Seven Sundays Blueberry Chia Buckwheat Bread : Gluten Free

I’ve been so excited about Seven Sunday’s latest flavor Blueberry Chia Buckwheat to come out. It was released this past weekend in Targets across the nation! I have several GFF’s (gluten free friends) 🙂 So I decided to get right to the kitchen and start experimenting with a little somethin’ somethin’ and this is the result! It turned out great and I can’t wait to make it again in a larger batch.

Prep: 10 min

Cook Time: 30-40 min or until done.

Makes: 2 mini loaves (you can make more, I just started small to not waste if I didn’t like it).

Ingredients:

• 1 1/4 Cup Bob’s Red Mill GF All-Purpose Flour
• 1/4 Cup Coconut Sugar
• 1/4 tsp. Sea Salt
• 1 Cup Seven Sundays Blueberry Chia Buckwheat
• 2 tsp. Baking Powder
• 3 TBS Coconut Oil
• 1/2 Cup Milk (you can use any kind, I used 2% dairy).
• 2 Eggs
• 1/2 Cup Blueberries

Instructions:

1. Preheat Oven 350 F.
2. Cream sugar and oil together, I used slightly above room temp coconut oil so that it has a shortening consistency.
3. Add eggs and milk and mix until incorporated.
4. Mix Flour, Salt, Baking Powder well in separate bowl, then mix the two together adding the 3/4 C. Seven Sundays and blueberries last, being gentle with them.
5. Add mixture to two small bread loaf pans and sprinkle with a dash of remaining Seven Sundays on top. Bake for 30-40 min or until a toothpick can be inserted and removed cleanly.

Enjoy with some local honey or butter OR even better… BOTH!

Birthday Chocolate Pecan Pie Bars

I figured I’d celebrate my Birthday today by posting an awesome recipe I have adapted from Rufus’ Food and Spirits Guide. I usually never go off a recipe unless I’m baking a dessert or making something someone asked me to make from a recipe they found, I can never stick to them verbatim though I always “throw” something else in 😉 I’m not a huge “cake” fan in fact at our wedding we had cobbler because we don’t favor cake 🙂  I made these last week for one of Evan’s co-workers, Lori, for her birthday (he did help a bit in case anyone was wondering ; ) ) and they were so good. I ate WAY to many, I even found myself eating them for breakfast…! I’m 28 years old today and feel great!!! I’m still wondering where all this time goes though… Life is good!

Chocolate Pecan Pie Bars (adapted from Rufus’ Food and Spirits Guide and Elephant Eats)

Prep: 20 min

Cook Time: 20 min

Makes: 40 -45 bars

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 cup unsalted butter, at room temperature
• 1/2 tsp sea salt, and more for end
• 1 1/2 cups corn syrup
• 4 ounces dark chocolate
• 4 eggs
• 1 ounce bourbon
• 1 ounce cup maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups chopped Texas pecans

Instructions:

1. Grease bottom and sides of 15″x10″x1″ baking dish or two smaller pans.
2. In a stand mixer on medium, beat flour, 1/2 C. sugar, butter and salt until the mixture resembles coarse crumbs. Press into the bottom of prepared pan. Bake at 350 for 20 min.
3. Meanwhile, in a three-quart pan, stir corn syrup and chocolate on low until melted. Remove from heat and allow to cool for about 10 minutes.
4. Stir in maple syrup, bourbon, remainder of sugar, eggs and pecans. Pour filling over hot crust and bake at 350 until firm around edges but slightly soft in center, about 30 minutes. Sprinkle with a bit of sea salt.
5. Cool in pan on wire rack. Cut into bars. Store in refrigerator until ready to serve.

 Enjoy and Cheers! 

Green Tomato and Bacon Pizza Pie

I bought some green tomatoes from Johnson’s Backyard Garden last Saturday and decided these babies are either getting fried or going on a pizza… Pizza it was and it was fantastic! Also today is the last day to vote for my Morel and Bacon Egg Rolls! If you haven’t voted yet ( I know many of you have, Thank you so much) please do! Vote here.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 4 slices of Bacon, cooked until almost done
• Green tomatoes, 3-4 sliced (enough to cover pizza will depend on size)
• 8 oz Fresh Mozzarella, sliced into medallions.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, then place mozzarella on top, Then tomatoes, then bacon, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden
   Enjoy and Cheers!

