nut, seed, & coconut granola. {grain-free & vegetarian}

26 January 2015

Happy belated New Year. I hope everyone had a beautiful, relaxing holiday with friends and family, I know that I certainly did. For the past few weeks, I felt a bit off the grid and I admit that it has taken me quite a bit of time to gain energy back and find a routine again.

Many of us create goals, formulate new habits, and make resolutions in the New Year, I have made a few as well. Since I now have job that requires me to sit many hours a day, I noticed a difference in my flexibility and feel stiffness in my joints and muscles. As a way to curb this detriment, I began doing Yoga in the morning, and have found that it is also a way to start a good habit and implement a beneficial morning routine. I have discovered that most days, I always have a 30-45 minutes to dedicate, and that I truly enjoy that time. What are some of your newest or most valued habits this year?

As far as nutrition, I have been been cooking from the heart and for comfort. This is my 4th granola recipe on WE.H., but for good reason--I have finally devised a delicious grain-free granola. Before I adopted a grain-free diet, I ate granola almost every morning (hence the 3 previous granola recipes). This recipe has been a blessing for busy mornings as it is easy to pack up for the go and sustains me until lunch. I have been eating it with almond milk or kefir, bananas and berries.

Nut, Seed, & Coconut Granola. 

makes about 5 cups

3 cups of raw nuts and seeds {I used 1 cup of almonds, 1 cup walnuts, 1/2 cup pumpkins seeds, 2 TBL sesame seeds, and 2 TBL chia seeds}
1 cup of unsweetened, shredded coconut

1/4 cup of extra-virgin olive oil
1/3 cup raw honey {or maple syrup to make it vegan}
1 tsp. ground cinnamon
1 tsp. vanilla extract or the seeds from one pod, scraped out
a pinch of sea salt

1 1/2-2 cups dried fruit {I used equal amounts of organic apricots, dates, and Thompson raisins}

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or you can spray the baking sheet with oil).  
2. In a large bowl, whisk to combine oil, honey, cinnamon, vanilla, and salt. 
3. Add the nuts, seeds, and coconut to a food processor. Blitz until everything is coarsely ground. This will be reminiscent to the oat-like texture of granola. Add the nut, seed, and coconut mixture into the bowl with wet ingredients. Stir until everything is evenly coated and spread evenly over the parchment paper. Bake for 15-18 minutes, or until the nuts & seeds begin to turn golden; stir occasionally. 
4. While the granola is in the oven, add the dried fruit into the food processor and blitz until roughly chopped (or you can do this with a knife). When the granola is done, take it out and stir in the fruit and let it cool on the baking sheet.*
5. Store in air tight container up to 3 weeks. 

*If you want the granola to be a little chunky & stuck together, pile the granola 1" thick to cool, then break apart.

happy eatings & cheers!

apple cinnamon coffee cake with walnut crumb topping. {vegetarian & grainfree}

8 December 2014

This spiced morning cake permeates the kitchen with seasonal fragrance while creating an anticipation for a classic breakfast treat to go along with a hot, dark cup of coffee. Apples are flecked into the cake batter, adding an unexpected sweetness that complements the crumbly walnut topping that we expect with a coffee cake. This simple recipe, from the Zenbelly blog, is a wonderful breakfast cake for a Saturday morning or an easy dish to put together when unexpected guests arrive as it is essentially all done in the food processor. Hardly any clean up-- we love that!

apple cinnamon coffee cake with walnut crumb topping. 

1-  8" cake

by Zenbelly

For the cake:

1/2 cup almond flour
1/4 cup arrowroot starch
2 TBL coconut flour
1/3 cup coconut palm sugar
1 TBL cinnamon
1 tsp baking soda
1/4 tsp sea salt
1 TBL butter, plus more for greasing the pan
2 eggs
1/2 cup sour cream or full fat Greek yogurt (or cream from a can of refrigerated coconut milk)
1 teaspoon vanilla extract
1 cup grated apple (about 1 large apple)

For the topping:

1 1/2 cups walnuts (or pecans, if you prefer)
1/2 cup almond flour
4 tablespoons melted butter
2 tablespoons coconut palm sugar
1 tablespoon cinnamon
pinch salt

