Fresh Basil Pesto

Nothing says summer like homemade fresh basil pesto! I love to make mine with almonds instead of pine nuts because it tastes better and is a whole lot cheaper! I use it on sandwiches, appetizers, in soups and pasta!

Recipe

1 cup raw almonds

1 – 2 cups good quality olive oil

4 cups fresh basil

1 cup Parmesan cheese

Juice of 2 lemons

1-2 cloves garlic

Sea salt for taste

In a food processor blend the almonds until it becomes fine meal. Add 1 cup olive oil and the basil. Check the consistency and add more oil if too thick. Add the Parm, lemon juice, garlic and salt. Taste and check to see if more salt or oil is needed.

August 3, 2016

Rustic Plum Tart

It’s that time of year when the fruit is in season! I love a good dessert, especially if I can use what I grow! This tart is so simple to make and very tasty!

Recipe

For the Crust:

1 cup all-purpose flour

1/4 cup yellow corn meal

1/2 teaspoon sugar

1/2 teaspoon sea salt

1/2 cup cold butter, cut into small pieces

In a food processor blend the flour, corn meal, sugar and salt. Add the butter and pulse until mixtures resembles coarse meal. Add/pulse about 2-4 tablespoons cold water until just combined. Wrap dough in plastic and chill for 30 minutes.

For the Filling:

1 1/2 lbs. black or red plums, pitted and sliced into 1/4 inch thick pieces (about 6 plums)

1/2 cup sugar

1 tablespoon flour

Mix ingredients together in a bowl. Roll dough out into a circle shape about 1/4 inch thick on a well floured surface. Place plum mixture in the center and start to roll the edges in, overlapping as you go, allowing the center to stay open. Carefully, with a large spatula transfer the pie onto a rimmed cookie sheet lined with parchment paper. Put back into the fridge and heat the oven to 400 degrees. Just before baking sprinkle pie with sugar and cinnamon if desired and cook for 45 minutes. Allow to slightly cool and serve warm or at room temp with whip cream or ice cream!

August 3, 2016

Homemade Tender Chicken and Broth for Casseroles or Soup

This recipe is very versatile! You can use it to make my Sour Cream Avocado Enchiladas or simply turn it into a soup! Or maybe you have other ideas for it, either way it’s a must have staple in any kitchen!

Recipe

1 whole 3-4 lb. organic chicken, rinsed with organs removed

1 celery stalk, roughly chopped

1 large leek washed and roughly chopped

1 large carrot, peeled and roughly chopped

1 yellow onion, quartered

1 bay leaf

2 springs fresh thyme

1/2 teaspoon black peppercorns

2 teaspoons sea salt

Place chicken in a large pot add remaining ingredients and fill the pot with 10 cups water. Bring the water to a boil and then lower the heat, simmering for 2 hours. Strain the stock and save for later. Discard the vegetables, shred the chicken and set aside. Use in any recipe you like.

August 3, 2016

Sour Cream Avocado Chicken Enchiladas

These are really delicious and definitely not fat free, but oh such a crowd pleaser! Serve with a big green salad.

Recipe

16 flour tortillas

3-4 cups cooked shredded chicken

4 cups shredded Monterey or Pepper Jack cheese

1 – 4 oz. can mild green chilies, chopped

2 ripe avocados, sliced

4 tablespoons butter

4 tablespoons flour

2 cups chicken broth

1 cup sour cream

4 tablespoons chopped green onions

Coat a 9 x 13 dish with cooking spray and set aside. Preheat the oven to 350`. In a large bowl, combine the chicken, chilies and 2 cups cheese. Fill each tortilla with about 1/4 cup of the chicken mixture. Add 1 – 2 slices avocado and fold in sides then fold from bottom to top, placing the seem bottom side down in the dish.

Make the sauce by melting the butter in a large sauce pan over medium high heat. Add the flour and cook for one minute. Whisk in the chicken broth and a pinch of salt. Allow to boil until thickened. Let cool slightly then whisk in the sour cream. Pour sauce over enchiladas and sprinkle with remaining cheese. Top with green onions and bake for 20-25 minutes until bubbly. Then set the broiler and broil for a few minutes until golden brown. Enjoy!

