Recipes for the week 5/16/16

Share List

Fruit Recipes
Upside-Down Caramel Apple Muffins
Strawberry Pancakes

Veggie Recipes
Bacon, Egg & Asparagus Personal Pizza
Sorrel Hummus
Raw Beet, Carrot, and Apple Salad
Tortellini with Mushrooms, Spinach & Italian Sausage
Giant Meatballs in Tomato Fennel Sauce


Upside-Down Caramel-Apple Muffins
NYT Cookin - http://cooking.nytimes.com/recipes/1014091-upside-down-caramel-apple-muffins

For the Apple Topping

   3 apples, about 1 ½ pounds, peeled, cored and sliced 1/4-inch thick

   ½ cup dark brown sugar

   8 tablespoons (1 stick) unsalted butter

   Pinch kosher salt

   ½ cup chopped walnuts, toasted optional

For the Muffins

   2 cups all-purpose flour

   ¾ cup dark brown sugar

   1 tablespoon baking powder

   ½ teaspoon ground cinnamon

   ¼ teaspoon kosher salt

   8 tablespoons (1 stick) unsalted butter, melted

   2 large eggs, lightly beaten

   ¾ cup sour cream

   1 teaspoon vanilla extract

• Heat the oven to 375 degrees. Generously grease a 12-cup muffin tin.
• In a large skillet over medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons butter and pinch salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Distribute the apple slices among the muffin cups. Add walnuts, if using, on top of the apple slices.
• To make the muffins, in a large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon and 1/4 teaspoon salt.
• In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Distribute the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.
• Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Strawberry Pancakes With Mamma Callie's Syrup

food network - http://www.foodnetwork.com/recipes/patrick-and-gina-neely/strawberry-pancakes-with-mamma-callies-syrup-recipe.html

For the Syrup:

   1 cup packed light brown sugar

   Small pinch of salt

For the Pancakes:

   2 cups all-purpose flour

   3 tablespoons granulated sugar

   1/2 teaspoon salt

   1 teaspoon baking powder

   1/2 teaspoon baking soda

   2 cups well-shaken buttermilk

   2 large eggs

   4 tablespoons unsalted butter, melted and cooled, plus more for greasing

   Vegetable oil, for greasing

   1 cup sliced strawberries

• Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
• Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
• Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!
• Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
• Arrange the pancakes on individual plates and serve with the syrup.

Bacon, Egg + Asparagus Personal Pizzas

How Sweet It Is - http://www.howsweeteats.com/2012/05/bacon-egg-asparagus-personal-pizzas

1 batch pizza dough

4 slices thick-cut bacon, chopped

½ red onion, chopped

2 garlic cloves, minced

2 tablespoons olive oil

1 cup freshly grated mozzarella cheese

½ cup freshly grated fontina cheese

¼ cup freshly grated parmesan cheese

4 large eggs

8 asparagus spears, stems removed and chopped into pieces

• Make dough as directed, then separate it into four equal balls. Roll or press each ball into a small circle, pressing down slightly more in the center to create a little “dent” – this is where the egg will go and it will help keep it from rolling off the dough. Place dough on a nonstick baking sheet.
• While the dough is rising, heat a small skillet over medium heat and add bacon. Cook until just somewhat crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to low and add onion, cooking until soft, about 5 minutes. Add in garlic and cook for another 30 seconds, then remove from heat.
• Preheat oven to 375 degrees F. Mix cheeses together in a bowl.
• Brush each pizza with olive oil, then cover with a sprinkling of cheese. Add a few spoonfuls of the onion + garlic, bacon, then place a few pieces of asparagus on each pizza. I placed mine in somewhat of a box around the center to help hold in the egg. Crack the egg and gently place it in the center. Some of the white will roll down the sides and that is completely fine! Top with a bit more cheese and some fresh black pepper.
• Bake for 30-35 minutes, or until egg is cooked to your liking and cheese is golden.

Sorrel Hummus

amy chaplin - http://amychaplin.com/2015/09/09/sorrel-humus-for-everyone-down-under-plus-other-dips-i-love/

2 cloves garlic

½-¾ cup roughly chopped sorrel leaves

1 ½ cups cooked chickpeas (about 1 15-ounce can)

¼ cup tahini

Grated zest of one organic lemon

1 ½ tablespoons freshly squeezed lemon juice

½ teaspoon fine sea salt, plus more to taste

1 ½ teaspoons raw honey or pure maple syrup

Cold pressed olive oil for serving

Radish, beet, and carrot slices, asparagus spears, pita bread, etc for dipping

Add garlic to the food processor and pulse to mince. Add remaining ingredients and blend until smooth. Season with more salt if needed. Transfer hummus to a serving bowl, drizzle with olive oil and serve. Store any leftovers in an airtight container for 3 to 4 days.