1. Preheat your oven to 350° and grease a 8 x 8 baking dish (I used a round baking dish).
2. Make the topping: pulse the walnuts in a food processor 10-12 times or until they are course crumbs. Add the remaining ingredients and pulse 2-3 more times until combined. Set aside.
3. Wipe out and dry the bowl of your food processor and add your dry cakeingredients. (almond flour through salt) Pulse a few times to mix.
4. Cut the tablespoon of butter into smaller chunks and add it to the dry ingredients. Pulse 8-10 times or until it’s cut in to the dry ingredients, similar to if you were making a pie crust.
5. In a small bowl, mix your wet cake ingredients (eggs through vanilla) and whisk until well combined. Stir in grated apple.
6. Add to the food processor and mix until combined. Scrape down the sides once or twice to make sure it’s well mixed.
7. Pour into the prepared baking dish and sprinkle the topping over, as evenly as you can.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool, and enjoy!

happy eatings & cheers!

pumpkin pie. {grainfree & vegetarian}

6 December 2014

Another snowy morning in Maine confirms that the holidays are upon us. And in true Christmas fashion, I've been on a bit of a baking spree, experimenting with different grain-free flours in some of my favorite desserts. This pumpkin pie recipe adapted from the beautiful Brit sisters, Jasmine and Melissa Hemsley, is healthy and tasty. So much so, I had coffee and pie for breakfast with scoop of 0% fat Greek yogurt spiked with a little pure vanilla extract.

Pumpkin Pie with Almond Crust

Serves 12

Recipe Adapted from Hemsley and Hemsley 

For the filling:
1 15oz can of pumpkin, sweet potato, or squash puree
3 free range eggs
1/2 cup creme fraiche
1/4 cup maple syrup
1 tsp. vanilla bean paste or the seeds from 1 vanilla pod
1 TBL. cinnamon
1 tsp. nutmeg
Pinch of sea salt

For the pastry:
1 3/4 cup ground almonds or pecans
1/2 tsp. sea salt
1/2 tsp. baking soda
1 oz or 2 TBL unsalted butter at room temperature
2 free range eggs

1. Add the pastry ingredients into a food processor and blitz until it forms a dough. Roll into a 1/8-inch-thick disk between two pieces of parchment paper. Line a 9 1/2-inch ceramic tart dish with the almond pastry.

2. Trim any extra crust and bake for 10 mins at 350°. Set aside.

3. In a food processor, combine the filling ingredients and blend until smooth.

4. Pour filling into the prebaked pie crust almost to the top and bake on the middle shelf at 350° for 45 minutes, or until the center just jiggles.

5. Allow to cool and serve cold or room temperature. Serve plain, or with vanilla-infused creme fraiche, plain Greek yogurt, or vanilla ice-cream (I served mine with 0% fat Greek yogurt spiked with a little vanilla extract).

happy eatings & cheers!

goat cheese & arugula frittata. {grainfree & vegetarian}

3 June 2014

This is a good one for a quick lunch or brunch get-together. The egg base & timing are a good standard, while the veggies & cheese are easily interchangeable to whatever is in your refrigerator or what is in season.  

goat cheese & arugula frittata.

serves 4 

1 TBL extra virgin olive oil
1/2 cup red onion, sliced
2 cloves garlic, minced
1 TBL rosemary, chopped

2 big handfuls of arugula

6 free-range eggs
1/4 cup plain full fat yogurt (I like goat's milk yogurt)
sea salt & cracked pepper

3oz goat cheese, crumbled

1. Preheat the oven to 375 degrees.
2. Heat the butter over medium heat in a 8-inch cast iron skillet.  Sauté the onions until soft & just barely browned, about 10 minutes.  Add the arugula, garlic & rosemary. Season with salt & pepper to taste. 
3. Meanwhile, beat the eggs & yogurt until combined.  Pour over the onions & arugula.  Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle).  Sprinkle the cheese on top & stick it in the oven for exactly 8 minutes; it should be just set throughout.

happy eatings & cheers!

banana cake with almonds & chocolate chunks. {grain-free & vegetarian}

18 April 2014

This moist banana cake has been a really big hit in my house as of late. The sweet & comforting flavors lure the morning sleepers to rise out of bed, satiates afternoon cravings, &, with a dollop of creme fraiche, fulfills the vacancy of an after dinner dessert. This recipe can easily be doubled to make a layer cake with your favorite frosting (or homemade whipped cream! or try this paleo version!) or halved to make a mini-loaf for a picnic.

coconut flour & almond flour banana cake with almonds & chocolate chunks. 

inspired by Comfy Belly

1 1/4 cup almond flour
1/2 cup coconut flour

1 1/4 tsp baking soda
a pinch of sea salt

1/4 cup olive oil
4 eggs
3 very ripe bananas
1/3 cup raw honey or maple syrup
1/2 cup chopped raw almonds 

1/2 cup dark chocolate, chopped (I like Green & Black's 70%) or dark chocolate chips

1. Preheat your oven to 350°F.
2. Add all the dry ingredients together & pass through a sieve.
3. In a stand up mixer, add the wet ingredients together, blend well, and then mix them into the dry ingredients-- folding in the nuts & chocolate last.
4. Grease a baking pan (I used a 9" spring form pan) with olive oil or coconut oil. Add the batter to the baking dish.
5. Bake for 40 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
6. Cool almost completely and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

happy eatings & cheers!

roasted carrot & ginger soup.