February 12, 2016February 12, 2016

Chocolate Cheesecake with Ganache and Raspberries

Nothing says love like chocolate! This recipe is luscious and rich! It will feed a party of 8 couples easily!

Recipe

For the Crust

3 cups chocolate sandwich cookies, crushed

1 stick butter, melted

In a spring form pan mix together the chocolate cookies and butter with a fork. Press into the bottom of the pan and set aside. Preheat the oven to 350 degrees.

For the Cake

1 lb. dark chocolate, separated

4 (8oz. blocks) cream cheese

3/4 cups organic sugar

4 whole eggs

2 egg yolks

2 tablespoons flour

1 teaspoon vanilla

1 teaspoon instant coffee (to enhance chocolate flavor, but can be optional)

In a small saucepan melt 8 oz. of dark chocolate. In an electric mixer fitted with a paddle attachment mix together the cream cheese until smooth. Add the sugar and mix. Add the whole eggs and yolks and mix until smooth. Add the flour, vanilla and coffee if using. Blend well and pour into spring form pan over chocolate crust. Bake for 45 minutes. Turn off oven, but leave cake inside with door cracked to finish cooking until completely cooled. Transfer to serving platter.

Ganache Glaze

Melt the remaining 8 oz. of chocolate with 1/2 cup heavy cream until smooth on very low heat. Pour over cheesecake and top with raspberries. Chill for at least 4 hours or overnight.

February 12, 2016February 12, 2016

Perfect Shortbread Sugar Cookies

These are addictively delicious! It’s also the reason why I don’t make them often! You can make any shape for any holiday, but I think they make perfect Valentines treats! The reverse creaming method for this recipe prevents air bubbles in the cookie when baking, giving it a nice flat surface to ice. Makes 3 dozen

Recipe

2 1/2 cups all-purpose flour

3/4 cup organic sugar

1/4 teaspoon sea salt

16 tablespoons softened butter, cut into 1/2-inch pieces

2 tablespoons cream cheese softened

2 tablespoons vanilla extract

In an electric mixer fitted with a paddle attachment mix together the flour, sugar and salt. Add the butter while the mixer is going, one tablespoon at a time. Then add the cream cheese the same way. Add the vanilla and mix until just combined and forms a cohesive ball. Separate the dough into two pieces. Wrap in plastic and chill for 30 minutes. Preheat oven to 375 degrees. Roll dough out onto a well floured surface around 1/8-inch in thickness. I’ve also made them thicker and they work well by adding another minute to the timer. Cut out desired shapes and handle as little as possible. Place cut out cookies on a greased cookie sheet and chill for another 10 minutes before baking for 10 minutes. Let cool on a wire rack and ice with glaze.

Glaze

4 cups powdered sugar

6 tablespoons whole milk (almond milk works too)

2 tablespoons cream cheese, softened

1-2 teaspoons almond extract

Mix all ingredients together and separate into bowls if you are using multiple colors. Ice as desired and enjoy!

December 3, 2015

Creamy Vegetable Quinoa Chicken Soup

This is a healthy version of comfort food without the sacrifice of great taste! I like to cook it in my crock-pot, but you can do it over the stove top too!

Recipe

1 cup mixed quinoa, rinsed

1 lb. organic chicken breast

1 onion, chopped

4 ribs celery, chopped

6 carrots, peeled and chopped

4-5 cloves of garlic, minced

8 cups organic chicken stock

2 bay leaves

2 tablespoons poultry or Italian seasoning

5 tablespoons butter

1/2 cup all-purpose flour

2 cups milk

Salt and pepper to taste

Place all ingredients into the crock-pot except for the butter, flour and milk. Cook on low for 6-8 hours. Shred the chicken. In a large sauce pan melt the butter. Add the flour and cook for 1 minute. Slowly whisk in the milk and cook on medium high heat until bubbly and thick. Add the milk mixture to the crock-pot and mix well. Check your seasonings and add salt and pepper as desired.