Spring Clean Raw Beet, Carrot, & Apple Salad

oh she glows - http://ohsheglows.com/2011/03/30/spring-clean-beet-carrot-and-apple-salad/

2 medium carrots, peeled

2 large beets, peeled

1 sweet apple, chopped

1 garlic clove, minced (or less if you are not a garlic fan)

1 tbsp extra virgin olive oil

2 tsp fresh lemon juice

1 tbsp balsamic vinegar

Red pepper flakes, to taste (I used a couple shakes)

½ tbsp pure maple syrup, to taste

Kosher salt & freshly ground black pepper, to taste

2-3 tbsp Sesame seeds

3-4 tbsp Chopped almonds

• Trim, peel, and grate the carrots and beets. You can use a food processor with a grater attachment if preferred). Chop apple and place the grates beets, carrot, and chopped apple into a large bowl.
• Assemble the dressing by whisking together the minced garlic, EVOO, lemon juice, vinegar, red pepper flakes, maple syrup, salt, and pepper. Adjust dressing to taste. Pour the dressing onto the vegetables and mix well. Allow to sit for at least a half hour so the flavours can develop.
• Add in your desired seeds and nuts and serve chilled or at room temperature over a bed of greens. 

Tortellini with Mushrooms, Spinach, and Italian Sausage 

Dinner with Julie - http://www.dinnerwithjulie.com/2012/03/13/tortellini-mushrooms-spinach-italian-sausage/

1 lb pkg. fresh 3 cheese tortellini

a big spoonful (or two) of pesto

1 lb. (2-3) mild or spicy Italian sausages

2 cups sliced mushrooms

a few garlic cloves, chopped or crushed (optional)

½ cup chicken stock or water

½-1 cup cream (half & half or heavy)

a few handfuls torn baby spinach

grated Parmesan cheese, for serving

In a large pot of boiling water, cook the tortellini until it's just done, according to the package directions. Drain and toss with pesto.

In a large, heavy skillet set over medium-high heat, heat a drizzle of oil and squeeze the sausage out of its casing into the pan. Sauté, breaking the meat up with a spoon, until it's about halfway cooked; add the mushrooms and garlic and cook until the meat is no longer pink and any excess moisture has cooked off. Add the stock or water and stir to scrape the brown bits off the bottom of the pan, then stir in the cream. Cook for a few minutes, stirring, until the sauce thickens slightly.

Add the tortellini to the pan and tear in the spinach. Cook, stirring, for another minute or two, until everything is heated through and the spinach wilts. Serve in shallow bowls topped with Parmesan cheese.

Giant Meatballs in Tomato-Fennel Sauce

Canadian Living - http://www.canadianliving.com/food/giant_meatballs_in_tomato_fennel_sauce.php

2 cups cubed crustless Italian bread

1 cup milk

1 egg

1 egg yolk

1 lb ground veal or ground beef

1 lb ground pork

2 Tbs olive oil

3 cloves garlic, minced

½ cup minced shallots or onions

¼ cup chopped fresh parsley

¼ cup grated parmesan cheese

¼ tsp salt

¼ tsp pepper

3 Tbs all-purpose flour

Tomato Fennel Sauce:

   2 Tbs (30 mL) olive oil

   1 onion, chopped

   4 cloves garlic, sliced

   ½ bulb fennel, cored and chopped

   1 small carrot, chopped

   ½ tsp salt

   ¼ tsp hot pepper flakes

   1 can (28 oz) whole tomatoes

   10 fresh basil leaves or fresh parsley sprigs

• Tomato Fennel Sauce:
• In Dutch oven, heat oil over medium heat; cook onion, garlic, fennel, carrot, salt and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.
• Add tomatoes, breaking up with spoon. Stir in 1 cup water and basil; bring to boil. Reduce heat, cover and simmer for 30 minutes. Let cool slightly.
• Transfer to food processor; blend until smooth. Return to clean Dutch oven.
• Meanwhile, in bowl, soak cubed bread in milk until absorbed, about 10 minutes. Squeeze out as much of the milk as possible.
• In food processor, pulse together bread, egg, egg yolk and about one-quarter each of the veal and pork just until incorporated. Transfer to large bowl.
• Meanwhile, in skillet, heat 1 tbsp of the oil over medium-low heat; cook garlic and shallots until golden, 3 to 5 minutes. Add to bread mixture along with parsley, cheese, salt, pepper and remaining veal and pork; mix with hands until just combined. Form into 12 large meatballs; refrigerate for 10 minutes. Gently roll in flour.
• In large skillet, heat remaining oil over medium-high heat; cook meatballs until golden brown all over, about 8 minutes. Add to sauce; cover and simmer over medium-low heat, stirring and basting occasionally, until digital thermometer inserted into several meatballs registers 160°F, about 20 minutes.

