This recipe is a gift from our family friend, Jeff, who has hijacked our kitchen more than once much to our delight, and worked his magic creating a triple batch of these amazing gluten free treats using a cherished family recipe that he modified from his cousin Hae Jung Cho. She found it and says it is adapted from a recipe by Marcy Goldman, a renoun professional baker and food writer based in Montreal. Jeff adapted it further, and his has less sugar, actually only 1/2 cup per batch. Believe me you won’t miss it. Having searched the city from top to bottom, looking for the ultimate gluten free cookie, I can honestly say, these babies leave all the rest in the dust! We are serious cookie monsters in this family, so we know of what we speak. lol. It takes some time to do these and you must really pay attention to the technique, so you don’t get a cookie that is too thick in the center. They need to be thin and they will be crispy, and taste very buttery, through and through. You really have to watch these, it is easy to lose control.
Delicately sweet, intense yet subtle, super creamy soup that is dominated by the flavor of beets. Includes an array of other vegetables and the flavors are all there supporting, but you can think of this as ‘Beet Soup’, or, a Modern Borscht ! There are a lot of reasons to include beets in your diet, and in fact, they seem to be the ‘it’ food in health and wellness circles right now. They are anti -inflammatory, anti-oxident, they support cardio vascular health, and they are also known to detoxify the blood for starters. For the purposes of this blog post, lets just say they are Good for You!! They are also delicious!
This pie was inspired by a favorite food blog post, Food 52. They posted it as pie/cake. My take is more, ‘side dish’ that could also be good as something that would go great with afternoon coffee or even for brunch with eggs. We used a totally different pie crust, (Julia Child’s basic pie crust recipe). I used the basic concept of roasted squash baked in a pie crust, but I reduced the sugar and upped the spices a ‘bit’. I first tried it on a trip to upstate NY, to visit a friends farm. The Kabocha squash came right out of the October garden, the eggs were gathered from the chickens in the coop, and my friend Carol is a ‘Cordon Bleu’ trained chef. She was at the helm, I was the willing student. What came out was nothing short of heaven. We ate really really well that night.
This has been a family favorite, for end of the summer and early fall evenings. We are not ready for the all root veggie, more heavy types of winter soups. This has the squash and slightly ‘kicked up’ seasoned broth which has a spicy tone from the turmeric and curry powder that bring warmth to the nights that begin to cool off at dinner time. The nice touch is the pre-roasted squash that go in toward the end.
Prep the veggies in advance so they are all set up and ready to be added to the pot in order. This soup calls for onions and shallots but you can easily also add garlic in place of the shallots.
The weather is getting cooler, and the root veggies are starting to come into season. With a small commitment to spend a few hours in the kitchen on a Sunday morning or afternoon, you can know you will have an ample supply of delicious roasted vegetables in your fridge that will last and sustain you for several days. You can either enjoy them cold with a scoop of tuna salad, some cold chicken, or heat up as a hearty savory side dish to any protein you come up with for dinner. This cuts down meal preparation time considerably, as you just have to ‘cook’ the main dish. For vegans, these yummy veggies stand well on their own.
Wild caught White fish fillets cooked in parchment packets in the oven, with fennel, olives, cherry tomatoes and lime slices. We used Chilean Sea Bass, but you can pick any firm fish you like. This dish pairs very well with rice or some yukon potatoes, (steamed or roasted) or with a big green salad if you are wanting to go paleo.
One of our favorite, and easy to prepare dishes is this versatile recipe of roasted, stuffed bell peppers. You can use any kind of meat, include or exclude a grain, add just about any kind of veggie to saute along with the meat, so it is either ‘low’ to almost ‘no carb’, and can be gluten free. Always a crowd pleaser, and the house smells amazing from the peppers roasting as the dish cooks.
Family favorite, especially during the summer. We cook the fish outside on the grill, in our trusty cast Iron, seasoned to perfection from countless uses, frying pan. Serve with ample amounts of either ice cold beer, fruity sangria, mojitos, or of course margaritas! You can use any type of wild caught fish that suits you. You may want to vary the seasoning if you pick Salmon, but any white fish will go very well with this group of spices.
A great egg recipe that can be served for any meal, eaten hot or at room temp.
It also satisfies my never ending quest for more green in our diet. This uses green squash, and lots of fresh dill and the combo creates the most beautiful color.
Scrumptious, spicy, no carb, yummy plant based side dish, for summer menu planning. Good hot, or at room temperature.
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