16 April 2014

I can hardly believe there has been months & so many happenings since the last time I shared a recipe, a photo, or even my thoughts here on we eat. happy. Mostly, though, it has been a long winter here in Portland. I feel so much joy in the snow melting away to reveal purple & white crocuses emerging from the earth & small pale green buds adorning stark branches. The birds have returned, chirping towards the bright mornings & reveling in the warmth of the sun. Needless to say, this revival is inspiring.

Over the past months, I have continued to eat minimally processed foods (sticking with grain-free & sugar-free foods), & have been delighted with the overall results. Now that I have experimented a bit cooking this way, I feel prepared to share my everyday meals as well as the special dishes with everyone here. My beliefs have certainly not changed though. Cooking & preparing foods that are in season (when you can) allow for the best flavor and the ingredients on your plate to really shine. 

Everything about this roasted carrot & ginger soup is simple: from its character to the preparation.  Just because this dish is minimal, does not mean the flavors are--in fact, they are comforting, refreshing, & satisfying. This is a lovely lunch as well as perfect starter for the main course. This version is vegan, but if you are looking for a rich accent, a dollop of creme fraiche or sheep's milk yogurt definitely wouldn't hurt!

roasted carrot & ginger soup.

serves 2 as a meal or serves 4 as a side

6-8 carrots, peeled & chopped
extra-virgin olive oil
sea salt & cracked pepper
2 shallots, peeled & diced
2 cloves garlic, peeled & minced
1 thumb sized piece of ginger root, peeled & grated
3 cups vegetable stock or chicken stock (homemade always elevates the flavor, but whatever you have on hand!)

1. Preheat the oven to 400 degrees. Toss the chopped carrots with about a TBL of extra virgin olive oil, & a pinch of sea salt & cracked pepper in a roasting pan. Cook in the oven for about 25 minutes, or until the carrots are tender and begin to get caramelized around the edges. 
2. Meanwhile, in a heavy bottom stock pot, drizzle another TBL or two of olive oil & bring to a medium heat. Add the onions. Cook until the onions are tender & translucent. Add the garlic & grated ginger, & saute for another minute. Add the broth or stock & bring to a boil. 
3. Take the carrots out of the oven & add them to the broth. Simmer for about 15 minutes. 
4. At this point, carefully blend the soup until smooth with an immersion blender or in a regular blender.
5. Pass the soup through a fine mesh sieve for a more refined texture, or leave it pureed for a heartier texture. Season to taste with sea salt & cracked pepper. 

happy eatings & cheers!

spiced banana almond meal pancakes. with broiled cinnamon apples. {grain-free & vegetarian}

9 September 2013

For those of you who follow we eat. happy., you know that I am a really into pancakes. Only homemade pancakes though, they are never as good at a restaurant. There is just something about the smell of pancakes filling the kitchen on a quiet morning, drinking a dark cup of coffee, & lazing about in your pajamas. There is also a process, if you will, to making pancakes. You always ruin the first cake because the pan is not quite hot enough, the kitchen tends to look like a disaster hit it when you are done, & then there is the last lonely pancake that you have to eat, leaving you feeling completely over indulged. But these are things make a pancake morning what it is...special.

Pancakes can also be a perfect vehicle for seasonal fruits, spices, & toppings. Today, was all about autumn. In Maine, it is brisk, sunny, breezy, clear, & just so perfect. Our first apples are out at the markets, so it was my immediate choice for breakfast. Check out some of my past pancake recipes for some other ideas: vanilla buttermilk pancakes, blueberry pancakes, spiced apple pancakes, & almond coconut pancakes with berry syrup.

spiced banana almond meal pancakes.

Adapted from Roost

makes 8-10 medium-sized pancakes

1 cup almond flour
1/4 tsp coarse sea salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 of a whole nutmeg. grated
1 large overripe banana
2 free range eggs
olive oil spray
butter, honey, &/or Maine maple syrup for topping

1. In a food processor, add the dry ingredients & blitz for about 30 seconds. Add the banana & eggs & blitz for another 30 seconds. 
2. Heat a non-stick griddle pan or skillet & spray with olive oil. Pour batter into 4-inch rounds (I used a 1/4 cup measuring cup). Cook and flip until each side is done. 
3. Remove from pan & spread with butter (or coconut oil). Drizzle with honey or Maine maple syrup.

broiled cinnamon apples.