Recipes for the week of 4/11

Share list

Fruit Recipes
Shaved Kohlrabi with Apple & Hazelnuts
Apple & Feta Pan Fried Pizzas
Mini Apple Crisps

Small/Large Share Recipes
Spinach Pasta with Roasted Broccoli & Red Pepper
Parsnip Hummus with Garlic Chili Oil
Chicken with Italian Sweet-Sour Fennel
Turkey Meatloaf with Fennel & Bacon

Large Share Recipes
Whole Chicken Caldo with Savoy Cabbage, Kohlrabi, and Chorizo
Chicken Breast & Broccoli Rabe with Penne



Shaved Kohlrabi with Apple & Hazelnuts 
bon appetit - http://www.bonappetit.com/recipe/shaved-kohlrabi-with-apple-and-hazelnuts

½ cup blanched hazelnuts

2 medium kohlrabi, peeled, thinly sliced on a mandoline

1 tart apple, peeled, cored, thinly sliced on a mandoline

½ teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar or white balsamic vinegar

Kosher salt

½ cup torn fresh mint leaves, plus more for serving

1 tablespoon extra-virgin olive oil

2 oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)

• Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
• Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.
• Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
• Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

Apple and Feta Pan Fried Pizzas

allrecipes - http://allrecipes.com/recipe/14982/apple-and-feta-pan-fried-pizzas

6 ½ ounces dry pizza crust mix

1/2 cup hot water

5 tablespoons olive oil

8 ounces crumbled feta cheese

1 red onion, thinly sliced

1 tablespoon chopped fresh thyme

½ tablespoon butter

4 apples, cored and chopped

ground black pepper to taste

• In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
• Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
• While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

Mini Apple Crisps

Buns in My Oven - http://www.bunsinmyoven.com/2014/09/11/mini-caramel-apple-crisps

For the Oatmeal Nut Crumble:

   ½ cup butter, melted

   1 cup old fashioned oats

   ¾ cup chopped pecans

   ½ cup flour

   ½ cup brown sugar

   ¼ teaspoon salt

   ¼ teaspoon cinnamon

   1/8 teaspoon nutmeg

For the Cinnamon Apples:

   3 medium apples

   ¼ cup butter

   3 tablespoons brown sugar

   ½ teaspoon cinnamon

whipped cream, ice cream, or vanilla yogurt for serving

• To prepare the oatmeal crumble, preheat the oven to 350 degrees.
• Add the oats, pecans, flour, brown sugar, salt, cinnamon, and nutmeg to a large bowl. Pour the butter over the mixture and stir until well combined.
• Spread the mixture onto a baking sheet and bake for 10 minutes.
• Allow to cool before using.
• To make the apples, peel and dice the apples into bite sized pieces.
• Add the apples, butter, brown sugar, and cinnamon to a medium skillet and cook, stirring often to coat the apples in the sauce, for 5 minutes over medium low heat.
• Remove from heat and cool a bit before assembling the dessert.
• Add a generous layer of oatmeal crumble to the bottom of each dish (2-3 tablespoons) and top with the cinnamon apples.
• Top with a layer of whipped cream, ice cream, or vanilla yogurt. Sprinkle on a bit more of the crumble and drizzle any of the remaining caramel sauce from the pan of apples over the top. Serve immediately.

Spinach Pasta with Roasted Broccoli & Bell Pepper

Roasted vegetables

   1 large bunch of broccoli, florets removed and sliced into bite-sized pieces

   1 red bell pepper, sliced into 1-inch squares

   1 tablespoon olive oil

   Salt

Spinach pasta

   8 ounces whole wheat linguine or spaghetti

   2 tablespoons olive oil

   1 shallot bulb, sliced very thin (about ½ cup, sliced)

   ¼ teaspoon salt

   ¼ teaspoon red pepper flakes

   2 cloves garlic, pressed or minced

   12 ounces baby spinach

   2 tablespoons balsamic vinegar

   1 tablespoon lemon juice

   1 tablespoon butter or olive oil

Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing

Freshly ground black pepper, to taste

• To prepare the roasted vegetables: Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
• Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
• To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
• In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.

