (needs to bake a bit longer in the loaf pan) for 40-50 minutes at 350°. Bake muffins for 25 minutes at 350°. Bread or muffins are done when a knife inserted comes out clean. For a fun variation include 1 c. chocolate chips.
To make a gluten-free version of this banana bread, substitute the whole wheat flour with 1 c. brown rice flour and ¾ c. teff flour. It may require that you bake it a little longer, keep testing with a knife until it comes out clean to determine when the bread is done.
Eat well, be well, live deliciously!
Ingredients
3 ripe bananas
½ c. oil (for a richer bread use part or all melted butter)
½ c. honey
2 eggs
1 tsp. vanilla
1¾ c. whole wheat flour
1½ tsp. baking soda
½ tsp. salt
¼ tsp. nutmeg
1 c. chopped walnuts (can be made without walnuts of course if desired)
Directions
Combine the wet ingredients (banana, oil, honey, eggs, vanilla) in a mixing bowl. Beat with an electric mixer to mash the banana completely and blend with the other ingredients. Combine the dry ingredients (sift the flour if you are so inclined). Mix the dry ingredients into the wet ingredients and beat with an electric mixer for a minute (not much more than that because you don’t want the batter to get tough). Bake the banana bread in one 8-inch square baking dish or a loaf pan (needs to bake a bit longer in the loaf pan) for 40-50 minutes at 350°. Bake muffins for 25 minutes at 350°. Bread or muffins are done when a knife inserted comes out clean. For a fun variation include 1 c. chocolate chips.
To make a gluten-free version of this banana bread, substitute the whole wheat flour with 1 c. brown rice flour and ¾ c. teff flour. It may require that you bake it a little longer, keep testing with a knife until it comes out clean to determine when the bread is done.
Eat well, be well, live deliciously!
Saturday, January 7, 2012
Spicy Peanut Sauce
Make up a batch of this sauce and store it in your refrigerator. It works splendidly on noodles, rice, or vegetables. My favorite way to use this sauce is to pour it over a vegetable-and-tofu stir-fry on a bed of rice, then top it with some peanuts.
Ingredients
2 tbsp. peanut butter
1 tbsp. tamari or soy sauce (for those avoiding gluten, use the wheat-free version)
3 tbsp. rice wine vinegar
1 tbsp. hot red pepper oil
1 tsp. crushed hot red peppers
3 tbsp. sesame oil
1 tbsp. maple syrup
2 tsp. ginger powder
1 tsp. onion powder
1 tbsp. white wine
1 tsp. dry mustard (hot mustard gives it a nice kick, but is not necessary)
1 c. hot water
Directions
This one couldn’t be more simple. Combine all the ingredients in a jar. Just be sure that the water is hot so that it helps to dissolve the peanut butter into the other ingredients. Stir well until smooth and creamy.
Eat well, be well, live deliciously!
Ingredients
2 tbsp. peanut butter
1 tbsp. tamari or soy sauce (for those avoiding gluten, use the wheat-free version)
3 tbsp. rice wine vinegar
1 tbsp. hot red pepper oil
1 tsp. crushed hot red peppers
3 tbsp. sesame oil
1 tbsp. maple syrup
2 tsp. ginger powder
1 tsp. onion powder
1 tbsp. white wine
1 tsp. dry mustard (hot mustard gives it a nice kick, but is not necessary)
1 c. hot water
Directions
This one couldn’t be more simple. Combine all the ingredients in a jar. Just be sure that the water is hot so that it helps to dissolve the peanut butter into the other ingredients. Stir well until smooth and creamy.
Eat well, be well, live deliciously!
Tuesday, December 27, 2011
Chocolate Cake with Strawberries
This was my standard “birthday cake” recipe for my children when they were growing up. They always wanted me to use a cake mix out of a box, but I refused. Their friends loved this cake and would never have forgiven me if I didn’t make it for birthday parties. Not all children like strawberries, so I don’t recommend putting them on the cake. I would cut them up into a bowl, and spoon them over each piece, depending on whether or not the person eating that slice liked strawberries.