1 medium sized apple, peeled, cored, & sliced

1/4 cup + 1TBL water

2 TBL honey

1/4 tsp cinnamon

1. In a cast iron pan over medium heat, stir apples, 1/4 cup water, honey, & cinnamon together. Let it cook over medium heat until the liquid is almost evaporated. 
2. Meanwhile, preheat your broiler. Add the TBL of water to pan & move your cast iron onto the top rack of the oven. Broil for about 8 minutes, until the apples are tender (but still have texture). Serve next to, or on top of the pancakes.

happy eatings & cheers!

beet salad with pine nuts & blue castello.

2 September 2013

After yesterday's foreboding clouds & heavy air, the rain finally came. This morning the leaves are weighed down with a graceful heaviness, small streams are flowing down the street, & the dry earth has released a sigh of relief. The world is quiet; the summer bustle of car motors & the cackling of gulls have been replaced by the pattering of the rain & low rumbles of thunder. It is a glorious morning for penning thoughts, thinking about food, & perhaps reading a little Jane Austen, since this dreary weather feels distinctly British.

As I continue to enjoy the many treasures unearthed from my dad's vegetable garden, I share with you a simple salad that exalts the sweetness & earthiness of the dish's main ingredients: beets. I have done a few other beet salads, like beet & avocado salad or beet & quinoa salad, but this one really lets the beets be the star of the show. You can make the beets ahead of time, store them in the refrigerator & then this quick assembling salad would make for a great lunch. Or, you can serve this alongside a roast or even grilled pork shoulder.

More happy birthday wishes, this time to my brother Luke. Cheers to an exciting new year!

beet salad with pine nuts & blue castello.

serves 4 as a side

for perfectly cooked beets:

4 medium sized beets
extra virgin olive oil
sea salt & cracked pepper to taste

1. Preheat the oven to 425 degrees F.
2. Wash beets & trim the tops off. Cut into quarters & put in a bowl. Drizzle with extra-virgin olive oil, season with a big pinch of sea salt & cracked pepper. Toss the beets to coat them & pour them into a parchment cooking bag or make a pouch with tinfoil. Make sure it is sealed & place on a baking sheet.
3. Pop into the oven for about 1 hour & 15 minutes. Test one of the beets with a fork, they should be tender, but still have shape. Once the beets are sealed in the parchment to steam, it is pretty hard to overcook them though.

for the salad:

1/4 cup blue cheese, crumbled (I used Blue Castello which is a Danish blue)
1/4 cup fresh basil leaves, torn
2 TBL pine nuts
the juice of 1 lemon
extra-virgin olive oil
Maldon sea salt & cracked black pepper

1. Once the beets have cooled, you can easily peel the beets by gently rubbing them in a paper towel. Then diced them into bit sized pieces. 
2. In a bowl, toss the beets, lemon juice, & a good drizzle of extra-virgin olive oil together. Place the beets in a serving dish or bowl. Scatter with cheese, basil leaves, pine nuts, & season to taste.

happy eatings & cheers!

pumpkin & almond bouchons.

Over the past three weeks, I have been eating grain-free, sugar free, & mostly dairy free by following the Specific Carbohydrates Diet created by Elaine Gottschall. Well, I mostly follow it except that I do not make my own yogurt, I eat Fage 0% Greek yogurt. The diet includes no corn, no potatoes, only aged cheeses, & no sugars (this means no maple syrup! I might need to indulge on that one sometimes, because I am basically like Buddy the Elf). The only sweetener acceptable on SCD is honey.  Because I have eaten mostly gluten-free & refined sugar free for sometime now, leaving out all grains has not really been to much of an issue. This lifestyle may sound a bit overwhelming & undesirable, but I am feeling increasingly rejuvenated & healthy with fresh, seasonal meals & I am willing to see how long it will work for my life.