Parsnip Hummus with Garlic Chili Oil
Gourmande in the kitchen - http://gourmandeinthekitchen.com/2014/parsnip-hummus-dip-recipe

To Make the Garlic Chili Oil:

   2 Tablespoons coconut oil

   1 large garlic clove, peeled and minced

   1 Tablespoon red pepper flakes

   2 Tablespoon extra virgin olive oil

To Make the Parsnip Hummus:

   1 lb parsnips, peeled and cubed into 1 inch pieces

   ¼ cup  extra virgin olive oil (divided use)

   1 ½ teaspoons ground cumin

   ¼ teaspoon ground coriander

   ¾ teaspoon sea salt or Himalayan salt

   2 large garlic cloves, finely minced

   6 Tablespoons tahini (sesame seed paste)

   4 Tablespoons freshly squeezed lemon juice

   6 Tablespoons filtered water (divided use)

Freshly chopped parsley leaves to finish (optional)

Make the Garlic Chili Oil:

• Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat. Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).
• Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus. Strain oil before serving with the dip.

Make the Parsnip Hummus:

• Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan , stirring to coat as necessary.
• Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
• Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes). Add additional salt or lemon juice to taste.
• With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes). Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.
• Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.

Chicken with Italian Sweet-Sour Fennel

myrecipes - http://www.myrecipes.com/recipe/chicken-with-italian-fennel

1 small fennel bulb with stalks

2 teaspoons extra-virgin olive oil

4 (4-ounce) chicken cutlets

½ teaspoon kosher salt, divided

½ teaspoon dried rosemary, crushed

¼ teaspoon freshly ground black pepper

¼ cup dry white wine

¾ cup fat-free, lower-sodium chicken broth

¼ cup raisins

2 teaspoons red wine vinegar

1 tablespoon pine nuts, toasted

• Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
• Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

Turkey Meatloaf with Fennel & Bacon 

fine cooking - http://www.finecooking.com/recipes/turkey-meatloaf-fennel-bacon.aspx

2 Tbs. plus 1 tsp. canola or olive oil

1 medium yellow onion, chopped

1 cup small-diced fennel

2 large cloves garlic, finely chopped

¾ cup dry white wine

4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)

1 cup whole milk

2 lb. ground turkey (not 100% breast meat)

2 large eggs

1/3 cup sliced scallions

2 tsp. coarsely chopped fennel seeds

½ tsp. crushed red pepper flakes

1 Tbs. Worcestershire sauce

Kosher Salt

Freshly ground black pepper

10 oz. sliced bacon (about 9 strips)

• Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
• Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
• In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.
• Position a rack in the center of the oven and heat the oven to 375°F.
• Add the turkey and eggs to the onion mixture. Scatter the scallions, fennel seeds, and red pepper flakes over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
• Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
• Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
• Bake until an instant-read thermometer registers 165°F in the center of the meatloaf, 40 to 55 minutes.
• Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Chicken Caldo

edible Houston - http://ediblehouston.ediblefeast.com/recipes/whole-chicken-caldo-savoy-cabbage-kohlrabi-chorizo

2 quarts organic vegetable stock + scraps from cabbage, kohlrabi and turnip

1 mild dried chili (whole)

1 teaspoon ground cumin

2-3 large cloves of garlic, crushed

1 whole chicken

Savoy cabbage leaves (about 10 large ones, shredded)

1 bunch kohlrabi, bulbs peeled and diced (use the stems and leave for the stock)

1 medium turnip, peeled and diced (or a potato if you are sans-turnip)

1 cup diced Spanish chorizo (from Phoenicia)

salt and pepper

• Bring the vegetable stock to a simmer and add the stems and scraps of kohlrabi, turnip and Savoy cabbage. Add the whole chicken, the dried chili, garlic and cumin. Simmer on low heat for an hour.
• Take out the chicken and let cool. Strain the stock. Take all chicken meat off the bone and keep until needed.
• Bring the strained stock to a boil and add the Savoy cabbage, kohlrabi and turnip. Add the diced chorizo and simmer until vegetables are soft (but not mushy!)—about 15-20minutes. Check the seasoning and finish with salt and fresh-ground black pepper to taste.
• Add the chicken meat and warm through for another 5-10 minutes.
• Serve with crusty sourdough.