Sausage and Porcini Pizza with a Homemade Pesto

Here’s the pizza I promised and let me tell ya… it was an amazing pizza! Everything was made from scratch (minus the cheese, but I’m working on changing that). I can’t tell you how much better homemade crust, sausage, and pesto is!!! If you haven’t made any of these by hand it’s time to start and here’s why:

Store bought pizza crust: Like Boboli for example are about $3-5 and contains all of these ingredients some of which are GMO: Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, palm oil, yeast, salt, milk casein, sugar, mozzarella cheese (milk, cheese cultures, salt and enzymes), preservatives (calcium propionate, sorbic acid ), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color.  Making your own consists of much less: Flour, yeast, water, oil, and salt… all for approximately 60 cents!

Store Bought Pesto 4oz: For about $4-7 Contains: Basil, Soybean Oil, Garlic, Romano Cheese (Milk, Cheese Cultures, Salt, Enzymes), Olive Oil, Spice, Salt, Lactic Acid, Torula Yeast, Citric Acid, Natural Flavors (Soy). Contains Soybeans, Milk. Making 8oz of your own: Basil, Olive Oil (good stuff), Pine nuts, Parmigiano-Reggiano Cheese, Garlic, Salt and Pepper for about $5-6

Store Bought Sausage 1lb: For about $4-6 Contains: Pork (high fat content), Water, Salt, Corn Syrup, Monosodium Glutamate (AKA MSG), Dextrose, Spices, Natural Flavors, BHT, BHA, Citric Acid. Making your own: Pork, Turkey, Identifiable spices that I’m proud to disclose, Shallots, Garlic, Green Onion for about $ 2.50

Yes it’s work, it is much harder than picking up the phone and calling Domino’s! In the end- not only is better for your wallet and your body but it’s also fun to create meals you can feel good about eating that won’t come back to haunt you the next day… or even next couple of days for that matter, you know what I’m talking about…

Prep: 1 hr

Cook Time: 20-25 min

Makes: 8 Slices or serves 2-3

Ingredients:

Toppings

• Sausage balls
• Porcini mushrooms
• 8 oz Fresh Mozzarella, sliced into medallions.
• 1/4 C. Pesto
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Sausage 

• 1/4 lb Ground pork
• 1/4 lb Ground turkey
• 1 Garlic clove, minced
• 1 TBS scallion, chopped finely
• 2 TBS Shallots, chopped finely
• 1 tsp. Marjoram
• 1 tsp. Sage
• 1/8 tsp. Tarragon
• 1/2 tsp. Ground pink peppercorn
• 1/8 tsp. Cayenne pepper
• 1 tsp. Black pepper
• 1 tsp. Salt

Mix well and roll into marble sized balls. Cook in large skillet until cook through. Reserve for pizza

Basil Pesto (this makes a cup) you can store or freeze what you don’t use.

• 2 C. Fresh Basil Packed, big stems removed
• 2/3 C. Olive oil
• 1 large clove of garlic
• 1/4 C. Pine Nuts
• 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese
• Salt and pepper

Mix all ingredient in processor, season with salt and pepper to taste.

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   I pre bake my crust for about 5 min on the stone to firm it up… this ensures that the meatballs don’t roll off when you slide it in the oven.
   To Top: Spread pesto evenly, then place mozzarella on top, then porcini’s and meat balls, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden  
   Enjoy and Cheers!
   DON’T FORGET there’s still time to enter my OXO Giveaway if you haven’t already!

Roasted Fennel and Carrot Salad with a Balsamic and Yuzu Reduction Chicken and Gnocchi Surprises

This is a nice warm salad that’s fresh and seasonal. I usually don’t make warm salads but this dish was a reminder of how good they are and I think I will be doing this again soon! It’s great as a side dish or main meal.