As I experiment with grain-free baking, the Roost blog has been an amazing inspiration & help. Like I mentioned a few days ago, I tend to have a sweet tooth every now & then, & finding simple recipes is very important in satisfying that nagging desire for sweet treats. My goal is to create the perfect grain-free Madeleine cookie! These little bouchons, were a perfect accompaniment with my morning coffee & a little taste of the upcoming season.

pumpkin & almond bouchons 

makes 6 bouchons made in timbale molds 

Adapted from Roost

2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
2 free range eggs
1/4 cup honey
1 cup of pumpkin (I used canned pumpkin from Maine, but you could also roast & puree some of your own)
roasted almonds, coarsely chopped

1. Preheat oven to 350 degrees F. 
2. Add the almond flour, salt, baking soda, & cinnamon in a food processor & blitz until combined & fine. Whisk the eggs, honey, & pumpkin in a bowl. Slowly fold in the dry ingredients.
3. Cut squares of parchment (I used 5 1/2 x 5 1/2 squares) and line 6 timbale molds* or grease the molds with olive oil spray. Pour batter into molds all the way to the top. Sprinkle with chopped almonds & place into oven for 30-35 minutes or until lightly browned. 

* Coco from the Roost used these timbale molds. I actually used a popover pan, which worked perfectly as the molds are similar to timbale molds. You use a muffin pan but you will need to reduce the baking time.

happy eatings & cheers!

almond cashew cookies with creme fraiche frosting

28 August 2013

For as long as I can remember, I have had a wicked sweet tooth. It was inherited to me by my mum, whose favorite treat is coconut ice cream. My mum is an incredible baker, so while growing up, my brothers & I were spoiled by the delicious goodies we would come home from school to. These days, instead of reaching for a chocolate-chip walnut cookie (which has always been my homemade favorite), I tend to indulge in way too much cheese. Aged, creamy, & pungent. Sometimes, though, in the lingering afternoon hours between lunch & dinner, I still crave something a bit sweet with a strong mug of French roast or a warming mug of chamomile. These shortbread-like cookies fit the bill. You can eat them with or without the frosting, but the creme fraiche adds a little bit of decadence to these nutty cookies. Either way, creating & enjoying sweet treats will always bring back comforting memories of my childhood.

almond cashew cookies. 

makes 16  2" cookies
Adapted from Roost 

1 3/4 cup almond flour
1 cup raw cashews
1/4 tsp coarse sea salt
1/4 tsp baking soda
1/4 cup honey
2 TBS coconut oil, at room temperature

1. Preheat oven to 350 degrees F.
2. Pulse the dry ingredients in a food processor. Add honey, oil, & then process until a crumbly dough forms. Pat into a ball & set aside.
3. Lay a piece of parchment paper on the counter & place your dough onto the parchment. Lay another piece of parchment on top of the dough (this prevents the quite sticky dough from sticking to the rolling pin). Gently roll the dough to a 1/4" thickness and cut dough using a 2" cookie/biscuit cutter (honesty, I used the rim of a small jar & it worked out perfectly). Repeat until you have cut 12-16 cookies (you will need to reform the dough into a ball & re-roll it out flat to make this many cookies).
4. Place cookies onto a parchment lined baking sheet and bake for 7-9 minutes. Remove from oven and allow to cool completely on the baking sheet before frosting.

creme fraiche frosting.

makes 1/2 cup

1/2 cup cold creme fraiche

2 tsp honey

1 tsp ground cinnamon

1. Whisk ingredients together until thoroughly combined. Frost cooled cookies with a dollop of frosting.

Authors Note: Only frost cookies when you are ready to serve them, because the frosting will melt once it is left out too long. Therefore, store the frosting in the refrigerator until you are ready to use it.

happy eatings & cheers!

weekend moments.

26 August 2013

Over this past weekend, we spend the last of August's glorious days & evenings with friends & family in Sebec, Maine. Our visit to my dad's house was spent playing croquet & forging through his beautiful vegetable garden, inspiring all of our meals. We stayed up late chatting, snacking, drinking, sharing, laughing...it was all good.

On Saturday we had the pleasure of celebrating our friends' Dustin & Natasha wedding. After nine years the high school sweethearts united under the waning summer sun on Sebec Lake. With a twinge of autumn in the chilly evening air, everyone danced, laughed, & reconnected in honor of their special day. So to the Farmer & his Wife, we wish you both many years of joy & your very own bountiful garden.

beet greens & a fried egg.

Here is a simple way to use up the beet greens that are often thrown away, but are very delicious.

serves 2

1 bunch of beet greens, cleaned of any dirt

1 TBL garlic infused olive oil

sea salt & cracked pepper to taste

2 free range eggs

1. Cut the stems off from the beet greens & chop the stems up. Reserve the leaves because you will add them to the pan later, once the stems have softened up a bit. In a medium sized pan or cast iron, heat the oil over medium heat & add the beet green stems. Cook for about 4-5 minutes until the are soften, stirring them often. Add the greens & cook another 3 minutes & season to taste.
2. Meanwhile, over medium heat in a lightly oiled or buttered cast iron pan, crack the eggs into the pan. Cover with a lid for about 4 minutes until the whites are cooked all the way through. Season with salt & pepper & transfer to a plate with the beet greens underneath. 

happy eatings & cheers!

delicious grain-free sandwich bread.