Chicken Breast & Broccoli Rabe with Penne

Bon appetit - http://www.bonappetit.com/recipe/chicken-breast-and-broccoli-rabe-with-penne

1/2 pound penne pasta

3 tablespoons olive oil, divided

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks

Kosher salt and freshly ground pepper

1 bunch broccoli rabe, thick stems trimmed, coarsely chopped

4 garlic cloves, chopped

1/2 cup dry white wine

1/4 cup finely grated Parmesan

1/2 teaspoon crushed red pepper flakes

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.

Recipes for the week of 3/28/16

Share list

Applesauce Mac & Cheese with Apple Sausage
Cider-Brined, Mustard Glazed Pork Loin
Smoked Gouda & Curried-Apple Chutney Grilled Cheese

Vietnamese-Style Spring Rolls
Sweet Potato Coconut Curry Soup
Indian Roasted Potato Salad with Swiss Chard


Applesauce Mac & Cheese 
Adventures in Cooking - http://www.adventures-in-cooking.com/2013/02/apple-sauce-mac-cheese-with-apple.html

1 lb Conchiglie Pasta, or other elbow macaroni

¾ lb Pork, Turkey, or Chicken Apple Sausage, removed from casings

3 1/3 Cups Whole Milk

1 Cup Unsweetened Applesauce

12 Ounces Gruyere Cheese, grated, ½ cup of it set aside for garnish

8 Ounces Cheddar Cheese, grated

½ Cup Flour

6 Tablespoons Butter

2 Tablespoons Olive Oil

1 Teaspoon Nutmeg

½ Teaspoon Pepper

¼ Teaspoon Salt

Pinch of Cinnamon

Pinch of Ground Cloves

• Preheat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the apple sausage and cook until it is just cooked all the way through, breaking it apart into smaller pieces with the end of a wooden spoon while it's cooking. Bring a pot of water to a boil and prepare the pasta according to the package's directions. When it is done, drain it well, drizzle it with the remaining tablespoon of olive oil, and shake it around a bit in the strainer to keep the pieces from getting stuck to each other.
• While the water is boiling and the pasta is cooking, heat the milk and applesauce in a medium-sized saucepan over medium low heat until hot, but do not bring it to a boil, stirring every 3 minutes. Meanwhile, melt the butter in a large dutch oven over medium heat and whisk in the flour right after it is completely melted. Continue heating the butter/flour mixture for two minutes, whisking all the while. Then whisk the hot milk and applesauce into the butter mixture and cook for two more minutes, still whisking. The mixture should begin to thicken at this point.
• Remove the dutch oven from the heat and stir in the nutmeg, salt, pepper, cinnamon, cloves, gruyere (except the 1/2 cup), cheddar, and the apple sausage pieces until evenly distributed. Add the cooked pasta and stir until the pasta is covered in the cheese sauce. Sprinkle the remaining 1/2 cup of the grated gruyere over the mac and cheese, and sprinkle a pinch of extra pepper over the top if you'd like (gives it a nice finished look). Place the pan in the oven, uncovered, and bake for 30-40 minutes or until the macaroni on top just begins to turn golden brown at the tips. Allow to cool for 10 minutes before serving.

Cider-Brined, Mustard-Glazed Pork Loin 
epicurious - http://www.epicurious.com/recipes/food/views/cider-brined-mustard-glazed-pork-loin?mbid=nl_009_03142016_Daily&CNDID=35824472

For the brine:

   1 cup kosher salt

   ½ cup (packed) light brown sugar

   2 tablespoons black peppercorns

   2 tablespoons coriander seeds, lightly crushed

   2 tablespoons mustard seeds

   12 thyme sprigs

   2 bay leaves

   4 cups apple cider, divided

   1 (5-pound) boneless pork loin (tied if desired)

For the pork:

   1 teaspoon kosher salt

   ½ teaspoon freshly ground black pepper

   2 tablespoons vegetable oil

   ½ cup country Dijon mustard

   1/3 cup (packed) light brown sugar

   2 tablespoons maple syrup

   2 tablespoons thyme leaves

   2 cups apple cider

• Make the brine:
• Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
• Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
• Roast the pork:
• Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
• Place rack in lower third of oven; preheat to 400°F.
• Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
• Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
• Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
• Transfer to a cutting board and let rest at least 15 minutes before slicing.