Prep: 20 min

Cook Time: 45 min

Serves: 2-3

Ingredients:

• 2 chicken breasts, fresh
• 5-7 Carrots, sliced in half long ways
• 2-3 Fennel bulbs, quartered
• 1 C. Gnocchi (cooked as you like) I do butter garlic and parsley
• 4 C. Mixed Spring Salad
• 1 Shallot, sliced into 1/4 inch slices, long
• 1 Garlic clove, minced
• 1/8 C. Balsamic (for carrots, shallots, and fennel).
• 1/8 C. Chicken stock (for carrots, shallots, and fennel)
• Salt and Pepper
• 1/8 C. Yuzu (for chicken breasts)
• Balsamic and chicken stock (for chicken breasts) I’m not giving amounts on these so just have the containers available because you will have to eye ball it.

Instructions:

For roasted carrots, fennel, and shallots: Pre heat oven to 425 F. Cut produce and lay out on a large baking dish or pan (It’s helpful to line well with foil) add garlic, then drizzle with:

• 1 Garlic clove, minced
• 1/8 C. Balsamic (for carrots, shallots, and fennel).
• 1/8 C. Chicken stock (for carrots, shallots, and fennel)
• Sprinkle with salt and pepper

Bake covered with foil for 20 and uncovered for 10-20 more min until done.

For Chicken:

• Clean breasts and trim fat.
• Season with salt and pepper.
• In a large skillet heat 1-2 TBS of olive oil on medium high and add breasts.
• This is where you will start with 1/8 C. Yuzu, 1/8 C. Balsamic, and 1/8 C. Stock all equal parts into a measuring cup.
• Add a dash at a time coating the breast it will reduce and get thick.
• Though out the duration of cooking the chicken until done you will keep adding balsamic and stock when it starts to diminish. Make sure your last time you put a bit more in so you have some reduction left to pour on top of salad.

Enjoy and Cheers!

Attack of the Greens Prosciutto di Parma Shroom Pizza

It’s Pizza time! I went crazy with the greens this time and used beet greens, swiss chard, broccoli greens, and KALE!  I couldn’t be happier with the end result, it was so tasty and hit the spot. 

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 6-8 slices of Prosciutto di Parma
• 1/8 C. Beet greens
• 1/8 C. Swiss chard
• 1/8 C. Brocoli greens
• 1/8. C. Kale (yes MORE KALE muahahahha).
• 1/2 C. Shrooms (not the magic kind, but you could prob swing that if you’re into that kind of thing).
• 8 oz Fresh Mozzarella, sliced into medallions.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, Prosciutto di Parma,  sprinkle Parma with a bit of Parmigiano reggiano (to act as glue), lay down greens (mixed up), then place mozzarella on top, Then shroomies, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden!

Roasted Leg of Lamb Stuffed with Pesto and Kale

Last night I decided I’d make Evan a “special” dinner for a special occasion (all meals are special when you make them with love). He did so well as work this past year I decided we’d celebrate him last night by breaking out some leg of lamb (one of his favs) we had frozen left over from Christmas. I was saving it for a special occasion and this was one of those for sure 🙂 I even did the dishes afterward…

I served this with a wonderful Rutabaga Au Gratan and Roasted Brussel Sprouts 🙂

Prep Time: 10 min

Cook Time: 50-70 min depending on how many lbs your leg is.

Serves: 3-4

Ingredients:

• 2lbs Boneless leg of lamb, butterflied long ways.
• 1.5 C. Kale, stem removed
• 3 TBS. Pesto, homemade or from a jar
• 8 Pink peppercorns
• 1 tsp. Sea salt
• 1/2 tsp Black pepper
• 1/4 tsp. Granulated garlic
• Hemp or twine

Instructions:

1. Pre-heat oven to 350 F.
2. Lay out lamb flat it should be thin from butterflying, (I wish I’d taken a pic of this but my hands were lamby). Season with salt, black pepper, garlic, and pink pepper, saving a little bit for after you have rolled it up.
3. Add pesto, smearing it evenly all over the area you just seasoned.
4. Add kale pieces to the top of the pesto.
5. Carefully roll up you lamb, fairly tightly. Tie up lamb roll with twine. (I use hemp).
6. Dust with remaining seasonings.
7. Bake for 60-70 min or until internal temp reads 140 F (this will result in medium rare meat, cook longer if desired but not too long).

Enjoy and Cheers!