20 August 2013

One of my new favorite blogs is Petite Kitchen which features "simple wholefood recipes." I have baked a few miraculous recipes so far & have been nothing less than impressed & incredibly satisfied. This very simple, homey bread recipe is a perfect vehicle for your favorite sandwich fillings or even with a swipe of salted butter & a drizzle of honey alongside a warm mug of tea. You may look at the list of ingredients & think I have missed something, but I assure you I have not. It really is made with nut butter, a banana, & eggs! Ingredients that always seem to be in your pantry or refrigerator, which also makes this staple bread recipe, convenient. Next time I will divide the dough into mini loaves that would be perfect for a picnic lunch. Enjoy!

grain-free sandwich bread.

makes 1 loaf

Recipe from Petite Kitchen

1 cup of organic almond or peanut butter (or sunflower seed butter if you have a nut allergy)
1 ripe banana, sliced in to pieces
2 free range eggs
1 tsp baking soda
1 tbsp apple cider vinegar

a handful of seeds for decorating (optional)

1. Preheat the oven to 350 degrees F, & line a loaf tin with parchment paper (if you do not have parchment paper, grease you pan with oil).
2. In a large bowl, add the nut or seed butter, banana, eggs, baking soda & vinegar. Using a potato masher, mash all ingredients well and mix together until mixture resembles a smooth paste, you can also do this in a food processor.
3. Spoon the batter into the loaf tin & spread out until even on top. If decorating with seeds, scatter them evenly on top. Pop in to the oven and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tin before inverting on to a cooling rack.

happy eatings & cheers!

rosemary & chili honey roasted almonds.

19 August 2013

A little sweet, a hint of savory, perfectly salty, & delightfully spicy, these roasted almonds make for a perfect snack or accompaniment to a cheese board. You can roast raw almonds, but by soaking your nuts, seeds, legumes, & grains for several hours will allow the final product to be brought to its fullest nutritional potential & make it easier to digest. I store my soaked almonds, cashews, lentils, beans etc. in the refrigerator until I am ready to use them. If your not going to use them up in a few days, you can store them in the freezer in an airtight bag. If you are interested in more information, Coco from Roost has a wonderful post on the benefits of soaking, sprouting, & fermenting, as well as Sarah from My New Roots.

Enjoy this simple, healthful treat & another lovely August day. 

rosemary & chili honey roasted almonds. 

makes 1 cup 

1 cup of almonds, soaked overnight, drained & patted dry

1 TBL honey 

1 TBL extra-virgin olive oil

1 tsp. red pepper chili flakes

1 tsp. fresh rosemary leaves, roughly chopped

1/2 tsp. Maldon sea salt

1. Preheat the oven to 300 degrees F. Line a baking sheet with tin foil or parchment paper. 
2. In a bowl combine the honey, oil, chili flakes, & rosemary. Mix in the almonds until they are evenly covered, & then spread the almonds in a single layer onto the baking sheet. Sprinkle the Maldon sea salt over the nuts. 
3. Roast in the oven about 18 minutes total, or until they are starting to turn a toasted golden color. Turn the almonds over half way through the cooking period. Take the almonds out of the oven & transfer them to a plate or another baking sheet lined with parchment to cool completely before snacking (you do not want them to keep cooking on the hot pan). 

happy eatings & cheers!

zucchini pasta. with creamy heirloom tomato & tarragon sauce.

14 August 2013

August has always been my favorite New England summer month. Humidity lingers in the morning air, later revealing warm breezy afternoons. The hazy evenings make way for sunsets over bouquets of wildflowers and golden fields buzzing with insects and nesting birds. There is a melancholy that hangs on the warm August light; summer has peeked & autumn is inevitable.

The ingredients of the season are among my favorites. The blossoming squash hang from their vines waiting to be picked, the tomatoes are warm from the summer sun, the end of the season berries are bursting with deep, rich color, & fresh herbs abound waiting to exalt any meal. Needless to say, the lack of inspiration that has been plaguing me over the past few weeks has now sparked a renewed desire to create meals that are comforting, healthy, & exemplify the season's bounty.

zucchini pasta with creamy heirloom tomato & tarragon sauce.

serves 4

2-3 medium zucchini

1. Trim the ends of the zucchini. Using a spiral slicer or vegetable peeler, slice the zucchini into ribbons or curly noodles.