Smoked Gouda and Curried-Apple Chutney Grilled Cheese

Alexandra's Kitchen - http://www.wisconsincheesetalk.com/2015/01/26/smoked-gouda-curried-apple-chutney-grilled-cheese

For Chutney:

   2 large apples, peeled, cored and roughly chopped

   1 small onion, thinly sliced

   ¼ cup apple cider vinegar

   ¼ cup sugar

   Zest of 1 orange

   1 teaspoon mild curry powder

   Pinch of kosher salt, to taste

   Pinch of red pepper flakes, to taste

   1 bay leaf

   1 inch knob of fresh ginger, peeled and minced

   Juice of ½ lemon

   Small handful of cilantro, minced

For Grilled Cheese:

   1 tablespoon butter

   2 slices artisan bread

   2 teaspoons neutral oil such as canola or grapeseed

   2 tablespoons curried-apple chutney

   1 cup (4 ounces) Wisconsin smoked gouda cheese, grated

• For Chutney:
• Combine all chutney ingredients except lemon juice and cilantro in small saucepan. Bring to boil. Reduce heat to low, cover and simmer 20 minutes. Uncover; mash apples with spoon (or potato masher or whisk) to help break down. Stir, cover and continue cooking 10 minutes or until mixture has thickened slightly.
• Uncover, stir and add lemon juice and cilantro. Stir, taste and adjust seasonings as needed. Transfer chutney to storage container; let cool completely. Cover and refrigerate.
• For Grilled Cheese:
• Preheat oven to 400°F. Heat oven-proof skillet over medium-high heat. Spread thin layer of butter on 1 side of each bread slice. Heat oil in skillet. Place bread slices butter-side-down, in skillet and cook until golden, about 3 minutes. Remove from heat, and transfer bread, butter-side-down, to work surface.
•  Spread layer of chutney on each untoasted side of bread slices. Top each with half of grated cheese.  Return bread to skillet, cheese-side-up, and place skillet in oven. Bake until cheese is melted, 5-7 minutes.
• Remove skillet from oven. Press the two pieces of bread together, melted-cheese-sides-in. Halve sandwich on a diagonal and cool briefly before eating.

Vietnamese-Style Spring Rolls

Coastal Home -  http://coastalhg.com/Dining-In/radishes/Vietnamese-Style-Spring-Rolls.html

For the dipping sauce

   ⅓ cup Asian fish sauce

   2 scallions very finely chopped, white and green part

   1½ tablespoons fresh lime juice

   ½ tablespoon sugar

   Pinch of red chili flakes

For the rolls:

   24 medium shrimp, peeled, deveined, and cut in half lengthwise

   4 ounces dried rice stick vermicelli noodles

   4 small lettuce leaves, cut in half lengthwise

   ½ cup fresh mint, chopped

   ½ cup fresh cilantro, chopped

   4 radishes sliced VERY thin

   4 scallions, sliced lengthwise and then into 2-inch pieces (white and green parts)

   8 to 10 paper rounds about 8½ inches in diameter

• Make the sauce: Combine all ingredients and refrigerate for at least one hour, preferably overnight.

Make the rolls:

• Bring a medium pot of water to boil. Add the shrimp, remove from heat, and let it sit for 3 minutes. Drain and cool.
• Bring another pot of water to boil and add the rice noodles. Cook 4 minutes and drain.
• Fill a large bowl with warm (not hot) water.
• Line up all ingredients ready to assemble your rolls.
• Place a rice paper in the warm water one at a time and let each soak until tender. Drain the rice paper on a piece of paper towel and then place the rice paper on a cutting board or clean countertop.
• Place a piece of lettuce on the bottom half of the circle.
• Arrange a small handful of noodles on top of the lettuce.
• Place about four shrimp and a bit of all other ingredients on top of the noodles and then fold from the bottom of the circle up into the roll.
• Fold both sides in and working from the bottom, tightly roll the rice paper circle up into a fat cylinder.
• Leave the seam-side down and repeat with the remaining rice papers.

Sweet Potato Coconut Curry Soup 

Minimalist Baker - http://minimalistbaker.com/sweet-potato-coconut-curry-soup

1 medium white onion, diced

4 cloves garlic minced

1 large sweet potato, cubed

2 Tbsp yellow curry powder

¼ tsp chipotle (or cayenne) powder

¾ tsp sea salt + ½ tsp pepper

3 cups coconut milk (either light coconut milk or plain coconut beverage)

chickpeas

{Spicy baked chickpeas}

   1 can chickpeas (2 cups)

   3 Tbsp olive oil

   ½ tsp yellow curry powder

   ¼ tsp sea salt

   ½ tsp garlic powder

   ½ tsp ginger powder

   pinch chipotle (or cayenne) powder

• Preheat oven to 400 (for chickpeas).
• Then start the soup by sweating the onions in a large pot over medium heat in ½ Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.
• Season with ¼ tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
• Cook for 5 minutes, stirring frequently.
• Add ¼ tsp more salt and pepper, coconut milk and cover.
• Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
• In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
• At the end of 25 minutes, taste and adjust seasonings as needed. I added about ¼ tsp more salt and a pinch more chipotle. Then puree using an immersion blender, food processor or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.
• Will keep in the fridge for several days and the freezer for a month or so.