If using a large dutch oven or pot to cook instead of a crock-pot, sauté the onions, carrots and celery for about 10 minutes in olive oil. Cook the chicken (generously coated with olive oil, salt and pepper) in the oven at 400 degrees. Add the seasonings, bay leaf and quinoa to your vegetables. Add the chicken stock and cook for 20 -30 minutes until the quinoa is soft. In a large sauce pan melt the butter. Add the flour and cook for 1 minute. Slowly whisk in the milk and cook on medium high heat until bubbly and thick. Add the milk mixture to the pot and mix well. Chop or shred the chicken, add to the soup. Check your seasonings and add salt and pepper as desired. Serve with homemade bread and salad.

December 3, 2015November 11, 2019

Balsamic Honey Dressing

I could drink this stuff it’s so good! I love that it can be used for lots of dishes, including fish, chicken, pasta and many other salads.

Recipe

2 cups extra virgin olive oil or infused garlic herb olive oil (saute 5-10 cloves garlic, 4 tablespoons chopped sage and 4 tablespoons rosemary on low heat, simmering for 5 minutes. Be careful not to burn it. Strain and pour into blender).

4 – 6 tablespoons balsamic vinegar

1/2 cup raw honey

Salt and fresh ground pepper to taste

Puree all ingredients together in a high quality blender or food processor to emulsify, for about 3-5 minutes. If the honey is thick, heat in a small sauce pan on low. This will help it emulsify easier. This recipe can easily be doubled. Keep in a glass container on the counter or fridge for up to 2 weeks. The the salad I like to put it on is very simple, mixed baby greens, cherry tomatoes, feta cheese, purple onion and cucumbers.

November 25, 2015

Whole Wheat or Spelt Sourdough Bread

This recipe is very versatile. You can add just about anything to it. I like to add a few tablespoons fresh chopped rosemary. You can add cheese or garlic or both. Try making a sweet version by adding a few tablespoons of honey and pecans, white chocolate chips and cranberries. There are so many things you can do!

Recipe

1/2 cup natural yeast starter

2 1/2 cups room temp water (if using tap water allow the chlorine to dissipate by letting it sit on the counter for 1 hour)

2 tablespoons olive oil

2 teaspoons sea salt

2 cups whole wheat flour or spelt

4-5 cups bread flour

Make the dough the night before you plan on baking. You can make this by hand or in an electric bowl. Whisk together starter, water, oil and salt. Add the 2 cups whole wheat or spelt flour. If using an electric mixer switch to a dough hook. Add the remaining flour. Make sure the dough pulls away from the bowl or is tacky but not sticky. If it needs more flour add 1/2 cup at a time. Place the dough in a large glass bowl and cover with plastic wrap. Let stand for 10 -24 hours. On a well oiled surface divide the dough in half. Make a boule shape by pulling the edges of the dough circle towards the center, tucking under as you go. Place the boule onto a piece of parchment paper and set inside a small skillet pan. Cover with plastic wrap and let rise until double, about 1-2 hours.

Just before baking, preheat a large dutch oven in the oven to 500 degrees. Slash the dough with an X with a sharp knife or razor blade and sprinkle with flour. Place the parchment and loaf in the large dutch oven. Cover with lid and turn the oven down to 425 degrees. Bake for 30 minutes. Remove lid and bake for 20 more minutes. Let cool and serve with your favorite soup or other dish!

November 25, 2015

Pumpkin Chocolate Chip Bread

Who doesn’t love pumpkin chocolate chip bread! This recipe is moist and full of flavor! You can make it with whole wheat bread or all-purpose flour.

Recipe

Preheat the oven to 350 degrees and grease an 8 1/2 by 4 1/2 inch loaf pan.

In a large bowl whisk together the following:

2 cups whole wheat or all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon ground cloves

In another bowl whisk together the following:

1 (15 oz.) can pumpkin puree

1 cup organic sugar (you can certainly use less if you like, but don’t use less than 1/2 cup)

1 stick butter, melted and cooled

2 eggs

2 teaspoons vanilla

Add the wet ingredients to the dry and stir together until just combined. Fold in 1 cup semi-chocolate chips. Pour batter into prepared pan and bake for 50-60 minutes or until an inserted knife comes out clean. Let cool slightly, remove from pan and serve.