1-2 Heirloom tomatoes (about 2 cups), quartered

4 oz chevre

1 clove of garlic, peeled

1/2 Meyer lemon or regular lemon (If the Meyer lemon is accessible, it has a sweeter flavor)

the leaves picked from 1 sprig of tarragon

1/4 cup extra-virgin olive oil

sea salt & cracked pepper to taste

Locatelli Romano, for garnish (optional)

1. Put the first six ingredients into a food processor and blitz until smooth. With the processor running, slowly pour in the olive oil and continue blending until fully creamy & emulsified. Toss the with sauce with the zucchini ribbons in a bowl, sprinkle with salt and pepper & grate fresh Locatelli on top. Enjoy!

happy eatings & cheers!

grilled pizza & fried artichokes with herbed-yogurt dip.

After a long, leisurely afternoon of watching cooking shows, Jediah & I found some real inspiration for a lovely outdoor dinner. Oddly enough, both of these ideas came from two different Barefoot Contessa episodes. I have always been a little nervous about cooking pizza dough on the grill, thinking it would surely stick & cause a terrible mess. Gladly, I was wrong--it is super simple.

We used pre-made dough (a regular flour dough and a basil gluten-free dough) from a local pizza place, Portland Pie Company. The toppings here are super simple, but really, the options are endless. Just take a stroll through your local farmer's markets & let your imagination run wild.

The fried artichokes are another super easy appetizer, & I listed it as it is on the Barefoot Contessa site. I know there seems to be a lot of oil, but keep it! We used some to brush our pizza dough, but it also can be used for dressings & sautees. The dip is an adaptation of the one on the Barefoot Contessa's site, because the one there made way too much for what I would need.

As you can see, I can't get enough of the gorgeous, colorful perennials!

grilled pizza. with cherry tomatoes & mozzarella.
serves 4

1 pizza dough or gluten-free pizza dough, cut into 4 even pieces & rolled out into individual pizzas
a glug of olive oil (we used the oil from the fried artichokes)
1 cup of pearl mozzarella or 1 mozzarella ball torn into pieces
a handful of basil, chiffonade

1 pint of cherry tomatoes, larger tomatoes halved
4 cloves of garlic, minced (we used the cloves from the fried artichokes & mashed them with a fork)
1/4 cup of white wine
3 basil leaves, chiffonade
a pinch of sea salt & cracked pepper

1. To make the cherry tomatoes sauce, heat a bit of oil in a pan over high heat. Toss in the tomatoes & garlic, cook & stir for about 2 minutes. Add wine, basil, & seasoning. Cook for about another 2 minutes. Set aside.
2. Set up a grill with heat source, coals or gas, on medium-high. Clean and lightly oil hot grill.
3. Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough & add your toppings (here, tomatoes, cheese, & basil). Cover & cook another 3-5 minutes until the cheese is melted.
4. Take off the heat & serve. 

fried artichokes.
serves 4

10 baby artichokes
Olive oil
6 cloves fresh garlic, peeled
1 bunch fresh thyme
1 teaspoon salt
1/2 teaspoon pepper

1. Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.
2. Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.
3. Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

herbed yogurt dip.
This dip is great with veggies & even with potato chips!
serves 4

1 cup plain 0% fat Greek Yogurt
2 TBL Vegenaise
1 TBL fresh basil, finely chopped
1 TBL fresh thyme leaves
1 tsp dried sage
1 clove garlic, minced
a pinch of sea salt & cracked pepper

1. Whisk ingredients until combined. 

happy eatings & cheers!

summer berry. sour cream coffee cake.

For someone who doesn't have a job, I feel like I have been insanely busy. The lack of posting comes from later dinners, forgetting to take pictures, & also a reworking of the we.eat. happy site. So, sorry for all the changes around here-- the site should be done in a few days. 

This is an adaptation from the Barefoot Contessa's coffee cake recipe that I have made over and over again. It is rich & decadent, & definitely not an everyday treat (butter, sugar, flour!). My brother Peter LOVES this cake, so I made it for his birthday. Needless to say, it was a big hit. 