Indian Roasted Potato Salad with Swiss Chard

Bev Cooks - http://bevcooks.com/2014/06/indian-roasted-potato-salad-with-swiss-chard

1 ½ pound potatoes, cut into chunks

1 Tbs. extra-virgin olive oil

1 Tbs. ground turmeric

1 tsp ground cumin

1 tsp garlic powder

pinch salt and pepper

1 large bunch swiss chard, shredded (or cut into thin ribbons)

2 Tbs. Greek yogurt

2 Tbs. extra-virgin olive oil

2 Tbs. lemon juice (more if desired)

pinch of salt and pepper

• Place the diced potatoes on a large baking sheet, covered in foil. The turmeric stains! Toss with the oil, turmeric, cumin, garlic powder, salt and pepper. Slide into a 400 degree oven and roast for 30-40 minutes, or until browned all over and tender, tossing halfway through.
• In a small bowl, whisk together the yogurt, remaining oil, lemon juice, and a pinch of salt and pepper.
• In a large bowl place the ribboned chard and roasted potatoes. Drizzle with the lemon dressing and toss to coat.
• Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)

Recipes for the week of 3/14/16

Share List

Fruit Recipes: 
Caramel Apple Trifles
Apple Chili

Small/Large Veggie Share Recipes:
Watercress & Broccoli Salad
Swiss Chard and Onion Tacos
Bacon Wrapper Roasted Fingerling Potatoes

Large Veggie Share Recipes:
Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

Savoy Cabbage Gratin 

Beet Bars

Caramel Apple Trifles

 Life, Love, and Sugar - http://www.lifeloveandsugar.com/2014/09/19/caramel-apple-trifles

Caramel Sauce

   ½ cup sugar

   3 tbsp salted butter, cubed, room temperature

   ¼ cup heavy cream, room temperature

Cinnamon Apples

   3 apples, diced

   2 tsp lemon juice

   1/8 tsp nutmeg

   2 tsp cinnamon

   6 tbsp brown sugar

   1 tbsp butter

Cinnamon Whipped Cream

   1 cups whipping cream

   ½ cup powdered sugar

   1 tsp ground cinnamon

1 cup Cinnamon Granola

• To make the caramel, add the sugar in an even layer to the bottom of a medium saucepan.
• Heat sugar on medium-high and whisk until the sugar has melted, about 5 minutes. The sugar will lump together, but eventually melt.
• Continue whisking until the temperature reaches 350 degrees or the sugar has turned an amber color. It will reach 350 degrees very quickly after all the sugar has melted. Watch it very closely. It goes from nice caramel to burned very quickly.
• Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit.
• Add the heavy cream and whisk until incorporated.
• Cool caramel to room temperature.
• Or, if you fail at caramel making like me, store-bought caramel sauce is perfectly acceptable.
• To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
• Add butter and cook apples for about 15-20 minutes, or until at preferred softness.
• Allow to cool for 15-20 minutes.
• To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
• Once everything is made a ready, build the trifles.
• Pipe an even layer of whipped cream into the bottom of the cup or jar you are using.
• Add about 2 tbsp granola in an even layer.
• Drizzle caramel over granola.
• Spoon apples over caramel.
• Repeat layers 14-17, then drizzle more caramel over the tops of each trifle.
• Store in the fridge for 2-3 hours, or until ready to serve.

Apple Chili

The Woodwife's Journal - http://www.woodwifesjournal.com/2010/10/apple-chili.html

1 pound of ground beef (substitute chicken, turkey, or tofu)

1 medium candy onion, chopped

1 green pepper, diced

2 medium apples, chopped

1 can black beans

1 can light red kidney beans

1 can dark kidney beans

1 can chili beans

2 cans crushed tomatoes

Season with chili powder, cumin, red pepper flakes, sea salt, and pepper to taste.

In a large cast iron skillet, brown meat. Remove meat, and in the same pan, sauté the candy onion, green pepper and apples. Return meat to pan, and add the beans.

Watercress and Broccoli Salad

Mercola - http://recipes.mercola.com/watercress-broccoli-salad-recipe.aspx

4 cups broccoli florets (from about 1 ½ pounds broccoli)

¼ cup red wine vinegar

¼ cup honey

1 garlic clove, minced

3/4 cup thinly sliced red onion

6 tablespoons dried sweetened cranberries (optional)

2 bunches watercress, thick stems trimmed (about 5 cups)

• Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
• Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.
• Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.

