Preheat oven to 350F and line two cookie sheets with parchment paper.

Combine:

1 cup almond flour (freshly ground if possible)

1 cup sugar

1 egg, slightly beaten

1 teaspoons gluten-free vanilla extract

½ teaspoons gluten-free almond extract

½ cup chipped dried apricots

2 Tablespoons butter

Combine all ingredients and mix well. Drop by scant teaspoonful onto parchment paper. Bake 10 to 12 minutes. DO NOT LET BROWN. Let cool on cookie sheet for 2 minutes before removing to cookie rack to cool completely. Store them in an air-tight container. Makes three dozen.

This recipe comes to us from Ann Sokolowski

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Old World Stew

September 17, 2011

This is a very simple recipe that takes a bit of time to cook, but creates a very hearty meal,

Ingredients:

1/2 lb ground pork

1/2 lb ground beef (a nice lean beef, but not too lean – like sirloin)

Italian Parsley / (Cilantro)

Onion and/or garlic

1 head of cabbage

at least 1 lb. Sauerkraut

Instructions

Step 1 – Create you “Meat-uh-balls”

Dice up a 1/4 onion and/or two cloves of garlic, and sautee in a heated pan with 1 Tbsp. of olive oil. Throw in a healthy amount of Italian Parsley and maybe some Cilantro, if you’re in to that sort of thing. You’ll know when you put in enough Parsley, because it will smell really really good. Cook until the edges are browned (carmelized) on your onions.

Combine in a bowl:

– 1/2 lb Ground pork

– 1/2 lb Ground beef

Or alternately, you can use 1 lb of ground pork.

Mix in the onion mixture and roll into ~ 8 meatballs

Step 2 – Make the stew

Slice up an entire head of cabbage.

Combine in a large pot:

– Your meatballs

– 1 lb. of Sauerkraut

– The cabbage

And cook on low heat on a stove for at least an hour. Those of you who have cooked corned beef and cabbage know that the longer you let this simmer, the softer and tastier your cabbage becomes. Like all stews – it tastes better the next day. And unlike most stews – you can let it sit out, covered, at room temperature and it keeps. (Sauerkraut?).

Ways to expand the recipe.

The recipe can also accomdate:

– Some spiciness in the meatballs

Tuna “Noodle” Casserole

September 17, 2011

Ingredients:

3 T. each diced onion and celery

1 T. butter

1/2 cup milk

2 oz cream cheese

1/2 cup shredded cheddar cheese

1/2 cup sour cream

spices and salt as desired-I used two drops hot sauce,

2 T.parsley and a little salt

1 1/2 cups shredded cabbage

1 can tuna, drained

3 T. walnuts

Preparation:

Put the onion,celery and butter in a 1 quart casserole. Cook in the microwave until onion and celery are soft, about 2 minutes. Put the milk and cream cheese in a microwave safe measuring cup and microwave for about a minute, or until the cream cheese is soft. Add to the casserole dish, the add the sour cream, grated cheese and spices and mix well. Add the cabbage and tuna and mix again. Strew the walnuts across the top. Bake at 350 degrees until brown and bubbly, about 30 minutes.

Almond Cake

September 17, 2011

Ingredients:

3 – Cups of Whole Almonds

1, 1/4 – cup sugar, divided

12 – Tablespoons Unsalted Butter, At Room Temp

4 – Whole large Egg yolks

4 – teaspoons grated lemon zest

1/4 -teaspoon salt

1/2 – teaspoon cinnamon

1 – teaspoon almond Extract

4 – Whole large egg whites

Preparation:

Positon rack in middle of oven and preheat to 350 deg. F.

Line the bottom of a 10″ spring form pam with parchment paper and grease the paper and sides of the pan

Coat the sides of the pan with ground almond mill or ground almonds

Press the almonds and 1/4 cup of the sugar in a food processor until it has the consistency of fine cornmeal. Add the butter and pluse to combine. Set aside

In the bowl of a stand mixer fitted with the paddle attachement, or with a handmixer in a big bowl, beat 3/4 cup plus 2 tablespoons of the remaining sugar and yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest , salt, and cinnamon and mix until incorporated. Whril in the almond mixture and almond extract.