Traditionally, I make this cake in a 10" tube pan or bundt pan, but since almost everything I own is in storage I used a loaf pan. This shape works really well for summer because it is so portable. For instance, this would be easy to pack for a picnic & slice up on site. 

summer berry sour cream coffee cake.

makes 1 loaf or 1 10" cake

Adapted from Barefoot Contessa Parties!
For the cake:

12 TBL (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups organic cane sugar
3 organic free-range eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream

2 1/4 cups white spelt flour 

1/4 cup corn starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

2 cups mixed fresh summer berries (I used blueberries, raspberries, & blackberries), tossed in 1 TBL of spelt flour

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour white spelt flour
1 1/2 tsp ground cinnamon
1/4 tsp sea salt
3 TBL cold unsalted butter, cut into pieces

For the glaze:
1/2 cup organic confectioners' sugar
2 tablespoons real maple syrup

1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan or loaf pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. 
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Gently fold in the berries.
4. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
5. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
6. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon

happy eatings & cheers!

brussel sprout, pear & goat cheese salad. {grain-free & vegetarian}

12 March 2013

Here is a quick & simple twist on your usual brussel sprouts. For this salad, I keep the sprouts raw, but you could always blanch them for a minute if you prefer. This is hearty, filling, but not too overwhelming...it reminds me of broccoli salad, especially with the play between sweet & savory. You can eat this simply, for lunch or as a side to a roast.

brussel sprout, pear & goat cheese salad. 

serves 4

1 lb. brussel sprouts, shaved
1 d'anjou pear, diced
1 shallot, diced
1/2 cup walnuts, toasted & chopped
2 oz goat cheese, crumbled
1 serving of creamy house dressing
2 TBL flat leaf parsley, chopped

1. Toss ingredients together. Serve. 

happy eatings & cheers!

lemon & arugula spaghetti. {gluten-free & vegetarian}

11 March 2013

I don't know about you, but I am getting really excited for some warm spring air, buds on trees, crocuses pushing their way through the earth, &, yes, that amazing muddy dirt-smell. This past weekend was so gorgeous in Maine, it was such a tease to not have to wear a jacket & sit outside to have a drink in the glorious sun. Ah, vitamin D.

Here is a quick & easy weekday pasta dish that is tasty & fresh. It takes as long as it does for the pasta to cook. We ate ours with like this with some olives to snack on & Italian Pinot Grigio, but it would also be a good as a side to a roasted chicken or roasted white fish.

lemon & arugula spaghetti. 

serves 4

1 lb. spaghetti (I used gluten-free pasta, Bionaturae)

4 TBL extra virgin olive oil, plus more for serving
4 cloves garlic, peeled & thinly sliced
1 vine ripened tomato, diced
1 lemon, cut into 4 wedges
3 cups baby arugula
1 pinch of red chili pepper flakes
Locetelli Romano, for serving
sea salt & cracked pepper

1. In a large pot, cook pasta al dente according to package directions. In the last minute of cooking, toss in arugula. After about 1  minute, drain BUT reserve about teacup of pasta water. 
2. Meanwhile, warm olive oil in a heavy bottom pot over medium-low heat, cook garlic for about 3 minutes, careful so it doesn't burn. Add tomatoes, chili flakes & cook 3 more minutes.
3. Add pasta & arugula to the olive with a little pasta water to thicken the sauce. 
4. To Serve: dish up pasta on plates, season with salt & pepper, grate some Romano, add a couple leaves of fresh arugula, & a squeeze of fresh lemon. 

happy eatings & cheers!

avocado & roasted sweet potato salad.

This warm salad has some great flavors & textures. This is great for lunch or would be perfect next to a simple roast.

avocado & roasted sweet potato salad. 
serves 4

2 large sweet potatoes (or 4 smaller ones), cleaned, dried, & cut into half moons...it doesn't have to be perfectolive oil
sea salt & cracked pepper
1 avocado, pitted & sliced
1 shallot, peeled & sliced
4-6 cups mixed greens
1/4 cup flat leaf parsley, chopped
1 TBL sesame seeds

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl add sweet potatoes a drizzle of olive oil, a generous pinch of sea salt & cracked pepper, and toss together. Place potatoes on baking sheet. Bake for 20 minutes, flip potatoes, & cook for another 15 minutes. The potatoes should have nice little char marks. 
2. Meanwhile, place greens on individual plates. Add about 4-6 sweet potato slices to each plate. Then add a few shallots on top of the potatoes. Then a few avocado slices. Drizzle 1-2 TBL of dressing over the sweet potatoes. Scatter 1 TBL of parsley over each plate & a pinch of sesame seeds. 
3. If you want to make it more casual, you can put the individual ingredients out on the table for people to make their own salad. 

creamy house dressing.
makes about 1 1/4 cup

2/3 cup olive oil
1/3 cup apple cider vinegar
2 TBL plain Greek yogurt or creme fraiche
2 TBL maple syrup
2 tsp. Dijon mustard
sea salt & cracked pepper

1. Combine in a medium sized bowl & whisk together. Or add to a mason jar & shake vigorously. 

happy eatings & cheers!