Swiss Chard & Onion Tacos 

Shared Appetite - http://sharedappetite.com/recipes/swiss-chard-and-onion-tacos/

1 bunch Swiss chard

1 and ½ tablespoons vegetable oil or olive oil

1 large onion, sliced

3 garlic cloves, minced

Pinch red pepper flakes

½ cup vegetable broth, chicken broth, or water

Kosher salt

Freshly ground black pepper

Corn Tortillas

Queso Fresco, crumbled

Roasted Tomatillo Salsa

• Remove thick stems from Swiss chard and tear into bite-size pieces.
• Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
• Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don't have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
• Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.

Bacon-Wrapped Roasted Fingerling Potatoes

never enough thyme - http://www.lanascooking.com/bacon-wrapped-roasted-fingerling-potatoes

12 fingerling potatoes

6 slices bacon

Dipping Sauce:

  1/3 c. sour cream

  1 tblsp. half-and-half or cream

  1 tblsp. finely chopped chives

  ½ tsp. prepared horseradish

  Dash of salt and pepper

• Wash and dry the potatoes.
• Arrange the potatoes on a microwave safe plate.
• Microwave on high for 5 minutes or until the potatoes just begin to yield slightly when pressed.
• Remove from the microwave and allow to cool for a few minutes.
• Preheat the oven to 400 degrees.
• Cut bacon slices in half crosswise.
• Wrap each potato with half a slice of bacon.
• Place wrapped potatoes with the bacon seam side down on a parchment paper lined baking sheet.
• Sprinkle lightly with salt and pepper.
• Place in the preheated oven and cook for 15-20 minutes or until the bacon is cooked through.
• Remove from oven and cool.
• Make the dipping sauce: Combine all ingredients in a small bowl. Mix well. Serve with roasted potatoes.

Roast Chicken
Epicurious - http://www.epicurious.com/recipes/food/views/roast-chicken-with-smothered-cabbage-bacon-and-potatoes?mbid=nl_002_03142016_Daily&CNDID=35824472

1 lemon

3 garlic cloves, finely chopped

1/3 cup finely chopped chives

1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving

3 tablespoons unsalted butter, room temperature

1 (4–4 1/2-pound) whole chicken, excess fat trimmed

2 teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1 ½ pounds small potatoes, cut lengthwise into 1/2-inch wedges

½ pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces

1 ½ teaspoons caraway seeds

3 tablespoons olive oil, divided

1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips

Kitchen twine; a medium roasting pan (approximately 16x14x3")

• Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 ½ tsp. salt and ½ tsp. pepper.
• Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining ¼ tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
• Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it’s okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
• Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40–50 minutes more.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

Savoy Cabbage Gratin 

My Recipes - http://www.myrecipes.com/recipe/savoy-cabbage-gratin

About 4 tbsp. butter, divided

1 small head savoy cabbage (about 1 ½ lbs.), cored and cut into 8 wedges

About ¾ tsp. kosher salt

About ½ tsp. pepper

1 garlic clove, chopped

1 ½ teaspoons chopped fresh thyme leaves, plus thyme sprigs

¼ teaspoon nutmeg

1 tablespoon flour

1 cup heavy whipping cream

3/4 cup shredded aged gouda cheese

½ cup fresh bread crumbs

• Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°.
• Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
• Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more.
• Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).
• Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.
• Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper.

Beet Bars

Runnin Srilankan - http://runninsrilankan.com/2014/09/17/beet-bars

1½ cup Beet Puree:

3 medium beets roasted and cubed (for about an hour at 400 degrees)

½ cup almond milk

4 eggs at room temperature

½ cup coconut oil -melted

1 teaspoon vanilla

½ teaspoon salt

½ cup raw cane sugar

½ cup melted white chocolate

2 teaspoons baking powder

2 tablespoons flax meal

1 cup rice flour

½ cup white chocolate chips

½ cup peanut butter chips (or butterscotch)

• Preheat oven to 375 degrees
• Make the beet puree by blending the beets and the almond milk
• To this, add the eggs and using a whisk, mix the eggs till well incorporated
• Add the coconut oil and mix well
• Add the melted white chocolate and whisk till well blended
• Then add the cane sugar, vanilla, baking powder, flax, salt and rice flour.
• Sprinkle the white chocolate chips and peanut butter chips/butterscotch on top
• Bake at 375 for 28-30 minutes
• Let cool completely and then divide into pieces.