Ingredients
1 c. melted butter or coconut oil (or combination)
1¼ c. honey
1 tsp. vanilla
3 eggs, separated (set the whites aside to beat stiff)
1 c. water
1/3 c. puréed stewed tomatoes
2½ c. flour (whole wheat or brown rice)
½ c. powdered cocoa
1½ tsp. baking soda
½ tsp. salt
For topping: cut up heaps of fresh strawberries
(Whipped cream optional)
Directions
Put the stewed tomatoes in the blender and purée them. Separate the eggs and set the egg whites aside. Combine the egg yolks with the wet ingredients and blend well. Combine all the dry ingredients except the salt and blend well. Then add the dry ingredients to the wet ingredients and stir until smooth (use an electric mixer if necessary). Put the salt into the egg whites and whip them up until they are stiff. Fold the cake mixture into the stiff egg whites.
While the cake is baking, chop up the strawberries.
Pour the cake mixture into two 8-inch square (or round) baking dishes and bake for 40 minutes at 350°. You can frost the cake or simply cut squares and put them on a plate with whipped cream (sweeten with a little maple syrup) and strawberries. Yum!
Eat well, be well, live deliciously!
Ingredients
1 c. melted butter or coconut oil (or combination)
1¼ c. honey
1 tsp. vanilla
3 eggs, separated (set the whites aside to beat stiff)
1 c. water
1/3 c. puréed stewed tomatoes
2½ c. flour (whole wheat or brown rice)
½ c. powdered cocoa
1½ tsp. baking soda
½ tsp. salt
For topping: cut up heaps of fresh strawberries
(Whipped cream optional)
Directions
Put the stewed tomatoes in the blender and purée them. Separate the eggs and set the egg whites aside. Combine the egg yolks with the wet ingredients and blend well. Combine all the dry ingredients except the salt and blend well. Then add the dry ingredients to the wet ingredients and stir until smooth (use an electric mixer if necessary). Put the salt into the egg whites and whip them up until they are stiff. Fold the cake mixture into the stiff egg whites.
While the cake is baking, chop up the strawberries.
Pour the cake mixture into two 8-inch square (or round) baking dishes and bake for 40 minutes at 350°. You can frost the cake or simply cut squares and put them on a plate with whipped cream (sweeten with a little maple syrup) and strawberries. Yum!
Eat well, be well, live deliciously!
Saturday, December 17, 2011
Yael’s French Yogurt Cake
In 1974, I visited my cousin Yael in Paris. She was a Holocaust survivor, a linguist, and a vivacious woman with an active mind. She loved to cook and she also cultivated fruit trees. She baked this cake for me while I was there and she gave me the recipe. She served it with jam on top. This cake has always tasted to me like it has an extra ingredient in it that I didn’t include on purpose and that I can’t quite identify, like a mystery flavor that appears out of thin air.
Ingredients
1½ c. flour (whole wheat or brown rice)
¾ c. honey
1/4 c. maple syrup
1 tsp. baking powder
½ c. yogurt
2/3 c. melted butter
2 beaten eggs
(1 tsp. grated orange or lemon peel – optional)
Directions
Melt the butter. Beat the eggs and combine with the yogurt and butter, blending together well. Add the honey and maple syrup and blend it in to the wet ingredients completely. Mix the baking powder into the flour. Add the flour to the wet ingredients and mix together completely. You might want to use an electric mixer to get all the lumps out.
Pour the mixture into an 8-inch square baking dish and bake for 35 minutes at 350° then turn the heat up to 375° and bake for an additional 10 minutes.
Eat well, be well, live deliciously!
Ingredients
1½ c. flour (whole wheat or brown rice)
¾ c. honey
1/4 c. maple syrup
1 tsp. baking powder
½ c. yogurt
2/3 c. melted butter
2 beaten eggs
(1 tsp. grated orange or lemon peel – optional)
Directions
Melt the butter. Beat the eggs and combine with the yogurt and butter, blending together well. Add the honey and maple syrup and blend it in to the wet ingredients completely. Mix the baking powder into the flour. Add the flour to the wet ingredients and mix together completely. You might want to use an electric mixer to get all the lumps out.
Pour the mixture into an 8-inch square baking dish and bake for 35 minutes at 350° then turn the heat up to 375° and bake for an additional 10 minutes.
Eat well, be well, live deliciously!
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