Bacon, Kale, and Duck Egg English Muffin Sando

Some mornings call for a “special” breakfast, more than just the typical bowl of cold cereal 🙂 These are easy to make and are sure to please. 

Prep: 10 min

Cook Time: 6 min

Makes: 1 Sando

Ingredients:

• 1-2 Slices of cooked bacon, nitrate free, broken in half
• 1 English muffin, sliced and toasted
• 1 Duck egg
• 3-4 pieces of kale
• 1 TBS yuzu juice
• 1 slice of cheese, your preference or omit all together.
• Salt and pepper
• 1 tsp Butter

Instructions:

1. Heat medium skillet on medium high with butter, crack duck egg into skillet and cook for 2-3 min on each side deppending on how runny you like it 🙂 placing cheese on second side for the remaining 3 min until melted.
2. Wilt kale in yuzu juice for about 2 min tops in separate skillet.
3. Assemble sando, muffin, egg,cheese, bacon, kale, and muffin top 😉

Enjoy and Cheers!

Bison Kale and Veggie Bake

I love casseroles like this! They’re easy, tasty, and done quickly 🙂 I really loved the addition of Kale and Zucchini and Squash, I normally don’t use those in casseroles and I’m glad I did! Excuse the pictures, anything taken after 8 pm looks just not as good 😦

Prep Time: 10 min

Cook Time: 25-30 Min

Serves: 2-4 depending on how hungry you are 🙂

Ingredients:

• 1lb Ground bison
• 8 oz Whole wheat rotini, cooked
• 1/2 C. Zucchini, sliced into strips
• 1/2 C. Squash, sliced into strips
• 1/4 C. Shallots, diced
• 1 Garlic clove, minced
• 1 C. Mushrooms, sliced
• 2-3 C. Kale, chopped into medium pieces
• 1/2 C. Non fat Greek yogurt (like Fage).
• 1 C. Monterrey Jack, shedded
• 1/4 C. Parm Reg or Parmesan of your choice. *The good stuff, not Digornio, I don’t think that stuff is even real cheese haha.
• 1 tsp Salt
• 1 tsp Pepper
• More of these three to taste, if needed.
• 1 TBS Olive oil

Instructions:

1. Cook noodles until al dente.
2. Preheat oven to 325 F.
3. In large skillet heat 1 TBS olive oil. on medium high, leaning on the  higher end. Add shallots and garlic and cook for 3 min.
4. Add bison and cook for 5 min then add veggies and cook for 304 min until meat is done.
5. Turn heat to low and add in yogurt and monterrey jack and mix well then add salt and pepper.
6. Add cooked pasta to mixture and mix well. Transfer to your casserole and top with parm cheese.
7. Bake for 15-20 min until cheese is melted on top and nice and hot.

Enjoy and cheers!

Zesty Black Bean & Chicken Nacho Mammas

I’ve been craving nachos lately, good nachos, not the nasty greasy restaurant kind (although there is a time and place for those as well). 🙂 I figured I’d make us this today for a good Saturday lunch at home. It’s super easy and ALMOST impossible to f’ up! 😉  

Prep Time: 10-15 min

Cook Time: 15-20 min

Serves: 2-3 (Pictured: is just one plate, it makes two).

Ingredients

• 1 Chicken breast, cubed and cooked in the seasoning of your choice. I do a chili powder, granulated garlic, salt, pepper, and cumin. Lime is nice too.
• Tortilla chips
• Cheese, your choice. I like a blend.
• 1 C. Black beans, cooked
• 1/2 C. Tomato, diced
• 1 Serrano, sliced (you can use japs if you like less heat).
• 1/4 C. Onion, diced
• Green onion, chopped
• Limes

The rest is simple:

1. Preheat oven to 375 F.
2. Cook chicken until done.
3. Lay out chips on an oven proof plate or pan. Sprinkle lightly with cheese, add beans, chicken, and more cheese.
4. Bake for 10-12 min.
5. Top with veggies and squeeze lime on top.
6. Serve with your fav sauce or crema.  We used our friends award winning Salsa Verde, she was in the Taco Experiment with us and placed first audience pick, and for good reason! 

Enjoy and Cheers!