In an impeccably clean bowl, whisk the egg whites until foamy then slowly shisk in the remaining 2 tablespoons of sugar until the whites form soft luscious peaks. Plop a spatulaful into the almond mixxture and stir to lighten. Carefully fold in the rmainder of the whites until no streaks show.

Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and begins to pull away foro the sides of the pan, about 45 min.

Transfer to a rack and let set for 5 minutes before releasing cake from the pan.

Recipe found / modified from Tasty Kitchen.

Chicken Tortilla Soup

September 26, 2009

4 Slice of Bacon, cubed
1 large Onion, chopped
5 cloves Garlic, chopped
2 whole fresh Poblano Peppers, seeded and diced
1 whole canned Chipotle Pepper in adobo sauce, diced
1 whole chicken (cooked and removed from bone)
5 cups Chicken Stock (from cooking chicken)
2 can Fired-Roasted Tomatoes
Salt & Pepper to taste
Juice of 2 Limes
2 Tablespoons of Heavy Cream
Monterey Jack Cheese, grated
Avocado, diced
Cilantro, chopped

I like to cook my chicken with an onion, some celery, fresh parsley and carrot with salt and pepper. I let it cool and remove the chicken from the bone and reserve the stock for this soup.

Heat stock-pot to medium high heat and cook bacon until crisp. Remove bacon and leave grease in pot. Add the onions, garlic and poblano peppers and cook until the poblanos start to soften. Add in the chipotle peppers, chicken , tomatoes, stock and season with salt and pepper. Bring mixture to a boil and reduce heat to simmer for 15 minutes.
Stir in bacon pieces, lime juice and heavy cream. Heat through.
Serve with garnishes of cheese, avocado and cilantro.

Curried Apple Chicken

August 28, 2009

4 Chicken Leg Quarters (any chicken should work – this is what I had that needed to be used.)

2-3 cloves garlic, minced

1 medium onion

2 – 4 Tbs. of Curry Powder (depending on your preference)

1 Bag of cole slaw mix

3 large carrots, sliced into matchsticks

1 apple, peeled, cored, chopped

1/2 cup chicken stock

1/2 cup golden raisins (I was out so I used dried cranberries)

Salt and Pepper to taste

Heat a large deep skillet over medium-high heat; season the chicken with salt and paper and cook on both side until cooked through.  Remove the chicken from the pan.

Add the onion and cook for about 3 minutes.  Add the garlic and curry seasoning and cook for about 2 minutes more or until onions are translucent.

Add in the shredded cabbage, carrots, and apple; stir and cook for five minutes.

Add a half cup of chicken stock and cook until the vegetables and apples are tender-crisp – about seven minutes. You can adjust the liquid to your liking.

Add the raisins or cranberries & cooked chicken pieces.  Continue to cook, just until the chicken is sufficiently heat through.

Italian Stir Fry

July 31, 2009

For lack of a better name, I call this “Italian Stir Fry” because of the preparation style being similar to that of a stir fry and the ingredients make it Italian. Whatever you call it, this is delicious. Like most of my recipes, I do not know exact measurements but I will do my best. You can add any number of things to this but I’ll share what I did. If you try any others veggies I’d love to hear it. Also, I used ground beef here but I want to try it with chicken as well. I think that would also be yummy. I served this over creamy caulifower and it made me think of an Italian version of a shepherd’s pie. I hope you enjoy.

1 lb of lean ground beef
1 medium onion chopped
3 cloves of garlic (adjust to your liking)
1-2 Tbs. olive oil
2 medium zucchini chopped
2 medium tomatoes chopped
Salt & Pepper to taste
Fresh Basil (about 6 leaves chopped)
1/4 cup of heavy cream
1/3 cup of freshly grated parmesan cheese

Brown your ground beef over medium high heat. Add the onions and garlic and cook for approximately 5 minutes. Add a little salt and pepper at the point. ( I like to season as I go.) At this point, you could remove this mixture from the pan, but I like to push it to the edges. Then I add the olive oil and toss in the zucchini. To have the zucchini a little browned is the best. Once this happens, toss it around with the ground beef mixture. Add the heavy cream and cook for a couple of additional minutes, add the tomatoes and cook just until hot. Add a little more salt and pepper if needed as well as the basil and the cheese. Toss to melt the cheese. That’s it. This is so delicious. You will not believe how good it is. Try it over the cauliflower. You will not be disappointed.